We were at Cookbook and they had fantastically sweet Sugar Snap Peas. First of the season. We decided to make Orecchiette Carbonara with English Peas and Pea Shoots. This is a delicious pasta. It makes me think I could be a vegetarian. You can find this great recipe on our blog of: April 28, 2009. Click the date to get the recipe. Make it!
Monday, February 29, 2016
Pasta with Fresh Snap Peas
We were at Cookbook and they had fantastically sweet Sugar Snap Peas. First of the season. We decided to make Orecchiette Carbonara with English Peas and Pea Shoots. This is a delicious pasta. It makes me think I could be a vegetarian. You can find this great recipe on our blog of: April 28, 2009. Click the date to get the recipe. Make it!
Friday, February 26, 2016
Pressed Chicken
We started with Asparagus topped with Brown Butter, Hazelnuts, and Burrata Cheese. We are so happy that Asparagus is coming back into season!
Wednesday, February 24, 2016
Rotisserie Chicken
We cooked the chickens over a pan of potatoes and shallots and let the chicken drippings flavor the potatoes. Cathy stuffed the two chickens using the recipe for Roast Chicken for Two and from The Balthhazar Cookbook by Keith McNally, Riad Nasr & Lee Hansen. This is a great recipe that keeps the chicken very moist. You can find the recipe on our blog of: June 23, 2012. Click the date to get the recipe.
Tuesday, February 16, 2016
Salmon Patties
I know fried food is supposedly bad for you, but we couldn't resist. We had lots of left over salmon. We made Salmon Patties using a recipe for Salmon and Dill Fish Cakes from The Kitchen Diaries by Nigel Slater. They were crispy and very tasty. You can find the recipe on our blog of: June 4, 2012. Click the date to get the recipe. This was a huge chunk of salmon and it definitely provided a bunch of dinners. We also made Salmon Tartar with some of the salmon.
With the Salmon Patties we served one of our favorite potato recipes: Roast Potato Salad with Rosemary and Garlic from Tender also by Nigel Slater. I love the taste of the mustard with the Roasted Potatoes. Super Yummy! You can get the recipe on our blog of: June 2, 2012. Click the date to get the recipe.
Sunday, February 14, 2016
Smoked Salmon Cauliflower Puree
Tom stopped over to lend us a book. We invited him to
dinner. I was Smoking a Salmon that we had purchased from McCall’s Meat and Fish. Salmon
smokes so good in the Green Egg. The idea is to cook it at a low temperature, I
try to keep the temperature between 175 – 200 degrees. In addition I throw
Apple Wood Chips on the fire to flavor the smoke. Actually I don’t throw them
directly on the fire. I soak them in water first, then I drain them, then I
wrap them in aluminum foil leaving an opening at the top for the smoke to
escape. You can get the recipe for the salmon on our blog of: January
15, 2009. Click the date to get the recipe.
We started with a Salad made from Apples and Young Greens.
It was a very refreshing salad.
We made a Cauliflower Puree that I just loved to go under
the salmon. We boiled Cauliflower and Garlic in salted water. When the Cauliflower was soft we drained it and then pureed the mixture adding Truffle Butter, Salt and Pepper. It was better than
mashed potatoes. You could serve this anyplace you would normally serve mashed
potatoes. Great discovery by Cathy.
Saturday, February 13, 2016
Pork Roast
Rotisserie grilling is so forgiving. Place a fire under the
meat and let it happily turn on the spit. We always place a pan of Potatoes
under the meat, to cook and catch the drippings. All you need to do is make
sure the meat is cooked by indirect heat (the pan with the potatoes insures
there are no coals directly under the meat). This way the drippings don’t cause
the coals to flame up. Occasionally check there are sufficient hot coals, add
more wood or charcoal as needed. We use an instant thermometer to check the
meats internal temperature, although you can pretty much tell by looking if it
is properly done.
The recipe we use is was to apply a dry rub of Fennel Pollen, Diced Garlic, Olive Oil, Sage, Thyme Salt and Pepper to the meat a few hours before placing
the meat on the rotisserie. When the meat revolves most of the rub will stay on
the meat and that which falls off will only season the potatoes making them
even better.
The Bone-in Pork Roast was from McCall’s Meat and Fish. We had several
dinners of leftovers and I had pork sandwiches for lunch. It was a meal that
kept on giving.
We had dinner at Pizzeria Mozza. One of the vegetables we
ordered with our pizza was a Oven Roasted Sweet Potato. It was roasted then pureed and
returned to its skin. It was delicious and huge. We brought the left over sweet
potato home. We made Bruschetta by toasting Bread and topping with the Sweet Potato Puree and Feta Cheese. It was delicious and a great use of the leftovers.
Thursday, February 11, 2016
Get Your Meat On!
We returned from India, where you can't eat beef. Our first dinner out was for a Hamburger. The first meal we cooked was a Dry Aged Rib Eye STEAK with Baked Potato. The meat was from McCall's Meat and Fish. It was tender and juicy and perfectly grilled with a great char. Perfection!
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