3 lbs new potatoes, quartered
2 tsp salt, divided
1/3 c. sliced green onions
1 (8 oz.) container sour cream
1/2 c. refrigerated blue cheese dressing
1/2 tsp freshly ground pepper
1/2 c. crumbled blue cheese
Bring potatoes, 1 tsp salt, and water to cover to a boil. Cook 10 to 15 minutes or just until tender; drain.
Stir together green onions, next 3 ingredients, and remaining salt in a large bowl; add potatoes and crumbled blue cheese, stirring gently to coat. Serve immediately or cover and chill until ready to serve.
Monday, July 7, 2008
Wednesday, July 2, 2008
Green Chicken Curry
6 skinless, boneless chicken thighs
1 3/4 c. coconut milk
2 garlic cloves, crushed
2 Tbs Thai fish sauce
2 Tbs Thai green curry paste
1 lg eggplant
3 fresh green chilies, finely chopped
3 fresh kaffir lime leaves, shredded, plus extra to garnish
salt and pepper
4 Tbs chopped cilantro
freshly cooked rice, to serve
Cut the chicken into bite-size pieces. Pour the coconut milk into a preheated wok or large skillet over high heat and bring to a boil.
Add the chicken, garlic and fish sauce to the wok and return to a boil. Reduce the heat and simmer gently for 30 minutes, or until the chicken is just tender.
Remove the chicken from the wok with a slotted spoon. Keep warm.
Stir the curry paste into the wok. Add the eggplants, chillies and lime leaves and simmer for 5 minutes.
Return the chikcen to the wok and bring to a boil. Season to taste with salt and pepper, then stir in the cilantro. Transfer to serving plates and garnish with lime leaves, if using. Serve immediately with freshly cooked rice.
1 3/4 c. coconut milk
2 garlic cloves, crushed
2 Tbs Thai fish sauce
2 Tbs Thai green curry paste
1 lg eggplant
3 fresh green chilies, finely chopped
3 fresh kaffir lime leaves, shredded, plus extra to garnish
salt and pepper
4 Tbs chopped cilantro
freshly cooked rice, to serve
Cut the chicken into bite-size pieces. Pour the coconut milk into a preheated wok or large skillet over high heat and bring to a boil.
Add the chicken, garlic and fish sauce to the wok and return to a boil. Reduce the heat and simmer gently for 30 minutes, or until the chicken is just tender.
Remove the chicken from the wok with a slotted spoon. Keep warm.
Stir the curry paste into the wok. Add the eggplants, chillies and lime leaves and simmer for 5 minutes.
Return the chikcen to the wok and bring to a boil. Season to taste with salt and pepper, then stir in the cilantro. Transfer to serving plates and garnish with lime leaves, if using. Serve immediately with freshly cooked rice.
Grilled Tomatoes with Bruschetta
1 loaf Italian bread
4 large ripe tomatoes
1/2 tsp dried marjoram leaves
salt and pepper
1/3 c. olive oil
2 Tbs red wine vinegar
1 tsp. soft brown sugar
1 clove garlic minced
1/2 c. chopped, marinated artichokes
1 Tbs chopped parsley
Cut bread in to thick sliced. Preheat grill. Cut the tomatoes in half; gently squeeze out seeds. Place tomatoes, cut side down, in a shallow, ovenproof dish. Place marjoram, salt and pepper, garlic, oil, vingar and sugar in a small screw-top jar; shake well. Pour half over the tomatoes.
Cook the tomatoes under a hot grill for 30 mintes; turn halfway during cooking. Pour remaining oil mixture over the tomatoes. Remove from heat and keep warm.
Brush the bread slices liberally with oil on both sides and toast until golden. Place cooked tomatoes onto bread, top with artichokes and sprinkle with parsley.
4 large ripe tomatoes
1/2 tsp dried marjoram leaves
salt and pepper
1/3 c. olive oil
2 Tbs red wine vinegar
1 tsp. soft brown sugar
1 clove garlic minced
1/2 c. chopped, marinated artichokes
1 Tbs chopped parsley
Cut bread in to thick sliced. Preheat grill. Cut the tomatoes in half; gently squeeze out seeds. Place tomatoes, cut side down, in a shallow, ovenproof dish. Place marjoram, salt and pepper, garlic, oil, vingar and sugar in a small screw-top jar; shake well. Pour half over the tomatoes.
