tag:blogger.com,1999:blog-29017263403624129852024-02-20T10:12:20.147-08:00Sue L's Recipe ArchiveSue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-2901726340362412985.post-29314353754193539042020-08-19T12:03:00.002-07:002020-08-19T14:49:18.136-07:00Ramen Grilled Cheese<p style="text-align: left;">Gourmet Italian Meatball grilled cheese sandwich using ramen noodles as bread, spaghetti style.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYac-jjI0yd-5l-Q9zlpXmNsXdbMEofi97pDJHo948PKFpdIrbFNgZ9xwoWyVG8utRrUsVQu_QtxbcoO0NfVrPkO4iyDUFH1zv9rpTm_KUZSAAIxOK6olELQNZIeMb1HYXLW2dS6qR00/s500/ramen-grilled-cheese-wide.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYac-jjI0yd-5l-Q9zlpXmNsXdbMEofi97pDJHo948PKFpdIrbFNgZ9xwoWyVG8utRrUsVQu_QtxbcoO0NfVrPkO4iyDUFH1zv9rpTm_KUZSAAIxOK6olELQNZIeMb1HYXLW2dS6qR00/s0/ramen-grilled-cheese-wide.jpg" /></a></div><p style="text-align: center;"><br /></p>
<p style="text-align: center;"></p><a name='more'></a><p></p>
<p style="text-align: center;"><strong>Ramen Grilled Cheese</strong></p>
<p style="text-align: left;">This week it's all about gourmet grilled cheese in honor of grilled cheese month. For my part, I wanted to try something different since I'd already done a grilled cheese for grilled cheese day a few weeks ago doing an inside-out grilled cheese where the outside of the bread is covered with crispy frica parmesan. This time I wanted to try something even more adventurous so decided to get rid of the bread altogether. In some places I've heard that a spaghetti and meatball sandwich is very popular, but as tasty as it sounded, it would be a bit too many carbs for me. So if I could just get those noodles to be the bread! Hmmm....</p>
<p style="text-align: left;">I didn't figure I would have too much success with ordinary vermicelli since it would likely fall apart. And I didn't want to use something like lasagna noodles. But ramen is already mostly cooked (since the type I use is instant, like what you see in the grocery. There is other ramen that is not instant, which I use for ramen soup...) and comes in a nice little square. I've already tried using instant ramen for things like pan fried noodles which works out pretty well. I liked that the noodles are square and wound into each other. So I set about to cooking them soft without disturbing them too much by covering with boiling water in a small bowl, then doing a gently drain.</p>
<p style="text-align: left;">After that I poured a seasoned egg mixture on top with a little butter and let them sit about ten minutes (probably not necessary- I was just doing something else concurrent). Then I slid them into a small hot skillet and browned it, being careful when I turned it. One I almost wrecked when flipping, but turned it back over, straightened it, then flipped it again and all was fine. Then I slid them onto foil and chilled them so they would sort of "set up". Topping was the easy part and I just did mine in a panini machine. You could probably do it with a Foreman grill as well (although I have never owned one) or maybe even a waffle iron if it isn't too deep (some are less so).</p>
<p style="text-align: left;">I wondered if these might end up being a knife and fork thing. But. Remarkably, you can pick them up with your hands and eat them like a sandwich (albeit a bit buttery). I found one sandwich to be quite a bit (I only managed half) but then I find many pasta dishes to be very filling. So kids and light appetites won't eat it all, but a big guy probably will.If someone doesn't mind sharing a sandwich, these should be perfect. I recommend them with a little tossed salad and a bowl of extra marinara for those who like to dip.</p>
<p style="text-align: left;">Overall, they are a bit weird, but very fun, and sometimes that's what blogging is about--not just doing the tried and true, but trying new and interesting things together. Maybe you or I will want this every week, or maybe something a little more mundane, but at least making a sandwich with noodles for bread is off the bucket list. BTDT, got the blog post to prove it. LOL! Enjoy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzJgmsM6F1exk1FB3V3vsXBtG_GPb-V_HYpleGil0zF-tWwhEvuRRginuw-5LNVrD8WGxCZ0mCOfA_wLHuX1ZqxTvHkiT-LKhrgNGr68ORNe2ko7XwCp6NkywMo8dq96s6i8mdEvTx-g/s500/ramen-grilled-cheese-sq.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzJgmsM6F1exk1FB3V3vsXBtG_GPb-V_HYpleGil0zF-tWwhEvuRRginuw-5LNVrD8WGxCZ0mCOfA_wLHuX1ZqxTvHkiT-LKhrgNGr68ORNe2ko7XwCp6NkywMo8dq96s6i8mdEvTx-g/s0/ramen-grilled-cheese-sq.jpg" /></a></div><p style="text-align: left;"><br /></p><div style="text-align: center;"> Join me tomorrow </div><div style="text-align: center;"><br /></div><div style="text-align: center;">as I do a week of remade recipes for better health called #recipemakeover. It comes complete with a giveaway from a couple of sponsors so try to enter as much as you can. You should be able to get an entry for completing certain offers in the giveaway form, such as signing up to follow the sponsor, etc. I'm sure you have seen that kind of thing before.
I'll be starting off Monday with giveaway info and a lightened up buttermilk pie from Virginia Willis. Later in the week, I have Dry-Rub Buffalo Wings, Vegetable Stew, Powerhouse Pumpkin Pancakes, and Greek Cauli-Rice. Join me each day!
~Sue</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13KTNWAer_6FU9XOVpULKbDdlnD0WQNW_lpWQ5Aun1tWL5HLe1aPZra9mU4qAVopGIPkb9A5YKxJMcPTsqd9qyd3J901zQDwlVgJcjHJUwIUer4jhzMbdZIYShaqWZxtm_ZA-9_MjRmA/s750/ramen-grilled-cheese-pinterest.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13KTNWAer_6FU9XOVpULKbDdlnD0WQNW_lpWQ5Aun1tWL5HLe1aPZra9mU4qAVopGIPkb9A5YKxJMcPTsqd9qyd3J901zQDwlVgJcjHJUwIUer4jhzMbdZIYShaqWZxtm_ZA-9_MjRmA/s640/ramen-grilled-cheese-pinterest.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><strong><em>Most of the prep time is just chill time....</em></strong> </div><div style="text-align: center;"><strong><br /></strong></div><div style="text-align: center;"><strong>Ingredients:</strong></div><ul>
<li><strong>4 (2 ounces each) packets instant ramen noodle squares</strong></li>
<li><strong>4 cups boiling water</strong></li>
<li><strong>2 eggs</strong></li>
<li><strong>2 tablespoons Parmesan cheese</strong></li>
<li><strong>1/2 teaspoon garlic powder</strong></li>
<li><strong>salt and black pepper to taste</strong></li>
<li><strong>1/4 cup butter, melted</strong></li>
<li><strong>4-6 ounces meatballs in marinara sauce</strong></li>
<li><strong>2-4 ounces Mozzarella cheese</strong></li>
<li><strong>1/4 cup butter, melted</strong></li>
</ul>
<strong>Method:</strong>
<ol>
<li><strong>Place ramen squares by themselves in 4 cereal bowls (or prefer square bowls if you have them) and cover each with one cup of boiling water. Let stand five minutes.</strong></li>
<li><strong>Carefully slide softened square into a sieve to drain then back into the bowl.</strong></li>
<li><strong>Whisk together the eggs, Parmesan, garlic powder, salt and pepper. Drizzle two tablespoons of the egg mix onto each noodle square, then drizzle with about 1 tablespoon melted butter.</strong></li>
<li><strong>Slide the square into a small nonstick skillet and cook until golden on each side, turning carefully.</strong></li>
<li><strong>Place browned square onto a piece or foil and fold the edges up and refrigerate for about 45 minutes to an hour.</strong></li>
<li><strong>When the noodle square is chilled, top one piece with some marinara fro the meatballs, the mozzarella cheese, and some meatballs (thinly sliced).</strong></li>
<li><strong>Top with the other noodle pie and cook in an electric panini press or in a skillet with a panini press (although I think the electric is easier), cooking until noodles crisp and cheese melts.</strong></li>
</ol><div style="text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdxojyxoVJIw75yXNwoQBo5WiOmlDDLgbBI8VMIdMVNHPeBaHUu5P9AaWK5UOhoDQqeWnDtbCpfbfj4oB76ZiqnTiYefuqgzg51vFNnsIjRrcN8EMeqb8gcON_2AP2-GyovcbCf2pYBw/s750/ramen-grilled-cheese-tall.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdxojyxoVJIw75yXNwoQBo5WiOmlDDLgbBI8VMIdMVNHPeBaHUu5P9AaWK5UOhoDQqeWnDtbCpfbfj4oB76ZiqnTiYefuqgzg51vFNnsIjRrcN8EMeqb8gcON_2AP2-GyovcbCf2pYBw/s640/ramen-grilled-cheese-tall.jpg" /></a></div></div>Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-45218956278908872842015-08-10T12:30:00.000-07:002018-01-01T00:51:10.954-08:00Maple-Glazed Ham SteaksSweet and savory glazed ham steaks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK-9UJmh2ztXQHQyn3anKRzl2OheNC0dBw0efZbOWB_74Hbq3cYYRdTvdvd22vqL0nVidpth4qr4i9j5CkCFrywEJGp7PGgJSW3iANwOYvmCceXwwEDjGmlrUHdPRPu1R0MsbewHWxGg/s1600/maple-glazed+ham+steaks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK-9UJmh2ztXQHQyn3anKRzl2OheNC0dBw0efZbOWB_74Hbq3cYYRdTvdvd22vqL0nVidpth4qr4i9j5CkCFrywEJGp7PGgJSW3iANwOYvmCceXwwEDjGmlrUHdPRPu1R0MsbewHWxGg/s400/maple-glazed+ham+steaks.jpg" width="400" height="398" data-original-width="1024" data-original-height="1020" /></a></div>
