Category Archives: Recipes
This recipe was at the top of the first search page, I went pretty much with it as written. I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer. We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods. The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense. Maybe she was thinking mutton rather than lamb? I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.
I could have sworn I posted this before, but I found this photo in my saved dinner photos and it hasn’t been used and I didn’t see any recipes using this technique. This is a great way to get very crisp and moist chicken thighs without added oil. It’s very similar to how you crisp up duck skin.
Start with a cast iron skillet or oven safe frying pan, COLD. Add two bone-in, skin on thighs (seasoned with salt and pepper), skin side down. Turn the burner to MEDIUM and let cook until the skin is super crisp, about 6 minutes. Turn heat down if it looks as if the skin will burn before rendering all the fat.
Preheat oven to 350 degrees.
Flip over thighs sprinkle rosemary or tarragon over them. Add quartered potatoes and sliced carrots, tuck them down and around the thighs so they cook in the rendered fat and juices. Bake at 350 degrees until thighs register 170 to 175 degrees. About 30-45 minutes.
Let rest for 5 minutes before serving. Serves two.
You can also braise chicken this way, recipe here.
“Please, sir, I want some more.” Any hungry pup could as well be an Oliver.I saw a chef on one of the TV food shows do fried chicken entirely in the oven, she poured canola oil into a suitable pan about an inch deep and slid it carefully into a 350 oven. I confess I wasn’t paying good attention, she may have preheated the oil on the stove. Anyway, I let it heat up until the oil was about 350 and then placed the floured chicken (very carefully!) into the hot oil and closed the oven door. At the 15 minute mark turn the chicken over and give it another 15 minutes. I used bone-in thighs and they were done after 30 minutes.
Sammich pr0n!This critter caught my eye the other day. I managed to ID is as a Salt Marsh Moth fairly quickly. It was just sitting there on the walk in front of the garage. It was a new one to me as best as I can remember.Moar Gabe! Mrs J threw a watermelon rind out for the critters. Gabe checked it out and sampled some.The steak was great, as were the rosemary baked potato wedges, but the broccoli was almost too old to eat. I wish I had left it off for the photo.Three salads in this photo. I grilled the chicken and the corn in the big gas grill, nearly burned up the chicken when I turned the gas knob to high instead of off. Caught it in time to save the meat but the skin was charcoaled.Those steaks were so big both of us had some leftover, just enough for a nice pot of soup the next day.
Sometime contributor Michael Fallai shares a lot of terrific recipes on Facebook. The only hitch is they are often in Italian. Tonight’s featured recipe was one of those. If you ever want a laugh, let Google translate a recipe for you…and don’t let dissolve cheese in a water bath, or let your wine evaporate on flame lively intimidate you.
Perusing the weekly ads, I pulled together a few recipes based on what was on sale this week and headed out to the grill.
First up, Curried Turkey Burgers, recipe here. Great served on fresh pita and grill some fresh eggplant from the garden.
Collard greens were everywhere at the farmer’s market last weekend, so Collard Greens with Bacon seems timely, click here.
JeffreyW and Mrs. J made some delicious looking Cream Horns (and to this Italian girl, seems the only difference between these and Cannoli is the filling). Purty pictures and directions can be found here.
What’s on your menu this last weekend of August? What garden fresh items are you enjoying right now? What are you grilling up?
Tonight’s featured recipe (pictured at top) became a poignant reminder of the earthquake in Italy. I had pulled it off the Italy site, translated it and put the ingredients on my shopping list just days before it hit.
Here is my version:
Pasta with Pears, Pecorino and Walnuts
- 10 oz linguine pasta
- 1/2 cup walnuts, coarsely chopped
- 3 large pears, very ripe, cored and cubed
- 3 tbsp butter
- 3/4 cup grated Pecorino Romano (plus extra for garnish)
- 4 oz cream cheese or Mascarpone, cut into small cubes
- dash of white wine (opt)
- salt and pepper to taste
skillet, large pot
Bring water to boil in large pot, add salt and pasta and cook to al dente. Drain but do not rinse and add back to pot, off heat.
While pasta is cooking, heat skillet on medium heat, add walnuts. Stir constantly until lightly toasted, remove and set aside.
Add butter to skillet and melt before adding pears. Stir gently until well coated with butter. Cook until softened, gently stirring occasionally (you don’t want to break up the pears).
Add both cheeses and stir in completely. Let simmer on medium heat until lightly boiling. Add wine and let simmer away (about 5 minutes). Salt and pepper to taste.
Combine pasta, pear mixture and walnuts in large pot and mix well. Serve with extra Pecorino for garnish.
That’s it for this week. Have a great weekend, enjoy fading days of August – TaMara
Making these was a fun way to spend a sweltering late August day.Cut a flat of puff pastry into strips like so. These are roughly 3/4″ wide – each one will become one horn when wound around the specialty pastry molds. We had 6 so we had to run relays, I ordered more.Mrs J brushed them all with an egg wash and sprinkled on some sugar. They will bake for about 12 minutes at 350, check them every 5 minutes, turning them once.When they’ve cooled use a pastry bag to fill with cream. We tried this recipe:
MARSHMALLOW FLUFF ICING
1 stick butter (no substitutes)
7 oz jar of marshmallow creme
4 oz confectioner’s sugar
1/2 tsp. vanilla
Beat butter until creamy. Add marshmallow fluff and incorporate into butter. Slowly add sugar and vanilla. Continue beating until light and fluffy.
Alas, we didn’t read the method closely enough and dumped everything into a bowl and set at it with a hand mixer, I think the cream we ended with was a bit heavier and not quite as stiff as it could have been. Delicious, though!
