tag:blogger.com,1999:blog-77350602266976434802024-02-19T04:17:03.524-05:00 AnthrochefFree GingerAnonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-7735060226697643480.post-14033734445662849252016-08-31T22:59:00.000-04:002016-08-31T22:59:16.142-04:00Butternut Squash PattiesThis is Matt's recipe and they're the best things ever! He made them for lunch and since this is partly how I keep my recipes, I'm putting it up pretty quickly.<br />
<br />
<br />
<ul>
<li>Sage (chopped finely)</li>
<li>Butternut squash cubes</li>
<li>Salt/pepper</li>
<li>Gram Masala</li>
<li>Sesame seeds</li>
<li>Panko bread crumbs</li>
<li>Green onion (chopped finely)</li>
</ul>
<div>
<ol>
<li>Preheat oven to 400 degrees. Place squash in oven-safe dish and coat with olive oil.</li>
<li>Roast squash 40 minutes.</li>
<li>Mash roasted squash.</li>
<li>Add salt, pepper, gram masala, sage, onions and sesame seeds. Mix well.</li>
<li>Add breadcrumbs, mix well and form into patty.</li>
<li>In a saute pan on medium heat, add patty and brown on both sides.</li>
</ol>
</div>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-56844223307568926362016-01-04T12:05:00.002-05:002016-01-04T12:05:25.195-05:00Sweet Herbed PastaI'm sure I've gone over how much I love sweet potatoes and Italy and pasta. Viola!<br />
<br />
Servings: 2<br />
<br />
2 small sweet potatoes<br />
1 oz. chopped fresh sage leaves<br />
1 teaspoon dried Italian spice blend<br />
2 teaspoons fresh rosemary, divided<br />
1 1/2 oz. spaghetti<br />
1 clove garlic<br />
olive oil<br />
<br />
1. Preheat oven to 400 degrees F. Chop sweet potatoes and toss in olive oil and Italian spice blend.<br />
2. Drain excess oil, sprinkle on half of the rosemary and put in to roast, about 20 minutes.<br />
3. make pasta.<br />
4. Meanwhile, saute fresh sage, rosemary and garlic.<br />
5. Combine.<br />
<br />
One of my favorite preparations of this pasta replaces sweet potatoes with butternut squash and adds butternut squash pasta sauce. I use Dave's, but you should try this<a href="http://www.foodnetwork.com/recipes/tyler-florence/butternut-squash-sauce-with-sage-recipe.html"> recipe </a>from food network.<br />
<br />Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-53489659669771564132015-12-26T16:16:00.000-05:002015-12-26T16:16:03.049-05:00Curried bean and corn saladI am not really a savory chef, really more of a pastry one. So this is complicated at all.<br />
<br />
1/2 cup Cannellini Beans<br />
1/2 cup corn<br />
1/2 red pepper diced<br />
1 cup lettuce<br />
2 tablespoons white wine vinegar<br />
2 tablespoons curry powder, divided<br />
2 teaspoons honey<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
<br />
1. Curry beans and corn by heating them in a little water with 1 tablespoon mild curry powder<br />
2. Add to lettuce and pepper.<br />
3. Blend last 5 ingredients in blender, adding vinegar white blender is on to make a vinaigrette.<br />
6. Toss salad and dressing.<br />
<br />Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-39174968163645944242015-09-23T17:45:00.003-04:002015-09-23T17:45:22.759-04:00Swiss-wichSince Switzerland is historically divided into various French, German and Italian regions, it is no wonder that each country's cuisine has had its influence. Here I mix up ingredients from all counties and put it on typical Swiss bread.<div>
<br /></div>
<div>
2 slices Zopf Swiss braided bread<div>
6 slices Mortadella lunch meat</div>
<div>
2 tablespoons German whole grain mustard</div>
<div>
2 lunch slices French raclette cheese</div>
<div>
<br /></div>
<div>
1. Preheat oven to 180 C/ 350 F.</div>
<div>
2. Make two sandwiches: bread >spread> meat>cheese</div>
<div>
