Food!

tag:blogger.com,1999:blog-38079892011-07-30T10:23:26.061-07:00Food!Emma and Ramon's epicurious excursionsEmmaCarlsonnoreply@blogger.comBlogger881100tag:blogger.com,1999:blog-3807989.post-88615100994250648732009-08-14T15:27:00.003-07:002009-08-14T15:27:46.591-07:00

Get the flash player here: http://www.adobe.com/flashplayer var so = new SWFObject("http://www.db798.com/pictobrowser.swf", "PictoBrowser", "500", "500", "8", "#EEEEEE"); so.addVariable("source", "sets"); so.addVariable("names", "Old School Vendors, NYC"); so.addVariable("userName", "mollshot"); so.addVariable("userId", "7994179@N04"); so.addVariable("ids", "72157622024471332"); so.addVariable("

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-76716627589706200642009-08-14T15:27:00.001-07:002009-08-14T15:27:06.059-07:00

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-80486183737310143212009-08-14T15:24:00.001-07:002009-08-14T15:24:57.524-07:00

Get the flash player here: http://www.adobe.com/flashplayer var so = new SWFObject("http://www.db798.com/pictobrowser.swf", "PictoBrowser", "500", "500", "8", "#EEEEEE"); so.addVariable("source", "sets"); so.addVariable("names", "Swiss Food"); so.addVariable("userName", "Emma358"); so.addVariable("userId", "21342301@N00"); so.addVariable("ids", "72157621905520569"); so.addVariable("titles", "on")

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1135231506420562142005-12-21T22:04:00.000-08:002005-12-21T22:05:06.433-08:00

CANDIED PECANS1 large egg white1/2 cup sugar1 teaspoon freshly ground nutmeg1 teaspoon ground cinnamon1/2 teaspoon salt2 cups pecan halves (8 to 9 ounces)Preheat oven to 300°F. Brush large rimmed baking sheet with butter.Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1134012370364120552005-12-07T18:08:00.000-08:002005-12-07T19:26:10.400-08:00

FRISEE SALAD WITH BLUE CHEESE, WALNUT, AND CRANBERRY CROSTINIIf your Thanksgiving dinner is a formal affair, serve the crostini on small plates with the frisée salad. If your guests like to hang out in the kitchen until dinner is served, offer the crostini as passed hors d'oeuvres topped with a sprig of dressed frisée. 24 1/4-inch-thick slices ciabatta bread4 tablespoons walnut oil, divided 1/2

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1131588713533246672005-11-09T18:10:00.000-08:002005-11-09T18:11:53.543-08:00

DRIED CRANBERRY, WALNUT, AND LEMON SCONESJennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall."2 tablespoons plus 1 cup sugar2 tablespoons fresh lemon juice, divided3 cups all purpose flour1 tablespoon

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1130516089544098232005-10-28T09:14:00.000-07:002005-10-28T09:14:49.553-07:00

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGEAn inventive new take on a classic fall side. What to drink: A fruity red with a nice acidity. Try: Keenan 2002 Merlot, Carneros, Napa ($25).1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces1 1/2 cups seedless red grapes (about 8 ounces)1 medium onion, cut into 1-inch pieces1 tablespoon thinly sliced fresh sage leaves2

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1129354251291015632005-10-14T22:28:00.000-07:002005-10-14T22:30:51.296-07:00

ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISEFor lemon soy mayonnaise3/4 cup mayonnaise1 1/2 teaspoons soy sauce1/2 teaspoon finely grated fresh lemon zest1 teaspoon fresh lemon juice1/4 teaspoon hot sauce, or to tasteFor shrimp cakes1 bacon slice, chopped3/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined1 slice firm white sandwich bread1/4 cup milk1/2 cup chopped

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1128724435358278452005-10-07T15:32:00.000-07:002005-10-07T15:33:55.366-07:00

Farmer's PastaRecipe courtesy Giada De LaurentiisRecipe SummaryDifficulty: Easy PrepTime: 25 minutesCook Time: 45 minutesYield: 8 servingsButter, for greasing pan2 tablespoons (or more) olive oil6 ounces pancetta, chopped4 teaspoons minced garlic1/3 cup all-purpose flour7 cups whole milk8 ounces Fontina cheese, grated4 ounces mozzarella cheese, grated3/4 cup freshly grated Parmesan6 ounces

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1126968000326472292005-09-17T07:38:00.000-07:002005-09-17T07:40:00.333-07:00

LEMON-SCENTED RICOTTA AND MASCARPONE CREAM PUFFSChef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1126133595622967502005-09-07T15:51:00.000-07:002005-09-07T15:53:15.626-07:00

SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSINGThis elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.12 ounces campanelle (trumpet-shaped pasta) or macaroni1/8 teaspoon crushed saffron threads7 tablespoons fresh lemon juice, divided6 tablespoons extra-virgin olive oil, divided1/2 cup mayonnaise1/2 cup sour cream1/4 cup thinly sliced green

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1126041379178943542005-09-06T14:15:00.000-07:002005-09-06T14:16:37.206-07:00

SUMMER FRUIT WITH PRALINE FONDUESpear fruit with skewers and dip it into the butterscotch, then dip into the nuts and crème fraîche.Beat together in medium bowl, then transfer to small serving bowl:1/2 cup crème fraîche1/2 tablespoon dark brown sugarPlace in another small serving bowl:1/2 cup chopped toasted pecansPlace crème fraîche and nuts on platter and surround with:Assorted fresh fruit (

