Home Archive by category "Main Dish" (Page 6)

Category: Main Dish

BROWNED BUTTER SAUCE

Here’s the yummy sauce for the gnudi recipe from the last post. This is a very easy and versatile sauce that could be used on vegetables, eggs, or Dreamfields pasta. Browned Butter Sauce 4 tablespoons salted butter 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh sage leaves black pepper to taste Cook butter in small saucepan over medium heat until it is golden brown and has a nutty fragrance, about 4 or 5 minutes. Watch it carefully so it doesn’t burn. Remove pan from…

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GNUDI: PASTA THAT MAKES ITSELF

Gnudi © 2008   Gnudi with Browned Butter Sauce © 2008 I spent a lot of time on this recipe a while back but never published it on my blog. It was luscious, gorgeous, and very easy, so why didn’t it make the cut? Because I couldn’t figure out a way to do an accurate nutrition count. I decided to post it anyway and see if anyone out there could come up with a solution (other than actually paying to have the final dish analyzed,…

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CELEBRATING “FAT,” A NEW BOOK BY JENNIFER MCLAGAN

Jennifer McLagan, winner of the prestigious James Beard Cookbook Award for Bones in 2006, has taken a courageous stand in her latest book titled Fat. My first exposure to Jennifer was at the IACP (International Association of Culinary Professionals) conference in Seattle where she was also nominated for an award. I attended a workshop on food photography and at the awards ceremony on the closing day, found myself seated next to one of the presenters from the class. He had warned against using images with…

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SUMMER ADVENTURES: Our First Close Encounter with a Bear and Very Expensive Pizza

After returning to the airport in Gustavus, we flew to King Salmon, the last stop before Brooks Camp. It was another beautiful flight, executed flawlessly by Ron, our pilot. There was one complication after we landed, however. We were greeted by a bear on the runway. We quickly retreated back to the plane and closed the door to wait for our transportation to the hotel. Ron radioed in a report about the bear while it roamed around, in and out of the brush-filled ditch by…

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TOO DELICIOUS FOR WORDS: BAKED MACARONI AND CHEESE CUSTARD

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The word “custard” doesn’t prepare you for the beautiful, brown, cheesy crust. I could have called this Macaroni and Cheese Soufflé (it tastes like one, but that makes it sound much harder to make than it is), or Crustless Macaroni and Cheese Quiche (no improvement over the first title), or Cheese Puff (sounds too much like Cheetos®). Whatever you call it, I know you are going to love this versatile macaroni and cheese dish: it can be served for breakfast; as the main course for…

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MORE N’AWLINS FOOD: CREOLE GUMBO

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GUMBO, (c) 2008, JUDY BARNES BAKER Gumbo is the perfect metaphor for New Orleans: a rich, steamy, spicy, mélange of diverse ingredients that combine into an experience that is unique to this place. A place that feels distinctly foreign, while at the same time epitomizing the melting pot that is America. French, Italian, Native American, Creole, Cajun, and African—all share a part in the history of the Louisiana bayou region, intersecting, interacting, and blending into a one-of-a-kind, savory stew. Gumbo may contain a variety of…

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NEW ORLEANS BARBECUED SHRIMP

(c) 2008, JUDY BARNES BAKER (c) 2008, JUDY BARNES BAKER My sister treated me to a taste of the real New Orleans, the places preferred by the locals; many were just blocks from her apartment. (She lives in the neighborhood that hosts the annual Jazz Festival, which, unfortunately, I missed by just a few days). You would never suspect that some of the unpretentious buildings and cottages scattered around the city house the top spots where creative, young chefs find a following among the food-loving…

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N’AWLINS FOOD, PRALINES AND RED BEANS, AND GOOD NEWS ABOUT SUGAR SUBSTITUTES

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So much to blog about, so little time! I got back from New Orleans late Monday, full of enthusiasm and eager to get started on all the projects that the trip inspired. On Tuesday I was off looking for fresh, raw, head-on shrimp to try to duplicate the fabulous New Orleans BBQ shrimp that I had at Jacques-imos. Much to my delight, I found the shrimp at my local Central Market and the dish turned out messy, buttery, spicy, and absolutely glorious on the first…

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Red Meat and Cancer

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March 30, 2007 – “Breast Cancer is another reason to limit beef,” reads the headline on an MSNBC story dated March 16, 2007. Similar headlines were featured in various newspapers in response to the release of a study analysis that suggested a link between red meat consumption and breast cancer. Researchers found no link between overall cancer rates, but when they looked at only those cancers that were dependent on estrogen and progesterone, they found that women who ate one to one and a half…

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