March 19, 2005
The archives for all the past Recipe Carnivals can be found at the lovely Beth's place, and I've made that link a permanent button on my sidebar (psst... on the right column of the main page).
Do yourself a favor and check it out. You'll never eat cold pizza for breakfast again.
(That's not true, because I just did. Really.)
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March 13, 2005
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March 06, 2005
Cilantro-Lime Rice
2 cups uncooked rice
3 1/4 cups water or chicken stock
1 small lime
1 bunch fresh cilantro
Cook the rice in the water or stock however you normally do. For this recipe I like the rice a little drier, so the amount of liquid is less than what you're probably used to using.
When the rice is almost done, zest the lime (see notes below), and then cut and juice it too. You want a couple good tablespoons of juice.
Pull the leaves off of the cilantro stems and then mince the leaves until you have three or four tablespoons worth.
Put the rice into a bowl and fluff it, then sprinkle the lime juice, lime zest and cilantro. Toss until it's well combined.
Notes:
I use a microplane like this one to zest citrus, and let me tell you, it makes the task easy. I heartily recommend this kitchen tool.
Before slicing the lime for juicing, roll it around on the counter firmly between the surface and your hand. Try to smash it flat (but don't). This crushes the little juicy pulpy bits inside before you cut it open and you'll get more juice easier that way. I've also heard that microwaving the fruit for 10 seconds first helps, but I've never done that.
Posted by: Ted at
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March 04, 2005
Then she walked in. Her hair shone like spun cotton candy. She had cherry lips and plump breasts. Half turning to close the door, I admired her prime rump and appreciated her succulent thighs wrapped in a tight skirt. Definitely not chicken legs.
Before she could speak, I said, "let's go sister, I'm hungry."
Before long we were sitting in a booth at Clancy's. I could tell she had something to say, but she kept quiet, waiting for the right moment. I like that in a dame. Finally, Clancy himself brought two drinks to the table. He knew what I liked. He brought her the same.
Her first words, "I thought you were hungry?"
Ok, so no chorus of Angel's from on high, just an ordinary voice. Still, I'd better take control of the situation. She'd come to me after all.
"I'll ask the questions, sweetheart."
She sipped her drink and looked at me over the rim of her glass with lidded eyes.
"First question," I began, "do you like Tzatziki?"
That took her by surprise. But it broke the ice, and before the end of the second drink, I knew her story. I also knew that I could help her.
St. Paddy's Day Toast - Bobo Blogger
Tzatziki - from Cathouse Chat
Quite Early One Morning, Greek Eggs.
Yogurt Cheese, from A Mentsh Trakht
Helen's Salsa - a nifty slideshow presentation.
Suddenly the door burst open and a guy ran in, yelling and waving his arms. There was something odd about him, and I finally figured out what it was: his words didn't match the movements of his mouth. With another wild yell, he rushed back outside just in time for a giant reptillian claw to come down and stomp him flat. I grabbed her arm and we hustled out onto the sidewalk, where I saw the monster topple a skyscraper. Damn, I liked the restaurant there too. When the lizard turned back our way, we joined the throng of people stampeding for safety as behind us, the giant monster destroyed the city.
Crab Cakes from Eat Your History.
Sante Fe Salmon from Boudicca's Voice
Inside Allan's Mind, Crab Imperial.
Lowering his binoculars, the General looked grim. "Poor bastards never stood a chance."
Nodding to his second-in-command, all eyes turned towards the skies as a flight of jet fighters peeled off into attack formation. The lead pilot squinted into his sights as he mentally calculated his escape route to avoid the monster's swishing tail. He was in a hurry to get home, because it was sushi Mexican night at the chow hall.
Daily Pundit's Tacos al Pastor.
Enchilada Pie, from AZ Perspective and Junk
Rocket Jones's California Chili
"There they go, Sarge," sighed the Corporal wistfully. "That's the life for me. Lounge around until they need you, fly where they tell you to go. Drop a couple of bombs and head for home."
The gruff Sergeant looked over his platoon. He was rough on them, but he knew that it was the best way to keep them alive, to always be there watching over them.
Behind a pile of rubble, three soldiers were discussing mom's home cooking. The sarge listened for a moment as each described in loving detail his favorite homemade meal.
It was time. "Let's go, ladies," boomed the Sergeant as he stood up.
Bailey, the new Private, looked up in terror. "Sarge, I'm scared."
With a grim half-smile, the Sarge said "So am I, kid. Now, fix bayonets!" And he began his walk into battle, knowing that his platoon would be right behind him.