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1126040706633727592005-09-06T14:04:00.000-07:002005-09-06T14:05:06.633-07:00

HONEY-ROASTED PLUMS WITH THYME AND CREME FRAICHEFor extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)1/2 cup (packed) dark brown sugar1/4 cup honey4 tablespoons (1/2 stick) unsalted butter1/2 cup fresh thyme sprigs6 large assorted ripe but firm plums (about 2

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1126040625914762962005-09-06T14:02:00.000-07:002005-09-06T14:03:45.920-07:00

RIB-EYE STEAK WITH WARM TOMATO CORN SALAD3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)1 1/2 teaspoons salt3/4 teaspoon black pepper1 tablespoon olive oil2 tablespoons unsalted1 medium onion, chopped1 Italian frying pepper, seeded and chopped2 garlic cloves, finely chopped1 teaspoon chili powder (not pure chile)2 cups corn (from 4 large ears)1/2 lb cherry or grape tomatoes, halved1

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1124414272090357142005-08-18T18:16:00.000-07:002005-08-18T18:17:52.100-07:00

Mixed Seafood PaellaThis recipe is adapted from one in Penelope Casas' book Paella! Spectacular Rice Dishes from Spain. You can substitute whatever seafood you like.Don't panic when you read the recipe. It looks a lot more complicated than it is. Like a stir-fry, everything can be prepared ahead so you just have to do assembly at the grill. And don't shy away from using the grill. As a controlled

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1123976673043131682005-08-13T16:43:00.000-07:002005-08-13T16:44:33.050-07:00

Avocado and Orange Salad with Honey and Ginger DressingRecipe courtesy Gordon Hamersley, Bistro Cooking at Home, Broadway Books, 2003I just love how the silky texture of the diced avocado plays off the orange segments in this refreshing salad. Shop for your avocados a couple of days in advance of making this salad; it seems you can never find a ripe avocado at the store on the same day you need

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1121894680509234122005-07-20T14:23:00.000-07:002005-07-20T14:24:40.510-07:00

LONDON BROIL WITH SOY CITRUS MAYONNAISELondon broil comes in different weights and thicknesses; it may be necessary to use two pieces to get the proper amount for this dish. One of the great things about this recipe is that the steak's marinade is also used in the soy citrus mayonnaise, so you get double the flavor.3/4 cup fine-quality fermented soy sauce*1/2 cup dry red wine1/4 cup fresh lemon

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1121894579054960672005-07-20T14:22:00.000-07:002005-07-20T14:22:59.060-07:00

JICAMA, RADISH, AND PEPITA SALADFor a main-course salad, add some grilled shrimp or chicken and diced papaya.1/2 cup olive oil1/3 cup chopped fresh cilantro1 1/2 tablespoons white wine vinegar1 tablespoon honey1 1/4 teaspoons ground cumin1 5-ounce package butter lettuce mix or baby spinach leaves 2 cups diced peeled jicama1 scant cup thinly sliced radishes (about 8)1/3 cup natural shelled pumpkin

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1121369543334643132005-07-14T12:32:00.000-07:002005-07-14T12:32:23.336-07:00

MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAMLimoncello can be found at most supermarkets and at liquor stores.3/4 cup chilled whipping cream1/2 8-ounce container mascarpone cheese3 tablespoons plus1/2 cup sugar3 tablespoons limoncello (lemon liqueur) 8 cups assorted fresh berries (such as raspberries, blueberries, blackberries, and hulled sliced strawberries; about 2 pounds)3/4 cup raspberry

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1121369516132394422005-07-14T12:30:00.000-07:002005-07-14T12:31:56.136-07:00

GRILLED SPICE-RUBBED PORK WITH TOMATO GARLIC SAUCEIf you get a package containing two tenderloins of uneven size, you may have to cook the larger one a little longer than the smaller one. Prepare all the sauce ingredients before grilling the pork, then cook it while the pork stands.3 tablespoons olive oil3/8 teaspoon cayenne3/4 teaspoon ground cumin3/4 teaspoon cinnamon3/4 teaspoon salt2 (3/4-lb)

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1119465600897004272005-06-22T11:39:00.000-07:002005-06-22T11:40:00.896-07:00

SPICY GRILLED SHRIMPLeigh Vickery of Tyler, Texas, writes: "Even though my weeknights are mostly filled with baseball and soccer practice and helping my kids with their homework, family time at the dinner table is still important to me. To avoid the trap of fast-food restaurants on hectic nights, I keep plenty of recipes on hand that don't take too much time to pull together."1/2 cup olive oil1/2

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1119465550217262032005-06-22T11:38:00.000-07:002005-06-22T11:39:10.220-07:00

GRILLED ZUCCHINI AND TOMATOES WTH FETA SAUCE3 oz mild feta cheese (preferably French; 1/2 cup)1/4 cup sour cream2 tablespoons water2 teaspoons fresh lemon juice1/2 teaspoon minced garlic2 1/2 tablespoons extra-virgin olive oil2 tablespoons finely chopped fresh basil2 medium zucchini (1 lb total)3/4 lb cherry tomatoes (preferably on the vine, cut into 4 bunches)1/4 teaspoon saltSpecial equipment:

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1119465464692684232005-06-22T11:36:00.000-07:002005-06-22T11:37:44.696-07:00

