Thank You, Anne

There's something going on with our computer at home. We can't watch Youtube, and I can't post any videos on my blogs. Well here I am in breezy Michigan, and Anne has lent me her access. Now if you want to hear this blog's namesake, just click on the post below or the link I made on the sidebar. Yeah!

Come to the Table by Michael Card

Honey-Mustard Marinade

Adapted from The Washington Post (article by Candy Sagon).

1 cup mustard (yellow, Dijon, whatever)
1/2 cup honey
1/3 cup white wine
1 1/2 tsp thyme, fresh or dried
pepper

Combine all ingredients. This makes enough for up to 3 pounds of chicken.

Asian (hoisin) marinade

Adapted from Good Food Gourmet by Jane Brody.

3/4 cup reduced-sodium soy sauce
1/2 cup hoisin sauce or sweet bean paste or combination
1/2 cup sherry
1/4 cup sugar
12 large cloves garlic, crushed
1-4 tsp (know your audience!) crushed red pepper flakes
2 Tbsp oil

Combine all ingredients. Makes about 2 cups, enough for 2-3 pounds of chicken.

Indian Yogurt Marinade

Adapted from Good Food Gourmet by Jane Brody.

1 cup plain yogurt
1/4 cup finely minced onion
2 Tbsp oil
2 Tbsp fresh lime juice
1 tsp salt
2 large cloves garlic, crushed
1 tsp garam masala
1/2 tsp grated gingerroot
lime zest and pulp

Combine all ingredients. Makes about 1 1/2 cups.

Notes:

• I usually make a 1 1/2 or double batch for 2-3 pounds of chicken.
• Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).
• Garam masala is an Indian spice blend. I mix my own based on proportions by Jane Brody: 1 tsp each cardamom, cumin, cinnamon, and coriander, plus 1/2 tsp each cloves and black pepper.

Asian (soy-orange) Marinade

Adapted from Good Food Gourmet by Jane Brody

1/2 cup orange juice
1/4 cup reduced sodium soy sauce
1/4 cup sherry
1 large clove garlic, crushed
2 tsp grated fresh gingerroot
1 Tbsp honey
1 Tbsp sesame oil
grated orange zest

Combine all ingredients. Makes about 1 1/8 cups.

Notes:

• I usually make a double batch for 2-3 pounds of boneless chicken.
• Fresh orange juice is not necessary.
• The zest of one orange is enough for a double batch.
• Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).

Summer Salad

It's a little early for a summer salad, but this week's post about my salad spinner (with recipe) got me thinking about the summertime version:

I use the romaine lettuce, but increase the amount of diced tomatoes. This started as a tomato salad that lettuce was added to, so use as much as you like, especially if you've got garden fresh tomatoes. Add shredded mozzarella, slivered fresh basil, and a good vinaigrette. Good Seasons made with balsamic or red wine vinegar is simple and tasty. YUM!