Weekend Weblinks For 11/26 - 11/28
COOKING WITH TEA:
Website: www.bluprintchicago.com
Recipe: Bluprint Restaurant & Lounge
Day Boat Cod Recipe (Makes 4 portions)
For the Lentils:
French Lentils (cooked) 2 cups
Onions, small dice 1 tsp.
Carrots, small dice 1 tsp.
Butter 1 T
Sherry Vinegar ½ tsp
Parsley, Chopped ½ tsp
Salt & Pepper to taste
Method:
In a medium sauté pan melt the butter over medium heat. Add onions and carrots to butter and wait three minutes. Add lentils, vinegar, salt & pepper. Cook over medium heat till hot. Add parsley and serve.
For the Chamomile Broth:
Strong Vegetable Stock 1qt
Chamomile Flowers 17 grams
Juice of ½ a lemon
White Verjus 1.5 tsp
Orange Blossom Honey 1 T
Method:
Heat the vegetable stock to 180?, place flowers into stock and steep for 15 minutes. Strain out flowers and add all other ingredients. If needed you can add some salt.
For the Cod:
6oz Cod Filets (4ea)
Whole Milk 1 gallon
Thyme 6 sprigs
Bay Leaves 2 ea
Black peppercorns 12 ea
Salt & Pepper to taste
Method:
Place Milk in a large sauce pot placing a small rack on the bottom, this is so the fish is not sitting on the bottom of the pan. (You can use a fish poacher if you have one) Add all ingredients except for the Cod to the milk and bring the milk to 130? for 20 minutes. Then place Cod in the milk and poach at 130 degrees for 20 minutes.
For the Plating:
Place lentils in center of the bowl, place the Cod on top of the lentils, then pour the chamomile broth around the fish. You can accent this dish with your favorite vegetables; I would recommend celery root or carrots. Enjoy!
LOCAL HOLIDAY GIFTS:
Website: www.nawbochicago.org
Local Gift List:
1.Chicago Chocolate Tours
Item: Chicago Chocolate Tours gift basket $100
Prices run from $50 to $250 and above.
2. Accessories
Item: Recycled Potato Chip Bag Clutch $35
From www.fiveaccessories.com
From www.fiveaccessories.com
3. HL Games
Item: AmuseAmaze board game $24.99
4. Vendor: CARE
Item: Fair trade jewelry $15
5. Vendor: Elyse C. Bec Designs
Item: alpaca scarf $79
6. Vendor: Maude Metcalf at Colby Gallery
Item: Hand-made art cards
(price TBA)
HOLIDAY LIGHTS SAFETY:
Website: www.ul.comand www.nfpa.org
* Look for the UL Mark on light strings, electrical decorations and extension cords. The UL Mark means that UL engineers have tested sample products to ensure they meet safety standards.
* By following simple safety measures - such as keeping your tree is well watered - and keeping open flames, such as burning candles, away from the tree will help keep you and your home safe.
* Make sure that any electrical cords you use are in good working order.
* Damaged or misused electric light strings and extension cords, if left unchecked before you put them up, can deliver shocks and potentially cause home fires. If they are damaged or have frayed wires, you should buy new ones.
* UL reminds you to inspect light strings for cracked sockets and frayed, bare or loose wires.
* House fires and electrical shocks aren't the only preventable accidents that injure holiday revelers and damage or destroy property. Each year 12,500 people are treated in emergency rooms for injuries related to holiday decoration mishaps, according to the Consumer Products Safety Commission (CPSC).
* The most common causes of candle fires are candles burning too close to combustible materials, such as mattresses or bedding, furniture, curtains or walls, or candles left unattended.
THANKSGIVING LEFTOVERS:
Website: www.dinnerbydesignkitchen.com
Recipes: Two Easy and Tasty Turkey Recipes
Turkey and Vegetable Bake
Uses the leftover turkey, side dish veggies, and stuffing
1 1/2 lbs. cooked turkey, cubed
1 can condensed cream of chicken soup
1/3 cup sour cream
1 bag 16 oz. frozen veggies (or leftover peas, diced carrots, diced onions, green beans etc. from your table)
2-3 cups stuffing
Preheat oven to 400 degrees. Mix turkey, soup, sour cream and vegetables in large bowl. Spread into 9x13 inch baking dish. Top with stuffing. Bake for 30 minutes or until casserole is heated through
Skillet Turkey Fajitas
Ingredients
* 1 tsp chili powder
* 1 tsp ancho chili powder
* ½ tsp cumin powder
* ½ tsp dried oregano
* ¼ tsp garlic powder
* ¼ tsp pepper
* ¼ tsp Kosher salt (if desired)
* ¼ cup lime juice
* Dash cayenne pepper (optional)12 Flour tortillas
20 ounces -- 4 cups cooked sliced turkey 20 ounces -- 4 cups -- fajita vegetable mix (julienne cut red and green peppers and onions)
Combine first nine ingredients in a small bowl and mix.
Heat 2-3 Tbl oil in a large non-stick skillet over medium-high heat. Stir-fry vegetables 3-5 minutes. Add turkey and seasonings. Stir-fry an additional 3-4 minutes or until heated through. Serve on warmed tortillas.
Serve with Guacamole and fat-free refried beans.
