Cookin' With The Canteen Presents: Fresh Recipes Of Spring

Canteen Crew

[MS.BEHAVIN]

Cookin’ with the Canteen presents: Fresh recipes of Spring!



Spring is here! Time for new and lighter recipes made with fresh ingredients, and lots of wonderful spices!



Mojo!
Would you give us a hand here please?
Sheesh!




No Ma, really!
You don’t have to help..thanks anyway!



Ahem!

Okay, lets’s get started!

Steamed Baby Bok Choy with Broiled Salmon and a Warm Roasted Tomato and Lemon Vinaigrette

Recipe courtesy Emeril Lagasse, 2006

2 cups cherry tomatoes, halved
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon fresh marjoram leaves
1 teaspoon lemon zest
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
2 tablespoons chopped fresh basil leaves
4 bulbs baby bok choy
3/4 cup water
1/2 teaspoon white pepper
4 (6-ounce) portions salmon fillets
8 sprigs fresh marjoram

Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.

Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and the lemon juice in a 10-inch saute pan, saute quickly, and set in the oven on the rack. Cook until the tomatoes are well caramelized, 8 to 10 minutes. Remove from the oven and allow to cool for at least 10 minutes. Add the basil to the vinaigrette and toss to blend. Set aside until ready to use.

Place the bok choy in a Dutch oven with the water and turn the heat up to high. When the water begins to boil, season the bok choy with 1 teaspoon of the salt and the 1/2 teaspoon white pepper. Place a lid on the pan and steam the bok choy until most of the liquid has evaporated and the bok choy is tender, about 6 to 7 minutes. Remove from the Dutch oven and slice each bulb in half lengthwise. Place the bok choy, cut side down, on a plate with the leaves in toward the center of the plate and the bulb ends facing towards the rim.

To cook the salmon, lay the fillets in a 12-inch saute pan and season with the remaining salt and remaining black pepper. Brush the remaining 1 tablespoon of olive oil over the salmon, arrange marjoram sprigs over top, and broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes. Remove from the oven and lay the salmon on the bed of bok choy. Top with the tomato and lemon vinaigrette.

Spinach and Goat Cheese Tartlets

From The Food Network:
4 tablespoons unsalted butter
3 sheets frozen phyllo dough, thawed
2 tablespoons grated parmesan cheese
Vegetable oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/4 cup milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoons finely grated lemon zest
1 tablespoon white wine vinegar
2 large eggs, separated
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Chopped chives, for garnish

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Roast Leg of Lamb with Garlic & Rosemary From New Best Recipes:

Ingredients
Table salt and ground black pepper
1 teaspoon minced fresh rosemary , or 1/2 teaspoon dried rosemary, finely crushed
1 leg of lamb, cleaned, boned, and tied
2 medium cloves garlic , each peeled and cut lengthwise into 8 slivers
2 tablespoons olive oil

Mix 2 teaspoons salt, 2 teaspoons pepper, and rosemary in a small bowl.

Cut slits into roast with point of paring knife; poke garlic slivers inside. Rub seasoning onto all surfaces of meat, then coat with olive oil. Place leg meat side up on roasting pan fitted with wire or mesh roasting rack; let stand for 30 minutes.

Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees. Pour 1/2 cup of water into the bottom of the roasting pan. Roast lamb for 10 minutes.

With a wad of paper towels in each hand, turn the leg over. Roast 10 minutes longer.

Lower oven temperature to 325 degrees. Again, turn leg meaty-side up and continue rosting, turning leg every 20 minutes until instant-read thermometer, when inserted in several locations, registers 130 to 135 degrees, 60 to 80 minutes longer. Transfer roast to another pan; cover with foil and set aside in a warm spot to complete cooking and allow juices to reabsorb into the tissues, about 15 to 20 minutes.

Remove string from roast and carve. Transfer sliced lamb to a warm serving platter.

The Canteen is a place for our Troops and their
families to rest, relax, and relate.
Please leave thy politics at the door.
A gentle reminder from Ms. B~

[AZamericonnie]

YOU are a lucky man!lol

[ConorMacNessa]

AMERICA – LAND OF THE FREE . . .

BECAUSE OF THE BRAVE!!!!

Lamh Foistenach Abu!

[Kathy in Alaska]

And at the front of the line....Mac grabs the gold!!

