Take Out Please!!!
I'll decide tonight, but it will probably be meatball heroes and salad.
Or sushi.
Cheers.
Wednesday, April 7, 2010
Tuesday, April 6, 2010
Tuesday April 6, 2010
I think I have to have noodles tonight but I'm a little sick of pasta.
It's been awhile since we've had bean thread noodles, also known as glass noodles.
They're kind of chewy and slurpy at the same time and just need a soak in warm water, no cooking.
We love them in Ants On A Tree, a delicious mix of the noodles with seasoned ground pork .
There is a good and simple recipe for this dish on Epicurious.com and you don't need exotic ingredients.
If you happen to live near an Asian market get some garlic chives and stir fry them quickly with garlic and a little drizzle of oyster sauce, or leave out the oyster sauce if you don't have it on it hand. They are crunchy, sweet, a little oniony.
Ants On A Tree
Stir Fried Garlic Chives
Homemade Fortune Cookies (just kidding).
It's been awhile since we've had bean thread noodles, also known as glass noodles.
They're kind of chewy and slurpy at the same time and just need a soak in warm water, no cooking.
We love them in Ants On A Tree, a delicious mix of the noodles with seasoned ground pork .
There is a good and simple recipe for this dish on Epicurious.com and you don't need exotic ingredients.
If you happen to live near an Asian market get some garlic chives and stir fry them quickly with garlic and a little drizzle of oyster sauce, or leave out the oyster sauce if you don't have it on it hand. They are crunchy, sweet, a little oniony.
Ants On A Tree
Stir Fried Garlic Chives
Homemade Fortune Cookies (just kidding).
Monday, April 5, 2010
Monday April 5, 2010
Lamb Curry
made with Taste of Thai Red Curry Sauce, leftover lamb and a few scrounged vegetables.
Basmati Rice
Cucumber Yogurt Mint Salad
made with Taste of Thai Red Curry Sauce, leftover lamb and a few scrounged vegetables.
Basmati Rice
Cucumber Yogurt Mint Salad
Sunday, April 4, 2010
Sunday April 4, 2010
Happy Easter
If the Bunny comes to your house then you probably have a traditional Easter dinner that you serve every year. Probably ham or lamb. I love this about holidays. No question of what to make for dinner because everyone in my house wants the ritual meal they've been looking forward to all year.
Roast Leg of Lamb
Basted with honey and lavender
Steamed New Potatoes
Asparagus with Lemon Vinaigrette
A cheese course with a fresh young sheep's milk cheese or maybe some Humbolt Fog.
Lulu Peyraud's Walnut Gateau*
Chocolate eggs, jelly beans, malted milk balls, Peeps, chocolate bunnies...
*recipe in "Lulu's Provencal Table" by Richard Olney. One of the top 5 best cookbooks ever written.
If the Bunny comes to your house then you probably have a traditional Easter dinner that you serve every year. Probably ham or lamb. I love this about holidays. No question of what to make for dinner because everyone in my house wants the ritual meal they've been looking forward to all year.
Roast Leg of Lamb
Basted with honey and lavender
Steamed New Potatoes
Asparagus with Lemon Vinaigrette
A cheese course with a fresh young sheep's milk cheese or maybe some Humbolt Fog.
Lulu Peyraud's Walnut Gateau*
Chocolate eggs, jelly beans, malted milk balls, Peeps, chocolate bunnies...
*recipe in "Lulu's Provencal Table" by Richard Olney. One of the top 5 best cookbooks ever written.
Saturday, April 3, 2010
Saturday April 3, 2010
Leftovers!!!
That leftover beef stew from the other night is going to get reheated in a shallow gratin dish dish under a blanket of mashed sweet potatoes.
And since the oven is on I'll roast some cauliflower and shallots too and drizzle a little balsamic vinegar on them when they come out of the heat.
That leftover beef stew from the other night is going to get reheated in a shallow gratin dish dish under a blanket of mashed sweet potatoes.
And since the oven is on I'll roast some cauliflower and shallots too and drizzle a little balsamic vinegar on them when they come out of the heat.
Friday, April 2, 2010
Friday April 2, 2010
Not only is it Friday but it's Good Friday, so fish tonight. I'm going to make a batch of lemon confit, another staple at Scrimshaw. All you do is slice lemons and poach them very gently in enough olive oil to cover the slices. A shallow pan works well here. Once the slices are tender, 10 mins or so, turn off the heat and let them cool. Store in a jar in the fridge. The oil is delicious all sorts of ways, drizzled on fish and chicken and on those white beans from the other day or in a vinaigrette. Chop up a few slices and add them to Tuna White Bean Salad. Tonight I will flavor baked halibut with the confit and call it a good day.
Halibut with Lemon Confit
In a baking dish season halibut steaks well with s&p and drizzle with lemon oil. Place a lemon slice on each steak and bake at 350 degrees for about 12 mins or until done.
Serve with mashed or boiled or baked potatoes, generously buttered.
And a green veg.
Happy Good Friday.
Halibut with Lemon Confit
In a baking dish season halibut steaks well with s&p and drizzle with lemon oil. Place a lemon slice on each steak and bake at 350 degrees for about 12 mins or until done.
Serve with mashed or boiled or baked potatoes, generously buttered.
And a green veg.
Happy Good Friday.
Thursday, April 1, 2010
Thursday April 1, 2010
I feel like channeling MFK Fisher today.
An omelette and a glass of wine.
A delicate salad of mache.
Crusty bread and maybe a piece of cheese, unless you're having a cheese omelette.
A bowl of strawberries. They're not local but I can't eat strawberries only in June.
An omelette and a glass of wine.
A delicate salad of mache.
Crusty bread and maybe a piece of cheese, unless you're having a cheese omelette.
A bowl of strawberries. They're not local but I can't eat strawberries only in June.
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