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<b>Maple-Glazed Ham Steaks</b></div>
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<div style="text-align: center;">
<b>Sue Lau | Palatable Pastim</b>e</div>
<br />
These are very simple and quite good. They do not taste like holiday ham, despite a similar familiar glaze. These have a little more zip and the flavor is characterized by the caramelized onions and has no candied ham nature.<br />
Very good as a quick weeknight meal. I would recommend serving this with a potato gratin and some sort of vegetable, perhaps a salad.<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li><b>2 (14-16 ounces total) boneless ham steaks</b></li>
<li><b>1 large onion, sliced</b></li>
<li><b>1 tablespoon butter</b></li>
</ul>
<div>
<b>Glaze:</b></div>
<div>
<ul>
<li><b>1/4 cup maple syrup</b></li>
<li><b>1/4 cup apple cider vinegar</b></li>
<li><b>1/8 teaspoon ground cloves</b></li>
<li><b>3 tablespoons sugar</b></li>
<li><b>1 tablespoon butter</b></li>
</ul>
<div>
<b>Method:</b></div>
<div>
<ol>
<li><b>Brown ham steaks in a grill pan or nonstick skillet; set aside.</b></li>
<li><b>Cook onion in butter until caramelized; set aside.</b></li>
<li><b>Stir together glaze ingredients and cook over low heat, stirring constantly, until it reduces to a syrup.</b></li>
<li><b>Coat warm ham slices with syrupy glaze and serve topped with caramelized onions.</b></li>
</ol>
<div style="text-align: center;">
<b>Serves: 2-3 Time 15-20 min.</b></div>
</div>
<div>
<br /></div>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com2tag:blogger.com,1999:blog-2901726340362412985.post-1477940041248081662015-08-07T05:26:00.001-07:002018-01-01T00:50:43.358-08:00All-purpose Beer Batter for Fish, Etc.All-purpose fry batter.<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5cXmOMej3zqAmhy2YSHUqGdBhZ6xJaLvWX8ECh7Ea8BPb1eqDlvcyCko9oZ8KQtDNZf7iS0ljQM-AF6Dd_KGRvMs6b0PwPqmQLuwyvn_kCVHxXyA0l_rld7sFpoSg4t09t5Hi9mU9fo/s1600/fried+fish++batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5cXmOMej3zqAmhy2YSHUqGdBhZ6xJaLvWX8ECh7Ea8BPb1eqDlvcyCko9oZ8KQtDNZf7iS0ljQM-AF6Dd_KGRvMs6b0PwPqmQLuwyvn_kCVHxXyA0l_rld7sFpoSg4t09t5Hi9mU9fo/s320/fried+fish++batter.jpg" width="320" height="247" data-original-width="424" data-original-height="327" /></a></div>
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<div style="text-align: center;">
<b><b>All-Purpose Beer Batter for Fish, Etc.</b></b></div>
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</b><br />
<div style="text-align: center;">
<b>By Sue Lau | Palatable Pastime</b></div>
<br />
Ingredients:<br />
<br />
<br />
<li>2/3 cup all-purpose flour</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 cup room temperature beer</li>
<li>1 egg</li>
<li>1 tablespoon vegetable oil</li>
<br />
Method:<br />
<div>
<ol>
<li>Sift dry ingredients together in a bowl.</li>
<li>Separately, whisk together wet ingredients.</li>
<li>Mix the two components together until smooth.</li>
<li>Dip fresh or not frozen foods for frying into batter, lightly tapping off excess, and fry in hot oil (375F) until crisp and golden, allowing oil to come back to temperature before adding more pieces to the fryer.</li>
</ol>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-41972618730797712232015-08-06T13:58:00.000-07:002018-01-01T00:27:47.193-08:00Sue's PoutineCrispy fries topped with soft cheese curds and gravy. A Canadian favorite.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirT8mopuRubN1Asdt4Wq-3pjJ_CplsEush40BKwWVN_7rmfoaeRHqGchRfxTuvHGT4bv86D2aAzCnLgSiGZJF7GhpPrV-7ZQAeDioz9Oqmf26wRqpbWKTxTV6Ush7_jBE7i7OBD_XZkAU/s1600/poutine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirT8mopuRubN1Asdt4Wq-3pjJ_CplsEush40BKwWVN_7rmfoaeRHqGchRfxTuvHGT4bv86D2aAzCnLgSiGZJF7GhpPrV-7ZQAeDioz9Oqmf26wRqpbWKTxTV6Ush7_jBE7i7OBD_XZkAU/s400/poutine.jpg" width="400" height="264" data-original-width="1024" data-original-height="676" /></a></div>
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<div style="text-align: center;">
<b>Sue's Poutine</b></div>
<div style="text-align: center;">
<b>by Sue Lau | Palatable Pastime</b><br />
<div style="text-align: left;">
The gravy is lighter in this one than you might expect from being made with beef gravy, because I use a lighter blend of stock so that the beef flavor doesn't overpower the cheese. It works for me. :)</div>
<div style="text-align: left;">
Sorry about the bright photo- I accidentally bumped a setting on my camera without noticing.</div>
</div>
<br />
Ingredients:<br />
<br />
<ul>
<li>24 ounces frozen krinkle-cut french fries, baked or fried as directed on package</li>
<li>10=12 ounces soft yellow cheddar cheese curds (if you must, use 10-12 ounces crumbled/cubed cheddar or colby cheese, warmed to room temperature)</li>
<li>1/4 cup butter</li>
<li>6 tablespoons all-purpose flour</li>
<li>1 cup beef broth</li>
<li>1 cup chicken broth</li>
<li>2 tablespoons A-1 steak sauce</li>
<li>salt and black pepper to taste</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Prepare fries and place on serving plate.</li>
<li>Sprinkle with cheese curds.</li>
<li>Top with gravy.</li>
</ol>
</div>
<br />
<div style="text-align: center;">
Serves 3-4</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com2tag:blogger.com,1999:blog-2901726340362412985.post-30829966365969247312015-08-06T08:16:00.003-07:002018-01-01T00:26:09.224-08:00Toasts Perdu au Oeufs CanadienFrench toasts topped with egg, cheese and maple syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRR1w01iQbwKG9tCoIYasbpKLtaCa6bvWnPfYUcSNmYlU2-u0xd2dbz0GHGU-t-NH724Nc-pStDO_B5WVgIttIR8NlDBGvGuWYBRTcU3v1eVet5egNefh_u6w2YbcpJWTreJ_7Hnry1hM/s1600/Toasts+Perdu+au+Oeufs+Canadienne+sq.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRR1w01iQbwKG9tCoIYasbpKLtaCa6bvWnPfYUcSNmYlU2-u0xd2dbz0GHGU-t-NH724Nc-pStDO_B5WVgIttIR8NlDBGvGuWYBRTcU3v1eVet5egNefh_u6w2YbcpJWTreJ_7Hnry1hM/s400/Toasts+Perdu+au+Oeufs+Canadienne+sq.jpg" width="400" height="400" data-original-width="1023" data-original-height="1024" /></a>
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<div style="text-align: center;">
<b>Toasts Perdu au Oeufs Canadien</b></div>
<div style="text-align: center;">
<b>by Sue Lau | Palatable Pastime</b></div>
<br />
Ingredients:<br />
<br />
<ul>
<li>2 free-range organic eggs, lightly beaten</li>
<li>2 tablespoons milk or cream</li>
<li>1 teaspoon maple syrup</li>
<li>2 (1/2-inch slices) French boule bread or artisan whole grain boule bread</li>
<li>2 free-range organic eggs, poached or cooked over/soft</li>
<li>1/4 cup shredded cheddar cheese</li>
<li>1/4 cup maple syrup, warmed</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>In a small dish large enough to hold bread slices, lightly beat eggs with cream and maple syrup.</li>
<li>Dip slices of bread in beaten egg mix, then place on a hot, lightly greased griddle over medium-low heat, cooking on both sides until golden.</li>
<li>Top each pieces of toast with a poached or fried egg, a sprinkle of cheddar cheese, and a drizzle of maple syrup.</li>
</ol>
<div style="text-align: center;">
Serves 2<br />
<br />
<br /></div>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVg4F8JC7zey1C9PxNu9-0GHEEffw7T24TABDJePV5XzHqZiBPm7HQ_RLDdQVDQUNWvuPhRmOoR5YUSIVyE8pVdM69rIKomJI3-_0D9jBTwat4Hyh_KiW_NwvIMikVobpjkKsVXqtOV0/s1600/Toasts+Perdu+au+Oeufs+Canadienne+wide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVg4F8JC7zey1C9PxNu9-0GHEEffw7T24TABDJePV5XzHqZiBPm7HQ_RLDdQVDQUNWvuPhRmOoR5YUSIVyE8pVdM69rIKomJI3-_0D9jBTwat4Hyh_KiW_NwvIMikVobpjkKsVXqtOV0/s400/Toasts+Perdu+au+Oeufs+Canadienne+wide.jpg" width="400" height="252" data-original-width="1024" data-original-height="644" /></a></div></div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com4tag:blogger.com,1999:blog-2901726340362412985.post-47461800812102384612015-08-06T08:01:00.005-07:002018-01-01T00:23:47.940-08:00Pommes Persillade - Home Fries with Fresh Herbs<div style="text-align: left;">
