Category Archives: Boiled

Lemon Curd; Lemon or Orange Sauce

Posted on December 7, 2013 by Cat

by Cat, January 2008 (photo, right, from Wikimedia Commons) See also: 1. Dessert Sauces Includes: 1. Lemon curd (3 versions); 2. Lemon or Orange Sauce These are old-fashioned sauces used for old-fashioned desserts. Lemon Curd is an excellent sauce for steamed puddings and … Continue reading →

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Lefse: reference recipes, testing, learnings

Posted on November 28, 2013 by Cat

by Cat, Sept 2007 – Nov 2011 (Photo, right, by Cat) Lefse is a Norwegian and Swedish flatbread made with potatoes, and cooked on a hot, dry griddle.  It resembles a flour tortilla, but is thinner, lighter and more moist.  … Continue reading →

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Lefse – Potato Flatbread from Scandinavia

Posted on November 27, 2013 by Cat

by Cat, Sept 2007 and updated many times (photo, right, from Wikipedia (9)) Lefse is a Norwegian flatbread made with potatoes, and cooked on a hot, dry griddle.  It resembles a flour tortilla, but is thinner, lighter and more moist.  It is … Continue reading →

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Pasta con le Sarde (with Sardines)

Posted on November 25, 2013 by Cat

by Cat, June 2010 ((Photo, right, from Wikimedia Commons) See also 1. Sardines (About); 2. Marinated Sardines Includes: 1. Gay’s Pasta with Sardines; 2. Pasta con le Sarde Sardines are becoming popular, primarily because they are a fish relatively free from water … Continue reading →

Posted in Alcohol, Boiled, Bread, Citrus, Dried fruit, Fat or oil, Fish, Herbs, Leafy Veggie, Nuts and seeds, Onion family, Pasta, Sauteed, Simmered, Uncategorized | Tagged , , , , , , , , | Leave a comment

Glazed Parsnips with Carrots or Ginger

Posted on November 22, 2013 by Cat

by Cat, Sept 2007 (photo from Wikipedia: Parsnip, but no longer there 111313) See also: Root Vegetables (About); Roasted Sweet Potatoes & Parsnips with a Balsamic-Dijon Glaze;  Burnished Chicken Legs (or Butterflied Game Hen) with Yams & Parsnips This article includes: 1. Glazed Parsnips and Carrots; 2. Mirin-Glazed Parsnips … Continue reading →

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White Rice

Posted on November 19, 2013 by Cat

by Cat, Nov 2013 (photo, right, from New health Guide.org (1)) See also: Basic Risotto; Brown Rice, Steamed I was raised on Uncle Ben’s instant white rice, so it took me a long time to get used to the grainy flavor of … Continue reading →

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Wild and Brown Rice Pilaf

Posted on November 19, 2013 by Cat

by Cat, Nov 2007, updated Nov 2013 (brown rice photo, right, from Wikimedia Commons; wild rice photo, below, from Wikimedia Commons) Pilaf is a savory side dish, in which the rice is cooked in a broth seasoned with vegetables, herbs, spices and/or dried fruit. … Continue reading →

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Ravioli with Garlic Cream Sauce

Posted on November 11, 2013 by Cat

by Cat, Feb 2012 (Photo, right, from Wikimedia Commons) My early memories of Ravioli were of Chef Boyardee Ravioli, heated from a can. So what a wonderful treat to discover real ravioli and all the different sauces that can be … Continue reading →

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Garlic Cream Sauce

Posted on November 11, 2013 by Cat

by Cat, July 2009 (Photo, right, from Wikimedia Commons (7)) See also: Garlic & Scapes (About); Ravioli with Garlic Cream Sauce This post includes two versions of this sauce. See also Bell’Alimento (3) for another recipe. We have a wonderful Italian restaurant here in Bigfork: When In … Continue reading →

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Eggs: Soft- or Hard-Boiled

Posted on October 29, 2013 by Cat

by Cat, Mar 2010 (photo, right, from Wikimedia Commons) See also: Coddled Egg The Mysticism of Boiled Eggs Years ago, when I was learning to cook by the seat of my pants, I was also studying the mystic philosophies. So I … Continue reading →

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