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    Tag "recipes"

    i really have to share this recipe with you: warm roasted potato and mushroom salad.

    By: amber
    07-07-2010
    food!, recipes

    Tags: , , ,



    DSC_0148, originally uploaded by kittenlogic.

    what we’re focusing on here is the potato salad. let me make it clear: i hate potato salad as most people know it. boiled white potatoes, eggs, onions, and mayo. i can’t even think of a combo more repulsive than that, really. so when D suggested i make this new roasted potato salad from our fine cooking magazine, i was somewhat reluctant, but figured why the hell not since the ingredients included orange juice and mascarpone? huh? how weird.

    let me tell you: i have made this twice now, and the second time it was even more delicious than the first. the different flavors, the creamy yet light sauce, the saltiness, the sweetness, it’s everything. if you make anything that i post in this blog, make this. it will change your perspective on potato salad forever.

    warm roasted potato and mushroom salad
    6 medium yukon golds, cut into pieces no larger than 3/4″ and no smaller than 1/2″
    8 oz of cremini mushrooms, or white buttons, quartered (we haven’t been able to find cremini mushrooms yet)
    kosher salt
    freshly cracked black pepper
    1/4-1/3 c. very thinly sliced scallions, white parts are fine

    dressing
    1/4 c. orange juice, no pulp
    1/2 c. mascarpone
    1 1/2 tsp. red wine vinegar
    1 tsp. kosher salt
    1/8 tsp. freshly cracked black pepper
    about 1-2 T. olive oil (just make sure you have this much left in the bottle)

    pre-heat oven to 450 and drizzle the bottom of a baking sheet with about 3 T. of olive oil. toss the potatoes in the oil and add salt and pepper for roasting (i used maybe about 1/2 tsp. of kosher salt and 1/8 tsp pepper?), then toss again. arrange in a single layer and roast 10 minutes, then move them around on the sheet and roast another 10.

    while the taters roast, mix the ingredients for the dressing in a large serving bowl and whisk until smooth and there are no lumps of cheese left. once mixture is smooth, slowly drizzle in a Tbsp. or so of the reserved olive oil while whisking briskly. it will start to thicken up a bit, so stop when the dressing is your desired consistency. i don’t like it too thick so i was probably a bit shy of a tablespoon. once dressing is how you like it, set it aside.

    after the potatoes finish their second 10 minute oven party, add the mushrooms to the sheet wherever they will fit. make sure they’re touching the oven sheet, and not all piled up on top of the potatoes. roast 10-15 minutes until they’ve shrunk a bit and are browned but not totally shriveled. once mushrooms are done, immediately remove from oven and add to bowl of dressing. toss thoroughly and garnish with scallions. prepare to be amazed.

    if you make this, please tell me how you liked it. finecooking.com FTW again!

    1 comment

    fettuccine with chicken, goat cheese, and spinach.

    By: amber
    12-06-2010
    food!, recipes

    Tags: , , , , , , , ,



    DSC_0097, originally uploaded by kittenlogic.

    guys, i’m so excited about soon being unemployed, and i gave my kids a lot less work than usual this marking period so i have nothing but free time, so D and i have been cooking like crazy people. if you didn’t read the description of this photo on flickr, i mentioned that we bought this cooking magazine at the checkout in the grocery store, which unbeknownst to us was like $10! but it’s been TOTALLY worth it – it has an amazing wealth of really tasty and EASY recipes (WITH the calorie counts for each), and the ingredients are things that you can find at normal grocery stores.

    fettuccine with chicken, goat cheese, and spinach.
    1 cup of dry white wine (we used crappy grocery store cooking wine – if you do this, omit the salt from the shallot sauce because the wine is salted already)
    2 tbsp minced shallots (we used one really big one, but it made the sauce delightfully tangy)
    1/4 tsp of freshly ground black pepper
    pinch of red chile flakes (we used probably 1/2-1 tsp, and it was PERFECT)
    1/2 tsp kosher salt (if your wine isn’t salted)
    1/2 lb of dried fettuccine (half a box)
    about 1 lb of chicken breast (we used the tenders)
    olive oil
    4oz of fresh spinach (we used one bag of the pre-washed baby spinach by dole or fresh express)
    about 8-10 leaves of fresh basil, chopped

    start your pasta water, because dry fettuccine takes forever to cook! (totally forgot about this, and everything else was done while the stupid pasta was STILL cooking.)

    salt and pepper your chicken, add a tsp of olive oil to a pan, and cook chicken until golden brown and no longer pink in the middle. remove from heat to a large serving bowl. in the same pan, add the other tsp of olive oil and sautee spinach until just wilted, 2 minutes.

    while your chicken and spinach cook, add your minced shallots to a small pot and begin to sweat them (this isn’t in the original recipe, but i think it made them sweeter), then add the cup of wine and 1/2 tsp of pepper. reduce the liquid by half, about 5 minutes. whisk in the goat cheese in batches, then add the red pepper flakes. simmer for another minute or two and whisk till smooth, then set aside.

    drain pasta and reserve a cup or so of the water, then add everything to the bowl the chicken is in, and toss to coat evenly with sauce. the recipe recommends perhaps adding the reserved pasta water just in case the sauce gets too thick or “gunky” (as a recipe commenter calls it), but we thought it was perfect as is.

    serve with some basil on top, and enjoy. yes it will still be delicious without the basil, but knowing how this tastes WITH the basil, i wouldn’t make it without!

