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Recipes
Laura Calder's Cauliflower Gratin
By Unblond1
1. Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic
- 1 1/2 cups milk
- 1 bay leaf
- 1 clove garlic split
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup grated gruyère cheese
- Salt and pepper
- 1 pound cauliflower florettes
- 1/4 cup breadcrumbs
- 2 to 3 tablespoons grated Parmesan cheese
EGG****Laura Calder's Bacon and Egg Salad
By Unblond1
* Fry the bacon in a sauté pan until crisp, about 5 minutes
- 1 egg
- 3 cups mixed lettuce, including frisée
- 2 slices bacon, cut into lardons, about 2 ounces
- 1 1/2 tbsp. red wine or balsamic vinegar (DON'T use Vin Cotto - It caramelizes and creates a huge, sticky mess)
- 2 tsp. EVOO
- salt and pepper to taste
TROUT****Broiled or Grilled Marinated Rainbow Trout - 4 Points
By Unblond1
I liked this very much - it was a quick and easy way to broil fish with a bit of added flavour
- 1 servings
- 1 rainbow trout fillets (Costco)
- 1 - 2 tbsp. Kraft Tuscan Italian salad dressing (Majority discarded, 1 tsp. accounted for)
ONIONS****Crispy Panko-Topped Onions
By Unblond1
These were great. I really liked them
- 1 medium uncooked onion, peeled, cut in half
- salt and freshly ground black pepper to taste
- 4 tbsp. panko
- 2 tbsp. freshly grated parmigiano reggiano (or 1 tablespoon pre-grated)
- 1/2 Tbsp EVOO
- 1 tsp fresh thyme, chopped
FISH****Michael Symon's Fish Milanese with Lemon
By Unblond1
This was very good for both and Dan even ate the salad
- 2 servings
- 2 thin white fish fillets (sole, fluke, flounder, tilapia, etc.)
- Salt and freshly ground Black Pepper to taste
- 1/4 cup Flour
- 1 large Egg (slightly beaten)
- 1/2 cup Panko Breadcrumbs
- 1 tbsp. Olive Oil (plus more for salad)
- 1 tablespoon Unsalted Butter
- juice and zest of 1 Lemon
- 1 tablespoon chopped Parsley (Optional)
- 2 cups mixed salad blend
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup finely shaved Red Onion
- 1 tsp. champagne or other vinegar
SALMON****Teriyaki Salmon with Sriracha Mayo
By Unblond1
22/04/14 - VVG for both.
- 1 filet of salmon
- 2 - 3 tablespoons homemade Teriyaki sauce
- 2 Tbsp. yogurt mixed with 2 teaspoons Sriracha mayonnaise, for me
- Tartar sauce for Dan
COUSCOUS - Whole Wheat Couscous with Green Onions and Parmesan
By Unblond1
Using a heavy pan with a tight-fitting lid, bring chicken stock to a boil
- 1/4 cup whole wheat couscous
- 1/3 cup chicken broth
- 1 - 2 green onions, thinly sliced
- 1 1/2 tablespoons (10 grams) finely-grated Parmesan cheese
- 1 - 2 tablespoons finely minced Italian parsley
- fresh ground black pepper to taste
COUSCOUS - Tricolour Couscous
By Unblond1
Pour couscous into a bowl
- 1/4 cup tricolour couscous
- 1/3 cup chicken broth
- 1 tablespoon EVOO
- salt and pepper and minced fresh herbs, to taste
RICE****Asian Rice Salad
By Unblond1
18/08/14 - This makes a good work lunch for me
- 2 cloves garlic, minced
- 1 2-inch piece ginger, peeled and grated
- 3 tablespoons toasted sesame oil, or 1/2 olive oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- Pinch of sugar
- Sriracha to taste
- 10 - 12 ounces of cooked shrimp, chicken, tofu or combination
- 1 large carrot, shredded
- 2 stalks celery, thinly sliced
- julienned red and yellow peppers
- broccoli florets
- 2 cups snow peas, thinly sliced
- 2 cups cooked brown rice
- 1 bunch scallions, thinly sliced
- Finely shredded chinese or savoy cabbage
- 1 cup mung bean sprouts
- 1/2 cup chow mein noodles and/or chopped peanuts
Laura Calder's Olive Oil and Red Grape Cake
By Unblond1
1. Heat oven to 350°F/180°C
- 3/4 cup extra virgin olive oil , more for brushing
- Zest and juice of 1 lemon
- Zest of 1 orange
- 1 cup cake flour
- 5 eggs, separated
- 3/4 cup sugar, more for sprinkling
- 1/2 teaspoon salt
- 9 ounces seedless red grapes, more to taste (optional)