Recipes – Page 39 – Rants Raves and Recipes

November 17, 2014November 18, 2014

Spinach Salad with Hot Bacon Dressing

This recipe has been a favorite in our family for many years. When I first started making it I didn’t have the luxury of pre washed baby spinach available. I used large spinach leaves which needed to be washed completely and then have the thick stalks removed.

Now with the advent of prepackaged baby leaves it is a much simpler task. You still need to remove part of the stem. but the washing task is basically a rinse and not as intense as getting the sand out of every crevice.

Ingredients for Spinach Salad with Hot Bacon Dressing

1 bag baby spinach leaves approximately 6 ounces stems removed
4-6 slices bacon
2-3 Tbs balsamic vinegar
2-3 Tbs white wine or champagne vinegar
2 eggs boiled hard* and chopped
1 medium onion diced
salt & pepper to taste

Directions for Spinach Salad with Hot Bacon Dressing

This recipe will serve 4-6 persons.

Take the bacon and cut into ¼ inch pieces ,saute until crisp and most of the fat has been rendered.

Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tablespoons bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tablespoons of fat would need about 6 Tablespoons in total of Vinegar, which should be sufficient for this recipe. You don’t have to be exact a reasonable estimate will be fine.

Remove the stems from the spinach leaves , rinse and pat or spin dry.

To Assemble

Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.

Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.

Once the onions are softened, add the appropriate amount of vinegar and stir to combine.

Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.

Serve.

* For perfect hard boiled eggs see: http://www.rantsravesandrecipes.com/category/appetizers/deviled-eggs-egg-dishes

Here are a few items to help make this recipe:
OXO Good Grips Green Salad Spinner
Lipper International Cherry Footed Nappy Bowl
Lipper International 12-Inch Cherry Salad Servers

OK…. news flash……I’m not a salad person either! but I certainly did appreciate the Bacon bits.

Spinach Salad with Hot Bacon Dressing

2014-11-17 19:44:52

Serves 6

A tangy tasty salad

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Prep Time

30 min

Cook Time

5 min

Total Time

35 min

Prep Time

30 min

Cook Time

5 min

Total Time

35 min

Ingredients

1 bag baby spinach leaves appoximately 6 ounces
4-6 slices bacon
2-3 Tbs balsamic vinegar
2-3 Tbs white wine or champagne vinegar
2 eggs boiled hard* and chopped
1 medium onion diced
salt & pepper to taste

Instructions

This recipe will serve 4-6 persons.
Take the bacon and cut into ¼ inch pieces and saute until crisp and most of the fat has been rendered.
Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tbs bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tbs of fat would need about 6 Tbs in total of vinegar, which should be sufficent for this recipe. You don't have to be exact a reasonable estimate will be fine.
Remove the stems from the spinach leaves and rinse and pat or spin dry.
To Assemble
Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.
Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.
Once the onions are softened, add the appropriate amount of vinegar and stir to combine.
Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.
Serve.

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November 15, 2014November 18, 2014

Broiled Flounder Amandine

Broiled Flounder Amandine

This is truly one of my most favorite meals, from long ago when I was first introduced to it when traveling with my grandparents. It is such a simple preparation and yet sounds so exoctic and is truly delicious. The nutty butter with the hint of lemon and almonds turns a simple fillet of fish into a gourmet delight!

It works well with just about any white fleshed fish. Dover sole, flounder, catfish, grouper to name a few. The recipe that follows is for 2 portions a 6 – 8 ounce fillet each, if serving more simply multiply the ingredients.

Ingredients for Broiled Flounder Amandine

1 or 2 fillets of fish per person depending on size, 6- 8 ounces
6 Tbs butter
2-3 Tbs lemon juice
4 Tbs chopped curly parsley
1/4 cup or more of toasted almonds

Directions for Broiled Flounder Amandine

In a small fry pan on medium heat toast the almonds until they begin to brown lightly. Once they begin to brown remove from heat and pour into a bowl to cool.

In a fry pan place the butter and on medium heat lightly brown the butter. When the butter solids begin to brown take off heat and add the lemon juice. Set aside until the fish are almost cooked through. Do not allow the butter to burn.

Broil or pan fry the fish.

When the fish are about 2 minutes from being done bring the butter up to heat, and when hot add the parsley and allow it to crisp. Once the fish are cooked, plate. Add the almonds to the butter, stir to combine and spoon over the fish and serve.

