In the last three weeks:

Pan-seared Tuna on Salad with Raspberry Vinaigrette and Blue Cheese
Recipe: see title :-) Tuna steaks cooked rare then sliced. Salad
included lots of crunchy veggies. Vinaigrette: Rice vinegar, oil,
smooshed raspberries, pinch of thyme, S&P. Crumbled blue cheese
sprinkled over. I will kill for this meal.

Blue Cheese Coleslaw
~ 4 c. shredded cabbage, some shredded carrot, scallion, green pepper
dressed with 2 T. rice vinegar, 1 t. sugar, 1 T mayo, 2 T crumbled
blue cheese, salt and coarsely cracked black pepper. (Served this
with Trader Joe's BBQ'd pulled chicken on TJ's whole wheat buns - fell
for both after scarfing samples at the store!)

Spinach-Chickpea Pasta
With sun-dried tomatoes. Recipe: Nutrition Action Newsletter April,
2010. Vegetarian, low-cal, and yummy with a green salad.

(Raw) Asparagus Salad
Shaved asparagus with a lemon-parmesan dressing. Recipe: Food & Wine
April, 2010. Different, interesting! Try it!

Spicy and Greasy Rhode Island-style Calamari
Soak sliced cherry peppers, onion, and calamari rings/tentacles in
buttermilk, dredge in 1/2 flour, 1/2 cornmeal, S&P, shallow pan fry,
serve over pasta. Serve drizzled with sriracha or sweet chili sauce.
Have been trying to duplicate (or improve on!) what I've had in
restaurants and think I've finally gotten it right.

Turkey meatballs on Romaine
Mix cilantro, chopped scallion, sriracha, S&P into ground turkey, form
meatballs, roll in rice flour, shallow pan fry. Top boats of romaine
with matchsticked radishes, cucumbers, and carrots, and meatballs.
Drizzle with sauce: 1/3 sriracha, 1/3 soy sauce, 1/3 lime juice. More
or less per Bon Appetit, January 2010 using cilantro-y meatballs
rather than deep-fried chicken thigh chunks.

Chocolate Raspberry-Chambord Cake
From http://www.hood.com. Bewa the recipe makes *3 times* the
raspberry-chambord jam needed to fill the cake, but you can jar the
rest and eat it or give it away. The cake was dark and dense and the
frosting was one of the best chocolate frostings I've ever tasted.
Cake and frosting use Dutch-process cocoa, good stuff from Penzies.

Root Vegetables in Dill-Gruyere sauce
Equal amounts of carrots, parsnips, red radishes, and turnips (all in
bite-sized pieces), parboiled in order that those vegetables soften,
dumped into a casserole dish, covered with a medium-thick white sauce
(4 T. butter, 4 T. flour, 2 c. milk) flavored with a cup of chopped
fresh dill and a cup of shredded gruyere (don't bury veggies with
sauce, use leftover sauce on future veggie dishes.) Additional
gruyere on top, baked 20 minutes at 400 degrees F until top slightly
browned. (Cooked radishes are surprisingly sweet, and good.)

Zucchini "quiche"
A phenominally simple Bisquick recipe that's light and tasty: 3 c.
zucchini, diced small (food processor-ed), 1 onion (also food
processor-ed into bits), 1 c. Bisquick, 4 eggs, 1/2 cup oil, 1/2 cup
grated Parmesan, S&P to taste. Mix and dump into quiche or pie pan
(no crust!) and bake at 350 degrees F for 40 minutes or until
toothpick, yada yada. Recipe has been in my wife's family since
Bisquick was invented, I think, and we never tire of the stuff.

