Friday, December 26, 2008
Thursday, December 11, 2008
Saturday, December 6, 2008
Tuesday, November 25, 2008
Friday, November 21, 2008
Wednesday, November 19, 2008
Saturday, October 25, 2008
Wednesday, October 8, 2008
Sunday, October 5, 2008
From Diners, Drive-ins and Dives
Guy's Gumbo Shack - Red Beans and Rice
Recipe courtesy Guy at Guy's Gumbo Shack in Fairhope, AL
The Wienery - Coleslaw
Recipe courtesy Guy at Guy's Gumbo Shack in Fairhope, AL
The Wienery - Coleslaw
Saturday, September 27, 2008
Friday, September 12, 2008
Wednesday, September 10, 2008
Tuesday, September 9, 2008
Monday, September 8, 2008
Saturday, September 6, 2008
Wednesday, August 20, 2008
Thursday, August 14, 2008
Friday, July 25, 2008
Monday, July 21, 2008
Whole Wheat Bread
1. Pour 2 1/3 cups lukewarm water into a large bowl and add: 1 1/2 Tbs. yeast, 1/4 cup honey, 1/2 cup toasted wheat germ, and 2 cups whole wheat flour. Stir 100 times, cover bowl with a damp cloth, and set aside for a while (1/2 hour or so).
2. Drizzle with 4 Tbs. melted butter and sprinkle on 2 1/2 tsp. salt and fold in.
3. Add 1 cup whole wheat flour and 3 cups white flour, 1/2 cup at a time, and stir in. (If you use a little less flour, that's fine.)
4. Knead for around 5 minutes.
2. Drizzle with 4 Tbs. melted butter and sprinkle on 2 1/2 tsp. salt and fold in.
3. Add 1 cup whole wheat flour and 3 cups white flour, 1/2 cup at a time, and stir in. (If you use a little less flour, that's fine.)
4. Knead for around 5 minutes.
Saturday, July 19, 2008
Broccoli and Garlic
1. Bring 4 quarts of water to a boil with 1 tsp. salt.
2. Take a big bunch of broccoli and cut off the flowerets and peel the stalk and cut it into smaller pieces. Put in the boiling water. Fish out the flowerets after 7 minutes and the stalks after 9.
3. Mince two cloves of garlic and fry in 1/4 cup olive oil over medium heat until the garlic just starts to turn color.
4. Add the broccoli, 1/2 tsp. salt, and 2 Tbs. chopped parsley and fry for 2 or 3 minutes, turning 2 or 3 times.
Inspired by: Marcella Hazan's Classic Italian Cookbook
2. Take a big bunch of broccoli and cut off the flowerets and peel the stalk and cut it into smaller pieces. Put in the boiling water. Fish out the flowerets after 7 minutes and the stalks after 9.
3. Mince two cloves of garlic and fry in 1/4 cup olive oil over medium heat until the garlic just starts to turn color.
4. Add the broccoli, 1/2 tsp. salt, and 2 Tbs. chopped parsley and fry for 2 or 3 minutes, turning 2 or 3 times.
Inspired by: Marcella Hazan's Classic Italian Cookbook
Sunday, July 13, 2008
Friday, July 11, 2008
Thursday, July 10, 2008
Monday, July 7, 2008
Italian Food
A discussion of some Italian cookbooks. I read recently in a Rachael Ray magazine that she recommends any cookbook written by Marcella Hazan.
Real Food
Italian seed and tool and here for Fava beans
Growing fava beans
Territorial seed company
Chickens in the back yard
Growing fava beans
Territorial seed company
Chickens in the back yard
Saturday, July 5, 2008
Ful Medames
A recipe for ful medames
My recipe:
1. Heat a can of fava beans in its own liquid.
2. Spoon out some beans to fill the bottom of a wide bowl.
3. For each bowl, squeeze half a lemon into it and pour in a little olive oil. Sprinkle with some salt and pepper and add 1/4 tsp. cumin. Mash it with a rice masher.
