Bcck to corn in the microwave....


I don't even clean it, just wrap in a paper towel and microwave 2-3 minutes depending on how fresh (young) it is. It steams a little bit more while it cools, then I easily slip all the silk off. I like it a little crunchy.

My nephew, on the other hand, spent the summer of 2008 in Spain and gained about 15 pounds! He still is not heavy.

He said the food was amazing.

Our daughter has a friend who's parents are our friends too. The son was an exchange student last year in Spain. On Friday night they were here and told us that while he was away in Spain the son lost 20 pounds and the exchange student from France who was living with them here gained 20 pounds!

Bunny a good book to read to help one have a long AND healhty life is The China Study.

Another book I read that shows what people do where the populations are long lived and healthy is the Blue Zone.

I came back from Spain with a whole new concept of food. As I looked around crowds of smoking people who were all skinny and live longer than Americans (and healthier, I might add, with a much lower infant mortality rate), I thought, "Something's wrong with this picture." In a week of eating, I didn't have an ounce of animal fat and no red meat - and I ate everywhere (great food). Sandwiches came with a little olive oil and red wine vinegar, some thin ham and good cheese on good bread.
And then there was walking. Miles of it, and everyone was doing it all over the city. OK - I got the picture. Good food (all fresh) and outdoor exercise.

madrano wrote: "JoAnn, you would have liked last night's meal, then. DH overcooked the tuna & there was only an occasional tinge of pink.."

That's my kind of tuna!

JoAnn, you would have liked last night's meal, then. DH overcooked the tuna & there was only an occasional tinge of pink. I am not fond of the still red, which is why i don't cook it. DH is willing & i will eat it as long as it's warm.

deborah

madrano wrote: "We watched Ina this morning & saw her make this tuna & avocado roll. http://www.foodnetwork.com/recipes/ina-garten/grilled-tuna-rolls-recipe/index.html.."

Since I do not eat bait (raw or almost-raw fish), I would have to cook this tuna thoroughly, I'm afraid. "Seared" just does not do it for me!

I had my first fresh tuna almost 40 years ago when a neighbor gave me some that he had caught that day. I looked at this chunk of maroon fish (looked like liver) and almost gagged. He told me to put it into a skillet with some oil and cook it until it was all the same color--gray. That was long before fresh tuna became chi-chi and chefs decided that we should eat it raw!

madrano wrote: "We watched Ina this morning & saw her make this tuna & avocado roll. http://www.foodnetwork.com/recipes/ina-garten/grilled-tuna-rolls-recipe/index.html..."

Replying to my own post because we finally got around to making this dish as a salad. It worked well but we've decided to make more changes. For anyone interested, here is our version of Ina's dish.

Good olive oil
1/2 pound very fresh tuna steak, 1-inch thick
Kosher salt and freshly ground black pepper
2 lime, zest grated
6 tablespoons freshly squeezed lime juice
1 teaspoon wasabi powder
1 1/2 teaspoon soy sauce
10 or to taste dashes hot sauce (recommended: Tabasco)
2 firm, ripe Hass avocado, medium-diced
1/4 red onion, chopped
1 tablespoon minced scallion, white and green parts
1 tablespoon toasted sesame seeds

ready made or your own prepared croutons
one head torn lettuce, we used Romaine


IG gives instructions on how to grill or pan sear. We did the latter...and added a heavy layer of smoke to one end of the house, i must add. (Did i mention DH prepared the dish?)

For the dressing, whisk together 4 tablespoons olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 1 teaspoon kosher salt, and 3/4 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds.

Toss with lettuce, fish & croutons. Next time we're going to add some tomatoes. Good dish, new standard.

deborah

JoAnn/QuAppelle wrote: "I tinker around with this recipe...it makes too much of the sauce/dressing so I use less mayo (and used low fat) and cut the proportion of mustards. Also, even though I love salt, it is not necessary to add salt to the sauce/dressing. I have read in the comments that some people use no-fat yogurt or sour cream in lieu of some of the mayo."

Thanks for that tip, JoAnn. I've served this three times, each time making less dressing but never thought to use yogurt in combo with the mayo. Will have to do that next!

Like you, we almost always have cooked chicken in the freezer. It's ready for so many of our summer dishes, that i consider it money in my food bank, so to speak. I also have browned chorizo and browned beef in there for quicker meals (& last minute ones).

deb

Our Low Country Boil turned out great. It amazes me that we had So Much Food but ate it all! Seriously, we pigged out. I'm thinking the shelling made us hungrier. Regardless, it was a treat.

I also made herbed butters to compliment the fish & starches. That was fun dining, too. All in all, a success!

deb, who is thanking JoAnn for the corn cooking tip, grateful not to have to pull out a big pot & boil the water!

