Saturday, August 29, 2015

-----Hmmm. Butter Braised Radishes. I like the color. I have thyroid issues that mean I can no longer eat radishes (big bummer) but Husband loves them. This might be our next great Summer side-dish.

Saturday, August 22, 2015

An Afghan Breakfast

I am studying Afghan cuisine for a Food and Wellness class that I am taking. Barley is one of the major crops in Afghanistan. A few of my American friends would find the eating of chicken at breakfast to be odd....but I am eager to try Haleem. I hope there is a recipe that does not involve a pressure cooker (I don't own one yet).

Ah, here is a Haleem recipe for that does not involve a pressure cooker. This uses a heavy pot followed by about 8 hours of slow cooker.

I also want to try:
-----Afghan Eggs and Tomato: Tukhum-Bonjan or Agay-Bonjan.
-----Afghan Eggs. The simple technique of making the nests for the eggs adds so much flair to the plating.

As she mentioned, Afghans tend to like heavier breakfasts (something I was surprised to be chastised for recently). These breakfast recipes are right up my alley so far. :-)
I am not sure if I can find the chicken sausage in our area without ordering it...sigh.

(Note: We are homeschooling our children and part of that will be studying all the world's countries...including cuisines. If you have a link or suggestion of a recipe from any country....please feel free to share. Thanks!!!)

Friday, August 21, 2015

The Backyard Homestead Book of Kitchen Know-How

Thank you to Storey Publishing and Netgalley for the Advanced Reader Copy.
This book comes out August 25. 4 days!

The book promises to teach "Field-to-Table Cooking Skills."

Wednesday, August 19, 2015

Found FREE on Amazon!

(FREE as of this writing, please double-check before clicking.)

A once-great journalist, Cole Sage has finally hit rock bottom. When the daughter of his lost love goes missing, Cole sees a chance at redemption — but he’ll have to navigate a treacherous maze of con men and shady deals to find her.
Currently available for FREE on Barnes & Noble, too.

(FREE as of this writing, please double-check before clicking.)

Tuesday, August 11, 2015

Too Blessed to Be Stressed

By the popular inspirational humorist Debora M. Coty. I will be posting my review October 1. Thank you to Netgalley and Barbour Publishing for providing me with an eBook.

Other titles I might explore by the same author:
Too Loved to Be Lost
More Beastly, Less Beast
Fear, Faith and a Fistful of Chocolate

Monday, August 10, 2015

Hmmm. Preschooler just woke up, lay there for a while and then said "I don't remember anything." I think he is going to fall back to sleep.

Monday, August 03, 2015

MasterChef...the great catchup

Catching up on this seasons MasterChef today. Well, catching up might not be the phrase....all 12 episodes as I have not watched more than a few clips this season. I have a little over 11 hours to get my viewing in...Fox Network has a thing where you can get a temporary pass online if your TV provider doesn't offer a subscription. There is always something to be learned from Gordon Ramsay regarding cooking...the man heads up 25 restaurants and has built a mult-billion dollar empire out of his passion.
---I always appreciate the enthusiasm from America's youngest 4-star chef, Graham Elliott.

The new judge is a James Beard Award winner in the often difficult area of cooking pastry. I have never heard of Christina Tosi. She owns 7 bakeries and is just in her early 30s. I will have to look around and see if she has any, hopefully simple, recipes posted online.
---I will definitely have to see if the library has Christina Tosi's cookbooks. :-)
Found some Christina Tosi recipes:
Momofuku Milk Bar's Birthday Layer Cake
Christina Tosi's Crockpot Cake

