Greetings, gentle readers, from the heart of the heart of Texas. Or perhaps, rather, the cantankerous innards of Texas, where one can drive with her Kerry-Edwards sticker without fear of metallic retribution. Yes, I'm in Austin, where the grocery stores were designed by the gods, or at the very least, Sara Moulton. (You can buy grain in bulk!) Since arriving in town a week ago, there has been much cooking, bread-making, biscotti-baking, et al. Oh lazy summers of food, beverages, and the small, writhing wildlife that my boyfriend's cat tries to bring in!
For Memorial Day, we felt the need to be patriotic, Christmas-and-puppy-loving Americans, so we put together some patties of processed meat with the intention of setting them aflame. In our pseudo-burger cook-off, I decided to prepare these curry turkey burgers that I've been eyeing for awhile now. (The slaw in the recipe is also amazing. And easy. And great summer food.) David made some really kick-ass lamb burgers with a simple yogurt dressing that I sadly do not have the recipe for, but needless to say, miscellaneous meats were enjoyed by all -- meaning the two of us, his cats, and our too-soon-cold grill.
Also have been revisiting some of my favorites -- chicken cacciatore with a side of couscous, homemade hummus (with fresh feta, olives, and a little salad of red onions, cucumber, tomatoes), biscotti with dark chocolate and ginger (see earlier recipe and modify as you'd like!), etc. Needless to say, the eats have been great. Plus I haven't even gotten into grilled lamb with cilantro that was made for me.
Oh and this recipe with meatballs* (instead of the sausage) is incredible. Especially if you happen to have a certain Saturday market where one can purchase said ingredients cheaply and tastily. (*sigh*)
--
Turkey Meatballs
1/4 cup Italian dried bread crumbs
2 tablespoons milk
2 large eggs, lightly beaten
3/4 cup freshly grated Romano
1 pound ground turkey
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Pre-heat oven to 350.
In a large bowl add bread crumbs, milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper.
Shape into golf-size balls. Arrange on a cookie sheet and bake for approx. 20 minutes or until cooked throughout. Toss with pasta.
Wednesday, May 31, 2006
Thursday, May 25, 2006
21 Stars Food Review
21 Stars Food Review
Lentil soup. Not always so tasty, is it? Lemon doesn't always work, pork fat is tasty but sometimes gross, and spices don't always elevate the earthy lentil into something you're glad to be eating. What to do, what to do.
What I did was start making an Italian bean soup, only to discover I had no canned beans in my cupboard--a terrifying event, me and no beans. But lentils I had. And with the Italian soup recipe as a basis, and the necessary two hours of simmering underway, the soup was delectable.
BEST EVER LENTIL SOUP
olive oil
1 chopped onion
Saute onion until translucent.
Add:
2 carrots, chopped
1 stalk celery, chopped with leaves
1 T. garlic, chopped
1 t. dry basil (or 3 T. fresh)
1/2 c. (1/4 lb.) chopped pancetta, proscuitto, ham, or turkey ham .. maybe sausage?
Pour in 7 c. boiling liquid, with chicken or vegetable stock in the majority (6 c. stock and 1 c. water was nice).
And add:
1-3/4 c. lentils (2 c. would probably be fine, as well)
2 c. stewed tomatoes (1 can)
Bring to a boil and get seasoning.
I was sick when I made this, and so were my guests, so I made it a decongestant-tastes-like-something soup. But I'm sure it's good if you're well. My husband thought so.
To season:
lots of red pepper, cayenne or flakes
lots of salt
lots of black pepper
at least 1 t. dried sage
2-3 dashes balsamic vinegar
Simmer at least 1-1/2 hours, maybe 2 hours. And get better.
Lentil soup. Not always so tasty, is it? Lemon doesn't always work, pork fat is tasty but sometimes gross, and spices don't always elevate the earthy lentil into something you're glad to be eating. What to do, what to do.
What I did was start making an Italian bean soup, only to discover I had no canned beans in my cupboard--a terrifying event, me and no beans. But lentils I had. And with the Italian soup recipe as a basis, and the necessary two hours of simmering underway, the soup was delectable.
BEST EVER LENTIL SOUP
olive oil
1 chopped onion
Saute onion until translucent.
Add:
2 carrots, chopped
1 stalk celery, chopped with leaves
1 T. garlic, chopped
1 t. dry basil (or 3 T. fresh)
1/2 c. (1/4 lb.) chopped pancetta, proscuitto, ham, or turkey ham .. maybe sausage?
