My version of an Ahi Tuna salad
Fresh ahi tuna steak, no bone
arugula leaves
roasted beets, cubed
frozen corn, buttered and heated
fresh cilantro
sauce:
shallots
capers
white wine
butter
salt and pepper
Archive for the ‘Recipes’ Category
warm Ahi tuna salad
Posted in food, Recipes, tagged ahi tuna arugula on January 23, 2014| Leave a Comment »
Crispy chicken skin and pickled peppers salad
Posted in food, Recipes, tagged chicken skin, salad on October 1, 2013| Leave a Comment »
I pickled some long green peppers, added a chopped chicken thigh sautéed in olive oil, a few garbanzo beans, winter tomato, and organic Bibb lettuce The dressing is a light vinaigrette with fresh garlic.
Perfect lunch that I shared with fellini! my Maltese! although he really only ate the chicken, lol
Peaches and puff pastry
Posted in Recipes, tagged peaches, puff pastry on September 2, 2013| Leave a Comment »
peaches raspberries and pie dough
Posted in Recipes, tagged butter, peaches, pie dough, raspberries on August 17, 2013| Leave a Comment »
sliced peaches, raspberries, handmade butter pie dough, dotted with butter cubes
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fresh out of the oven
sweet and flavorpacked
asian lettuce wraps
Posted in Recipes, tagged asian, cups, lettuce, mint, pork on January 26, 2013| Leave a Comment »
I love asian beef in lettuce cups, hard to find in restaurants so I made it myself the other night
Veggies
Boston lettuce
2 Carrots, cut into sticks
20 Mint leaves
1 Cucumber, seeded and sliced into half circles
Meat
1 lb Ground pork
2 Garlic cloves crushed
1 tbsp fine sugar
2 tbsp fish sauce
2 small shallots chopped
combine all ingredients and shape into small rolls
Spicy peanut sauce
1/2 cup crunchy peanut butter
1/2 cup water
1 tbsp teriyaki sauce
1 tbsp rice vinegar
1 tbsp thai red chili pepper sauce
1 tsp shrimp paste
SRI RACHA!
Beef and Greens Stir Fry
Posted in food, Recipes, tagged beef, garlic, kale, sriracha on January 15, 2013| Leave a Comment »
My husband is addicted to this meal I concocted:
Recipe
Chopped garlic
Hot pepper flakes
1 bunch chopped lacinato kale stems removed
Sauté 1 lb ground beef in olive oil with the garlic and hot pepper flakes
until all the liquid evaporates
Add chopped kale and cook 10 minutes stirring constantly
Cover and turn off heat
Cook basmati rice separately
Serve beef with rice and a hot sauce like sriracha drizzled over it
Enjoy!!!!
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finally bottling my cherry liquor
Posted in Recipes, tagged cherry, liquor, sour, sugar on November 21, 2012| Leave a Comment »
It tastes delicious and we got quite a few bottles from it, it is a long aging process, summer to late fall in the bottles, sour cherries, best quality vodka and sugar, that’s it!!!! If you simply have to have a bottle email me and I can see if we can mail you one, for $55.00 and shipping costs, to be determined!!
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watermelon surprise
Posted in food, Recipes, tagged juice, watermelon, weck on September 5, 2012| Leave a Comment »
watermelons and juice
this is a watermelon i bought and cut up today, from whole foods…I LOVE IT
I also took another two watermelons, took out the flesh and blended them until they were liquid
I froze my freshly squeezed watermelon juice for those rainy winter days!!!! in weck jars with plastic lids
peaches and puff pastry dessert
Posted in food, Recipes, tagged peaches, puff pastry on August 7, 2012| 1 Comment »
before baking, one sheet of puff pastry rolled out a bit, pricked with a fork
brush sliced peaches with peach marmalade sprinkle on granulated brown sugar and freshly grated nutmeg
bake on cookie sheet for 20 minutes at 405 on convection bake setting and eat sliced in two inch pieces
fresh tuna and cucumber appetizer or meal
Posted in Recipes, tagged appetizers, cabbage, cucumber, tuna on August 3, 2012| Leave a Comment »
a simple dish I came up with the other night, mandolin sliced cucumber, small piece of raw tuna, spices and shaved red cabbage
Indian inspired spices for the cut up fish, sautéed in olive oil, topped with black sesame seeds and a drizzle of sesame oil and touch of white wine vinegar
fresh tuna and cucumber
quick salad for lunch nicoise style
Posted in Recipes, tagged anchovy, nicoise, salad on August 3, 2012| Leave a Comment »
this served two, there are a lot of ingredients here and you may not have them all in your refrigerator but here is the list nevertheless, to be thrown together at a moment’s notice:
small potatoes, boiled and then salted, buttered and olive-oiled, halved
fresh carrot, quartered
small leek sliced and sautéed in olive oil and butter
1 farmers market tomato, quartered
1 cup red kidney beans
4 anchovies
2 tbsp capers
dandelion greens, 1 bunch
and dressing of olive oil, garlic, red wine vinegar, fresh herbs, salt and pepper
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FYI:According to the Wikipedia the Niçoise salads are always made with raw vegetables and served with anchovies.
