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Selasa, 13 Mei 2014

A legacy of food and family online

Do you secretly yearned to, be recognized for your hard work in the kitchen? Imagine you are a talented Cook a la Martha Stewart (without ankle bracelet)? Well, guess what? It is a quick and easy way to display your culinary skills and your particular recipe-s present.

Although some people say it of a piece of cake to meals to make every day, the truth, it can be tiring and boring work. For example, youre too tired to decide to see a TV show after a long day in the Office, sometimes, let alone prepare select what type of meal. In addition, not everyone is naturally talented in culinary arts; for some, might be a roast cooking and rocket science. But here is the good Nachricht--with modern high-tech communication systems (namely, home computers), you need no master chef!Those that a beginner can cooking online Tipps.Sogar thousands of recipe s access a nudge and a few creative ideas, the pots can need getting smoldering and find what you need to get started in the kitchen.

There is no time like the present to upload your family recipe-s and make your tricks of the trade with cooking.This is two Falten.Erstens can stop to lose thoughts about a recipe because all are safely stored in your computers memory. Secondly, you will do a great service, "Gourmet" online community that are eager for fresh dishes and new techniques to try.

Putting your recipe family s online is a great way, your recipe-s, to organize. On your website you are able to divide the types of foods such as in different categories:

Breakfast food lunch food dinner snacks cocktail party food grill food vegetarian diabetic meals summer holiday food rich desserts and low-cal versions treated

Select their viewers able from these categories and within seconds you will be armed with a detailed recipe.You can take a few steps further and offer a shopping list for every meal and helpful cooking tips, to ensure that the preparation is as smooth as possible.

For beginners and experts alike cooks can you a list of frequently asked questions (FAQ) and also encourage viewers you email directly with unusual queries.Maybe you want to also have an online forum where your audience and you get lively discussions on a variety of topics, from where you is fresh products to what to look for when buying fresh fish to can and use the best way of spices in a gumbo.

-S book your family recipe and establishing an interactive website makes much Sinn.Sie create enjoy electronic heritage for their own families, and also to achieve the wider Internet community marketed todays harried world where is multi-tasking par pretty for the course and tend people, on the fly to eat your thoughtful recipe-s another family will give what you need to be closer come.

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Selasa, 06 Mei 2014

Dish of the Month April

I have no pre-prepared Dish of the Month to show you this month because Ive been hanging out with Paul Bocuse, the famous, Lyonnais chef. Sadly, only in this amazing trompe loeil painting.

We didnt have time to eat in one of the famous bouchon lyonnais, if you would like to find out more about them check out this article about The Bouchons of Lyon from Saveur.

Anyway, as you may have gathered, Ive been on holiday and thats my excuse for not having a delcious Nigel Slater recipe to show you. However, I was perusing The Kitchen Diaries II last night and April is a bumper month for recipes, so Im sure I will come up with something soon. Dont wait for me just tuck right in!

Check out last months round up hosted by A Little Bit of Heaven on a Plate and our Dish of the Month Pinterest Board featuring all the recipes since Dish of the Month started in January.

If you would like to take part, then please:

Make a Dish of the Month from ANY recipe by Nigel Slater
Link to Farmersgirl Kitchen or A Little Bit of Heaven on a Plate
Use the Dish of the Month logo in your post
If you use twitter, tweet your post with @serialcrafter or @Heavenona_plate and #DishoftheMonth and we will re-tweet it to our followers.

Rules:

If you own The kitchen diaries II please do not publish the recipes on your blog without permission, they are copyright.
If you are using recipes from the BBC Food website, please link to the recipe on BBC Food rather than publishing the recipe. Likewise recipes on the Guardian Lifestyle website.
One entry per blog.
Recipes must be added to the linky by the 28th of each month.

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Senin, 31 Maret 2014

Academy Award Winning Buffet of Goodies!

As my mother would say I love to watch anything that jumps around in front of my face. What she means by that is that I adore television and movies, particularly old movies, the ones you see on TCM. If I did not have to make a living, and because it would be socially unacceptable, I could sit like a zombie in front of a big screen tv and mindlessly click and blankly stare my way through life. Obviously, I, therefore, consider Academy Award night a very special night, not only for the awards, but for the clothes, jewels, hair, makeup and gossip which is equally as entertaining. In honor of my very special night, Nan (and I) prepared a very tasty little buffet full of my favorite goodies. My niece, Sophia, who is also my very eager and quite compotent sous chef, assisted me in making a fresh salsa and mango habenero chicken wings. Nan contributed her famous and most delicious taco dip to the party.

