Recipes by Katie Zeller (Page 96)
France Chef
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Grilled Pork Chops with Peanut Marinade; meanderingsSimilar to a Satay, this slightly spicy marinade goes well with pork or chicken.For maximum flavor, poke the pork with a fork after adding the marinade to allow it to penetrate the meat.We had thin chops for a change,and they cook quickly.Try not to overcook pork as it can get quite dry.The food police have concurred that slightly… |
1 vote
3102 views
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Caramel Apple Cake with Brown Sugar Frosting, twiceDesserts have never been my ‘thing’.I bake cookies and tea breads and, rarely, a cake, but that’s about it.My mother loved baking and hated cooking. Whenever she had a free few minutes she’d whip up a pie or cake or fancy dessert of some sort. I have her recipe collection and at least 75% are for desserts.So, when I needed a recipe… |
1 vote
915 views
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Shrimp, Avocado and Spinach Salad, one cake, two cake….One of the things I love about Grand Frais is the fresh, cleaned shrimp.Admittedly, they’re fully cooked and, normally I prefer raw…. especially if I, I mean, mon mariis cooking them on the gill.But for a simple salad on a warm evening, fully cooked and ready to eat is perfect.Plus I can always find a perfectly ripe avocado.Shrimp,… |
1 vote
603 views
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Plum Crisps, Single Serving Size; News!!!First: The foodWe had a good year with our little plums.We have both the yellow Mirabelles and red ones the same size that I don’t know the name of. They’re only slightly bigger than a cherry.I’ve made lots of jam and several clafoutisBonnie and Guapa have eaten as many as they can before I chase them off.And now…. A crisp (or crumble… |
1 vote
454 views
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Zucchini, Red Peppers and Tomatoes; meanderingsI know, I know….Another zucchini recipe.But it is the season, and if yours are growing as fast and furious as mine are another recipe / idea is always welcome.I was thinking of ratatouille when I started chopping, but I didn’t have an eggplant (aubergine). Everything else was from my garden.I did have feta and Greek olives lurking in… |
1 vote
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Double Chocolate Zucchini Bread; R.I.P. my HeartsI’ve posted this before but I’ve been making it so often lately I thought I’d share again.There was a time when I wouldn’t touch Zucchini Bread. I found the thought of it totally unappealing.But, when one tosses chocolate into the mix it bears a closer look.When one adds two kinds of chocolate and some walnuts, I have to give it a… |
1 vote
539 views
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Orange Glazed Pork Chops, a (very) wee rant and a dessert requestBoneless pork chops cook quickly on the barbecue, be careful not to over-cook or they will be dry; a wee bit pink in the center is perfect.As usual, rather than buying pork chops, I bought a whole pork loin and sliced my own.Ground ginger adds a bit of… |
1 vote
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Chard Leaves Stuffed with Bacon and Mushrooms, meanderingsI cut all of my chard back about 3 weeks ago. The leaves were all getting too big and too full of holes from the snails for my taste.Not that I begrudge the snails their food (well, I do….) but I prefer my leaves to be intact, especially if I’m stuffing them.The leaves that grew back were so much nicer than the first batch that I… |
1 vote
520 views
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Grilled Honey Mustard Chicken; 2nd Secret RecipeThis is my second month with the Secret Recipe Club.How’s it going, you ask?You really want to know, now don’t you?It’s interesting.I’ve been cooking since the beginning of time and blogging about it almost as long. Most of the participants that I have checked out, and admittedly that is just the proverbial ‘tip of the iceberg’, have… |
1 vote
428 views
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Grilled Scallops with Lemon Ginger SauceFresh scallops are rather expensive here, and only available during certain months.Lucky for us the frozen food store has them at a more reasonable price.Even luckier is the scallops without the coral (which I really don’t care for) are even cheaper so we can indulge often.If using frozen scallops, thaw completely.Scallops cook… |
1 vote
766 views
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