Sunday, July 24, 2005

Coconut-Yogurt Dressing

This is the dressing we ate on the melon. This is modified from the original recipe, which uses regular old milk and says to use it on a salad of various types of melon cubes with brown sugar sprinkled on top and lime wedges for squeezing over the fruit. Personally, I thought it was just fine without the extra sugar. A little lime might be a nice addition to the dressing, though again, I think it tastes fine just as it is. I also thought it might be good to sprinkle some fresh mint leaves into the salad. I suspect the sauce would probably work for most kinds of fruit salad.

1/2 coconut milk
1 cup plain yogurt
1 T honey

Whisk the above together. Cover and refrigerate until ready to serve.

Saturday, July 23, 2005

French Toast Casserole

1 loaf (about 16 oz) Cinnamon bread, cut into cubes (about 8 cups)
6 eggs
3 cups milk
2 teaspoons vanilla extract
Confectioners' sugar

1. Grease a 3-quart shallow baking dish. Arrange bread cubes in the bottom.

2. Mix eggs, milk and vanilla in a bowl. Pour over bread.

3. Cover and refrigerate for an hour (or overnight)

4. Bake uncovered at 350 Fahrenheit for 50 minutes or until golden.

5. Sprinkle with confectioners' sugar and serve.

Serves 8

Sausage & Egg Casserole

8 oz. bulk pork sausage or Morningstar Farms veggie "sausage" patties
6 cups white bread cut in cubes (about 8 slices)
1 1/2 cups shredded cheddar
1 cup salsa
4 eggs
3/4 cups milk

1. Brown sausage (or bake the veggie patties).

2. Crumble sausage and arrange in a 2-qt shallow baking dish. Top with bread cubes and cheese.

3. Mix salsa, eggs and milk. Pour over bread and cheese, making sure all the bread is moistened.

4. Cover and refrigerate for a couple of hours or even overnight.

5. Bake uncovered at 350 Fahrenheit for 45 minutes or until knife inserted in the center comes out clean.

Sunday, July 17, 2005

Honey Orange Scones

Originally uploaded by lesliegardner.
2-1/4C all purpose flour (I used whole wheat)
coarsely grated peel of 2 lg oranges
2t baking pwd
1/4t baking soda
1/2t salt
3/4C cold butter, cut into 12pc
1/2C OJ (I squeeze this from the oranges whose peels I'm grating)
1/3C orange-blossom honey (the plastic bear kind works fine too)
2t vanilla

preheat to 400

Food Processor method:
place flour, organge peel, baking pwd, baking soda and salt in bowl fitted w/metal chopping blade, process 5 sec. Add butter. Process in quick pulses until mixture is coarsely chunky - this takes only about 5 or 6 pulses in my machine.
stir together OJ, honey and vanilla. w/machine off, add liquid. process in quick pulses only until dry ing. are moistened. Do not overprocess. Here, I just give it a start and then mix the rest together on the counter. It also works well to dump the dry into a bowl and mix in the wet w/a spoon. It's really important not to overwork the dough or they get tough.
Turn out dough (which will be quite moist) onto a generously floured work surface. flour your hands and gently press dough together, patting into an 8" circle. Use a sharp knife to cut into 8 wedges, flouring knife between cuts if necessary.
Place wedges 2" apart on a greased baking sheet (I use a pizza stone). Bake 12-15 min or until dk golden brown. Lightly brush or drizzle hot scones w/honey.

If you don't have a food processor, the only difference is to cut in the butter with two knives or a pastry cutter.

Never Again!

Originally uploaded by lesliegardner.
So what about the disaster recipes? What would you never make again and why?
This is a terribly delicious Fava bean soup that took me like three hours to make and all it produced was this one little bowl! I was taken in by the fresh favas at the farmer's market but didn't realize one had to remove them from the pods then SKIN EACH BEAN. Not worth it.