Archive for the 'Recipes' Category

It’s Ebola Season

Posted in Recipes on October 17th, 2014

Gentlemen – and some number of you ladies – it’s cold, flu, and ebola season in the US.

1zom57a
Definitely Time For Check-Up
(Click to Enlarge)

The best course of action I can prescribe for you is to go to the doctor’s for a check-up. The right doc can relieve all your ills and stresses. :-P

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Herbed Beets With Feta

Posted in Recipes on April 17th, 2011

Roasted beets with herbs and feta cheese make a wonderful vegetable side dish for many meals. Try the recipe sometime when you encounter fresh beets at the market.

Herbed Beets With Feta
Author: 
Recipe type: Sidedish
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
This is a very elegant, and elegantly simple to craft, warm vegetable side dish to serve. The combination of herbs, beets, and feta cheese make a rich and complex palate of flavors.
Ingredients
  • 6 beets (approx 1.5 lb)
  • 1½ tsp chopped fresh thyme
  • 1½ tsp chopped fresh chives
  • 3 Tbsp extra-virgin olive oil
  • 2 oz feta cheese, crumbled
  • Ground black pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl mix together the thyme, chives, and olive oil, reserve
  3. Peel beets under running water and wrap them individually in foil
  4. Roast beets in oven until tender when pierced with a fork, approx. 1 hour
  5. Remove beets from oven, unwrap, and quarter them
  6. Place beets in serving bowl and drizzle them with herb and oil mixture
  7. Add crumbled feta cheese and pepper
Notes
Beets come in a variety of colors, all of which have very similar flavors. Try mixing different colors for a more interesting presentation. The beets can be roasted the night before and stored (in separate containers by color) if desired and reheated before adding herbed oil and feta cheese.

I particularly like this served with roasted lamb or medallions of beef tenderloin, but it pairs wonderfully with a variety of main dishes.

Related Reading:

The Big Book of Sides: More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More
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Powhatan Fritatta

Posted in Recipes on January 16th, 2011

Few things are more delicious and decadent for breakfast or brunch than the combination of crab and eggs.

While I’ve called this recipe for a crab and corn fritatta a Powhatan Fritatta in homage to the ancient Native American tribe of the Chesapeake Bay region, they would not have had a dish similar to this. It does, however, showcase some of their favorite ingredients: crab and corn.

Powhatan Fritatta
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 -6
 
Powhatan Fritatta is rich and decadent, with a nice mix of sweetness from the crab and corn and piquancy from the Old Bay Seasoning - definitely the makings of a luscious weekend breakfast or brunch.
Ingredients
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon butter
  • 8 oz crab meat
  • ½ cup corn kernels
  • 4 eggs
  • ¼ cup heavy cream
  • ¼ cup milk
  • ½ cup shredded mild, white cheese (Monterey Jack, Havarti, Queso Fresco, or Fontina)
  • ¾ teaspoon Old Bay Seasoning
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 350°F
  2. Sauté the onion in butter the onion and garlic until the onion is just clear. Add the crab meat, corn kernels and ⅓ (1/4 teaspoon) of the Old Bay Seasoning. Stir gently until combined and let cook for an additional 2 minutes.
  3. In a bowl whisk together the 4 eggs, 2 eggs, milk, and cream. Stir in the cheese, ¼ teaspoon of Old Bay Seasoning, and crab mixture.
  4. Pour all into a lightly greased pie pan. Top with remaining ¼ teaspoon of Old Bay Seasoning and freshly ground pepper and salt to taste.
  5. Bake until a knife inserted into the center of the frittata comes out clean, approximately 30 minutes.
Notes
Blue crab is the most "traditional" crab to use in this recipe but dungeness, king, or snow crab will work equally well. Use what you have available. You need the equivalent of 4 large eggs for this dish, but can easily replace any number of them with the appropriate amount of egg whites. You need ½ cup of dairy for this dish, but can adjust the fat content and richness of the dish by adjusting the proportions of milk and heavy cream. It can even be made with solely a ½ cup of skim milk. For an interesting variation replace the normal corn kernels with roasted whole kernel corn. It will lend a pleasant smokiness to the dish. For this I use Trader Joe's Roasted Corn rather than roasting my own.

Minchin quier! Wingutsee tuttascuc.
(Eat! The crab is good.)

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