|Sunday, April 10th, 2005|
The common abbreviation is "muff"; e.g., "I'll take me a half a muff."
i forget how fabulous muffulettas
are until i am halfway into constructing a version of one for myself. at this realization, i begin to nod my head "yes" with every addition. freshly baked onion bread, cheez (i used fairway's excellent soygouda), layers of coldcuts with mesclun mix between them, and finally; olive tapenade standing in for the olive salad. my jars of relish from central grocery is long gone, and i am nowhere near a trader joe's to pick up a stand-in, but sometimes you just have to fill that belly.
this is not my muff.
ok, that would be all the time i can spare right now for internet fantasy. cheers, y'all. Current Mood: full
|Saturday, March 12th, 2005|
I just got my new japanese electric rice cooker also a vacuum marinator [sp]...fingers crossed for yummy dinner tonight. Current Mood: better
|Monday, February 7th, 2005|
I would like to present my old recipe for salsa that may warm you up in the winter. ;) It is a little involved. Some folks said they aren't fond of Cilantro so I tried to not use it ;) I like my Salsa rather dry (ie, not runny), If you are a fan of wet keep reading.
1 medium onion, quartered
8 large tomatoes, seeded, finely chopped.
2 large tomatoes, quartered.
10 large garlic cloves
3 jalapeños, stemmed, seeded (fresh are better)
1 5 ounces green chilies
6 large green onions, chopped
1 tablespoon ground cumin
4 tablespoons fresh lemon juice
4 teaspoons fresh lime juice
(For wet salsa).
1 16 ounce can of stewed tomatoes with juice, well drained.
1/2 ounce cilantro stems removed.
1.) With a food processor 2 large tomatoes, diced green chilies (opt cilantro) in processor and blend until tomatoes are finely chopped. Set aside in large bowl A
2.) Process 8 large tomatoes, (opt. stewed tomatoes), onion, garlic cloves, jalapeños in processor to chunky puree. At least one minute of hard core processor abuse. Set aside in large bowl B.
3.) drain large bowl A and large bowl B into BIGGER bowl. Stir constantly. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices.
4.) I usually serve after a five minute chilling period in the refrigerator. However, I've observed that having it in the refrigerator for 4 hours and then serving leads to thicker consistency, but more muted flavors.
(In case you're still reading)
5.) EAT with chips!
|Thursday, January 20th, 2005|
|Monday, January 17th, 2005|
alright...need some help on ideas for some gorgeous lemon sole.
Normally (and I will admit my preferred way) is to coat in egg, then breadcrumbs and then fry in the slightest of oil.
But.....does anyone have any other ideas? Bear in mind that I do not like to know that I am eating fish (like I don't see a beak when I eat chicken, I can't understand people who have the head on a fish when they eat it...I am a very cowardly carnivore)....
Iron Chef America
To some degree I am a food tv recovering fanatic. When I was unemployeed in 2002 I probably watched 4 hours of food tv a day. That is about what I watch per month these days.
I didn't see the prequels Sakai vs Flay or Morimoto vs. Batali but so far the Flay vs. Bayless show is exciting. Bayless is encyclopediac. I truly wish to enjoy his cooking some day. Flay can make some interesting and arresting flavors but his plate design is chaotic. In fact when the commentator said something about the decorative plating I cracked up. Thus it was very sad to me that the judges thought that lots of colors on the plate equals design.
allez cuisine Current Mood: exanimate
|Friday, January 14th, 2005|
So i've had SALAD for lunch every day this week
and i AM BORED!
however, i feel nice and wee and my muscles are starting to show themselves again.
but i can't have another leaf for lunch today.
so maybe i should have soup?
Why is it that salad for lunch7 days in a row is boring? but chocolate for lunch NEVER GETS OLD?
|Sunday, January 9th, 2005|
|Sunday, November 21st, 2004|
The Let's Get Drunk, Play Board Games, and Eat a Lot Anti-Thanksgiving Celebration!
Greetings, oh hungry ones!bitzar
, and I went to Wholefoods tonight to brainstorm and find stuff for this coming Thursday's festivities at my humble abode.
Upon looking at the catering menu, we decided it would be more cost efficient to just have everyone bring stuff.
We can use this post as a list of what everyone is bringing, along with ideas and suggestions.