Cook the tomatoes under a hot grill for 30 mintes; turn halfway during cooking. Pour remaining oil mixture over the tomatoes. Remove from heat and keep warm.
Brush the bread slices liberally with oil on both sides and toast until golden. Place cooked tomatoes onto bread, top with artichokes and sprinkle with parsley.
Farfalle Salad with Sun-Dried Tomatoes and Spinach
1 lb farfalle (butterfly pasta)
3 spring onions
2 oz. sun-dried tomatoes cut in to strips
1 lb spinach, shredded
4 Tbs toasted pine nuts
1 Tbs chopped fresh oregano
2 oz. kalamata olives pitted and sliced
1/2 c. freshly grated parmesean cheese
Dressing
1/4 c. olive oil
1 tsp. chopped fresh chilli
1 clove garlic
salt and pepper
Boil pasta, drain, rinse in cool water and transfer to a salad bowl. Trim the spring onions and chop finely. Add to the pasta with other ingredients. Combine dressing ingredients in a seperate screw top jar and shake until well combined. Pour the dressing over the top of the salad; toss well and serve immediately.
3 spring onions
2 oz. sun-dried tomatoes cut in to strips
1 lb spinach, shredded
4 Tbs toasted pine nuts
1 Tbs chopped fresh oregano
2 oz. kalamata olives pitted and sliced
1/2 c. freshly grated parmesean cheese
Dressing
1/4 c. olive oil
1 tsp. chopped fresh chilli
1 clove garlic
salt and pepper
Boil pasta, drain, rinse in cool water and transfer to a salad bowl. Trim the spring onions and chop finely. Add to the pasta with other ingredients. Combine dressing ingredients in a seperate screw top jar and shake until well combined. Pour the dressing over the top of the salad; toss well and serve immediately.
Mediterranean Polenta Frittata
Basic Polenta
Bring 4 cups water to a boil. Reduce heat and slowly whisk in 1 cup course polenta. Continue whisking 5 mins. Replace whisk with a wooden spoon and stir until spoon can stand and polenta comes away from sides of pan. Stir in 2 Tbs softened butter and season with salt and pepper.
Transfer the mixture to a bowl; add:
1/2 c. freshly grated parmesan cheese
4 finely chopped marinated artichoke hearts
3 oz. chopped sun-dried tomatoes
2 oz. pitted, choped kalamata olives
1 Tbs fresh oregano
Spoon the mixture into a lightly greased springform pan; spread evenly and press down with the back of a spoon. Set aside to cool. Release the frittata from the tin, brush lightly with olive oil and cook under preheated grill until just crisp and golden brown. Cut into wedges and serve hot or at room temp.
Bring 4 cups water to a boil. Reduce heat and slowly whisk in 1 cup course polenta. Continue whisking 5 mins. Replace whisk with a wooden spoon and stir until spoon can stand and polenta comes away from sides of pan. Stir in 2 Tbs softened butter and season with salt and pepper.
Transfer the mixture to a bowl; add:
1/2 c. freshly grated parmesan cheese
4 finely chopped marinated artichoke hearts
3 oz. chopped sun-dried tomatoes
2 oz. pitted, choped kalamata olives
1 Tbs fresh oregano
Spoon the mixture into a lightly greased springform pan; spread evenly and press down with the back of a spoon. Set aside to cool. Release the frittata from the tin, brush lightly with olive oil and cook under preheated grill until just crisp and golden brown. Cut into wedges and serve hot or at room temp.
Pico de Gallo
2 med tomatoes, diced
1 med onion, diced
1 green sweet pepper, diced
1 clove garlic, minced
2 sprigs cilantro, minced
tsp serrano or hot chilies to taste
1/2 tsp Aji hot sauce to taste
1 tsp sauce
1/2 tsp sugar
3 Tbs lemon/lime juice
3 Tbs cider vinegar
1 med onion, diced
1 green sweet pepper, diced
1 clove garlic, minced
2 sprigs cilantro, minced
tsp serrano or hot chilies to taste
1/2 tsp Aji hot sauce to taste
1 tsp sauce
1/2 tsp sugar
3 Tbs lemon/lime juice
3 Tbs cider vinegar
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