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The Official OT Food Porn
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bayer40601
- Posts: 612
- Joined: Sun Oct 14, 2007 1:06 pm
- Location: Kentucky
Sure, it is right here in my head.
Savoy Cabbage, Bacon, Apples in a Cider Reduction
1. First cut an apple (I like Macouns) into wedges, wrap in tin foil, and roast until soft.
2. Get a nice head of savoy cabbage (small for 2 people, large for 4). Slice it into thin ribbon-like pieces. Bring water to a boil, blanch the cabbage then quickly drain and rinse in cold water. Set aside.
3. Pour out 1/2 cup of apple cider, add a piece of vanilla bean, and simmer until reduced to 1/4 cup. (Sometimes I start with 1 cup and reduce to a 1/2 cup, depending on how many I want to feed---for four people I would start with 1 cup and use a big head of cabbage.) When the cider is reduced and thick, toss the vanilla bean and set the cider aside.
4. Cut some good thick bacon into small squares and scatter in a pie plate. Put in oven and roast until just cooked. Drain and set aside.
5. Add reduced cider to a large saute pan. When warm, stir in the bacon, then add drained cabbage. Stir and cook until hot. Toss in the roasted apples.
6. In another saute pan, heat olive oil. When hot, take patted-dry scallops and sear. When ready to turn, add butter to the pan. The butter will help them to get nicely carmelized and brown. I end up turning them over a couple of times, quickly, and pushing them around the pan to get them all very nicely brown.
7. Serve scallops on top of cabbage.
I like to serve this with mashed rutabaga---boil slices, then mash with buttermilk, salt and pepper. The flavors complement the cidery cabbage.
Savoy Cabbage, Bacon, Apples in a Cider Reduction
1. First cut an apple (I like Macouns) into wedges, wrap in tin foil, and roast until soft.
2. Get a nice head of savoy cabbage (small for 2 people, large for 4). Slice it into thin ribbon-like pieces. Bring water to a boil, blanch the cabbage then quickly drain and rinse in cold water. Set aside.
3. Pour out 1/2 cup of apple cider, add a piece of vanilla bean, and simmer until reduced to 1/4 cup. (Sometimes I start with 1 cup and reduce to a 1/2 cup, depending on how many I want to feed---for four people I would start with 1 cup and use a big head of cabbage.) When the cider is reduced and thick, toss the vanilla bean and set the cider aside.
4. Cut some good thick bacon into small squares and scatter in a pie plate. Put in oven and roast until just cooked. Drain and set aside.
5. Add reduced cider to a large saute pan. When warm, stir in the bacon, then add drained cabbage. Stir and cook until hot. Toss in the roasted apples.
6. In another saute pan, heat olive oil. When hot, take patted-dry scallops and sear. When ready to turn, add butter to the pan. The butter will help them to get nicely carmelized and brown. I end up turning them over a couple of times, quickly, and pushing them around the pan to get them all very nicely brown.
7. Serve scallops on top of cabbage.
I like to serve this with mashed rutabaga---boil slices, then mash with buttermilk, salt and pepper. The flavors complement the cidery cabbage.
Nice birthday dinner Mary Beth. I have those dishes (I think we had this conversation last year). BTW, how was the trip to DC?
For some reason, I was craving Lasagna yesterday. I make a magnificent lasagna, but it's an all day affair and it feeds an army. Well, I didn't have all day and didn't feel like entertaining an army, so I improvised.
I made a quick meat sauce (the magnificent one is meatless), picked up a couple of pounds of ricotta (instead of 6) and a box of Trader Joe's "no boil" lasagna noodles (forgive me Noni!).
I expected the noodles to be on the chewy side, but they were actually very good.
Overall, it was pretty good. Not as high and magnificent, but Don's already asking for the leftovers.
Mangia!
For some reason, I was craving Lasagna yesterday. I make a magnificent lasagna, but it's an all day affair and it feeds an army. Well, I didn't have all day and didn't feel like entertaining an army, so I improvised.
I made a quick meat sauce (the magnificent one is meatless), picked up a couple of pounds of ricotta (instead of 6) and a box of Trader Joe's "no boil" lasagna noodles (forgive me Noni!).
I expected the noodles to be on the chewy side, but they were actually very good.
Overall, it was pretty good. Not as high and magnificent, but Don's already asking for the leftovers.
Mangia!
janet
MaryBeth I think we have the same shade of paint in our homes. Is that the aura cayenne? I love the way it looks on the walls. I used it in my media room.