3. Place on baking sheet on the top rack of the oven for 5 minutes.</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-10267616348553184082015-04-21T16:06:00.000-04:002015-04-21T16:06:13.615-04:00White pizzaI really shouldn't admit this, but I really do hate rolling dough out. I'll make it, because <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="ca53373e-6a22-41c5-89e4-17bb0ebd3420" id="ad22e4df-16ef-4672-a3fb-a53af08dcd0a">i</gs> don't have to get all sticky, since I make it in the stand mixer. But, when it comes to flouring the dough and your hands and making sure there's enough flour or else everything else will get sticky, I'd rather pass. Especially when I flour way too much and the counter is about an inch high in flour and I have to spend 5 hours cleaning.<br />
<br />
2 garlic cloves<br />
1 shallot<br />
5 slices of Provolone<br />
1 handful of fresh basil<br />
1 pizza <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="870f1642-bf16-44db-b3fa-689b59fb2365" id="1c4c4b29-9eaa-4b37-bfdf-e0261b609d34">crust</gs><br />
4 slices prosciutto<br />
1 handful spinach<br />
1/3 cup Ricotta<br />
Italian seasoning blend<br />
<br />
1. Preheat oven to 450 F and smear cornmeal on your pizza stone.<br />
2. Chop your garlic and shallots and sprinkle on crust with Italian seasoning.<br />
3. Lay fresh basil on top, then provolone, then smear Ricotta, than prosciutto.<br />
4. Bake 7 mins.<br />
5. Layer spinach.<br />
6. Bake 3 mins.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-20238692767713976062015-03-27T13:59:00.001-04:002015-03-27T13:59:27.427-04:00Mojito twist5 sprigs of thyme<div>1teaspoon sugar</div><div>2 teaspoons key lime juice</div><div>1 oz. spiced rum</div><div>Tonic water</div><div><br></div><div>1. Place thyme, sugar and lime juice in a glass and muddle. </div><div>2. Top with rum and tonic water. </div>Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-81029969777997232192015-03-23T14:18:00.003-04:002015-03-23T14:18:52.453-04:00Stuffed Cornish HenSo, Matt's putting his apartment together and guess what we have. A. PROFESSIONAL. TABLETOP. YAY!!!!<br />
<br />
Active time: 15 minutes<br />
<br />
Total time: 1 <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="d799d070-d7a8-4727-ac6f-bd5cadfe56e5" id="7723200d-972e-4ed5-b51e-9cf9f5dd3d3e">hr</gs> 45 min<br />
<br />
Servings: 2 half hens<br />
<br />
<br />
1 Cornish <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="b77f415f-a60b-47af-a690-0c7c52b173a5" id="bf0c9331-5992-49ed-bb84-eda4f9c07c02">hen</gs><br />
2 tangerines<br />
1 big stick cinnamon<br />
4 whole cloves<br />
1/2 cup olive oil<br />
2 <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="98eb4e34-519d-4457-9ee5-510c7fd11bb9" id="9ae9dfd2-87a8-41be-89bc-f8a831dab227">pinches</gs> fleur de sel<br />
2 pinches orange <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="b0a459d6-e273-4c6f-8b2c-4739478cabfa" id="cbf6f2eb-6872-4fb1-8baf-317b74b6b8f8">peel spice</gs> mix<br />
<br />
1. Preheat oven to 350 degrees F.<br />
2. Cover hen all over with oil. Rub with pepper and fluer de sel.<br />
3. Take 1 <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="4c5a5911-9246-4a72-a47f-5066dc263ce3" id="16992527-25c6-493d-8240-b5b34d2a08e7">clementine</gs>, peel and remove all strings. Cut each slice in two <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="2a6de377-8c35-44f6-b3f9-47321c97d11a" id="6eaa99b2-3e3d-4fd9-88f5-e4c8a0d36587">width</gs>-wise.<br />
4. Stuff hen with <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="e55f7730-b061-45ef-8354-8ed5ec45aabc" id="e332f1e7-d8ef-4ce8-937b-97658454da86">clementine</gs> pieces, cinnamon stick and cloves.<br />
5. Place hen in roasting <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="c4452882-7719-432e-bc2b-3be7bfca6f58" id="b859cea2-611a-4dfc-8103-c22992cd0cd0">pan breast</gs>-side up, place slices of second <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="c4452882-7719-432e-bc2b-3be7bfca6f58" id="8ef93d9e-6d73-4549-ba56-f41d5ebf59e2">clementine</gs> around <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="c4452882-7719-432e-bc2b-3be7bfca6f58" id="3faf7493-531d-4aac-9b18-6c438b3e18c4">bird</gs> and sprinkle with orange peel spice blend.<br />
6. Roast for 1 and a half hours.Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-82376763499009180042015-03-23T13:57:00.000-04:002015-03-23T13:57:03.586-04:00Cranberry-Pinenut Kasha1 egg<br />
