WHEN YOUR FRUIT IS VERY RIPE
make a great crumble in minutes
2-4 portions
DOuble crumb topping ingredients to make an 8x8 pan
1/2 stick butter, melted
1/4 cup oats
1/4 cup brown sugar
1/4 cup flour
1/2 tsp cinnamon
combine add more flour if not crumbly
Butter an oven proof pan or tin
Toss any very ripe fruit together-combine them for fun
Top with crumb topping
Bake 350 until heated through and crispy-usually 20-25 minutes
Wednesday, September 9, 2009
Monday, September 7, 2009
Take the mystery out of Tuna-Sesame Seared with wasabi cream
10 minutes preparation and cooking
Plan for 6 oz per person
Most Markets sell frozen or fresh tuna steaks pretty cheaply
If frozen, defrost overnight in the fridge and cook that day
You will need
tuna steak(about 1"thick)
salt and pepper
sesame seeds
Salt and pepper lightly both sides of tuna
Place sesame seeds on plate and press tuna onto each side
Heat Small Saute pan with 1 tb vegetable oil
Add TUna
Saute 30 seconds on each side
Slice immediately and serve with sauce
Optional:serve with prepared seaweed salad available at every sushi counter
Prepare and refrigerate
wasabi paste or powder(combined with water-little at a time- to make a paste)
mayonnaisse
Combine 1TB of paste with 3 TB of Mayonnaisse-adjust heat accordingly!!
Plan for 6 oz per person
Most Markets sell frozen or fresh tuna steaks pretty cheaply
If frozen, defrost overnight in the fridge and cook that day
You will need
tuna steak(about 1"thick)
salt and pepper
sesame seeds
Salt and pepper lightly both sides of tuna
Place sesame seeds on plate and press tuna onto each side
Heat Small Saute pan with 1 tb vegetable oil
Add TUna
Saute 30 seconds on each side
Slice immediately and serve with sauce
Optional:serve with prepared seaweed salad available at every sushi counter
Prepare and refrigerate
wasabi paste or powder(combined with water-little at a time- to make a paste)
mayonnaisse
Combine 1TB of paste with 3 TB of Mayonnaisse-adjust heat accordingly!!
Thursday, September 3, 2009
hot artichoke dip
wow your friends with this easy dip
you need an oven proof pie pan or something of similar size
5 minutes prep 30-45 cook time
preheat 400 degree oven
1 can artichoke hearts-chopped not so fine
1-1/2 cups Hellmans May
1 cup grated parmesan cheese
\
combine
cook in pie pan for 30-45 minutes until brown and bubbling
serve with any type crackers
you need an oven proof pie pan or something of similar size
5 minutes prep 30-45 cook time
preheat 400 degree oven
1 can artichoke hearts-chopped not so fine
1-1/2 cups Hellmans May
1 cup grated parmesan cheese
\
combine
cook in pie pan for 30-45 minutes until brown and bubbling
serve with any type crackers
Tuesday, September 1, 2009
Steak au poivre
A piece of filet mignon is best but if that is beyond your budget, buy a strip or rib-eye-they are always on sale and you could find one for abour $5
Season steak with a little kosher salt and lots of ground peppercorns(best freshly ground)
10 minutes
In a saute pan
add 1tb olive or veg oil
Heat pan on medium heat for 30 seconds
Add steak
Cook 3 minutes on each side
Remove from pan, keep covered in foil
Add 1/4 cup water, 1 bay leaf, 2 Tb red wine or rum or brandy to pan. Scrape up the bottom of the pan, while on the fire
:When liquid is reduced, add 2tb of heavy cream
If steak is too rare-put in oven for 5 minutes or less
Pour sauce over steak
Season steak with a little kosher salt and lots of ground peppercorns(best freshly ground)
10 minutes
In a saute pan
add 1tb olive or veg oil
Heat pan on medium heat for 30 seconds
Add steak
Cook 3 minutes on each side
Remove from pan, keep covered in foil
Add 1/4 cup water, 1 bay leaf, 2 Tb red wine or rum or brandy to pan. Scrape up the bottom of the pan, while on the fire
:When liquid is reduced, add 2tb of heavy cream
If steak is too rare-put in oven for 5 minutes or less
Pour sauce over steak
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