Onion-Dill-Cheddar Bread
This was my big SWAG win of the month, maybe the year. More or less
normal one-loaf white bread recipe (3 cups flour, 1 T sugar, 1 t salt,
1 c. water, 2 t yeast) into which I dumped 1 c. whizzed onion, 1 c.
chopped fresh dill, and 1 c. loosely-packed shredded cheddar. Used
the bread machine dough cycle to do the work, divided dough into 3
mini-loaf pans, 2nd rise, baked 20 minutes at 400 degrees F. Wasn't
sure that the onion juice wouldn't inhibit the yeast, but it rose just
fine. This stuff is outstanding. I've been eating simple turkey
sandwiches (just mayo and lettuce and white-meat turkey (roasted one a
couple of days ago)) for lunch for the past 3 days and wish I had
more! (I like using the mini-loaf pans. You can cut across the loaf
for small snack or appetizer sized slices. Cutting along the loaf
gives you sandwich sized slices. And if you don't consume bread very
fast, you can freeze a loaf or two or give them out to family/
friends.)

Anyway, I feel like I've been on a roll lately and thought I'd share.

--
Silvar Beitel

On Apr 9, 10:54*am, Silvar Beitel > wrote:
> In the last three weeks:
>
> Pan-seared Tuna on Salad with Raspberry Vinaigrette and Blue Cheese
> Recipe: see title :-) * Tuna steaks cooked rare then sliced. *Salad
> included lots of crunchy veggies. * Vinaigrette: Rice vinegar, oil,
> smooshed raspberries, pinch of thyme, S&P. *Crumbled blue cheese
> sprinkled over. *I will kill for this meal.
>
> Blue Cheese Coleslaw
> ~ 4 c. shredded cabbage, some shredded carrot, scallion, green pepper
> dressed with 2 T. rice vinegar, 1 t. sugar, 1 T mayo, 2 T crumbled
> blue cheese, salt and coarsely cracked black pepper. *(Served this
> with Trader Joe's BBQ'd pulled chicken on TJ's whole wheat buns - fell
> for both after scarfing samples at the store!)
>
> Spinach-Chickpea Pasta
> With sun-dried tomatoes. *Recipe: Nutrition Action Newsletter April,
> 2010. *Vegetarian, low-cal, and yummy with a green salad.
>
> (Raw) Asparagus Salad
> Shaved asparagus with a lemon-parmesan dressing. *Recipe: Food & Wine
> April, 2010. *Different, interesting! *Try it!
>
> Spicy and Greasy Rhode Island-style Calamari
> Soak sliced cherry peppers, onion, and calamari rings/tentacles in
> buttermilk, dredge in 1/2 flour, 1/2 cornmeal, S&P, shallow pan fry,
> serve over pasta. *Serve drizzled with sriracha or sweet chili sauce.
> Have been trying to duplicate (or improve on!) what I've had in
> restaurants and think I've finally gotten it right.
>
> Turkey meatballs on Romaine
> Mix cilantro, chopped scallion, sriracha, S&P into ground turkey, form
> meatballs, roll in rice flour, shallow pan fry. *Top boats of romaine
> with matchsticked radishes, cucumbers, and carrots, and meatballs.
> Drizzle with sauce: 1/3 sriracha, 1/3 soy sauce, 1/3 lime juice. *More
> or less per Bon Appetit, January 2010 using cilantro-y meatballs
> rather than deep-fried chicken thigh chunks.
>
> Chocolate Raspberry-Chambord Cake
> Fromhttp://www.hood.com. *Bewa *the recipe makes *3 times* the
> raspberry-chambord jam needed to fill the cake, but you can jar the
> rest and eat it or give it away. *The cake was dark and dense and the
> frosting was one of the best chocolate frostings I've ever tasted.
> Cake and frosting use Dutch-process cocoa, good stuff from Penzies.
>
> Root Vegetables in Dill-Gruyere sauce
> Equal amounts of carrots, parsnips, red radishes, and turnips (all in
> bite-sized pieces), parboiled in order that those vegetables soften,
> dumped into a casserole dish, covered with a medium-thick white sauce
> (4 T. butter, 4 T. flour, 2 c. milk) flavored with a cup of chopped
> fresh dill and a cup of shredded gruyere (don't bury veggies with
> sauce, use leftover sauce on future veggie dishes.) *Additional
> gruyere on top, baked 20 minutes at 400 degrees F until top slightly
> browned. *(Cooked radishes are surprisingly sweet, and good.)
>
> Zucchini "quiche"
> A phenominally simple Bisquick recipe that's light and tasty: *3 c.
> zucchini, diced small (food processor-ed), 1 onion (also food
> processor-ed into bits), 1 c. Bisquick, 4 eggs, 1/2 cup oil, 1/2 cup
> grated Parmesan, S&P to taste. *Mix and dump into quiche or pie pan
> (no crust!) and bake at 350 degrees F for 40 minutes or until
> toothpick, yada yada. *Recipe has been in my wife's family since
> Bisquick was invented, I think, and we never tire of the stuff.
>
> Onion-Dill-Cheddar Bread
> This was my big SWAG win of the month, maybe the year. *More or less
> normal one-loaf white bread recipe (3 cups flour, 1 T sugar, 1 t salt,
> 1 c. water, 2 t yeast) into which I dumped 1 c. whizzed onion, 1 c.
> chopped fresh dill, and 1 c. loosely-packed shredded cheddar. *Used
> the bread machine dough cycle to do the work, divided dough into 3
> mini-loaf pans, 2nd rise, baked 20 minutes at 400 degrees F. *Wasn't
> sure that the onion juice wouldn't inhibit the yeast, but it rose just
> fine. *This stuff is outstanding. *I've been eating simple turkey
> sandwiches (just mayo and lettuce and white-meat turkey (roasted one a
> couple of days ago)) for lunch for the past 3 days and wish I had
> more! *(I like using the mini-loaf pans. *You can cut across the loaf
> for small snack or appetizer sized slices. *Cutting along the loaf
> gives you sandwich sized slices. *And if you don't consume bread very
> fast, you can freeze a loaf or two or give them out to family/
> friends.)
>
> Anyway, I feel like I've been on a roll lately and thought I'd share.
>
> --
> Silvar Beitel

