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~

[ZirconEncrustedTweezers]

I might have to bookmark this thread so I can copy some of these recipes!

[mylife]

Aight, I gotta hit the rack Ms B.

Great thread tonight. Thanks for sharing!

[PROCON]

Good night, ladies, time to hit the sack!!

[MS.BEHAVIN]

You should!!
I think I might still have the first cookin’ thread I ever did on here.
it was something like 1200 posts!
Lemme see if I can find it..
talk about recipes!
LOL

[Publius]

CAPONATA

2 tomatoes
4 medium-size eggplants
1 stalk celery, chopped
4 bell peppers
4 white onions
1/3 cup vinegar
1 tsp sugar
1 2-oz bottle capers, drained
1 cup pitted green Sicilian olives
2 bay leaves
4 tbsp olive oil
salt
pepper

Simmer the tomatoes in water for 5 minutes, then drain and puree. Cut the eggplant into large chunks, and sprinkle with salt. Leave for 30 minutes, then pat and dry.

Cut the peppers into pieces about 1/2-inch square; chop the onions coarsely. Warm the vinegar, and dissolve the sugar in it. Combine these ingredients, and add all the remaining ingredients. Salt and pepper to taste.

A note from Publius' mom: Oil a roasting pan that is not Teflon-coated because of the vinegar.

Spread the mixture in the pan, and cook for 1-1/2 to 2 hours at 350 degrees, mixing the vegetables every 30 minutes. Serve at room temperature.

[PROCON]

But, need a 50!

[PROCON]

But, need a 50!

[Kathy in Alaska]

Home safe and sound....saw a browsing moose, but it was out in a field. Shorts, bare feet, ice water.

How is your day going? I hope not too frazzled.

[PROCON]

But, need a 50!

[PROCON]

But, need a 50!

[BIGLOOK]

When I was a kid, we had clam bakes in upstate NY every 4th of July. My grandfather and uncles would take the train down to Fulton Street and return with burlap sacks full of clams, oysters, lobsters, crabs and seaweed on the third of July, while we dug out a pit and gathered hardwoods and stones for the pit. (The stones were round granite with no streaks of quartz or any other silicate so they wouldn't explode in the heat....same as in Hawaii but here we have blue rock which is basalt.)

Into the pit went seaweed, chicken and corn from our farms, seaweed again, some of the clams for steamers, more seaweed, then lobsters and crabs. The oysters and the rest of the clams were dished out on the half shell......while waiting out the bake.

And for all that toil digging and firing the pit, I never got a cold beer!

(Well.....actually I did but don't tell anyone....ok?)

[TASMANIANRED]

I think the wind up to the full moon is sometimes worse.

[PROCON]

But, need a 50!

[PROCON]

But, need a 50!

[MS.BEHAVIN]

I love eggplant!
Thanks, Publius!

[oldteen]

Rest well, FRiend. Have a great Thursday!! *hugs*

[PROCON]

But, need a 50!

[TASMANIANRED]

Sounds like an insult worthy of a knuckledusting but I don’t guess gentlemen did that.

[BIGLOOK]

Aloha Lucky!

OK...... we'll see your raise and double it.

[MS.BEHAVIN]

*HUG*
Nitey nite, My!
Glad you enjoyed the thread!