Uploads from Just Back, tagged butter

lox chowder

nobody@flickr.com (Just Back) — Wed, 06 Mar 2013 13:45:22 -0800

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recipe from NY Times Magazine, 17 Feb 2013

lox chowder

nobody@flickr.com (Just Back) — Wed, 06 Mar 2013 13:45:24 -0800

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recipe from NY Times Magazine, 17 Feb 2013

pastries

nobody@flickr.com (Just Back) — Tue, 16 Oct 2012 13:48:47 -0700

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seafood gratin

nobody@flickr.com (Just Back) — Mon, 28 Feb 2011 15:26:08 -0800

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for my birthday dinner... Richard adapted this from "Barefoot Contessa Back to Basics", www.foodnetwork.com

2lbs (1kg) seafood, we used scallops, shrimp and lobster; use your favorite combination of fish etc.
6 tablespoons butter, room temperature
6 large garlic cloves, minced
2 big shallots, minced
2 oz prosciutto
4 tablespoons parsley, chopped finely
2 tablespoons lemon juice--freshly squeezed, of course
2 tablespoons Pernod --this is very important!!
2 teaspoons kosher salt
1 teaspoon ground pepper
6 tablespoons olive oil
1/2 cup panko (regular bread crumbs would probably be OK, too...just saying)
6 tablespoons dry white wine
Preheat oven to 425 Fahrenheit (218 C). Place 6 gratin dishes on a metal sheet.
For the topping: beat the butter (in an electric mixer). With the mixer on low speed, add garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, pepper. Mix well. With the mixer still on low, add olive oil SLOWLY, as in making mayonnaise. Fold in the panko with a spatula; set aside.
Place 1 tablespoon of wine in each gratin dish. Put the seafood (patted dry with paper towels) into the dishes. Spoon the topping evenly over the top of the seafood. Bake for 10-12 minutes, until the topping is golden and sizzling. Serve IMMEDIATELY while it is hot!! Lemon juice, chopped parsley on top.

ready

nobody@flickr.com (Just Back) — Wed, 26 Jan 2011 15:06:42 -0800

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Cabine d'Auvergne

nobody@flickr.com (Just Back) — Sat, 15 Jan 2011 16:43:59 -0800

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from my journal, Oct 11 2007:
Dinner--Cabine d'Auvergne--what an adventure! what a smoky adventure---we never did get the name of the nephew who worked for the man who was previously there and served us in 2003? But he took care of us [the nephew]--that's for sure--unfortunately, the whole visit was a bit sullied by an incredible amount of cigarette smoke--
Richard: coquilles St Jacques--Provence style...on a salad- would make a hearty 1st course:
-saucissons auvergne- potato gratin (garlicky). couldn't finish it all, prob due to hearty starter

John: --12 snails, marvelous, sopped up all of the juice-- porc de jettou (?)-- a sort of pork knuckle served up with giant portion of cabbage (savoy) and a few potatoes & carrots--

wine: a kind of home-bottled (?) "mis en bouteille" at the restaurant? Something lost in translation...maybe back in the country...anyway, a very young red wine- sharp! amd not very good. But fun to drink, sort of.

Following dinner---we actually hurried along to get away from the SMOKE-- our host took our money and actually gave us each a surprise apperitif out on the bar-- what a nice touch. And then I asked about what we would do if we ever came back to France and went all the way to Auvergne. Oh boy, he started showing us places on the map--

gourmet butter

nobody@flickr.com (Just Back) — Wed, 24 Nov 2010 15:04:35 -0800

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Breakfast at Canadys

nobody@flickr.com (Just Back) — Mon, 06 Sep 2010 05:50:57 -0700

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Well, near Canadys...the truck stop/Shell station on SC 61 just on the east side of I-95. It features a Subway, as well as "DeNeece's Restaurant", wonderful place. I haven't met DeNeece yet, but if you go there, you will surely see Squeakie. She is an excellent restauranteuresse. I've been there a good many times now, and the staff is starting to recognize me.
Grits (of course), 2 eggs over easy, toast and bacon. I inhaled it all. The grits here are OK, actually sort of insipid without adding tabasco. The bacon--a generous portion--was sort of flaccid, not crisp. But it was all good. I inhaled it. Didn't quite lick the plate.

lox chowder

nobody@flickr.com (Just Back) — Wed, 06 Mar 2013 13:45:23 -0800

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recipe from NY Times Magazine, 17 Feb 2013. Diced potato added to the mixture of vegetables, already wilted etc.

jägerschnitzel

nobody@flickr.com (Just Back) — Sun, 14 Oct 2012 07:25:19 -0700

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sauerkraut, bratkartoffeln

apple pie

nobody@flickr.com (Just Back) — Sat, 17 Sep 2011 14:00:57 -0700

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with 3 pieces dissected away

when in doubt, add butter

nobody@flickr.com (Just Back) — Thu, 15 Sep 2011 14:05:45 -0700

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simmer gently for a while; prepare everything else

pecan apple butter

nobody@flickr.com (Just Back) — Sun, 11 Sep 2011 07:25:15 -0700

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McLeod Farms, McBee SC

shrimp provençale

nobody@flickr.com (Just Back) — Wed, 20 Jul 2011 15:42:22 -0700

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seafood gratin before

nobody@flickr.com (Just Back) — Thu, 02 Jun 2011 15:40:32 -0700

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Now put it in the oven!

seafood gratin after

nobody@flickr.com (Just Back) — Thu, 02 Jun 2011 15:41:30 -0700

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Serve VERY HOT and eat it QUICKLY!!

Shrimp from Beaufort County

nobody@flickr.com (Just Back) — Tue, 17 May 2011 18:11:54 -0700

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Roasted at 400 degrees for 8-10 minutes; after cooling off, the shrimp are added to a mixture of dill-rosemary vinegar, mandoline-sliced cucumber, gorgonzola, and pepper. Keep refrigerated overnight; serve on a bed of lettuce.

breakfast of champions

nobody@flickr.com (Just Back) — Sun, 10 Apr 2011 17:31:12 -0700

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Butter, shallots, and oyster mushrooms:

nobody@flickr.com (Just Back) — Wed, 24 Nov 2010 14:53:15 -0800

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the 3 basic food groups.

Café Strudel, West Columbia SC

nobody@flickr.com (Just Back) — Sat, 09 Oct 2010 13:00:23 -0700

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