SALON

Recipes

Saturday, Jul 23, 2011 1:01 PM UTC

Dill yogurt sauce

By
  • more

    • All Share Services

Dill Yogurt Sauce

Ingredients

  • 1 cup of whole yogurt
  • 4 sprigs of fresh dill (chopped)
  • Dash of paprika
  • Dash of chile powder
  • Dash of red pepper flakes
  • Dash of lime juice
  • Garlic salt, salt and pepper to taste

Directions

Add ingredients to bowl and stir.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jul 16, 2011 1:01 PM UTC

Summer pot pie recipe

By
  • more

    • All Share Services

Ingredients

Group I

  • 3 cups of oyster mushrooms
  • salt
  • 2 sprigs of tarragon (minced)
  • 1 tablespoon of onion chives (chopped)
  • pat of butter
  • 2 cloves of garlic
  • ½ cup of leek (chopped)
  • 1 handful of radish greens
  • 1 handful of baby turnip greens
  • 2 tablespoons of stock or water

Group II

  • 2 cups of flour (sifted)
  • 1 teaspoon of salt
  • 1/3 cup of butter (frozen)
  • 1/3 cup of chicken drippings (or butter)
  • 1/3 cup of ice water

Group III

  • 1 pat of butter
  • 1 tablespoon of flour
  • 1 cup of stock (the fattier the better)
  • salt and pepper to taste

Group IV

  • 2/3 cup of carrots (minced finely)
  • 1 stick of new celery (minced)
  • 4 new potatoes (chopped and simmered in stock until soft)
  • 1 tablespoon of fresh parsley (chopped)
  • 1 tablespoon of onion chives (chopped)

Directions

Preparation

  1. Put 1/3 cup of butter in the freezer.
  2. Chop up 4 potatoes and simmer in stock until soft.
  3. Preheat oven to 350 degrees.

Phase 1

  1. Heat a cast iron frying pan on high.
  2. When dry pan is hot, add oyster mushrooms and salt.
  3. When water forms, add tarragon and chives.
  4. When water disappears, decrease heat to low.
  5. Add butter and garlic and cook for 1-2 minutes.
  6. Add greens and stock and cook for an additional minute.
  7. Turn off.

Phase II

  1. Add flour and salt to food processor.
  2. Turn on processor and add frozen butter in chunks.
  3. Add chicken drippings or more butter.
  4. Add water until dough forms in ball. Turn off food processor.
  5. Separate dough into two balls and roll each as thin as you can get it.
  6. Line greased 9-inch pie pan with half of the dough and reserve the other half for pie top.

Phase III

  1. In a small pan, melt pat of butter over low heat.
  2. Add remaining ingredients. If gravy seems too thin, sprinkle more flour.
  3. Stir until gravy thickens. Turn off.

Phase IV

  1. Put Group I ingredients in pie pan.
  2. Add Group II.
  3. Add Group III.
  4. Add Group IV.
  5. Cover with top crust.
  6. Bake at 350 until crust is golden brown.
Continue Reading Close

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jul 9, 2011 4:01 PM UTC

Day lily stir-fry recipe

By
  • more

    • All Share Services

Day lily stir-fry recipe

Ingredients

Group I

  • Rice (cooked)

Group II

  • 4 tablespoons cooking oil
  • ½ onion (chopped)
  • 12-14 day lily buds
  • 3 cloves garlic (chopped)
  • 2 small heads broccoli (cut into medium florets)
  • 2 tablespoons stock
  • 1 handful onion chives (chopped)

Group III

  • 3 tablespoons soy sauce
  • 5 tablespoons stock
  • 1 tablespoon wine (sherry or rice wine is ideal)
  • 2 tablespoons orange juice
  • 2 teaspoons cornstarch

Directions

  1. Mix in the ingredients from group III in a bowl and set aside.
  2. Heat wok to medium high. Add oil and when oil is hot, add onion. Cook until translucent.
  3. Add day lily buds and sauté for a minute or two. Add remaining ingredients from Group II and stir-fry for 1-2 minutes.
  4. Add Group III ingredients and cook for another minute or two, or until sauce thickens.
  5. Serve over rice.

Continue Reading Close

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jun 25, 2011 1:01 PM UTC

Roasted potatoes recipe

By
  • more

    • All Share Services

Ingredients

  • 3 new potatoes (chopped)
  • ½ cup white wine
  • 1 teaspoon soy sauce
  • 1¼ cups stock
  • 3 beets (chopped)
  • ¼ onion (sliced)
  • 2 cloves garlic (minced)
  • 2 mint leaves (minced)
  • 1 sprig of fresh dill (minced)
  • ¼ teaspoon paprika
  • Salt
  • Pepper
  • 3 small chunks pork fat

Directions

  1. Preheat oven to 350 degrees.
  2. Pour stock, wine and soy sauce into shallow ceramic baking dish.
  3. Add potatoes, beets, onion and garlic.
  4. Roll vegetables until they are wet.
  5. Dust with mint, dill, paprika and salt.
  6. Roll again.
  7. Add pepper.
  8. Add pork fat.
  9. Bake for 1 hour at 350 degrees.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jun 18, 2011 1:01 PM UTC

Fir-tip tea recipe

By
  • more

    • All Share Services

Ingredients

  • 2 cups water
  • 15 Douglas fir tips (chopped)
  • 1 teaspoon honey

Directions

  1. Bring water to boil in a small saucepan.
  2. Drop fir tips in water. Shut off burner.
  3. Let fir tips steep covered for 30 minutes.
  4. Heat water almost to boiling point and then serve with honey.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jun 11, 2011 1:01 PM UTC

Oyster mushroom omelet recipe

By
  • more

    • All Share Services

Ingredients

  • 2-1/2 teaspoons butter
  • 2 cups oyster mushrooms (cleaned)
  • Salt
  • 2-3 leaves fresh tarragon (minced)
  • 1 tablespoon onion chives (chopped)
  • 1 handful baby arugula and chard
  • 3 eggs
  • 1 tablespoon water
  • 1 teaspoon parsley (chopped)
  • Grated Parmesan cheese
  • Pepper to taste

Directions

  1. At medium-high heat, heat 1 teaspoon of the butter in a pan.
  2. Add mushrooms. Cook for 4-5 minutes.
  3. Add salt, a sprinkling of tarragon, half the chives, and your greens. Cook for another 2-3 minutes, or until most of the liquid is absorbed.
  4. While mushrooms are cooking, crack eggs into a bowl and beat vigorously with a fork. Add water and beat again.
  5. In another pan, heat the rest of the butter over a medium flame. Make sure butter covers bottom of pan (if it doesn’t, add more).
  6. When butter sizzles, add eggs. When edges of omelet begin to turn opaque, add the rest of the chives and the parsley.
  7. Add a little salt. (Keep an eye on the heat — turn down if necessary.)
  8. Dump cooked mushrooms and greens onto one half of omelet. Dust with Parmesan cheese and pepper.
  9. Begin loosening edges of omelet with rubber spatula. Using spatula, fold egg over mushrooms. Cook until egg is not too runny and serve.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Page 2 of 66 in Recipes

Recommendations