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’re a good man Publius!

[MS.BEHAVIN]

Awwww..
What wonderful memories that brings back!
*HUGS*

[oldteen]

that red stuff is called paprika, right...

Always remember, Hungarian is best :)

[AZamericonnie]

...and BB's skillet breakfast!....

Oh my...I forgot about this recipe! I need to make it again...so yummy!

[oldteen]

That’s some very good news, Tanniker!

[luvie]

I know it’s movin’ right along! I think it’s helping me
not to gain weight just trying to keep up! LOL!

[Kathy in Alaska]

wh!!

Mac.....#50!!
ms b.....#100 and #150!!

[mylife]

We always have a nice time up there.

[oldteen]

Can someone share that recipe? Looks like something I’d like to try.

[luvie]

It’s awesome...and I am ready for another go at it when I
get there in June!

(hint-hint, BB! :D )

[MS.BEHAVIN]

Thanks Sis!
We sure do eat well on our trips!
It’s a wonder we didn’t gain 50 lbs!
LOL
I miss you all so very much..

[MS.BEHAVIN]

Ma makes crustless Quiche?

[luvie]

Yes, brings back memories for me, too. When I go through
the pictures to post it gets me all fired up to do it all
again! :D

Wonderful friends...wonderful fun we have had...and WILL have!

[MS.BEHAVIN]

We sure do, My!
Good friends, good food, good times!
;0)
I gonna make you cook more the next time you come up!
I wanna try some of your specialties!

[PROCON]

I'd like to share another one of my personal favorite recipes!

Toast

1. Get some bread, sliced, preferably.

2. Put it in a toaster.

3. Push down on toaster lever.

4. Wait for toast to toast.

5. When toast pops up, spread with butter or other enviromentally sound spreads.

6. Eat.

[mylife]

I dont do specialties LoL! I wing it!

[ZirconEncrustedTweezers]

Wow! Lots of tasty-looking stuff here. And here’s my contribution. I make this pretty often, especially when we have company, and it’s always a big hit. Makes good leftovers too.

Rosemary Grilled Pork Loin (source: The Barbecue! Bible)

6 clove garlic, peeled
1 bunch fresh rosemary, stemmed (about 1/4 cup leaves) (actually, I use dried rosemary most of the time)
1 tablespoon coarse salt (kosher or sea)
1 tablespoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 boneless pork loin roast (about 2 pounds)

1. Combine the garlic, rosemary, salt and pepper in a mortar and pound to a smooth paste with the pestle, then work in the oil. If you don’t have a mortar and pestle, combine all the ingredients in a spice mil or mini chopper and process to a puree.

2. Using a long, sharp knife, cut the pork roast almost in half lengthwise, starting at one side. Open out the meat as you would a book, then cut a lengthwise pocket down the center of each side, starting and ending about 1/2 inch from each end and cutting almost all the way through to the other side. Sptread half the herb paste over the surface and into the pickets of the opened-out roast, then bring the sides together so the meat resumes its original shape. Tie the roast at 1-inch intervals with butcher’s string, then spread the remaining herb paste over the entire surface. If desired, loosely cover the roast with plastic wrap and let marinate in the refrigerator for 2 to 4 hours, bring it to room temperature while you preheat the grill.

3. Rotisserie method: Set up the grill for the rotisserie and preheat to high. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the gril until well browned on all sides and cooked through, about 1 hour. The internal temperature should register at least 160 degrees F when an instant-read meat thermometer is inserted.

Indirect grilling (my preferred method): Set up the grill for indirect grilling, placing a drip pan in the center and preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover the grill, and cook until the internal temperature registers as above, 1 to 1 1/2 hours.

4. Transfer the roast to a cutting board or platter, removing it from the spit first if necessary, and let stand for 5 minutes, then remove the string and cut the roast into thin crosswise slices. Serve hot, warm, or (as they do in Italy) room temperature.

[MS.BEHAVIN]

LOL
Yer a nut!
that’s why we love ya!
*HUG*

[PROCON]

Mine!

[PROCON]

Mine!