Big soft ginger cookies
INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Banana Bread!
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Quick and Easy Flourless Chocolate Cake Recipe
12 oz. semisweet or bittersweet chocolate chips
1/2 C. butter
1/4 C. sugar
1/4 C. strong freshly brewed coffee
2 T. liqueur
3 eggs
Heat oven to 425°F. Butter 8-inch springform pan. Sprinkle additional sugar to coat sides and bottom of pan.
In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee and liqueur (such as Chambord, Amaretto or Kahlua). Microwave on high 1-2 minutes or until chocolate and butter are melted and smooth when stirred.
Whisk in eggs until smooth and well blended. Turn mixture into prepared pan. Bake 10-15 minutes. Cake will not completely set in middle. Sides should pull away slightly from pan. Cool to room temperature, then refrigerate until cold.
Makes 10-12 servings.
Sunday, December 17, 2006
Friday, September 29, 2006
Braised Swiss Chard
• 2 large shallots, chopped• Olive oil as needed• 1 large batch Swiss chard, stems removed• Salt and pepper to taste• 2 garlic cloves• Half cup chicken broth
Sauté the shallots in the olive oil. Or, if you are including the chard stems, chop them and sauté them first. When they just start to soften add the shallots. After the shallots soften add the chard leaves, salt and pepper. As soon as the leaves reduce add the garlic and sauté one minute more. Add the chicken broth, bring to a boil, reduce to low heat, cover, and cook until the chard is completely soft. About 10 minutes.
Stuffed things, wrapped things
Pancetta-wrapped Stuffed Prunes
12 dried prunes, pitted1 cup dry white wine almonds, whole12 thin slices pancetta (or substitute unsmoked bacon)
Preheat the oven to 400°. Soak the prunes in the wine until soft. Drain, and stuff each prune with an almond. Wrap each prune with a slice of pancetta (secure with a toothpick if necessary), and place them on a baking sheet with the openings of the pancetta face down. Bake for 15 minutes, or until the pancetta is crisp and golden, turning once. Serves 4
Prosciutto-wrapped stuffed dates
pitted dates (preferably Medjool)
prosciutto or bacon slices, cut crosswise into thirds
chevre
walnuts
Put oven rack in middle position and preheat oven to 450°F.
Pit dates, stuff with chevre, walnut, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Cooks' note:Dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.Makes 6 hors d'oeuvre servings.
Monday, September 11, 2006
How to Brine Meat
How Long To Flavor Brine:It is possible to end up with meat that's too salty for your taste. To avoid this, brine on the low end of the time range on your first attempt. You can always brine longer next time, but there's no way to salvage a piece of meat that's been brined too long.
Pork Chops (1-inch to 1 1/2-inch thick)....................12 to 24 hours Whole Pork Loin........................................................2 to 4 days Whole Pork Tenderloin...............................................6 to 12 hours
Brine: 3/4 cup coarse kosher salt --- ¼ C table salt 3/4 cup sugar – 3/16 C sugar (roughly 1/5 C)1 cup boiling water – ¼ C boiling water1 gallon cold water – 1 quart cold water 1 tablespoon pepper – ¼ Tbs (¾ tsp. Pepper)
A heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.
To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.
Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for the time required.
Experiment with seasonings. Salt is essential, but everything else is optional. Consider garlic, ginger, fresh herbs, juniper berries, clove, cinnamon stick, vanilla bean, mustard seed, coriander seed, star anise, hot pepper flakes or Sichuan peppercorns. To give pork a sweet edge and encourage browning, add 1/2 cup sugar to each 2 quarts of water.
Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.
Do not salt brined meat before cooking. Cook pork according to your favorite recipe. Do not overcook your brined pork. Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.
Pork Chops (1-inch to 1 1/2-inch thick)....................12 to 24 hours Whole Pork Loin........................................................2 to 4 days Whole Pork Tenderloin...............................................6 to 12 hours
Brine: 3/4 cup coarse kosher salt --- ¼ C table salt 3/4 cup sugar – 3/16 C sugar (roughly 1/5 C)1 cup boiling water – ¼ C boiling water1 gallon cold water – 1 quart cold water 1 tablespoon pepper – ¼ Tbs (¾ tsp. Pepper)
A heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.
To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water.
Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for the time required.
Experiment with seasonings. Salt is essential, but everything else is optional. Consider garlic, ginger, fresh herbs, juniper berries, clove, cinnamon stick, vanilla bean, mustard seed, coriander seed, star anise, hot pepper flakes or Sichuan peppercorns. To give pork a sweet edge and encourage browning, add 1/2 cup sugar to each 2 quarts of water.
Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.
Do not salt brined meat before cooking. Cook pork according to your favorite recipe. Do not overcook your brined pork. Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.
Sunday, September 10, 2006
Charlotte and Stefan's Dinner Menu
Appetizers
Scallop ceviche, white fish ceviche and tortilla chips
Mesclun, pear and gorgonzola salad with mini arepas (and sesame ginger or honey mustard dressing)
Ceviche
2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro garnish
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.Optional: Can use shrimp and or scallops as a substitute for some of the fish. Can use a firm cod in place of the red snapper.
Entree
Cider glazed pork chop on a bed of garlic mashed turnips
Side of broccoli rabe
4 1 inch pork chops
2 tablespoons olive oil
2 cups apple cider
3 tablespoons light brown sugar, packed
4 tablespoons cider vinegar
1 tablespoon prepared mustard
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. (I used my instant read thermometer and pulled them out at about 135 degrees) Add vinegar and mustard to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/2 cup, about 5-7 minutes. Return chops with any juices on on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
Garlic Mashed Turnips
3 cups diced turnip
2 cloves garlic, minced
1/4 cup heavy cream
3 T melted butter
salt, pepper
Cook turnip cubes and garlic cloves in boiling water 15 min or til soft. Drain very well. Mash turnips (can use food processor), then add cream and butter with salt & pepper.
Serves 4 @ 7 carb, 2 fiber (5 NET carbs), 156 Calories, 14 fat, 1 protein
Dessert
Mascarpone mousse au citron with lace cookie garnish
16 oz. Mascarpone cheese
2/3 cup sugar + 1/4 cup sugar for the egg whites
3 lemons
zest of 1 lime
5 eggs, separated
1. Beat the egg yolks with the sugar until they are very pale.
2. Beat in the mascarpone cheese, the lemon juice and the lime zest until very well combined.
3. In a clean bowl, with clean beaters, whip the egg whites with a pinch of salt until soft peaks form.
4. add the 1/4 cup of sugar into the whites and continue beating until stiff peaks form.
5. Gently fold the whites into the mascarpone/lemon mixture until no streaks remain.
6. Divide among 6 ramequins or other decorative bowls and refrigerate at least 3 hours or overnight.
Lace Cookies
1 c. oatmeal
1/4 lb. butter (1 stick)
3/4 c. sugar
3 tbsp. flour
1 tsp. baking powder
1 egg
Melt butter; add sugar and egg. Fold in dry ingredients. Drop onto oiled shiney side of foil. Bake at 350 degrees for 5 minutes until light brown. Cool before removing foil, about 15 minutes.NOTE: Egg Beaters can be substituted. Baking time varies 5-8 minutes.To serve:Serve cold with an additional sprinkle of lime zest and a lemon peel twist.