The Glittering Eye - Open Faced Moussaka
Shephard's Pie, from Aussie Wife.
Daly Thoughts - Brunswick Stew
Publius & Co. - Beer Can Chicken
As long as I stay moving and don't think too much, the Ninjas cannot harm me. Staying focused yet relaxed, my body continued to move in measured forms. Always just enough to make the throwing stars and flashing blades miss. Around me, the ground is littered with the remains of my enemies, and more than a few friends. I would mourn for them later, when there was time. Only then would honor allow for needs of the flesh.
Prochein Amy's Stuffed French Rolls
Leniwe Pierogi (lazy pierogi) - from bebere.com.
Egg Salad, from Booklore.
They fought hard even as they fell back, and we, sensing victory, pressed all the more. Eventually, only a small knot of warriors remained, exhausted but still defiant. Formed into a defensive circle around the Princess, the wizard pulled aside a slab of stone, grabbed her around the waist and jumped into the hole thus exposed. We quickly slaughtered the rest of the warriors before they could join him. No one was keen to follow the mage into those stygian depths, where the very bones of Mother Earth were visible. But the Princess depended on us.
Golabki Casserole and Spinach Artichoke Casserole, from Shoes, Ships & Sealing Wax.
Helen's Christmas Roast - a slideshow presentation.
Blog d'Elisson - Lil PachterÂ’s Braised Brisket.
"What's that, boy? Timmy fell down a well?"
Triticale - Crockpot Breakfasts.
Let's Play Restaurant! with Single Boy's Breakfast.
Easy Egg Pie, from Punctilious.
Fine. You take the remote.
A quick note about my blog name. Jones isn't my last name, but one of my hobbies and passions is rockets. I am, literally, jonesing for rockets. The kids and I build and fly model and high power rockets, hence the name. Check out the sidebar for links to online resources and rocketry vendors, and my rocket-related category archives are here and here.
And for those not into rockets (although I can't possibly imagine why not), have a look through the Rocket Jones Cult Flicks archives and be prepared for all kinds of cheesy cinema wonderfulness.
Posted by: Ted at
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February 27, 2005
Wow.
I'm going to reprint the original here (since I sometimes use this category as my virtual cookbook), and then add my notes at the end about what I did differently. I don't know if this was entered in a previous Carnival, but it doesn't matter. All credit to Elisson for this wonderfulness.
Braised Brisket
5-7 lb beef brisket, trimmed of some of its fat
1 tbsp kosher salt
1 tbsp sweet paprika
1 tbsp freshly ground pepper
1 tsp dried oregano (or 1 tbsp chopped fresh oregano, even better)
3 cloves garlic, chopped
3 medium yellow onions, sliced
2 bay leaves
3½ cups chicken stock or broth
1 28 oz can diced or chopped tomatoes
2 tbsp vegetable oil
Preheat oven to 350°.
Combine the salt, pepper, paprika, and oregano in a small bowl and sprinkle generously over the meat, rubbing it in well.
In a large, heavy pan with a close-fitting lid, heat the oil over medium-high heat and brown the meat, about 10 minutes on each side. [I used our big turkey roasting pan - RJ] Remove the meat and place on a platter to hold. Pour the excess grease out of the pan and add the chicken broth, tomatoes, and bay leaves, stirring and scraping to deglaze the pan. Put the meat back in the pan and smother with the chopped garlic and sliced onions. (If you're using fresh oregano, which I recommend, it doesnÂ’t hurt to throw another small handful in at this point.) Cover the pan and put it in the oven to braise for 1 hour.
After an hour, remove the cover from the pan and continue to braise another hour.
Push the onions and garlic into the braising liquid and cover the pan. Braise for 1 or 2 more hours - however long it takes to make the meat nice and tender. After one hour, check the meat for doneness by sticking it with a fork - when itÂ’s done, take it out.
You can serve the meat right away, but for best flavor, let cool, refrigerate, and let it sit 1-2 days. This also makes it easy to scrape off any excess grease. Reheat thoroughly in a 350° oven. Remove the meat from the braising liquid, slice against the grain, and arrange on a platter. The braising liquid should, at this point, have cooked down to a nice sauce-like consistency. If it’s too thin, put the pan on the stove on medium-high heat and reduce the liquid to the desired thickness. Remove the bay leaves and spoon the sauce liberally over the meat.