JoAnn/QuAppelle wrote: "I made Ina Garten's Mustard Chicken Salad with the corn last night.....perfect meal.
http://www.foodnetwork.com/recipes/ina-g...

I tinker around with this..."


I think I'll try this one this week - sounds good for a summer evening.

I made Ina Garten's Mustard Chicken Salad with the corn last night.....perfect meal.
http://www.foodnetwork.com/recipes/ina-g...

I tinker around with this recipe...it makes too much of the sauce/dressing so I use less mayo (and used low fat) and cut the proportion of mustards. Also, even though I love salt, it is not necessary to add salt to the sauce/dressing. I have read in the comments that some people use no-fat yogurt or sour cream in lieu of some of the mayo.

I always have cooked chicken in the freezer, ready to use, so this recipe takes no time at all. You can also use a rotisserie chicken.

My husband has never eaten regular chicken salad but he loves this.

Bunny wrote: "How many ears do you cook at one time for 5 minutes?
And thank you :) ..."

Last night I did 5 ears, but I could fit more. I loved that the kitchen did not get hot and there was no pan to wash.

Your method is interesting, Alias.

I'm from Iowa- best corn in the US (maybe tied with Illinois LOL.) We always put ours in boiling water, left the lid on and it was done in a few minues. I'm sitting here trying to decide what to serve my guests tonight and then make to take to daughter's tomorrow for a pool party. My sis and 3 nephews will be here soon after a 7 hour drive.

We had corn tonight - I cooked it like my daughter does....clean the ears, wrap each one in a damp paper towel, and microwave for 5 minutes. You would never know how it was cooked.


How many ears do you cook at one time for 5 minutes?
And thank you :)

I cook mine in the microwave, too.

However, I fill a bowl with some water and put the corn on top of the bowl. So the ears are on the rim and not in the water. I cook them for about 4 min. on high.

Some times I break the cob in half and put them in my microwave steamer. Same concept as the bowl only with the steam I can cover the corn. Then I may cook it 3 min.

madrano wrote: "We are having Frogmore Stew AKA Low Country Boil tonight. http://www.coastalliving.com/food/entert...
"

Sounds pretty darn good!

We had corn tonight - I cooked it like my daughter does....clean the ears, wrap each one in a damp paper towel, and microwave for 5 minutes. You would never know how it was cooked.

We are having Frogmore Stew AKA Low Country Boil tonight. http://www.coastalliving.com/food/entert...

Over the years we've mixed the ingredients up a bit but it all tastes good. Tonight we are adding Snow Crab, as it was (lucky us!) on sale this week. We spread the newspapers & go the distance. I'll add a salad, Cuban bread & herbed butters. The bread is rising as i type, the herbs are washed & drying. Yum!

deborah

Nancy wrote: "Store bought/bakery cookies just don't taste like homemade IMO."

I would agree that MOST don't, but I sometimes bake cookies for a store and mine DO taste homemade....because they ARE. LOL

I love ginger anything!

The Parisian pat-in pie crust is supposed to be very flaky, according to my fine-cooking friend who made it and sent me the recipe. In fact, he said he won't be using his rolling pin in the future!

My sister loves creme brulee; I have made it with Splenda for her but it's not anything I ever crave. I prefer desserts/cookies with nuts in them. I just made a batch of ginger cookies for our school's open house tonight- not a one was left LOL but mine were the only homemade. Store bought/bakery cookies just don't taste like homemade IMO. As for pie crust, I have patted in a 9x13 pan- not bad. We often make apple pie like that with a crumble type topping. I don't care much for cobblers though. Neither of my younger sisters or two daughters can make pie crust- they say too much work but they sure like my flakey ones heehee.

Nancy wrote: " Mousse is so easy to make! ..."

I so well remember the first time I made mousse...for our first dinner party in 1971. It was amazingly good, but all of our guests thought it was chocolate pudding. LOL LOL

My other specialty when I was first married was Creme Brulee. No one had ever even heard of it back then.

We had it in Paris last year (and in several other places in France) and my family told me that mine was as good as any in France. Bless their little hearts!

I have made mousse cakes too, Nancy...but this is waaaay more than that, believe me.

My problem with pie crusts is.....I do not "roll" and have no interest in ever doing so. LOL.

But I did just see a pie crust that is patted rather than rolled......from Paris. I might be persuaded to make that one....but it is doubtful. My cafouti has no crust and my galette uses store-bought.

I've made some mousse cakes- not really that difficult. Mousse is so easy to make! I also make my pie crusts and can whip up several while others are thinking about it LOL- same recipe I've used for 40 years- 2 cups flour, 2/3 cup shortening, pinch of salt and 7 tablespoons of ice cold water! Trick is not to overstir or roll- patch if necessary- or crust will be tough.

