Scrod with ginger-mango sauce

Cook on low heat, for 1/2 hour, 1/2 mango, diced, 1 large shallot, diced, zest and juice (and some of the pulp) of a large navel orange, juice of small shoot of ginger, squeezed from garlic press, slush of 1/4" slice of jalapeno, squeezed from garlic press, and 1/2 t. balsamic vinegar. Then add 1/2 lb. scrod, increase heat to medium, cover, and cook for maybe 10 min or until fish flakes. Really nice with brown rice pilaf.

Paneforte

This is the recipe from New Zealand which you both have, but I thought it was blog-worthy. I made it today - - and some is on its way to Oakland! Some I served to Yuliya, who came over today in some desperation over her search for a new piano tuner. Alan Weiss's tuner, Richard Lowman, worked on the piano two weeks ago and to my ear it sounds better than it ever has. She came to play our piano and Alan's so that she could have some background on Lowman. Evidently she must hire her own tuner before every concert at AU, and she economizes on tunings, so she won't have the chance to use her next hire in her home prior to her next concert. Nervewracking. I'm not sure how much today's visit helped her, but I think she's considering Lowman.

Anyway, here is the latest iteration of paneforte, bearing the exigencies of the day (no sugar, etc.):

Mix 2/3 c. shredded apricot (this is messy - - I used the shredding blade of the cuisinart, but I think dicing would have worked just as well), 1/3 cup low-sugar dried pineapple dice, 1/3 cup dried ginger dice, 1/2 c. blanched hazelnuts and 1/2 cup roasted almonds. I forgot to add the orange zest! (The New Zealand recipe called for "mixed peel," whatever that is.) To this mixture add a previous mix of 1 1/3 c. flour, 2 tsp cinnamon and 1/3 cocoa. Blend all that. Then take ~6 oz melted baking chocolate - - I use 2/3 of a bar of Sharffen Berger (melts in 1 min 45 sec in the microwave) -- and add 1 c. honey to that, stirring. Probably good to have the honey a bit warm. Stir that mightily into your dry mixture. Don't take any crap from it. I used to use the electric mixer, but you can do it by hand if you are unrelenting. Line a 9 x 9 baking pan with parchment paper and add the mixture. You can wet your hands to spread it out. Have the flaming a-hole of Satan pre-heated t0 390 (I hope that electronic thermometer is working!) and bake for 19 minutes. Take it out when it is no longer moist-looking. Don't wait for it to start pulling away much from the edges, because it burns really quickly.

I finally figured out mashed potatoes

Mashed potatoes is one of those dishes that I had never been able to figure out. They seem so easy but getting the perfect texture and flavor have always eluded me! This recipe arose out of an effort to finish the perishables in my fridge before leaving for California (!!) where I will get to see my lovely sister and co-blogger and, most likely, eat some fantabulous vegetarian food.

Boil three chopped potatoes with half a bunch of chopped collards
In the mean time, saute 4 cloves cloves of garlic (cut in half) in 1T butter. Remove from pan and chop when done.
When potatoes are soft and the collards have lost their nasty, drain water and begin to smash the whole mixture with a whisk.
Add 2T buttermilk powder, 1/4c warm water, garlic, white pepper, basil, oregano, and salt. Continue mixing with a fork.

Delicious!! I think the secret is ignoring the directions on the back of the dried buttermilk package and doubling the powder to water ratio...

Roasted butternut squash salad (or: finally, Suzanne posts something healthy)

Ok, one more post. When it rains, it pours, right?

Chop butternut squash into 1/2" cubes. Toss lightly with EVOO, salt, white pepper, and rosemary. Roast at 350 until the cubes are very soft and caramelized, ~30 minutes. Serve over lettuce with toasted sunflower seeds and balsamic vinegar. Great with hot or cooled squash.

This recipe is pretty basic, but it was just so delicious I had to share! It's pictured here with a mole burrito concoction that wasn't very tasty, despite the fact that it allowed chocolate to masquerade as an appropriate entree ingredient.

Good times with an old friend

Miss Kate came to visit me this evening for some dinner and some much-needed catch-up time. I served her specialty, crack corn dip, as an appetizer (recipe below). I assembled several trays of it during the snow storm and froze it (when you see the recipe, you'll know why I didn't want to eat it all alone.) Since couldn't find/didn't have all of the required ingredients, I improvised with stuff I had in the fridge. I'm writing them both down because I thought they were equally good--it's the type of recipe you can really play around with. In the end, how bad can cheese dip get?

Next we made butternut squash risotto and finished up the meal with some chocolate peanut butter oatmeal bars. I used to LOVE a dessert they served like this at Interlochen (yes, something good came out of the cafeteria there) and am so happy I finally recreated it. The ingredients could use some tweaking, depending on your personal taste--I found a few similar ones on about.com that had more sugar and more or less chocolate, peanut butter, and oatmeal. None of this stuff is healthy (sorry, mom) but at least it's all gluten free!

Crack Corn Dip

1 can mexicorn (green giant) [note: not found at 3 different Baltimore grocery stores!]
1 cup pepperjack
1/2 cup Parmesan
1-2 spoonfuls of mayo
OR
2/3c corn
~3T chopt green peppers
1 spoon adjuka (Russian hot pepper spread--hot pepper flakes would work fine)
~5 slices pickled jalapeno (fresh would work fine)
1c cheddar
1-2 spoonfuls of mayo

Stir everything together in a shallow baking dish, ~8x8--a casserole or cake pan works fine. Bake for 23 min at 400. Serve with chips (tortilla chips work well).

No-Bake Chocolate Peanut Butter Oatmeal Bars

Boil 1/2c milk (or almond milk, as I used today), 1 stick butter (chopt), scant 1/2c cocoa, and 1.5c sugar for 2 minutes while whisking occasionally. Remove from heat and promptly stir in a generous 2.5c oatmeal (most recipes recommended instant, but regular works fine), a generous 1/2c PB, and 1t vanilla. Spread into a pan (~8x8) and refrigerate or allow to rest at room temperature.

Enjoy!