1 cup Kasha<br />
2 cups beef broth<br />
Salt and pepper<br />
Dried cranberries<br />
Pine nuts<br />
<br />
1. In a small bowl, beat egg and stir in kasha to coat.<br />
2. Boil in beef broth for 7 minutes.<br />
3. Meanwhile, toast pine nuts.<br />
4. Stir cranberries into kasha during the last minute of boiling.<br />
5. Top with pine nuts.Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-62200531274047843512015-03-23T13:49:00.002-04:002015-03-23T13:49:19.079-04:00Chicken with mushroom cream sauce<span class="Apple-style-span" style="color: #4f1f06; font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 15px; line-height: 23px;">1 pound sliced button or cremini mushrooms<br />1/4 cup chopped onions<br />2 large garlic cloves, chopped<br />1/2 cup cooking sherry<br />1 cup beef stock<br />1/2 cup heavy cream<br />1/4 cup vodka<br />Salt and pepper</span><br />
<span class="Apple-style-span" style="color: #4f1f06; font-family: open-sans, Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 23px;">1 1/2 pounds chicken</span></span><br />
<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 15px; line-height: 23px;"><span class="Apple-style-span" style="color: #4f1f06;">1.</span></span><span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. </span><br />
<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">2. Add the sherry, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes.</span><br />
<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">3. Add the beef stock and bourbon, boil until reduced by two thirds. </span><br />
<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;">4. Add the cream and simmer several minutes until the sauce thickens.</span><br />
<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 21px;">5. Add chicken breast and stir.</span></span><br />
<span class="Apple-style-span" style="font-family: open-sans, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 21px;"></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">
</div>
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">6. Serve with Cranberry-<gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="6384eb8f-1967-4f89-8f30-9a8492893214" id="02af631a-045e-48ae-885f-0bc7b81b3fd0">pinenut</gs> <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="6384eb8f-1967-4f89-8f30-9a8492893214" id="b56f298e-98b5-4065-bf1f-9d76d06ecf78">kasha</gs><br /><br /></span>Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-19152797663711369042015-03-23T11:57:00.002-04:002015-03-23T11:59:41.623-04:00Pretty Good PastaSo we had a lack of food in the house, which sometimes is the best situation for a chef. Also, we had just ordered a boatload of <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="6e280129-e723-4a57-b844-7f808867cf3a" id="1f1db4a6-f1e7-41ab-bbca-56dea67ddc59">bomba</gs> (Italian hot pepper sauce) and <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="6e280129-e723-4a57-b844-7f808867cf3a" id="f27bb605-07e1-4476-84d3-5520d1603218">couldn't</gs> wait to open it.<br />
<br />
I am <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="3ffd4ce1-76b9-46a5-ba9d-8d73aaadbbfc" id="94e89f1e-98a0-452b-a521-58a1f22f931e">ashamed</gs> to say that I just learned the <a href="https://www.youtube.com/watch?v=HBpbWhfsBxw#t=24">correct way to make pasta,</a> but I had just learned to correct way to make pasta.<br />
<br />
<br />
Sauce:<br />
<br />
10 cherry tomatoes<br />
1 cup ketchup<br />
1/4 Bomba hot sauce<br />
1/4 cup Cento <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="f7a87fb8-c4ce-4a4a-a3b5-05f1e36efab2" id="4168eb35-29eb-4e1c-a21e-7d131b01e8d3">hogie</gs> spread<br />
1/2 onion, chopped<br />
2 cloves garlic, chopped<br />
1/2 bell pepper, chopped<br />
2 stems fresh rosemary<br />
2 stems fresh thyme<br />
<br />
NB (Nota bene): I know were all chefs here, but just in case you're not, don't throw in the stems of the herbs. Just gently roll between your fingers to get the leaves off.<br />
