broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead.
Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!
recipe2 recipe1 Sweet Potato Quinoa Cakes with Blackberry Salsa Cakes without sugar. Not sure how I feel about this baloney. I thought they might rank up there with my husband’s lack of sleeves on shirts, biting into an unsuspecting fennel seed (haaaate) on my pizza, the googly eye that the Target cashier gave me when I purchased three neon bras from the junior section and anything – and I do mean ANYTHING – that requires me to have patience. But I was wrong. A few nights ago it dawned on me that we hadn’t eaten potatoes – like, regular Idaho’s or russets or whatever – in ages. That didn’t happen. Wah! THIS is what happened though. I had two lonely sweet potatoes left, a container of cooked quinoa ready to go for breakfast, and I wondered what the heck would come of combining the two with some cheese and bread crumbs and herbs and stuff. The sweet and the savory, the warm and the cool, all combined with fluffy cakes that possess a tiny bit of quinoa chew might just be my new favorite side dish. Sweet Potato Quinoa Cakes [adapted from Heidi Swanson]
Phil's Fish Market Home | Menu | On-Line Shop | Eatery | Fish Market | Recipes | Reviews | General Info | Links | Videos | Contact Us ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ©2011 Phil's Fish Market & Eatery. All Rights Reserved. Phil's Fish Market & Eatery 7600 Sandholdt Rd. Split Roast Turkey 1 6-to-8-pound turkey 10 cloves garlic, peeled and crushed, or more to taste A few branches sage, thyme or rosemary 1/3 cup butter or olive oil Salt and freshly ground black pepper 3 pounds mixed root vegetables, peeled and roughly chopped 3 tablespoons olive oil. 1. 2. 3. 4. 5. Yield: About 6 servings. NOTE: At least one reader has expressed concern that a turkey will not be done if it does not reach an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S.D.A. How to Turn Stock Into Gravy After removing the turkey and vegetables from your roasting pan, place on the stovetop over high heat.
Food Wishes Video Recipes Classic Baguettes and Stuffed Baguettes 1) Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn't, your yeast may not be working. 2) If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. 3) Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours. 4) Turn the dough out onto a lightly greased work surface. 5) Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes. 6) Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Yield: Three 16" baguettes.