Spaghetti Carbonara

From the kitchen of One Perfect Bite...A much longer day than anticipated led to a much simpler supper than I had planned last night. This recipe has never failed me and this version of pasta carbonara seems to end up on my table whenever I am pressed for time and need to serve something that is fast and easy, but also delicious. The recipe comes from Cook's Illustrated magazine and like most all of their recipe, it is flawless in its execution. So, if you like bacon, pull out that red gingham tablecloth, grab a bottle of Chianti, some crusty bread and a bagged salad and you can have a feast in minutes. The recipe is self-explanatory, so, without further ado, here is how this stellar version of pasta carbonara is made.

Cobb Salad

From the kitchen of One Perfect Bite...It was really warm today. I used that as an excuse to scrap my preplanned menu and make a really simple supper for the Silver Fox tonight. It consisted of two courses, one of which was a Tomato Bread Soup that I'll share with you next week, and the other was the Cobb Salad that is tonight's featured recipe. These days, air conditioning moots the argument that it is too hot to cook, but I do think appetites wane when the thermostat soars, so lighter food become the order of the day. I had most of the elements for a classic Cobb Salad in the refrigerator and I knew it would be perfect for our main course tonight. The salad, originally designed to use up leftovers, was created in the kitchen of the Brown Derby. It quickly became the restaurants most popular dish and you can still find their original recipe using your computer search facility. This is a composed salad, meaning the ingredients are separately arranged on a bed of lettuce rather than being tossed together. While I've made this salad for years, it is different every time I make it. I use the recipe below as a rough guide, but the final iteration always depends on what is in my refrigerator. Years ago, when the world and the Silver Fox and I were young, I frequented a store called the High-Low in Chicago. It was one of the first large supermarkets in town and they sold the "heels" of cold cuts and cheese. They were kept in a bargain bin, the contents of which determined what would go into my Chef and Cobb salads. I no longer have need of those bargain bins, but the thought of them still makes me smile. I do hope you'll give this version of the salad a try this summer. Here is how it's made.

Enchiladas con Huevos

From the kitchen of One Perfect Bite...Eggs that had been boiled for a deviling that never happened were the inspiration for these unusual enchiladas. The dish, which appeared in Country Woman magazine a decade ago, was originally meant for a company breakfast or brunch. Years ago, I made it at Easter time and I still make it for a light family supper when I have a surfeit of eggs that must be dealt with. The enchiladas are very easy to make and while they'll never be on anyone's final meal request, they are enjoyable and pleasant enough to eat. While the recipe calls for corn tortillas, the flour variety also works well here. I'm sure you know that corn tortillas can be softened for rolling by wrapping them in damp paper towels and "nuking" them on HIGH power for about 30 seconds. I suspect you already have the ingredients to make these in your refrigerator and pantry. If you have no taco sauce an excellent recipe for the famous Taco Bell sauce can be found here. If you start preparation of this dish with eggs that are already hard boiled you can have these enchiladas on the table in about 30 minutes. If you need directions for making perfect hard boiled eggs you can find them here, but the time required to boil them must be factored into your preparation time. This is a nice dish for busy days. Here's the recipe.

Enchiladas con Huevos...from the kitchen of One Perfect Bite inspired Linda Braun

Ingredients:
8 hard-cooked eggs, chopped
1 small can (8-1/4 ounces) cream-style corn
1-1/2 cups shredded pepper Jack cheese, divided use
1 can (4 ounces) chopped green chilies
1/4 cup + 1 tablespoon chopped cilantro, divided use
1 tablespoon taco seasoning
1/4 teaspoon salt
8 corn tortillas, warmed
1 bottle (8 ounces) mild taco sauce
Sour cream, optional

Directions:
1) Spray a 13 x 9-inch baking dish with nonstick cooking spray. Preheat oven to 350 degrees F.
2) Combine eggs, creamed corn, 1 cup Jack cheese, green chilies, cilantro, taco seasoning and salt in a medium bowl. Spoon 1/2 cup of mixture down center of each tortilla. Roll up tightly. Place, seam side down, in prepared baking dish. Top with taco sauce. Sprinkle with reserved 1/2 cup cheese..
3) Bake, uncovered, for 15 minutes or until heated through. Sprinkle with reserved 1 tablespoon cilantro. Serve with sour cream if desired. Yield: 8 servings.








