As I am learning to cook Thai food I am finding myself with a whole new pantry of spices, etc. This particular Asian dish caught my attention and I just wanted to catalog it before I forget it. Again, no pictures, but I seem to remember it being quite yummy.
https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932
My obsession with seafood is insane and now that I have the connection for fresh seafood I have been eating it like crazy! Filling my freezer to the gills with all I can get this summer! My new found friend....Tilefish. Never heard of it, but love it. This recipe by Tyler Florence is super simple and really showcases the texture and flavor of the fish. No pictures, however. Bon appetit!
https://www.foodnetwork.com/recipes/tyler-florence/pan-roasted-tilefish-with-prosciutto-lemon-white-wine-and-capers-4641089
So I am behind in cataloging and trying to play catch up, but I do remember making this dish and thinking it was a delicious way to make salmon and change it up a bit. Beautiful presentation and I even remembered to take a photo. Bon appetit!
https://www.yummly.com/recipe/Brazilian-Salmon-Stew-_Moqueca_-2330208?prm-v1
Trying to use up all the zucchini finds me on the search for the ultimate zucchini bread. Here are two good ones....
1. One from Rachael Ray - I added miniature bittersweet chocolate chips to this one. The Turbinado sugar is an unexpected interesting addition.
https://www.rachaelrayshow.com/recipes/zucchini-bread-with-crunchy-sugar-topping
2. Then this one from a friend. Delicious just as it is....
3 eggs
1 cup cooking oil
2 tsp vanilla
2 cup sugar
2 cup grated zucchini
3 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/8 t cloves
1/2 t baking powder
1 cup nuts or raisins (or a mixture) - I used nuts and currants.
Beat eggs with oil, vanilla, sugar and zucchini. Add flour, soda, salt, cinnamon, cloves and baking powder. Mix well. Stir in nuts, etc. Pour into greased bread pans. Bake at 350 for 1 hour. Makes 2 loaves.
Trying to make use of all the basil in the garden....Pesto, of course. I like this one from Ina as the addition of the walnuts really made it rich. I also toasted the nuts which adds a depth of flavor. Freezing some for winter. Bon appetit!
https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe-1951665#reviewsTop
In light of all the yummy produce coming in fast and furious I am scrambling to find ways to preserve it. Today's yumminess....stuffed peppers for freezing....stuffed with ground lamb (instead of beef), veal and pork. Super yummy! Rachael Ray never lets me down. Great way to use up the peppers! Bon appetit!
I added a smidge of sugar to the tomato sauce...
https://www.rachaelrayshow.com/recipes/24321_stuffed_peppers
Cut a side off each pepper to make large boats, peppers will be stuffed and remain on their sides. Remove seeds and ribs from peppers then finely chop the trimmed pieces.
Bring a pot of water to a boil. Add salt and boil peppers for 4 minutes then cold-shock in an ice bath. Drain and pat dry.
In a saucepot over medium-high heat, melt butter. Add pasta or orzo and toast. Add rice and season with salt and pepper. Add stock, bring to boil and cover. Cook 16 minutes then pour out onto a small tray to cool.
Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add chopped pepper trimmings, celery, half the onions, 4 cloves garlic, parsley, thyme, salt and pepper. Stir to soften 7-8 minutes; remove from heat to cool.
Heat a Dutch oven or large saucepot over medium heat with remaining olive oil, 2 turns of the pan. Add remaining onions and garlic, and bay leaf; season with salt and pepper. Soften a few minutes then add stock and cook to reduce by half. Add passata or purée and heat through, adjust seasonings to taste.
In a large bowl, combine meats and season with salt and pepper. Make a well in the center of the meat and add egg, cooled vegetables, rice and half the cheese. Combine the stuffing with your hands and fill the peppers.
Pour half the sauce into a large casserole dish then arrange the peppers in the dish. Top peppers with a little more sauce and remaining cheese. Roast peppers 30 minutes covered with foil and 15 more to brown and until a thermometer inserted into the middle reads 155°F.
