Created anything new (for you) lately?

[Little Bit]

For supper tonight, I made Pasta Puttanesca, using a recipe Gail posted some time ago. It must be good, since dad took one bite and said that he hoped I remembered how I made it. :) I did cut the recipe in half, using about a teaspoon of anchovy paste, since that's what I had, extra garlic, extra capers, and extra olives. Also, I added extra water, and simmered it for about an hour, instead of the relatively short times posted. I didn't have the plum tomatoes, just used the DelMonte petite diced tomatos I had in the pantry. I'd never tried this one before and am not sure what inspired me to try it today, but it was a good choice for a warm and filling supper.

Editing this to add that I've never cooked with anchovies before, but bought a tube of anchovy paste on faith some time ago with this recipe in mind. I was deeply suspicious, but this sauce is tasty. :)



Gail @ CLBB
The recipe I have follows:

The legend on this one, by the way, says that the sauce was reputedly created by the prostitutes of Naples, possibly because it could be prepared quickly and between assignments.

Salsa alla Meretrice
(Harlot's Sauce)

2 garlic cloves, minced
2 tablespoons olive oil
8 anchovies, cut into pieces
4 1/2 cups (1 2 pound, 3 ounce can) Italian plum tomatoes, put through food mill
8 stuffed green olives, sliced
8 pitted black olives, sliced
1 teaspoon capers
1 teaspoon dried sweet basil
1/4 teaspoon, or a pinch of dried red pepper

Sauté garlic in the oil until soft;add the anchovies. When anchovies have broken apart, add the tomatoes; simmer for ten minutes. Blend in olives, capers, basil, and red pepper. Simmer in uncovered pan for 20 minutes or until sauce has thickened. Serve on vermicelli or other pastas. Makes 4 cups.

(From: The Complete Book of Pasta)

[1MegMeg]

Not really a specific recipe to post, but new for me lately has been bean salads. In the winter I love making soup for lunch everyday, but in the summer (I live in FL) it's just way too hot for that. So for the past few months I've been struggling for something good to take for lunch. Bean salads is it! It's the perfect combo of flavor, protein to keep me full, and all around yumminess! Last week it was a garbanzo bean salad, this week it's CL's black bean salad with lime-cumin dressing. :)

[Gail]

Originally posted by Little Bit
Gail @ CLBB
The recipe I have follows:

...

That was kind of a shock seeing that recipe with my name on it. I posted it, but haven't tried it, though I'd made something else from the book which I'd liked very much.

Thanks for the positive feedback. Glad Dad liked it so much.

Guess I'll have to try it now! :)

[claire797]

Here's one I made up a few months ago. These aren't light, but a small square will satisfy a craving for pecan pie and chocolate. :)

Oatmeal Chocolate Pecan Pie Bars

Crust
1 stick butter
1 cup dark brown sugar, packed
1 cup Quaker Old Fashioned oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Topping
1/2 cup Semi Sweet Chocolate Mini Morsels
1 cup light corn syrup
1 cup dark brown sugar, packed
3 eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 1/3 cup chopped pecans

Preheat oven to 350 degrees F. Line a 13x9 inch pan with foil and spray with no-stick spray. In a large bowl, beat butter and brown sugar. Combine oatmeal, flour, soda and salt. Add to butter mixture and stir well. Press firmly into bottom of prepared pan. Bake for 12-15 minutes or set.

Sprinkle chocolate morsels over baked crust.

Prepare Topping. Beat together corn syrup, brown sugar and eggs. Stir in melted bulted, vanilla extract and pecans. Pour over baked crust and cook for 25 minutes. Let cool completely. Lift foil from pan and cut into 32 squares.

[wallycat]

I posted a cashew sesame noodle recipe I made last week (from Epicurious) which turned out extremely well (and was soooo quick).

I also tried the blueberry oat drop scones and the blueberry ginger cake Sunday. I made honey-flax bread Sunday as well.

Last night I made a portion of this recipe--I'll post the whole recipe as it appears on the Epicurious website, but I only made the tuna part. It was very, very good. Next time I think I will season a bit less liberally, but the result was a wonderful, thick crust when seared. ...but it is spicy :)

AFRICAN ADOBO-RUBBED TUNA STEAKS


Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar

Four 6-ounce tuna steaks
1/4 cup peanut or canola oil

For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

For the salsa:
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.

Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.

To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)

For the adobo:
Mix all of the ingredients together in a bowl.

Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.

Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.

Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted.
• The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.

See more about Norman Van Aken

Serves 4


Reprinted with permission from New World Kitchen by Norman Van Aken
April 2003


Copyright © 2003 HarperCollins

[Jessica]

I've been experimenting with a new-to-me vegetable called garlic scapes, which have the consistency of green beans but a nice garlic flavor. I roasted them with other veggies and added them to a dish of Israeli couscous with chicken and a vinaigrette--simple but one of the tastiest things I've made in a long time.