Notes: When I went into the pantry, I discovered that my big can of diced tomatoes was a big can of pureed tomatoes instead. I did have a smaller can of diced on hand, so to compensate I added two small cans of V8 vegetable juice to the liquid. Also, the family aren't onion fanatics like me, so I only used one onion, sliced fairly thin. Finally, since they hate bay leaf (geez, I live with some picky damn eaters), I went for a sweet and spice undertone by adding about 3/4" of peeled and sliced fresh ginger root to the sauce, and balancing the acid of the tomatoes by adding 4 diced prunes.
Oh man, was that good eating. At that link above, Elisson provides a nice idea for leftover brisket too. Not that there was much of it left.
On the side we made roasted parsley potatoes and some corn. I think next time I'll pull out the bread machine and have a fresh loaf of warm sourdough ready instead of the spuds, and maybe a crunch salad.
Oh yeah, I'll be making this again soon.
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01:12 AM | category: Recipes
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February 25, 2005
(in the extended entry) more...
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February 22, 2005
Then it needed a name, for although there may be a thousand dishes out there that are very similar, this one is mine. Being a blogger, what else to do but put it up for a vote? In a poll on the sidebar, Rocket Jones visitors were encouraged to vote for their favorite. The choices were:
- General Ted's Chicken
- Chicken Mo Fo
- Pineapple Firecluck
- Cho Kyo Chicken (as suggested by Tuning Spork)
And the winner was:
Chicken Mo Fo
ingredients
Sauce
2 tsp vegetable oil
3 or 4 cloves garlic, chopped
4 Tbsp green onion, chopped
3/4 cup pineapple juice
3 Tbsp chili sauce
2 Tbsp white vinegar
4 tsp sugar
1 tsp soy sauce
3 Tbsp water
1 and 1/2 tsp cornstarch
1 cup vegetable oil
2 boneless chicken breasts
1/3 cup cornstarch
1 cup diced pineapple
1 small can sliced water chestnuts
directions
Start with the sauce. Heat 2 teaspoons of vegetable oil in a medium saucepan. Saute the garlic and onion in the oil for a few moments (don't let them burn), then quickly add the pineapple juice. Stir it up, then add the chili sauce, vinegar, sugar and soy sauce. Stir until well combined.
Disolve the 1 and 1/2 teaspoons of cornstarch in 2 Tablespoons of water and add it to the sauce. Bring the mixture to a boil, stirring often, then reduce heat and simmer for 3-5 minutes or until thick and syrupy. When done, add the pineapple chunks and water chestnuts.
Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
While the oil heats, chop the chicken breasts into bite-size pieces. In a medium bowl, toss the chicken pieces with cornstarch until well-dusted.
Sauté the coated chicken in the hot oil, stirring occasionally, until light brown. Remove the chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add the sauce and toss well to coat chicken. Serve immediately with rice on the side.
Serves 2.
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06:04 AM | category: Recipes
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February 18, 2005
Rocket Jones will be bringing you the Carnival in the very near future.
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February 05, 2005
Ham and Beans
Right off, I need to mention that in our family, this has always been called "Ham and Beans", no matter what kind of meat is used. You can use cubed ham, or better yet a ham bone with some meat left on it. Sometimes I use a nice chunk of salt pork or fatback, and even thick-sliced bacon will do nicely.
Now, for the beans, you can use whatever kind you like best. For me, I prefer navy beans, though great northern beans are almost as good and in a pinch I'll use pinto beans. It's all good.
Pour the dry beans into a big bowl and cover them with lots of fresh water. You can put 'em in a strainer and run cold water over them if you want before you soak them. So, big bowl, plenty of water covering beans. Leave it alone overnight.
Next morning, drain the beans and then take a few minutes to pick through them and make sure there's no little pebbles or pieces of bean stems mixed in. It doens't happen often, but nothing sucks worse than chomping down on a rock. Flash back to your college days and pretend you're cleaning your stash.
Toss the beans into a big pot and cover with cold water again. Don't put the heat on yet, because you want all the various flavors to blend in, and that works best when everything heats together.
Chop a half onion into small pieces and throw it into the pot. Like onion? Use more or less to suit. If you want, a stalk or two of celery and/or a carrot can be chopped and tossed in with the beans. Add the meat. If it's a ham bone the meat will shred off as it cooks, anything else you can cut into bite-size pieces.
Once it's all in there, turn on the heat.
