tag:blogger.com,1999:blog-48517950554513268972024-03-13T13:57:49.201-05:00Lora's recipesLorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-4851795055451326897.post-39472558991482351232010-02-14T00:27:00.005-06:002010-02-14T00:44:33.795-06:00Pea Avocado Dip not totally unlike Guacamole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MqDe9dDnZ0k/S3eYiCGsS3I/AAAAAAAADXE/BeOKPfvFU0Y/s1600-h/DSC05084.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_MqDe9dDnZ0k/S3eYiCGsS3I/AAAAAAAADXE/BeOKPfvFU0Y/s400/DSC05084.JPG" alt="" id="BLOGGER_PHOTO_ID_5437982785521077106" border="0" /></a><span style="font-size:100%;">My sister posted these<a href="http://craftastica.blogspot.com/2010/02/heart-cranberry-cookies.html"> cute cranberry heart shaped cookies</a> today. I couldn't let her one up me, so I decided to actually get this post done. What's that you say? Heart shaped cookies beat veggie guacamole any day. Well this is true. Next time...<br /></span><p class="western"><span style="font-size:100%;">This is an Everyday Foods recipe. I'm not sure what the original title was, but I'm sure it had guacamole in it. My Texas brother in law says it is good, but you shouldn't call it guacamole. It is good. But it is not guacamole. If you expect it to be guacamole, you won't like it. I agree. The taste is reminiscent of guacamole mixed with a fresh taste that comes from the peas. This recipe is good if you are trying to get a few extra veggies into your diet. It is also good if it is the time of year that avocados are quite expensive. I'm not one of those cooks that routinely hides veggies in food. I don't put spinach in my brownies and tell you it tastes the same. I've never tried it, but I"m pretty sure spinach brownies do not taste "just like regular brownies". This recipe is good in it's own right.<br /></span></p><p class="western"><span style="font-size:100%;">I suggest reading the recipe correctly. I chopped 2 jalapenos before I realized that the recipe called for 2 teaspoons. I hadn't mixed yet and could still pick out the excess. Good thing, because it would have been spi-cay.<br /></span></p><p class="western"><span style="font-size:100%;"><b><u><br /></u></b></span></p><p class="western"><span style="font-size:100%;"><b><u>PEA AVOCADO DIP NOT TOTALLY UNLIKE GUACAMOLE</u></b></span></p><p class="western"><span style="font-size:100%;">yield 2 c</span></p><p class="western"><br /></p><p class="western"><span style="font-size:100%;">INGREDIENTS</span></p><p class="western"><span style="font-size:100%;">1 package (10oz) frozen peas, thawed</span></p><p class="western"><span style="font-size:100%;">1 ripe avocado</span></p><p class="western"><span style="font-size:100%;">1/3 c cilantro</span></p><p class="western"><span style="font-size:100%;">1/4 c minced red onion</span></p><p class="western"><span style="font-size:100%;">2 T lime juice</span></p><p class="western"><span style="font-size:100%;">2 tsp minced jalapeno chili</span></p><p class="western"><span style="font-size:100%;">coarse salt</span></p><p class="western"><br /></p><p class="western"><span style="font-size:100%;">1. In a food processor, puree peas until smooth. In a medium bowl, coarsely mash avocado. Stir in cilantro, onion, lime juice, jalapeno, salt and purred peas. To store, place a piece of plastic directly on the guacamole, refrigerate overnight.</span></p>Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-30128085007944990252010-02-07T14:26:00.005-06:002010-02-07T14:44:11.087-06:00Cheese Ball Variations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MqDe9dDnZ0k/S28j1Pwh3fI/AAAAAAAADWg/LVq3Fp-N-DI/s1600-h/DSC04888.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_MqDe9dDnZ0k/S28j1Pwh3fI/AAAAAAAADWg/LVq3Fp-N-DI/s320/DSC04888.JPG" alt="" id="BLOGGER_PHOTO_ID_5435602672929594866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MqDe9dDnZ0k/S28jc0dLW2I/AAAAAAAADWY/RBTCguBxWV8/s1600-h/DSC05074.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_MqDe9dDnZ0k/S28jc0dLW2I/AAAAAAAADWY/RBTCguBxWV8/s320/DSC05074.JPG" alt="" id="BLOGGER_PHOTO_ID_5435602253283810146" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here are a few variations on cheese balls. The one one the top is a cheese ball snowman. I made a <a href="http://lorasrecipes.blogspot.com/2007/12/1-festive-cheese-ball-this-is-also-good.html">cheese ball from my recipe</a>. then I shaped two balls and held them together with a toothpick to secure. I frosted the snowman with whipped cream cheese. He has a pretzel and chex mix top hat, olive eyes, a carrot nose, pretzel smile, celery arms and raisin buttons. I was inspired by <a href="http://blog.craftzine.com/archive/2009/12/cathy_callahans_old_school_sno.html">this post</a>.<br />The one on the right is a football cheese ball for the super bowl. It is has whipped cream cheese stripes and stitching and is covered with walnuts.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com1tag:blogger.com,1999:blog-4851795055451326897.post-26756232176065374392010-02-07T14:05:00.003-06:002010-02-07T14:43:11.840-06:00Where have I been?Well, I kind of lost my mojo. It's a three pronged problem. First, I have a chronic illness that has left me exhausted lately and unable to do much cooking. Second, I had been taking a medication that left me sick to my stomach much of last year. This seems to be getting better. Third, the medication seems to have effected my interest in food. For the first time in my life I don't spend much of the day obsessed with food. It's totally weird. Hopefully all three of these things will turn around soon. Once they do, I'll start cooking and posting on a regular basis.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com2tag:blogger.com,1999:blog-4851795055451326897.post-57572965273099463042009-11-05T17:22:00.003-06:002009-11-05T17:28:44.824-06:00Halloween Spider Egg<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SvNenwb5b_I/AAAAAAAADE4/SetVE9-Z3AY/s1600-h/DSC04697.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SvNenwb5b_I/AAAAAAAADE4/SetVE9-Z3AY/s400/DSC04697.JPG" alt="" id="BLOGGER_PHOTO_ID_5400764415257178098" border="0" /></a><br />My sister asked if I wanted eggs for breakfast on Halloween. "Sure" I said. She made me this cute spider egg with a cheese mouth and peppercorn eyes. My four year old niece had the same breakfast with cheese eyes. My sister can flips eggs by just holding onto the handle of the skillet and flipping them in the air. She's talented.