Playing With Food
Fish
in Water
March 27, 2019One
of the joys of restaurant food is figuring out the recipe behind the
dish.
I stopped
in a non-chain restaurant while traveling years ago, and the special of
the
night sounded just special enough that I took to it like a fish to
water.
The mixture was slightly crispy salmon with
tomato, on a bed of angel hair pasta,
lightly oiled and fried, with simple Mediterranean spices.
I've
done a brazilian variations on the meal, but here are the basics.
Angel
Salmon PastaIngredients:
salmon fillet
angel hair
pasta (2-4 servings)
can of whole tomatoes
olive oil
basil
oregano
Instructions:
Heat oven to 375°.
Bring
about a quart of water to boil.
Put
salmon fillet skin side down in baking dish and add a centimeter of
water around it. Put it in the oven. Set timer for 25 minutes.
Add
angel hair pasta to boiling water. Cook for 8-10 minutes.
Open
can of tomatoes and cut into halves or quarters. Put into frying pan.
Add a teaspoon of olive oil. Add the cooked angel hair pasta. Stir. Add
a few pinches of basil and oregano. Heat on low, stirring
frequently, otherwise keep covered.
When the frying pan
mixture is
thoroughly heated and slightly fried, it's ready. When the salmon is
slightly tan (the top is just starting to be crispy), it's ready.
Take
the salmon off the skin and put on top of a bed of the angel hair pasta
and tomato.
Feeds two to four.
Music Association: Heart -
BarracudaPlaying With Food
Half-Baked,
Part 2
March 16, 2019Several
times when I was growing up I innocently or naïvely asked
adults for certain recipes.
People were very
defensive of their recipes.
State secrets were
nothing compared to family recipes.
I don't guard
recipes and cooking details like others did to me, but then I also find
it hilarious when people say, “
It's just this and this and
this, right?!?” They are never absolutely right
or absolutely wrong. So I'll say, “
Kind of,”
and I hope I will never have to eat that
kind of because
it'll be kind of wrong.
One
of the things people accuse me of is following other people's recipes.
I never follow other people's recipes. I interpret recipes. I improve
upon ingredients. I improve upon consistencies and flavors.
For
example, the second time I made the orange coconut muffin recipe below,
I chopped up a Dove Dark Chocolate and split the pieces between two
muffins. To be clear, I made sugar and oil free muffins and then
slipped in some sugary and oily Dove Dark Chocolate into the mix for
two specific muffins.
Music Association: Big Head Todd
- BittersweetPlaying With Food
Half-Baked
March
2, 2019Cooking is
educational. It can involve reading comprehension, math, chemistry,
some physics, and art.
Earlier
this winter, before the Minnesota winter was an actual Minnesota winter
of years past, I thought I'd try to make some healthy muffins.
If
you've spent some time reading ingredients lists and nutritional
panels, you've probably realized
healthy
muffins is an oxymoron like jumbo shrimp, military
intelligence, or President Trump. The two words just don't seem to go
together.
I
blended a few Internet recipes together, experimented, and came up with
a few recipes for healthy muffins -- with no oils and no refined sugar.
Corn MuffinsIngredients
1 cup yellow cornmeal
1
cup all-purpose flour
2 tsp baking powder
1 tsp
cinammon
1/4 tsp salt
2 large eggs
(deshelled & mixed)
1/2 cup unsweetened applesauce
1/4
cup honey (genuine)
1 cup milk
Heat
oven to 400 degrees Fahrenheit.
Put
six large paper muffin cups in a large muffin cup pan and two or three
regular-sized paper muffin cups in a regular muffin pan.
In
a
two-quart mixing bowl, mix the dry ingredients (the first 5 items
listed above). Next, add the eggs, applesauce, honey, and milk to the
dry ingredients.
Fill each muffin cup a little over half
full.
Place the muffin pans in the middle of the oven and bake 15 minutes for
regular-sized muffins and 20 minutes for large muffins.
Remove
the muffins from the pan and place upright on a wire rack to cool for
five or six minutes.
Fresh
out of the oven, the result is kind of chewy and difficult to remove
neatly from the paper cups. After a day, the muffins are a little less
chewy and a little easier to remove from the paper cups.
Substituting
oat flour for the corn meal makes a less chewy, more basic muffin.
Plus, increasing natural flavorings doesn't hurt either.
Orange Coconut MuffinsIngredients
1 cup oat flour
1
cup all-purpose flour
2 tsp baking powder
2 tsp cinammon
1/4
tsp salt
2 large eggs (deshelled & mixed)
1/2
cup unsweetened applesauce
1/4 cup honey (genuine)
1
cup milk
1/4
cup grated orange peel (orange zest)
1/2 cup unsweetened coconut
Heat
oven to 400 degrees Fahrenheit.
Put
six large paper muffin cups in a large muffin cup pan and two or three
regular-sized paper muffin cups in a regular muffin pan.
In
a
two-quart mixing bowl, mix the dry ingredients (the first 5 items
listed above). Next, add the eggs, applesauce, honey, and milk to the
dry ingredients.
Then
add the grated orange peel and the coconut, adding some to the tops of
each muffin. Fill each muffin cup a little over half full.
Place the muffin pans in the middle of the oven and bake 15
minutes for
regular-sized muffins and 20 minutes for large muffins.
Remove
the muffins from the pan and place upright on a wire rack to cool for
five or six minutes.
Music Association: Gerry
Rafferty - Baker Street
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