Pour in 7 c. boiling liquid, with chicken or vegetable stock in the majority (6 c. stock and 1 c. water was nice).
And add:
1-3/4 c. lentils (2 c. would probably be fine, as well)
2 c. stewed tomatoes (1 can)
Bring to a boil and get seasoning.
I was sick when I made this, and so were my guests, so I made it a decongestant-tastes-like-something soup. But I'm sure it's good if you're well. My husband thought so.
To season:
lots of red pepper, cayenne or flakes
lots of salt
lots of black pepper
at least 1 t. dried sage
2-3 dashes balsamic vinegar
Simmer at least 1-1/2 hours, maybe 2 hours. And get better.
Tuesday, May 09, 2006
That's Just Bulgur!
So in preparation for what was to become the best dinner of all time, I needed to buy bulgur for stuffing. What is bulgur you ask? According to the most reliable source of all time, bulgur is "made from durum wheat grains that are boiled and dried or toasted" (Wikipedia). Of course you can't just get 3/4 of a cup of bulgur, so I bought a pound, what seemed like a small amount of whole grain cracked wheat. Alas, three recipes later and I still have most of a bag left. That stuff goes a long freakin' way.
The first use, went into making Bulgur, Herb, and Feta Stuffed Cornish Hens. I've been eyeing the Cornish Game Hens at Aldi since I started shopping there a year plus ago. They're only $2 a piece and I have fuzzy memories of eating them with my mother on Christmas Eve when I stopped going to my stepfamily's festivities and spending the night with just her wrapping lots and lots of presents. So thus, hens! And really, this recipe is easy and absolutely amazing. (You can leave out the pine nuts if you want. They're expensive and unnecessary. Don't skimp on anything else though.)
Of course the dinner left me with lots of bulgur that must be consumed before I move out in three days, so I decided to make the Tabbouleh recipe that's on the back of the bag. And some hummus. Why not? After two mint juleps and a shot or two of brandy, Christine and I said why not Mediterranean food? Why not indeed!
Tabbouleh
1 cup bulgur
3 cups finely minced parsley
1/4 cup finely chopped mint
3 scallions, finely minced
1 tsp black pepper
1/4 tsp cumin
1 tbsp salt
2 tomatoes cut into 1/2" cubes
3 tbsp lemon juice
3 tbsp olive oil
Place 1 cup bulgur and 1 cup water in a bowl. Let stand for thirty minutes. When bulgur is done, in a large bowl gently mix together all ingredients, except lemon juice and olive oil. Add lemon juice. Toss. Let chill for one hour. Before serving, toss again with oil.
I accidentally made this recipe with twice the bulgur it called for, so I had a lot. I mean, a helluva lot. I like to eat it cold over lightly salted romaine, but in theory it could be warmed as well. Really light, excellent summer food. And keeps well. So well in fact that I tried to do something with it for our Spanish dinner party. Like wrap it in grape leaves. And bake them. Mmmmm.
Erin's Awesome Tabbouleh & Feta Stuffed Grape Leaves
4 cups tabbouleh
1 cup feta cheese, crumbled
1 tbsp dill
1 tbsp garlic powder
salt and pepper to taste
30 grape leaves
Mix all ingredients except grape leaves. Rinse and pat dry grape leaves. Place one tbsp of mixture in the middle of the leaf. Fold in the top of the leaf. Then fold the bottom of the leave to cover the previous fold. Then roll them jelly roll style. Steam for 10 minutes. Serve warm.
It was a complete crap shoot whether this would work or not, but really quite great! And my first time with grape leaves (they were gentle, don't worry). And while not Spanish at all, no one questioned this after seven bottles of wine turned into sangria. Nor did they notice that I was making Mexican sangria, which is so vastly superior to Spanish sangria it's not even fair.
Mexican Sangria
1 bottle red wine (crappy is fine for this one -- Winking Owl, anyone?)
1/4 cup lime juice
2/3 cup orange juice
1 cup sugar
1/2 orange, cut into slices
1 lime, cut into slices
Mix. Served chilled over ice.
The first use, went into making Bulgur, Herb, and Feta Stuffed Cornish Hens. I've been eyeing the Cornish Game Hens at Aldi since I started shopping there a year plus ago. They're only $2 a piece and I have fuzzy memories of eating them with my mother on Christmas Eve when I stopped going to my stepfamily's festivities and spending the night with just her wrapping lots and lots of presents. So thus, hens! And really, this recipe is easy and absolutely amazing. (You can leave out the pine nuts if you want. They're expensive and unnecessary. Don't skimp on anything else though.)