4. Chop a little onion and garlic and parsley and sprinkle this on top and stir it in. If you have any cherry tomatoes, add some of those as well.
For breakfast, we have been eating this with some flat bread, olives, and homemade cheese on the side (just yogurt strained through cheesecloth for ten hours). We sprinkle the cheese with a little za'atar.
My recipe:
1. Heat a can of fava beans in its own liquid.
2. Spoon out some beans to fill the bottom of a wide bowl.
3. For each bowl, squeeze half a lemon into it and pour in a little olive oil. Sprinkle with some salt and pepper and add 1/4 tsp. cumin. Mash it with a rice masher.
4. Chop a little onion and garlic and parsley and sprinkle this on top and stir it in. If you have any cherry tomatoes, add some of those as well.
For breakfast, we have been eating this with some flat bread, olives, and homemade cheese on the side (just yogurt strained through cheesecloth for ten hours). We sprinkle the cheese with a little za'atar.
Friday, July 4, 2008
Sausage and Polenta
1. Form 1 lb. Italian sausage into a patty and grill on George Foreman type grill.
2. Fry a chopped onion in 2 Tbs. olive oil over medium heat.
3. Slice the sausage patty into strips and fry along with the onion until brown.
4. Add 1/2 cup dry vermouth and deglaze.
5. Add 2 cups Sardinian-style tomato sauce and reduce heat to low. Stir often.
6. Slice some pre-made polenta and layer half of it on the bottom of a 2-quart baking dish. Top with half of the sausage and tomato sauce.
7. Sprinkle with 1/2 cup grated Pecorino and then repeat, adding polenta and sausage mixture and another 1/2 cup grated cheese.
8. Bake at 350 for 10 minutes, then sprinkle with some chopped basil and 1 Tbs. olive oil.
Inspired by: Efisio Farris's Sweet Myrtle & Bitter Honey
2. Fry a chopped onion in 2 Tbs. olive oil over medium heat.
3. Slice the sausage patty into strips and fry along with the onion until brown.
4. Add 1/2 cup dry vermouth and deglaze.
5. Add 2 cups Sardinian-style tomato sauce and reduce heat to low. Stir often.
6. Slice some pre-made polenta and layer half of it on the bottom of a 2-quart baking dish. Top with half of the sausage and tomato sauce.
7. Sprinkle with 1/2 cup grated Pecorino and then repeat, adding polenta and sausage mixture and another 1/2 cup grated cheese.
8. Bake at 350 for 10 minutes, then sprinkle with some chopped basil and 1 Tbs. olive oil.
Inspired by: Efisio Farris's Sweet Myrtle & Bitter Honey
Tomato Sauce (Sardinian)
1. Heat 1/2 cup olive oil over medium heat, add a bay leaf and a minced garlic clove, and fry for a few second.
2. Add around 44 oz. of canned crushed tomatoes and stir.
3. Add 1 carrot cut in half, 1 stalk of celery cut in half, a chopped green or small onion, and a chopped sprig of basil.
4. Bring to a boil and then reduce heat to medium low. Cook for 25 minutes, stirring every couple of minutes or so to keep it from sticking.
5. Remove the carrot, celery, and bay leaf.
(Makes 4 cups)
Inspired by: Efisio Farris's Sweet Myrtle and Bitter Honey
2. Add around 44 oz. of canned crushed tomatoes and stir.
3. Add 1 carrot cut in half, 1 stalk of celery cut in half, a chopped green or small onion, and a chopped sprig of basil.
4. Bring to a boil and then reduce heat to medium low. Cook for 25 minutes, stirring every couple of minutes or so to keep it from sticking.
5. Remove the carrot, celery, and bay leaf.
(Makes 4 cups)
Inspired by: Efisio Farris's Sweet Myrtle and Bitter Honey
Sunday, June 29, 2008
Lamb and Stars
1. Fry two sliced onions in 4 Tbs. butter.
2. Add 2 lbs. cubed lamb and brown.
3. Add 1 tsp. cinnamon and salt and pepper.
4. Lower heat, cover, and cook for 1 1/2 hours.
5. Add 2 1/2 cups water or stock and simmer for 30 minutes more.
6. Add 1/2 lb. tiny pasta, such as stars.
Serve with Parmesan cheese, if you wish.
