Greetings Gangsters! I don't know about you, but after having a lovely beginning of spring at the beginning of last week, we finished the week out with an ice storm, which provided me with the opportunity to try a new soup recipe. This comes from the Williams-Sonoma Soup Book (I was in the Library: I was bored: do the math), and I really liked the way it sounded and after I made it, the way it tasted too. I think it could actually be made with leftovers, but if you want to start it from scratch, here's how to do that. As always, enjoy! - Devon
Greek Chicken Lemon Soup
Cook 1 cup of long-grain rice.
Heat 3 cups chicken broth to a simmer.
Add in 1 1/2 lbs bone- and skin-less chicken, cut into bite sized pieces. Cook until the chicken is done (approximately seven minutes).
In a small bowl, stir together 1 tsp corn starch and 1 TBSP water. Set this aside.
In a small saucepan, whisk 3 eggs (recipe says yolks, but you can use whole eggs if you want) and the juice of half a Lemon (that's about 1/4 cup). Heat this just until warm over low heat and then whisk in your water/starch mixture and one cup of broth (only) from your chicken soup.Cook and whisk this (constantly: you'll be sorry if you don't because you'll have lumps of cooked egg glomming up your soup) over med heat until it is thick (about 5 minutes) and then season with salt & pepper. Whisk this into your chicken and soup mixture and stir until this is slightly thickened. Add in your rice and then serve it up. These proportions make a pretty hearty soup. I used 1 lb chicken and found it to be PLENTY, and the 1 cup rice turns into 2 when you cook it, so there's plenty of that in the soup. I think you could play with the proportions, depending on how thick you like your soups and use this as a way to remake leftover rice and/or chicken.
Tuesday, July 8, 2008
FCG: German Apple Pancakes 03/05/2007
Hi and Happy March Everyone! Remember to "beware the Ides" a week from Thursday: you never know what may happen. (Obscure references to Shakespeare: I obviously read TOO MUCH!) Still, that's more than a week away, and the first day of spring is the 21st or something, so that's something to look forward to.Gang business: welcome to Patty Sampson, our newest member. I don't know of anyone else's accomplishments/milestones off the top of my head, but if you have had one, congrats! Today's recipe comes from Gourmet magazine (Jan, 2006). I liked it because it was more crepe-like than pancake like, but it also a little more body than the average crepe to support the apples. I suspect you could use pears in place of the apples (or really any fruit of your choice, though if you used something citrus you might have a liquid/dry ratio problem). Mostly what I liked about this was that it was served with cinnamon/sugar on top instead of syrup (emphatically not my favorite condiment--messy to clean up). As always, enjoy! - Devon
German Apple Pancakes
1/2 cup sugar plus
1/2 tsp cinnamon - stir together and set aside.
This is your topping.
Whisk (this is Gourmet, so you can't just stir: you must "whisk") the following:
2 tsp sugar (I used vanilla sugar - yum!)
1 cup flour
1/2 tsp salt
Into this, whisk (again) in a slow stream:
1 1/2 cups whole milk. (Come on, it's crepes: use the whole stuff.)
Then add:
4 eggs one at a time, whisking well (as opposed to poorly?) after each addition.
Fold into this:
1 1/2 lbs gala apples (or Granny Smith or any firm, tart apple of your choice. 1 1/2 lbs is 3-4 baseball sized apples) that have been peeled, cored, and chopped into 1/8" dice
2 TBSP lemon juice (I found the full 1 1/2 lbs slightly too much--4 apples in my case--so next time I'll probably just use 3 apples so I have a little more body in the crepe to hold it all together.)
Heat 1/2 TBSP butter in a 6" nonstick skillet (use whatever size you want, but if you use the 6", you'll come up with more uniform size/shape than if you drop it like you would regular pancakes) until the foam subsides. Cook ~1/3 cup of the batter, spreading evenly to cover bottom. Cook until golden, turn once, and cook the other side until golden (recipe says about 4 minutes total). Repeat until your batter is used up. Serve with cinnamon and sugar. Should make about 12 pancakes.
German Apple Pancakes
1/2 cup sugar plus
1/2 tsp cinnamon - stir together and set aside.
This is your topping.
Whisk (this is Gourmet, so you can't just stir: you must "whisk") the following:
2 tsp sugar (I used vanilla sugar - yum!)
1 cup flour
1/2 tsp salt
Into this, whisk (again) in a slow stream:
1 1/2 cups whole milk. (Come on, it's crepes: use the whole stuff.)
Then add:
4 eggs one at a time, whisking well (as opposed to poorly?) after each addition.
Fold into this:
1 1/2 lbs gala apples (or Granny Smith or any firm, tart apple of your choice. 1 1/2 lbs is 3-4 baseball sized apples) that have been peeled, cored, and chopped into 1/8" dice
2 TBSP lemon juice (I found the full 1 1/2 lbs slightly too much--4 apples in my case--so next time I'll probably just use 3 apples so I have a little more body in the crepe to hold it all together.)
Heat 1/2 TBSP butter in a 6" nonstick skillet (use whatever size you want, but if you use the 6", you'll come up with more uniform size/shape than if you drop it like you would regular pancakes) until the foam subsides. Cook ~1/3 cup of the batter, spreading evenly to cover bottom. Cook until golden, turn once, and cook the other side until golden (recipe says about 4 minutes total). Repeat until your batter is used up. Serve with cinnamon and sugar. Should make about 12 pancakes.
