[Most Recent Entries]
Below are the 16 most recent journal entries recorded in
|Monday, August 27th, 2007|
Chicken in a Watermelon:
Total time : 5 hours
1 very large watermelon
1 roaster chicken, about 5 to 6 pounds
Salt and freshly ground pepper to taste
1/2 cup soy sauce
1 teaspoon five-spice powder
2 tablespoons chilled butter.
1. Cut a 1/4-inch-thick horizontal slice off bottom of watermelon, so it won't roll. Discard. Cut off the top third of the melon horizontally, then scoop out seeds and enough of the pulp from both remain parts to make room for the chicken.
2. Season cavity of chicken with salt and pepper. Insert lemon pricked with fork, along with 1 tablespoon of the soy sauce. Brush outside of chicken with remaining soy sauce, and sprinkle with five-spice powder,
3. Place chicken in the larger part of the melon, and position the other piece of melon on top, securing with long skewers.
4. Preheat oven to 400 degrees, and bake 2 hours. Then, reduce heat to 300 degrees and bake 2 1/2 hours longer.
5. Place watermelon on a tray and show it to guests. Return it to kitchen: remove chicken and carve. With a ladle, remove juices from watermelon and reduce in skillet until thickened; whisk in cold butter and spoon over chicken before serving.
Yield: 8 servings.
Approximate nutritional analysis per serving: 520 calories, 25 grams fat, 140 milligrams cholesterol, 1,185 milligrams sodium, 45 grams protein, 30 grams carbohydrate.
The watermelon is supposed to keep the chicken moist, while also adding a bit of sweetness to it. Though be careful, as just the smell of it is likely to cause a million man march directly into your kitchen.
|Saturday, January 6th, 2007|
|This post is dedicated to our unicellular friends
Who make the processes of fermentation and leavening possible.
Wine, smoked mozzarella, Tuscan bread, cherry tomatoes and celery sticks.
Not pictured: dark chocolate, marzipan and more wine for dessert
|Saturday, November 11th, 2006|
Going to my sister's for Thanksgiving.
I want to bring something... but since I'm...
1: A vegetarian
2: Somewhat lazy
3: Don't want to step on the toes of my female family members who usually do the cooking
...I want to do something nice, memorable, actually worthwhile... but not complex, meaty or too attention-getting where it would distract from the main event (the turkey- duh)
I thought a bottle of wine (or three) would be cool. some kind of dark red wine... Yellow Tail is a good brand for being pretty cheap and no one I'm related to is classy enough to know it's not super quality either. Haha. Ah.
Anyway. I still want to bring some sort of food item. I figured some sort of appetizer or far-off-to-the-side dish would fit well. And hey- what if I bake a couple loaves of bread with a bunch of different crap rolled up into it? Like... honey wheat bread with dried cranberries and raisins? And whole oat bread with spinach and garlic? Yeah, and I can bring over a couple jars of jam- generic brand, but classy looking packaging. Aces!
Here's the honey wheat bread recipe I found:
* 2 cups warm water (110 degrees F/45 degrees C)
* 2 cups whole wheat flour
* 1 tablespoon active dry yeast
* 1 teaspoon salt
* 1/3 cup honey
* 1/3 cup vegetable oil
* 5 cups all-purpose flour
1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Pretty basic stuff. Though, instead of making two loaves with this, I would roll it out into like a 2 inch thick slab, sprinkle on the fruity things I want in it, rol it up and bake it like that. As long as I adjust the baking time and temperature a little it should be all good.
For the other (less sweet, spinach and garlic type) of bread I think I could repeat the recipe, but without the honey. And maybe replace wheat flour with rye.
|I'm a lazy bitch and never update.
I've graduated art school with flying colors (2.2GPA heck yeah)
Now I work in a bakery! Making bagels, specifically.
It's a fun process, as far as a temporary crappy job on the way to an illustrious career goes...
First we mix the dough: High gluten flour (so it's extra chewy), yeast, water, brown sugar, bagel base (not sure what this is exactly) and then whatever extra flavorings- raisins, cranberries, powdered dehydrated honey, molasses (for pumpernickel).
The dough mixes for a while, then get the dough out of the mixer- usually 50 or 100lb at a time. There's a shaping machine that gets fed long sections of dough and poops out rings on the other side that get placed on plastic boards covered in cornmeal.