<br />
Pasta:<br />
1 tablespoon olive oil<br />
1 box whole grain <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="94b4ca79-1d4b-49e0-9446-f0f0f02fcaf2" id="56f4665e-0694-4dc7-b404-280844a94478">spaghetti</gs><br />
<br />
1. Start boiling the water. Preferably in a pot with a colander in it so you can drain the pasta and save some starchy water.<br />
2. Stew the tomatoes. <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="c4365c98-7573-4e18-9d7b-f2d20a22ebc4" id="f788381c-f752-40ed-a02b-5b6cf03d104d">Saute</gs> the veggies. Combine the <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="ce1547f6-9865-4e2e-97c1-776f5c1dac38" id="9cb15adb-1c3c-4b60-b1df-c4c896b1c33f"><gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="c3964b50-b59b-46d2-bf4c-35cb0522225d" id="bc2e924a-2e67-4563-a8e6-8873af14f48e">sauces</gs></gs> and spread.<br />
3. When all sauce components are <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="1991ca87-fd67-4b39-8ad6-95bfe818cc8a" id="67ba9b53-cc35-4c66-9eb1-7f171b00a672">ready</gs>, combine and add the herbs.<br />
4. When pasta is ready, pour out into a <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="2a1edb22-80cd-431d-b108-08e9638291d7" id="271d59f0-f7b3-47cf-8fa2-66c8724b39d4">colander</gs>. DO NOT <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="4fe05407-1496-4d87-9dff-8848e8ca791a" id="080a3348-97e7-45b3-a4a2-b1fac882e91f">pour</gs> all the starchy water out of the pot or run cold water over the pasta.<br />
5. Combine pasta, sauce and oil.<br />
6. Buon appetito<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-26151817114649252552015-01-22T20:49:00.001-05:002015-01-28T20:04:20.319-05:00Vodka <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREds1GwAZMm5PF6-ILlOcLSDqZqPpwqYxyKbVANn-TUs3LDp1dYTg5MVlmTj6XQeKTsGtDbmK37fHdsYbZp_nKmPwsr9m1Xh5DeKObMgdrNCPSQGiqpDthH9uvjgr_EqxxzXA4mOOfTAo/s640/blogger-image--703650986.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREds1GwAZMm5PF6-ILlOcLSDqZqPpwqYxyKbVANn-TUs3LDp1dYTg5MVlmTj6XQeKTsGtDbmK37fHdsYbZp_nKmPwsr9m1Xh5DeKObMgdrNCPSQGiqpDthH9uvjgr_EqxxzXA4mOOfTAo/s320/blogger-image--703650986.jpg" width="320" /></a>I will admit, we did have frozen pasta. BUT WAIT! It was sweet potato gnocchi from Trader Joe's! Since it was frozen, I thought I could at least make a fresh sauce.<br />
<br />
Servings: 6<br />
<br />
Active time: 15 minutes<br />
<br />
Inactive time: 30 minutes<br />
<br />
<br />
1/2 cup vodka<br />
<div>
1/2 cup light cream</div>
<div>
2 beef tomatoes </div>
<div>
1 tablespoon tomato paste</div>
<div>
3 cloves garlic</div>
<div>
1 shallot</div>
<div>
1/2 teaspoon fresh sage</div>
<div>
1/2 teaspoon fresh majoram</div>
<div>
1 ounce fresh mozzarella </div>
<div>
<br /></div>
<div>
1. Chop garlic and shallot in processor.</div>
<div>
2. Sauté garlic and shallot then add cubed tomatoes. </div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3. Once tomatoes have cooked, poor mixture in blender with other ingredients. </span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
<div>
</div>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-9992002395784869132015-01-21T20:52:00.003-05:002015-01-28T20:21:55.931-05:00Mandarin MojitoThis is seriously the best skill ever. I looked at a couple of recipes for tonight, but either didn't read the preparation all the way through, so I didn't have the equipment or just didn't have the ingredients. So I improvised.<br />
<br />
Servings: 3<br />
<br />
Active time: 30 minutes<br />
<br />
Inactive time: 1 h 20 mins.<br />
<br />
3 tilapia filets<br />
<br />
2 cups Smirnoff's Mojito mix<br />
1 tablespoon sugar<br />
2 tablespoons rum<br />
1/2 tablespoon orange zest<br />
6 ounces mandarin oranges<br />
1 1/2 tablespoons mint sauce<br />
1 teaspoon ginger<br />
<br />
1. Whisk all marinade ingredients in a bowl, poke holes in fish with fork and place all in a gallon size plastic bag.<br />
2. Shake bag and marinade tilapia for at least an hour.<br />
