I'll share my recipe, if you'll share yours, April 29, 2012

12 years ago

Cauliflower Fritters

Daily Unadventures in Cooking

(12-15 fritters)

1 head cauliflower

2 eggs

1/4 cup water

1/2 teaspoon of salt

freshly ground pepper

1/4 cup chopped green onion

1/4 cup chopped freshly parsley

1/2 cup + 2 tablespoons flour

1 teaspoon oil

Cut the cauliflower into quarters, and trim off the root and leafs. Trim off any suspect brown bits as well. Chop it roughly and wash. Set a steamer with an inch of water in it and put the cauliflower in a steaming basket. Steam until very tender (about 12 minutes). Remove from the steamer and allow to cool.

In a large bowl, whisk the two eggs gently. Chop the cauliflower fine and add to the eggs along with the water, salt, onion and parsley plus lots of black pepper. Slowly stir in the 1/2 cup of flour. If it is still very moist add the remaining flour. Taste and add salt and pepper as necessary.

Heat a large skillet to medium heat. Once hot give it a spray with cooking spray if you have some and add the teaspoon of oil. Spoon the mixture in big clumps of about 2-3 tablespoons onto the pan. Gently flatten with a spatula. Allow to brown on one side, carefully flip and brown on the other side. About 3-4 minutes per side. Once browned on both sides you can transfer to a cooling rack in a warm oven if you want to keep them warm. Continue until all fritters are cooked.

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Comments (4)

Jasdip
12 years ago
This is a recipe from Casey's Site of the day yesterday.

It's a very easy recipe to make and remember. It only has 4 ingredients, and 4 of each one.

Garlic and Brown Sugar Chicken Breasts (the novice chef blog)

Garlic Brown Sugar Chicken
Yield: Serves 4

4 skinless, boneless chicken breasts (appx 1.5 pounds)
4 tablespoons butter
4 cloves garlic, sliced
4 tablespoons brown sugar
salt and pepper, to taste

Salt and pepper both sides of the chicken breasts and set aside.

In a large saute pan over medium-high heat, melt butter. Add garlic and cook for 2 minutes, or until fragrant and the butter/garlic is starting to brown just slightly.

Add chicken, cover pan, and cook for 12 minutes. Flip chicken breasts and continue cooking until the chicken is cooked throughly (or has reached an internal temp of 165F).

Sprinkle the tops of each chicken breast with 1 tablespoon of brown sugar. Cover pan with lid once more and let the brown sugar melt, about 1-2 minutes. Serve immediately.
patti43
12 years ago
Harry wants me to make this. You can buy lemon curd but I saw it being made on Nate Berkus the other day. Sure is easy enough to do at home.

LEMON COCONUT POKE CAKE (Taste and Tell)

1 (16.25-oz) white cake mix
1 (14-oz) can sweetened condensed milk
1 (15-oz) cream of coconut (usually found with the drink mixers)
2 cups lemon curd
1 (16-oz) container frozen whipped topping, thawed (such as Cool Whip)
2 cups sweetened coconut

Prepare the cake according to package directions. While still hot, poke holes through the top of the cake with a skewer.
In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour over the warm cake. When the cake has cooled, spread the lemon curd over the top of the cake. If not serving right away, refrigerate. When ready to serve, top with the Cool Whip and then sprinkle with coconut.

LEMON CURD (Nate Berkus website)

3/4 cup granulated sugar
Grated rind and juice (1/3 cup) of 2 lemons
1/2 cup butter
3 eggs, beaten

Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is well blended and begins to thicken. This takes only a few minutes; it will continue to thicken as it cools. Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for refrigeration or freezing. Makes 1-3/4 cups
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I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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Jasdip
12 years ago
That's funny Patti. In looking around the site Casey posted yesterday (where I got today's chicken recipe), the first recipe I noticed was Perfect Lemon Curd.

I have no idea what lemon curd is, or what it's for, so I'm surprised I noticed it. Here is her recipe, if you want a comparison.

Simply Perfect Lemon Curd (the novice chef)
Yield: about 2 cups lemon curd

1 cup lemon juice
1 heaping tablespoons lemon zest
1 cup sugar
6 large eggs plus 2 egg yolks
1 1/2 sticks (12 tablespoons) unsalted butter, roughly chopped

Whisk together lemon juice, lemon zest, sugar, and eggs in a large heavy bottomed saucepan over medium low heat, stirring as needed. Bring to a slow simmer and immediately add butter, whisking constantly until curd is thickened and will stick to the back of a spoon, about 10 minutes.

Strain curd through a small mesh strainer into a medium bowl with a lid, or cover tightly with saran wrap. Chill for at least an hour, or until cold. If you don't eat it all in a week (which I have no idea how you wouldn't), toss it out after 7 days.
nodakgal
12 years ago
Another not tried for those that wonder, but on my saved list!

Sausage Meatballs and Smokies in Cranberry Sauce

14-16 Servings
Prep/Total Time: 30 min.

Ingredients

1 egg, lightly beaten
1 small onion, finely chopped
3/4 cup dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1 pound bulk pork sausage
1 can (14 ounces) jellied cranberry sauce
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 package (1 pound) miniature smoked sausage links

Directions

In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160.; drain.
In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sausage links are no longer pink and sauce is slightly thickened. Yield: 14-16 servings.

I'll share my recipe, if you'll share yours, April 29, 2012

Comments (4)

Jasdip

patti43

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Jasdip

nodakgal

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