Sunday, Aug 18, 2019
HomeLifestylesSpiceTake a break and love yourself

Take a break and love yourself

Last week I wanted to take a break and treat myself to a power lunch with a colleague so that we could discus some business–it was about food so this was the perfect opportunity to,”kill two birds with one stone”so to speak. The lunch menu at the restaurant was a wonderful selection of mouthwatering dishes from pizzas, puff pastry vol-au-vent filled with shrimp, scallops and fish in a white wine sauce normande, to pan fried catch of the day with fresh vegetables and sautéed potatoes.

Well, I had the fresh conch salad, puff pastry vol-au-vent, flourless chocolate cake and homemade rum-raisin ice cream–and that was at lunch. Needless to say that was all I ate all day because the flavor lasted the entire day and late into the evening. After treating your body to culinary delights it is sinful to destroy the experience with something else. So just enjoy and savor the flavor.

Stop for a moment from your busy life and treat yourself to a leisurely lunch or even a power lunch, but, take a moment to enjoy life and some mouthwatering cuisine.

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe’s Kitchen and be sure to listen to Star 106.5 FM every weekday at 6:25p.m. Make sure and e-mail us at roscoedames@gmail.com with your comments and recipes so that we could share your experiences and creations with our audience.

MELON AND STRAWBERRY SALAD

A beautiful and colorful fruit salad, this is suitable to serve as a refreshing appetizer or to round off a meal.

1 galia melon

1 cantaloupe

1 honeydew melon

?watermelon

8 oz fresh strawberries

1 tbsp lemon juice

1 tbsp clear honey

1 tbsp chopped fresh mint

1 mint sprig

Prepare the melons by cutting them in half and discarding the seeds. Use a melon baler to scoop out the flesh into balls or a knife to cut it into cubes. Place into a fruit bowl.

Rinse and take the stems off the strawberries, cut these in half and add them to the fruit bowl.

Mix together the lemon juice and clear honey and add about 1 tbsp of water to make this easier to pour over the fruit. Mix into the fruit gently.

Sprinkle chopped mint over the top of the fruit. Serve garnished with the mint sprig.

Source: Hermes Publishing

Pear&Carrot Pecan Bran Bread

Everyone likes a hot loaf of bread. This dish is moist, sweet and requires no kneading.

1 cup pared and grated pears

?cup pared and grated carrots

2 beaten large eggs

1 cup bran

1?cups bread flour

?cup granulated sugar

1 tsp baking powder

?tsp salt

?tsp baking soda

?cup butter

?cup chopped pecans

Combine the pears, carrots, eggs, and bran together and let stand for 15 minutes.

Sift the flour, sugar, baking powder, salt and baking soda together, twice.

Cut the butter into the flour until a coarse meal is formed. Stir in the fruit mixture and blend well.

Fold in the nuts, pour the batter into a 8?x 4?x 2?”loaf pan. Allow to stand for 25 minutes.

Bake in a preheated 350 degrees F oven for 75 minutes or until an inserted skewer comes out clean. Let stand for 10 minutes, turn out onto a cooling rack and cool completely before serving.

Source: Hermes Publishing

Five Ingredient Rice

The Japanese love rice so much they invented many ways to enjoy it. Here, chicken and vegetables are cooked with short grain rice making a healthy light lunch dish called Kayaku-Gohan. Serve with a simple clear soup and tangy pickles.

1 1/3 cup Japanese short grain rice

3?oz carrot, peeled

?tsp lemon juice

3?gobo or canned bamboo shoots

8 oz oyster mushrooms

8 mitsuba sprigs, root part removed

1?cups second dashi stock, or the same amount of water

1?tsp dashi-no-moto

5 ozs chicken breast portion, skinned, boned, and cut into?”dice

2 tbsps shoyu

2 tbsps sake

1?tbsp mirin

Pinch of salt

Put the rice in a large bowl and wash well with cold water. Change the water until it becomes clear. Tip the rice into a sieve and leave to drain for 30 minutes.