It all sounds yummn. good job! You've been way busies than I have.

"Silvar Beitel" > wrote:
>
> Anyway, I feel like I've been on a roll lately and thought I'd share.
>
> --

Saved to make later! Some really creative and delicious sounding stuff in
there. The spinach chick pea pasta sounds particularly nice.

But wait! There's more!

(If I go back a full month in my notes, there are also these winners
(IMHO)):

Barley Risotto with Asparagus.
Found the recipe on a tag on some Mexican asparagus. Googling will
net you a bunch of similar recipes, the only difference in the one I
found is in pan-frying the asparagus before dumping it into the
risotto. This surprised me - barley as a risotto base wasn't on my
horizon, but it makes a good healthy vegetarian meal, especially with
a citrus-y green salad on the side to cut the pasty feel of the cooked
grain..

Smoked turkey legs.
Found these at the local Asian store. What to do with them? Remove
the meat, make a simple stock with the bones and scraps, add veggies,
egg noodles, some of the turkey meat, and indulge. Another meal: make
(red/black) beans and rice (the back of the Goya beans can works fine
for that), throw in some of the smoked turkey meat and Bob's your
uncle. The rest I just ate, period.

Crab-Asparagus Quiche
Your favorite quiche crust. Filling: 1/2 lb. crab meat, 1/2 lb.
fresh asparagus, blanched, 2 eggs, a small hit of onion and garlic
powder, 3/4 c. cream, 1/4 c. milk, 1/2 t. Dijon mustard, 1/4 t. Old
Bay (or equiv.) seasoning, 100 g. shredded Gruyere. Bake in preheated
350 degree F oven for 30 minutes or toothpick, yada. Have done this
several times and will do again as garden asparagus becomes available.

Smoky Shrimp, Hominy and Tortilla Soup
Bon Appetit Cookbook, p. 94. Chipotles make this soup! And letting
the tortilla strips dry out (or bake in a low oven) works as well as
frying them and keeps the fat content down.

