April 19, 2007

Recipe News: This Fish Recipe Is a Real Catch

Whether you're a cruiser who takes pride in catching your own dinner every night or one who'd rather hit the nearest fish market after tying up to the dock, here's a favorite recipe from a loyal CW reader, Debbie Braddon, who's made this dish many times aboard Into the Mystic, her 40-foot Parlay catamaran.

Debbie says that she's experimented using tilapia, sole, and flounder, and sees no big difference in the finished product, but she says that the tilapia version is her personal favorite.

Debbie said her friend Diane altered this recipe by frying the fish in a pan on the stove with lots of butter. Maybe not as healthy as baking the fish in the oven with butter flavor Pam spray, but probably very tasty!

Includes recipe for:


  • Macadamia Fish

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Bake-Off recipes

Includes recipes for:


  • Cheesy Fiesta Quiche

  • Cheesy Bean and Chicken Pizza

  • Pepper Jack Crescent Twists, Salsa-Ranch Dip

  • Nutty Chocolate-Pretzel Bars

  • Ruby Razz Crunch

  • Key Lime Cream Torte

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 17, 2007

Recipe News: 6 great salad dressing recipes

When my father used the word "vinaigrette" to ask a waiter about a restaurant's salad dressing, I knew that a significant shift had taken place in the American dining public's level of sophistication. At 77, Dad had left the Thousand Island behind him.

A salad is like Eliza Doolittle: common, but with the potential to achieve greatness. That's where the vinaigrette comes in, and all the better when it's designed by chefs who in true Henry Higgins fashion pay attention to the details. The oil provides the richness; the vinegar and flavorings add personality.

Why even bother ordering it on the side? We are powerless against the lure of a superlative vinaigrette and can only resign ourselves as the contents of ramekins disappear spoonful by spoonful until all is gone.

Vinaigrettes are easy to prepare, but first things first: Any vinaigrette must start off with high-quality oil and vinegar. Not so long ago, the only oil and vinegar available to restaurant diners came in matching cruets of bitter unctuousness and turpentine. Today, cruets have given way to tasting "flights," and serious consideration takes place before chefs decide which oil will anoint their bread.

Includes recipes for:


  • Raspberry Vinaigrette

  • Champagne Vinaigrette

  • Brown Butter Vinaigrette

  • Sherry Vinaigrette

  • Greek Vinaigrette

  • Pancetta Vinaigrette

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 16, 2007

Recipe News: Hot off griddle: Flapjack recipes to flip for

The pancake is one of world’s oldest and favorite types of quick breads. It doesn’t matter whether you call them flapjacks, hotcakes, griddlecakes, crepes or blintzes; they are so versatile that they can be served for a late-night snack as well as a Sunday morning brunch.

The pancake is simple to make and one of the best kinds of recipes to use when you’re teaching anyone how to cook. Although using a box mix is fine if you’re in a hurry, there is nothing like the taste of a made-from-scratch batch. All you need are a few simple ingredients and a griddle or a flat-bottomed skillet.

Heat the griddle until a drop of water sizzles on it. Then lightly grease it. Combine pancake ingredients until large lumps are gone. Do not overmix. Leaving small lumps in the batter creates fluffy pancakes.

Includes recipes for:


  • The Ultimate Pancake Recipe

  • Gluten- and Wheat-Free Pancakes

  • Oatmeal Hotcakes

  • Orange Yogurt Pancakes with Strawberries

  • Swedish Pancakes (Crepes)

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 7, 2007

Recipe News: Got rhubarb or asparagus recipes?

Bev Klemish sent in an oldie but a goodie, Coke-A-Cola Cake. If you haven't tried it, go for it. It's a rich cake that just melts in your mouth.

Meanwhile, Bev's daughter, Michelle Hunsberger, was busy making this Cheesy Crab Dip for a Pampered Chef party. Bev reports it was a hit.

And, speaking of sending in recipes, we are coming up on the rhubarb and asparagus season. If you get a moment, jot down your favorites and send them in. Just to get you in the mood, Caroline Oyster of West Branch sent in her Rhubarb Bread Pudding.

