Calendar

November 2021
S M T W T F S
« Oct    
 123456
78910111213
14151617181920
21222324252627
282930  

The Archives

Subject Matter

2008 Recipe Round-up

Because of all the things that were going on in my personal life last year I didn’t ever really get a chance to keep up my recipe pages as I would have liked. I did do some cooking and I posted a few of the more successful recipes I tried as individual blog posts but I really wanted to have the whole thing cataloged better for my own use and for those of you who’ve told me you like using my recipe pages as a resource.

In that vein, I’ve finally put several of my favorite recipes that I tried out in 2008 onto my recipe pages where they belong. This certainly isn’t everything I cooked in 2008 and not even all of the successful recipes but it’s a start and better than nothing at this late date.

Apple and Raw Beet Salad
Baked "Manicotti"
Beans and Wild Mushrooms in Fennel Broth
Broiled Fennel with Lime and Parmesan
Cabbage Braised with Ham and Reisling
Chunky Lentil Soup
Coriander-Crusted Scallops in Fennel Broth
Curry Udon Hotpot
Espresso Black Bean Chili
Fennel Broth
Fennel, Carrot, and Cranberry Salad
Fresh Pea Soup with Mint
Honey Cured Pork Loin with Juniper-Fennel Seed Rub
Lime Peanut Salad
Napa Cabbage Salad with Spicy Peanut Sauce
Otsu
Oven-Roasted Carrots and Parsnips
Sesame Crusted Swordfish
Spinach and Pear Salad with Mustard Vinaigrette
Toasted Wheat Germ Soup

I have several recipes that I’ve tried since the new year started and I will try to get those up in the coming weeks so I can stay on top of this project better in 2009. In addition to the reorganization taking place in the house, I’m hoping to do a little reorg on my webpage and social networking sites.

8 comments to 2008 Recipe Round-up

  • Yum!! Thanks for sharing.

  • Yum!! Thanks for sharing.

  • This might be a daft question, but are the “raw beets” in the apple and raw beet salad what we in the UK would call “beetroot” (very purple, so much so that it dyes everything it touches purple, pretty hard, usually served pickled)?

    If so, that’s a weird coincidence, because at the weekend I went out to what we’d termed a vegetable patch (and which we’d given up on when the weeds overran it in the autumn) and found that a whole load of beetroot (we planted a random selection of root vegetables) had survived. Yesterday I made a beetroot soup (very purple, but not bad) but was wondering what else to do with the remaining beetroot.

    It took a *long* time to cook, so I wouldn’t have thought you could eat it raw, even grated, until reading your post. Assuming it is the same thing, I might try the salad out.

  • This might be a daft question, but are the “raw beets” in the apple and raw beet salad what we in the UK would call “beetroot” (very purple, so much so that it dyes everything it touches purple, pretty hard, usually served pickled)?

    If so, that’s a weird coincidence, because at the weekend I went out to what we’d termed a vegetable patch (and which we’d given up on when the weeds overran it in the autumn) and found that a whole load of beetroot (we planted a random selection of root vegetables) had survived. Yesterday I made a beetroot soup (very purple, but not bad) but was wondering what else to do with the remaining beetroot.

    It took a *long* time to cook, so I wouldn’t have thought you could eat it raw, even grated, until reading your post. Assuming it is the same thing, I might try the salad out.

  • Yes, beetroot is what’s called for. Go for it! :)

  • Oh, man, I’d forgotten all about that espresso black-bean chili! I may just make that this week, using some of the chili-making XP I accrued this fall. Sweet.

  • Oh, man, I’d forgotten all about that espresso black-bean chili! I may just make that this week, using some of the chili-making XP I accrued this fall. Sweet.