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    Posts Tagged ‘butter’

    Chickpeas(Garbanzo Beans) & Onions

    Over the holiday I had a conversation with my son-in-law about some of the foods my mom, may she rest in peace, prepared for our Christmas Eve dinner. If I’m not mistaken it consisted of 13 courses, all meatless and each served individually in a specific order. Some are simple with one or two steps some not so easy. I’ll try to recreate most if not all of them here so come back often to check them out.

    You will need:

    Chickpeas — 1 16 oz can
    Onion — 1 large Walla Walla or Vidalia – diced
    Butter — 1 stick – unsalted
    Sea Salt or Kosher Salt — to taste
    Pepper — fresh ground to taste.

    In a sauce pot large enough to hold both ingredients slowly melt the butter over medium low heat (do not let the butter brown), when it is completely melted and the onion and boil until the onion is completely softened. Meanwhile in another sauce pot add the entire can of chickpeas, liquid included, and bring up to heat. Once the onion/butter mixture is ready drain the chickpeas and add to the butter stirring to combine. Season with salt and pepper, stir to combine and serve.

    Quick and easy. Enjoy!

    Whitefish with Lemon Grass/Thai Pepper Crust

    Whitefish is very versatile, it has a delicate flavor that accepts all kinds of seasonings. This dish was inspired by my desire to combine my favorite pepper, Thai. I hadn’t cooked with lemon grass before and wanted to develop something using the two. I mulled over ways to use these two items and decided on combining them with Panko and olive oil to use as a crust.

    You will need:
    One six to eight ounce Whitefish Filet/person.
    One cup Panko Bread Crumb/filet
    Two to three tablespoon olive oil.
    Two Thai Chili peppers/filet.
    One tablespoon grated lemon grass.
    Sea Salt/Ground Pepper to taste.

    Combine all ingredients except fish in a bowl using enough olive oil to form a medium paste. Score the skin side of the Whitefish Filet to prevent curling. Heat olive oil in a sauté pan large enough to hold fish in a single layer with enough room between filets. Place fish skin side down and generously coat top of fish with the bread mixture. When fish begins to turn opaque around the edges transfer to a cookie sheet and bake at 350° for ten minutes to toast the coating. Serve with rice with buttered onion.

    Rice with Buttered Onion

    I’ve been preparing this simple rice dish for many years and recently made a batch for dinner. A simple side dish that can replace your favorite starch. This recipe can serve 4 people.

    You will need:
    One medium sized sweet onion – 1/4″ dice.
    2 cups rice – Basmati works well.
    One stick unsalted butter
    Sea Salt/Ground Pepper to taste.

    In a sauce pot big enough to hold all of the onion slowly heat butter until just melting, careful not to burn, place all of the onion in the pot a simmer on low until the onion is translucent. Be careful not to add too much color to the onion. Remove from heat and hold. Prepare rice as you would normally, when rice is finished put into a bowl a little larger than the amount of rice, pour the butter/onion mixture into the rice and stir to combine completely. Season to taste.

    Prepare an oven proof glass cassarole, preferably one that has a cover, alternatively a piece of foil will do just fine. Place the rice/onion/butter mixture into the cassarole, cover and bake at 350° for 30 minutes. Uncover the dish after 20 minutes to slightly brown the top.

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