Includes recipes for:


  • Coke-A-Cola Cake

  • Cheesy Crab Dip

  • Cream Cheese Puffs

  • Rhubarb Bread Pudding

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: What a ham! See our Easter recipes

Cultural historians trace Easter back to pre-Christian spring equinox festivals, when the return of balmier weather and the revitalization of nature inspired celebrations of life renewed.

In northern Europe, forests of nut-bearing trees provided an excellent environment for fattening hogs on mast, the natural fall of nuts on the forest floor. In the fall, the hogs were butchered and the meat processed and preserved, by drying, smoking, salting or brining.

After several months of curing, the prime cuts of these animals, the hams, were ready for consumption, just in time for the first festival of the new year. Eating an Easter ham connected the bounty of the old year to the promise of the new season.

Includes recipes for:


  • Baked ham with bourbon glaze

  • Potato and parsnip dauphinois

  • Catalan spinach

  • Double orange custard tart

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Pet Food Recipes

As a pet owner, no doubt you want to give your dog or cat the best care possible. And caring for your pet means feeding him the best diet you can.

Animals, because they are color blind, choose their foods by smell. Most dogs like gamey flavors best, as well as liver, fat, garlic, onions, horsemeat, lamb, beef, cheese and fish.

Cats enjoy chicken, liver, fish, turkey, lamb, and yeast, and prefer fresh to aged flavors. Remember that cats are fussy eaters and it is not wise to continually feed them their favorite foods. Soon they will refuse to eat anything else; it is your job to see your cat has a balanced diet.

Includes recipes for:


  • SAUTEED LIVER

  • VEAL STEW

  • CHICKEN SOAP

  • LIVER COOKIES

  • MACKEREL DINNER

  • DOG MORSELS

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

April 1, 2007

Recipe News: Asparagus and White Bean Salad with Feta and Lemon Dressing

I'm a firm believer in signs from the universe. Nothing is a coincidence. We meet people for a reason, even if they cause us pain and heartache. We fall in love when we least expect it, and we gravitate to certain parts of the world, sometimes without explanation.

Thank goodness for Mother Nature, who keeps track of the master schedule, like a good air-traffic controller, knowing at all times who's arriving and when. In spite of year-round strawberries and hothouse peppers from Holland, I remain dedicated to my local four-season cycle. And Mother, well, she keeps me on track.

To wit, I know it's spring because asparagus shoots are beginning to poke through the ground and show off their pretty stalks at market. Like the yellow parade of daffodils or the sound of a robin twittering outside your window, asparagus is part of Mother's "welcome to spring" campaign.

The very excitement over the seasonal transition is exactly why I won't eat asparagus from Chile at Thanksgiving; it's like knowing the end of the story before it even got started.

Asparagus is more than a harbinger of spring; it represents potential, the beginning of a new growing season, renewal and rebirth. I feel more alive just thinking about it.

Includes recipe for:


  • Asparagus and White Bean Salad with Feta and Lemon Dressing

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

March 24, 2007

Recipe News: Simple, light pork chop recipe for spring

Spring is in the air and I have got a great, light recipe here that you will go to several times this spring and summer season.

I can’t remember what cookbook I got the idea for this rice dish from but the first time I made it had to be at least 12 years ago.

I am notorious for not being able to follow a recipe verbatim and have changed this recipe by adding ingredients, which have made this dish unique and delicious. What I love about this rice dish is it can be served with anything from these simple and light pork chops to beef bourguignon. And although there is butter, cream and cheese in this dish it is not at all heavy and very light in flavor.

As for these pork chops they are a great idea for a weeknight meal because they cook up so quickly and are so full of flavor. Enjoy!

Includes recipes for:


  • Lemon-Thyme Pork Chops

  • Lemon Rice

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Paula Deen recipes

REPLACE_QUOTE

Includes recipes for:


  • Paula's Peanut Butter-Glazed Ham

  • Hot Slaw with Chilies

  • White Cake With Strawberry Icing

  • Spinach-Swiss Casserole

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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