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next_to_normal) wrote2012-08-11 06:14 pm
next_to_normal) wrote2012-08-11 06:14 pm
Entry tags:
Cooking with Eowyn (and Mom)
While my mom was visiting, she shared with me an experimental recipe that she'd been playing around with. It was delicious, but only vaguely measured, so it remains to be seen whether we can replicate it...
This is copied from my mom's notes - which she wrote down the first time she made it, and then promptly DID NOT FOLLOW when she made it again at my house, haha. Oh, Mom. My additions are in italics:
Peaches in Cream Sauce
Fresh peaches (I think she used five?), peeled and sliced - coat with sugar.
Melt 2 tbsp butter and a splash of EVOO in pan.
Salt and pepper peaches.
Saute peaches for 10 min.
Add 1/4 cup Cointreau and 2-3 oz Malibu Coconut Rum. (Except, of course, I didn't have Cointreau, so she added some orange juice and vanilla extract instead.)
Saute another 5 min.
Add 2 tbsp flour mixed with 3/4 cup cold water to thicken.
Add half and half (nope, don't know how much).
We ate it over grilled chicken and lemon coconut rice. But then we decided it would be yummy over all sorts of things, namely vanilla ice cream. So then we did that, too. Om nom nom.
I had actually made the lemon coconut rice to go with this Honey Mango Chicken recipe, but I made way too much, so I had plenty of leftovers to go with the peaches. The rice was pretty good - very creamy, almost risotto-ish - but I can't say I really tasted the lemon or the coconut that much. It sort of just had a vague sweetness to it. In any case, it went well with the peaches.
The honey mango chicken wasn't bad, either. Not my favorite thing ever, although it may have been better with fresh mango. I was lazy and used a bag of mango chunks that I had in the freezer, and as a result they were pretty mushy. The marinade had a nice sweet flavor, which was good, but kinda made the rice overkill? I'd probably use plain rice if I were to do it over again.
The weekend my mother arrived coincidentally happened to be my building's annual pool party/barbecue, where they grill burgers and hot dogs for us and residents are supposed to bring a side dish or dessert to share. At first we were going to make my mom's potato salad, which is renowned at block parties and barbecues throughout Philadelphia and its suburbs, lol. However, since it was 100 degrees out, my mom was kinda skeptical about leaving the potato salad out for hours in the hot sun, so we tried a new recipe instead. We figured the Warm Tortellini Salad would survive better. I used spinach instead of arugula, because I like it better, and I left out the artichoke, because yuck. I also doubled the recipe (er, approximately?) for the big crowd. My mom and I both really liked it, and as far as I know it didn't kill anyone at the party, so I call that a smashing success, eh?
This is copied from my mom's notes - which she wrote down the first time she made it, and then promptly DID NOT FOLLOW when she made it again at my house, haha. Oh, Mom. My additions are in italics:
Peaches in Cream Sauce
Fresh peaches (I think she used five?), peeled and sliced - coat with sugar.
Melt 2 tbsp butter and a splash of EVOO in pan.
Salt and pepper peaches.
Saute peaches for 10 min.
Add 1/4 cup Cointreau and 2-3 oz Malibu Coconut Rum. (Except, of course, I didn't have Cointreau, so she added some orange juice and vanilla extract instead.)
Saute another 5 min.
Add 2 tbsp flour mixed with 3/4 cup cold water to thicken.
Add half and half (nope, don't know how much).
We ate it over grilled chicken and lemon coconut rice. But then we decided it would be yummy over all sorts of things, namely vanilla ice cream. So then we did that, too. Om nom nom.
I had actually made the lemon coconut rice to go with this Honey Mango Chicken recipe, but I made way too much, so I had plenty of leftovers to go with the peaches. The rice was pretty good - very creamy, almost risotto-ish - but I can't say I really tasted the lemon or the coconut that much. It sort of just had a vague sweetness to it. In any case, it went well with the peaches.
The honey mango chicken wasn't bad, either. Not my favorite thing ever, although it may have been better with fresh mango. I was lazy and used a bag of mango chunks that I had in the freezer, and as a result they were pretty mushy. The marinade had a nice sweet flavor, which was good, but kinda made the rice overkill? I'd probably use plain rice if I were to do it over again.
The weekend my mother arrived coincidentally happened to be my building's annual pool party/barbecue, where they grill burgers and hot dogs for us and residents are supposed to bring a side dish or dessert to share. At first we were going to make my mom's potato salad, which is renowned at block parties and barbecues throughout Philadelphia and its suburbs, lol. However, since it was 100 degrees out, my mom was kinda skeptical about leaving the potato salad out for hours in the hot sun, so we tried a new recipe instead. We figured the Warm Tortellini Salad would survive better. I used spinach instead of arugula, because I like it better, and I left out the artichoke, because yuck. I also doubled the recipe (er, approximately?) for the big crowd. My mom and I both really liked it, and as far as I know it didn't kill anyone at the party, so I call that a smashing success, eh?
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