Thursday, September 07, 2006
Cider Glazed Pork Chops
4 1 inch pork chops
2 tablespoons olive oil
2 cups apple cider
3 tablespoons light brown sugar, packed
4 tablespoons cider vinegar
1 tablespoon prepared mustard
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. (I used my instant read thermometer and pulled them out at about 135 degrees) Add vinegar and mustard to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/2 cup, about 5-7 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
2 tablespoons olive oil
2 cups apple cider
3 tablespoons light brown sugar, packed
4 tablespoons cider vinegar
1 tablespoon prepared mustard
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. (I used my instant read thermometer and pulled them out at about 135 degrees) Add vinegar and mustard to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/2 cup, about 5-7 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
Wednesday, September 06, 2006
Ice Cream Recipes
Avocado-Jalapeno Ice Cream
2 ripe, soft avocadoes, about 1/2 pound each
1/2 cup sour cream
3 T. lime juice
2/3 cup sugar
1/2 t. salt
1 fresh jalapeno, seeded, veined and roughly chopped (optional)
1 cup light cream
Peel and pit the avocadoes. Roughly chop the avocadoes and place in a food processor along with the sour cream, lime juice, sugar, salt and jalapenos. Process until smooth. Transfer the puree to a medium mixing bowl and stir in the cream. Cover and refrigerate until well chilled. Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions. When finished, transfer the soft ice cream to a freezer-safe container and freeze at least 2 hours, or until firm. Serving suggestion: place 1 scoop of ice cream in a bowl of gazpacho. From The Ultimate Ice Cream Book by Bruce Weinstein
Bacon Ice Cream
12 oz, bacon, diced
2 cups milk
2 cups heavy cream
1/4 cup pure maple syrup (no fake stuff please)
8 egg yolks
1) Cook bacon over medium-low heat. Don't get too much color on it (no burning it or the fat; you want the ice cream white). After cooking, strain the fat from the bacon and reserve both.
2) Prepare a crème anglaise: In a large saucepan, bring milk, heavy cream, cooked bacon and maple syrup to a boil.
3) Remove from the heat, cover with plastic wrap, and set aside for at least 1 hour. Then remove the plastic wrap and bring back to a boil.
4) In a large mixing bowl, lightly whisk egg yolks together. Pour boiling cream mixture onto the yolks, whisking constantly.
5) Pour everything back into the saucepan, and stir over low heat until it coats the back of the spoon. (This should happen almost right away; the fat from the heavy cream keeps the temperature from dropping very much.)
6) Strain the mixture through a fine mesh strainer into a clean, dry container. Put the container in a bigger container (or the sink) with ice water coming halfway up the sides. Cool completely.
7) When the mixture is cool, taste, and add a pinch of salt.
8) Churn the ice cream according to your ice cream maker's instructions. Scrape into a resealable container and freeze for half an hour before serving.
Raspberry Sorbet
1 c sugar
1/2 c water
1 heaping quart fresh raspberries, about 1 pound
juice of half a lime
Combine sugar and water in small saucepan over low heat. Stir until sugar dissolves and syrup is clear. Cool to room temperature. Blend raspberries in food processor or blender along with syrup and lime juice until completely smooth, about 1 minute. Pour through a strainer to remove seeds. Put in ice cream maker for 25-30 minutes, freeze in container for at least 2 hours if you want it firmer.
Peach Sorbet
1/2 c sugar
1/2 c water
1/4 c light corn syrup
1 1/2 lbs fresh sweet peaches, pitted and sliced
juice of 1 lemon
1/4 t salt
Combine sugar, water and corn syrup in small saucepan over medium heat and stiur until sugar dissolves. Boil without stirring 1 minute, cool to room temperature. Place peaches in blender or food processor with lemon juice, salt and cool syrup. Process for about 30 seconds. If puree is too thick, add water 1 T at a time until mixture blends easily. Put in ice cream maker according to mgfr's directions, freeze in container 2 or more hours if you want it firmer.
Cantaloupe Sorbet
1 small ripe cantaloupe
1/4 c orange juice
3/4 c superfine sugar
1/2 t salt
Remove rind and seeds from the melon. Cut the flesh into 1/2 inch cubes. You should have about 2 heaping cups of fruit. Place the cut up fruit in a blender with the other ingredients. Blend until melon is pureed and sugar has dissolved, about 30 seconds. Cover and refrigerator until cold. Stir chilled mixture and put in ice cream maker. Remove to another container and freeze at least 2 hours until firm.
Clove-Mascarpone Gelato
2 cups whipping cream
18 whole cloves
3 egg yolks
1/2 cup sugar
1 1/2 cups mascarpone
1 tablespoon cognac -- or substitute 1
1 teaspoon vanilla -- (1 to 2)
1. Heat the cream with the cloves, set aside to infuse for 30 minutes, then strain.
2. Whisk the egg yolks and sugar together until pale and creamy. Beat in the cream, then cook in a double boiler, stirring constantly, until the mixture coats the back of a wooden spoon. Do not boil or the mixture will curdle. Transfer to a bowl, cool and chill.
3. Put the mascarpone in a separate bowl and stir well to soften. Add some of the custard to lighten the mixture, then stir this back into the remaining custard. Stir or whisk lightly until completely blended. Stir in the cognac or vanilla. Transfer to an ice cream maker and freeze according to manufacturer's directions.
4. Transfer to a bowl, cover and store in freezer. About 30 minutes before serving, put bowl in refrigerator to soften.
Nutritional Information:
281 Calories (kcal); 24g Total Fat; (76% calories from fat); 2g Protein; 14g Carbohydrate; 161mg Cholesterol; 25mg Sodium
Cream Cheese Ice Cream
8 oz cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving. Makes about 1 qt.
Chocolate Gelato
1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm. In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat. Cool custard completely. Refrigerate several hours or overnight until well chilled. Freeze in an ice-cream maker according to manufacturer instructions. Make sure the ice cream maker is extremely cold and has been in the freezer for at least 48 hours. Gelato will keep in the freezer for one week. Makes about 3 cups.
Parmesan Cheese Ice Cream
Gelato di Parmigiano
(serves 6)
This unusual starter used to be served later in the meal, replacing the cheese course. As an appetizer, it goes very well with thin slices of prosciutto (Parma ham).
2 cups/16 fl oz/500 ml light/single cream
3 cups/12 oz/350 g. freshly grated parmesan cheese
Salt to taste
Dash of cayenne or chile pepper
Mix the cream with the parmesan, salt and pepper in the top of a double boiler or in a heatproof bowl. Cook over simmering water until the cheese is completely melted. Remove from the heat and set aside to cool.
Pour through a sieve to strain.
Pour the resulting liquid into an ice cream maker and process as directed.
If you don't have an ice cream maker; pour the liquid into a freezerproof container and freeze, stirring at intervals as the mixture thickens and freezes.
After 3 hours in the freezer, take the mixture out and transfer to a food processor. Blend until smooth, then replace it in the freezer. Repeat this process after another 3 hours' freezing.
Serve with an ice cream scoop or a tablespoon.
Suggested wine: a dry or medium, lightly sparkling red (Lambrusco di Sorbara).
