About Feast Everyday

Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

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Tuesday, April 19, 2016

Cucumber and Tomato Salad


An easy, crisp side salad which goes well with baked salmon or chicken.  You can also add Feta cheese.  Cut the recipe in half to make a large salad for two.

For best results, be sure to use very ripe sweet cherry tomatoes.

Cucumber and Tomato Salad
(adapted from Fine Cooking)

Serves 4

1 English hothouse cucumber
1 pint very ripe sweet cherry tomatoes
1/4 cup sliced sweet onions or scallions
2 T. red wine vinegar
3 T. good quality extra virgin olive oil
salt and pepper to taste
1 t. dried oregano
1/8 t. dried dill or 1 T. fresh dill

In the bowl you are going to serve the salad, whisk together the vinegar, olive oil, dried oregano and salt and pepper.

Cut the hot house cucumber lengthwise in half, then into quarters, remove the seeds, then slice into bite size chunks.  Add to the serving bowl.

Slice the ripe sweet cherry tomatoes in half.  Season with salt, then add to the serving bowl.

Slice the sweet onion into crescents.  (Or the scallions into bitesize pieces.)  Add to the serving bowl.
Sprinkle the salad with the fresh or dried dill.  Then, toss it all together, evenly coating the cucumber and tomatoes.

B







Monday, April 18, 2016

Roasted Salmon with Dill Yogurt Sauce


Roasted Salmon with Dill Yogurt Sauce
(adapted from Fine Cooking)

Serves 4

1-2 Tablespoons sour cream
1/2 cup plain Greek-style yogurt
1/3 cup chopped fresh dill or 1 T. dried
2 t. fresh lemon juice
pinch of sugar
salt and pepper to taste

4 6-ounce salmon fillets (preferable wild caught)
olive oil
a sprinkle of dried oregano
a sprinkle of dried dill
salt and pepper

Position rack in the center of the oven and heat the oven to 500 degrees.  This is a hot oven so be sure to use a pan or casserole which can take the heat.  I use Corningware.

In a small bowl, whisk the sour cream, yogurt, dill, lemon juice and sugar.  Season to taste with salt and pepper.

Lightly oil the baking sheet or casserole.  Place the fish in with the skin side down, season with salt and pepper, and drizzle with olive oil. Sprinkle with just a little dried oregano and dried dill.
Roast until firm and just opaque through, 5 to 8 minutes, depending on the thickness.
Ours took 8-9 minutes, partially because it takes longer for the Corningware dish to heat up.  Metal will cook faster.
Remove the fish, leaving the skin in the pan.  Avoid serving the skin if you can.
Place the fish on plates and put a generous dollop of the yogurt sauce in a puddle nearby.   Serve extra sauce at the table.

Serve with cucumber and tomato salad.  (which I will post tomorrow.)

B

Monday, April 11, 2016

Thursday, April 7, 2016

Breakfast Egg, Cheese and Spinach Ramekins


Individual Servings to Reheat as Needed

I dropped a carton of eggs when coming into the house from the grocery store, and cracked eight of the dozen eggs.

I had to quickly decide whether I was going to use them or toss them.
So, I made breakfast ramekins of frozen spinach and Muenster cheese.
But they would have also worked well with sauteed mushrooms or any other vegetable you might enjoy for breakfast with your eggs.  Bacon or pancetta would also be a nice addition.

Breakfast Egg, Cheese and Spinach Ramekins

Makes 6 Ramekins

16 ounce bag of frozen spinach, defrosted and squeezed dry
8 eggs
1/4 to 1/3 cup half and half
1/8 t. freshly grated nutmeg
3 slices (2 ounces) muenster cheese -- 1/2 slice per ramekin
2-3 T. dried onion flakes or fresh minced onion
salt and pepper
Parmesan cheese for the top
butter for greasing the ramekins

Preheat the oven to 350 degrees.

Defrost spinach in microwave, and place in a colander or sieve and press/squeeze until all or most of the liquid is removed.

Grease the ramekins.

Divide the spinach evenly into the 6 ramekins.

Salt the spinach.

In a 2 cup measuring cup, add all of the eggs, then fill the measuring cup up to the 2 cup line with half and half, i.e., you want 2 cups in total.  Grate in 1/8 teaspoon of nutmeg.  Add salt and pepper then whisk the mixture together until well-combined.

Sprinkle the spinach with the dried onion flakes (or minced onion).

Pour half of the liquid evenly into the 6 ramekins.  Place the 1/2 slice of cheese on the top.  Pour over the remaining liquid evenly into the 6 ramekins.

Sprinkle Parmesan cheese on top.

Place them on a baking rack.

Bake until puffy and golden, about 25 minutes, but start checking at 20 minutes.

Let them cool.  Cover tightly with plastic wrap and refrigerate.

For breakfast, reheat them in the microwave:  1 minute for just warmed through; 1 minute 20 seconds for very hot and melted cheese.

B