So I know Thanksgiving and even left overs are long gone, but after all of that cooking it took a little while to summon the energy to write about it. Which, considering that most of this post is probably going to be links, might sound a little silly.
I started Monday night by making pie dough. The recipe I chose to use was for only a single crust pie, so I essentially made a sixtuple recipe. I needed 4 and my dad 2. Really, all dough recipes are very similar and the reason i used this one was because the cookbook was out. So, use any recipe you want, but I would make it in a food processor. I know sounds sacrilegious (maybe even especially since it's coming from me) and I avoided making crust this way for ages. But it's better.
Tuesday Uel did a lot of cooking while I was at work. After work I came home and made a pumpkin pecan pie (Here), Sweet potato Pie (here) and apple ginger (here).
All in all here's what we ate:
Turkey, prep here
Stuffing: here
Green bean casserole: here
Sweet potato casserole
Corn casserole ( These are full texts, that I have in an email, so if interested I will forward them on)
Mashed Potatoes
Gravy
Cranberry sauces
Another Sweet Potato dish
A rice salad with apples
Corn bread
Sadly, I don't have all of the recipes, but if you're interested, I can get them for you!
Remember next time you make a turkey to make stock!
Tuesday, December 6, 2011
Friday, November 11, 2011
Vegetables!
So I had been wanting to make lentil soup, but was finding this difficult as I had no vegetable stock. Eventually I bought some stock, and made the Moosewood Cookbook lentil soup recipe.
Directions:
Simmer 3 cups of lentils in 7 cups of stock or water and 2 tblsp salt. (I did 4 cups stock and 3 cups water, because that was how much stock was in the container i bought) for at least 4 hours.
Then add 1 cup each of celery, carrots and onion as well as 2 tblsp garlic and 1 can diced tomatoes (the real recipe calls for 3 chopped tomatoes, i believe - but it's winter, there aren't tomatoes anymore.)
Simmer for at least another 4 hours.
Half an hour before serving add: 2 tblsp lemon juice, 1.5 tbls wine vinegar (I used red), 2 tblsp dry red wine, 1.5 tblsp brown sugar.
Serve and enjoy. I don't know how many it serves - a lot. If you aren't feeding at least 4 people, be prepared to eat a lot of soup, or freeze left overs.
Part 2: As my original dilemma was lack of stock, clearly making my own stock was something that needed to be done. Here is what I did. I put in 2 pieces each of my left over carrots and celery. Then I found all the vegetables in my fridge and I put them in my crockpot. (If you don't a crock pot, the largest pot you have will work fine) Also, add any left over herbs you might have in your fridge/house.
* I use stock as a way to not throw things out. I don't use total scraps - these I compost, however there are always vegetables in your fridge that are just a little past their prime. These are what I use for stock, in addition to fresh vegetables that I have a lot of/ I'm not really going to use past a given recipe (like celery. I don't like celery)*
Cover all vegetables with water as best you can (some may float) and let simmer for several hours. Here is where the crock pot is awesome because you can put it on whenever, and go about your day or night. However if you keep the stock at an actual simmer on an actual stove, you're probably fine. (But it probably isn't that great to leave the house/apt, especially if you have a gas stove.) After several hours (I'd say at least 6, but 12 is probably best) you can take out all the use up vegetation and compost it. Then store your stock. There will probably be a fair amount of it, so again, make sure there is room in your freezer!
Happy Eating!
Beki
Directions:
Simmer 3 cups of lentils in 7 cups of stock or water and 2 tblsp salt. (I did 4 cups stock and 3 cups water, because that was how much stock was in the container i bought) for at least 4 hours.
Then add 1 cup each of celery, carrots and onion as well as 2 tblsp garlic and 1 can diced tomatoes (the real recipe calls for 3 chopped tomatoes, i believe - but it's winter, there aren't tomatoes anymore.)
Simmer for at least another 4 hours.
