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margot's LiveJournal:
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| Sunday, July 13th, 2008 | | 11:46 am |
Huevos Rancheros I made delicious huevos rancheros this morning, with our own hen's eggs. It reminded me of one of our favorite children's stories Huevos Rancheros, though I didn't follow the recipe from the back of the book. | | Wednesday, July 9th, 2008 | | 10:51 am |
zucchini and mint frittata http://www.woodstonehome.com/pdf/recipe_ZucchiniMintFrittata.pdfI've made this recipe once before, it's delicious! I'm making it again right now and increase my pleasure by three fold thanks to: -eggs from our own chickens -mint from my own herb garden -zucchini from the neighbor's garden Why this gives me such a rush, I can't quite explain, but it does. | | Saturday, July 5th, 2008 | | 12:10 pm |
I ♥ ramen  THESE curry instant noodles, garnished with: + juice of half a lime + fresh red serrano chili, sliced + plenty fresh cilantro leaves + Sriacha hot sauce = SOOO GOOD!!! | | Saturday, May 3rd, 2008 | | 1:54 pm |
Interesting rendition of Crepes Suzette
Crepes Suzette
Mix 17 ounces sifted flour with 5 oz sugar, 10 eggs and a pinch of salt. add 10 oz creme fraiche, 24 oz milk, 3 oz melted butter, 3 oz cognac, 3 oz almond syrup and 3 oz crushed macaroons. Make crepes with the batter in the usual manner, then spread them with a mixture of 3.5 oz butter, 3.5 oz finely granulated or castor sugar, and 3 oz brandy or Grand Marinier. Fold crepes, sprinkle with sugar and serve hot.
then, Crepes Viennoises....
Mix together 7 oz flour, 6 eggs, 2 oz finely granulated or castor sugar and a tiny pinch of salt. Little by little add 16 oz milk, 8 oz brandy, a few finely crushed macaroons and a little julienne of orange peel. Prepare crepes with this batter in the usual manner. Melt some sugar in cognac, curacao or Grand Marinier and add a pice of butter. Pour over crepes and flame.
I love how he instructs us to prepare "in the usual manner." Lol. | | 10:14 am |
Eggs fried by the method of Fernand Point
I tried this for breakfast. luxurious.
Oeufs sur le Plat
Melt some butter in a small pan but do not let it sizzle. Break fresh eggs (ok, mine were store bought, but soon enough I'll have access to FRESH!) onto a plate and slip them into the skillet. Cook over very low heat so that the whites of the eggs become creamy and the yolks are hot. IN another pan melt some unsalted butter very gently. Salt and pepper it lightly and pour it over the eggs at the last moment.
Next, I will try his omelette
Omelette Simple
Whip the olks and whites of the eggs separately. Add the beaten egg yolks, salt and pepper to sizzling butter in a skillet. When the eggs begin to set, add a good spoonful of creme fraiche and the beaten egg whites. Keep the pan moving over a high heat to avoid having the omelet stick to the pan.
Coming soon, selected desserts! | | Wednesday, April 30th, 2008 | | 12:22 pm |
Cream of Artichoke Soup with Parmesan Chips I so need to try this recipe. I found it in this book I picked up at the library, How to Pick a Peach, it sounds very promising (though I predict it may need butter). One of my favorite-ever eats is the artichoke soup they serve at Duarte's Tavern in Pescadaro, Calif. They also have amazing green chili soup. Of course it's served with the best loaf of Sourdough bread you'll find in the Bay Area. Then you'll order their HUGE bowl of dungenous crab ciopinno and a slice of homemade pie for dessert. Damn, I want to go to Duarte's! http://www.duartestavern.com/And without further adoo... For 8 servings. 