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Recipes
TROUT - Oven-Cooked, Cedar-Planked Trout (or Char)
By Unblond1
Soak plank in salted water for at least 4 hours and up to overnight
- 12 ounces Arctic Char or Rainbow Trout, skin on in one piece
- 1 teaspoon olive oil
- salt and pepper and mild chili powder to taste
- 1/2 recipe for glaze and salsa from Seared Hawaiian Ono with Pineapple Ginger Salsa recipe
SAVORY - Tomato, Avocado, and Cucumber Salad
By Unblond1
With the back of a spoon, spread the yogurt in a wide, shallow bowl
- 1 cup plain yogurt
- 1/2 avocado, diced
- 1/2 cup diced unpeeled English cucumber
- 1 thick slice tomato, diced or 10 cherry tomatoes, halved
- 4 teaspoons best extra-virgin olive oil
- Finishing salt, such as Maldon
- Substantial sprinkling of minced fresh herbs or microgreens of your choice
STOCK****Smoky Tea Stock
By Unblond1
VG. It's a cross between hot broth and green tea
- 1 " Sliced ginger
- 1/4 cup Lapsang souchong or green tea leaves
- 3 cups water
- 3 cups organic vegetable broth
- 1 teaspoon mixed peppercorns
- 1 tablespoon Soy sauce
CHEESE*****Tortellini Skewers
By Unblond1
25/12/13 - These went over really well and they are easy and very tasty
- 4 tablespoons olive oil
- 2 tablespoons jarred pesto
- 2 teaspoons red wine vinegar
- pinch of salt
- try a pinch of hot pepper flakes too
- 2 packages tri-colour cheese tortellini, cooked and cooled
- 2 pints cherry tomatoes
- 12 ounces fresh mozzarella, cubed
- 1/4 cup minced fresh parsley (didn't bother)
SQUASH****Butternut Squash Soup (Slow Cooker)
By Unblond1
We both liked this. I served it hot for lunch with blue cheese croutons that I made in the frying pan and a handful...
- TOPPING:
- 4 servings
- 1 medium (about 1.5 pounds) butternut squash
- 3 sprigs fresh thyme
- 2 sprigs fresh sage
- 1 sprig fresh rosemary
- 1 pinch cayenne pepper
- 1/8 teaspoon ground cinnamon
- Kosher salt
- Pepper
- 1 medium onion, cut into 2-inch pieces
- 1 medium carrot, cut into 2-inch pieces
- 1 stalk celery, cut into 2-inch pieces
- 1/4 teaspoon(s) paprika
- 3 cups chicken broth
- 1 small can of coconut milk, added when blending
- 1 teaspoon hazelnut or olive oil
- 2 tablespoons small sage leaves
- 1/4 cup dry roasted pumpkin seeds
- 2 tablespoons blue cheese (optional)
BAKED*****Oeufs en Cocotte
By Unblond1
* Preheat Breville oven to 375
- 1 serving
- 1/2 teaspoon Becel
- 1/2 ounce light feta
- 1 egg
- pinch malden salt
- 1 tbsp. whipping cream
- 1/4 tsp. truffle oil
MUFFINS-Giada's Olive Oil Muffins
By Unblond1
Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup (2 oz/57 grams) sliced almonds or (4.5 oz/127 grams) whole almonds toasted
- Powdered sugar, for sifting
GNOCCHI*****Pan-Seared Gnocchi with Browned Butter & Sage
By Unblond1
01/05/17 - I loved this 18/05/17 - UPDATE - Dan loves too - as is (bit of parm on his)
- 125 grams potato gnocchi, fresh only (after several tries with dried/frozen gnocchi, I've come to the conclusion that only Olivieri (or other) deli gnocchi works)
- 1 teaspoon EVOO or hazelnut oil or combination
- 1 tablespoon unsalted butter
- 2 tablespoons thinly sliced or torn fresh sage
- small pinch cayenne pepper
- 1/4 of a lemon
- Maldon salt and fresh pepper to taste
CHICKEN-Asian Chicken Noodle Soup
By Unblond1
David Bonom, Cooking Light JANUARY 2012
- 1 (3 1/2-ounce) package fresh shiitake mushrooms
- 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 6 (1/4-inch) slices peeled fresh ginger
- 3 garlic cloves, crushed
- 1 green onion, cut into 2-inch pieces
- 1 star anise
- 6 ounces dried udon noodles (thick Japanese wheat noodles)
- 1 tablespoon canola oil
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove, minced
- 1/4 cup sake (rice wine) or sherry or dry white wine
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 cup diagonally cut green onions
DIPPING****Thai Peanut-Ginger Dipping Sauce
By Unblond1
Very good - had with Gyoza - but it needs more heat - add some hot chile sauce to taste instead of the pepper flake
- 12 servings, 1 tbsp. each
- 1/3 cup smooth peanut butter
- 1/3 cup boiling water
- 2 tbsp. fresh lime juice, plus zest if desired
- 1 tbsp. soy sauce
- 1 tsp. sugar
- 2 tsp. minced ginger
- 1/2 tsp. minced garlic
- 1/4 tsp. pepper flakes
- fresh mint or cilantro, if desired