3. Preheat oven to 400 degrees and place each fillet on a separate piece of parchment paper with some sauce.<br />
4. Fold parchment over horizontally on sides match and roll up sides to close.<br />
5. Bake on cookie sheet for 20 minutes.Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-71841849820362897672015-01-16T17:14:00.000-05:002015-01-16T17:14:10.665-05:00And they all come together<div dir="ltr">
Recently, I've been reading The Map Thief and been falling in love with maps. My dad collects maps, so I've always been interested, but my interest might be growing. Of course, this set off a new idea for my third anthology: food and maps. Initially, this research idea didn't pan out, and it's still tricky. However, I have found one amazing example of a food map. And it's perfect.</div>
<div dir="ltr">
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What do you think if when you think of France? Any of you should go for "food and wine." </div>
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Carte Gastronomique de la France is a 1809 map showing regional foods and wines.</div>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-14023878186931387092015-01-08T22:05:00.000-05:002015-01-08T22:06:19.592-05:00Shrimp KebabsAgain: An Italian chef's main ingredients include pasta, white wine, rosemary, oregano, Parmesan and tomatoes. The pastry chef works with almond, cream, blood orange and lemon. Therefore, as the base for the marinade, I used white white, oregano, rosemary and orange juice. I gave it a nice kick with: ginger preserves.<br />
This constituted the marinade for shrimp kebabs<br />
<br />
pinch oregano<br />
pinch rosemary<br />
1 cup orange juice<br />
1/4 cup white wine<br />
1/2 teaspoon ginger preserves<br />
12 raw shrimp<br />
<br />
skewers<br />
<br />
1 cup pilaf<br />
2 cups chicken broth<br />
<br />
1/2 green beans<br />
balsamic<br />
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1. Mix marinade ingredients in a small bowl and set aside.<br />
2. Poke two holes in each shrimp, place in dish and pour in marinade.<br />
3. Marinade for 30 minutes.<br />
4. While shrimp marinates, cook pilaf and beans.<br />
5. Skewer 4 shrimp each on 3 skewers and grill until shrimp are pink.<br />
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Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-11846848176364051072014-12-28T16:42:00.000-05:002014-12-28T16:42:18.262-05:00Coconut LambStory of my life: We didn't have some ingredients. So, I added from there, subtracted from there, did a different preparation with that, and came up with something edible. The base recipe for this lamb comes from Matt's mom's Indian cookbook,<i> Madhur Jaffery's Indian Cooking</i>. The original recipe, calls for chicken, but we never liked that idea. So, Matt and I decided on lamb and as stated above, this is what happened a few incarnations later..<br />
<br />
<br />
4 whole cloves<br />
1 cinnamon stick (broken into pieces)<br />
1 whole nutmeg<br />
1 1/2 tablespoons whole coriander seeds<br />
1 1/2 teaspoons whole cumin seeds<br />
1/2 teaspoon whole black peppercorns<br />
<br />
2 cups shredded coconut<br />
<br />
6 cherry tomatoes<br />
1 tablespoon onion relish<br />
1 glove garlic<br />
1-inch chunk fresh ginger<br />
6 sprigs mint<br />
red pepper flakes<br />
<br />
2 pounds lamb<br />
1/2 onion<br />
1 can tomato paste<br />
1 1/2 cups water<br />
4 tablespoons vegetable oil<br />
<br />
1. Dry-roast spices in a skillet over medium flame until fragrant and grind in coffee grinder until fine. Place aside.<br />
2. Toast coconut in same skillet until edges are brown. The coconut should pick-up some of the flakes from the spices.<br />
3. Process tomatoes, onion relish, garlic, ginger, mint, red pepper flakes and 4 tablespoons water into a paste.<br />
4. In a 12-inch saute pan, on medium-high heat, saute onions.<br />