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-45192003694902833712009-10-15T08:41:00.006-05:002009-10-17T09:00:29.134-05:00Fine Living Review Article<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MqDe9dDnZ0k/StctWheVEII/AAAAAAAADCs/Kbme89Ubn-g/s1600-h/DSC04605.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_MqDe9dDnZ0k/StctWheVEII/AAAAAAAADCs/Kbme89Ubn-g/s400/DSC04605.JPG" alt="" id="BLOGGER_PHOTO_ID_5392828943765409922" border="0" /></a>I finally picked up a copy of the Fine Living Review. I waited an entire day before I made a special trip to Bismarck to pick up a copy. Here I am, being a big ole dork and reading the article about my blog in the Fine Living Review in the parking lot of Dan's Supermarket. Actually it's dorkier then that. I'm taking a picture of myself reading an article about my blog for my blog in the parking lot. I confused people walking past my car. If you would like to read the article, you can pick up a free copy on your way out of Dan's Supermarket or at other local businesses.<br />I'd like to thank Tiffany who brought my blog to the attention of the Fine Living Review and Tiffany Bailey (different Tiffany) who wrote such a nice article about my blog in the magazine.<br /><br />Here are a few links mentioned in the article you might be interested in:<br />The <a href="http://lorasrecipes.blogspot.com/2009/02/tobasco-popcorn.html">hot sauce popcorn</a> in the article is a recipe I got from my neighbor Sue. Here is a<a href="http://lorasrecipes.blogspot.com/2009/05/bek-country-cook-off-in-wilton.html"> link </a>to my post about the cooking competition she was in. The <a href="http://lorasrecipes.blogspot.com/2008/12/tomato-soup-from-canned-tomatoes.html">Tomato Soup from Canned Tomatoes</a> is my most popular post.<br /><a href="http://lorasrecipes.blogspot.com/search?q=Date+cake">Date-Spice Chiffon Cake</a><br /><a href="http://lorasrecipes.blogspot.com/search?q=pisole">Pisole</a> (The spelling might be wrong, I don't speak Spanish)<br /><a href="http://lorasrecipes.blogspot.com/2009/02/bulgur-and-mushroom-pilaf.html">Bulgur and Mushroom Pilaf</a><br /><a href="http://lorasrecipes.blogspot.com/2009/07/hungarian-potato-salad.html">Hungarian Potato Salad</a><br /><a href="http://lorasrecipes.blogspot.com/search/label/popcorn">Popcorn recipes</a><br /><a href="http://lorasrecipes.blogspot.com/search/label/bacon%20fun">The Bacon Fun Series </a>(unusual bacon recipes)<br />My <a href="http://iknowotherstuff.blogspot.com/2009/10/hat-from-and-old-sweater.html">hat from a sweater</a> on my other blog, <a href="http://iknowotherstuff.blogspot.com/">I Know Other Stuff</a>.<br />The <a href="http://lorasrecipes.blogspot.com/2008/07/bleu-cheese-steak-i-honestly-dont-cook.html">Gorgonzola Steak</a> pictured in the article was not as rare as it looked in my picture. I'm not sure why my picture made it look so rare.<br /><br />If you are interested in other North Dakota food blogs, check out:<br /><a href="http://rhubarbandvenison.blogspot.com/">Rhubarb and Venison</a> (Bismarck)<br /><a href="http://abreiden.wordpress.com/">Busy Nothings</a> (Fargo)<br />Busy Nothings hasn't posted too many recipes since they had their adorable baby last year. You can click on Recipe index on the navigation bar to view the recipes.<br /><br />I'd like to thank all my regular blog readers and welcome any new ones. I started this blog as an easy way to share my recipes with friends and family. I didn't think anyone would really read it. Now I have followers from all over the world. It's surreal.<br /><br />On an entirely separate note, I've borrowed my Dad's power cord for my computer. I ordered a cord and it should be here any day. Power is good.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com2tag:blogger.com,1999:blog-4851795055451326897.post-9784727803536818592009-10-09T22:30:00.002-05:002009-10-09T22:42:10.761-05:00Welcome Fine Living Review ReadersMy blog, Lora's Recipes, was featured in the recent Fine Living Review. It's a local publication for the Bismarck, North Dakota area. It should be released Saturday and is available at Dan's Supermarket in the newsstand section and at other area businesses. I plan on writing a more complete post after I pick up a copy. If I don't post again soon, I've died of electrocution. My power cord for my computer, currently held together with electrical tape and toothpicks, is no longer charging my computer. I'll probably be offline until I get the problem fixed. Thanks for coming to check out my blog. Now, I have to use the power left in my computer to search for new power cords. Hopefully I'll update soon. :)Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-76329564119954972672009-09-20T12:56:00.004-05:002009-09-21T08:29:52.262-05:00Grilled Pizza with Roquefort and Grilled Peaches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SrZtpzQ4jhI/AAAAAAAAC-c/nSnneykAAMk/s1600-h/DSC04342.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SrZtpzQ4jhI/AAAAAAAAC-c/nSnneykAAMk/s400/DSC04342.JPG" alt="" id="BLOGGER_PHOTO_ID_5383610969471094290" border="0" /></a><br />I made this a while ago, and have been slow in posting it. Sorry, I didn't write down amounts. I think you can get the idea. Peaches and bleu cheese on pizza? Where ever did I get that idea? Well, I was inspired by this <a href="http://agoodappetite.blogspot.com/2008/09/peach-blue-cheese-pizza.html">post</a> on A Good Appetite. I love the bleu cheese flavor of the Roquefort playing against the sweetness of the peaches. I wasn't sure if I wanted sage or not. I did a test section on the pizza. I think I liked it, but my sage test section wasn't large enough to really tell for sure. Follow the basic directions for<a href="http://lorasrecipes.blogspot.com/2008/08/if-you-are-first-person-on-your-block.html"> pizza on the grill</a>, then use these toppings<br /><br /><span style="font-weight: bold;">Grilled Pizza with Roquefort and Grilled peaches</span><br />INGREDIENTS<br />Sauce:<br />pizza sauce<br /><br />Toppings:<br />1 peach<br />onion<br />green pepper<br />mushrooms<br />meat from one grilled chicken thigh<br /><br />Cheese:<br />Swiss cheese<br />Parmesan cheese<br />Mozzarella cheese<br />Roquefort<br /><br />Herbs:<br />thyme<br />parsley<br />chives<br />sageLorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com1tag:blogger.com,1999:blog-4851795055451326897.post-59578609532326340662009-09-19T23:20:00.004-05:002009-09-20T00:04:24.090-05:00Bacon Fun part NineCan you believe I'm on #9? I can't. I've never done a search for bacon recipes. I just find these.