I like to add a bay leaf and a fresh sprig of thyme (be sure to fish 'em out before eating). I also add a generous amount of fresh-ground black pepper, it's hard to use too much pepper for this. Might as well throw in a pinch of salt and a couple shakes of red pepper for heat if you want. A small splash of liquid smoke has been known to make it into the pot once in a while.
Bring it to a boil, then cover, reduce the heat and simmer for hours, stirring occasionally. The longer the better. After four to six hours the beans are done enough to eat, but I like to let it go at least eight. You can remove the cover for a while or use a little cornstarch disolved in water to thicken it up if you want.
Believe me, this is one of those simple pleasures I talk about.
A good side for this is cornbread. Before baking, I like to mix a chopped green chilie (or a small can of) into the batter for a little zip.
I automatically put aside a big bowlfull for the freezer. It keeps well and makes for a nice treat on a rainy day or the perfect lunch if you're attending the opera that evening.
Posted by: Ted at
09:03 PM | category: Recipes
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February 02, 2005
'Cept, you know, them beers get a might expensive buyin' 'em all in one batch, and it's downright embarrassing when your girlfriend's rugrats bitch about how all their friends get milk on their cereal and not tap water. But a man has got to keep his priorities straight. 'Sides, you like the little ankle-biters ok, but it ain't like they's yours, right?
So a while back, while engaged in some comfortable spectatin' with my neighbors Lee and Bobby, I got to ponderin' the situation. Spurred on by the fact that Lee can suck down the suds quicker than a dee-hydrated camel at the waterhole, I think I've come up with a solution that's so simple it's a wonder someone hasn't already made a million dollars from it.
I tried, believe me I tried. After figuring out all the angles, I wanted to get some legal advice 'cuz I was thinking that I could sell the process on TV like one of those late-nite hucksters (fool me once, shame on you. Fool me twice, shame on me. Fool me three times, I'll learn. Fool me four times, well, eventually).
Not knowing a real lawyer, I talked to my girlfriend's cousin's brother-in-law. He ain't exactly a lawyer, but he's got all kinds of legal knowlege on account of going to the police acadamy almost all the way through twice before getting blind drunk one weekend and getting busted for throwing a brick through the window at the local Stop'n'Shop 'cuz he was dying for pork rinds at 4am. It's a good thing the silent alarm went off, 'cuz when the cops showed up he was sitting on the floor inside, stuffing his face, and there's this puddle of blood spreading around him from almost turning hisself into a gelding trying to get through that busted window.
Anyways, he says that in his opinion, my process ain't sellable on TV. That's good for you, because instead of having to pay one of my standing-by operators $29.95, you gets it right here for free. I'll jes' have to settle for the happiness of knowin' that I helped others (and if that makes you feel bad, there's a tip jar over on the right).
So what the hell am I talking about? My process (don't "process" sound more scientific than "plan"?) is garunteed, uh, gaurentee-... my process will make sure that you have plenty of quality beer on hand all the time. Enough to keep Bobby and Lee in kick-ass suds through a weekend of NASCAR (God Bless Dale Earnhardt), and on top of all that, you'll get free beer to boot!
First up, don't tell anyone what you're doing. Wait, that ain't exactly right. What I mean is don't tell anyone what you're *really* doing. What you do want to tell your friends is that you got one of those home brewed beer setups as a gift, so you're going to try it out.
Here's where a little seed money is needed. Don't worry, it'll pay for itself in spades. Buy a couple of cases of good beer, Pabst Blue Ribbon is good enough. You also need a fifth of cheap bourbon, Ten High is cheap enough. Next, go onto eBay and get you a beer brewing kit. You don't care if the fixin's are there, what you're looking for is the biggest brewing container you can find. Around your friends, always refer to it as the "brewing vessel", it'll impress and confuse them. Also mention that you're tapping it before the next race, and they're welcome to help you sample your arts. Tell them this around Wednesday or so, on bowling night.
On Saturday, call 'em all up and let them know that you sampled the beer and wound up going to the doctor. The beer is fine, but you're allergic to the special hops that came with the kit, so you can't drink it.
Here's where you're gonna have to sell it a little bit. Your friends are gonna figure that since you can't drink it, it's just more for them, right? And if they don't drink it, you'd just throw it out, right? (that's alcohol abuse right there) What you need to make clear is that they have to bring a case of regular ol' beer with them for you to drink while they partake of your homebrew. Don't forget to mention that according to the test that came in the kit, this is some high-octane alcohol content beer too. If they express reluctance at bringing beer for you, pretend that you're sick and that you're probably going to cancel plans to watch NASCAR (God Bless Dale Earnhardt) this weekend with them. Also let them know that you let the mailman sample a glass and he offered to pay you for a gallon jug of it before he staggered off to finish his route.