4 medium artichokes (2 lbs) 1 small onion, diced 3 TBSP olive oil 1 carrots, diced 4 cloves garlic, minced 1 medium boiling potato (1/2 lb), peeled and diced salt 4 cups chicken broth 1/4 cup heavy cream 2 large egg yolks fresh lemon juice parmesan chips (recipe follows) Pare & quarter artichokes and place in lemon water until ready for use. Place onion and olive oil in large saucepan over med heat. Cook until onion begins to soften, about 5 mins. Add carrot, reduce heat to med-and cover, continue cooking until the carrot has softened, 5-10 more minutes, being careful not to let the vegetables brown. Add the garlic and potato and cook for another 5 min. While vegetables are cooking, chop the artichoke quarters into 1/2 inch pieces and add them to the saucepan. Add 1 tsp salt and cook, covered, for 10 minutes to begin marrying the flavors. Add the broth and bring mixture to a simmer over med-high heat. Reduce the heat to med-low and cook until the vegetables are soft enough that you can smash them between your fingers, 25-30 minutes. Transfer mixture to a large bowl and wipe saucepan clean. Puree the soup (in batches) in a blender until light and smooth, about 30 seconds each. As each batch is pureed, pour it through a fine-mesh strainer into the saucepan. Stir the soup that's in the strainer to help it pass through. When all the soup has been pureed and strained into the saucepan, return the saucepan to med-low heat. In a bowl, whisk together the heavy cream and egg yolks until smooth. When the puree has neared the simmer, spoon 1/2 cup of it into the cream-egg mixure and whisk until smooth. This will temper the yolks, cooking them slightly so they won't curdle when you add them to the saucepan. Slowly whisk the cream-egg mixture in the saucepan and continue to cook, whisking frequently, until the soup has thickened slightly and the texture has become silken, about 5 mins. Do not let the soup boil, or the egg will curdle. Season to taste with salt and lemon juice, if desired. Ladle about 1/2 cup (huh?? 1/2 c. sounds like too little to me!) of hot soup into each of eight small soup bols and garnish with a crisp parmesan chip in the center. PARMESAN CHIPS Need 3/4 cup freshly grated Parmigiano-Reggiano to make 8 chips. Place the cheese in 1-1/2 TBSP mounds in a large, dry nonstick skillet. Leave plenty of space between the mounds. Gently spread each mound into a thin round with your fingers. Place the skillet over low heat. The cheese will melt, begin to bubble and finally, after 3-5 mins, begin to brown around the edges. Sliding the tip of a fork under one edge, flip each chip and continue cooking until the other side is lightly browned, 3-5 minutes. | | Tuesday, March 11th, 2008 | | 10:30 am |
good idea or bad idea?
I sprinkled nutmeg in my french toast batter. At first it seemed like a good idea, but now that it's cooking and I'm smelling it, not so sure anymore....We'll soon see. | | Thursday, February 21st, 2008 | | 4:21 pm |
I can't stop eating...
Ezekiel flourless sprouted whole grain cinnamon raisin English muffins, toasted first, then topped with extra-sharp cheddar cheese and broiled until nice and bubbly. | | Tuesday, February 19th, 2008 | | 12:55 pm |
Heaven in a blender
Is there anything better than the aroma of fresh mint and garlic swirling around together in a food processor? If there is I want to hear about it. | | Friday, February 15th, 2008 | | 6:51 pm |
| | 5:43 pm |
pkg food love, a confession
I ♥ Zatarain's jambalaya mix, prepared as directed on box, adding boiled dark chicken meat and some sliced grilled hotlinks too (why choose just one or the other?). Season the individual helpings with lots of sliced green onions and Louisana Brand Hot Sauce. Good enough to make it again, which is exactly what I plan to do tomorrow. | | Thursday, January 3rd, 2008 | | 11:04 am |
Exquisite For New Years Eve (which we celebrated the night before New Years Eve) my dad made his specialty, Crepes Suzette, which we enjoyed with two bottles of Nicholas Feuilatte Brut Rose between four of us. The crepes were flamed with lights turned down and the champagne was beguilingly bubbly. We ate around midnight, two helpings of crepes each and who's counting the flutes of champagne? It was exquisite and will remain a memory to die for. Why can't every night be like that? ( crepes suzette ) | | Sunday, December 2nd, 2007 | | 8:01 pm |
strange but good meatloaf
I came up with somewhat of an interesting concoction for dinner tonight.