I don't mind making desserts but there is no way I could duplicate the kahlua cake that I ordered!

I am more of a cookie than a cake baker and do not ever "do" crusts. I make a pretty fine clafouti and a blueberry galette to die for! No one would ever suspect how easy they both are.

I'm more of a baker than a cook but I have told my kids the day I use instant mashed potatoes they will know I am suffering from dementia or in the early stages of alzheimers. I also enjoy making my own desserts- really not that hard or time consumsing.

Today I ordered my sister's birthday cake (for Saturday) from an amazing bakery in a nearby town.

Kahlua Mousse Cake... "multiple layers of Kahlua-spiked chocolate mousse and moist devil's food cake, loaded with chocolate chunks and frosted with fresh whipped cream"

YUMMMMM

sounds good Bunny. I thought you were poaching the chicken in water! LOL

JoAnn/QuAppelle wrote: "Bunny wrote: "Exactly.

So tonight I'm making for dinner - poached boneless, skinless chicken breasts, Betty Crocker mashed potatoes, frozen peas and rolls. Should take about half an hour, don't y..."


The chicken's just poached in butter and herbs which is poured over it when served. Couldn't be better or easier :)

JoAnn/QuAppelle wrote: "from the ZIPLOCK website:

"Ziploc-Brand bags are not designed to withstand the extreme heat of boiling".

I couldn't swear to it, but i thought it was, in fact, Ziploc bags she used. Here's the recipe. http://www.foodnetwork.com/recipes/paula...

I see that the recipe states the water should be simmering but she said boiling. Maybe that is the issue?

deborah

Bunny wrote: "Exactly.

So tonight I'm making for dinner - poached boneless, skinless chicken breasts, Betty Crocker mashed potatoes, frozen peas and rolls. Should take about half an hour, don't you think?"

exactly! Or less!

Anything ON the chicken?

I had cold, leftover chicken and mixed it in with a salad made of cannellini beans, chopped tomatoes and peppers, chopped red onions, and feta cheese, with a tiny bit of vinagrette.

Exactly.

So tonight I'm making for dinner - poached boneless, skinless chicken breasts, Betty Crocker mashed potatoes, frozen peas and rolls. Should take about half an hour, don't you think?

from the ZIPLOCK website:

"Ziploc-Brand bags are not designed to withstand the extreme heat of boiling".

Good point, re. the chemicals, Alias. She used a resealable freezer bag but didn't think to address the plastic in water issue. She said boiling & it looked as though the bubbles are large, so it wasn't just simmering.

The reason i doubt i'll try this is because DH makes & enjoys making omelets for us. Our entire family know him for these & his Sunday biscuits. The man is a gem, i tell ya!

deborah

Bunny: Interesting omlet. If you try it, let us know how it is. I didn't know you could put a plastic bag in boiling water.
--------------------

I agree. Because chemicals from the plastic bag may leech into the egg mix.

madrano wrote: "We watched Ina this morning & saw her make this tuna & avocado roll. http://www.foodnetwork.com/recipes/ina-g...

However, we aren't interested in it as a s..."

That sounds like a lovely salad - I'm going to keep it, thank you.

Interesting omlet. If you try it, let us know how it is. I didn't know you could put a plastic bag in boiling water.

WOW, that omelet method sounds ingenious. And no pan to wash!

I do not like rare tuna (okay foodies, stone me!) but that dressing does sound great. Thanks Deborah.

Here is something I make with swordfish that is wonderful:

http://www.foodnetwork.com/recipes/giada...

I do not use (only) arugula and I cut the swordfish in half horizontally. This is my husband's favorite summer meal.

We watched Ina this morning & saw her make this tuna & avocado roll. http://www.foodnetwork.com/recipes/ina-g...

However, we aren't interested in it as a sandwich & are going to try it as a salad. In the reviews i don't see that anyone else did this. Any thoughts on what to add or take away? I'm thinking romaine lettuce and some tomatoes for color. The "dressing" sounds great.

While i was at it, i saw Paula Dean making breakfast. She made perfect-looking omelets by putting the mixed eggs in a reusable plastic bag, adding the desired ingredients for an omelet (cheese, olives, mushrooms, whatever) & squishing them around. Then she put the bag, now sealed with air pressed out, in boiling water for 8-10 minutes. A nicely-shaped rectangular omelet was created. Has anyone here tried the technique? If so, any tips?

deborah

JoAnn/QuAppelle wrote: "I am sure this recipe bears little resemblance to anything made in St. Remy, but it sure was good, and fairly easy to make. I love Herbes de Provence! This recipe is courtesy of Elle's New England ..."

