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Posts Tagged ‘recipes’

Mushrooms from the local farmer’s market. In the end, they were chopped, sauteed in butter with red onions, and served up on toast. Yum.

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I pulled together the salad based on colors and textures. The gold and soft crunch of the baby corn. The sweet juicy ripeness of the chopped red tomatoes. The cubed creaminess of the Fontina cheese. The crispy bite of the spring green onions.  A gentle toss with a sprinkle of salt and pepper. Steve’s challenge was the final addition. Of the fresh herbs available in the kitchen, which one or ones to add that would enhance this salad. In the end, he selected dill, coarsely chopped and sprinkled on top. That’s what I call teamwork. 😉 Have a good Monday, folks.

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This is what happened when raspberries accidentally got crushed in my house. They’d bounced around a bit too much in their packaging on the way home.  Steve took a look at them, rubbed his chin and then with a faraway look in his eyes said, “I have an idea.”

The next morning there was a sweet scent in the air. I made my way into the kitchen, and there on the table next to the plate of hot buttered toast sat a small bowl of warm red sauce. His recipe, more or less: crushed berries cooked with a little butter and brandy, sweetened with a touch of sugar, and flavored with half a teaspoon of crushed black walnuts.

It’s a recipe that will continue to evolve. If we accidentally or on purpose crush anymore raspberries, he’d like to try maple syrup in place of the sugar. And maybe toss in a different nut like crushed hazelnuts. I’ll try any variation on the theme so long as there’s time to photograph the results.  Have a good day. 😉

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One can of sardines, drained, placed on a small plate, topped with fresh cut onions and herbs, a drizzle of olive oil, and a sprinkle of black pepper. That’s all.  Okay, okay … there was some homemade mayonnaise on the side along with some toasted bread.  An impromptu dinner after being too lazy to go to the store. 😉

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nasturtium leaves

upland cress and spicy mix sprouts

one tomato and a little red onion

finish off with a drizzle of olive oil, sprinkle of black pepper and whatever else your heart desires 😉

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An impromptu dinner salad:  two tomatoes sliced, topped with chopped red onion and fresh basil leaves, drizzled with olive oil and balsamic vinegar.

Filling for a 3-egg omelet:  chopped smoked salmon, gruyere cheese, tiny bit of red onion, and an assortment of chopped herbs (parsley, chervil and whatever else caught the chef’s eyes).

A quick breakfast:  a few slices of bread, buttered and then toasted, served with a handful of fresh raspberries.  Coffee and cream on the side.  Overall, a yummy week, I must say.

p.s. Thanks to all for the potato recipes. In the end, they were cooked with some butter and garlic and sprinkled with herbs. You never know what the future holds, but if I do grow potatoes next year, I have my eyes on a bigger pot. 😉

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I mostly remember leafy greens on Sunday.  My mother, with a few helping hands on occasion, would pick the leaves, rinse them to remove any grit, and then place them in a big pot with some ham.  Much water would be added, along with salt and pepper.  The pot would simmer for what seemed like hours.  Once steaming green leaves were piled on dinner plates, sometimes chopped white onions would be tossed on top for a bit of crunch (that’s what my dad liked) and sometimes apple cider vinegar, depending on the type of green.  Of all the greens, kale was my favorite, especially curly kale. After finishing the pot of any type of greens, nothing was better than to drink the remaining flavor-filled pot liquor. Mustard had a peppery bite, the intensity of which I was reintroduced to this past weekend in several interesting dishes that both stirred up these childhood memories and made me reach for my camera.

Mustard Greens

Mustard Greens

Steve bought one small bunch of mustard greens and began to experiment immediately.  The first dish involved adding a small portion of chopped fresh mustard greens to a vegetable stir fry of broccoli, kale and red peppers. The second mustard-infused dish was a homemade hamburger made of finely chopped steak, hen of the woods mushrooms, parmesan cheese, mustard greens and one egg.  The tiny hamburgers were formed, fried and served up on toasted bread with sliced tomatoes and red onions on the side.

Hamburger with Cheese, Mushroom and Mustard Greens

Hamburger with Cheese, Mushroom and Mustard Greens

The third dish was inspired by a particular Japanese method of layering thin slices of seared tuna, white rice, wasabi and shiso.  A spicy mouthful to say the least.  This particular variation on a theme involved cooking white rice and mixing it with fresh chopped green onion and mustard greens.  The rice was served with thin slices of tuna on top and wasabi and soy sauce on the side.  While the tuna is now gone, there is still rice remaining.  I’ve encouraged the chef to turn these leftovers into golden fried cakes.  We’ll see what the new week holds.;)

White Rice with Mustard Green and Green Onions

White Rice with Mustard Green and Green Onions

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