The main ingredients were:
Ground elk
Mexican Chorizo
Leftover red enchilada sauce
I put about 2/3 elk to 1/3 chorizo in a bowl, mixed it up with half a chopped onion, a couple fresh chopped jalapenos, lots and lots of chopped garlic, salt, pepper, ground cumin and crushed oregano....added 1 egg and a handful of bread crumbs, mixed well. I formed it and cooked @ 325 till it was about 1/2 way done, then I poured the red enchilada sauce over the whole thing, leaving the meatloaf to set in a 1/2" bath of it. Returned it to the oven and let come to simmer, until done. I made mashed potatoes and spooned the enchilada sauce/drippings over the potatoes like gravy. It was actually pretty darn good! | | Thursday, November 15th, 2007 | | 4:05 pm |
Dill Pickle Sunflower Seeds! I just discovered this intriguing new variety, and I couldn't resist! Talk about having a party in my mouth! Yes I know I'll regret it later but for now I'm feeling NO pain. I've officially fallen off the sunflower seed addict wagon. Man. Current Mood:  Party on! | | Friday, October 12th, 2007 | | 9:36 am |
Rice Pudding
I'm going to try my hands at rice pudding, after a crushing disappointment at a Mexican restaurant yesterday. Best damn homemade (everything incl. tortillas from scratch) bean burritos in town, but the rice pudding? blech. Complaint #1, too much fake vanilla! Complaint #2, crunchy rice. Complaint #3, liquidy. Anway, just thought I'd share my quest for perfect. | | Sunday, August 26th, 2007 | | 2:37 pm |
chicken almond salad sandwiches
Half a cold left over roasted chicken skinned, boned and cubed.
Half an onion, chopped.
Two large celery stalks, de-threaded and sliced.
One generous handful sliced raw almonds.
Dressing:
3 part Mayo
1 part Dijon mustard
season with
Celery Salt
Black pepper
Choose a nice soft sliced bread.
Add extra mayo and/or dijon mustard to bread if desired.
Pile the chicken salad on the bread in mounds and let it spill over the edges onto the plate (makes for good finger pickins).
Serve with fresh apple slices! | | Friday, August 24th, 2007 | | 11:28 am |
Kitchen magic
Take two boring ol' slices of cold leftover cheese pizza...blahhhh.
Add to them:
Copious mounds of crumbled feta cheese
Chopped amazing red skinned garlic, fresh from Gilroy, CA!
A handful of whole fresh sweet basil leaves
A few squirts of Extra Virgin Olive Oil
re heat slices on stovetop, slowly, in covered cast iron pan, allowing the bottoms to re-crisp and the cheese to re-melt (DO NOT microwave, you may as well put it out on the street and let the Fed Ex truck run over it)
It'll make you love leftovers. | | Friday, July 20th, 2007 | | 7:37 pm |
Slow cooking these right now...smell goooooooooood.
Beef Short Ribs in Chipotle and Green Chile Sauce
1 t salt
1 t freshly ground black pepper
1 t ground cumin
1 t chili powder
½ t ground coriander
8 (3-in long) meaty beef short ribs
2 T olive oil
1½ C chopped onion
6 large garlic cloves, minced
1 (14 oz) can chicken broth
1 C diced tomatoes
¼ C lime juice
1½ T chopped chipotles
3 large Anaheim chiles, stemmed, seeded, cut into rings
Chopped cilantro
Lime wedges
Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day. Preheat oven to 350°. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to a boil, scraping up browned bits. Add tomatoes, lime juice, and chipotles. Return ribs to pot, meaty side down, in single layer. Bring to a boil; cover and cook in oven until ribs are just tender, about 1½ hours. Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season with salt and pepper. Bring ribs to simmer over medium heat; add chile rings. Simmer until chiles soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro and garnish with lime wedges. Yield: 4 servings. | | Monday, July 2nd, 2007 | | 8:29 pm |
Ode to Tostitos Scoops
I used to think those Tostitos Scoop chips were pretty dumb, I mean I always thought the traditional wedge shape worked just fine. But then I served them accompanied with my Mexican Shrimp cocktail (and I only even bought Tostitos Scoops because they were on sale and I was too lazy to make my own chips), and lo and behold they proved to be the PERFECT vessels for the shrimpy chunky juicy goodness. Never again will I ridicule you, Oh Tostitos Scoops. Now if only I could figure out how to make us some saucer-shaped tortilla chips at home. Homemade chips = Tasty! | | Sunday, July 1st, 2007 | | 12:14 pm |
Sharp blades
Ahhh, I've been using my freshly sharpened kitchen knives to chop, mince, slice & dice today. It has been pure pleasure. I really need to learn how to sharpen my own blades, it makes such a huge difference. |
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