EARL GREY OATMEAL (FOR ZWT-8)
Submitted by reader Brittan H. of Vermont, this recipe was described as a new take on an old favorite & found in 1 of my Grandparents.com newsletters. What could be more British than starting your dy w/an infusion of tea? (Cooking time was estimated & 5 min prep time allowed) *Enjoy!*
Provided by twissis
Categories Oatmeal
Time 25m
Yield 4 Breakfast Servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a lrg saucepan, combine milk & water until simmering. Remove from heat & add tea bags. Allow to steep for 5-10 minutes.
- While the teabags are steeping, toast the oats. In a skillet set over low-heat, add 1 ½ tbsp of butter. When butter stops foaming, add the oatmeal. Stir until butter & oatmeal are well-combined. When oatmeal is toasted & smells rich & nutty, remove from heat.
- Remove the tea bags from the saucepan. Place on med-heat & return to a boil. Add oatmeal to the saucepan. Turn down to low-heat. Sprinkle in lemon zest & sweeten with honey to taste. Allow to cook until the oatmeal is thick & creamy. Serve warm, topped w/fruit, nuts or more honey. Thin w/milk as desired.
Nutrition Facts : Calories 308.4, Fat 13.7, SaturatedFat 7.4, Cholesterol 37.1, Sodium 130.4, Carbohydrate 34.8, Fiber 4.5, Sugar 0.1, Protein 12.7
BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)
On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 35m
Yield 1/3 Cup Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
- Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
- Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
- Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
- Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
- *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
- *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.
BALLYMALOE BROWN BREAD (ZWT-8)
A staple of Irish meals, brown bread can be served alongside soups & stews, often w/slices of Cheddar or smeared w/butter or a thick fruit jam. This adapted version comes from Colman Andrews' The Country Cooking of Ireland, an award-winning resource for regional recipes. Colman learned it from Tim Allen (a former instructor at the Ballymaloe Cookery School) & the orig recipe comes from baker Doris Grant. I found it another 1 of my Grandparents.com newsletters & think the baking tips mentioned in the directions are helpful for experienced bread makers, but esp so for bread makers less-experienced like myself. (Rising times were included in the prep time) *Enjoy!*
Provided by twissis
Categories Yeast Breads
Time 1h45m
Yield 1 Large Loaf, 1 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve the molasses or treacle in 2/3 cup warm water in a sml bowl. (Around 100F is ideal) Grant calls it "blood heat" & notes the easiest way to obtain this temp (w/o a thermometer) is: Bring 1 cup of water to a boil, add 3 cups of cold water. Stir in the yeast & set aside for 8-10 minutes (or until the yeast begins to froth).
- Put the flour into a lrg bowl & mix in the salt.
- Lightly grease a lrg non-stick loaf pan w/oil.
- Make a well in the flour, pour in the yeast mixture & let it sit for a minute. Pour in about 1 1/4 cups warm water (see above), then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion (starting in the middle & working outwards to the rim of the bowl). The dough should be soft & too wet to knead (add water as necessary).
- Let the dough rest in bowl in a warm place for about 15 minutes.
- Transfer the dough to the greased loaf pan, cover loosely w/a damp towel & set in a warm place to rise for about 20 minutes. ("The bread should be what we call 'proud,'" says Tim Allen, "just beginning to peer over the top of the pan.")
- Meanwhile, preheat the oven to 450°F.
- Bake the bread for 20 minutes, then lower the oven temp to 400F & bake for 35-45 minutes more. If you like a crisp crust, remove the bread from the pan about 10 minutes before it is done, then return it to the oven (placing it upside down directly on the oven rack to finish cooking).
Nutrition Facts : Calories 2151.5, Fat 17.2, SaturatedFat 2.9, Sodium 2354.4, Carbohydrate 448.5, Fiber 71.8, Sugar 6.2, Protein 90.7
MONK FISH ROASTED W/CAPERS, BACON & PARSLEY (ZWT-8)
Found at www.caterersearch.com & entered for ZWT-8 because we were gifted w/some lovely monkfish. It was a "Seasonal Recipe of the Wk" by Mike Robinson & included "A lrg handful of samphire (opt to serve)" as 1 of the ingredients. BUT samphire was not in the ingredient data base, so I did a search. I found myself reading an article & watching a chef-prep video of a dish from the Michelin-starred Danesfield House in the UK that was being prepped for Olympic athletes staying there. 1 of the prep steps was: "In a pan of salted water, blanch the rock samphire (quickly to keep the nutrients)". Wikipedia was more help & said: "Samphire is the name given to a number of distinct edible plants that grow in coastal areas. Rock samphire is a coastal species w/white flowers that grows in the UK." In the pic shown, it resembles asparagus & occ is called sea asparagus, but I left the samphire option out to avoid confusion (Time was estimated). *Enjoy!*
Provided by twissis
Categories European
Time 25m
Yield 4 8 oz Servings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/400F temp - Heat a non-stick, oven-proof pan over med-high heat. For ea portion, add a small pat of butter. When the butter foams, add the monkfish tails & brown on both sides. Season w/salt & pepper as desired (I used lemon pepper).
- Squeeze the juice of half a lemon over the fish & transfer to the oven to bake for 10 minutes. Check that the fish is hot throughout by pushing a skewer or knife into the thick part of the fish. If it comes out hot, the fish will be done (should take no more than 15 minutes). Remove from the oven, take the fish out of the pan & allow to rest.
- While the fish is resting, add a little more butter to the pan w/the shallots, garlic & bacon. Cook over a high-heat for a few min (til the bacon is cooked). Add the capers, a final squeeze of lemon juice, some grated lemon zest & the white wine.
- Add the monkfish back to the pan & baste w/the bacon/caper sauce for 2-3 minutes. Scatter parsley over the monkfish & shake the pan once or twice more. Place the monkfish tails on a bed of rice, cous cous or asparagus. Spoon the bacon/caper sauce over the top of the monkfish & serve immediately.
Nutrition Facts : Calories 325.5, Fat 31.6, SaturatedFat 16.5, Cholesterol 70.4, Sodium 516, Carbohydrate 5.5, Fiber 1, Sugar 0.9, Protein 3.8
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