<br /><a href="http://www.heythattastesgood.com/2008/09/bacon-candy.html">Bacon Candy</a>. A twist on the classic baked bacon and brown sugar recipe. This one adds chili powder. This is one I should make.<br />If you've made brown sugar bacon, try adding some to your waffles for <a href="http://www.joythebaker.com/blog/2009/05/brown-sugar-bacon-waffles/">Brown Sugar Bacon Waffles.</a> Do you prefer pancakes? No problem.<br /><a href="http://www.merrimentdesign.com/bacon-pancakes.php">Bacon Pancakes</a>. Bacon pancakes still not enough? I've got that covered too.<br /><a href="http://kathleenjbade.blogspot.com/2009/02/peanut-butter-and-bacon-sandwiches.html"></a>Remember Elvis's fools gold sandwich discussed at the tail end of <a href="http://lorasrecipes.blogspot.com/2009/01/bacon-fun-part-seven.html">Bacon fun part Seven</a>? Well, here is is in a <a href="http://www.atablefortwo.com.au/2009/02/24/happy-pancake-day/">pancake stack version</a>.<br /><a href="http://kathleenjbade.blogspot.com/2009/02/peanut-butter-and-bacon-sandwiches.html">Peanut Butter and Bacon Sandwiches</a>. 'Cause jelly is for losers.<br />A <a href="http://cafechocolada.blogspot.com/2009/02/bacon-potato.html">Bacon Potato</a>. Peal a potato and slice it almost through every 1/4 inch. Put a piece of bacon between every slice and bake. How can something seem so right and so wrong at the same time?<br /><a href="http://www.evilshenanigans.com/2009/05/onion-apple-and-bacon-tart/">Onion, Apple and Bacon Tart</a>. Uncredited players include Parmesan, Gruyere, and smoked paprika.<br />Want something sweet? How about a <a href="http://www.ezrapoundcake.com/archives/3151">Buttermilk Bacon Praline</a>?<br />And lastly, I know you're not supposed to be inspired by This Is Why You're Fat, but I kind of want a <a href="http://thisiswhyyourefat.com/post/187776700/bacon-infused-onion-ring-a-deep-fried-onion-ring">Bacon Onion Ring</a>.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-56358593213875834112009-09-05T19:59:00.002-05:002009-09-05T20:02:02.631-05:00Orange Julius<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SqMJqoasqHI/AAAAAAAAC5g/Do2XkTOmOK4/s1600-h/DSC04430.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SqMJqoasqHI/AAAAAAAAC5g/Do2XkTOmOK4/s400/DSC04430.JPG" alt="" id="BLOGGER_PHOTO_ID_5378153008019056754" border="0" /></a><br />There is nothing special about my recipe. I'm just posting it so I can find the recipe easily. Love me a Julius on a hot day.<br /><br />Orange Julius<br />Yield 2 drinks on one giant one.<br /><br />INGREDIENTS<br />3 0z OJ concentrate<br />1/2 c water<br />1/2 c milk<br />1/4 c powdered sugar<br />1/2 tsp vanilla<br />6-7 ice cubes<br /><br />Add all ingredients in the blender. Blend. Add ice cubes one at a time with the motor running. Blend until smooth.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-20899685057857557152009-09-04T17:22:00.004-05:002009-09-04T19:48:26.180-05:00Is Deep Fried the new Bacon?<div><iframe src="http://www.msnbc.msn.com/id/22425001/vp/32673696#32673696" frameborder="0" height="339" scrolling="no" width="425"></iframe><p style="background: transparent none repeat scroll 0% 0%; font-size: 11px; font-family: Arial,Helvetica,sans-serif; color: rgb(153, 153, 153); margin-top: 5px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; text-align: center; width: 425px;">Visit msnbc.com for <a style="border-bottom: 1px dotted rgb(153, 153, 153) ! important; text-decoration: none ! important; font-weight: normal ! important; height: 13px; color: rgb(87, 153, 219) ! important;" href="http://www.msnbc.msn.com/">Breaking News</a>, <a href="http://www.msnbc.msn.com/id/3032507" style="border-bottom: 1px dotted rgb(153, 153, 153) ! important; text-decoration: none ! important; font-weight: normal ! important; height: 13px; color: rgb(87, 153, 219) ! important;">World News</a>, and <a href="http://www.msnbc.msn.com/id/3032072" style="border-bottom: 1px dotted rgb(153, 153, 153) ! important; text-decoration: none ! important; font-weight: normal ! important; height: 13px; color: rgb(87, 153, 219) ! important;">News about the Economy</a></p></div><br /><br />My sister just sent me this <a href="http://today.msnbc.msn.com/id/32665106/ns/today-today_food_and_wine/">link</a> from the today show. O.K. I know I should be appalled, but I'm intrigued. Deep fried butter, deep fried coke, deep fried latte, deep fried cookie dough, deep fried peanut cups, deep fried peaches & cream with butter cream dip, and spiral cut sweet potatoes deep fried with butter & cinnamon sugar. There is even more listed in the link. These are all entries in the Texas State fair deep fried food competition. Now that the<a href="http://lorasrecipes.blogspot.com/search?q=bacon+fun"> bacon craze</a> is dying down, is a deep frying craze about to start?<br />Dang that zucchini bread in the oven is smelling good. I hope it tastes as good as it smells. The recipe says it has to cool for an hour and 10 minutes after it comes out of the oven. I hope I can make it.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com2tag:blogger.com,1999:blog-4851795055451326897.post-85335478519906347782009-08-25T00:06:00.003-05:002009-08-25T00:24:39.987-05:00grocery STORe WARSFeaturing Cuke Skywalker, Tofu D2, and Darth Tater.<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/hVrIyEu6h_E&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/hVrIyEu6h_E&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br />Check out this and other Star Wars foods at <a href="http://geektyrant.com/2009/08/eating-up-star-wars/">Geek Tyrant</a>. Via Cake Wreck's Twitter.