The Boomerang recommends ~

IMG_20160827_084657

Scone recipe, August 27, 2016

This scone recipe has been taped to a kitchen cupboard door here for a long time … the version that was baked this morning was a study in alterations! To wit: for the flour, one cup regular flour, one half cup coconut flour, and one half cup almond flour; for the oil, olive oil; for the sour cream, non-fat greek yogurt. Also: chocolate chips! Yum!

Advertisements

The Boomerang recommends ~

Compound butter, June 15 2015

Compound butter, June 15 2015

Compound butter with cilantro, shallots, and lime juice! What’s compound butter? It’s been the talk of an NPR morning show this past week and of the New York Times cooking column (read all about it here — scroll down a little). It’s basically butter mixed with herbs and shallots or garlic and lemon or lime juice, which you make and then save for frying eggs with or for putting on fish or just for having on some wonderful bread (e.g. toasted). Since we have lots of cilantro just now (almost twice as much as we had in this post here), I made a batch of the stuff with it, which should be delicious on corn on the cob! Of course it didn’t put much of a dent in our crop of cilantro … but that’s OK!

The Boomerang recommends ~

Mmmm! December 29, 2014

Mmmm! December 29, 2014

Maple-roasted butternut squash!

The recipe:

Ingredients
  • 1 large butternut squash (or buy pre-peeled cubes)
  • 1 head garlic separated but not peeled
  • 2 Tbsp. good olive oil
  • 2 1/2 Tbsp. pure maple syrup
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 ounces thinly sliced pancetta chopped
  • 16 whole fresh sage leaves
  • French bread for serving
Directions
Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes (or buy already-peeled-and-cut cubes). Place squash and whole unpeeled garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.
Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.
The recipe serves six as a side dish, but it can also work as the whole meal for two. Squish roasted garlic cloves on to the french bread — yum!
Recipe from The Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten by way of this site here.

Red-letter location ~

Famous sign, 3:40 PM January 14, 2013

Famous sign, 3:40 PM January 14, 2013

A Seattle icon against a dramatic (instagramed) sky . . . photo taken in the midst of an errand to get ingredients for Lemon-Garlic Sardine Fettuccinni at DeLaurenti’s–followed by oyster stew at Emmett Watson’s Oyster Bar (“For your health: eat more oysters!”)–mmmmm! Recipe for the sardine dish follows (from here):

Ingredients
* 8 ounces whole-wheat fettuccine
* 4 tablespoons extra-virgin olive oil, divided
* 4 cloves garlic, minced
* 1 cup fresh breadcrumbs (see Tip), preferably whole-wheat
* 1/4 cup lemon juice
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon salt
* 2 3- to 4-ounce cans boneless, skinless sardines, preferably in tomato sauce, flaked
* 1/2 cup chopped fresh parsley
* 1/4 cup finely shredded Parmesan cheese
Preparation
1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large bowl.
3. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Transfer to a plate.
4. Whisk lemon juice, pepper and salt into the garlic oil. Add the pasta to the bowl along with sardines, parsley and Parmesan. Gently stir to combine. Serve sprinkled with the breadcrumbs. Serves 4.

Very yummy, quick and easy salmon and pasta dish

Delicious dinner, December 17, 2012

Delicious dinner, December 17, 2012

[Courtesy of Whole Foods]
Serves 2

Ingredients
8 ounces penne rigate pasta
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced (about 1/2 cup) [or garlic]
1/3 cup crème fraîche
1/4 teaspoon grated lemon zest [good, but fine without it too!]
1/4 teaspoon fine sea salt
1 (4-ounce) package smoked salmon, cut into ½-inch pieces
2 tablespoons chopped chives [or scallions]

Method
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well.

Meanwhile, in a large skillet, heat oil over medium heat until hot. Add shallots and cook until tender and golden, about 8 minutes, stirring. [I added a mixture of braising greens at this point and cooked until wilted. Some spinach or kale or chard would be good too!] Remove from heat. Add drained pasta, crème fraîche, lemon zest and salt to skillet and toss until coated. Fold in smoked salmon and chives.

Late fall farmers’ market fruit ~

Mounds of apples and cranberries, November 24, 2012

It’s time I made some of my very good cranberry chutney! In the meantime, I’ll post the recipe:

Cranberry-Ginger Chutney

1 ½ cups fresh cranberries
16 dried apricots
¾ cup brown sugar
½ cup currants
2 tablespoons fresh minced ginger
2-3 tablespoons cranberry juice cocktail (I don’t usually use this!)
½ -3/4 teaspoon cinnamon
¼ teaspoon cayenne pepper

Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead — and it keeps a long time too!)

Very delicious on a sweet potato or yam!

The Boomerang recommends ~

Quick and yummy dinner, September 27, 2012

Smoked Salmon and Crème Fraîche Pasta (for 2)

Ingredients:
8 ounces penne rigate pasta
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced (about 1/2 cup)
1/3 cup crème fraîche
1/4 teaspoon grated lemon zest
1/4 teaspoon fine sea salt
1 (4-ounce) package smoked salmon, cut into ½-inch pieces
2 tablespoons chopped chives

Method
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well. Meanwhile, in a large skillet, heat oil over medium heat until hot. Add shallots and cook until tender and golden, about 8 minutes, stirring. Remove from heat. Add drained pasta, crème fraîche, lemon zest and salt to skillet and toss until coated. Fold in smoked salmon and chives.

Dee-Licious!!