cactuswatcher: (Default)
[personal profile] cactuswatcher
Looking through the old posts here, I see we had a big discussion of how to dress up burgers back years ago. A few months ago I was experimenting and discovered something simple that really surprised me.

Fry up a few strips of bacon till crispy and set the strips of bacon on a paper towel to drain, but keep the bulk of the bacon grease in the pan.
Cook your burgers to taste in the bacon grease. Remove and set them aside.
Fry one egg for each burger in the mixed bacon and beef grease.

Put the beef on your bread. Place your bacon on the beef. Top with the fried egg. It doesn't need much in the way of condiments!
ext_15252: (Default)
[identity profile]
My friend Gloria just left after a four day visit, and left behind some half-used groceries from delicious meals she whipped up. We were brainstorming what to do with some of the ingredients. I have nearly an entire jar of bottled Trader Giotto's spaghetti sauce I envisioned turning into Endless Pasta.

Her suggestion:

(1) Half a cup of TG's spaghetti sauce
(2) Half a cup of chicken or veggie broth (whatever you've got, I've got chicken stock)
(3) Cooked veggies (carrots, whatever's there)

Boil or nuke this up, then add in a dab of creme fraiche and let that melt.

Soup's on.
[identity profile]
Back in the 70s when Mexican restaurants were harder to find there was a fast food place called Zantigo (related only in name to a current chain). The food was mostly okay, but one thing I really enjoyed was their cheese enchiladas. When the old chain was bought out by Pepsi and merged into the Taco Bell network Pepsi already owned, I really missed those enchiladas. It turns out they were dead simple to imitate, and frankly a whole batch of them would probably be more than a family would want to finish off. But cutting the recipe down it makes great quesadillas. I often find myself with half an onion left over from making something and this is a good way to use some of it up.
Instros )
ann1962: (Default)
[personal profile] ann1962
Built-in BLTs

16 cherry tomatoes halved
1-2 leaves romaine lettuce, torn into small pieces
2-3 slices bacon, crisply cooked and cut into small pieces
Fresh parsley or basil
Scoop out most of the inside of each tomato half. Place a dollop of mayonnaise in each half. Stick a torn piece of lettuce into each. Pop in a piece of bacon. (These will look beautiful.) Arrange on a serving tray and garnish with sprigs of fresh parsley or basil. Done!
Yield: 6-8 servings

I'm not sure from where I cut this. Alas. But yummy sounding. ETA: I thought a small crouton bit might compensate for the lack of bread.
ann1962: (cookie)
[personal profile] ann1962
This dried fruit cookie sounds delicious. I just saw Garten make it on her show, and it looks super easy.
ann1962: (Default)
[personal profile] ann1962
Irish Soda Bread from Canadian Living Magazine (I think anyway. That bit of the page is torn.)

4 c flour
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt (I never add this.)

Mix together in biggish bowl.

2 eggs
1 1/2 c buttermilk (If you don't have buttermilk, and I never do, mix about a tablespoon vinegar in just less than the required amount of milk.)

1/3 cup melted butter.

Mix moist ingredients into dry.

Add 1 c raisins. (I used dates today, and it was a much more subtle taste than the raisins give it.)

Sprinkle counter top with some flour. Turn dough out onto it, and give it a few rolls over. Knead just until it rounds its shape.

Place rounded dough into a pie plate and cut a big X onto the top of the loaf.

Bake an hour and 15 minutes or until a toothpick inserted comes out clean. If you knock on the loaf it should sound hollow.

Cool for 10 minutes, and remove to a wire rack.
ann1962: (Cheese)
[personal profile] ann1962
This cheese bread sounds delicious.
ext_15252: (az)
[identity profile]

1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, soft
1/4 cup brown sugar
1/2 cup sugar
1 large egg
2/3 cup mini chocolate chips

In a small bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugars. Beat in egg, followed by flour mixture and chocolate chips. Place dough on a large sheet of wax paper and roll into a log approximately 11-inches long by 2.5-inches wide. Freeze for 2-3 hours, or overnight.

When ready to bake, park your car in the sun on a 100F+ day. Slice cookies into 1/4-inch thick slices and place on parchment-lined baking sheet. Place baking sheet on car dashboard (with protective towel underneath) and bake for 2 1/2-3 hours, until done. If you have a big dashboard (or a friend with another car), you can do two batches at once, otherwise you can save half of the dough for another day.

Makes about 2 1/2 dozen cookies.
ann1962: (garlic shakespeare)
[personal profile] ann1962
Rouxbe video cooking school

This looks really neat. Watched one of the vids, and it was accurate and clear and the scallops looked delicious.
ann1962: (Default)
[personal profile] ann1962

All you ever wanted to know about making pizza.
ann1962: (garlic shakespeare)
[personal profile] ann1962

It may have been the best thing I have ever made. It turned out fabulously. Easy and quick, and delicious.

I used dried rosemary instead of fresh, and only one container of tomatoes, with one regular tomato chopped. I did cook it longer than they suggest, and everything caramelized just a little.

Served it with noodles. Just excellent.
ann1962: (Chocolates of Penance)
[personal profile] ann1962
1 12 oz can evaporated milk
2 egg yolks
2 cups chocolate chips.
1 graham cracker pie crust

Separate eggs. (Save the whites for something else.) Put the yolks into a sauce pan and pour in the can of evaporated milk. Whisk. Heat slowly on medium until slightly thickened.