APRICOT-RASPBERRY PAVLOVAS WITH SLICED ALMONDSThese delicate meringue desserts would be a lovely ending to a bridal shower. The components of this dish can be made several hours ahead and assembled shortly before serving. click photo to enlarge4 large egg whites1 3/4 cups plus 1 tablespoon sugar, divided2 teaspoons cornstarch1/4 teaspoon almond extract1/3 cup sliced almonds1 1/2 pounds apricots,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1119018516060651212005-06-17T07:28:00.000-07:002005-06-17T07:28:36.060-07:00

LEMON CREME BRULEE WITH FRESH BERRIESAlexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème brûlée."3 cups whipping cream5 teaspoons grated lemon peel3/4 cup sugar6 large egg yolks2 teaspoons vanilla extract1/4 teaspoon salt8 teaspoons golden brown

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1119018455776842512005-06-17T07:26:00.000-07:002005-06-17T07:27:35.776-07:00

GRILLED LEMON CHICKENFood Editor: Melissa Roberts-MatarFather: Richard Roberts, Monsey, NYSummer and my father's grilled lemon chicken are synonymous for me. Like the alphabet-shaped pancakes he cooked on weekend mornings, this is a signature creation, and one he perfected over time.The chicken picks up a bright citrus flavor in an unusual marinade made with lemon, oil, and egg. Dad likes to

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1119018344205450992005-06-17T07:24:00.000-07:002005-06-17T07:25:44.210-07:00

CRAB SALAD WITH WONTON CRISPS AND LIMETraditionally used to enclose a savory filling, wonton wrappers are cut and fried into crisp triangles here, lending crunchy texture to soft crabmeat. For wonton crisps8 square wonton wrappers, thawed if frozenAbout 6 cups vegetable oilFor crab salad1 teaspoon finely grated fresh lime zest1 1/2 tablespoons fresh lime juice1/4 teaspoon salt1/4 teaspoon black

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1101959818831020222004-12-01T19:55:00.000-08:002004-12-01T19:56:58.833-08:00

SCALLOP PAELLA This variation on paella uses Israeli couscous in place of rice. 1 large onion, chopped 1/4 teaspoon crumbled saffron threads 3 tablespoons vegetable oil 2 cups pearl (Israeli) couscous (10 oz) 2 3/4 cups water 1 1/4 teaspoons salt 1 red bell pepper, cut into 1/4-inch dice 1/2 teaspoon black pepper 16 sea scallops (1 1/4 lb total), tough muscle removed from side of each if

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1088204016959992822004-06-25T15:53:00.000-07:002004-06-25T15:53:36.960-07:00

SWEDISH POTATO, HAM AND PEA SALAD Dill Dressing 3/4 cup olive oil 1/4 cup white wine vinegar 1/4 cup Dijon mustard 3/4 cup packed chopped fresh dill Salad 2 10-ounce packages frozen petite green peas, thawed, drained or 3 pounds fresh peas, shelled 1 pound red potatoes, peeled, cut into 1/2-inch dice 12 ounces smoked ham (such as Black Forest), diced 1 15-ounce can black-eyed peas, rinsed,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1088179177521974772004-06-25T08:59:00.000-07:002004-06-25T08:59:37.520-07:00

FROZEN LEMON CREAM MERINGUE CAKE For the meringue layers: 4 large egg whites at room temperature 1 cup sugar For 3 cups lemon cream: 1 stick (1/ cup) unsalted butter 3/4 cup sugar 1/2 teaspoon cornstarch 1/2 cup fresh lemon juice (about 2 lemons) 1 tablespoon freshly grated lemon zest 1 whole large egg plus 6 large egg yolks 1 cup plain yogurt For the icing: 1 1/2 teaspoons unflavored

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1088098621161519122004-06-24T10:35:00.000-07:002004-06-24T10:37:01.163-07:00

ICE CREAM TRUFFLES These adorable sweets are festive, fun — and so easy to make. Just be sure to freeze the scoops of ice cream overnight before dipping and coating them. 1/2 pint (about) vanilla ice cream 1/2 pint (about) coffee ice cream 1/2 pint (about) chocolate ice cream 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped1 1/2 tablespoons vegetable oil 2 cups

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1088096787666371442004-06-24T10:00:00.000-07:002004-06-24T10:06:27.666-07:00

Summer fruit en papillote Total time: 20 minutes Servings: 4 Note: If you want a sweeter, more liquid sauce, add half a cup of raspberries or blackberries. Leave some space between the fruit and the crimped edge to allow the packet to puff up. 4 tablespoons melted butter plus extra for the parchment 4 medium peaches or 6 apricots, ripe but firm and sliced 1 cup blueberries 4 tablespoons

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1086379923938927102004-06-04T13:07:00.000-07:002004-06-04T13:12:03.936-07:00

CARROT CRISP SLAW 2 c. grated carrots Kraft coleslaw dressing 1/2 c. raisins 1/2 c. pineapple tidbits 2 c. chopped cabbage 1. Combine all ingredients with enough dressing to moisten, toss lightly. Makes 6 servings. COLESLAW 1 sm. firm head cabbage (about 1 1/4 lb.) 1/2 tsp. salt 1/8 tsp. black pepper 1/2 c. crushed pineapple 1/2 c. mayonnaise 1/2 c. sour cream or plain yogurt

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1086379521832329242004-06-04T13:05:00.000-07:002004-06-04T13:05:21.833-07:00

Spinach and Mandarin Orange Salad (D/P, KLP, TNT) Source: Cookbooks on-line Serves: 4 1 bunch spinach, washed and torn 1/2 cup almonds, slivered and toasted 1 12-oz. can Mandarin oranges or 6 fresh Mandarin oranges Dressing: 1 cup salad oil 1/2 cup cider vinegar 1 cup fresh mint, diced fine 1 clove garlic, crushed 1 tsp. honey Toss spinach, oranges, and almonds together. Chill 1 hour.