The boards go on a rack, get covered by plastic sheeting, and sit out in room temperature for about an hour so the yeast can activate and begin to inflate the dough. After that they go into the big walk-in fridge overnight to continue "proof"ing albeit more slowly and controlled.
The next day the bagels get chucked into the kettle full of boiling water, and get fished out with a metal catcher thing after just a few seconds. They're placed on top of these water soaked 2x4s (cornmeal side up!!) that have canvas cloth on the top side. sprinkle on whatever toppings you want- poppy, sesame, roasted garlic,
everything mixture, etc.. In the oven they go- 550 degrees F for about 6 or 7 minutes, until they start to dry out enough not to stick to the stone surface of the inside of the oven. they bake for another 10-15 minutes.
Repeat a million fucking times for every 9 hour shift.
Did I mention I don't like eating bagels all that much anymore? :p
|Sunday, June 18th, 2006|
|Monday, June 5th, 2006|
|the news is booze
I'm no mixologist but here are a few of my favorite alcoholic drinks:
Rum and Coke: Seems best with golden or dark rum rather than white from my experience. 50/50 Coca Cola and rum. Easy as pie.
Screwdriver: Another real easy one. About 50/50 vodka/juice ratio, though you can obviously do it however you want. I mostly use orange juice, though a mixture of that and pineapple or grapefruit is good too.
Just as a general rule, that I've learned from trial and error, rum mixes with soda, vodka mixes with citrusy juice. Vodka and Mountain Dew is every part as bad as it sounds (I don't know, seemed like a good idea at the time). People praise the deliciousness of vodka and Red Bull, but I think it's just two already vile liquids made even worse.
And of course the old trusty malt liquor. Haha, not glamorous, but can you beat 40oz for $2?? Mix it with OJ and you can call it a "Brass Monkey" though I like mine straight, uncut, yo.
Irish Carbomb: Get a shot glass, fill it with 50/50 whiskey and irish cream (whiskey first!). Drop it into a glass with about half a pint of Guinness and chug. For the love of god, don't let it sit for more than a minute because all the ingredients chunk up and get gross. Has a nice caramel aftertaste. The higher the quality of the whiskey, the easier it is to drink, obviously, but in this case more than others it seems...
Wild Turkey whiskey is okay but still has a bite to it. Jameson is best, but expensive if you're buying much of it. If you want to look cool like The Punisher
with your bottle of Wild Turkey, wait until you're an old man with no taste buds and drink it right from the bottle, because when you have something that shitty, it just seems like a waste of time to mix it with anything else.
Mojito: Ugh, This is a little more involved than the others and who wants to waste time mixing things when you're trying to get buzzed with your friends? Best to order this at a bar and annoy the people behind you. Anyway... Mix a couple spoonfuls of sugar, mint leaves and half a glass of club soda until the sugar is dissolved. Squirt in a little lime juice and fill the rest of the glass with white
rum. Very light and yummy. Freshens your breath too! Supposed to be served over ice.
Margartia: Assuming you're not just mixing up liquor in one of those buckets of margarita mix... It's basically lemon or lime juice, tequila, and Triple Sec. A 1/1/1 ratio of the three is fine if you're dumb or lazy and can't remember complex things, but here's how to make a better jug of it: 1 liter tequila, 1/2 liter triple sec, a can of frozen lemonade, a squirt each of lemon and lime juice (for sourness) and some crushed ice for texture. This isn't really sour enough to warrant putting salt around your glass unless you're just trying to keep with tradition.
I want to mix up a batch of Sangria for a graduation party my parents are throwing for me later this month, so once I do that and have a solid formula down I'll post it up here too!
|Wednesday, May 31st, 2006|
|Saturday, May 27th, 2006|
I'm eating a raw block of ramen noodles.
how's THAT for a recipe?
oh, those who added me back, thanks! Current Mood: pretty damn buzzed
|Friday, May 26th, 2006|
I only have one friend right now, who is actually someone who knows me IRL, secret identity and all. I'm desperate for feedback and ideas and interaction, so I just +friend added a bunch of people and joined a few communities who had "recipes" as an interest.
