4.08 / 5 Stars | 31 Reviews
by DEBMCQUEEN
“Whole mushrooms are marinated in a lightly spiced soy sauce and red wine vinegar mixture, then grilled until brown, tender and delicious.”
As promised, I am here to aid you with you midsummer afternoon’s zucchini nightmare, er, bounty. But please, just because I try to help people who weren’t wary enough of friends bearing baskets of zucchini doesn’t mean that I should be mistaken for someone who never lets zucchini expire on her watch. I went away for the weekend and left my last haul to meet a terrible end in my kitchen. Let this gratin be my zucchini repentance.
I started making this zucchini rice gratin a few years ago. At the time, well, rice wasn’t my thing. I wouldn’t say I didn’t like it, just that it never, ever occurred to me to make it, which likely related to the fact that I burned it 100% of the time I made it, which led to pot-soaking and -scrubbing and a plague about our apartment known as a Grumpy Dishwasher. It hardly seemed worth it for a bit of rice. I’ve since figured out that nearly every package of rice lists the wrong amount of water (I always need more) and that on the gas stoves I’ve had, even the thinnest wisp of a flame, the lowest I can make it before the burner goes out entirely, will cook my rice in about 2/3 of the suggested time. I share these tips just in case any of you out there also need to go to Rice Remedial School, though you guys seem smart. I bet you’ve got this figured out already, and long before you wrote a cookbook that uses it no less than three times.
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A vegetable pasta bake with mediterranean vegetables by healthyheroes on Tuesday, July 31, 2012
This salad is the crunchiest and healthiest salad by healthyheroes on Tuesday, July 31, 2012
Berries are rich in antioxidants to detox your system, packed with vitamin C which helps your body deal with stress, and full of fibre which helps to… by millie-07 on Tuesday, July 31, 2012
5 / 5 Stars | 1 Review
by Ayumi
“Visit a Japanese grocery store to gather the ingredients for this delicious clear broth. Kelp, bonito and sake impart a delicate flavor to the soup. Strain the liquid and serve with simple slices of spinach, citron and fish paste.”
The first time I encountered bluefish was in the Massachusetts kitchen of my friend Jill. Her famously unflappable son John was practically beside himself with anticipation of diving into one of the fillets his mom had prepared. I had never heard of bluefish, which are indeed blue, both outside and in. They’re an east coast fish, we don’t have them on the west coast. Their season is short and they spoil very quickly, so you have to get them fresh and eat them right away. Bluefish are considered sport fishing fish because they are so aggressive. Oddly to me, the fish isn’t that popular to eat. Perhaps because if it’s good it’s great, and if it’s off, it’s really rank. In any case, it can be had cheaply. I bought this big fillet for $2.79 a pound. The bill came to $1.89, which is just unheard of for good fish where I live. The fish is an oily fish, so if you like canned tuna, sardines, mackerel, you’ll be right at home with bluefish. Otherwise, stick to cod or sole.
Continue reading “Baked Bluefish” »
4.55 / 5 Stars | 236 Reviews
by Connie
“A pint of fresh blueberries is incorporated into this recipe for a traditional cranberry sauce made from scratch. This sauce can be made a day or two ahead.”
by Guest on Sunday, July 29, 2012
These stuffed tomatoes can also be made veggie style by adding Quorn mince or lentils instead of minced beef. Four large tomatoes will serve 4 people… by KarenBurnsBooth on Sunday, July 29, 2012