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com1tag:blogger.com,1999:blog-4851795055451326897.post-4129244703712437022009-08-06T02:01:00.005-05:002009-08-06T02:39:04.191-05:00August 5th was National S'mores Day!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MqDe9dDnZ0k/SnqAd_qpgrI/AAAAAAAAC0M/rApV5TXZNkw/s1600-h/DSC04078.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_MqDe9dDnZ0k/SnqAd_qpgrI/AAAAAAAAC0M/rApV5TXZNkw/s400/DSC04078.JPG" alt="" id="BLOGGER_PHOTO_ID_5366743158760243890" border="0" /></a><br />To celebrate national s'mores day we tried a new s'mores recipe. We added peanut butter. It's a good way to change things up a bit. If you are interested, check out my other<a href="http://lorasrecipes.blogspot.com/2008/07/smores-variations.html"> s'mores variations</a>. Hope your s'mores day celebration was great.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com2tag:blogger.com,1999:blog-4851795055451326897.post-45597010071486477222009-07-27T19:44:00.003-05:002009-07-27T20:07:28.213-05:00Breakfast Pizza on the Grill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MqDe9dDnZ0k/Sm5KYw83ojI/AAAAAAAACzM/A92ZtTjpWQQ/s1600-h/DSC03884.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_MqDe9dDnZ0k/Sm5KYw83ojI/AAAAAAAACzM/A92ZtTjpWQQ/s400/DSC03884.JPG" alt="" id="BLOGGER_PHOTO_ID_5363305995562361394" border="0" /></a><br />Follow the instructions in my post for <a href="http://www.craftster.org/blog/?p=2486">pizza on the grill</a>. I only used two eggs, but I think there should be more. The original recipe formed a well in the other topping and cracked two eggs on top and cooked them until over easy. I'm scared of uncooked egg whites and I think scrambles sounds better anyway. I had a grill brunch party last year where I served breakfast pizza. I also brought my waffle iron outside and served waffles with<a href="http://lorasrecipes.blogspot.com/2008/08/grilled-fruit-i-grilled-fruit-other-day.html"> grilled fruit</a>. Next time I'll have a friend bring a waffle iron. Two waffle irons would have worked better.<br /><br /><span style="font-weight: bold;">Breakfast Pizza on the Grill</span><br /><br />1 dough ball for crust (see pizza on the grill instructions)<br />pizza sauce<br />3-4 eggs, scrambled and cooked until 3/4 done<br />spinach, either fresh or frozen with the water squeezed out<br />tomatoes, chopped<br />chopped Canadian bacon or fried bacon, chopped<br />shredded sharp cheddar cheese, grated or in slices and laid like tilesLorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-21736199534818614932009-07-23T21:57:00.004-05:002009-07-23T22:04:55.588-05:00cilantro chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SmkjcxyLwSI/AAAAAAAACxg/uLh_fGO33Ds/s1600-h/DSC03813.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SmkjcxyLwSI/AAAAAAAACxg/uLh_fGO33Ds/s400/DSC03813.JPG" alt="" id="BLOGGER_PHOTO_ID_5361855808668418338" border="0" /></a><br /><p><span style="font-family:Courier New,monospace;">You know how you go to an Indian restaurant and they bring you bread (usually naan) with three dips. You eat all of them, but you mostly eat the green dip. Well, this is my sister Kristy's recipe for cilantro chutney (the green one). Since it is all pureed anyway, you can feel free to use the cilantro stems. It saves time. I also made naan on the grill. It was one part horrible, one part awesome, one part burned. If I decide to perfect the recipe for grilled naan and actually do manage to get it perfected, I'll post it.<br /></span></p><p><br /></p><p><span style="font-family:Courier New,monospace;"><b><u>Cilantro Chutney </u></b><br /></span></p><br /><p><span style="font-family:Courier New,monospace;">1 cup fresh cilantro sprigs</span></p><p>1 <span style="font-family:Courier New,monospace;">to 2 jalapeño chilies, seeded and coarsely chopped</span><br /></p><p><span style="font-family:Courier New,monospace;">2 tablespoons water</span></p><p>2 <span style="font-family:Courier New,monospace;">teaspoons packed brown sugar</span><br /></p><p><span style="font-family:Courier New,monospace;">2 teaspoons fresh lime juice</span></p><p>1/2 <span style="font-family:Courier New,monospace;">teaspoon salt</span><br /></p><p><span style="font-family:Courier New,monospace;">3 tablespoons well-stirred plain yogurt (preferably whole-milk, but 1% fat yogurt is still fine)</span></p><br /><p><span style="font-family:Courier New,monospace;">Purée the cilantro in a blender with jalapeño(s), water, brown sugar, lime juice, and salt. Transfer to a bowl and stir in yogurt. The chutney may be made 1 day ahead and chilled, covered. Bring<br />to room temperature before serving.</span></p>Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-74830124037623193492009-07-20T14:42:00.007-05:002009-07-20T14:57:53.918-05:00Hungarian Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SmTJQa1sz3I/AAAAAAAACw8/4OXZ14tpfRg/s1600-h/DSC03738.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SmTJQa1sz3I/AAAAAAAACw8/4OXZ14tpfRg/s400/DSC03738.JPG" alt="" id="BLOGGER_PHOTO_ID_5360630740397379442" border="0" /></a><br /><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">About 20 years ago I made a Hungarian meal made from a library cookbook. An amazing Hungarian meal. That summer we sat on my patio and indulged in Hungarian potato salad and several stews swimming in paprika (and potatoes). It was the kind of meal where you know you are full, but everything tastes so good. Maybe just a little more of this. Maybe just a touch more of that. In Hungary I feel certain that they don't serve that many potato dishes at once and certainly not when it is humid and above 90 degrees and they don't have air conditioning. I can also vividly remember laying on the floor with my sisters in a bedroom watching the ceiling fan go around and trying to ignore the queasy feeling. We lay there for hours without moving. We discussed the amazingness of the meal and how we weren't sure that we would ever want to eat it again. </span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">I wasn't ready to eat that Hungarian food for several years. When I was ready, it was after the great recipe loss of '92 (see my profile). I went to the library to find the cookbook, only to discover it wasn't there. I've tried a few times to make chicken paprikash or goulash. I haven't made anything I would crave yet. If anyone knows of good paprika based recipes, please point me towards them.