Here is the Simply Recipes update for djuwettoo.fish@blogger.com
There are 4 new posts in "Simply Recipes" Baked Cod with Ritz Cracker Topping
Once years ago, when I was six years old, visiting my aunt and uncle in Washington D.C., I ate an entire box of Ritz crackers. We never had anything like those crackers at home, so buttery, so delicious. And once I started, I couldn't stop eating them. They are banned from my house for the very reason that I still find them impossible to resist. Banned with the exception of this recipe. Have you ever had white fish, baked with a Ritz cracker topping? It's such a standard in New England that you'll even find a Ritz cracker and butter mixture already packaged in plastic containers for sale at fish markets. Continue reading "Baked Cod with Ritz Cracker Topping" »
     Roasted Poblanos in Cream Sauce (Rajas con Crema)
The first time I had poblanos in a cream sauce (rajas de poblano con crema), it was at the breakfast buffet at a resort in Ixtapa, Mexico. Now, as you can tell from the photo, this isn't the most attractive dish in the world. But I promise you, if you like poblano chile peppers, this is a fabulous way to serve them. There's a good reason spicy Mexican food is often served with dairy. Milk proteins neutralize the spicy capsaicin molecules in hot chilies. So you get less of the bite of the chile and more of the actual flavor of it. Meaning you will be able to better taste the wonderful roasted poblano chiles if they are bathed in a creamy sauce. In this case, the sauce is made with Mexican "crema", a sort of sour cream that's a lot like crème fraîche, along with milk, and Monterey Jack cheese. First you roast the poblanos directly over flame to get them charred, for flavor and to make the easier to peel. Then you cut them into strips, and simmer them with sliced onions in the cream sauce. Serve them as a side to Mexican dishes, or rolled up in warmed tortillas. So good! Continue reading "Roasted Poblanos in Cream Sauce (Rajas con Crema)" »
 Caprese Corn Salad
If salads could talk, this corn, tomato, basil, Mozzarella salad would yell, "SUMMER!" It's what happens when you have a ton of grilled corn leftover from last weekend's barbecue, and ripe tomatoes in the garden beckoning, "eat me..." Not to mention the one basil plant that just keeps growing like a hydra. Snip one stem off and two grow in its place! It's a classic caprese salad with tomato, basil, and Mozz, tossed with grilled corn. Continue reading "Caprese Corn Salad" »
 Green Bean Salad with Basil, Balsamic, and Parmesan
Do you garden? The first of my green beans are starting to appear. The vines have already grown up the bamboo trellis that lines the side yard fence, and have reached up and over the fence, meaning my neighbor may get as many beans from my plants as I do. I never know how the beans are going to cook up, even if they are from my own garden. The most important thing to look for when choosing beans at the market is that they snap when you bend them, versus bending like a rubber band. This means they're fresh. But even if they are fresh, they may still take forever to cook. I had garden beans last year that still weren't tender after 20 minutes of boiling. I finally gave up. Ideally, young, fresh green beans should be just cooked after a minute or two. Cooked, but crisp. (If you find yourself with a batch of green beans that are tough and old, and refusing to become tender, save them for cooking in a soup.) Continue reading "Green Bean Salad with Basil, Balsamic, and Parmesan" »
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