The point is, lay it on thick, but don't get too elaborate. You want them to feel like a case of good beer (like Pabst) is a small price to pay for your homebrew.
Oh yeah, let 'em know that you've decided to call your beer "Saint Dale's Backstretch Brew". That alone oughta set the hook.
So everyone has agreed to bring beer for you, and now it's time for you to whip up a batch of "Saint Dale's". Take two cases of good beer (like Pabst) and pour it into the vessel. Then add about 4 drops of red food coloring, and 3 of blue. This'll darken it up some so your buds won't recognize the PBR by the color. Next add half of that bourbon to the mix and stir the whole thing up right. It'll help if you keep the vessel in a really dark room. Makes it harder to see that it's not really hooked up to anything, plus you can tell your friends that light is bad for brewing beer. Trust me, they'll nod knowingly at that.
So while watching NASCAR (God Bless Dale Earnhardt) with good friends, you can enjoy your usual fine beer while your friends get buzzed on your homebrew. They'll be happy to bring more Pabst for you each weekend as barter for your beer, payment for making more, and you can use the leftovers from the weekend to whip up another batch of "Saint Dale's Backstretch Brew". Cut back on the bourbon after the first week or two, 'cuz by then they'll be convinced that it's good stuff and you don't need to boost it as much.
Sleazy? I don't see how. I prefer to think of it as winning all around. You're getting what you want, and your friends are getting what they want. Now excuse me while I work on my secret recipe for a new product: "Dick Trickle's Hard Lemonade". Maybe, just maybe, this one will be good enough to be on TV.
Or maybe one of these on a commemorative plate. Would you buy one? Let me know, 'cuz I probably should tell Eric at Classical Values that I done stoled his picture.
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December 16, 2004
Bul Go Gi - Korean marinated beef.
Pa Go Gi - Korean marinated pork.
Ka Go Gi - Korean marinated dog.
I'm torn as to whether I want you to correct me or not. Some knowlege is just better left fuzzy.
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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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October 03, 2004
Make oatmeal (use the real stuff, not that nasty instant). When it's done, stir in a dollop of vanilla extract, then a half-handfull of raisins and crushed walnuts. Once it's in the bowl, drizzle a little brown sugar or maple syrup over the top.
While the oatmeal is cooking, quarter and core a pear. Melt some butter in a small skillet, add the pears and saute for a few minutes. When done, sprinkle with cinnamon or ginger.
If you're watching your fat intake, use cooking spray instead of the butter to saute the pears.
Quick, easy and yummy.
Posted by: Ted at
09:33 AM | category: Recipes
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September 25, 2004
Recently I found fresh tomatillos at the grocery store and picked up a pound. What follows is the recipe I used and believe me when I say it's a world of difference from that jar stuff.
Salsa Verde
Ingredients:
1lb Tomatillos
6-8 Anaheim chilies
1/2 cup onion - chopped
2 cloves garlic - minced
1 1/2 cups beef broth
1/2 tsp salt
1/2 tsp cumin
1/4 tsp oregano
Directions:
Remove the husk from the tomatillos and wash. Slice the tomatillos into wedges. In saucepan combine everything and bring to a boil. Reduce the heat and simmer for 20 minutes. Pour it into a blender and pulse to desired consistency.
Notes:
This is a 'flavor' sauce and not a 'heat' sauce, so it's pretty mild as is. Replace the chilies one-for-one with jalepeno's for extra zing. I used Anahiems, which seem to be available everywhere, instead of the roasted and peeled New Mexico chilies called for in the original recipe. I also cut back on the broth so as to make a chunkier, thicker sauce.
If you're making this strictly vegetarian, replace the beef broth with vegetable broth.
About Tomatillos - the most common description of their flavor I find is 'lemony', but they remind me of a lighter and less acidic version of regular tomatoes. When you buy them, they'll be wrapped in a loose papery shell which you peel off. Wash them well, because the inside skin is sticky and has a bitter taste before washing. With the husk off, they look like small unripe tomatoes on the outside, while the inside reminds me of a kiwi with white seeds. A little odd, but tasty.
Posted by: Ted at
11:55 AM | category: Recipes
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September 21, 2004
You should thank me for not posting the recipe.
Posted by: Ted at
06:05 AM | category: Recipes
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