Half an hour before serving add: 2 tblsp lemon juice, 1.5 tbls wine vinegar (I used red), 2 tblsp dry red wine, 1.5 tblsp brown sugar.
Serve and enjoy. I don't know how many it serves - a lot. If you aren't feeding at least 4 people, be prepared to eat a lot of soup, or freeze left overs.
Part 2: As my original dilemma was lack of stock, clearly making my own stock was something that needed to be done. Here is what I did. I put in 2 pieces each of my left over carrots and celery. Then I found all the vegetables in my fridge and I put them in my crockpot. (If you don't a crock pot, the largest pot you have will work fine) Also, add any left over herbs you might have in your fridge/house.
* I use stock as a way to not throw things out. I don't use total scraps - these I compost, however there are always vegetables in your fridge that are just a little past their prime. These are what I use for stock, in addition to fresh vegetables that I have a lot of/ I'm not really going to use past a given recipe (like celery. I don't like celery)*
Cover all vegetables with water as best you can (some may float) and let simmer for several hours. Here is where the crock pot is awesome because you can put it on whenever, and go about your day or night. However if you keep the stock at an actual simmer on an actual stove, you're probably fine. (But it probably isn't that great to leave the house/apt, especially if you have a gas stove.) After several hours (I'd say at least 6, but 12 is probably best) you can take out all the use up vegetation and compost it. Then store your stock. There will probably be a fair amount of it, so again, make sure there is room in your freezer!
Happy Eating!
Beki
Saturday, October 29, 2011
Pizza!
Uel and I made our first attempt into pizza making. We got a pizza stone about a month ago and it was time to give it a shot. We used the Alton Brown method. Recipe Here. With some adaptations of course. We didn't actually do the dough the way it says in the recipe. Pizza part 2 (when I write it) will compare the dough making methods. We made ours Friday morning and left it sitting out on the counter (and room temperature at our place is a bit chill) for a few hours. So, once we make it the way it is in the recipe, I'll post about which is better. Another change we made was they types of cheeses used. We used some Mozzarella, Cheddar and Parmesan. We also made a couple (we made 4 personal sized pizza) with the 3 cheeses, peppers, roasted garlic and artichoke.
Roasting Garlic:
Here is what Uel did: He took our popover pan (easier to find in my house than a muffin tin, which will also work) and put water in all the cups but the ones you are roasting (put some oil in that one). Cut the top off of the bulb (Not the root end) and put it in the oil cup. Then roast for about 20 minutes in the oven at 400 degrees.
The only other tip I can think of is to make sure you flour your peel in between pizzas, it is much easier to get the pizza into the oven this way.
Happy pizza!
Beki
Roasting Garlic:
Here is what Uel did: He took our popover pan (easier to find in my house than a muffin tin, which will also work) and put water in all the cups but the ones you are roasting (put some oil in that one). Cut the top off of the bulb (Not the root end) and put it in the oil cup. Then roast for about 20 minutes in the oven at 400 degrees.
The only other tip I can think of is to make sure you flour your peel in between pizzas, it is much easier to get the pizza into the oven this way.
Happy pizza!
Beki
Thursday, October 6, 2011
Pumpkin!
I am so happy to be in Philly where there are abundance of farmer's markets and so many pumpkins and winter squash. I LOVE winter squash.
Here are the recipes I made today. I found them on sweetpeaskitchen.org I will post the actual links.
Pumpkin cake/bars
Pumpkin granola bars
Pumpkin Scones
I haven't eaten any of the scones yet, but the others are delicious and I hope you like them. I made them using fresh pumpkin, but one can make them with canned too of course. Just if you are using fresh, make sure you puree the pumpkin before using it in the recipe so it isn't all stringy and stuff.
Beki
Here are the recipes I made today. I found them on sweetpeaskitchen.org I will post the actual links.
Pumpkin cake/bars
Pumpkin granola bars
Pumpkin Scones
I haven't eaten any of the scones yet, but the others are delicious and I hope you like them. I made them using fresh pumpkin, but one can make them with canned too of course. Just if you are using fresh, make sure you puree the pumpkin before using it in the recipe so it isn't all stringy and stuff.
