ChairmanMeow's Profile
Mustard greens!
Melissa Clark has a lovely recipe for a mustard green salad where the greens are not cooked (only good with baby greens or those that aren't too bitter to eat raw). I confess, I frequently sub in dino kale because I have so much of that, but it's still tasty.
From her book, Cook this Now:
2 garlic cloves, minced
Pinch kosher salt with more to taste
1/3 cup EVOO
4 anchovy fillets, minced
Fresh ground pepper
5 ounces crusty bread, cut into cubes (about 3 cups)
1/4 lb gruyere cheese, grated (about 1 cup)
5 ounces mustard greens, preferably baby greens (about 6 cups)
4 teaspoons lemon juice
1) Mash garlic with salt. Whisk in oil, anchovies, salt & pepper
2) Spread bread cubes onto baking sheet. Drizze with 2 Tbsp anchovy mixture and toss. Sprinkle half of cheese onto bread. Bake, toss occasionally, until croutons are golden and crisp. About 20 minutes in 375 degree oven.
3) Slice mustard greens into strips while bread cubes bake. Remove center ribs if they're too tough.
4) To make dressing -whisk lemon juice into remaining anchovy oil. Pour dressing over mustard greens. Add croutons and remaining cheese to salad, toss, and adjust seasonings to taste.
Vegan Restaurants for Hip Honeymoon Couple?
Thank you rahir and Windy for the recommendation of Golden Era. My vegetarian friend raved about the food. This restaurant is tempting me to become a vegetarian. Our favorite dishes included the vegetable fu young, the spicy szechuan beef (which was actually spicy), a "chicken" dish consisting of deep fried nuggets in a light, citrus-y sauce and the papaya salad (a special that day). The papaya salad was bright, savory and fresh with mint and citrus. Highly recommended for non-vegetarians too. I loved the iced coffee so much that I had two.
Imitation Crab vs. The Real Thing
Thanks for your responses! Okay, I'm dumping the fake crab in favor of the real stuff. I'll report back on the results.
Imitation Crab vs. The Real Thing
Dear Hounds:
I'm planning to make the warm piquillo and crab dip found here for an office appetizer party -
http://www.foodandwine.com/recipes/warm-piquillo-and-crab-dip
I've never made the dip before. I'd like to substitute imitation crab for the real lump crab, for purposes of cost and in consideration of those with shellfish allergies. But I'd rather not sacrifice flavor, especially if there's a marked difference. I've never really had imitation lump crab, only the fishy imitation crab sticks found in Korean markets (and I definitely want to avoid any fishy flavor).
Any thoughts? Thanks for reading.
I have decied I would like to use up some white boxed cake mix any ideas?
Giada De Laurentiis has a recipe for very easy and tasty raspberry cupcakes that uses white boxed cake mix. The recipe can be found here - http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-cream-cupcakes-recipe/index.html
The raspberry whipped cream is what make these cupcakes super special. It's a great use for those sweet summer raspberries found at my local farmer's market!
Hall of Fame Desserts?
Hi Scarlet, the Tarte au Fromage with lemon cream and blueberry compote starts on page 75 of Sunday Suppers at Lucques. I found a the recipe online at http://www.telegraph.co.uk/fashion/main.jhtml?xml=/fashion/2006/03/05/stfood05.xml&page=2
but of course the measurements have been changed for the UK audience.
After comparing the recipe on the Telegraph's website with the book published in the U.S., I believe wherever the online recipe calls for "3 1/2 ounces" of sugar, the book states 1/2 cup. Also, for the blueberry compote, the book calls for 2 cups of fresh blueberries (7 ounces on the website) and 1/4 cup dried blueberries (1 1/2 ounces). All the other conversions in the recipe on the Telegraph's website seem fairly easy to understand (and correspond to the book).
I hope that helps!
