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Archive for January, 2008

A Bit of a Lull

Things will be quiet here at Hunt the Recipe for the next week. I’ll be away visiting my mother this weekend. And next weekend Cauli and I will be in Tahoe where we’ll be cooking but probably not be able to post.

Stay tuned…

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Honey Teriyaki Chicken

This recipe was carefully written on a 3×5 index card and placed in my wood recipe box. This was early 2007 when I decided that I would try my hand at cooking. I burned some barley, made an amazing blueberry coffee cake, and decided that I would continue on the cooking track.

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I can’t remember where I got this recipe from. Wherever I did, thank you! It’s very good. And easy! I like easy, especially when entertaining friends during the week, while dealing with communing roughly 2.5 hours a day. This is a five ingredient recipe: chicken, honey, teriyaki sauce, orange juice, and mustard.

Honey Teriyaki Chicken

2lbs boneless, skinless chicken breasts
½ cup honey
¼ cup teriyaki sauce
1/8 cup orange juice
1 ½ teaspoon Dijon mustard

Preheat oven to 375 degrees.

Season both sides of chicken with salt and pepper. Place chicken in shallow baking pan.

In a medium bowl, whisk together remaining ingredients. Pour mixture over chicken. Bake uncovered for 45 minutes, occasionally basting the chicken with the mixture.

I served this with penne and cheese and some blanched broccoli rabe sauteed with some garlic.

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Salmon with Avocado Remoulade

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This is a recipe from the always good Elise of Simply Recipes. It’s wonderful in its simplicity and its creamy light taste. It takes very little time to put together, which was nice as I’ve been feeling pretty tired lately and it took most of my energy just to convince myself to make something last night.

The avocado remoulade is creamy and tangy – a very good accompaniment for the salmon. In fact, on its own I think it can be made for other meals, such as seafood tacos and quesadillas.

As the olive oil is an important component to the sauce, it would do well to make sure you have a good olive oil. Alice Waters talks in her book, The Art of Simple Food, that you should keep two types of olive oil on hand: a basic one for frying, sautéing, etc. and one that has a very good, light flavor when it will be featured prominently in a dish.

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Pickled Onions

Oh my how I love onions. I love them in all sorts of things: sandwiches, eggs, macaroni and cheese, salads, and even raw! Sadly, Cauli doesn’t share my love for the onion, especially in raw form, though he will eat them cooked and caramelized.

The San Francisco Chronicle ran a short piece on onions the other day, and included a recipe for pickling them. I halved the recipe as I didn’t have a jar large enough for two onions. I love the pretty pink color that the red onions turn in their brine. They brighten up sandwiches and salads and make for an interesting addition to a variety of other things (fake welsh rarebit?).

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Slice up one red onion and put in a non reactive bowl (ceramic, for example). Boil 1 cup of vinegar with 1/8 cup of salt, ¼ and 1/8 cups of sugar, and a bay leaf until the sugar and salt have dissolved. Pour the vinegar mixture over the onions and let cool to room temperature. Store in an airtight container in the refrigerator and eat within a month.

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Cauliflower is becoming one of my favorite vegetables, with its versatility as a vegetable (a solid base to build flavors on) and the fact that it comes in white, orange, and purple! I made this recipe with cheddar cauliflower, which is why it’s a vibrant orange/yellow.

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The following is a simple recipe I got from Epicurious, modified slightly for my purposes. It calls for slicing the cauliflower thinly, but I think you can ignore that and create individual florets or a flurry of chopping motions to reduce it all down a bit.

However you decide, preheat your oven to 400 degrees and lay your cauliflower out on a baking sheet. The recipe calls for roasting at 400 for 15 mintues before adding the butter. I say it depends on your taste for cauliflower. If you like it really cooked, do so. If not, skip to the butter part.

The butter part.

Melt 6 tablespoons of butter in a sauce pan (you could use less and a microwave if you wanted). Add 2 tablespoons of Dijon mustard and 2 tablespoons lemon juice and stir to combine (I squeezed a whole small lemon in and it was fine. Taste as you go along.)

Drizzle all over pre-roasted (or raw, depending in your desired cauliflower consistency) cauliflower and roast again for 10 minutes.

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Easy Fake Welsh Rarebit

Today has brought more storms to the California Bay Area. We’ve had thunder, lightening, hail, and even flooding sidewalks. On days like this it’s always nice to stay cozy inside and wait out the storm.

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I made a small, late lunch this rainy day of fake welsh rarebit. Real welsh rarebit requires making a sauce that includes beer and mustard and doesn’t include an egg. That’s why this is easy and fake!

Poach an egg, and while it’s poaching, toast some bread (rye bread is really good for this) and grate some cheese. Once the egg is poached and the bread is toasted, turn on your broiler and place the toast on a piece of foil. Put the egg on the toast, sprinkle the shredded cheese over both, and add a few dashes of Worcestershire sauce (and Tabasco if you want). Put under the broiler until the cheese is melted. Then eat!

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Judith Jones’ Sauce Gribiche

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As I mentioned in my last post, I very much enjoyed Judith Jones’ memoir, especially the recipes she included at the end. Many caught my eye, including one for sauce gribiche. This sauce is meant to liven up cold, leftover meats. We used it on leftover beef sausage, and it was incredible. I again doubled the recipe (we’ll be having this tonight with beer battered fish in place of tartar sauce) and used olives instead of cornichons, as I was unable to find any. The olives were a good substitute. They added quite a bit of flavor but did not overpower the sauce.

This sauce was very simple to make, and the ingredients easy to find (okay, except for the cornichons, but still). Recipe follows…

(more…)

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