For the salsa, I (and Sophia) chopped approximately 4 tomatoes and placed them in the food processor with 1/2 onion, 1 garlic clove, several fresh chili peppers, a bunch of cilantro, the juice of one lime and salt. Because the tomatoes were of the dreaded winter variety and were barely even pink in color, I added about 1 teaspoon of tomato paste to add a bit of color, but up the flavor, add provide consistency. I pulsed it all to the proper consistency, but be careful, you dont want to pulverize it into tomato juice. Taste for seasoning and serve immediately.

My brother requested Mango Habanero chicken wings which I experimented with because I have never made them before. The flavor was great but I was so worried they would be too hot that I did not add enough habanero so, while tasty, they did not provide the kick I was looking for. In a small saute pan with a little bit of oil, I sweated about 1/2 small onion, 2 garlic cloves and 3/4 of a habanero pepper (if you want it hotter add the whole pepper). Set them aside to let them cool for a moment and added 1 can of Mango Nectar (you can find it in the Latin food aisle of the grocery store) to the food processor. Once cool, I added the onion mixture to the mango necture and turned pulverized until it was a smooth and very loose mixture. Next, pour the mixture in a sauce pan and add about 2 tablespoons of apple cider vinegar, 2 tablespoons of your favorite hot sauce and heat until reduced slightly. Just before you are ready to pour the mixture over your cooked chicken wings (see entry from February 19 for more on cooking the chicken wings), remove from the heat and wisk in a half stick of butter, cut into smaller pieces. Pour over the wings and serve hot!

While most layered taco casseroles I have seen are cold, this one is heated in the oven. In a pie pan, start with a layer of refried beans. Top with a layer of 1 pound of browned ground beef cooked with taco seasoning, about 1/2 bottle of your favorite jarred salsa and a mound of cheese (we used cheddar/jack). Bake in a 375 degree oven for about 20-30 minutes or until bubbly and melted. Spoon onto your plate and serve with tortilla chips, hot sauce and sour cream.

Kamis, 13 Maret 2014

This is What Happened to the Other Half of the Pie Dough

It was rolled out and filled with a pint of fresh blueberries. They were mixed with just the right amounts of sugar, cornstarch, and cinnamon. The dough was folded up and around, covering some berries, while leaving others exposed to be dotted with small pieces of butter. A light sprinkling of sugar rained down, and in the oven it went. After being baked golden, in a 33 cent pie tin, it was served with vanilla ice cream and my family. It was almost transferred to a pretty plate to be photographed, but that just didn’t seem right. Enjoy!

Rabu, 12 Maret 2014

My Flame Grilled Version of the Whopper

I can not believe I forgot to take a picture of the beautifully colorful, thirst quenching, end of the weekend, summer inspired Rose Sangria I made yesterday. It was sooooo delicious (a little bit dangerous) and, actually, much prettier than this burger. Though, I must admit, this burger is beautiful in its own beefy "in your face" sort of way.

The burger is 1/3 pound ground sirloin gently formed into a disc shaped patty slightly thinner in the center to reduce the hockey puck effect when it gets on the grill. Sirloin is generally not the first choice of burger eficionados because of its lack of fat which could result in a dry burger, but I do think it has a really nice flavor. Therefore, to combat any potential dryness, I added a small pat of butter to the center of the burger as moistness insurance. I grilled them over medium high heat for about 5 minutes per side and they were cooked well-done but I am honestly afraid to eat rare ground beef anymore. The pat of butter provided the perfect amount of rich moistness without making the burger greasy. A really good tip which I recommend you try.

For the Sangria, the most important yet unphotographed part of this meal, I combined a bottle of dry French Rose wine with a shot or two of Grand Marnier, a few glugs of Brandy and some sliced limes, oranges, peaches and grapes along with their juice, in a large pitcher. When ready to serve, I filled a fish bowl sized wine glass with ice and some of the fruit slices from the pitcher and filled the glass about 1/2 full with Sangria. I topped it off with some club soda for fizziness and enjoyed...several times!

Kamis, 06 Maret 2014

Stuffed leg of lamb

This is a rather good Sunday dish. If you dont know how to de-bone a leg of lamb, either buy it de-boned or get your butcher to de-bone it for you.