Blue Cheese Ice Cream with Fig Compote
2 cups heavy cream
1/2 cup whole milk
4 egg yolks
1/4 cup sugar
3 Tbs corn syrup
4 oz. blue cheese
Blend together cheese and corn syrup util smooth (immersion blender is great for this) - set aside. Bring milk and cream to a boil. Whisk together egg yolks and sugar and slowly whisk in some of the hot cream to temper. Pour eggs into cream mixture and continue to cook over medium heat until thickened slightly and it coats the back of a spoon (like creme anglais). Off heat whisk cheese and syrup into hot custard until smooth, then strain through fine sieve into a bowl. chill until very cold and process in ice cream maker.
The fig compote:
Roughly chop a couple handfulls of dried mission figs. Put them in a sauce pan with ruby port and red wine to almost cover. Add a couple Tbs of sugar (or less, depending on how much port you use), half a stick of cinnamon, half a star anise, a couple strips of orange zest with a clove stuck in one, and maybe 10 black pepper corns. Simmer until the figs are soft, but not falling apart and the liquid reduces and gets syrupy.
Pumpkin Ice Cream
3/4 c. brown sugar
1 c. canned solid-pack unsweetened pumpkin
1 tsp. cinnamon
3 egg yolks
1/4 c. granulated sugar
1/4 tsp. grated nutmeg
1/8 tsp. ground cloves
1/2 tsp. ground ginger
2 c. heavy cream
2 c. milk
1/8 tsp. salt
1 tbsp. vanilla extract
1. Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about six minutes.
2. Whisk eggs in a medium bowl. Gradually whisk 1 c. of the warm cream mixture into the bowl with the eggs.
3. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil.
4. Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature.
5. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.
6. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions.
7. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.
Tips:
When thickening the custard so that it coats the back of a spoon (step 3), the temperature of the mixture should register at least 160 degrees F on a candy thermometer.
The refrigerated custard that has yet to be frozen in the ice cream maker (step 5) can stay covered in the refrigerator as long as three days.
The finished pumpkin ice cream tastes best if eaten within four days of making it.
Make sure your ice cream maker can accommodate 1 1/2 quarts. If not, throw away the excess.
Stem Ginger Ice Cream Recipe
1/2 pint (250 ml) double (heavy) cream
1/4 pint (125 ml) water
3 oz (75mg) caster sugar
3 egg yolks
3 oz (75mg) finely chopped stem ginger
1 tablespoon of syrup from the ginger jar.
Place the sugar and water into a saucepan and slowly heat until the sugar has dissolved (using a low heat is essential in this process). When dissolved, increase the heat and bring to boiling point, then actually boil the mixture for 2-3 minutes. Remove the pan from the heat, allow the mixture to cool a little and then pour onto the egg yolks whilst whisking as pouring. Whisk until the mixture is like a mousse in texture. Separately whip the double (heavy) cream until thick (not stiff) and then fold the chopped stem ginger into it. Take this ginger/cream and slowly fold it into the ginger syrup mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Chestnut Ice Cream Recipe
1 tin (size approx 9oz or 225g) of chestnut purée (already sweetened)
2 tablespoons single cream
1/2 pint (250ml) whipping cream
2 oz (50g) icing sugar
Place the purée in a mixing bowl and pour in the single/light cream or milk, mixing until you have a smooth paste. Separately, take the whipping cream and add the sugar. Whip together. When thick (not stiff) add this to the purée paste mixture. Stir gently until fully blended in. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Prune Ice Cream
1 and 1/2 pints (750ml) milk
1 can of condensed milk (440g /14oz)
3 egg yolks
2 egg whites
1 tablespoon of cornflour
1 cup of chopped, stoned prunes
1 teaspoon vanilla essence.
Measure 1 and 1/4 pints milk (1250 ml), leaving 1/4 pint (250ml) for use later, and pour into a saucepan with the condensed milk and vanilla essence. Heat over a low heat, stirring occasionally until reaching boiling point. Having already mixed the cornflour, egg yolks and remaining milk together, stir this into the pan mixture then add the prunes. Stir until it starts to thicken, then remove the pan from the heat and allow the mixture to completely cool. Take the egg whites, beat until stiff and then fold into the cooled prune mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Tequilla Ice Cream
The recipe makes almost a half gallon-plenty to scoop over eight servings of empanadas, or to just serve on its own.
2 cups milk
3 cups heavy cream
1 cup white tequila
1/2 cup sugar
3 tablespoons honey
8 egg yolks
In medium saucepan, over medium heat, combine milk, cream, and tequila. Simmer about 12 minutes and remove from heat. In medium bowl, whisk sugar and honey into egg yolks until well blended. Pour a third of simmered mixture into yolks while stirring briskly with a whisk. Pour milk and egg yolk mixture back into saucepan, stirring to combine with the rest of the milk, cream and tequila mixture. Stir constantly over medium heat until it is thickens enough to coat the back of spoon. Do not allow to boil. Remove from heat, pass through fine strainer and place in refrigerator to cool for 30 minutes. When cooled, process in ice cream machine according to manufacturer's directions. Store, covered in freezer.
Blueberry Lavender Ice Cream: http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/07/21/FDGBL7LJEE1.DTL&hw=&sn=017&sc=701
2 ripe, soft avocadoes, about 1/2 pound each
1/2 cup sour cream
3 T. lime juice
2/3 cup sugar
1/2 t. salt
1 fresh jalapeno, seeded, veined and roughly chopped (optional)
1 cup light cream
Peel and pit the avocadoes. Roughly chop the avocadoes and place in a food processor along with the sour cream, lime juice, sugar, salt and jalapenos. Process until smooth. Transfer the puree to a medium mixing bowl and stir in the cream. Cover and refrigerate until well chilled. Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions. When finished, transfer the soft ice cream to a freezer-safe container and freeze at least 2 hours, or until firm. Serving suggestion: place 1 scoop of ice cream in a bowl of gazpacho. From The Ultimate Ice Cream Book by Bruce Weinstein
Bacon Ice Cream
12 oz, bacon, diced
2 cups milk
2 cups heavy cream
1/4 cup pure maple syrup (no fake stuff please)
8 egg yolks
1) Cook bacon over medium-low heat. Don't get too much color on it (no burning it or the fat; you want the ice cream white). After cooking, strain the fat from the bacon and reserve both.
2) Prepare a crème anglaise: In a large saucepan, bring milk, heavy cream, cooked bacon and maple syrup to a boil.
3) Remove from the heat, cover with plastic wrap, and set aside for at least 1 hour. Then remove the plastic wrap and bring back to a boil.
4) In a large mixing bowl, lightly whisk egg yolks together. Pour boiling cream mixture onto the yolks, whisking constantly.
5) Pour everything back into the saucepan, and stir over low heat until it coats the back of the spoon. (This should happen almost right away; the fat from the heavy cream keeps the temperature from dropping very much.)
6) Strain the mixture through a fine mesh strainer into a clean, dry container. Put the container in a bigger container (or the sink) with ice water coming halfway up the sides. Cool completely.
7) When the mixture is cool, taste, and add a pinch of salt.
8) Churn the ice cream according to your ice cream maker's instructions. Scrape into a resealable container and freeze for half an hour before serving.
