Recipes, Food Photos & Discussion at Nibbledish

Spaghetti for Breakfast

Sun, 25 Oct 2009 10:15:28 +0100

This was a satisfying Sunday breakfast. Sort of a take on the Italian Carbonara, where the eggs are usually scrambled into the hot noodles and cooked that way. I fried the eggs and left them whole to sit atop the pasta which had been tossed with the bacon and cream.

Place…

Weiner Schnitzel/Spaetzle/Apple Fritter

Thu, 08 Oct 2009 08:20:38 +0100

Oktoberfest Special

In October we're all German.

For the Veal:Lightly pound the cutlets, dredge first in the flour, then the egg wash, and finally the bread crumbs.

Let the crumb coating set in the refrigerator for at least 1/2 hour.

Saute quickly in a hot saute pan with a bit of oil.

For the Spaetzle:Mix…

Casserole Roasted Pork

Tue, 29 Sep 2009 08:11:58 +0100

Combine the marinade ingredients and marinate the pork overnight.

Remove the pork from the brine and dry before proceeding.

Melt the butter in the flameproof casserole and brown the roast on all sides.

Add the vegetables and cook briefly, add the stock-wine and the herbs.

Bring the mixture to the boil, cover with a…

Apricot Tart Ginger Ice Cream

Wed, 16 Sep 2009 07:55:59 +0100

For the tart:

In a 10 inch iron skillet, melt the butter, add the sugar and heat until bubbly and caramelised.

Stir in the lemon juice and zest.

Place the apricots cut side down into the caramel.

Cover the top with pastry.

Bake in a pre-heated 400 degree oven for 25 minutes.

Let the tart cool…

Pineau de Charentes

Thu, 03 Sep 2009 10:24:42 +0100

The bottle says dessert wine, but I usually serve it as aperitif, chilled, straight up. It is a fortified wine made of grape juice and cognac fermented together, produced in the Charente region of France. It is usually made with Colombard, Sauvignon Blanc, or Semillon grapes. It is slightly sweet…

Stuffed Tomato

Wed, 02 Sep 2009 09:02:50 +0100

Slice the top off the tomato and scoop out the insides, salt the inside and leave the tomato to drain for 1/2 hour upside down on toweling.

Combine the remaining ingredients and stuff the tomatoes with the mixture.

Dust the top of the stuffed tomatoes with additional parmesan cheese.

Drizzle the stuffed tomatoes with…

Braised Leeks with Tomato Vinaigrette

Thu, 20 Aug 2009 07:38:13 +0100

For the leeks:

Brown the leeks, cut side down in a flame proof casserole.

Turn the leeks over and season with the salt and pepper.

Pour the chicken stock over the leeks and braise in a preheated 350 degree oven for 25 to 30 minutes.

Remove the leeks from the oven and let come…

Jalapeno Pickled Vegetables

Thu, 20 Aug 2009 06:39:15 +0100

Pickling is a great way to handle all the garden surplus this time of year. These were great with some cheese, fruit, and cocktails.

Combine the vinegar, water, sugar, salt, and pepper, mix and taste for the correct balance of salty-sweet-sour.

Ad the vegetbles and let sit overnight in the refrigerator.

Henry Bain's Burger

Fri, 14 Aug 2009 07:04:10 +0100

This recipe is all about the Henry Bain sauce. Henry Bain was the head waiter at Louisville's elite Pendennis Club in the 1880's. He developed this recipe, I have used the sauce for steaks, venison, duck, as well as burgers.

Combine all the sauce ingredients in a sauce pan and bring to…

Zuni Zuchinni Pickles

Fri, 14 Aug 2009 06:48:14 +0100

This recipe is from the Zuni Cafe Cookbook, the pickles are served with burgers at the famous San Francisco restaurant of the same name.

Cold brining:

Thinly slice the zuchinni and onion on a mandoline.

Toss the slices with the salt, cover with some ice and water.

Let the vegetables cold brine for 1…

Roast Pork Marsala

Mon, 10 Aug 2009 10:01:50 +0100

For the pork:

Place the pork loin on a roasting rack, fat side up and generously season with salt and pepper.

Roast in a 450 degree pre-heated oven for 10 minutes, then lower the oven temperature to 325 degrees and cook until the roast reaches an internal temperature of 155 degrees about…

Grilled Sweet Potato Salad

Thu, 30 Jul 2009 07:44:28 +0100

Microwave or blanch the potatoes for 4 to 5 minutes, the potatoes should be soft, but still undercooked.

When the potatoes are cool enough to handle, peel and slice them into 1/2 inch slices.

On a very hot grill or grill pan, finish cooking the potatoes, a well oiled grill helps prevent…

Ham Steak with Raspberries and Pineapple

Thu, 30 Jul 2009 06:50:30 +0100

This is really delicious for breakfast served with grits or scrambled eggs.

In a heavy black iron skillet over high heat, brown the ham steak on both sides.

Add the brown sugar and let it melt.

Add the sherry and the pineapple chunks, bring it to the boil, and reduce until the juices…

Zucchini salad

Sun, 14 Jun 2009 17:13:12 +0100

Brown the garlic in the oil, to flavor it-discard the garlic after the oil is flavored

Briefly saute the zucchini until al dent

Remove the zucchini to a mixing bowl

Add the pine nuts to the saute pan and toast them

Add the pine nuts, raisins, Saffron, lemon juice, parsley, mint, salt, and pepper

Mix…

Peas with Lettuce and Fresh Mint

Wed, 03 Jun 2009 08:49:25 +0100

I taught this class last night at the Kitchen Conservatory, a wonderful cookware store in St Louis. The menu included Pine nut Encrusted Salmon with Fresh basil, Potatoes Dauphinois and Clafouti. The peas were also part of the class here is the recipe

In a sauce pan, melt the butter and…

Leftover Crawfish Boil with Grits

Sun, 24 May 2009 12:38:18 +0100

Cut the corn from the cobs and peel the shrimp and crawfish tails.

Melt 2 Tablespoons of butter in a saute pan.

Add the leftovers and saute briefly to heat through.

When the pan begins to sizzle, add Marsala wine.

Serve over creamy grits.

crawfish boil

Sun, 24 May 2009 10:30:50 +0100

Here is the best one pot dinner I know and one of the most welcome menus I serve.

Bring a large pot (must be large enough to hold all of the ingredients) of water to the boil, add the Old Bay and butter.

Add the sausage and potatoes. Boil until the potatoes…

Whiskey Sour

Fri, 22 May 2009 05:30:29 +0100

Here is a cocktail classic to kick off the summer party season.

Muddle the fruit slices with the sugar and let sit for 1/2 hour to draw out the juices and citrus oils.

Combine with the ssqueezed fruit juices and bourbon.

mix well in a large pitcher and chill until ready to serve.

To…

Moroccan Braised Lamb

Thu, 07 May 2009 06:23:40 +0100

Dust the shanks with the seasoned flour.

Brown in the hot oil in a Dutch Oven.

Add the rest of the ingredients (except olives) and bring to the boil, cover and place in a preheated 300 degree oven.

Braise for 2 to 2 1/2 hours.

1/2 hour before finishing, add the olives.

Red Lentil and Roasted Beet Salad

Thu, 30 Apr 2009 10:51:33 +0100

Combine all of the ingredients and chill for at least 1 hour before serving.

Serve on Curly Endive garnished with fresh tarragon.