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1086379470325401772004-06-04T13:04:00.000-07:002004-06-04T13:04:30.326-07:00

Spinach and Mandarin Orange Salad (from Emeril) 1/2 cup buttermilk 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 tablespoon minced shallots 1 tablespoon minced fresh dill 1 tablespoon minced fresh parsley 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound fresh baby spinach, rinsed well, dried and stems removed 1 (14 1/2 ounce) can hearts of palm, cut crosswise

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1084217717371100092004-05-10T12:35:00.000-07:002004-05-10T12:35:17.373-07:00

FILLET OF COD WITH ASPARAGUS AND PROSCIUTTO Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result. 1 1/2 pounds slender asparagus spears, trimmed to 7-inch lengths 2 garlic cloves, minced 1 teaspoon salt 2 tablespoons (1/4 stick) butter 1 tablespoon plus 6 teaspoons olive oil 1/3 cup fresh lemon juice 1 1/2 teaspoons

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1078078118822655122004-02-29T10:08:00.000-08:002004-02-29T10:11:30.123-08:00

MAGIC PAN CREPE STAND W. 114 Market Mall of America(next to Tucci Benucch) Bloomington , MN - 55425 (952) 853-0200 Magic Pan Cheese Fritters 1/2 cup milk 1 oz. blue cheese, crumbled 1 1/4 all purpose flour 1 T. baking powder 3/4 t. salt dash cayenne 3 med. eggs 6 oz. of grated cheddar cheese vegetable oil grated parmesean cheese In small saucepan heat the milk and bleu cheese over medium heat

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1075936745005662502004-02-04T15:19:00.000-08:002004-02-04T15:21:23.373-08:00

ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE If Cabrales is difficult to find in your area, it can be ordered on-line from tienda.com. Italian Gorgonzola can also be substituted. Serve the onions and the Roasted Red Peppers with Garlic with plenty of crusty bread. What to drink: Albariño. This fragrant Spanish white varietal is a smooth match with the starters and the red snapper baked in

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1069956516718611602003-11-27T10:08:00.000-08:002003-11-27T10:09:23.983-08:00

NEW YORK TIMES RISOTTO - Robert Shapiro, French Culinary Insitute in New York BASIC 3 cups chicken or vegetable stock (low-sodium if canned) 1 tablespoon butter 1/2 medium onion, finely chopped 1 cup arborio or vialone rice 1 cup dry white wine or dry vermouth 1/2 cup grated parmigiano cheese 1 tablespoon chopped flat leaf parsley Salt and black pepper, to taste. 1. Bring stock to a simmer

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1069730003620096102003-11-24T19:13:00.000-08:002003-11-24T19:14:07.343-08:00

Mama Stamberg's Cranberry Relish (from NPR) 2 cups whole raw cranberries, washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons horseradish from a jar ("red is a bit milder than white") Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree."

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1069606821353492682003-11-23T09:00:00.000-08:002003-11-23T09:01:02.356-08:00

Scallion Biscuits These light buttery biscuits are one of our most popular biscuit/roll recipes. They are nice with butter or gravy, but I like them best to make ham and cheese sandwiches. 3/4 cup butter, divided 2 scallions, thinly sliced 2 cups flour 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup plus 1 tablespoon buttermilk, divided Preheat the oven to 425

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1069527851327131262003-11-22T11:04:00.000-08:002003-11-22T11:04:51.060-08:00

CRANBERRY SAUCE WITH MARMALADE AND CINNAMON 1 1/2 cups orange marmalade 2/3 cup orange juice 1 cinnamon stick, broken in half 1 12-ounce bag cranberries 1/3 cup finely chopped fresh Italian parsley Freshly ground black pepper Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium;

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1069527245910729382003-11-22T10:54:00.000-08:002003-11-22T10:54:44.950-08:00

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE Sauce 2 cups whipping cream 6 tablespoons Irish cream liqueur 1/4 cup sugar 1/2 teaspoon vanilla extract 2 teaspoons cornstarch 2 teaspoons water Bread pudding 14 cups 3/4-inch cubes French bread with crust (about 12 ounces) 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 ounces imported white chocolate,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1061572512967908092003-08-22T10:15:00.000-07:002003-08-22T10:15:12.986-07:00

LEMON PASTA SALAD WITH TOMATOES AND FETA 7 tablespoons extra-virgin olive oil 4 tablespoons fresh lemon juice 3 tablespoons whole grain mustard 2 garlic cloves, minced 2 teaspoons grated lemon peel 12 ounces penne pasta 2 cups small cherry tomatoes, halved 1 1/2 cups chopped red bell peppers 1 1/2 cups crumbled feta cheese 1 cup chopped green onions Whisk oil, lemon juice, mustard, garlic,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1059171301849636212003-07-25T15:15:00.000-07:002003-07-25T15:15:01.813-07:00

