Recipes, Food Photos & Discussion at Nibbledish

Italian Panzanella

Tue, 23 Feb 2010 08:38:18 +0100

In a large mixing bowl, combine all of the ingredients except for the whole basil leaves and croutons. Mix well, cover, and refrigerate 1 to 2 hours.
When ready to serve, place one basil leaf atop each crouton, and top with one heaping tablespoon of Panzanella.

To make the croutons, slice the…

Gateau au Chocolat

Tue, 16 Feb 2010 10:26:17 +0100

Cake

Preheat oven to 400F. Grease and flour a 9-inch cake pan or sandwich tin.
Melt the chocolate in a metal mixing bowl over a saucepan of hot simmering water. Add the butter and stir well to mix the two ingredients completely.
Put the eggs and the sugar in a large mixing bowl…

Panzanella

Tue, 16 Feb 2010 10:02:22 +0100

In a large mixing bowl, combine all of the ingredients except for the whole basil leaves and croutons. Mix well, cover, and refrigerate 1 to 2 hours.
When ready to serve, place one basil leaf atop each crouton and top with one heaping tablespoon of Panzanella.

Note: To make the croutons, slice…

Creole Potato Pancakes

Tue, 09 Feb 2010 14:22:43 +0100

Mix all ingredients well. Heat some grapeseed/vegetable oil in a cast-iron skillet over medium heat. Spoon the mixture into the hot skillet, forming little cakes, and cook until well-browned on both sides.

Garnish with sour cream and chives if desired. Actually, garnish with whatever you want. These puppies taste…

Shrimp Cognac and Andouille Grits

Sat, 17 Oct 2009 07:30:19 +0100

Andouille Grits

Place a medium sauce pan over medium heat. Add butter, onions, and sausage to the pan and cook for 5 minutes, or until the onions are translucent.
Pour in the milk and bring to a simmer. Slowly whisk in the grits to avoid lumps.
Bring the milk back to a boil,…

Filet de Poisson Louisiane

Fri, 16 Oct 2009 21:14:54 +0100

Season the fish filets with salt and pepper, then lightly flour. In a skillet, heat the oil and 2 tablespoons of butter. Saute the fish until fully cooked. Set aside.
Saute the banana pieces very lightly (just until they have some color). Place a banana half atop each filet.
Saute the red…

Sablés de Sucre Brun

Fri, 16 Oct 2009 21:00:32 +0100

Preheat oven to 325 degrees F. Lightly grease a 9-inch spring-form pan with 1 teaspoon of butter and set aside.
In a large bowl, using an electric mixer, cream the remaining two sticks of butter. Add the brown sugar and beat until light and fluffy. Add the flour and salt and…

Catfish Pecan Meuniere

Tue, 06 Oct 2009 15:43:37 +0100

Pecan-Crusted Fish

Lightly season the catfish filets with Creole/Cajun seasoning.
Puree the pecans and a little bit of bread crumbs in a food processor [you don't have to use the bread crumbs]. Place in a shallow bowl or plate and set aside.
In a medium bowl, make an egg wash by whisking together…

Blackened Catfish with Crawfish Etouffee

Mon, 03 Aug 2009 20:11:21 +0100

Fish:

Dredge each filet in the melted butter and coat, to taste, with the blackened seasoning.
Oil a medium-sized, heavy skillet and place over medium heat. Brown each side for approximately 7 minutes.

Etouffee:

In a medium-sized, heavy pot, melt the butter over medium-high heat. Saute the onion, bell pepper, celery, and bay leaves…

Thyme Tea

Thu, 30 Jul 2009 14:09:45 +0100

The essential oil of common thyme [Thymus vulgaris] is made up of 20-54% thymol, an antiseptic [check the list of main active ingredients on a bottle of Listerine]. This herbal infusion has been used for centuries to effectively treat cough, bronchitis, upset stomach, and inflammation of the throat...plus it tastes…

Potato Soup

Thu, 02 Jul 2009 09:47:59 +0100

This is a bare bones, yet hearty recipe for a simple potato soup. Tweak it how you like. Some of my friends for example like to garnish with shredded cheese. Use your imagination.

Peel and dice the potatoes; boil until fork-tender. Drain the potatoes and set aside.
Melt the butter over…

Gumbo

Fri, 19 Jun 2009 08:27:36 +0100

A southern staple. You can add whatever kind of meats you want to a gumbo (with the exception of beef): chicken, turkey, duck, quail, pheasant, fish, crab, lobster, shrimp, scallops, oysters, etc., or replace the meats with smothered greens for a gumbo z'herbes.

Heat the tablespoon of oil in a…

Dijon-Orange Scallops

Tue, 16 Jun 2009 12:30:35 +0100

This is delicious and exceptionally easy to make. Makes great appetizers, hors d'oeuvres, or a meal all in itself. A quick note: use only fresh scallops. Scallops that are sold frozen are typically soaked in a solution that enables them to freeze properly, yet unfortunately, make it extremely frustrating to…

Mojito

Mon, 15 Jun 2009 16:59:18 +0100

A bare-bones recipe for the classic and refreshing Cuban drink.

Combine the sugar and the lime juice in a 10-ounce glass such as a Collins or Highball. Add 1/4 cup crushed ice.
Rub mint leaves over the rim of the glass, then tear in half and add to the glass.…

Margarita

Thu, 04 Jun 2009 09:58:52 +0100

This is a bare-bones method for concocting the classic drink. I prefer mine on-the-rocks so that I can taste the fullest possible flavor of the drink without having it deconcentrated by ice crystals. If desired, you can throw it into a blender for a frozen version.

In a cocktail shaker,…