"Revenge is sweet" and "Revenge is a dish best served cold"
The second is a Pashtun saying.
There is a cold sweet Pashtun dessert called Firnee. So revenge is Firnee.
Ingredients
2 cups Whole Milk
1 cup Sugar
4 tablespoons Corn Starch
1 tsp. Cardamom
Pistachios
1 capful Rose water
Wednesday, August 19, 2009
Thursday, July 23, 2009
Green Bean Salad
At the farmers markets, green beans appear regularly now. You don't need to do much with fresh green beans, but we've been eating a lot of them, so I thought it was time for a little something different. For this recipe, the key is to add one subtle flavor plus a dramatic one:
Steam the green beans until just tender. If you want this as a cold salad, put the beans in ice water, but the salad is also good warm or at room temperature.
Dressing:
This is just a mustard vinaigrette, but ideally, you should use nut oil. Someone gave us walnut oil as a present, and we've discovered all kinds of delicious uses for it:
1 1/2 T. olive oil
1 1/2 T. walnut oil
1 tsp. coarse mustard
1 T. vinegar (preferably sherry vinegar)
pinch of sugar
salt & pepper
Whisk the dressing until well combined. Toss with the beans.
Steam the green beans until just tender. If you want this as a cold salad, put the beans in ice water, but the salad is also good warm or at room temperature.
Dressing:
This is just a mustard vinaigrette, but ideally, you should use nut oil. Someone gave us walnut oil as a present, and we've discovered all kinds of delicious uses for it:
1 1/2 T. olive oil
1 1/2 T. walnut oil
1 tsp. coarse mustard
1 T. vinegar (preferably sherry vinegar)
pinch of sugar
salt & pepper
Whisk the dressing until well combined. Toss with the beans.
Friday, July 17, 2009
Cooking Day
I bought some bulk meats yesterday so I'm cooking today.
I bought two bulk packs of ground beef. That will go into 1lb ziplock bags in the freezer.
Tops has split chicken breasts for $.99/lb. I would prefer boneless skinless but the price was so good. I skinned and boned half of them. They are in the freezer now. The other half are simmering on the stove. I plan on making up two batches of chicken broth, with meat, that I can use with those Jamaican soup mixes I bought. The rest of the cooked chicken I will marinade and eat as cold chicken salads. (1/4 Vinegar, 2Tbsp Sugar, 1/8 c Soy Sauce, 1tsp Ginger, 1tsp Sesame Oil)
I bought two bulk packs of ground beef. That will go into 1lb ziplock bags in the freezer.
Tops has split chicken breasts for $.99/lb. I would prefer boneless skinless but the price was so good. I skinned and boned half of them. They are in the freezer now. The other half are simmering on the stove. I plan on making up two batches of chicken broth, with meat, that I can use with those Jamaican soup mixes I bought. The rest of the cooked chicken I will marinade and eat as cold chicken salads. (1/4 Vinegar, 2Tbsp Sugar, 1/8 c Soy Sauce, 1tsp Ginger, 1tsp Sesame Oil)
Wednesday, July 15, 2009
Salad Theory
I wanted to include a salad recipe, because we eat a lot of salads. But then I realized that salads aren't made according to a recipe, they're made according to a theory. The theory requires that salads have some contrasts in textures and flavors, and that they highlight the flavors of fresh vegetables. Beyond that, there are few limits.
Summer Salads
These salads use the widest range of produce, since there are so many possibilities.
Green Salad
The old-fashioned French "green salad" contains one vegetable: lettuce. This is tossed with olive oil, sprinkled with vinegar, and salted and peppered to taste. Ta-da! That's it. For much of the summer, we make this kind of salad with the addition of sliced tomatoes, cucumbers, maybe a bit of green onion. The variation is mainly in the kinds of lettuce (mixed greens, a few chopped herbs: mint, chives, parsley, or cilantro).
The key: toss the ingredients until nicely coated with olive oil. Then add the vinegar and salt and pepper. Don't be stingy with the oil.
Variations: add avocado or radishes, or almost any cooked vegetable (green beans, cooked sliced beets, roasted zucchini, roasted or steamed carrots) that matches either the sweet and tender (like a tomato) category or the mild and crisp one (like a cucumber).
Salade Niçoise
The usual version here contains lettuce with an arrangement of salty and savory toppings (tuna, olives, anchovy, potatoes, hard-boiled eggs, green beans). You can vary those toppings, but make sure that you have strong enough flavors for good contrasts. This salad is a good model for any salad made of leftovers or salted things: leftover steamed or roasted vegetables, leftover cooked meat. Pour a vinaigrette dressing over it, but don't toss it.