Here’s a cream recipe we didn’t go with:
1 lb. confectioners’ sugar
1 c. Crisco
1 t vanilla
Dash of salt
1/4 c. boiling water
Whip this all together and it will last about a month
And another one that we did try:
1 cup cream cheese, softened
1/2 cup marshmallow cream
1/4 cup powdered sugar
I haven’t posted a lot of grilling recipes this summer because, well, let’s face it, I haven’t posted a lot of recipes! But this week I’ll post a few favorites. I’m still not doing much grilling because I’m saving up for a Traeger grill. Friends have one and I can’t imagine grilling or smokin’ on anything else since I’ve used it.
Until then, I’ll fry these up in my cast iron skillet. Great on the grill or in the skillet. And now that I’ve finally found a good source for tasty pita bread, a dinner favorite.
Serve with fresh corn on the cob and grilled eggplant (I have three Japanese eggplant almost ready to pick).
Curried Turkey Burgers
- 1 lb ground turkey
- 3 tbsp plain yogurt
- 1 tsp ground curry
- 1/8 tsp ground cumin
- ½ tsp salt
- 3 green onions, chopped
- 4 pita breads
In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.
Mmm… wings! These spent the night in a bag with a dry rub, Toss with a little oil and arrange them on a rack in a tray and cook at 400, turn every 15 minutes. At the 30 minute mark I turned them again and set a timer for 10 minutes because another 15 seemed like it would be too much. TaMara just got a convection oven and that reminds me that I almost always use the convection fan when I bake so conventional ovens might need more time or a higher temp. The wing sauce on these is the basic hot sauce plus butter and a tablespoon or 2 of honey. Not to gross you out but I had a small pot with Scotch Bonnet peppers and the other day I was surprised to see that a caterpillar had eaten everything but the bark on the stems, leaving nothing but a skeleton and a few seeds, plus a pile of worm turds. He had eaten some leaves on an adjoining pepper plant. I looked high an low for the miscreant with no luck. I decided to scrap out the pot and when I busted up the root ball I discovered the culprit – he had burrowed in.Homie! He’s a habit of begging for some laser dot play every morning, he pops his head up for a second before dashing back to his starting gate, the small house in the cat tree in the background of the photo. I was waiting for him the other day with my camera phone poised and caught him. Yes, I turned the coffee cup beforehand, hoping for just this shot.We’ve taken to eating breakfast for lunch. These are BELT sammiches less the tomato and lettuce.I wish someone would adopt Susie. She very affectionate, gets along well in the play group, runs to greet anyone entering the cat’s room, loves getting scritches. She’s about 6 years old and has been at the shelter for half that time. Mrs J is perplexed and saddened that no one has taken her home with them.Ham and cheese on a hoagie roll with lots of chopped lettuce, onions, and sliced peppers in vinaigrette. These are always good and don’t require any cooking.We had some wild rice mix leftover. Add broth, some chicken leftovers, cheese, milk, and a few broccoli florets and you have a delicious soup. We like our soups rather thick so this has corn starch for the thickening agent, another way to go about getting to the same place would involve a roux started in the soup pot before anything else was added.Sunday Lunch! We love those teeny-weeny breakfast sausages. I have a gob of my green jalapeno jam on the french toast.
After asking for and receiving some excellent advice on how to use my new convection oven, I decided to jump in and test it out. Roasting a chicken seemed like the most logical choice. If I ruined it, I could turn it into chicken salad. Sonoma Chicken Salad to be exact, found here.
This time of year, recipes seem superfluous – farm fresh corn, zucchini from my garden and sliced tomatoes need little embellishment. But I do have Tomato-Pasta Salad, here, that changes up the usual flavors.
For dessert, those plums needed to be used, so I went with a Plum Crumble (or as my cousin christened it, Plumble), recipe here. I used the convection feature, which helped the crisp brown evenly. Bonus Bixby inspecting the plums here.
I don’t have any recipes from JeffreyW this week, but that could because this guy is keeping him busy:
That’s the most adorable, Gabe, getting himself into a bit of trouble. I am looking forward to seeing how JeffreyW’s figs turn out, hopefully abundant enough for homemade fig newtons. But if not, just fresh off the tree. I love figs! Photos of his fig progression are here.
What’s on your menu this weekend as summer winds down? My grapes are starting to ripen, and of course I’m overrun with plums, so does anyone have some good plum or concord grape recipes they want to share? What else is cookin’ tonight?
Tonight’s featured recipe is pretty simple, since what I wanted was to test out how the convection oven treated my ingredients. I started with a local chicken, zucchini from my garden, potatoes from my dad’s garden and local corn.
I mixed together 2 tbsps of butter with dried, crushed rosemary and basil, along with crushed garlic and rubbed it under and over the skin of the chicken. I then rubbed more of the herbs and garlic inside the cavity.
I put the chicken and the sliced potatoes into the roasting pan. I roasted them at 425 degrees, until the breast meat registered at 165 degrees and the thighs at 170 degrees. The high temperature, combined with the convection created a crisp skin that quickly sealed in the juices. Total cooking time was one hour for a five pound bird.
I added the sliced zucchini about 15 minutes before the chicken was about to come out of the oven, so everything finished up nicely. The corn was microwaved for two minutes an ear (for a total of six minutes) with the husks on. If I had been more confident with my oven skills, I would have popped the ears into the oven just a bit before the zucchini and roasted them in the husks.
I am over the moon with what the convection feature can do – the potatoes were perfectly roasted, the chicken crisp and moist, the zucchini tender. The flavors were great and the herbs really permeated the meat.
That’s it for this week. I’m sitting here watching the welcome rainstorm drench my very thirsty yard, while contemplating my long list of things to do this weekend. Have a great weekend! – TaMara