PEACHES AND CREAM SHORTCAKES WITH CORNMEAL-ORANGE BISCUITS Biscuits 1/4 cup sugar 1 1/2 teaspoons grated orange peel 1 1/2 cups all purpose flour 1/2 cup yellow cornmeal 3 tablespoons (packed) golden brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch pieces 2/3 cup (or more) whole milk Filling 2 pounds peaches, peeled,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1057961920908151952003-07-11T15:18:00.000-07:002003-07-11T15:18:40.886-07:00

Barbecued Shrimp and Rosemary Biscuits Serves 4 to 6 2 pounds medium (21-24 count) raw shrimp in their shells 1 tablespoon Emeril's Original Essence or Creole Seasoning 1/2 teaspoon freshly ground black pepper 1/4 cup Barbecue Sauce Base 1 tablespoon vegetable oil 12 Rosemary Biscuits 1 cup heavy cream 2 tablespoons unsalted butter, cut into pieces Barbecue Sauce Base Makes about 1/2 cup 1

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1057511183011032242003-07-06T10:06:00.000-07:002003-07-06T10:06:22.986-07:00

PROSCIUTTO-WRAPPED GORGONZOLA WITH ARUGULA 20 paper-thin slices prosciutto 4 ounces fresh baby arugula (about 4 cups) 12 ounces Gorgonzola cheese, crumbled 3/4 cup dried currants Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles. Space prosciutto pieces 2 inches apart on work surface. Arrange 3 arugula leaves side by side atop each prosciutto piece,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1057511140330070112003-07-06T10:05:00.000-07:002003-07-06T10:05:40.290-07:00

COUSCOUS WITH HERBS AND LEMON This quick side dish goes well with fish, such as arctic char, or grilled chicken. Active time: 15 min Start to finish: 20 min 1 medium onion, finely chopped 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 3/4 cup water 1 1/4 cups low-sodium chicken broth (10 fl oz) 1 (10-oz) box couscous (1 1/2 cups) 1/2 cup finely chopped fresh parsley 1/2 cup

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1057511088899858182003-07-06T10:04:00.000-07:002003-07-06T10:04:48.830-07:00

CHICKEN-WALNUT SALAD WITH POTATO SALAD, TOMATOES, AND KALAMATA OLIVES 1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces 1/2 cup dry white wine 3/4 cup thinly sliced red onion 3 tablespoons extra-virgin olive oil 4 deli-roasted chicken breast halves, skinned, boned, meat diced 1 cup sliced celery with leaves 1/2 cup walnuts, toasted, chopped 4 tablespoons freshly grated

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-1056994084127544512003-06-30T10:28:00.000-07:002003-06-30T10:28:04.060-07:00

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES Small imported Turkish bay leaves, available at supermarkets, are ideal for this recipe. 8 medium-size red-skinned potatoes 1/2 cup olive oil 40 small bay leaves1 tablespoon coarse sea salt 2 teaspoons herbes de Provence* 1 1/2 teaspoons coarsely cracked black pepper Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-956337242003-06-13T09:26:00.000-07:002003-06-13T09:26:12.040-07:00

CHICKEN SALAD WITH GRAPES AND WALNUTS Active time: 35 min Start to finish: 35 min 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) 1 cup walnuts, toasted and chopped 1 celery rib, cut into 1/4-inch-thick slices (1 cup) 2 tablespoons finely chopped shallot 2 cups halved seedless red grapes 3/4 cup mayonnaise 3 tablespoons tarragon vinegar 2 tablespoons finely chopped fresh tarragon 1/2

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-946946232003-05-21T10:25:00.000-07:002003-05-21T10:25:07.546-07:00

LEMON, SAGE, AND GARLIC ROAST CHICKEN Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake. 4 chicken breast halves with skin and bones 8 very thin lemon slices, seeded 12 fresh sage leaves Olive oil 4 teaspoons fresh lemon juice 2 large garlic cloves, coarsely chopped 1 cup low-salt chicken broth Preheat oven to 450°F. Slide fingertips

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-946945932003-05-21T10:24:00.000-07:002003-05-21T10:24:20.510-07:00

PAN-GRILLED SALMON ON TOAST WITH SCALLION MAYONNAISE Active time: 30 min Start to finish: 30 min 6 scallions 4 teaspoons olive oil 1 lb salmon fillet (about 1 1/2 inches thick), skinned and bones removed 1/4 cup mayonnaise 1/3 cup finely chopped celery 2 teaspoons fresh lemon juice 1 1/2 teaspoons chopped fresh mint leaves 4 (1/2-inch-thick) slices good-quality whole-wheat bread 2 cups

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-945481942003-05-18T13:45:00.000-07:002003-05-18T13:45:42.316-07:00

Great Weekend Recipes http://eat.epicurious.com/gourmet/menus/?/gourmet/menus/long_weekend.html

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-945406872003-05-18T09:46:00.000-07:002003-05-18T09:46:46.393-07:00

SORREL SALAD WITH CREAMY CHIVE DRESSING Active time: 30 min Start to finish: 30 min For dressing 1/4 cup whole-milk yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 1 tablespoon finely chopped fresh chives 1 teaspoon sugar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt For salad 1/2 lb sorrel*, coarse stems discarded and leaves torn into

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-936595312003-05-02T09:45:00.000-07:002003-05-02T09:45:14.203-07:00

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-932425392003-04-25T08:06:00.000-07:002003-04-25T08:06:51.336-07:00

