tag:blogger.com,1999:blog-91880924498622307412024-03-13T12:33:39.070-06:00Random Acts of CookingFood is the new blogUnknownnoreply@blogger.comBlogger48125tag:blogger.com,1999:blog-9188092449862230741.post-42984426236832110572007-12-24T22:04:00.001-06:002007-12-24T22:07:43.740-06:00Sunflower Seed & Almond ButterIngredients:<br /><br />Sunflower Seeds<br />Almonds<br />Honey<br />Salt<br />Olive Oil<br /><br /><br />Throw seeds, nuts and other gerbil food into the blender. Start grinding while adding oil gradually. At some point, add salt and honey to taste. Continue adding oil until spreadable consistency is reached.<br /><br />Place in a jar and refrigerate.<br /><br />Oh, and while cleaning the food processor blade, cut yourself.<br /><br />No pictures as it's tasty, but looks disgusting.Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-50413182899800024562007-12-12T19:43:00.001-06:002007-12-12T19:54:53.627-06:00Mac n' Cheese n' Chicken too<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcTAkg7IYvYQ-ctjR1Cvz8VM1mJvEs244CRYmMgJrd-84kfxBXYpZuXMF3cEprGnC-F9t66dfE4mR8ywf1-QJNy6XWrJBYPBc8bNAjUV6DT8E8qLD8LSXNPRw3VBFFcKLeT4ZgJ1RQSPz/s1600-h/PC101568.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcTAkg7IYvYQ-ctjR1Cvz8VM1mJvEs244CRYmMgJrd-84kfxBXYpZuXMF3cEprGnC-F9t66dfE4mR8ywf1-QJNy6XWrJBYPBc8bNAjUV6DT8E8qLD8LSXNPRw3VBFFcKLeT4ZgJ1RQSPz/s320/PC101568.JPG" alt="" id="BLOGGER_PHOTO_ID_5143267576636285826" border="0" /></a>1 tablespoon cooking oil<br />1lb chicken breast (two seemed right)<br />1 small onion, chopped<br />Seasoning, to taste<br /><br />1 package of Kraft Dinner<br />2 cups of vegetables (broccoli is best, but anything works)<br />2 cups of water<br />1/4 cup sour cream<br /><br />Heat oil in pan, add onions, then chicken. Season chicken as you like. Paprika recommended, but salt and pepper work if you have nothing else. Cook chicken until almost done.<br /><br />Stir in two cups of water and pasta. Cover and let simmer for 10 minutes or until pasta is done. Stir in vegetables. Add sour cream and cheese mix. Stir. You may need to turn down the heat and let simmer to reduce the liquid. Tastes good as leftovers for lunch the next day.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9188092449862230741.post-76602887801806686522007-12-05T12:59:00.001-06:002007-12-05T13:15:20.231-06:00Spicy Chickpea HashI don't really know what to call this, so Spicy Chickpea Hash it is.<br /><br />You will need:<br /><br />Chickpeas<br />Eggplant<br />Potato<br />Carrot<br />Harissa Sauce<br />Cumin<br />Fennel Seed<br />Ground Coriander<br />Salt<br />Pepper<br />Olive Oil<br />Garlic<br />Tamari<br />Milk<br /><br /><br />Start two nights before desired serving time. Soak your dried chickpeas for 24 hours. After soaking bring to a boil then place it immediately into the strange insulating thermos-type thing you have for large pots. Allow to cook over night.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRaxz9rrc1ws4vVflh5ujK5VE-iBt2ocLnXKbdpEX-B40nQ7_iar-k9KE6PfJU8XvhVVpIBK6IE97COPkZJdfcc2xLYgvsJLvbXaREpohTQMfIhOfrwoKp_9VG6mw5LWatR2m5HVbvWSS/s1600-h/IMG_3970.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRaxz9rrc1ws4vVflh5ujK5VE-iBt2ocLnXKbdpEX-B40nQ7_iar-k9KE6PfJU8XvhVVpIBK6IE97COPkZJdfcc2xLYgvsJLvbXaREpohTQMfIhOfrwoKp_9VG6mw5LWatR2m5HVbvWSS/s400/IMG_3970.jpg" alt="" id="BLOGGER_PHOTO_ID_5140565752336889570" border="0" /></a><br />Peel, cube and boil some potatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmJ-ck5S6ZuJxYWs3l4HV1PYMOSvSCAEgLr0ymLnIPb293sBI0C5dJIUxejjOOOVDheghVPen4FcIftQNbUD9UzBmR6vKFnaTrviHeyJl0S5TPeP4JK1wE68DgChKWjDB2BaU2OuGo32J/s1600-h/IMG_3971.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmJ-ck5S6ZuJxYWs3l4HV1PYMOSvSCAEgLr0ymLnIPb293sBI0C5dJIUxejjOOOVDheghVPen4FcIftQNbUD9UzBmR6vKFnaTrviHeyJl0S5TPeP4JK1wE68DgChKWjDB2BaU2OuGo32J/s400/IMG_3971.jpg" alt="" id="BLOGGER_PHOTO_ID_5140565778106693362" border="0" /></a><br />Slice some eggplant.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iZvc1gONCTnwfq2Fm5kDM16h4e6jUtUwrPsPrGWC_RgPZ3dGBrIW9BmNBwQDjMucFOpU2zb_31-NijD3eSfExUfuM-jKS3pZDoLQD5O5VOHWTcFzbcBez9cnkc91MIwwjnHq0dB2cuzy/s1600-h/IMG_3974.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iZvc1gONCTnwfq2Fm5kDM16h4e6jUtUwrPsPrGWC_RgPZ3dGBrIW9BmNBwQDjMucFOpU2zb_31-NijD3eSfExUfuM-jKS3pZDoLQD5O5VOHWTcFzbcBez9cnkc91MIwwjnHq0dB2cuzy/s400/IMG_3974.jpg" alt="" id="BLOGGER_PHOTO_ID_5140565808171464450" border="0" /></a><br />Admire the pretty chickpeas that don't taste like they've been canned (because they haven't!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4WSfEmJEqc2xuWoa1KFIdKntvHd3C4236WisCO9jxonA0fNsZuLWeXAsudIh_TJrkZDuEnt7UBMF3Dbmy_d2ftHGUG4mOKTWciVpAjxbz8I1cJ0_Syy9KtR82NqcwaFrGvJEboQ9vGqL/s1600-h/IMG_3976.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4WSfEmJEqc2xuWoa1KFIdKntvHd3C4236WisCO9jxonA0fNsZuLWeXAsudIh_TJrkZDuEnt7UBMF3Dbmy_d2ftHGUG4mOKTWciVpAjxbz8I1cJ0_Syy9KtR82NqcwaFrGvJEboQ9vGqL/s400/IMG_3976.jpg" alt="" id="BLOGGER_PHOTO_ID_5140565833941268242" border="0" /></a><br />The Harissa Sauce. Spiciness factor: 7<br /><br /><br />So, in a large pan, heat some olive oil. Add garlic, eggplant and onions. Season a bit with salt and pepper. Allow to cook for a little bit. Add potatoes and chickpeas now as they are already cooked. Stew and reduce with a little bit of milk.<br /><br />Season with spices, tamari and harissa sauce. Add a bit of water and reduce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuOT8iy9HbgmQ3tqQPPC9apPW-wTBT85eSKW4rcVpaixQ4B3ISgFgLYWSEjedHl8HUDmjpr8CvQzY1fRzv4FrJR5Jy0ZEtz5g-PWjU3zGAsdkYecdqyj7CxuP-hbAWJyG03050tgMqbsz/s1600-h/IMG_3988.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuOT8iy9HbgmQ3tqQPPC9apPW-wTBT85eSKW4rcVpaixQ4B3ISgFgLYWSEjedHl8HUDmjpr8CvQzY1fRzv4FrJR5Jy0ZEtz5g-PWjU3zGAsdkYecdqyj7CxuP-hbAWJyG03050tgMqbsz/s400/IMG_3988.jpg" alt="" id="BLOGGER_PHOTO_ID_5140565864006039330" border="0" /></a><br />Now eat!<br /><br />(I forgot the onions)Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-38228744858536813462007-11-27T20:56:00.000-06:002007-11-27T21:16:07.122-06:00Curry Vegetable SoupNo pictures unfortunately. A spicy, hearty soup.<br /><br />Ingredients:<br /><br />Carrot<br />Onion<br />Potato<br />Kidney Beans<br />Frozen Peas<br />Coconut Milk<br />Milk<br />Chestnuts<br />Chili Flakes<br />Ground Cumin<br />Cayenne Pepper<br />Red Curry Paste<br />Vegetable soup bouillon<br />Flour<br />Olive Oil<br />Sesame Seed Oil<br /><br />Heat saucepan with olive and sesame seed oils. Add diced onion and carrot. Season with sea salt and pepper. Cook for a little bit on medium-high heat then deglaze with a bit of and then some of milk. Add vegetable bouillon and spices to taste. Add frozen peas, coconut milk, red curry paste, potatoes, kidney beans chestnuts and a bit of water. Reduce, cook, simmer, whatever.<br /><br />When everything is cooked you have powerful flavour! Add water and stir in a bit of flour to thicken.Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-10407369954846013582007-11-06T21:34:00.000-06:002007-11-06T21:36:46.912-06:00Desserty Polenta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL84pp_HWfuu95IVqir2aEanncRcYLR-OMGfFSQGPFUAhL-TH_t1S3_-mae2MiY7PW5Xdbz9cRRsR4OTFXP6uRoZTzozEwBviO_Wg1grCbRU3WKnYa3xLTduA7BlIvC377YazgI2jJl4AV/s1600-h/IMG_3940.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL84pp_HWfuu95IVqir2aEanncRcYLR-OMGfFSQGPFUAhL-TH_t1S3_-mae2MiY7PW5Xdbz9cRRsR4OTFXP6uRoZTzozEwBviO_Wg1grCbRU3WKnYa3xLTduA7BlIvC377YazgI2jJl4AV/s400/IMG_3940.jpg" alt="" id="BLOGGER_PHOTO_ID_5129936956164501362" border="0" /></a><br /><br /><br />I set out to make polenta today. It actually went quite well with this being my first attempt.<br /><br />Ingredients:<br /><br />Milk<br />Water<br />Butter<br />Cornmeal<br />Salt<br />Vanilla<br />Brown Sugar<br /><br />Topping:<br /><br />Raisins<br />Craisins<br />Dried Apricots<br />Ginger<br />Butter<br />Corn Syrup<br /><br /><br />Bring the milk just to a boil. Slowly add cornmeal while whisking constantly. Realize that you don't know how much cornmeal to liquid you need so recover by adding water. Add a little bit of butter and season with a little bit of salt. Stir occasionally over low heat for an hour.<br /><br />After an hour taste the polenta and ask yourself "what do I do now? I just wanted to make polenta... I have no idea what to do with it or how one should eat it." Decide that the polenta is a little on the sweet side and therefore would make an admirable dessert. Mix in some brown sugar and vanilla.<br /><br />In a sauce pan, melt some butter and add the dried fuit and ginger to it. Deglaze and reduce a few times with water. Towards the end, I added some corn syrup to thicken it. Top the polenta with the 'sauce' and garnish with sliced almonds.<br /><br />Voila, but the topping needs work.Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-25477819820181724612007-10-13T19:04:00.000-06:002007-10-13T19:27:58.637-06:00Peanut Butter HummusAwhile ago I bought some chick peas at the grocery store. They've been sitting in my cupboard for a few months, and today I decided it was time to do something with them. What can you do with chick peas? For one thing, you can make hummus. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JRDJs6NbSAM/RxFrvgMN_WI/AAAAAAAABLg/MsIMn7r6ROE/s1600-h/hummus_003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_JRDJs6NbSAM/RxFrvgMN_WI/AAAAAAAABLg/MsIMn7r6ROE/s320/hummus_003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5120992715136171362" /></a><br />As far as I can tell, hummus has four main ingredients: chick peas, lemon, garlic and tahini. I didn't have any tahini so I used peanut butter instead. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JRDJs6NbSAM/RxFrvwMN_XI/AAAAAAAABLo/diR5Dgx0UgE/s1600-h/hummus_006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_JRDJs6NbSAM/RxFrvwMN_XI/AAAAAAAABLo/diR5Dgx0UgE/s320/hummus_006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5120992719431138674" /></a><br />To make the hummus all I really did was throw everything into the blender and blend it. I used a can of chick peas, 2 cloves of garlic, 2 gobs of peanut butter and half a lemon. If you're wondering what the red stuff is, I decided to add a spoonful of paprika at the last minute to spice it up a bit. I also had to add a little bit of water because the stuff wouldn't blend properly without it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JRDJs6NbSAM/RxFrwAMN_YI/AAAAAAAABLw/s9PyexWrGG0/s1600-h/hummus_010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_JRDJs6NbSAM/RxFrwAMN_YI/AAAAAAAABLw/s9PyexWrGG0/s320/hummus_010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5120992723726105986" /></a><br />After blending it was a little more watery than I was hoping, which was probably a result of the water I added. Meh. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JRDJs6NbSAM/RxFrwgMN_ZI/AAAAAAAABL4/gjCrCyHf7W0/s1600-h/hummus_012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_JRDJs6NbSAM/RxFrwgMN_ZI/AAAAAAAABL4/gjCrCyHf7W0/s320/hummus_012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5120992732316040594" /></a><br />I scooped some into a bowl and ate it as a snack with some crackers and carrots. It was pretty tasty. I think next time I might want to use a bit more spice. I'm not sure how close the taste is to actual hummus because I've only had it a few times, and I don't remember what it tastes like. It made a lot more than I thought it would... I wonder how long this stuff will keep in the fridge?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-29263194566482234922007-10-03T20:19:00.000-06:002007-10-04T22:38:18.130-06:00Vegan Pasta<div style="text-align: center;">The purpose of today's cooking adventure was to see what fake soy cheese was all about. Continue reading for the results...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPlVGjZxPrsOOWOQUH8eZsE4U4xoai9y4l-HKjrhPzgEASjpKIQCkBJtMS7eZ2VDqx7quk06_B8D6eb5-4h6Cpdnf5rAYWVBPoNoidfr4UHpskSzo5IPco4I0HeTYoJytBRroAQyx81nr/s1600-h/IMG_3738.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPlVGjZxPrsOOWOQUH8eZsE4U4xoai9y4l-HKjrhPzgEASjpKIQCkBJtMS7eZ2VDqx7quk06_B8D6eb5-4h6Cpdnf5rAYWVBPoNoidfr4UHpskSzo5IPco4I0HeTYoJytBRroAQyx81nr/s400/IMG_3738.jpg" alt="" id="BLOGGER_PHOTO_ID_5117300901220513906" border="0" /></a>Meet the ingredients: Pasta, Coconut Milk, White Beans, White Onions, Garlic, Shallots, Fake Soy Havarti, Shallots, Yellow Pepper, Red Pepper, Endives...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkPgj5XvFeSMcck13GhQvToJQ_zT_eW7U8kphtyi9NwDQsKGbTziCVctH0DrUorAxBi347OPv3bgnay3uJ-EXt4wRmfUXd6j-lLoQThE5MWJH6Tx8WqhoFJEUKoz0__MtXf_s_mjI2QWs/s1600-h/IMG_3739.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkPgj5XvFeSMcck13GhQvToJQ_zT_eW7U8kphtyi9NwDQsKGbTziCVctH0DrUorAxBi347OPv3bgnay3uJ-EXt4wRmfUXd6j-lLoQThE5MWJH6Tx8WqhoFJEUKoz0__MtXf_s_mjI2QWs/s400/IMG_3739.jpg" alt="" id="BLOGGER_PHOTO_ID_5117300905515481218" border="0" /></a>Margarine, Flour, Sun Dried Tomatoes in Oil, Capers and Olive Oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHVeDkWO-dYRVVOiQN_AI3HWHuNXtqBmxeU-AjsRpSxNxeUsuBM-VwLsUSDkwojvwytgSdfEIQ-xS5seVlLGCWR5wrVPPFKcoayEQUZSOomVDqzaNwpP1pP2yOYnQsObD8SmcbAIcwZPv/s1600-h/IMG_3741.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHVeDkWO-dYRVVOiQN_AI3HWHuNXtqBmxeU-AjsRpSxNxeUsuBM-VwLsUSDkwojvwytgSdfEIQ-xS5seVlLGCWR5wrVPPFKcoayEQUZSOomVDqzaNwpP1pP2yOYnQsObD8SmcbAIcwZPv/s400/IMG_3741.jpg" alt="" id="BLOGGER_PHOTO_ID_5117300905515481234" border="0" /></a>My first thought was to make a basic Mornay Sauce without the butter, milk or cheese. So, let's just call this a "Yanrom Sauce". I made a "roux" with margarine and flour. Then I poured in a can of scalded coconut milk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxI5cdsUezEaTZ86tsRd8BoDDKcElQZuk3BqlDoCcsvao6kR2eoicKBkTI6CNT4BUOHyg24F2Xcuj49LBIRsuUDIYYvsLkvZCidzPjCtOUQCcOWm-Z3aX-IuSHjK8l6SACk4O72Vafduq/s1600-h/IMG_3742.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxI5cdsUezEaTZ86tsRd8BoDDKcElQZuk3BqlDoCcsvao6kR2eoicKBkTI6CNT4BUOHyg24F2Xcuj49LBIRsuUDIYYvsLkvZCidzPjCtOUQCcOWm-Z3aX-IuSHjK8l6SACk4O72Vafduq/s400/IMG_3742.jpg" alt="" id="BLOGGER_PHOTO_ID_5117300914105415842" border="0" /></a>This is the soy havarti, aka fake cheese. Since I couldn't find fake edam or parmigiano-reggiano, I settled for something with a hopefully creamy taste. I was wrong. Fake cheese is awful. Icky, ick, ick! So with nothing else to do with the entire $6 block of fake cheese, I put all of its 900 calories into the sauce hoping the other ingredients would obfuscate its flavour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-98KwuMOltmpaOLlYt8XCvW1qcZL70hmcCgJw9tz_AQ_Y6lBZ6gLdKSOfv0hzMabvpPC2wSUboOUHPoP8JJ95XtAjaHpG8t_TEQwTnZQs90_vi5VvIKSRf9g6JANeK0hkRTPYf5YrMii/s1600-h/IMG_3743.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-98KwuMOltmpaOLlYt8XCvW1qcZL70hmcCgJw9tz_AQ_Y6lBZ6gLdKSOfv0hzMabvpPC2wSUboOUHPoP8JJ95XtAjaHpG8t_TEQwTnZQs90_vi5VvIKSRf9g6JANeK0hkRTPYf5YrMii/s400/IMG_3743.jpg" alt="" id="BLOGGER_PHOTO_ID_5117300918400383154" border="0" /></a>At least it melted, but it's just not gooey or stringy. Add salt, pepper and I also put in a few capers for good measure.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgPKIcToyOqvkeHPoWK-US0o1kOC0FuyYfXdHkVCnr2Tpex-NCVQhgoCTfHdIq96cvEDuGfDRd9oHSrEXoDErZ-FNbyav2q5H29scrP_Fx_J1DDkcF5JyAm_1Qa2-wpdZKSVfqQJxZgsn/s1600-h/IMG_3745.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgPKIcToyOqvkeHPoWK-US0o1kOC0FuyYfXdHkVCnr2Tpex-NCVQhgoCTfHdIq96cvEDuGfDRd9oHSrEXoDErZ-FNbyav2q5H29scrP_Fx_J1DDkcF5JyAm_1Qa2-wpdZKSVfqQJxZgsn/s400/IMG_3745.jpg" alt="" id="BLOGGER_PHOTO_ID_5117301141738682578" border="0" /></a>While the cheese is melting in the sauce, use some olive oil in another pan to fry the onion, then shallots and finally the garlic. After a Little While (tm) add the rinsed out can of white beans, sun dried tomatoes and chopped up peppers. I deglazed with water a couple times. If white wine were on hand, that would have been the preferred deglazing agent.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDbOkEzaMoEYCnwBAdoGdpfJSddnvdtQfsa7z9Xsk-mdQ3-MLrCakbAUsZJZTZyaVJBVMcyEZ_4TymTYibhvMpsXrqKNycxKMg3VD0DPKrS4odJLNKNs3X3kGTy8lX3KbMBk-sLFQHiqg/s1600-h/IMG_3744.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDbOkEzaMoEYCnwBAdoGdpfJSddnvdtQfsa7z9Xsk-mdQ3-MLrCakbAUsZJZTZyaVJBVMcyEZ_4TymTYibhvMpsXrqKNycxKMg3VD0DPKrS4odJLNKNs3X3kGTy8lX3KbMBk-sLFQHiqg/s400/IMG_3744.jpg" alt="" id="BLOGGER_PHOTO_ID_5117301141738682562" border="0" /></a>Now came the endives. I've never cooked with them before and they were expensive!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ97HpaUaAD67U5yGN2rVrvduvLJHVHrvPPoeTimAmjw75hMDbh6SiCLDIeixVUzg17MuIo9o1NWcvtgviF8f-FOOj1dEzFQH-bM5qwxMeLxjFAqbpNgpf5BMMIo-IZAUtcuDikEbNb7W0/s1600-h/IMG_3746.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ97HpaUaAD67U5yGN2rVrvduvLJHVHrvPPoeTimAmjw75hMDbh6SiCLDIeixVUzg17MuIo9o1NWcvtgviF8f-FOOj1dEzFQH-bM5qwxMeLxjFAqbpNgpf5BMMIo-IZAUtcuDikEbNb7W0/s400/IMG_3746.jpg" alt="" id="BLOGGER_PHOTO_ID_5117301146033649890" border="0" /></a>Chop, chop chop! Endives are grown underground so they remain white. Raw, they are somewhat bitter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXw1orySybUAYB_l_9dF7GIELr64eCX0j0tSKeQiYZyOMeGDVlWf5VSXaSfNNEhcWvtmEZzWmy_T5H2Xd8CIoovmwaCEUgzRCJGc-TXM18pv6gt_1y_kxbmNLM36K_sDEbyF1u-mnyxKl/s1600-h/IMG_3747.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXw1orySybUAYB_l_9dF7GIELr64eCX0j0tSKeQiYZyOMeGDVlWf5VSXaSfNNEhcWvtmEZzWmy_T5H2Xd8CIoovmwaCEUgzRCJGc-TXM18pv6gt_1y_kxbmNLM36K_sDEbyF1u-mnyxKl/s400/IMG_3747.jpg" alt="" id="BLOGGER_PHOTO_ID_5117301150328617202" border="0" /></a>To complete the sauce, I combined both pots together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqSYSdo088P4nP2gOwIBfnvP77Oh6xBbGYHnGjUFhIXUn7vodRnpgrfFD1Yeb7YKt5I0mcm_raYd__iXhVss9w-MjAmt42VxZSE-9-WKUX-eFSOPvl12xDyiPvaByNRPEU6e6kBqK9ldo/s1600-h/IMG_3749.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqSYSdo088P4nP2gOwIBfnvP77Oh6xBbGYHnGjUFhIXUn7vodRnpgrfFD1Yeb7YKt5I0mcm_raYd__iXhVss9w-MjAmt42VxZSE-9-WKUX-eFSOPvl12xDyiPvaByNRPEU6e6kBqK9ldo/s400/IMG_3749.jpg" alt="" id="BLOGGER_PHOTO_ID_5117301150328617218" border="0" /></a>And there it is, on top of some pasta. Tasty. You can barely taste the cheese at all! I'm not sure how to describe the flavour. It's an Asian-Italian-Hippie infusion.<br /><br /></div>Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com4tag:blogger.com,1999:blog-9188092449862230741.post-16535054910786433792007-09-16T15:18:00.001-06:002007-09-16T18:34:29.432-06:00Chocolate Cranberry & Almond Brownies<div style="text-align: center;"><span style="text-decoration: underline;"></span>Not having made brownies in over ten years, I decided to give it a whirl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDLxFX-jAusOZ8eA4JruBathl7A_dw-aDDTw8Y8C5r1TBcZNUSjrH04HJlTHQUE_K1LlSdXcGa9NBc7brlovxFZZQ6EnEjQ7vNBe1gnoQb73FmFADfrSADsQTQx_0sNdmaSw7YOFeaYPg/s1600-h/IMG_3629.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDLxFX-jAusOZ8eA4JruBathl7A_dw-aDDTw8Y8C5r1TBcZNUSjrH04HJlTHQUE_K1LlSdXcGa9NBc7brlovxFZZQ6EnEjQ7vNBe1gnoQb73FmFADfrSADsQTQx_0sNdmaSw7YOFeaYPg/s400/IMG_3629.jpg" alt="" id="BLOGGER_PHOTO_ID_5110914686693268498" border="0" /></a>Meet the Ingredients<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9AtNcYm6IhDGNd-ozZdOvJ4xmz0MxoegRBrqleXp-9eUvbcspVru4IEyX606-n4pfW9L9GeQLz6PiXAoDd09maKBYYRP_9F9s8tZQ7gX59XglmFnSRMqUMy2NtBK8unXFPctyvFXueal/s1600-h/IMG_3633.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9AtNcYm6IhDGNd-ozZdOvJ4xmz0MxoegRBrqleXp-9eUvbcspVru4IEyX606-n4pfW9L9GeQLz6PiXAoDd09maKBYYRP_9F9s8tZQ7gX59XglmFnSRMqUMy2NtBK8unXFPctyvFXueal/s400/IMG_3633.jpg" alt="" id="BLOGGER_PHOTO_ID_5110914695283203106" border="0" /></a>Cream butter, eggs, sugar, vanilla and elmond extract<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFRHgTd4cqinyEBvb9jtSbFepDeu0OYqn568fw3CRp-FuU_7bc_r2N8GN9W6-4yX8JGjG94A-mRpgimYhrFEQ6X8sFnaQ0cRpM6YTfvm6kYsR1a_YKKHpTGNqUN_Qv8VyS5l6ALTuvPmh/s1600-h/IMG_3637.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFRHgTd4cqinyEBvb9jtSbFepDeu0OYqn568fw3CRp-FuU_7bc_r2N8GN9W6-4yX8JGjG94A-mRpgimYhrFEQ6X8sFnaQ0cRpM6YTfvm6kYsR1a_YKKHpTGNqUN_Qv8VyS5l6ALTuvPmh/s400/IMG_3637.jpg" alt="" id="BLOGGER_PHOTO_ID_5110914699578170418" border="0" /></a>In a double boiler, melt some chocolate. In this case, some blocks of unsweetened baker's chocolate and some semi-sweet chocolate chips.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKiktVLvZ_sr79DkhJ1EsVFEV6o7kO7xHcXoUg43KH9ehgkMgtqGiM_glxkQMKndspF8YG188q6jeFYKVuoehdPt4zj_PGsn4WzwSfScNq_FoKgNAOOFLYO9sL4J17poe_JxF8u__KaJv/s1600-h/IMG_3638.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKiktVLvZ_sr79DkhJ1EsVFEV6o7kO7xHcXoUg43KH9ehgkMgtqGiM_glxkQMKndspF8YG188q6jeFYKVuoehdPt4zj_PGsn4WzwSfScNq_FoKgNAOOFLYO9sL4J17poe_JxF8u__KaJv/s400/IMG_3638.jpg" alt="" id="BLOGGER_PHOTO_ID_5110914703873137730" border="0" /></a>Add chocolate to butter mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8iKRHUuV_oiAdeCiYtM6YADRTcTZFu2IoxxdZHxD6_O15-DhEgp1dmi2SZK6Z7oXhumM8Vb7Z7m-3wEtBp1T9N5MUw62kYTugdh7jROS0mhLLPYJlcMEu9dXCQbtIlEXGMvf9V4IqX3O/s1600-h/IMG_3642.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8iKRHUuV_oiAdeCiYtM6YADRTcTZFu2IoxxdZHxD6_O15-DhEgp1dmi2SZK6Z7oXhumM8Vb7Z7m-3wEtBp1T9N5MUw62kYTugdh7jROS0mhLLPYJlcMEu9dXCQbtIlEXGMvf9V4IqX3O/s400/IMG_3642.jpg" alt="" id="BLOGGER_PHOTO_ID_5110914703873137746" border="0" /></a>I understand baking power is a leavening agent of some sort. I threw some in for good measure.