Thursday, July 3, 2008
FCG: Pad Thai 01/22/07
Happy New Year Gang!Now that January is almost halfway over, I thought I'd get that out there. :) Hope you all are safe, happy, and healthy. Congrats to Erin of the gang on the birth of her daughter, Noelle. Congrats to me for getting an A on my thesis (one of the reasons I've been so remiss about sending out recipes--it took over my life). Congrats to anyone else for their accomplishments. Today's recipe is for Pad Thai, so we can start the new year with something new. This is a particularly mild recipe, though if you wanted to spice it up, you could easily throw in some chilis to your liking. I used to make this quite often (not so much lately because, well, I've spent all my life writing and researching so meals were mostly ramen and popcorn--yeah, I'm a healthy gal) and really enjoyed it. I hope you have the same experience. Happy eating! - Devon
Pad Thai Sauce
1 / 4 cup fish sauce
1 / 4 cup light brown sugar (packed)
1 / 3 cup rice vinegar (or distilled white vinegar)
1 tsp paprika
Noodles
7 ounces (1 / 2 inch wide) dried rice noodles
3 TBSP vegetable oil
1 clove garlic, minced
1 pound shrimp, shelled and deveined (or 1 lb chicken, cut up)
4 ounces baked or fried tofu, cut into little squares (~ 1 cup) (I’ve never used anything but regular old tofu, but I try to stir fry it by itself for a minute or two in the cooking process and thus pretend I’ve used “fried” tofu)
2 large eggs, lightly beaten (recipe says “optional,” I say use them)
1 / 2 cup chopped scallions (green parts only)
1 / 2 cup chopped roasted peanuts
3 cups bean sprouts
Garnish
1 / 2 cup sliced red pepper
Lime wedges
More bean sprouts
More peanuts
Make the sauce by stirring together all the ingredients for the sauce until the sugar is dissolved. That’s it. Soak your noodles in warm water (cover the noodles) for about 30 minutes or until soft. Drain. (Mighty darn easy so far, isn't it?) Heat your oil in your wok (or for those of us who don’t have one, big old fry pan) and when that is hot but not smoking, add your garlic and sauté that for about 20 seconds (just til fragrant). Add your meat and cook (shrimp until pink, chicken until not pink). Stir in your noodles to coat with oil. Add the sauce to the noodles and cook, stirring occasionally 5 to 7 minutes until sauce is absorbed. (If your noodles aren’t quite soft enough, throw in a little more water.) Stir in your tofu. If you’re doing the eggs, make a well in the center of your stuff in the pan and cook them in that, stirring constantly, until they’re firm. Stir in the scallions, peanuts, and bean sprouts and heat the whole thing through. Serve it up with garnishes on top to your liking.
Pad Thai Sauce
1 / 4 cup fish sauce
1 / 4 cup light brown sugar (packed)
1 / 3 cup rice vinegar (or distilled white vinegar)
1 tsp paprika
Noodles
7 ounces (1 / 2 inch wide) dried rice noodles
3 TBSP vegetable oil
1 clove garlic, minced
1 pound shrimp, shelled and deveined (or 1 lb chicken, cut up)
4 ounces baked or fried tofu, cut into little squares (~ 1 cup) (I’ve never used anything but regular old tofu, but I try to stir fry it by itself for a minute or two in the cooking process and thus pretend I’ve used “fried” tofu)
2 large eggs, lightly beaten (recipe says “optional,” I say use them)
1 / 2 cup chopped scallions (green parts only)
1 / 2 cup chopped roasted peanuts
3 cups bean sprouts
Garnish
1 / 2 cup sliced red pepper
Lime wedges
More bean sprouts
More peanuts
Make the sauce by stirring together all the ingredients for the sauce until the sugar is dissolved. That’s it. Soak your noodles in warm water (cover the noodles) for about 30 minutes or until soft. Drain. (Mighty darn easy so far, isn't it?) Heat your oil in your wok (or for those of us who don’t have one, big old fry pan) and when that is hot but not smoking, add your garlic and sauté that for about 20 seconds (just til fragrant). Add your meat and cook (shrimp until pink, chicken until not pink). Stir in your noodles to coat with oil. Add the sauce to the noodles and cook, stirring occasionally 5 to 7 minutes until sauce is absorbed. (If your noodles aren’t quite soft enough, throw in a little more water.) Stir in your tofu. If you’re doing the eggs, make a well in the center of your stuff in the pan and cook them in that, stirring constantly, until they’re firm. Stir in the scallions, peanuts, and bean sprouts and heat the whole thing through. Serve it up with garnishes on top to your liking.
FCG: Chex Mixes 11/15/06
Greetings gang!Today’s offering is a list of “Chex Mix” type stuff. Five recipes in one blow! I came across the “Whole Grain Party Mix” recipe in a work newsletter, and then suddenly similar recipes seemed to show up everywhere I turned, so I’m sharing them with you. Does anyone know why it is that you can purchase generic rice and corn chex but there is no generic wheat chex? It’s one of those itchy things in my brain that bugs me. My idiosyncrasies notwithstanding, as always, Enjoy! – Devon
Whole Grain Party Mix
1/3 cup olive oil
2 TBSP Worcestershire sauce
3 to 4 TBSP salt-free garlic and herb seasoning
5 cups whole-grain waffle-style cereal (this would be some kind of chex, whatever you prefer. Me, I prefer generic.)
2 cups whole-grain “O” cereal (this would be cheerios I presume, generic of course)
1 cup unsalted, dry-roasted soy nuts
1 cup mini pretzels (whole wheat is best)
Heat oven to 250. Pour oil, sauce, and seasoning into 13x9x2 pan and mix well. Add cereals, nuts, and pretzels and mix well. Bake for an hour, stirring about every 15 minutes. Let cool and store in airtight container.
Orient Express Mix
3 TBSP Butter or Margarine (you could probably use Olive Oil again—lower fat)
1 TBSP Peanut Butter
2 TBSP Soy Sauce
1 tsp packed brown sugar (and won’t that be fun to pack!)
1 / 2 tsp garlic powder
1 / 2 tsp dry mustard
1 / 2 tsp ground ginger
5 cups rice and/or corn chex
1 cup chow mein noodles
1 to 2 TBSP sliced almonds
Microwave: Melt butter or margarine with peanut butter on high. Stir in soy sauce, sugar, garlic, mustard, and ginger. Add cereal(s), noodles and almonds and stir until evenly coated. Microwave on High 3 ½ to 4 minutes, stirring thoroughly with rubber spatula every minute and scraping sides and bottom of bowl. Spread on absorbent paper to cool.
Conventional Oven: Preheat oven to 250. Melt butter or margarine with peanut butter. Stir in soy sauce, sugar, garlic, mustard, and ginger. Add in cereal(s), noodles, and almonds and stir to coat all pieces. Bake 25 minutes, stirring every 10 minutes. Cool on absorbent paper and store in airtight container.