Raspberry Sorbet
1 c sugar
1/2 c water
1 heaping quart fresh raspberries, about 1 pound
juice of half a lime
Combine sugar and water in small saucepan over low heat. Stir until sugar dissolves and syrup is clear. Cool to room temperature. Blend raspberries in food processor or blender along with syrup and lime juice until completely smooth, about 1 minute. Pour through a strainer to remove seeds. Put in ice cream maker for 25-30 minutes, freeze in container for at least 2 hours if you want it firmer.
Peach Sorbet
1/2 c sugar
1/2 c water
1/4 c light corn syrup
1 1/2 lbs fresh sweet peaches, pitted and sliced
juice of 1 lemon
1/4 t salt
Combine sugar, water and corn syrup in small saucepan over medium heat and stiur until sugar dissolves. Boil without stirring 1 minute, cool to room temperature. Place peaches in blender or food processor with lemon juice, salt and cool syrup. Process for about 30 seconds. If puree is too thick, add water 1 T at a time until mixture blends easily. Put in ice cream maker according to mgfr's directions, freeze in container 2 or more hours if you want it firmer.
Cantaloupe Sorbet
1 small ripe cantaloupe
1/4 c orange juice
3/4 c superfine sugar
1/2 t salt
Remove rind and seeds from the melon. Cut the flesh into 1/2 inch cubes. You should have about 2 heaping cups of fruit. Place the cut up fruit in a blender with the other ingredients. Blend until melon is pureed and sugar has dissolved, about 30 seconds. Cover and refrigerator until cold. Stir chilled mixture and put in ice cream maker. Remove to another container and freeze at least 2 hours until firm.
Clove-Mascarpone Gelato
2 cups whipping cream
18 whole cloves
3 egg yolks
1/2 cup sugar
1 1/2 cups mascarpone
1 tablespoon cognac -- or substitute 1
1 teaspoon vanilla -- (1 to 2)
1. Heat the cream with the cloves, set aside to infuse for 30 minutes, then strain.
2. Whisk the egg yolks and sugar together until pale and creamy. Beat in the cream, then cook in a double boiler, stirring constantly, until the mixture coats the back of a wooden spoon. Do not boil or the mixture will curdle. Transfer to a bowl, cool and chill.
3. Put the mascarpone in a separate bowl and stir well to soften. Add some of the custard to lighten the mixture, then stir this back into the remaining custard. Stir or whisk lightly until completely blended. Stir in the cognac or vanilla. Transfer to an ice cream maker and freeze according to manufacturer's directions.
4. Transfer to a bowl, cover and store in freezer. About 30 minutes before serving, put bowl in refrigerator to soften.
Nutritional Information:
281 Calories (kcal); 24g Total Fat; (76% calories from fat); 2g Protein; 14g Carbohydrate; 161mg Cholesterol; 25mg Sodium
Cream Cheese Ice Cream
8 oz cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in cream. Freeze cream cheese mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving. Makes about 1 qt.
Chocolate Gelato
1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly
In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm. In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat. Cool custard completely. Refrigerate several hours or overnight until well chilled. Freeze in an ice-cream maker according to manufacturer instructions. Make sure the ice cream maker is extremely cold and has been in the freezer for at least 48 hours. Gelato will keep in the freezer for one week. Makes about 3 cups.
Parmesan Cheese Ice Cream
Gelato di Parmigiano
(serves 6)
This unusual starter used to be served later in the meal, replacing the cheese course. As an appetizer, it goes very well with thin slices of prosciutto (Parma ham).
2 cups/16 fl oz/500 ml light/single cream
3 cups/12 oz/350 g. freshly grated parmesan cheese
Salt to taste
Dash of cayenne or chile pepper
Mix the cream with the parmesan, salt and pepper in the top of a double boiler or in a heatproof bowl. Cook over simmering water until the cheese is completely melted. Remove from the heat and set aside to cool.
Pour through a sieve to strain.
Pour the resulting liquid into an ice cream maker and process as directed.
If you don't have an ice cream maker; pour the liquid into a freezerproof container and freeze, stirring at intervals as the mixture thickens and freezes.
After 3 hours in the freezer, take the mixture out and transfer to a food processor. Blend until smooth, then replace it in the freezer. Repeat this process after another 3 hours' freezing.
Serve with an ice cream scoop or a tablespoon.
Suggested wine: a dry or medium, lightly sparkling red (Lambrusco di Sorbara).
Blue Cheese Ice Cream with Fig Compote
2 cups heavy cream
1/2 cup whole milk
4 egg yolks
1/4 cup sugar
3 Tbs corn syrup
4 oz. blue cheese
Blend together cheese and corn syrup util smooth (immersion blender is great for this) - set aside. Bring milk and cream to a boil. Whisk together egg yolks and sugar and slowly whisk in some of the hot cream to temper. Pour eggs into cream mixture and continue to cook over medium heat until thickened slightly and it coats the back of a spoon (like creme anglais). Off heat whisk cheese and syrup into hot custard until smooth, then strain through fine sieve into a bowl. chill until very cold and process in ice cream maker.
The fig compote:
Roughly chop a couple handfulls of dried mission figs. Put them in a sauce pan with ruby port and red wine to almost cover. Add a couple Tbs of sugar (or less, depending on how much port you use), half a stick of cinnamon, half a star anise, a couple strips of orange zest with a clove stuck in one, and maybe 10 black pepper corns. Simmer until the figs are soft, but not falling apart and the liquid reduces and gets syrupy.
Pumpkin Ice Cream
3/4 c. brown sugar
1 c. canned solid-pack unsweetened pumpkin
1 tsp. cinnamon
3 egg yolks
1/4 c. granulated sugar
1/4 tsp. grated nutmeg
1/8 tsp. ground cloves
1/2 tsp. ground ginger
2 c. heavy cream
2 c. milk
1/8 tsp. salt
1 tbsp. vanilla extract
1. Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about six minutes.
2. Whisk eggs in a medium bowl. Gradually whisk 1 c. of the warm cream mixture into the bowl with the eggs.
3. Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil.
4. Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature.
5. Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.
6. Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions.
7. Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.
Tips:
When thickening the custard so that it coats the back of a spoon (step 3), the temperature of the mixture should register at least 160 degrees F on a candy thermometer.
The refrigerated custard that has yet to be frozen in the ice cream maker (step 5) can stay covered in the refrigerator as long as three days.
The finished pumpkin ice cream tastes best if eaten within four days of making it.
Make sure your ice cream maker can accommodate 1 1/2 quarts. If not, throw away the excess.
Stem Ginger Ice Cream Recipe
1/2 pint (250 ml) double (heavy) cream
1/4 pint (125 ml) water
3 oz (75mg) caster sugar
3 egg yolks
3 oz (75mg) finely chopped stem ginger
1 tablespoon of syrup from the ginger jar.