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjls8-2FmOCKxy2ygwLj09kIDyaq4ER86qGZFpzgFntVuYZnPgI-UOr89bxYPqAFydTtBPRbixB44ze9VlbcC6zCJNvmQjHpP9hW8EacSXUxZGZFOC83X_4WezfAu55PWRAIwxMW-_BVgkk/s1600-h/IMG_3646.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjls8-2FmOCKxy2ygwLj09kIDyaq4ER86qGZFpzgFntVuYZnPgI-UOr89bxYPqAFydTtBPRbixB44ze9VlbcC6zCJNvmQjHpP9hW8EacSXUxZGZFOC83X_4WezfAu55PWRAIwxMW-_BVgkk/s400/IMG_3646.jpg" alt="" id="BLOGGER_PHOTO_ID_5110915017405750370" border="0" /></a>Then I added flour, almonds, dried cranberries and skor toffee chips.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSp3ao3zXtdmoUuvIrLPZ6bRt-8AVvjXICh5bqA0r6vB6MCZVQrp42kRHh9f2CEpj5fn7KhazMvxZTJhrcm1CLHArz6PSpMIkjGR8HE7k_Y69RaIxxMOFui5AU-ASmzfKDiHTU2z6mLH5o/s1600-h/IMG_3649.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSp3ao3zXtdmoUuvIrLPZ6bRt-8AVvjXICh5bqA0r6vB6MCZVQrp42kRHh9f2CEpj5fn7KhazMvxZTJhrcm1CLHArz6PSpMIkjGR8HE7k_Y69RaIxxMOFui5AU-ASmzfKDiHTU2z6mLH5o/s400/IMG_3649.jpg" alt="" id="BLOGGER_PHOTO_ID_5110915021700717682" border="0" /></a>Bake at 350 till a toothpick says otherwise. 45 minutes for me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bVvfzDkVdLonDddz_bCmWvbsaZkE29988z0v_YRiAZoC1-IOUWnvt8aRo-MRrkxtNowuVXyZRWVlJN05FBOlz51dH-c30Mp4NIYn-J7vouVNB68O-g17RCruHdel7VNMYD7uFlULoJEV/s1600-h/IMG_3650.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8bVvfzDkVdLonDddz_bCmWvbsaZkE29988z0v_YRiAZoC1-IOUWnvt8aRo-MRrkxtNowuVXyZRWVlJN05FBOlz51dH-c30Mp4NIYn-J7vouVNB68O-g17RCruHdel7VNMYD7uFlULoJEV/s400/IMG_3650.jpg" alt="" id="BLOGGER_PHOTO_ID_5110915025995684994" border="0" /></a>Then for some reason, I decided I wanted cold brownies, so I inverted them on a sheet and...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouCdBvoHXckZAvkrY8vkQfKIE3ffPm_kO3lJNEvfNvJYUtU_MBgNbRS8W__RoLIPUgqA7emFhF-seTENdMOLFzoqSn4ts0VRWtHVlCOFqFqYTRSoNsCQvAC0FvxEZvoeEaVYD2BX0F8J0/s1600-h/IMG_3651.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouCdBvoHXckZAvkrY8vkQfKIE3ffPm_kO3lJNEvfNvJYUtU_MBgNbRS8W__RoLIPUgqA7emFhF-seTENdMOLFzoqSn4ts0VRWtHVlCOFqFqYTRSoNsCQvAC0FvxEZvoeEaVYD2BX0F8J0/s400/IMG_3651.jpg" alt="" id="BLOGGER_PHOTO_ID_5110915030290652306" border="0" /></a>Put them in the freezer for an hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5rAymPJX-6FC31r1SQqfgGYt3mgzIwmhIewGBFhXQPjUtYdjgyMu0KA4PDJlgBLjwpRw3ikexzqDui0YH_1e90ILVZfKCVARQ3C5GrKj3WZkq7jZFzkao8ncCX8GW3PrJK0L04wgrWTs/s1600-h/IMG_3660.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5rAymPJX-6FC31r1SQqfgGYt3mgzIwmhIewGBFhXQPjUtYdjgyMu0KA4PDJlgBLjwpRw3ikexzqDui0YH_1e90ILVZfKCVARQ3C5GrKj3WZkq7jZFzkao8ncCX8GW3PrJK0L04wgrWTs/s400/IMG_3660.jpg" alt="" id="BLOGGER_PHOTO_ID_5110915030290652322" border="0" /></a>Voila. Decadent. Perhaps a bit too much sugar and the sugar's caramelized a bit too much on the bottom.The cranberry is a really nice contrast with all of the sweet. A little bit of orange would probably go well too.I used sliced almonds, so they're hard to taste in there. Almond chunks or walnuts next time.<br /></div>Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com2tag:blogger.com,1999:blog-9188092449862230741.post-81577468951082896732007-09-14T22:41:00.000-06:002007-09-14T23:15:06.071-06:00Pear, Apricot & Almond Bread<div style="text-align: center;">Inspired by Eileen's delicious Apricot loaf and Jamie Oliver, I bring you my latest no-recipe bread creation!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie09OvC9gRQlvc9u8qsW_xjVCbag-kURIJ6NFqfwPW0YO-1VjkRwihMPqbtkWIqjTZ_lcjxa37E-ubsijmYeu0nvaiEq5BeU_VchkboXZOLSVnpY8lM5JpKihBYT9U2sz7E6Tw2OhyphenhyphenPIt1/s1600-h/IMG_3589.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie09OvC9gRQlvc9u8qsW_xjVCbag-kURIJ6NFqfwPW0YO-1VjkRwihMPqbtkWIqjTZ_lcjxa37E-ubsijmYeu0nvaiEq5BeU_VchkboXZOLSVnpY8lM5JpKihBYT9U2sz7E6Tw2OhyphenhyphenPIt1/s320/IMG_3589.jpg" alt="" id="BLOGGER_PHOTO_ID_5110287157611584290" border="0" /></a> Flour, water, yeast, salt and sugar<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEios1afNHzxxxsX6UESJoiOzeAGmPCR9kep08fz6_PlkA9dngwTVlDewaZNRCayRo1E1-gurhaVeexV5udkad8qbAo84qwMQur22uGeaxGaISJ8UZ3k7c9hn6UJtIQ39xEVWYRc_S5Ec_CJ/s1600-h/IMG_3590.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEios1afNHzxxxsX6UESJoiOzeAGmPCR9kep08fz6_PlkA9dngwTVlDewaZNRCayRo1E1-gurhaVeexV5udkad8qbAo84qwMQur22uGeaxGaISJ8UZ3k7c9hn6UJtIQ39xEVWYRc_S5Ec_CJ/s320/IMG_3590.jpg" alt="" id="BLOGGER_PHOTO_ID_5110287161906551602" border="0" /></a>Create your own retention pond (man-made lakes for you marketing folk)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJa9iizgZfwv6z0G6ms2fccP-RI1BXrtk-RC9qduYPgSL9KdgNnBtmW_q8kKtZrFv6FRueuS5OI_LVMP2AGAmSzvfRwuXAmeLZ7GIowe01M9n5264rDvSlzAViH6j9V1_rddRnxVkqgoLh/s1600-h/IMG_3593.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJa9iizgZfwv6z0G6ms2fccP-RI1BXrtk-RC9qduYPgSL9KdgNnBtmW_q8kKtZrFv6FRueuS5OI_LVMP2AGAmSzvfRwuXAmeLZ7GIowe01M9n5264rDvSlzAViH6j9V1_rddRnxVkqgoLh/s320/IMG_3593.jpg" alt="" id="BLOGGER_PHOTO_ID_5110287166201518914" border="0" /></a>Knead (poorly) and let rise.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPRGbgZnfhREo8hsMPtGT-fhX28-J_HqD0JYpX058CDY_m4divmvYJx_LWg6ilVRgi-rhmgMxwrk5D2rMtQRjg_prnIk1R43_amwrfdkMuvqvA1Ap3OdTvrtk1i_JVXbexhSyH9kZfwMb/s1600-h/IMG_3594.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPRGbgZnfhREo8hsMPtGT-fhX28-J_HqD0JYpX058CDY_m4divmvYJx_LWg6ilVRgi-rhmgMxwrk5D2rMtQRjg_prnIk1R43_amwrfdkMuvqvA1Ap3OdTvrtk1i_JVXbexhSyH9kZfwMb/s320/IMG_3594.jpg" alt="" id="BLOGGER_PHOTO_ID_5110287166201518930" border="0" /></a>Step 4: Caramelize Pears in butter<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3jayKVMO5Ly0xxc41CQUnTTGOdrk1rH0DtQlubTyg5UVAHNeJRF-qwPo8KG95cAG68y51fHNwuVXIRwtkqJBAOmEgqTLXx8jSXcnfrzzWFLJ_D2tfGaPVwxyNJRqGWEgnwrtOKYkH2nS/s1600-h/IMG_3595.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3jayKVMO5Ly0xxc41CQUnTTGOdrk1rH0DtQlubTyg5UVAHNeJRF-qwPo8KG95cAG68y51fHNwuVXIRwtkqJBAOmEgqTLXx8jSXcnfrzzWFLJ_D2tfGaPVwxyNJRqGWEgnwrtOKYkH2nS/s320/IMG_3595.jpg" alt="" id="BLOGGER_PHOTO_ID_5110287170496486242" border="0" /></a><br />Add Amaretto and Corn Syrup. I was looking for honey, but I couldn't find any. Hence the Corn Syrup.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rgTwDlO2XOhrWs9I3SGIH33cj65RMGEAWWXl-gi5CdPFfKCJBNjxu_axd7B4dzfK_x-Q38CLWL6oD7gYMyjacauN1laGjZiG1lmoSF2nyKUMpPlh9VNzTN30bWV-JD0UUj3uMqKNSxf2/s1600-h/IMG_3597.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rgTwDlO2XOhrWs9I3SGIH33cj65RMGEAWWXl-gi5CdPFfKCJBNjxu_axd7B4dzfK_x-Q38CLWL6oD7gYMyjacauN1laGjZiG1lmoSF2nyKUMpPlh9VNzTN30bWV-JD0UUj3uMqKNSxf2/s320/IMG_3597.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288179813800818" border="0" /></a>Add some dried apricots while you're at it. Oh, and some Apricot Jam. I wanted to add marmalade too, but I went with...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9exxAPfPglpQzg1GgXbIE75pAyjlbWXtWaaj2MUI4teUv8jENmOtWhRBe81GgT1MB4RgVBcOcOrmBZdsJZhbw8pEO0BQscKcGC2mjUqAZG_HcIXxBMOP21sqVZ_A6YUZl4-KsL06gyFd/s1600-h/IMG_3600.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9exxAPfPglpQzg1GgXbIE75pAyjlbWXtWaaj2MUI4teUv8jENmOtWhRBe81GgT1MB4RgVBcOcOrmBZdsJZhbw8pEO0BQscKcGC2mjUqAZG_HcIXxBMOP21sqVZ_A6YUZl4-KsL06gyFd/s320/IMG_3600.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288179813800834" border="0" /></a>Zest du L'orange<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTts4HJ3qm1SDv39v22BzQtQqzoznAR-fX7e1yI21bYo52gTho7_hRq_kY-fCGBqHQwzddJcGLDodbVWvDiLaeeLjS2wWaSYO5qQZm3KUuxRPIKTXrq0eoieLepQOfeOOQGpBkq_y4DDVs/s1600-h/IMG_3601.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTts4HJ3qm1SDv39v22BzQtQqzoznAR-fX7e1yI21bYo52gTho7_hRq_kY-fCGBqHQwzddJcGLDodbVWvDiLaeeLjS2wWaSYO5qQZm3KUuxRPIKTXrq0eoieLepQOfeOOQGpBkq_y4DDVs/s320/IMG_3601.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288184108768146" border="0" /></a>I ended up reducing it for over an hour by continuously adding water. The pears were really resilient and refused to soften! When done, reserve and allow to cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTQWx6kC6Mvp_6tSkcKumqaDbV9FkcdMymeD7drvcyO326bv1heTldPQoy5bMVlSvWEA1GRe7Gh500sN6b2y7Zb3bbTL-1FaW2GedyyEn8Mzz5dussgvVfQ77-mlNhSerQueGTTIXA3EL/s1600-h/IMG_3603.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTQWx6kC6Mvp_6tSkcKumqaDbV9FkcdMymeD7drvcyO326bv1heTldPQoy5bMVlSvWEA1GRe7Gh500sN6b2y7Zb3bbTL-1FaW2GedyyEn8Mzz5dussgvVfQ77-mlNhSerQueGTTIXA3EL/s320/IMG_3603.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288188403735458" border="0" /></a>After dough has doubled in size, knead some of the gooey fruit mixture into it along with sliced almonds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjODKAfmtx-q22Qe7X4xe_N2SlQnh3-kK0Kn5L4_gnLR-oqW76FXwG4AvaoprB1wkoTplvp9OxYekMMslJDjBKdXT-DVZRSHOgr9GKYe_3pd0HGJhSJlTlrs65UZL5TB4tt91CRnD1vvj/s1600-h/IMG_3607.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjODKAfmtx-q22Qe7X4xe_N2SlQnh3-kK0Kn5L4_gnLR-oqW76FXwG4AvaoprB1wkoTplvp9OxYekMMslJDjBKdXT-DVZRSHOgr9GKYe_3pd0HGJhSJlTlrs65UZL5TB4tt91CRnD1vvj/s320/IMG_3607.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288493346413506" border="0" /></a>It goes into a greased pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAklcOaMTUGVD5DV8w0tX_b9nTz1WPq9CdgPbqRzljDqHjKrE9tDcLU9gQv5ood5-JvIOpMrG_B-r4eaIuwJ-CutpD1OrTPqkH5cQ-PK0IHJFqNpWeD6tQ2IKkcD4K5aubTZmcivuYTpTW/s1600-h/IMG_3608.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAklcOaMTUGVD5DV8w0tX_b9nTz1WPq9CdgPbqRzljDqHjKrE9tDcLU9gQv5ood5-JvIOpMrG_B-r4eaIuwJ-CutpD1OrTPqkH5cQ-PK0IHJFqNpWeD6tQ2IKkcD4K5aubTZmcivuYTpTW/s320/IMG_3608.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288493346413522" border="0" /></a>Alternatively, roll out some dough and create some sort of bread turn-over with the filling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVD38p0fukEfWiS5izps8SO01r2BkCtcUTQOHH7rA0_ZVcvA_UrPQfPv0WmyNKlzoOlSZdjsxvLR1PbBAzniNzaggHQJLCKUXozxdH0AfskUQT0SXsSnkXcr_cmkNRe7_KOllYKD_zqlG/s1600-h/IMG_3613.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVD38p0fukEfWiS5izps8SO01r2BkCtcUTQOHH7rA0_ZVcvA_UrPQfPv0WmyNKlzoOlSZdjsxvLR1PbBAzniNzaggHQJLCKUXozxdH0AfskUQT0SXsSnkXcr_cmkNRe7_KOllYKD_zqlG/s320/IMG_3613.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288497641380834" border="0" /></a>The Loaf took about 70 minutes at 350 degrees.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz1EsBn_twm2CbqVCrf1sOKYWfbF1WpgyDSNZQIa3DBRcuOxChrncPPxedqXFoorIlUZlgy4jk45Y7WYbMa4tk3weNCsfAHoG7aIN4qlgFAIXTjRVPRJ3gYEyzn4Ty7Czr1cbQ93r8yJJ/s1600-h/IMG_3617.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz1EsBn_twm2CbqVCrf1sOKYWfbF1WpgyDSNZQIa3DBRcuOxChrncPPxedqXFoorIlUZlgy4jk45Y7WYbMa4tk3weNCsfAHoG7aIN4qlgFAIXTjRVPRJ3gYEyzn4Ty7Czr1cbQ93r8yJJ/s320/IMG_3617.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288501936348146" border="0" /></a>The "turn-over" took 50 minutes at 350.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcanQeNrrjTGBYr6UnxPQr63k6EYELCBZKY29qiXMldvqJCwCGZSv9V3J_uz-da6t4UtNWTfma9IgH_S4WDmrIW0PK4UXUHUtJtESbFEPMxZO8dOxLVFV0THzGEhAUDBiTdXPxIVHF4PHJ/s1600-h/IMG_3624.