Meg's Kitchen Want to know what's cooking? |
Need an idea for dinner? Wondering what to feed the crowd this weekend? Yeah, me too. But you're in the right place! Stop by Meg's Kitchen and get a recipe. And next time you're here, leave a recipe. That's the best thing about kitchens: everybody has one, and after a while, you learn a thing or two. |
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| Featured Recipe: Dips and spreads revisited On a weekend visit to the Finger Lakes region of New York State, we sampled some delicious treats at the lovely Dano's on Seneca (www.danosonseneca.com) restaurant. Which made me think, hey why not try something new instead of the same old guac and hummus (which I love, but we all need a change once in a while). Here is the result: some new recipes that are as good as they are easy. Serve them with some heavy dark/mutigrain bread, or Breton crackers. Fresh beet and wasabi spread 2 large/med fresh beets, peeled (raw- trust me) 2 Tbs olive oil 2 Tbs white balsamic vinegar 3Tbs Gold's Wasabi Sauce Using a box grater or food processor grater attachment, grate the beets into a bowl. This is really easy- don't be scared. In a separate bowl, whisk together all other ingredients. I used a big gravy boat, or you could use a glass measuring cup- makes it easier to pour out. Pour this mixture over the beets and mix it up. Pour the beets and dressing into the food processor with regular attachment and pulse three or four times, until good spreadable consistency. If you want to try this as a salad, don't use the food processor, just leave them shredded. Can be made ahead. Liptauer Cheese Spread 8 ounces (one package) cream cheese (low fat ok) 1 shallot, minced 3 Tbs capers, chopped small 2 Tsp sweet paprika 1 Tsp caraway seeds (I use Penzey's Spices Bavarian Seasoning instead) Mix together cream cheese and paprika. Add capers and shallot. Mix more. Let stand for a little while, or not. Goat Cheese and Pomegranate Spread 1 small log goat cheese Pomegranate molasses Shelled pistachios or chopped pecans Spread goat cheese in bottom or shallow bowl or other dish. Top with layer of pomegranate molasses. Cover with layer of nuts. Serve with slices of french bread. |
| Featured Menu: Dinner on the Deck Late summer in Meg's Kitchen means it's time to use all those great veggies that come from the Farmer's Market, or nice people sharing the bounty from their gardens. Here's a tasty and low-key suggestion for using some of those. This is also a great menu for folks who want to go heart-healthy, Mediterranean style. Try a slightly chilled red with the salmon. Here's the New York Times article that explains some good ones to try-- really! Main Dish Salmon grilled with olive oil and salt and pepper Try fresh or frozen wild-caught salmon because it is much salmony-er. Drizzle with olive oil, sprinkle with sea salt and fresh ground pepper. Put skin-side down on a hot grill on top rack for about 10 minutes. (4 minute a side if you think you can get it to flip over without falling apart, but I wasn't taking any chances) Side Dishes Baby potatoes with Gremolata Fresh baby potatoes are so good. Cooking Light offers this recipe with capers, lemon, olive oil, fresh parsley... super easy and you'll love it. Low fat, too! Tomatoes and cucumbers in vinaigrette Garden-fresh tomatoes and cucumbers can be chopped into larger pieces then tossed with the oil/vinegar combo of your choice. Simple and delish. Here's the House Dressing in Meg's Kitchen that goes on everything but ice cream: Extra-virgin olive oil Balsamic Vinegar (2 parts oil to 1 part vinegar, or less if you're not a vinegar lover) Dollop of Dijon mustard Dollop of pomegranate molasses (or honey) Salt and pepper to taste Mix it all up. I use an old honey bear to store my dessing. Works great. Dessert Try fruit (fresh berries, peaches, plums) over some kind of vanilla cream- pudding, custard, or ice cream. If you want to sweeten up the fruit, you can cook it with a bit of water or orange juice and some sugar, orjust put it in a bowl with a bit of sugar, stir it up and let it sit). Serve with a dessert wine, like a Vignoles, really cold. Previous menu: Early spring dinner Past recipe: Banana Bread |