Friday, April 4, 2008

Vietnamese Chicken with baby bok choy and scallion dirty rice

Recipe from Sunday Nite Dinner.
Somehow I didn't quite get the skin crispy enough, but the sauce worked well.

Tuesday, April 1, 2008

Pan Seared Scallops, roasted beets, Russian Kale, horseradish emulsion

This recipe came from WrightFood and we *loved* it. I sliced the potatoes and oven roasted them with fresh rosemary, then included them in the plating rather than doing them separately and that worked really well. I think next time I might slice the beets the same way and roast them as slices with the thyme and olive oil, then plate everything together. We got frozen scallops from Woodmans and they were actually quite good. I also used fingerling potatoes, kale and beets from Willy Street Co-op.

Pot Roast

Pot Roast
Originally uploaded by elfed.
I don't really have a recipe for this - Val asked me to write it down and I forgot. Basically, you take onions, celery and carrots, saute them in olive oil then throw them in a crock pot. Take a largish chuck roast, season and flour it and sear it off in the pan you used for the vegetables. Throw that in the crock pot. Add about a half bottle of good red wine and a cup of water. Cook it on low for 8 hours or so while you're at work. When you get home from work, throw in a bag of baby carrots and some quartered fingerling potatoes - turn it up to high for about two hours, et voila.....