Place the sugar and water into a saucepan and slowly heat until the sugar has dissolved (using a low heat is essential in this process). When dissolved, increase the heat and bring to boiling point, then actually boil the mixture for 2-3 minutes. Remove the pan from the heat, allow the mixture to cool a little and then pour onto the egg yolks whilst whisking as pouring. Whisk until the mixture is like a mousse in texture. Separately whip the double (heavy) cream until thick (not stiff) and then fold the chopped stem ginger into it. Take this ginger/cream and slowly fold it into the ginger syrup mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Chestnut Ice Cream Recipe
1 tin (size approx 9oz or 225g) of chestnut purée (already sweetened)
2 tablespoons single cream
1/2 pint (250ml) whipping cream
2 oz (50g) icing sugar
Place the purée in a mixing bowl and pour in the single/light cream or milk, mixing until you have a smooth paste. Separately, take the whipping cream and add the sugar. Whip together. When thick (not stiff) add this to the purée paste mixture. Stir gently until fully blended in. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Prune Ice Cream
1 and 1/2 pints (750ml) milk
1 can of condensed milk (440g /14oz)
3 egg yolks
2 egg whites
1 tablespoon of cornflour
1 cup of chopped, stoned prunes
1 teaspoon vanilla essence.
Measure 1 and 1/4 pints milk (1250 ml), leaving 1/4 pint (250ml) for use later, and pour into a saucepan with the condensed milk and vanilla essence. Heat over a low heat, stirring occasionally until reaching boiling point. Having already mixed the cornflour, egg yolks and remaining milk together, stir this into the pan mixture then add the prunes. Stir until it starts to thicken, then remove the pan from the heat and allow the mixture to completely cool. Take the egg whites, beat until stiff and then fold into the cooled prune mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Tequilla Ice Cream
The recipe makes almost a half gallon-plenty to scoop over eight servings of empanadas, or to just serve on its own.
2 cups milk
3 cups heavy cream
1 cup white tequila
1/2 cup sugar
3 tablespoons honey
8 egg yolks
In medium saucepan, over medium heat, combine milk, cream, and tequila. Simmer about 12 minutes and remove from heat. In medium bowl, whisk sugar and honey into egg yolks until well blended. Pour a third of simmered mixture into yolks while stirring briskly with a whisk. Pour milk and egg yolk mixture back into saucepan, stirring to combine with the rest of the milk, cream and tequila mixture. Stir constantly over medium heat until it is thickens enough to coat the back of spoon. Do not allow to boil. Remove from heat, pass through fine strainer and place in refrigerator to cool for 30 minutes. When cooled, process in ice cream machine according to manufacturer's directions. Store, covered in freezer.
Blueberry Lavender Ice Cream: http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/07/21/FDGBL7LJEE1.DTL&hw=&sn=017&sc=701
Tuesday, September 05, 2006
Variations on Hummus
Cucumber Cilantro "Hummus"
(sort of a hybrid between hummus and tzatziki)
Food process or blend together one can chickpeas, one clove garlic, 1/3 to 1/2 of a peeled cucumber, 1/4 of a green pepper, 1/2 a jalepeno pepper, a few full sprigs of cilantro (I used about five), the juice of half a lime, and a sprinkle of salt to taste. Add a tablespoon or more of tahini if you like and/or some plain yogurt for an even lighter dip. Admire the cool, soothing, muted avocado color, then devour.
Ginger Sesame "Hummus"
1 can chickpeas
1 tbs gari
1-2 tsp sesame oil
1 tbs tahini
1 garlic clove
Adobo or salt and garlic powder to taste
Food process until smooth (or leave it slightly chunky if you prefer).
(sort of a hybrid between hummus and tzatziki)
Food process or blend together one can chickpeas, one clove garlic, 1/3 to 1/2 of a peeled cucumber, 1/4 of a green pepper, 1/2 a jalepeno pepper, a few full sprigs of cilantro (I used about five), the juice of half a lime, and a sprinkle of salt to taste. Add a tablespoon or more of tahini if you like and/or some plain yogurt for an even lighter dip. Admire the cool, soothing, muted avocado color, then devour.
Ginger Sesame "Hummus"
1 can chickpeas
1 tbs gari
1-2 tsp sesame oil
1 tbs tahini
1 garlic clove
Adobo or salt and garlic powder to taste
Food process until smooth (or leave it slightly chunky if you prefer).
Miso Marinated Fish
1 tbs miso
1 tbs sugar
shaoshing wine
1 tsp sesame oil
fish filets
Mix a big tablespoon of miso with one teaspoon of sugar. Do this first to make a smoother paste at the end with the sugar well incorporated. Add enough shaoshing wine to thin it down to a paste that still holds together. Add a teaspoon of sesame oil. Spread this over the fish and let it sit in the fridge for at least an hour, and up to six. Place in an oven at 350 for 20-30 min. Very easy recipe.
1 tbs sugar
shaoshing wine
1 tsp sesame oil
fish filets
Mix a big tablespoon of miso with one teaspoon of sugar. Do this first to make a smoother paste at the end with the sugar well incorporated. Add enough shaoshing wine to thin it down to a paste that still holds together. Add a teaspoon of sesame oil. Spread this over the fish and let it sit in the fridge for at least an hour, and up to six. Place in an oven at 350 for 20-30 min. Very easy recipe.
Chinese Sesame Wings
1 1/2 - 2 pounds chicken drummettes (first joint of wing)
1 1/2 cups soy sauce
1 teaspoon sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
4 tablespoons brown sugar
4 tablespoons toasted sesame seeds
Put ""drummettes"" in large zip-lock bag. Combine remaining ingredients except sesame seeds. Pour over wings; seal and refrigerate at least 30 minutes, turning bag to coat wings occasionally. Spray a shallow baking pan with non-stick spray. Put wings, including marinade in prepared pan. Bake at 375 degrees for 30 minutes, turning wings occasionally. Sprinkle with sesame seeds and bake 15 minutes longer.
1 1/2 cups soy sauce
1 teaspoon sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
4 tablespoons brown sugar
4 tablespoons toasted sesame seeds
Put ""drummettes"" in large zip-lock bag. Combine remaining ingredients except sesame seeds. Pour over wings; seal and refrigerate at least 30 minutes, turning bag to coat wings occasionally. Spray a shallow baking pan with non-stick spray. Put wings, including marinade in prepared pan. Bake at 375 degrees for 30 minutes, turning wings occasionally. Sprinkle with sesame seeds and bake 15 minutes longer.
Miso Dressing Recipes
Miso Ginger Dressing
1/4 cup rice wine vinegar
1 tablespoon thin soy sauce
2 tablespoons light miso paste
1 tablespoon sambal oelek
1/2 tablespoon sugar
2 tablespoons chopped gari (pickled ginger)
1 teaspoon sesame oil
1/2 cup canola oil
1/2 cup chopped scallion greens
Salt and white pepper to taste
In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions.
Miso Ginger Dressing 2
1/3 cup rice vinegar
2 tablespoons white or yellow miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
Miso Mustard Dressing
3 Tbs miso
100 ml water
50 ml vegetable oil
2 Tbs vinegar
1 tsp prepared mustard
Mix the miso and the water. Add the remaining ingredients and mix well.
Creamy Sesame Miso Dressing
Great with spinach and potato salads, or to dress up chilled slices of fresh tofu.
Yields: 3/4 cup
Ingredients:
5 ounces lite silken tofu
2 tablespoons light miso
2 tablespoons soy milk or water
1 tablespoon cider vinegar
1 teaspoon sesame oil
Pepper to taste
In a blender, mix together all ingredients, stopping to scrape down sides as necessary, until smooth.
