July 20, 2005

Recipe: Sesame-Crusted Catfish

Includes recipe for:


  • Sesame-Crusted Catfish


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Jennifer at Permalink | Comments (0) | social bookmarking

July 19, 2005

Recipes: Fondue recipe is great way to use up fresh tomatoes

"When farmer's markets overflow with in-season tomatoes, I love to shop for an assortment. I especially like the quaintly shaped and colored types that have come to be known as "heirloom" tomatoes, lovingly preserved down through the generations by home gardeners. Slice up three or four different kinds, drizzle them with extra-virgin olive oil and balsamic vinegar, add a sprinkling of sea salt, and you have the perfect seasonal salad.

Let's be honest, though. One of the problems with sun-ripened tomatoes is that when they're in season there are lots of them, and they often ripen beyond the salad stage before you can use them all. Some people become home canners just to preserve the crop. But I like to start thinking about ways to cook those slightly over-the-hill but still perfectly delicious tomatoes.

One of my favorite recipes is the one I share here: Chicken with Tomato Fondue. The word "fon-due," with which you're no doubt familiar from the Swiss cheese dish, simply means something that has "melted." It perfectly describes the way the tomatoes reduce in the oven to form a thick, luscious sauce that bathes the chicken pieces and other summer vegetables."

Includes recipe for:


  • CHICKEN WITH SUMMER TOMATO FONDUE


Read more: Fondue recipe is great way to use up fresh tomatoes

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Jennifer at Permalink | Comments (0) | social bookmarking

July 18, 2005

Recipes: Shrimp recipes

Includes recipes for:


  • Wild American Shrimp Salad Sea Island

  • Shrimp Wild Rice Salad

  • Tequila Grilled Shrimp

  • Grilled Shrimp Po' Boy Sandwich with Farmers Market Relish

  • Curried Shrimp with Sugar Snap Peas

  • Spicy Asian Glazed Lager Beer Shrimp

  • Short-Cut Paella


Read more: Shrimp recipes

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Jennifer at Permalink | Comments (0) | social bookmarking

Recipes: Summer brings blueberry days — and blueberry recipes

"Recalling the New England summers of her childhood, food and travel writer Linda Dannenberg says, she thinks of blueberries.

"I can still smell my mother's lattice-topped blueberry pies cooling on our screened back porch, and taste the plump and tender sugar-topped blueberry muffins that we bought every August morning at Humphreys bakery on Martha's Vineyard," she writes.

Years ago, she adds, "We just loved them for themselves - tiny, perfect wash-and-ready fruit with lovely, thin indigo skin, very few seeds, a delicate balance of acidity and sweetness, and dainty, ruffled crowns."

Now, scientific reports published over the last five years, stemming from studies at Tufts University, Rutgers University, and the USDA's Agricultural Research Service, have hailed the blueberry's nutritional assets as a potent antioxidant with beneficial properties."

Includes recipes for:


  • Lemon-Ricotta Pancakes With Blueberry-Peach Compote

  • Blueberry-Beet Borscht

  • Blueberry Ice Cream


Read more: Summer brings blueberry days — and blueberry recipes

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Jennifer at Permalink | Comments (0) | social bookmarking

July 15, 2005

Recipe: Watermelon Tomato Gazpacho

Includes recipe for:


  • Watermelon Tomato Gazpacho


Read more: Watermelon Tomato Gazpacho

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Jennifer at Permalink | Comments (0) | social bookmarking

Recipe: Pumpkin Pasties

Includes recipe for:


  • Pumpkin Pasties


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Jennifer at Permalink | Comments (0) | social bookmarking

July 9, 2005

Recipes: Delicious recipes for this summer's vegetables

"With the summer heat, vegetables can make you refreshed and re-energized. Sara Foster, owner of Foster's Market in North Carolina and author of "Fresh Every Day," was invited on the "Today" show to share her recipes for a fresh, tasty, veggie meal."

Includes recipes for:


  • Roasted Red Bell Pepper and Carrot Soup with Tarragon

  • Fresh Mozzarella Salad with Avocado, Roasted Corn and Grape Tomatoes

  • Summer Herb Vinaigrette

  • Cornbread Panzanella with Avocado

  • Skillet Cornbread


Read more: Delicious recipes for this summer's vegetables

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Jennifer at Permalink | Comments (0) | social bookmarking

Recipe: Lemon cake easy, tasty and even better with summer berries

"Any time is a good time to bake a cake.

To tell you the truth, chocolate is usually my favorite kind of cake. That's the kind I'll ask for most of the year.

But on a hot summer day, the rich, dark flavor of chocolate can sometimes seem a bit too heavy, even to me. That's why, for summertime cakes, lemon is my flavor of choice.

Lemon is one of the most refreshing tastes I can think of. When the weather is warm, the zesty citrus makes my taste buds feel like they're waking up, ready to go again, after a nap on a shady, breezy porch.

Better still, my recipe for Lemon Buttermilk Cake couldn't be easier to make, so you don't have to spend too much time in a hot kitchen preparing it. The acidity of the buttermilk in the recipe combines with that of the lemon juice to give the cake an extra light and tender texture."

Includes recipe for:


  • LEMON BUTTERMILK CAKE WITH BERRIES AND WHIPPED CREAM


Read more: Lemon cake easy, tasty and even better with summer berries

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Jennifer at Permalink | Comments (0) | social bookmarking

July 8, 2005

Recipes: Recipes to pepper your kitchen with

"Michelle Anna Jordan, author of "Salt & Pepper," said salt seasoned with dried herbs, ground spices, crushed chilies, lemon juice or lime juice is a simple way to add flavor to a finished dish. When you make the flavored salts, seeds should be toasted and ground, herbs should be dried and crumbled, and dried chilies should be ground before being combined with the salt. For the best flavor, prepare only the amount of salt you would use within a week.

Here are some recipes to make seasoned salt at home"

Includes recipes for:


  • SAFFRON-FENNEL SALT

  • VANILLA, CINNAMON AND NUTMEG SALT

  • PROVENCAL HERB-LEMON SALT

  • CHIPOTLE SALT

  • GOMASHIO


Read more: Recipes to pepper your kitchen with

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Jennifer at Permalink | Comments (0) | social bookmarking

July 7, 2005

Recipe: Expert reveals how to achieve flaky, buttery perfection

"EGINA CHARBONEAU knows biscuits. In the mid-1980s, the Natchez, Miss., native started putting her flaky, buttery biscuits into the breadbaskets at her San Francisco restaurant Regina s at the Regis. Praise rolled in from celebrity guests including Tim Curry, Shirley MacLaine, Danny Glover, Patti La- Belle and Lily Tomlin. In 1995 Charboneau opened Biscuits and Blues the San Francisco blues club and restaurant celebrating its 10th anniversary this year with a full menu of Southern flavors served up with the music that made Mississippi famous. Natchez in its own right is the biscuit capital of the world, says Charboneau with a glint in her eye. In the South, you pretty much have biscuits for every meal, and when you grow up with something, you miss it."

Includes recipe for:


  • Regina's Butter Biscuits


Read more: Expert reveals how to achieve flaky, buttery perfection

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Jennifer at Permalink | Comments (0) | social bookmarking

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