5. Pour Paste into onions and stir once. Reduce into medium and cook together with lamb, water, tomato paste, coconut and spices.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-68146513082527677842014-10-03T20:49:00.001-04:002014-11-20T22:36:29.244-05:00Quiche<div dir="ltr">
Among the ingredients I had to choose from today included about 5 pie crusts. I was thinking about lunch, and thought those pie crusts shouldn't just go toward fat pills. And I think I'm liking quiche more and more</div>
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1 1/2 cups half and half<br />
1/2 onion, chopped<br />
1/4 red pepper, chopped<br />
1 teaspoon chives, chopped<br />
6 eggs<br />
1 pie crust<br />
1 cup shredded cheese<br />
1/2 cup ham-steak</div>
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1. Preheat oven to 350 F.<br />
2. Saute onions and peppers. <br />
3. Wisk half and half into eggs in large bowl.<br />
4. Stir in all other ingredients and pour into pie crust. <br />
5. Place quiche on cookie sheet and bake for 45 minutes. </div>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-7570456492529270292014-09-27T13:54:00.001-04:002014-12-29T17:17:57.581-05:00Jumbalaya<div dir="ltr">
DUDE!!!!!!! We sooooooooooo have stuff for dinner, just let me at that kitchen!!!!</div>
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2 tablespoons Cajun seasoning<br />
2 tablespoons hot sauce<br />
3 cups chicken broth<br />
1 1/2 cups wild rice<br />
1/2 pound shrimp<br />
3 cups spinach<br />
4 scallions<br />
1/4 a red pepper<br />
1/4 a green pepper<br />
1/4 a white onion<br />
1/4 red onion<br />
2 andouille sausages<br />
1 can black beans<br />
<br />
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1. Start rice first. Combine broth, seasoning, hot sauce and rice. Bring mixture to a boil and turn down to simmer immediately after for 50 minutes.<br />
2. Chop pepper and onions and cook in saute pan until onions have browned. <br />
3. Add spinach and cook until wilted.<br />
4. Boil shrimp for 5 minutes. <br />
5. When rice is ready, combine and serve.</div>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-13576622707564760832014-09-05T06:32:00.001-04:002014-11-20T22:29:12.494-05:00Switzerland<div dir="ltr">
When we arrived in Switzerland (later than we were supposed to because of a 4 1/2 hour delay) we went immediately to Matt's godmother's house. Her children greeted us warmly and we sat down to brunch. As typical of the region, we had assorted meats and cheeses with croissant and a milky bread. </div>
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For dinner we had sausages, salad, kabobs and pasta followed by plum tart with plums from the garden.</div>
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We spent the next day touring Genevea scouting out Matt's university, lake Geneva and the new Frankenstein statue. We stopped for a drink in town and decided to end our tour with gelato.</div>
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Syrups are very popular in Switzerland to flavor beverages-water, seltzer or even white wine. Matt loves to popular mint flavor and i usually get pomegranate. On that day, i tried violet and quince syrup with water. Both flavors don't seem to be at all popular in the United States so that admittedly I didn't recognize the quince fruit when it was presented to me. I have been exposed to violet before and liked the violet better, but would've preferred less syrup, or maybe more blended.</div>
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But the gelato was better! Paralleling my reading choice, I found two atypical spicy flavors which I urge everyone promote in their communities. GINGER and CINNAMON! God they were good!</div>
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On the third day, I SAW IT. On Matt's birthday I finally saw melted rachlette slide off the halved cheese wheel. The cheese is traditionally served with potatoes, pearl onions and small pickles with either white wine or hot tea so it doesn't solidify in the stomach. There was Italian meat for an appetizer and the lactose intolerant, but Katie, her friend Nancy and I got a big plate to eat with the cheese.</div>