Nutrition information: per tablespoon: 18 calories (50% from fat), 1g protein, 1g fat, 1g carb, 116mg sodium, 0mg chol, 0.2g fiber
Ginger Miso Dressing
1 good-size thumb fresh ginger, finely grated
2 T. white or yellow miso
2 T. rice vinegar
1 T. sake
1 t. sugar
1/2 t. soy sauce
Shake it all together.
1/4 cup rice wine vinegar
1 tablespoon thin soy sauce
2 tablespoons light miso paste
1 tablespoon sambal oelek
1/2 tablespoon sugar
2 tablespoons chopped gari (pickled ginger)
1 teaspoon sesame oil
1/2 cup canola oil
1/2 cup chopped scallion greens
Salt and white pepper to taste
In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions.
Miso Ginger Dressing 2
1/3 cup rice vinegar
2 tablespoons white or yellow miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
Miso Mustard Dressing
3 Tbs miso
100 ml water
50 ml vegetable oil
2 Tbs vinegar
1 tsp prepared mustard
Mix the miso and the water. Add the remaining ingredients and mix well.
Creamy Sesame Miso Dressing
Great with spinach and potato salads, or to dress up chilled slices of fresh tofu.
Yields: 3/4 cup
Ingredients:
5 ounces lite silken tofu
2 tablespoons light miso
2 tablespoons soy milk or water
1 tablespoon cider vinegar
1 teaspoon sesame oil
Pepper to taste
In a blender, mix together all ingredients, stopping to scrape down sides as necessary, until smooth.
Nutrition information: per tablespoon: 18 calories (50% from fat), 1g protein, 1g fat, 1g carb, 116mg sodium, 0mg chol, 0.2g fiber
Ginger Miso Dressing
1 good-size thumb fresh ginger, finely grated
2 T. white or yellow miso
2 T. rice vinegar
1 T. sake
1 t. sugar
1/2 t. soy sauce
Shake it all together.
Thursday, August 31, 2006
Rain Poems, Hollow Poems
Rain Poem #1
Cilantro sticks to wet hands like feathers
Clinging as tenderly and tenaciously as
You cling to me, waking terribly from a dream
Rain Poem #2
Everything is wet, in this dreary season,
The sopping rain, the clogged city drains
The almost-September jaundice of leaves
Spread adhesively on felled timber.
We are waterlogged as shipwrecks.
Rain Poem #3
In your eyes on some days, waking, I
See mother-of-pearl visions, those thin promises
Calming city puddles
In a glacée of niceties before a
Wheelèd creature passing
Consumes and is consumed, entirely.
Aug. 31, 2006
Things that are hollow
include: forest logs
the sweet space between two shamshirs, meeting
the presidential profile of a bunny
49 cents of chocolate flavor, three weeks after Easter
and sometimes eggshells, two telltale holes, lighter than motes
of dry men returned to origin.
Things that are spectacular
include:
Things with spikes, jaws, claws,
and poison
things that dissolve the clogs in
drains and the stuffing inside
a woman, making her skin
grow thin and thinner
until air, light, and water may pass
through, unimpeded.
But what you are really waiting for is this:
Things that I have been avoiding.
You think I will say that I am hollow, now, too.
And perhaps that is true.
Perhaps there is a strange displacement, now,
where once there
was you.
But perhaps
It is also the case that this space is lined
with moss
with other dark, damp, cool things
Perhaps it is a space where small beetles
May thrive amidst the smell
of lovely rot all crumbling to soil.
You forget that there are things that grow
in hollows.
Now, hollow woman, lined with damp, sweet rot,
now, slow moss that hides all trace of what is broken,
Now tenderly
So tenderly
Spread you loose tendrils into the hollows of my body and
make a space for growing,
Where the smallest beetles and most tender worms
may nestle down, deep,
lie quiet and forgotten.
Aug. 2006
Cilantro sticks to wet hands like feathers
Clinging as tenderly and tenaciously as
You cling to me, waking terribly from a dream
Rain Poem #2
Everything is wet, in this dreary season,
The sopping rain, the clogged city drains
The almost-September jaundice of leaves
Spread adhesively on felled timber.
We are waterlogged as shipwrecks.
Rain Poem #3
In your eyes on some days, waking, I
See mother-of-pearl visions, those thin promises
Calming city puddles
In a glacée of niceties before a
Wheelèd creature passing
Consumes and is consumed, entirely.
Aug. 31, 2006
Things that are hollow
include: forest logs
the sweet space between two shamshirs, meeting
the presidential profile of a bunny
49 cents of chocolate flavor, three weeks after Easter
and sometimes eggshells, two telltale holes, lighter than motes
of dry men returned to origin.
Things that are spectacular
include:
Things with spikes, jaws, claws,
and poison
things that dissolve the clogs in
drains and the stuffing inside
a woman, making her skin
grow thin and thinner
until air, light, and water may pass
through, unimpeded.
But what you are really waiting for is this:
Things that I have been avoiding.
You think I will say that I am hollow, now, too.
And perhaps that is true.
Perhaps there is a strange displacement, now,
where once there
was you.
But perhaps
It is also the case that this space is lined
with moss
with other dark, damp, cool things
Perhaps it is a space where small beetles
May thrive amidst the smell
of lovely rot all crumbling to soil.
You forget that there are things that grow
in hollows.
Now, hollow woman, lined with damp, sweet rot,
now, slow moss that hides all trace of what is broken,
Now tenderly
So tenderly
Spread you loose tendrils into the hollows of my body and
make a space for growing,
Where the smallest beetles and most tender worms
may nestle down, deep,
lie quiet and forgotten.
Aug. 2006
Sunday, August 27, 2006
Rice Crepe Recipes
Rice Flour Crepes
1 cup white rice flour
1/4 tsp salt
2 eggs
1 cup milk
1 tbsp oil or melted butter
In a medium mixing bowl, beat together all ingredients until smooth. Pour, using a 1/4 cup measure, into a medium-sized, hot, nonstick (or greased) skillet. Turn skillet to thinly, evenly distribute batter in a circle. Cook for about 30 seconds per side.
Spread with jam, nutella or simply butter and sugar, roll up and serve immediately. You can also roll these around breakfast sausages to make pigs in a blanket.
Makes about 8 crepes
Serves 2-3.
Homestyle Dosa
3/4 cup urad dal * See NOTE (175 millilitres)
3 1/2 cup water (750 millilitres)
2 cups rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 tbsp vegetable oil (15 millilitres)
Directions:
Homestyle Dosa
Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.
In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.
Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.
Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.
Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.
Rice Dosa
Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2
Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
Water
Oil (for making the dosas).
Process
Method: Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake). Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further more, add jeera, grated coconut, coriander leaves and salt to taste. Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some of the batter into a dosa . Cook for 3 to 4 minutes. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.
1 cup white rice flour
1/4 tsp salt
2 eggs
1 cup milk
1 tbsp oil or melted butter
In a medium mixing bowl, beat together all ingredients until smooth. Pour, using a 1/4 cup measure, into a medium-sized, hot, nonstick (or greased) skillet. Turn skillet to thinly, evenly distribute batter in a circle. Cook for about 30 seconds per side.
Spread with jam, nutella or simply butter and sugar, roll up and serve immediately. You can also roll these around breakfast sausages to make pigs in a blanket.
Makes about 8 crepes
Serves 2-3.