Using a sharp knife, cut the carrots into?”rounds, cut the discs into flowers.

Fill a small bowl with cold water and add the lemon juice. Peel the gobo and then slice with a knife as if you were sharpening a pencil into the bowl. Leave for 15 minutes, then drain. If using canned bamboo shoots, slice into thin matchsticks.

Tear the oyster mushrooms into thin strips. Chop the mitsuba sprigs into?”long pieces. Put them in a sieve and pour over hot water from the kettle to wilt them. Allow to drain and then set aside.

Heat the dashi stock in a large pan and add the carrots and gobo or bamboo shoots. Bring to the boil and add the chicken. Remove and scum from the surface, and add the shoyu, sake, mirin and salt.

Add the rice and mushrooms and cover with a tight-fitting lid. Bring back to the boil, wait 5 minutes, then reduce the heat and simmer for 10 minutes. Remove from the heat without lifting the lid and leave to stand for 25 minutes. Add the mitsuba and serve.

Source: Hermes Publishing

Crabby Mushrooms

If fresh crab meat is unavailable you can always use frozen crab.

3 tbspsbutter

3 tbsps flour

?cup chicken broth

?cup half and half cream

?tsp salt

?white pepper

1 tsp Dijon Mustard

1 egg yolk

1 cup cooked crab meat

1 lb large fresh mushroom caps

3 eggs

2 cups seasoned bread crumbs

4 cups safflower oil

In a sauce pan heat the butter, add the flour, and cook for 2 minutes over low heat. Add the broth, cream, salt, pepper and mustard. Simmer until sauce thickens, then beat in the egg yolk

Stir the crab meat into the sauce, transfer to a food processor and puree, cool to room temperature.

Place small amount of the mixture in each mushroom cap. Place two caps together to sandwich in the filling. Dip the mushrooms into the remaining filling to coat them.

Beat the eggs until light. Dip the mushrooms into the eggs and dredge through the bread crumbs.

Heat the oil to 375 degrees F and fry the mushrooms in small batches until golden brown, reserve hot in the oven while the remainder cooks. Serve at once very hot.

Source: Hermes Publishing

Spiced Prime Rib of Beef

?cup flour, all purpose

2 tbsps dry mustard

1 tsp basil

?tsp each of thyme leaves, chervil, salt, chili powder, paprika, oregano leaves, garlic granules, onion powder

5 lbs standing rib roast(4 bones on)

2 tbsps Worcestershire sauce

1 tbsp soy sauce

1 chopped onion

2 chopped carrots

2 chopped celery stalks

1 bay leaf

1 cup red wine

Preheat the oven to 325 degrees F.

Mix the flour, mustard and seasonings together.

Rub into roast. Place roast into a roasting pan. Pour Worcestershire and soy sauce over.

Surround roast with the vegetables and bay leaf. Pour in the wine.

Bake to desired doneness, baste often.

Use the pan juices to make gravy.

Source: Hermes Publishing

SPICE OF THE WEEK: DILL

The word”dill”comes from the Norse”dilla”, meaning”to lull”. Drinking dill tea is recommended to overcome insomnia. A native to Europe, it is a Russian favorite and can be cultivated near the Arctic Circle. Both seeds and leaves are edible. It was known as a medicinal herb to the ancient Greeks and Romans, where soldiers placed burned dill seeds on their wounds to promote healing.

Dill is mainly used in pickling, where most of the plant is used.”Dill Pickles”have become a North American classic and in Europe Sauerkraut and dill vinegars have been popular for centuries. It is especially popular in Russia and Scandinavia, where it is used in courts-bouillons and sauces for fish, pickled salmon, casseroles and soups. It is also used on cakes and breads, particularly in rye breads, the way caraway is used. Dill should be used sparingly as the flavor grows. Its flavor works well in sour cream and yogurt sauces. The chopped fresh leaves are frequently used with trout and salmon, shrimp, deviled eggs, green beans, cauliflower, beets, soups, cottage and cream cheese.

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