sour cherries liqueur
Posted in food, Recipes, tagged cherries, liqueur, montmorency, tart on July 10, 2012| Leave a Comment »
sour cherries from mt. hood valley
sour cherries
sugar
bake in sun for two weeks
stay tuned…
making pain au raisin at home
Posted in Recipes, tagged breakfast, butter, dough, pain au raisin on May 19, 2012| Leave a Comment »
I got the recipe here:
http://www.foodnetwork.com/recipes/jacques-torres/croissants-pain-au-chocolat-pain-raisin-and-danish-recipe/index.html
the dough has proofed and has been rolled into a rectangle
the butter is at room temperature
i flattened the butter and laid it on top of the dough
folded the dough over the butter
rolled out the dough again
fold over and refrigerate
flatten again and dollop with almond cream made ahead
sprinkle with rum soaked raisins
roll up into a log
log
log cut into three pieces for freezing
log cut up
proofing three pieces for breakfast overnight in refrigerator
macadamia nut and white chocolate cookies
Posted in Recipes, tagged cookies, macadamia on March 16, 2012| Leave a Comment »
recipe:
macadamia nut white chocolate cookies (adapted from epicurious)
yield: Makes 36 (large) or 72 (small) cookies
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- 3 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups dried cranberries (about 6 ounces)
- 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
- 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
Preheat oven to 350°F on convection bake. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
Make 3 logs in wax paper, put in freezer for 15 minutes. slice into 3/4” slices with serrated knife.Bake cookies until just golden, about 17 minutes for large cookies and about 12 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
trick to deal with dough
wrap in a log in waxpaper
make into log
place in freezer for 10 minutes
cut into 3/4″ slices with serrated knife
slices
size
spacing
eat!!!!!
raspberry dutch pancake
Posted in food, Recipes, tagged breakfast, dutch, pancake, raspberry, sugar on February 26, 2012| Leave a Comment »
raspberry dutch pancake
here is the recipe
INGREDIENTS
- 3 tablespoons butter
- 1 cup raspberries (fresh preferred)
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 2/3 cup milk, at room temperature
- 2 tablespoons granulated sugar
- 1/2 cup + 2 tablespoon all purpose flour
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Powdered sugar, more cinnamon, and lemon juice for topping
METHOD
1 Preheat oven to 425°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.
2 Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan.
3 In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt. Blend until you have a smooth, creamy batter. This should take about 30 seconds. Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary.
4 Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don’t burn your hands.) Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan. Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Put in one cup of fresh raspberries. Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center. It’s a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.
5 Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal. To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice.
Yield: Makes 1 10-inch Dutch baby pancake. Feeds 2 or 3 people for breakfast.
Simply Recipes http://simplyrecipes.com
beef stirfry
Posted in food, Recipes, tagged beef, chinese, steak, stir fry on February 18, 2012| 2 Comments »
so delicious! and authentic! just need a wok!
I changed out some of the vegetables and used what I had in the refrigerator but here is the basic recipe:
Black Pepper Beef and Stir-Fry
Reprinted with permission from Ching’s Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes by Ching-He Huang, copyright (c) 2011. Published by William Morrow Cookbooks.
Serves 2-4
INGREDIENTS
- Stir-Fry:
- 9 oz beef sirloin, fat removed
- and meat cut into 1/4-inch
- slices
- 1 tbsp of cornstarch
- 2 tbsps of peanut oil
- 1-inch piece of fresh
- ginger, peeled and grated
- 11 oz mixture of sliced snow
- peas, broccoli, sugar snap
- peas, baby bok choy, red
- cabbage, ribbons of
- carrot, and baby scallions
- Dash of light soy sauce or
- to taste
- Marinade:
- 1 tbsp of dark soy sauce
- 1 tbsp of light soy sauce
- 1 tbsp of Shaohsing rice wine
- or dry sherry
- 2 pinches of ground black
- pepper
DIRECTIONS
My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.
For the Marinade:
Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
For the Stir-Fry:
Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate.
Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.
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