panko

Stress Inspired Roast Asparagus with Garlic-Butter Breadcrumbs & Toasted Almonds

24 Nov 2010
Roast Asparagus with Garlic-Butter Breadcrumbs & Toasted Almonds

I may have mentioned I have been quite busy. It's the start of the Holidays, who's not? Right? Still allow me some space to grumble will ya...

You see yesterday I was in the kitchen all day. And by all day I mean ALL day. My day started at 7am roasting pumpkin for the FoodBuzz Project Food Blog baking challenge. By 9am I was grating and melting chocolate, slicing and dicing carrots, experimenting with different toasting times of certain grains, nuts and seeds. Trying to decide between parsley and marjoram. Cayenne or no cayenne! It was exhausting.

Okay, okay... I can hear you all mumbling to yourselves "just what the heck is he making?" But sorry, that shall remain my private business until later this week.

Once I finally decided that cinnamon was the missing ingredient. It was 4pm. The light was fading and I knew the photo aspect of this challenge had to be put off for another day.

Then it struck me. It's only 48 hours until Thanksgiving. While I am not in charge of the whole meal I am charge of 4 things. Parmesan Mashed Yukon Gold Potatoes, Herb Roasted Carrots & Parsnips, Green Beans with Lemon-Butter Breadcrumbs & Toasted Almonds, and a Pear & Almond Tart. That's still a lot of cooking with not a lot of time remaining. So I threw myself into 3 more hours of cooking...

Sippity Sup Continues »
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Roasted Asparagus with Garlic-Butter Breadcrumbs & Toasted Almonds

Roasted Asparagus with Garlic-Butter Breadcrumbs & Toasted Almonds
By jgreghenry Published November 24, 2010
Prep time: 30
Yield:1 ()

Ingredients:

  • 0.5 c sliced or slivered almonds
  • 2 T unsalted butter
  • 4 clv garlic, peeled and minced
  • 1 c panko style breadcrumbs
  • 0 coarse sea salt, as needed
  • 1.5 lb asparagus
  • 2 T extra virgin olive oil
  • 0.25 t coarsely ground black pepper
  • 0.25 c parmigiano-reggiano, grated
  • 0.25 c lemon juice
  • 1 lemon cut into wedges as garnish, optional
  • 1 T parsley, minced as garnish, optional

Directions

Place the almonds in a heavy, dry skillet set over medium heat. Toast stirring often until golden brown. Let them cool on a plate in a single layer, until serving time. In a small saucepan set over medium heat melt butter. Add half of the minced garlic and cook stirring often until fragrant and just beginning to color. Add the panko and toast, stirring constantly, for about 3 minutes until golden brown and crisp. remove from the heat and stir in the lemon zest and a pinch of salt. Set aside. Preheat oven to 400°F. Rinse clean the asparagus and trim the tough ends off and discard. In a foil-covered roasting pan lay the asparagus spears out in as close to a single layer as possible. Drizzle the olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with the remaining minced garlic, salt, and pepper. Roll the asparagus around once more to coat evenly. Place pan in the preheated oven and roast for 12 to 15 minutes, depending on how thick your asparagus spears are. The tips should be well-browned, and the spears tender when pierced with a fork. Transfers the warm asparagus to a serving tray. Toss with the grated Parmesan and lemon juice, then top with the reserved almonds and breadcrumbs. Serve topped with parsley and with lemon wedges on the side, optional.

Notes:

serves 6

FoodBuzz Challenge #7: Foodie Film Festival

05 Nov 2010
ingredients for Sippity Sup's Scallop & Crab Cakes

CLICK here & then on the 'heart' to VOTE for me

Welcome to week 7 in the #PFB2010 Competition. It's the video challenge, and I've decided to present an entire Foodie Film Festival! The feature presentation is a new release, but if you like what you see– you may want to stick around and view some of my favorite videos from the past. Just click the links at the bottom of this post.

Even though I consider myself something of a foodie auteur, I've seen plenty of bloggers do it much better. Check out Average Betty or Food Wishes and you'll see what good food videos for the web are all about. Still I have so much fun making them – though I admit they're a lot of work. Which is the reason I just don't make them as often as I'd like.

Which means I've been looking forward to this challenge more than any other. I knew it would force me out of my complacency and into the editing room. In fact my very first post ever on this blog was a cooking video. And from the very beginning I've always believed that if a blog is going to have a video, then that video needs to be fun and it needs to be accesible. Talking heads are fine for the Food Network, but this is the web and we have our own way of doing things.

