Oatmeal Date Scones
2 05 2011
I went for afternoon tea with the ladies the other day and it inspired me to make scones. My husband, being Australian, is a big fan of English scones, not those dried out American biscuits that they try to pass off as scones at Starbucks. I would call them more of stones than scones. We make scones and serve them warm with fresh whipped cream and jam. Of course, if you can get a hold of clotted cream, even better.
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Tags: dates, oats, scones
Categories : breakfast, Brunch
Blueberry Cinnamon Oatmeal Pancakes
5 04 2011I purchased a new kitchen toy, and I am thrilled with it. It is a Cuisinart griddler. Basically it is an electric grill, griddle, panini press and waffle maker all in one. I love it. So, needless to say, I have been experimenting and putting it to the test. On the weekends, we try to make one special breakfast. This week, I cooked up these yummy pancakes. We thought the quick cooking oats added a lovely dimension in both texture and flavor. Read the rest of this entry »
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Tags: berries
Categories : breakfast, Brunch
Potato, Artichoke, Mushroom and Goat Cheese Gratin
28 01 2011
I was looking to make a hearty dish that I could make ahead of time and my family could reheat easily. I came up with this gratin filled with yummy portobellos, marinated artichoke hearts and lots of cheese. I was not around to eat it with them, but when I returned home, they had only left me a small amount because it was too good to pass up. I guess that is a positive sign. This is quite easy to put together and is delicious served with a green salad.
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Tags: artichokes, cheese, garlic, mushrooms, Potatoes
Categories : Main Dish, Potatoes, Vegetable side dish
Quinoa and Roasted Vegetable Salad
27 01 2011
I used this dish as the grain and vegetable for an amazing meal I made for my friend’s birthday. Inspired by the chef I work with at Lola’s On Harrison in Hollywood, Florida, I topped this grain salad with Mahi Mahi. I rubbed the fish with a mixture of curry powder, cumin powder, smoked paprika, garlic powder and onion powder, and sea salt. Then I pan seared it and finished it off in the oven. I put the fish atop the quinoa and then put some roasted butternut squash and asparagus around the fish and drizzled some of the extra vinaigrette from the quinoa over the top. It was delicious. Thank you Michael for the inspiration.
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Tags: eggplant, garlic, quinoa, zucchini
Categories : Vegetable side dish
Asian Shrimp Risotto
16 01 2011
This risotto is made with arborio rice using the same techniques as traditional Italian risotto. However, I used a lot of Asian ingredients to give it a nice flavor twist. You can add other seafood. I was hoping to add some smoked scallops which I think would add a fabulous dimension to this dish.
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Tags: mushrooms, Rice, risotto, shrimp
Categories : Main Dish, Rice
Pear and Cherry Custard Crisp
7 12 2010
I had the pleasure of making this crisp with one of my great cooking buddies over Thanksgiving. We had a ball developing this recipe. We served it with whipped cream and whipped cream cheese mixed together with a little vanilla and honey. We lovingly call that “crack”. You get the idea. We found this recipe quite interesting with the addition of a custard to the filling. It prevented the filling from being too soupy.
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Tags: cherries, pears, pecans
Categories : desserts
Winter Squash Polenta with a Wild Mushroom Ragout
20 10 2010
My husband kept asking me to come up with some good polenta recipes. So I finally completed his request. This dish used up two winter squashes I had from my Mom’s garden. You can use Butternut, Acorn, Delicata or any other winter squash. Also, you can use any selection of wild mushrooms you like. This can be prepared ahead. Make the polenta and put in the baking dish and then refrigerate. Bake before serving. Saute the mushrooms ahead. Then add in the stock and cream before serving.
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Tags: mushrooms, polenta, squash
Categories : Italian, Main Dish
Katherine
vegoutgourmet.com 