Beki
Sunday, October 2, 2011
Mushroom Bolognese
Here's the recipe for my mushroom bolognese. It is adapted from a recipe from "On Top of Spaghetti." I don't know how closely, because I couldn't find the cookbook. If I could, then I'd be posting that recipe instead of my own. Hopefully I'll find the cookbook soon and I can make that and figure out something. All of that said, I really was quite pleased with the outcome. So while different, it was delicious.
Here's what you need:
Vegetables:
1 lb portobello Mushrooms
1 lb (or so) of another mushroom - I used Shitakes, I want to say that the original recipe called for dried porcini mushrooms. I don't think it matters a SUPER amount, but don't use ordinary button mushrooms. They are boring.
5-6 baby carrots, chopped as small as you can
1 large bell pepper (any color is fine)
1/2 onion
1 can diced tomatoes
1 can tomato sauce
1 can tomato paste.
Spices:
3-4 cloves of garlic - chopped, mashed, whatever.
Basil - teaspoon dry or 10-15 leaves fresh + 1/2 teaspoon dry (leave aside)
Oregano - 1 tsp dry or 10-20 leaves fresh + 1/2 teaspoon dry (leave aside)
Sage - 1/4 tsp dry, or 3-4 leaves fresh + 1/4 teaspoon (leave aside)
Rosemary - 1/2 tsp dry, 1 sprig fresh + 1/4 teaspoon (leave aside)
Cumin - 1 tsp powdered, + 1 teaspoon (leave aside)
Pepper - 1 tsp.
(all spice measurements are approximate, please add more or less to taste.)
Other ingredients:
red wine - 1/4 cup
salt - 1 tsp + 1 tsp for pasta water
Pasta - 1 lb (I would recommend Linguini or some other heftier pasta)
Parmesan cheese
Olive oil - 2 Tblsp.
1. Chop all vegetables and herbs
2. Sweat onions and garlic in olive oil with the salt - about 3-5 minutes
3. Add carrots and peppers, sweat another 2-3 minutes.
4. Have someone make you a lovely beverage
5. Add spices (the larger amounts) and sweat another 2 minutes, Stir.
6. Put water on for pasta
7. Add all mushrooms. Sweat another 5 minutes
8. Drink your lovely beverage.
9. Add the diced tomatoes, the sauce and paste. Stir to combine
10. Add the additional spices
11. Add Red wine, Stir to combine
12. When water has boiled add salt then pasta.
13. Add small amount of parmesan to sauce (a couple of tablespoons)
14. When pasta is cooked, combine with sauce and serve.
15. Additional salt, pepper, and parmesan to taste.
I hope you enjoy it!
Beki
Here's what you need:
Vegetables:
1 lb portobello Mushrooms
1 lb (or so) of another mushroom - I used Shitakes, I want to say that the original recipe called for dried porcini mushrooms. I don't think it matters a SUPER amount, but don't use ordinary button mushrooms. They are boring.
5-6 baby carrots, chopped as small as you can
1 large bell pepper (any color is fine)
1/2 onion
1 can diced tomatoes
1 can tomato sauce
1 can tomato paste.
Spices:
3-4 cloves of garlic - chopped, mashed, whatever.
Basil - teaspoon dry or 10-15 leaves fresh + 1/2 teaspoon dry (leave aside)
Oregano - 1 tsp dry or 10-20 leaves fresh + 1/2 teaspoon dry (leave aside)
Sage - 1/4 tsp dry, or 3-4 leaves fresh + 1/4 teaspoon (leave aside)
Rosemary - 1/2 tsp dry, 1 sprig fresh + 1/4 teaspoon (leave aside)
Cumin - 1 tsp powdered, + 1 teaspoon (leave aside)
Pepper - 1 tsp.
(all spice measurements are approximate, please add more or less to taste.)