Inspired by: Claudia Roden's Book of Middle Eastern Food
2. Add 2 lbs. cubed lamb and brown.
3. Add 1 tsp. cinnamon and salt and pepper.
4. Lower heat, cover, and cook for 1 1/2 hours.
5. Add 2 1/2 cups water or stock and simmer for 30 minutes more.
6. Add 1/2 lb. tiny pasta, such as stars.
Serve with Parmesan cheese, if you wish.
Inspired by: Claudia Roden's Book of Middle Eastern Food
Wednesday, June 25, 2008
Sunday, June 22, 2008
Chinese Pork and Eggplant
1. Roast 4 or so thin Asian eggplants at 500 degrees until skin is crisp and the insides are soft.
2. Fry 1 lb. of ground pork or pork sausage, 2Tbs minced garlic, 2Tbs minced ginger, and 3 Tbs. minced scallions in 3 Tbs. oil.
3. Add 2 Tbs dark soy sauce, 3 Tbs. rice wine, 3 Tbs. rice vinegar, 2 Tbs. sugar, and some ground pepper (Sichuan if you have it) and cook for 2 minutes more.
4. Add 1/2 cup chicken stock and cook 3 minutes more.
5. Chop up the eggplant and simmer in sauce for 3 minutes more.
2. Fry 1 lb. of ground pork or pork sausage, 2Tbs minced garlic, 2Tbs minced ginger, and 3 Tbs. minced scallions in 3 Tbs. oil.
3. Add 2 Tbs dark soy sauce, 3 Tbs. rice wine, 3 Tbs. rice vinegar, 2 Tbs. sugar, and some ground pepper (Sichuan if you have it) and cook for 2 minutes more.
4. Add 1/2 cup chicken stock and cook 3 minutes more.
5. Chop up the eggplant and simmer in sauce for 3 minutes more.
Indian-Style Eggs
1. Fry a chopped medium onion in 3 Tbs. butter until soft.
2. Add a diced medium tomato, 1 Tbs minced cilantro, and a little minced hot chili and fry until soft.
4. Add four eggs, whole or beaten, add some salt and pepper and cook.
Inspired by Madhur Jaffrey's Indian Cooking
2. Add a diced medium tomato, 1 Tbs minced cilantro, and a little minced hot chili and fry until soft.
4. Add four eggs, whole or beaten, add some salt and pepper and cook.
Inspired by Madhur Jaffrey's Indian Cooking
Friday, June 20, 2008
Hot Coleslaw
1. Fry 1/2 lb. diced bacon.
2. Leave a little less than 1/4 cup of the bacon drippings in the pan with the bacon and fry one diced onion in it until soft.
2. Leave a little less than 1/4 cup of the bacon drippings in the pan with the bacon and fry one diced onion in it until soft.
Sunday, June 15, 2008
Taboulleh
1. Soak 2 cups of burghul wheat in hot water until it absorbs most of the water and is soft. Drain and press down in the collander to get it as dry as possible.
2. Chop up 4 Tbs of scallions or onion and mix it in with the burghul.
3. Mix together with 5 Tbs. olive oil, 5 Tbs. lemon juice, a little less than 1/2 tsp. salt, pepper to taste, 3/4 cup minced parsely, and 4 Tbs. minced mint.
Inspired by: Claudia Roden's Middle Eastern Food
2. Chop up 4 Tbs of scallions or onion and mix it in with the burghul.
3. Mix together with 5 Tbs. olive oil, 5 Tbs. lemon juice, a little less than 1/2 tsp. salt, pepper to taste, 3/4 cup minced parsely, and 4 Tbs. minced mint.