Simple fried potatoes with garlic and fresh herbs.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4bOpkf9heK2sDWT1PUOiMGMwoKEvur46hLverw_5CqnS8x6-O5nxqLUEeQ_GerItFhwYqpwHlR44ZnpjlG19aApPgWtgf8lg5UeZITRiNJNUXQPouwQczW3br6neT3xlhGYo6mlCPds/s1600/pommes+persillade+sq.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM4bOpkf9heK2sDWT1PUOiMGMwoKEvur46hLverw_5CqnS8x6-O5nxqLUEeQ_GerItFhwYqpwHlR44ZnpjlG19aApPgWtgf8lg5UeZITRiNJNUXQPouwQczW3br6neT3xlhGYo6mlCPds/s400/pommes+persillade+sq.jpg" width="398" height="400" data-original-width="1020" data-original-height="1024" /></a>
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<b><br /></b></div>
<div style="text-align: center;">
<b>Pommes Persillade - Home Fries with Fresh Herbs</b></div>
<div style="text-align: center;">
<b>by Sue Lau | Palatable Pastime</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
</div>
<ul>
<li>14 ounces diced white potatoes</li>
<li>1 tablespoon chopped fresh garlic</li>
<li>1 tablespoon butter</li>
<li>1 tablespoon olive oil</li>
<li>salt and black pepper to taste</li>
<li>2 tablespoons chopped fresh Italian parsley</li>
<li>1 tablespoon fresh summer savory leaves (can use fresh thyme but use 2 teaspoons)</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Fry potatoes in butter and oil mixture in a large nonstick skillet, adding garlic after about ten minutes.</li>
<li>Season with salt and pepper and continue cooking potatoes until they are done, about 15-20 minutes total.</li>
<li>Just before turning off heat, add chopped herbs and stir.</li>
</ol>
<div style="text-align: center;">
2-3 servings<br />
<br />
<br /></div>
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZRAQv2v4KPPNz8UqEs7GpNoJJB57YCWuZTeMvCZie6Ozrozl6deTJyvRuvijTTl85Lzw2Jf2H5W_-YXB7QNHmQ44TOlGdry1t2tylWYgz79cR2Yvbqb87HJIJ2gC1k53qjrSNIzgQfU/s1600/pommes+persillade+wide.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ZRAQv2v4KPPNz8UqEs7GpNoJJB57YCWuZTeMvCZie6Ozrozl6deTJyvRuvijTTl85Lzw2Jf2H5W_-YXB7QNHmQ44TOlGdry1t2tylWYgz79cR2Yvbqb87HJIJ2gC1k53qjrSNIzgQfU/s400/pommes+persillade+wide.jpg" width="400" height="250" data-original-width="1024" data-original-height="641" /></a></div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com2tag:blogger.com,1999:blog-2901726340362412985.post-9502595378775105762015-08-05T18:04:00.004-07:002018-01-01T00:09:14.768-08:00Oven Roasted Parsley-Dill New PotatoesCrisp potatoes simply seasoned with herbs.<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvYKhEqi9Kr8DnJCSIFXFZoF9Ylm9s0qzfh0ervPNhG5FlhqasdL7eu4lTrI2JFu5nobNnLIL2R1SexhuavcL1qC6fHvdBy0f_ekjdrO1F8usElmklU7Hc4jcmrhk7BTkjbCt__IHb2Q/s1600/oven+roasted+parsley+dill+new+potatoes+sq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvYKhEqi9Kr8DnJCSIFXFZoF9Ylm9s0qzfh0ervPNhG5FlhqasdL7eu4lTrI2JFu5nobNnLIL2R1SexhuavcL1qC6fHvdBy0f_ekjdrO1F8usElmklU7Hc4jcmrhk7BTkjbCt__IHb2Q/s400/oven+roasted+parsley+dill+new+potatoes+sq.jpg" width="400" height="400" data-original-width="1023" data-original-height="1024" /></a></div>
</div>
<a name='more'></a><br />
<div style="text-align: center;">
Oven Roasted Parsley-Dill New Potatoes</div>
<div style="text-align: center;">
by Sue Lau | Palatable Pastime</div>
<br />
<br />
<b>Time: 45 min</b><br />
<b>4 servings</b><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li><b>1 1/2 pounds baby red potatoes, halved (quartered if very large)</b></li>
<li><b>1/2 teaspoon garlic powder</b></li>
<li><b>1/2 teaspoon salt</b></li>
<li><b>1/2 teaspoon cracked black pepper</b></li>
<li><b>1 1/2 teablespoons extra virgin olive oil</b></li>
<li><b>2 tablespoons melted butter</b></li>
<li><b>2 tablespoons chopped fresh parsley</b></li>
<li><b>1 tablespoon chopped fresh dill</b></li>
</ul>
<br />
<b><br /></b>
<b>Method:</b><br />
<br />
<ol>
<li><b>Preheat oven to 450F.</b></li>
<li><b>Toss potatoes with garlic powder, salt and black pepper as well as olive oil.</b></li>
<li><b>Spread potatoes in a single layer on a baking sheet and bake in a preheated oven for about 35 minutes or until fork tender.</b></li>
<li><b>Place roasted potatoes, melted butter, parsley and dill in a bowl and toss to coat. Check to see if it needs a little more salt.</b></li>
</ol>
<br />
<div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrziwCwYaBd8Np-DmXrNGIVuYpDv0Ct3hF18g2K73IYHibIQ70Orc4jgKiCUmJ9b0FhQ7Mkoc3_6Au2qlr_08i43Lo3Qriir88w3T6NAQ0jtbM31SoDxPeR5PppmuH3QosQLdfug-D3M/s1600/Oven+roasted+parsley-dill+new+potatoes+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrziwCwYaBd8Np-DmXrNGIVuYpDv0Ct3hF18g2K73IYHibIQ70Orc4jgKiCUmJ9b0FhQ7Mkoc3_6Au2qlr_08i43Lo3Qriir88w3T6NAQ0jtbM31SoDxPeR5PppmuH3QosQLdfug-D3M/s400/Oven+roasted+parsley-dill+new+potatoes+plated.jpg" width="330" height="400" data-original-width="846" data-original-height="1024" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dcoHIR9XJCAl4ZGdi_YuzmFm-h2-yREU2f5-SqzaXuZRn6c0DhqJVT_8j52rWaiDnhM9Fsgs4xHgz8thb0fcolSMf3auhjdv3waS9Cps8SAe6pphZ4HW9CTq2kZSLI1MCxjiY7dd7Ew/s1600/new+potatoes+ready+to+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-dcoHIR9XJCAl4ZGdi_YuzmFm-h2-yREU2f5-SqzaXuZRn6c0DhqJVT_8j52rWaiDnhM9Fsgs4xHgz8thb0fcolSMf3auhjdv3waS9Cps8SAe6pphZ4HW9CTq2kZSLI1MCxjiY7dd7Ew/s400/new+potatoes+ready+to+bake.jpg" width="400" height="286" data-original-width="1024" data-original-height="731" /></a></div></div>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com1tag:blogger.com,1999:blog-2901726340362412985.post-60333146004750407972015-07-29T15:31:00.001-07:002015-07-29T15:31:31.852-07:00Chard with Mushrooms and Pine NutsSimple savory sauteed Swiss chard with mushrooms<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCcd1oFRhyfGg7AsQ-WXlERJW1-Ku2XRfM8NWxrU0q4hpK2ceG_W2k5zboMX7l-zYys1dPZCuo3OKsRUs9uf8AzAyR0KGb_zSDwHAQdR5fFgwkVYOBVKmq6iaXb_q0ApXQqxy-AQK13E/s1600/sauteed+chard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCcd1oFRhyfGg7AsQ-WXlERJW1-Ku2XRfM8NWxrU0q4hpK2ceG_W2k5zboMX7l-zYys1dPZCuo3OKsRUs9uf8AzAyR0KGb_zSDwHAQdR5fFgwkVYOBVKmq6iaXb_q0ApXQqxy-AQK13E/s320/sauteed+chard.jpg" width="319" /></a></div>
<br />
<br />
<a name='more'></a>Ingredients:<br />
<br />
<ul>
<li>1 bunch Swiss chard</li>
<li>6 1/2 ounces crimini or brown mushrooms, sliced</li>
<li>2 tablespoons butter</li>
<li>1/4 cup dry Swiss red wine, such as Merlot</li>
<li>1 tablespoon fresh summer savory leaves or fresh thyme</li>
<li>1/4 cup pine nuts, toasted</li>
<li>salt and black pepper to taste</li>
<li>freshly ground nutmeg, to taste</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Rinse chard leaves thoroughly and drain, shaking the water off.</li>
<li>Cut stems from chard leaves and separate; chop stems and set aside, stack chard leaves, roll and shred and set aside.</li>
<li>Heat butter in a deep saute pan; add chard stems and mushrooms and cook a couple minutes.</li>
<li>Stir in the red wine and cook until it dissipates.</li>
<li>Add the chard leaves to the pan, cover with a lid and allow to shrink, about 1 minute.</li>
<li>Stir the chard and add the pine nuts, salt, pepper, and nutmeg, cooking and stirring several minutes until the chard is done to your liking.</li>
</ol>
<div style="text-align: center;">
Serves 4-6</div>
</div>
<div style="text-align: center;">
Time: maybe 15 minutes or so</div>
<div>
<br /></div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-38497350929506349312015-07-29T15:19:00.001-07:002015-07-29T15:19:29.991-07:00Appenzeller Cheese SpreadCheesy spread with Swiss Appenzeller and caramelized shallots.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmcCXlcfLh6rSHIlqPtGjYKL8fqTWlTnU1uvK7qLb__Mh04hdSI4LrLjuXBcsjDwPVVe4nmT12WEhBWuMBltirg4YabsqT2oofPpX11599s8MmWsG27GexUoaX0zNJtRqF9rxkuAv2qI/s1600/appenzeller+cheese+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmcCXlcfLh6rSHIlqPtGjYKL8fqTWlTnU1uvK7qLb__Mh04hdSI4LrLjuXBcsjDwPVVe4nmT12WEhBWuMBltirg4YabsqT2oofPpX11599s8MmWsG27GexUoaX0zNJtRqF9rxkuAv2qI/s320/appenzeller+cheese+spread.jpg" width="319" /></a></div>
<br />
<br />
<a name='more'></a>Ingredients:<br />
<br />
<ul>
<li>1/4 pound finely grated Appenzeller Swiss cheese</li>
<li>1/2 cup chopped shallot</li>
<li>2 tablespoons butter</li>
<li>1/3 cup mayonnaise</li>
<li>1/4 teaspoon black pepper</li>
<li>1/8 teaspoon salt</li>
<li>pinch freshly grated nutmeg</li>
</ul>
