Freeze with Ease

There are some things you probably don't know you can freeze! Here are some of the things I felt lucky to source and learned to freeze correctly: blanched or lightly fried sliced russet potatoes, halved raw sweet onions (to be used in cooked applications, since they won't stay crunchy), tomato and cucumber as long as you want to use them in gazpacho (texture again), broccoli, mire poix, bell peppers, milk or cream, scrambled eggs (I do this and use in fried rice), bread/rolls/buns, and lastly, ramps/green garlic/scallions/leeks (lay flat in a freezer bag, add just enough water to barely cover, and squeeze out the air). Herbs can be dried or frozen, or even both (dry first).

Take advantage of all the great seasonal produce available the next few months and if you're not sure how to use it best, freeze it, research, and experiment!

Spring Rolls

I had some amazing lobster spring rolls the other night, and wanted to try to make some. Tonight was the test, and they passed with delicious flying colors. I made the lobster ones with three lobster tails that were on sale and perfect for this. I also made chicken ones with leftover rotisserie chicken. Aside from the difference in protein, the rest of the recipe is the same for both. (You could also use shrimp, steak, pork, whatever.) You'll need a package of broccoli slaw-- the kind with carrots and cabbage, a package of egg roll or spring roll wrappers, garlic, onion, black pepper, and tempura sauce. If you can't find tempura sauce, you can use soy sauce and a pinch of brown sugar. Heat everything together in a large skillet, except the wrappers. The veggies need to get a little soft, but still have some crispness. After the filling is cooled, fill and fold the wrappers up to make a little roll. I use a deep-fryer, but you could also use a sauce pan with 2-3" of oil. Fry them for 3 minutes each, then drain on paper towel or newspaper.

My Grandmother's Crab Bisque

My Grandma raised 6 kids in Detroit. She wasn't concerned with fancy, just good. And this just happens to be both.
The original recipe could not be simpler. Take a can of cream of potato soup, a can of corn, 12 or so ounces of crab-- canned, seafood counter, or leftover from a crab leg dinner. Add milk. Done!
Tonight I dressed it up a bit. Crab from steamed crab legs, 1 can of new potatoes, chickne stock, seafood stock, canned corn, canned creamed corn, and craime fraiche. Salt, pepper, garlic. I'm serving it with the breadstick recipe listed on the blog, but made it into dinner rolls and covered with salt, garlic, parmesan, and a little mozzarella. Hope you enjoy it!

Quick Pickles

I am a huge fan of pickles. I just made homemade quick-pickles for the first time, and they were delicious! Here's the recipe:
1 english cucumber
1 small white or yellow onion, slivered
a handful of kosher salt
1 Tbsp Paula Dean's silly salt (or black pepper and mustard seed)
1 cup light brown sugar
2 tsp dill seed
2 tsp freeze-dried garlic (i love this stuff! in the produce section)
1/2 cup rice wine/sushi vinegar
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
1/2 cup water

Cut the cucumber in whatever size/shape you like. I did half-moons about 1/4 inch thick Sprinkle with the handful of salt and put in a colander in the sink for 20 minutes to get out some of the extra moisture. Put everything else in a sauce pan and bring to a boil. Keep your face AWAY from the pan-- it will aggravate your sinuses like mad. Once it's boiling, lower heat and simmer for 10 minutes. In a glass bowl, jar, casserole dish, etc., pour the hot vinegar liquid over the cucumbers, and stash in the fridge for at least an hour. Enjoy!

BLT Pasta Salad

if you like BLTs, but don't feel like having a sandwich for dinner, this recipe is for you. you can also change it up by adding/replacing ingredients. my version calls for one package of cavatelli/cavatappi or other short pasta you like. prepare according to package, drain and then add 3/4 cup mayo and 1/2 cup sour cream. cut 3 tomatoes into pieces about the same size as your pasta. add to pasta. put about half a package of bacon in a saute pan and crisp. when it's crispy, remove from pan and put on a paper towel to absorb any extra grease. when it's cooled, cut or crumble, and add to pasta. slice 4 green onions and add them as well. i like to defrost frozen peas and throw in a 1/2 cup or so, just for sweetness. combine everything with a spatula. add some fresh or dried parsley and/or basil. just before serving, chop about 2 cups' worth of iceberg, romaine, or butter/bibb lettuce. stir, and enjoy! salty from the bacon, sweet from the peas, tangy from the mayo and sour cream, great texture from the pasta and the tomato and lettuce. if you want added crunch, toss in some croutons! i serve this with watermelon for a light summer dinner, or you can serve it alongside other pasta salads for potlucks and bbqs. also goes great with grilled food, especially lean burgers, since it feels indulgent but isn't heavy. enjoy!

heart food

I need to say that the wonderful person who inspired my fili-paella recipe, Angel Busque, passed away Friday. She was only 32. She said I was cooler than Sandra Lee. I met her through my food, because my husband needed something to bring to a party she was hosting. So I suggest you make something adventurous, something new, something daring. Make something up. Share it. You never know who you can meet. RIP Angel.

Pesto

(I'm writing this on my phone, so sorry for the typos!)
Pesto probably makes you think of basil. But there are lots of different pestos, and they're all  equally simple to make. "Pesto" comes from the french "pistou," which means paste. almost anything can become the base for a pesto. Like most things I post here, it's not a recipe. It's a method. :) The one I made today is herb. I've got a bunch of herbs in my yard. this pesto included some leftover basil, the stems from a bunch of parsley (I dried the leaves for something else), tarragon, dill, thyme, lemon balm, onion chives, garlic chives, and savory. Chop & throw in a blender. basil pesto usually has pine nuts/pignolis, but I had some leftover walnuts in the freezer, so I chopped those up. I also grated in about a quarter cup of parmesan. add olive oil while blending until it is a loose paste. Ta da! For tonight's use, I added a few handfuls of cooked leftover edamame (shelled, boiled, and salted soybeans) just to give extra richness. I'm using this pesto on tilapia, and want to give some extra depth to this lean fish. You can use any of the following to be the base of a great pesto: basil, herbs, spinach, sundried tomato, black beans, sweet carrots, or even beets. add whatever herbs go well with your "base." for example, if you wanted to do carrots, add coriander and cumin. for beets, add chervil and dill. for black beans, add cilantro, parsley and green onion. Try something you like to eat, and play around with it. add nuts and grated cheese and oil. That is it! Easy, versatile, and a fun experiment. If you find a combination you love, please add it in the comments section!