If I added you and you want to know who I am there you go.
|Hot Melon Salad
Saw this on Food Network tonight, the the show with the slightly nerdy guy who gives scientific explanations for stuff? I don't remember the name. Anyway, I'm curious enough to make this but I'm not sure I know anyone who is adventurous enough with their food to try it.
In a wok, toss around 1.5 tablespoon olive oil, 1 sliced red onion for a couple minutes. Add 16oz of cubed Muskmelon or Honeydew and a wee bit of salt (it helps the other things stick to the melon). Cook it on very high heat until the edges of the melon chunks start to change color.
Add 1 tablespoon very fine Basil Chiffunade, salt and black pepper to taste, and 2 teaspoons red wine vinegar. Mix around and cook anotherminute. Put it in seving dish and crumble on feta cheese and roasted pine nuts.
|Saturday, May 20th, 2006|
|a few mexicano sides
Along with the chili in the last entry, I made a couple things to go with it.
Easy As Shit Quesadillas:
I was working with a package of 8 tortillas, so it made 4 quesadillas. First step: toast the tortillas until they're somewhat hard, though not all the way crunchy because they're going back in the oven for a little bit still. 7 minutes on 250°F did it for me.
Take 4 of the tortillas, layer the cheese, salsa (not too much, it can get mushy) on top of them, then put another tortilla on top of each to sort of make a sandwich out of them. Stick them back in the oven until they start to get toasty brown (about 10-15 minutes I'd guess). When you take them out and have to cut them, a pizza slicer is pretty handy.
Jalapeno Corn Bread:
Just as the name implies... it's corn bread but with jalapenos in it.
1 cup cornmeal
1/2 cup flour
3 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, well beaten
1 tablespoon vegetable oil
1 cup milk
1 finely chopped up jalapeno pepper (more or less depending on what you like)
First, mix the cornmeal, flour, baking powder, sugar and salt. Then in a separate bowl mix the egg, oil and milk. Mix those two combinations together and add the jalapeno and corn (if it's from a can wash and drain it in a pasta strainer first!!) Pour it all into a greased baking pan. Place in a preheated 400 degree oven and bake about 20 minuets, or until lightly brown on top.
I like this a lot because the sweetness of the cornbread mixes well with the hot pepper pieces.
I'll also take this second to say that guava nectar goes really well anything spicy.
|my first foray into the world of chili
My friends invited me out tonight but I was too busy at home making chili. The sacrifices we make for our art... This is also a super wussy not-hot-at-all chili because the people who were going to eat it are wussies and can't handle anything spicy. If you feel the need to add more hot things like a few jalapenos, more power to you. ANYWAY, this is how I made mine:
1 green pepper
1 red pepper
1 large onion
1 finger pepper, could have used more though
4 cloves of garlic
2 stalks of celery
48oz diced tomatoes
24oz tomato sauce, the really basic unseasoned kind
6 14oz cans of whatever beans you want
1 1/2 - 2lb ground beef or these things
I also had a 6oz can of green chilies sitting around so I used them as well, as well as a few of those hot Italian pickled cherry peppers. It shouldn't make much of a difference with this much chili, but if you're REALLY scared of hot food, you may as well forget it. I should note though, that before adding the cherry peppers, I cut the bottoms of them and squeezed the vinegar out.
In a huge pot (because this makes a helluva lot) over medium heat, dump in 1 teaspoon each of cumin, paprika, chili powder, and 2 tablespoons of olive oil. Mix it around until you have a nice homogeneous glob of paste. Then add in your chopped peppers, celery, onion and garlic cloves and mix it all around until everything is more or less evenly coated with the seasonings. Now, use this mixture to cook the meat in... though I used 2 12oz bags of Morningstar Crumbles, which don't need to be cooked so much as thawed so this step was pretty quick for me (like 10 minutes). Browning 2lb of ground beef all at once will take a lot longer, I'd imagine.
Once the meat/soy/whatever is properly cooked, dump in the diced tomatoes, tomato sauce, corn, beans, and another teaspoon of cumin along with whatever else you want to put in. Mix it all around and cook it, covered, over medium heat, stirring once in a while to make sure it's not burning or sticking on the bottom of the pot. It took about 2 hours before I felt good enough about mine to start serving it, though I'm sure it can go as long as you want until all the water evaporates. With some of these ingredients, especially the hot peppers, the longer you let everything sit together, the better the flavors will blend. you might even want to cook it, leave it in the fridge, and then not eat it until the following day.
|Friday, February 10th, 2006|
I'm back at college, living in a dorm, so the most complicated thing I'll ever fix here is top ramen or something.