<div>
Method:</div>
<div>
<br /></div>
<div>
<ol>
<li>Caramelize shallots in butter and allow to cool.</li>
<li>Place cheese and mayonnaise in food processor and pulse until mixed.</li>
<li>Stir in the shallots, black pepper, salt and nutmeg and pulse just a couple more times.</li>
<li>Refrigerate to firm up and serve with crackers or crudite.</li>
</ol>
<div style="text-align: center;">
Makes about 1 cup, maybe a little more</div>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com3tag:blogger.com,1999:blog-2901726340362412985.post-85711739941028990992015-07-29T08:21:00.003-07:002015-07-29T08:21:37.435-07:00Swiss Pain au ChocolatSimple pastry with French roots. Filled with Swiss chocolate takes it to a whole new level.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnr8gEkoAFbkdT-NsZ37FI5Dk-zEgS6zhlb1egOzJi5SrbEoyqxyeP08TAnilSDqxx7TGF2-5M_M0oHt-JX91s5xPK1DnkGNDPy-FVN7-rZLL20kJJrHCkLGMPZFR1IMQLALxV3PbJo4/s1600/swiss+pain+au+chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnr8gEkoAFbkdT-NsZ37FI5Dk-zEgS6zhlb1egOzJi5SrbEoyqxyeP08TAnilSDqxx7TGF2-5M_M0oHt-JX91s5xPK1DnkGNDPy-FVN7-rZLL20kJJrHCkLGMPZFR1IMQLALxV3PbJo4/s320/swiss+pain+au+chocolat.jpg" width="319" /></a></div>
<br />
<br />
<br />
<a name='more'></a><br /><br />
<br />
Ingredients:<br />
<br />
<ul>
<li>Croissants (I used mini ones, but reg. size is great too)</li>
<li>Swiss chocolate bars (I used Lindt)</li>
<li>crystal sugars</li>
<li>1 egg white, beaten</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Preheat oven to <span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2000007629395px;"> 350°F</span>.</li>
<li>Split open croissants and place squares of chocolate inside, enough to cover the bottom.</li>
<li>Beat an egg white and brush a tiny bit on top of the croissant, not enough to soak, it, but just enough so the sugars stick without dissolving, then sprinkle with crystal sugars.</li>
<li>Bake at 350 for 5-10 minutes (ours were ready at 7 minutes).</li>
</ol>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com3tag:blogger.com,1999:blog-2901726340362412985.post-24910876898264131602015-07-28T19:55:00.000-07:002015-07-28T19:57:03.406-07:00Swiss Open Faced Tomato MeltVery tasty vegetarian open faced sandwich that reminds a bit of a French bread pizza, but the flavors are not Italian.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezcvSmUfldLtaRlGkrBdUaCemCTY6T8fOkJf_Nad5W5nvtTUylv6hJO9CnFq4I2aQb2sQL5y-5y15lwI66D13pRc_b18P5IeTv2MigqKeuRepe-uDIH5DTp10LgFTqnJf6ggr-aT-Ht8/s1600/tomato+melt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezcvSmUfldLtaRlGkrBdUaCemCTY6T8fOkJf_Nad5W5nvtTUylv6hJO9CnFq4I2aQb2sQL5y-5y15lwI66D13pRc_b18P5IeTv2MigqKeuRepe-uDIH5DTp10LgFTqnJf6ggr-aT-Ht8/s320/tomato+melt.jpg" width="319" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 medium onion sliced</li>
<li>2 tablespoons butter</li>
<li>2 tablespoons dry white wine</li>
<li>1 (4-6 inch piece) French baguette, split lengthwise</li>
<li>Dijon mustard (to taste)</li>
<li>1 ripe heirloom tomato, sliced</li>
<li>salt and black pepper to taste</li>
<li>2 ounces (4 slices) Emmental cheese</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Saute onions in butter until soft; stir in the wine and reduce.</li>
<li>Spread bread halves with Dijon and top with tomato slices.</li>
<li>Cover tomatoes with caramelized onions, salt and black pepper to taste, then cheese slices.</li>
<li>Broil in an oven or toaster oven until cheese melts and is golden brown.</li>
</ol>
<div style="text-align: center;">
Serves 1-2</div>
</div>
<div style="text-align: center;">
Time: 10 minutes</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com9tag:blogger.com,1999:blog-2901726340362412985.post-71831812442294244902015-07-28T19:46:00.001-07:002015-07-28T19:46:04.533-07:00Perch with Creamy Wine SauceSimple fish with a creamy wine sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BpdCMRfYTbKHiwbNzjncrINC1J1egALdwb3xULqcfuDvJNv4qwBeTy1jLP0sdqNVKJIqf0YVq5Ol0LftSqK_KoemlyFK2pxBGKo4HVzAqqhCwVRkhjA19lBOqirL97DIlGw_yy7Lb1c/s1600/sauteed+perch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BpdCMRfYTbKHiwbNzjncrINC1J1egALdwb3xULqcfuDvJNv4qwBeTy1jLP0sdqNVKJIqf0YVq5Ol0LftSqK_KoemlyFK2pxBGKo4HVzAqqhCwVRkhjA19lBOqirL97DIlGw_yy7Lb1c/s320/sauteed+perch.jpg" width="319" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>2 tablespoons butter</li>
<li>1 teaspoon grainy Dijon mustard</li>
<li>1 teaspoon fresh thyme leaves</li>
<li>1/2 pound perch fillets (about 3 small pieces)</li>
<li>1 tablespoon Swiss Chasselas wine or other dry white wine, such as sauvignon blanc</li>
<li>2 tablespoons heavy cream</li>
</ul>
<br />
Method:<br />
<br />
<ol>
<li>Heat butter in saute pan and stir in the Dijon mustard and thyme.</li>
<li>Add fish fillets skin side up and saute for 2 minutes, then turn fish over.</li>
<li>Add wine to the pan and cook another 2-3 minutes or until fish flakes easily; remove to serving platter.</li>
<li>Add cream to pan and stir until mixed, then spoon around the fish.</li>
<li>Garnish with fresh thyme and lemon slices.</li>
</ol>
<div style="text-align: center;">
Serves 1-2 (recipe easily doubles for more)</div>
<div style="text-align: center;">
Time to make: 10 minutes tops</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-32552984126566767262015-07-28T09:05:00.004-07:002015-07-28T09:05:24.692-07:00Potato Gratin with Apple, Pancetta and SwissAlpine style gratin, a little different with the apple.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszD0qGpubSCUUbhVzZoFSUHM7RTz_gwB36naYtW3JGcFCIXGPFpAqa_h1sS4WusM0AKlydMNm5iY9nGLGcuftktKxQU8WrQPXqSVinMn7hDn6jsYMef0_UVH0fvFIIlnivf7ppTd7W9Q/s1600/potato++gratin+with++apple%252C+pancetta+and+swiss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszD0qGpubSCUUbhVzZoFSUHM7RTz_gwB36naYtW3JGcFCIXGPFpAqa_h1sS4WusM0AKlydMNm5iY9nGLGcuftktKxQU8WrQPXqSVinMn7hDn6jsYMef0_UVH0fvFIIlnivf7ppTd7W9Q/s320/potato++gratin+with++apple%252C+pancetta+and+swiss.jpg" width="320" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<li>1 1/2 pounds small <i>waxy red</i> potatoes, thinly sliced </li>
<li>2 large <i>golden delicious</i> apples, peeled, cored and thinly sliced </li>
<li>4 ounces <i>pancetta</i> ham, browned and crumbled</li>
<li>2 tablespoons snipped fresh chives</li>
<li>8 ounces grated <i>Gruyere</i> Swiss cheese, grated (I prefer cave-aged)</li>
<li>8 ounces heavy cream</li>
<li>salt and black pepper</li>
<li>2 tablespoons butter, cut into tiny cubes</li>
<li>1/8 teaspoon grated nutmeg</li>
<br /><div>
Method:</div>
<div>
<br /></div>
<div>
<div>
<ol>
<li>Preheat oven to 350°F.</li>
<li>Layer potatoes, apples, and cheese in a large buttered rectangular baking dish and season with salt and black pepper.</li>
<li>Pour the cream over all and sprinkle with pancetta, chives, a touch of nutmeg and the tiny butter cubes.</li>
<li>Cover with foil and bake until potatoes are tender (about 90 minutes), then remove foil and bake 15 minutes more.</li>
<li>Let sit 15 minutes or so before serving to set up.</li>
</ol>
<div style="text-align: center;">
8 servings</div>
</div>
</div>
<div style="text-align: center;">
About 1hr 45 mins total time</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-77038092112502969862015-07-28T08:40:00.001-07:002015-07-28T08:40:33.913-07:00Cheese RostiSwiss style hash browns--yum!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic2pwEJ6iqNHMAelr7g-k_nTwwno6to3Z2qmrBIEMzuMC3LB_4R8jSLhzkNmTT_8_y15cEcnQVuHuMPXCxdD3VFOEGk9NJjPWDs_h6Lr4qBJPqfU0zzHCQFZLX-mbbVFlX8OrPEkVYmU/s1600/cheese+rosti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic2pwEJ6iqNHMAelr7g-k_nTwwno6to3Z2qmrBIEMzuMC3LB_4R8jSLhzkNmTT_8_y15cEcnQVuHuMPXCxdD3VFOEGk9NJjPWDs_h6Lr4qBJPqfU0zzHCQFZLX-mbbVFlX8OrPEkVYmU/s320/cheese+rosti.jpg" width="319" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>2 Russet potatoes, peeled, grated and squeezed dry</li>
<li>1/4 cup finely minced or grated onion</li>
<li>1/3 cup shredded imported Swiss cheese</li>
<li>salt and pepper to taste</li>
<li>2-4 tablespoons vegetable oil (depends on pan size really)</li>
<li>pinch paprika and/or fresh thyme sprig for garnish (optional)</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Heat the oil in a large nonstick skillet (8 inches is fine, but you can use bigger with a little extra oil)</li>
<li>Sprinkle the potatoes and onion into the pan in a large circle.</li>