I will be provide the following:
-mozzarella, tomato, and roasted pepper salad
-baked brie with pesto (mmmmmm)
-raspberry chocolate brownies
I'll also probably pick up a bottle of wine or two.
Sound good? So, what is everyone else bringing? Current Mood: hungry
|Friday, November 12th, 2004|
go out and get yourself something yummy and completely wrong and decadent for yourself...
I DO NOT consider a gorgeous meal in a restaurant a treat...THAT, my dear, is a necessity to life...like breathing...or pizza..
I am talking something WRONG...something WICKED...something that, on any other day you would say it's Satan's food..(but under your breath you are saying...but it's sooooo good)
I was going to have McD's..but the trip is long...I say KFC...It's not AS bad as I get corn instead of fries...
(miss KFC mashed potatoes though)
Current Mood: weird
|Wednesday, November 10th, 2004|
For darenzias return home last Friday, I made Stuffed Mushrooms from a recipe I found online. They came out wonderful which is amazing because my skills in the kitchen are quite, quite sad.
I also made pollock fried in chipotle butter which was also good. I'm honestly quite shocked at how good my food came out.
Here is the recipe for the mushrooms, stolen in all of its glory. At the end of the bake cycle I turned on the broiler to get the tops a little more cooked.
( Stuffed MushroomsCollapse )
PUBLIC SERVICE ANNOUNCEMENT:
The chocolate show
/PUBLIC SERVICE ANNOUCEMENT
|Tuesday, November 9th, 2004|
One restaurant...one dish in that restaurant and why.....
(I need ideas please)
Patatas Bravas - a delcious mashed potato mixed with veggies ball deep fried in a light batter and then served with drizzled melted cheese on top...
It mixes two of my favourite things (cheese and potato) with my all-time favourite way of cooking (deep fried)
Not for those on diets. Current Mood: hungry
|Sunday, October 31st, 2004|
|Thursday, October 21st, 2004|
the smashing pumpkin [cocktail recipe]
1/2 cups (350 ml) Stolichnaya cinnamon vodka
3/4 cup (175 ml) Stolichnaya vanilla vodka
3/4 cup (175 ml) Stolichnaya vodka
2 whole vanilla beans
2 cups raw pumpkin meat, cut into 1/4-inch slices
Combine vodkas in bottle or other glass container. Add pumpkin meat and vanilla beans and let sit for 1 week. If necessary, when mixing cocktails strain the vodka as you pour it into the shaker. Consider using toasted pumpkin seeds or some of the vodka-soaked pumpkin as garnish.
there's way too much fun stuff to make during the fall season!!
|Friday, October 15th, 2004|
yesterday i tried aloe juice for the first time. let me just say it's really really good! though i recommend a small bottle. gets kinda sweet after awhile and the aloe bits are... very mushy. it's kind of like drinking bubble tea, but more organic. it also settled my tummy. good all around!
i will be picking apples and baking my famous apple pie this weekend. mmmm-hmmm hells yes. can't wait! this is the test run before i bring one out in a couple of weeks. yes... a test run.
but that's not why i'm posting. i'm posting to share a fall-type recipe since it's punpkin time:
PUMPKIN CHOCOLATE CHIP COOKIES [yes, they're made from scratch but they're easy!]
1/2 cup margarine [softened]
1 1/2 cups sugar
1 cup canned pumpkin
1 tsp vanilla extract [please use real extract, not synthetic FFS!]
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 cup chopped nuts [if'n you like nuts. can be omitted. i recommend chopped walnuts or pecans]
1 cup chocolate chips [i like to use the chunky dark chocolate ones]
directions: basically just mix all the top ingredients together real good, then throw in the chips and/or nuts and mix again. dollop onto lighty greased cookie sheet a-dollop-and-a-hal apart [based on size of dollop] and bake at 350 for 10-12 minutes. serve with hot mulled cider for maximum drunken yumminess!
The first Food Friends event!
Is anyone interested in a fine Mexican meal (in NYC) sometime between October 16-31?
The options for restaurants are here
Basically, it's Mexican Restaurant Week and you get a fancy 3 course dinner for 30 dollah!
I'm thinking Dos Caminos or Suenos would be nice, but suggestions are welcome! Current Mood: hungry