-----Maple Syrup and Bourbon Apple Pie
-----Stephen Lee, urban gardener. I am particularly interested in seeing how well he does.
-----"I'm going to put couture on a plate." Tommy Walton. Let us see how that works. Could be beautiful.
-----Derrick, 28, Drummer. Fort Myers. And his choice is lamb.
-----Christopher Lu.
-----Amanda, from as strict Lebanese family.
-----Jill hasn't had the opportunity to go to culinary school but cooking is her passion. I can identify with that!
-----Danish ebleskiver with a peach compote and a raspberry coulis. An ebelskiver pan has long been on my wishlist.
-----Puff pastry cup filled with apple, toasted pecans and cardamom whipped cream. For me, this just wasn't very exciting.
-----"Chicago's the best food city in America." So this world cuisine means that Nate Love thinks he has "no borders" to what he puts on a plate.
-----Moniza Masud from a Pakastani household where lamb was as common as chicken or beef. (Moniza...what a beautiful name.)
-----Claudia Sandoval vs. Andrew Woods(@woodscooks). Each has a signature dish involving shrimp. Latino vs. Southern. California vs. South Carolina. Hmmm. Normally, I would go for most anything Latino but only light cooking from the East coast.
-----Rajas con queso. A staple in Mexican I have not heard of.
-----Camarones Barbarones al Mojo de Ajo. Head-on shrimp sautéed in garlic butter sauce served on top of a "grape pico" as well as a white Mexican rice. It took me a bit to figure out grape pico...I think that means grape tomato pico de gallo.Cooking shrimp with the shells on...that's challenging. Shortening Spanish to the point where it sounds impressive but isn't on a cooking grape pico...that is annoying to me.
-----Another thing that I have not made, let alone tried, is shrimp and grits. Apparently, they normally take more than the half hour chefs are given. Seasoning is crucial with grits.
-----Lowcountry Shrimp and Grits with a tomato and bacon scallion sauce deglazed with a bit of white vermouth. Mushrooms in there, too.
-----Mazatlán Mexican rice. Served with a lot of Mexican seafood dishes.
-----Overcooked, rubbery shrimp
-----Pork. Now that would be a challenge as a signature dish to me.
-----Pork Ballotine stuffed with fennel, zucchini and Granny Smith apple with fennel fronds.
-----Stuffed Pork Loin wrapped in bacon with steamed vegetables and couscous.Stuffed with apples, raisins and walnuts.
-----Overstuffing a pork tenderloin loses the texture in slicing.
-----When cooking veggies quickly, one needs to watch for rawness. Opting for roasting instead of steaming is probably a good idea.
-----What does raw beetroot taste like. Is that even edible?
-----Katrina and Taylor...the battle of who can cook the best salmon dish.
-----Blackened salmon plated with a pineapple salsa and a bit of tangy lemon vinaigrette. Cooked in a cast-iron skillet
-----Pan-seared Salmon with Panang Curry Sauce, rice and peas and a slaw. Curry with salmon...that's different.
-----Our next battle features lamb. :-)
-----Battle of the fruit dessert...something about that just sounds humorous.
-----Porcini Mushroom-Crusted Rack of Lamb with a pureed cauliflower, tomato relish and a herb vinaigrette. Seasoning of shallot, salt, pepper and red wine vinegar.
-----Pistachio-crusted Rack of Lamb over parsnip puree and quinoa with a coconut curry sauce.
-----Taking off the rice from the direct heat and then putting a damp cloth over....steams and stays fluffy.
----(Grandmother's) Lamb Kofta with a jalapeño-dusted potato and a sumac aoli. Lamb is one of Gordon's favorite proteins and he loves kofta.
-----Beef and Lamb Kabob with pine nuts and parsley upon a sauce with ghee. Tahini mixture with lemon and garlic. I wish I could smell that cooking.
-----If rack of lamb is too rare, it will be tough. It is the best cut of lamb and should be "melting in your mouth."
-----Middle Eastern fusion food

Shelly's "Third World Fusion." Come now let's be accurate...that's more like a nickname for a style...from a low income person but still THIRD WORLD? Let us be more respectful of the obstacles that third world peoples actually face!  #firstworldproblems  The 2nd episode goes on to have Shelly state that she is first-generation American from a large Jamaican family. I thought well...maybe I am wrong and Jamaica is a third world every way of indexing Jamaica is not a third world country.  All that being said, as it needed to be, I feel for Shelly with the plight of being a first-generation much is riding on the immigrants and the first generation and that can shape lives people are born into for a long time.

