Well I'm just squeezing under the wire with my cooked entry from today. I intended to use bbstx's baked onion recipe as it would go nicely with the fish and other vegetables I had planned for our dinner. But when I looked for my two onions....they had somehow turned into only one onion....and when I started to open the one onion, it had turned black inside from the heat here recently. Soooo....I scrounged in the bottom of the fridge crisper and found three assorted sizes of spring onion with new bulbs attached. So that's what I used, together with some sliced leek. Oh it was very good! I'm definitely going to bake these again, but with full sized onions. The juice was delicious and I can imagine how well it would also go with a steak. So thanks bbstx for a good and simple idea. I love to bake a whole lunch in my little toaster oven, as I did today. I didn't have any of that spice mixture you mentioned so I used garlic powder and a bit of Hungarian paprika. Tasty! SharonCb

Posted by wizardnm (My Page) on Mon, Mar 30, 09 at 19:55 Ruthanna has picked a really fun topic. DRIED FRUITS! This includes dried apricots, raisins, dried cranberries and cherries, dried plums (formerly known as prunes), dried apples or figs and any other varieties of dried fruit. The dried fruits can be used in either sweet or savory recipes. So bring on the recipes and ideas. Our virtual dinner will be on Saturday, April 11, 2009. Don't hesitate to post earlier than that if needed. I know how life gets in the way at times. For those that may have missed the previous Cookalongs ..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time. I'm going to make an attempt to link all the cookalongs together. Nancy Here is a link that might be useful: Cookalong #5 LEMONS Follow-Up Postings: o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Mar 30, 09 at 20:59 Ok......I'll be the first to start the cookalong. Hazlenut/apricot bread. 3 1/4 cups of AP flour 1/2 cup WW flour 1 1/2 Tablespoons of instant yeast 1 1/2 teaspoons of salt 1/4 tsp of cinnamon...just a whiff! Mix in the food processor, Add 1/3 cup chopped dried apricots and 1/4 cup coarsley chopped toasted hazel nuts zap the processor to mix. Add 2 to 3 tablespoons of honey and pulse to mix. Slowly add 1 1/4 cups of cold water or enough so that the dough cleans the work bowl. Blend 30 seconds, turn out into a bowl, cover, place in a warm place until double, punch down and allow to double again....punch down form into 2 free form loaves, allow to almost double and bake at 350 in a steamy oven for 40 minutes until the internal temperature measures 190. Brush the top with egg glaze before baking for a shiny finish. Linda C o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Mar 30, 09 at 21:19 Okay here's one from me: Cranberry-Almond Biscotti Makes about 20. Ingredients: Juice and zest of 1 orange - (my orange yielded 1/2 cup of juice) 1 TBSP Amaretto liqueur - ( I used 1 teasp almond extract) 1/2 cup (1 x 75 gram pack) dried cranberries 1 3/4 cups (250 grams) (9oz) wholewheat flour 1/2 cup (8 TBSP) sugar (I use granulated fructose) 1 teasp cinnamon 1/2 teasp baking powder 1/2 teasp bicarbonate of soda (baking soda) 1/4 teasp ground nutmeg 1 large egg 1 egg white 1/3 cup (50 grams) (2 oz) toasted almonds, chopped 1. Heat the orange juice, Amaretto and cranberries in a small saucepan just until hot. Remove from heat and let stand for 10 minutes. Drain and reserve the juice. 2. Preheat the oven to 350F (177C) (Gas 4) and line a baking sheet with baking parchment. 3. Mix together in a large bowl the flour, sugar substitute, cinnamon, baking powder, baking soda and nutmeg. 4. In a separate bowl, whisk together the egg, egg white, orange zest and 2 TBSP of the reserved juice. Stir this into the dry mixture until combined, adding more juice if necessary to make the dough moist. Stir in the almonds and cranberries. 5. With lightly floured hands, shape into a 16 inch (40 cm) log, then flatten slightly. Bake for 20 minutes or until firm. Slide log onto a cooling rack and cool for 10 minutes while you reduce the oven to 320F (160C) (Gas 2). 6. Cut the log diagonally into 1/2 inch (1 cm) thick slices. Place on the baking sheet, leaving a 1 inch (2 - 3 cm) space between each slice. (I didn't have room to do that...mine were touching.) Bake until golden brown and crunchy, about 25 minutes. Allow to cool on the rack. The Biscotti can be stored in an airtight container for up to 1 week or wrapped and frozen for up to 3 months. Source: Rick Gallop's GI Diet Greenlight Cookbook I didn't find Amaretto and wouldn't have bought a whole bottle just for the 1 TBSP called for in the recipe so I substituted 1 teasp of almond extract. It seemed to do the job just as well. SharonCb o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1971 (My Page) on Mon, Mar 30, 09 at 22:55 This may not qualify as a dried fruit recipe, but you all may like to try it. AUNT ELLA LEE'S ORANGE SLICE CAKE Sift together: 3 1/2 cups sifted flour 1/2 tsp salt 1 lb orange slice candy (cut up) 1 8 oz pkg pitted dates (chopped) 2 cups chopped walnuts 1 can (3 -1/4 oz) flaked coconut Add 1/2 cup of flour mixture to candy mixture Beat 1 cup butter or margarine until light; gradually add 2 cups sugar; add 4 eggs separately, beating well after each. Combine 1 tsp soda and 1/2 cup buttermilk. Add alternately with flour mixture, blending well after each addition. Add candy mixture -- mix well. Turn into large greased and floured tub pan. Bake in a slow oven -- 300 degrees, 1- 3/4 hours. Remove from oven. Combine 1 cup orange juice and 2 cups sifted powdered sugar. Mix well, pour over hot cake; cool. Let stand in refrigerator overnight before removing from pan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 30, 09 at 23:32 Annie, I can't believe I forgot about dates. I would enjoy a cup of tea and the results of any of the previous recipes tonight. I've posted this one before because it's my favorite way to prepare beets: APRICOT-GLAZED BEETS 4 servings 2 Tbs. butter 1 tsp. lemon juice 1/4 cup maple syrup 1/4 cup apricot juice-* 1/8 tsp. freshly grated nutmeg 1/8 tsp. grated ginger root (optional) 12 to 16 baby beets, about 1 inch in diameter, cooked and peeled In saucepan, combine all ingredients except beets. Bring to a boil over medium heat. Reduce to low and simmer for 4 to 8 minutes. Add beets and toss gently to coat. Heat through for one minute. You can use larger beets, cut into quarters or eighths. * - To make your own apricot juice: Combine 1/4 cup dried apricots and 1 cup water in a small saucepan. Bring to a boil. Reduce heat, cover, and simmer over very low heat for about 40 minutes, or until apricots are soft. Remove apricots (these can be diced and sprinkled over the beets or used in scones, nut bread, etc.) o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Tue, Mar 31, 09 at 8:36 Creative choice! My favorite company salad: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan # 4 tbls olive oil # 2 oz thinly sliced prosciutto cut into strips # 1 tbls raspberry jam # 3 tbls fig balsamic vinegar # 1/3 cup dried figs, chopped into ¼ inch pieces # 1 tbls finely chopped shallot # 5 cups baby arugula # ½ cup chopped walnuts, toasted # 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ¼ tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 31, 09 at 9:55 On a search for a beef stew with dried cherries I found this From Bubbe.... Recipe from Renée Adler Ascher's kitchen *** Apricot Honey Cake Source: "Cooking Live" recipe courtesy of The Jewish Holiday Baker Prep and cooking time: About 1 1/2 hours Yield: 1 cake, servings: 8 (to 10) Notes: My adjustments are in parenthesis Equipment: 10 x 5 x 2 1/2 loaf pan Batter equals about 6 cups Ingredients: 1/2 cup dried apricots, roughly chopped (about 3 1/2 ozs.) 1/4 cup dark rum 2 large eggs 1 cup clover honey (8 oz. liquid measure) 1/3 cup vegetable oil (I used canola) Grated peel and juice of 1 lemon Grated peel and juice of 1 orange 1/3 cup sugar 1 tsp. salt (I used sea salt) 1/3 cup apricot jam (I used preserves which I puréed first) 1 3/4 cups white rye or unbleached all-purpose flour (I used the regular flour, I couldnt even find the white rye flour] 1/4 cup cake flour (or more unbleached flour) 1/2 tsp. baking soda 1/2 cup slivered almonds, or roughly chopped walnuts or cashews Instructions: Soak apricots in rum for at least 30 minutes in a small bowl. Strain and reserve the excess rum. (There isnt much) Preheat oven to 350º Grease a 10 by 5 inch loaf pan (I lined the bottom with parchment paper, which I also greased). Whisk the eggs in a large bowl. Incorporate honey, vegetable oil, grated lemon and orange peel, juice, sugar salt, and apricot jam. Sift flour and baking soda into another bowl Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop (authors word, I found the batter thin enough to pour) batter into the prepared pan. Sprinkle with the nuts. Bake on the lower middle oven rack for 50 to 55 minutes, or until the center of the cake is firm when you press it. Remove from the oven and cool on a rack. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally_grower (My Page) on Tue, Mar 31, 09 at 12:18 OK...this is my first time to participate in one of these so please bear with me if I goof up. This is not a T&T, but one I am going to try it. I hope it's good. I may cut the recipe in half for the first time. Date Nut Bread Sprinkle 1 tsp baking soda over 2 cups chopped dates. Pour 1 cup boiling water over mixture and let cool. While cooling, cream together ¼ lb butter ¾ cup brown sugar Beat in 1 egg Stir in date mixture Add 1½ cups flour ¼ tsp salt ½ cup chopped nuts (optional) Pour into lightly greased and floured pans. (I spray the aluminum ones-no flour-3 1lb loaves) Bake 50-60 minutes at 325º. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Mar 31, 09 at 12:43 I'll add the first recipe using dried plums. I've made this cake with other dried fruits and the prunes are definitely the best. My mom used to make this often to pack for our lunches and I did the same with our girls. I like it best unfrosted but sometimes make it as a mini layer cake. FRUIT & NUT LUNCH BOX CAKE 1/4 cup soft butter 1/2 cup sugar 1 egg 1 cup flour 3/8 tsp. each of salt, ground cloves, nutmeg and ginger 3/4 tsp. cinnamon 1/2 tsp. each of baking powder and baking soda 3/4 cup buttermilk 1/2 cup diced moist-pak prunes 1/2 cup chopped walnuts 1/4 cup golden raisins Cream butter and sugar together. Add egg and beat until light and fluffy. Sift together flour, spices, baking soda and powder in another bowl. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, beating well after each addition. Stir in prunes, raisins and nuts. Turn into greased 8 inch square pan and bake at 350 degrees for 25-35 minutes or until cake tests done. Cool in pan on for 5 minutes; then turn onto rack to cool completely. Cut in half and spread with vanilla, orange or lemon cream cheese frosting between layers and on top and sides of cake. You can also cool in the pan on a rack and serve unfrosted right from the pan. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by cookie8 (My Page) on Tue, Mar 31, 09 at 15:19 Can it be for breakfast? I'll do, if so. I was thinking hot cross buns. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Tue, Mar 31, 09 at 18:51 Oooh! I can attest for Cathy's Arugula and Fig salad. It is fabulous. I do not have fig balsamic, so I might substitute, but I will be making that salad for sure...and I don't even like figs. But that salad, Mama Mia, I could not stop eating it! I will try to post my stuffed pork loin (apricots and prunes) this weekend. o dried fruits with brie clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Tue, Mar 31, 09 at 19:55 This recipe was given to me at a wine and cheese pairing class. I regret I did not record the name of the author. T&T Serves 8 For dessert Dried Fruit Compote with Brie 1 3/4 cups water 1 cup sugar 3/4 cup sweet wine such as Moscato d'Oro 1/3 cup fresh lemon juice ( juice from one large lemon) or orange juice 6 strips lemon peel ( 1" x 1/4") 8 oz pkg dried Black Mission figs 6 oz pkg dried apricots 1 cup dried tart cherries (appx 4.5 oz)) 8 oz brie or Camembert cut into 8 wedges Compote: In a medium saucepan combine all ingredients except cherries and cheese. Bring to simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Add the cherries and continuing simmering, stirring occasionally, until fruit is tender and juices are reduced to a medium-thick syrup, about 15 -20 minutes. Let cool to room temp. (Compote can be made 2 days in advance and refrigerated. Bring to room tem before serving. Makes about 4 cups.) To serve, place a wedge of cheese on its side on each of 8 plates. Spoon compote over cheese. Cut cheese when cold; bring to room temp before serving. Good wine... Mocato d'Oro Any/all of the dried fruits can be replaced with an equal quantity of some other dried fruit. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Apr 5, 09 at 9:15 Given it's Easter next weekend this one may be appropriate. I always make these for Easter breakfast my family love them. Clive loves them! Hot Cross Buns. 4 1/2-5 cups all-purpose flour, divided 2/3 Cup sugar 1 (1/4-oz.) envelope rapid-rise yeast 1 Tsp salt 3/4 Tsp ground nutmeg 1/2 Tspground cinnamon 1 Cupmilk 1/4 Cup water 1/3 Cup unsalted butter,cut up 2 large eggs Vegetable cooking spray 2/3 Cup currants 1/3 Cup golden raisins 1 Tbl all-purpose flour 1 egg white , lightly beaten 1. Combine 2 1/2 cups flour, sugar, and next 4 ingredients in mixing bowl of a heavy-duty stand mixer, stirring well. Set aside. 2. Combine milk, 1/4 cup water, and butter pieces in a saucepan; cook over medium heat, stirring constantly, just until butter melts. Cool 5 minutes (to 130'). 3. Pour milk mixture into flour mixture, and beat at low speed with dough hook attachment 2 minutes or until dry ingredients are moistened. Increase speed to medium; add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat 3 more minutes. Reduce speed to low, and gradually beat in enough remaining flour (up to 2 1/2 cups) to make a soft dough (dough will be sticky). Beat at medium speed with dough hook attachment 5 minutes. 4. Scrape dough into a large bowl coated with cooking spray, and lightly spray the top of the dough. 5. Cover and let rise in a warm place (85'), free from drafts, 1 hour. (dough will almost double in bulk.) 6. Punch dough down, and turn out onto a floured surface. Combine 2/3 cup currants, 1/3 cup raisins, and 1 Tbsp. flour, stirring to coat. Knead about one-fourth of fruit mixture at a time into dough until all fruit mixture is evenly dispersed. 7. Divide dough into 20 equal portions; shape each portion into a 2-inch ball. Evenly space dough balls on a parchment paper-lined 15- x 10-inch jelly-roll pan; cover and let rise in a warm place (85'), free from drafts, 1 hour or until doubled in bulk. 8.Meanwhile make a smooth paste from 1/4 cup flour , 1 tsp of sugar and enough water to make the paste.Using a baggie with the tip cut off, pipe a cross on each bun. Gently brush tops with beaten egg white. 9. Bake at 375' for 15 minutes or until buns are a deep golden brown and sound hollow when tapped. Cool buns 15 minutes in pan on a wire rack. Makes 20 buns. Note if you rather you can make a plain white icing and use that to pipe the cross after the buns have baked. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Apr 5, 09 at 11:56 I eat dried fruits a lot. I make fruit compote and serve it over cake, vanilla pudding or yogurt. Always very popular. And dead easy to make. Just mix whatever dried fruits you have in the pantry together with water to barely cover, or add orange juice or apple juice/cider. Throw in some spices and maybe some lemon or orange rind, and stew gently for 45 min. or so. My favorite fruits are raisins (golden and regular) currants, cherries, prunes, apricots and either dried apples or regular apples added towards the end. Dried peaches are nice too, but not necessary. I add a cinnamon stick at the very least, a couple of cloves stuck in a lemon slice, a hunk of vanilla bean if I have it, and some allspice and/or cardamom pods. But just plain old cinnamon is fine. Can add liqueur or sweet wine too. But just plain old water is fine too for stewing. If it's too runny, boil away some of the water at the end. Good with oatmeal for breakfast too. I use dried fruits in quick breads and muffins too, all kinds. And ocassionally scones. Here's the other way I like dried fruit, in savory dishes Picadillo (from the 'Three Guys from Miami' Cuban Food Web site.) Olive oil for frying 1 large onion diced 1 large green bell pepper, seeded and finely chopped 4 garlic cloves, minced 2 lbs ground beef or ground round (I sub two cups fake meat crumbles, dark red kidney beans, or smoked tofu) 3 tomatoes, peeled seeded and chopped (yeah, right. I either use a small can of chopped tomatoes, or whole tomatoes and then cut them up, or use garden fresh tomatoes, in which case I do not peel them) 1/2 tsp. ground cumin 1/8 tsp. cinnamon 1/8 tsp. cloves 1/2 tsp. oregano 1/2 cup green olives, chopped (optional, but I love them in this dish) or can use capers too. 1/3 cup raisins (optional, but to me, essential) Salt and pepper to taste Saute onion, green pepper and garlic in olive oil (I dunno, about 1.5 TBLSP I would say, more or less depending on how calorie conscious you are.) Fry about 5 min. til onion is soft and translucent, then add ground beef. Mash seasonings into the ground meat in the frying pan. Brown the meat. Then add the tomato and spices. Reduce heat to low simmer and cook 15 min. Add olives and raisins and simmer 5 min. longer. Season with salt and pepper. To make vegetarian, after sauteeing onion and pepper, add canned tomatoes and spices and fake meat crumbles. Simmer 15 min, then add olives and raisins, and simmer 5 more min. Serve with potatoes or rice. Here's a recipe from Cooking Light magazine that was the HIT of Thanksgiving in 2007 and 2008. I bought cranberries to freeze this year just so I can make this! Cranberry Cherry Crumble 3/4 cup of sugar 1/4 cup of dried cherries 1/4 cup of dried cranberries 1 bag of cranberries (12 oz.) 1 bag of frozen DARK RED SWEET CHERRIES (not pie cherries)(I think maybe 10-12 oz. bag, doesn't really matter too much, whatever size they come in. I've found varied sizes. What's a few more or less cherries!) 1 TBLSP flour 1 1/2 tsp. cornstarch Topping 1/4 cup slivered almonds 1/4 cup oats 1/8 tsp. almond extract (I never have this so you can leave it out if you don't have any) 2 TBLSP chilled butter 1/4 cup flour 1/4 cup brown sugar 1/4 tsp. salt 1/8 tsp. nutmeg 1/8 tsp. cinnamon Spray 8 inch pan with cooking spray. (I have used bigger pans) Preheat oven to 375 degrees Combine fruit, sugar and thickeners. Pour into prepared pan. Mix topping ingredints together with pastry cutter or do in food processor or use forks to mash together. Sprinkle crumble topping over the top. Bake for 45 min. until bubbly. Do not underbake. P.S. Cooking Light is always kinda skimpy on the toppings, that's how they cut calories, so you can double it if you're using a larger pan. Is fine as is though. Great with ice cream or whipped topping or yogurt. Here is a link that might be useful: Three Guys from Miami Cook Cuban o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Apr 5, 09 at 23:14 My favorite use for dried fruit is in Habanero Gold, it takes dried apricots: Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Annie o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Apr 8, 09 at 9:45 I don't know if I'll have time to make anything this time. We'll be traveling again. I want to make some oatmeal cookies that have dried apricots and flax seed. I'll have to experiment with the recipe, as I don't have an absolute recipe. They're made by DH's cousin, and she said she just uses the recipe on the oatmeal box and adds dried apricots and flax seed - I think I remember it was a half cup, but I'll have to double check. Anyway, her oatmeal cookies are the only oatmeal cookies I've ever liked. Sally o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Apr 9, 09 at 15:34 Haven't yet decided on what I'll make this weekend for the cookalong... but it's no problem for me to use dried fruits..love them! Chase, I plan on making Hot Cross Buns too...I do it every Easter. Problem is, I eat one too many and then could care less about Easter dinner. I did make some Lemon Blueberry Bread this week and used dried blueberries instead of fresh. Turned out very good and now I'm thinking about trying lemon icebox cookies and adding dried blueberries to that.. Here's the bread Photobucket Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by cream_please (My Page) on Fri, Apr 10, 09 at 1:25 My Mother used to make a dried fruit soup. I remember it had prunes (dried plums), apricots and not sure what else. It was in a creamy sweetened sauce and was eaten warm. Might have had a sprinkling of nutmeg. Wish I would have paid attention. Cream o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Fri, Apr 10, 09 at 10:37 Here is a side dish I made up yesterday, and it turned out quite well. I think it would be equally as good made with other sorts of dried fruits. Lemon scented Couscous with Cranberries 1 ½ c couscous (Moroccan style, not Israeli) Juice of one large lemon (appx. 1/3 c) + enough water to make up 1 ½ c total liquid. 1 t sugar ½ t salt ¼ t tumeric powder Zest of one lemon (be careful to get only the yellow, with as little pith as you can manage), appx. 1 packed t. 1 t brown mustard seeds (yellow are fine, though not as pretty) ¼ t asafoetida powder* 1 large serrano pepper, quartered. 10 Kari leaves** 3 T chopped, dried cranberries ¼ c coarsely chopped, raw cashews 2 T chana dal*** 1 green onion, chopped (appx 1/3 c) veggie oil for frying Bring water, lemon juice & tumeric to boil. Add couscous and stir for about a minute. Then cover saucepan, and remove from heat, setting aside to soften for 5 or 10 minutes. Fluff with a couple of forks until the grains are nicely separate. Deep fry the cashew pieces over a moderate heat until golden brown, remove from oil and set aside to drain. Repeat with chana dal. Reserve the oil. Heat enough of the reserved oil (med-high heat) in a large saute pan to ensure couscous doesnt stick. Add the mustard seeds, cover and gently shake the pan now and then until the popping of the seeds slows down. Remove cover and add the serrano pepper quarters, asafoetida, and Kari leaves, and saute until the leaves wilt and are fragrant. Add cranberries and couscous and toss to mix the ingredients and heat the couscous through. Remove from heat, and toss in the cashews, chana dal, lemon zest and green onions. Adjust for salt and serve. *Asafoetida is a strongly scented powdered spice made from the sap of a herbaceous perennial plant. It is available from Indian grocery stores, and is used much as we use garlic powder. A blend of onion and garlic powders can be substituted, but add it to the oil right before tossing the mustard seeds and kari leaves into the couscous rather than cooking it with them. **Kari leaves are also available in some Indian markets, fresh is best. There really is no comparable substitute, but the recipe will be very tasty made with a different fresh herb. A few fresh sage leaves would probably be my choice, but some fresh basil, minced rosemary, thyme or savory would be good choices as well. ***Chana dal is a small relative of the garbanzo bean, which is dried and split. It adds a nice crunchy texture and nutty taste to the couscous. Again, it is available at Indian markets. If you cant find it, substitute extra cashews. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Apr 10, 09 at 18:14 Cream I'm definately going to have to try your recipe, since I bought a bunch of asafoetida, mustard seeds and chana dal. No kari but I think I might try celery seeds, which I put in with my Indian spices. I love garbanzos. But I will probably sub rice for the couscous. I just cannot develop a taste for couscous, as much as I want to! It may be a couple of weeks before I get back into the kitchen though, to do any real cooking. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Fri, Apr 10, 09 at 21:23 I have actually made a similar dish using rice, and it worked quite well. Using celery seeds sounds intriguing. I would not have thought of it, but they are similarly pungent (though of a different flavor) as kari leaves. I've only recently begun experimenting with celery seed...dunno why, it was just one of those spices that slipped past my radar for many years. That's why this forum is so great, ideas from others who think outside the box!! :D o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Apr 11, 09 at 9:30 Well, it's just not happening. I thought I'd be able to make the cookies Thursday night, but I didn't get home from cleaning cat cages and shopping for ingredients until close to 10:00 p.m., so I decided to blow it off until last night. But, we went truck shopping instead. I thought we'd be home by 9:00 from the truck shopping, but we ended up buying a truck, and again, we didn't get home from that until after 10. We're heading out of town tonight after work, yada yada yada....I just haven't been able to squeeze this cookathon into my schedule. I want to clarify the vague recipe I posted for those oatmeal cookies. DH's cousin said she uses the recipe on the Quaker Oatmeal box and adds 1/3 cup ground flax seed, plus she'll add nuts, dried apricots or dried cranberries, and either orange or almond extract. I wish I had time to test drive this recipe to make it more of an exact recipe. I'll try this sometime and report back. Sally o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Apr 11, 09 at 9:32 Actually celery seeds is a better sub for fenugreek leaves, although it isn't really like that either. I just have to use up these celery seeds, darn it! :) My mom puts celery seeds in potato, tuna, egg and macaroni salad because my dad is "allergic" to celery. (and just about anything else green!) I can get kari leaves at Wegmans in the international section, but since I don't often cook Indian, I really can't afford to splurge on buying them since I won't use them that often. I bought the aesofetida, dried mango powder and some black cumin seeds last year when I was more flush and thought I would soon find a job! I also thought I would get more into Indian cooking. I've made a few things and I'm trying, but I just don't seem to have the palette for it. I like curries, but I don't relish them like I do the cooking of the Mediterannean. I didn't grow up with either one, lol! I posted a link to an Indian spice guide, which I use sometimes. OK, back to dried fruits. Tsimmes is a classic recipe mixing carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I have a recipe I like that I adapted. I don't make it very often even though it is vegetarian, since it has a lot of ingredients and single-me ends up with a lot of leftovers. This is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss! Here's the recipe that I posted on the "Carrots" thread. Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley or cilantro. That's how I like it. Here is a link that might be useful: Indian Herbs and Spices o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Sat, Apr 11, 09 at 11:25 lpink, just a note for future reference...should you buy Kari leaves some time, they do keep a long time in the veggie drawer, but actually they freeze fairly well. I have to travel a fair distance to get them, so I buy a couple of bags and freeze what I don't think I will get around to using. Naturally, they aren't as good as fresh, but pretty good. o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Sat, Apr 11, 09 at 11:39 FYI, the 3 Cuban Guys website has some of MarlenFL recipes. And here's one of mine. It's from My Grandmother. I've added more than the raisins. Use whatever you have in your pantry. It's like a Gingerbread flavored cake. Grandma's One-Bowl Applesauce Cake . This is a recipe my mom used to make when I was a kid. I just came across it. . 2 1/4 c flour 1 t salt 1 t baking soda 1 t cinnamon 1/2 c butter 1 c molasses 1 egg 1 c applesauce 1 c raisins . Combine dry ingredients in a mixing bowl. Cut in butter. Add molasses, egg and applesauce. Beat well. Stir in raisins. Bake in greased, floured 8" cake pan at 350F for 40-45 minutes. Cool for 10 mintues and turn out on baking rack. Sprinkle with confectioners sugar or glaze while still warm. . Glaze:Mix 1 1/2 T lemon juice and 1 c confectioners sugar. Drizzle over warm cake. . © 2001-2002 My Island Kitchen and another goodie Cranberry White Chip Oatmeal Cookies These are a great chewy oatmeal cookie. You can substitute raisins and chocolate chips. 3/4 c butter, softened 3/4 c packed brown sugar 3/4 c sugar 2 eggs 1 t vanilla 1 c rolled oats 1 1/2 c all-purpose flour 1 t baking powder 1/2 t salt 1 c vanilla/white chips 1 c dried cranberries (Craisins) . Preheat oven to 350F. Beat butter and sugars until light and fluffy. Add eggs and vanilla, beat well. Add in flour, oatmeal, baking powder and salt. Mix well. Fold in chips and cranberries. Drop by heaping spoonfuls onto ungreased cookie sheet. Bake for 12-15 minutes. These will spread. . © 2001 My Island Kitchen o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Apr 12, 09 at 14:02 Okay I used dried fruits....with a little stretch of the imagination. Tomatoes are a fruit...right? And therefore sundried tomatoes are dried fruits.....right? My friend Brenda left a week ago for 3 months holiday in England and so she cleared out her kitchen and gave me some sun-dried tomatoes which I believe she had brought from England some time ago. I've never seen them here. So I soaked them this morning and put them on some oiled pieces of puff pastry, topped them with another piece of pastry and put them in the toaster oven for 20 minutes. Easy peasy and Wolf loved them! I'll be doing the same in a day or two with some dried mushrooms she left me. I'll try and do a better job next time. (The pastry was even the frozen boxed stuff from the supermarket.) SharonCb o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Apr 12, 09 at 21:59 Sharon, the puff pastry with sun dried tomatoes looks great! I'd certainly think that tomatoes qualify! I made two things yesterday with dried fruit. First is my Easter favorite...Hot Cross Buns. This year I made them with dried cherries for a change. Very good. Photobucket Then I made Carrot Bread with Dates. It didn't want to rise in the middle...maybe I used too many dates, sure is good though. Photobucket Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Apr 13, 09 at 8:19 I made Hot Cross Buns too ! I found a bag of mixed dry fruits, raisins, golden raisins, currants, cranberries, blueberries and cherries, perfect for our cookalong! The results were great. Although I didn't make it yesterday I did serve Habanero gold with a before dinner cheese plate. So we enjoyed dried fruits twice yesterday. pics tomorrow...at the cottage and uploading pics is way too painful! LOL o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 11:20 Ready for Cookalong #7???? LindaC...I pulled your name out this morning! Do you have an ingredient in mind?? I'll keep a watch on this and set up the next thread. Nancy o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 12:19 ttt o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Apr 13, 09 at 19:12 Helloooooooo Linda??? o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Apr 14, 09 at 9:18 LindaC??? o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Apr 14, 09 at 19:22 ttt o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Apr 14, 09 at 21:37 A weekend of company got in my way for this cookalong so I didn't get to play with y'all. I've got my eye on Sharoncb's biscotti though...y'all know I love to bake. Come on Lindac....we are waiting for our next challenge! David o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Apr 15, 09 at 8:39 LindaC has picked the next focus ingredient. Here is a link that might be useful: Cookalong --#7-- Exoskeletal Critters o RE: cookalong --6-- dried fruits clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:51 Dried fruit. Appropriate for those who do like fruitcake.

Posted by wizardnm (My Page) on Mon, Apr 27, 09 at 13:51 Coconut-nj has picked a great spring vegetable for us to concentrate on for the next two weeks, asparagus! So let's dig out the favorite recipes. Our Cookalong virtual dinner will be May 9, 2009. If you need to post something made using asparagus before then, that's fine. If you are not sure about the few rules, check out some of the other Cookalong threads or just ask on this one. Nancy Here is a link that might be useful: Cookalong #7------------Exoskeletal Critters Follow-Up Postings: o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Apr 27, 09 at 14:06 Asparagus! YUM!!! One of my favourite vegetables. I won't be joining the cookalong directly but maybe I'll order asparagus while at dinner in Michigan Saturday !!! YEAH! This one is Weed's, excellent! Asparagus - Parmesan Crusted (Weed) 1 Lb asparagus ends trimmed 3 Tbl butter room temperature 1 Tbl chopped fresh basil 1 large garlic clove finely chopped or crushed (I use my micr 1 1/2 Tsp fresh lemon juice 1/2 Cup (packed) grated Parmesan cheese Cook or steam asparagus until just crisp-tender. Err on the side of undercooked, since you will be putting them under the broiler for additional minutes later. Plunge into an ice water bath to retain color and halt cooking. Drain very well. (I went as far as putting them on a clean kitchen towel and patting dry. Preheat broiler. Arrange asparagus on broiler proof platter. Mix softened butter with basil, garlic and lemon juice. Season to taste with salt and pepper. Put butter mixture in microwave and heat until pourable, but not totally melted. Drizzle butter mixture all over asparagus, then sprinkle the parmesan on top. Broil asparagus until topping browns, watching closely to avoid burning. If you had to use a cookie sheet to broil them, slide a flat spatula under them to transfer to your serving platter - this will keep the yummy parmesan crust attached to the asparagus. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Mon, Apr 27, 09 at 15:34 I'll be at Foxwoods celibrating a friend's birthday so I won't be doing any cooking, but I will keep an eye on this thread for sure!! I simply drizzle them with some extra virgin olive oil, sea salt, and fresh cracked black pepper and throw them on the grill for a few minutes. Turn (without letting them fall thru the grill!)and cook a few minutes on the other side and they're heaven! I ordered 10 asparagus crowns and need to get them in the ground! I won't be able to harvest this year, but hopefully I'll get a few spears next year, then the year after that I can go to town! I'm excited about this thread - I LOVE asparagus!! Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Apr 27, 09 at 17:21 I love asparagus too, but I don't know if I'll be cooking along. The 10th is our first anniversary, and Elery has to work that day, so I'm only assuming we'll be celebrating on the 9th. We'll see. Chase, that recipe looks delicious, how did I ever miss it? Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by stacy3 (My Page) on Mon, Apr 27, 09 at 18:40 annie, I was thinking the same thing! looks like a keeper recipe. Thanks Sharon. and OMG - one year ANNIE!!???????????? holy cow does time fly. So is this the thread where we should take a tally on "how" asparagus affects you???? Yes, it definitely makes my pee odiferous... o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Mon, Apr 27, 09 at 22:59 I missed that one from Weed too...saving it now for sure. My faves for asparagus has always been simple. Steaming, roasting, or on the grill. I will add that I/we love it with some Hollandaise so I will link to this simple recipe that I got from Sara years ago. When it comes to Hollandaise just give me a bowl and a spoon....LOL David Here is a link that might be useful: Blender Hollandaise o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Apr 27, 09 at 23:49 I will have company that weekend....but it's almost for surew e will be eating asparagus.....and if I have my way it will be quickly blackened on a griddle and topped with hollendaise. And perhaps an asparagus and provolone omelet in the morning. Linda C o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 7:47 A suggestion to all asparagus lovers. If you have a good, original asparagus recipe, keep it close to the vest (don't pubicise it here or elsewhere on the web). There's a contest currently for asparagus. Part of the prize is that your recipe will be sent to the White House chef, and there are other prize involved, too. Good luck!!! Here is a link that might be useful: Asparagus recipe contest o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 8:44 Geez, I guess we'll all have to copyright our original recipes. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by azzalea (My Page) on Tue, Apr 28, 09 at 9:26 Recipes cannot be copyrighted--which is why, if you have one that could possibly be worth several hundred$$$ up to one million$$$, it's a good idea to keep it confidential, until you're done using it. Hey, you don't have to agree with me at all. I--and many others--find recipe contesting a fun and lucrative hobby, I happened to know there is currently an opportunity for some to win a little something from their asparagus recipes, and offered to share that. Feel free to ignore my post if it makes you happy. I was just trying to help and to share a fun way to use one's creativity. and best of luck to any who decide to enter! wouldn't it be fantastic to have one's own recipe served to the president? And even better if it was the one recipe that changed his mind about asparagus!!!!! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Apr 28, 09 at 9:44 Yeah, we're back to veggies! I love asparagus. And I love parmesan cheese. I don't know if we need to go further than Chase's recipe! I did a recipe from Giada a while back for DH for his birthday, which he really enjoyed. Here it is. Asparagus and Smoked Salmon Bundles Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 10 min Level: Easy Serves: 4 to 6 side servings 1 bunch asparagus, ends trimmed (about 20 spears) 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. 