South of the Border Mix
6 TBSP margarine or butter (or olive oil)
1 package (1.25 oz) taco seasoning mix (dry)
1 TBSP Worcestershire sauce
1 tsp hot pepper sauce (Tabasco?)
8 cups Corn and/or Rice (and/or Wheat or any combo) chex
1 cup peanuts
1 cup pretzels (these do not have to be whole wheat)
1 cup bite-sized cheese crackers (Cheez-its?)
2 TBSP American cheese food powder, optional (I would guess this is like Macaroni & Cheese powder)
Microwave: Melt margarine and stir in taco seasoning, Worcestershire sauce, and pepper sauce. Add in cereals, peanuts, pretzels, and cheese crackers and stir to coat. Microwave on High 5 to 6 minutes, stirring every two minutes (that would be six minutes then, wouldn’t it? Two does not go evenly into five). Spread on absorbent paper to cool and sprinkle with powdered cheese (if desired). Store in . . . you guessed it, an airtight container.
Conventional: Same story as above with the mixing order. Bake 1 hour at 250, stirring every 15 minutes. Cool on absorbent paper and sprinkle with cheese if you feel like it. Store. . .
Cinnamon Snack Mix
2 cups bite size rice cereal squares (this would be chex I guess)
2 cups hexagon shaped corn cereal (I don’t know what difference the shape makes, but if you prefer hexagons to squares, go for it!)
2 cups hexagon shaped rice cereal (I don’t know what would happen if you just used 4 cups of chex, but if you’re feeling brave, go ahead and risk it.)
2 cups pretzel sticks
1 / 2 cup raisins
1 / 2 cup chopped dried apricots
2 TBSP butter
1 tsp cinnamon
1 / 2 tsp ginger
In large bowl, combine everything except butter, cinnamon, and ginger. Put those ingredients in a pan and melt them together. The recipe also says to stir in brown sugar, but you may have noticed that that ingredient is not listed above. If you want brown sugar, stir some in I guess. I imagine that without it this might not be particularly sweet since the apricots and raisins can only do so much with the pretzels. Someone try this and let us know how much to add. Anyhow, once your butter-sugar-cinnamon-ginger stuff is all melted up, pour it on top of the cereals and pretzels and fruits and toss it all to coat. Stir in airtight container. (Apparently you don’t have to bake this one.)
Mudy Buddies
9 cups your-choice-of-chex (might want to avoid Wheat, though)
1 16-oz package chocolate chips
1 / 2 cup peanut butter
1 / 4 cup margarine
1 tsp vanilla
1 1 / 2 cups powdered sugar.
Microwave your chocolate chips, peanut butter, and margarine until melted. Stir in the vanilla and then mix it up with the cereal. Put the powdered sugar in a zip-top bag and then shake handfuls of the cereal up in it. Air dry and store in air-tight container.
Whole Grain Party Mix
1/3 cup olive oil
2 TBSP Worcestershire sauce
3 to 4 TBSP salt-free garlic and herb seasoning
5 cups whole-grain waffle-style cereal (this would be some kind of chex, whatever you prefer. Me, I prefer generic.)
2 cups whole-grain “O” cereal (this would be cheerios I presume, generic of course)
1 cup unsalted, dry-roasted soy nuts
1 cup mini pretzels (whole wheat is best)
Heat oven to 250. Pour oil, sauce, and seasoning into 13x9x2 pan and mix well. Add cereals, nuts, and pretzels and mix well. Bake for an hour, stirring about every 15 minutes. Let cool and store in airtight container.
Orient Express Mix
3 TBSP Butter or Margarine (you could probably use Olive Oil again—lower fat)
1 TBSP Peanut Butter
2 TBSP Soy Sauce
1 tsp packed brown sugar (and won’t that be fun to pack!)
1 / 2 tsp garlic powder
1 / 2 tsp dry mustard
1 / 2 tsp ground ginger
5 cups rice and/or corn chex
1 cup chow mein noodles
1 to 2 TBSP sliced almonds
Microwave: Melt butter or margarine with peanut butter on high. Stir in soy sauce, sugar, garlic, mustard, and ginger. Add cereal(s), noodles and almonds and stir until evenly coated. Microwave on High 3 ½ to 4 minutes, stirring thoroughly with rubber spatula every minute and scraping sides and bottom of bowl. Spread on absorbent paper to cool.
Conventional Oven: Preheat oven to 250. Melt butter or margarine with peanut butter. Stir in soy sauce, sugar, garlic, mustard, and ginger. Add in cereal(s), noodles, and almonds and stir to coat all pieces. Bake 25 minutes, stirring every 10 minutes. Cool on absorbent paper and store in airtight container.
South of the Border Mix
6 TBSP margarine or butter (or olive oil)
1 package (1.25 oz) taco seasoning mix (dry)
1 TBSP Worcestershire sauce
1 tsp hot pepper sauce (Tabasco?)
8 cups Corn and/or Rice (and/or Wheat or any combo) chex
1 cup peanuts
1 cup pretzels (these do not have to be whole wheat)
1 cup bite-sized cheese crackers (Cheez-its?)
2 TBSP American cheese food powder, optional (I would guess this is like Macaroni & Cheese powder)
Microwave: Melt margarine and stir in taco seasoning, Worcestershire sauce, and pepper sauce. Add in cereals, peanuts, pretzels, and cheese crackers and stir to coat. Microwave on High 5 to 6 minutes, stirring every two minutes (that would be six minutes then, wouldn’t it? Two does not go evenly into five). Spread on absorbent paper to cool and sprinkle with powdered cheese (if desired). Store in . . . you guessed it, an airtight container.
Conventional: Same story as above with the mixing order. Bake 1 hour at 250, stirring every 15 minutes. Cool on absorbent paper and sprinkle with cheese if you feel like it. Store. . .
Cinnamon Snack Mix
2 cups bite size rice cereal squares (this would be chex I guess)
2 cups hexagon shaped corn cereal (I don’t know what difference the shape makes, but if you prefer hexagons to squares, go for it!)
