Fresh out of the oven: recent posts
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Category Archives: Uncategorized
Getting ready for the Superbowl? (Go Pats!)
I continue to dig through my farm share and Hakurei turnips are next!
Hakurei turnips are magical spring root veggies. They are crunchier, lighter and crispier than their fall cousins, and taste great raw.
Slice them thin, toss with good olive oil, sprinkle with black pepper – and you’re good to go! (Some scallions or dill would be great here as well)
Don’t throw away the green parts – sauté them quickly with garlic for a green side dish.
In the winter I like to make shrimp with Old Bay seasoning and eat it hot. In the summer there is nothing better than chilled shrimp marinated with peppers and garlic on top of some fresh greens.
You will need:
1. Raw shrimp in shell
2. Chili peppers of choice: red and green
3. 3 garlic cloves
4. 1/4 tbsp whole black peppercorns
5. Salt and pepper
6. Halved cherry or grape tomatoes
7. Olive oil
8. Juice of one lemon
1. Peel the shrimp – I like to do it because it lets the flavors really seep in while the shrimp is marinating. You can skip this step.
2. Dice the chili peppers (remove seeds) and garlic. Toss the shrimp with the chili peppers, garlic, peppercorns, half of the lemon juice and some oil.
3. Marinate for at least an hour in a bowl or a bag.
4. Pre-heat the broiler. Arrange the shrimp on a baking sheet with the halved tomatoes.
5. Broil for just under 5 minutes, or until the shrimp is pink – it may be less than 5 min, so keep checking!
6. Dunk everything into an ice bath – a necessary step to stop the cooking process!
7. Drizzle the shrimp with the remaining lemon juice. Serve it chilled on top of fresh baby greens!
I”m serving dinner to 12 Catholic priests tomorrow.
I’m not even actually cooking it – just passing the aps and serving the meal.
I was searching the (Russian) interwebz for some food decorating ideas. Will you please check out the EYELASHES on this “turtle”???
Now, you all know that I’m a big fan of cooking with offal – parts of the animal that are often discarded in the butchering process. So naturally, I’ve become a fond follower of Nose to Tail at Home – a blog dedicated to cooking the recipes from the critically acclaimed St. John’s cookbook, “The Whole Beast: Nose to Tail Eating“.
Today I give you a guest post by Ryan A., the blogger behind the blog and my new personal hero 🙂
I know there is a general mistrust of tripe; interestingly enough, this dish has produced most tripe converts. It does have a seductive nature of looking like summer on a plate, but it’s not just good looks that recommend it-it is delicious.
II’d like to take a minute, just sit right there. I’ll tell you how a three year old kid ended up liking this dish.
First off, I gathered the required ingredients, which included Calvados. I’d never tried, or for that matter even heard of Calvados before flipping to page 40 of “The Cookbook”. Turns out that it’s a fancy apple brandy made in the French regions of Basse-Normandie and Lower Normandy. Not wanting to skimp, I picked up a brand called La Captive, which features a fully grown apple in the bottle.
See? Always wanted to own one of these, if only for the novelty. I’m telling myself that because I’d rather not think about all the brandy that could be filling the space that the apple takes up.