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Figs and Artichokes: October 2013
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Sunday, October 20, 2013. New Potato Latkes with Smoked Salmon and Crème fraîche. Then they go into the batter right quick. I liked using the new potatoes for latkes because I left the skins on and that added a really pleasant rustic character to the little pancakes that I particularly liked. I like to leave the skins in my mashed potatoes too which my family is still not sure of, so do as you like. New Potato Latkes with Smoked Salmon and Crème Fraîche. 1 pound grated onion, drained and dried thoroughly.
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Figs and Artichokes: Creamed Spinach
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Sunday, May 4, 2014. I was looking for a simple side dish to go with a complicated main when I decided to crack open my copy of “The Oregonian Cookbook Best Recipes from Food Day” published by Carpe Diem Books. It is an edited collection of over three decades of recipes published in the Oregonian in their Food Day section. The book did not disappoint; I found a recipe that they claim is the one and only Ruth’s Chris Creamed Spinach recipe. The only thing I changed is that I added a little nutmeg. Put the...
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Figs and Artichokes: February 2013
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Friday, February 15, 2013. Thai Red Curry Chicken with Carrots and Potatoes. There are many different ways to make curry, and I probably have tried most of them, but it seems like I keep coming back to the curries of Thailand and south-east Asia. This one is a riff on a Red Curry and gets some of its inspiration from TH who recently was in Seattle for business and ate a couple of times at a neighborhood Thai restaurant near his hotel. Thai Red Curry Chicken with Carrots and Potatoes. For the Curry Sauce:.
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Figs and Artichokes: Lamb Curry 70's Style
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Sunday, March 23, 2014. Lamb Curry 70's Style. When I was a kid I basically needed to teach myself how to cook to save my burgeoning palate from what I innately knew was not good food. Generally the food my mom cooked did not appeal to me. Canned veggies, liver and onions, beef cooked well done and undercooked chicken were a weekly occurrence. Swanson’s TV Dinners notwithstanding. I have that cookbook now and was prompted to crack it open. One of the biggies was this Lamb Curry for the masses. The recipe...
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Figs and Artichokes: Recipes
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Here are the recipes that have I have published to date. Pear and Ginger Martini. Chorizo and Egg Breakfast Wrap. Eggs in a Hole. Eggs in a Nest. Pancetta, Leek and Roasted Tomato Frittata. Potato Bacon and Mushroom Quiche. Sausage, Mushroom and Broccoli Frittata. Smoked Chicken and Sweet Potato Hash. Condiments, Sauces and Dressings. Mixed Wild Mushroom Ragu. Thai Red Curry Paste. Tofu Lemon Mint Dressing. Anchovies in Green Sauce. Artichoke Leaves with Parmesan Basil Aioli. Country Pate with Pistachios.
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Figs and Artichokes: Baked Brie with Figs and Walnuts
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Saturday, July 5, 2014. Baked Brie with Figs and Walnuts. Baked Brie With Figs and Walnuts. 1 6-8 ounce wheel of Brie. 2 tablespoons orange fig spread (I used Dalmatia brand). 2 tablespoons chopped walnuts. Fresh ground black pepper. Preheat the oven to 350 ° F. Cut the top rind off of the brie round and place in a small baking dish just slightly bigger than the brie wheel. Subscribe to: Post Comments (Atom). Food and Wine Magazine. Baked Brie with Figs and Walnuts. By Figs and Artichokes.
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Figs and Artichokes: Et tu Brute Caesar Salad Deviled Eggs
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Thursday, May 15, 2014. Et tu Brute Caesar Salad Deviled Eggs. So with that lead in you know what’s coming: an appetizer, deviled eggs to be exact. I wanted to try something different and so I thought a spin on Caesar salad would be tasty. Turns out (via an Internet search) not such an original idea but I did come up with my own spin on them eggs: the Parmesan crumb. I actually made these for Easter dinner but I am now just getting around to posting. Yep, that lazy! Et tu Brute Caesar Salad Deviled Eggs.
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Figs and Artichokes: March 2013
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Sunday, March 24, 2013. Okay, so you may look at this recipe and decide that it is way too easy to bother with, but you would be missing out on one flavorful taco. The chicken is the star, and the toppings can be whatever you like, but if you can find ancho chile powder (I found it at my local grocery in the spice section) the flavor is transcendent. The original recipe called for cooking the chicken on the stove top, but I decided to do it on the barbecue. I will be making these again, and again. Warm t...
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Figs and Artichokes: April 2013
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Sunday, April 14, 2013. I would like to think that my love of the potato comes from being partly Irish because, after all it was the Irish who took what was originally a South American cultivar and made it an old world menu staple, but I would be lying to myself. I love potatoes because they are full of carbohydrates and taste good loaded up with milk and butter, or fried into chips and dipped into something fatty. They satisfy in a way that makes me feel comforted and loved. Anyway, back to the Irish.