<li>Shore up the sides of the circle with a spatula, then press it flat with the spatula.</li>
<li>Season t he top with salt and pepper.</li>
<li>Cook on low for about 10 minutes, undisturbed.</li>
<li>Flip the pancake with an extra large pancake spatula, -or- you can put a stoneware plate in there upside down, press it down and flip the skillet over and slide it back in, but please have strong wrists and don't make a mess or burn yourself please. </li>
<li>Sprinkle the browned side with the cheese and cook on low another 10 minutes.</li>
<li>Slide onto a plate, sprinkle with paprika and thyme, slice and serve.</li>
</ol>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com1tag:blogger.com,1999:blog-2901726340362412985.post-62355582014893656832015-07-28T08:23:00.003-07:002015-07-28T08:23:31.341-07:00Swiss Fried ApplesI've heard this is a usual alpine breakfast dish. In Ohio where Amish is very big, we do the same, except the addition of bread might seem a little different. But with a cinnamon sugar dusting, it is quite good (and familiar) and joins well with the apples in the skillet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLXFhmamAdKbDL6RROkdPsbUZCrggwp6V-kQ-AWsZCr6VZHQAItTMvnnDq_EkCWMXbevR46AaGUcJy-jQ4iGeeJZ0RcmgFH_zEYzGflit3mGpLKzqrzwrlGOsaIbamtfrRxEHiPmZIDA/s1600/swiss+fried+apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLXFhmamAdKbDL6RROkdPsbUZCrggwp6V-kQ-AWsZCr6VZHQAItTMvnnDq_EkCWMXbevR46AaGUcJy-jQ4iGeeJZ0RcmgFH_zEYzGflit3mGpLKzqrzwrlGOsaIbamtfrRxEHiPmZIDA/s320/swiss+fried+apples.jpg" width="319" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<br />
<ul>
<li>2 tart cooking apples, peeled, cored and chopped (I used granny smiths)</li>
<li>3 tablespoons butter, separated</li>
<li>1/4 teaspoon cinnamon</li>
<li>2 pieces white bread,toasted</li>
<li>butter and cinnamon sugar (for toast)</li>
<li>small drizzle honey, maybe 1-2 teaspoons</li>
</ul>
<br />
<br />
Method:<br />
<br />
<br />
<ol>
<li>Heat 2 tablespoons butter in a skillet and add the apples, and cook, stirring occasionally, for about 5 minutes, until they start to soften, but not all the way.</li>
<li>While they cook, toast the bread and add butter and cinnamon sugar to the toast to make cinnamon toast.</li>
<li>Cut the toast into cubes (I just used kitchen shears).</li>
<li>After the five minutes are up, stir the toast cubes into the apples along with that last pat of butter and stir.</li>
<li>Cook another 5 minutes, until the apples soften and start to brown just a little bit; drizzle with the honey and stir again.</li>
</ol>
<br />
<br />
<div style="text-align: center;">
Serves 2-4</div>
<div style="text-align: center;">
Total time: 15-20 minutes or so in all.</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com4tag:blogger.com,1999:blog-2901726340362412985.post-64553517654574415042015-07-28T07:14:00.002-07:002015-07-28T07:15:13.225-07:00Dandelion Salad with Pine Nuts, Goat Cheese and Wild BlueberriesFirst person to make cracks about lawn weeds gets pinched. ;)<br />
And don't use that- really, it has chemicals on it and is quite unhealthy. Use organic from your grocer. That is quite a different thing altogether.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WRb2MKOqXgw4oGle16C7mrzt3Hmc1QLrCI3HseymFQvccev8DVo9yyXXZHjOLlPThqwSiF9azaUbjhXBA0lRXxeF4PNqxpG_GDcdAUi9C0vkCaxIev5ZdEQURehhrvuW81xseOgV3WQ/s1600/dandelion+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WRb2MKOqXgw4oGle16C7mrzt3Hmc1QLrCI3HseymFQvccev8DVo9yyXXZHjOLlPThqwSiF9azaUbjhXBA0lRXxeF4PNqxpG_GDcdAUi9C0vkCaxIev5ZdEQURehhrvuW81xseOgV3WQ/s320/dandelion+salad.JPG" width="320" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 bunch organic dandelion greens, thick stems removed</li>
<li>2 cups spring lettuces or mesclun</li>
<li>1/2 cup finely diced ham or pancetta </li>
<li>1/4 cup chopped shallot</li>
<li>1 clove garlic, minced</li>
<li>1/4 cup pine nuts, toasted</li>
<li>2 to 3 scallions, sliced</li>
<li>4 ounces cremini mushrooms, chopped</li>
<li>1/4 cup dried wild blueberries</li>
<li>2 1/2 tablespoons white wine vinegar</li>
<li>1 1/2 tablespoons pure maple syrup</li>
<li>4 tablespoons extra virgin olive oil</li>
<li>Salt and pepper</li>
<li>2 1/2 ounces soft goat cheese (chevre), crumbled</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Tear greens and lettuces to a manageable size and place in salad bowl.</li>
<li>Brown the ham or pancetta with the garlic and shallot just enough to render out some of the fat in the meat- the pancetta tends to have more.</li>
<li>Add the browned pancetta to the bowl along with the toasted pine nuts, scallions, mushrooms, and blueberries.</li>
<li>Whisk together the vinegar and maple syrup, add the oil in a slow stream.</li>
<li>Season salad with salt and pepper, then gently toss with vinaigrette and top with crumbles of goat cheese.</li>
</ol>
<div>
Serves 4-5</div>
</div>
<div>
Takes about 20 min in all if you don't poke about</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-71910845139227695562014-10-17T08:08:00.005-07:002017-12-31T11:21:30.389-08:00Libby's Famous Pumpkin Pie<div style="text-align: center;">
<b>Libby's Famous Pumpkin Pie</b></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b1CWVEyvia2Y6UoQh9knLIqB5IySPTLWuygtmtpfGUDhI8QTs5rd8stz-66pKbvAyp3JyryO_jYmgkmYjcw3GuDLqjwjZZ-mulOeVb2JrUAs0aIQTTM711EQWS-0MsxVO4nzb5TZBAY/s1600/libbyspie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6b1CWVEyvia2Y6UoQh9knLIqB5IySPTLWuygtmtpfGUDhI8QTs5rd8stz-66pKbvAyp3JyryO_jYmgkmYjcw3GuDLqjwjZZ-mulOeVb2JrUAs0aIQTTM711EQWS-0MsxVO4nzb5TZBAY/s320/libbyspie.jpg" width="320" height="249" data-original-width="1024" data-original-height="796" /></a></div></div>
<div style="text-align: center;">
This recipe has been printed on the can of pumpkin puree for years and has become part of American culture when families make it every year for their Thanksgiving feast. Tried and true, it has withstood the test of time.</div>
<br />
<div style="text-align: center;">
Visit the Libby's website to see all they have to offer, including more recipes.</div>
<div style="text-align: center;">
<a href="http://libbyspumpkinpie.com/" target="_blank">Libby's</a></div>
<br />
<b>Servings: 7</b><br />
<b>Prep Time: 10m</b><br />
<b>Cook Time: 65m</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li><b>3/4 cup granulated sugar</b></li>
<li><b>1/2 teaspoon salt</b></li>
<li><b>1 teaspoon ground cinnamon</b></li>
<li><b>1/2 teaspoon ground ginger</b></li>
<li><b>1/4 teaspoon ground cloves</b></li>
<li><b>2 large eggs, lightly beaten</b></li>
<li><b>1 can (15 ounce) pumpkin (puree, Libby's 100% Pure Pumpkin)</b></li>
<li><b>1 can (12 ounce) evaporated milk (Carnation evaporated milk)</b></li>
<li><b>1 unbaked (9-inch) pie shell (deep dish)</b></li>
</ul>
<br />
<b>Method:</b><br />
<ol>
<li><b>Preheat oven to 425F.</b></li>
<li><b>In a large mixing bowl, stir together sugar, salt, cinnamon, ginger, and cloves.</b></li>
<li><b>Stir in eggs and pumpkin puree and mix until combined.</b></li>
<li><b>Gradually stir in the evaporated milk.</b></li>
<li><b>Pour filling into pie shell.</b></li>
<li><b>Bake pie at 425F for 15 minutes, then reduce oven heat to 350F and bake for 40-50 minutes more or until custard is set and you can slip a knife in and out cleanly.</b></li>
<li><b>Cool on a wire rack for 2 hours before serving or refrigerating.</b></li>
</ol>
<div style="text-align: center;">
<b>Visit my other blog for more recipes & fun!</b></div>
<div style="text-align: center;">
<b><a href="http://palatablepastime.com/" target="_blank">Palatable Pastime</a></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: xx-small;">Image copyright 2014 by Sue Lau and Palatable Pastime. All rights reserved.</span></b></div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-23075003774822365902014-08-19T21:36:00.000-07:002017-12-31T11:09:59.512-08:00Flour Tortillas<div style="text-align: left;">
Simple Flour Tortillas</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmQCr-91Ymqkc8IxuUQg5DG9uZfOFxBYa_5poUYLfkIyuI9FSsWMQ0RsxDyb45MFhmojYlBOob6FjlVuAE6UGoSXgI_FU-fGGN919c_4uTSDmmGppxdwYQUH-Zc2L_4k9SV-a8O66ehQ/s1600/flourtortillassq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmQCr-91Ymqkc8IxuUQg5DG9uZfOFxBYa_5poUYLfkIyuI9FSsWMQ0RsxDyb45MFhmojYlBOob6FjlVuAE6UGoSXgI_FU-fGGN919c_4uTSDmmGppxdwYQUH-Zc2L_4k9SV-a8O66ehQ/s320/flourtortillassq.jpg" width="320" height="320" data-original-width="1024" data-original-height="1024" /></a></div></div>
