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~

[luvie]

Now...THAT is mean! LOL!

(thought you were tired of them!)

[MS.BEHAVIN]

LAYERED MOZZARELLA AND TOMATO SALAD

4 lg. ripe tomatoes, cut into 1/4-inch slices
2 lbs. fresh Mozzarella cheese, cut into 1/4-inch slices
1/4 c. chopped fresh basil
1/4 c. chopped Italian parsley
1/2 c. Nicoise olives
1/2 c. vinaigrette (recipe follows)
Freshly ground black pepper to taste

On a large serving platter, alternate overlapping slices of tomato and Mozzarella cheese. Sprinkle basil, parsley and black olives over all. Drizzle vinaigrette over salad and grind black pepper on generously. Serve at room temperature. Serves 6.

VINAIGRETTE:

1 tbsp. Dijon mustard
4 tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Minced parsley and/or snipped fresh chives to taste
1/2 c. olive oil

Measure mustard into a bowl. Whisk in the vinegar, sugar, salt, pepper and herbs to taste. Continue to whisk mixture while slowly dribbling in the olive oil until mixture thickens. Adjust seasonings to taste. Cover until ready to use. Vinaigrette is best if made just before it is to be used. If necessary, whisk again before serving. Makes 1 cup.

[HiJinx]

Oops, I didn’t change it?

~Looking at tagline~

Nope, guess not. I’ve been busy with my Ping list...

[MS.BEHAVIN]

LOL!
Ya nut!

[BIGLOOK]

Look for ti leaves at the florists’ shops. They’re sold as foliage. Clean them well and cut the ribs out with a sharp knife...save the ribs to tie up the bundle.

[TASMANIANRED]

Evening Tweeze.

[AZamericonnie]

Click here Teenie for a basic recipe... *click*

I personally like using asparagus or zucchini along with onion..oh...or broccoli & garlic are good too.

Swiss cheese is my fav.

Slices of fresh tomato's & some fresh grated parm on top looks so aesthetic & delish! Good for breakfast, lunch or dinner!

[HiJinx]

I love working with my help-mate in the kitchen. She makes beautiful meals, and I make clean dishes.

It’s one of those special partnerships, know what I mean?

[TASMANIANRED]

Safe trip, Kathy.

[TASMANIANRED]

I always do as well.

Primo cooks in the canteen.

[MS.BEHAVIN]

Well, I’ll be!
I never thought to look for them there!
That will be fun to cook out at the fire pit here at the house this summer!

[HiJinx]

I almost choked the first time someone set that in front of me. I was a toddler in Italy, and Mom made lots of Italian dishes. Then I married an Italian.

I am so very spoiled...

[TheMom]

Around 7:00.

[TASMANIANRED]

Thank goodness.

[MS.BEHAVIN]

I’m glad you are enjoying the thread!
;0)

[PROCON]

Woo-Hoo, MS #250!!

Okay, okay, one more of my favorite recipes!! (By popular demand)

Dinner Hash

1. Open refrigerator

2. Take out stuff that isn't rotten.

3. Mix together in lightly salted bowl.

4. Heat over low flame approximately an hour.

5. Salt and pepper to taste.

6. Throw in the garbage and call pizzeria.

[mylife]

I have been having basic tomato salads all week along with roasted chicken.

Delicious!

Jeez I love tomatoes.

[TASMANIANRED]

Full Moon foibles going on.

Some seriously whacked out callers.

[MS.BEHAVIN]

LOL
*calling airline*
I wish!
I will be with you in spirit at the shoot next month!
*sigh*

[TheMom]

I was tired of them but thank Heaven, Eaker has gotten his taste for steaks back.