Tuesday, August 24, 2004

Pizza Roll

I made my standard focaccia recipe today, except I included a pair of large eggs into the dough. I kneaded it quite well hoping to increase its elasticity for my next task: stretching the dough really thin.

While the dough was rising, I took the opportunity to sauté some purple onion, garlic and shallots in some butter. I added bit bit of lemon juice, parsley, basil and salt to the mix as well.

After the dough rose, I divvied it up and ran it through the newly-purchased pasta flattening attachment for the Kitchen Aid Mixer. When the dough was satisfactorily thin and sectioned into long rectangular sheets, I applied a layer of tomato sauce, the onion mixture and some mozzarella cheese. I then rolled the dough like one would for a jelly roll and placed it on a greased cookie sheet. I brushed a layer of olive oil on top of the created and baked it in a preheated oven for 15 or so minutes set at 350 convection bake.


Saturday, May 22, 2004

Mayo With Fries

So, for dinner last night I peeled and cut up a bunch of potatoes which I threw in the oven to make some fries. After realizing we were practically out of ketchup, I thought of Pulp Fiction and decided to make a Mayo Sauce for my fries.

At very low heat, 'roast' two cloves of finely chopped garlic and 1/2 of a finely chopped onion. Stir occasionally until dry and sticky. Add salt, pepper, cayenne pepper, and a little bit of sugar. Add mayo, then stir and continue cooking on low heat. When mayo is sufficiently hot, add some grated cheese.

One could add sour cream if they wanted to make something like a chip, or vegetable dip, I think.

Saturday, March 27, 2004

Meat with Carrot

An interesting dinner creation tonight.

Fry some onions until half cooked, then reserve.

De-bone, cut and marinate some poultry. Coat the poultry in bread crumbs, then brown in a saucepan.

In a food processor, puree:

small onion
cloves of garlic
Lemon Juice
Apple juice
A bit of Tahina (tahini)
Some seasoned salt and cayenne pepper.
Some parsley, oregano and thyme.

Add puree to meat and top with milk. Add Onions, then reduce.

The puree makes a surprisingly interesting stew base, and the milk adds a nice richness. I think this would be nice with some Couscous and root vegetables (I would suggest carrots and leeks) stewed in. A nice Dijon or vegetable garden mustard would add a flavourful bite to it. Add some fresh parsley or green onions as garnish, and you'll have yourself a meal. A fresh apple or pear would probably add to the puree really nicely too.


Saturday, February 14, 2004

Curry, Hummus and Pasta

Boil a package of Pasta. Drain, rinse and allow to cool. In another bowl, combine frozen spinach, a package of Knorr vegetable soup mix, a package of feta, a tub of ricotta, roasted red peppers (from a jar), sun dried tomatoes (from a jar), chopped up marinated artichoke hearts, chopped up garlic and chopped up fresh mushrooms. Mix everything into the pasta. Top with diced tomatoes and shredded mozzarella. Cover and bake in the oven until vegetables are cooked to satisfaction.

I might try this again using some tomato paste, more sun dried tomatoes and more marinated artichoke hearts.

To make hummus, Take a can of chick peas, and blend it in a food processor. At some point, start with a table spoon of lemon juice, a clove of garlic and a tablespoon of tahini. Add more of each to taste. I made roasted red pepper hummus by adding half a jar of roasted red peppers.

For the curry, take some stewing beef and marinate over night with: garlic, ginger, a bit 'o sugar, light soy sauce, some Montreal steak spice, cayenne pepper, parsley, oregano, salt and pepper. The next day, flour and brown. In a large sauce pan, combine curry paste, two cans of coconut milk and one stalk of lemon grass. Add browned beef, chopped up carrots, celery and potatoes. Simmer/stew for two hours. Add mushrooms, more carrots, celery and green onions. Stew/simmer/reduce until desired consistency (thick).

And you're done.