Sunday, May 27, 2018

Tapas for May 2018

Another month, another Tapas Night, and it was a good one. 
But then again they usually are, good that is.
I had fun making food, although I had to change up one of my offerings at the last minute, sigh.
It was one of those I thought I had some ____ in the pantry and lo and behold, it wasn't there. 
In this case it was Nori.  I guess I'd used the last of the Nori and forgot to get some more.  But it worked out, I made Sashimi instead of the planned dish.
So, here goes, at least here are pictures of the all the food, I think.  Knowing me, I probably got busy socializing and missed something. 
But hey, it's my party and I can socialize if I want to, so there.
We had so much good food, from some lovely smoked salmon
there was also a cheese and cracker plate, which I neglected to get a picture of - sigh - there's always one... sorry about that.  Although you can see a corner of it in the picture up above, there was an incredible aged cheddar on there that I could not stop eating.
We had a Noodle Salad
  a Cucumber Salad, with some incredible chili sauce to put on top
and then there was a Panzella Salad
and a Potato Salad
And a Bean Salad
it was a kinda Salady night, but there was more good stuff.
Chips 
 and Dip
and these Spinach and Potato fritters
as well as this Jamaican Curry Chicken Spread- served with Ginger Snaps- I'd had this before and made sure I got some.
I also made a few dishes.
Some Egg Salad Pinwheel Sandwiches, probably more suitable for a High Tea, but I served them anyway.
I also tried my hand at Sashimi - mainly cause the Nori I had in the pantry had disappeared and I'd already cooked the rice.  But it won't be the last time I do this, I really liked them, and so did everyone else, cause they ate them all.

I also played with some crab, and made some Crab Cakes cause the Annual Crab Cake Cookoff is coming in July, and I'm going to enter again.   I did win the People's Choice the past two years after all.  Check them out here and here.  But I'm not sharing my recipe until August. You'll just have to wait.  BTW both recipes will be in my new cookbook coming out in July. 
I also made a small pork roast with Chimichurri seasoning and some Chimichurri sauce
and pulled some Ham out of the fridge as well.
And then there were the desserts,
from a Fannie Farmer cake, gotta love the old cake recipes, well, I do at least,  sorry for the blurriness of the picture, I didn't get an insurance shot, sigh.
There were some lovely breads,
Banana Bread
And this one, and sorry I didn't taste it, but it looked good.  (and again a blurry picture)
I also didn't get a shot of the pineapple, but you can see the Santa toothpick holder in the picture up above.
There was a Blueberry Pineapple Delight 
As well as this Strawberry Trifle
And I put out a plate of my Suncoast Tea Bread with herbed spread.  And the Pineapple and Santa did sneak into one picture. 
And I totally forgot that one of our guests also brought a lovely rum punch to share and it was enjoyed by all and I totally neglected to get a picture of, sigh.

Well that's it for this month, time to go and wash the wine glasses and think about some of the conversations I had last night, and then it's time to go back to work and finish the book.


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Saturday, May 19, 2018

Soba Buckwheat Noodle Soup for #SoupSaturdaySwappers

The theme for this month's Soup Saturday Swappers is a Meatless Soup.    I had all kinds of ideas, from the elaborate to the simple.  BTW, this is hosted by P~ of The Saucy Southerner
I had some Soba Buckwheat Noodles in the fridge that Chef Yaki of Fortune Noodles sent me as a thank you for participating in a cooking contest last year.  I also have some Ramen noodles they sent at the same time.
 The theme this month is Let's Go Meatless.

I made a lovely stock from some roasted vegetables.
Before
 and after
Then I added a little bit of this, a little bit of that, and came up with something I'll be making again, as soon as I get some more noodles.

To start with, roasting vegetables for a soup stock, whether you're using meat bones as well or not, adds a richness and complexity to the broth that is hard to get just dumping some veggies into the pot along with some water.
For the stock, I used scraps, some carrot, a wizened tomato, some celery, leftover peas and corn, a garlic clove, an onion and some bok choy that was a little past it's good to go date.   I tossed all of them with some olive oil, maybe a tablespoon, and put them into a 450 degree oven, and then decided that it was too hot to have the oven on, so I broiled them for about 5 minutes or until they started to caramelize.  After that I placed them in a pot with 6 cups of water ( I actually measured it), and simmered them for 45 minutes. Drained them and discarded the veggies, they were a hopeless mess by then.   I kept the stock.

I've used soba noodles in the past in a salad, and it was really good, but this time I added them to the hot veggie stock, along with Bok Choy, Carrot strips and large green onions.


