Daniel and I returned from our dream-like European honeymoon! We visited London and Paris! We had a magical time in both cities. We enjoyed visiting so many places and eating such delicious food! We even were thinking about taking a course at Le Cordon Bleu (ahh, so wonderful), but decided to leave the culinary adventures up to the professionals!
Before we left, I made another dairy Shavuos dinner. I used a recipe for Homemade Noodle to make the shell for a Spinach and Cottage Cheese Blintz. Originally, I had hope to make ravioli, but the "pockets" didn't close well enough to allow me to boil them without a pot of exploded ravioli, so I baked the pockets and had blintzes!
The noodle recipe was easy to follow---I just opted out of adding the sea salt. Since I don't have a pasta machine to make actually ravioli pockets, I enlisted my hands and a knife, but I think I stuffed too much filling into each. It didn't matter, the filling was seeping out of the edges, so I decided to bake instead.
Voila---we had blintzes! Daniel ate all of his, as did I with mine. They were good!
For the filling, for the two of us:
1 c chopped spinach
1 c fat-free cottage cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Mix together, add to(or in) pasta
That night we also had Toasted Bread and Butter Pudding. This was delicious, unhealthy yes, but delicious! I absolutely adore bread pudding, so the occasion of making homemade called for the purchase of my first loaf pan---in yellow, of course, to match my ceramic pie baking thing (you can't really call it a tin, can you?)
Although I didn't get the aesthetics of the pointed bread like in the picture from epicurious, the rounded braids of the challah slices gave my bread pudding a nice look! But who cares what it looks like when you have sweet, mushy and delicious bread pudding!
I say...make this!!!
The next night was rather fishy! We had Chilantro-Chipotle Tilapia. Warning: When a recipe calls for "chopped canned chipotles in adobo" and your multi-cultural Wegman's does not sell the stuff, do not substitute with Chipotle salsa paste. Daniel said it was fine, but I think he has an iron tongue, or something.
The cilantro gave the fish a wonderful taste, and I am sure the correct chipotle would have been wonderful, too, but MILD! This fish dish that I served must have had a Scoville rating of at least 9 million!
Like I said, I'd be willing to give this a second try provided that I find the right chipotle sauce! I was first excited that the chipotle salsa that I purchased came from Mexico complete with Mexican Kosher certification! We're expanding our horizons!
Our side-dish that night was eggcellente! With our fire-tilapia, we enjoyed Apple Shallot Stuffing. Another recipe from epicurious.com was a great success. This was sweet, yet had just enough tang from the shallots and lemon zest.
Remember, back in the day, I talked about organizing my recipes so I do not waste ingredients? I mean, until we have our octuplets, its just the two of us having dinner. So, I used the rest of the challah from the night before and made this stuffing. Well, truthfully, I made the stuffing the night before and saved it until this night.
The Four Questions:
1)Remember when I was a vegetarian and upon jumping off of the veggie bandwagon, the last thing I held onto not eating (does that make sense?) was red meat?
2) Remember my qualm with not serving salty food?
3) Remember how I don't cook red meat at home?
4) Remember how Daniel wants me to cook red meat at home?
It was Bison Burgers for dinner! These were good, but a) were salty and b) fatty (although the package said lean).
I seasoned the meat with garlic powder, onion powder, and Worcestershire sauce. Since bison is a typically tough, lean meat, it was so hard to stir in the spices and sauce!!!
I made large burgers and served with a slice of fresh tomato on top!
Bon appetit!
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