- Risotto with Peas and Porcini
We got this one from Whole Foods a while ago. It's apparently also been published in Fine Cooking. We make it with vegetable stock. You can also use almost any kind of dried mushroom, obviously.
- Vegetable Moussaka
A vegetarian version of the Greek classic. It takes a long time to make it, and it generally leaves a huge mess in its wake, but it is very delicious, and you can eat it for days.
- Scallops with Mashed Potatos and Tarragon Sauce
This has an almost perfect rating on Epicurious, and that is not surprising. This is one of the best things I've ever made, and it's easy and fast, as well. I've used half and half a couple times, just to lighten the sauce a bit, but it's not that heavy, anyway.
- Scallops with Melted Leeks and Tarragon-Caper Butter
Not quite as good as the other one, but almost. The fresh thyme sprigs are not crucial, if you don't have them.
- Sole Meuniere
Classic French dish. There are a lot of recipes for this online. They're all minor variations on each other. Be warned it makes a huge mess, but it's great.
- Sole with Orange Brown Butter
A variant on Sole Meuniere, with a bit of orange as well as lemon.
- Yukon Gold Potato and Chive Soup
We have a ton of chives in our yard so are always looking for something to do with them. This simple, fast soup is one of our favorite choices.
- Grilled Tuna Burgers with Homemade Remoulade
The remoulade here is the crucial thing. The recipe calls just for tuna steaks grilled and put on a bun. Frozen tuna steaks are just fine for this purpose, and a lot cheaper than the fresh stuff. But you can really use it with any sort of fish burger.
- Grilled Three Potato Salad
This goes with the previous recipe, but can of course be made on its own, as well. It's a really great potato salad that looks impressive, too, with sweet potatos, golden potatos, and purple potatos. You can use whatever mix of potatos you want, really—it's often hard to find purple potatos that aren't expensive—but the key is to get them cooked way ahead of time so they have plenty of time to cool. As with any potato salad, you have to get them cooked just right, too, so they don't disintegrate. Better a little bit underdone than overdone.
- Bulgur Salad with Feta and Mint
Very simple salad that lets us use some of our mint.
Tuesday, June 23, 2015
More Recipes for Isobel
Non-pasta recipes now, most but not all from Epicurious, again.