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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: ZirconEncrustedTweezers
Seriously...I have boiled water & set off this detector!
Can you say sensitive? LOL
I don’t dare use the broiler!:)
To: All
Easy and delicious!
Baklava:
(16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
From all recipes.com
422
posted on
04/28/2010 9:29:39 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: Publius
Simple and wonderful!
I like it!
423
posted on
04/28/2010 9:31:07 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: BIGLOOK
There is no secret to stuffed Armadillo...you just leave it
on the side of the road! LOL!
We DO BBQ right here in Texas. Come on out here and we’ll
treat ya!
424
posted on
04/28/2010 9:31:18 PM PDT
by
luvie
(DIMs?......start packin'--you're fired!)
To: oldteen
Now, that’s funny! Nana’s dad loved his stuffed into a toasted hunk of french bread.
425
posted on
04/28/2010 9:31:26 PM PDT
by
HiJinx
(~ Illegal is a Crime, it is not a Race ~)
To: TASMANIANRED
The internet has compounded the problems you all already had!
Nuts ‘er nuts, eh?
426
posted on
04/28/2010 9:31:58 PM PDT
by
luvie
(DIMs?......start packin'--you're fired!)
To: TASMANIANRED
Checking my wiring as I type...
None that I can detect, none that's systemic anyways.
427
posted on
04/28/2010 9:32:38 PM PDT
by
BIGLOOK
(Keelhaul Congress!)
To: MS.BEHAVIN
M-m-m--m-m-m-m... From my own dessert file, something that is easy to make, but never fails to please.
BISCOTTI
1/4 lb butter
4 eggs
1/2 tsp vanilla extract
1 cup sugar
1 tbsp anise seed
3 tsp baking powder
3 cups flour
Melt the butter in a bowl. Add 3 eggs and the vanilla extract, stirring rapidly. Add the sugar and stir. Add the anise seed, baking powder and flour, stirring all the while. Cover and refrigerate for 4 hours.
Take the dough and spread it out on a large cookie sheet. Take the yolk of one egg, add water, and spread the glaze on the top of each half. Bake in a 350 degree oven for 20 minutes.
Remove, let cool and cut in a sawing motion using a serrated knife. The slices should be 5/8 inch thick. Put back on the cookie sheets, and bake in a 300 degree oven for 10 minutes.
428
posted on
04/28/2010 9:33:00 PM PDT
by
Publius
(Unless the Constitution is followed, it is simply a piece of paper.)
To: Kathy in Alaska
YUMM!!!
What a great dish for Sunday Brunch!
Thanks, Ma!
*HUG*
429
posted on
04/28/2010 9:33:05 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: LUV W
I’ve never had Texas barbecue in its native environment, but my fave BBQ joint is a Texas-style place in Castroville, CA (artichoke capital of the world!). It’s run by an honest-to-goodness Texan, who’ll carve up your plate of brisket right there in front of you. I’m especially fond of the brisket, but they also do really tasty pork shoulder and smoked sausages.
430
posted on
04/28/2010 9:35:21 PM PDT
by
ZirconEncrustedTweezers
(Progressives are everything they accuse their opponents of being.)
To: Publius
Mmmmmmmmm!!!
Y’know, I had supper earlier, but now I am hungry again!
LOL
431
posted on
04/28/2010 9:35:25 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: ZirconEncrustedTweezers; LUV W
When I was in Dallas in 1983, I went to place called "Fred's" on Greenville Rd., and when I went back in '85, I went to Luther's up in Addison.
Both were good. There is nothing like Texas BBQ in its own environment.
432
posted on
04/28/2010 9:38:45 PM PDT
by
Publius
(Unless the Constitution is followed, it is simply a piece of paper.)
To: ZirconEncrustedTweezers
Our BBQ starts with the meat being smoked and then you add
sauces if you want to. REAL BBQ tastes wonderful without
sauce...the wood smoke is what flavors it naturally.
Now I am hungry! LOL
Glad you have a REAL Texan serving up BBQ there. Love brisket!
433
posted on
04/28/2010 9:40:28 PM PDT
by
luvie
(DIMs?......start packin'--you're fired!)
To: Publius
If I ever find my way out to Texas, I plan to sample the local BBQ.
434
posted on
04/28/2010 9:40:37 PM PDT
by
ZirconEncrustedTweezers
(Progressives are everything they accuse their opponents of being.)
To: PROCON; TheMom
Cheap Tomato Soup
In a 2 Qt Sauce Pan fill with 2 cups water. Heat on medium heat until just starting to boil. Remove from heat and pour in 2 cups Ketchup. Stir until smooth and eat.
435
posted on
04/28/2010 9:40:38 PM PDT
by
SandRat
(Duty, Honor, Country! What else needs said?)
To: MS.BEHAVIN; TASMANIANRED; AZamericonnie; BIGLOOK; mylife; PROCON; Kathy in Alaska; SandRat; ...
Nighty-night, y’all!
It’s been fun as usual, but I need sleep for going to work
tomorrow!
See ya next time!
436
posted on
04/28/2010 9:42:21 PM PDT
by
luvie
(DIMs?......start packin'--you're fired!)
To: MS.BEHAVIN
Working late,fixing dinner, trying to get FRWN put to be, doing honey-do for Mrs.SR, whew.....
437
posted on
04/28/2010 9:42:22 PM PDT
by
SandRat
(Duty, Honor, Country! What else needs said?)
To: PROCON; MS.BEHAVIN; TheMom; AZamericonnie
438
posted on
04/28/2010 9:42:29 PM PDT
by
Kathy in Alaska
(~ RIP Brian...heaven's gain...the Coast Guard lost a good one.~)
To: LUV W
That’s the way Famous Dave’s does their BBQ - they have 6-7 different sauces at the table and you use whatever you want - or mix and match!
439
posted on
04/28/2010 9:42:37 PM PDT
by
HiJinx
(~ Illegal is a Crime, it is not a Race ~)
To: LUV W
Smoked brisket is my favorite barbecued dish. A close second is dry-rubbed baby back ribs.
440
posted on
04/28/2010 9:42:46 PM PDT
by
ZirconEncrustedTweezers
(Progressives are everything they accuse their opponents of being.)
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