    0 comments

    white bean salad with artichokes and roasted tomatoes.

    By: amber
    27-05-2010
    food!, recipes

    Tags: , , ,



    DSC_1059, originally uploaded by kittenlogic.

    i think i mentioned in my last post that i’m trying to cook more at home and take things to work for lunch instead of a) wasting money and b) eating crappy disgusting school lunch. so to go with some chicken and roasted zucchini and squash that i made, i threw together this really simple white bean salad. it is time consuming if you don’t already have roasted tomatoes sitting around – they have to bake for quite a while – but other than that, the actual assembly of the salad takes like 5 minutes.

    white bean salad with artichokes and roasted tomatoes
    2 14 oz cans of white beans
    1 jar of artichoke hearts (i used the marinated ones)
    ~ 2 tbsp fresh rosemary (you can chop it, mince it, leave it whole, it doesn’t matter, and neither does the quantity. use as much as you like)
    little lemon juice (~tsp or so)

    roasted tomatoes
    2 large, fresh tomatoes
    some of that rosemary
    ~ tsp salt, optional
    ~ tsp pepper, optional
    about 1 tbsp of olive oil

    preheat oven to 400. in a foil lasagna pan, drop in the olive oil, salt, pepper, and rosemary. slice the tomatoes into eighths, then toss in the olive oil/salt/pepper/rosemary mixture. make sure each piece is evenly coated, then lay meat-side down and roast until soft and fragrant, 40 mins to an hour depending on how much bite you want. let them cool.

    drain the water and extra bean juice from the cans of beans. in a large bowl, gently mix beans, lemon juice, the rest of the rosemary, artichokes, and cooled tomatoes. you don’t want to break the tomatoes too much.

    it’s edible immediately, and the longer you let it sit in the fridge to marinate, the better it tastes! it can be served hot or cold; i prefer it cold. yum!

    2 comments

    i promise, i’ll start blogging more often, & thai red curry recipe!

    By: amber
    27-05-2010
    food!, recipes

    Tags: , , , ,



    DSC_1037, originally uploaded by kittenlogic.

    i have all of these amazing things i plan to do with my life, and to be honest, i was really excited to find out i was going to be unemployed because i would finally be able to do them.

    one of the things that i love to do is cook. a small change that i DID make is to start shopping on friday or something, then cooking over the weekend so i’d have homemade meals for the entire week. i must say that it has made me feel a lot better tummy-wise, and i do love all of the attention my food gets at the lunch table ;)

    so this delicious dish isn’t one that i made for work, it’s one the boy and i made for ourselves, but i’m incredibly excited to make it again for this coming week. it comes from the BBC good food site, and came out just perfect. i’ve always been intimidated by thai recipes because they require so many exotic ingredients, but i discovered that things like red chili and lemongrass come in little tubes in the fresh veg section of the supermarket so i don’t have to drive all over creation to try to find them.

    thai red curry
    vegetable oil or sunflower oil (i used olive)

    13.5-14oz can of coconut milk

    chicken or beef, pork, fish, peeled shrimp and vegetables about 2 cups in total; cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly (i grilled chicken separately for satay, and used some of it in this recipe.)

    curry paste
    3 shallots, roughly chopped

    3 garlic cloves

    3 long red chillies, deseeded (leave some in if you like it hot) (we used the squirty kind, recommend 1.5 tbsp if you like it mild. we used 3 and it was a scorcher!!)

    a walnut sized piece of ginger, peeled and chopped

    1 lime, zested and juiced

    1 tbsp fish sauce (this can be replaced with light soy sauce for vegetarians)

    1 tsp ground cumin

    2 tsp ground coriander

    1 tsp freshly ground black pepper

    lemon grass stalk, roughly chopped (we used 1 tbsp of the squirty kind)

    take all of the paste ingredients and drop them in the food processor, processing until you have a really smooth paste. heat a tbsp of oil in a large pan or wok, and when it’s hot, fry the paste until it becomes wonderful and fragrant. add the coconut oil. bring to a boil and add the meat(s), then larger/thicker veg first. we only used sweet red and yellow peppers, because those were the only decent veg i had in the house, but next time i will make it more authentic and toss in some bamboo shoots, green beans, and fresh basil.

    1 comment

    me.

    my name is amber. i'm 28, i'm from south jersey, and i do a little bit of everything.

    i spin yarn, i dye fiber, i knit, i cook, i bake, i make soap, i design, and i teach. my first love is totally yarn, though. i used to be a high school english teacher until new jersey decided it hated teachers and education. i don't really miss it.

    eye candy.

    recently on flickr:


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