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcanQeNrrjTGBYr6UnxPQr63k6EYELCBZKY29qiXMldvqJCwCGZSv9V3J_uz-da6t4UtNWTfma9IgH_S4WDmrIW0PK4UXUHUtJtESbFEPMxZO8dOxLVFV0THzGEhAUDBiTdXPxIVHF4PHJ/s320/IMG_3624.jpg" alt="" id="BLOGGER_PHOTO_ID_5110288506231315458" border="0" /></a><br />Yum, yumm!<br /><br />In retrospect, the bread is a bit dry, perhaps over-cooked. Sixty minutes next time along with some butter or olive oil in the dough to keep it moist. Maybe some almond extract in the dough as well.<br /></div>Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-69264440825591449382007-08-14T20:46:00.000-06:002007-08-14T20:58:07.449-06:00Grilled Pork and Mango SaladFrom my new favourite cookbook, Company's Coming: Simple Suppers.<br /><br />1lb Pork Tenderloin<br />1 tsp Chili powder<br />1/4 cup hickory bbq sauce<br /><br />8 Cups cut or torn romaine lettuce<br />14 oz can of sliced mangoes, chopped<br />1 cup thinly sliced red pepper<br /><br />Sweet and Spicy Dressing<br />1/2 cup Italian or ranch dressing<br />2 tbsp Lime or orange juice<br />2 tbsp liquid honey<br />1/2 tsp chili powder<br /><br />Sprinkle all sides of pork with chili powder. Cook on grill until done, turning occasionally. Brush with bbq sauce and cook for another 4 to 5 minutes. Remove to cutting board. Cover with foil and let stand for 10 minutes. Cut into slices.<br /><br />Layer next 3 ingredients on 4 large plates. Top with pork.<br /><br />Dressing<br />Combine all ingredients in bowl. Makes about 3/4 cup. Drizzle over salads.<br /><br />Okay, here's my improvisations. First of all, I was only cooking for two so I halved the pork and the lettuce. For the pork I actually used two boneless pork chops and cooked them on the George Foreman. I didn't have romaine lettuce so I used iceberg. I used one fresh mango. Use two if cooking for four. I cut up half of one red pepper.<br /><br />For the dressing I used the Italian and the orange juice. Lime would have been better, but I didn't have it. I made the full recipe and kept the left overs to use on my lunch salad the next day.<br /><br />The meal turned out great and was quick and easy. Would have been better with a nice white wine.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-32563772161219481192007-03-26T01:31:00.000-06:002007-03-26T01:36:19.406-06:00Yam Fries Dipping SauceMade this in Victoria a little while back. No pictures I'm afraid.<br /><br />In a sauce pan, sauté shallots garlic and onions in some butter. Reduce heat, add gobs of mayo. Spicify it with smoke paprika, salt, pepper, cumin, dried parsley and whatever you desire. Add secret ingredient which is pureed chipotle peppers. Add second ingredient: a massive amount of parmesan cheese.<br /><br />Apply liberally to yam fries.<br /><br />Have heart attack.Justinhttp://www.blogger.com/profile/09627948056260826936noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-51612195486119845562007-03-21T23:11:00.000-06:002007-03-21T23:48:45.947-06:00Sweet Potato Coconut SoupA friend sent me this recipe and I decided to try it this weekend. It seemed kind of interesting. I would have never ever thought of combining sweet potatoes and coconuts in a million years. Especially not in soup form. Anyways, here's how it went. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK5RMvsyVtQJGeugdRog4QTRepZkcRu78Y5fd4VLZa8cBjJFr47tJV_tjaQdLQXqbMpWKmt8a-JVwsoSHx51ZMK3hBjf03WP8YF3zpASUminqcUgyavzwM4cTv0WhrjgbtCJ5NZqUxRTV/s1600-h/sweet+potato+coconut+soup_01.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK5RMvsyVtQJGeugdRog4QTRepZkcRu78Y5fd4VLZa8cBjJFr47tJV_tjaQdLQXqbMpWKmt8a-JVwsoSHx51ZMK3hBjf03WP8YF3zpASUminqcUgyavzwM4cTv0WhrjgbtCJ5NZqUxRTV/s320/sweet+potato+coconut+soup_01.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044566007147446034" /></a><br />I started out by frying up some onions and garlic in a saucepan. This is always my favorite part of cooking because it smells sooooooo good :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75pN7cdE7wNU-MpiDp8P5Sg4ezQgDdGxm6ThiVl1ys3VAk72NQRUuXOdcO3jQJolChD4JJIyPy3qobCrRoPr3ni_Oj_h1oEmd4UVO-HoliDQuYG9JucJrL5o18fwwTA8pg8LmtSudgfq9/s1600-h/sweet+potato+coconut+soup_04.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75pN7cdE7wNU-MpiDp8P5Sg4ezQgDdGxm6ThiVl1ys3VAk72NQRUuXOdcO3jQJolChD4JJIyPy3qobCrRoPr3ni_Oj_h1oEmd4UVO-HoliDQuYG9JucJrL5o18fwwTA8pg8LmtSudgfq9/s320/sweet+potato+coconut+soup_04.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044566011442413346" /></a><br />Next step was to add some chopped up sweet potatoes and some chicken broth and boil for a bit (until the potatoes turn soft). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMf_DqJxmk-sblMboA7XEx2uVD5JqjkK5dpIM0WdTkiRlHHZ-4s58KoyRLwDl5FmhYtkmP-xSSuCSmKH3ty8Ex__lceRgbu6aaFyaBME2ZtpYZAjGbGw29Pvf_dVQJ8XHUOZet41EPFOs/s1600-h/sweet+potato+coconut+soup_05.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMf_DqJxmk-sblMboA7XEx2uVD5JqjkK5dpIM0WdTkiRlHHZ-4s58KoyRLwDl5FmhYtkmP-xSSuCSmKH3ty8Ex__lceRgbu6aaFyaBME2ZtpYZAjGbGw29Pvf_dVQJ8XHUOZet41EPFOs/s320/sweet+potato+coconut+soup_05.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044566015737380658" /></a><br />Once the potatoes were soft, I was supposed to add some coconut milk and spices... so I did. The recipe called for curry powder, but I didn't have any, so I used chili powder instead. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihKf0Di6K9fwhYjomHED-AWT6NjxwNHOaAF5HUTWE6dUAPit-1_rvoCQ3YfJQvEI3bSeWk5LnVdeuL1FkphCQwGeSMEVQC0hRhGj58Az5VLVnu4YZvwo0-sInKssi1WRARE7rIOfScME7/s1600-h/sweet+potato+coconut+soup_07.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihKf0Di6K9fwhYjomHED-AWT6NjxwNHOaAF5HUTWE6dUAPit-1_rvoCQ3YfJQvEI3bSeWk5LnVdeuL1FkphCQwGeSMEVQC0hRhGj58Az5VLVnu4YZvwo0-sInKssi1WRARE7rIOfScME7/s320/sweet+potato+coconut+soup_07.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044566020032347970" /></a><br />I put everything into the blender for a bit to get it all into one consistent mixture. Have I mentioned that I love my blender? <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ryWLru6YyxST4oUtctm1zRzEZy-qhjvGFl04F1H1pjZpVY4AW3YG4zcfBvFksTRZPPirUxBCk1iGdXkL5FUp2kZzIynWUx7skpgvWGrm5sjQZZtg792iO_XJtlY5P4ONmne2Vowa5BpA/s1600-h/sweet+potato+coconut+soup_09.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ryWLru6YyxST4oUtctm1zRzEZy-qhjvGFl04F1H1pjZpVY4AW3YG4zcfBvFksTRZPPirUxBCk1iGdXkL5FUp2kZzIynWUx7skpgvWGrm5sjQZZtg792iO_XJtlY5P4ONmne2Vowa5BpA/s320/sweet+potato+coconut+soup_09.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5044566020032347986" /></a><br />The result was interesting. It wasn't quite was I was expecting. It was good, but I wasn't blown away by it. Maybe cuz I didn't follow the recipe to the letter. I think next time I might try using regular milk instead of the coconut kind. That may work better for me. We shall see!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-902216124732390632007-03-12T20:30:00.000-06:002007-03-12T20:31:57.317-06:00Taco Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEQ9XWTXQcmMMroxJ05RqQwgbxj0s4mOx3h1yUIFcb4XrBjqxsbzZqi2AkcxNxahYtcEuqwhFetzwgooxy0KQC4YYE6Z1nFuz_NqHphe1dD0kVPeYB60XDN_IDZHw5aPzVmqKqYVT4N4t/s1600-h/taco+pie_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEQ9XWTXQcmMMroxJ05RqQwgbxj0s4mOx3h1yUIFcb4XrBjqxsbzZqi2AkcxNxahYtcEuqwhFetzwgooxy0KQC4YYE6Z1nFuz_NqHphe1dD0kVPeYB60XDN_IDZHw5aPzVmqKqYVT4N4t/s320/taco+pie_1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5041223966334612322" /></a><br />I made my infamous taco pie for dinner tonight. Soo good. The ingredients are shown above. Ground beef, taco seasoning, onion, green pepper, tomato, cheese, shells, and spicy death sauce. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCG2EyV_wAhwqzu60ag0AydcJWSmdXxL9yQqNtXJk-YIzBOeaBqCHYGTwVjBCCKg4KoMNQf1pKvDiD6J12laPILo9eVOxNEwuZBvqxNlS0nyhAK-tEDUEPEf1EfIASsD8f58l5D7NxW7Yy/s1600-h/taco+pie_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCG2EyV_wAhwqzu60ag0AydcJWSmdXxL9yQqNtXJk-YIzBOeaBqCHYGTwVjBCCKg4KoMNQf1pKvDiD6J12laPILo9eVOxNEwuZBvqxNlS0nyhAK-tEDUEPEf1EfIASsD8f58l5D7NxW7Yy/s320/taco+pie_2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5041223966334612338" /></a><br />I started out by frying some onion and green pepper and browning the ground beef simultaneously. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiFa1kgvU8Z4XIsbvjjQIAJ1nJLi0_jsN2EO1Bg86CZDjK6hyhwgJfgtcBnTF28HaGsTdh_jTHjG6aH9Xz2GAmlZP-8m09aRyjfd0TvwBjz3icHxqmpGp0bDIdpFXF-s3tji8IEu2cR3C/s1600-h/taco+pie_6.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiFa1kgvU8Z4XIsbvjjQIAJ1nJLi0_jsN2EO1Bg86CZDjK6hyhwgJfgtcBnTF28HaGsTdh_jTHjG6aH9Xz2GAmlZP-8m09aRyjfd0TvwBjz3icHxqmpGp0bDIdpFXF-s3tji8IEu2cR3C/s320/taco+pie_6.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5041223970629579650" /></a><br />Once that was done I dumped the veggies into the beef and added the taco seasoning and spicy death sauce. I suppose you could add some beans to the mix too. But, like most things beans give me gas, so I chose not to :P <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ0tSgfwGdzWNvubFImXmP14p0tKbL3SnDsizvQPmnxAOGdGZDniB-_nfLReRyD1w6yVffUYE_284BDw-kt7gqdpJR8tqae53qWiQsSeGUv52d1NrINuseHptNaCbTmHC-jpO5Sw2qwR5/s1600-h/taco+pie_3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJ0tSgfwGdzWNvubFImXmP14p0tKbL3SnDsizvQPmnxAOGdGZDniB-_nfLReRyD1w6yVffUYE_284BDw-kt7gqdpJR8tqae53qWiQsSeGUv52d1NrINuseHptNaCbTmHC-jpO5Sw2qwR5/s320/taco+pie_3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5041223970629579666" /></a><br />I also added some chili powder and some "secret ingredient". I then simmered everything until most of the liquid was gone. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY77Jst07rMiK5K3buBPtuXmS-9DIHkHPNPj4BvSsAha2qHAxmRa0f5-G2FFM7r4DQ1N1DigEW1PsO7xxgRWp5BLfoWMKBs-4NbYn94TA9-fUxl_UqMwCNo84hVac_pC5kVOglImY-zMwN/s1600-h/taco+pie_8.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY77Jst07rMiK5K3buBPtuXmS-9DIHkHPNPj4BvSsAha2qHAxmRa0f5-G2FFM7r4DQ1N1DigEW1PsO7xxgRWp5BLfoWMKBs-4NbYn94TA9-fUxl_UqMwCNo84hVac_pC5kVOglImY-zMwN/s320/taco+pie_8.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5041223974924546978" /></a><br />Once that was done, I layered the shells and the taco beef mixture in a casserole dish. If you use your casserole dish as much as I do you may want to wipe out the dust first. (I think this was actually the first time I used it). Then I threw some tomatoes and shredded cheese on top and baked the whole thing for about 20 min or so. