Friday, September 11, 2009
Friday, September 4, 2009
This is the recipe I followed but of course I made some modifications to accommodate my pantry but they are purely optional
- I cut the recipe in half to make 6 stuffed pepper halves
- Substituted Barley for Quinoa (i'm not a quinoa hater its just what I had in the pantry!)
- Did not have celery, instead used finely diced squash and green bell pepper
- Used sauteed fresh spinach instead of frozen
- Tip: Muir Glen Fire Roasted Tomatoes w/Adobo seasoning works really great here with the southwestern flavors. If not available use regular fire roasted and add the said amount of cumin
The extra stuffing is wonderful on it's own- I thought of you Riane because the consistency came out to be like a barley risotto!
Wednesday, September 2, 2009
Lavender Simple Syrup
several Tablespoons of dried laveder
1 cup white sugar
1 cup water
-Muddle, or smash repeatedly, two good sized chunks, mouthfuls, of watermelon at the bottom of the shaker (Mixology 101 : most cocktails are around 6 ounces, the size of a martini glass. A straight martini is usually three ounces of booze with a wash of vermouth in the glass, but the shaking with ice makes those three ounces come out to around 4.5)
-Add two ounces of tequila, the juice of one lime, and a pinch of cayenne. Add a dozen ice cubes and SHAKE THAT SHIT. HARD.
Strain it into a glass. Or leave the ice. Enjoy.
I've thought of doing this with a juicer, but I like the chunkiness of the watermelon, something you can pick out with your fingers when you're done.
Tuesday, September 1, 2009
The ingredients vary depending on how many i am feeding and whats in my fridge but the staples are: unpeeled red or golden potatoes-medium diced, onions-diced, assorted colored peppers-diced, mushrooms-chopped, garlic-minced, red pepper flakes, olive oil, butter, salt, pepper, fresh thyme, oregano and parsley.
I also prefer to mix sweet potatoes with the regular but don't always have them on hand
- Put diced potatoes in a pot of salted water and bring to a boil, drain once potatoes are al dente (they will continue cooking in the pan, if overcooked it will turn into hash-which is still yummy but not always desired)
- Heat butter and olive oil in a saute pan and add drained potatoes, salt, pepper and red pepper flakes. Saute on medium high until they start to get brown
- Once potatoes start forming an outer crust add onions, after another five minutes add peppers, mushrooms, garlic, thyme and oregano
- When all has reached your desired crispiness, remove from heat and add fresh parsley
Monday, August 31, 2009
He has a crazy smoker grill, and made some of the best pulled pork I've ever had.
For this BBQ, I decided I would test out my new oven* and bake some cookies.
I've gotten Figs twice now in my box. I didn't know what to do with them, so the first batch got moldy by the time I made a game plan. Thankfully, the recipe I created only needed 1 pint.
*yes, i got a new oven the day after the crows flew. Still electric, but thankfully new.
Edit: My sister informed me I neglected to say how they came out! They were so good! Ultimate success. I couldn't believe it. I half expected them to be less than palitable, but they were good! Most of them were gone before dinner :)
Normally I'm not really into leftover salads- too mushy for me. Here's a great trick we used to turn a day old salad into crispy flavorful goodness:
If salad is not already dressed- do so with desired vinaigrette
Peel endive leaves off and scoop portions of the salad mixture into each leaf
We used this method to finish up a delicious avocado, orange and poppy seed salad with red wine and shallot vinaigrette. The fresh endive leaves added that much desired crunch that a day old salad is lacking- and it looks a tad fancy for serving as hors d'oeurves
Quick and Chunky Noodle Soup
Soups with broths scare me off because of the time constraints. HOWEVER, I figured out a way to make a tasty chicken noodle soup in less than an hour and a half, though it of course tastes better the next day.
1 whole chicken
bunch of celery
1 large onion
2 cloves of garlic
3 medium turnips (or parsnips! or both!)
cilantro! forget that nerdy parsley.
package of egg noodles
and salt and pepper, our good friends
Chop up the chicken as best you can, about five or six pieces, leave the fat on, and boil it for about a half hour, till it gets to falling apart. While that is going on, chop all your veggies up. When the chicken is done, drain most of the water, but save about three cups of the oily goodness. Add three cups of fresh water to the pot, salt the shit out of it, and then add your veggies all at once. While you have them cooking, pick apart your chicken and throw the meat in before the veggies are done. When things have about five minutes (you can tell by the turnips) add the egg noodles and cilantro. And when the noodles are done, that's it! Pepper to taste.
Even-Quicker, Extra Smoove Roast Tomato Soup
courtesy of my man crow.
cup of fresh basil (from our garden! yeah!)
salt salt salt pepper pepper pepper
*makes about four portions
Slice thin enough tomatoes to fill three cookie sheets, that have been doused in olive oil. Lay 'em out and thin slice a clove of garlic per sheet, setting those slices on top of the lucky tomatoes. Broil the sheets one at a time for about five-six minutes, until some of the tomatoes start to burn. Drop them in the food processor/blender, making sure to drain the leftover olive oil in. Then the basil, blending, and add the cream as you see fit.
My next recipe is going to be for the watermelon, tequila, lime and cayenne pepper cocktail I've been perfecting. Summer is ending, so it's time I solidify the recipe to my tribute drink. Or maybe now that you know the ingredients, you can mess around with them yourselves!
Wednesday, August 26, 2009
Although, I will, I promise. Eventually.
While Billy is away enjoying the sights and sounds of Yosemite with his childhood christian brethren, I am at home attempting to not freak out about the mess left behind; and the toilet seat that was up- a clear indication of man-boy rampage prior to their departure this morning.
How do I relax? I brief clean up, and immediate cooking adventure and a characteristic analyzation of my day.
Today was the Castro Farmers Market- a savior on a day where fumes were emitting from my ears for approximately 8 hours straight. After consuming a delicious lunch of Hummus and Tabbouleh* with sesame pita, around 4 o'clock I felt it was time to go for a walk.
I enjoy eating my lunch at my desk, and then going for a stroll later in the day, in lieu of a full blown lunch out. On this day, I decided that I did not crave cookies (although that was tooootally what I needed on Monday, from Hot Cookie)
I craved strawberries. Sweet Delicious strawberries.
Now it is not strawberry season, so I question the integrity of these apparent fresh market berries, but god damn you these were stupendous! They saved my day.
But I digress. Savior of Soup. Simple, delicious, my mind is a-flutter as to what to do with the savory leftovers.
Red on Red on Red Lentil Soup
1 small onion diced
1 large carrot grated
5-6 gypsy or lipstick peppers
1 excessively large ripe heirloom tomato, diced
about 1 cup frozen corn- although fresh would suffice
1/2 cup red lentils
4 cups water
larger bits of ground fennel seed
1 T crushed black pepper
pinches of salt
sprinkles of onion powder
1 pinch cumin
some garlic powder
a little mustard powder
*a great lunch btw
Tuesday, August 25, 2009
This cocktail I'm about to share is one of my favorites- and I should give a shout out to an unnamed restaurant in Boston's fenway where I worked for awhile my senior year of college. They invented the drink and I put my spin on it, but no matter who it is served by and where it is drank, it is truly delicious. Drinkers be warned- don't let the tastiness fool you- this bevy packs a punch.
* If you are interested, I highly recommend a citrus flavored vodka such as Absolute Ruby Red (preferred) or StoliO. However, we used regular old Gray Goose and it was tasty tasty tasty. Just remember, if it comes in a plastic bottle, fly away.
Tuesday, August 11, 2009
Sweet and Red Mashed Taters
4 medium sized red potatoes- cut in to quarters w/ skin on
1 Large sweet potato- peeled and but into quarters
Butter- amount depends on the chef
1/4 cup veggie stock or milk
Chopped fresh parsley & chives
Salt & Pepper
- I think you know the drill: boil the potatoes then mash together with remaining ingredients.
Friday, August 7, 2009
this delicious barley "risotto" is best served at room temperature. the texture of the barley is so AWESOME!! i'm really becoming a big fan of this oh so beloved grain of an oh so beloved sister crow~
Thursday, August 6, 2009
Saute red and green peppers, onions, jalapeno, and garlic
Cut zucchini lengthwise and scoop out the seeds with a spoon
Tuesday, August 4, 2009
Paul's little sister, and a good friend of mine, Lizzie, is always coming up w/new (and delish) home remedies for hair and body. Her newest love interest is body scrubs, and this "recipe" is one that surely every crow will be able to make w/3 simple ingredients: fresh coffee grounds, brown sugar in the raw and body wash!