2008 Scripps Networks, LLC. All Rights Reserved Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Apr 28, 09 at 10:01 Okay - now don't shoot me..... but I have eaten so much asparagus already this spring I AM SICK OF IT! LOLOLOL! And I am NOT posting any recipes until after the contest. Alexa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Apr 28, 09 at 14:39 Azzalea, I'm sorry if I sounded like I don't care or thought you shouldn't bring it up. I do and am glad you did. I totally understand. I taught cooking online for AOL for a number of years and all the recipes I used were my original recipes so this came up at various times. That's one reason I choose not to enter contests, because I don't want anyone else having the rights to my recipes. Just personal preference. I'm glad you and others do it and can get some money from it. That's cool. Plus a lot of us get some great recipes from such contests. Maybe you or one of us will win the $1,000 and get their recipe to feed the President. Good luck! Alexa, lol, you lucky girl. I tend to eat it till it's coming out my ears too when it gets in season around here. And yes, just to be safe, I might wait to post actual recipes till after the contest. ;-] o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Tue, Apr 28, 09 at 16:39 Can't join you on the 9th but here's an easy one I've just got to try : Diane's Home Cookin Chapter: For 2 Asparagus Souffle ================= Reminisce Magazine -Patricia Patton, Jal, New Mexico SERVINGS: 2 Ingredients: 1 package (8 ounce) frozen cut asparagus, thawed and well drained 1/3 cup finely shredded cheddar cheese 1/3 cup mayonnaise 1/4 cup chopped onion 1 egg white . Directions: In a large bowl, combine the asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 2 servings. Here is a link that might be useful: Asparagus Souffle o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Apr 28, 09 at 18:48 I just received a gift of a big hunk of Piave cheese and will definitely use some for Weed's recipe. I have been wanting to try an asparagus and blood orange salad from one of my cookbooks but forget which one. I'll post it when I get a chance to find it. We like asparagus and are just starting to get it locally the last week or two. That's one vegetable that is so good steamed in the microwave. I haven't steamed it in a pot of water for years. Here's where the Easter eggs that don't turn out that great go: EGG AND ASPARAGUS BRUNCH DISH 1 pound fresh asparagus, trimmed 1/2 lb. sliced mushrooms 3/4 cup butter or margarine 1/4 cup finely minced onion 3/4 cup flour 1 tsp. dry mustard 4 cups milk 1 can (14 ½ oz.) chicken broth 1 pound cubed fully cooked ham 1 cup (4 ounces) shredded cheddar cheese 8 hard-cooked eggs, quartered 1/2 tsp. salt 1/8 tsp. cayenne pepper 1/4 tsp. crumbled dried tarragon (optional) 10-12 biscuits, warmed Cut asparagus into 1/2 inch pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in saucepan over medium-low heat and add onion and mushrooms. Cook, stirring occasionally, until onion is soft but not brown. Stir in flour and mustard until smooth. Add milk and broth; bring to a boil. Cook and stir for two minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne, tarragon and asparagus; heat through. Serve over biscuits. Serves 10-12 Note: can also be served in toast cups or over rice or noodles. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Wed, Apr 29, 09 at 4:38 Asparagus season has also started here. I love asparagus, both white and green. I may even try and participate in this cookoff. The kids all like the white asparagus, but not the green. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, May 1, 09 at 11:30 I don't know if I will be able to participate in the exact date of the cookalong, but this dish is on my "to try" list and I will definately be making it sometime this spring. Risotto Marzolino from "La Cucina Ebraica" by Joyce Goldstein. "Marzo" is "March" so I'm already behind on making it! Serves 6 1 lb asparagus Juice of one lemon 3 large artichokes 6 cups vegetable broth 1/2 tsp. of saffron threads, chopped 2-3 TBLSP of butter 1 small onion, chopped 2 cups Aborio rice 1 cup heavy cream 1/2 cup grated Parmesean cheese Cut away all the tough ends from the asparagus, leaving only the tips and tender parts. (Unless you have an asparagus peeler Annie!). Blanch in salted boiling water for 5 minutes, then refresh in cold water. Drain, pat dry and cut into 1 1/2 inch pieces and set aside. Have ready a large bowl of water to which you have added the lemon juice. Working with one artichoke at a time, cut off the stem flush to the bottoms. Remove all the leaves and cut the tender heart in half lengthwise. Cut away the choke, then slice the halves lengthwise into 1/4 inch slices. Drop into the lemon water. When all the artichokes are trimmed, bring a saucepan of salted water to a boil. Drain the artichokes, add to the saucepan, and blanch for 2 min. Drain and set aside. LR's Notes: "Yeah right. Or buy a 10 oz box of Bird's Eye frozen artichoke hearts, thaw them out and cut them in half." Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Ladle one cup of the hot broth, place in a bowl, and add the saffron; set aside. Melt the butter in a large, deep saute pan over medium heat. Add the onion and saute until softened, 5-8 min. Add the rice and stir until opaque, about 3 min. Add a ladleful of the simmering broth and stir for 3-4 min. until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next. For the final cup, add the saffron and its broth along with the asparagus and artichokes. Stir until the broth is absorbed and the rice kernels are al dente at the center and creamy on the outside, 18-20 min. total. Stir in the cream and Parmesean cheese and heat through, about 2 minutes. Remove from the heat and transfer to a warmed serving dish. Serve immediately. I'll probably use something other than heavy cream, and less Parmesean. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 1, 09 at 13:26 I'll be participating in this one as Wolf has asparagus feasts in his German heritage. But I'll be making something quite retro with my asparagus! And it will probably be on Saturday or Sunday next week. :-) till then..... SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, May 1, 09 at 14:56 LOL, LR, no peeling asparagus for me! You could borrow my peeler, if you want. (grin) I have a jar of white asparagus Peppi sent home with me because I've only had white asparagus once, I got it at the local grocery and never saw it again. So, although I won't be cooking on Saturday, I'll be going out to dinner with Elery for our first anniversary (which is actually on Sunday, but he has to work), I'm thinking maybe I'll do something on Sunday with that jar..... Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Fri, May 1, 09 at 15:45 Hey Folks -- I'm making this shaved (raw) asparagus salad tonight -- will report back and let you know how it is! Emily Here is a link that might be useful: Shaved asparagus salad with oranges and pecorino o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Fri, May 1, 09 at 22:50 If I can find decent asparagus, I'd love to play....try something new. We have a patch, but I don't get asparagus from it until June. We've found some nice (and cheap!) asparagus lately. I made a nice asp. risotto the other night. No recipe....arborio, chicken broth, white wine, shallots, garlic, a few mushrooms, parmesan, some truffle oil, cream and the asparagus. Also made this one...an old recipe from when we'd visit southern Idaho in the spring and walk the ditchbanks (before the subdivisions moved in). We'd wind up with bags and bags of wild asparagus....mmmmm.... * Exported from MasterCook * Christy's Asparagus Casserole Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c cooked asparagus -- cut in 2" pieces 3 eggs 1 tsp salt 1/4 tsp pepper 1 c milk 3/4 c cracker crumbs 1 c cheddar cheese -- cut in 1/4" cubes 3 tbsp butter -- optional Beat eggs, add salt, pepper, pimiento, milk, crumbs and cheese. Stir in asparagus. Pour into greased 1 1/2 qt. casserole. Melt butter and pour over top. Bake at 350F, uncovered, for 30 minutes or until set. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by amysrq (My Page) on Fri, May 1, 09 at 23:23 We like to sauce asparagus with mayonnaise thinned with orange juice. I also add all the zest of the orange into the sauce and a turn or two of white pepper. Always been one of my kiddo's favorites. Luckily, I can post this since it won't likely win any big prize at the White House! ;-) o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, May 2, 09 at 8:55 I made an asparagus and orange salad last night to serve with chicken. It was good but the orange flavors somewhat overwhelmed the asparagus. No exact recipe since I couldnt find the cookbook where I saw it but I did measure out the dressing ingredients as I made it. ORANGE AND ASPARAGUS SALAD 1 Tbs. chopped shallots 1 Tbs. basalmic vinegar ½ tsp. honey 1 tsp. dry sherry 1/4 cup orange juice (I used blood orange juice, which is why the shallots are purple) 2 Tbs. olive oil Put steamed and blanched asparagus and peeled and sectioned oranges in a bowl. Add dressing, toss, and chill. Just before serving sprinkle with salt, freshly ground black pepper, sliced orange zest and chopped fresh mint. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sat, May 2, 09 at 11:28 Hey folks -- I made the shaved raw asparagus salad last night and... Eh. The raw asparagus were delicious on their own, but the flavor is so mild that they got totally drowned out in the salad just by the addition of dressing. Oh well. It was a good excuse to buy some manchego cheese and eat some toasted hazelnuts. Emily o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, May 5, 09 at 10:28 We will be out on Saturday evening so made Weed's Parmsan Crusted Asparagus. I used Piave cheese instead of the Parmesan and less than listed in the recipe. It was great! Thanks for posting it. Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 5, 09 at 10:49 Oh Ruthanna that looks SOOOOOO yummy!! An amazing picture, looks like I could just reach into the computer and grab a bite! I have all the ingredients of make asparagus pasta salad but zero energy, so I don't know if I will get it done this week. I have to be at a conference Thurs-Sat. and I've been sick for three weeks with a cough that just wears me out completely. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 5, 09 at 14:30 Ruthanna both your recipes look just great, especially the parmesano crusted one. I will have to make that for my DH as he is German and I think was born with asparagus growing between his toes. He loves it! I did a trial run today of an idea I had for asparagus pinwheels using frozen puff pastry. I really want to make them with crustless white bread, as my mother used to do when her bridge club was coming....I was just small then. She would clean the house furiously, have her hair in pincurls all day, have tiny guest towels in the bathroom (don't you dare wipe your hands on them) and fill the fridge with every type of party sandwich, rollups, pinwheels and checkerboards using asparagus, cream cheese, devilled egg, red pimientos, pickles and then cover the trays of mini sandwiches with waxed paper topped with damp teatowels folded around. So far I haven't found any long, square sandwich loaves that are unsliced but I will keep trying. Just in case this is my final entry....the puff pastry pinwheels were done using frozen pastry cut into long rectangles, a little wider than the length of the asparagus spears ( I used bottled asparagus because I wasn't sure if fresh would be tender enough for this), spread the pastry lightly with cream cheese, very thin slices of york ham and three asparagus spears. (Next time I will add some chopped caramelized onion as well.) Rolled up, sliced and sprinkled with paprika, they went on a floured tray in the toaster oven at 375F for about 20 minutes. Perfect for appetizers! I may still be back here with the party bread rollups/pinwheels this weekend if I find the bread. These are about 2 1/2" across (6.5 cm). SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Wed, May 6, 09 at 18:15 My asparagus with shrimps. Desert is mango with mint sauce. dcarch Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lisa_in_germany (My Page) on Thu, May 7, 09 at 2:56 That looks fantastic, dcarch! Is that red asparagus??? I have seen white and green, but never red. Got any recipes? The shrimp look to die for, too. Lisa o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, May 7, 09 at 9:43 I was trying to figure out what the red is, too. Ruthanna, both your dishes look so good! I might try the salad one, since I'm needing (not wanting to) cut back on the amount of cheese I'm eating. I won't be participating until Sunday. Sharon, the image of your husband with asparagus toes tickles me! DH made a very good asparagus dish for me a few years ago I just remembered about. It had boiled eggs with it, too, but no ham. If I can find the recipe, I'll see if it's similar to yours, Ruthanna. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Thu, May 7, 09 at 15:05 "I was trying to figure out what the red is, too. ------" I will give you the secrete in another thread, because the same technique can be used in many other preparations, not just asparagus. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Fri, May 8, 09 at 13:25 Dcarch...that red asparagus is definitely interesting. I know I've accidentally coloured vegetables with beetjuice when in a salad but asparagus is quite pretty. Well I won't be making those bread asparagus rollups for this challenge since I mentioned to my husband that I saw a large package of white frozen asparagus in the German supermarket, and how would he like a typical German asparagus dinner. He was all smiles so I guess that was my answer. I went down there today and picked up enough for two meals. Fresh white asparagus is out of the question here as it is brought down from somewhere far away, is stale and very expensive. So although the frozen is also expensive, I wanted to buy it just once this season. One of the typical ways to serve it in Germany is to have it cooked together with boiled potatoes, hard cooked egg and slices of york ham and served with hollandaise sauce and/or a large bowl of melted butter. Since it was very late when I got home from my gym class and then the supermarket I didn't try to make a hollandaise sauce, but bought one ready made. Hubby was delighted with the dinner. We ate outside on the patio beside the flowers and birds. And had berries and ice cream for dessert. SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sat, May 9, 09 at 21:30 My Cookalong Dinner.... I used the recipe from Weed that Chase posted. Made one change, instead of Parmesan cheese I used asiago. The asparagus was local...first of the season here. Beef Stroganoff with Asiago Crusted Asparagus Photobucket Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:19 Ha - I was going to post the parmesan crusted asp. recipe, and Chase beat me to it :) It really is delish. Here is one I sort of made up - pretty yummy if I do say so myself! Here is a pic. Not the greatest photo, sorry. Shrimp, Tomato & Asparagus Risotto 3/4 cup finely chopped yellow onion/shallot mix 4 Tbl. butter 2 cups risotto Dry vermouth (or white wine) - about 1/2 cup or so - I just sloshed it in directly from the bottle :) 1 can Muir Glen fire roasted diced tomatoes (any diced tomato will do, but get the best brand you can) 1/4 cup chopped fresh basil, or to taste 6 cups chicken stock, + more if needed 1 1/2# 21/25 shrimp, cut in half crosswise 1 bunch asparagus, use about the first 3" cut in small lengths + a bit of butter. salt and pepper to taste Parmesan for the table Prep: >Dice shallots & onions >Finely chop basil >Cook shrimp in simmering water with a little Old Bay seasoning until just done, about 2 - 3 min. Rinse with cold water to arrest cooking. >Steam asparagus until just done, rinse with cold water to arrest cooking. Put back in a saute pan with 1 tsp butter, don't heat them up until the very end. Make risotto: >Saute the onion/shallot mixture in the butter until wilted and starting to color. >Add the risotto and cook briefly to coat well >Add the dry vermouth or white wine and cook until absorbed >Add the tomatoes and cook until liquid from tomatoes is absorbed >Add the chicken stock, 1/2 cup - 1 cup at a time, cooking to absorb liquid. *Reserve 3/4 cup stock for later* >When risotto is the proper tenderness, take pot off the heat, cover very loosely. ~~ Take a 20 minute break, have a cocktail with your guests, serve your salad, or whatever you had planned to do before dinner :) ~~ Just before serving return pot to heat, add the basil, cooked shrimp and the remaining chicken stock. You don't have to get all this liquid to absorb, makes it creamier if you don't. Correct seasonings. Heat up the asparagus in the other pan. Portion the risotto onto serving plates and sprinkle asparagus on top. Serve with a bowl of freshly shaved parmesan at the table. I know most people would cook the raw shrimp in the risotto, but I just don't like to do that. It either ends up tasting too shrimpy, or I overcook the shrimp. o ////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:27 A quickie: This is an appetizer that the Chef did at work. Simply a cooked shrimp, steamed asparagus tip, and a bit of lemon crème fraîche. He did a lot of different things, and the presentation was fabulous: o /////RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sat, May 9, 09 at 22:40 Yeah, three posts in a row. I see that tonight was the night for cooking/having the asparagus. If it counts at all, I had to work today and into the early evening. I was on my way out, and the GM was in the restaurant with his wife having dinner. They invited me to sit down, and shared their food. Beef tenderloin, Kobe beef meatloaf, and.... grilled asparagus! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, May 10, 09 at 10:37 Weed, I want to work where you work! I'm going to do my aparagus tonight. I haven't made up my mind yet what I'm going to do, though. These all look so tempting. Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, May 10, 09 at 13:10 What a great treasure chest of asparagus ideas and recipes! I think I'm asparagussed out for a while. I forgot to post this one, which is good for using up aspragus that's a little past its prime. ASPARAGUS PANCAKES makes 20 (2 inch) pancakes 1/2 lb. trimmed fresh asparagus, cut into 1-inch length 2 large eggs 1/4 cup freshly grated Parmesan cheese 2 tsp. fresh lemon juice 1/2 tsp. salt 1/8 tsp. black pepper 3 Tbs. flour 1 Tbs. melted butter Hollandaise sauce (optional) Cook the asparagus in salted water to cover just until tender, 2 to 3 minute (I microwave it). Drain and let cool to room temperature. Finely chop in a food processor or with a knife. In medium bowl, whisk the eggs until thoroughly mixed. Whisk in the cheese, lemon juice, salt and pepper. Add the asparagus and flour and stir until evenly blended. Preheat a large heavy skillet or griddle over moderate heat. Brush very lightly with a little of the melted butter. Using 1 tablespoon of the batter for each pancake, spoon the batter onto the hot surface and cook until the edges become dry and dull and the underside golden brown, 1 to 2 minutes. Turn with a spatula and cook for 1 to 2 minutes longer. Transfer to a hot platter and repeat with the remaining batter and melted butter. Serve topped with a little dollop of Hollandaise sauce, if desired. Notes: Herbs like tarragon or marjoram can be added to the batter. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, May 10, 09 at 18:06 Nice collection of asparagus recipes here. I'm open to suggestions on how this is working...it was unfortunate that the cookalong was on a Mother's Day weekend. The next one would be on Memorial Day weekend, which is bad for many..including me. I've been noticing that the posts are usually during the first week and I wonder if just doing recipes and no cookalong would be better???? We could change this to just a weekly ingredient challenge. Please add your thoughts... Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sheshebop (My Page) on Sun, May 10, 09 at 19:07 Nancy, other than the ginger challenge, every single cookalong has been a bad date for me. And as summer gets closer, it will get worse. Although I loved the idea, I think that it is just too often, and people will stop posting. Maybe post ideas and recipes for a one month, and then a one or two week period in which to do the cookalong instead of a specific weekend. Just an idea. Sherry o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by weed30 (My Page) on Sun, May 10, 09 at 19:12 Why not leave it open? You can cook or not on "the date", nobody will get in trouble :) I think these threads are excellent for building up our recipe files! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ssommerville (My Page) on Sun, May 10, 09 at 20:43 I would love the recipes and no cook along as it works better for me. Weekends we usually go out so it's hard to cook. Or you could let people do either or. Those that are able to cook can, and those that just want to post recipes can. Thatway it works for everyone. Shelley S. By the way, I loved the idea of this and am really enjoying all the recipes that are being posted! o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Sun, May 10, 09 at 21:13 I think it's working pretty good. I'd say have the cookalong anytime during the two weeks that someone wants to do it. Also I agree about having people come back and post whenever they get around to cooking or if a new recipe comes up. Even when/if the threads get to page 3 or 4 they'll be easy to track down since you have the links on each one to the one before. I'd say encourage people to just post recipes if they want but also to make a dinner with the ingredient.... some time. I think this way if you want to make asparagus but know you won't get to it for a few weeks you can still just come back and post on the thread. That way it keeps the recipes and ingredients together. Same goes if you come across a new recipe for the ingredient you can track down the thread and post it. BTw, I still think 2 weeks is a good time before we change ingredient. With summer coming up and most of us being gardeners things will be hit and miss but I sure am enjoying it and hope we continue. That's my opinion anyway... says Coconut who has Christy home for a four day extended weekend so we can work in yard and didn't get asparagus bought until today and won't cook until tomorrow. Btw, I'm making her eggs benedict for a brunch before we hit the yard. Since it's so rich I usually only make it at Easter with the leftover ham. I didn't make it this year but put the ham away to do it. Love asparagus on eggs benedict. I like to make my hollandaise by hand. Like it a bit thick. Thanks for your efforts Nancy and for keeping up and trying to figure out the best way to make this work. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 0:01 Good ideas... keep adding your thoughts. I have to work tomorrow (Mon) so I may not be able to get back to this until evening. Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 0:46 It has seemed like all the recent cookathons or cookalongs have been on holidays. I like the idea of people being able to post or do their thing whenever it's convenient for them during the 2 weeks, or whatever time span is given. I work on Saturdays, which makes it more difficult for me to do a Saturday dinner, but Sundays work for me usually. So, I'm just now posting about my asaragus dinner. (Actually, I made the dinner, DH photographed it, and we ate it, then got involved in watching the television. It was late before I remembered about posting, so I'm probably after the deadline.) I did a modified version of James Beard's Pasta Primavera. In spite of this cookathon's ingredient being asparagus, I found myself pulling up all that was left of my sugar snap pea plants, and harvesting all I could from them, as they were dying from the rain, humidity and beginning of the hot season. So, I thought I'd do some version of pasta with peas and asparagus. Well, in the cute and wonderful cookbook I found at Half Price Books, called Beard on Pasta, I found that his Pasta Primavera recipe called for asparagus and peas, along with mushrooms and tiny new beans. He's not clear on what exactly tiny new beans means, so I left the beans out of the recipe. DH is not a fan of cream sauce on pasta, so I left out the cream, and subbed wine. Not the same, I know, but if you don't have cream, and do have wine, and DH doesn't like cream sauces, what are you to do? So, I'll type up his recipe, and note my changes/adaptations in parentheses. I'm including part of his introduction to the recipe. Pasta Primavera James Beard Beard On Pasta Copyright 1983 "In Italian, Primavera means "spring," and a primavera sauce should be made with the first, tiny vegetables that pop out in the spring. ... I've suggested a springtime combination that would be just delicious. Just don't be formal about it. Use what you have in the garden or in the refrigerator. ..." 1/2 cup fresh peas 1/2 cup tiny, new beans (I omitted them, because I wasn't sure what that means - Green Beans? Cannolli Beans? Black beans? In any case, I didn't have any tiny new beans.) 