Crab Cheesecake
Savory cheesecakes are awesome - just snack on them like cheese, bring
them to a dinner party. Ask me for this particular recipe - I'd type
it in, but retrieving it is sort of a pain at the moment.

Chiles Rellenos
I have finally gotten this right (IMO). Add some cooked cubed
potatoes to the cheese filling, also some seasonings that appeal to
you (e.g. simple powdered dry chiles), chill the stuffed poblanos,
whiz the heck out of the egg whites before coating, shallow pan fry on
medium. Don't overcook. A little Mexican rice and a tomato-corn
salad and all's right with the world.

OK, I'm done now. :-)

--
Silvar Beitel

On Apr 9, 12:56*pm, Silvar Beitel > wrote:
> But wait! *There's more!
>
> (If I go back a full month in my notes, there are also these winners
> (IMHO)):
>
> Barley Risotto with Asparagus.
> Found the recipe on a tag on some Mexican asparagus. *Googling will
> net you a bunch of similar recipes, the only difference in the one I
> found is in pan-frying the asparagus before dumping it into the
> risotto. *This surprised me - barley as a risotto base wasn't on my
> horizon, but it makes a good healthy vegetarian meal, especially *with
> a citrus-y green salad on the side to cut the pasty feel of the cooked
> grain..
>
> Smoked turkey legs.
> Found these at the local Asian store. *What to do with them? *Remove
> the meat, make a simple stock with the bones and scraps, add veggies,
> egg noodles, some of the turkey meat, and indulge. *Another meal: make
> (red/black) beans and rice (the back of the Goya beans can works fine
> for that), throw in some of the smoked turkey meat and Bob's your
> uncle. *The rest I just ate, period.
>
> Crab-Asparagus Quiche
> Your favorite quiche crust. *Filling: *1/2 lb. crab meat, 1/2 lb.
> fresh asparagus, blanched, 2 eggs, a small hit of onion and garlic
> powder, 3/4 c. cream, 1/4 c. milk, 1/2 t. Dijon mustard, 1/4 t. Old
> Bay (or equiv.) seasoning, 100 g. shredded Gruyere. *Bake in preheated
> 350 degree F oven for 30 minutes or toothpick, yada. *Have done this
> several times and will do again as garden asparagus becomes available.
>
> Smoky Shrimp, Hominy and Tortilla Soup
> Bon Appetit Cookbook, p. 94. *Chipotles make this soup! *And letting
> the tortilla strips dry out (or bake in a low oven) works as well as
> frying them and keeps the fat content down.
>
> Crab Cheesecake
> Savory cheesecakes are awesome - just snack on them like cheese, bring
> them to a dinner party. *Ask me for this particular recipe - I'd type
> it in, but retrieving it is sort of a pain at the moment.
>
> Chiles Rellenos
> I have finally gotten this right (IMO). *Add some cooked cubed
> potatoes to the cheese filling, also some seasonings that appeal to
> you (e.g. simple powdered dry chiles), chill the stuffed poblanos,
> whiz the heck out of the egg whites before coating, shallow pan fry on
> medium. *Don't overcook. *A little Mexican rice and a tomato-corn
> salad and all's right with the world.
>
> OK, I'm done now. :-)
>
> --
> Silvar Beitel

smoked turkey legs are fabulous used in cooking collard greens
insteaed of pork...try it.

In article
>,
Silvar Beitel > wrote:

> Crab Cheesecake
> Savory cheesecakes are awesome - just snack on them like cheese, bring
> them to a dinner party. Ask me for this particular recipe - I'd type
> it in, but retrieving it is sort of a pain at the moment.

That is a fascinating idea, thanks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Om replied to Silvar:

>> Crab Cheesecake
>> Savory cheesecakes are awesome - just snack on them like cheese, bring
>> them to a dinner party. Ask me for this particular recipe - I'd type
>> it in, but retrieving it is sort of a pain at the moment.
>
> That is a fascinating idea, thanks!