Other ingredients:
red wine - 1/4 cup
salt - 1 tsp + 1 tsp for pasta water
Pasta - 1 lb (I would recommend Linguini or some other heftier pasta)
Parmesan cheese
Olive oil - 2 Tblsp.
1. Chop all vegetables and herbs
2. Sweat onions and garlic in olive oil with the salt - about 3-5 minutes
3. Add carrots and peppers, sweat another 2-3 minutes.
4. Have someone make you a lovely beverage
5. Add spices (the larger amounts) and sweat another 2 minutes, Stir.
6. Put water on for pasta
7. Add all mushrooms. Sweat another 5 minutes
8. Drink your lovely beverage.
9. Add the diced tomatoes, the sauce and paste. Stir to combine
10. Add the additional spices
11. Add Red wine, Stir to combine
12. When water has boiled add salt then pasta.
13. Add small amount of parmesan to sauce (a couple of tablespoons)
14. When pasta is cooked, combine with sauce and serve.
15. Additional salt, pepper, and parmesan to taste.
I hope you enjoy it!
Beki
Sunday, September 25, 2011
Breakfast and 2 dinners.
So, we had a remarkably satisfactory diner type breakfast at this place on Granby St. As Stephen Fry says as Gordon Gordon Wyatt in Bones "There's something remarkable about the American griddle that it always turns out perfect eggs." I feel that often diner scrambled eggs just taste, oddly un egg like. But these were delicious. The potatoes were also really good. No Pamela's potatoes, to be sure, but were quite tasty.
So, after that meal we left the oddity that is the South and came home. I made a late dinner of pasta with cheese sauce. I must say, that it was my most successful cheese sauce to date.
Here is what I did:
Ingredients:
half onion
half stick butter
quarter cup flour (I did not actually measure this, so use your judgement based on how the roux is looking in the pot!!)
1.5 cups milk
.5 tsp oregano
2-3 oz sharp cheddar
2-3 oz parmesan
2 cloves garlic
I used about a total of a half stick of butter in my roux, but I did it in two parts, because of the onions.
So I took about a quarter of the stick of butter and melted it then sweated the garlic and onion. Then I added the rest of the butter and whisked in the floor. Constant whisking is key here. It will turn into a smooth (well except the onions) white-ish gooey paste. (I really don't know how to describe a roux.) Happily, Uel and I had had a Good Eats marathon early this summer so I remembered the different stages of roux. For this sauce getting a fairly good brown (or brick) roux. Between a medium brown and a dark brown, I'd say. As Alton Brown says "Your patience will be rewarded." While the roux is browning, you should put on water for the pasta. Once the roux has started to get fairly well on to a darkish brown, you should warm the milk to on the verge of hot. When the roux is quite brown and the milk is warm, whisk the milk into the roux. Keep whisking until the milk is well incorporated. Whisk in the oregano. Then add the cheese whisking until the cheese is melted. When the pasta is done cooking, mix the sauce with it and enjoy. Salt and pepper to taste!
Tonight I made a mushroom fake bolognese sauce. But it is midnight, so I shall post about it tomorrow.
Beki
So, after that meal we left the oddity that is the South and came home. I made a late dinner of pasta with cheese sauce. I must say, that it was my most successful cheese sauce to date.
Here is what I did:
Ingredients:
half onion
half stick butter
quarter cup flour (I did not actually measure this, so use your judgement based on how the roux is looking in the pot!!)
1.5 cups milk
.5 tsp oregano
2-3 oz sharp cheddar
2-3 oz parmesan
2 cloves garlic
I used about a total of a half stick of butter in my roux, but I did it in two parts, because of the onions.