Homestyle Dosa
3/4 cup urad dal * See NOTE (175 millilitres)
3 1/2 cup water (750 millilitres)
2 cups rice flour (available in many grocery stores) (450 millilitres)
1 tsp salt
1 tbsp vegetable oil (15 millilitres)
Directions:
Homestyle Dosa
Soak the dal in a bowl overnight. Next morning, drain the water from the dal and place dal in a blender, together with 1 cup / 225 millilitres fresh, cold water. Blend until smooth. Depending on your blender, this may require giving the dal a stir manually at intervals.
In a saucepan, heat 1/2 cup (100 millilitres) of water over low heat, stir in 1 tablespoon (15 millilitres) of rice flour, and continue to stir until it begins to thicken. Set aside. In a large bowl mix together the ground dal, salt, remaining rice flour, and 2 cups (450 millilitres) of water. Stir well to make a thin batter.
Add the thickened rice paste and stir again to mix well. Cover the bowl and let stand for 5 to 6 hours at room temperature, or as long as 12 hours if you need to. Just before you begin cooking, lift up a spoonful of batter and pour it. The batter should resemble a thin crepe batter; add more water to thin it if necessary.
Heat a large (11- or 12-inch / 30 centimetre) griddle over medium-high heat. (You need a griddle with low sides, for the dosa will spread to the edge of the pan and if it has high sides, you’ll find it very difficult to lift the dosa off the pan.) With a paper towel (or the cut side of a potato, the traditional way), oil the surface of the griddle lightly. When it’s hot, pour on a 1/2 cup (100 millilitres) of batter, starting at the center and moving out in a spiral shape. Use a spatula or the back of a wooden spoon to help spread the batter as far as possible to the edge of the griddle. The dosa should be made as thin as possible. Allow to cook for approximately 2 minutes on the first side. Flip over and allow to cook for one minute on the other side. Timing depends on how hot the griddle is; don't be afraid to let the dosa cook longer. It is better to have a slightly crispy dosa than an undercooked one.
Repeat with the remaining batter. As each dosa is removed from the griddle, stack on a plate and cover the stack of dosas with a clean cloth to keep warm.
Rice Dosa
Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2
Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
Water
Oil (for making the dosas).
Process
Method: Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake). Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further more, add jeera, grated coconut, coriander leaves and salt to taste. Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some of the batter into a dosa . Cook for 3 to 4 minutes. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.
Rice Pizza Crust (wheat-free)
2-1/2 cups cooked white rice
1/4 cup mozzarella cheese, grated
(8 oz.) 1 egg, lightly beaten
1/4 cup onion, finely chopped
1 clove of garlic, minced
1 tsp. olive oil
1 tbsp. butter, melted
Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown. Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted.
1/4 cup mozzarella cheese, grated
(8 oz.) 1 egg, lightly beaten
1/4 cup onion, finely chopped
1 clove of garlic, minced
1 tsp. olive oil
1 tbsp. butter, melted
Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown. Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted.
Recipes for Julius
Dog Loaf
This recipe uses egg as a binder, so that you can either serve it raw or bake it with bread crumbs or other grains like a meatloaf. It ranges between 24-30% protein, depending on which meat and grain you use. The egg provides adequate vitamin A, along with that in the vegetables.
1/4 pound (1 cup) fairly lean beef heart
6 slices whole wheat bread, crumbled (about 3 cups)
1 cup whole milk
2 large eggs
1/4 cup corn or other vegetables (OK to omit occasionally)
1 tablespoon Healthy Powder*
1 tablespoon vegetable oil
1 1/2 teaspoons bone meal (or 1000 milligrams calcium or 1/2+ teaspoon eggshell powder)
100 i.u. vitamin E
(optional) 1/4 teaspoon of soy sauce or dash of iodized salt
(optional) 1 small clove garlic, crushed or minced
Combine all ingredients, adding more water if needed to make a nice texture. Serve raw. Or else press into a casserole dish so it's a 1-2" thick and bake at 350 degrees until set and light browned (20-30 minutes). If you're using a moist grain and not baking it, you may wish to serve the milk separately rather than combine it in the mix. Alternatively, just mix 1/4 cup powdered milk into the recipe.
Yield: 1104 kilo calories, about a day's worth or a 40 pound dog and about three day's worth or a 10 pounder.
Grain substitutes: 1 1/4 cups oats (+2 1/2 cups water = 2 1/2 cups oatmeal) or 1/2 cup bulgur (+1 cup water = 1 1/4 cups cooked). With lean meats only: 3/4 cups cornmeal (+3 cups water = 3 cups cooked); 1/2 cup millet (+1 1/2 cups water = 1 1/2 cups cooked); 1/2 cup barley (1 1/2 cups water = 1 1/2 cups cooked); 2 1/2 cups boiled potatoes.
Meat substitutes: ground or chopped chicken, turkey, lean or medium chuck or hamburger. Beef or chicken liver may be used once in awhile, but not on a regular basis.
Liver Cake
1 lb. liver (preferably lamb)
2 eggs
1 whole garlic bulb
12 ozs. self-raising flour (1 1/2 cups)
1/2 pint water / milk (1 cup)
Pulverise the raw liver, eggs and garlic in a blender or food processor.
Add flour and mix.
Once blended, add water or milk.
Pour mixture into a line cake tin (7-8 inches).
Cook at gas mark 5/180 degrees Celsius(356 degrees Fahrenheit) for half an hour or until the mixture is firm to touch.
Cut into squares when cool.
Use within 24-36 hours. Can be frozen.
Note: You can use up your turkey or Sunday dinner leftovers by substituting the bits of meat etc. for the liver. Don't worry if the off vegetable creeps into the mix. It's all good stuff and your dogs will love the home-made treats. Excellent for training use quickly or freeze for another day.
Meat Loaf
1 lb ground turkey
1 egg
3/4 cup rolled oats
1/4 cup 2 percent milk
3 oz tomato sauce
1 tbsp chopped parsley
1 garlic clove, minced
2 tbsps canine supplement
Combine all ingredients. Mix well. Pack into 4 small loaf pans. Bake at 375 degrees for 35-40 minutes. Makes 4 small loaves.
One loaf will feed a 25-pound dog and is equal to one-half can of dog food. For normal-sized dogs, this would be considered a dog treat, not dinner.
This recipe uses egg as a binder, so that you can either serve it raw or bake it with bread crumbs or other grains like a meatloaf. It ranges between 24-30% protein, depending on which meat and grain you use. The egg provides adequate vitamin A, along with that in the vegetables.
1/4 pound (1 cup) fairly lean beef heart
6 slices whole wheat bread, crumbled (about 3 cups)
1 cup whole milk
2 large eggs
1/4 cup corn or other vegetables (OK to omit occasionally)
1 tablespoon Healthy Powder*
1 tablespoon vegetable oil
1 1/2 teaspoons bone meal (or 1000 milligrams calcium or 1/2+ teaspoon eggshell powder)
100 i.u. vitamin E
(optional) 1/4 teaspoon of soy sauce or dash of iodized salt
(optional) 1 small clove garlic, crushed or minced
Combine all ingredients, adding more water if needed to make a nice texture. Serve raw. Or else press into a casserole dish so it's a 1-2" thick and bake at 350 degrees until set and light browned (20-30 minutes). If you're using a moist grain and not baking it, you may wish to serve the milk separately rather than combine it in the mix. Alternatively, just mix 1/4 cup powdered milk into the recipe.