2 cups hexagon shaped rice cereal (I don’t know what would happen if you just used 4 cups of chex, but if you’re feeling brave, go ahead and risk it.)
2 cups pretzel sticks
1 / 2 cup raisins
1 / 2 cup chopped dried apricots
2 TBSP butter
1 tsp cinnamon
1 / 2 tsp ginger
In large bowl, combine everything except butter, cinnamon, and ginger. Put those ingredients in a pan and melt them together. The recipe also says to stir in brown sugar, but you may have noticed that that ingredient is not listed above. If you want brown sugar, stir some in I guess. I imagine that without it this might not be particularly sweet since the apricots and raisins can only do so much with the pretzels. Someone try this and let us know how much to add. Anyhow, once your butter-sugar-cinnamon-ginger stuff is all melted up, pour it on top of the cereals and pretzels and fruits and toss it all to coat. Stir in airtight container. (Apparently you don’t have to bake this one.)
Mudy Buddies
9 cups your-choice-of-chex (might want to avoid Wheat, though)
1 16-oz package chocolate chips
1 / 2 cup peanut butter
1 / 4 cup margarine
1 tsp vanilla
1 1 / 2 cups powdered sugar.
Microwave your chocolate chips, peanut butter, and margarine until melted. Stir in the vanilla and then mix it up with the cereal. Put the powdered sugar in a zip-top bag and then shake handfuls of the cereal up in it. Air dry and store in air-tight container.
FCG: Triskadecaphobia & Lemony Lentil Salad 10/11/06
Greetings gangsters!Gang businesss: congratulations to Eva of our group on the birth of Seth. Sorry I'm five months late mentioning that. Any other milestones I've missed?Word of the week: triscadecaphobia. It is an inordinate fear (phobia) of the number 13. (I'm full of useless word infomation. Like the occasion to use triskadecaphobia comes up often!) Since this Friday is the notorious 13th (and Emily of our group would have it noted that on that date the final book in the Series of Unfortunate Events by Lemony Snicket will be released), I thought I'd give you a 13-step recipe. It's not as easy to do as one would think, but never fear: it is accomplishable. For your 13-step recipe, I give you "Lemony Lentil Salad." As always, enjoy! - Devon
Step 1
Boil 1 1/2 cups of lentils in salted water for 15 minutes and then stop the cooking by submerging the lentils (drained of boiling water) in an ice bath and then drain them thoroughly.
Step 2
Measure 3/4 tsp of lemon zest and put it in a bowl.
Step 3
Measure 2 TBSP lemon juice and add it to the zest in the bowl.
Step 4
Measure 3 TBSP olive oil and add it to the zest and juice in the bowl.
Step 5
Measure 1 1/2 tsp Dijon Mustard and add it to the zest, juice, and oil in the bowl.
Step 6
Measure 1 tsp dried tarragon and add it to the zest, juice, oil, and mustard in the bowl.
Step 7
Whisk the contents of the bowl to emulsify them together.
Step 8
Stir in the cooled lentils.
Step 9
Chop two orange, red, or yellow peppers (or any combination of the above).
Step 10
Thinly slice four (4) scallions (or green onions).
Step 11
Stir the peppers and scallions into the lentil mix.
Step 12
Season with salt and pepper (to taste).
Step 13
Serve chilled or at room temperature.
Note: I found this better "the next day." Served right away, I don't think the flavors had time to adequately meld. – D
Step 1
Boil 1 1/2 cups of lentils in salted water for 15 minutes and then stop the cooking by submerging the lentils (drained of boiling water) in an ice bath and then drain them thoroughly.
Step 2
Measure 3/4 tsp of lemon zest and put it in a bowl.
Step 3
Measure 2 TBSP lemon juice and add it to the zest in the bowl.
Step 4
Measure 3 TBSP olive oil and add it to the zest and juice in the bowl.
Step 5
Measure 1 1/2 tsp Dijon Mustard and add it to the zest, juice, and oil in the bowl.
Step 6
Measure 1 tsp dried tarragon and add it to the zest, juice, oil, and mustard in the bowl.
Step 7
Whisk the contents of the bowl to emulsify them together.
Step 8
Stir in the cooled lentils.
Step 9
Chop two orange, red, or yellow peppers (or any combination of the above).
Step 10
Thinly slice four (4) scallions (or green onions).
Step 11
Stir the peppers and scallions into the lentil mix.
Step 12
Season with salt and pepper (to taste).
Step 13
Serve chilled or at room temperature.
Note: I found this better "the next day." Served right away, I don't think the flavors had time to adequately meld. – D
Wednesday, July 2, 2008
FCG: Kelly's Lentil Soup 02/22/06
Hi Gang! Kelly of our group recently forwarded this Lentil soup recipe to me. I think it sounds delicious! Also, happy Fat Tuesday next week: if anyone has a beignet recipe (or anything else New Orleansian), please share! As always, enjoy. - Devon
From Kelly:
"I make a lentil soup that is fabulous. Here's the recipe:"
1 lb regular lentils
1 cup onion, chopped
3 carrots, peeled and grated
2 tsp chicken bouillon
1 can French Onion soup
1 lb hot Jimmy Dean-type sausage
8 cups water
Black pepper to taste
Rinse and pick over the lentils. Brown the sausage in a large stewpot-typepan. Drain off any excess fat, if you like. Add the onions and carrots andsaute about 5 minutes. Add all the other ingredients and bring to a boil.
Lower heat to a gentle but definitely bubbling simmer, put the lid on, andcook for about an hour, stirring occasionally. It's even better reheated thenext day for lunch!
From Kelly:
"I make a lentil soup that is fabulous. Here's the recipe:"
1 lb regular lentils
1 cup onion, chopped
3 carrots, peeled and grated
2 tsp chicken bouillon
1 can French Onion soup
1 lb hot Jimmy Dean-type sausage
8 cups water
Black pepper to taste
Rinse and pick over the lentils. Brown the sausage in a large stewpot-typepan. Drain off any excess fat, if you like. Add the onions and carrots andsaute about 5 minutes. Add all the other ingredients and bring to a boil.
Lower heat to a gentle but definitely bubbling simmer, put the lid on, andcook for about an hour, stirring occasionally. It's even better reheated thenext day for lunch!