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWySB-3HmbD89gljyD4gc2vqwq4tdzAlZ7o7YtEGx7WjRIkK62ceNOlU4nOXo0RZdTliZPb5z_vzGl4UKJsUoUU7GTFJQGe_Y_lspl_zJ3TwyGm0cnN_y-VvGuunYodi3rVQvSMm9klSQl/s1600-h/taco+pie_9_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWySB-3HmbD89gljyD4gc2vqwq4tdzAlZ7o7YtEGx7WjRIkK62ceNOlU4nOXo0RZdTliZPb5z_vzGl4UKJsUoUU7GTFJQGe_Y_lspl_zJ3TwyGm0cnN_y-VvGuunYodi3rVQvSMm9klSQl/s320/taco+pie_9_1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5041224365766570930" /></a><br />And here it is! It was pretty tasty and I ended up eating more than I should have. Soooo full now. The good news is I still have over half of it for leftovers this week. I probably won't have to cook again until the weekend. Nice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-10987838927709131602007-02-12T22:19:00.000-06:002007-02-12T08:38:00.084-06:00Breakfast Skillet WrapsI made myself a tasty breakfast this weekend. (It was actually an afternoon thing, but it was the first meal of the day, so it still counts as breakfast.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JRDJs6NbSAM/RdE9BMT-lhI/AAAAAAAAAPM/3XT6awladg0/s1600-h/skillet_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_JRDJs6NbSAM/RdE9BMT-lhI/AAAAAAAAAPM/3XT6awladg0/s320/skillet_1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5030869349443737106" /></a><br />I started out by cutting up some sweet potato and throwing it into the frying pan. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JRDJs6NbSAM/RdE9BcT-liI/AAAAAAAAAPU/oHWg-f__3_4/s1600-h/skillet_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_JRDJs6NbSAM/RdE9BcT-liI/AAAAAAAAAPU/oHWg-f__3_4/s320/skillet_2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5030869353738704418" /></a><br />Then I added some green pepper and onion as well as some random spices. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JRDJs6NbSAM/RdE9BcT-ljI/AAAAAAAAAPc/K_-2s3Vtjlc/s1600-h/skillet_3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_JRDJs6NbSAM/RdE9BcT-ljI/AAAAAAAAAPc/K_-2s3Vtjlc/s320/skillet_3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5030869353738704434" /></a><br />I also cut up and added some breakfast sausages I found in a ziploc bag in my freezer. I think they were pork, but they may have been turkey. Who knows? I threw out the box a long time ago and don't really remember. (I like to subdivide food into single person portions before I freeze it.) They did have a slight maple flavour. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JRDJs6NbSAM/RdE9BsT-lkI/AAAAAAAAAPk/R_IpdjGBE1U/s1600-h/skillet_4.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_JRDJs6NbSAM/RdE9BsT-lkI/AAAAAAAAAPk/R_IpdjGBE1U/s320/skillet_4.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5030869358033671746" /></a><br />And finally I threw everything into a wrap with some shredded cheese and salsa and ate it all burrito style. It was pretty tasty if I say so myself. I was contemplating adding some scrambled eggs to the mix, but I'd had a few drinks the night before, and didn't really think that would be a good idea. Maybe next time.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-58055382718431630502007-02-10T13:20:00.001-06:002007-02-04T09:33:28.400-06:00Beef Patties<p>Here is another recipe. I used to do this kind of thing for lunch but now I'll only do this kind of thing for dinner. It's basicly seasoned ground beef in puff pastry.</p> <p>First you need ground beef, lamb, chicken, turkey... tofu? Don't know, haven't tried tofu. Try it and let me know.</p> <p><a href="http://www.flickr.com/photos/nusraat/385715619/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/385715619/"><img src="http://farm1.static.flickr.com/185/385715619_9d6c135481.jpg" alt="IMG_1877" mce_src="http://farm1.static.flickr.com/185/385715619_9d6c135481.jpg" height="375" width="500" /></a></p> <p>Then you need all of this:</p> <p><a href="http://www.flickr.com/photos/nusraat/385715615/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/385715615/"><img src="http://farm1.static.flickr.com/166/385715615_f9bd4c0413.jpg" alt="IMG_1873" mce_src="http://farm1.static.flickr.com/166/385715615_f9bd4c0413.jpg" height="375" width="500" /></a></p> <p>Basicly you throw however much you want of whatever you have in the meat. I use various hot sauces, dijon mustard, ginger and garlic paste, soy sauce, worchestire sauce, brown sugar, cornstarch, salt and a little oil. Missing in this picture is baking soda and freshly ground black pepper which I forgot to include into the picture. Your aim should be to include hot, sour and sweet flavours. You can emphasize whichever taste you prefer (I prefer hot) but it's important to have all three. If you add soy sauce go easy on the salt. Cornstarch gives the meat some stiffness and baking soda makes fun fizzing noises and helps with the whole marinating process.</p> <p>Once mixed it should look something like this: (sorry, think it's out of focus)</p> <p><a href="http://www.flickr.com/photos/nusraat/385715623/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/385715623/"><img src="http://farm1.static.flickr.com/159/385715623_9a12343c02.jpg" alt="IMG_1879" mce_src="http://farm1.static.flickr.com/159/385715623_9a12343c02.jpg" height="375" width="500" /></a></p> <p>Then you saran wrap the bowl and leave it in the fridge overnight.</p> <p>The next day you fry the meat. You should not need to add oil. You added a bit to the meat mix and that should carry you through. Should look something like this:<br /><a href="http://www.flickr.com/photos/nusraat/385715626/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/385715626/"><img src="http://farm1.static.flickr.com/126/385715626_180f85e66c.jpg" alt="IMG_1885" mce_src="http://farm1.static.flickr.com/126/385715626_180f85e66c.jpg" height="375" width="500" /></a></p> <p>Then you use puff pastry like the one seen below.</p> <p><a href="http://www.flickr.com/photos/nusraat/385715629/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/385715629/"><img src="http://farm1.static.flickr.com/150/385715629_8f8bed6ee8.jpg" alt="IMG_1887" mce_src="http://farm1.static.flickr.com/150/385715629_8f8bed6ee8.jpg" height="375" width="500" /></a></p> <p>Then you cut the pastry into squares, put the meat in the middle and fold over to form triangles. Then you bake them and get the final product as seen below.</p> <p><a href="http://www.flickr.com/photos/nusraat/385715633/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/385715633/"><img src="http://farm1.static.flickr.com/180/385715633_8e665281a9.jpg" alt="IMG_1891" mce_src="http://farm1.static.flickr.com/180/385715633_8e665281a9.jpg" height="375" width="500" /></a> </p>nusraathttp://www.blogger.com/profile/15978473509442886288noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-19088451554843343762007-02-04T03:38:00.000-06:002007-02-04T02:45:23.930-06:00Chindian fried noodlesI've been asked if I was Chindian before - a mix between Chinese and Indian, though I think she meant Native American. Anyways, this cooking experiment is fusion food with Chinese and "real" Indian.<br /><br />I got the idea from who I think was the owner of Charisma East Indian Restaurant in Winnipeg. Upon discovering that me and my family was Chinese, he said that in India, a big trend was fusion food with Chinese food. Apparently, using Chinese noodles with Indian spices is big and he was contemplating adding it to his menu.<br /><br />I completely made this up as I went along. I figured that I still had the jar of Indian curry and I had instant noodles. Why not try and make some fried noodles?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1kaBCsWSsMW3zMgrc8t14McDYE0D0Wm5xD0xYXChojdcmjIYpPtwfsbDDufo1W6R2aZO-XvLEkx6d301Rj8fmvucHtL5A1VeEVEbhAmqHQv0RqpwxCQVneyofkQ4vufebJTK0ZR4d4xD/s1600-h/IMG_0566.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1kaBCsWSsMW3zMgrc8t14McDYE0D0Wm5xD0xYXChojdcmjIYpPtwfsbDDufo1W6R2aZO-XvLEkx6d301Rj8fmvucHtL5A1VeEVEbhAmqHQv0RqpwxCQVneyofkQ4vufebJTK0ZR4d4xD/s400/IMG_0566.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5027588512838350930" /></a><p class='caption'>Ingredients: curry and instant noodles</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7apz2mUlCYRI34BJswSEVm-A2iS7M7c8DwkXhn8SwqhYGf2svq2YzWBqHENfl4QHXwBE8chrbsz2GJ2gpS157wWSnsO3omc49iQP9vtDf_Z_H9Mx1XizsaeC9E8Lu7rT1ayV2oOEYD_S/s1600-h/IMG_0567.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7apz2mUlCYRI34BJswSEVm-A2iS7M7c8DwkXhn8SwqhYGf2svq2YzWBqHENfl4QHXwBE8chrbsz2GJ2gpS157wWSnsO3omc49iQP9vtDf_Z_H9Mx1XizsaeC9E8Lu7rT1ayV2oOEYD_S/s400/IMG_0567.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5027588517133318242" /></a><p class='caption'>Put some water and oil in the pan. More water required than the <a href='http://veenix.blogspot.com/2007/01/fried-udon.html'>fried udon</a> b/c the instant noodles need to be reconstituted. This wasn't enough water as I had to add extra water later.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecs37HVsn3YPkyRpQgykJUe95zinsvhd9jezlVTnVbH_JX4-7iCJekg_du-BU5MrwXjbgycDr4k9_ygMyJlHr0U5B_ayqI2zFHNvZ8xehdNVj5WlMYqAmel-5zwWZQy3bQPr4fhsrBXX-/s1600-h/IMG_0568.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecs37HVsn3YPkyRpQgykJUe95zinsvhd9jezlVTnVbH_JX4-7iCJekg_du-BU5MrwXjbgycDr4k9_ygMyJlHr0U5B_ayqI2zFHNvZ8xehdNVj5WlMYqAmel-5zwWZQy3bQPr4fhsrBXX-/s400/IMG_0568.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5027588525723252850" /></a><p class='caption'>Add the instant noodles</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhmysTBtejaxWCEfOSbGqBc0dft2ItuCpOwnZ1BWFSVwb5XH_EK7iBgI69B2s-7mMNcLT8ZImuDiNExyaD9DFUktZc3PfmrRd1vwausXj74MhnlAKB6dtG7fUhaE4-hGl4WvLSD2xiuqb/s1600-h/IMG_0569.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhmysTBtejaxWCEfOSbGqBc0dft2ItuCpOwnZ1BWFSVwb5XH_EK7iBgI69B2s-7mMNcLT8ZImuDiNExyaD9DFUktZc3PfmrRd1vwausXj74MhnlAKB6dtG7fUhaE4-hGl4WvLSD2xiuqb/s400/IMG_0569.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5027588530018220162" /></a><p class='caption'>Cook the noodles until they break apart and is no longer hard</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh830Nje172rmOQkgJ-wPSKrqq_B30SciPK5WQGbaGbx7fsVa7M0VkF5-3X8jICgDIOAME_6BzW6n8dFIc_6QJaAldH9nZT9jtGiyA9M8a6nbJ_tMnhLrAc9n-dSY7hf1aOnITR1L7oSeg8/s1600-h/IMG_0570.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh830Nje172rmOQkgJ-wPSKrqq_B30SciPK5WQGbaGbx7fsVa7M0VkF5-3X8jICgDIOAME_6BzW6n8dFIc_6QJaAldH9nZT9jtGiyA9M8a6nbJ_tMnhLrAc9n-dSY7hf1aOnITR1L7oSeg8/s400/IMG_0570.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5027588538608154770" /></a><p class='caption'>Spoon in some curry</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHgz2p0txYaOCRoMcrEsyyI7t8pNraG_Iq-fKd7kwNZGGeMy2eD8OqybKeBf6GvtLY-gMbA4Xaez-lR9fqfx6hW66VCgf9eQOHumnpiHgHROeI8-HIs_2Wk_oP1m8ySjUJen0u1I8z3Xk/s1600-h/IMG_0571.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHgz2p0txYaOCRoMcrEsyyI7t8pNraG_Iq-fKd7kwNZGGeMy2eD8OqybKeBf6GvtLY-gMbA4Xaez-lR9fqfx6hW66VCgf9eQOHumnpiHgHROeI8-HIs_2Wk_oP1m8ySjUJen0u1I8z3Xk/s400/IMG_0571.