Here are a few items to help with this recipe:
T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Oven Safe Dishwasher Safe PFOA Free Cookware Fry Pan / Saute Pan, 12-Inch, Black
OXO Good Grips Fish Turner

Nutty butter sauce with a delicate fish, even I know it’s a winner. 5 paws

Broiled Flounder Amandine

2014-11-15 23:59:31

Serves 2

perfectly cooked fish with a nutty butter flavored sauce

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Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

Ingredients are for 2 servings, if making more simply multiply the ingredients.
1 or 2 fillets of fish per person depending on size, 6- 8 ounces
6 Tbs butter
2-3 Tbs lemon juice
4 Tbs chopped curly parsley
1/4 cup or more of toasted almonds

Instructions

In a small fry pan on medium heat toast the almonds until they begin to brown lightly. Once they begin to brown remove from heat and pour into a bowl to cool.
In a fry pan place the butter and on medium heat lightly brown the butter. When it begins to brown take off heat and add the lemon juice. Set aside until the fish are almost cooked through.
Broil or pan fry the fish.
When the fish are about 2 minutes from being done bring the butter up to heat when hot add the parsley and allow it to crisp. Once the fish are cooked, plate. Add the almonds to the butter, stir to combine and spoon over the fish and serve.

Notes

Can be used with any white flesh fish

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

November 6, 2014November 13, 2014

Rosemary Grits Souffle

One of the daily rituals while I was on chemo therapy was breakfast. I’m not a morning person , at least until after the second cup of coffee and I need to be up a few hours before I can eat anything and by then it’s lunchtime. However the treatments got me up earlier, as it was hard to sleep with the pump connected all night, and so breakfast was a welcome repast.

Once the treatments were done, I ended up with a lot of grits left over in the freezer. What to do with them? Well they are corn so why not make some kind of evening vegetable, and they are loose and creamy so I thought, with a little help from some herbs, a souffle might work. It did and makes a interesting and rather impressive side dish, served in a large souffle dish or as individual ones.

Ingredients for Rosemary Grits Souffle

1/2 cups + 2 Tbs old fashion smooth & creamy grits
1 cup whole milk
1 1/2 cups water
4 eggs separated
1 tsp crushed rosemary
3 Tbs grated Parmesan
1 tsp each salt and pepper
2 Tbs granulated sugar

Directions for Rosemary Grits Souffle

Preheat oven to 425º

Generously butter the souffle dish and coat the inside with the sugar.

In a large sauce pan combine the water and milk and bring almost to a boil over medium heat( don’t let it come to a full boil as it may boil over the pan). Stir in the grits and continue to stir until they are smooth and thick 12-14 minutes.

Remove the grits from the heat. In a glass or ceramic bowl whisk the 4 egg yolks and temper by adding tablespoon fulls of grits while continuously whisking until you have added about 1/2 cup of grits. Add the tempered yolks back into the grits and stir thoroughly to combine. Pour the grits back into the glass bowl and allow to cool.

Stir in the rosemary, Parmesan, salt and pepper.

In a mixer beat the egg whites until they are stiff. Fold into the grits in thirds. Gently pour into the buttered souffle dish and bake in the middle of the oven for about 30 minutes until lightly brown on top and risen. Serve right away.

If making individual souffles bake in a water bath to prevent over cooking.

Serve with bechamel sauce; http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bechamel-sauce .

Here are a few items to help make this recipe:
HIC 64-ounce Porcelain Souffle 8-inch
Duralex Lys Stackable 10-Piece Bowl Set
RUBBER SPATULAS

Another of those recipes that I can’t really get excited about, fortunately it was only a side dish and there was meat on the table.

Rosemary Grits Souffle

2014-11-06 13:55:19

Serves 4

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1/2 cups + 2 Tbs old fashion smooth & creamy grits
1 cup whole milk
1 1/2 cups water
4 eggs separated
1 tsp crushed rosemary
3 Tbs grated Parmesan
1 tsp each salt and pepper
2 Tbs granulated sugar

Instructions

Preheat oven to 425º
Generously butter the souffle dish and coat the inside with the sugar.
In a large sauce pan combine the water and milk and bring almost to a boil over medium heat( don't let it come to a full boil as it may boil over the pan). Stir in the grits and continue to stir until they are smooth and thick 12-14 minutes.
Remove the grits from the heat. In a glass or ceramic bowl whisk the 4 egg yolks and temper by adding tablespoon fulls of grits while continuously whisking until you have added about 1/2 cup of grits. Add the tempered yolks back into the grits and stir to combine thoroughly. Pour the grits back into the glass bowl and allow to cool.
Stir in the rosemary, Parmesan, salt and pepper.
In a mixer beat the egg whites until they are stiff. Fold into the grits in thirds. Gently pour into the buttered souffle dish and bake in the middle of the oven for about 30 minutes until lightly brown on top and risen. Serve right away.

Notes

If making individual souffle bake in a water bath to prevent over cooking.
Serve with bechamel sauce; http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bechamel-sauce .

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.