Junodemelo's profile page
Recipes
Cucumber salad
By junodemelo
Peel and thinly slice cucumbers (I use a hand grater with a slicing side)
- 2 cucumbers
- 2 Tb white vinegar
- 2 Tb lemon juice- fresh squeezed tastes better
- 2 Tb vegetable oil, not olive oil
- 2-3 Tb sugar
- parsley (sprinkled to taste)
Stir-Fried Shanghai Bok Choy with Ginger
By junodemelo
Baby bok choy is about 5 to 7 inches long and has a delicate, sweet flavor
- 1 * 1 (2-inch) piece ginger, peeled
- 3/4 * 3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads)
- 1/4 * 1/4 cup reduced-sodium chicken broth
- 1 * 1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 1 * 1 teaspoon soy sauce
- 1/2 * 1/2 teaspoon cornstarch
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon sugar
- 1 * 1 tablespoon vegetable oil
- 1/2 * 1/2 teaspoon Asian sesame oil
Baked Flounder Fillets in Lemon-Soy Vinaigrette
By junodemelo
This recipe can be prepared in 45 minutes or less
- two * two 6-ounce flounder fillets
- 1 * 1 garlic clove
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 teaspoons soy sauce
- 1/2 * 1/2 teaspoon sugar
- 1/2 * 1/2 teaspoon salt
- 2 * 2 tablespoons olive oil
Cherry clafoutis
By junodemelo
Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and ...
- 18 * 18 ounces fresh cherries, pitted, or one 16-ounce package frozen unsweetened pitted dark sweet cherries, thawed, drained
- 1 * 1 tablespoon plus 1/2 cup sugar
- 1 * 1 teaspoon cornstarch
- 1/3 * 1/3 cup all purpose flour
- 1/4 * 1/4 cup almonds, toasted
- 4 * 4 large eggs
- * Pinch of salt
- 1 * 1 cup whole milk
- 1/4 * 1/4 cup (1/2 stick) unsalted butter, melted
- 1 * 1 teaspoon grated lemon peel
- 1 * 1 teaspoon vanilla extract
- 1/2 * 1/2 teaspoon almond extract
- * Powdered sugar
Super Fast: Hoison-Glazed Salmon
By junodemelo
Sometimes I like to pretend my betrothed doesn’t dislike salmon
- 1/2 tablespoon orange juice
- 1 tablespoons hoisin sauce
- 1 teaspoons honey
- Coarse salt and ground pepper
- 2 salmon fillets (4 to 6 ounces)
Buttermilk Summer Squash Soup
By junodemelo
I happened to have a bit of buttermilk to use up here, and I like the creamy tang it brings to the soup, but feel f...
- a generous splash of olive oil or (3T.) knob of butter
- 3 large shallots, chopped
- a couple pinches of fine-grain sea salt
- pinch of crushed red pepper flakes
- 3 -inch sprig of rosemary
- 1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
- 3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
- 3 medium cloves garlic, chopped
- 3 cups lightly flavored vegetable stock or water
- 2/3 cup buttermilk
- garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta
Simple Cauliflower
By junodemelo
Wayne and I share in the prep work for dinner most nights
- 2 - 3 heads of small cauliflower (or 1/2 head large)
- 2 tablespoons of olive oil
- a couple pinches of sea salt
- 1 clove garlic, minced
- 1 small bunch of chives, chopped
- zest of one lemon
- freshly grated Parmesan
- a bit of flaky sea salt
Asparagus, goat cheese, and lemon pasta
By junodemelo
A couple weeks ago, I had a fantastic warm asparagus salad at a nearby restaurant, one I immediately swore I’d ma...
- 1 pound spiral-shaped pasta
- 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons chopped fresh tarragon plus more for garnish
- 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
- Fresh lemon juice to taste (optional)
Walnut Miso Noodles
By junodemelo
The markets here are full of color right now
- 4 ounces whole wheat spaghetti or linguini (or soba)
- 1 small bunch of asparagus, sliced thinly (1/4-inch thick)
- 1/2 cup walnuts, toasted
- 1/4 cup extra virgin olive oil
- 1 medium clove garlic, peeled
- 2 tablespoons mellow white miso paste
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 2 big pinches salt (or to taste)
- 1/4 cup+ warm water
- Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt (see photo), chopped fresh chives, toasted wa
Caramelized goat cheese and onion cornbread
By junodemelo
Let me just get the obvious out of the way: this is no proper Southern cornbread
- 1 cup (6 ounces) coarse cornmeal (also packaged as “polenta”) but regular old cornmeal will also work.
- 2 cups (16 ounces) buttermilk
- 1 to 2 tablespoons oil, butter or a combination thereof
- 1 cup onion in a 3/4-inch dice (I think you could also go up to 2 cups, if you’re really into the caramelized onion thing)
- 1 3/4 cups (8 ounces) unbleached, all-purpose flour
- 1 1/2 tablespoons (.75 ounce) baking powder
- 1/4 teaspoon (.05 ounce) baking soda
- 1 teaspoon (.25 ounce) salt
- 6 ounce log of goat cheese, at room temperature for a good while, so it’s very soft
- 2 tablespoons (1.5 ounces) honey
- 1/4 cup (2 ounces) granulated sugar
- 3 large (5 ounces) eggs, at room temperature
- 2 tablespoons (1 ounce) unsalted butter, mleted
- 2 1/2 cups (16 ounces) fresh or frozen corn kernels
- 2 tablespoons (1 ounce) bacon fat, vegetable oil or butter