foodiefanatics

Made banana bread this morning that was excellent. It was almost like dessert. The recipe is from Williams and Sonoma quick breads and calls for 2 1/2 cups whole wheat flour which you would think would make the bread dried out, but instead it was light and sweet and quite tasty. I will definitely make this again.
Last week I made carrot bread starting with a recipe from Cookinglight, apr 09 but wildly adapting it. 
1/2 cup flour, 1/2 cup whole wheat flour, 1 t cinnamon, 1 t baking soda, 1/4 t salt, 1/4 cup flax seed (mix this together)
2/3 cup grated apple, 2/3 cup grated carrot, 1/2 cup coconut milk, 2 T oil, 2 large eggs (mix together)
1/2 cup chopped nuts
Pour the wet ingredients into the dry, add the nuts, stir and bake in a greased bread pan at 350 for 45 minutes.

Lots of great recipes over the past month but hadn't the opportunity to post on them.
Potato au gratin (off the web, but I can't remember where) used dutch gouda, aged asiago, cheddar and gruyere cheese with just a bit of liquid. I thought it would be dry but it turned out great.
Halibut with coocnut red curry sauce (from Cooking Light 3/09). This is the best fish dish I've made. It is so flavorful and intense. Major flavors are the coconut and curry paste.
Creamy Caramel Pudding, Food and Wine 3/09
This is fast and good and almost healthy. Make sure to cook the caramel to an almost dark brown color to get a good color for the pudding.
Best ever nut brittle (food and wine on the web). This is very good and not difficult but it didn't have as much flavor as I would have liked. I sprinkled it on the caramel pudding.
Radish, cucumber salad with tarragon pesto (from bonappetiti 4/09). This was really tasty and a good use of CSA veggies.  It calls for grilled chicken but we used it as a side instead.
Waldorf Salad, Cook's Country, 4/09
I love apple salad and this one is tasty, crunchy and flavorful.
goat cheese and roasted corn quesadillas (cooking light 3/09) These aren't particularly flavorful. I wouldn't make it again.
Cucumber, buffalo mozzarella and farro salad (gourmet 4/09) This salad is wonderful, light, lemony and flavorul.  The fresh mozzarella is great.
Chocolate pistachio biscotti (everyday cooking, 4/09, p. 139) Not very chocolatey. I'm wondering if I need a better brand of cocoa.
scrambled eggs with sausage, mushrooms and fresh herbs (bon appetit, 2/03). Very good, sweet and flavorful
Pear clafouti, bon appetit 2/03, very good, I also used apples
Pan roasted new potatoes with rosemary (bon appetit, 2/03) just like the mission!  Great with both red skinned, idaho russet and yukon gold (which melt in your mouth). I've also added sweet potato
black bean burgers (gourmet 2/09). Kesh loved these and asked for them again. Simple recipe.
Brunch panini (rachelray 4/09) not as good as my other breakfast sandwich (see below) but pretty good. Includes raspberry jam and prosciutto.
Cucumber and radish salad (internet off Martha Stewart) another CSA recipe that was excellent and simple
Gnocchi nicoise (food network magazine 2/09) Kids loved this and the sauce of tomato, bacon, carrots, beef is very tasty.
Chilled cream of corn soup with white truffle oil (bon appetit--really old I don't know the year) This soup is almost other worldy. Very simple flavors that accentuates the corn and truffle. Really good.
Baked potato soup (cooking light, 10/02).  I made this for a party and people didn't want to eat it because of "all the cream". When I told them there wasn't any cream just blended potato and milk with some sour cream, they loved it.
Corn chowder with green chiles (vegetarian times, 11/02) Good but not very flavorful
Kale and white bean soup (gourmet 2/02) We really liked this soup even days later (especially days later). It is very tasty and the texture is smooth and silky. YOu can add Kielbasa for more flavor.
Southwestern style mashed potato cakes (cooking light 12/08)
Okay
Rigatoni with salami, oven roasted tomato and olives and capers (Food and wine) Very flavorful and very easy.  Can be served hot or cold.

From our CSA, I made artichokes with green garlic dip. Steam the artichokes (after cutting off the tips and the stem so that the artichokes will sit in the steamer) for 40 minutes or until you can easily pull a leaf from the middle.  For the dip, quickly par boil the green garlic (I used two stems) then mix in the blender with 1/4 cup mayo and 1/4 cup sour cream (or yogurt), add some milk if your blender won't mix. Add red wine vinegar, salt and pepper to taste.
I also made this really good sweet potatoes, apples and greens with chili.
Preheat oven to 400. Clean and cut up three or four yams. Toss with 3 T melted butter, 1 T chili pwd, 1/2 t red pepper and spread on a cookie sheet covered with foil. Bake for 25 minutes until yams are soft. While they are cooking, heat 2 T butter in a large skillet and saute chopped, cleaned greens (about 1-1/2 pounds of whatever you have. I used collards and kale). In a 10 inch skillet, heat another 2 T butter and cook three peeled, sliced apples until they begin to caramelize (about 10 minutes). Mix everything into the large skillet and flavor with salt. This is really good but it's kind of a fall veggie (even though I got all these veggies in my spring box!)

This has been a busy couple of weeks.  I've made spicy carrots with parsley and cilantro from food and wine (march, 2005) with my CSA veggies. I actually added broccoli and it was really tasty. I'll make that again. We served it both warm and cold and liked it better cold. 
I made a pea shoot stir fry which was kind of just like green things with garlic. I still haven't found a pea shoot recipe I really like.
Traditional hashbrowns "21" club from gourmet Nov. 1995. These were very yummy. You boil potatoes then fry them with onions, butter and oil. 
German Apple Pancake from Cooks Illustrated (Jan/Feb 2003) which actually wasn't very good. It didn't puff but instead was kind of like a firm custard (sort of). Didn't have a lot of flavor.
Pasta with vodka and cream.  The kids liked this but I found it a bit too mild.  Plus my Parmesan cheese didn't really melt which was strange. 
I made my own Caesar dressing (well, I don't think it's really Caesar) but it works and it uses what's in the fridge. I took mayo, dijon, worcestershire a bit of olive oil, garlic and bal vinegar and whipped it up.  It needed to be thinned with a bit of fresh lime (lemon would probably work too). Very flavorful and everyone loved it.