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Savory Spinach and Rice Cakes

From the kitchen of One Perfect Bite...Over the years I've collected several recipes for rice cakes. I've even created a few of my own. I generally serve them as a side dish when plain grilled chicken or meat is on the menu, though I've been known to make them as entree for myself when I'm alone for dinner. They are easy to prepare, and these simple frittata-like squares are a great way to use leftover rice that might otherwise be trashed and wasted. I especially like this recipe because it's a good way to get spinach into folks, large or small, whose lips lock when they see spinach on the table. This recipe is unique because the rice cakes actually cook in a microwave oven. It takes about 20 minutes to assemble these and you can have them on the table in 30 minutes. The recipe can be doubled, and if, for any reason, you are uneasy about cooking in a microwave, the squares can be baked in a conventional oven. One caution! Cook these just until they are firm. They dry out quickly when overcooked and you'll be unhappy with them if that happens. The rice squares are not gourmet fare but they help make a lovely family meal special. Here's the recipe.

Savory Spinach and Rice Cakes...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon butter
1/3 cup finely chopped onion
2 large eggs
1/3 cup milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked long grain rice
1/2 cup grated Parmesan cheese
1/4 cup Cheddar cheese

Directions:
1) Spray an 8 x 4-inch microwave dish with cooking spray.
2) Melt butter in a small skillet set over medium heat. Add onions and saute until soft, about3 to 5 minutes.
3) Place eggs, milk, Worcestershire sauce, salt and rosemary in a large bowl. Whisk to combine.
Stir in spinach, rice, sauteed onions and Parmesan cheese. Transfer to prepared microwave dish.
4) Microwave, uncovered, on high for 6-8 minutes. Sprinkle with Cheddar cheese; microwave 1-2 minutes longer or until firm and a thermometer reads 160 degrees F. Cover and let stand for 5 minutes before cutting. Yield: 4 servings.







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Angela's Strawberry Spinach Salad - My Kitchen Addictions
Spinach Dip - A Bitchin' Kitchen
Spinach Cheese Pinwheels - Sydney's Kitchen
Spinach Pesto - Zesty Palette
Spinach Sauteed with Roasted Garlic - Cooking with Michele

Fresh Salmon Quiche and Creme Fraiche

From the kitchen of One Perfect Bite...This is a lovely recipe to have on hand for a luncheon or light supper. Those of us who live in the Pacific Northwest have easy access to salmon and I try to make this quiche several times during the course of the summer salmon run. It's very easy to prepare, and, when it's made with quality ingredients, it really is delicious. That is not to say shortcuts can't be taken, or substitutions made. While the recipe is a classic, the salmon doesn't much care if it is resting on a bed of homemade or store bought pastry. Conversely, it is possible to use homemade creme fraiche as a substitute for its expensive commercial counterpart. I've included a recipe for the homemade variety in this post. I have a friend who swears that two parts heavy cream to one part sour cream make a perfectly acceptable mock creme fraiche. I can't say if that is so. I enjoy her company so much that I don't pay much attention to food when we are together. There is just too much else to talk about and it seems we are forever playing catch-up when we do sit down to eat. I do know from bitter experience that shallots can be hard to come by in some parts of the country, so, if you have trouble finding them, use scallions, white part only, to replace them. This next bit will cost me merit badges, but I have occasionally, just occasionally mind you, used left over salmon as the base for the quiche. We had this for supper last evening. I served it with a clear celery soup and a salad so crisp you could hear it crunch. It was a perfect meal for a warm summer evening. I know that those of you who try this quiche will enjoy it. Here's the recipe.

Fresh Salmon Quiche...from the kitchen of One Perfect Bite

Ingredients:
Pastry for a 1 crust 9-inch pie
1/2 cup finely chopped shallots
2 tablespoons butter
12 ounces salmon filet, diced in 1/4 inch pieces
1 cup shredded Gruyere or Swiss cheese
4 large eggs
1-1/2 cups creme fraiche
1/2 teaspoon salt
1/4 teaspoon pepper
dash of cayenne

Directions:
1) Fit pastry into 9-inch tart pan. Pierce bottom with tines of a fork. Place pan in freezer and chill for at least 20 minutes.
2) After chilling, partially bake crust for 12 minutes at 400 degrees F. Remove from oven and allow to cool for at least ten minutes before filling.
3) Reduce oven to 375 degrees F.
4) Meanwhile, melt butter in a medium sized skillet on low-medium heat. Add shallots and cook for five minutes, stirring frequently to avoid browning. Add salmon and heat just until salmon is cooked through. Remove from heat.
5) Spread filling in cooled crust. Sprinkle evenly with shredded cheese.
6) Whisk eggs, creme fraiche, salt, pepper, and cayenne together until combined. Pour over other ingredients and place in oven. Bake for about 40 minutes or until custard is set. Yield: 6 servings.

