Pittsburgh Pigeons: Love Them or Hate ThemApril 7, 2016
Elsie Hillman: A Woman Unafraid of the TrenchesMay 2, 2016
- 1 1/2 pounds of fresh Cod
- 1 tablespoon fresh lime juice
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/8 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1 1/2 tablespoons melted butter (unsalted)
Preheat oven to 425º. Coat an 11 x 7 inch baking dish with cooking spray. Place fish in baking dish. Combine mayonnaise, lime juice, Dijon mustard and pepper. Spread mixture over fish. Spread breadcrumbs over fish. Slowly pour butter over fish. Bake at 425ºF for 20 minutes or until fish flakes easily when tested with a fork.
Makes about 4 servings
approx. 30 minute meal
- 1 cup cake flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 teaspoon double-acting baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1 cup buttermilk
- 1 tablespoon melted butter
- 2 tablespoons olive oil
- 1 cup diced carrots
- 2 cups leeks, diced
- 1 cup celery, diced
- ½ teaspoon black pepper
- 2 minced garlic cloves
- 5 cups unsalted chicken or vegetable stock
- 1 pound very small red potatoes, quartered
- (fresh or frozen) 1 cup green peas
- 1 cup asparagus cut into 1.5 inch pieces
- A can of unsalted cannellini beans (about a pound), rinsed and drained
- 2 cups fresh baby spinach
- 1 teaspoon fresh thyme
- ¼ cup torn fresh basil
- ½ ounce Parmesan cheese, shaved
Heat olive oil over medium heat in a large saucepan. With occasional stirring, add carrot, leaks and celery. After 5 minutes, add salt, pepper and garlic to the vegetables. Continue cooking for about a minute. Add stock and bring to a simmer. Then add potatoes and simmer until the potatoes start to soften, about 8 minutes. Add peas, beans and asparagus and simmer for 4 minutes. Stir in the spinach, basil and thyme and cook for a minute. Top with cheese. Serve.
- Add salt if desired
- Add more stock if preferred
- Do not use the woody bottoms of asparagus
Thanks to Katie Workman for this wonderful Spring recipe!
- 5 cups finely cut rhubarb
- 20 oz can crushed pineapple
- 5 cups white sugar (ordinary sugar)
- 2 small (85 gram) pkgs strawberry jello OR one large (170 gram) pkg strawberry jello.
- Altogether, you'll have cooked it slowly for 5 minutes and boiled it for 20 minutes.
- Pour into jars. Put on lid. Keep in fridge. Lasts about 3 months.
Roasted Leg of Lamb
- 1 leg of lamb ( about 5 lbs)
- 3 garlic cloves, slivered
- 1/2 cup fresh lemon juice
- 1 1/2 teaspoons dried rosemary OR several fresh sprigs rosemary
- 1 1/2 teaspoons black pepper
- Salt to taste
- Remove lamb from refrigerator 1 hour before roasting.
- Preheat oven to 400 degrees F.
- Make slits in the leg of lamb. Insert the garlic slivers.
- Rub with lemon juice, pat the black pepper over the leg of lamb. If your rosemary is dried, pat it on with the pepper. If your rosemary is fresh, insert sprigs with garlic (see step 3). Place meat fat side up on a rack in an uncovered pan.
- For well done, roast leg of lamb until internal temperature reaches 175 to 180 degrees F (about 30 minutes per pound). An internal temperature of 165 to 170 degrees F will deliver a slightly rare leg of lamb.
- Remove from oven. Remove from roasting pan. Cover with aluminum foil and rest for 20 minutes before carving.