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5027591154243238050" /></a><p class='caption'>The finished product</p><br />It was ok. Not that flavourful. I also put in too much oil as I was afraid of the noodles sticking and I was having problems getting the curry paste mixed in. I probably should've added the curry paste earlier when there was still some water in the pan, though the noodles were crispy, which was nice. The excessive amount of oil combined with the concentrated nature of the paste, it ended up being pretty heavy. It seemed like I needed something else in there. Maybe I should've made it more like real curry by having the noodles in a soup-like base. I don't think the curry paste is supposed to be eaten without adding additional stuff. Maybe I was supposed to use other Indian spices for the fusion dish. I also may have used the wrong type of noodles. Got any ideas?Vincehttp://www.blogger.com/profile/04679171906740071319noreply@blogger.com1tag:blogger.com,1999:blog-9188092449862230741.post-6982321781513125662007-01-31T23:58:00.000-06:002007-01-31T23:37:57.076-06:00Naan bread from scratch!This was from the 14th. Again, I just didn't get around to posting this until now.<br /><br />I love naan bread and since I can now make some <a href='http://veenix.blogspot.com/2006/12/i-should-open-indian-restaurant.html'>pretty good curry</a>, I figured I'd try making my own naan bread :)<br /><br />Of course, I looked to the Internet for guidance, and I found this video of <a href='http://www.videojug.com/film/how-to-make-naan-bread'>how to make naan bread</a>. It called for 200g of flour, which was problematic as I don't have a kitchen scale. Again, looking on the Internet, I figured that 200g flour = 1.25 - 1.5 cups of flour. I used something in between. I found that the dough was really dry and I had to keep adding milk and yogurt to make it work, but maybe I just used too much flour :p.<br /><br />It didn't turn out quite like naan bread, but it was quite tasty! I really like bread, especially fresh bread :). I don't think I rolled the dough thin enough. I didn't want to roll it too thin b/c the video warned me not to.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAUGYAbs4aLT4cUj9-xZweF0kDUFmYAymfwGhmzOQgxZBSCii6otVNNt4jKLjHSNapMMIHxhnAxhoqI90fS_90ldBNKt74M5_yhBqA5cylMWAAqAM5ffAkRDgu4ERceT_LgI-EMUlQ4Su/s1600-h/IMG_0405.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAUGYAbs4aLT4cUj9-xZweF0kDUFmYAymfwGhmzOQgxZBSCii6otVNNt4jKLjHSNapMMIHxhnAxhoqI90fS_90ldBNKt74M5_yhBqA5cylMWAAqAM5ffAkRDgu4ERceT_LgI-EMUlQ4Su/s400/IMG_0405.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026428777179150162" /></a><p class='caption'>Naan bread and curry from scratch!!!</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigfLH88bHK7dwppUAT5knjGuCYpjoAOmWCvIpmhHWBnTUM-ekwT7NlS3Cn2JOx3z3xFRYio5TCHhdqXJ2v6m-wZXhZ5PxCzoL2RyhcMzKDcJb_PxVXwCM8II6YCrEL5MfU8zeQUp5oTHE/s1600-h/IMG_0408.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigfLH88bHK7dwppUAT5knjGuCYpjoAOmWCvIpmhHWBnTUM-ekwT7NlS3Cn2JOx3z3xFRYio5TCHhdqXJ2v6m-wZXhZ5PxCzoL2RyhcMzKDcJb_PxVXwCM8II6YCrEL5MfU8zeQUp5oTHE/s400/IMG_0408.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026428785769084770" /></a><p class='caption'>A closer look at the naan bread</p><br /><br />Once I perfect the naan bread, I'm opening up my own Indian restaurant.Vincehttp://www.blogger.com/profile/04679171906740071319noreply@blogger.com1tag:blogger.com,1999:blog-9188092449862230741.post-72007844974015867602007-01-31T23:28:00.000-06:002007-01-31T23:36:26.281-06:00Fried udonI made this on the 10th, but kept putting off the blog post. It's not the first time I've made fried udon, but it's the first time I'm documenting my process.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGV4rQFJ-hH_MMY3X3oydi0pKrG9lwqYJXyXAMWPZv-wBQZFe2oHelpsg__0PgwKLJpImlQZ_mEPkxU_QA5I492XLzDSryTxUW-UWmi3mxLxHEpV3qbsK8_jIup6LkTuIw9Fgm9D9nSOaa/s1600-h/IMG_0388.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGV4rQFJ-hH_MMY3X3oydi0pKrG9lwqYJXyXAMWPZv-wBQZFe2oHelpsg__0PgwKLJpImlQZ_mEPkxU_QA5I492XLzDSryTxUW-UWmi3mxLxHEpV3qbsK8_jIup6LkTuIw9Fgm9D9nSOaa/s400/IMG_0388.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026418937409074866" /></a><p class='caption'>Ingredients: shrimp, carrots, broccoli, mushrooms, and udon. I should've chopped up some onions too.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryxTMN7dITvY3SDuiKd1eMZUgM6d2W9W2eoTMvUMLlaU7zQttCC-s0I2v3l0O6cQ70Y6mA_FUYaSt7sL-k58b_IHIV5FBfjhXLaRbC_b8S0l2SU5BLI9z53mRR-6JhIuMve9XGF7NFABN/s1600-h/IMG_0389.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryxTMN7dITvY3SDuiKd1eMZUgM6d2W9W2eoTMvUMLlaU7zQttCC-s0I2v3l0O6cQ70Y6mA_FUYaSt7sL-k58b_IHIV5FBfjhXLaRbC_b8S0l2SU5BLI9z53mRR-6JhIuMve9XGF7NFABN/s400/IMG_0389.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026418945999009474" /></a><p class='caption'>Put a little water and oil in the pan</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05B97wn3xYl0DY18sh24wHnquejCCFFwR1Wp5hj17feb1n9RwXIeU5Crt7btw7RCk52EZkEzv_p2_wmmorcDJjsSuvpW6ilrGQijq7AfdmTq0mj6INcxHuI8BHrxng-Ad1YAzbsAa3iZX/s1600-h/IMG_0390.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05B97wn3xYl0DY18sh24wHnquejCCFFwR1Wp5hj17feb1n9RwXIeU5Crt7btw7RCk52EZkEzv_p2_wmmorcDJjsSuvpW6ilrGQijq7AfdmTq0mj6INcxHuI8BHrxng-Ad1YAzbsAa3iZX/s400/IMG_0390.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026418950293976786" /></a><p class='caption'>Add the udon. I only ended up using 2 packages.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFccldj3ZgkjDHBBmMyy8OkwEnTQnEuYOzBUcUycWrS4D3hao3hzNR2No8jL9K0qpHiPj3Prdf-jDUQpi0lZ8R4XyDIU4fwFAXKRXkCz31hSF8eVt7Hfp8-5Sd7RiV0W-UjfKH6zu6Su2/s1600-h/IMG_0393.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFccldj3ZgkjDHBBmMyy8OkwEnTQnEuYOzBUcUycWrS4D3hao3hzNR2No8jL9K0qpHiPj3Prdf-jDUQpi0lZ8R4XyDIU4fwFAXKRXkCz31hSF8eVt7Hfp8-5Sd7RiV0W-UjfKH6zu6Su2/s400/IMG_0393.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026421836511999730" /></a><p class='caption'>Cook until the udon breaks apart</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_ezu3yxbG1QIBvDR47NoIVdXZ6jb7Kjx8AEBhovckSvrvDzA1LlMgyTokED-FLLIUjDyH5JgwLvgt2DThxEG6oRXTENF3ORyBU0BO-FQ8h1ozDsuTXl4c4t1PKeuo3D2K42QyqQgyChb/s1600-h/IMG_0396.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_ezu3yxbG1QIBvDR47NoIVdXZ6jb7Kjx8AEBhovckSvrvDzA1LlMgyTokED-FLLIUjDyH5JgwLvgt2DThxEG6oRXTENF3ORyBU0BO-FQ8h1ozDsuTXl4c4t1PKeuo3D2K42QyqQgyChb/s400/IMG_0396.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026421845101934338" /></a><p class='caption'>Add the veggies. A spatula is easier at this point rather than chopsticks.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoleysXRxEsSGTsEn4Gq7EVUx1Xdf4U7Ta0WJUPpROZ8kYaRxkAwSGJjfNq8TCH0d49K76cwwoGOV97KOMoKLAD7IVsD2MHoBnpsifCytGtDTNiTD1aUGwgt8JJms6B2u1zTo0VYex5Hs/s1600-h/IMG_0397.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoleysXRxEsSGTsEn4Gq7EVUx1Xdf4U7Ta0WJUPpROZ8kYaRxkAwSGJjfNq8TCH0d49K76cwwoGOV97KOMoKLAD7IVsD2MHoBnpsifCytGtDTNiTD1aUGwgt8JJms6B2u1zTo0VYex5Hs/s400/IMG_0397.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026421849396901650" /></a><p class='caption'>Add some frozen veggies for more colour if you want</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevYIEpdY71T4GlXdCsmvLqHENKM2Vtpllz6MAkTZH0TV2QnKEGu-SToj5N5quoIR2gHDe0juWrN00twdav-MUeyOwuzXiG9Bn55K0iFBya5pDoyhM2SzR1e2GFx5kdy6yKCvit_MRiprN/s1600-h/IMG_0398.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevYIEpdY71T4GlXdCsmvLqHENKM2Vtpllz6MAkTZH0TV2QnKEGu-SToj5N5quoIR2gHDe0juWrN00twdav-MUeyOwuzXiG9Bn55K0iFBya5pDoyhM2SzR1e2GFx5kdy6yKCvit_MRiprN/s400/IMG_0398.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026421853691868962" /></a><p class='caption'>The water will evaporate. You may need to add more oil. You can use a bit of sesame oil instead of regular oil. When the veggies are pretty much cooked, add the shrimp, or other meat, or nothing for vegetarian.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqpHJqIkxAimgFs4FJzuZywl6RciaORdBFVdY_FMi514FksM3H3yQGlWZ_l5YGzzLD76HU6vr89Up1gpXBm3TIWsKTW62kMx4vNNCFJAQQwNRTkLLON2Hdm3ZmC_4QUgWwmrSFjpaR-wr/s1600-h/IMG_0392.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqpHJqIkxAimgFs4FJzuZywl6RciaORdBFVdY_FMi514FksM3H3yQGlWZ_l5YGzzLD76HU6vr89Up1gpXBm3TIWsKTW62kMx4vNNCFJAQQwNRTkLLON2Hdm3ZmC_4QUgWwmrSFjpaR-wr/s400/IMG_0392.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026418958883911394" /></a><p class='caption'>Seasoning: sesame seeds, dark soy sauce, white pepper, chives, sesame oil, parsley flakes, and light soy sauce. I just add a bit of everything. I don't know whether to use dark or light soy sauce, so I use both. Dark seems to give it the colour and saltiness and light gives a bit of a sweet taste. If available, use fresh green onions and parsley instead of the jarred chives and flakes I used.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F-II8YsGTx58SKYt-ObtAPv9_FeLc1RX6cbYXOoiSzZ-BeGHmhkDe4KPDILrvIMVl0UkUg87hL3Ur4r36tIbS5osvhImpT4DyO2_JntB_rkaW7b_ul3TwymC6JiVrKbpqw9s6XP5Ay5Y/s1600-h/IMG_0399.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F-II8YsGTx58SKYt-ObtAPv9_FeLc1RX6cbYXOoiSzZ-BeGHmhkDe4KPDILrvIMVl0UkUg87hL3Ur4r36tIbS5osvhImpT4DyO2_JntB_rkaW7b_ul3TwymC6JiVrKbpqw9s6XP5Ay5Y/s400/IMG_0399.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026421862281803570" /></a><p class='caption'>Done</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSKi-Xi5BeltBNJP1HNbOdUQJ0ZocVm3oL12HFV4zbMkA0eQYh3sOXQbmtm_PH2U21OQ9ikoe0MomKLTVWEPOfAcBIS4mH51drUUEdg4OuS3EoRrhZAO7Oj6Tt32JS3SmS_EwNnt-bIPC/s1600-h/IMG_0401.jpg"><img style="display:block; margin:0px auto 0px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSKi-Xi5BeltBNJP1HNbOdUQJ0ZocVm3oL12HFV4zbMkA0eQYh3sOXQbmtm_PH2U21OQ9ikoe0MomKLTVWEPOfAcBIS4mH51drUUEdg4OuS3EoRrhZAO7Oj6Tt32JS3SmS_EwNnt-bIPC/s400/IMG_0401.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5026422132864743234" /></a><p class='caption'>The final product. It was tasty!</p>Vincehttp://www.blogger.com/profile/04679171906740071319noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-82458679380195346842007-01-27T00:49:00.000-06:002007-01-27T00:58:34.782-06:00Meat Sauce<p>I begin with my meat sauce. Below are the vegetables I use. Onions, celery and carrots are standard, add hot chillies if you like spice.</p> <p><a href="http://www.flickr.com/photos/nusraat/370510845/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/370510845/"><img src="http://farm1.static.flickr.com/185/370510845_06ecd9e6ac.jpg" alt="IMG_1863" mce_src="http://farm1.static.flickr.com/185/370510845_06ecd9e6ac.jpg" height="375" width="500" /></a></p> <p>Wash and dice vegetables. Heat oil. I try to cook as light as I can, add enough oil so that you can swirl the pot once and the floor of the pot will be covered with a uniform thin layer. Also, add salt and pepper to the vegetables. I try to go light on the salt too. This all goes on at medium to high heat.