~ adapted from Annie Collins ~Drizzle olive oil over edamame beans and sliced radishes.Mince garlic, toss in whole pistachios and grated Parmesan. Add coarse salt, freshly ground black pepper, and red pepper flakes.Cook at 400 degrees, tossing halfway between desired browning. Grate more Parmesan. … [Read more...]
Caramelized Onion Butter with Chive Blossoms and French Marigolds
Sauté in butter to put back into butter 1 chopped red onion, lemon thyme, (organic) French marigold petals, and chive blossoms. Add little salt, then freshly ground black pepper.Reserve some of the petals for at the end. Use 2 marigolds.When tender, let cool before creaming into butter.Lightly beat 2 sticks softened unsalted butter; mix in the onion and herbs. … [Read more...]
French Marigold-Chive Blossom Salad
~ Skirt in the Kitchen ~Clip/cut and wash fresh herbs (pesticide-free). Remove the petals from marigolds.Add to green garden lettuce.Add slivers of Granny Smith apple and red onion. Toss in edamame beans. Rose's Vinaigrette ~ adapted from Lucinda Scala QuinnMesh together: 1 tablespoon minced shallot, 1 teaspoon Dijon, 1 teaspoon brown sugar, 1/4 teaspoon … [Read more...]
Still a Girl’s Best Friend
Cheese, Pistachio and Prune Cake
~ adapted from Little Paris Kitchen ~It is savoury bread.Preheat oven to 350 degrees F/180 degrees C/Gas 4 and line a loaf pan with parchment paper.Mix together 9 ounces/250 grams plain flour, 5 1/2 ounces/150 grams soft goat's cheese in small pieces, 3 1/2 ounces/100 grams prunes roughly chopped,2 3/4 ounces/80 grams pistachios roughly chopped, and 1/2 ounce/15 grams baking … [Read more...]
Honoring Women
Skirt in the Kitchen specifically honors women for the week of Mother's Day. Give mom/wife a break, men-- help out, do the chores, be there for the kids. A foot massage would be nice, dinner on the table on her day. Just be her guy-- love her in action, not only in words... And to the single moms and to those whose husbands are away on a TDY somewhere in … [Read more...]
Spanish Shrimp and Rice
~ adapted from FN ~In a large, deep skillet, heat 3 tablespoons vegetable oil. Over medium heat, cook to soften 1 chopped small onion with 2 cloves minced garlic and 1/2 teaspoon turmeric.Add a medium-size tomato, diced carrot, and 1/2 of a diced red bell pepper. Cook until tender and sprinkle with salt and pepper. Add 1 pound shrimp.Add 1 1/2 cups riceand 2 … [Read more...]
Sunday Salad with Sweet Bacon Dressing
~ Skirt in the Kitchen ~Salad ingredients: Romaine lettuce, curly parsley, golden cherry tomatoes, red onion, carrots, homemade croutons, grated Parmesan.For the croutons: Cube white Italian bread, drizzle with olive oil, add garlic salt and dried parsley; cook at 450 degrees and toss halfway through browning.My father's dressing:There are no measurements for the … [Read more...]
Roasted Tomatillo Salsa
~ adapted from Cook's Illustrated ~Remove the husks and stems, rinse well and dry, 1 pound tomatillos.Set the oven on broil, position rack 5 inches from broil flame; roast 1 halved jalapeno (seeds and rib out, but reserve the seeds), 1 peeled garlic clove, 1/3 cup coarsely chopped red onion, and tomatillos. Turn/toss 5 minutes after placing in the oven to broil; roast an … [Read more...]
Yellow Squash and Curry Stew
~ adapted from Southern Living ~Preheat oven to 450 degrees... Toss together 2 pounds yellow squash, 1 medium-size sweet onion, preferably red...1 pint grape tomatoes,3 garlic cloves, thinly sliced...Add the spices, more red pepper if desired; drizzle 2 tablespoons olive oil. Lightly salt and roast for 15 minutes, toss; roast 15 minutes more. In a food … [Read more...]