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..... </div>
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After the third day, I stopped taking notes. However, this was not for lack of scrumy food.</div>
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We continued to eat great- Italian food. Yeah, I know, its confusing, especially if you eat pizza in Zermatt. Why was the first restaurant we went to Italian? Everyone knew I was looking forward to real Swiss food, geez. Just more evidence that everyone loves Italian. And Switzerland IS right next to it. We had pizza with goat cheese, panchetta and Gorgonzola. </div>
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On the Friday before we left, we redeemed one of Matt's best birthday present. We got the gourmet package at St. Christophe, which included a gourmet meal and a one night stay in the castle. For the amuse-bouche, a triangle of toast with sun-dried tomato yogurt and a thick potato chip. Then we had salmon trout with fennel and grapefruit in a balsamic reduction, a entree of beef with broad beans and scallion crepes, and dessert of apricot parfait with chewy meringue and sugar work. Saving the best for last, homemade pear liqueur. </div>
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In the morning, we woke up to breakfast overlooking the medieval courtyard with a backdrop of mountains. <br />
With all that good food, it might be a wonder why my favorite day surrounded a very rustic meal. On Sunday, we went to Matt's hometown and had a day long meal with his aunt. We had the traditional Rachlette meal, this time all of it. The first course was rice, string beans and grilled meat. Then the cheese course followed by ice cream with black currant jam from the garden. We also had dried sage tea.</div>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-62223235990867090632014-08-31T19:47:00.001-04:002014-08-31T19:47:43.080-04:00Passion fruit lassi<p dir="ltr">1 tablespoon monkfruit sugar<br>
1 teaspoon ginger<br>
1 cup passion fruit yogurt<br>
1/2 cup milk</p>
<p dir="ltr">1. Blend and enjoy! </p>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-67423966834093208722014-08-07T10:17:00.002-04:002014-08-07T10:17:52.486-04:00Dutch<div dir="ltr">
This took me a bit...but just a hour or so. We were having burgers for dinner; but how should I dress it up? Which country should I choose? We had gouda and I wanted to use that. So, dutch. The Netherlands is historically connected to Indonesia, so the burger now had to include Indonesian spices. I also suggest eating them with fries slathered in mayonnaise.</div>
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3 pounds ground beef</div>
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1 cup Heineken</div>
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1/2 onion</div>
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1 teaspoon ginger, cardamom, cumin, coriander, nutmeg, gloves, turmeric</div>
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1. Marinate separated meat in beer, onion, spice mixture for 1/2 hour.</div>
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2. Form patties and cook.</div>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-61889492188707112662014-07-19T16:16:00.001-04:002014-07-20T10:58:21.345-04:00Substitute Shortbread<p dir="ltr">I did it! Matt pushed me to be healthier, plus i don't want a tummy for the wedding (his sister's), so i made a substitution list. I 5hen got this aborable heart cookie cutter with a cut-out to put on a coffee cup. It came with a recipe for shortbread. I subbed ground oats for flour, honey for sugar and bannanas for butter.</p>
<p dir="ltr">2 cups mashed bananas<br>
1 teaspoon rum extract<br>
1/4 cup honey<br>
4 cups oats</p>
<p dir="ltr">Warning: these cookies taste too healthy.  Matt and I will figure it outn but in the meantime I suggest 1 1/2 cups mashed bananas and 1/2 cup butter or slathing the cookie with jam. Perhaps both.</p>
