Tag: teaspoon

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing,
and it unexpectedly turns into something else, which ends up being far better
than you expected. Such was the case with this quite homely, yet amazingly
delicious sweet corn and wild mushroom spoonbread.


I was trying to do a simple, wild mushroom-studded,
sweet corn casserole to reinforce our holiday side dish repertoire, and before I
knew it, I was eating the best, most flavorful cornbread dressing I’d ever
tasted. Not only that, but we completely eliminated the step of having to make
corn bread first!

Of course, I wish I could do stuff like this on purpose, but
like my golf buddies used to say, “better lucky, than good.” The only drawback,
as I obsessed over in the video, was the less that stellar appearance when it
came out of the oven. 



I may try some type of gratin topping next time, but
honestly, this was so wonderful tasting that I can’t even pretend to be upset
over such superficial concerns.  I
hope you give it a try soon. Enjoy!



Ingredients for 12 portions:
1/2 cup dried porcini mushroom pieces, softened in 1 cup hot
tap water, squeezed dry
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 teaspoon fine salt
1/2 teaspoon baking soda
1/4 tsp freshly ground black pepper
cayenne to taste
2 large eggs
1 cup buttermilk
1/4 cup milk
1 pound sweet corn, drained well
1/4 cup chopped green onions
oil to grease baking dish
Bake at 350 degrees F. for 30-35 min

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Healthy Baked Fish Sticks with Lemon Caper Sauce

 
Making fish sticks from scratch is quick and easy. Once you try them, you’ll never go back to prepackaged frozen sticks again!

Firm meaty cod fish holds it’s shape perfectly during baking, and to get a crisp golden flavorful crust I combined panko crumbs with a little Old Bay and spices to get a faux-fried coating without the need to deep fry. I’m a dipper, I love dipping my food in condiments, and was really happy with how this lemon caper sauce turned out – you can really taste the fresh chives and lemon, which is the perfect compliment to the fish.

Although there’s nothing like catching your own fish, that’s not always possible. So when purchasing seafood, I always look for sustainable options, whether it’s fresh or frozen. The first time I heard the term “sustainable seafood” was a few years back in San Francisco at an Alaska Seafood[1] cooking demonstration where I learned that unlike many of the world’s other fish populations, Alaska’s are managed for protection against overfishing ensuring a healthy, wild and sustainable harvest for our future generations. So when I see the Alaskan Seafood label, I know I’m making a sustainable choice. I also have the (free) Seafood Watch App[2] on my phone which I LOVE and always refer to before purchasing fish. It’s simple to follow – you simply type the name of the fish and it gives you a green, yellow or red dot, plus suggestions for good alternatives. It’s also a great idea to talk to your fish monger!

Healthy Baked Fish Sticks with Lemon Caper Dipping Sauce
gordon-ramsay-recipe.com
Servings: 4 • Size: 5 sticks + sauce • Old Points: 5 pts • Points+: 5 pts
Calories: 229 • Fat: 4 g • Carb: 15 g • Fiber: 1 g • Protein: 31 g • Sugar: 2 g
Sodium: 709 mg • Cholesterol: 63 g

Ingredients:

Lemon Caper Sauce:

  • 1/4 cup fat free plain Greek yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon drained capers
  • 1 tablespoon fresh minced chives
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

For the Fish Sticks:

  • cooking spray (I use a mister)
  • 1 pound Alaskan skinless cod fillet, about 1-inch thick (thawed if frozen)
  • 3 large egg whites
  • 1 tablespoon Dijon mustard
  • 1/2 lemon, squeezed
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper

For the crumbs:

  • 1 cup plain Panko crumbs
  • 1 1/2 teaspoons Old Bay seasoning
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon paprika

Directions:

Combine all the ingredients for the dipping sauce in a small bowl; set aside.

Preheat the oven to 450°F and adjust the rack to the center position. Spray a large rimmed baking sheet with oil.

Slice the fish crosswise into 2-inch long strips, about 1-inch wide.

Combine egg whites, Dijon mustard, lemon juice, paprika, salt and pepper in a medium bowl.

In a second bowl combine the Panko crumbs with Old Bay seasoning, dried parsley and remaining paprika.

Pat fish dry with paper towels and dip the fish into the egg mixture, then into crumbs and place on the prepared baking sheet. Spray the top of the fish with oil and bake until the crumbs are golden and the fish is cooked through, about 12 minutes, or until the crumbs are golden and the fish is cooked through.

References

  1. ^ Alaska Seafood (www.alaskaseafood.org)
  2. ^ Seafood Watch App (www.seafoodwatch.org)

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Gingerbread Whoopie Pies – So Wrong, and Yet So Right

Admittedly, the witch joke at the beginning of the video
may have been a little graphic, but that’s what I always think of when I hear the
legend of how these cookies supposedly got their name. As the story goes, when
these sweet treats first made their appearance, people that tasted them were so
taken by the sheer awesomeness, that they went nuts and started running around
shouting, “Whoopie!! Whoopie!!” 


Sure they did. This seems very exaggerated, but no matter
how they got the “whoopie” part, at least the rest of the name is not accurate
either. That’s right, not only is this cookie not a pie, this pie isn’t even a
cookie…it’s really a little cake. Confused? Me too, and I just wrote that.

Anyway, despite the dubious name, and the other dubious
name, at least the gingerbread part is accurate. Although, now that I think
about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie
exchanges in full swing, the only thing I can say with certainty is that these
whatever-they-are’s were very delicious, fun to make, and I hope you give them
a try soon. Enjoy!


Ingredients for 9 to 12 finished Gingerbread Whoopie Pies
(depending on the size!)
2 1/4 cups all-purpose flour (10 ounces by weight)
1 1/4 teaspoon baking soda
2 rounded teaspoons ground ginger (3 if you like it spicy)
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup white sugar
1/2 cup dark molasses
1 egg, beaten
1/3 cup vegetable oil
1/3 cup boiling water
Bake at 350ºF or about 12 minutes
For the filling (makes extra!):
1 package (8 oz) cream cheese, room temperature
2 1/2 cups powdered sugar
1/4 cup butter, room temperature
2 tsp cream or milk
1 teaspoon of vanilla extract
*you can adjust texture by adding more powdered sugar or
milk

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