Recipes by Stephen Crout (Page 2)

	The best "not" tuna salad you will never make by Stephen Crout Here he goes again I hear you all saying! Once again Peter and I took advantage of some miscellanea from the fridge and the pantry and last night’s leftover to make something unique and delicious.On my 65th birthday last year I was given a gift card to a very high end market here in Denver. The amount: $650. Yep. We’ve been making…	1 vote 1069 views
	Beef stew 50's style by Stephen Crout A few months ago I thawed out what is called a 7-bone chuck roast. My experience had been that slowed-cooked beef has a tendency toward “sameness” no matter what I did. Adding a fresh dose of spices near the end of the cooking time did help, but I just wasn’t satisfied.Well, I had 3 miscellaneous beef cuts in the freezer, all only…	1 vote 2312 views
	"Weighty" chicken, matey! by Stephen Crout “A spatchcock is a poussin or game bird that is prepared for roasting or grilling or a bird that has been cooked after being prepared in this way. The method of preparing the bird involves removing the backbone and sternum of the bird and flattening it out before cooking.”This according to Wikipedia. A Google search will get you…	1 vote 317 views
	The best gravlax sliders you will never make by Stephen Crout This is beginning to be an obsession by the obsessive chef: "you will never make." It's only because I'd rather you did not assume you have to replicate my output, rather use it as a template for your own creativity.I have made gravlax (salt-cured salmon) many times. It always turns out a bit different from the last time - don't know…	1 vote 280 views
	The best shrimp risotto you will never make by Stephen Crout This is the third in a series of “best things you’ll never make,” so named because the ingredients in our recipes were unique to our fridge, freezer or pantry. Of course you can make a very good shrimp risotto without fennel, ramen flavoring, grappa and cheese. We are ardent fans of Giada DiLaurentiis and she advocates the addition of…	1 vote 1 comment 1216 views
	Turkey loaf by Stephen Crout Turkey loafThis picture is a little misleading. It's actually a mini-meatloaf. The disposable aluminum pan is 5.5" x 3" and 2" deep. The recipe below makes 2 of them. Each is enough to feed Peter and me twice!Here is a device I can't live without: an electronic temperature probe. The tip goes into the meatloaf and broadcasts the…	1 vote 372 views
	White bean salad with brats and fresh tomato by Stephen Crout White bean salad with brats and fresh tomatoWith all the challenges in life: unemployment, same-sex marriage (and lack of same in our household), medical reform, medical challenges, etc, Peter and I have two constants: (1) the meticulous planning, execution, and consumption of our daily meals; (2) cocktails at 5 pm while we watch an…	1 vote 506 views
	Wax beans with cherry tomatoes by Stephen Crout Wax beans with cherry tomatoesI was so in a hurry to sit down and eat these freshly picked beans and tomatoes (right out of our very own garden) that I didn't even take the time to photograph them. I'll be making it again very soon, so will try to discipline my appetite to allow for a quick snap.I did not measure any of the…	1 vote 364 views
	Pizza by Stephen Crout PizzaOver the years Peter has perfected homemade pizza making. On occasion he used to make the dough, but that's a hassle, especially when we can get beautiful dough from Sunflower Market here in Denver. They sell both regular and whole wheat dough balls for on $2.99.We have a couple of favorites ways to top them. Above is a…	1 vote 220 views
	Cheesesteak sandwiches by Stephen Crout Denver Bread company, located just a few blocks from our home, daily makes the most wonderful sfilatini (about 16" crusty loaves with pointy ends), delectably soft and puffy sandwich rolls, and (above) baguettes. The baguettes are long enough to make 4 sandwiches.Once again today's post is not so much a recipe as an idea forum. A few…	1 vote 483 views

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