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Subject:Gourmet Wiki
Time:08:14 am
http://www.orangesbleues.com/

I put the site up, and now it is time to work on it.
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Subject:Inside Out Chicken Cordon Bleu
Time:02:49 pm
Chicken

2 sealed packages of Kirkland Chicken Breasts (4 half breasts)
4 slices of Kirland Smoked Ham
3 Table Spoons Garlic
1 Cup Milk

Potatoes

Costco Dried Mash Pototoes
6oz Blue Cheese

  • Cube the chicken
  • Cube the ham
  • Warm skillet to medium with butter
  • Add garlic
  • Brown garlic
  • Add Ham
  • Add Chicken
  • Cook chicken, then lower heat.
  • Add milk and wondra
  • Let simmer on low
  • Boil water according to mash mix
  • Add cubes bleu cheese to water while warming up
  • Prepare potatoes according to direction

    Serve with steamed dark green vegetables (beans, brussel spouts, peas) and enjoy.

    I like to make a crater with the potatoes and put the chicken/ham in the middle.
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    Subject:Chef in Training
    Time:06:54 pm
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    Subject:Cod Cakes
    Time:10:35 am
    2lbs of True Cod
    1lb of potatoes
    1 white onion
    2tbs minced garlic
    1/2 cup corn meal
    5 eggs
    1cup milk
    Cilantro
    Dried Asian Mushrooms

    Soak the dried mushroom per the instructions on the bag.
    Peel and boil the potatoes.
    Microwave the cod in a closed pirex container for 5 minutes.
    In your food processor, corsely chop the cilantro, mushrooms and onion.
    Beat the eggs in a large bowl.
    Mix in the onion, cilantro and mushroom mixture.
    Mix in the garlic.
    Flake the cod and let cool.
    Mash the potatoes with the milk.
    Mix the pototoes into the eggy mixture.
    Mix the cod into the cake base.
    Mix the corn meal into the egg base.
    Adjust the texture with milk/water or dried potato flakes.

    Using an ice cream scoop, place a portion on waxed paper to prepare for cooking.
    Dust the cakes with a little flour.

    Using a large skillet, fry the cakes in a 2-3mm depth of oil.

    Serve immediately with Nuoc Mam or your favourite dipping sauce.

    (Sorry about the lack of measurements. I just whipped this together and really didn't measure things that closely. I'm kind of an 'eyeball' cook.)
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    Subject:Soupe Tot Faite (Fast Soup), Provence
    Time:08:15 am
    An old Provencal recipe, and one of my cold day favorites...

    1 1/2 lb potatoes
    6 cups water
    salt
    1 lb leeks, including the tender green parts, thinly sliced
    4 slices semidry bread (rustic)
    2-3 tbs olive oil
    freshly ground pepper

    = Peel the potatoes, cut in half lengthwise and then slice each half into 3 or 4 lengthwise slices. Now thinly cut the slices crosswise. Set aside.

    = In a saucepan over high heat, combine the water, salt to taste, potatoes and leeks. Bring to a boil and boil until the potato slivers are easily crushed against the side of the saucepan with a wooden spoon, about 20 minutes.

    = Place 1 bread slice in each soup plate. Sprinkle with olive oil to taste and then grind pepper over the top. Ladle the soup over the bread and serve.
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    Subject:Vietnamese Chicken in Caramel-Ginger Sauce
    Time:07:57 am
    This is a version of kho, which is traditionally cooked in a clay pot. Yummy!

    2 tbs. vegetable oil
    1 1/2 lb. boneless skinless chicken thighs, quartered
    3 tbs. minced fresh ginger
    2 tbs. chopped shallots or onion
    1 tbs. minced garlic
    2 tbs. fish sauce*
    2 tbs. packed light brown sugar
    1 tbs. sugar
    1/2 tsp. salt
    1/2 tsp. freshly ground pepper
    1/2 to 1 tsp. crushed red pepper
    1/4 cup water
    1 cup diagonally sliced green onions (2")

    1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 3 to 5 minutes or until browned.

    2. Add ginger, shallots and garlic; cook and stir 1 minute. Add all remaining ingredients except water and green onions. Bring to a boil; boil one minute or until sauce begins to thicken. Add water. Reduce heat to medium-low; cook 8 to 10 minutes or until chicken is no longer pink in center. Stir in green onions.

    * Look for fish sauce in the Asian section of supermarkets.
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    Subject:Med Salad
    Time:07:24 pm
    This is a Costco cheat...

    2 Costco Greek Salads
    1 Kirkland Smoked Salmon

    Take out the dressing cups.
    Toss the two salads together.
    Divide into 8 portions.

    Chop the smoked salmon.

    Splash the Greek dressing onto the 8 portions.
    Place a garnish-plus of the salmon on each serving.
    Drape each portion with a flat anchovy fillet.

    Serves 8.
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    Subject:Cheating
    Time:12:10 pm
    I found a great way to cheat when making mushroom risoto. In addition to the normal recipe that you use, I doctored up my chicken stock. I took a cup of dried shitake mushrooms and my chiken stock and put it in my blender. After about 2 minutes on puree, I had a great solution to use to add to the risoto. It added such a strong flavor (wihout overpowring anything else) that I think I will do this everytime from now on.
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    Subject:What I will not be serving...
    Time:09:58 am
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    Subject:First Post
    Time:11:57 am
    Ginger Marinated Grilled Salmon with Wasabi Drizzle
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