Crabmeat Cheesecake
adapted from the recipe at the Palace Cafe, New Orleans

Serves 6

Pecan Crust:

1/4 cup pecans
1 cup all-purpose flour
1/4 t salt
5 tablespoons butter, cold
3 tablespoons ice water

Filling:

1/2 cup onion, small diced
1 tablespoon butter
8 ounces crabmeat
8 ounces cream cheese, at room temperature
1/3 cup Creole cream cheese or sour cream
2 Eggs
1 tablespoon hot pepper sauce
Kosher salt and white pepper to taste

Sauce:

5 cups of botrytis Semillon wine
Juice from one lemon
2 tablespoons butter
2 tablespoons flour
Kosher salt and cracked black pepper to taste

Garnish:

24 crab claw fingers

Preparing the Pecan Crust: Preheat oven to 350. Finely grind pecans in a
food processor. Add flour and salt. Mix well. Transfer to a large mixing
bowl and cut in butter, working butter into flour with two knives until
dough is in crumbs the size of small peas. Add ice water and evenly
incorporate into the mixture, which should remain fairly crumbly. Roll out
dough to an 1/8" thickness on a lightly floured surface. Press dough into a
lightly greased 9" tart pan, starting with the sides and then the bottom.
Bake crust for 20 minutes, or until golden. Note: Dough can be made ahead of
time. If doing so, wrap dough tightly in plastic wrap and refrigerate. Allow
dough to come to room temperature before rolling out.

Preparing the Filling: Sauté onion in butter until translucent. Add crabmeat
and cook just until heated through, then remove from heat. Blend cream
cheese until smooth in a mixer fitted with a paddle, or by hand using a
wooden spoon. Add Creole cream cheese and mix well. Mix in eggs one at a
time. Gently fold in crabmeat mixture. Stir in hot sauce and season to taste
with salt and white pepper. Spoon filling into prepared crust. Bake at 300
for 30-40 minutes, or until firm to the touch. Remove from the oven and
allow to stand at least five minutes.

NOTE: The original recipe calls for the cheesecake to be topped with warm
meuniere sauce with mushrooms instead of the lemon/wine sauce I make.

Prepare the Sauce:

Pour the wine into a saucepan, bring to a boil, and reduce by half. Using
your fingers, mash the butter and flour together until it's a smooth paste.
One tablespoon at a time, add the paste to the wine, stirring after each
addition until it's thoroughly incorporated (the objective is to make it
silky smooth. If you've got an immersion blender, this is a good time to
use it). Let simmer for a few minutes and taste to verify that there's no
"raw flour" taste. Add the lemon juice and stir until incorporated. Add
salt and pepper to taste.

To serve: Slice cheesecake and top each piece with sauce and four crab
claws.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om replied to Silvar:
>
> >> Crab Cheesecake
> >> Savory cheesecakes are awesome - just snack on them like cheese, bring
> >> them to a dinner party. Ask me for this particular recipe - I'd type
> >> it in, but retrieving it is sort of a pain at the moment.
> >
> > That is a fascinating idea, thanks!
>
> Crabmeat Cheesecake
> adapted from the recipe at the Palace Cafe, New Orleans

Saved, thank you. :-)

I can probably sub shrimp for the crab too to change up the recipe.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Silvar Beitel > wrote:

>
> Anyway, I feel like I've been on a roll lately and thought I'd share.
>
> --
> Silvar Beitel

You sure have, thanks! :-)
For us it's mostly been roasted chicken, steamed carrots, salads and
hard boiled eggs, but last night I also baked some catfish and made some
really nice baked potatoes out of some good sized reds.
I also make dad omelets a few times per week. The filling lately has
been some left over chili and I mashed the beans and added a little
chorizo. There is also fresh fruit. Bananas and grapefruit.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy