All the Pages Are My Days

Sheryl found this recipe during the holidays, and we've made it a couple of times since then. They are extremely tasty!

The Union Square Cafe's Bar Nuts
Recipe courtesy Nigella Lawson, 2007, modified by Mike & Sheryl, 2007

2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, walnuts, pecans and whole unpeeled almonds.
2 tablespoons coarsely chopped fresh or 1 tablespoon dried rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons sea salt
1 tablespoon butter, melted

Preheat the oven to 350 degrees F.

Spread nuts out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

Thoroughly toss the toasted nuts in the spiced butter and serve warm. Once you eat these, you will never want to stop.

Posted by mike 10:49 PM | Comments/Permalink (0)
Categories: Recipes | top of page

Thai Green Curry is one of my favorite dishes, and a fine restorative as well! Until recently, the only way to enjoy it was by dining out, and our hands-down favorite Thai restaurant is a 3 day drive away!

So, desperation drove me to try a bottle of green curry paste. I made the dish more or less according to the directions on the bottle, and while enjoyable, it didn't come close to the taste of a truly great Thai green curry.

It seemed that the paste mainly added heat, and the rest of the expected flavors were muted. The potential was there, so I took a close look at the ingredients that made up the paste. It was easy enough to add fresh chilis, onions, ginger, etc. and the result is much closer to what a good Thai green curry should taste like.

I'll likely refine the recipe over time, but this is a good starting point; enjoy!

Thai Green Curry with Chicken

Ingredients

1/2 chopped onion
2 carrots, sliced for stir-fry
2 celery stalks, sliced for stir-fry
1/2 small can bamboo shoots
2 roasted long green chilis, chopped
1/4 roasted poblano chili, chopped (optional)
1-2 minced garlic cloves
1-2 tsp minced ginger root
1 tsp cumin powder
1/2 tsp curry powder
salt to taste

2 chicken breasts, cut into small pieces

1-3 Tbs green curry paste (Thai Kitchen brand is the only one we've tried so far)
2 Tbs brownsugar
1-3 Tbs fish sauce
14 oz can Thai coconut milk
1/2 C frozen peas
1/3 C chicken broth

Preparation

Saute the first group of ingredients until the onions are slightly browned. Set aside and saute the chicken, along with a bit of garlic and ginger.

Mix the curry slurry and heat slightly on the stove or in the microwave.

Combine the meat and vegetables and cover with the curry mix. Simmer for at least 15 minutes, taking care not to boil. Garnish with fresh basil (if available) and serve with steamed jasmine or basmati rice.

Posted by mike 11:39 AM | Comments/Permalink (0)
Categories: Recipes | top of page

These are some of the best ginger snaps I've ever had.

Ginger Snaps

Ingredients

3/4 C butter
1/2 C brown sugar
1/2 C white sugar
1/4 C unsulphured molasses
1 large egg
1/2 tsp pure vanilla extract
2 C (280 grams) all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves

Preparation

Cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until well mixed. In a separate bowl mix together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.

Preheat the oven to 350 degrees F.

Place about 1 cup of white granulated sugar in a medium sized bowl. Roll the chilled dough into 1 inch balls. Roll the balls of dough in the sugar, coating evenly. Place on a parchment paper covered baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.

Makes about 4 dozen cookies.

Posted by mike 8:53 PM | Comments/Permalink (1)
Categories: Recipes | top of page

Motivated by the desire to make something with pecans and chocolate, I ended up making this recipe last weekend. These cookies are really very good! They taste somewhat like regular chocolate chip cookies, which is surprising given their dark color.

Chocolate Chip and Pecan Cookies

Ingredients

1 C butter
1/2 C brown sugar
1/2 C granulated sugar

2 eggs
1 tsp vanilla extract

1.5 C flour
4 Tbs unsweetened cocoa
1 tsp baking soda

6oz semisweet chocolate chips
3/4 C toasted pecans (I toast lightly in a small no-stick pan for 5-10 mins on low heat, watching and stirring all the while)

Preparation

Cream butter and sugar until light and fluffy.
Add lightly beaten eggs and vanilla and mix.
Mix sifted dry ingredients into creamed mixture and stir.
Mix in chocolate and pecans.

Drop teaspoon size balls of dough on greased cookie sheet (Pam works nicely) and bake for 10-11 minutes at 350 degrees.

Posted by mike 11:34 PM | Comments/Permalink (1)
Categories: Recipes | top of page

I came across this recipe almost two years ago and finally got around to making it last weekend. It was so good there's no way I'll wait another 2 years before making it again! In addition to being very tasty, it's also an easy recipe to prepare.

French Onion Soup

2 Tbs olive oil
3 Tbs butter
6 C thinly sliced onions (2-3 onions, depending on size)
1/2 tsp sugar
2 1/2 quarts beef broth
1/2 C dry white wine
sprig fresh thyme (optional)
salt and pepper to taste

4-8 slices French or toasting bread (amount depends on number of servings)
1-2 C grated Gruyere cheese (amount depends on number of servings; Swiss cheese may be substituted)

Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:

Toast the bread slices until golden brown. Ladle the soup into an oven-proof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.

Original recipe That's My Home!

Posted by mike 11:33 PM | Comments/Permalink (0)
Categories: Recipes | top of page

Pecan Chicken Strips

Ingredients:

1 lb chicken strips
1/2 C parsley
1 C chopped pecans
1.5 C bread crumbs
1.5 C flour
2 eggs slightly beaten
1/8 tsp salt
cooking oil as needed

Preparation:

Dry chicken strips.
Beat eggs and set aside.
Put flour on a plate and set aside.
Combine and set aside parsley, bread crumbs, chopped pecans and salt.

Instructions:

1. Lightly flour each strip.

2. Brush each strip with beaten egg.

3. Place in bread crumb mixture and set aside (coat both sides).

3. Heat oil to medium.

4. Cook chicken strips till browned and drain on paper towel.

These chicken strips go well with a variety of dipping sauces; try your favorite!

This wonderful recipe was provided in the early 90's by a colleague at work, Dorothy Nash. Dorothy, wherever you are, we've enjoyed these many times over the years!

Posted by mike 6:52 PM | Comments/Permalink (0)
Categories: Recipes | top of page

Wild Rice Soup

6 Tbs butter
1 Tbs Onion, minced
1 C Cooked Ham, minced
1/2 C Carrots, grated
1/4 C Almonds, slivered, toasted
1 rib celery, chopped
1 clove garlic, minced
1/4 C Flour
3 C Chicken Broth
2 C Wild Rice, cooked
1/2 tsp Salt
1 C Half And Half
2 Tbs Dry Sherry, (optional)
Pepper
3 C water

Melt 2 Tbs butter in saucepan, saute onions, carrots, celery, garlic and ham until tender. Remove from pan, and add butter to equal 1/4 C flour (4Tbs). Blend in flour, fry until smooth, 2-3 minutes, then gradually add broth. Cook stirring constantly until mixture thickens slightly. Stir in rice, ham, carrots, almonds, celery, onion, garlic and salt; simmer about 5 minutes, adding as much of the 3 cups of water as needed for desired consistency. Blend in half and half and sherry; heat to serving temperature and season with pepper.

Posted by mike 9:47 PM | Comments/Permalink (0)
Categories: Recipes | top of page