Dec. 9th, 2009 09:12 pm
errantember: (Default)
Fucking almonds.
errantember: (Default)
Mixing up the oft-used roasted asparagus recipe from the The New Best Recipe and my Mom's home cooking, I created the following:

5 sticks asparagus, hard ends broken off and discarded
3 slices bacon
2 medium Yukon Gold potatoes
1 cup cauliflower
3 tbsp butter
1/3 cup breadcrumbs

Cut the potatoes and cauliflower into 1-inch pieces.

Heat a steamer to boiling, then reduce heat to low and add potatoes. Cook potatoes for 7 minutes.

Meanwhile, pre-heat oven on broil, with rack 2-3 inches below the heating elements. In a rimmed baking pan, alternate the asparagus and bacon. Sprinkle asparagus with salt.

Add cauliflower to steamer.

Place bacon and asparagus into oven. Bake until bacon is crisp, about 10 minutes, rotating asparagus half-way through.

Meanwhile, melt the butter and mix it with the breadcrumbs. Place everything on a single plate. Pour breadcrumb sauce over cauliflower. Mash bacon into potatoes, then pour reduced bacon fat over potatoes and asparagus. Serve immediately, or later if you like your food cold and kind-of sad.
errantember: (Cooking!)
The third batch of green tea ice cream made here at Casa Blue was only finished about 3 hours ago, and is probably a quarter gone. Using 1/3 cup matcha for the batch was definitely the way to go. We tried the second batch with 1/4 cup, but it wasn't enough for it to really pop.

I wonder if it's any harder yet..?
errantember: (Cooking!)
I just finished cooking my first batch of chocolate ice cream from The New Best Recipe. Two cooking pots, so laden with chocolate that I can't eat this late and still sleep, have been remitted to the fridge for later consumption. I hope it's as good as they claim, because it costs more than twice as much to make chocolate ice cream as it does to make vanilla. I also forgot to strain it before pouring it into the ice bath, and by the time I realized my mistake it had thickened too much. Hopefully this won't affect the flavor *too* much...
errantember: (Little Cowboy Scott)
I just rescued a red pepper from the verge of Fungal Fuzziness, and broiled it according the the directions in The New Best Recipe, and it's *fucking* *killer*! Very sweet and fruity, firm but slippery, with smoky undertones and perfectly complimented by the garlic cloves I roasted along with it. I previously was fairly "eh" to most non-stuffed peppers, but this is definitely a major new Food Find.

In less positive food news, I thought I'd found an In to the No More Ice Cream Problem (I've got immune reactions to whey and cane sugar, among other things.) I had some Nadamoo, a non-dairy ice-cream imitator at
Read more... )
errantember: (Cooking!)
...seem to think this is somehow sexual.

Those people would likely find The New Best Recipe multiply orgasmic.
Read more... )
errantember: (Little Cowboy Scott)
The deli rye is *very* good. Dense and just the right level of moisture. It has a well-balanced flavor, strong enough to assert itself, but not overwhelming when combined with other tastes. When I finished baking it, the internal temperature was 175 degrees, and the recipe said it should be 200, so next time I will probably extend the bake a bit. I also chose to make two smaller loaves instead of one big one. This, in itself, was a good idea, but I made them a bit too long and thing, so the pieces would be difficult to stuff with a lot of sandwich ingredients. Nevertheless, definitely better than I was hoping for on a first try at bread making. My father is a long-time seeded rye fan, and I will be proud to serve this to him next time we get together.


Jan. 14th, 2008 03:47 pm
errantember: (Little Cowboy Scott)

Here's the results of the fabulous braised cabbage recipe in The New Best Recipe.

I've also now made the bruschetta bread and the basic pound cake with mixed results. Overall the recipe for bruschetta has produced tasty food, but past-prime and incorrect ingredients have hurt perfection. The pound cake was also quite good, but a bit more cakey and flour-ey than I personally like. I suspect this was due to a failure in execution, as mixing the egg-part with the butter-and-sugar part has to be done with great precision, and I botched it because I couldn't pour precisely enough with the bowl I was using. I actually saw the butter-and-sugar deflate because the egg sat on it too long before being mixed in thoroughly. I also probably need more practice folding in the flour, which is the last ingredient added.
errantember: (Default)
So far I'm pretty impressed with The New Best Recipe. I've cooked four items, with the following results:

Panna Cotta with Berry Coulis - Everybody liked it but one anti-gelatin person, and one person said it was "the best dessert she'd ever had."

Roasted Squash - This didn't turn out as well. It was tasty, but a little dry and clearly not up to the standard of the book. The recipe was fairly simple, and the oven temperature was monitored, so I think the failing was probably the fact that the kind of squash I used isn't mentioned in the book. In the section on squashes, they explicitly mention that different types of squash require different techniques. The culprit was Early White Bush Scallop.

Braised Cabbage - Totally out-of-this-world fantastic! Much better than I thought cooked cabbage could be. A simple recipe with butter, chicken broth, salt, pepper, thyme and parsley. Good thing I liked it, because I stuffed myself comatose on 1/4 of a basketball-sized cabbage I got at the Austin Farmer's Market on Wednesday.

Scrambled Eggs - Light-years better than the way I usually cook them, and ready in about five minutes or less.
errantember: (Little Cowboy Scott)
So evidently there exists a process whereby food products are combined in various physical, thermal, and chemical ways to produce something called a "meal." My previous attitude toward cooking was similar to my one toward car maintenance, which was "I could probably be good at it, but why bother?" Since getting into Permaculture and wanting to lower my living expenses, I've become more sanguine to the idea. In the past, I've been a fairly decent suicide cook who could throw things together to make something that was usually palatable and occasionally fairly tasty. I have a certain degree of limited local fame for my creme brulee, despite my last batch being not quite up-to-snuff. To help things along, I got a copy of The New Best Recipe, a book in which the cooks and tasters of America's Kitchen exhaustively tried between 8 and 50 different recipes for each of the 1000 items, and nailed down which recipes and techniques they considered the absolute (or relative) best. They include the details of each quest, so you can see what they tried, realize your mother was wrong, etc. Not bad for $23 new on Amazon. Thanks to Adam and Gwen for turning me on to it. My first attempt at being fabulous was their panna cotta with berry coulis, which turned out pretty well:

So far everyone (including me) has been very impressed, and I've gotten one "This is the best dessert I've ever had."

It's a start.


errantember: (Default)

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