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Tuna Noodle Casserole With Leeks and Fresh Dill

In comfort food, seafood On March 3, 2010 0 Comments

Tuna Noodle Casserole With Leeks and Fresh Dill

This recipe is supposed to elevate the good old fashioned tuna casserole that mom made with canned cream of mushroom soup. It really doesn’t though. For all the extras like fresh dill and home-made sauce with leeks, the flavor was a little bland. And the Gruyere cheese is very expensive. I might try this recipe again with some modifications.

 

Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

In vegetarian On February 28, 2010 2 Comments

Eggs in Purgatory With Artichokes Hearts, Potatoes, and Capers

Tried out this so-called “old-school classic” and one dish wonder. Never heard of it! It’s hell for the eggs in the boiling hot sauce though. This is a decent no meat, hearty dish that contains many items you could literally pull out of the pantry. I substituted canned artichoke hearts for the frozen ones. It’s also a nice low budget meal for a hungry family, and the leftovers are decent too.

Beer-Braised Turkey Tacos

In Mexican, Uncategorized On February 25, 2010 0 Comments

Beer-Braised Turkey Tacos (recipe and photo by Food and Wine)

I love pulled pork so I thought I would try these tacos out. It’s one of those recipes you just know is going to taste great before you even take a bite. My grocery store had fresh poblanos, but not ancho chiles so I made that substitution. The cinnamon stick was a surprisingly good flavor in the sauce. I added fresh diced avacado for an added texture and it worked really well.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

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Chicken and Smoked-Sausage Gumbo

In Uncategorized On February 21, 2010 0 Comments

Mardis Gras come late to our house: Chicken and Smoked-Sausage Gumbo
The leftovers are great; the flavor develops in the refrigerator.

pear granola

Michael’s Honey-Pear Granola With Pistachios

In breakfast, snack, vegetarian On February 20, 2010 7 Comments

Pear Granola 007.edit

Michael’s Honey-Pear Granola With Pistachios (recipe by “Oishii”)

I searched in vain for a granola recipe I loved, and ultimately developed a few of my own. Having experimented with a variety of fruit and nut combinations and sweeteners, I can say this one is a winner. It is inspired by baklava, the Middle Eastern pastry with honey and pistachios, and contains no oil. Serve it with milk or over yogurt.

Ingredients

  • 1 1/2 cups (packed) brown sugar (divided)
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • 4 large egg whites
  • 7 cups old-fashioned rolled oats
  • 1 cup oat bran
  • 1 cup (5 ounces) salted dry roasted pistachios
  • 10 ounces (2 cups) dried pears, chopped

Preparation

Position rack in bottom third of oven and preheat to 350°F. Lightly grease heavy rimmed baking sheet with butter. Stir 1 cup of divided brown sugar and 1 cup honey in small heavy saucepan over low heat until sugar dissolves. Pour into large bowl; cool to lukewarm. Whisk in vanilla, cinnamon, nutmeg, cardamom, and egg whites. Add rolled oats, oat bran, and remaining 1/2 cup brown sugar.

Spread mixture in even layer on prepared baking sheet. Bake 10 minutes. Using wide metal spatula, turn granola over. Bake another 10 minutes. Mix in pistachios and dried pears. Turn granola again with spatula. Bake another 10 minutes or until golden brown. Turn granola once more and cool in pan.

Store in airtight container or freezer bags.

Pear Granola 001.edit

Ingredient Note: Having trouble sourcing dried pears? Try calling Superior Nut & Candy.

Similar Recipes

Also try my maple-pecan granola with dried cherries and blueberries and peanut butter granola with honey, dates, and raisins.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

Join “Oishii!” on Facebook

Egg-Topped Soba Noodles with Asparagus and Prosciutto

In Uncategorized On February 17, 2010 0 Comments

Soba noodles seem to be all the rage now. I first encountered soba, which are buckwheat noodles, when I lived in Japan. Beyond the ubiquitous ramen shops, there are also soba and udon shops everywhere you turn. I long for a bowl of my favorite tempura shrimp soba.

This imaginative soba noodle dish surprised me: Egg-topped Soba Noodles With Asparagus and Prosciutto. Even though I substituted bacon for the prosciutto, this new taste combination is light, and doesn’t taste unusual at all. And in the middle of winter, the asparagus has me thinking of spring. So that’s a good thing.

 

Bibb-and-Radish Salad with Buttermilk Dressing

In salad On February 16, 2010 0 Comments

The other day I was making an easy catfish dish out of Art Smith’s “Back to the Table,” and thinking a step ahead what to do with the leftover butttermilk. I pulled aside my favorite recipe for blueberry buttermilk pancakes, and then I remembered that I wanted to try out this Bibb-and-Radish Salad with Buttermilk Dressing.

The dressing is pretty tasty and seems fairly healthy too, considering that it consists of mostly buttermilk, olive oil, red wine vinegar, and little mayo. Make a double or triple batch, store it in the refrigerator, and say goodbye to using store-bought bottled dressing full of artificial ingredients.

 

Oishii!

In Uncategorized On February 16, 2010 0 Comments

“Oishii” (pronounced “oy she”) is the Japanese word for delicious.

I love eating and cooking! About six years ago, I started a journal in the front of my planner of new recipes I tried out, and there are already hundreds of entries. It’s kind of unreal to thumb through it. I was trying to devise a system to keep track of what I had made. I was hoping over time I would develop a repertoire of dishes that I would come back to over and over. I do have a few, but I cook mostly new dishes on a regular basis. So the list grows.

With this blog I will continue to journal my trials and tribulations in the kitchen. I currently subscribe to Food & Wine Magazine and Bon Appetit. Given the ability to easily share recipes from those cooking magazines on social media, I’m guessing at least for the near future most of my posts will be inspired from recipes I try out of them. I’m hoping to share some insights and make some new friends too.

Best regards,

Michael