FCG: Stracci di Pasta alla Mille Erbe 03/18/06
Greetings gang and happy first day of spring this coming Monday (3/20). I hope this finds everyone well. Today's recipe is yet another offering from the January issue of Gourmet: Stracci di Pasta alle Mille Erbe (p. 126). I was kind of surprised at how good this was because as I was looking at the list of the "mille erbe" (million herbs), I could not figure out how anyone in their right mind would put basil and mint and rosemary and sage and marjoram in the same dish as those are all "strong" herbs. I thought it would be a big clash of taste, but it really wasn't. I used fresh herbs and was delighted at how it came out. The title translates as "rags of pasta with a million herbs," but I took a shortcut on the pasta rag bit. Mine was actually Trivella Pasta alle Mille Erbe because I chose not to go and buy myself a pasta wheel, make my own pasta from scratch, and then use said wheel to cut it into odd shapes. If you want to make your own pasta, go on ahead and cut it into irregular shapes so you can have the genuine "stracci," but if you're as lazy as I am, pick your favorite shape and cook that al dente and use it in the recipe instead. For those of us without herb gardens, if you do buy the herbs fresh, there is more herbs in the bunch than is necessary for the recipe. (Except maybe the basil.) Fortunately, these extras do not have to go to waste. You can freeze the herbs if you won't be using them right away. Just wash them and chop them up. About 1 TBSP chopped herbs fits nicely into a standard ice cube tray. Put a little water on top--enough to hold the herbs together in a cube--and freeze until solid. While this means you will no longer be able to use your perfect sage leaves as a garnish, you can throw them into a soup or a sauce later on and have the flavor of fresh herbs without having to go buy another bunch of sage only to use half of it. As always, enjoy. - Devon
Stracci di Pasta alle Mille Erbe
1 lb fresh pasta or 3/4 lb no-boil lasagne sheets (or just dry pasta, your favorite shape)
3/4 lb plum tomatoes (about 4 large)
1/3 cup "extra-virgin" olive oil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 TBSP chopped fresh tarragon
2 TBSP chopped fresh mint
1 1/2 tsp chopped fresh thyme
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
1/2 tsp chopped fresh marjoram
1/4 tsp salt
1/4 tsp black pepper
1 oz (1/2 cup) finely grated Pecorino Romano plus additional for serving
Blanch and peel your tomatoes and then chop them up. Stir together all your herbs and the olive oil in a bowl, and then let that sit around while you cook your pasta. Drain your pasta thoroughly and then toss it with the herbs. Add your tomatoes, salt, pepper, cheese, and toss it again. Serve with additional cheese.
Stracci di Pasta alle Mille Erbe
1 lb fresh pasta or 3/4 lb no-boil lasagne sheets (or just dry pasta, your favorite shape)
3/4 lb plum tomatoes (about 4 large)
1/3 cup "extra-virgin" olive oil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 TBSP chopped fresh tarragon
2 TBSP chopped fresh mint
1 1/2 tsp chopped fresh thyme
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
1/2 tsp chopped fresh marjoram
1/4 tsp salt
1/4 tsp black pepper
1 oz (1/2 cup) finely grated Pecorino Romano plus additional for serving
Blanch and peel your tomatoes and then chop them up. Stir together all your herbs and the olive oil in a bowl, and then let that sit around while you cook your pasta. Drain your pasta thoroughly and then toss it with the herbs. Add your tomatoes, salt, pepper, cheese, and toss it again. Serve with additional cheese.
FCG: Piratical Recipes 09/12/06
Greetings Gangsters! Welcome to Camille, new member of our group! Mark your calendars for a week from today: Tuesday, September 19, 2006, is "National Talk Like a Pirate Day." Online (and probably in bookstores) you can find Pirate-to-English-to-Pirate dictionaries to assist you in celebrating this illustrious holiday. I actually read a book about pirates recently (David Cordingly's "Under the Black Flag," but I wouldn't really recommend it highly), and for those who have seen that Pirates of the Carribbean movie, there was really actually a pirate code. (I cannot vouch for the presence of the "parlez" portion of it, though.) An additional resource that discusses piracy and spice (briefly) is Jack Turner's "Spice, A History of Temptation" (though I don't really recommend it too highly either unfortunately). I actually do not have any specifically piratical recipes. I could have sent out a recipe for hardtack or salt cod, or grog (if I could find that), but I would rather experiment with things I (and hopefully you) would actually eat. While Spanish pieces of eight was the currency of choice for plundering, Pirates dealt in other currencies as well and would attack just about any ship that looked halfway prosperous and confiscate other goods, including, but not limited to, slaves, sugar, tobacco, rum, and spices. Spice, then will be the piratical connection for this recipe. :) It's a cake, but it's a little different. Plus, if you leave it unfrosted (I do), it's almost healthy, right? :) This recipe came from Jean Raye's book "A Piece of Cake" (which book I did enjoy and would recommend). As always, enjoy! -Devon
Pistachio Cake
3/4 cup shelled unsalted pistachios (4oz)
1 cup all-purpose flour (don't you love a recipe that doesn't require special cake flour?)
2 tsp baking powder
1 tsp ground cardamom (no substitutions--this is a way cool spice so don't pass up your chance to use it)
1/4 tsp salt
1/2 cup whole milk
1/4 tsp vanilla (another exotic spice, believe it or not)
1 1/2 sticks (3/4 cup) soft, unsalted butter
1 cup sugar
3 large eggs
Preheat your oven to 350 F and butter a 13x9x2" cake pan, then line bottom with wax paper. Butter paper and then dust the whole thing with flour (knock out excess). Pulse the pistachios in a food processor until finely ground. Be careful not to make pistachio butter, though. This is why pulsing is important, pulsing is our friend. Add the flour, baking powder, cardamom, and salt and pulse a couple times to mix. Beat your butter and sugar in a large bowl until pale and fluffy. Add eggs one at a time, beating well after each. Alternately add pistachio flour mix and milk and vanilla (mix these together if you want) to the butter/egg mix, end with flour. Mix until just combined. Spread evenly in the cake pan and bake in middle position until tester comes clean, which is about 20 minutes. Cool on rack for about 10 minutes, then loosen cake from sides of pan and invert onto rack. Remove paper and flip it back over onto a platter. Cut into squares and serve warm or at room temperature. Very good stuff and a change from your typical chocolate or whatever. :)
SPECIAL BONUS SECTION!