Inspired by: Claudia Roden's Middle Eastern Food
Saturday, May 31, 2008
Carrots with Rice
1. Cut 1/2 lb. carrots into strips.
2. Fry carrots over medium heat in 3 Tbs. butter until just turning brown.
3. Put 2 Tbs. of sugar in a heat-proof casserole dish and heat it over medium heat until it melts and turns brown.
4. Add 2 3/4 cups chicken broth and 1 1/2 cups rice.
5. Add 1/4 tsp. salt, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. mace, 1/4 tsp. cardamom powder.
6. Bring to a boil, lower the heat, and cook for 10 minutes or so, until the liquid is absorbed.
2. Fry carrots over medium heat in 3 Tbs. butter until just turning brown.
3. Put 2 Tbs. of sugar in a heat-proof casserole dish and heat it over medium heat until it melts and turns brown.
4. Add 2 3/4 cups chicken broth and 1 1/2 cups rice.
5. Add 1/4 tsp. salt, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. mace, 1/4 tsp. cardamom powder.
6. Bring to a boil, lower the heat, and cook for 10 minutes or so, until the liquid is absorbed.
Spinach with Rice
1. Soak two cups of rice in water to cover and 1 tsp. of salt for two hours.
2. Defrost and drain and squeeze dry 2 boxes of frozen spinach.
3. Chop two medium onions and fry them in a dutch oven over medium-high heat in 6 Tbs. of oil until just turning golden.
4. Add spinach and 1 tsp. garam marsala and fry over medium-low for 30 minutes. (Stir to keep from sticking too much.)
5. Preheat oven to 300 degrees.
6. Drain rice and add to spinach, along with 2 1/4 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes. You'll need to stir it once in a while to keep it from sticking.
7. Cover the dutch oven with aluminum foil and cut a little hold in the middle of the foil. Put in the oven for 3o minutes. If it's not done, put it back in the oven for another 5 minutes or so.
Inspired by: Madhur Jaffrey's Introduction to Indian Cooking
2. Defrost and drain and squeeze dry 2 boxes of frozen spinach.
3. Chop two medium onions and fry them in a dutch oven over medium-high heat in 6 Tbs. of oil until just turning golden.
4. Add spinach and 1 tsp. garam marsala and fry over medium-low for 30 minutes. (Stir to keep from sticking too much.)
5. Preheat oven to 300 degrees.
6. Drain rice and add to spinach, along with 2 1/4 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes. You'll need to stir it once in a while to keep it from sticking.
7. Cover the dutch oven with aluminum foil and cut a little hold in the middle of the foil. Put in the oven for 3o minutes. If it's not done, put it back in the oven for another 5 minutes or so.
Inspired by: Madhur Jaffrey's Introduction to Indian Cooking
Potato Salad
1. Scrub 2 lbs. of potatoes.
2. Cover with one inch of water in a saucepan and bring to a boil over medium-high heat.
3. Lower the heat to a simmer and cook until tender, about 20 minutes for small potatatoes and 30 minutes for bigger ones.
2. Cover with one inch of water in a saucepan and bring to a boil over medium-high heat.
3. Lower the heat to a simmer and cook until tender, about 20 minutes for small potatatoes and 30 minutes for bigger ones.
Pan-Roasted Chicken
1. Dissolve 1/2 cup of salt in 2 quarts of water.
2. Cut up a chicken and put it in the brine for 30 minutes.
3. Preheat oven to 450 degrees.
4. Drain the chicken, pat dry, and sprinkle with pepper. (I set aside the breast and use it later for cutlets.)
5. Heat 1 tsp of oil in a frying pan over medium-high heat and swirl to cover.
6. Put chicken in pan skin side down and fry for 5 minutes. Turn over and fry for another 4 minutes.
7. Turn the chicken skin side down again and put the chicken in the oven.
8. Roast for 30 minutes and check to see if it is done. A thermometer in the leg or breast should read 170 degrees. (You can take the wing pieces out a bit sooner.)
