Cooked vs Uncooked Pasta

Uncooked pasta of similar sizes and shapes may be
interchanged in recipes if it is measured by weight, not volume. Just follow this guide:

Linguine, Spaghetti, or Vermicelli:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked
16 ounces dry = 8 to 9 cups cooked

Macaroni, Penne, or Rotini:
4 ounces dry = 2 1/2 cups cooked
8 ounces dry = 4 1/2 cups cooked

Fine or Medium Egg Noodles:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked

Bloody Mary Salad

From Food & Wine's Dana Cowin
1/4 cup plain whole-milk Greek yogurt
1/2 teaspoon kosher salt
1 tablespoon prepared horseradish
1 tablespoon white wine vinegar
Tabasco sauce to taste
1 pound cherry tomatoes, halved
4 large celery stalks, thinly sliced on the bias
1/4 cup Spanish green olives, pitted and roughly chopped

1. Whisk together dressing ingredients
2. Place tomatoes on platter, scatter celery and olives throughout. Drizzle with dressing and serve immediately.

Sweet-Tart Dijon Dressing

From Food & Wine's Danah Cowin

1 small garlic clove, minced
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
5 tablespoons extra-virgin olive oil

Whisk well.

Plank Dry Rub for Salmon

1 tsp black pepper
1 tsp granulated garlic
1 tsp basil
1 tsp paprika
1 tbs kosher salt
2 tsp light brown sugar

Mix well, sprinkle liberally on salmon and rub it in. Let it sit as long as practical before barbecueing - preferably on a cedar plank

Marsha's GINGER MOLASSES COOKIES

Cream together:

3/4 c. shortening

1 c. sugar

1/4 c. molasses

1 egg

 

Add:

2 c. flour

2 t. baking soda

1/2 t. ground cloves

2 t. ginger

1 t. cinnamon

1/2 t. salt

 

Make balls. Roll in sugar. Bake at 375 degrees for 8 - 10 minutes, depending on how chewy or crunchy you want them to be.

Orange Salsa

4 chopped navel oranges
1/2 c diced red onion
1/2 c chopped cilantro
2 garlic cloves, minced
2 T lime juice
1/4 tsp ground chipotle pepper
1- 4 oz. can diced green chiles
1 tsp salt

Blend or mix, depending on how chunky you want the salsa to be. As a sauce on top of fish or chicken, perhaps chunkier is better. I like it blended down to a smoother texture, personally.

Tom Douglas' (Seattle Chef) Crab Cakes

(ganked and abridged)
1 lb Dungeness crab, drained
1 cup, plus 2 tbs mayonnaise
2 tbs, plus 2 tsp lemon zest
2 tbs, plus 2 tsp fresh dill
2 tbs, plus 2 tsp fresh chives
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/2 cup panko crumbs
5 tbs butter, unsalted
lemon wedges

Mix crab, mayo and spices
Form into patties
Dip in crumbs
Lightly brown in sautee pans, bake at 450 for twelve minutes, until golden brown on both sides (may require turning mid-bake)