Food porn for amateurs' Journal|
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Below are the 4 most recent journal entries recorded in
Food porn for amateurs' InsaneJournal:
|Monday, August 20th, 2007|
After a long hiatus...
Sorry guys - life has been getting in the way - moving at the end of the month has put a crimp in my ability to turn out a meal that doesn't involve Lean Cuisine - never mind being able to string more than a few sentences together!
I keep forgetting how easy it is to jazz up something from a mix. Tonight, at the request of my wife, I made waffles for dinner. A half teaspoon each of nutmeg and cinnamon goes quite a long way when slipped into the standard waffle mix. One cannot live on waffles alone, so I sliced a few nectarines up into a casserole dish, sprinkled the slices with a couple of teaspoons of sugar, and put it into a 350 degree oven for about 20 minutes...just enough to warm them up, but not so much as to carmelize the sugar.
I also made whipped cream (have I mentioned before that I do this?), but instead of using whipping cream I used heavy cream. It's cheaper, can sometimes be found in half-pint containers, and if you're going to use it right away there's no appreciable difference. Use a metal bowl if you can, and put in the fridge about 20-30 minutes before you start - do the same with the whisk or beaters. You can certainly use a wire whisk to whip the cream, but you can save yourself a lot of time and aggravation if you use an hand-held electric mixer. Whip the cream until it starts to form peaks, then add the sugar and extract and whip some more. (Basic ratio: 1/4 pint whipping cream to 1 tablespoon sugar to 1 teaspoon extract) I use vanilla extract most often for this, but I have used orange, lemon, and peppermint extract to match the specific dessert the whipped cream was being used for. This recipe will not get you a "Cool Whip" type consistency, but it's good stuff nevertheless.
And a little shaved dark chocolate never hurt anyone - at least in my house. Your mileage may vary on that!
|Friday, June 8th, 2007|
Bright Green Pea and Tarragon Soup Bright Green Pea and Tarragon Soup
This is just about the easiest and quickest soup on the planet, tastes good and it only has five ingredients! I love dishes that only have a few ingredients, mainly because I am a very lazy cook.
Half fill a small saucepan with frozen peas. Cover with cold water to the level of the top of the peas.
Throw in as much fresh, dried or frozen tarragon as you like. I use one large tablespoon to half a small saucepan of peas.
Bring to boil then turn off heat.
Blend the peas with the water until a puree and then add milk to a consistency you like.
Float a large knob of butter on top and stir about a bit. You can add salt if you like but I think it takes away some of the sweetness.
Reheat if it needs it, although if you are quick enough you might not need to. Current Mood: need soup!
|Thursday, June 7th, 2007|
Greetings and salutations! I see that people have joined this group, which makes me happy. I created it because I'm not a fancy chef by any means, but I like good food.
So, what do you all like to cook/bake?
|Wednesday, June 6th, 2007|
This is what happens when you buy too much at the local farmer's market...or in my case, Haymarket, which is a huge, open-air market in Boston open on Fridays and Saturdays all year long. The name "Stone Soup" comes from the story of the same name. If you want to get technical, this is probably closer to pico de gallo - but it is a very agreeable way to satisfy my partner's desire for a salsa with a bite to it and my need to keep the really hot ingredients out of the salsa! It is bastardized and probably not authentic by any means, but still good stuff!
The measurements here are approximate.
2 c diced tomatoes (vine-ripened if possible)
approx 8 cloves of garlic, minced
1 1/2 c diced carrots
2 large diced green peppers
1 large onion, diced
1 tbsp vinegar (I used white vinegar because it was handy)
1 tbsp olive oil
2-3 tbsp lemon or lime juice
salt and pepper
Combine all ingredients in large bowl and cover. Refrigerate for 24 hours to let flavors meld together.