Break out the fancy plates and eat!
Wednesday, December 19, 2012
Tuesday Dinner pt. 4
Salmon
Heat a combination of sesame oil & olive oil over medium heat. Season fish with salt and pepper.
Set fish in the pan and leave it alone for a couple of minutes. It's okay! It won't burn!
Flip fish over with a spatula being sure to flip away from yourself so you won't splash yourself with hot oil.
Cook until fish is cooked through. Farmed salmon will take a little longer than wild. Actually we prefer to eat wild salmon not quite fully cooked to retain some of its flavor and texture.
Tuesday Dinner pt.3
Soba Noodles!
Cook noodles as directed on package.
Heat sesame oil in a pan over medium heat. Add garlic and ginger and cook for just a few seconds.
Add noodles, cilantro, and 2T of soy sauce or worstershire sauce. You may also add some spicy stuff like sriracha or red pepper flakes.
Tuesday Dinner pt. 1
Mise en place. Chopped garlic, oil, squeeze tube of ginger (it was all I could find), fresh cilantro.
Tuesday Dinner pt. 2
Baby Bok Choy from Pork Hill Farm in Ossipee, NH.
Combine in a all bowl-
1/4 t sugar
1T fish sauce
3T water
Set aside
Heat oil over medium heat. When hot add Bok Choy. Sauté until bright green.
Add some garlic & ginger. Cook about 1 minute. Add fish sauce mixture. Cook 1 minute more. Remove from heat and set aside.
I put my oven on the "keep warm" setting and just shove the whole pan in there.
Tuesday, December 18, 2012
Tuesday
Every Tuesday I have a little dilemma. It's time to get back into work mode and I'm really not into it. One full day off driving to the nearest Sysco hub to pick up part of an order on will-call does not an awesome day make. Jim puts up with me wonderfully every week as I bemoan spending a few hours setting myself up for reopening on Wednesday. As long as he has the gas fireplace to keep warm, and his phone to read.
Usually I knit as I whine, and today has been no different. I've started my first hat. The pattern I've been using called for size 11 needles, and I've got size 7. So in kitting talk, I had to cast on 120 stitches instead of 80 or so. We'll see how it goes...
Tuesday is also my day to start thinking about food for the week for home. It's more of a "what can get used up around here" rather than a "what do I want to cook". I just remembered we got some local baby bok choy from the farm last Friday. I also found some soba noodles in the pantry. I can't remember the last time I bought soba noodles, so they must be old. Time to get used up!
So here's the plan-
Soba noodles, with baby bok choy, sauteed salmon.
I'm winging a couple of recipes from Martin Yan's Quick & Easy.
I will season the salmon with salt and pepper, and saute it in a hot pan with oil. If it wasn't freezing rain out today I would grill it.
For the noodles I will cook them according to the package, then toss them with some sesame oil, fresh ginger, some minced fresh garlic, and chopped cilantro.
For the bok choy, it will get cut in half, washed, and cooked with more garlic, ginger, and some boxed stock and Mirin.
Hopefully, it'll be good. I'll post pics when I'm cooking tonight.
For the rest of the week, I usually rely on staples. Pasta, tacos, cheese and baguette. Most likely we will eat bakery leftovers for dinner on long days. Sandwiches and pizza are typical as we try to get to bed by 8. On the long days we get home at 6:30, and by the time we deal with getting pets fed and walked there's not much time for food.
On the plus side, we've hired a kitchen employee and have a good lead on a counter person. Hopefully this will help us retain some sanity, even if it means balancing a tighter checkbook.
Usually I knit as I whine, and today has been no different. I've started my first hat. The pattern I've been using called for size 11 needles, and I've got size 7. So in kitting talk, I had to cast on 120 stitches instead of 80 or so. We'll see how it goes...
Tuesday is also my day to start thinking about food for the week for home. It's more of a "what can get used up around here" rather than a "what do I want to cook". I just remembered we got some local baby bok choy from the farm last Friday. I also found some soba noodles in the pantry. I can't remember the last time I bought soba noodles, so they must be old. Time to get used up!
So here's the plan-
Soba noodles, with baby bok choy, sauteed salmon.
I'm winging a couple of recipes from Martin Yan's Quick & Easy.
I will season the salmon with salt and pepper, and saute it in a hot pan with oil. If it wasn't freezing rain out today I would grill it.
For the noodles I will cook them according to the package, then toss them with some sesame oil, fresh ginger, some minced fresh garlic, and chopped cilantro.
For the bok choy, it will get cut in half, washed, and cooked with more garlic, ginger, and some boxed stock and Mirin.
Hopefully, it'll be good. I'll post pics when I'm cooking tonight.
For the rest of the week, I usually rely on staples. Pasta, tacos, cheese and baguette. Most likely we will eat bakery leftovers for dinner on long days. Sandwiches and pizza are typical as we try to get to bed by 8. On the long days we get home at 6:30, and by the time we deal with getting pets fed and walked there's not much time for food.
On the plus side, we've hired a kitchen employee and have a good lead on a counter person. Hopefully this will help us retain some sanity, even if it means balancing a tighter checkbook.
Tuesday, October 2, 2012
Cornbread Strata
So a few weeks ago I had a craving for cornbread, and I had a few minutes to whip up a big pan of it. Needless to say I had my fix, but it didn't sell to well in the bakery. So I took the leftovers and cubed them, and let them just sit out. For like 2 weeks. It sounds awful, but it wasn't moldy, just stale. So when Jim accidentally dropped a pan of our breakfast boules on the floor I pulled out a trusty strata recipe and put the cornbread to use. It was SO good!
Any cornbread will do. Scratch, mix, store bought, whatever. Just be sure it's dry and stale like a crouton. If you want it pretty quick, just toast up the croutons in the oven (350 for about 20 minutes should do). You can really add whatever flavors you like, but too many watery ingredients will sog the whole thing down.
Get a 9"x13" pan. A lasagna pan is usually this size.
Spray it well with pan spray or grease it using butter or shortening.
Place enough cornbread croutons over the bottom to make a single layer.
In a bowl, mix
9 eggs
1 qt dairy - this can be 1/2 & 1/2, milk, buttermilk, heavy cream, or a combination of all
salt & pepper to taste
Pour egg mix over cornbread croutons
We topped with chopped bacon, shredded cheddar, & roasted onions.
Let the mixture soak for about 20 minutes.
Cover with foil and bake at 350 for about 30 minutes.
Remove foil and bake about 30 minutes more or until custard is set.
Serve and enjoy!
PS- this recipe works well as regular bread strata too! use 12 oz of bread, toasted to stale it...
Any cornbread will do. Scratch, mix, store bought, whatever. Just be sure it's dry and stale like a crouton. If you want it pretty quick, just toast up the croutons in the oven (350 for about 20 minutes should do). You can really add whatever flavors you like, but too many watery ingredients will sog the whole thing down.
Get a 9"x13" pan. A lasagna pan is usually this size.
Spray it well with pan spray or grease it using butter or shortening.
Place enough cornbread croutons over the bottom to make a single layer.
In a bowl, mix
9 eggs
1 qt dairy - this can be 1/2 & 1/2, milk, buttermilk, heavy cream, or a combination of all
salt & pepper to taste
Pour egg mix over cornbread croutons
We topped with chopped bacon, shredded cheddar, & roasted onions.
Let the mixture soak for about 20 minutes.
Cover with foil and bake at 350 for about 30 minutes.
Remove foil and bake about 30 minutes more or until custard is set.
Serve and enjoy!
PS- this recipe works well as regular bread strata too! use 12 oz of bread, toasted to stale it...
Welcome!
Welcome to our new blog about sharing recipes with family and friends. We think it's a nice way to share recipes with everyone all at once, without having to dig through emails and postcards.
The idea for this blog came to us when we were thinking of ways to share recipes that were fun and (mostly) healthy, and best for sharing when Deb was preparing to leave for Venezuela. At first we thought it would be nice to give her a little recipe book, but it's cumbersome to pack and travel with. Then I thought, hmm maybe a thumb drive? Again, something that would have to be kept track of. A blog is a great way to share, we can comment on the recipes and share photos.
Please feel free to send us recipes you'd like to share, or perhaps one you've tried lately that worked out well. In the mean time, I'll post some of our favorites and give everyone some time to test them out and give their thoughts.
Cheers and happy cooking,
Jim & Lisa
The idea for this blog came to us when we were thinking of ways to share recipes that were fun and (mostly) healthy, and best for sharing when Deb was preparing to leave for Venezuela. At first we thought it would be nice to give her a little recipe book, but it's cumbersome to pack and travel with. Then I thought, hmm maybe a thumb drive? Again, something that would have to be kept track of. A blog is a great way to share, we can comment on the recipes and share photos.
Please feel free to send us recipes you'd like to share, or perhaps one you've tried lately that worked out well. In the mean time, I'll post some of our favorites and give everyone some time to test them out and give their thoughts.
Cheers and happy cooking,
Jim & Lisa
Subscribe to:
Comments (Atom)