Category Archives: Boiled

Using crustaceans (crab, crayfish, lobster, shrimp)

Posted on January 29, 2016 by Cat

By Cat, Jan 2016 (Photo, right, from Wikimedia Commons) See also: 1. Foods (About) Menu; 2. Using Live Clams & Mussels (Storage, Steaming); Includes: 1. Purchasing, storing and cooking crustaceans (humanely); 2. Getting the meat out My favorite seafoods are mussels, … Continue reading →

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Bouillabaisse (Provençal or Creole Fisherman’s Stew)

Posted on January 27, 2016 by Cat

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons) I was first introduced to seafood stew (other than oyster stew) in the early 1970s, at Jakes Restaurant in Portland, Oregon, where they are famous for their New Orleans or Creole-style Bouillabaisse. I’ve … Continue reading →

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Pears Poached in Wine

Posted on June 29, 2015 by Cat

By Cat, Feb 2008 (Image, right, from Wikimedia Commons) See also: 1. Fruity Desserts Menu; 2. Christmas Rice Pudding Pears are high on the list of my favorite fruits; I had a pear tree on my Portland property, and I have … Continue reading →

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Orzo-Stuffed Tomatoes with Pine Nuts

Posted on June 17, 2015 by Cat

By Cat, March 2013 (Photo, right, from Gourmet Sleuth (1)) See also: 1. Pasta Menu; 2. Pasta (About); 3, Mediterranean Menu; 4, Nuts (About) Orzo is an interesting pasta common in Greek dishes; it’s name means barley in Italian. It is debated whether it was originally made from … Continue reading →

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Pasta with Pumpkin, Italian Sausage & Kale

Posted on June 17, 2015 by Cat

By Cat, March 2013 (Photo, right, from Wikimedia Commons) See also: 1. Pasta Menu; 2. Pasta (About); 3, Mediterranean Menu; This recipe is rather an odd combination of flavors: sweet (pumpkin), spicy (sausage) and bitter (kale), but it works. The original recipe uses campanelle (bell), but any curly … Continue reading →

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Fusilli with Feta and Green Peas

Posted on June 17, 2015 by Cat

By Cat, March 2013 (Photo, right, from Wikimedia Commons) See also: 1. Pasta Menu; 2. Pasta (About); 3, Mediterranean Menu; Feta is a Greek brined cheese, popular throughout the eastern Mediterranean, and typically made from sheep’s milk, or goat’s milk. It is a fairy dry, aged cheese … Continue reading →

Posted in Blended, Boiled, Citrus, Dairy, Fat or oil, Herbs, Legumes, Pasta, Stock, broth | Tagged , , , , , | Leave a comment

Lamb Roast with Garlic & Rosemary, and Optional Mint Sauce

Posted on April 12, 2015 by Cat

By Cat, Nov 2010 (Photo, right, from Wikimedia Commons) This is an example of searing the roast on stove top before roasting in oven. See also Basic Roast Leg of Lamb with Herbs for example of oven searing. My Dad (who was from the … Continue reading →

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Polenta, shortcut method, with variations

Posted on September 10, 2014 by Cat

By Cat, Sept 8, 2014 (photo, right, from Wikimedia Commons) Includes: 1. Basic shortcut polenta; 2. Herbed-Ricotta Polenta; 3. Polenta with Fontina & Sun-Dried Tomatoes; 4. Blue Cheese Polenta; 5. Polenta with Yogurt, Lemon & Dill Raw corn polenta is really just … Continue reading →

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Tosca Cake: Sponge Cake with Caramelized Almonds

Posted on August 10, 2014 by Cat

by Cat, May 2012 (Photo, right, from Tish Boyle’s blog (1); be sure to try her recipe for Lemon Pound Cake with Wild Blueberry Sauce (or with Montana Huckleberry Sauce) (1)) See alsoL 1. Aerating Eggs & Sugar, such as for egg-leavened cakes; 2. Sponge; … Continue reading →

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Middle Eastern Cabbage Rolls Stuffed with Lamb & Bulgur

Posted on June 9, 2014 by Cat

By Cat, June 2014 (Photo, right, from Wikimedia Commons) See also: 1. Middle Eastern Cabbage Rolls Stuffed with Chickpeas & Bulgur; 2. Cabbage Rolls Stuffed with Rice & Mushrooms, and Lamb Variation (Eastern-European); 3. Cabbage Rolls Stuffed with Rice, Lamb & Pork, with Tomato & Sour Cream … Continue reading →

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