Wednesday, January 28, 2009
The round jack-o-latern ones are cow pumpkins meaning they feed them to the cows. The longneck pumpkin makes fantastic pies and so I thought why not use this Pumpkin Dinner Roll recipe I found. They are in the oven right now. I'll post the rolls when they are done.
Sunday, January 25, 2009
Monday- Penne with Pesto, Bacon and Mascarpone
Tuesday- BBQ Beef Cups
Wednesday- Ham and Sunny Side up Eggs
Thursday- Sesame Chicken with Sugar Snap Peas
The BBQ Cups and ham/eggs aren't really recipes. I don't even have pictures of them, but here are the other two meals.Penne with Pesto, Bacon and Mascarpone (Click to see recipe from Dishing up Delights)
Sesame Chicken (with Sugar Snap Peas) (Click to see recipe from Crepes of Wrath)
On a side note we've had a lot of excitement trying to make a lot of tough decisions this week. I think we've got a few things nailed down finally but if I don't get to post again until next weekend I wouldn't be surprised.
Sunday, January 18, 2009
Peas with Spinach and Shallots
- 2 medium shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 10 oz frozen peas
- 1/4 cup water
- 5 oz baby spinach
Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.
Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.We served this with some steak that isn't worth showing. The next night was a Cooking Light experiment that met with groans when people saw it but I was told to save the recipe and that it was good. I love those nights the best. When someone thinks that something is going to be inedible and I get to prove them wrong, it's a great feeling. More stories on that later.
Chicken and Pears with Wild Rice (adapted from Cooking Light)
- 1 package uncooked specialty wild rice blend (Zataran's with flavoring spices discarded)
- 1 cups apple juice
- 1/2 cup dried cranberries chopped
- 1 cups low-salt chicken broth
- 1 tablespoon olive oil
- 2 skinned, boned chicken breast halves, cut into strips
- 1 bunch sliced green onions
- 1 small firm ripe Bosc pear cut into bite sized chunks
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 3/4 to 1 teaspoon ground cinnamon
Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer rice mixture for 25 minutes.
Mix pears with sugar, cinnamon, salt and a little olive oil. Set aside. Season chicken with salt and pepper.
Pour pear mixture into skillet, cook until softened, add to completed rice.
Add oil to same large skillet over medium-high heat. Add chicken and onions; sauté 8 minutes or until chicken is done.
Serve chicken on side of rice.
Now to the name...
My sister is strange and when we were little she started calling my grandmother Grambo. Soon everyone had a -bo name:
and me Melbo.
I don't go by this name often. But when I was brainstorming titles that mean something to me and fit the theme my boyfriend suggested Melbo Toast since I love to eat melba toast. So hence the name Melbo's toast.
Wednesday, January 14, 2009
I moved to central PA when I started going to college in 2002. After graduation I officially relocated to the area to teach at the local high school. Since then I have learned a lot about the culture of the area. Being from the Baltimore area there were a lot of "culture shock" moments over the years. These include attitudes of the people, religion, colloquialisms, and of course the food. My current boyfriend J is from a little farther west than here with PA dutch roots. This past November I went over to his grandparents to learn the fine art of pun'kin pie making (more on this later). For dinner that night V was going to make pot pie to show me how to do it. Apparently you can use any meat you want (though I've only tried beef, ham and chicken are also traditional). There isn't much in the way of a recipe per se. I have a recipe for the pot pie dough but it didn't work and I had to add a lot of flour to get it to not be soupy. More or less here are the instructions:
In a little oil brown the outside of your meat (I never tried ham or chicken and I don't know what to do in those cases) turning for a total of approximately 20 min. Cover the meat a little more than half way in water or broth (I used beef broth but added extra water when I didn't have enough). Cook in the dutch oven on 400 degrees F about 2 hours (covered, turning half way through) for a 3.5 pound roast. While the meat is cooking make the dough.
You will need:
- 1 cup flour, plus more for dusting
- 1 tablespoon, butter softened
- 1 egg
- enough milk to create pasta like dough (1/4-1/2 cup)
So I made all of this. And it wasn't quite the way I remembered it. It needs a little bit of work but here it is one of my first forays into the world of PA Dutch cooking. I'll be posting some of the past triumphs of this genre of cooking.
Tuesday, January 13, 2009
Conchiglie con Broccoli (adapted from epicurious.com)
1/4 cup extra-virgin olive oil
1 (10-ounces) packages frozen chopped broccoli (do not thaw)
1/2 cup water
1/2 teaspoon hot red-pepper flakes
1/2 cup grated Parmigiano-Reggiano plus additional for serving
1/2 pound dried Conchiglie pasta
1 cup shredded chicken
- With food processor running, drop in garlic and finely chop.
- Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
- Meanwhile, cook pasta in a pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
- Toss pasta with broccoli and 1/2 cup reserved cooking water. Add shredded chicken. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
Monday, January 12, 2009
The panini was eaten before there was sufficient time for pictures. However I will be posting the broccoli pasta dish. Ta for now!