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Monday, 31 December 2012

[Update] There are 3 new posts in "Simply Recipes | Simply Recipes"

Simply Recipes

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There are 3 new posts in "Simply Recipes | Simply Recipes"

Salmon Mousse

From the recipe archive. First posted in 2003.

Remember those retro fish molds? I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it’s almost impossible to make salmon mousse in a fish mold look good. These days I take the easy way and just pour the mousse mixture into serving bowls, chill until set, and serve. This doesn’t mean the fish molds are retired, I just have to be up for a decorating challenge if I use them again. In any case, this is an easy-to-make, delicious salmon mousse, not too rich, and quite flavorful. The recipe comes from my friend Tina Seelig’s book The Epicurean Laboratory, now long out of print (but a great book if you can get a hold of a used copy.) This mousse was presented to a flock of teenagers who hungrily ate it up with loud exclamations of “This is GREAT!”

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Bourbon Mashed Sweet Potatoes

It’s the holidays, right? We still have time to sneak in a few indulgences? Good, just the excuse I need for these creamy garnet sweet potatoes splashed with smoky bourbon. Funny thing is, if you looked in our liquor cabinet, you would find all sorts of wonderful things to drink—vermouth, marsala, madeira, rum, calvados, JD, Maker’s Mark—yet nobody in our family actually drinks anything beyond an occasional glass of wine or beer. Or maybe a small glass of sherry or port. All those high octane bottles are for use in cooking, including the bourbon. I love the taste of bourbon, with its slightly smoky edge. But I’m a lightweight when it comes to alcohol, so only use it for flavoring something wonderful, like chocolate bourbon cake, a New Orleans bread pudding, or these sweet potatoes.

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Boursin Stuffed Mushrooms

Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.

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Tuesday, 25 December 2012

[Update] There is 1 new post in "Simply Recipes | Simply Recipes"

Simply Recipes

Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com


There is 1 new post in "Simply Recipes | Simply Recipes"

Merry Christmas 2012

Merry Christmas, Seasons Greetings, Happy Holidays to one and all. May the peace and joy of the season be with you now, and always. Another year is coming to a close, and once again I reflect on how truly blessed we are. Thank you for stopping by this little site of ours, for trying the recipes, for sharing your ideas and feedback. Hopefully most of them worked out well for you. Cooking is always an experiment, even if you’ve made something a zillion times. We take delight when the experiment is successful, mostly because of the pleasure we are able to give to others through the serving of great food. When the experiment goes awry, we throw up our hands, laugh, and say to ourselves, better luck next time! Here’s to another year of experiments, may they be successful, and may your table be full and happy. Cheers! ~Elise

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