All-Season Salads
Crisp Salads
The model here is the sliced fennel salad: thinly sliced bits of fennel, tossed with oil and sprinkled with lemon juice and salt and pepper. However, many crispy alternatives exist: add radishes, sliced celery, sweet onion, grated jicama or carrot, sliced red or yellow peppers. You can also top this salad with shavings of parmesan or another hard cheese. In a way, these are like the green salad, in that they can use just one or two vegetables and focus on their texture and freshness.
Tomato-Free Salads
Much of the year, supermarket tomatoes aren't worth eating. To avoid the sad farce of bitter cucumbers and tasteless tomatoes, we replace them with other combinations: lettuce with sliced fennel and peeled and seeded orange sections, lettuce with sliced celery or fennel and apple slices, lettuce with blanched green beans and artichoke hearts, or with orange sections and avocado.
Salads with Cheese
One of my favorite salads contained mixed greens, cubes of roasted beets, crumbled goat cheese and a sprinkling of roasted pumpkin seeds. Beets go well with all kinds of crumbly or tart cheese, but so do roasted sweet potatoes (cut into tiny cubes), or chopped red peppers. Shaved hard cheese goes well on many salads with lots of crisp, watery vegetables (lettuce, celery, fennel).
Composed Salads
Any salad whose ingredients sit side-by-side is a composed salad. Essentially, this is a great way to put together all your leftover cooked vegetables. You can arrange them by themselves on a bed of lettuce. Then dress them as they need it, or don't. One set of vegetables can be sprinkled with oil and vinegar, while the cold asparagus, sliced radishes, or new tomatoes can be topped with a mixture of sour cream and chopped dill or chives.
Really, there's not end to the possibilities for salads. They are just vegetables placed a little closer together than usual. But many vegetables are enhanced by being mixed and matched with contrasting flavors and colors.
Summer Salads
These salads use the widest range of produce, since there are so many possibilities.
Green Salad
The old-fashioned French "green salad" contains one vegetable: lettuce. This is tossed with olive oil, sprinkled with vinegar, and salted and peppered to taste. Ta-da! That's it. For much of the summer, we make this kind of salad with the addition of sliced tomatoes, cucumbers, maybe a bit of green onion. The variation is mainly in the kinds of lettuce (mixed greens, a few chopped herbs: mint, chives, parsley, or cilantro).
The key: toss the ingredients until nicely coated with olive oil. Then add the vinegar and salt and pepper. Don't be stingy with the oil.
Variations: add avocado or radishes, or almost any cooked vegetable (green beans, cooked sliced beets, roasted zucchini, roasted or steamed carrots) that matches either the sweet and tender (like a tomato) category or the mild and crisp one (like a cucumber).
Salade Niçoise
The usual version here contains lettuce with an arrangement of salty and savory toppings (tuna, olives, anchovy, potatoes, hard-boiled eggs, green beans). You can vary those toppings, but make sure that you have strong enough flavors for good contrasts. This salad is a good model for any salad made of leftovers or salted things: leftover steamed or roasted vegetables, leftover cooked meat. Pour a vinaigrette dressing over it, but don't toss it.
All-Season Salads
Crisp Salads
The model here is the sliced fennel salad: thinly sliced bits of fennel, tossed with oil and sprinkled with lemon juice and salt and pepper. However, many crispy alternatives exist: add radishes, sliced celery, sweet onion, grated jicama or carrot, sliced red or yellow peppers. You can also top this salad with shavings of parmesan or another hard cheese. In a way, these are like the green salad, in that they can use just one or two vegetables and focus on their texture and freshness.
Tomato-Free Salads
Much of the year, supermarket tomatoes aren't worth eating. To avoid the sad farce of bitter cucumbers and tasteless tomatoes, we replace them with other combinations: lettuce with sliced fennel and peeled and seeded orange sections, lettuce with sliced celery or fennel and apple slices, lettuce with blanched green beans and artichoke hearts, or with orange sections and avocado.
Salads with Cheese
One of my favorite salads contained mixed greens, cubes of roasted beets, crumbled goat cheese and a sprinkling of roasted pumpkin seeds. Beets go well with all kinds of crumbly or tart cheese, but so do roasted sweet potatoes (cut into tiny cubes), or chopped red peppers. Shaved hard cheese goes well on many salads with lots of crisp, watery vegetables (lettuce, celery, fennel).
