Shelene's Food, Fun, and Facts

Tuesday, October 6, 2009

Hi everyone, Is it just me or does soup sound good to you too?

I think I love the changing of the seasons for one reason and one reason only, "The changes we make in the Food we eat" if you are like me and eat seasonally than you are already seeing the winter squashes, the Brussels sprouts on their stocks, the pomegranates, winter greens...jeez the list can go on, and on.

The chill that I am feeling in the air sent me to the FM in search of Kale, with the fresh cranberry beans (from my Son's girlfriend's Grandpa's yard) and a smoked turkey wing, a bit of stock and some garlic, onions, red chili flakes "walla" I had soup...so easy and yet so satisfying, with a nice french bread and a glass of wine, I have dinner for a week, and will love every one of those meals! Good Eatin'! :D

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Recipe's

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400º

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
Ingredients:
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.

Did you know..........

As it is stated below, if you rinse purple/red cabbage it will not bleed onto everything else and turn your salads pink!
If you rinse a diced onion with cold, cold water, it will not make your salad, or whatever you have used it in smell like the onion. The cold water rinses the sulfar from the onion, which is what caused the smell to begin with.
If you think a lime or lemon for that matter, is dry and has no juice in it, I have a tip, do not cut it in half to juice it, hold it on its end and cut off a cheek so to speak, you will find that you had allot more juice than you thought possible.
Pomegranites, are in season, I have a tip on getting those little seeds from the pod.....a bowl of water, a wooden spoon....cut the pomegranite in half....with cut side in the palm of your hand over the bowl of water, pound the end with the wooden spoon....all the seeds will fall out into the bowl and sink to the bottom.....any white parts will float.
"Figs, wonderfull figs" They are full of calcium, not to mention they are DELICIOUS!!!!!!!!!!!!!! Try them as a garnish on roasted butternut squash with rosemary
Ever have to peel dozens of boiled eggs? well here is a way to do it....put as many eggs in a large stainless steel bowl that will fit without falling out when flipping, thats right flipping. You flip the eggs in the bowl banging them against each other before you know it the eggs are peeled. All you need to do is rinse and use as needed.
If you are making hot wings and wonder why the skin does not seem to get crispy enough. Try seasoning them with choice of seasonings and marinate for a couple of hours, than steam the wings until completely cooked. Let them cool to temp before frying them. You can than add your sauce of choice and serve. You will find that you wings will be tender on the inside and crispy on the outside.
If you are going to grill corn in the husk, you do not have to remove the silk (which everyone hate's to do anyway.) Soak your corn in a bucket of water for a couple of hours than grill as you like. When you pull the husk off the silk will come right with it, much easier than trying to get it out before, and what a time saver.

Tools To Live and Cook By

Fire extingisher (safety should be second nature to any good cook)
Kitchen Aid Stand Mixer (If you bake as often as I do a stand mixer is essential)
Whisks (if you make dressings or bake these in different sizes are a must)
Salad Spinner (nothing worse than a watery salad)
Bench Scrape (I need to work quick, and this tool does the trick)
Kitchen Shears (I can not live without these)
Microplane (big time multi tasker)
Large Stock Pot (heavy bottom please)
Wine key (well you do cook with wine "right")
Cast Iron Skillet
Measuring spoons, cups (more than a few)
Cutting boards (designated for different foods) No cross contamination here!!
Chef Knife (at least 7 inches long)

Shelene's Food, Fun, and Facts

Tuesday, October 6, 2009

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Recipe's

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