By anyardsroad
– March 9th, 2010
Tonight we cooked Kedgeree, a rather old fashioned dish which was served usually as a breakfast in the days of the English Raj in India, but which has since flourished as a breakfast dish in other countries as well…tonight we had it for dinner.
I have invented a one-pot way of cooking it…boil rice, put eggs in the water as well to hard-boil them and also add the flaked (smoked) haddock until it is cooked and then take it out and deskin and flake it.
Once the eggs are cooked, peel them and chop them roughly and add to the flaked haddock in a bowl.
At this point add a generous dollop of curry powder and turmeric to the rice, so it goes a nice yellowish shade (I didnt put enough in tonight) and some frozen peas (decoration)
Once it is all cooked, drain the rice and put the eggs and haddock into the saucepan and mix well, but carefully not to break up everything.
Sprinkle lemon over the top and serve. We had it with Chantennay carrots and beans.
Delicious, but the real secret of this dish is to make it the day before you want to eat it and let it macerate…the infusion of the fish into the rice is the thing…
Ingredients: curry powder, eggs, peas, rice, smoked haddock, turmeric
Posted in I Cooked.
By falbs
– March 8th, 2010
Got this one from my Aunt Carla and it tastes absolutely amazing. I’ll be having this one again soon. I managed to absolutely stuff myself despite knowing I was heading to yoga in a couple of hours.
Kind of a crap picture, but it’s a simple salad with ripe avacados and some rice to compliment the fish.
To make the fish melt 2 tblsp. of butter, remove from heat and add 1 cup fresh breadcrumbs (we used Rye), 1 heaping tblsp. of chopped walnuts, the rind and juice of a lemon, 1 sprig of rosemary and 1 tblsp. chopped parsley. Press the mixture over 4 wild-caught Cod fillets and roast at 400 degrees for about 25-30 mins. In a separate bowl, mix the rind and juice of another lemon along with another sprig of rosemary, another tblsp. of chopped parsley, a couple of cloves of minced garlic and a small, fresh red chili that has been diced. Mix in 3 tblsp. of walnut oil (my folks made the walnut oil three days in advance) and then drizzle the dressing over the fish as soon as it comes out of the oven.
Ingredients: breadcrumbs, butter, chili, cod, garlic, lemons, parsley, rosemary, walnut oil, walnuts
Posted in Someone Else Cooked.
By gomichild
– March 8th, 2010
With extra thick spaghetti noodles. I like how they balance with chunkier slices of eggplant. Oh there are mushrooms in there too!
Ingredients: chicken, eggplant, mushrooms, parmesan cheese, pasta, tomatoes
Posted in I Cooked.
By Lori
– March 7th, 2010
I got some nifty (and heavy) stone pots for my birthday this week. Tonight I made myself some bibimbap – veggies and tofu, sauteed and set atop rice with an egg and some slightly spicy sauce. The stone bowl is heated and coated with oil so the rice gets a yummy crispy layer.
Before:
After mixing:
Ingredients: bamboo shoots, carrot, egg, gochujang, mushrooms, nori, rice, scallion, sesame oil, sesame seed, soy sauce, tofu
Posted in I Cooked.
By es el queso
– March 7th, 2010
We fired up the grill in the back yard and T , after marinating some chicken breasts in BBQ sauce, grilled them to perfection. G tossed come cubed red potatoes with some olive oil, garlic and spices and roasted them in the oven. I got off easy, and heated the corn and black bean mixture in the microwave according to the instructions on the packet. We had a bottle of red with dinner, and carrot cake for dessert.
Ingredients: BBQ, black beans, carrot cake, chicken, corn, garlic, green peppers, onions, potatoes, red peppers, red wine
Posted in I Cooked, Someone Else Cooked.
By falbs
– March 7th, 2010
I’ve been working on my horseradish sauce recently, now that I’m really getting into the whole fermentation thing so last night we had shrimp cocktail:
mixing the horseradish with kethchup and today Gina made a killer prime rib:
with a simple salad, a horseradish and sour cream mixture, and Sarah Kremer’s potatoes. The potatoes are seriously decadent. You boil six large potatoes for 15 mins., peel and allow to cool. Then grate them, mix with two cups of grated cheese (I used parm, pepper jack, swiss and cheddar) and two cups of sour cream and then cook at 350 for about 30 mins.
I’ve found that this batch of horseradish didn’t come out as well as the last. The better batch was made by grating the horseradish root (which requires serious ventilation, much worse than onions) and then adding some white vineagar and fermenting for about two weeks. This time I used a honey and water mixture instead of vineagar and fermented for a full month. I suggest the vineagar method, it’s much stronger tasting.
Ingredients: honey, horseradish root, vineagar, water
Posted in I Cooked.
By anyardsroad
– March 7th, 2010
Sainsburys had a special offer on their whole Peking duck and so I bought one, and invited some of the neighbours round. For a store bought thing it really was amazing and very authentic. We roasted it for 50 minutes and the meat was falling off the bones and the skin very crispy.
The Hoisin sauce (often a weak point in the past) was excellent and we bought some extra pancakes and sliced up spring onions and cucumber.