Composed Salads
Any salad whose ingredients sit side-by-side is a composed salad. Essentially, this is a great way to put together all your leftover cooked vegetables. You can arrange them by themselves on a bed of lettuce. Then dress them as they need it, or don't. One set of vegetables can be sprinkled with oil and vinegar, while the cold asparagus, sliced radishes, or new tomatoes can be topped with a mixture of sour cream and chopped dill or chives.
Really, there's not end to the possibilities for salads. They are just vegetables placed a little closer together than usual. But many vegetables are enhanced by being mixed and matched with contrasting flavors and colors.
Monday, July 13, 2009
Summer drinks
Last summer, I discovered restaurants where the "cocktail" menu consisted entirely of fruit juice drinks. What a great idea! In the same spirit, here are a few favorites:
Lemongrass Soda
3 cups water
1 cup sugar
2 stalks lemongrass, trimmed and cut into 3-inch lengths (even better: 2 T. frozen lemongrass, sold pre-chopped)
3 ounces fresh ginger, smashed
1 large lemon, juiced
[Soda water for mixing]
Dissolve the sugar in the water over medium heat. Add lemongrass, ginger, and lemon juice. Bring to a boil and then let simmer 20 minutes. Remove from heat, cover and let steep overnight. Strain. Mix with soda water and ice.
Watermelon Agua Fresca
This recipe depends entirely on the sweetness of the melon and on your preferences. The main thing:
- Chop up a few cups of seedless watermelon,
- Puree them in the blender with a little sugar (not too much!) and a few squeezes of lime juice
- You may need to add a bit of water (1/4 or 1/2 cup), depending on your blender and the juiciness of the melon
You can serve the melon like this, or mix it with some chopped melon. If you're feeling very elegant, you can even garnish it with mint.
Limeade with Mint (or the Family-Friendly Mojito)
Mix the juice of 2-3 limes with about 1/2 c. of sugar (depending on the sweetness of your limes).
Put a few sprigs of mint in each serving glass. Crush the mint a bit with the end of a wooden spoon.
Fill the glasses with ice. Then pour in sparkling water and lime juice (proportions of 4/1).
Lemongrass Soda
3 cups water
1 cup sugar
2 stalks lemongrass, trimmed and cut into 3-inch lengths (even better: 2 T. frozen lemongrass, sold pre-chopped)
3 ounces fresh ginger, smashed
1 large lemon, juiced
[Soda water for mixing]
Dissolve the sugar in the water over medium heat. Add lemongrass, ginger, and lemon juice. Bring to a boil and then let simmer 20 minutes. Remove from heat, cover and let steep overnight. Strain. Mix with soda water and ice.
Watermelon Agua Fresca
This recipe depends entirely on the sweetness of the melon and on your preferences. The main thing:
- Chop up a few cups of seedless watermelon,
- Puree them in the blender with a little sugar (not too much!) and a few squeezes of lime juice
- You may need to add a bit of water (1/4 or 1/2 cup), depending on your blender and the juiciness of the melon
You can serve the melon like this, or mix it with some chopped melon. If you're feeling very elegant, you can even garnish it with mint.
Limeade with Mint (or the Family-Friendly Mojito)
Mix the juice of 2-3 limes with about 1/2 c. of sugar (depending on the sweetness of your limes).
Put a few sprigs of mint in each serving glass. Crush the mint a bit with the end of a wooden spoon.
Fill the glasses with ice. Then pour in sparkling water and lime juice (proportions of 4/1).
Friday, June 26, 2009
Cucumber Soup and Caramel Corn
Cucumber Soup
1 small onion, chopped
2 cloves garlic, diced
3 Tbsp water
1 cucumber, peeled
2 Tbsp rice vinegar
12oz. plain yogurt
8oz strained Greek yogurt
1/2 tsp salt
Heat the water in a pan and cook the onion and garlic until soft and translucent.
Peel the cucumber and cut into pieces.
Puree the cucumber, onion, and garlic with the vinegar.
Add the yogurt and salt and puree until smooth.
Chill for at least an hour before serving.
The original recipe called for lime juice instead of vinegar and sour cream instead of Greek yogurt. But I like it this way better.