<a name='more'></a><div style="text-align: center;">
<br />
<div style="text-align: left;">
This recipe is an adaptation of a tortilla recipe found in <u>Elena's Secrets of Mexican Cooking </u>by Elena Zelayeta.</div>
<br />
<br />
<div style="text-align: left;">
Ingredients:</div>
<ul>
<li style="text-align: left;">2 cups all purpose flour</li>
<li style="text-align: left;">1 teaspoon salt</li>
<li style="text-align: left;">4 tablespoons lard or shortening</li>
<li style="text-align: left;">1/2 cup warm water</li>
</ul>
<div>
<div style="text-align: left;">
Method:</div>
</div>
<div>
<ol>
<li style="text-align: left;">Mix together lard, salt, and flour with a pastry cutter or food processor until lard is incorporated.</li>
<li style="text-align: left;">Add water a bit at a time and knead into a smooth dough.</li>
<li style="text-align: left;">Divide dough into 6 pieces, roll into a ball, and let sit for 30 minutes under a towel or plastic wrap.</li>
<li style="text-align: left;">Place dough ball on a piece of waxed paper, flatten slightly, then top with another piece of paper and slightly flattened dough ball.</li>
<li style="text-align: left;">Roll dough this way, 2 pieces at a time into 8 inch circles.</li>
<li style="text-align: left;">Cook tortillas for a couple of minutes on an ungreased comal or cast iron skillet; avoid breaking any bubbles and lightly brown each side.</li>
<li style="text-align: left;">Allow to cool then store in a ziplock bag until needed.</li>
</ol>
<div>
<div style="text-align: left;">
recipe from reciperetrospective.blogspot.com</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoN0wXRgZ158eQqHXYzZpXrK4vvn4lhhy_9b_92LDy5q646j_CXBpl1KqjCs_IoJnu_6e2zo_01W5kQa-ttO42VjFTtu7U5LRl0QsagS70nk2kOCB26hOey8oDgAVPsRpY3r580zPMF6E/s1600/flourtortillasland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoN0wXRgZ158eQqHXYzZpXrK4vvn4lhhy_9b_92LDy5q646j_CXBpl1KqjCs_IoJnu_6e2zo_01W5kQa-ttO42VjFTtu7U5LRl0QsagS70nk2kOCB26hOey8oDgAVPsRpY3r580zPMF6E/s320/flourtortillasland.jpg" width="320" height="220" data-original-width="1024" data-original-height="704" /></a></div>
<br />
<div style="text-align: center;">
<br />
<br />
<b>You might also like:</b><br />
<b><br /></b>
<a href="http://palatablepastime.com/2014/06/17/elote-mexican-grilled-corn/" target="_blank">Elote: Mexican Grilled Corn</a><br />
<br />
<a href="http://palatablepastime.com/2014/06/17/mexican-restaurant-table-salsa/" target="_blank">Mexican Restaurant Table Salsa</a><br />
<a href="http://palatablepastime.com/2014/07/23/homemade-chili-powder/" target="_blank"><br /></a>
<a href="http://palatablepastime.com/2014/07/23/homemade-chili-powder/" target="_blank">Homemade Chili Powder</a><br />
<br />
<span style="font-size: xx-small;">All material © Sue Lau and Palatable Pastime</span><br />
<b><br /></b>
<br /></div>
</div>
</div>
<div style="text-align: left;">
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-3879776498940224712014-08-03T09:35:00.002-07:002017-12-31T10:49:22.190-08:00Russian Fingerling Potatoes in Brown Butter SauceTiny fingerling potatoes with garlic, dill and capers made a delicious side dish.<br />
<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzoqjoR4rY3jfR5SNe6P2YcyiBdLo6T7F-5DbrzXV1droyTxaar-SGcMpiHaBA3MlOvgUGFStqX_qhqCl_0K6ZJAONdn75QLiD5kzVlU3aKcFQkNw4Bn5J7aBCedlwi7sAgYsYxsoQ50/s1600/russianfingerlingpotatoesinbrownbutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzoqjoR4rY3jfR5SNe6P2YcyiBdLo6T7F-5DbrzXV1droyTxaar-SGcMpiHaBA3MlOvgUGFStqX_qhqCl_0K6ZJAONdn75QLiD5kzVlU3aKcFQkNw4Bn5J7aBCedlwi7sAgYsYxsoQ50/s320/russianfingerlingpotatoesinbrownbutter.jpg" width="319" height="320" data-original-width="1022" data-original-height="1024" /></a></div>
</div>
<a name='more'></a><div style="text-align: center;">
<b><br /></b>
<br />
<div style="text-align: center;">
<b>Russian Fingerling Potatoes in Brown Butter Sauce</b></div>
<div style="text-align: center;">
<b>by Sue Lau | Palatable Pastime</b></div>
<div style="text-align: center;">
<b>8.3.14</b></div>
<br />
<div style="text-align: left;">
<b>Ingredients:</b></div>
<br />
<ul>
<li style="text-align: left;"><b>1 pound tiny Russian fingerling potatoes</b></li>
<li style="text-align: left;"><b>3 tablespoons unsalted butter</b></li>
<li style="text-align: left;"><b>2 teaspoons minced garlic</b></li>
<li style="text-align: left;"><b>1 teaspoon dried dill weed</b></li>
<li style="text-align: left;"><b>salt and black pepper to taste</b></li>
<li style="text-align: left;"><b>1 tablespoon fresh lemon juice</b></li>
<li style="text-align: left;"><b>2 tablespoons small caper berries</b></li>
</ul>
<br />
<br />
<div style="text-align: left;">
<b>Method:</b></div>
<br />
<ol>
<li style="text-align: left;"><b>Boil potatoes in salted water until tender, 25 minutes; drain.</b></li>
<li style="text-align: left;"><b>Heat butter in a skillet with fgarlic, dill weed, salt and pepper over low heat until just browned and has a nutty fragrance, but not to where the solids in the butter are burnt.</b></li>
<li style="text-align: left;"><b>Stir in drained potatoes, lemon juice and capers.</b></li>
<li style="text-align: left;"><b>Serve hot.</b></li>
</ol>
<br />
<br />
<b>Servings: 3-4</b><br />
<b>Time: 30 minutes</b><br />
<b>Difficulty: easy</b><br />
<b><br /></b>
<div style="text-align: left;">
<b>Recipe from: reciperetrospective.blogspot.com</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Visit my other food & recipe blog:</b></div>
<div style="text-align: center;">
<b><a href="http://palatablepastime.com/" target="_blank">Palatable Pastime</a></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: xx-small;">All material © Sue Lau and Palatable Pastime</span></div>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-44576132036372188312014-08-03T08:12:00.001-07:002017-12-31T10:49:48.212-08:00White Russian Milkshake<div style="text-align: left;">
Creamy cold and delicious milkshake for adults only! </div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwazRZUbRllFt17RGZKVzSmvnEXij06AbnAHrXTxVr-46yG00IWcYs42L8NLulRCAdvDHNS6IkFoSeXX_qFg6dAQb3LuUOet8fpcxCFuDDEBfceewqEux3YILHnowG114mXcBkzZuH0So/s1600/WhiteRussianShake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwazRZUbRllFt17RGZKVzSmvnEXij06AbnAHrXTxVr-46yG00IWcYs42L8NLulRCAdvDHNS6IkFoSeXX_qFg6dAQb3LuUOet8fpcxCFuDDEBfceewqEux3YILHnowG114mXcBkzZuH0So/s320/WhiteRussianShake.jpg" width="260" height="320" data-original-width="833" data-original-height="1024" /></a></div>
</div>
<a name='more'></a><div style="text-align: center;">
<b><br /></b>
<div style="text-align: center;">
<b>White Russian Milkshake </b></div>
<div style="text-align: center;">
<b>by Sue Lau | Palatable Pastime </b></div>
<div style="text-align: center;">
<b>8.3.14 </b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Ingredients: </b></div>
<br />
<div style="text-align: left;">
<ul>
<li><b style="text-align: center;"><div style="display: inline !important; text-align: left;">
<b>1 pint vanilla ice cream</b></div>
</b></li>
<li><div>
<div style="display: inline !important;">
<b>1/2 teaspoon instant espresso or instant coffee </b></div>
</div>
</li>
<li><div>
<div style="display: inline !important;">
<b>1 ounce Smirnoff vanilla vodka </b></div>
</div>
</li>
<li><div>
<div style="display: inline !important;">
<b>1 ounce Kahlua French Vanilla or regular Kahlua </b></div>
</div>
</li>
<li><div>
<div style="display: inline !important;">
<b>optional toppings: whipped cream, chocolate syrup, maraschino cherries </b></div>
</div>
</li>
</ul>
<b>Method: </b></div>
<div style="text-align: left;">
<ol>
<li><b>Mix in blender until smooth. </b></li>
<li><b>Garnish with whipped cream, chocolate syrup and maraschino cherries if desired. </b></li>
</ol>
</div>
<div style="text-align: left;">
<b>Recipe from: reciperetrospective.blogspot.com </b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Visit my other food & recipe blog:</b></div>
<div style="text-align: center;">
<b><a href="http://palatablepastime.com/" target="_blank">Palatable Pastime</a></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><span style="font-size: xx-small;">All material © Sue Lau and Palatable Pastime</span></b></div>
</div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-66729177153127983132014-08-01T10:31:00.000-07:002017-12-31T10:43:10.847-08:00Eggs ala RusseEggs with a creamy Russian style caviar sauce.