If I ever get a chance to make something ood though, I post about it.
|Thursday, January 12th, 2006|
|General Tso's Tofu
I was curious who General Tso was at all. Wikipedia has a couple articles on him and the food. 1 2
. He's quite the celebrity.
The sauce used in General Tso stuff is something a lot of people are probably familiar with (usually chicken if you're at a Chinese take-out restaurant). Mine came pre-made straight out of a bottle
, but if you don't have that it's probably easy enough to make. Here
is a version from another website, though it doesn't sound very similar to what I used. Mine lists sugar, soy sauce, vinegar, food starch, tomato paste, garlic, red peppers and onions. Whichever type of thing you prefer, I guess.
What you'll need for this recipe:
-1/2 cup of olive oil
-14oz package of tofu
-6-10oz broccoli (steamed beforehand)
-2 red, yellow or green peppers cut into strips
-2 white onions peeled and cut into 8ths (the layers will separate when cooking)
-General Tso's sauce (explained below)
-2 cups (pre-cooked) white rice
The rice takes the longest amount of time to cook so you should so that before anything else. Just keep and eye on it so it doesn't get burned. Tofu, broccoli and the other vegetables all cook at different rates, so it helps if the broccoli is cooked separately, or steamed beforehand. Cooking broccoli along in with the tofu, peppers and onions won't work out so well.
Start by cutting the tofu into 1" cubes. Dump it into the pre-warmed olive oil. Fry and stir it around, being careful not to rip the tofu apart, for about 10 minutes or until it gets slightly brown on the outside. Dump in the peppers and onions, and stir them around for a minute. Now is the time to gradually pour the sauce over those ingredients, while stirring it all so the sauce mixes with the remainder of the oil in the pan and coats the ingredients evenly. I like a little mustard powder mixed in at this point (or a couple packages of that hot yellow mustard you can get at Chinese take-out places- chances are you have some in the bottom of your fridge from a year or two ago already). Cook all the ingredients for a minute before adding the broccoli. Cook more until the peppers and onions begin to get soft and the sauce has cooked into the tofu (around 3 minutes).
Put it over the rice, (which should be done by now).Sambal
is nice too, if you want it to be spicier. I've thought about adding pineapple or mandarin orange slices to the recipe, but it's all very sweet to begin with, so I'd have to make a different version of the sauce using less sugar if I wanted to do that (otherwise it'd be like eating candy practically). Also, if you're one of those people who turn your nose up at tofu no matter what, chicken can probably be used as a substitute easily enough, just make sure to cook it long enough.
|Super Easy Tomato and Artichoke Bruschetta
Fiddle with the ratios as you want, of course.
-3 fresh (or 15oz can) tomatoes
-3 fresh (or 6oz jar) artichoke hearts
-ground garlic, oregano, black and white pepper
-olive oil, if using fresh ingredients
-loaf of itallian bread, portuguese batard, etc, in lightly toasted 1" thick slices
Peel and dice the tomatoes and artichoke hearts, at about a 2 or 3 to 1 mass ratio of tomatoes to artichokes. (If you're using a 15oz can of tomatoes, a 6oz jar of artichoke hearts is good, or 3 good sized tomatoes to 3 artichokes.) Mix the two until they're evenly distributed. Just keep in mind when adding the other things that artichoke hearts are typically swimming in oil and preseasoned when bought in a jar.
Mix in oil, garlic, pepper and any other seasonings. 1 or 2 cloves of garlic and 1/3 cup of olive oil to 21oz of tomato & artichoke hearts is good. You want to make sure there's enough oil to coat the ingredients, without drowning them in it. A little ground pepper, and a little oregano is good too, if you want. Keep in mind not to overpower the tomato or artichokes though.
Heat the mixture to a bit below boiling, and spread it over the bread, or tear the bread and use the bruscetta as a dip. Shredded mozzarella or black olives work well on top too if you're feeling particularly extravagant that day.