Monday, July 27, 2009
-An enormous taco-esque creation that was too messy to eat in public but I did anyway
-Asian-inspired hot dogs with red cabbage slaw on top
-A mango speared on a stick and sprinkled with chili power
-Expensive, but delicious pizza, eaten under the Brooklyn bridge and washed down by summer ale.
While on the journey we encountered this small farmer's market that has some super fresh looking produce and locally made yummies.
This local organic cheddar made my mouth water. Herself and I took a moment to fantasize about biting into a huge block of cheese; probably not as awesome as it sounds, but still, I really wanted the cheese. Sour cherries!
Free samples! Of marinated tofu! ehhh... oh well.
And lastly, I know this is a terrible picture, but I had never seen an artichoke in full bloom before and I thought it was beautiful. (Also, side note, artichokes are my favorite food. Maybe they should be my favorite food and flower?)
I got these biddies the first week in May, I have waited patiently and now I finally have some delicious porch veggies. The tomatoes are not massive, but are still tasty. Currently waiting for my peppers to turn red (those guys are wayyy to expensive in the grocery store).
Caww out to all crows and followers please share any successful porch/roof/yard crops!
Wednesday, July 22, 2009
Its moments like this when I realize how much I love being in Maine during the Summer. Where else could you buy a fresh lobster for cheaper than a pound of sliced deli ham?
My personal favorite way to eat lobster is boiled then dipped in fresh butter with a squeeze of lemon juice. Using these butter warmers really makes a difference; you end up using less of it because its not getting cool and coagulated and there's just something about piping hot butter that makes all the difference in taste. In terms of the actual lobster I prefer the younger chicks-their shells are so soft you can crack them with your hand. Sure there's less meat than the honking hard shells but it packs way more flavor and sweetness.
I was skimming the Portland Press Herald this morning and found a great Lobster roll and stew recipe for when you want to jazz it up:
To make the best rolls or stew, let the lobster shine through
Sunday, July 19, 2009
It's summertime, and that means in the Bay Area, produce boxes are HEAVY on the fruits. I get so much fruit, I can't eat it all, and I'm about 3 weeks backed up on plums, nectarines, and peaches. These two breads, are my attempt to use up some of the fruits I have that are about to turn.
Recently, I was exploring a new neighborhood of Oakland and came across a silly hippy natural foods store called The Food Mill, that reminded me of the ass-backwards "health foods" stores that exist in the Northeast, and have existed there since before the dawn of Whole Foods and Trader Joe's. You know the type, fresh peanut butter, more aisles of suppliments than food, and the origional pay-by-the pound grains, psices, and teas. I like the first and the latter, but the suppliment ailes both scare and piss me off. And for some reason the people that work/own these stores tend to have a bit of the creepy jesus stare in them, but I digress.
I LOVE PAY BY THE POUND
I especially love pay by the pound olive oil and honey. This time around I bought some pay-by-the-pound Agave Nectar. I have never had it before, but in my attempt to move away from refined sugars as sweetners, I figured I should give it a try. At room temperature it is way less viscous than honey, and therefore, baking was quite easy with it. It scooped right into my measuing cup with ease.
The following two breads are in the oven, so I don't know if the proportions are correct or not. I'll be sure to update when I taste...I'm hoping for a t least a 1 out of 2 here..
Orange Banana Bread
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 t cinnamon
1/2 cup butter
3/4 cup agave nectar
2 eggs, beaten
2 mashed overripe bananas
1 h applesauce
zest 1 orange
Mix everything in the usual baking manner- wets with wets, dry with dry. Bake in a buttered and floured pan- shape and size of your choosing (I did 4 X 9) at 350 until the skewar comes out clean.
Plum Cardamom Bread
1 c. fresh plum cubed
1/2 c applesauce
1 yogurt cup
1/2 cup agave nectar
2/3 cup white sugar
2 1/4 cups all-purpose flour
11/2 teaspoon baking soda
1/2 tsp. fresh salt
1 tsp. cardamom
1/2 t cinnamon
1 teaspoon vanilla extract
Mix everything in the usual baking manner- wets with wets, dry with dry. Bake in a buttered and floured pan- shape and size of your choosing (I did 4 X 9) at 350 until the skewer comes out clean. If you feel like it make a sweet decoration of plums on the top of the bread- I recommend this as the top crust wasn't as hearty as I had hoped for.