<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaYf9jlV08IHQqvS9M4-m0Lu2hhMK51WaImnDKydnLUpTC8f7bNwuvl4iGfxm8vIQYTaeoBiM0aadEeOXd0MdVQz65upTq7R4Fce4vPHbyWj_qA3wbm_seGu08A9OPnPZE_bLpcNEMNM/s1600/eggsalarussesq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaYf9jlV08IHQqvS9M4-m0Lu2hhMK51WaImnDKydnLUpTC8f7bNwuvl4iGfxm8vIQYTaeoBiM0aadEeOXd0MdVQz65upTq7R4Fce4vPHbyWj_qA3wbm_seGu08A9OPnPZE_bLpcNEMNM/s320/eggsalarussesq.jpg" width="320" height="320" data-original-width="1023" data-original-height="1024" /></a></div>
</div>
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<b>Eggs ala Russe</b></div>
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<b>by Sue Lau | Palatable Pastime</b></div>
<div style="text-align: center;">
<b>8.1.14</b></div>
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Cooking Russian food has been a pleasurable experience. Much of it is hearty, stick to your ribs cooking, filled with cruciferous vegetables, potatoes, and whole grains like kasha.<br />
I suppose that Russia is a harsh climate, although I have never been there. I have heard rumors about how cold a Russian winter can be. In the midst of all that chill, it seems to me that a bit of festive eating could be just the ticket to lift the spirits of those weary of winter.<br />
Not that it is always winter. But does one really need an excuse to celebrate with food? I suppose not.<br />
But in Russia, the vodka flows like the Volga. With all that, it seems perfectly sensible to have foods to go with it, much in the same way that the Spanish have tapas for their cerveza, although probably not for the same reasons (tapas ward off fruit flies hanging around beer).<br />
In Russia, these tapas-like appetizers are referred to as "zakusky" which means simply "to beserved with vodka."<br />
For this particular appetizer, Eggs ala Russe, which means eggs in the Russian style, the eggs are cooked, then chilled, sliced, and covered with a creamy sauce rich with the flavor of herbs and caviar.<br />
The caviar in this recipe is not the uber-expensive beluga caviar, but that of lumpfish instead, which is a good economy version. It has a fresh, salty flavor with a little bit of a crunch. Reminds me a little bit of the orange-colored flying fish roe that is sometimes in or around sushi rolls.<br />
The caviar itself is not too fishy, and adds the right saltiness to bring out the flavor of the eggs.<br />
We loved it and I hope you do too.<br />
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<b>Ingredients:</b><br />
<b><br /></b>
<b>3 large pastured organic eggs, hard cooked and peeled</b><br />
<b>1/4 cup sour cream</b><br />
<b>1 tablespoon fresh lemon juice</b><br />
<b>1 tablespoon black lumpfish roe (caviar)</b><br />
<b>1 tablespoon chopped fresh chives</b><br />
<b>1/4 teaspoon black pepper</b><br />
<b>additional caviar and chives to garnish (if desired)</b><br />
<b><br /></b>
<b>Method:</b><br />
<b><br /></b>
<b>Slice eggs in half and place yolk-side down on a salad plate.</b><br />
<b>Stir together the sour cream, lemon juice, caviar, chives and black pepper.</b><br />
<b>Spoon sauce over the eggs.</b><br />
<b>Garnish with additional caviar and snipped fresh chives if desired.</b><br />
<b><br /></b>
<b>2-3 servings</b><br />
<b>Time: 20 minutes (including time to cook and cool eggs)</b><br />
<b>Difficulty: Simple</b><br />
<b><br /></b>
<b>From: reciperetrospective.blogspot.com</b><br />
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<b>Visit my other food blog at:</b></div>
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<span style="font-size: xx-small;">All material © Sue Lau and Palatable Pastime</span></div>
<b><br /></b>Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com2tag:blogger.com,1999:blog-2901726340362412985.post-90325203474879497832014-07-30T21:02:00.000-07:002017-12-31T08:19:51.528-08:00Russian Potato and Mushroom Croquettes<div style="text-align: center;">
Potato cakes with mushrooms make a great appetizer.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNW4xjN69Vopp-F3_SPKuwJkQ-j_yMb-3q0fOza-5FmjHqMW38P6hnTUi-7IW0avsm6dyVZOjJmNxouxUobVH5PMZ1x7xHKFtHyxheThcjJubVMzDPYx-jvystrNAUfmU9ZmbpPXko_A/s1600/PotatoandMushroomCroquettessq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNW4xjN69Vopp-F3_SPKuwJkQ-j_yMb-3q0fOza-5FmjHqMW38P6hnTUi-7IW0avsm6dyVZOjJmNxouxUobVH5PMZ1x7xHKFtHyxheThcjJubVMzDPYx-jvystrNAUfmU9ZmbpPXko_A/s320/PotatoandMushroomCroquettessq.jpg" width="319" height="320" data-original-width="1022" data-original-height="1024" /></a></div>
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<b>Russian Potato and Mushroom Croquettes </b></div>
<div style="text-align: center;">
<b>Sue Lau | Palatable Pastime </b></div>
<div style="text-align: center;">
<b>7.31.14</b></div>
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<b>Ingredients:</b></div>
<div style="text-align: left;">
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<ul>
<li><b>1 pound Russet potatoes</b></li>
<li><b>2 tablespoons olive oil</b></li>
<li><b>1 cup minced yellow onion</b></li>
<li><b>3 ounces white mushrooms, chopped</b></li>
<li><b>1 teaspoon minced garlic</b></li>
<li><b>1 large egg</b></li>
<li><b>1 tablespoon dried chives</b></li>
<li><b>1/2 teaspoon salt</b></li>
<li><b>1/2 teaspoon black pepper</b></li>
<li><b>1-1.5 cups dried bread crumbs</b></li>
<li><b>cooking oil</b></li>
</ul>
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<div style="text-align: left;">
<b>Method:</b></div>
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<ol>
<li><b>Preheat oven to 375F.</b></li>
<li><b>Scrub potatoes, pat dry, wrap in foil and bake in the preheated oven for 75 minutes, then allow to cool.</b></li>
<li><b>Heat oil in a skillet and saute onions until lightly browned.</b></li>
<li><b>Add mushrooms and garlic; continue to cook until mushrooms have lost their moisture and are cooked through; allow to cool somewhat.</b></li>
<li><b>Peel the cooled baked potatoes and place in a mixing bowl with the egg, chives, salt and black pepper; mash mixture with a potato masher.</b></li>
<li><b>Stir in the cooked mushroom mixture and mix well.</b></li>
<li><b>Place bread crumbs on a shallow bowl or plate; heat oil about half inch deep in the skillet.</b></li>
<li><b>Take mixture by rounded tablespoonfuls (I use a standard cookie dough scoop to make it easy) and drop in the bread crumbs, coating thoroughly.</b></li>
<li><b>Flatten ball into a patty/cake and place in the hot oil.</b></li>
<li><b>Cook until golden on both sides, using a fork to gently flip them; drain on paper toweling.</b></li>
<li><b>Serve with sour cream and chives if desired. Although not Russian, Thousand Island dressing would be excellent with this as well (I like that with my <a href="http://palatablepastime.com/2013/11/03/german-sauerkraut-balls/" target="_blank">sauerkraut and potato croquettes</a> which are quite similar.)</b></li>
</ol>
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<b>Makes: 20 croquettes</b></div>
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<b>Time: about 2 hours (including time to bake potatoes)</b></div>
<div>
<b>Difficulty: Moderate</b></div>
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<b><br /></b></div>
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<b>From: reciperetrospective.blogspot.com</b></div>
<div>
<b><br /></b></div>
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<b>Visit my other food blog at:</b></div>
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<b><a href="http://palatablepastime.com/" target="_blank">Palatable Pastime</a></b></div>
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<b><span style="font-size: xx-small;">All material © Sue Lau and Palatable Pastime</span></b></div>
Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-1049563513913589052014-07-30T13:42:00.000-07:002017-12-31T08:19:12.121-08:00Braised Cabbage in Sour Cream<div style="text-align: center;">
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A Russian style braised cabbage dish with a creamy sauce. </div>
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<b>Braised Cabbage in Sour Cream </b></div>
<div style="text-align: center;">
<b>Sue Lau | Palatable Pastime </b></div>
<div style="text-align: center;">
<b>7.30.14 </b></div>
<div style="text-align: center;">
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<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
</div>
<ul>
<li style="text-align: left;"><b>1 pound shredded green cabbage</b></li>
<li style="text-align: left;"><b>1 cup shredded carrot</b></li>
<li style="text-align: left;"><b>1 cup thinly sliced onion</b></li>
<li style="text-align: left;"><b>2 tablespoons olive oil</b></li>
<li style="text-align: left;"><b>1 cup water</b></li>
<li style="text-align: left;"><b>2 teaspoons chicken base</b></li>
<li style="text-align: left;"><b>1 teaspoon dill weed</b></li>
<li style="text-align: left;"><b>1/2 teaspoon salt</b></li>
<li style="text-align: left;"><b>1/2 teaspoon black pepper</b></li>