1/2 cup sliced stalks thin asparagus 1/2 cup sliced mushrooms (I used portabella, cause that's what I had.) 4 tablespoons butter (I used 3 tablespoons butter, and 1 glug of olive oil, which is decadent for me, as I usually only use olive oil, but it's Mother's Day.) 1 cup light cream, warmed (I omitted this, as explained above - I subbed white wine, because I had it.) Lots of freshly ground black pepper (I also used white pepper on my serving, as I really like the flavor with pasta.) 1 pound angel hair, linguine, or even orzo (I used whole wheat thin spaghetti) Grated Parmesan cheese (Since I didn't use cream, and because I just love garlic, I did add a clove of garlic at the beginning. I melted the butter, and just before adding the mushrooms, I added 1 clove of garlic. Lightly cook the peas, beans, asparagus, and mushrooms in the butter until everything is crisply tender. Add the cream and pepper and cook down briefly. Cook the pasta, drain it, and toss with the sauce. Sprinkle with lots of grated Parmesan cheese. (I used lots and lots and lots of parmesan cheese - again, it's Mother's Day.) Even though I didn't follow the recipe exactly, it turned out quite tasty. I am curious as to how it would taste if made exactly as written, but I get the impression that Beard doesn't expect his readers to follow the recipe exactly. Here's a picture. Sorry it's so yellow. We haven't figured out how to get the yellow out of the pictures and DH hates to use the flash. We have a long way to go before we catch up to the skills of Ann and Sharon. Pasta Primavera variation Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 3:49 I'm okay with posting and cooking during a two or three week period as it keeps the time span compact. If we spread it out over a longer period it may just be forgotten. We already have a place to put recipes....it's The Recipe Forum... and previous attempts at keeping recipe threads here on The Cooking Forum have failed. They were okay for a couple of weeks but once they start sliding over to pages three and four they are out of sight, out of mind. I'm happy with the two week period but I don't have to go to work every day or care for a young family so I can understand how others who have a full schedule find it unworkable. So if we change the challenge to once every three weeks that's okay with me. It's always nice if we can prepare the recipes and give our results rather than just posting recipes, as that didn't last for long on previous occasions when we tried it. It was alright for a while but after a month or so was forgotten about and ended up on the back pages. SharonCb o RE: cookalong --#8 -- asparagus/////// clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, May 11, 09 at 4:00 Sally2....sorry I didn't comment on your dish. The combo of pasta and fresh green vegetables is one of my favourite dishes! I'm sure yours was delicious. I especially like the flavour of fresh peas with pasta and with cream and parmesano it must be over the top! If you want to get the yellow out of your indoor photos when not using flash (never use flash on food)...check your WB....white balance setting. You will find it on one of your camera menus. If you are taking the photo under an incandescent bulb...switch to that setting....it's an icon of a little light bulb. There is also a setting for different types of fluorescent lights. If you have a chance to reset the ISO setting on the camera (light sensitivity setting) raise it up to about 400+ or more if taking pics in the evening under a lamp. But the WB setting is the clue to getting the yellow out of indoor pics using artificial light (not daylight). Good luck! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, May 11, 09 at 7:18 I have had a grand time with the Cookalong threads, although I interpreted it differently to fit with my schedule. To me, it was more of a two week "Iron Chef" challenge showcasing one ingredient and incorporating it into my menus any time during the period. I tried to use it in some new ways, either the posted recipes or ones I'd seen in cookbooks and had wanted to try sometime and report back on some of the results. DH really enjoyed it and asked last night when we'd find out the next Star Ingredient (what I call it at home). I have found the threads a good source of inspiration for making our meals more interesting. Thank you, Nancy, and all who posted on them. I thought two weeks was an ideal time period to be able to work the ingredient into a meal or two. Maybe it would be better to drop the cooking on a specific date part and make it anytime during the two weeks. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 11:41 I've really enjoyed the cookalongs, although I can rarely participate on the "correct" days. I'm like ruthanna, I enjoy the recipes and try them when I can, either within the two week period or whenever I can. I did carrot the week after and I'm still working on lemon! Why not loosen it up and say you can cook and post anytime within the two week period and then move on to a new ingredient, realizing of course that folks can still post to the old topic afterwards. I really like "cooking along" with other folks out there. That's one of the big pluses about CF for me, since I am single and can rarely share my cooking with a "real" person. I loved hearing how different people in different regions of the country did their meals. BTW, I finally got my asparagus pasta salad done. It is OK, but it had a few issues. I mixed short grain saffron rice with orzo and I think it would be better just done with plain pasta. I can't quite understand it myself, but I just don't like cold rice salads, even though the arborio with saffron was so yummy LOOKING and didn't taste bad either. It is a texture thing with me, for some reason rice (which is my favortie food) just doesn't seem right to me when it's cold. I keep trying to like it but I just don't. Then, when I went to add the olives, I see I have bought "jalepeno" black olive slices. Didn't see that in the store when I put them in the cart. Never even heard of them before. Well, the can was opened and that was all I had so I just dumped them in and fished out a few red jalepenos. Still, the hotness, although not overpowering, was a distraction from the other delicate flavors of the salad. I will make this again, but with fresh ingredients when I can get them. Asaparagus Pasta Salad One bunch asparagus, trimmed, then roasted (You can steam but I roasted just to be different.) Cut into 1 inch pieces. ~ 2/3 cup peas (I had to fish these out of a frozen pea-carrot mix which was all I had. Definately much better with fresh peas) 1 1/4 cups dry orzo (cook as you would any pasta, but don't drain in a colander with large holes, ask me how I know!) 1 small jar marinated artichoke hearts, chopped 1 small jar black olives (1/3 - 1/2 cup kalamatta would be great but I can't afford them anymore) 1/4 - 1/3 cup parmesean cheese Olive oil and lemon juice to taste as a dressing Penzey's "pasta salad sprinkle" seasoning or any italian seasoning mix, to taste Fresh parsley if you have it. Scallions or red onion to taste (A little bit goes a long way with me, so maybe 3 scallions or 1/4 cup chopped red onion) Can add rehydrated dried tomatoes and some celery or red or green pepper if you need more color or crunch. Can also add julienned carrots. Even some marinated mushrooms would be good if you used fresh asparagus and fresh peas. Kinda like sally's dish's flavors only cold. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, May 11, 09 at 11:58 Lpink, I've thought about having the leftovers as a salad. I've done that with other pasta dishes originally served warm. Thanks, Sharon. I couldn't find that setting on my camera, but DH did. We'll use it next time. By the way, I always find your photography to be exceptional! Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 12:48 I also like the idea of cooking a dish any time within a two week period or so, weekends are just bad for me with it being spring and the farm needing all my spare time then, plus Elery is usually only here on weekends and he usually has something in mind to cook too. LP, that looks really good, and Elery really likes artichokes and olives, he'd love it. He'd love Sally's too, and the first Michigan asparagus is on sale right now at my local grocery for $1.29 a pound. I wonder how that canned white asparagus in my pantry would be in the salad, even though it wouldn't be so nice and colorful... My favorite way to eat aspargus, though, is just oven roasted with a bit of coarse salt. Mmmmm. Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, May 11, 09 at 14:34 Annie if you used the white asparagus, you could make the salad with colored pasta! I think the key is to have more crunchy than mushy ingredients. Like if you use canned asparagus, then use fresh lightly steamed peas, frozen artichoke hearts instead of marinated, and add carrots or green pepper for more crunch. On the other hand, if you use fresh asparagus and peas, then use marinated mushrooms and artichokes. You could also use lightly steamed fresh green beans instead of asparagus I think. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, May 11, 09 at 15:44 Thanks, LP, I think you're right, cooked asparagus and cooked pasta might be a lot of "soft" ingredients. Ah well, maybe we'll have eggs benedict with asparagus! Annie o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, May 11, 09 at 21:02 I like the suggestions for changing a little...good ideas. I'll set up the new thread with the changes. BUT....first... need to draw a name......it is.... lpinkmountain!!!! lp.... what's the next star ingredient going to be? Just post it on here and I'll set up the new thread. Thanks! Nancy o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 7:55 White asparagus omelet, with onions, mushrooms, and topped with crushed potato chips and tomato powder. dcarch Photobucket Photobucket o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, May 12, 09 at 9:33 Dcarch, what can I say but "wow!" Sally o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 12, 09 at 10:41 DC, that's not food, that's art!! OK, new ingredient is RICE, my favorite food. In all it's forms, rice flour, rice milk, cream of rice cereal, brown, red, white, jasmine, basmati, aborio, short grain, long grain, puffed, rice crackers and cakes, rice paper . . . be still my heart. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 12, 09 at 10:56 Lpink.....Rice was also what I was going to choose if one day my turn comes up to name the ingredient LOL. Okay rice it is....think I'll have to do a Spanish recipe this time! Dcarch ...white asparagus is our favourite too! SharonCb o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, May 12, 09 at 12:31 Good Grief DCArch!! Wow.... just .. Wow... You certainly know how to put an exclamation point on a great session of really good recipes. Thanks ya'll for playing along. I sure got my monies worth by choosing asparagus. I know it was a bit difficult since it's such a great thing to eat in the most simple ways, but ya'll came up with some great alternatives to my favorite just plain steamed with lots of butter and a little lemon juice. o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, May 12, 09 at 19:09 Here's the link to #9-----Rice! Here is a link that might be useful: Cookalong # 9 --- Rice o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Tue, May 12, 09 at 21:18 I am not done yet with asparagus. :-) Thin asparagus, cheese and turkey Spam. dcarch o RE: cookalong --#8 -- asparagus clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:52 Here ya go.

Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:31 Do you have a T+T recipe that uses mustard? Any style of mustard is fine. That's our focus that Rosewitch picked for the next two weeks. Put on your thinking caps, flavored mustards, dry mustard, honey mustard, dijon, plain, it doesn't matter. This cookalong will run until Oct.3, 2010. Nancy Here is a link that might be useful: Cookalong #34 - Chocolate Follow-Up Postings: o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:43 Link to all the Cookalongs. Here is a link that might be useful: Link to all the Cookalongs o Cookalong #35 Mustard clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:54 Mustard is not the star of this dish but it is important. **Roasted Butternut Squash Salad with Warm Cider Vinaigrette** 2008, Barefoot Contessa Back to Basics, All Rights Reserved Prep Time:15 min Inactive Prep Time:-- Cook Time:28 min Level:Easy Serves:4 servings Ingredients * 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced * Good olive oil * 1 tablespoon pure maple syrup * Kosher salt and freshly ground black pepper * 3 tablespoons dried cranberries * 3/4 cup apple cider or apple juice * 2 tablespoons cider vinegar * 2 tablespoons minced shallots * 2 teaspoons Dijon mustard * 4 ounces baby arugula, washed and spun dry * 1/2 cup walnuts halves, toasted * 3/4 cup freshly grated Parmesan Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Sep 20, 10 at 20:58 Oh no!!!! Don't stop the chocolate yet!! Mustard.... How about mustard coated saddle of lamb? One saddle cut lamb roast. Dijon mustard to coat 5 or 6 cloves of garlic, either crushed or finely chopped 2 cups home made toasted unseasoned bread crumbs 2 T dry chopped parsley ( dry mixes better with the crumbs than fresh) 2 teaspoons of dry oregano Mix seasonings with the crumbs Salt and pepper. Bring the meat to room temp...pat dry with paper towels and sprinkle with salt and pepper. Smear it with the garlic and with prepared Grey Poupon mustard ( or any other good Dijon mustard) and press the seasoned crumbs into the mustard to coat well. Place on a shallow baking oan and roast in a preheated 375 oven until done to your liking. Sorry, I can't give a time because it depends on the size of the roast and how done you like it. For a 4 or 5 pound roast cooked medium rare 40 minutes is about right. Remember a saddle roast has a lot of bone and cooks more rapdcly than a boneless leg. Linda C o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Sep 20, 10 at 21:17 Oooh....mustard is a tough one! I am up to the challenge, tho! Shrimp Dijon 12 oz frozen, cooked, tail on shrimp, thawed 3T butter 1-1/2 c sliced fresh mushrooms 1/4c finely chopped onion 1 T flour 3/4 c chicken broth 1/4 c dry white wine 1 T Dijon mustard 1 tsp dried tarragon 1/4 tsp paprika 1/4tsp black pepper 1/4 c heavy cream In large skillet melt butter, add mushrooms and onion, saut� until tender. Stir in flour, add broth and wine, stirring frequently. Stir in mustard and seasonings. Cook until mixture thickens and is bubbly. Reduce heat and stir in cream and shrimp. Cover and cook 2 minutes more or until heated through. Serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wild Rice Potato Rosti 1/2c wild rice, cooked 2lb potatoes, cooked and peeled 3T walnut oil 1tsp yellow mustard seeds 1 onion coarsely grated and drained 2T fresh thyme Salt & pepper Coarsely grate cooked potatoes into large bowl. Add cooked rice. Heat 2T oil in large non-stick frying pan. Add mustard seeds, when seeds begin to "pop" add onion, cook gently for 5 minutes or until soft. Add onions to potatoes & rice, add thyme and mix thoroughly. Season with salt & pepper. Heat remaining oil in pan. Add potato mixture, press down well and cook for about 10 minutes or until golden on bottom. Cove pan with plate and flip over, slide rosti back into frying pan and cook other side 10 minutes more, or until golden. Cut in wedges and serve. Linda o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 21:27 I love sauces and gravy so I'll share these two faves of mine. I double the sauce for Weed's recipe. Love to pour some over couscous that I usally make with it. Pork Tenderloin with Dijon Cream (Weed) Serves: 2 1# pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil 2 green onions, thinly sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees F Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice. MQ's Steak Diane for Two (Mqmoi) Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) � cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. David o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 21:40 Wow; lots of lovely ideas already! And David the two you added are similar to the one recipe I use the most. Looks like mixing mustard with cream is something lots of cooks do! I can't remember where I found this recipe. I think it may have been in one of the magazines I used to subscribe to years ago. I have been making it for at least 30 years! I wrote it down on a 4x6 recipe card and the card has bent corners but I still pull it out of my recipe box when I want to make this dish. Chicken with Mustard and Cream 2 chicken breasts-whole, skinned and boned 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 Tablespoon olive oil 2 Tablespoons butter 2 Tablespoons chopped green onions 1 cup mushrooms, thickly sliced 1/3 cup dry white wine 1/2 cup heavy cream 2 to 3 teaspoons Dijon mustard 2 Tablespoons chopped parsley Cut chicken breasts into 4 halves. Sprinkle with salt and pepper. Saute chicken in butter and oil in a large skillet, shaking pan to prevent sticking until lightly golden, about 6 minutes. Turn, lower heat and saute until chicken is just tender, about 4 minutes longer. Chicken should feel springy with no pink remaining. Cover and cook 2 minutes longer to steam. Remove chicken from pan, cover and keep warm. Pour fat from skillet into a cup. Return 2 Tablespoons to the skillet. Saute shallots about 30 seconds. Add the mushrooms and cook and stir until golden. Add wine, bring to a boil and cook until syrupy. Add cream and any juices from the chicken. Cook until slightly thickened. Stir in mustard, taste and add seasonings if needed. Add parsley. Pour sauce over chicken and serve. I am copying and pasting all of the others. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Sep 21, 10 at 7:09 Here are a couple of our favs. Alexa ******************************************************* MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS Active time: 45 min Start to finish: 1 3/4 hr 3 cups chicken broth 1 3/4 lb skinless boneless chicken breast halves 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons coarse-grain mustard 3 tablespoons drained bottled capers, rinsed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 1/4 to 1/2 cup chopped fresh dill 1/4 cup sour cream 6 celery ribs, cut diagonally into 1/4-inch-thick slices 1 cup orzo (rice-shaped pasta) Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass) Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered. Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste). Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping. Shred chicken with your fingers and stir together with remaining sauce in a large bowl. Preheat oven to 350�F. Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve. Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes. Preheat broiler. Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes. Cooks' note: � Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking. Makes 4 to 6 servings. ********************************************************* CRAB TARTLETS 40 min : 20 min prep Crust 1 cup all purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 3 ounces chilled cream cheese, cut into 1/2-inch cubes Filling 1 (8 ounce) package cream cheese 1 cup parmesan cheese, grated 1/2 cup heavy whipping cream 1 large egg, slightly beaten 1 tablespoon Dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon hot sauce 1 (8 ounce) container lump crabmeat, shell pieces removed. See above note 1/4 cup green onion, minced 1/4 cup red bell pepper, minced Preheat oven to 350 degrees. For crust: Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day. Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes. In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and crust is lightly browned. ******************************************************** Cheesy Baked Penne with Cauliflower and Creme Fraiche Bon Appetit : October 2008 Yield: Makes 8 servings 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets 2 large heirloom tomatoes 5 tablespoons butter, divided 1/2 cup thinly sliced green onions Coarse kosher salt 2 tablespoons all purpose flour 1 cup heavy whipping cream 3 cups coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 ounces), divided 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided 1 cup creme fraiche* 1 tablespoon whole grain Dijon mustard 10 ounces penne (3 1/2 cups) 1 cup fresh breadcrumbs (from crustless French bread ground in processor) Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water. Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat. Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce. Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte cheese. Top with remaining pasta mixture and 1/2 cup Comte cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350F. Bake pasta uncovered until heated through and bubbling, about 35 minutes. ******************************************************** Finnan Haddie 1 small onion, sliced and separated into rings 1 tsp whole black peppercorns 2 - 3 lbs smoked haddock, cut into individual servings 3 cups milk Place the onion rings and peppercorns in a heavy skillet. Arrange the smoked haddock pieces on top, then add the milk. Bring to a boil over high heat, reduce the heat and simmer covered for 10 minutes. Transfer the fish to a serving platter and discard the milk, onion, and peppercorns. Serve with mustard sauce (see below). Mustard Sauce 2 Tblsp butter 2 Tblsp all-purpose flour 1 cup milk 1/4 cup heavy cream 1 tsp white vinegar 1 tsp Dijon-style mustard 1 tsp dry English mustard Salt and freshly ground pepper to taste Heat the butter in a small saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Add the remaining ingredients and stir to combine thoroughly. Makes about 1 cup Serves 4 to 6 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Sep 21, 10 at 9:44 Oh my!! Finnan haddie....haven't had that in years and years....my mother made it a lot. I wonder where I could get smoked haddock in Iowa? o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Tue, Sep 21, 10 at 10:00 I copied and saved 3 or 4 of these and will stay tuned for more. I don't have a recipe to share, but here's one for MAKING your own mustard. I got brown mustard seeds from Penzey's. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 1â„2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1â„4 tsp. ground cinnamon 1â„4 tsp. ground cloves 1â„4 tsp. ground nutmeg 1â„4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1�2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 1â„2 CUPS This article was first published in Saveur in Issue #117 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Sep 21, 10 at 12:48 Brilliant choice Rosewitch! I love mustard. I have more recipes to post, but my two favorites I don't have a recipe for. Mix dijon mustard, mayo and dill to taste and thin with a little water for a great salad dressing. Can add garlic or chopped parsley and chives if you are so inclined, and a drop of honey if you are sensitive to the tang of mustard. Mom's famous potato salad is made with grainy dijon mixed with mayo and dill for the dressing. I do ham roll ups with thin shaved ham and swiss cheese, romaine lettuce leaves, mayo and dijon mustard mixed with some fresh herbs--dill, parsley, oregano, marjoram, savory, tarragon, chervil, whatever you like but don't overdo it. Roll up and slice into pinweels and get raves at a party--mmm, what's in these? Put mustard on a grilled cheese made with lowfat cheese, to make up for their generally bland taste. Same with pasta sauces made with lowfat cheese, add a dab of mustard. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Tue, Sep 21, 10 at 13:21 Dave's Habenera Mustard. I gave a jar to a friend and she was eating it straight from the jar. Pretty much that good! So not a fancy recipe but it is quick and easy. : ) lyra o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Wed, Sep 22, 10 at 14:00 Oh... I forgot! I spread dijion mustard on raw salmon. Then I wrap it up in parchment paper and nuke it. One of my favorite quick meals as a frozen portion of salmon is ready to eat after about 3 minutes of nuking. The mustard flavor blends with the salmon leaving no distinct mustard flavor but it also takes the fishy edge off leaving the salmon sweet and mild. It works in a covered microwave dish as well but parchment paper is disposable. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Sep 23, 10 at 10:35 Tomatobob, can you type out your measurements so they show us as numbers? I was hoping someone would post a recipe for making your own mustard. I think that would be fun. That Cheesy Baked Penne with Cauliflower recipe looks good, if not a teeny bit fattening, lol. it might be a way to get some veggies down my DIL. What's the asterisk by the creme fraiche* symbolize? I'll have to research to find mustard recipes to share. Sally o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Sep 23, 10 at 10:45 LOL Sally - I had to go back to the original recipe on Bon Appetit to check what the asterisk is for..... "*Sold at some supermarkets and at specialty foods stores." I guess I should remove the asterisk from my copy LOLOLOL! Alexa o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Thu, Sep 23, 10 at 11:25 Pork Tenderloins With Gargonzola Sauce Adapted from Camille's - Key West, FL Pork 1/4 cup Dijon mustard 1 tablespoon olive oil 1 tablespoon dried thyme 2 3/4-pound pork tenderloins Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) Preheat oven to 425 F. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat large, well-seasoned cast iron skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Spread Dijon mustard mixture over all sides of pork. Roast pork in preheated oven until thermometer inserted into thickest part of meat registers 140-145F, about 20-25 minutes. Remove from oven and let stand 5 minutes. Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately. Beverly o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Sep 23, 10 at 11:48 I'm madly copying and pasting! I will be using up those jars like crazy now. Looks like some great cooking and eating will be happening in my kitchen in the coming months. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Thu, Sep 23, 10 at 22:16 Here's another one to try: Scallops Oriental This recipe comes from the American Heart Association Cookbook, editor Mary Winston. Serves 8. Ingredients Vegetable oil spray 2 lbs fresh or frozen scallops 1/4 cup honey 1/4 cup prepared mustard 1 teaspoon curry powder 1 teaspoon fresh lemon juice 8 lemon wedges as garnish, optional Preheat broiler. Lightly spray a baking pan with vegetable oil. Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops. Place in the baking dish. In a sauce pan, combine honey, mustard curry powder and lemon juice. Brush scallops with sauce. Broil 4 inches from heat for 5-8 minutes or until browned. Serve over rice and garnish with lemon wedges. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Sat, Sep 25, 10 at 7:09 Got this in an old issue of Gourmet. It took me a long time to appreciate eating fruit with meat. This recipe is really good. PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE 1 (4 lb.) boneless pork loin roast, tied by butcher 1-3/4 tsp. salt 1-1/2 tsp. black pepper 1 Tblsp. olive oil 2 Granny Smith apples (3/4 lb. total) 1 large onion, chopped 1/2 cup packed dried pitted prunes (sometimes called dried plums; 4-1/2 oz.), quartered 1-1/2 cups low-sodium chicken broth (12 oz.) 3/4 cup water 1/2 cup heavy cream 2 Tblsp. coarse-grain mustard 1/2 cup dry white wine Put oven rack in lower third of oven and preheat oven to 375�F. Halve pork loin crosswise, then pat dry and sprinkle with 1 tsp. salt and 3/4 tsp. pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150�F, 40 to 50 minutes. While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 Tblsp. fat from skillet, and then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 tsp. salt and remaining 3/4 tsp. pepper and heat sauce over moderate heat, stirring, until hot. Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce. Makes 8 servings. From Gourmet, February 2004. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Sat, Sep 25, 10 at 10:33 oh Beverly, that sounds amazing. All of these do! I had to re-log in it's been so long since I visited but I'm glad that a thread about mustard called out to me! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Sep 25, 10 at 14:26 Mustard Yum! Honey mustard is a favourite of mine. Here are two recipes I love and make often. The Pantry Shelf�s Raspberry Vinaigrette 2 T Raspberry Vinegar 2 T Sugar 1 t Honeycup Mustard 1/2 t salt 1/2 c vegetable oil ( don't use olive oil) Mix first 4 ingredients in a food processor. With the blade still running gradually add oil. Store in the refrigerator. Palmiers With Honey Mustard And Prosciutto (Silver Palate) 1 sheet puff pastry -- 18 x 11" 3 Tbsp honey mustard 4 Ounces prosciutto thinly sliced 1 cup Parmesan cheese freshly grated 1 egg 2 tsp water Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bostonpat (My Page) on Sat, Sep 25, 10 at 19:57 I found a link for the Guinness Mustard recipe - I have to make this! Here is a link that might be useful: Spicy Guinness Mustard o That Mustard Recipe clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Sun, Sep 26, 10 at 20:03 OK, here's the corrected mustard recipe. That's what I get for assuming that "block and copy" would copy what I had blocked! Today a friend and I cured our own pastrami, and I'm looking forward to using this mustard on pastrami and provolone sandwiches on pumpernickle. Yum. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 & 1/2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 & 1/2 CUPS o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 27, 10 at 9:17 While doing some fall cleaning and rearranging of bookshelves over the weekend, I found a book that I read some time ago. I had totally forgotten that there was a story in this book about a county fair that included a Mad for Mustard competition! Of course there is a mystery in the story and the book is filled with lots of recipes using herbs and this story has lots of ways to use mustard. The book is now waiting in my kitchen for use very soon but I had to add some of the recipes to this thread. All recipes are from "Mustard Madness" one of the stories in "An Unthymely Death and Other Garden Mysteries" by Susan Wittig Albert. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pete Hitchen's Blue-Ribbon Beer Mustard 1 c dark beer 1/4c yellow mustard seeds 1/4 c brown mustard seeds 1-1/2 c apple cider vinegar 1 small onion, chopped 6 cloves garlic, minced 1/2 c mustard powder 2 T. ice water 1-1/2 tsp salt 2 tsp sugar 1/2 tsp ground allspice 1/2 tsp ground cumin 1 tsp grated fresh ginger Pour beer over the mustard seeds and let soak overnight. In a non-reactive (glass or stainless) pan, place vinegar, garlic, and onion. Simmer until liquid is reduced by two thirds. Strain and chill. Mix dry mustard and ice water and let sit for 20 minutes. Stir in cold vinegar, salt, sugar, allspice, cumin, ginger, and soaked mustard seeds. Place in a blender container and blend until mustard seeds are coarsely ground, scraping sides often. Pour into a saucepan and simmer over very low heat 10-15 minutes, until it thickens. Cool, place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1 pint. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homer Mayo's Horseradish Mustard 1/2 c mustard powder 1/2 c hot water 1/2 c white wine vinegar or rice vinegar 2 tsp salt 1 T. prepared horseradish 2 cloves garlic, finely minced 1 tsp sugar 1/8 tsp black pepper 1/8 tsp ground allspice additional vinegar, if necessary Mix the dry mustard and water and let stand for 20 minutes, stirring once or twice. In a blender container, combine the vinegar, salt, horseradish, garlic, sugar, pepper, and allspice. Process until the garlic and horseradish have been pureed, then strain through a fine-meshed strainer, pressing out the juice from any pulp in the strainer. Discard the material in the strainer. In the top of a double boiler, combine the strained liquid with the mustard-water paste. Cook over simmering water for about 5 minutes, until the mustard has begun to thicken (it will continue to thicken as it cools). Remove from heat and allow to cool. If the mustard is too thick, thin it with a few drops of additional vinegar. Place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1/2 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Genevieve Schultz's Grilled Chicken with Rosemary-Mustard Marinade To make Mustard-Rosemary Marinade, combine in a bowl: 1 c vinegar 1/3 c olive oil 3 T. Dijon mustard 1 tsp mustard seeds 1 large clove garlic, minced fine 3-4 T. fresh rosemary, chopped, or 1 T. dried freshly ground pepper, to taste Marinate chicken (skinless breasts or other pieces) overnight. Grill, brushing frequently with remaining marinade. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Prissy Taggert's Spicy Sauted Veggies 1/4 c vegetable oil black peppercorns (5 for a mild taste, 10 for medium-hot, 20 for hot) 1 T. white sesame seeds 1 tsp whole cumin seeds 1 tsp yellow or brown mustard seeds 3 T. freshly grated ginger 1 red onion, sliced lengthwise 1/2 tsp turmeric 1/2 tsp cayenne (reduce or omit for a milder taste) 1/2 lb fresh green beans, washed, ends trimmed 1 red bell pepper, seeded, cut into strips 1 yellow bell pepper, seeded, cut into strips 1 cup sliced mushrooms 2 tsp lemon juice salt to taste In a wok or large nonstick skillet, heat oil, over medium heat. Combine peppercorns, sesame seeds, cumin seeds, and mustard seeds. Add to oil and cover immediately, reducing heat to low. (Seeds will pop.) When seeds have browned (20 seconds or less), add grated ginger and onion. Turn heat to medium-high and saute until onions are translucent. Add turmeric and cayenne and saute for two minutes, stirring constantly. Add green beans, and saute until beans are bright green. Continue cooking for 5 minutes, then add bell peppers. Saute until peppers are slightly browned, then add mushrooms and cook 3-4 minutes longer, until vegetables are cooked but still crisp. Add lemon juice and salt to taste. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Mon, Sep 27, 10 at 14:40 Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen* 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette 3-4 T Dijon mustard (opt) On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. If you like, at this point, you can smear the seared pork with Dijon Mustard before rolling in the herbs. (This step adds moisture to the meat which I prefer). Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string. Preheat an oven to 375�F. Place the pork on a baking sheet and roast until done, 155�F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Recipe from "Once upon a plate" jude o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Sep 27, 10 at 15:21 YEAH Jude!!!!! Congrats on the cut and paste. Great sounding recipe to boot! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Thu, Sep 30, 10 at 7:53 I almost forgot this one which I must make again as it was so good! I found the recipe at Delia Online First photo taken while it was on the stove and second when plated: PORK STROGANOFF WITH THREE MUSTARDS Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) creme fraiche 1 dessertspoon groundnut oil 1/2 oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and 1/4 inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the creme fraiche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the creme fraiche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia Smith's Winter Collection. SharonCb o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 9:41 It's time for a new Cookalong. I got busy with getting ready for my kitchen redo. Would you believe that my mouse scroll wore out? Yup, I need to buy a new mouse. I blame it on the 1000's of pages of lighting fixtures I've been looking at. I just drew a name....ready? >>>>>>>>>>>>>>>>>>> Chase Sharon, pick the next subject, please. Post it right here and I'll get the new Cookalong set up. Nancy o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:14 Ooops didn't see this until now....thanks to a little nudge from Nancy! I'm going to change it up a bit and pick a meat. We love PORK TENDERLOIN and have gone through my repertoire several times. Would love some new ideas. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 14:28 Sharon, I've been staying away from meat, poultry, seafood and fish, so that there are no conflicts with religions or non- meat eaters. Any other ideas? Nancy o RE: /// Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:38 oh sorry, should have thought of that myself........ So how about HONEY ! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:45 Honey is a good one!!!! Thanks Sharon. Here is a link that might be useful: Cookalong #36 ------ HONEY o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Oct 18, 10 at 16:48 Here's a recipe using whole grain mustard in a silky, warm, crunchy potato salad that I found on Tastespotting. It serves 2, but I could eat it all myself lol. I like to make it as a side with grilled steaks. WARM POTATO SALAD WITH RED ONION, DILL AND WHOLEGRAIN MUSTARD (serves 2) Ingredients: 2 large waxy potatoes 2 Tbsp finely diced red onion 2 Tbsp good mayonnaise 1 tsp wholegrain mustard 1/2 tsp dried dill salt and pepper Method: Boil the potatoes, then place them in cold water to cool down. When cool enough to touch, peel and chop into large cubes. Add all the other ingredients and mix well. Check seasoning and add salt and black pepper to taste. Serve while the potatoes are still warm. seagrass o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Oct 18, 10 at 20:13 My computer died on 9/17 for 3+ weeks so I completely missed this Cookalong. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/ 4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. ��" if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it without messing up the crumbs.) Set broiler about 6-7†from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold.