March 12, 2008

Recipe News: Cook's Corner: St. Pat's tastiest recipes

St. Patrick's Day is quickly approaching and I plan on celebrating. I think I may have a touch of Irish in me. It could have something to do with the fact that my real given name is O'Lisa. I'm not sure if I was named that because there is Irish in my background or if my parents had been kissing the blarney stone.

Because of the approaching holiday, I decided to fill this week's column with recipes that might make for some good eating to honor old St. Pat.

Apparently, potatoes, cabbage and corned beef are staples for Irish folks whether it's a holiday or not. I'm not exactly sure what corned beef is except that it is used in making hash. I have also had corned beef cooked with cabbage before, even though it's not one of my favorite dishes.

Potatoes apparently are plentiful in Ireland as is cabbage. I suppose that accounts for the many dishes you'll find with either or both of those vegetables include in the ingredients list.

At any rate, I've chosen a few Irish-style recipes you may want to prepare for your March 17 holiday celebration. These recipes don't make green dishes, but you could always add food coloring if you want green on your table.

Includes recipes for:


  • Corned Beef and Cabbage

  • Reuben Casserole

  • Irish Bananas

Full article here.

Jennifer at Permalink | Comments (1) | social bookmarking

March 8, 2008

Recipe News: Recipe for Pears Poached in Red Win

Cardamom, vanilla and cinnamon combine with red wine for an intensely aromatic syrup in which to poach these pears. The recipe calls for Moroccan wine, but any robust red wine will do.

Includes recipe for:


  • PEARS POACHED IN RED WINE

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 7, 2008

Recipe News: Masterchef masterclass: Finalist Emily Ludolf shares her favourite mouth-watering recipes

She may not have won last week's Masterchef final, but Emily Ludolf, 19, was the star of the show. Described by the judges as "gobsmackingly amazing", Emily, studying English at Oxford University, modestly claims she was "completely dumbstruck" at getting so far.

Here, she shares three brand-new dinner party recipes to serve four, exclusively with Femail. Although they may take a couple of hours, the end result will be worth it...

Includes recipes for:


  • CRAB, AVOCADO AND SLOW-ROASTED TOMATOES WITH PAPRIKA AND CUMIN POPCORN

  • LAMB WITH ARTICHOKES, KOHLRABI AND A BERGAMOT ORANGE-SCENTED JUS WITH VINEGAR SUGAR

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 4, 2008

Recipe News: Layer up chicken, chips for supper

Karen Hill recently described a certain tortilla chips-chicken-cheese casserole recipe she'd loved but lost, and asked if Forum readers might have either that recipe or one that would be similar. And then look what happened:

Mukilteo cook Cheryl Allender writes, "I read your column in the Feb. 8 paper and saw the request from one of your readers for a recipe.

Includes recipes for:


  • Mexican casserole

  • Chicken 'n' chips

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 2, 2008

Recipe News: Reader Recipe: Mountain Dew Apple Dumplings

I was checking out the recipes in the Kitchen Goddess group, when I saw this one from TeamSugar member ashleyk4214. Her recipe is for a simple dessert, but unique dessert. Not any old apple dumplings, these ones are made with Mountain Dew! That's right, the golden pastries are cooked in a mixture of Mountain Dew, cinnamon, butter and sugar. If this sounds intriguing to you, get the recipe, just read more.

Includes recipe for:


  • Mountain Dew Apple Dumplings

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: From our readers...favorite Lenten recipes

My family got to have this sauce roughly twice a year, Christmas Eve and Easter. Each holiday had a different twist to the basic sauce and for Easter, it was the addition of Ceci beans (chickpeas). My grandfather could eat macaroni every day, if my grandmother would have made it for him. She would purchase dried baccala (codfish) for Christmas and many times would buy extra and keep it in the cold cellar.

My grandfather would eat what my grandmother put in front of him, except he wasn't big on vegetables, unless they were from his garden. Even so, he lived to be 94!

When Lent rolled around, many times I'd stop by for a visit and my grandfather would come up from the cellar after smoking a stogy. He was not allowed to smoke them in the house because they are a very nasty-smelling cigar and Gran would not tolerate that.

He would look at me and wink, as he walked to my grandmother with the dried salted cod and said, "Hey momma, how about some homemade macaroni and baccala sauce with ceci beans?"

She would yell at him in Italian and then turn to me and say, “You want to stay for lunch?”

My reply was always, “Yes! “

We would proceed to make the sauce and a batch of homemade fettuccini. I have very fond memories of my grandparents and all the traditions we have for holidays, which stem from our Roman Catholic upbringing, which I am so proud of.

Includes recipes for:


  • Baccala and Ceci Beans with fresh Pasta

  • Tortellini and seafood

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

February 27, 2008

Recipe News: Roast chicken with lemon recipe

Brining the chicken upgrades this classic Sunday supper staple, so allow for at least 3 hours' brining time.

If you're working with a small, apartment-size oven, it's a good idea to test the fit of your rack and roasting pan before you get started.

Chef Janis McLean of the Morrison-Clark Inn in Washington also roasted blanched baby turnips and baby carrots in the same 350-degree oven as the chicken.

Includes recipe for:


  • Roast Chicken With Lemon

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

February 24, 2008

Recipe News: Recipe for Ricotta Cheesecake

Cheesecake is a guaranteed crowd-pleaser. But it's hard to be pleased with the amount of fat in many classic versions - usually more than 30 grams per serving. But happily, a delicious lighter cheesecake is possible. Typical cheesecakes contain as much as three-quarters of a pound of fat, most of it from the cream cheese and heavy cream or sour cream in the filling. In addition, a traditional graham cracker crust can add an entire stick of butter. Making a healthier - yet still satisfying - cheesecake is just a matter of choosing the right ingredients. Nutritionist Ellie Krieger, host of the Food Network show "Healthy Appetite," recommends reduced-fat rather than non-fat ingredients because they significantly cut fat, saturated fat and calories without sacrificing taste and texture.

Includes recipe for:


  • RICOTTA CHEESECAKE WITH FRESH RASPBERRIES

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

February 20, 2008

Recipe News: Soup-er recipes

Vegetable soup has always been the ultimate comfort food for me. When I was growing up, nobody's vegetable soup could compare with my mother's version.

The vegetables were grown in her garden and on my grandmother's farm and frozen as soup mix. Mom also used tomato juice she had canned, and her soup always tasted even better the second day.

I've made a few changes in my soup, having to rely on store-bought vegetables and canned tomato products, and I tend to make mine more hearty. My soup also uses more of the meat cut. I use an arm or shoulder roast or whatever else is on sale.

Includes recipes for:


  • Vegetable Soup

  • Pizza Soup

  • Asparagus-Potato Soup

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

February 18, 2008

Recipe News: Cozy up to one of these warming winter brunch recipes

There's only one way to make it through a Saturday cold snap or a Sunday with gray winter skies, writes Georgeanne Brennan, and that's by inviting a few friends over for brunch. Brennan's new book, "Brunch: Recipes for Cozy Weekend Mornings" (Fireside), is a volume on perfecting the world's most relaxing meal - one that is also an easy way to please a crowd. "Because two meal periods are combined into one wonderful feast," she says of the anything-goes menu, "guests feel they can indulge." Beautifully designed in breakfasty shades of citrus, Brennan's book offers tips on brunches served buffet-style for a houseful of guests or at a simply set table.

Includes recipe for:


  • BAKED EGGS WITH SPINACH

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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