LEMON PANNA COTTA WITH BLACKBERRY SAUCE For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead. Panna cotta Vegetable oil 1 cup whole milk 1 cup whipping cream 1/2 vanilla bean, split lengthwise 5 tablespoons fresh lemon juice 2 teaspoons unflavored gelatin 1/2 cup sugar 1 cup crème fraîche* 2 tablespoons grated lemon peel

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-932424692003-04-25T08:05:00.000-07:002003-04-25T08:05:49.830-07:00

CRISPY TROUT WITH WILTED WATERCRESS Serve with: Steamed carrots and scalloped potatoes. Dessert: A bakery strawberry tart. 1/3 cup yellow cornmeal 1 teaspoon grated lemon peel 1 teaspoon salt 3/4 teaspoon coarsely ground pepper 4 boneless trout fillet halves (about 1 1/4 pounds) 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon lemon juice 1 bunch watercress, trimmed Lemon wedges

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-919927652003-04-04T09:27:00.000-08:002003-04-04T09:27:13.576-08:00

GEMELLI WITH SHRIMP, RED BELL PEPPERS, AND PEAS 2 tablespoons olive oil 3 large red bell peppers, cut into thin strips 2 medium onions, thinly sliced 3 large garlic cloves, minced 1 tablespoon chopped fresh thyme 1 teaspoon grated orange peel 12 ounces uncooked medium shrimp, peeled, deveined 1 1/2 cups frozen peas, unthawed 8 ounces gemelli or fusilli pasta (about 2 1/2 cups) Heat oil in

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-915531612003-03-28T08:22:00.000-08:002003-03-28T08:22:31.546-08:00

MACARONI AND BLUE CHEESE WITH CHIVES For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese. 1 pound spiral tube-shaped pasta 2 tablespoons (1/4 stick) butter 1/4 cup all purpose flour 2 cups whole milk 1 cup whipping cream 3 cups grated cheddar cheese 1 1/2 cups crumbled blue cheese 1 tablespoon minced fresh chives Preheat oven to 350°F. Butter 13x9x2-inch glass

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-911916062003-03-22T12:04:00.000-08:002003-03-22T12:04:39.246-08:00

PROSCIUTTO AND GRUYERE PASTRY PINWHEELS The perfect appetizer with Champagne. 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 4 ounces thinly sliced prosciutto 2 tablespoons chopped fresh basil 3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 ounces) 1 egg, beaten to blend Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles.

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-911915742003-03-22T12:03:00.000-08:002003-03-22T12:03:52.153-08:00

RICOTTA ORANGE FRITTERS Active time: 30 min Start to finish: 30 min 1 large egg 3 tablespoons granulated sugar 1/2 teaspoon finely grated fresh orange zest 1/2 teaspoon fresh orange juice 1/2 cup whole-milk ricotta 1/3 cup all-purpose flour 1/8 teaspoon salt 1 cup olive oil Confectioners sugar for dusting Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-904676062003-03-10T09:53:00.000-08:002003-03-10T09:53:56.623-08:00

CRAB-AND-CORN CHOWDER WITH BACON AND CHANTERELLE MUSHROOMS *Brian made this for Christmas group dinner. As great as it sounds, but very very rich--plan on small portions. Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast. 6 ears fresh yellow corn 4 cups low-salt chicken broth 3 cups whipping cream 2 tablespoons olive oil 7

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-900126822003-03-02T13:10:00.000-08:002003-03-02T13:10:15.250-08:00

CHICKEN AND MUSHROOM MARSALA 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved 1 1/2 tablespoons olive oil 3 1/2 tablespoons unsalted butter 1 onion, sliced thin 3/4 pound mushrooms, sliced thin 1/2 cup Marsala 1 cup chicken broth 2 tablespoons minced fresh parsley leaves Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-899572842003-03-01T08:24:00.000-08:002003-03-01T08:24:27.576-08:00

http://eat.epicurious.com/gourmet/menus/?/gourmet/menus/long_weekend.html Lovely weekend recipes.

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-899544002003-03-01T06:51:00.000-08:002003-03-01T06:51:55.560-08:00

WINTER SALAD WITH SAUTEED BAY SCALLOPS What to drink: A crisp Pinot Grigio. 2 tablespoons orange juice 1 1/2 tablespoons plus 2 teaspoons balsamic vinegar 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 large oranges 1 teaspoon grated orange peel 1 teaspoon grated lime peel 1 teaspoon fresh lime juice 1/4 teaspoon ground black pepper 1 pound bay scallops 10 cups (lightly packed) mixed

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-888250642003-02-09T18:05:00.000-08:002003-02-09T18:05:37.170-08:00

chocolate soufflé Hands-on time: 15 minutes Total time: 45 minutes Makes 2 servings 3 tablespoons butter 2 tablespoons unsweetened cocoa 3 ounces semisweet or bittersweet chocolate 1/2 teaspoon vanilla extract 2 egg yolks 2 egg whites 2 tablespoons sugar Pinch salt Pinch cream of tartar Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-888108862003-02-09T12:23:00.000-08:002003-02-09T12:23:50.293-08:00

King Salmon Carpaccio Recipe courtesy Emeril Lagasse, 2002 8 ounces very fresh king salmon fillet, skin and pin bones removed 1 tablespoon olive oil 1 cup chiffonade endive 1/4 cup finely chopped red onions 1/4 cup extra-virgin olive oil 1 teaspoon chopped parsley 1 teaspoon chopped chives 2 tablespoons lemon juice 1 teaspoon lemon zest Fresh cracked black pepper Sea salt Cut the salmon into 4

