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Tuesday, April 26

Asparagus & leek bisque

Butter, unsalted
4 tablespoons
Leeks, cleaned, white parts thinly sliced
1 cup
Asparagus, tough ends discarded, cut into 1-inch pieces
3 pounds
Pepper, white, freshly ground
¼ teaspoon
Flour, all-purpose
3 tablespoons
Chicken stock, low sodium
1 quart
Sherry
½ cup
Cream, heavy
2 cups
Crab, lump (optional)
1 pound
Salt

  1. In a heavy saucepan, melt the butter over medium heat. 
  2. Add the leeks, and sauté until softened, about 4 minutes. 
  3. Add the asparagus and pepper; sauté 4 minutes. 
  4. Add flour; sauté until the mixture begins to bubble and starts to brown slightly. 
  5. Gradually stir in stock, and then add the sherry. 
  6. Simmer until the asparagus is tender, about 20 to 25 minutes. 
  7. Remove the pan from the heat, and purée with a stand blender or hand-held immersion blender. 
  8. Return the pan to heat, add the cream and crab, and stir until heated; do not boil. 
  9. Season with salt, and serve immediately.

Friday, April 22

Baked sole with parsnips & carrots

Sole fillets
1 pound
Salt, kosher

Carrots
4 medium
Parsnips
4 medium
Oil, olive
2 tablespoons
Butter, softened
6 tablespoons
Thyme leaves, fresh
2 teaspoons +
4 sprigs
Lemon, zest
1 small
  1. Preheat the oven to 375°F. 
  2. Season the fillets with salt; set aside. 
  3. Grate the carrots and parsnips into a bowl, and then toss well with olive oil and a pinch of salt. 
  4. In another small bowl, combine the butter, 2-teaspoons thyme leaves, and lemon zest; set aside. 
  5. In a gratin dish or baking sheet, arrange the carrot-parsnip mixture in four equal mounds the size of the fillets. 
  6. Lay the fillets on top and spread the seasoned butter over each one. 
  7. Top each fillet with a thyme sprig. 
  8. Bake for 20 to 25 minutes, or until the fish easily flakes and is cooked through. 
Recipe adapted from Afield by Jesse Griffiths

Thursday, April 14

Beer-batter fried pickles with spicy ranch sauce

Pickles pictured with fried catfish and hushpuppies
Pickles, dill, sandwich slice, drained, dried
32 ounces
Egg
1 large
Beer
12 ounces
Baking powder
1 tablespoon
Salt, seasoned
1 teaspoon
Flour, all-purpose
1 ½ cups
Peanut oil

Sauce
Buttermilk
¾ cup
Mayonnaise
½ cup
Green onions, minced
2 tablespoons
Garlic, minced
1 clove
Hot sauce
1 teaspoon
Salt, seasoned
½ teaspoon
  1. Whisk together the egg, beer, baking powder and salt. 
  2. Gradually add flour, whisking until smooth. 
  3. Heat oil to 375°F. 
  4. Whisk together all the sauce ingredients, and garnish with seasoned salt; set aside.
  5. Dip the pickle slices into the batter, allowing excess to drip off. 
  6. Fry the pickles, in batches, 3 to 4 minutes or until golden. 
  7. Drain and pat dry on paper towels; serve immediately with sauce.

Back-porch fried catfish


Flour, all-purpose
1 cup
Salt
1 tablespoon
Pepper, freshly ground
2 teaspoons
Red pepper, ground
2 teaspoons
Cornmeal, yellow
2 ½ cups
Garlic powder
1 tablespoon
Thyme, dried
2 tablespoons
Catfish fillets, cut into strips
10
Buttermilk
1 cup
Peanut oil

  1. Combine the flour, salt, and peppers in a shallow dish. 
  2. Combine the cornmeal, garlic powder, and thyme in a plastic freezer bag. 
  3. Dredge the catfish in the flour mixture, and dip in the buttermilk, allowing excess to drip off. 
  4. Place the catfish in the cornmeal mixture, seal the bag, and shake to coat. 
  5. Heat oil to 360°F, and fry the catfish, in batches, for 3 minutes or until golden. 
  6. Drain on paper towels, and serve immediately.