English-to-Pirate Dictionary
hello=ahoy
hi=yo-ho-ho
my=me
friend=me bucko
sir=matey
madam=proud beauty
stranger=scurvy dog
where=whar
is=be
the=th'
you=ye
tell=be tellin'
know=be knowin'
old=barnacle-covered
nearby=broadside
restaurant=galley
pardon me=avast
excuse me=arrrrr
how far=how many leagues
left=port
right=starboard
bathroom=head
come here=heave to
chat or talk=have a gam
top=crow's nest
bottom=bilge
there=thar
the sea=Davey Jones' Locker
money or riches=booty
abandon=maroon
Pistachio Cake
3/4 cup shelled unsalted pistachios (4oz)
1 cup all-purpose flour (don't you love a recipe that doesn't require special cake flour?)
2 tsp baking powder
1 tsp ground cardamom (no substitutions--this is a way cool spice so don't pass up your chance to use it)
1/4 tsp salt
1/2 cup whole milk
1/4 tsp vanilla (another exotic spice, believe it or not)
1 1/2 sticks (3/4 cup) soft, unsalted butter
1 cup sugar
3 large eggs
Preheat your oven to 350 F and butter a 13x9x2" cake pan, then line bottom with wax paper. Butter paper and then dust the whole thing with flour (knock out excess). Pulse the pistachios in a food processor until finely ground. Be careful not to make pistachio butter, though. This is why pulsing is important, pulsing is our friend. Add the flour, baking powder, cardamom, and salt and pulse a couple times to mix. Beat your butter and sugar in a large bowl until pale and fluffy. Add eggs one at a time, beating well after each. Alternately add pistachio flour mix and milk and vanilla (mix these together if you want) to the butter/egg mix, end with flour. Mix until just combined. Spread evenly in the cake pan and bake in middle position until tester comes clean, which is about 20 minutes. Cool on rack for about 10 minutes, then loosen cake from sides of pan and invert onto rack. Remove paper and flip it back over onto a platter. Cut into squares and serve warm or at room temperature. Very good stuff and a change from your typical chocolate or whatever. :)
SPECIAL BONUS SECTION!
English-to-Pirate Dictionary
hello=ahoy
hi=yo-ho-ho
my=me
friend=me bucko
sir=matey
madam=proud beauty
stranger=scurvy dog
where=whar
is=be
the=th'
you=ye
tell=be tellin'
know=be knowin'
old=barnacle-covered
nearby=broadside
restaurant=galley
pardon me=avast
excuse me=arrrrr
how far=how many leagues
left=port
right=starboard
bathroom=head
come here=heave to
chat or talk=have a gam
top=crow's nest
bottom=bilge
there=thar
the sea=Davey Jones' Locker
money or riches=booty
abandon=maroon
FCg: Corn & Beans & 'Maters & Bacon 09/05/05
Greetings!
I hope everyone has had a wonderful summer. I had a busy one because I elected to go to summer school, which meant that I got to take a regular semester-size course in a six-week workshop--no mean fete when one of the courses you elect is Koine Greek. (I don't recommend it.) Now the fall is back (even if nobody has told the weather just yet) and school is back in session at a slow enough pace that I might be able to do something besides study for an hour or week or something. :) I love the fall. It's my favorite time of year weather-wise. I like the beginning of it when summer is still hanging on because you can still get fresh vegetables. This time of year, it's almost hard to find a bad tomato, even in a grocery store. Today's recipe comes from the Sweet Potato Queen's Big-Ass Cookbook (And Financial Planner), so naturally, it is high in fat. It is also full of vegetables too, though, so there is some redeeming quality to the dish. According to the SPQ, you can make this with all canned vegetables and it is passable. She says you can make it with all fresh vegetables (though she recommends pre-cooking the limas for a bit if you use all fresh stuff since they take forever to cook) and that doing so will allow you to ascend nigh unto heaven with the very first bite--I can imagine why. I personally split the difference and used frozen corn and frozen beans (I hate canned vegetables by and large so I avoid them whenever I can) and fresh everything else, and I thought it was wonderfrul. I hope you enjoy it too. - Devon
Corn and Beans and 'Maters and Bacon
In a little bit of oil, saute:
1 chopped medium onion
1 chopped green pepper just until tender.
Peel and slice1 lb tomatoes
In a casserole, layer the following:
bacon
1 lb lima beans
half of your tomatoes
the onion and green pepper mixture
1 lb corn
the other half of your tomatoes
bacon
Cover your pan with foil and bake this for one hour. Actually, bake it for 50 minutes and then take the foil off the top for the last 10 minutes so that the bacon can get nice and crispy. Enjoy!
Oh, and PS:
Gina of our group has requested that we do a bona fide recipe exchange wherein we all share a yummy dessert recipe. I think that sounds like it might be fun, especially with the holidays coming up and all (in a couple of months, but still, time to prepare). Should this be our first official call for recipes: give me your pies, your cakes, your frozen delights waiting to be served, the gooey cookies and candies that you love: send these, the best recipes you know. Okay, that's the end of my uncreative attempt at the Statue of Liberty plaque, but you get the idea. Either send them to the whole gang yourself or send them to me and I'll forward it on. I'm looking forward to it! – Devon
I hope everyone has had a wonderful summer. I had a busy one because I elected to go to summer school, which meant that I got to take a regular semester-size course in a six-week workshop--no mean fete when one of the courses you elect is Koine Greek. (I don't recommend it.) Now the fall is back (even if nobody has told the weather just yet) and school is back in session at a slow enough pace that I might be able to do something besides study for an hour or week or something. :) I love the fall. It's my favorite time of year weather-wise. I like the beginning of it when summer is still hanging on because you can still get fresh vegetables. This time of year, it's almost hard to find a bad tomato, even in a grocery store. Today's recipe comes from the Sweet Potato Queen's Big-Ass Cookbook (And Financial Planner), so naturally, it is high in fat. It is also full of vegetables too, though, so there is some redeeming quality to the dish. According to the SPQ, you can make this with all canned vegetables and it is passable. She says you can make it with all fresh vegetables (though she recommends pre-cooking the limas for a bit if you use all fresh stuff since they take forever to cook) and that doing so will allow you to ascend nigh unto heaven with the very first bite--I can imagine why. I personally split the difference and used frozen corn and frozen beans (I hate canned vegetables by and large so I avoid them whenever I can) and fresh everything else, and I thought it was wonderfrul. I hope you enjoy it too. - Devon
Corn and Beans and 'Maters and Bacon
In a little bit of oil, saute:
1 chopped medium onion
1 chopped green pepper just until tender.
