Friday, November 17, 2017

IHCC & CC#23: Garlic & Herb Roasted Shrimp

 Love love the butter and olive oil infused with minced garlic, chopped fresh tarragon (instead of rosemary) from my balcony garden. Added spring onions and mint (for garnish), red chili flakes, lemon zest and juice, sea salt and black pepper!  Served over scalded glass noodles and gem lettuce.
Garlic & Herb Roasted Shrimp (for me) and (Salmon) for hubby!
 
This week at IHCC is Ina cooking for Jeffrey theme,

Garlic & Herb Roasted Shrimp (for me) and Salmon (for hubby)
recipe from pages 140-141 of
Ina Garten's 'make it ahead'
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

CtBF ~ MPK: Buckwheat polenta (sans the buckwheat n others)

Buckwheat polenta (wanna be!) (158-59):
Well, I have no polenta nor buckwheat, used no sausage nor bitter greens; but my bowl of comfort food at breakfast this morning was still delish!
For one pax:
Three parts water to one part fine semolina (clearing out my freezer! and not wanting to add another bag of something I will use only once, again), grated Parmesan cheese and butter.  Before cooking the 'pudding' or rather porridge, I poached one egg in simmering water with a splash of rice vinegar and salt.  For the topping, I used the balance of this delish salad, cold from the fridge! Top with the poached egg, lots of freshly grated black pepper and Maddon sea salt flakes! 
Served it pronto!
~*~
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
***
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
***
my collection of David's books:
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Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.

Sunday, November 12, 2017

IHCC & CC#23: Red cabbage and apple salad with dried cherries

This today's post is all about IHCC's monthly Featured Ingredient Challenge
I simmered the dried cranberries (Hugh used dried cherries) in freshly squeezed orange juice til hot but not boiling, removed from heat and let it sit for two hours for the berries to absolve the orange juice and plumb up!  After which, drain the cranberries BUT reserve the juices for use in the dressing!

Separate each leaf (remove the hard stem) and sliced thinly, add to the drained berries, stir to mix well, let sit in the fridge for half hour; make your dressing in a glass jar. I used olive oil, mustard, juices from the berries, salt and pepper - shake!  

Add toasted walnuts to the cabbage, toss, pour the dressing over, stir to mix well, let it sit in the fridge to infuse further.  Just before serving, stir once more (test if need more seasoning before serving)!
Red cabbage and apple salad with dried cranberries
recipe from pages 380-381
River Cottage Fruit every day by Hugh Fernley-Whittingstall
~*~
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!