<br /></span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">I searched the web about a week ago for my Hungarian Potato Salad. There was nothing like it posted anywhere. I did find a sour cream dill sauce that sounded like what was in the original the potato salad. I cobbled this recipe together from my remnants of the old one. I think it's pretty close, if not almost exactly it. In the end, it is really good, but it's probably not worthy of a 20 year quest.<br /></span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">I forgot the parsley, so I estimated the amount. I used 2 T butter and 2 T flour for the roux. It made a sauce that was too thick. I'm guessing 1 T flour should work. Then you should be able to decrease the butter to I tablespoon, unless you need more to fry the onions. Adding a clove or two of garlic might be good as well.<br /></span></span></p><p class="western" align="justify"></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;"><u><b>HUNGARIAN POTATO SALAD</b></u></span></span></p><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">INGREDIENTS<br /></span></span><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">2 lbs potatoes</span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1-2 T butter</span></span><br /></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1/2 onion, finely chopped (or more)</span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1 T flour<br /></span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1/2 c beef stock</span></span><br /></p><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1/4 c chopped fresh dill, or maybe even more if you dare<br /><br />2 T chopped fresh parsley<br /><br /></span></span><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1/2 c pickles</span></span><br /><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1/2 c sour cream</span></span></p><br /><p class="western" align="justify">FOR THE SALAD:<br /></p><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1. Cover the whole, unpeeled potatoes with 1 inch of water in a stockpot or dutch oven. Bring to a simmer over medium high heat. Reduce the heat to medium and simmer, stirring once or twice to ensure even cooking, until the potatoes are tender (a thin-bladed paring knife or metal cake tester can be slipped into and out of the center of the potatoes with no resistance), 25-30 minutes for medium potatoes, 15-20 minutes for small potatoes.<br /></span></span><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">2. Drain and cool the potatoes, slightly and peel if you like. Cut the potatoes into 3/4-inch cubes (or smaller) Use a serrated knife if they have skins. Cut the potatoes while still warm and rinse the knife as needed.<br /></span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">3. Mix the potatoes, pickles, and sauce together. This salad is meant to be served hot. I prefer it cold the next day. This salad may need extra salt.<br /></span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">FOR THE SAUCE</span></span></p><p class="western" align="justify"><span style="font-family:Times New Roman,Times New Roman,serif;"><span style="font-size:85%;">1. Saute the onions in the butter. It is best to do this very slowly to caramelize them. However a quick saute works too. Whisk in the flour with a silicone coated whisk. Cook somewhat to make a roux. Begin slowly whisking in the beef broth. Add a little broth whisk until smooth, repeat. Do this until you've added all the broth. Whisk in the sour cream. Heat through, but do not boil. Stir in the parsley and dill. Now it is ready for the potato salad.<br /></span></span></p><p class="western" align="justify"> </p><p class="western" align="justify"> </p>Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com2tag:blogger.com,1999:blog-4851795055451326897.post-55665897094537602542009-07-16T15:13:00.004-05:002009-07-16T16:52:18.755-05:00The not quite Ultimate Butterbeer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MqDe9dDnZ0k/Sl-KMfXPRMI/AAAAAAAACv4/yo5Sh4h-T1Q/s1600-h/DSC03578.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_MqDe9dDnZ0k/Sl-KMfXPRMI/AAAAAAAACv4/yo5Sh4h-T1Q/s400/DSC03578.JPG" alt="" id="BLOGGER_PHOTO_ID_5359154028776211650" border="0" /></a><br />If you are a fan of Harry Potter, you know what butterbeer is. I had this plan to have a recipe posted for the ultimate butterbeer before the new movie came out. (which was yesterday) Why? I love Harry Potter and I love butterscotch. I didn't come up with the ultimate butterbeer. It would take lots of tinkering to get this recipe just right. I honestly don't have the patience for that. Also, I'm getting a bit sick of this recipe. What have I learned so far? It takes way more butterscotch then you think it should. Once I started adding more, the recipe got better. It might be even better with even more butterscotch. Frankly, at this point I'm sick of this recipe. I bored with butterscotch. I have thus far failed to produce the butterscotch soda float of my dreams. It's good like this, but that's about all I can say for it.<br /><br /><b>Butterbeer</b><br />1/4 c<a href="http://lorasrecipes.blogspot.com/2008/01/i-recommend-making-butterscotch-instead.html"> butterscotch</a> sauce (0r possibly a bit more)<br />1/2 c milk (or maybe a bit less)<br />dash of nutmeg<br />dash of cinnamon<br />1- 2 scoops <a href="http://lorasrecipes.blogspot.com/2009/07/burnt-sugar-ice-cream.html">burnt sugar ice cream</a><br />Club soda<br /><br />Warm up the butterscotch until it is very runny in the microwave. Measure 1/4 c butterscotch sauce into a glass. Pour an equal amount of milk into the glass with the butterscotch and stir vigorously. If the butterscotch does not dissolve, you may need to heat the milk/butterscotch mixture slightly in the microwave. Pour in enough milk to reach halfway (or less) up the side of your glass. Stir in the nutmeg and cinnamon. Add your scoops of ice cream. With a spoon that reaches to the bottom of the glass, stir vigorously while adding the club soda. Do this <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MqDe9dDnZ0k/Sl-KjYaukGI/AAAAAAAACwA/NGcQUJis1Xo/s1600-h/DSC03592.