nothavanas: (Default)
Their Black Onyx Pudding recipe fills 14 red solo cup small shotglasses. I used 1.25 c half&half and 1 c 2% milk. The pudding is not too sweet, but very good. I'd like to serve it with sweet whipped cream on top--too bad the Agora doesn't have a pressurized-gas dispenser.

BBQ Cheese Crackers made like seventy, using a 1.166-scale batch to use up the last of the MidAmeriCon II spice blend. So amazingly good. I will have to make these for a potluck.

Threw a bunch of Pearl St. Rub on some salmon, let it sit for 40 or so minutes, then threw under the broiler on low. The sugary rub burned after 7 minutes, but looks like the meat will be fine and I'll scrape off the crust and throw some extra spice blend in with the served version.

misc notes

Mar. 15th, 2011 10:25 am
nothavanas: (Default)
 Bisteeya with chicken was a wild success; I used a recipe from Epicurious and added extra spice blend. It took 4 hours to make, though. Part of that was prepping the ras el hanout spice mix, and part of it was cooking the chicken (in homemade turkey stock) for an hour. Filo isn't hard to work with, but it is slow.

Lauren made macaroni and cheese pie with a cheese topping; there was bacon to crumble on top for the not-vegetarians around. We decided bacon would be better mixed in, and there was some discussion of gourmet cheese in addition to sharp cheddar.
nothavanas: (Default)
I made Moosewood's spinach-cheese calzones (featuring ricotta, mozzarella, and parmesan) with a mixture of spinach and chard. They came out fabulously, I must say.
That recipe always makes too much filling for the amount of bread. I should try 1.5x the dough recipe next time.


Jan. 7th, 2009 09:56 am
nothavanas: (Default)
Some fingerling potatoes, from my CSA box, sliced around 1/4 inch thin, sauteed in olive oil. Some parmesan cheese and some Smoky Hills Cheese Blend added for flavor.

Good for dinner and for breakfast!


Oct. 28th, 2008 11:47 am
nothavanas: (Default)
Grilled cheese sandwiches with the perfect ratios of homemade sourdough bread, Beecher's Flagship cheese, and Zeke and Zach's Honey-JalapeƱo Hot Sauce, melted in the toaster oven. So good.

Saffron-Pistachio Cookies. They have a beautiful saffron flavor, probably from extracting the threads in melted butter rather than hot water, and are very buttery and delicious.

White Winter Vegetables baked in Cream, from Greens. I used cauliflower, parsnips, fennel, and leeks, and 2 cups heavy cream, plus a buttered breadcrumb topping. It was pretty popular at Pumpkin Fest. I'm going to mix the last of my butter-sauteed chanterelles into this for tonight's dinner.

White Bean and (Winter Squash) Soup, also from Greens. This is a lovely hearty winter soup, and the Delicata and acorn squashes I used are slightly sweet and very nice. You make a stock from the pumpkin seeds and some other detritus, and use the bean cooking liquid as well. I threw in 2 cups of my vegetable stock from last year's CSA to make volume, which added a nice complexity.
nothavanas: (Default)
Eggplant is perfectly tolerable with a lot of feta cheese and some tomatoes. Pretty much everything is tolerable if covered in enough cheese, though.

Roasted beets with balsamic vinegar and feta are fantastic, though. I stand by that one.


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