yrmencyn: (food)
Been a while since I posted any foodporn, eh?  Here goes. 

A while back, I made some salsa de chile morita -- well, actually I made it with chipotles per the described substitution, but who's counting?  Problem was, I used some heirloom tomatillos that were bred for sweetness.  That's great and all, but it meant that instead of being a nice, bright, acid salsa, I ended up with a salsa that was WAY too sweet to eat on chips (at least for my taste). 

Rather than throw it out, I made some braised pork with it.

recipe, and then a recipe for what to do with it )
yrmencyn: (food)
Y'all, I'm so terribly pleased with myself.  I really should have made this post last night, when it happened, but I was sort of tired after a long session of Project Runway and Shear Genius (god, that show is bad, but I can't stop).  Anyway, I did the unthinkable last night.

I successfully made a pie.

For those of you who don't know this saga, me and pies... we haven't, historically, been friends.  Pie crusts totally elude me.  The best I've ever managed has been a pressed crust, like a graham cracker, etc.  But that's not really what you're looking for in a classic, American pie: you want something that's light and delicious, but also sturdy enough to be sliced and hold up to the weight of the filling during service.  And that kind of crust?  I can't do it.

Or, I should say, I couldn't do it, because I totally defeated the juggernaut.  BEHOLD: image, etc., beneath cut )
yrmencyn: (food)
No really, I am.  First, let me just disclaim: I have in no way committed any crimes against my country.  I even voted in the presidential primary, which is (sadly) Advanced Citizenship.  But I have committed sins of apostasy, or blasphemy, or whatever.  It's hard to classify when it's not religious.

OK, so, first off?  I bought a product that I have often derided.  That product?  Decaffeinated coffee. See, I started making my coffee in a tasty, tasty way: in a little moka pot, a nice dark roast freshly ground with cardamom and coriander.  Pour into a mug with about a quarter cup of warmed, sweetened milk, lightly frothed.  Nummy.  Anyway, I want to drink it... pretty much all day.  Problem is, I'm apparently getting old.  Either that, or I actually have finally kicked my bad caffeine habit.  Anyway, practically speaking?  I can't drink my delicious strong coffee after about 3pm, or I don't sleep.  So I broke down and bought some decaf Colombian French roast beans.  Go ahead and judge me.  I judge myself.

etc )
yrmencyn: (food)
Right.  So [livejournal.com profile] queen_phoenix posted here about a chocolate cake recipe that seemed a little odd.  Being the intrepid cook I am (and not having class until, uh, Thursday), I decided that I'd try it out for her.  It's an odd little recipe (it includes tomato puree), but it came out well.  Thoroughly creaming the butter and folding in the egg whites carefully results in a very nice, light and flavorful cake:
Thunder Cake 5
Click on the photo for more process and final pics.

The tomato puree... honestly I'm not sure what it did, if anything.  But to really tell I'd have to make the recipe again without it, and I'm just way too lazy for that.  Plus I've already got a massive amount of cake right now, and that's after giving my upstairs neighbors half of one of them!

Recipe behind the cut! )
yrmencyn: (qc - drunk)
I don't mean to be immodest, but: I fucking rock.  Seriously.  I have made mistakes in the kitchen before, and I'm sure I live to offend the culinary gods again, but when I'm on?  I'm on.  I had nothing in the house that I wanted to eat this evening, so I went to the store.  I had some vague rice and bean idea, but nothing really firm, and then upon entering Albertson's, there they were: baskets and baskets of New Mexico green chiles.  And it just spiraled from there.

Recipe: Moros y cristianos del Nuevo México )

This is a damn sexy recipe.  If it went out to a singles bar, it would get lucky.  I, for one, would fuck it.  Or it could fuck me.  Or we could float in a breathless T-shape above London (points will be awarded for proper allusion ID).
yrmencyn: (food)
A while back, I'd bought some red bananas.  [By the way: unless you're buying them for the express purpose of using their color in a centerpiece, I don't think they're worth it.  When peeled, they're basically indistinguishable from 'normal' bananas, except that they're smaller, and the taste isn't appreciably different (to my palate; but then I'm not a big banana eater either).]  I went to get one, and noticed they were getting a little bit past ripe.  Banana bread time!

I thought I'd share with you the delicious recipe I used.  It's from Evelyn Raab's fabulous book The Clueless Baker, and it's quite simple.  The title is "Blender Banana Bread", but if your blender happens to be sickly, like mine, you can get there just as well with a fork or pastry blender and a whisk.  Oh, and I added a couple of ingredients, which I've included in italics, but it should still come out well without.

recipe )
yrmencyn: (Default)
OK, so remember a while back I mentioned that Adagio Teas runs these monthly recipe contests, where you cook with a selected tea?  I made my entry tonight, and it was wonderful, scrumptious, fabulous.  I actually did a little dance around my kitchen it was so good.  So I'm posting it here first; tell me if something doesn't make sense.

Pan-fried Pork Chops with Vegetables and Couscous
Smoky Lapsang Souchong gives a savory flavor to the chops, vegetables, and couscous, tying together all the elements.  A simple, healthy, and delicious trio of recipes that's sure to get compliments.  Although I wrote this for two diners, it could easily be multiplied for more.  You wouldn't need to increase the amount of veggies, though; there are far more than needed for two diners in this recipe.

2 Tbs + 2 tsp Lapsang Souchong tea leaves, separated
2 c lukewarm water
1 c beef broth

2 Tbs soy sauce
2 Tbs apple cider vinegar
2 Tbs olive oil
2 thin-cut pork chops

1 tsp cinnamon
1/2 tsp peppercorns
1 tsp kosher salt
2 tbs paprika
1 tsp cumin

1 onion, sliced
3 bell peppers, assorted colors, cut into strips

1 package couscous, neutrally flavored (I used Near East's Toasted Pine Nut flavor)

Tea/Liquid Prep: Put 2 Tbs of the Lapsang into the lukewarm water to steep.  Let sit 20-30 minutes, until brew is nice and dark.  Strain and divide into two one-cup portions.  One cup will be used for the marinade (below), the other for the couscous and the veggies.  To the veggie/couscous portion, add the cup of beef broth.

Marinade: Combine 1 c of the brewed tea with the soy sauce, vinegar, and olive oil.  Pour over the chops in a shallow baking dish.  Cover, and let marinate in the refrigerator for 30-45 minutes.

Rub: Fine-grind 2 tsp of Lapsang leaves with whole spices (including the salt) in a spice grinder; combine with paprika and pre-ground spices.

Chops: Drain the chops and pat dry.  Coat liberally with the tea-spice rub.  In a large skillet, heat enough olive oil to coat the bottom of the pan thoroughly.  Pan-fry the pork chops to desired doneness, 3-4 minutes per side.  Remove to a plate in a warm oven. 

Couscous: In a saucepan, heat as much of the broth mixture as required in the couscous package instructions; reserve the excess.  Follow package directions, substituting tea-broth for water.

Veggies: In the chops skillet, sauté the onion until soft and translucent.  Add bell pepper strips and sauté 1 minute.  Add excess broth and any collected juices from the chops to the skillet and cover.  Cook until crisp-tender, and remove with a slotted spoon.

Combine chops, veggies, and couscous on a serving platter.  Heat skillet juices over high heat until thickened; drizzle over the platter.  Enjoy!

Drool-worthy picture )


yrmencyn: (Default)

December 2009



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