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-888081702003-02-09T11:12:00.000-08:002003-02-09T11:12:23.726-08:00

POPOVERS 1 cup sifted all-purpose flour 1/2 teaspoon salt 2 large eggs 1 cup milk melted unsalted butter for brushing the popover pan Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six 2/

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-875963682003-01-17T08:43:00.000-08:002003-01-17T08:43:49.143-08:00

SAUSAGE AND BELL PEPPER ZITI Serve this zesty pasta with a salad of tossed winter greens sprinkled with shaved Parmesan or Asiago cheese, and a basket of seeded country Italian bread. Finish with orange sorbet and chocolate biscotti. 8 ounces ziti or other tubular pasta 2 tablespoons olive oil 2 turkey Italian sausages (about 6 ounces), casings removed 2 cups chopped onions 1 1/2 red bell

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-872719052003-01-11T10:54:00.000-08:002003-02-09T10:04:37.000-08:00

Blue Cheese Popovers 2 large eggs 1 cup milk, room temperature 2 tablespoons unsalted butter, melted, plus more for tins 1 cup all-purpose flour 1/2 heaping teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 1/4 ounces blue cheese, crumbled 1 tablespoon roughly chopped fresh thyme In a large bowl, whisk together the eggs, milk, melted butter, flour, salt, and pepper. Whisk

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-862340142002-12-18T12:25:00.000-08:002003-02-09T10:05:27.000-08:00

Recipe: Rice Pudding Time: About 2 hours 1/4 to 1/3 cup rice 1/2 cup sugar Pinch salt 4 cups milk Pinch saffron, optional Cinnamon stick or other flavoring, optional. 1. Heat oven to 300 degrees. Combine all ingredients in a 3- or 4-quart casserole or an ovenproof saucepan, stir a couple times, and place in oven. Bake for 30 minutes, then stir. Bake 30 minutes more, then stir; at this

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-853920372002-12-02T12:17:00.000-08:002002-12-07T17:53:54.000-08:00

SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Café Habana. 1 small onion a 14- to 15-ounce can whole tomatoes in purée 1 fresh serrano or jalapeño chile 3/4 pound skirt steak 1 tablespoon vegetable oil Preheat oven to 250°F. Halve onion and thinly slice. Drain tomatoes, reserving

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-853918232002-12-02T12:13:00.000-08:002002-12-07T17:54:49.000-08:00

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE (Bon Appetit 10/02) Celebrate the last days of the tomato crop with this recipe. A hearty vegetarian main course, it needs only a salad and a loaf of Italian bread to complete the menu. End with fresh figs (dried are okay, too) steeped in Pernod and spooned over vanilla ice cream. See how to seed tomatoes. 9 ounces purchased 4-cheese ravioli 3

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-848954422002-11-21T16:10:00.000-08:002002-12-07T17:55:30.000-08:00

From Brian: Pasta with Spicy Shrimp and Sun-dried Tomatoes 4 to 6 Main Course Servings * 3 tbsp olive oil * 1 lb uncooked large shrimp, peeled, deveined * 4 lg. shallots * 3/4 cup sliced drained oil-packed sun-dried tomatoes * 1/2 cup sliced pitted Kalamata olives * 6 garlic cloves, chopped * 1 tsp grated lemon peel * 1/2 tsp dired crushed red

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-846929862002-11-17T21:18:00.000-08:002002-11-17T21:19:35.000-08:00

Tonight we made Chutney Baked Chicken 1 fryer (this means a chicken), cut into small serving pieces 2 tablespoons of soy sauce, salt reduced (don't know what this last part means so we ignored it) 3 tablespoons of chutney Rinse chicken and pat dry before cutting into serving pieces (4 breast pieces, 2 things, 2 legs). Not really sure how that math works out -- we ended up with two breasts, not

Ramonhttp://www.blogger.com/profile/01425165861432008779noreply@blogger.comtag:blogger.com,1999:blog-3807989.post-830736542002-10-16T11:29:00.000-07:002002-12-07T17:55:55.000-08:00

Recipe: Apple Tart time: 1 hour 1 lemon, halved 2 to 3 Granny Smith apples 1 ready-to-use puff pastry sheet, 8 to 10 ounces (available in supermarkets) 2 tablespoons superfine sugar 1 tablespoon melted butter Crème fraîche for serving, optional. 1. Heat oven to 425 degrees. Squeeze the lemon into a wide, shallow dish, and top with cold water. Peel and core apples, then cut in half.