Sounds good! I'll give it a try.

I am sure this recipe bears little resemblance to anything made in St. Remy, but it sure was good, and fairly easy to make. I love Herbes de Provence! This recipe is courtesy of Elle's New England Recipes.

Chicken St. Rémy

2 boneless chicken breasts (about 1.5 pounds total)
salt and pepper
dried Herbes de Provence, for sprinkling over the chicken
2 good sized shallots, finely diced
4 cloves of garlic, chopped
1/3 cup red wine, for deglazing pan
1 cup chicken broth
14 oz can diced tomatoes, undrained
1/2 tsp dried Herbes de Provence
1/2 tsp dried basil
salt and pepper, to taste


Sprinkle both sides of chicken breasts with salt, pepper, and Herbes de Provence. How much? Not too much, but don’t be stingy, either. [I actually slice my boneless breasts horizontally so they are thinner and cook faster.:]

Heat a pan (one with a tight-fitting lid) over medium high heat, and add a couple tablespoons of olive oil.

Sauté each piece of chicken for 2-4 minutes per side, depending on thickness. Do not cook them fully now, just get some nice color on them.

Remove to a plate.

Add shallots and garlic to the pan and saute for a minute or two.

Deglaze with the wine, and saute for about 5 minutes until the wine is reduced to just a couple of tablespoonfuls.

Add broth, tomatoes, the 1/2 tsp Herbes de Provence and basil.

Bring to a boil, then put the chicken and any accumulated juices back into the pan.

Cover and simmer for 10 minutes, or until the chicken is done.

Serve chicken with tomatoes and sauce over pasta (if desired).

Leslie/cloudla wrote: " She said it was good, but I didn't get to taste it. You'd think she would have invited me to dinner.."

harumpf!!! I agree

After my DD and I went to see Julie and Julia last week she stopped at the grocery on the way home to buy the ingredients for beouf bourguignon and then confiscated my copy of Mastering the Art of French cooking. She said it was good, but I didn't get to taste it. You'd think she would have invited me to dinner.

And BTW, we loved the movie.

I finally got to make the olive and garlic beef stew on Sunday. It was good but very like beouf bourgoine, which is better. The boys ate it all up though, so it was obviously OK. The olives were pretty strong tasting. And I bought peeled garlic because it would take me all day to peel 100 cloves of garlic.

Bunny, you are going to smell realllllly good after peeling all that garlic!

Recipe sounds very good.

everything sound so good! Especially inexpensive lamb chops!!

This is a good little cookbook I found called The Olive and the Caper by Susanna Hoffman. There's a chicken in yogurt that I make often - absolutely delicious.

The one I'm going to try tomorrow is -

1/4 cup olive oil
3 lbs. boneless beef chuck or top sirloin, cut for stewing
100 cloves of garlic (8 - 10 large heads) peeled (no way - I'm buying that already peeled kind in a jar :))
48 Kalamata olives
4 cups dry red wine
1 tbl tomato paste
2 bay leaves
Black pepper
1/2 cup shredded basil leaves

Preheat over to 450
Brown the beef in olive oil, than transfer into a clay pot (or any old pot :))
Add garlic, olives, wine, tomato paste, bay leaves and pepper to juices in the skillet and bring to a boil, stirring to disolve the tomato paste.
Pour over meat, cover and put in the oven.
Stir once or twice while baking until the beef is tender and liquid is reduced to a sauce, about 2 hours. Let rest a few minutes after baking.
Sprinkle with basil and serve.

I think I'll serve it over pasta - sounds good!

The next one has 100 cloves of garlic and kalamata olives - beef cooked in. Sounds good, too.

sounds like my idea of heaven, Bunny. If you like it, please share the recipe.

Oddly enough I settled on Greek, too - found a nice recipe for chicken in a sauce that contained cinnamon, cloves, brandy, coffee, honey, tomatoes, red wine and onions - really good with a pear and walnut salad, rice and crunchy bread. The next one has 100 cloves of garlic and kalamata olives - beef cooked in. Sounds good, too. That's for Wednesday.

We just bought some inexpensive lamb chops (lucky find!). DH is going to grill them, attempting to replicate a dish we had in Olympia, Greece. It had oregano, oil, lemon and some other herbs & was charred. Wish him luck, as i'm drooling already!

To go with it, i'm making a cold couscous with chopped vegetables. And a salad, of course--we are salad freaks in the summer.

deborah

Here I am totally blank about what to cook this week, so I refer to this board and what do I get? Drinks! And I have a box of blueberries, too - after a refreshing pause, I'll rethink shopping!