<li style="text-align: left;"><b>pinch sugar </b></li>
<li style="text-align: left;"><b>1/2 cup sour cream</b></li>
<li style="text-align: left;"><b>1-2 tablespoons chopped fresh parsley</b></li>
</ul>
<div>
<div style="text-align: left;">
<b>Method:</b></div>
</div>
<div>
<ol>
<li style="text-align: left;"><b>Saute onion in olive oil until lightly browned.</b></li>
<li style="text-align: left;"><b>Stir in the cabbage and carrot and saute until wilted.</b></li>
<li style="text-align: left;"><b>Stir in the water, chicken base, dill weed, salt, black pepper and sugar.</b></li>
<li style="text-align: left;"><b>Cook for 5-10 minutes until vegetables are tender to your liking (I like mine crisp-tender, like a stir-fry.)</b></li>
<li style="text-align: left;"><b>Remove pan from heat. Stir in sour cream.</b></li>
<li style="text-align: left;"><b>Garnish with parsley if desired and serve hot.</b></li>
</ol>
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<div style="text-align: left;">
<b>Serves: 3-4</b></div>
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</div>
<div>
<div style="text-align: left;">
<b>Cook time: 10 min</b></div>
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<div style="text-align: left;">
<b>Prep time: 12 min</b></div>
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<b>Difficulty: Easy</b></div>
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<a href="http://reciperetrospective.blogspot.com/" target="_blank"><b>from: reciperetrospective.blogspot.com</b></a></div>
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Visit my other food blog at:</div>
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<a href="http://palatablepastime.com/" target="_blank">Palatable Pastime</a></div>
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<span style="font-size: xx-small;">All material © Sue Lau and Palatable Pastime</span></div>
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Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-44323779561510219172014-07-30T10:00:00.000-07:002017-12-31T08:16:54.201-08:00Pink Russian Breakfast Smoothie<div style="text-align: center;">
Strawberries with a hint of coffee and banana are the central points of this easy breakfast drink.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDyquPh8ItPh9wyzZ6ECI-yO_1Ixv-O2pn3eQmsZlwTlV2n_a_i28fwdy92gCHROz_Gn9ZRcOaeFDLPCs_RF3xaIMNHJ3xXW7FobTKtMhmSJhTD47W8VtxAL0D3Qfbp9Tlsuro5ALxAY/s1600/pinkrussianbreakfastsmoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDyquPh8ItPh9wyzZ6ECI-yO_1Ixv-O2pn3eQmsZlwTlV2n_a_i28fwdy92gCHROz_Gn9ZRcOaeFDLPCs_RF3xaIMNHJ3xXW7FobTKtMhmSJhTD47W8VtxAL0D3Qfbp9Tlsuro5ALxAY/s320/pinkrussianbreakfastsmoothie.jpg" width="318" height="320" data-original-width="1019" data-original-height="1024" /></a></div>
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Pink Russian Breakfast Smoothie</div>
<div style="text-align: center;">
by Sue Lau | Palatable Pastime</div>
<div style="text-align: center;">
7.30.14</div>
<div style="text-align: center;">
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<div style="text-align: left;">
This is not a boozy version of the Pink Russian, but instead one you might enjoy for breakfast or afternoon pick-me-up.</div>
<div style="text-align: left;">
It is made with probiotic-rich kefir, which is a drinkable type of yogurt, that originated in the southern part of Russia, around the Caucasus mountains and Sochi. The way it is made is by adding kefir grain to milk, and then stirred over a period of hours to magically create this wholesome drink. Traditionally, it was poured into skin bags and hung in a doorway, where anyone entering or leaving the abode would agitate the contents as they passed by. Fortunately, we don't have to go to such drastic measures to have our own kefir. It is available in most markets and health food stores.</div>
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Ingredients:</div>
<div style="text-align: left;">
</div>
<ul>
<li style="text-align: left;">1 cup chopped fresh ripe strawberries</li>
<li style="text-align: left;">1 ripe banana, peeled and chopped</li>
<li style="text-align: left;">1 cup plain lowfat kefir</li>
<li style="text-align: left;">1/2 cup cold brewed coffee</li>
<li style="text-align: left;">2 tablespoons honey (or sweetener of choice)</li>
<li style="text-align: left;">1 cup crushed ice (more if you want it thicker- you decide)</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li style="text-align: left;">Place all ingredients in a blender, cover, and liquefy.</li>
</ol>
<div>
<div style="text-align: center;">
<div style="text-align: left;">
<a href="http://reciperetrospective.blogspot.com/" target="_blank">from: reciperetrospective.blogspot.com</a></div>
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<span style="font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="background-color: white; font-size: 12.800000190734863px; line-height: 18.479999542236328px;"><b><a href="http://palatablepastime.com/" target="_blank">Visit my other recipe blog at Palatable Pastime</a></b></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0.901961); color: #756e6c; font-family: 'Open Sans'; font-size: xx-small; line-height: 22.90909194946289px;">All material © Sue Lau and Palatable Pastime, 2013-2014</span></div>
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Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0tag:blogger.com,1999:blog-2901726340362412985.post-88482702654014038892014-07-30T09:00:00.000-07:002017-12-31T08:16:25.047-08:00Russian Tomato and Egg Salad<div style="text-align: center;">
<b>Russian Tomato and Egg Salad</b></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR19PbQHHFGED06XPiRL_GsIPHBEen2otpLBWYlTmcKzf1bdZOSB3d3uNyQlDF85DnWMYG3Z9O-T4S5Dop3VyCc5lprA5QMPV__ATVvkXsGNbBM6jkNYRek_b4cC0JUtDCaEKq0TUp7gc/s1600/russiantomatoandeggsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR19PbQHHFGED06XPiRL_GsIPHBEen2otpLBWYlTmcKzf1bdZOSB3d3uNyQlDF85DnWMYG3Z9O-T4S5Dop3VyCc5lprA5QMPV__ATVvkXsGNbBM6jkNYRek_b4cC0JUtDCaEKq0TUp7gc/s320/russiantomatoandeggsalad.jpg" width="319" height="320" data-original-width="1022" data-original-height="1024" /></a></div>
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<b>by Sue Lau | Palatable Pastime</b></div>
<div style="text-align: center;">
<b>7.30.14</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
Thick slices of summer-ripe tomatoes and egg on a bed of shaved cabbage and baby kale, drizzled with a tangy kefir dressing and a sprinkling of capers.</div>
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<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
</div>
<ul>
<li style="text-align: left;"><b>4 ounces shaved red cabbage</b></li>
<li style="text-align: left;"><b>1 ounce shaved baby kale</b></li>
<li style="text-align: left;"><b>4 eggs, hard cooked and peeled</b></li>
<li style="text-align: left;"><b>1-2 large ripe beefsteak tomatoes, sliced</b></li>
<li style="text-align: left;"><b>2 tablespoons small capers</b></li>
<li style="text-align: left;"><b>1/3 cup kefir</b></li>
<li style="text-align: left;"><b>2 tablespoons olive oil</b></li>
<li style="text-align: left;"><b>1 teaspoon grated/prepared horseradish</b></li>
<li style="text-align: left;"><b>1/4 teaspoon salt</b></li>
<li style="text-align: left;"><b>1/8 teaspoon black pepper</b></li>
</ul>
<div>
<div style="text-align: left;">
<b>Method:</b></div>
</div>
<div>
<ol>
<li style="text-align: left;"><b>Toss together the cabbage and kale and arrange in a bed on a chilled salad plate.</b></li>
<li style="text-align: left;"><b>Top with sliced tomato and chopped egg.</b></li>
<li style="text-align: left;"><b>Whisk together the kefir, olive oil horseradish, salt and pepper and drizzle over the salad.</b></li>
<li style="text-align: left;"><b>Sprinkle salad with capers.</b></li>
<li style="text-align: left;"><b>Serve at once.</b></li>
</ol>
<div>
<div style="text-align: left;">
<b>Serves: 3-4</b></div>
</div>
</div>
<div>
<div style="text-align: left;">
<b>Time: 25 minutes (15 minutes for the eggs)</b></div>
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<div style="text-align: left;">
<b>Difficulty: Simple</b></div>
</div>
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<div style="text-align: left;">
from: <a href="http://reciperetrospective.blogspot.com/">reciperetrospective.blogspot.com</a></div>
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<br /></div>
<div style="text-align: center;">
Visit my other recipe blog: <a href="http://palatablepastime.com/" target="_blank">Palatable Pastime</a></div>
<div style="text-align: center;">
<span style="background-color: rgba(255, 255, 255, 0.901961); color: #756e6c; font-family: 'Open Sans'; font-size: xx-small; line-height: 22.90909194946289px;">All material © Sue Lau and Palatable Pastime, 2013-2014</span></div>
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Sue Lauhttp://www.blogger.com/profile/10838443276974150915noreply@blogger.com0