1 leg of lamb (about 2 kg. before boning)
50 g prunes, stoneless
30 g dried apples
2 tsp. salt
3/4 tsp. pepper

Soak the apple slices to soften. Rub half of the salt and pepper on the inside of the leg of lamb and stuff with the prunes and apple slices. Sew closed. Rub the remaining salt and pepper on the outside of the meat.

Put meat into a greased oven pan and roast at 250°C for about 90 minutes, or until a meat thermometer inserted into the steak shows 160°C. Start by roasting for 10-20 minutes, then add water to cover the bottom of the pan, to a depth of about 1 cm. Baste the meat with the cooking liquid every 15 minutes or so. Top up the water when it starts to boil down.

About 10-15 minutes before the steak is done, remove it from the oven, pour the cooking liquid into a saucepan, through a strainer. Put the steak back into the oven until a nice crust has formed. While it is in the oven, make the sauce:

Skim the fat off the surface of the cooking liquid. Heat in the saucepan. Make a thin, smooth paste from a couple of tbs. of flour and a bit of cold water. When the cooking liquid boils, stir the flour paste into the boiling liquid, stirring with a beater. Pour slowly and when you feel the liquid starting to thicken, stop pouring. Gently simmer the sauce for a couple of minutes, to remove the raw flour taste. Adjust the flavour with salt and pepper, and if you use it, add a little sauce colouring to get a nice, brown colour.

Serve either whole or sliced, with potatoes (poached, caramelised or mashed), sauce and whatever other side dishes you like (I like redcurrant jelly, salad and peas).

Rabu, 26 Februari 2014

The Anatomy of a Georgetown Cupcake Line

Anyone thats been on M Street on a day that ends in the letter "y" has no doubt seen the mile-long lines, snaking around the corners of Georgetowns oldest rowhouses, coming from Georgetown Cupcake. Youd think these people were waiting in line for water in Rwanda, braving DCs harshest elements for the possibility of a brush with cupcake greatness.

If youve seen this operational disaster in action, youve probably asked yourself "who ARE these people?" Well, Geoffrey Bible at Vox Populi has done the legwork for us, asking the tough questions to real GCLWs (Georgetown Cupcake Line-Waiters) and the results are both fascinating and not surprising:

Image via Vox Populi

If youre looking for more insight into these crazies, read the full poll results here.

My favorite highlight from the poll:

"An upset-looking man told us that he only was standing in the line because he loves his wife and she likes Georgetown Cupcake, but he would much rather be at Baked & Wired."

Ahh, love. What an inconvenience.

Kamis, 20 Februari 2014

Podimas with Soy Chunks Vegetarian version of Mutton Podimas

I am back from US with a new recipe which I found very interesting for non-veg lovers who is restricted from taking mutton for some reason. I happened to taste this podimas in one of our friend’s house in US. Since it was the month of Karthigai we don’t eat non veg and the host wanted to cook something interesting similar to non veg. In spite of their busy schedule our people in foreign countries want to cook delicious food. I will need a separate post to write about their interest in cooking and the way they carry our culture there. The curry she served was very similar to the mutton podimas we cook. I asked what it was and she gave me all details and even gave me the packet cover of the soy chunks she used. Many in US will be aware of this and will be cooking different recipes out of this. For the new comers I wanted to blog the recipe. This packet is available in almost all grocery stores in US like Giants,Walmart etc. Bachelors can cook this with not much of ingredients and have a great side dish for chappathi or idli or dosa if made little watery.

This soy chunks used is precooked I guess with salt,garlic and chili.I tasted it before cooking and found all tastes in small quantities.So we should be careful while adding salt and hot taste while cooking.It is soy chunks cooked and crushed.

Ingredients

Onion- one (minced)

Green chili-2

Tomato puree -1/2 cup (I used Hunts crushed tomatoes)

Ginger garlic paste- 1 teaspoon

Red chili powder- 1 table spoon (use as per your requirement)

Garam masala powder-1/2 teaspoon (optional)

Kadalai paruppu (channa dhal) -3 table spoons (¾ cooked) cook it for 10 minutes in a kadai or pressure cook for one sound or 6 minutes

For seasoning

Cinnamon-2 small pieces

Clove-2

Bay leaf-small piece

Fennel seeds-1 teaspoon (many wont like this taste but this should be added to all non veg since it helps in digestion)

Curry leaf-little

Procedure

Keep the frozen packet out for 3 to 4 hours till it comes to room temperature.Those who go for work can keep it in the regular fridge in the morning if they cook in the evening or at night if cooked in the morning.