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_MqDe9dDnZ0k/Sl-KjYaukGI/AAAAAAAACwA/NGcQUJis1Xo/s200/DSC03592.JPG" alt="" id="BLOGGER_PHOTO_ID_5359154422048788578" border="0" /></a>for the first part of the club soda. Then pour in the remaining club soda. Stirring insures that the club soda gets incorporated. If you do not do this, the top of the drinks tastes only like oddly flavored club soda.<br />This can also be served warm. Heat the butterscotch and milk together until warm. Then continue with the rest of the recipe the same as with cold butterbeer.<br /><br />I haven't tried it, but you could add butterscotch schnapps for the adults.<br /><iframe style="position: absolute; display: block; opacity: 0.7; z-index: 500; width: 18px; height: 22px; top: 22px; right: 450px;" src="http://www.google.com/notebook/static_files/blank.html" id="gnotes-notemagic" frameborder="0"></iframe>Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-26963749062791854882009-07-16T15:08:00.002-05:002009-07-16T15:11:36.489-05:00Burnt Sugar Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MqDe9dDnZ0k/Sl-JU9GcfmI/AAAAAAAACvw/dNJAMwOVQg4/s1600-h/DSC03747.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="http://1.bp.blogspot.com/_MqDe9dDnZ0k/Sl-JU9GcfmI/AAAAAAAACvw/dNJAMwOVQg4/s400/DSC03747.JPG" alt="" id="BLOGGER_PHOTO_ID_5359153074686164578" border="0" /></a><br />This is almost caramel ice cream, but not quite. I'm not in the mood to write an intro right now. I might com back and write one later.<br /><b><u><br />Burnt Sugar Ice Cream</u></b><br /><br />INGREDIENTS<br />3/4 c sugar (more sugar)<br />2 T water<br />2 c milk<br />4 egg yolks<br />1 c cream<br />1/4 tsp salt<br />3/4 tsp vanilla<br /><br /><br />or 3 yolks and 1 1/2 c cream and 1 1/2 c milk<br /><br />1. In a medium sauce pan, add the sugar and water. Stir with a silicone spatula over medium heat until sugar is dissolved. Continue cooking over medium heat until the mixture becomes dark brown. The darker the better without burning it. When it is ready, off heat, SLOWLY pour in the milk drop by drop (at first). It will bubble furiously. After you've added all the milk, return to the heat until all the sugar is dissolved.<br />2. In a medium bowl, whisk the egg yolks until a pale yellow and slightly increased in volume. Pour some (maybe 1/2) of the burnt sugar-milk mixture into the bowl while whisking. When combined, return the egg mixture to the saucepan and stir to combine. Continue to cook, stirring with a silicone spatula, until it is thickened slightly and coats the back of a spoon. This happens at 170 degrees on a candy thermometer. Off heat, stir in the cream and the salt. Cool in the refrigerator several hours or overnight.<br />3. When the mixture is cold, stir in the vanilla. Freeze as directed in your ice cream makerLorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com2tag:blogger.com,1999:blog-4851795055451326897.post-50230065275224863132009-07-13T19:06:00.011-05:002009-07-16T23:16:52.315-05:00Watermelon Slushy (with a little vodka)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MqDe9dDnZ0k/SlvQrHfF-NI/AAAAAAAACvM/DKoRswRYqGk/s1600-h/DSC03751.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 284px; height: 400px;" src="http://3.bp.blogspot.com/_MqDe9dDnZ0k/SlvQrHfF-NI/AAAAAAAACvM/DKoRswRYqGk/s400/DSC03751.JPG" alt="" id="BLOGGER_PHOTO_ID_5358105620849752274" border="0" /></a><br /><br />Rain came at dinner time and my grilling plans changed to enchiladas. If you make mexican food, you "need" a fruity drink. I was inspired by<a href="http://rhubarbandvenison.blogspot.com/2009/06/summer-fruit-milkshake.html"> this post</a> about a blender killing frozen watermelon experiment at Rhubarb and Venison. I loved the idea of freezing watermelon. If you have a normal sized family you can make it through a whole watermelon pretty easily. This is epically true if you, like my sister, have a year old baby who is currently in love with watermelon. No watermelon eatin' baby? No problem. Just dice up your watermelon. Place in a single la<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SlvQVFv2JdI/AAAAAAAACvE/ZCIQAKr62-c/s1600-h/DSC03654.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 142px; height: 200px;" src="http://4.bp.blogspot.com/_MqDe9dDnZ0k/SlvQVFv2JdI/AAAAAAAACvE/ZCIQAKr62-c/s200/DSC03654.JPG" alt="" id="BLOGGER_PHOTO_ID_5358105242426025426" border="0" /></a>yer on a cookie sheet and stash in the freezer. Once it's frozen, move to a Ziploc bag in your freezer. Here is my first experiment with frozen watermelon. In a blender combine:<br /><br />Frozen watermelon (I didn't measure)<br />Shot of Vodka<br />tablespoon-ish of lime juice<br />1 tsp sugar (or to taste)<br />a fair amount of water. I added maybe as much as 1/2 c.<br /><br />You'll need lots of water to get the blender moving. You can use tequila or rum or no alcohol if you prefer. Beth at R & V also recommends freezing any fruit you have that is about to go bad. You can turn it into a smoothie later. I need to start doing this. I can be a grown up and admit my fruit will go bad next day and that I'm actually not going to get it eaten in that time.<br /><iframe style="position: absolute; display: block; opacity: 0.7; z-index: 500; width: 18px; height: 22px; top: 364px; right: 332px;" src="http://www.google.com/notebook/static_files/blank.html" id="gnotes-notemagic" frameborder="0"></iframe>Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com2tag:blogger.com,1999:blog-4851795055451326897.post-74255307587429954962009-07-12T15:59:00.004-05:002009-07-12T16:41:24.418-05:00Crunch Salad (Carrot, Radish, Lime and Cilantro)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MqDe9dDnZ0k/SlpPP613BeI/AAAAAAAACt8/lSvz73jyWZ4/s1600-h/DSC03569.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 286px; height: 400px;" src="http://3.bp.blogspot.com/_MqDe9dDnZ0k/SlpPP613BeI/AAAAAAAACt8/lSvz73jyWZ4/s400/DSC03569.JPG" alt="" id="BLOGGER_PHOTO_ID_5357681841622418914" border="0" /></a><br />When I found <a href="http://thekitchensinkrecipes.com/2009/03/31/a-much-needed-crunch/">this recipe</a> from Kristen at the Kitchen Sink, I knew I'd have to try it. It sounded so wonderfully crunchy. In fact, I've dubbed it Crunch Salad. I made a few changes from the original. I replaced the scallions with less thinly sliced onion. I had onions in the house and not scallions. I also increased the proportion of radishes. Much to my surprise, the first time I made this (pictured) I wanted more radishes. Note: My cilantro is overgrown, that is why it looks like dill.