[sneezles]

Jessica,
Those garlic scapes sound wonderful!

Lately, I've been creating pan sauces. They're so much quicker and easier than a roux or even gravy. Plus they don't have all that flour but they do have some cream.

[ccooney]

While cleaning out a closet last week, I went through a large stack of old Bon Appetits and tore out recipes I liked. Some I'd already made & forgotten about, others were ones I'd never gotten around to. I made this for dinner last night - yum! :D I did change the butter & cream to olive oil and fat free half-and-half, respectively. I've also added a few editorial comments in the intro. :rolleyes:



Mustard-Tarragon Chicken Saute

An elegant entree in about 15 minutes (sure…if you have a prep cook to do all the tarragon stripping & chopping for you ahead of time!) – using ingredients you are likely to have on hand (average Joe on the street has vermouth and fresh tarragon in his kitchen?). Serve the chicken with mashed potatoes and baby peas or a Bibb lettuce salad for a balanced weeknight meal. Finish with a raspberry tart from the bakery.

4 SERVINGS

4 skinless boneless chicken breast halves
1 Tbs. olive oil

¼ cup finely chopped shallots
1/3 cup dry vermouth
2 Tbs whole grain Dijon mustard
½ cup fat free half-and-half
2 ½ Tbs. chopped fresh tarragon

Sprinkle chicken breasts with salt and pepper. Coat bottom of heavy, large skillet with oil over medium-high heat. Add chicken breasts and saute until cooked through, 5-7 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.

Add shallots to same skillet and saute 1 minute. Add vermouth and mustard and bring to simmer. Add half-and-half and 1 ½ Tbs. of tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.

Transfer chicken and sauce to platter. Sprinkle with remaining 1 Tbs. tarragon and serve.



from April 2002 Bon Appetit

[Wendy w]

Last week, I made an Indian meal one night, and a Korean one another. When I get a chance, I will post a review and recipes. :)

[Kayaksoup]

I made a vegan eggplant casserole, inventing the recipe, and I enjoyed it!! This from someone who swears she hates eggplant...

[brownie12]

To die for Pecan Pie bars! One of those recipes where you just stop looking at others because you love this one so much!

(Now if only I could find a chili recipe like that!)

[bobmark226]

Originally posted by Jessica
I've been experimenting with a new-to-me vegetable called garlic scapes, which have the consistency of green beans but a nice garlic flavor. I roasted them with other veggies and added them to a dish of Israeli couscous with chicken and a vinaigrette--simple but one of the tastiest things I've made in a long time.

I saw those scapes at the farmers' market, but couldn't decide what I could do with them! I settled for garlic chives from the same stand and have been having fun using them in various dishes and salads.

Slightly OT here, but about that Isareli couscous...I've never used it before, but came on a "macaroni and cheese" recipe in the Mist Grill Cookbook that used it for the pasta. I was curious enough to run the oven on a hot day Saturday and I still haven't quite figured out what it is that I got! It's almost like a rice pudding, but when it sits, and especially after it cools, it's sliceable and edible right in the hand. Very weird. I'm thinking of trying it again and adding a few things like bits of ham, and also upping the cheese, as he used sharp cheddar and it seemed wimpy and too subtle for my tastes.

BOB

[RebeccaT]

Well, tonight I am on my own for dinner, and my plan is to saute some sliced garlic in olive oil, add some halved grape tomatoes and chopped eggplant and saute some more, toss the whole thing with some whole wheat spaghetti and then wilt some spinach in the mess. Shave some parmesan reggiano on top, and call it dinner.

I'll let you know how it comes out! :D

[KristinK]

Like Meg, DF has been hankering for beans too. One night last week, he asked to make a side dish with leftovers for his lunches. I have a severe distaste for all vinegars so I wanted to stay away from the usual cold bean salad. I sautéed some onion and garlic, then added cannellini and kidney beans, halved grape tomatoes, sliced roasted red peppers, and grilled tofu (per his request), and tossed in some chopped fresh rosemary and parsley at the end. He said it was exactly what he had in mind and had me make it again last night. :rolleyes: :)

Rebecca, I often do the same, with zucchini instead of eggplant, but it isn't a meal for DF unless I add some grilled chicken too! Actually, now I'm in the mood for it myself. :)

[claire797]

Originally posted by sneezles
Jessica,
Those garlic scapes sound wonderful!

Lately, I've been creating pan sauces. They're so much quicker and easier than a roux or even gravy. Plus they don't have all that flour but they do have some cream.

So what are the recipes? :D

[Kay Henderson]

New to me is a variation of "Beer Can Chicken." We recently bought a new BBQ and purchased an accessory called a "tipsy chicken cooker." It's a seven inch square piece of metal with a 2" x 4" cylinder (cut off at an angle at the top) welded to it. You fill the cylinder with liquid, push the chicken down on the top and BBQ away. I decided to start off with the basics and just used water. It was DELICIOUS -- extremely tender and flavorful. The manufacturer suggests that many liquids may be used, each adding its own flavor.