Peel and slice1 lb tomatoes
In a casserole, layer the following:
bacon
1 lb lima beans
half of your tomatoes
the onion and green pepper mixture
1 lb corn
the other half of your tomatoes
bacon
Cover your pan with foil and bake this for one hour. Actually, bake it for 50 minutes and then take the foil off the top for the last 10 minutes so that the bacon can get nice and crispy. Enjoy!
Oh, and PS:
Gina of our group has requested that we do a bona fide recipe exchange wherein we all share a yummy dessert recipe. I think that sounds like it might be fun, especially with the holidays coming up and all (in a couple of months, but still, time to prepare). Should this be our first official call for recipes: give me your pies, your cakes, your frozen delights waiting to be served, the gooey cookies and candies that you love: send these, the best recipes you know. Okay, that's the end of my uncreative attempt at the Statue of Liberty plaque, but you get the idea. Either send them to the whole gang yourself or send them to me and I'll forward it on. I'm looking forward to it! – Devon
FCG: Cranberry Pecan Bars 12/16/05
Seasons Greetings Gang! It's been a long time since I've sent anything out: blame school. I work hard at it, so it takes up a lot of my experimentation time. Fortunately, my mother has kindly provided this time's offering. Is it worthwhile to keep this going by the way, or is it just an annoyance for me to keep sending out recipes? Congratulations go out to Mitzi of our group on the birth of her new daughter Darla. Congratulations also to Emily of our group who will be moving to Utah within the next couple of months with her family and the new job (well, for her husband: she gets to keep the harder one and be a stay-at-home Mom). Congratulations to anyone else who has passed a milestone or made a significant accomplishment and my apologies for not mentioning it: I've been burried with research into religious attitudes on the environment and on the realities (as opposed to the mythologies) of Saint Patrick, so I don't know anything about anything any more. Sorry. I do know I wish you all a happy Christmas and a wonderful 2006! Enjoy - Devon
Cranberry Pecan Bars
1 cup flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar (is it ever NOT packed?)
1/2 tsp salt
6 TBLSP cold butter
Combine the flour, pecans, brown sugar, and salt in a bowl. Cut in the butter until it is crumbly. Press this into a greased 9" square pan and bake at 350 for 15-20 minutes (until the edges are lightly browned).
Filling:
2 TBLSP flour
1/2 tsp baking powder
2 beaten eggs
1 cup sugar
1 TBLSP milk
1 TBLSP (yes, that's right: TABLESPOON) Vanila
1 cup fresh or frozen cranberries
1/2 cup flaked coconut (I guess if you hate coconut you could leave this out. Maybe substitute chocolate chips--or even just add some choc chips to it too)
1/2 cup chopped pecans
1 1/2 tsp grated orange peel
Combine flour and baking powder. Combine the eggs, sugar, milk, and vanilla and add to the dry ingredients. Chop the berries well and fold them into the mix with the coconut, pecans, and orange peel. Pour this over your baked crust and bake for 25-30 minutes or until set. Cool it on a wire rack and cut it into bars. (Be sure to refrigerate leftovers.) "Makes 1- 1 1/2 dozen unless you eat it like cake like Timmy does."
Cranberry Pecan Bars
1 cup flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar (is it ever NOT packed?)
1/2 tsp salt
6 TBLSP cold butter
Combine the flour, pecans, brown sugar, and salt in a bowl. Cut in the butter until it is crumbly. Press this into a greased 9" square pan and bake at 350 for 15-20 minutes (until the edges are lightly browned).
Filling:
2 TBLSP flour
1/2 tsp baking powder
2 beaten eggs
1 cup sugar
1 TBLSP milk
1 TBLSP (yes, that's right: TABLESPOON) Vanila
1 cup fresh or frozen cranberries
1/2 cup flaked coconut (I guess if you hate coconut you could leave this out. Maybe substitute chocolate chips--or even just add some choc chips to it too)
1/2 cup chopped pecans
1 1/2 tsp grated orange peel
Combine flour and baking powder. Combine the eggs, sugar, milk, and vanilla and add to the dry ingredients. Chop the berries well and fold them into the mix with the coconut, pecans, and orange peel. Pour this over your baked crust and bake for 25-30 minutes or until set. Cool it on a wire rack and cut it into bars. (Be sure to refrigerate leftovers.) "Makes 1- 1 1/2 dozen unless you eat it like cake like Timmy does."
FCG: Deliberately Untitled 02/07/06
Hi gang! How is everyone? I was looking at a calendar today, and I realized that Fat Tuesday is the last one of this month. I've got to tell you, that's my kind of holiday: you get to do everything you want with absolutely no consequences (well, other than giving it all up at the stroke of midnight, but hey, 40 days later you're back in business). Of course, FT is not officially "sanctioned," but then, I'm not Catholic (school choice notwithstanding), so I get all the celebration with none of the guilt...or something like that.
Business: Congrats to Katie & Family of our group on moving to their new home (clap clap clap clap) deep in the heart of Texas...or at least the Dallas-Fort Worth area. Congrats also to Emily & family of our group on moving to their new home (you could snap or something) deep in the heart of Utah. Big moves both of you: Katie from CA and Emily from PA and each of you with two children. I know I couldn't do it. Anyone else have any news?