Keep the kadai in the stove.In one table spoon of oil season the curry with items given in ‘for seasoning’.Now add the minced onion and green chili and sauté well . Add ginger garlic paste and mix well .Now add the garam masala powder and chili powder and the salt required. Remember the soy chunks already contains some salt taste. Saute well. Add the soy chunks and mix well and cook for 5 to 6 minutes with the kadai closed in slow fire. Now open the kadai and add the tomato puree and cook with the lid open till all water content disappears and try to roast it in slow fire to the desired consistency. If you want the dry version add the cooked channa dhal and mix well. If you want to use it for chappathi then don’t dry roast it. If it is for chappathi switch off little early that is sometime after adding tomato puree. Those who don’t mind adding an egg can add it to the dry version.It will increase the taste.

Try this recipe and find out different recipes out of this. I found it being used along with vegetables in noodles and tasted similar to chicken.
People living in other countries please wait,I will find a method to cook this with the regular soy balls available

Senin, 03 Februari 2014

Upma The Easiest tiffin Breakfast of the laziest housewife

Upma, Uppumavu, Uppittu, Kharabath, Uppeet call by any name this is the common breakfast in India. It is made with semolina ( Suji/ Ravva/ Rava). My father used to tease my mother by saying "Easiest breakfast of laziest housewife is Upma, so you are lazy today!" when ever she prepares it. Yeah it is very simple, quick and easy recipe that fills your stomach with full satisfaction.
Million Dollar upma: Celebrity New York chef of Indian origin Floyd Cardoz walked away with $100,000 in prize money after winning the popular ‘Top Chef Masters’ contest June 16, 2011 on Bravo TV(Source: India Post).

Ingredients:

1 cup Rava / Sooji (Semolina)
10-12 fried Cashew Nuts (optional)
1 inch Ginger finely chopped
1 chopped Onion
3 Green Chillies slit sideways (or 1 Serrano pepper)1 Carrot chopped
1/4 cup Green Peas frozen or fresh (optional)
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
Lemon juice to taste
Tomato finely chopped-1/2cup(optional)
Ghee/unsalted butter(optional)
Vegetables (potato, capsicum etc., are optinal)

How to make rava uppma(basic upma):

Sift rava through a fine sieve.
Heat 1tbsp. pure ghee/unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.(this step is also optional, you can cook directly with out roasting)
Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
Add the daals : channa & urad & curry leaves to it and fry till they turn red.
Add onion, ginger and green chilies. Saute for 3 minutes.
Add all the vegetables and salt to taste.
Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
Add the fried rava to it stirring constantly till it becomes little thick.(avoid lumps by stirring continuously)
Take off from the heat and lemon juice if desired.
Serve hot garnished cilantro/coriander.
squeeze some lemon juice if you are not having any side dip (generally served with coconut chutney/lemon pickle)

hope you like my recipe. Keep visiting and leave your valuable comments.

Rabu, 29 Januari 2014

CREAM OF SOUP MIX

I am so excited to share a "discovery" I found on the Utah State University web site. Maybe you already knew about this one, but I sure didnt.

It is a recipe for a simple dry mix that can be used in place of any "cream of ... soup" in most recipes.

How many times have you wanted to make a quick inexpensive casserole for your family, but the recipe takes $3+ worth of cream of chicken soup ?!? Problem solved!!

BASIC SOUP or SAUCE MIX
2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion
2 tablespoons dry onion flakes
2 teaspoons Italian seasoning (optional)

Mix ingredients and store in an airtight container. The above jar is equal to NINE (10½ ounce) cans of "cream of .... soup"!! No need to refrigerate the dry mix.

For any recipe that calls for a creamed soup, mix 1¼ cups of water with 1/3 cup of the above dry mix. Whisk together until smooth and cook (or microwave) until thick. Thats it!! Add it to any casserole like you would a can of soup!!

The USU web site has a lot of recipes using this mix (they call it the Soup or Sauce mix). Here is the web address: SOUP OR SAUCE MIX

Im thinking I will make another batch using beef bullion and some dehydrated mushrooms for mushroom soup!! With the holidays coming up, I usually buy mass amounts of creamed soups, but not this year!!

The USU recipe link posted this cream of tomato soup recipe:
1/3 cup soup or sauce mix
1¼ cups cold water
Cook until thick, then stir in:
2 cups tomato sauce
Heat back up...serves 3

What could be easier? I threw in a pinch of red pepper flakes for a little zip and a pinch of sugar. The possibilities are endless!!