Here is some recent stuff. Chanterelle and hedgehog mushrooms on tagilatelle with parmesean cheese and arugula:
<a href="http://www.flickr.com/photos/28539958@N00/3084716810/" title="wild mushroom tagliatelle by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3195/308 ... 0aa58f.jpg" width="500" height="409" alt="wild mushroom tagliatelle"></a>
Zuni Cafe eggs with breadcrumbs and sizzling vinegar, with roasted asparagus:
<a href="http://www.flickr.com/photos/28539958@N00/3088737271/" title="breadcrumb eggs with asaparagus by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3202/308 ... eb8114.jpg" width="500" height="379" alt="breadcrumb eggs with asaparagus"></a>
Here is some recent stuff. Chanterelle and hedgehog mushrooms on tagilatelle with parmesean cheese and arugula:
<a href="http://www.flickr.com/photos/28539958@N00/3084716810/" title="wild mushroom tagliatelle by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3195/308 ... 0aa58f.jpg" width="500" height="409" alt="wild mushroom tagliatelle"></a>
Zuni Cafe eggs with breadcrumbs and sizzling vinegar, with roasted asparagus:
<a href="http://www.flickr.com/photos/28539958@N00/3088737271/" title="breadcrumb eggs with asaparagus by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3202/308 ... eb8114.jpg" width="500" height="379" alt="breadcrumb eggs with asaparagus"></a>
It's like looking in your soup and finding a whole different alphabet.
Janet, the DC trip was great. We were there last weekend Fri-Mon and this week has been crazy so I just got my photos on line. You know, planning meals in that city is sort of fruitless when you are trying to see as much as possible. Meals are the after thought! My Father in law had never been to DC in his 80 years so we were trying to hit the highlights for him. I was exhausted - that man could out walk me any day!
Becky, the color in my dining room is called Barn Red. I had it in my first house and loved it so much I traveled to South Jersey to get the paint for this house! So essentially I have had that color in my DR since 1994! I think I am finally getting tired of it!
PS can you ship a lasagna down my way???
Becky, the color in my dining room is called Barn Red. I had it in my first house and loved it so much I traveled to South Jersey to get the paint for this house! So essentially I have had that color in my DR since 1994! I think I am finally getting tired of it!
PS can you ship a lasagna down my way???
Here you go:
Sweet and Spicy Bourbon Pecans
1 pound pecan halves
1/2 cup bourbon
1/2 cup sugar
1/2 t. angostura bitters
1 T. Worcestershire sauce
1 T. canola oil
1/4 t. cayenne pepper
1 t. ground cumin
1/2 t. kosher salt
2 T. natural sugar (regular is okay)
1/4 t. freshly-ground black pepper.
Set the oven to 325 degrees.
Bring a pan of water to a boil. Drop in the pecans, cook for 1 minute, then drain at once. Rinse the nuts with cold water and set them aside.
Pour the bourbon into a small saucepan and bring it to a boil. Let it bubble steadily until it reduces to 1/4 cup. This will happen really fast so watch out.
In a large bowl, combine the bourbon and sugar. Stir until sugar melts. Add bitters, Worcestershire sauce, and canola oil. Stir in the pecans and mix thoroughly.
Let the nuts sit for 10 minutes. Then, using a rimmed baking sheet, spread the nuts out in one layer. Bake them for 35 minutes, tossing them every 10 minuts until the liquid evaporates.
In the same (now clean) bowl, toss the hot pecans with the salt, pepper, sugar, and cumin mixture. When they are all coated, transfer them to the baking sheet. Let them stand until cool and dry.
In a tight container, they stay fresh for a couple of weeks.
* I have found that Trader Joe's has the freshest nuts. I've bought some bad walnuts recently at Whole Foods.
* I double this recipe and find I have plenty to last through the holidays, both for gifts and mindless nibbling.
* I sometimes use a little less cumin. Don't want too much cumin taste.
Sweet and Spicy Bourbon Pecans
1 pound pecan halves
1/2 cup bourbon
1/2 cup sugar
1/2 t. angostura bitters
1 T. Worcestershire sauce
1 T. canola oil
1/4 t. cayenne pepper
1 t. ground cumin
1/2 t. kosher salt
2 T. natural sugar (regular is okay)
1/4 t. freshly-ground black pepper.
Set the oven to 325 degrees.
Bring a pan of water to a boil. Drop in the pecans, cook for 1 minute, then drain at once. Rinse the nuts with cold water and set them aside.
Pour the bourbon into a small saucepan and bring it to a boil. Let it bubble steadily until it reduces to 1/4 cup. This will happen really fast so watch out.
In a large bowl, combine the bourbon and sugar. Stir until sugar melts. Add bitters, Worcestershire sauce, and canola oil. Stir in the pecans and mix thoroughly.
Let the nuts sit for 10 minutes. Then, using a rimmed baking sheet, spread the nuts out in one layer. Bake them for 35 minutes, tossing them every 10 minuts until the liquid evaporates.
In the same (now clean) bowl, toss the hot pecans with the salt, pepper, sugar, and cumin mixture. When they are all coated, transfer them to the baking sheet. Let them stand until cool and dry.
In a tight container, they stay fresh for a couple of weeks.
* I have found that Trader Joe's has the freshest nuts. I've bought some bad walnuts recently at Whole Foods.
* I double this recipe and find I have plenty to last through the holidays, both for gifts and mindless nibbling.
* I sometimes use a little less cumin. Don't want too much cumin taste.
Jack Daniels Cake
Dear Lulu,
I made the JD cake you posted on the What to do with Rum thread. I put a chocolate glaze on it. Fabulous!
Thanks for the recipe!
Joyce
I made the JD cake you posted on the What to do with Rum thread. I put a chocolate glaze on it. Fabulous!
Thanks for the recipe!
Joyce
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