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~

[BIGLOOK]

I prefer discerning but WTH!

[PROCON]

G’night Taz!

[PROCON]

G’night Taz!

[PROCON]

G’night Taz!

[TASMANIANRED]

I’ve got a cast iron one that belonged to my granny..

It’s got 80 years of cooking on it...looks kinda rough but works very well.

[TASMANIANRED]

So many of them want there to be a problem..plus many go on the Internet to “research”.

They keep trying to make a square peg fit in a round hole.

Some of them are just nuts though.

[Kathy in Alaska]

Sausage and Egg Thingy

1 lb. sausage

8 eggs

8 oz. shredded cheese (your choice and more if you want)

1 t. dry mustard (if you want it)

Brown sausage, but don't rest the plastic spoon on the pan; drain.

Spray 8x8 or 9x9 casserole dish with cooking spray, add drained sausage, cheese, and mustard. Stir gently to mix.

Beat eggs, pour over sausage mixture, gently mix to coat. Cover dish with foil, refrigerate overnight. (you don't have to...)

Remove foil, bake uncovered at 325 for about 60 minutes. I do 350 for 50 minutes. Works for me.

[ZirconEncrustedTweezers]

When we still had the apartment, I used to set off the smoke detector cooking bell peppers on a stove-top grill pan. Eventually I smartened up and started doing them under the broiler instead.

[HiJinx]

Eggplant Parmesan! I’d go find the recipe and type it in; problem is, Nana doesn’t use recipes for her ‘talian dishes!!

[ZirconEncrustedTweezers]

Sounds a bit like a fritatta. Also, sounds yummy.

[TASMANIANRED]

It’s not a question of discernment.. It’s wiring.

It takes complementarity for compatibility.

[MS.BEHAVIN]

A liitle time consuming but woth the effort!
Moussaka:

5-6 medium Globe eggplants (about 5-6 pounds)
sea salt
olive oil
4 medium onions, chopped
2 1/2 pounds of ground beef (or lamb)
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced
6-8 whole cloves
1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
béchamel with cheese* or 6 cups of basic béchamel

PREPARE EGGPLANT

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you’ve never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
PREPARE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it’s ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Yield: approximately 8 servings

Basic Bechamel:

4 tablespoons of unsalted butter (1/2 stick)
2 cups hot whole milk
salt
pepper
grated nutmeg
1-3 egg yolks, beaten with a fork
Preparation:
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.

Yield: 2 cups

[SandRat]

Finally I can check in. Whew!!!!!

[Publius]

Well now, if we're talking about sausage...

FLANK STEAK STUFFED WITH SAUSAGE

flank steak
1 lb mild Italian sausage
pepper
1/4 cup chopped parsley
1 tbsp oil
1/4 cup red wine

Spread out the steak. Remove the sausage from the casing, and spread it over the meat to within 3/4 inch of all sides. Sprinkle a generous amount of fresh ground black pepper over the sausage and then chopped parsley. Roll it up and tie it with string.

Brown the rolled meat in oil in a skillet on all sides. Add the wine, reduce the heat, cover and cook over a low flame for 1-1/2 hours. If it dries up, add water a little at a time.

Remove the meat to a platter, cut the strings and slice. Use the pan drippings to make gravy.

[HiJinx]

Oh, yum!!

[MS.BEHAVIN]

*HUG*
Where ya been, Hon?
You okay?

[Kathy in Alaska]

That’s it! Paprika! Good job!

[MS.BEHAVIN]

There is a Greek Orthodox church in town, and when they have their church suppers, we always go.
The food is to die for!

[oldteen]

Years ago when my 2 were young, they wouldn’t eat eggplant. Then I made Eggplant Parmesan. My daughter took her first bite and said, “Wow, Mom, this is great lasagna”. To this day she still swears it was lasagna.

[Publius]

Now here's one that requires no effort, but it still tastes just fine.

OVEN-FRIED EGGPLANT

1 large eggplant, cut into 3/4-inch slices
Italian salad dressing
Romano, either Peccorino or Locatelli
seasoned breadcrumbs

Cut a fresh, un-pared eggplant into 3/4 inch thick slices. Moisten with Italian salad dressing. Press each slice into a mixture of equal parts grated Romano cheese and seasoned breadcrumbs.

Arrange on a baking tray and bake uncovered at 475 degrees for 5 minutes per side.