Crème Fraiche..from the kitchen of One Perfect Bite courtesy of Beth Hensperger and Julie Kaufmann

Ingredients:
1 cup heavy or heavy whipping cream
1/3 cup full-fat sour cream or buttermilk
2 tablespoons full-fat plain yogurt containing acidophilus cultures

Directions:
1) Combine heavy cream, sour cream and yogurt in a small bowl. Whisk until smooth. Cover with plastic wrap and let stand at room temperature until thickened, 6 to 8 hours or overnight. Allow it to sit for a longer period of time will produce a thicker cream.
2) Transfer thickened cream to refrigerator and store, covered, until ready to use.







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Spinach Tart -Sydney's Kitchen
Mushroom and Caramelized OnionQuiche- Life's A Feast
Spinach and Mushroom Quiche - What's Cookin' Chicago?
Vegetable Quiche - Delightful Repast
Smoked Gouda Quiche - Culinary in the Country

Asian-Style Mushroom Soup

From the kitchen of One Perfect Bite...I've always dreamed of picnics where food is served from vintage hampers and placed on tables perfectly appointed for al fresco dining. I see linen and crystal and glorious food set on plates of white porcelain chosen to highlight the colors of the light, yet sophisticated, fare chosen for the meal. There is a set menu, one beverage is sufficient to the day and shoes are not used, foursquare, as counterweights to prevent aerodynamic displays by the tablecloth. My dream is terribly civilized. My reality is a nightmare. Folks have gone on safari with less gear than it takes to get my crew to the park for a picnic. Cases for hot, cases for cold. Condiments. Food for the allergic and food for the just plain fussy. We pack bags of ice, a thermos of boiling water and a quantity beverages that could stock a small emporium. And we always, always , manage to forget something.

We had a real break in the weather today. The sun came out and stayed for hours. The day was cool but we Oregonians are a hearty lot and can handle that. It was a perfect day for a picnic. So picnic we did. We quickly assembled a group of kindred spirits and headed to the coast for an adult al fresco feast. I was responsible for soup and dessert. I had to throw both together quickly and was limited by the ingredients I had on hand, but I was pleased with the results. I wanted to share the recipe for the soup I made with you today. It is vaguely Asian and really easy to do. If you like egg drop soup, I know you'll love this. Here's the recipe.

Asian-Style Mushroom Soup...from the kitchen of One Perfect Bite

Ingredients:
8 cups of chicken broth
2 tablespoons Thai fish sauce
3 tablespoons tamari
8 ounces thinly sliced white mushrooms
1 cup frozen peas
4 large eggs, beaten
Salt and pepper to taste
1/4 cup chopped scallions or chives

Directions:
Bring chicken broth to a boil. Reduce heat to a simmer. Add fish sauce, tamari and mushrooms. Simmer for 5 minutes. Add peas and eggs, stirring constantly to break up eggs. Simmer for 2 minutes longer. Remove from heat. Season to taste with salt and pepper. Garnish with scallons or chives. Yield: 6 servings.








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Creamy Hungarian Mushroom Soup - Vegalicious
Cream of Mushroom Soup - Niya's World
Vegan Mushroom Soup - Elena's Pantry
Lightened Up Cream of Mushroom Soup - Guilty Kitchen
French Friday's with Dorie - Paris Mushroom Soup - My Baking Heart
Forest Mushroom Soup - Stumptown Savoury
Mushroom and Sherry Soup - The Housewife Diary
Spinach and Mushroom Soup - Home Cooking Rocks!
Creamy Wild Mushroom Soup - Dish by Trish
Mixed Mushroom Soup Recipe - 101 Cookbooks

Wilted Spinach Salad - Blue Monday

Alert the media! Our Connor, just turned one, is walking and talking. He's also learning how to share - kinda.







