November 28, 2004
First up, from Denita of Who Tends the Fires, this Cranberries with Orange and Ginger thingie sounds yummy. The kids and I have a serious jones for cranberry sauce. We eat it all year round.
Secondly, this combination of peanut butter and oatmeal cookies baked into a pie, courtesy of Triticale. Mmmmmm, pie.
Posted by: Ted at
09:03 AM | category: Recipes
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November 24, 2004
I need a name for these, since I already have "Vegetarian Enchiladas" and "Garden Veggie Enchiladas" in my recipe book. Suggestions welcomed. There are some notes on the recipe at the end of this post, including a revved-up version of my Salsa Verde. Enjoy!
Vegetarian Enchiladas
Ingredients
2 sweet potatos
3 medium zucchini
1 jicama
sliced black olives
4 cups shredded cheese (colby, jack, cheddar, whatever)
24 corn tortillas
3 cups salsa verde
Directions
Peel the sweet potato, quarter and steam until tender (15-20 minutes). Chop into bite-size pieces and then set aside.
Slice the zucchini in half the long way, then again to make quarters. Cut into 1/2" long pieces. Steam until tender (about 10 minutes). Set aside when done.
Peel and dice the jicama. You want about a cup and a half to two cups of diced jicama. Steam it for about 15 minutes (it stays crunchy when cooked).
Toss the veggies together in a bowl. You can leave them plain, or sprinkle with 1/2 tsp of cinnamon.
Wrap a stack of corn tortillas in a slightly damp paper towel and microwave for 2 minutes at 50% power. When those are warmed, microwave the salsa verde until it's warm as well. Pour some into a wide shallow bowl.
Spray a 9"x13" baking dish with no-stick, open the cheese and your enchilada assembly line is ready to go.
(The nice thing about enchiladas is that if they fall apart while you're putting them together, you can just layer the ingredients in the pan and call it enchilada casserole.)
Dip a tortilla into the bowl of salsa, both sides (the warmed tortilla and salsa help keep it from tearing or breaking apart). Spread about 1/4 cup of filling down the middle of the tortilla, then a good pinch of cheese. Roll both ends over the top, then transfer to the baking dish, folded side down.
Keep making them until you run out of tortillas or filling or pans. Evenly pour the rest of the salsa verde over the enchiladas, then spread the rest of the cheese, and then garnish with sliced black olives.
Cover with foil and bake for 30 minutes at 350 degrees, then remove the foil and keep baking until cheese is melted and bubbly.
Notes
If you can't find jicama (HEE-cah-mah) in the produce section, you can substitute diced or sliced water chestnuts. Or try a hispanic market. Leftover jicama can be eaten raw, and it adds a great crunch to salads, or serve it in sticks on a veggie tray with dip.
This recipe makes a lot (two 9x13's worth)! You can cut it in half, or juggle the proportions of veggies. The sweet potato balances the natural 'sour' of the tomatillo based salsa verde and white cheeses.
As presented, the dish gets all of it's heat from the salsa verde. Seed and chop a hot pepper or two into the veggie mix if you want.
Ted's Revved-Up Salsa Verde
My family preferes mild to wild, so there's always room to spice up my recipes to taste.
Ingredients:
1lb Tomatillos
1 Jalepeno chilie, roasted, seeded and chopped
2 Poblano chilies, roasted, seeded and chopped
2 Green chilies (the kind used for chilies relleno), roasted, seeded and chopped
1/2 cup onion - chopped
2 cloves garlic - minced
2 cups vegetable broth
1/2 tsp salt
1/2 tsp cumin
1/4 tsp oregano
Directions:
Turn the flame on your gas stove to medium high. Put the chilies on the burner rack in the flame and let char, rotating them with tongs so that they blacken evenly.
When completely charred, lay one in your palm on a paper towel (careful, they are hot!) and use another paper towel to wipe away the charred skin. Do all of the chilies, putting them into a small bowl with a lid to steam themselves for about 20 minutes.
Slice the chilies lengthwise, then remove the stem and seeds. Chop the remainder and set aside.
Remove the husk from the tomatillos and wash. Slice the tomatillos into wedges. In saucepan combine everything, including the chilies and bring to a boil. Reduce the heat and simmer for 20 minutes.
I like my salsa chunky, so I use a pastry cutter to break it up a little bit in the pan instead of putting it into a blender.
This recipe makes for heat about like medium salsa.
Posted by: Ted at
05:28 AM | category: Recipes
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November 16, 2004
It's chicken, vaguely similar to General Tso's except that the sauce is pineapple based. The recipe is flexible enough to go from mild to tongue-searing. The way I made it, there was a subtle but definite heat. My son likes food much hotter than I do, and he said it wasn't hot enough.
So folks, I need you to vote in the comments. I've got a few names listed, and write-ins are welcomed. Help me name this new culinary masterpiece!
Should it be called:
General Ted's Chicken*
Chicken Mo Fo
Pineapple FireCluck
*that's "Phipps" with 3 "P"s and 4 stars, and don't you forget it!
Posted by: Ted at
05:17 AM | category: Recipes
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November 14, 2004
If you scroll through my recipe archives, you'll find this recipe for Biscochitos, a Mexican dunking cookie flavored with anise. Yum! This time around, I've got the more familiar Italian Biscotti. These are killer-good with a cup of hot coffee, tea or hot chocolate. Don't let the preparation steps scare you either, it's a lot less work than it sounds like.