Add the chocolate chips into the pan, and take pan off heat. Continue to stir until melted.

Pour in pie crust.


Enjoy. Fruit, whipped cream, or any other toppings you like would be fabulous. I made this for dinner. Easy and delicious.

Latke fun

Dec. 5th, 2007 02:11 pm
[identity profile]
For the holidays, here's the latke recipe I made on the weekend. Most of my measurements aren't exact, you just have to eyeball it.

2 pounds Yukon Gold potatoes, peeled

1 large onion

1-2 jalapenos, de-seeded (optional)

2 eggs, beaten

2 tablespoons all-purpose flour (I use whole wheat)

½ teaspoon baking powder

Salt and freshly ground pepper

Vegetable oil for frying (Canola works well)

Soak the peeled potatoes in a bowl of ice water while you're assembling the rest of the ingredients.

Shred the potatoes and onion in a food processor. Life's too short to grate by hand. If you're adding the hot peppers (and believe me it's not too hot, just for a little zing) chop them along with the potatoes. Dump the choppies in a colander in a sink and press down with a tea towel to squeeze the liquids out. In the past I've used cheese cloth but it gets too messy.

In a large bowl mix the drained potatoes and onion with the flour, egg, baking powder and salt and pepper.

In the frying pan cover the bottom with a thin layer of oil and heat on high. Doing about four at a time, drop a forkful of potatoes into the oil. Squash down with fork or spatula until they're thick pancake height. The shape should be rough but vaguely round. Fry for about 3 mins. on each side until crispy and golden brown. Then transfer to a paper towel covered plate. Fry your way through your potato mixture adding more oil as necessary.

Latkes should be served almost immediately either with sour cream or applesauce (freaks!) and possibly more salt and pepper. They can be reheated in the oven but are never going to be quite as crispy as fresh from the pan, alas.

Wear an apron! Watch out for oil splatter! Carbs are our friends!
[identity profile]
It was my nephew's 5th birthday recently and, Wizard of Oz freak that he is, he wanted an Oz themed cake. And the one in my icon pic was what I came up with. It was just a basic chocolate sponge (ratio of 2oz each of flour, butter and sugar to one egg plus cocoa powder and baking powder) and a bunch of ready made icing. The making of icing not being one of my strong points! Oh, and plenty of edible glitter! Its my new favourite thing, and the gayest invention ever!
ann1962: (Default)
[personal profile] ann1962
I thought I have posted this recipe here before but I couldn't find it. From Martha Stewart's Everyday Food. Issue 3.

Preheat oven to 400 degrees.

Slice about 2 lbs of rhubarb about 3/4 inch thick. Place in 9X13 pan. Toss with 1 cup sugar and 1/4 cup flour.

In food processor, or with pie dough chopper thing-y, cut 1 cup chilled butter into pieces with 1/2 cup flour. When clumps are pea size, add 1/2 sugar, 1 cup oatmeal and as much cinnamon as you like. Combine. Sprinkle evenly over rhubarb mixture in baking dish.

Bake until rhubarb is tender and topping is golden.

Serve warm. With ice cream is nice.
[identity profile]
I just realized that this is the only food-related icon I have. Huh.

Anyways. For you cooking type people, when a recipe calls for 'beef stock', can you substitute vegetable stock? I ask, because I've found what looks like a very easy and cheap veggie stock recipe and all the beef ones start with "Take your bones....".
ann1962: (angel cake)
[personal profile] ann1962
I got this from the Payard website over the weekend. I was going to post the link, but now the link is gone and he has other recipes up.

So I guess I will type it out rather than cut and paste. Read more... )

I will make this one again.
ann1962: (Chocolates of Penance)
[personal profile] ann1962
I get emails from Nestles that I never click on. This time I am glad I did.

Don't these sound delicious?
[identity profile]
[ profile] married_n_mich asked for this recipe. It's from the Culinary Institute of America Book of Soups, which is published by Lebhar-Friedman Books. Great soup recipe book.

Minestrone Soup:

2 tblsp. olive oil
1 ounce pancetta, chopped (I omitted this, and it's fine without it)
1 1/2 cups chopped green cabbage
1 cup chopped onions
1 cup sliced carrots
1/4 cup chopped celery
2 garlic cloves, minced
1 cup chopped and drained canned plum tomatoes
2 quarts broth (chicken or vegetable..I use vegetable)
1/2 cup peeled, diced potato
1 ounce Parmesan cheese rind
Vermicelli or angel hair pasta (spaghetti works, too), a good handfull, broken into small pieces.
1/2 cup drained canned chick peas (more if you like them)
1/3 cup drained canned kidney beans (I use the white ones)
salt and pepper to taste

Cook pancetta in oil (if using it,) about 3-5 minutes. Add the cabbage, carrots, onions, garlic and celery, cook until onions are translucent, about 6-8 minutes. Add the tomatoes, and saute another 2-3 minutes. Add the broth, potato, and parmesan cheese rind. Bring to simmer, and cook until the vegetables are tender. Don't overcook. (about 30 minutes). Add the vermicelli. (the recipe says to cook the pasta first, but I don't bother, it cooks just fine in the soup) Add the chick peas and kidney beans. Remove and discard the Parmesan rind. Season soup to taste with salt and pepper.
Serve with a little pesto drizzled over soup, and/or more parmesan cheese, if desired. I omit the pesto.

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