So I took about a quarter of the stick of butter and melted it then sweated the garlic and onion. Then I added the rest of the butter and whisked in the floor. Constant whisking is key here. It will turn into a smooth (well except the onions) white-ish gooey paste. (I really don't know how to describe a roux.) Happily, Uel and I had had a Good Eats marathon early this summer so I remembered the different stages of roux. For this sauce getting a fairly good brown (or brick) roux. Between a medium brown and a dark brown, I'd say. As Alton Brown says "Your patience will be rewarded." While the roux is browning, you should put on water for the pasta. Once the roux has started to get fairly well on to a darkish brown, you should warm the milk to on the verge of hot. When the roux is quite brown and the milk is warm, whisk the milk into the roux. Keep whisking until the milk is well incorporated. Whisk in the oregano. Then add the cheese whisking until the cheese is melted. When the pasta is done cooking, mix the sauce with it and enjoy. Salt and pepper to taste!
Tonight I made a mushroom fake bolognese sauce. But it is midnight, so I shall post about it tomorrow.
Beki
Friday, September 23, 2011
The SOUTH.
So, the food I've had wasn't anything extraordinary, but I can't not comment on the South, if only because I never come here and it is utterly ridiculous. Like wow. When we were crossing into Virginia there was this big sign that said "THE SOUTH STARTS HERE." Like wow. Calm down.
Unfortunately I haven't had any hardcore southern food. I'm not sure I'm far enough south for that? I'm only in Va. Uel and I went to a bar that was kind of lame and had some food there. We had pizza and potato wedges. The pizza was huge and sloppy? There was cheese under my slice. It was just too much.
People watching has been entertaining though. The bartender and waitress were working their pushup bras for all they were worth, for a slightly alarming effect on the part of the bartender. I'm also pretty sure the waitress wanted to hit on me, but wasn't really sure how to go about it. Then walking back we saw some of the trashiest women I have ever seen. These girls clearly didn't understand what heels do to your ass when you put them on. So, they're constantly pulling down on their dresses because they're trying to come up over their asses. Not very classy. Also, when you're wearing a tight stretchy white dress, you only get a few points for actually wearing a white thong.
The South makes no sense to me. Everyone here seems really sad. Well, everyone that lives in Norfolk VA.
Maybe better food luck tomorrow.
Beki
Unfortunately I haven't had any hardcore southern food. I'm not sure I'm far enough south for that? I'm only in Va. Uel and I went to a bar that was kind of lame and had some food there. We had pizza and potato wedges. The pizza was huge and sloppy? There was cheese under my slice. It was just too much.
People watching has been entertaining though. The bartender and waitress were working their pushup bras for all they were worth, for a slightly alarming effect on the part of the bartender. I'm also pretty sure the waitress wanted to hit on me, but wasn't really sure how to go about it. Then walking back we saw some of the trashiest women I have ever seen. These girls clearly didn't understand what heels do to your ass when you put them on. So, they're constantly pulling down on their dresses because they're trying to come up over their asses. Not very classy. Also, when you're wearing a tight stretchy white dress, you only get a few points for actually wearing a white thong.
The South makes no sense to me. Everyone here seems really sad. Well, everyone that lives in Norfolk VA.
Maybe better food luck tomorrow.
Beki
Thursday, September 15, 2011
Butternut Squash Soup
Uel and I went down to the Clark Park farmer's market to pay a very nice farmer the $5 dollars owed and to get some dinner inspiration. We saw butternut squashes. I, personally, am not really a fun of summer squash. But winter squash? I can't get enough of it. Especially butternut squash and pumpkin. So, naturally, we thought to make butternut squash soup. Next challenge: How to complete this plan without having to do further shopping. The recipe (click me!) calls for heavy cream, which we didn't have. However, at the same farmer's market, there was a guy selling whole milk goat's milk and we decided that that would suffice.
Note: 4 Oz, is definitely not 4 cups. I tend to forget that it calls for 4 oz of heavy cream/goat's milk, which is mostly just silly and causes me to demand people come over and eat pasta alfredo.
Making the soup this time (the last time I made it was in Pittsburgh) was much easier due in no small part to my now owning a stick blender. A stick blender is key for this (and I'd argue) a lot of soup making. The one I have is by bamix (here), it comes with several different blade attachments and is undoubtably the boss when it comes to stick/immersion blenders.