The title of this recipe is not going to be given to you until the end of the recipe because if I give it beforehand, you won't even look at this because whoever named it must have been an intern or something. It's one of the least appealing recipe titles I've ever seen (and it's not very descriptive of the actual dish either). Still, I really did like this recipe which surprised me because I'm not a Dijon mustard fan. I did like it okay in this, though. Go figure. The recipe comes from Gourmet (the Jan 2006 issue again, page 122) and is probably worth trying once. Enjoy! - Devon
Deliberately Untitled Recipe:
2 cups French green lentils (13 oz), rinced and picked over (I used regular cheap lentils. The heads at Gourmet say that the French Green ones hold up better and are "prized for their finesse"--I guess as much as one thinks of a lentil as having "finesse.")
6 cups water (I did not measure this exactly and managed to cook my generic lentils just fine, but you go on ahead.)
1 California Bay leaf or 2 Turkish
1 tsp salt
1 medium onion, finely chopped (about a cup)
2 carrots, cut into 1/4-inch dice (about a cup says the recipe: I say those must be some big carrots)
2 celery ribs, cut into 1/4-inch dice (see above paranthetical comment. How much carrot & celery do you want is the question you have to ask yourself.)
1 TBSP finely chopped garlic
1/4 tsp dried thyme, crumbled
1/4 tsp black pepper
1/2 cup plus 2 TBSP "extra-virgin olive oil"
1/4 cup red wine vinegar
1 TBSP Dijon mustard
3/4 lb smoked kielbasa or other smoked sausage (not low-fat), cut crosswise into 1/4" thick slices. (No indication what to do with the other 1/4 lb, but personally I just upped the other ingredients a bit and used the whole pound because they don't exactly sell this in 3/4 lb packages)
1/4 cup finely chopped fresh flat-leaf parsley (I left this out) B
ring your lentils, water, and choose-your-nationality bay leaf to a boil. Reduce the heat and simmer 15 minutes. Then stir in 1/2 tsp salt and simmer, covered, for about 3-5 more minutes untilt hey are tender but not falling apart. While those are simmering, cook the onion, carrots, celery, garlic, thyme, 1/4 tsp salt, and 1/8 tsp pepper in the 2 TBSP oil over med heat, stirring occasionally until the veggies are soft. Make a vinaigrette by whisking together vinegar, mustard, remaining 1/4 tsp salt and 1/8 tsp pepper in a bowl. Add the remaining 1/2 cup oil and whisk until it's all blended up. (I just dumped it all in and then read the last bit, but I still managed to whisk it together with my handy little fork. It wouldn't be Gourmet without fancy instructions, would it?) Drain your lentils ("in a colander"). Discard bay leaf, and put the lentils in with the vegetables and mix in the vinaigrette. Keep this warm and then, in a completely separate pan, brown your kielbasa and then stir it into your lentil veggie mix. And then sit down and eat a bowl of your nice, "Warm Lentil Salad with Sausage.":)
Business: Congrats to Katie & Family of our group on moving to their new home (clap clap clap clap) deep in the heart of Texas...or at least the Dallas-Fort Worth area. Congrats also to Emily & family of our group on moving to their new home (you could snap or something) deep in the heart of Utah. Big moves both of you: Katie from CA and Emily from PA and each of you with two children. I know I couldn't do it. Anyone else have any news?
The title of this recipe is not going to be given to you until the end of the recipe because if I give it beforehand, you won't even look at this because whoever named it must have been an intern or something. It's one of the least appealing recipe titles I've ever seen (and it's not very descriptive of the actual dish either). Still, I really did like this recipe which surprised me because I'm not a Dijon mustard fan. I did like it okay in this, though. Go figure. The recipe comes from Gourmet (the Jan 2006 issue again, page 122) and is probably worth trying once. Enjoy! - Devon
Deliberately Untitled Recipe:
2 cups French green lentils (13 oz), rinced and picked over (I used regular cheap lentils. The heads at Gourmet say that the French Green ones hold up better and are "prized for their finesse"--I guess as much as one thinks of a lentil as having "finesse.")
6 cups water (I did not measure this exactly and managed to cook my generic lentils just fine, but you go on ahead.)
1 California Bay leaf or 2 Turkish
1 tsp salt
1 medium onion, finely chopped (about a cup)
2 carrots, cut into 1/4-inch dice (about a cup says the recipe: I say those must be some big carrots)
2 celery ribs, cut into 1/4-inch dice (see above paranthetical comment. How much carrot & celery do you want is the question you have to ask yourself.)
1 TBSP finely chopped garlic
1/4 tsp dried thyme, crumbled
1/4 tsp black pepper
1/2 cup plus 2 TBSP "extra-virgin olive oil"
1/4 cup red wine vinegar
1 TBSP Dijon mustard
3/4 lb smoked kielbasa or other smoked sausage (not low-fat), cut crosswise into 1/4" thick slices. (No indication what to do with the other 1/4 lb, but personally I just upped the other ingredients a bit and used the whole pound because they don't exactly sell this in 3/4 lb packages)
1/4 cup finely chopped fresh flat-leaf parsley (I left this out) B
ring your lentils, water, and choose-your-nationality bay leaf to a boil. Reduce the heat and simmer 15 minutes. Then stir in 1/2 tsp salt and simmer, covered, for about 3-5 more minutes untilt hey are tender but not falling apart. While those are simmering, cook the onion, carrots, celery, garlic, thyme, 1/4 tsp salt, and 1/8 tsp pepper in the 2 TBSP oil over med heat, stirring occasionally until the veggies are soft. Make a vinaigrette by whisking together vinegar, mustard, remaining 1/4 tsp salt and 1/8 tsp pepper in a bowl. Add the remaining 1/2 cup oil and whisk until it's all blended up. (I just dumped it all in and then read the last bit, but I still managed to whisk it together with my handy little fork. It wouldn't be Gourmet without fancy instructions, would it?) Drain your lentils ("in a colander"). Discard bay leaf, and put the lentils in with the vegetables and mix in the vinaigrette. Keep this warm and then, in a completely separate pan, brown your kielbasa and then stir it into your lentil veggie mix. And then sit down and eat a bowl of your nice, "Warm Lentil Salad with Sausage.":)
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