9. Take the chicken out of the pan when done and pour out most of the grease.
10. Make a pan sauce (see one of the recipes on the blog).
Inspired by: New Best Recipes
2. Cut up a chicken and put it in the brine for 30 minutes.
3. Preheat oven to 450 degrees.
4. Drain the chicken, pat dry, and sprinkle with pepper. (I set aside the breast and use it later for cutlets.)
5. Heat 1 tsp of oil in a frying pan over medium-high heat and swirl to cover.
6. Put chicken in pan skin side down and fry for 5 minutes. Turn over and fry for another 4 minutes.
7. Turn the chicken skin side down again and put the chicken in the oven.
8. Roast for 30 minutes and check to see if it is done. A thermometer in the leg or breast should read 170 degrees. (You can take the wing pieces out a bit sooner.)
9. Take the chicken out of the pan when done and pour out most of the grease.
10. Make a pan sauce (see one of the recipes on the blog).
Inspired by: New Best Recipes
Sunday, May 25, 2008
Eggs with Tomatoes
1. Chop up an onion and fry in 2 Tbs butter until golden.
2. Crush a clove of garlic and fry until golden.
3. Chop up some tomotoes and fry until soft.
4. Crack 6 eggs into a bowl and then place them carefully in the pan, add some salt and pepper, and fry until set on the bottom.
5. Put under the broiler for a few minutes until done on top, checking every minute or so. (The yolks should still be runny.)
Inspired by: Claudia Roden's A Book of Middle Eastern Food.
2. Crush a clove of garlic and fry until golden.
3. Chop up some tomotoes and fry until soft.
4. Crack 6 eggs into a bowl and then place them carefully in the pan, add some salt and pepper, and fry until set on the bottom.
5. Put under the broiler for a few minutes until done on top, checking every minute or so. (The yolks should still be runny.)
Inspired by: Claudia Roden's A Book of Middle Eastern Food.
Thursday, May 22, 2008
Hummus
1. Drain and rinse a can of chickpeas (also known as garbanzo beans).
2. Put the beans in a food processor with the following ingredients:
Juice of one small lemon
1/4 cup water
1/4 cup tahini (ground sesame seeds)
1/4 cup olive oil
1/2 teaspoon salt
a pinch of cayenne pepper and maybe a dash of ground black pepper
a little minced garlic (I use just a thick slice of a single clove and then mince it)
3. Process until smooth, about 30 seconds.
4. Warm up some pita or flat bread at 350 degrees for one minute and serve with the hummus.
Inspired by recipe in New Best Recipes.
2. Put the beans in a food processor with the following ingredients:
Juice of one small lemon
1/4 cup water
1/4 cup tahini (ground sesame seeds)
1/4 cup olive oil
1/2 teaspoon salt
a pinch of cayenne pepper and maybe a dash of ground black pepper
a little minced garlic (I use just a thick slice of a single clove and then mince it)
3. Process until smooth, about 30 seconds.
4. Warm up some pita or flat bread at 350 degrees for one minute and serve with the hummus.
Inspired by recipe in New Best Recipes.
Sunday, May 4, 2008
Baba Ghanoush
1. Preheat oven to 500 degrees.
2. Put foil on a cookie sheet. Place two thin (that is, not too bulbous) black eggplants on foil, with the stems facing toward you, and prick the skin so they won't explode.
3. Turn with tongs every 15 minutes or so for 45 minutes to an hour. The skin should be very crispy. Take out of oven, tear open the skin so some of the liquid will drain, and drain for ten minutes or so.
4. Peel the skin off the eggplant and put it in a food processor. Add
the juice of half a small lemon
a little minced garlic
2 Tbs. tahini
a little less than 1/4 tsp. and some pepper
1 Tbs. olive oil
a little minced parsley
and pulse a few times.
2. Put foil on a cookie sheet. Place two thin (that is, not too bulbous) black eggplants on foil, with the stems facing toward you, and prick the skin so they won't explode.
3. Turn with tongs every 15 minutes or so for 45 minutes to an hour. The skin should be very crispy. Take out of oven, tear open the skin so some of the liquid will drain, and drain for ten minutes or so.