We made some Egg fried rice (remembering to cool the rice first) and fried up a sort of omelette to slice into the rice. We added prawns and peas as well as cooking the rice in chicken stock which gave it extra flavour.
The stir fry was a disappointment as the sauce it came with was far too sweet. All in all though a throughly nice meal which also didnt cost a fortune to buy and make.
Ingredients: cucumber, duck, eggs, hoisin, prawns, rice, spring onion, stir-fry, vegetables
Posted in I Cooked.
By gourmande
– March 6th, 2010
I took my husband out to dinner at our favorite restaurant for his 90th birthday. I had called the chef/owner a few days before and arranged to have Bob’s favorite things served to us, things not necessarily on the menu.
We arrived to find a split of Veuve Cliquot Champagne on the table. The first course was cherrystone clams for him, and enormous NY oysters for me. Then a green salad with ham croutons, then the main course were three enormous scallops from Gloucester MA, on a bed of mashed potatoes with fried onions, a dish actually named for me years ago, and crisp asparagus. Dessert was a chocolate mousse on a chocolate cake base, topped with a dark chocolate ganache.
I asked for the bill, and was told that there was none, the meal was a gift from the chef and his wife. A beautiful gesture, entirely unexpected. Obviously, we have been going there for years and often, but even so, seeing the split, I assumed that that was a comp, but never dreamed the whole meal would be! I didn’t know it at first, but the chef was actually on his night off and came in especially to cook just for us!
Nice things do happen!
Ingredients: asparagus, champagne, chocolate mousse, clams, ganache, oysters, potatoes, salad, scallops
Posted in Restaurant/Delivery, Someone Else Cooked.
By gomichild
– March 5th, 2010
Had chicken and veggie soup (made by my husband Yoshi) and avocado on toast for dinner.
(Am pressed for time today so the above pic is an older one of avocados that was taken in the Central Market, Adelaide, South Australia.)
Ingredients: avocado, baguette, cabbage, carrot, chicken, onion
Posted in I Cooked, Someone Else Cooked.
By es el queso
– March 4th, 2010
Some nice boneless pork chops that I marinated for a bit in teriyaki sauce and grilled on the GeoFo, accompanied with steamed brussels sprouts and carrots tossed in butter and garlic, and cold quartered beets.
Ingredients: beets, brussels sprouts, butter, carrots, garlic, pork, teriyaki
Posted in I Cooked.
By falbs
– March 3rd, 2010
Easy, easy, easy and tasty. This dish is mostly prep work.
It’s basically grilled flank steak with a rub of onion salt, paprika, garlic, salt and pepper. Serve it up on a warmed tortilla with sauteed onion and green pepper, sour cream, shredded cheddar, salsa and avocado.
Ingredients: avocado, cheddar, flank steak, garlic, onion, paprika, peppers, salsa, sour cream
Posted in I Cooked.
By mcdeev
– March 2nd, 2010
Tilapia Fillet Sarciado
It’s been a long time coming and I finally have my very first post instead of just a simple tweet. 
One of my favorite dishes growing up is the Fish Sarciado. It is one of my comfort foods! Typically, it requires frying a whole fish. I gave the dish a twist by using fish fillet instead of frying an entire fish which would 1) stink up the apartment and 2) be unappealing to people who aren’t used to eating fish with bones.
How to cook:
Part 1: Fish
Pre-heat oven to 300F. Season your choice of fish fillet (in this case, tilapia) with salt and pepper. If you want to be creative, make your own fish rub by mixing half a teaspoon of the following: ground black pepper, salt, cayenne pepper, garlic powder, dried basil. Rub the mixture of spices onto the fillet on both sides. You can make your own fish rub using your favorite spices. To seal the deal, lightly spray butter or canola oil on the rubbed fillet prior to baking.
Place your fish fillet/s on a wire rack and bake for 30 minutes.
If you want to experience a more authentic flavor of the dish, I recommend frying the fish. You can either fry it yourself or go to your friendly neighborhood Asian grocery and buy fresh fish and have it fried for free!
Part 2: Scrambled Egg
Everyone knows how to make scrambled eggs. For this dish though, I chopped up fresh parsley and added it into the mix. For 3 fillets of fish, I scrambled 4 eggs. Cook and set aside.
Part 3: Sarciado
Ingredients:
1 tablespoon minced garlic
6 big red ripe tomatoes, diced
1 onion, diced
1/4 cup green onion, chopped
2 tablespoons butter
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a non-stick pan, saute garlic and onions in butter. Make sure to brown the garlic before you add the onions. Add diced tomatoes when the onions start turning translucent. Season with salt and pepper. Cook the tomatoes until you get a thick or pasty consistency. Take the scrambled egg from Part 2 and mix it in. Cook for another 2 minutes.
Traditionally, the fried/baked fish is added into the mix. Since I’m not that traditional, I chose to do it differently. =)
Serving:
Ladle enough sauce into a plate. Place the tilapia fillet on top of of the sauce. You can glaze the fish with more butter if you want. Garnish with chopped green onion.
This dish has a ton of flavor. I highly recommend to serve it with or over steamed jasmine rice.
Enjoy!
Posted in I Cooked.
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