{CC#11} Pumpkin Waffles

After all the hecktic-ness of Thanksgiving and not having time to cook what I want I finally got back to using The Frog Commissary Cookbook my cookbook for November.  Now I have only a couple of days left to do some more recipes and still have plenty more I want to do.

Every Sunday after Church we have waffles.  I decided to try something different.  And  so glad I did.

Pumpkin Waffles with Apple Cider Syrup

While the pumpkin flavor was there it was faint.  But the spices – nutmeg, cinnamon, coriander cane through beautifully.  Topped with the syrup and just a little decadenace – whipped cream – it was almost like having dessert rather than breakfast.

The recipe is on page 194 of The Frog Commissary Cookbook.  I also found it HERE!  Try them, seriously, try them.  They are so good

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#11}Siamese Chicken Curry

The Frog Commissary Cookbook describes this dish as a “quixotic blend of French, Asian, and American cuisines.”  Great description!  Thai Green Curry Powder.  French Béchamel.  American salted peanuts. “…intriguing in it’s mysterious tangle of flavors…” is a good description as well.

As I was making this I was thinking, “Really? A Béchamel to make curry?  This is going to be awful!” So. if I thought it was going to be awful why did I make it?  Because usually when I say something like that I am totally wrong and because I am always open to new idea.

And boy was I wrong!  This was so good!!

Other than having to thin the sauce a little it was absolutely delicious.  The Béchamel made the curry rather luxurious because it was so thick and smooth.

Instead of measuring out the green Thai curry paste (1/2 ounce) I used 2 tsp of it.  It could actually have used a little more.

Definitely a repeat.

This recipe:  The Frog Commissary Cookbook page 129  Also, HERE!  And HERE if you want to print it out.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#11} Orzo Salad with Fragrant Sesame Dressing

How about a noodle salad with an Asian Flair? That is what I found in The Frog Commissary Cookbook for lunch the other day.

Dressing:

1 teaspoon salt
3⁄4 cup vegetable oil
3 tablespoons sesame oil
1⁄2 cup rice vinegar or 1⁄2 cup cider vinegar
2 tablespoons dry sherry
1⁄2 teaspoon orange rind, grated
1 teaspoon soy sauce
2 tablespoons scallions, thinly sliced
1 teaspoon ginger, minced
1⁄2 teaspoon garlic, minced
1⁄4 teaspoon red pepper flakes, crushed
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons cilantro, minced

Salad:

1 (16 ounce) box orzo pasta
1 cup carrot, shredded
1⁄4 cup raisins dried cranberries
1⁄4 cup pine nuts sunflower seed kernels, lightly toasted

Cook orzo according to directions on box. Drain and run under cold water. Let set to finish draining.
Mix the sauce ingredients and blend well. Mix into the pasta and chill.
Add raisins dried cranberries, shredded carrots, and pine nuts sunflower kernels , and mix gently.
Note, this can be made 1 day ahead of when you plan to serve it, just don’t add the carrots or sunflower kernels until just before serving so they will remain crunchy.

Since I am not a fan of raisins I subbed in some dried cranberries. I really liked the counter point of the tart dressing with the sweet fruit. Definitely a repeat.

The full recipe serves 8. I made 1/2 and it was more than enough for 4 as a side.
IF you want to add some other veggies or some chicken it would make a nice meal. The dressing alone would be good cooked with some diced chicken.

Recipe is on page 67 of The Frog Commissary Cookbook.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#11} Oven Roasted Potatoes

We are definitely a potato eating family.  Baked, fried, mashed, salad, boiled, and roasted.  The problem with the roasting is that usually I cannot get them to come out crispy on the outside and soft on the end.  No longer a problem!

Mixed with some onions part way through these potatoes are tasty and perfectly cooked.

2 1/2 lbs unpeeled potatoes
1 1/2 tsp salt
1/2 tsp pepper
2/3 cup corn canola oil
2 1/2 cups chopped onions

 
450° oven.
Cut the potatoes into small chunks, about 3/4 inch. Toss with the oil, salt and pepper. Turn them out in a single layer on a rimmed baking sheet. Bake for 20 minutes. Stir in the chopped onions and continue to bake, stirring occasionally for additional 25 minutes or until crisp and brown.

I liked the extra flavor added by the onions. Just the right touch.

The recipe is from The Frog Commissary Cookbook – page 204

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC #11} Time for a new cookbook!

November!  Really? Sheesh!  This year went by so quickly.  I turned around and it was nearly over.  But there are some good things to come this month.  Thanksgiving if you are American. Daylight Savings Time – NOT!! American Elections FINALLY OVER!!! And a new cookbook for November Cookbook Countdown.

This was a gift from a friend several years ago. At least 12 years ago.  And in all that time I don’t think I have used it once.  That is ending this month thanks to Cookbook Countdown.

Frog Commissary is the offspring of Steve Poses’ first restaurant, Frog, which the restaurateur opened in 1973, and The Commissary, which he inaugurated a few years later. The restaurant was one of the first local eateries to list its offerings on a blackboard, and it offered an upscale menu. With a laid-back atmosphere it is a popular eatery. The cookbook, which came out in 1985, contains some of it’s most popular recipes. So if you cannot get to Philly….

Shrimp with Soy, Garlic, Ginger, and Lemon

Butterfly Shrimp in a rich garlic, ginger, soy, sherry sauce.  How can you go wrong with that?

The ONLY thing I would change – I thought the sauce was too thick. Next time I will thin the sauce a little.  You couldn’t really taste the shrimp.  But all the other flavors ….oh, yeah!

MARINADE

18 shelled, butterflied shrimp with the tails left on {I left the tails off – less messy when eating}
1 1/2 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 tablespoons lemon juice
1 teaspoon minced garlic
1/4 teaspoon pepper
2 tablespoons medium-dry sherry {I used a dry white wine}

SAUCE

The strained marinade
1/3 cup water
2 teaspoons cornstarch

SAUTE

2 tablespoons com oil
1 teaspoon minced garlic
% teaspoon’ minced fresh ginger
1/2 cup cubed sweet red peppers
1/2 bunch watercress with I” of the sterns cut off {I left this out – couldn’t find any}
Hot cooked rice or oriental noodles

MARINADE: In a medium bowl combine the shrimp and marinade ingredients,Set them aside in the fridge for about an hour. Drain shrimp the marinade and set the strained marinade aside.

SAUCE:Mix the water and cornstarch with the reserved marinade and stir well to dissolve the cornstarch. IN a small saucepan Bring the mixture to a boil while
stirring and cook for 1 minute. Set aside.

SAUTE: In a large skillet heat the oil. Add the shrimp, garlic, and ginger and stir-fry over high heat for 30 seconds. To the stir-fry add the peppers and cook for another 30 seconds. Pour in the sauce and bring the mixture to a boil, while stirring. Remove the pan from the heat and immediately add the watercress. Serve at once over rice or oriental noodles.

I served mine over some stir fried vermicelli and it was perfect with this dish.

You can find the recipe on page 106.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).