<br /><b><u>Crunch Salad</u></b><br />INGREDIENTS<br />2 1/2 c carrots, sliced thin<br />1 1/2 c radish, sliced thin<br />1/2 c scallions, or less thinly sliced onions<br />1/4 c cilantro, chopped<br />Juice of one lime<br />1 T olive oil<br />salt<br /><br />Combine carrots, radish, onion, cilantro, and lime zest in a large bowl. Whisk together the lime juice, salt, and olive oil. Toss with the rest of the ingredients. Allow to sit for at least 10 minutes before serving.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-59537546438332947062009-07-09T18:58:00.004-05:002009-07-09T19:27:16.300-05:00Coffee Toffee Twisted FrostyHere's my short review:<br />Coffee- Great coffee flavor.<br />Toffee -Great, probably a heath bar.<br />Frosty-O.K. Here's where it gets complicated. If you like basic soft serve flavor, you'll think it's awesome. I don't like soft serve flavor anymore. I haven't had soft serve for a while, because it makes me sick. However, the frosty style soft serve does not make me sick for some reason. Maybe my taste has changed, or it might just be my brains association with upset stomach. I don't know. Regular soft serve and cold stone creamery give my stomach the "icks". I wonder what the magic "ick" ingredient is? But I digress...<br />It only comes with a spoon, so it's bad for driving. It only comes in one size, which should serve two nicely. I'm only one and don't need a challenge. It has a name that's really<a href="http://www.youtube.com/watch?v=aZfqBuv7roU"> fun to say </a>and <a href="http://www.youtube.com/watch?v=FKKsn1NDWDg">great commercials</a>. To sum up, I wanted to like this. It seemed like something fun to get on hot afternoons. But in the end, it's just not for me.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-27551182172765918582009-07-08T21:06:00.004-05:002009-07-12T22:48:03.044-05:00My new blogI started a new blog. Why? Cause I want one. And really, who does it hurt. I'm not really sure what I'm going to do with my blog yet. It's gunna just be whatever I feel like. I'll probably have reviews for make-up, hair styling tips, stuff I made (mostly from other stuff), and my general musings. I just don't know yet. Ask me in a few months, I'll know more. By the way, I'm not an expert on hair and make-up (not even close). I figure there are people in the world stupider then me. I had to learn things from somewhere. My first post is the story of the <a href="http://iknowotherstuff.blogspot.com/2009/07/sit-and-spin.html">Sit and Spin I got for my birthday</a>.<br />Check me out at<a href="http://iknowotherstuff.blogspot.com/"> I Know Other Stuff.</a>Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-18508726791914688872009-06-30T13:45:00.012-05:002009-07-08T21:27:32.456-05:00CampingPacking ListThis<a href="http://iknowotherstuff.blogspot.com/2009/07/camping-packing-list.html"> post</a> has been moved to my new blog.<iframe style="position: absolute; display: block; opacity: 0.7; z-index: 500; width: 18px; height: 22px; top: 1804px; right: 486px;" src="http://www.google.com/notebook/static_files/blank.html" id="gnotes-notemagic" frameborder="0"></iframe>Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-24424016746419084612009-06-27T15:08:00.002-05:002009-06-27T15:12:02.260-05:00French Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MqDe9dDnZ0k/SkZ8x3tZNPI/AAAAAAAACnM/hJVKbj8fY3U/s1600-h/DSC03587.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 285px; height: 400px;" src="http://1.bp.blogspot.com/_MqDe9dDnZ0k/SkZ8x3tZNPI/AAAAAAAACnM/hJVKbj8fY3U/s400/DSC03587.JPG" alt="" id="BLOGGER_PHOTO_ID_5352102403386193138" border="0" /></a><br />If you are like my sister and hate potato (and pasta) salads with mayo, this could be the potato salad for you. It still may not be for you because tarragon has a strong flavor that's not for everyone. After a several year absence, I am growing tarragon again. In about a month, when it gets a little bigger, I'm looking forward to the "Why are you letting that weed grow?" question. Tarragon isn't a pretty plant. This recipe also calls for chervil. Chervil grows easily from seed. In the past, I never knew what to do with it, so I stopped growing it. If you grow chervil, go ahead and use the first herb mix. If you don't grow it, it's hard to find in supermarkets. Then use the second herb mixture. I never have shallots on hand. Shallots would be a better choice in this salad, but I used finely chopped yellow onion instead. I added the onion to the vinaigrette, thinking the hot potato water would soften its bite. It worked just fine. I sliced my potatoes with my mandolin (v-slicer). So for me, this is a pretty quick recipe. This is yet another recipe from <i>Cook's Illustrated The Best Recipe.</i><br /><br /><u><b>French Potato Salad</b></u><br /><br />INGREDIENTS<br />2 lbs red potatoes, scrubbed and cut into 1/4 inch slices<br />2 T salt<br />1 med garlic clove, peeled and threaded on a skewer<br />1 1/2 T champagne vinegar or white wine vinegar (I actually used cider vinegar)<br />2 tsp Dijon mustard<br />1/4 c olive oil<br />1/2 tsp ground black pepper<br />1 small shallot, minced (about 2 T or onion. See intro)<br /><br />1 T chervil<br />1 T parsley<br />1 T chives<br />1 T tarragon<br /><br />OR<br /><br />1 1/2 T parsley<br />1 T chives<br />1 1/2 T tarragon<br /><br />1. place the potatoes, 6 cups cold water, and the 2 T salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and partially blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 c cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet.<br />2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes.<br />3. Meanwhile, toss the shallot and herbs gently together in a small bowl. transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately if serving hot or chilled for a few hours and brought to room temperature.