Any new recipes from the holidays that should be listed here?

REC: Green Beans With Roquefort and Walnuts

This wasn't a new one for me, but it was very well-received:

I subbed feta, but would definitely go back to the Roquefort next time. The feta I used didn't melt the way the blue did before.


* Exported from MasterCook *

Green Beans With Roquefort and Walnuts

Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables

Amount Measure Ingredient -- Preparation Method

1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste

Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.

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Our Cioppino came out really good. We used Tyler Florence's recipe but also one from epi

There were three of us in the kitchen drinking wine so I'm not absolutely sure but this is what I think went in the pot.

Olive oil
4 chorizo (actually we used chicken andouillette, since one of the group doesn't eat pork, and Spanish-style chorizo would have required a special trip. Pepperoni might be a better substitute.)
2 leeks, diced
1 carrot, diced
2 celery ribs, diced
handful of fresh oregano leaves
1 red bell pepper, diced
1 jalapeno pepper, diced
1-1/2 cups red wine
1 can (28 oz.) plum tomatoes, crushed by hand, with their juice
2 Tbs. tomato paste
1 bottle (8 oz.) clam juice
2 cups or so chicken stock
Salt and pepper
1 lb. clams
1 lb. mussels
2 lbs. fish filets, cut in chunks (I used ling cod from Costco)
2 lb. crab legs, cooked
1 lb. shrimp, peeled

Chopped Italian parsley and torn basil, for garnish
Sourdough bread and garlic butter (see link)

We sliced the sausage and sauteed in Olive oil until browned. then added the leeks, carrot, celery and oregano and sauteed until softened. Then added added both peppers and did the same.

Added the wine and boiled down a bit, then the tomatoes, tomato paste clam juice and stock.Simmered about 30 minutes, then set aside until dinner.

We brought it back to a boil and added first the clams, then the mussels, then the fish and crab, letting the pot come back to the simmer between each, then turning off the heat so the fish would not overcook. We sauteed the shrimp separately because the pot was getting too crowded and added it in.

We served it with the garlic toast and garlic butter from Tyler's recipe and it was wonderful.

(Tyler calls for thick pieces of halibut to be sauteed separately and served in the soup bowl with the cioppino poured around it, but my cod filets were too thin to make such an impression so they went into the soup.)

http://www.cookingchanneltv.com/recipes/tyler-florence/halibut-and-cioppino-recipe/index.html

 
NF REC: Gingerbread Playdough, who knew it would be one of the hits with the kids

Well, it's not food, but you make it on the stove with food ingredients. Who knew the kids (boys kindergarten/2nd grade) would love this is much as they did. I made a double batch and sent some to each kid and they are having a blast. Funny, they've had playdough before, but since this isn't a bunch of colors they don't spend time smooshing them together, they just play with it. They made gingerbread men, and got out the rolling pins/cookie cutters/muffin tins and quietly played for hours! --Who knew?! Made mom/grandma happy too.

Gingerbread Playdough

Ingredients

1 cup all purpose flour
1/2 cup salt
2 tsp. cream of tartar
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cloves
2 tbsp. vegetable oil
1 cup water
1 tsp orange extract {optional}

Instructions

In a medium saucepan whisk together dry ingredients. Next mix in the water, oil, and orange extract and stir until a thick batter is formed. Cook the mixture over low/medium heat until a thick dough forms. Turn out onto parchment paper and knead until smooth. Makes about 2 cups of dough.

http://www.sweetsugarbelle.com/blog/2011/12/gingerbread-playdough/

 
This was a huge hit at our home on Christmas eve. I used this recipe for the base; I loved the

chorizo mix to make a roux. I then used a combination of Steve and Maria's rec for the contents / timing / seasonings.
It was a real keeper and enjoyed by all!

Many Thanks to Steve / Joe / Maria for sharing their recipes!

I think this may now be our new Christmas eve staple. The other reason this worked out well is the "base soup (Chorizo etc)" was good on its own, and was devoured by my non clam eating FIL. I kept a big bowl aside and he really enjoyed it with the bread.

 
I'm glad you enjoyed it too. It was the fist time I've made cioppino and I can't imagine it wouldn't

be good no matter what formula was used. I didn't try the roux--we just had plenty of bread to sop up the juice

 
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