30 by 30

While perusing some other food blogs out there, I stumbled across this wonderful idea to make a list of 30 foods I would like to make by the time I'm 30 - kind of like a cook's version of a mid-life "bucket list"!  Some of these foods I have made before, but for one reason or another they just weren't quite perfect, while other foods on the list I have never attempted at home. My goal is to try each dish on my list, and perfect the recipe as much as possible in order to use it again in the future. As I conquer these 30 foods, I will add the recipe to my blog and link to it from this list. If you have any recipes or tips for these foods, please let me know!

October of this year I will be 30. Wish me luck! :o)

30 by 30, grouped by meal type:
 Appetizers
1. Clams Casino (tried once, needs work)
2. Spanakopita
3. Hummus
Main Course

4. Gnocchi (tried before, epic fail. I don't give up without a fight)
5. Pizza Dough
6. Beef Stew
7. Duck, any way
8. Bolognese Sauce
9. Croque Monsieur
10. Rack of Lamb 
11. Chicken Satay

12. Indian Butter Chicken

13. Pesto
14. Lobster Bisque 
15. Ravioli 
16. Chicken Soup

Sides
17. Souffle (any type)
18.Ricotta Cheese
19. Homemade Bread
20.Potato Pancakes
21. Bearnaise Sauce
Desserts

22. Marshmallows

23. Sugar Cookies with Royal Icing
24. Brownies

25. Carrot Cake

26. Creme Brulee

27. Pudding

28. Cinnamon Rolls

29. Bread Pudding (still looking for the perfect recipe)

30. Cream puffs and/or eclairs

Truffled Celery Root Puree

Tired of the typical starchy side of mashed potato? Try mixing it up with celery root puree! Celery root (sometimes called celeriac) is an unattractive brown tuber that looks similar to a turnip or potato, but it tastes of a very mild celery flavor. Apparently it is not the root of the celery stalks that we are used to eating, but rather a close relative... who knew?? This puree is silky and tasty, and it is a perfect bed for a heavy meat such as braised short ribs or pot roast, as well as alongside lighter chicken or fish. Try it! :o)

Truffled Celery Root Puree

Makes 4 sides

Ingredients

1 celery root (approx 1 lb), peeled and cut into 1/2 inch cubes

1 cup stock (chicken, veg, beef) or water

1 tsp salt

3 tbsp. chopped onion

2 cloves garlic, peeled and smashed

1/4-1/2 cup milk

1 tbsp. truffle oil

1 tbsp. parmesan cheese

1 tbsp. butter

In a medium saucepan, combine the celery root, stock/water, salt, onion, and garlic. Bring to a boil, then simmer uncovered until the celery root is very tender, approximately 20 minutes. Add a little more liquid and cook longer as needed until the celery root is tender.

In a blender, put the celery root with any remaining cooking liquid (there shouldn't be more than a few tbsps. at this point), and all the remaining ingredients. Puree until smooth. Adjust the amount of milk as needed to get desired consistency.

Shrimp Tacos

Andy and I discovered the deliciousness of fish tacos on our trip to Mexico in 2008 - we have spent the time at home since that vacation trying to perfect the fish taco at home with many variations. We almost always have shrimp on hand in the freezer so we decided to mix it up this time and make fish tacos with shrimp instead of the usual white fish...it was amazing! These were so good that I was surprised we somehow managed to save the last two tacos to photograph before devouring them! If you like Mexican food and shrimp, these tacos are a must-try - they are also great with the usual white fish with the same seasonings, but the shrimp are a little sweeter and firmer. Enjoy! :o)

Andy took this photo of our creation - yummy!!

Shrimp Tacos

Makes 6-8 small tacos

The tacos include layers of guacamole, shrimp, and coleslaw on a tortilla. 

Instructions for each of the components are below.

For the tortillas:

1 cup Maseca

water

salt

Combine the Maseca and salt in a medium bowl. Add enough water to form the dough (add water or Maseca as needed to create the correct texture). Roll dough into golf ball sized pieces and press with a tortilla press or roll thin with a rolling pan. Heat a non-stick skillet over high heat and cook tortillas one at a time for 45 seconds on each side. Remove to a plate.

For the shrimp:

1 tsp. vegetable oil

1/2 lb medium shrimp, peeled and deveined

1 tbsp. lime juice

1/2 tbsp. chopped cilantro

salt and pepper to taste

Pre-heat oil in a large non-stick skillet. Add the shrimp and cook for a few minutes on each side until pink and cooked through. Cut shrimp into smaller pieces if you want to. Toss cooked shrimp with lime, cilantro, salt and pepper. Set aside.

For the coleslaw:

1 package shredded cabbage (next to the bags of salad)

2 tbsp. mayonnaise

2 tbsp. agave nectar

2 tbsp. white wine vinegar

1 tsp salt (or more to taste)

1/2 tsp. pepper

Mix all ingredients and refrigerate until using - stir occasionally.

For the guacamole:

2 ripe Hass avocados, flesh scooped out

1 tbsp. minced jalapeno (adjust to taste)

1/2 tomato, seeded and chopped

1 tbsp. onion, minced

1 clove garlic, minced

2 tbsp. cilantro, chopped

1 lime, juiced

salt and pepper

Mash all ingredients for the guacamole in a medium bowl. Cover with plastic wrap on the surface and refrigerate until using.

Layer each component as you wish, and enjoy. Yum! :o)