I try every summer to take advantage of fresh white and bicolor corn, cooking it until crisp-tender, then cutting it off the cob and freezing it. Nothing like having a bit of culinary sunshine to chase away the chilly blues on an early spring day.
Lori K's Cafe
The best in food news and recipes you can trust.
Friday, April 5, 2024
Summer’s bounty in a winter chowder
Friday, November 3, 2023
Nothing fishy about Perfect Fish
I have looked far and wide for a better-looking and intact replacement, with no luck. The few that have appeared from resellers on eBay and Etsy were snapped up quickly.
If this gizmo sounds like something that would help you from either overcooking or undercooking fish, here's my workaround:
Take a straight-edge metal ruler. Put it next to the piece of fish you will be cooking. Using a non-flexible thin item such as an icing spatula or knife, place it across the fish, perpendicular to the ruler and measure how thick the fish is. Figure 5 minutes of cooking time for every half inch of fish, 10 minutes for 1" and so on. Bake or broil at 450°F ; pan fry or deep fry at 375°F.
It has never let me down. If anyone hears of a reissue of this useful tool, please let me know!
Sunday, July 23, 2023
Lori K's tip of the day – July 23, 2023
If you're heating soft corn tortillas in the microwave, put a folded paper towel on the bottom first, then the tortillas. This allows the steam somewhere to go, so the bottom tortilla is soft and warm like the rest, not soggy. A minute in the 'wave is all you need.
Lori K's veggie Mexican scramble
Serves 2
Ingredients
Oil
4 oz. soy or other vegetarian chorizo
½ pound of chard or spinach, rinsed and stems removed
2 eggs
Pepper and/or salt to taste
6 tortillas
Instructions
Put a little oil in a large nonstick skillet and turn on the burner to medium heat. Remove the casing from the chorizo, chop it roughly and add to the skillet. Meanwhile put a smooth cotton or linen towel on a large microwave safe plate, pile on the chard, fold the towel over it, and microwave for about 90 seconds until just wilted. Remove from the microwave, and when cool, squeeze out as much liquid as possible (you could save the liquid for vegetable broth; it's very nutritious). Chop the greens, put them in the skillet, and turn the heat down to low. Crack the two eggs over the mixture, season with the salt and pepper, and scramble the mixture until the whites set. Put the tortillas in a warmer (a clean tea towel could be used instead) and microwave for 1 minute.
Plate the scramble and use it as a filling for the tortillas, one at a time, keeping the others warm as you eat them all up.
Wednesday, July 21, 2021
Nanner, nanner, banana bread
Tuesday, June 29, 2021
A more healthful Bite
So here's my attempt to make some with no cholesterol (although it does have saturated fat) and far less sugar.
I made them in a mini-muffin tin that has 24 indentions; the batter makes 4 dozen, and it keeps well for several days in the refrigerator.
Lori K’s Aussie Bites
Makes about 4 dozen
Ingredients
½ cup coconut oil
½ cup honey
2 eggs
1 teaspoon vanilla
2 cups rolled oats, uncooked
1½ cups flour
½ teaspoon baking soda
¾ cup raisins
¾ cup sliced almonds or chopped nuts
Instructions
Mix the first four ingredients until smooth. Add the rest a little at a time until everything is well mixed. Press into mini-muffin cups (24) and bake until golden, 13-15 minutes.
Saturday, May 29, 2021
The "Mav-vita" is born
Ever since Jim's cousin Sarah and her husband Ray introduced us to Mavs at the Bel-Air Bay Club in Southern California, it's been our go-to party drink. A shot of good tequila, a wedge of orange sprinkled with cinnamon, it's heady and refreshing in a single gulp.
But what if you feel like sipping a Mav? Well, you then need a Mav-vita.
Squeeze two oranges (navel or Cara-cara) into a glass with some ice. Add a dash of cinnamon sugar. Pour in a jigger of good tequila. Stir until chilled and serve.