The recipe itself is rather simple, bake squashes, scoop insides into pot, add chicken or vegetable stock, add dairy of choice, spices and you're good! If you are like me and Uel and make this recipe for just yourself you can either freeze the leftovers, or cook down the soup a little bit into a delicious sauce. The sauce form is served best over a cheese type pasta live ravioli or tortellini.
Oh! You couldn't really tell the difference with using goat's milk instead. It was maybe a bit less creamy and a bit more squashy, but I still thought it was delicious.
Beki
Note: 4 Oz, is definitely not 4 cups. I tend to forget that it calls for 4 oz of heavy cream/goat's milk, which is mostly just silly and causes me to demand people come over and eat pasta alfredo.
Making the soup this time (the last time I made it was in Pittsburgh) was much easier due in no small part to my now owning a stick blender. A stick blender is key for this (and I'd argue) a lot of soup making. The one I have is by bamix (here), it comes with several different blade attachments and is undoubtably the boss when it comes to stick/immersion blenders.
The recipe itself is rather simple, bake squashes, scoop insides into pot, add chicken or vegetable stock, add dairy of choice, spices and you're good! If you are like me and Uel and make this recipe for just yourself you can either freeze the leftovers, or cook down the soup a little bit into a delicious sauce. The sauce form is served best over a cheese type pasta live ravioli or tortellini.
Oh! You couldn't really tell the difference with using goat's milk instead. It was maybe a bit less creamy and a bit more squashy, but I still thought it was delicious.
Beki
Saturday, September 10, 2011
Mushrooms!!
Today I went to the Mushroom Festival in Kennett Sq. with Uel and his parents. In addition to deciding that mushroom growing was going to become my latest hobby/crazy thing I was known for doing (I even already have 1 mushroom log! I am investigating obtaining others) I had some delicious food.
I had a bowl of mushroom risotto. It was absolutely delicious. Even though risotto can be time consuming to make, I have definitely been swayed into mushroom risotto experimentation (once I have sufficient mushrooms from my logs of course.) This risotto seemed pretty simple, which took nothing away from it's deliciousness. There were shitake mushrooms, and maybe one other kind (possibly oysters, but I don't think so) and some herbs as the main flavors. I think that the risotto rice (I am not good enough to tell you what kind of risotto rice was used but arborio is the most commonly used) may have also been cooked in some kind of stock, but maybe not. There was also parmesan cheese. Sounds simple, and was completely delicious. Mushrooms, if you use interesting ones and not the common button ones, can add wonders of flavor to foods.
Another example being the mac and cheese with mushrooms that Uel had (and that I stole some of) which was also just absolutely delicious. I know I just said that mushrooms can add a lot, but I don't know how fully I realized that until today.
To top off the food explorations of the day, I tried egg nog ice cream. It was super rich and super delicious it was hand made by the lamichoacana ice cream parlor. They do a lot of very original ice creams and water ices including a mango chili pepper water ice. For the festival they had a mushroom ice cream bar (which I did not try) that consisted of vanilla ice cream with mushroom pieces. Sorry, all, I wasn't quite brave enough.
I think that is all for today!
Beki
I had a bowl of mushroom risotto. It was absolutely delicious. Even though risotto can be time consuming to make, I have definitely been swayed into mushroom risotto experimentation (once I have sufficient mushrooms from my logs of course.) This risotto seemed pretty simple, which took nothing away from it's deliciousness. There were shitake mushrooms, and maybe one other kind (possibly oysters, but I don't think so) and some herbs as the main flavors. I think that the risotto rice (I am not good enough to tell you what kind of risotto rice was used but arborio is the most commonly used) may have also been cooked in some kind of stock, but maybe not. There was also parmesan cheese. Sounds simple, and was completely delicious. Mushrooms, if you use interesting ones and not the common button ones, can add wonders of flavor to foods.