Of course the dinner left me with lots of bulgur that must be consumed before I move out in three days, so I decided to make the Tabbouleh recipe that's on the back of the bag. And some hummus. Why not? After two mint juleps and a shot or two of brandy, Christine and I said why not Mediterranean food? Why not indeed!
Tabbouleh
1 cup bulgur
3 cups finely minced parsley
1/4 cup finely chopped mint
3 scallions, finely minced
1 tsp black pepper
1/4 tsp cumin
1 tbsp salt
2 tomatoes cut into 1/2" cubes
3 tbsp lemon juice
3 tbsp olive oil
Place 1 cup bulgur and 1 cup water in a bowl. Let stand for thirty minutes. When bulgur is done, in a large bowl gently mix together all ingredients, except lemon juice and olive oil. Add lemon juice. Toss. Let chill for one hour. Before serving, toss again with oil.
I accidentally made this recipe with twice the bulgur it called for, so I had a lot. I mean, a helluva lot. I like to eat it cold over lightly salted romaine, but in theory it could be warmed as well. Really light, excellent summer food. And keeps well. So well in fact that I tried to do something with it for our Spanish dinner party. Like wrap it in grape leaves. And bake them. Mmmmm.
Erin's Awesome Tabbouleh & Feta Stuffed Grape Leaves
4 cups tabbouleh
1 cup feta cheese, crumbled
1 tbsp dill
1 tbsp garlic powder
salt and pepper to taste
30 grape leaves
Mix all ingredients except grape leaves. Rinse and pat dry grape leaves. Place one tbsp of mixture in the middle of the leaf. Fold in the top of the leaf. Then fold the bottom of the leave to cover the previous fold. Then roll them jelly roll style. Steam for 10 minutes. Serve warm.
It was a complete crap shoot whether this would work or not, but really quite great! And my first time with grape leaves (they were gentle, don't worry). And while not Spanish at all, no one questioned this after seven bottles of wine turned into sangria. Nor did they notice that I was making Mexican sangria, which is so vastly superior to Spanish sangria it's not even fair.
Mexican Sangria
1 bottle red wine (crappy is fine for this one -- Winking Owl, anyone?)
1/4 cup lime juice
2/3 cup orange juice
1 cup sugar
1/2 orange, cut into slices
1 lime, cut into slices
Mix. Served chilled over ice.
Monday, May 01, 2006
The Mac & Cheese of the Stars! (Or From the Stars! Or Not Star-Like At All!)
It is time. There is little introduction needed for:
Erin's Super-Supreme Awesome Kick-ass (Humble) Mac & Cheese Recipe from the Land of Great
or Crock Pot Mararoni Pie
8 oz. maracaroni (cooked and drained)
1 tall can evaporated milk
1 ½ cups milk
3 cups shredded sharp cheese
1/4 cup blue cheese
¼ cup margarine
2 eggs
3 cloves garlic (minced)
1 tbp cayenne pepper
2 tbp black pepper
2 tsp salt
1 tbp paprika
1 tbp dried parsley
1 tsp onion powder
Mix all ingredients together. Put into crock pot. Cut several thin slices of sharp cheese and place on top. Cook 3 to 4 hours on low.
Note: You can substitue sharp cheddar for any cheese lying around. This week's mac? Included cheddar, feta, mozarella, American, and some crumbled gorgonzola left over from Wednesday. And it was awesome. Also, don't skimp on the pepper. It's what makes it so magical.
Erin's Super-Supreme Awesome Kick-ass (Humble) Mac & Cheese Recipe from the Land of Great
or Crock Pot Mararoni Pie
8 oz. maracaroni (cooked and drained)
1 tall can evaporated milk
1 ½ cups milk
3 cups shredded sharp cheese
1/4 cup blue cheese
¼ cup margarine
2 eggs
3 cloves garlic (minced)
1 tbp cayenne pepper
2 tbp black pepper
2 tsp salt
1 tbp paprika
1 tbp dried parsley
1 tsp onion powder
Mix all ingredients together. Put into crock pot. Cut several thin slices of sharp cheese and place on top. Cook 3 to 4 hours on low.
Note: You can substitue sharp cheddar for any cheese lying around. This week's mac? Included cheddar, feta, mozarella, American, and some crumbled gorgonzola left over from Wednesday. And it was awesome. Also, don't skimp on the pepper. It's what makes it so magical.
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