4. Peel the skin off the eggplant and put it in a food processor. Add
the juice of half a small lemon
a little minced garlic
2 Tbs. tahini
a little less than 1/4 tsp. and some pepper
1 Tbs. olive oil
a little minced parsley
and pulse a few times.
Pasta and Beans
1. Soak two cups of white beans in water overnight.
2. Drain and then cover with water and bring to a boil. Boil for ten minutes and then drain again.
3. Put beans in saucepan and cover with two cups beef or chicken broth and boiling water to cover. Bring to a boil and simmer for one hour or until the beans are done.
2. Drain and then cover with water and bring to a boil. Boil for ten minutes and then drain again.
3. Put beans in saucepan and cover with two cups beef or chicken broth and boiling water to cover. Bring to a boil and simmer for one hour or until the beans are done.
Eggs Fried in Lemon Juice and Garlic
1. Break six eggs into a bowl and leave them whole.
2. Crush two cloves of garlic and put them in a bowl. Squeeze a lemon into the bowl and shake some salt into it.
3. Melt 2 Tbs of butter in a frying pan over medium heat and pour the lemon juice and garlic into the pan. Cook until the garlic starts to brown and then pour in the eggs.
3. Sprinkle some dried mint and salt onto the eggs and cook the eggs over medium-low heat until the eggs start to set.
4. Meanwhile, turn on the broiler in the oven and, when the eggs start to set, put the frying pan under the broiler for a minute or so to get the top of the eggs cooked.
Inspired by: Claudia Roden's Middle Eastern Cooking
2. Crush two cloves of garlic and put them in a bowl. Squeeze a lemon into the bowl and shake some salt into it.
3. Melt 2 Tbs of butter in a frying pan over medium heat and pour the lemon juice and garlic into the pan. Cook until the garlic starts to brown and then pour in the eggs.
3. Sprinkle some dried mint and salt onto the eggs and cook the eggs over medium-low heat until the eggs start to set.
4. Meanwhile, turn on the broiler in the oven and, when the eggs start to set, put the frying pan under the broiler for a minute or so to get the top of the eggs cooked.
Inspired by: Claudia Roden's Middle Eastern Cooking
Home Fries
1. Chop up a medium sized onion and cook in 1 tablespoon vegetable oil over medium heat until lightly browned. Remove from the pan and put aside.
2. Meanwhile, dice 1lb. of potatoes and put into a sauce pan, along with 1 teaspoon of salt, and cover with a half inch of water. Bring to a boil and then drain.
3. Heat 1 Tbs of butter and 1 ½ Tbs of vegetable oil in the now empty frying pan over medium-high heat. When hot, add the potatoes and cook for 5 minutes. After five minutes, turn over the potatoes for another five minutes. Repeat this again a couple of times, for a total of 20 minutes.
4. Drain the potatoes on some paper towels, wipe out the extra oil from the pan, and put the potatoes back in the pan.
5. Return the onions to the pan and sprinkle with 1tsp. paprika, a little less than ¼ tsp. salt and ground pepper to taste. Stir around and serve.
Inspired by: America's Test Kitchens, New Best Recipe
2. Meanwhile, dice 1lb. of potatoes and put into a sauce pan, along with 1 teaspoon of salt, and cover with a half inch of water. Bring to a boil and then drain.
3. Heat 1 Tbs of butter and 1 ½ Tbs of vegetable oil in the now empty frying pan over medium-high heat. When hot, add the potatoes and cook for 5 minutes. After five minutes, turn over the potatoes for another five minutes. Repeat this again a couple of times, for a total of 20 minutes.
4. Drain the potatoes on some paper towels, wipe out the extra oil from the pan, and put the potatoes back in the pan.
5. Return the onions to the pan and sprinkle with 1tsp. paprika, a little less than ¼ tsp. salt and ground pepper to taste. Stir around and serve.
Inspired by: America's Test Kitchens, New Best Recipe
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