Caramel Corn
3.5 oz Popcorn, popped
1 1/2 c Roasted Cashews
3/4 c Butter
1 1/2 c Dark Brown Sugar
1/3 c Light Corn Syrup
1/2 tsp Vanilla
1/2 tsp Baking Soda
Preheat oven to 250F Spray 2 large roasting pans with cooking spray (or line with parchment paper). Divide popped corn and nuts between the two pans. In a small heavy saucepan, melt the butter and stir in the brown sugar and corn syrup. Bring to a boil while stirring constantly. Allow to boil for 5 minutes without stirring. Remove from heat and stir in the vanilla and baking soda. Quickly pour the mixture over the the popped corn and nuts in the pans, Stir to coat. Place in the preheated oven for 1 hour stirring every 15 minutes. Remove from oven and cool completely. break apart and store in an airtight container.
I also tried adding 1 cup of chocolate chips at the last few minutes. letting the chips melt then stirring until the caramel corn was covered with chocolate.
1 small onion, chopped
2 cloves garlic, diced
3 Tbsp water
1 cucumber, peeled
2 Tbsp rice vinegar
12oz. plain yogurt
8oz strained Greek yogurt
1/2 tsp salt
Heat the water in a pan and cook the onion and garlic until soft and translucent.
Peel the cucumber and cut into pieces.
Puree the cucumber, onion, and garlic with the vinegar.
Add the yogurt and salt and puree until smooth.
Chill for at least an hour before serving.
The original recipe called for lime juice instead of vinegar and sour cream instead of Greek yogurt. But I like it this way better.
Caramel Corn
3.5 oz Popcorn, popped
1 1/2 c Roasted Cashews
3/4 c Butter
1 1/2 c Dark Brown Sugar
1/3 c Light Corn Syrup
1/2 tsp Vanilla
1/2 tsp Baking Soda
Preheat oven to 250F Spray 2 large roasting pans with cooking spray (or line with parchment paper). Divide popped corn and nuts between the two pans. In a small heavy saucepan, melt the butter and stir in the brown sugar and corn syrup. Bring to a boil while stirring constantly. Allow to boil for 5 minutes without stirring. Remove from heat and stir in the vanilla and baking soda. Quickly pour the mixture over the the popped corn and nuts in the pans, Stir to coat. Place in the preheated oven for 1 hour stirring every 15 minutes. Remove from oven and cool completely. break apart and store in an airtight container.
I also tried adding 1 cup of chocolate chips at the last few minutes. letting the chips melt then stirring until the caramel corn was covered with chocolate.
Thursday, June 11, 2009
So here I go again, under the alias of number 5 number1 sneaks in with a few recipes. I have included Grandma Snyder's Date nut pinwheels and Molasses cookies taken directly from her recipe box.
Date Pinwheels Yield 5 dozen Oven 400
1/2 c butter
1/2 c brown sugar
1/2 c white sugar
1 egg
1/2 t vanilla
2 c flour
1/2 t baking soda
1/2t salt
Date filling: 1 pound pitted dates, cut up
1/2 c sugar
1/2 c water
Cook and stir until mixture boils and thickens slightly. Cool.
Just before using add 1/2 c finely chopped walnuts
Thoroughly cream butter and sugars. Add egg and vanilla beat well. Sift together dry ingrediants. Stir into creamed mixture. CHill. Divide dough in half. On lightly floured surface, roll one part in 12 x 8" rectangle, about 1/4 inch thick. Spread 1/2 of date filling over dough.
Repeat with remaining dough and filling. Wrap in waxed paper. Chill several hours. Slice 1/4 " thick, bake on greased cookie sheet for 8 minutes at 400.
Soft Molasses Cookies
1 1/4 c molasses
1 1/4 c sugar
2 eggs
1 c buttermilk
1 c shortening
5c flour (for drop cookies)
1 t salt
2 t baking soda
2 t baking powder
2 t ginger
1 t allspice
1 t cloves
Can be refrigerated overnight and then use 1 c flour to roll out and cut out cookies.