Almond Biscotti
Ingredients
1 cup sugar
1/2 cup butter, melted
3 Tbsp brandy
1 tsp vanilla
1 tsp almond extract
1 cup unsalted almonds, chopped, sliced or slivered
3 eggs
2 1/2 cups flour
1/2 Tbsp baking powder
1/4 tsp salt
Directions
Preheat oven to 350 degrees.
Mix together well the sugar, brandy, butter, vanilla and almond extracts, eggs and nuts.
Stir in the flour, salt and baking powder.
The dough will be sticky. I use a spatula to trowel it onto a cookie sheet and form it into two long flat loaves (about 3" wide by 1" high by however long).
Bake for 20-30 minutes or until firm and cake-like.
Remove from the oven and let cool until you can handle them.
Using a serrated bread knife, slice each loaf into 3/4" thick slices on the diagonal.
Put the slices back on the cookie sheet, cut side down and return to the oven.
Bake for another 15-20 minutes, turning halfway through, until both sides are lightly toasted brown.
Let cool and store in an airtight container.
Posted by: Ted at
01:17 PM | category: Recipes
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* With Thanksgiving and Christmas coming up, it's time to buy new spices. Get rid of the old stuff in your spice rack or cabinet, and buy fresh. Do this every year around this time, and you'll notice the difference.
* Get a pepper grinder. You don't have to spend a fortune for one of those riot-baton sized monsters, small ones are available at Wal-Mart or kitchen specialty stores. Fresh ground pepper is a whole 'nother matter compared to the usual stuff folks buy.
* Along the same lines, try kosher salt for cooking. It's not iodized, so it doesn't have that metallic taste we've grown used to.
* Buy good knives. Unfortunately, quality costs. Even if you can only afford one a year (a present for yourself), it's worth the money. And regardless of the knife, keep it sharp. A sharp knife is safer to use.
* You should have at least two cutting boards. A wooden board for veggies and general use, and a glass or non-porous plastic one for poultry. Believe it or not, wood is naturally anti-bacterial. That doesn't mean you don't have to clean them, just that the board itself is helping.
* Ever see Rachel Ray on the Food Network? Love her or hate her, one excellent idea she taught me was to keep a big 'garbage bowl' close at hand. That way you're not running back and forth to the garbage can all the time.
* The first time you make a recipe, follow the directions and measure carefully. That way, if you want to adjust things to your taste the next time, you have a known baseline to work from.
* Something I've found that really works is to do like cooking shows and pre-measure spices and such into little bowls ahead of time. Yes, it causes a few extra dishes, but makes it much easier during the actual assembly and you're not running around snagging items from the pantry and fridge when things get cooking.
* Keep up with the dishes if you can. It just makes things easier if your workspace isn't cluttered with bowls and pots and pans. Plus, if you do one or two when time allows during cooking, then you won't be discouraged by the memory of the mountain of dirty dishes created next time you feel like cooking.
These are just common sense and little things, but it's stuff that I've learned or been taught over the years. They work for me.
Posted by: Ted at
12:11 PM | category: Recipes
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November 02, 2004
Now, even in America, frozen lutefisk is readily available at selected fish markets and at Scandinavian delicatessens.
Lutefisk (dried cod treated with lye) must surely be the strangest culinary effort credited to the Norwegians, but what a treat when prepared properly. Everyone of course is not a devotee of lutefisk, but those who are defend it vehemently. Others go to the opposite extreme and claim it's a national disgrace.
Lutefisk must be served hot on piping hot plates. Accompaniments vary from bacon or pork drippings, white sauce, mustard sauce, or melted butter which seems to remain a favorite. Boiled and steamed potatoes, stewed whole, dry green peas are a must as a vegetable accompaniment. The only other necessary additions are freshly ground pepper, lefse, or flatbread. In some parts of Northern Norway, lutefisk is served with melted goat cheese.
So there you have it. Take codfish, dry it with lye until it's shoeleather. Boil it for 10 minutes, then serve with boiled potatoes and bacon grease.
You can have mine. Better yet, I'll trade you straight up for your kimchee.
Ufda, I forgot the recipe!
feeds 10 people
time needed: about 2 weeksIngredients:
1 kg dried fish
100 g caustic soda
30 liters of waterSaw the fish in suitably sized pieces or leave it whole. Put in water. Leave in water in a cool place for 5-6 days if cut in pieces, 8 days if the fish is whole. Change the water every day.
For the luting use a plastic or stainless steel or enamelled tub (the enamel must be unchipped). Wooden vessels, china or stoneware may also be used.
Place the fish in the tub with the skin side up. Dissolve caustic soda in the water, pour over the fish until covered complete by lut water. Leave the fish in a cold place for 3-4 days.
When the fish is completely luted, it will be well swollen and you should be able to put a finger through it. Rinse the fish and leave in cold water 4-6 days. Change water every day.
If the fish stays in water for too long after the luting, it may be soft and difficult to boil. Test boil a piece, if you are uncertain.
Do not make lutefisk in the warm season.
Posted by: Ted at
12:36 PM | category: Recipes
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