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Cookin' With The Canteen Presents: Fresh Recipes Of Spring
Canteen Crew
Posted on 04/28/2010 6:00:32 PM PDT by 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 dont have to help..thanks anyway!
Ahem!
Okay, letss 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~
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TOPICS: Culture/Society; Extended News; Free Republic
KEYWORDS: canteen; cookery; military; recipes; troopsupport
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To: Publius
Aloha Publius!
We never forget good times do we...it's in our nature, it's our bond.
381
posted on
04/28/2010 9:08:36 PM PDT
by
BIGLOOK
(Keelhaul Congress!)
To: Kathy in Alaska
I’m afraid it did. Both the skillet and the spatula are still usable, though.
382
posted on
04/28/2010 9:08:45 PM PDT
by
ZirconEncrustedTweezers
(Progressives are everything they accuse their opponents of being.)
To: BIGLOOK
383
posted on
04/28/2010 9:08:50 PM PDT
by
luvie
(DIMs?......start packin'--you're fired!)
To: BIGLOOK
LOL.. I think we are dealing with one of the differences between men and women.
Men are much more visceral..
384
posted on
04/28/2010 9:09:48 PM PDT
by
TASMANIANRED
(Liberals are educated above their level of intelligence.. Thanks Sr. Angelica)
To: TheMom; MS.BEHAVIN; Allegra; trussell
I wish she could come, too. :(
....and Allegra.....
...and Trussell.....
385
posted on
04/28/2010 9:10:40 PM PDT
by
luvie
(DIMs?......start packin'--you're fired!)
To: Publius
Mmmm. Eggplant is our friend.
386
posted on
04/28/2010 9:11:10 PM PDT
by
TASMANIANRED
(Liberals are educated above their level of intelligence.. Thanks Sr. Angelica)
To: LUV W; TheMom
Is Eaker alright?
has he been ill?
*worried*
387
posted on
04/28/2010 9:11:11 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: TASMANIANRED
Very well said Sis, and sadly true!
388
posted on
04/28/2010 9:12:13 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: LUV W
389
posted on
04/28/2010 9:12:52 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: LUV W
I think you are right.
Lady yesterday was convinced she was poisoned with fluoride in the water..
Funny thing she was drinking 4 liters of water a day.
It was likely water intoxication.. I referred he back to her doctor and told her to cut back on the fluids.
390
posted on
04/28/2010 9:13:11 PM PDT
by
TASMANIANRED
(Liberals are educated above their level of intelligence.. Thanks Sr. Angelica)
To: LUV W
Aloha West Texas Rose!
I went to a Bar B Que while at San Angelo. It was awesome too.....Texas Style!
So, what's the secret to stuffed armadillo?
391
posted on
04/28/2010 9:13:31 PM PDT
by
BIGLOOK
(Keelhaul Congress!)
To: Publius
My first time eating eggplant was during an event at a winery my wife (who at that time was still my girlfriend) and I were attending. One of the tables had small sample-sized portions of ratatouille; I’d heard of the dish but had never tried it. I picked up a cup, making smart comments to the effect of “I hope this one doesn’t have too much rat in it!”
After I’d tried it, Mrs. Tweeze asks me, “So, did you like it?”
“Yes,” I answered (and I did like it; I wasn’t simply being polite).
“You know what’s in it?” she asks. She then mentioned to me that one of the main ingredients in ratatouille is eggplant.
I’ve eaten quite a few other eggplant dishes since then.
392
posted on
04/28/2010 9:13:36 PM PDT
by
ZirconEncrustedTweezers
(Progressives are everything they accuse their opponents of being.)
To: Publius
That sounds heavenly!!!
Mmmmmmmm!!!
393
posted on
04/28/2010 9:13:48 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: ZirconEncrustedTweezers
Little black mark won’t affect the utility.. The more time passes the less it matters.
394
posted on
04/28/2010 9:14:16 PM PDT
by
TASMANIANRED
(Liberals are educated above their level of intelligence.. Thanks Sr. Angelica)
To: TASMANIANRED
One of my favorite recipes with eggplant.
RATATOUILLE
1 large eggplant
2 large onions
2 cloves garlic
2 green bell peppers
2 zucchini
2 medium tomatoes
1/4 cup olive oil
1/2 tsp thyme
bay leaf
salt
pepper
Cut the eggplant into thick slices, then small pieces. Sprinkle with salt, and let stand for 30 minutes. Rinse and pat dry on paper towels.
Cut the onions into rings. Cut the peppers into strips. Cut the zucchini into rings. Cut the tomatoes into wedges.
Heat the oil in a Dutch oven. Saute the onions and garlic for 2 minutes, green pepper for 2 minutes, eggplant for 3 minutes, and zucchini for 3 minutes. Add the tomatoes and spices.
Stir frequently, and cut the tomatoes to help them give up their liquid. Simmer uncovered for 40 minutes.
395
posted on
04/28/2010 9:14:38 PM PDT
by
Publius
(Unless the Constitution is followed, it is simply a piece of paper.)
To: TASMANIANRED
I’m sure that skillet will serve us well for years to come. And for what it cost, it better! :)
396
posted on
04/28/2010 9:14:59 PM PDT
by
ZirconEncrustedTweezers
(Progressives are everything they accuse their opponents of being.)
To: TASMANIANRED
It seems that people freak out so easily any more without
checking to see what the problem might be on their own.
Guess it’s just easier to call someone else, even with
a trivial problem.
Or maybe I don’t worry enough. LOL!
397
posted on
04/28/2010 9:15:06 PM PDT
by
luvie
(DIMs?......start packin'--you're fired!)
To: ZirconEncrustedTweezers
Eggplant is endlessly adaptable...It lends itself to many combinations .
398
posted on
04/28/2010 9:16:05 PM PDT
by
TASMANIANRED
(Liberals are educated above their level of intelligence.. Thanks Sr. Angelica)
To: Publius
399
posted on
04/28/2010 9:16:53 PM PDT
by
TASMANIANRED
(Liberals are educated above their level of intelligence.. Thanks Sr. Angelica)
To: Kathy in Alaska; MS.BEHAVIN
LOL....yes...that’s a quiche Ma...but I’ll take mine without the plastic.:)
Thank goodness for smoke detectors!
Mine goes off when I make toast!
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