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Monthly Archives: August 2012
Grilled Proscuitto wrapped figs are wonderful. It’s like a kind of salted candy with just the right combination of soft and crunchy.
I came to love figs way later in life. They are a major favorite of mine. My mom, Gran Fran, talked a lot about the fig tree her aunts and uncles had in their yard in Brooklyn when she was growing up. A co-worker from the East Coast totally related to her story about the covering of the fig tree in winter. His older relatives also covered the fig tree in the winter, the nonnas (grandmas) bossing the nonnos (grandpas) and generally taking charge of the tree covering.
When her brother retired a few years back, he moved out to Oaklahoma from New York. I wonder if it took Uncle (as he’s known to me) a bit to get used to it way out there away from New York. Could be. But, I do know that he now has a garden, with a fig tree featured prominently in it. What a lovely reminder of their childhood.
I’ve taken to making figs many ways: in pizza, as part of a jam or two, in a sandwich, on a pastry and now grilled with prosciutto. If I ate cheese, I’d add some into the soft interior of the fig before wrapping it in the prosciutto.
You can also make these in a hot oven, making sure to turn them over a few times since the juice from the figs will release and make them stew instead of broil. The flavor is the same, but I prefer the grilled version since the figs become super soft while the prosciutto becomes a bit crispy.
Grilled Prosciutto Wrapped Figs
- 10 figs cut in half
- 10 slices Prosciutto, cut in half
- 20 toothpicks
- Get your grill super hot (if using an oven, preheat to 425 degrees, with a rimmed baking sheet in the oven).
- Wrap each half fig with a half piece of Prosciutto and secure with a toothpick.
- Cook on first side for up to 4 minutes, until starting to crisp.
- Turn over and cook an additional 4 minutes, until second side is browned and crispy.
- Remove from heat (or oven) and serve.
- Tastes great on toasted baguette, over salad or just on their own!
I was looking at the DailyBuzz Moms site today and stumbled across my Strawberry, Sage and Grapefruit Granita on their Top 9!
Loving that I’m featured and can’t wait to try the Blackberry Lime Tarts from Thyme of Taste’s website.
Click on over to see the feature and check out some of the other recipes while you are there.
Grits, fried green tomatoes and bacon were the first combination that came to mind when I started work on this installment of our Cook The Book project.
We are covering cereals from Marion Cunningham’s The Breakfast Book. There are six of us participating in the project: Rachel of Ode to Goodness, Sammy of Rêve du Jour, Emily of The Bon Appetit Diaries, Aimee of Homemade Trade and Claudie of The Bohemian Kitchen.
I’ve never made either of these dishes before. Both turned out to be very easy and very satisfying. I was surprised at how much I loved the grits. They are a cross between traditional polenta and a warm grain cereal, like cream of rice or farina. Those were two of my favorite warm cereals growing up, so it makes perfect sense that the grits made me so happy. It’s such a filling dish that I think I can get six to eight servings out of each batch.
The recipe said you could serve the grits as a sweet dish with milk and sugar. Savory breakfast is more my taste, so I tried the grits two ways: one just with butter and one with black truffle oil and bacon.
The black truffle oil was my favorite, but way too rich to eat very much of it. The fried green tomatoes were nice and crispy, as an alternate cornmeal texture against the smooth silkiness of the grits. I have plans to make a ton of this, and will likely experiment with some other combinations.
adapted from Marion Cunningham’s The Breakfast Book, copyright 1987, Alfred A Knopf
- 2 cups water
- Salt to taste
- 1/2 cup grits (I used Bob’s Red Mill Organic Corn Grits Polenta)
- 1 tablespoon butter OR
- 1/2 tablespoon black truffle oil
- Bring the water to a boil and add salt. slowly stir in the grits, and stir for a few seconds more.
- Turn the heat to medium-low (closer to low than medium on my stove) and cover the pan.
- Cook, stirring once or twice for five minutes (I left it for up to 10 minutes).
- Remove from the heat and stir in the butter or the black truffle oil.
- Serve hot.
Fried Green Tomatoes
- 4 small hard green tomatoes cut into slices
- 4 tablespoons olive oil
- 1/4 teaspoon salt (you may want to add more at the end depending on taste)
- 1 to 2 eggs, whisked until yolks are incorporated with the whites, in a shallow dish
- 1/4 to 1/2 cup cornmeal, on a small plate
- Tobasco or Chalula sauce for serving.
- Heat a skillet over high heat.
- Place the tomato slices in the egg wash, turning to coat them completely.
- Transfer the egg-coated tomato slices to the cornmeal and coat them completely in corn meal.
- Add the olive oil to the hot pan, swirling it around to cover the entire surface of the pan.
- Place the tomato slices in the hot oil and cook for four minutes, or until the coating on that side has browned well.
- Turn the slices over and cook for an additional four minutes on the second side.
- Remove the slices to a paper towel lined plate, sprinkle with salt and serve.
Raw juice made with strawberry and vegetables is tastes great and gives you a great energy boost in the morning. I’m reposting this Raw Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana Juice recipe this week because I’m in New York and it’s about 30 degrees warmer than I’m used to in San Francisco and I need some relief!
I’m thinking of juicing every day, in addition to the great food my parents are making for us, and will start with this recipe as soon as I get everything together.
Here’s what you’ll need. Make this juice, or any other combination of fruits and veggies you may have around. It’ll cool you off from the summer heat.
Raw Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana Juice
- 1/2 avocado, skin removed, cut into chunks
- 15 to 20 spinach leaves (a small handful)
- 1 beet, skin removed, sliced
- 2 carrots, skin removed, cut into rounds
- 1 small peach, pit removed, sliced
- 1 banana, sliced
- 2 strawberries, hulled, sliced
- lime juice (about 1/4 of a lime)
- 1 cup coconut water
- Ice cubes
- Put all the ingredients in a blender or drink mixer with a good blade.
- Pulse on high until everything is chopped up.
- If you want the juice to be thinner, add more coconut or regular water to the mix.