Otherwise make as drop cookies bake at 375 until firm(really this is what the recipe said , I would guess for big tablespoons 12-14 minutes)
Grandma Bessy Green's Scone -as loved by Liam and made many many times this year for his college buddies
2 c flour
2 t baking powder
2 T sugar
1/2 t salt
3-4 T butter
2 eggs
1/3 c milk or 1/2 c buttermilk(the best)
Cut shortening into mixed dry ingredients. Mix eggs and milk,add slowly to dry ingredients. It should make a stiff but not drybatter. Knead lightly 22 times. Roll out 1/2 " thick, cut into 2 " squares, fold over so it is a triangle shape. Brush with milk, dust with sugar. Bake in 400 oven 18-22 minutes until golden brown top and bottom. (Obviously you can make any shape. Liam loves these with craisins added, we also like them for strawberry shortcake)
No bake Cookies
(because everyone need emergency chocolate cookies, besides they have peanuts and oatmeal so they must be good for you:)
1 c sugar
1/2 c milk
1/3 c butter
1/3 cocoa
1/2 t salt
1 t vanilla
1/2 peanut butter
3 c oats
Mix first 6 ingredients, boil for 1 minutes (I use the microwave) Add PB and vanilla , blend thoroughly. Add oats ,mix well. I use a 1T scoop to form cookies onto a plate . Eat
Chicken, Orzo and Black Bean Salad
16 oz orzo cooked with salt or chicken bouillon
3 chicken breasts -broil or grill with EVOO and 2 t cumin brushed over-cut into bite size pieces
2 c black beans
1 c corn
1 pepper diced(red is nice)
1/2 red or sweet onion diced
Dressing:
1/2 c chicken broth
2 T EVOO
2 t cumin
4 cloves garlic minced
1/2 c cilantro
salt and pepper to taste
Combine all in food processor or blender and combine with ingredients.
It is best if done 24 hour in advance. We serve it with tortilla chips.
Date Pinwheels Yield 5 dozen Oven 400
1/2 c butter
1/2 c brown sugar
1/2 c white sugar
1 egg
1/2 t vanilla
2 c flour
1/2 t baking soda
1/2t salt
Date filling: 1 pound pitted dates, cut up
1/2 c sugar
1/2 c water
Cook and stir until mixture boils and thickens slightly. Cool.
Just before using add 1/2 c finely chopped walnuts
Thoroughly cream butter and sugars. Add egg and vanilla beat well. Sift together dry ingrediants. Stir into creamed mixture. CHill. Divide dough in half. On lightly floured surface, roll one part in 12 x 8" rectangle, about 1/4 inch thick. Spread 1/2 of date filling over dough.
Repeat with remaining dough and filling. Wrap in waxed paper. Chill several hours. Slice 1/4 " thick, bake on greased cookie sheet for 8 minutes at 400.
Soft Molasses Cookies
1 1/4 c molasses
1 1/4 c sugar
2 eggs
1 c buttermilk
1 c shortening
5c flour (for drop cookies)
1 t salt
2 t baking soda
2 t baking powder
2 t ginger
1 t allspice
1 t cloves
Can be refrigerated overnight and then use 1 c flour to roll out and cut out cookies.
Otherwise make as drop cookies bake at 375 until firm(really this is what the recipe said , I would guess for big tablespoons 12-14 minutes)
Grandma Bessy Green's Scone -as loved by Liam and made many many times this year for his college buddies
2 c flour
2 t baking powder
2 T sugar
1/2 t salt
3-4 T butter
2 eggs
1/3 c milk or 1/2 c buttermilk(the best)
Cut shortening into mixed dry ingredients. Mix eggs and milk,add slowly to dry ingredients. It should make a stiff but not drybatter. Knead lightly 22 times. Roll out 1/2 " thick, cut into 2 " squares, fold over so it is a triangle shape. Brush with milk, dust with sugar. Bake in 400 oven 18-22 minutes until golden brown top and bottom. (Obviously you can make any shape. Liam loves these with craisins added, we also like them for strawberry shortcake)
No bake Cookies
(because everyone need emergency chocolate cookies, besides they have peanuts and oatmeal so they must be good for you:)
1 c sugar
1/2 c milk
1/3 c butter
1/3 cocoa
1/2 t salt
1 t vanilla
1/2 peanut butter
3 c oats
Mix first 6 ingredients, boil for 1 minutes (I use the microwave) Add PB and vanilla , blend thoroughly. Add oats ,mix well. I use a 1T scoop to form cookies onto a plate . Eat
Chicken, Orzo and Black Bean Salad
16 oz orzo cooked with salt or chicken bouillon
3 chicken breasts -broil or grill with EVOO and 2 t cumin brushed over-cut into bite size pieces
2 c black beans
1 c corn
1 pepper diced(red is nice)
1/2 red or sweet onion diced
Dressing:
1/2 c chicken broth
2 T EVOO
2 t cumin
4 cloves garlic minced
1/2 c cilantro
salt and pepper to taste
Combine all in food processor or blender and combine with ingredients.
It is best if done 24 hour in advance. We serve it with tortilla chips.
Subscribe to:
Posts (Atom)