From the kitchen of One Perfect Bite...This is one of my favorite salads and, because of its color, it's one that I love to serve with holiday meals. The various components of the salad can be prepared well ahead of time, then tossed together just before serving, making it an easy dish for a busy hostess. The bacon in the salad and the drippings in the dressing makes it appealing to all meat eaters. This is a salad that seems to fall in and out of favor with cooks. Fortunately, it is good enough to be re-invented on a regular basis. I find this salad to be enormously appealing and have been known to prepare a mealsize portion of it when left on my own for dinner. You can, of course, substitute another salad dressing for the bacon and vinegar mixture called for here. Any well flavored vinaigrette will do, but I'm especially fond of the real deal. If you haven't tried this salad, I hope you will give it a try. Here's the recipe.

Wilted Spinach Salad...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Ingredients:
5 ounces baby spinach (about 6 cups)
1 cup sliced mushrooms
2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
1 hard boiled egg, peeled and very finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon balsamic vinegar

Directions:
Place spinach and mushrooms in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon and chopped egg over spinach; serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Fresh Crispy Pear Salad - Through the Bugs on My Windshield
Best Broccoli Salad - Stacy Snacks
Beet Greens and Tomato Salad - Cooking with Corey
Pear, Blue Cheese, Walnut and Bacon Salad - Modern Comfort Food
Watercress Salad with Miso-Lime Dressing - The Health Seeker's Kitchen
Orange Beetroot Salad - Angie's Kitchen
Chickpea and Spinach Salad - Expat Kitchen
Winter Fruit Salad - The Sweet's Life
Baby Spinach Salad with Pear and Pomegranate - Chef Tom's Kitchen
Fennel and Orange Salad - Ciao Chow Linda

This post is being linked to:
Smiling Sally - Blue Monday

Tomato Clafoutis

From the kitchen of One Perfect Bite...You know there's too much on your plate when green tomatoes, meant for relish, turn bright red on the pantry shelf while waiting to be used. While there'll be no chow-chow this year, there is an upside to all of this. Those no longer green tomatoes will give me an opportunity to share an old recipe with you. It was developed by Patricia Wells and while it's called a clafoutis, I honestly think it's texture is more like that of a frittata. I'll leave final judgment to those of you who experiment with the recipe. Whatever you chose to call it, rest assured that it's a nice entree for lunch or a light supper. The dish is far more attractive when it's made with uniformly sized Roma tomatoes. Unfortunately, I had to use those pesky no longer green tomatoes to make mine. This is more time consuming than most custard dishes. The tomatoes must be skinned before they are cored and seeded. They are then cut, salted and left to drain on paper toweling for at least 30 minutes to rid them of moisture. Too much juice can spoil the custard, so don't rush this step. I actually let mine drain for about 1 hour before proceeding with the recipe. Once the tomatoes are done, the remainder of the recipe is child's play. I hope you'll give it a try. Here's how it's made.

Tomato Clafoutis...from the kitchen of One Perfect Bite courtesy of Patricia Wells

Ingredients:
2 pounds Roma tomatoes, peeled, cored, quartered, seeded and juiced
Salt
2 whole eggs + 2 additional egg yolks
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons fresh thyme

Directions:
1) Preheat oven to 375 degrees F. Grease 10-inch round baking dish. Set aside.
2) Salt tomatoes and drain on several thicknesses of paper toweling for 30 to 60 minutes.
3) Place eggs, cream, half of Parmesan cheese and half of thyme in in a small bowl. Whisk to
combine. Adjust salt and pepper to taste.
4) Layer tomatoes on bottom of baking dish. Pour batter over tomatoes. Sprinkle with remainder of cheese and thyme.
5) Bake until batter is set, about 30 minutes. Serve warm or at room temperature. Yield: 6 to 8 servings.

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Tomato, Zucchini and Goat Cheese Clafoutis - What's for Lunch Honey
Eggplant Clafoutis - Eating Club Vancouver
Rose Murray's Roasted Tomato Clafoutis - More Than Burnt Toast
Bistro Artichoke Clafoutis - Sippity Sup
Romanesco Claufoutis with Soy Ricotta - Vegalicious
David Boulud's Asparagus Clafoutis - La Belle Cuisine