Another example being the mac and cheese with mushrooms that Uel had (and that I stole some of) which was also just absolutely delicious. I know I just said that mushrooms can add a lot, but I don't know how fully I realized that until today.
To top off the food explorations of the day, I tried egg nog ice cream. It was super rich and super delicious it was hand made by the lamichoacana ice cream parlor. They do a lot of very original ice creams and water ices including a mango chili pepper water ice. For the festival they had a mushroom ice cream bar (which I did not try) that consisted of vanilla ice cream with mushroom pieces. Sorry, all, I wasn't quite brave enough.
I think that is all for today!
Beki
Thursday, September 8, 2011
Orzo and Peach Cobbler
Today I made peach cobbler and an orzo salad. The peach cobbler recipe comes from Bubby's Homemade Pies. I tend to think of pie recipes along the same lines as the pirates in Pirates of the Caribbean think of the Pirate's Code - as guidelines, rather than actual rules. At this point in my culinary education, I can put flavors together pretty well, and I can tell pretty well how much of something to put in without measuring, but I don't always think of the flavor combinations. So that was mostly what I used the recipe for, to figure out what spices I should use. This recipe won easily because it said to use Cardamom. Cardamom is one of my favorite spices, in spite of the fact that I don't use it very often.
So, I made a basic pie crust (any recipe will do, they're pretty much all the same) and then cut up 5 large peaches (you can peel them if you want, I decided against it) and mixed them with some lemon juice, sugar, cardamom, cinnamon and nutmeg. I didn't measure, so I can't tell you how much of what or which. Just add until it looks right and taste it. If it tastes good, then you're done, if not fiddle until it does. I then did a lattice crust (a rather successful one too!) and baked it for about half an hour.
Now the Orzo Salad is from an actual recipe. If you have a copy of the Frog Commissary Cookbook, it is on page 65-66 - "Orzo Salad with Fragrant Sesame Dressing."
Basically you cook some orzo, shred some carrots and mix them with yellow raisins, sunflower seeds and a dressing consisting of salt, corn oil, sesame oil, rice vinegar, soy sauce, garlic, ginger, scallions, red paper flakes, rice wine, orange peel, pepper and a little sugar. I am not really sure about the legality of putting the actual recipe on my blog, but if you want it I can get it to you.
Until my next food adventure!
Beki
So, I made a basic pie crust (any recipe will do, they're pretty much all the same) and then cut up 5 large peaches (you can peel them if you want, I decided against it) and mixed them with some lemon juice, sugar, cardamom, cinnamon and nutmeg. I didn't measure, so I can't tell you how much of what or which. Just add until it looks right and taste it. If it tastes good, then you're done, if not fiddle until it does. I then did a lattice crust (a rather successful one too!) and baked it for about half an hour.
Now the Orzo Salad is from an actual recipe. If you have a copy of the Frog Commissary Cookbook, it is on page 65-66 - "Orzo Salad with Fragrant Sesame Dressing."
Basically you cook some orzo, shred some carrots and mix them with yellow raisins, sunflower seeds and a dressing consisting of salt, corn oil, sesame oil, rice vinegar, soy sauce, garlic, ginger, scallions, red paper flakes, rice wine, orange peel, pepper and a little sugar. I am not really sure about the legality of putting the actual recipe on my blog, but if you want it I can get it to you.
Until my next food adventure!
Beki
Wednesday, September 7, 2011
Introductions and Beginnings
As anyone that knows me at all could tell you, I like food. I like eating it, preparing it, everything. I like to cook and bake and discover new foods anytime I can.
So that is why I thought I'd write this blog. In it I will post about things I have eaten, things I have cooked, things I have baked and when the time is right, an update on my progress and experiences in culinary school.
I hope you enjoy reading it!
Beki
So that is why I thought I'd write this blog. In it I will post about things I have eaten, things I have cooked, things I have baked and when the time is right, an update on my progress and experiences in culinary school.
I hope you enjoy reading it!
Beki
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