[Bean Counter]

I just picked up a new 50 pound sack of mesquite charcoal, because grillin’ season is here! I like a good steak done simply; a little Kosher salt, some fresh ground black pepper, and cooked on smokin’ hot cast iron over mesquite charcoal...

I dusted some porkchops last weekend with some Cajun seasoning, and let them marinate overnight, then grilled ‘em up for dinner Sunday night...now that was some good pig...

Anyone do smoke-roasting?? I have a smoker that I use the mesquite in for heat, and chunks of hickory for the smoke, or if I’m doing a chicken or turkey, I use hazelnut (filbert) shells. Just the shells make a wonderful smoke that adds a lot of flavor to any kind of poultry, and it is fantastic for smoke-roasting salmon...

I’ve been feeding the local squirrels hazelnuts for a couple of years, on the outside chance i can improve their flavor. They are only worth about 400 calories, but a fat young squirrel sure makes a pot of beans taste mighty fine...

Unfortunately, it’s raining pitchforks and naked babies here most of the week, but we’ll fire up the grill and burn some meat this weekend...

[BIGLOOK]

Prior to starting our classes at DLI, we were billeted at the Naval Post Graduate School, where the enlisted mess won the Ney Award for more years than can be counted.

After we moved up the Praesidio, we would save up coin for a few meals there to get away from the Army chow hall.

The Chief of the Mess would even make table visits to ask how the fare was.....which was excellent everyday!

[Kathy in Alaska]

United States Marine Corps Band ~ National Anthem

[Kathy in Alaska]

And trailing by only 2 seconds....AZ snags the silver!!

[Kathy in Alaska]

Kate Smith ~ God Bless America

[AZamericonnie]

It's that hard to differentiate between those Artists of the Kitchen.

Btw.....that is such a lovely thing to say about the women in your family....I hope they know you think this way of them!

[luvie]

Wow.....but, ours has been cooler than usual, too.

I guess ole Algore better start the “global cooling” mantra now! LOL!

[MS.BEHAVIN]

What a lovely thing to say!

My ancestors were from the Brie Province in France.
My mom and Memere’s cookin’ was to die for.
They are both gone, and I miss them terribly.

This recipe is in their honor:

BAKED BRIE IN PHYLLO

1 (6-inch) round of brie
4-5 sheets phyllo dough, defrosted
4 tbsp. butter, melted
3/4 c. good quality jam (raspberry or strawberry)
French bread

Butter each sheet of phyllo dough and place in a pie plate or quiche dish, with the ends hanging over the edge. Spread half the jam in the center of the dough, top with brie and the rest of the jam. Bring the edges of the phyllo dough up over the top and seal well, using most of the remaining butter.
Turn the “package” over and brush the top well with the rest of the butter.

Bake in a preheated 375°F oven for 20 minutes.

Remove and let sit for at least 20 minutes before serving with slices of French bread. This can be served as an hors d’oeuvre at a large party or as part of a brunch menu.

Serves 10 or more.

[Kathy in Alaska]

And rounding out the top three....Pro bags the bronze!!

[MS.BEHAVIN]

Oh..
Yer makin my mouth water!
Your post makes me think of the fantastic spread The Mom and Eaker put out for us in Texas..
Man, that was some goooood eatin’!
*sigh*
Been raining alot here, too.
No grillin’/smokin’ today!

[ConorMacNessa]

VIETNAM MEMORIAL

All Gave Some – Some Gave All!!!



Let their sacrifice never be forgotten!!!!

Lamh Foistenach Abu!

[Kathy in Alaska]

Boiling Water

ms b....something I already know how to do in the kitchen!! d:o)

[AZamericonnie]

Serves 10 or more.

Or one very happy individual! LOL!

[MS.BEHAVIN]

the weather here was crappy today.
It would have been a perfect day to make Duck Confit for a cassoulet!
I just couldn’t talk myself into leaving the house!
LOL

[MS.BEHAVIN]

LOL!
Didja bring the wine?
I’ll share!
;0)

[MS.BEHAVIN]

LOL!
Hey Ma!
You had a recipe for a no bake dessert (pudding cake?)
Got that handy?

[mylife]

Had a crawfish boil at work the other day to raise money for toys at Christmas.

Holy Cow were they spicy!