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-830736032002-10-16T11:28:00.000-07:002002-10-16T11:28:04.390-07:00

Recipe: Coq au Vin ime: 1 hour 45 minutes, plus overnight refrigeration (optional) 10 ounces shallots, or 2 medium yellow onions, sliced or chopped 2 tablespoons olive oil, more if needed 6 ounces salt pork or pancetta in 1-inch cubes 2 tablespoons butter 1 clove garlic, peeled and minced 4 cups whole button mushrooms, or large mushrooms, halved 3 1/2 pounds free-range organic chicken,

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-828688902002-10-11T19:29:00.000-07:002002-10-11T19:29:33.440-07:00

Pan-Fried Sole with Cucumber and Tomato Salsa This simple pan-fried fish is brightened with a mild but colorful fresh salsa. Any variety of sole/flounder will work in this recipe -- try lemon sole or butter sole. Published: Cooking Light- 09/06/02 INGREDIENTS 2 cups quartered cherry tomatoes 3/4 cup finely chopped cucumber 1/3 cup finely chopped yellow bell pepper 3 tablespoons chopped fresh

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-828587932002-10-11T14:16:00.000-07:002002-10-11T14:17:57.000-07:00

Crispy Salmon with Risotto and Slow-Roasted Tomatoes Slow-roasting the tomatoes helps them develop a sweet, earthy flavor. For a rich and satisfying meal, just add a green salad. Published: Cooking Light- 09/09/02 INGREDIENTS Roasted Tomatoes: Cooking spray 9 plum tomatoes, halved 1 tablespoon olive oil 1/2 teaspoon sea salt 1/2 teaspoon chopped fresh thyme 1/2 teaspoon freshly ground black

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-828587472002-10-11T14:15:00.000-07:002002-10-11T14:17:15.000-07:00

Caramelized Onion and Goat Cheese Pizza Published: Cooking Light- 10/01/01 INGREDIENTS 2 teaspoons olive oil 2 cups thinly sliced onion, separated into rings (about 1 onion) 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli) 1/2 cup bottled pizza sauce (such as Contadina) 1/4 cup chopped drained oil-packed sun-dried tomato halves 2/3 cup (3 ounces) crumbled goat cheese 1/4 cup

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-824319472002-10-02T13:27:00.000-07:002002-10-02T13:27:10.563-07:00

Recipe: Stir-Fried Chicken With Creamed Corn (can use fish, crispy cooked) ime: 20 minutes 1 pound boneless chicken (breasts or thighs), in 1/2-inch chunks 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon sherry, rice wine, sake or white wine 2 tablespoons peanut oil or another neutral oil, like corn or grape seed 1 tablespoon minced garlic 1 tablespoon minced ginger 1 small

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-824307872002-10-02T12:57:00.000-07:002002-10-02T12:57:52.830-07:00

http://www.cookinglight.com/cooking/ has great recipe search with really short prep times

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-824307162002-10-02T12:56:00.000-07:002002-10-11T14:18:17.000-07:00

Cheddar-Asparagus Potpie Published: Cooking Light- 05/01/00 INGREDIENTS 4 cups (1-inch) sliced asparagus (about 1 pound) 2 cups (1/2-inch) diced red potato 1/2 cup all-purpose flour 1-1/2 teaspoons paprika 3/4 teaspoon salt 1/8 teaspoon ground red pepper 1 garlic clove, minced 2-1/2 cups fat-free milk 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (such as Cracker Barrel) 3/4 cup (

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-824306722002-10-02T12:55:00.000-07:002002-10-02T12:55:25.530-07:00

Creamy Gorgonzola Fettuccine Published: Cooking Light- 05/01/00 INGREDIENTS 8 ounces uncooked fettuccine 3 cups (1-inch) diagonally sliced asparagus (about 10 ounces) 2 teaspoons butter or stick margarine 4 garlic cloves, minced 1 tablespoon all-purpose flour 1-1/4 cups fat-free milk 1/4 cup (2 ounces) 1/3-less-fat cream cheese 1/4 teaspoon salt 1/2 cup (2 ounces) Gorgonzola or other blue

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-824306262002-10-02T12:54:00.000-07:002002-10-02T12:54:15.060-07:00

Fettuccine with Prosciutto and Asparagus Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta. Published: Cooking Light- 08/02/02 notes: we liked. If not using fresh pasta, allow for longer to cook or cook asparagus separately. INGREDIENTS 3 cups (1-inch) diagonally cut asparagus 1 (9-ounce) package fresh fettuccine 1 tablespoon olive oil 1 cup chopped onion

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-824304422002-10-02T12:49:00.000-07:002002-10-02T12:49:25.163-07:00

Spaghetti Carbonara I know I do this wrong, but here's my personal deal, to avoid that whole raw egg thing. Cook spaghetti for however many people you're serving. Fork-stir eggs--about 1.5-2 per person. Cook however much bacon you guys will eat. Cut up bacon into small pieces. Reserve a little of the bacon grease. Cook a chopped onion in the grease. Add eggs to the onion, cook til very

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-824302182002-10-02T12:44:00.000-07:002002-10-02T12:44:15.486-07:00

Recipe: Toad-in-the-Hole Time: 50 minutes 8 ounces pork sausage breakfast links (about 16 sausages) 1 tablespoon vegetable oil 1 1/4 cups milk 4 large eggs Scant 1/2 teaspoon salt 1 1/2 cups all-purpose flour. 1. Heat oven to 450 degrees. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as well. Bake until

EmmaCarlsonnoreply@blogger.comtag:blogger.com,1999:blog-3807989.post-820469072002-09-24T08:35:00.000-07:002002-10-02T12:46:35.000-07:00

seafood risotto: Arborio rice, chicken stock, 1 onion, seafood as desired :) Arborio rice package will have the instructions, but here's the outline: cook onions in a little olive oil in a pot when translucent, add 1 cup rice until, again, translucent add 4 cups of chicken broth, one cup at a time (about 2 cups per can of broth)--wait til the rice has absorbed the previous cup before adding the

EmmaCarlsonnoreply@blogger.com