Yield: 1104 kilo calories, about a day's worth or a 40 pound dog and about three day's worth or a 10 pounder.
Grain substitutes: 1 1/4 cups oats (+2 1/2 cups water = 2 1/2 cups oatmeal) or 1/2 cup bulgur (+1 cup water = 1 1/4 cups cooked). With lean meats only: 3/4 cups cornmeal (+3 cups water = 3 cups cooked); 1/2 cup millet (+1 1/2 cups water = 1 1/2 cups cooked); 1/2 cup barley (1 1/2 cups water = 1 1/2 cups cooked); 2 1/2 cups boiled potatoes.
Meat substitutes: ground or chopped chicken, turkey, lean or medium chuck or hamburger. Beef or chicken liver may be used once in awhile, but not on a regular basis.
Liver Cake
1 lb. liver (preferably lamb)
2 eggs
1 whole garlic bulb
12 ozs. self-raising flour (1 1/2 cups)
1/2 pint water / milk (1 cup)
Pulverise the raw liver, eggs and garlic in a blender or food processor.
Add flour and mix.
Once blended, add water or milk.
Pour mixture into a line cake tin (7-8 inches).
Cook at gas mark 5/180 degrees Celsius(356 degrees Fahrenheit) for half an hour or until the mixture is firm to touch.
Cut into squares when cool.
Use within 24-36 hours. Can be frozen.
Note: You can use up your turkey or Sunday dinner leftovers by substituting the bits of meat etc. for the liver. Don't worry if the off vegetable creeps into the mix. It's all good stuff and your dogs will love the home-made treats. Excellent for training use quickly or freeze for another day.
Meat Loaf
1 lb ground turkey
1 egg
3/4 cup rolled oats
1/4 cup 2 percent milk
3 oz tomato sauce
1 tbsp chopped parsley
1 garlic clove, minced
2 tbsps canine supplement
Combine all ingredients. Mix well. Pack into 4 small loaf pans. Bake at 375 degrees for 35-40 minutes. Makes 4 small loaves.
One loaf will feed a 25-pound dog and is equal to one-half can of dog food. For normal-sized dogs, this would be considered a dog treat, not dinner.
Spoonbread Addiction
It's mushy, it's warm, it's delicious. No, Beavis, it's not poop; it's spoonbread!! No ode is worthy of its sweet, gold divinity--not even this designation as my food obsession of the day.
Here are a few good recipes:
Basic Spoon Bread Recipe
Ingredients:
3 cups whole milk
1 cup cornmeal
1 teaspoon salt
1/4 cup butter
1/8 cup sugar
6 large eggs
Directions:
Heat oven to 375 degrees. Butter an eight cup souffli dish. In microwave, bring milk to a boil, pour into saucepan and add cornmeal and salt. Stir until thick (about 1 minute). Remove from heat add sugar. Wisk egg yolks and stir into mixture. Beat egg whites to a soft peak, fold in and pour into souffli dish. Bakes until it puffs and is golden brown (about 45 minutes). Serve with fruit pie filling or cinnamon and sugar.
This recipe for Spoon Bread serves/makes 4
Corn And Bacon Spoonbread Recipe
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
3/4 cup Yellow cornmeal
1 1/2 cup Water
2 cups Cheddar cheese; shredded
1 1/2 cup Cooked fresh cut corn
1/4 cup Butter or margarine
2 cloves Garlic; minced
3/4 teaspoon Salt
1 cup Milk
4 Eggs; separated
10 slices Bacon; cooked/crumbled
Directions:
Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff but not dry; gently fold into cornmeal mixture. Pour into a lightly greased 2-1/2-quart casserole.
Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean.
This recipe for Corn And Bacon Spoonbread serves/makes 10
Cheddar Cheese Spoonbread
Rich and creamy, this souffle bread has a zesty cheese flavor.
3 cups milk
1 cup yellow cornmeal
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 tablespoons snipped fresh chives or chopped green onions
2 tablespoons chopped pimento, drained
3 large eggs, separated
Preparation Time: 25 minutes
Baking Time: 55-60 minutes
Serves 6
1. Preheat oven to 325F. Grease a 2-quart baking dish or 2-quart souffle dish.
2. In a large saucepan, bring 2 cups milk to a simmer over medium heat. Gradually add cornmeal, stirring constantly until thickened, 5 minutes. Remove from heat. Add Cheddar cheese, stirring until melted and combined.
3. Mix together baking powder, salt, pepper, hot pepper sauce, chives, pimento, and remaining milk; stir into cornmeal mixture. Stir in egg yolks.
4. Beat egg whites at high speed until stiff, but not dry, peaks form. Fold whites into cornmeal mixture. Pour into prepared dish.
5. Bake spoonbread until lightly golden and set, 55 to 60 minutes. Transfer dish to a wire rack to cool slightly.
Here are a few good recipes:
Basic Spoon Bread Recipe
Ingredients:
3 cups whole milk
1 cup cornmeal
1 teaspoon salt
1/4 cup butter
1/8 cup sugar
6 large eggs
Directions:
Heat oven to 375 degrees. Butter an eight cup souffli dish. In microwave, bring milk to a boil, pour into saucepan and add cornmeal and salt. Stir until thick (about 1 minute). Remove from heat add sugar. Wisk egg yolks and stir into mixture. Beat egg whites to a soft peak, fold in and pour into souffli dish. Bakes until it puffs and is golden brown (about 45 minutes). Serve with fruit pie filling or cinnamon and sugar.
This recipe for Spoon Bread serves/makes 4
Corn And Bacon Spoonbread Recipe
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10
Ingredients:
3/4 cup Yellow cornmeal
1 1/2 cup Water
2 cups Cheddar cheese; shredded
1 1/2 cup Cooked fresh cut corn
1/4 cup Butter or margarine
2 cloves Garlic; minced
3/4 teaspoon Salt
1 cup Milk
4 Eggs; separated
10 slices Bacon; cooked/crumbled
Directions:
Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff but not dry; gently fold into cornmeal mixture. Pour into a lightly greased 2-1/2-quart casserole.
Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean.
This recipe for Corn And Bacon Spoonbread serves/makes 10
Cheddar Cheese Spoonbread
Rich and creamy, this souffle bread has a zesty cheese flavor.
3 cups milk
1 cup yellow cornmeal
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 tablespoons snipped fresh chives or chopped green onions
2 tablespoons chopped pimento, drained
3 large eggs, separated
Preparation Time: 25 minutes
Baking Time: 55-60 minutes
Serves 6
1. Preheat oven to 325F. Grease a 2-quart baking dish or 2-quart souffle dish.
2. In a large saucepan, bring 2 cups milk to a simmer over medium heat. Gradually add cornmeal, stirring constantly until thickened, 5 minutes. Remove from heat. Add Cheddar cheese, stirring until melted and combined.
3. Mix together baking powder, salt, pepper, hot pepper sauce, chives, pimento, and remaining milk; stir into cornmeal mixture. Stir in egg yolks.
4. Beat egg whites at high speed until stiff, but not dry, peaks form. Fold whites into cornmeal mixture. Pour into prepared dish.
5. Bake spoonbread until lightly golden and set, 55 to 60 minutes. Transfer dish to a wire rack to cool slightly.
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