Yield: 2 servings

Soba Noodle Soup

prep time: 10 minscook time: 45 minstotal time: 55 mins
This meatless soup is perfect for a light lunch.

ingredients:


Stock
1- 2 carrots, peeled and cut into chunks
1 Onion- peeled and quartered
1-2 stalks Celery - cut up
2 baby Bok Choy
1 Roma tomato, quartered
1 tablespoon olive oil
 6 cups water
1/2 teaspoon salt



Soup
1 package Soba Noodles- I used the pre-cooked noodles from Fortune Noodles
2 baby Bok Choy
1 Carrot cut into matchsticks
1 spring onion, cut into strips
1 tablespoon Sweet Soy Sauce
4 cups veggie stock
1 teaspoon sesame seeds for garnish

instructions:

For the stock:

Toss all the vegetables with olive oil and either broil under hi for 5-7 minutes or bake in 450 degree oven until all the veggies are browned and caramelized, about 20-25 minutes, stirring them midway.
Add all the ingredients to 6 cups of water and simmer for 45 minutes to one hour.
Taste and add salt if desired. 

For the soup:

Add carrots, bok choy and the onion to the stock, bring to a boil and let simmer until the veggies are tender.  Add the pre-cooked noodles and let simmer for an additional 2-3 minutes.  Add the Sweet Soy sauce to taste. 
Serve with a sprinkle of sesame seeds on top. 

NOTES:

Note:  Eat it 'Italian style' swirling the noodles on a fork and a spoon, then drink the soup.  I only did this because I didn't want to wear a bib and the noodles dripped, down my chin, onto my top...
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Friday, May 18, 2018

Fiskefilet med Remoulade (Fish Filet with Remoulade) for #FishFridayFoodies

I missed last month's #FishFridayFoodies event, but I'm here now. 
This month the theme is Sandwiches, and is hosted by Sue of Palatable Pastime.   
For some reason I've been craving fish lately so this was a perfect theme for me.  I had some cod in the freezer, and used it to make a Danish style meal.
Fiskefilet med Remoulade #fishfridayfoodies

Fiskefilet med Remoulade is a common fish dish in Denmark,  and if you know a Dane you know we love our Smørrebrød.   This is also a very simple, quick, easy and totally delicious meal to make as well.
Fiskefilet med Remoulade #fishfridayfoodies
And to eat it properly, you need a knife and fork.  No picking it up with the hands, that's a distinct no-no.  And could get your hands slapped.
Just kidding.
Fiskefilet med Remoulade #fishfridayfoodies
I used my recipe for Remoulade to top it, and have to say, I think I need to keep this in the fridge at all times.  It's good not only on fish, but also salami, roast beef and other fish dishes, like my Lighthouse Crab Cakes.

To start with, get your fish out of the freezer, or use a nice piece of fresh fish.  Plaice is the preferred fish for this, but Cod, Flounder or Sole will do just fine. 
Which is a good thing, cause I didn't have any Plaice or Flounder, but did have Cod.
Then dip it in some egg, then into the flour and into a medium hot pan.  Fry on each side, and then have fun.
Place some lettuce on a buttered piece of rye bread, place the fish filet on top, and decorate it.

Admire it, take a bunch of pictures and then eat the sandwich.  I kinda inhaled it, cause I was hungry.


Yield: 1 serving

Fiskefilet med Remoulade (Fish Filet with Remoulade)
Fiskefilet med Remoulade #fishfridayfoodies

prep time: 5 MINScook time: 5 MINStotal time: 10 mins
Danes love their fish and prepare it in many ways. This is a popular way of eating it.

ingredients:


1/2 lb. Thin cut cod fillets
1/2 + cup or more if needed, Gluten free flour, besan based (Bob's Red Mill Brand)
1 egg
1/2 tsp. Salt
1/2 tsp Pepper
Lemon slices for garnish
Fresh Dill for garnish
2 slices lightly butteredRye bread
Lettuce
Remoulade

instructions:


For the dredge: 
Mix the flour with the salt and pepper, set aside.
Whisk egg with 1 tsp water.
Pat the cod fillets dry with a piece of paper towel if desired. 
Heat the butter and oil in pan over medium to medium high heat. 
Dredge the fish in the flour, then dip into the egg and back into the flour.   
Place the fish in the pan, and fry on each side until golden and cooked through.
While the fish is frying prepare the base.  Spread a thin layer of butter on the bread, then arrange lettuce on top of that.  Slice some lemon, raid the dill plant for some of its leaves.  Take the fish out of the pan, put it gently on top of the lettuce, then add a good dollop of Remoulade on top.  Decorate with the lemon and dill. 

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