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com0tag:blogger.com,1999:blog-4851795055451326897.post-69739102395791936412009-06-19T11:46:00.002-05:002009-06-19T11:49:14.448-05:00Grilled Citrus and Cilantro Spiced Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SjvBO5IpXVI/AAAAAAAACcU/_KpIanFO_4Q/s1600-h/DSC03544.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SjvBO5IpXVI/AAAAAAAACcU/_KpIanFO_4Q/s400/DSC03544.JPG" alt="" id="BLOGGER_PHOTO_ID_5349081444032011602" border="0" /></a><br />It seems like I only cook recipes from America's Test Kitchen. I tend to get obsessed with cookbooks (and SciFi) and stick with it for a while.<br /><br />Early 80's Betty Crocker Cook Book for Kids and Star Wars<br />Late 80' Frugal Gourmet (I own three of his cookbooks) and Star Trek the Next Generation (I was way too interested in Klingon Politics).<br />Early 90's Gourmet and Food and Wine Magazines and Twin Peaks (Not SciFi exactly)<br />Late 90's Laurel's Kitchen and the Moosewood Cookbook and the X Files<br />Early Millennium Food Network Website, especially Alton Brown and Harry Potter (Technically Fantasy) and Firefly.<br />Recently Food Blogs and America's Test Kitchen and Lost, Battlestar Galactia, and Heroes<br /><br />Anyway, here's yet another recipe from America's Test Kitchen. This one comes from <i>The New Best Recipe</i>. Brining chicken or pork keeps it moist (especially important with pork) and flavorful<a href="http://en.wikipedia.org/wiki/Brining">. All about brining</a>. If you have the time, you should brine chicken (and pork) for every recipe (use a salt free rub so it's not too salty). If you don't have the time to brine the chicken for this recipe, simply salt your chicken before you add the spice paste. <br /><br /><b><u>Chicken Thighs on a Gas Grill</u></b><br /><br />INGREDIENTS<br />8 bone-in, skin-on chicken thighs<br />6 T table salt<br />1 quart water<br />1 recipe spice paste<br /><br />1. Trim any overhanging fat and skin from chicken thighs. Dissolve the salt in 1 quart of cold water in a gallon zip to bag. Add the chicken; press out as much air as possible and seal. Refrigerate 1 1/2 hours.<br />2. Turn all your grill burners to high and close lid to heat for 15 minutes. After 15 minutes, clean grill with grill brush and rub grates with oil using tongs and a paper towel. Leave one burner on high and turn the others to medium-low. Meanwhile, rinse chicken and dry with paper towels. Rub with spice paste. Rub the paste under the skin, especially if you plan to discard the skin after cooking. Cook the chicken over burner on high until seared, 1-2 minutes on each side. Then cook chicken, skin side up on cooler part of the grill for 16-20 minutes until temperature reaches 170 degrees.<br /><br /><u><b>CITRUS AND CILANTRO SPICE PASTE FOR CHICKEN</b></u><br />Makes enough 1/2 c, enough for 8 thighs or 4 breasts<br />1 tsp cumin<br />1 tsp chili powder<br />1 tsp paprika<br />1 tsp coriander<br />2 T orange juice<br />1 T lime juice<br />1 T olive oil<br />1 garlic clove, pressed<br />2 T fresh cilantro, minced<br /><br />Combine all ingredients. You can also skip the pressing and mincing and puree ingredients in a food processor. Rub paste over brined and dried chicken pieces before grilling. If you skip the brine, salt chicken before adding the paste.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com3tag:blogger.com,1999:blog-4851795055451326897.post-67182747630232469602009-06-17T19:39:00.007-05:002009-06-17T20:14:29.988-05:00Rhubarb Compote with Yogurt, Oatmeal, or Lemon Curd.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SjmOrGWaeeI/AAAAAAAACbQ/c6_ShYp-oNs/s1600-h/DSC03519.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 212px; height: 320px;" src="http://2.bp.blogspot.com/_MqDe9dDnZ0k/SjmOrGWaeeI/AAAAAAAACbQ/c6_ShYp-oNs/s320/DSC03519.JPG" alt="" id="BLOGGER_PHOTO_ID_5348462903569316322" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MqDe9dDnZ0k/SjmPXOgb0II/AAAAAAAACbY/pJeZ4GTFzYg/s1600-h/DSC03532.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_MqDe9dDnZ0k/SjmPXOgb0II/AAAAAAAACbY/pJeZ4GTFzYg/s320/DSC03532.JPG" alt="" id="BLOGGER_PHOTO_ID_5348463661673074818" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MqDe9dDnZ0k/SjmNx8UiJjI/AAAAAAAACbA/CMKlIweIVjw/s1600-h/DSC03524.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_MqDe9dDnZ0k/SjmNx8UiJjI/AAAAAAAACbA/CMKlIweIVjw/s320/DSC03524.JPG" alt="" id="BLOGGER_PHOTO_ID_5348461921624532530" border="0" /></a><br />Looking for something a little different to do with your rhubarb? Well I cooked a pot full. You can call it stewed rhubarb or rhubarb compote depending on how fancy you prefer your food names. I added some to my <a href="http://lorasrecipes.blogspot.com/2008/04/this-was-my-breakfast-today.html">homemade yogurt</a>. If I had some <a href="http://lorasrecipes.blogspot.com/2007/12/1-granola-this-is-my-somewhat-healthier.html">homemade granola</a> around (without the dried fruit), I would have added some.<br />I also made<a href="http://lorasrecipes.blogspot.com/2008/01/if-you-have-crock-pot-from-70s-in.html"> overnight steel cut oatmeal </a>(without the dried fruit). I added some of the rhubarb compote and had the perfect spring breakfast for the recent rainy weather. And finally, I love the combination of lemon and rhubarb. So I made some<a href="http://lorasrecipes.blogspot.com/2008/07/lemon-tart-parfait-ive-given-up-on-pie.html"> lemon tart filling </a>and topped it with some stewed rhubarb. A crumbled gram cracker in between the layers would have completed the dish perfectly. But sadly, there is not a gram cracker crumb in my house.<br />See also, my<a href="http://lorasrecipes.blogspot.com/2008/01/i-got-this-recipe-from-stacia.html"> Grandma's Rhubarb Pie </a>recipe.<br /><br /><u><b>Stewed Rhubarb (Rhubarb Compote)</b><br /><br /></u>INGREDIENTS<br />1 lb 5 oz chopped rhubarb (the amount my Aunt gave me from her garden)<br />3/8 c sugar<br />3/8 c water<br />pinch salt<br /><br />Bring to a boil in a large saucepan. Cover and simmer for 10-15 minutes, stirring occasionally. I've seen recipes that add vanilla or cinnamon. Feel free to add either if you like.Lorahttp://www.blogger.com/profile/12913718823884921288noreply@blogger.com1