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Recipes
CORN MUFFINS WITH MAPLE BUTTER
By azimmer1
Grease 12 cup muffin pan or line with paper baking cups
- 1 c. cornmeal
- 1 c. flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1 c. buttermilk
- 2 eggs
- 1/4 c. honey
- 1/4 c. vegetable oil
Tsuyu - Broth/Sauce for Soba Noodles
By azimmer1
In medium pot heat water, soy sauce, and sugar until it boils
- 200 ml soy sauce
- 400 ml water
- 150 ml mirin
- 1 tbsp sugar
- 25 g bonito flakes (katsuobushi)
- 2 x 6 in piece of Kombu seaweed
Chinese Long Green beans
By azimmer1
Wash the green beans, drain thoroughly, and trim the tops and bottoms
- Ingredients
- • 1 lb green beans, haricots verts or Chinese longbeans
- • 1 tablespoon garlic, chopped
- • 1 tablespoon ginger, chopped
- • 2 scallions (spring onions, green onions), white parts only, finely chopped
- • 1/2 teaspoon chili paste
- • 1 tablespoon dark soy sauce
- • 1/2 teaspoon sugar
- • 1/4 teaspoon salt, or to taste
- • Pepper to taste, optional
- • 2 tablespoons vegetable or peanut oil for stir-frying, or as needed
Green Corn Soup
By azimmer1
(from Recipes from the Regional Cooks of Mexico, Diana Kennedy, 1978) Melt the butter and fry the onion and garlic,...
- 4 tablespoons Butter; unsalted
- 1/4 (medium) onion; finely chopped
- 2 Cloves (small) garlic; peeled, finely chopped
- 2/3 cup Tomatillo; cooked (or could use canned)
- 41/2 cup Corn kernels (very tender corn; or frozen corn measured while frozen)
- 5 cups Light chicken broth
- 2/3 cup Green peas; fresh or frozen
- 4 larges Coriander sprigs, or cilantro
- 2 smalls Chiles Poblanos; charred and peeled (or could use canned green chiles)
- 3 larges Romaine lettuce leaves
- 1 teaspoon Salt (or to taste)
- 1 tbsp cumin
Crisp Roasted Potatoes
By azimmer1
Serves 4 to 6. Published November 1, 2009
- 2 1/2 pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
- Table salt
- 5 tablespoons olive oil
- Ground black pepper
Carrot Cake Pancakes
By azimmer1
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 1/4 cup chopped walnuts, toasted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 2 cups finely grated carrot (about 1 pound)
- Cooking spray
- 3 tablespoons butter, softened
- 2 tablespoons honey
Lemon Chive Pan Suuce
By azimmer1
Add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes
- 1 medium shallot , minced (about 3 tablespoons)
- 1 teaspoon unbleached all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tablespoon juice from 1 lemon
- 1 tablespoon minced fresh chives
- 1 tablespoon unsalted butter , chilled
- Table salt and ground black pepper
Creamy Leek Potato Soup
By azimmer1
Serves 4 to 6. Published March 1, 2010
- 4 medium leeks , white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
- 2 cups low-sodium chicken broth
- 2 cups water
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion , chopped medium (about 1 cup)
- Table salt
- 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
- 1 bay leaf
- 1 (4-inch) sprig fresh thyme or tarragon
- 1 large slice high-quality sandwich bread , lightly toasted and torn into 1/2-inch pieces (see note)
- Ground black pepper
Salmon Burgers
By azimmer1
For best results, choose salmon from the meaty center of the fish and avoid portions cut from the tail section (whe...
- 1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
- 2 tablespoons Dijon mustard, divided
- 2 teaspoons grated lemon rind
- 2 tablespoons minced fresh tarragon
- 1 tablespoon finely chopped shallots (about 1 small)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon honey
- 1 cup arugula leaves
- 1/2 cup thinly sliced red onion
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns, toasted