I thought it would be great if we all shared some of our favorite recipes so that we can get some new ideas.
Wife to the best husband ever (9-23-03), Mother to 2 wonderful boys (7-7-08 & 6-20-11). mod
This recipe from Lemons and Anchovies is a staple meal in our home. Even my babies have loved it!!
(See the link above for the recipe and original ingredients. This list is how I altered the ingredients a to serve 2 adults and 4 children to our liking.)
Here is another favorite in our house. It is simple, elegant and fantastic to sharewith guests who aren’t on friendly terms with “fishy” tasting fish.
Salmon with Green Peppercorns
1. Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook for about 1-2 minutes until just softened.
2. Add the brandy and white wine, then add the broth and boil to reduce by three-quarters, stirring occasionally.
3. Reduce the heat, then add the cream and half the peppercorns, crushing them slightly with the back of a spoon (or pestle and mortar). Cook very gently for 4-5 minutes until the sauce is slightly thickened, then strain and stir in the remaining peppercorns. Keep the sauce warm over very low heat, stirring occasionally, while you cook the salmon.
4. In a large heavy frying pan, heat the oil over medium-high heat until very hot. Lightly season the salmon and cook for 3-4 minutes, until the flesh is opaque throughout. To check, pierce the fish with the tip of a sharp knife; the juices should run clear. Arrange the fish on warmed plates and pour sauce over the top. Garnish with parsley.
(Personally, I like to put some of the shallots that werestrained off back on mine for extra crunch and flavor! )
Recipe found in Delicious Classic French Cuisine Made Easy by Carole Clements & Elizabeth Wolf-Cohen.
Hot Buttered Cauliflower
Yeah buddy! Wash and trim the florets off your heads of cauliflower and place in a baking dish. Add garlic, chives, salt and pepper and just a tiny dash of nutmeg. Slice one stick (for every 2 heads of cauliflower) cold butter into tablespoons and arrange on top of the florets. Poor a 1/2 of cream on top. Cover and bake in oven at 375 for 30 minutes or so, until they are soft, basting occasionally. For the last 10 minutes, remove cover and brown ever so slightly. Strain and serve.
Okay, this was the recipe we made up while on vacation. It really was very simple and tasted fantastic! We threw a couple of steaks, seasoned with salt and pepper, onto the grill. Cook as desired…hopefully that means medium rare or in that family. Chop up a handful of fresh mint and basil leaves. An chopped apple, and mix it all together with a bit of orange juice. Top cooked steaks with herb and fruit “dressing” and crumble some good blue cheese over that. Amazing!
Blueberry Cream Scones
I adapted this recipe from my Baking Illustrated cookbook. It’s really a divine book with loadsa information. This recipe is fairly easy to make, and wonderfully messy. It’s best to use your hands instead of an electric mixer (they tend to treat the berries too brutally.) You really have to get your hands in there and get dirty! Remember not to defrost your berries, because they’ll turn to mush. Enjoy!
Adjust oven rack to middle position and preheat to 425′. Mix together flour, baking powder and salt in a large bowl. Using your hands, cut in butter, squishing it in until it looks like coarse, lumpy meal. Whisk egg in 3/4 cup of heavy cream and add to flour mixture. Using a rubber spatula, stir until dough begins to form. Stir in lemon juice and berries. To create wedges, press dough firmly into a round cake pan or spring form pan. Then turn the dough out onto lightly floured surface. It should be in a flatish O shape now. Take a pizza cutter , knife or bench scraper and cut into 8 wedges. Transfer wedges onto a lightly buttered cookie sheet. In a separate bowl, whisk together remaining tbsp. of cream and brown sugar. Drizzle over scones. Bake 12-15 minutes or until tops are lightly browned. Cool on a wire rack for at least 10 minutes (helps the texture). Serve warm or at room temperature. Store in air-tight container in refrigerator.
Torte au Chocolat
This is cake was so rich and moist, you only need a tiny slice! It will easily serve 14-16 people. I was surprised at how easily it was made, too.
Ingredients:9 oz semisweet chocolate, chopped1 cup unsalted butter, cut into pieces5 eggs1/2 cup superfine sugar, plus 1 tbsp and some for sprinkling1 tbsp cocoa powder2 tsp vanilla extractcocoa powder, for dustingchocolate shavings, to decorate
Directions:Preheat the oven to 325′.
Lightly butter a 9″ springform pan and line the base with nonstick baking paper. Butter the paper and sprinkle with a little sugar, then tap out the excess sugar form the pan. The cake is baked in a bain-marie, so carefully wrap the base and sides of the pan with a double thickness of foil to prevent water from leaking into the cake. Melt the chocolate and butter in a saucepan over low heat until smooth, stirring frequently, then remove from the heat. Beat the eggs and 1/2 cup of the sugar with an electric mixer for 1 minute.Mix together the cocoa and the remaining 1 tbsp sugar and beat into the egg mixture until well blended. Beat in the vanilla extract, then slowly beat in the melted chocolate until well blended. Pour the mixture into the prepared pan and tap gently to release any air bubbles. Place the cake pan in a roasting tin and pour boiling water to come 3/4 inch up the side of the wrapped pan. Bake for 45-50 minutes until the edge of the cake is set and the center still soft (a skewer inserted 2 inches from the edge should come out clean).
Lift the pan out of the water and remove the foil. Place the cake on a wire rack, remove the side of the pan and let the cake cool completely (the cake will sink a little in the center). Invert the cake onto the wire rack. Remove the base of the pan and the paper. Dust the cake liberally with cocoa and arrange the chocolate shavings around the edge. Slide the cake onto a serving plate.
Basically you make pasta and red sauce, but you simmer your favorite pizza ingredients in the red sauce. Mix with the pasta, put it in a baking dish, top with mozzarella and pepperonis and bake it until the cheese melts.
3 ingredient pb cookies:
1 c flour, 1 c pb, 1 c (I use 1/2 c) sugar
mix together, preheat oven I think to 325, greased cookie pan, spoonfuls onto pan and press down and indent with fork, sprinkle with additional sugar is optional. Bake till golden. voila!
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