</p> <p><a href="http://www.flickr.com/photos/nusraat/370510846/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/370510846/"><img src="http://farm1.static.flickr.com/98/370510846_519f146372.jpg" alt="IMG_1868" mce_src="http://farm1.static.flickr.com/98/370510846_519f146372.jpg" height="375" width="500" /></a><br />Once the vegetables our soft. Add ground meat. You can use chicken, veal, beef, whatever... no fish. I think that would be nasty.</p> <p><a href="http://www.flickr.com/photos/nusraat/370510848/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/370510848/"><img src="http://farm1.static.flickr.com/160/370510848_19c34e5115.jpg" alt="IMG_1870" mce_src="http://farm1.static.flickr.com/160/370510848_19c34e5115.jpg" height="375" width="500" /></a></p> <p>Keep meat and vegetables at medium to high heat. Let the meat brown in the vegetable mix. Once it's pretty well cooked through it should look something like this:</p> <p><a href="http://www.flickr.com/photos/nusraat/370510850/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/370510850/"><img src="http://farm1.static.flickr.com/146/370510850_540c28c567.jpg" alt="IMG_1874" mce_src="http://farm1.static.flickr.com/146/370510850_540c28c567.jpg" height="375" width="500" /></a></p> <p>Then add canned tomatoes and tomato paste. If you use whole tomatoes like I did then while the sauce is cooking you have to press it with a potato smasher every now then.</p> <p><a href="http://www.flickr.com/photos/nusraat/370510852/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/370510852/"><img src="http://farm1.static.flickr.com/157/370510852_1328a765a7.jpg" alt="IMG_1867" mce_src="http://farm1.static.flickr.com/157/370510852_1328a765a7.jpg" height="375" width="500" /></a></p> <p>After adding the tomato stuff you're basicly done. All that's left is the seasoning. Add as much basil, oregano, salt, pepper, parsley as you desire. You can cut up and add more hot chillies if you like. Leave the sauce on medium to low heat for atleast a half an hour. The longer the better.</p> <p>Final product:</p> <p><a href="http://www.flickr.com/photos/nusraat/370510854/" title="Photo Sharing" mce_href="http://www.flickr.com/photos/nusraat/370510854/"><img src="http://farm1.static.flickr.com/186/370510854_503a7c2028.jpg" alt="IMG_1875" mce_src="http://farm1.static.flickr.com/186/370510854_503a7c2028.jpg" height="375" width="500" /></a></p> <p>Ok, so the last pic wasn't actually the final pic. There was some potato smasher action in the pot afterwards to get the meat sauce less tomato-chunked. If you don't add meat you can make a really good smooth tomato sauce by putting it through the blender after it's cooked but still warm. You can use diced tomatoes and save yourself some hassle. This sauce takes a while to make but you can use it for many things. </p>nusraathttp://www.blogger.com/profile/15978473509442886288noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-26553861839538879302007-01-20T15:42:00.000-06:002007-01-20T15:48:06.058-06:00Apple Hash BrownsI decided I would try and make apple hash browns for breakfast this morning. I wasn't too sure how they would turn out, but I couldn't think of any reason why they wouldn't. My logic was, you usually make hash browns from potatoes, and apples and potatoes are pretty similar when you think about it. They both have a skin, they have similar consistencies on the inside, and in french potatoes are called <i>pommes de terre</i> which if you translate literally means "apples of the ground". So in theory the two should be interchangeable right? Let's find out. <br /><br />First I took an apple...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8wVrx-vEM4HqxXUjiey1tj1Q7ntseDz69TB-Ynmf1esq9q9XRFJEhTbolAAdCW0haHmgFKjsX2XuW2alOH3c0iEtQLL6C9ZZKgt6oNndq1BbnUS2CFcJweXdDTe4oX3J6CQ4H-ZLa8lz/s1600-h/apple+hash_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8wVrx-vEM4HqxXUjiey1tj1Q7ntseDz69TB-Ynmf1esq9q9XRFJEhTbolAAdCW0haHmgFKjsX2XuW2alOH3c0iEtQLL6C9ZZKgt6oNndq1BbnUS2CFcJweXdDTe4oX3J6CQ4H-ZLa8lz/s320/apple+hash_1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5022224728846554882" /></a><br />Chopped it up and put the pieces in a frying pan.... <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGc0BoIuh1rG7hHESoex_0Kn1LDIgjlEOLCuOMokjBQZGNd3D370oHP1Cnc3Oz9HlHvxM27WQrV6BH8MjvmwNMcifwqGe5M2kZc45_nUN7nAko_mmkXbTbq7XxPiX7OBs-XQFfTvDdZTH/s1600-h/apple+hash_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGc0BoIuh1rG7hHESoex_0Kn1LDIgjlEOLCuOMokjBQZGNd3D370oHP1Cnc3Oz9HlHvxM27WQrV6BH8MjvmwNMcifwqGe5M2kZc45_nUN7nAko_mmkXbTbq7XxPiX7OBs-XQFfTvDdZTH/s320/apple+hash_2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5022224733141522194" /></a><br />And then added some vegetable oil and fried the whole thing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSueIPdTMqYMwyNNfeTPkdSO2MEJC7R1oB3T_3xUQVHf8Ya7BKAkLjwtvS5Jjp60VKiNB4ZVLxfUX4wyG0imtfTmjRQZtWUa5in_7rG4ldoNllrCLsY8LERbcapW85MU6djoUr7JP5EZ08/s1600-h/apple+hash_3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSueIPdTMqYMwyNNfeTPkdSO2MEJC7R1oB3T_3xUQVHf8Ya7BKAkLjwtvS5Jjp60VKiNB4ZVLxfUX4wyG0imtfTmjRQZtWUa5in_7rG4ldoNllrCLsY8LERbcapW85MU6djoUr7JP5EZ08/s320/apple+hash_3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5022224737436489506" /></a><br />This is how they turned out. They looked like hash browns alright, but there was a subtle difference. When you fry potatoes, they get crispy. Apples, on the other hand, get mushy. Not sure why they behave differently. My theory is that apples turn mushy because they contain more water than potatoes, but who knows what the real reason is? <br />They didn't turn out quite like I thought, but they still tasted ok. It might work better using a different kind of apple. I wonder how apple fries would work?Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9188092449862230741.post-80006402800323959892007-01-15T20:13:00.000-06:002007-01-15T22:09:49.282-06:00Crème BrûléeI borrowed a bunch of cookbooks from the library for Christmas time. One of the books was by Julia Child. I had some leftover cream from making bread pudding and decided to attempt to make Julia's crème brûlée from it. I love ordering this dessert from a restaurant, but have always been too intimidated to make it. I made some minor modifications from the original recipe (omitted a few steps and didn't use orange zest). Here's what happened:<br /><br /><br />Stirred together cream and vanilla extract in a saucepan and brought to a simmer.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPgMUPGeC1aCRaR7filGEDGD5WW-cC5KvhZ1JMZdAcUlf1Q0ldNIUxn6txs_iKLO2mFhEwffZKZfzwtpzLptzTJIeds570D3plW9AYFnjiUYogc7qQ4WSAUhh247bVgZK26gRrFBQ5hs/s1600-h/DSC04475.JPG"><img id="BLOGGER_PHOTO_ID_5020455611495782962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPgMUPGeC1aCRaR7filGEDGD5WW-cC5KvhZ1JMZdAcUlf1Q0ldNIUxn6txs_iKLO2mFhEwffZKZfzwtpzLptzTJIeds570D3plW9AYFnjiUYogc7qQ4WSAUhh247bVgZK26gRrFBQ5hs/s320/DSC04475.JPG" border="0" /></a><br /><br /><br />Beat egg yolks and sugar together.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOjt4GLPGJb_UwXRdAZA7eQBWI1MnL5mcLl-Fm53LOafE_JFyDuC_NL8FAh0llorK0xg2_ijwu64mREu5Lwx5ZTcswCtp22_TyYE5-KeZFfm8SKtyTgKsdiOhzar3jsb9lVfxeGFKU_0/s1600-h/DSC04476.JPG"><img id="BLOGGER_PHOTO_ID_5020457209223617090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOjt4GLPGJb_UwXRdAZA7eQBWI1MnL5mcLl-Fm53LOafE_JFyDuC_NL8FAh0llorK0xg2_ijwu64mREu5Lwx5ZTcswCtp22_TyYE5-KeZFfm8SKtyTgKsdiOhzar3jsb9lVfxeGFKU_0/s320/DSC04476.JPG" border="0" /></a><br /><br /><br />Gradually stirred the cream mixture into the egg mixture. You're supposed to go slowly in order to avoid coming out with scrambled eggs.<br />Poured the combined mixture into ice cream bowls. I don't have ramekins.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcdc3ERHtXr2XZ4a1DSnrJx50MDJwOaohIh76jO07SSS2r2VareiC_NJDRGGkRXsxdFoR2GmkWpSS8S66HP9A5J9LgFafb5192fL1bZUR6ZAofnG3Zb6hi-n_pDJ2KrvXPxuXSM3oc7U/s1600-h/DSC04477.JPG"><img id="BLOGGER_PHOTO_ID_5020459214973344338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcdc3ERHtXr2XZ4a1DSnrJx50MDJwOaohIh76jO07SSS2r2VareiC_NJDRGGkRXsxdFoR2GmkWpSS8S66HP9A5J9LgFafb5192fL1bZUR6ZAofnG3Zb6hi-n_pDJ2KrvXPxuXSM3oc7U/s320/DSC04477.JPG" border="0" /></a><br /><br />Put the bowls in baking dishes that were filled with water. The water keeps the oven steamy and moist inside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEkAj10mcyGQzW4EJ3h94wAsYBj6H5QpzItcAKLEpzkcRY6MjkI_L-B3sPuT7ukmiZaRbz-rqqlL5xBxpRTz7a8bq_B2W9SrZpcKRXf5PtlbvnXz_x_94uEWrrnpAvgRFKiC2d5ow8-A/s1600-h/DSC04481.JPG"><img id="BLOGGER_PHOTO_ID_5020460443333991010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEkAj10mcyGQzW4EJ3h94wAsYBj6H5QpzItcAKLEpzkcRY6MjkI_L-B3sPuT7ukmiZaRbz-rqqlL5xBxpRTz7a8bq_B2W9SrZpcKRXf5PtlbvnXz_x_94uEWrrnpAvgRFKiC2d5ow8-A/s320/DSC04481.JPG" border="0" /></a><br /><br /><br />Took the bowls out of the oven when the custards were set, about half an hour. Then put the custards in the fridge to chill for about 4 hours.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V56Uw-iQ0Izz8szvtPZGkFoXfjPnf1knOSH41E0N1UHt34arszKJIblSSqRDQWdM0FD5_5bhmML4K248pzKLVOKvTNc78Zy76LA8wUjgRYslrYwmCqdqp2oOoYXynICeGzvq1LaeTag/s1600-h/DSC04482.JPG"><img id="BLOGGER_PHOTO_ID_5020461242197908082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V56Uw-iQ0Izz8szvtPZGkFoXfjPnf1knOSH41E0N1UHt34arszKJIblSSqRDQWdM0FD5_5bhmML4K248pzKLVOKvTNc78Zy76LA8wUjgRYslrYwmCqdqp2oOoYXynICeGzvq1LaeTag/s320/DSC04482.JPG" border="0" /></a><br /><br /><br />Sprinkled brown sugar on top of the custards.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgAkiUf4_V3jLzUCG3G9vsXRPKsHiLt5KKFXE29XpBD4TiIVmHZL8Ess7Yv1BpJmNLlCTpp9TIq0q5HNH7oTSQTo8DrDUEzddKEomvCXjmBLj8Cfin4u3JhR3_Oe53xmYkEcLa7yV2pw/s1600-h/DSC04483.JPG"><img id="BLOGGER_PHOTO_ID_5020461615860062850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgAkiUf4_V3jLzUCG3G9vsXRPKsHiLt5KKFXE29XpBD4TiIVmHZL8Ess7Yv1BpJmNLlCTpp9TIq0q5HNH7oTSQTo8DrDUEzddKEomvCXjmBLj8Cfin4u3JhR3_Oe53xmYkEcLa7yV2pw/s320/DSC04483.JPG" border="0" /></a><br /><br /><br />Time to form the crust. This can be done either with a blowtorch or underneath a broiler. My dad has a blowtorch, however I don't know where it's been and what he's used it for in the past, so I decided to go with the broiler method.<br /><br />Put the bowls back in the oven and turned the broiler on. I set the rack in the middle of the oven and sat and watched the sugar turn colour. Took the bowls out after the sugar darkened in colour, a few minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_8ldF-utz6001CMbdH3oVWT6nX-O_uyrW7qlTTpqsP40PqwjDL6jJdvpALUOOzLPjetOC5yXOq8j743tmvCCRCLNka9o5I4ZRO387o5JWIFZKSggAmUm93wxcPCekFmBUUriloyyypE/s1600-h/DSC04484.JPG"><img id="BLOGGER_PHOTO_ID_5020463067559008914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_8ldF-utz6001CMbdH3oVWT6nX-O_uyrW7qlTTpqsP40PqwjDL6jJdvpALUOOzLPjetOC5yXOq8j743tmvCCRCLNka9o5I4ZRO387o5JWIFZKSggAmUm93wxcPCekFmBUUriloyyypE/s320/DSC04484.JPG" border="0" /></a><br /><br /><br />Rich creamy goodness!