Kay

[lorilei]

Just made a great veggie casserole-type dish from Crescent Dragonwagon's PASSIONATE VEGETARIAN book tonight. Sauteed chard, zucchini/yellow squash, garlic,and tomato with a white wine sauce... put into a potato crust and baked with cheese and breadcrumbs.

Absolutely lovely -- and great, even in the summertime (barring the fact that I had to heat up the oven to bake it.

[TerriS]

I wanna see these pecan pie bars...

I found some lovely eggplant and zucchini at the farmer's market, so decided to make a sort of roasted veggie lasagna without the noodles (in an attempt to be more healthy carb/low calories.) I googled a few recipes but mostly made it up...pre-roasting the slices of zucchini and eggplant, making up a red sauce by doctoring some jarred sauce with sauteed veggies, homemade italian turkey sausage, and canned tomatoes; and layering it all with ricotta, roasted red peppers, and fresh mozzarella. It was fun and yummy and DH liked it enough to request it be added to the "repeat" list. :)

I like making things up. :)

[Jessica]

Originally posted by claire797


So what are the recipes? :D

Here is a link to my post with the Israeli couscous recipe.

http://community.cookinglight.com/showthread.php?s=&threadid=60590

[claire797]

Originally posted by Jessica


Here is a link to my post with the Israeli couscous recipe.

http://community.cookinglight.com/showthread.php?s=&threadid=60590

Thanks Jessica!

I've never made Israeli couscous before, though I have tried it at a restaurant. That looks like a good recipe.

[Jessica]

Anna, I thought it was one of the best recipes I'd tried in a long time. I found Israeli couscous at a Mediterranean grocery store.

[Little Bit]

I've been playing with my new batch of Penzey's spices, and created a blend of cinnamons and sugars.

Penzey's has a recipe that's good, 2-3 teaspoons China Cassia cinnamon blended with 1/2 cup sugar.

I got clever and made a mixture of equal parts of four different kinds of cinnamon, sugar and soft margarine. I store it in an old margarine box, and just spread it on the bread right before I toast it.

[lorilei]

Originally posted by Little Bit
I've been playing with my new batch of Penzey's spices, and created a blend of cinnamons and sugars.

Speaking of such, I just made a great blend for roasting sweet potatoes. Equal quantities of sugar and salt, some cinnamon and a dash of cayenne. This makes an awesome rub! (great with barbeque)

[sneezles]

Originally posted by claire797


So what are the recipes? :D

Well, they're from the Culinary Instuitute's Professional Chef cookbook that I've been reading. One was Chardonnay and Leek Sauce and a Provençal Sauce which has anchovy fillets and tomato concassé plus garlic, basil and black olives. Both are wonderful over chicken palliards just dreged in flour and sautéed in a bit of clarified butter.
It's been a great way to try something new but still be able to serve the picky eaters (they don't get the sauce...well, Bryan liked the Chardonnay and Leek Sauce, he just left the mushrooms in the pan! :p -more for me!).

[Ohioan]

I've been playing around with tempeh lately, and I've discovered that a one-hour tempeh tomato sauce (no meat, no cheese) tastes like a five-hour meat sauce with cheese! All I do for a single portion is lightly brown 4 oz (half a package) of tempeh cubes in a bit of olive oil, add some garlic and then about 1/3 cup of crushed tomatoes (canned) plus an equal amount of water, season with a bit of basil and red pepper flakes, and simmer for about an hour (or even 45 minutes!). The tomatoes soak into the tempeh, and the tempeh flavors the sauce, and the result is both yummy and quick ... well, quick as compared with my usual five-hour sauce.;)

I've also done some Chinese dishes with tempeh instead of meat, and I'm thinking of trying a soup as well. I just have to remember to use less seasoning with the tempeh than with meat or tofu, since the tempeh itself kind of self-seasons.

Cheers,
Phoebe

[lorilei]

Phoebe -
I'm really interested in the idea of that sauce. Can I ask what sort of tempeh you're using? (soy, multi-grain, whatnot)

I've done tempeh-joes with tempeh, but that's the extent of my playing. I have a package in the fridge, though, so I'm open to any/all suggestions.

[Ohioan]

Lori-

So far, I've been using only the soy tempeh, specifically the Lightlife brand. It comes in 8-oz packages, so I cut it into two 4-oz squares for two single portions and wrap one of the squares in plastic wrap to keep in the fridge for the next day or day after. Then I slice the square in such a way as to make two flatter squares, and cut the slabs into strips, triangles, or scrabble tiles, depending on what I'm making. All the books I've read say to steam it for 20 minutes if you're just going to quick-fry it, but I don't like doing two-pot procedures for a single dish, so I use the tempeh only in braises or long-simmered dishes.

If you come up with any other ideas for tempeh, let me know. So far the tomato sauce and Chinese stir-fry-braises are me favorites.

Cheers,
Phoebe