-----Escovitch Chicken with a sweet plantain mofongo. Plantains (I highly applaud).
-----Chicken Scallopini with a strawberry agrodolce and rosemary parsnips. Sweet and sour.
-----Chicken Thigh stuffed with Mushroom D'uxelles over a puree of creamed kale and heirloom carrot mash. Finished with tomato salad with bacon vinaigrette. The d'uxelles has mushrooms, shallots, thyme, a little parsley, bit of garlic. Arguably, three purees on this plate though a d'uxelle is a fine dice of mushrooms.
-----Blueberry Barbecued Chicken with a (heirloom)carrot and potato scallop(Gratin.Heavy cream,milk, rosemary). Kale Salad with Apple Cider Vinaigrette.
-----Chicken Roulade with Sauteed Potatoes and Mole Sauce. The chicken was stuffed with kale, bacon, shallots and mushrooms. Umm, aesthetically this was not a very appealing dish and that was AFTER the chef made some slight changes to her plan.
-----Tomato gravy :-)
-----Knife skills. Salsa is something that can show off knife skills according to Graham Elliott.
-----"Get it sauced, get it wiped, get it garnished."
-----"Put everything on the plate for a reason."

-----Mmmm. Garlic butter. I love garlic's my new thing.
I recommend Lemon Garlic Chicken with Buttered Parmesan Noodles which I found on the "South Your Mouth" blog. I substituted Italian Seasoning from a grinder for the parsley. Essenhaus Extra Wide Homestyle noodles (Amish). Sea salt, of course. Freshly grated Parmesan, of course. We all liked this.

Sunday, August 02, 2015

The Daughters Lem

Stranded near the top of Chinook Pass, Dorothy and Jim argued over how to reach the summit:
“I thought maybe you and the girls could stay; that’ll make the load even lighter. It won’t be dark for a couple of hours, and I’ll be back way before then anyway.”
Kara and Nila watched the debate, munching on crisp Washington apples. There was a waving of arms, shaking of heads, a stomping of a foot (Dorothy) and a smoking of a cigarette (Jim). Finally, they seemed to have arrived at an agreement. Jim chocked the trailer wheels with rocks and Dorothy went inside to start moving items toward the door.
Out came the army trunk, the upholstered chair, a footstool, suitcases, a rug, pillows, cast iron pots and pans, and Dorothy’s prized Remington typewriter. Jim took the propane tank off the trailer tongue and added it to the pile. Together they checked outside storage bins, removing a recently-added spare tire, a length of hose, buckets, and a spool of power cord.
The last item out of the trailer was the accordion.
When nothing was left to contribute to the makeshift gypsy camp Jim opened the car door and propped one booted foot on the running board. Like a cavalryman off to fight the Indians, he saluted his girls, swung into the driver’s saddle, and tooted the horn as he pulled away.
Dorothy passed household goods over the guardrail for Kara and Nila to carry, then, by herself, wrestled the army trunk to the center of the rug and stood it on end.
She opened the accordion case, flung the instrument’s straps over her shoulders, and perched on the upturned trunk. “What’ll we sing?”
The travelers had yodeled out several songs before ... a beat-up old pickup passed, slowed, and the brake lights came on. The truck backed down into the turnout. A cowboy stepped out...
Touching the brim of his Stetson and letting his eyes wander lazily up and down Dorothy’s slim body, he drawled, “Y’all in trouble?”

Thoughts thus far:
"Improbably joyful"-What Dorothy is and what a good way to be. Sadly her sisters have become codependent on the trauma from their shared tragedy.
-----10 Essential B-Movies

Okay, now I remember this.

:-) 2009-06-11 daily 0.5 2009-06-11 daily 0.5