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FvmEsegtczuAdFendqzxM32Wd_jMvwYKsaPMhy71-SC_D7FpyCPNv1qDjeUA_l8-ZFyPQaIoFFy-gOg_Psnwie5eaHSPQxHlpCtWMKWs8kfHwr65MFUEVInG1-l09qeD_5dbJ8ho7kc/s1600-h/DSC04485.JPG"><img id="BLOGGER_PHOTO_ID_5020464227200178850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FvmEsegtczuAdFendqzxM32Wd_jMvwYKsaPMhy71-SC_D7FpyCPNv1qDjeUA_l8-ZFyPQaIoFFy-gOg_Psnwie5eaHSPQxHlpCtWMKWs8kfHwr65MFUEVInG1-l09qeD_5dbJ8ho7kc/s320/DSC04485.JPG" border="0" /></a><br /><br /><br />The custard part of the crème brûlée tasted really good, however the crust wasn't exactly what I had hoped for. The crust was hard and provided a nice contrast to the creamy custard, but the sugar didn't really caramelize. It was still powdery in some spots, and um... very very brown in other spots. I may have put too much sugar on top. I think the next time I try this, I'll use less sugar for the crust. A blowtorch might also be helpful for precision browning.Florencehttp://www.blogger.com/profile/14072086630012353803noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-23852086685766175442007-01-14T14:37:00.000-06:002007-01-14T14:51:42.947-06:00A varietyThis one doesn't have pictures. (sorry) It should but it doesn't ... I was too busy cooking and then quite a bit of eating took place. So here are a few of my latest creations.<br /><br />Rosemary herb flatbread. I took a basic dough recipe ... flour, water, yeast and some oil I think. I added some ground rosemary (using my mortar and pestle - which, as a pharmacist, is always handy) and some random herbs from the cupboard. Then it rose in a 200 degree oven for about 30 minutes. Then I stretched it out by hand onto my preheated pizza stone. I let it sit there for a while to rise a bit, then brushed it with milk for a crispy glazed top. Then I baked it until crispy and just barely browned. Some leftover pasta sauce served as a wonderful dipping sauce. A perfect alternative to the usual array of late night snacking food.<br /><br />Then I had a friend over who is doing some diet where you cut all the carbs out. Why anyone would want to do this is beyond me! Alas, I said I'd make dinner for her. So I opted for a veggie beef stirfry minus the noodles/rice. I used my handy Tupperware(R) mini-chopper for all the veggies -- it really cuts down on the prep-time. After stirfrying, I added an oyster sauce-sesame oil-soy sauce-honey mixture to it all. I managed to scrape together a few morsels for lunch the next day.<br /><br />Lastly, I got up early to make muffins this morning. I took my standard banana chocolate chip bread recipe and made muffins instead. Flour, baking soda and powder, salt, butter, eggs, sugar, chocolate chips and banana. I find it much easier to used previously frozen bananas and simply slice them open. Already all squished up - no mashing required. When I arrived, I discovered someone else decided to bring muffins as well. I am proud to say that, despite a plethora of muffins, my tray was completely gone! Hooray for that.jenjiehttp://www.blogger.com/profile/12860359334586133217noreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-797213023491173622007-01-12T19:20:00.000-06:002007-01-12T19:36:38.799-06:00Garlic Dill Sweet PotatoesI was pretty hungry on the drive home from work. I spent pretty much the whole 45 min or so dreaming up what I could make for dinner, and this idea dawned on me. I'm sure it's been done before, but that doesn't make it any less tasty. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JRDJs6NbSAM/Rag08DEU1mI/AAAAAAAAAJQ/2j4YCIMcCNA/s1600-h/garlic+dill+sweet+potato_03.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_JRDJs6NbSAM/Rag08DEU1mI/AAAAAAAAAJQ/2j4YCIMcCNA/s320/garlic+dill+sweet+potato_03.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5019319990924662370" /></a><br />I started by throwing a slab of butter into a pot. Real butter, none of this margerine bullcrap. (Hydrogenated = bad). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JRDJs6NbSAM/Rag08TEU1nI/AAAAAAAAAJY/aRjSJQJbTBw/s1600-h/garlic+dill+sweet+potato_04.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_JRDJs6NbSAM/Rag08TEU1nI/AAAAAAAAAJY/aRjSJQJbTBw/s320/garlic+dill+sweet+potato_04.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5019319995219629682" /></a><br />I added some garlic salt and dill to the melting butter. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JRDJs6NbSAM/Rag08TEU1oI/AAAAAAAAAJg/uPNc0AfTk8E/s1600-h/garlic+dill+sweet+potato_05.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_JRDJs6NbSAM/Rag08TEU1oI/AAAAAAAAAJg/uPNc0AfTk8E/s320/garlic+dill+sweet+potato_05.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5019319995219629698" /></a><br />Once everything was melted and all mixed up, I added it to a dish of blurry sweet potatoes and baked the whole thing in the oven for about 40 min. (It took about twice as long as I thought it would). In hindsight, I think my slab of butter may have been a bit too big as there was a lot left in the dish after I took the potatoes out. Oh well. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JRDJs6NbSAM/Rag08jEU1pI/AAAAAAAAAJo/uT4iRtySZPY/s1600-h/garlic+dill+sweet+potato_08.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_JRDJs6NbSAM/Rag08jEU1pI/AAAAAAAAAJo/uT4iRtySZPY/s320/garlic+dill+sweet+potato_08.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5019319999514597010" /></a><br />Baking the sweet potatoes caused them to become slightly less blurry. They also absorbed the flavor from the garlic and dill, and became melt-in-your-mouth soft from the butter. They actually turned out a lot better than I expected. I thought I made enough for leftovers, but I ended up eating them all. Soo full right now.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9188092449862230741.post-67879234477258785002007-01-11T18:57:00.000-06:002007-01-11T19:29:53.042-06:00Apple SauceWhen I was a kid my grandmother always used to make homemade apple sauce. When I was in Toronto last week, I asked her how to make it. Turns out it's super easy. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIUUK1dzqMftYFeAAOgwBnUDg95t7ZyCiCX9RMPSwBIMviiJ4i3trc9deRXCNIM1Rd1e58K54lSH9OFSvKUrbdvcZcbPDGT-vnJQJnoO6P4WOnFEryheFyxjLvjaiHAz2Vzf2ecpRimf7/s1600-h/apples.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIUUK1dzqMftYFeAAOgwBnUDg95t7ZyCiCX9RMPSwBIMviiJ4i3trc9deRXCNIM1Rd1e58K54lSH9OFSvKUrbdvcZcbPDGT-vnJQJnoO6P4WOnFEryheFyxjLvjaiHAz2Vzf2ecpRimf7/s320/apples.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5018945366697235938" /></a><br />First you take your apples. I used granny smith, because everyone knows they are the best kind of apples. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hZX1eMI4Fam6duxTx53qUsXTKA0slTobEDBPIX56WvgxSEjTIiG0kzMbYJ84BnAzg2qSa9MlqZCfnEzexd5yspC7Cao6O3UVDMegM6z4V793m0yYCiXU4QEoOrkwqmEzOtjsGq8zbkfp/s1600-h/apples+in+pot.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hZX1eMI4Fam6duxTx53qUsXTKA0slTobEDBPIX56WvgxSEjTIiG0kzMbYJ84BnAzg2qSa9MlqZCfnEzexd5yspC7Cao6O3UVDMegM6z4V793m0yYCiXU4QEoOrkwqmEzOtjsGq8zbkfp/s320/apples+in+pot.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5018945370992203250" /></a><br />I peeled the apples, chopped them up and threw them in a pot with some water. You don't need a lot of water, if you use too much the sauce will end up being super runny. You can add some sugar too if you want (white or brown). I chose not to because I figure there's enough sugar in everything else these days. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMj3iNCQO0DCL6Wclpcdtkv-mmtVC2NoQ10R9EniNktvjNFajyCEDdgqWmCD96IsCPgb7hSo8LcM6PH3oQFEauyjrggBkrulZMxnYzQ_HFWZYIXZIB4jFnZIo9phuNP-qCH9LVSSa5dzQt/s1600-h/apple+sauce+in+pot.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMj3iNCQO0DCL6Wclpcdtkv-mmtVC2NoQ10R9EniNktvjNFajyCEDdgqWmCD96IsCPgb7hSo8LcM6PH3oQFEauyjrggBkrulZMxnYzQ_HFWZYIXZIB4jFnZIo9phuNP-qCH9LVSSa5dzQt/s320/apple+sauce+in+pot.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5018945370992203266" /></a><br />From there all you do is bring the whole thing to a boil and stir it occasionally until the apples turn to mush. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xnzPSHuMoe_2fKjxM_MCMUFrQRxpRoAI5IF8ekRs3EiZ0eR0OOMA4Cyi-rwLP3ycIVyR2-jrWsHeRI94ytb2JF-PWjj7LFiqhXf9I8WFumd0evBydWhqjQdUO7QoOYYVu9XXhuIPOIuf/s1600-h/apple+sauce.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xnzPSHuMoe_2fKjxM_MCMUFrQRxpRoAI5IF8ekRs3EiZ0eR0OOMA4Cyi-rwLP3ycIVyR2-jrWsHeRI94ytb2JF-PWjj7LFiqhXf9I8WFumd0evBydWhqjQdUO7QoOYYVu9XXhuIPOIuf/s320/apple+sauce.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5018945370992203282" /></a><br />And at the end of it all you have some apple sauce! A tasty treat! I'd make some pork chops to go with if it was only about 40 degrees warmer outside. Winter sucks for the bbq. :(Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9188092449862230741.post-90486004480663904202007-01-11T17:01:00.000-06:002007-01-11T17:10:37.898-06:00A Hard-Boiled SecretI have discovered the secret to making the perfect hard boiled egg. (Pay attention Jilly) <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JRDJs6NbSAM/RabCATEU1aI/AAAAAAAAAHA/dZO6zM8vBwk/s1600-h/IMG_1314.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JRDJs6NbSAM/RabCATEU1aI/AAAAAAAAAHA/dZO6zM8vBwk/s320/IMG_1314.JPG" alt="" id="BLOGGER_PHOTO_ID_5018912145125201314" border="0" /></a><br />You start with your eggs. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JRDJs6NbSAM/RabCAjEU1bI/AAAAAAAAAHI/MD5Qdi1GAgs/s1600-h/IMG_1315.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JRDJs6NbSAM/RabCAjEU1bI/AAAAAAAAAHI/MD5Qdi1GAgs/s320/IMG_1315.JPG" alt="" id="BLOGGER_PHOTO_ID_5018912149420168626" border="0" /></a><br />Instead of adding the eggs to an already boiling pot, start with room temperature water. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JRDJs6NbSAM/RabCAzEU1cI/AAAAAAAAAHQ/O8ssGZd0X9w/s1600-h/IMG_1317.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JRDJs6NbSAM/RabCAzEU1cI/AAAAAAAAAHQ/O8ssGZd0X9w/s320/IMG_1317.JPG" alt="" id="BLOGGER_PHOTO_ID_5018912153715135938" border="0" /></a><br />Bring the pot the boil. Once it boils, remove the pot from heat, but leave the eggs in the water until it cools back down to around room temperature<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JRDJs6NbSAM/RabCAzEU1dI/AAAAAAAAAHY/DFx8Bg_PC2s/s1600-h/IMG_1319.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JRDJs6NbSAM/RabCAzEU1dI/AAAAAAAAAHY/DFx8Bg_PC2s/s320/IMG_1319.JPG" alt="" id="BLOGGER_PHOTO_ID_5018912153715135954" border="0" /></a><br />And enjoy your eggs! Look at that, not even a hint a grey around those yolks. Perfect! Oh yeah!Unknownnoreply@blogger.com0