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Eater's Block

User: starfishchick
Date: 2011-08-02 10:16
Subject: Side Dish Alert: Salt and Vinegar Smashed Potatoes
Security: Public
Last night we made these Salt and Vinegar Smashed Potatoes, and they were DELICIOUS!!! (Recipe from Everyday Food, May 2011.)

recipe behind the cut or click on the link aboveCollapse )

We used a couple of tablespoons of balsamic vinegar (it was all we had) and it was really tasty.
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User: starfishchick
Date: 2010-03-29 09:51
Subject: Mexican Chicken Soup
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I made this Mexican Chicken Soup earlier this year - it was quick, easy, and tasty!
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User: starfishchick
Date: 2010-03-29 09:49
Subject: Chunky Chicken in Dijon-Cheddar Sauce
Security: Public
I made Chunky Chicken in Dijon-Cheddar Sauce on the weekend, served over mashed potatoes.

It was a bit goopy, but very tasty. (We didn't have a red pepper, so didn't include it.)

And it really did only take 25 minutes.
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User: starfishchick
Date: 2009-04-07 11:48
Subject: Roasted Whole Cauliflower with Olive Oil and Capers
Security: Public
I have a recipe to share!

Roasted Whole Cauliflower with Olive Oil and Capers! (I got that link from here, originally.)

So easy!Collapse )

(Apologies to those of you who are seeing this in multiple places.)
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mystery_diva posting in Eater's Block
User: mystery_diva
Date: 2008-03-20 09:25
Subject: Last night's dinner - Sauteed Trout with Pecans
Security: Public
My boyfriend cooks really well, and we've been making a lot of fish recently. About a month ago, he had one flop (I think it was the recipe) involving Snapper and pecans - the pecans burned all to hell. In looking for something to make for dinner last night, I came across a very similar recipe on Epicurious and decided to give it a go. And...it was deeeelicious. He was tres impressed. It was: 

sauteed trout with pecans

Active time: 25 min Start to finish: 25 min
Servings: Makes 4 servings


4 trout fillets with skin
1/4 teaspoon cayenne
1/2 cup all-purpose flour
1 1/4 sticks unsalted butter, divided
3/4 cup pecans, chopped
2 tablespoons fresh lemon juice
1/3 cup chopped parsley


Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.

Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout. 

I served it with small red potatoes and asparagus (Note to self: cook the potatoes more and the asparagus less), and the delightful Lingenfelder Riesling I love so very very much.

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A little to the left posting in Eater's Block
User: kylegirl
Date: 2007-11-19 13:12
Subject: Delicious fall dish
Security: Public
So, I have this millet. Millet! What did I think I was going to do with that? It has been in my cabinet for about a year. It's only maybe 1/2 a pound of millet, but still, 1/2 a pound of millet that has sat in my cabinet for about a year, completely unused, because I don't know what to do with it.

I also had two butternut squash, an acorn squash, and a small pie pumpkin sitting in what I like to call the Root Cellar but which is actually just a cardboard box in the coat closet.

I decided to kill two birds with one stone and I googled "millet squash recipe." The second hit was a review of Mark Bittman's new(ish) cookbook How to Cook Everything Vegetarian, which included a recipe for Autumn Millet Bake. Now, I am already a devotee of Bittman's How to Cook Everything, and I am trying to eat less meat, so just the knowledge that this book existed was enough to brighten my day (and send me running for my Amazon wish list).

Then I made the recipe. This is quality stuff, guys! Millet, butternut squash, and cranberries, with a bit of olive oil and maple syrup and broth. Delicious, easy, healthy, vegan (as it happened -- I was going to use chicken broth but I couldn't find it so I used veggie broth), almost 100% local food (olive oil and millet are not from around here), extremely seasonal and autumn-appropriate... I felt like a happy happy vegan Pilgrim. I totally recommend the recipe if you, like me, have millet lying around. In fact, I would even recommend going out and buying some millet to make this recipe with.

Now I just have to balance the likelihood of someone getting me the book for Christmas against my deep deep desire to have it RIGHT NOW, dammit!
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User: starfishchick
Date: 2007-09-29 16:13
Subject: (no subject)
Security: Public
My new recipe this week is Garlic Fingerling Potatoes.

*fingers crossed*
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K posting in Eater's Block
User: kristinkay
Date: 2007-09-21 15:30
Subject: (no subject)
Security: Public
Within the last few months I suscribed to the "Weeknight Dinner" newsletter from The Splendid Table. The recipes are awesome - quick and usually really simple. Recently, we tried the Shrimp, Mango, and Avacado Salad which was to die for, even though I left out the tomatoes and substituted some other ingredients for the Thai Chile paste.

This weekend I want to try the Curried Pumpkin Soup, which was this week's recipe. It's not quite chilly enough in Carolina for soup, but who cares!

Curried Pumpkin Soup!!Collapse )
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my journal
August 2011