<p dir="ltr">1. Preheat oven to 350 F.<br>
2. Grind oats in food processor and mash bananas. <br>
3. Mix all together and roll out to disired thickness. <br>
4. Cut and bake 14 mins.</p>
<p dir="ltr">Try this at <u>home</u></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCqhIcAMyR7dZ7FJlinMMAVkzgSOyAhnqZnU5HY0gdkdYVyRTUkVxaertKI-FPIeznjVxSepSiL7KGkr-0kAkiaNJmv_P3D2JyL4dofs-b66tVk1NK8o4__Ux-Yjsle3S-IuMukHXeBcY/s1600/1405803429631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCqhIcAMyR7dZ7FJlinMMAVkzgSOyAhnqZnU5HY0gdkdYVyRTUkVxaertKI-FPIeznjVxSepSiL7KGkr-0kAkiaNJmv_P3D2JyL4dofs-b66tVk1NK8o4__Ux-Yjsle3S-IuMukHXeBcY/s640/1405803429631.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23mvEZ4bnPgsoY6utMUG5JM36hOy9pRafENWkZ0Xs6F2GJV3Oh8ahVsn919gOaakUcxsHFc0RKDVQboiO0s24QEiSoQZQuP1e09sy3F2HcN4oiNvWyj7H_Sa7AJTtg_xMRbx8SYKie6Qj/s1600/20140720_103044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23mvEZ4bnPgsoY6utMUG5JM36hOy9pRafENWkZ0Xs6F2GJV3Oh8ahVsn919gOaakUcxsHFc0RKDVQboiO0s24QEiSoQZQuP1e09sy3F2HcN4oiNvWyj7H_Sa7AJTtg_xMRbx8SYKie6Qj/s640/20140720_103044.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-16341374095739468352014-07-08T20:05:00.001-04:002014-07-08T20:11:45.291-04:00Salsa di vino bianco con arancio dolce<p dir="ltr">Mom gave me white wine and dad doesn't like fish.</p>
<p dir="ltr">1 cup heavy cream<br>
1/2 fruity white wine<br>
2 tablespoons sweet orange marmalade<br>
1 teaspoon rosemary<br>
1 teaspoon thyme<br>
1 teaspoon marjoram<br>
1/2 teaspoon salt</p>
<p dir="ltr">1. Boil ingredients in saucepan stirring constantly. <br>
2. Simmer.</p>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-61561393229805070602014-07-05T18:51:00.001-04:002014-07-05T20:24:16.284-04:00Super quadruple tropical<p dir="ltr"><br>
1/2 cup olive oil<br>
1/8 cup fresh lemon juice<br>
1/2 cup fresh pinapple juice<br>
1 tablespoon rosemary<br>
1 tablespoon fresh ginger<br>
3 large skinless boneless chicken breast halves<br>
3 ounces plain, 0% yogurt<br>
2 tablespoons guava paste <br>
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices</p>
<p dir="ltr">1. Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.<br>
2. Preheat oven to 350 F.<br>
3. Blend yogurt and guava paste.<br>
4. Bake chicken for an hour.<br>
5. Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.<br>
6. Drizzle sauce over chicken and surround with mango.</p>
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaoGe1HieLc3PbQ-1ClO2Xnygjxz75QX7spxFhImPDQqQIIxvwCIHyWmipAc41o5gJL7yQ8_zfmEHR7TN1N1RtIiCIhyqIfOOPMboqVVQIzIMQIO_VoQzZcQ-WmmsLii-zIrh0_y-KVMo/s1600/1404606156085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaoGe1HieLc3PbQ-1ClO2Xnygjxz75QX7spxFhImPDQqQIIxvwCIHyWmipAc41o5gJL7yQ8_zfmEHR7TN1N1RtIiCIhyqIfOOPMboqVVQIzIMQIO_VoQzZcQ-WmmsLii-zIrh0_y-KVMo/s640/1404606156085.jpg"> </a> </div>Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-19863605638201338422014-07-04T18:26:00.001-04:002014-07-04T18:26:48.853-04:00Northern Dark and Stormy<p dir="ltr">We didn't have rum, only cheap whiskey</p>
<p dir="ltr">1 bottle Reed's Ginger Beer<br>
1.5 ounces whiskey (exept bourbon)</p>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0tag:blogger.com,1999:blog-7735060226697643480.post-25355235211605662042014-06-28T21:50:00.001-04:002014-06-28T21:50:58.673-04:00Central Florida<p dir="ltr">1 bag key limes<br>
1 can sweeted condensed milk<br>
3 egg yolks<br>
2 oz. Ginger preserves<br>
1 prepared pie crust<br>
2 oz. Guava paste</p>
<p dir="ltr">1. Preheat oven to 350. <br>
2. Juice all limes and add to eggs and condensed milk. Whisk all together. Set aside.<br>
3. Spread ginger preserves on pie crust and pour in filling. <br>
4. Bake pie for 10 mins. Meanwhile, heat paste in saucepan until it's a liquid. Swirl in pie with knife tip.<br>
5. Bake pie 5 more minutes then place in fridge 1/2 <u>hour</u></p>
Anonymoushttp://www.blogger.com/profile/16673863424553678899noreply@blogger.com0