Here's a set of recipes for making the delicious meringue dish called Pavlova. The first recipe is the for the meringue base, and the others are for scrumptious sauces to go on top. Enjoy!
Sunday, June 5, 2011
Sunday, May 8, 2011
Shrimp Alicha
Ladies and Germs,
Please find here our recipe for Shrimp Alicha.
http://mysite.verizon.net/Bosef1/Shrimp%20Alicha.pdf
I wouldn't say this is an "authentic" recipe, but it probably comes closer than many other recipes on the 'Net, and it's really quite good. Dig in.
Please find here our recipe for Shrimp Alicha.
http://mysite.verizon.net/Bosef1/Shrimp%20Alicha.pdf
I wouldn't say this is an "authentic" recipe, but it probably comes closer than many other recipes on the 'Net, and it's really quite good. Dig in.
Tuesday, February 2, 2010
Radioactive Chicken
Here's a recipe I've been working on titled Radioactive Chicken
http://mysite.verizon.net/bosef1/radio-chicken.pdf
It's still in the experimental stage, but I think I've gotten most of the bugs worked out. Comments would be appreciated.
http://mysite.verizon.net/bosef1/radio-chicken.pdf
It's still in the experimental stage, but I think I've gotten most of the bugs worked out. Comments would be appreciated.
Sunday, December 2, 2007
Thanksgiving Cookery
Well, it's been a while since anyone posted on this blog, so I thought I would put up a little something about my Thanksgiving cookery. I had the opportunity to do some cooking this year. I made gravy for Thanksgiving dinner, and I also made a pie the day before. Yay pie! I also made delicious turkey and dumplings the next day with a bunch of left-over turkey. This is doubly-good, because you know how hard it can be to use up turkey after Thanksgiving.
Sunday, August 5, 2007
Peas, They're Not Just Good for Sports Injuries
Every few weeks Fnology gets injured during an indoor soccer game, especially when I drive. Perhaps I should stop driving. One of the best ways to ice a knee, ankle or foot injury is to use a frozen bag of petite peas, the bag will conform nicely around the injured area. After several uses, however, the thawing and refreezing creates one big ice block, which no longer conforms to the skin. If you continue to use the peas much longer they will become rather mushy when you cook them, its possible they might smell just slightly like foot, but I'm pretty sure this is all in your head.
We often therefore have a bag of peas in the freezer ready to cook if there aren't any other veggies around. Today was such a day. Also, I had a real hankering for Indian food, so we decided to try adding a little Indian spice to our peas for lunch. It came out well, a little spicy and lots of flavor. Here's what we came up with:
1 bag frozen Petite Peas
1 T Olive Oil
1 cup Diced Yellow Onion
4 T Spicy Curry Juice (if not available substitute spicy pepper flakes or other form of heat)
1 tsp Ground Cumin
1/2 tsp Garam Masala
Put enough water in pot to cover the amount of peas and bring to a boil at medium high. Throw in whole bag of frozen peas and wait till it comes to back to a boil. Turn down the heat to medium and continue to boil peas for 3-4 minutes. Meanwhile, heat olive oil in a pan and when hot add diced onions. Cook until translucent and add spicy curry juice, stir continuously. Drain peas and add to the pan with the onions. Add spices and stir for about 3 minutes. Turn heat down to warm until ready to serve.
We often therefore have a bag of peas in the freezer ready to cook if there aren't any other veggies around. Today was such a day. Also, I had a real hankering for Indian food, so we decided to try adding a little Indian spice to our peas for lunch. It came out well, a little spicy and lots of flavor. Here's what we came up with:
1 bag frozen Petite Peas
1 T Olive Oil
1 cup Diced Yellow Onion
4 T Spicy Curry Juice (if not available substitute spicy pepper flakes or other form of heat)
1 tsp Ground Cumin
1/2 tsp Garam Masala
Put enough water in pot to cover the amount of peas and bring to a boil at medium high. Throw in whole bag of frozen peas and wait till it comes to back to a boil. Turn down the heat to medium and continue to boil peas for 3-4 minutes. Meanwhile, heat olive oil in a pan and when hot add diced onions. Cook until translucent and add spicy curry juice, stir continuously. Drain peas and add to the pan with the onions. Add spices and stir for about 3 minutes. Turn heat down to warm until ready to serve.
Samson & Belilah
You'll feel like the strongest man in the world after a bowl of Balila:
I used to scoff at the notion of serving condiments with a soup (as is commonly done with the Vitenamese soup, pho). It's all getting mixed up anyway, so why not just mix it in beforehand? But Belila has made a condiment convert out of me. You top it with parsley, paprika, and "citrus explosion": a mixture of olive oil, lemon juice and raw garlic that reminds you that you are, in fact, alive. You want a little bit of that pure loveliness in each spoonful, not mashed into the bulk.
Another cool thing about Balila is that you get to use a can of garbanzo beans the size of a man's head:
I think the fact justifies itself. You can obtain such an abomination (the one on the left, that is) at any self-respecting Indian or Pakistani grocery.
