Over this holiday season my sister-in-law (SIL) and niece came to visit. While here my SIL made Russian salad with homemade mayo, which left me with a lot of egg white. I found Povlova as one of the things I could make to use up the egg whites.
The kicker was, I had never had this dish before so I was unsure as to what the end product should be like. I looked up several recipes and videos online and ultimately followed a Martha Stewart recipe and a Simply Recipes post.
I did mix the cornstarch with the sugar before adding it to the egg whites. Once the whites where at a stiff peak I folded in a teaspoon of vanilla and a teaspoon of lemon juice.
This dish was unbelievably easy and delicious. I think that I will try reducing the sugar from 1.5 cups to only 1 cup to reduce the sweetness a little.
The kids and I like to watch Create TV on PBS and my son, after catching a 13 pound lake trout that we smoked, thought that this dish looked good. We tried this dish tonight and while my son really liked it the rest of us just kind of tolerated it because the flavor was so strong. I like my smoked fish on cracker, but this was worth a try and if you are a person who likes a lot of the smoked fish flavor this is a good recipe to try.
This pasta dish turned out to be one of the best pasta dishes that I have made is a long time. the balance of flavors was just right and I was proud to use many items from my back yard...WOOT! (I know, woot is so dated)
Put a large pot of heavily salted water on to boil for the pasta. The pasta I used was Barilla Plus curly Q pastas, about half a box.
In a large saute pan I added
1 medium light green zucchini, rough chopped into 1/2" to 1" chunks (from my garden)
1 medium yellow summer squash, rough chopped into 1/2" to 1" chunks (from my garden)
2 medium to large tomatoes, rough chopped into 1/2" to 1" chunks (from my garden)
4 large cloves of garlic, sliced thin or roughly chopped (from my garden)
1 Tablespoon olive oil
a dash of salt
I sauteed this on low covered for about 5 minutes, until the water boiled.
I dumped the pasta into the boiling water and then quickly cleaned about 1 pound of raw shrimp (took about 3 minutes)
In the saute pan I pushed the softened squash tomato mix to one side and place the cleared side over the burner and added about 1/2 cup white wine and let it cook down a little. Dump the shrimp into the saucy area, and by now the pasta should be just barely al dente. Scoop the pasta over the shrimp. once all the pasta is added stir all together, if more liquid is needed add some pasta water.
season with salt and pepper to taste and add fresh oregano (from my garden), about 1.5 tablespoons.
Cover pot until done, pasta just the way you like it...for me about 2 minutes.
Dish up into a serving bowl and drizzle with a little olive oil and a squeeze of some fresh lemon.
This is just a quick recap of what I made for dinner last night, I do not want to forget what I did because everyone loved this dish. There are no measurements because, truth be told, I don't really measure.
10 oz beef. I just got the beef steak that was on sale.
Korean garlic chili paste
1 T. grated ginger
1 large onion, thinly sliced
2 cups cabbage, thinly sliced
1 carrot, cut into matchsticks
Cut the beef very thin and if the steak is thick cut again to make almost matchsticks out of the beef
Marinate the beef in enough soy sauce, rice wine, brown sugar, chili paste, and ginger to cover
stir fry the onion, set aside
stir fry the cabbage, set aside
stir fry carrot, set aside
drain the beef and set marinade aside
stir fry the beef for about 2 minutes, until cooked about 2/3rd s of the way through, set aside
add the marinade into wok and cook until bubbling. add all the set aside ingredients into the wok and cook to mix well with the sauce and all is heated through.
Serve with steamed rice.
I would like to try this with a little plumb sauce added to it as well.
I went to a local Deli that I had recently discovered and they had a winter kale salad on the menu that I fell in love with. Unfortunately, it was a seasonal and short lived item in the menu so I had to recreate my own version and I think mine is even better.
1 small Butternut squash
1 tablespoon butter (or olive oil)
salt & pepper
1/2 cup 5 grain mix* cooked to package directions
2 cups chopped kale
1/3 cup fresh chopped parsley
reduced fat blue cheese to taste
1/4 cup mixture of sunflower seeds and pumpkin seeds**
2 tablespoons home made vinaigrette
Peel the squash and cut into 1/2 inch cubes. Add the squash to a saute pan with the butter/oil, season with salt and pepper, and cook covered over medium heat stirring occasionally until just tender but not mushy and falling apart.
Clean and chop kale and parsley and toss with vinaigrette.
Layer greens, squash, blue cheese, seeds, and grains in a bowl respectively. Enjoy
I a small mason jar add
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon mustard of choice
salt & pepper
Place lid on mason jar and shake up the dressing.
* The 5 grain mix I use has spelt, barley, rice, Kanut, and oats
**I actually used Good Sense Dietary snack mix that has sunflower seeds, pumpkin seeds, cashews, almonds, and raisins.
6 4 oz. pork loin chops
1/3 cup balsamic vinegar
3 cloves garlic, minced
1 teaspoon thyme
salt and pepper
1 tablespoon brown sugar
In a small pan heat vinegar then add brown sugar, garlic, thyme and a little salt and pepper and cook for a few minutes until the sauce reduces slightly. Set aside.
salt and pepper the pork, add 1 tablespoon of oil to hot saute pan. Cook pork chops until browned on both sides and almost cooked through, add the sauce and cook pork in sauce for a few minutes until glazed and the pork is done to your liking. we like ours medium well, not a follower of the cook pork until leather mind set.
Store puff pastry brushed with egg and cream and topped with home grown asparagus, morels, and Parmesan cheese. This was good but the other one I made like this but with caramelized onion was better. Yum.