As a foodie, cook and personal chef, I am always on the look out for new recipes, ideas and flavor combinations. As many of my peers well know, this is great fun, but can result in a deluge of paper - magazines, things we tear out or print from the web. There is not enough time or energy to sort through it all, and yet we keep looking for more, despite that huge file in the corner. Write your post here.
So my resolution to myself - go through old magazine, tear out what I think I will really make. That took over a month. Then sort through all those tear outs, file them by category....another few days. And now I am ready. I vow to cook three things a week until those files are empty. The good recipes I will keep in my "Made It" binder, the rest - tossed out. In doing this I also hope to discover some inspiration, new flavors or just simple good recipes I might not have made otherwise. Or even an old favorite!
This week, I am making Food Network's Molasses Biscuits with wheat germ, oatmeal and thyme to go with an orange fish and clam stew (OK this one is from a really nice cookbook, which I refuse to tear apart). The biscuits were to die for with a dark sweetness underlying the salty thyme biscuit. The orange stew was good, the mint on top really nice with the fish and orange, but it needed more clams, and a little heat. A thin broth, more appetizer soup than dinner soup. Perhaps adding some diced potato for a heartier meal.
Cooking Light's Black Bean Burgers with Mango Salsa and Cabbage and Red Pepper Slaw with Red Hot Almonds from Bon Appetit. LOVED this cole slaw - and the spicy almonds were delicious as a crunch factor in this slaw. The black bean burgers, made with chickpeas because we goofed in this household (I blame my cold) were delicious too and the avocado and mango salsa on top was really refreshing. Though fruit salsas are not new, this was a good one.
Food and Wine's Stuffed Kale with Bulgur Tabbouleh will pair nicely with a nice green salad. The reality of this dish was healthy, colorful goodness. However rolling kale leaves that are small to start around a loose filling, not so easy. Perhaps a chard or collard leaf might work better. SO we chopped up the kale and ate it in a bowl tossed with the filling. Since dairy is out - we did skip the yogurt sauce but the recipe really ended some creaminess. Feta, yogurt sauce or something. Still a keeper in our house and so pretty.
So that is the good eating in our house....now to figure out next week's menu. Any requests?