Tag: Side Note

Peanut Brittle

by Pam on December 17, 2012

I am so excited about this recipe! I’ve always been intimidated by making candies so I don’t make them. A childhood friend of mine recently posted on Facebook that she is the queen of peanut brittle so I immediately asked for her recipe. I made a small batch this afternoon and it turned out AMAZING and it was so easy to make! My kids were the taste testers and they both fell instantly in love with this peanut brittle. We have friends coming over for dinner tomorrow night and I am excited to serve this for dessert – I have a feeling it’s going to make a lot of people happy. Thanks for sharing Amy… you’re the best (and so is your peanut brittle recipe)!

Prepare a baking tray by either coating with butter or lining with a silpat mat that has bee coated in cooking spray.

Combine the sugar, corn syrup, and water in a heavy sauce pan over high heat. Cook and stir until the sugar has dissolved. Continue cooking on high until candy thermometer reaches 290 degrees. Once it reaches 290 degrees, add the peanuts and butter. Continue cooking and stir constantly for 1 minute. Remove from heat and add baking soda and salt, then return to a medium heat stirring and cooking until desired color (caramel color)…. usually takes just a of couple minutes.

Pour out onto the prepared baking sheet and spread to desired thickness. Cool completely then break up into pieces. Enjoy.

Side Note: I cleaned my spoon, pan, and candy thermometer by submerging them in the pan full of water and simmed them until they were clean.

Print^[1]

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Peanut Brittle

Ingredients:

1 cup sugar
3/4 cup light corn syrup
1/2 cup water
1 cups raw spanish peanuts
1 tsp butter
1/2 tsp baking soda
1/4 tsp salt

Directions:

Prepare a baking tray by either coating with butter or lining with a silpat mat that has bee coated in cooking spray.

Combine the sugar, corn syrup, and water in a heavy sauce pan over high heat. Cook and stir until the sugar has dissolved. Continue cooking on high until candy thermometer reaches 290 degrees. Once it reaches 290 degrees, add the peanuts and butter. Continue cooking and stir constantly for 1 minute. Remove from heat and add baking soda and salt, then return to a medium heat stirring and cooking until desired color (caramel color)…. usually takes just a of couple minutes.

Pour out onto the prepared baking sheet and spread to desired thickness. Cool completely then break up into pieces. Enjoy.

Side Note: I cleaned my spoon, pan, and candy thermometer by submerging them in the pan full of water and simmed them until they were clean.

Recipe and photos by For the Love of Cooking.net
Original recipe Amy Wall

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Caramelized Onion and Swiss Cheese Twice Baked Potatoes

by Pam on November 6, 2012

Twice baked potatoes are always a delicious and tasty side dish. I decided to make simply seasoned twice baked potatoes topped with some caramelized onion and a little shredded Swiss cheese. They turned out so delicious – my husband and I both loved them. My son opted for only Swiss cheese on his and my daughter (who doesn’t like cheese) wanted a plain one. I served these potatoes with Apricot-Soy Pork Chops^[1] and Asparagus with Dijon Vinaigrette^[2] for a delicious meal. I think I will be serving these with my traditional Christmas prime rib dinner… they are elegant, easy, and delicious – you can’t beat that!

Preheat the oven to 400 degrees.

Wash the potatoes then poke holes throughout the potato with a fork or knife. Place into the oven and bake for 60 minutes, or until cooked through. Remove from the oven and let them cool.

While the potatoes are baking, make the caramelized onions. Place the oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 25-30 minutes, or until caramelized and golden brown. Side Note: If the skillet gets dry, add a tablespoon of water or two. Season with sea salt, to taste, and a splash of vinegar. Remove from the skillet and set aside.

When potatoes are done cooking, allow to cool for about 10 minutes. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl (set skins aside). Add sour cream, butter, sea salt and freshly cracked pepper, to taste. Mix thoroughly then spoon mixture into the potato skins. Top each potato with the caramelized onions then sprinkle the top with a bit of shredded Swiss cheese.

Place them back into the oven for a few minutes until the cheese has melted. Serve immediately. Enjoy.

References

^{^} Apricot-Soy Pork Chops and Giveaway Winner (www.gordon-ramsay-recipe.com)
^{^} Sauteed Asparagus with Dijon Vinaigrette (www.gordon-ramsay-recipe.com)

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Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon. Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason! I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill^[1]. I found a delicious looking recipe by Ina Garten^[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that! Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole. The Dijon gave the fish a wonderful flavor and the panko gave it a great texture. It was perfectly cooked, tender, and absolutely fantastic! My kids loved it, especially with lemon juice squeezed on top. We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the Blendtec Blender Classic Wildside^[3], the Twister Jar^[4] attachment, and Fresh Blends Recipes Book^[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm^[6]

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian! I am so excited for you… this blender is truly amazing! Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen.

Print^[7]

Dijon and Panko-Crusted Salmon

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
^{^} Ina Garten (www.foodnetwork.com)
^{^} Blendtec Blender Classic Wildside (www.blendtec.com)
^{^} Twister Jar (www.blendtec.com)
^{^} Fresh Blends Recipes Book (www.blendtec.com)
^{^} 12:03 pm (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)