Vegans, take heed: you can eat this. Everybody else, and also vegans, take heed: this is ridiculously easy to make.
Chunky Balila with Citrus Explosion
Adapted from the Washington Post, January 10, 2007
Serves 10-12.
- 9-10 large cloves garlic, finely minced or mashed in a garlic press
- 1 c. lemon juice (about 6 large lemons)
- 1 c. olive oil
- one 6-pound, 14 oz. can of chickpeas, with liquid (you could use seven 15.5 oz. cans... if you're weeeeaaaak!!)
- 1/2 tsp. turmeric (or 3/4 tsp. if omitting saffron)
- pinch saffron threads (optional)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 bunch flat-leaf parsley, finely chopped
- sweet paprika, for garnish
> Thoroughly combine garlic, lemon juice, and olive oil. It won't stay mixed, but that's okay. Store it in a lidded container.
> Put the chickpeas and their liquid in a large pot over medium-high heat and bring to a boil. Add the turmeric, saffron (if using), 1/2 tsp. cumin and 1/2 tsp. coriander and stir to combine. Turn down the heat to maintain a strong simmer and cook for about 30 minutes. When done cooking (there should be noticeably less liquid than before), turn off the heat and use a potato masher or the back of a ladle to crush about half of the chickpeas. The soup should be moderately thick and chunky. Add the remaining 1/2 tsp. cumin and 1/2 tsp. coriander, or to taste. Add salt if necessary (probably not).
> To serve, divide the soup among bowls. Add 1 to 2 tsp. of garlic-lemon dressing to each bowl (give it a quick stir first if it has separated), then top with a little bit of parsley and a pinch of paprika. Eat it while it's hot!
I used to scoff at the notion of serving condiments with a soup (as is commonly done with the Vitenamese soup, pho). It's all getting mixed up anyway, so why not just mix it in beforehand? But Belila has made a condiment convert out of me. You top it with parsley, paprika, and "citrus explosion": a mixture of olive oil, lemon juice and raw garlic that reminds you that you are, in fact, alive. You want a little bit of that pure loveliness in each spoonful, not mashed into the bulk.
Another cool thing about Balila is that you get to use a can of garbanzo beans the size of a man's head:
I think the fact justifies itself. You can obtain such an abomination (the one on the left, that is) at any self-respecting Indian or Pakistani grocery.
Vegans, take heed: you can eat this. Everybody else, and also vegans, take heed: this is ridiculously easy to make.
Chunky Balila with Citrus Explosion
Adapted from the Washington Post, January 10, 2007
Serves 10-12.
- 9-10 large cloves garlic, finely minced or mashed in a garlic press
- 1 c. lemon juice (about 6 large lemons)
- 1 c. olive oil
- one 6-pound, 14 oz. can of chickpeas, with liquid (you could use seven 15.5 oz. cans... if you're weeeeaaaak!!)
- 1/2 tsp. turmeric (or 3/4 tsp. if omitting saffron)
- pinch saffron threads (optional)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 bunch flat-leaf parsley, finely chopped
- sweet paprika, for garnish
> Thoroughly combine garlic, lemon juice, and olive oil. It won't stay mixed, but that's okay. Store it in a lidded container.
> Put the chickpeas and their liquid in a large pot over medium-high heat and bring to a boil. Add the turmeric, saffron (if using), 1/2 tsp. cumin and 1/2 tsp. coriander and stir to combine. Turn down the heat to maintain a strong simmer and cook for about 30 minutes. When done cooking (there should be noticeably less liquid than before), turn off the heat and use a potato masher or the back of a ladle to crush about half of the chickpeas. The soup should be moderately thick and chunky. Add the remaining 1/2 tsp. cumin and 1/2 tsp. coriander, or to taste. Add salt if necessary (probably not).
> To serve, divide the soup among bowls. Add 1 to 2 tsp. of garlic-lemon dressing to each bowl (give it a quick stir first if it has separated), then top with a little bit of parsley and a pinch of paprika. Eat it while it's hot!
Sunday, July 29, 2007
Pantaleon? C'est tres bon!
Did you celebrate the feast day of Saint Pantaleon yesterday?
http://en.wikipedia.org/wiki/Saint_Pantaleon
Zimm & I first learned of his existence in Venice. Already then I knew that he was "my" saint. Even though he is the patron of midwives, his attribute is a long-handled spatula, which has always endeared him to me. Take note, ladies and proselytizers: the way to my heart is through a spatula.
(Note: the juxtaposition of spatula and saint is not meant to disparage either the holy man or the utensil.)
Thanks to Davis for the tip. More substantive blog post to follow.
http://en.wikipedia.org/wiki/Saint_Pantaleon
Zimm & I first learned of his existence in Venice. Already then I knew that he was "my" saint. Even though he is the patron of midwives, his attribute is a long-handled spatula, which has always endeared him to me. Take note, ladies and proselytizers: the way to my heart is through a spatula.
(Note: the juxtaposition of spatula and saint is not meant to disparage either the holy man or the utensil.)
Thanks to Davis for the tip. More substantive blog post to follow.
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