My videos are fast-paced and stimulating. In other words, frenetic and loud! However, I also load them chock-full of useful food advice or actual recipes, without bogging them down with too much detail. After all, I figure you're an intelligent person who knows a few things about cooking and the wider world. Otherwise why would you even be here? I mean, do I really need to show every single step in monotonous detail in order to inspire you in the kitchen? I don't think so.

Sippity Sup Continues »
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Lemongrass Crab & Scallop Cakes with a Spicy Cucumber Dipping Sauce

Scallop Crab Cakes
By jgreghenry Published November 1, 2010
Prep time: 360
Yield:1 ()

Ingredients:

  • 12 oz sea scallops
  • 12 oz lump crab meat
  • 1 three inch piece of lemongrass
  • 2 lemons, zest only
  • 0.5 c panko breadcrumbs
  • 0.25 c chives, minced
  • 4 large eggs, lightly beaten
  • 0 salt and pepper, to taste
  • 1 c water
  • 0.25 c sugar
  • 1 t sea salt
  • 0.25 c white vinegar
  • 0.25 t crushed red pepper flakes, to taste
  • 1 large shallot, minced
  • 0.5 englsih cucumber, pelled, cut in half lengthwise, seeded and thinly sliced
  • 0.25 c peanut oil
  • 0.25 c butter
  • 0 cilantro (as garnish)
  • 0 mint (as garnish)

Directions

For the crab cakes: Remove the tough muscle on the side of the scallops and cut the scallops into1/4-inch dice. Combine the scallops and crab meat in a large bowl. Remove the tough outer layers from the lemongrass, mince about 2 teaspoons of the light colored interior. Place the lemongrass and the lemon zest in the bowl with the scallops and crab, cover the bowl, then refrigerate overnight. The nest day: Add the Panko, chives and eggs to the bowl with the seafood. Season the mixture with the salt and pepper. Gently mix to incorporate using a folding motion. The best crab cakes are difficult to work with because the mixture should just barely hold together. So don't over-mix or add more breadcrumbs because the cakes will hold their shape when cooked. For the dipping sauce: Bring the 1-cup water to a boil and add the sugar and sea salt, swirling the pan to dissolve. Add the vinegar, chilis, shallot, and cucumber. Stir to mix the ingredients and refrigerate until ready to use. Form the scallop and crab mixture into 18 cakes that are about 2 to 3 inches in diameter. Heat a large sauté pan over medium-high heat and add the peanut oil and butter. As soon as butter melts, add the cakes and sauté until just golden and barely cooked through, about 2 to 3 minutes on each side. Be careful not to overcook, and cook in batches if necessary to avoid crowding the pan. Serve 3 cakes per plate along with the spicy cucumber dipping sauce. Garnish each plate with cilantro and mint.

Notes:

serves 6 Source: Adapted from Holly Peterson

Sup! Loves Cookbooks- Earthbound Cook

20 Sep 2010
Sup! Loves Cookbooks- Earthbound Cook

Food is all around us. It is a part of our culture and our daily lives. Food sustains us. But have you noticed that we as humans have not been so great at sustaining our food, or even the planet that supplies that food.

Perhaps because man is a survivor by instinct, and because food is necessary to our biological survival, could it be that we have taken on a conquer and control attitude about its production and collection?

The irony is that if we continue to consume our planet's resources (including food) without allowing for its sustainability we will be doomed. The very survival instinct that drives us to conquer and destroy could be our downfall.

Yikes, those are pretty dark thoughts coming from Sippity Sup. Isn’t Sippity Sup a fun food blog? Well yes, but Sippity Sup is also a serious food blog. Serious Fun Food. Remember?

So today I bring you a few thoughts about a new cookbook called The Earthbound Cook, written by Myra Goodman, the author of Food To Live By. It’s a cookbook dedicated to delicious food and a healthy planet.

It’s a big, ambitious book with 250 recipes divided into 11 chapters: Soup, Leafy Green Salads, Meat and Poultry, Fish and Shellfish, Vegetarian Entrees, Side Dishes, Vegetable and Grain Salads, Baking Bread, Desserts, Breakfast and Brunch and Pantry Basics. Each chapter also contains important information concerning eco-minded living and primers dedicated to helping you become more conscientious about how you cook and how your choices affect the planet that provides the food you cook.

Sippity Sup Continues »
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