April 17, 2011

Anniversary Dinner

15 April 2011

Sautéed Duck Breasts

with

French Kiss

and

Bronco Bob’s Raspberry Chipotle Sauce

Leeks and Fine Herbs Risotto

Wilted Spinach with Wine and Butter

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Start the risotto early! Takes over an hour to cook. I could not find the pancetta, so used bacon. Gives it a smoky flavor. Short on fine herbs so just used this and that, and the parsley. Made only 2/3 of the recipe.

Cut slits in the fat on the duck breasts and then dusted with French Kiss. Sautéed in the All-Clad fat side first, then poured off most of the rendered fat. Then sautéed meat side down till done. Removed to a warm plate and then added Bronco Bob’s to the pan to make a warm sauce.

Spinach was the usual. Very good with this.

Wine: Natura – Organic Carmener 2009. Self described as “Dark Chocolate, Spiced Currant, Warm Toffee.” From Chile. Was very good with this.

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April 17, 2011

Quick Supper

14 April 2011

Steamed Mussels in Chipotle Chile Broth

Crusty Bread

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Mussels from BA June 1999 filed under TAPAS.

Forgot the tomatoes unfortunately, they are a good addition. Could add chorizo or other sausage. Maybe fresh jalapeños.  Do not salt at the end! Plenty from the other ingredients.  Two pounds is good for two, four pounds is a bit too much for the big Calphalon pot, but can be done.

Make sure you have good bread.

Salad would be good.

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Bacon & Leek Risotto

March 30, 2011

Monday Night Supper

28 March 2011

Bacon & Leek Risotto with Fried Egg

Bacon & Leek Risotto

with

Poached Egg

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Recipe from Bon Appetit April 2011

I reduced the recipe slightly, to 1 cup rice an 3 cups broth. Used the big Calfalon skillet which was a bit too big.

Next time do the whole thing, its really delicious and I doubt it would serve six as they say. Maybe with a salad.  Really yummy.

I chose to soft fry the eggs in my CI omelet pan, on very low heat in olive oil, with a tight fitting glass lid, came out perfect and was easier than poaching. Might do poaching if I was doing many servings, and this could certainly be a meal for four or more.

Needs a good salad.

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Lamb Shanks

March 29, 2011

Dinner

20 February 2011

Braised Lamb Shanks

with

Swiss Chard

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Bon Appétit 2/2011, pg 77

Two shanks, see A-Z

was delicious!

Do for company, but should give each person one shank each, for presentation.

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Chicken Salpicón

March 29, 2011

Dinner

26 March 2011


Chicken Salpicón

Chicken salad topped with avocado, radishes, spring Vidalias, green chilies and chipotle chilies.

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Excellent! I did it once before with beef, but was not too impressed. See A-Z for references.

For the dressing I used oil and vinegar with diced up adobo from Chipotles en Adobo, minus the seeds.

Strips of chipotles, minus the seeds, were a great addition on the salad. A lot of the heat is in the seeds.

Cooked my own garbanzos, took a long while.

Great Company meal on a big platter. Maybe start with nachos or sopes.

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Quick Spicy Chicken Meal

February 18, 2011

Dinner

2 February 2011

Herbed Chicken Breasts

with

Tomatillo Salsa and Queso Fesca

Crispy Angel Hair Pasta

Wilted Spinach in Wine and Butter

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Chicken recipe is in A-Z, our favorite quick ones with sauces from Cooking Light. But used Rosa Mexicano Salsa Verde de Habanero. Quick and very good. Real, fresh queso fresca that I get from Mexican Grocer makes a big difference.

Pasta was left overs, crisped up in the pan with a bit of oil.

Rachael Ray’s Wilted Spinach with Butter and Wine was a very good side.

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Valentine’s Continues!

February 18, 2011

Dinner

15 February 2011

I went over to Taylor Seafood to see what they had and noticed that the marque still said, “TREAT YOUR VALENTINE TO SOME SEAFOOD!”  OK, its not too late then.

Roasted Halibut

with

Tomato-and-Olive Confit

Radicchio, Haricot Vert & Sweet Lettuce Salad

Variation on the Roasted Swordfish with Tomato-and-Olive Confit recipe in FILE, Swordfish, from Home, March 1998. I simplified a bit, diced a fresh roma tomato, and put in the small copper sauce pan with olive oil, added olives, fresh tarragon, and opps! forgot the garlic! Heated over a low flame while creating the rest of the meal. Also tossed in some sun dried tomatoes in olive oil for good measure. (Pastine brand). Used as a base in the baking dish, and then topped the fish with the same.

Fish was a nice piece of halibut from Taylor Seafoods. From Alaska, $16 I recall. On the skin, one lb cut into three pieces, salted and then seasoned with French Kiss.

Salad is a favorite from Cooking Light, March 2008. The one on unami. Did not have walnut oil, used? truffle? Blood Oranges were a nice touch. Instead of croutons, which Kathy will always push to the side, I crispy fried the prosciutto. Which is fun, and makes a nice touch.

Cascadian “Baby” sic French Green Beans. Not sure how they come up with this . Not much baby or French, i.e. fancy about them. Ordinary green beans on the small side. Nothing like the Trader Joe ones. We have to do a foraging expedition to get more of those.

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Tapas! 20 June 2008

January 2, 2011

Dinner

20 June 2008

 

Tapas!

Asparagus Salad with Piquillo Peppers and Capers

Olive Mix

White Beans and Anchovies

Piquillo Pepper Salad with Sardines and Basil

Spicy Almonds

Cooking Light

File

Tapas book

Also considered

Quince and Manchego Cheese (Cooking Light)

Bravo Potatoes (file)

Shrimp and Green Sauce

Tuna

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Tapas! 7 October 2006

January 2, 2011

Dinner

7 October 2006


Roasted Peppers and Fennel

Tomato, Basil and Mozzarella

Chorizo Sautéed with Onions and Potatoes

Marinated Manchego Cheese

Mushrooms, Olives, Peppers and Garlic

Mussels with Chipotle Chiles

Bread

Also considered but did not make:

Shrimp and Scallops

Garlic Shrimp

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Looked so good I had to try it.

December 31, 2010

Dinner   6 November 2010

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

Sautéed Brussels Sprouts and Shallots

Herbed Potatoes

All of these recipes are from the same issue of Cooking Light, September 2010.

The chicken thighs are skinless, boneless but I can’t remember now if I used bone in or not. They get their color from chili powder and paprika. I used Sprinkle Plenty, Penzy’s Medium Chili Powder, and smoky paprika Very tasty and it cooks quick.

We really liked the Brussels Sprouts recipe. It was quick. We have lots of small brussels from the farm and just cut them in half or quarters. Cooks up quickly.
The Herbed Potatoes are par cooked, then in a CI skillet with oil, finished with butter and garlic, basil and parsley. Good.

Most vegetables from the farm.

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