highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This is a simplified and budget-ised version of Melissa Clark's Rosh Hashana recipe at the New York Times. (Which, by a co-incidence of menu planning, I have cooked on the first night of same. Happy New Year, anyone observing!) Southern hemisphere folks might want to save it up for late summer / early autumn, when plums are a thing.

Dietary and accessibility notes )

What you need and what you do with it )
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget

Zucchini come in waves, especially given that we grow some and our CSA does too (not to self: more pumpkins and acorn squash next year, one zucchini hill, tops). It is nice that these loaves work fine with frozen shredded zucchini, too. Elizabeth makes these more than I do, but we both enjoy them, as does my friend's mum, Anjuu, who is providing the impetus to get the recipe shared. The recipe is adapted from the Bon Appetit Cook Book (Fairchild, 2006), which is a massive tome similar to the Joy of Cooking, but a little fancier in general. These loaves have a nice light inside and a toothy crust.

Preheat oven to 350°F. Butter and flour two loaf pans.

1 cup
whole wheat flour
1½ cups
unbleached white flour
1 teaspoon
salt
1 teaspoon
ground cinnamon
1 teaspoon
baking soda
¼ teaspoon
baking powder
3
large eggs
1½ cups
brown sugar or white sugar (both variations are tasty)
1 cup
canola oil
1 teaspoon
vanilla extract
2 cups
coarsely grated zucchini (about one zucchini caught before it gets unwieldy)
1 cup
chopped and toasted walnuts

Whisk together flour, salt, cinnamon, baking soda, and baking powder.

Beat eggs in a separate bowl until foamy, then gradually add sugar and keep mixing until well mixed and thick.

Beat in oil gradually, then vanilla.

Stir in mixed dry ingredients, bit by bit.

Fold in zucchini.

Fold in walnuts.

Pour into pans. Bake about 90 minutes, until knife in centre comes out clean.

Let cool in pan; we just serve from the loaf pans.

These loaves stay moist for a day or two in the bread box, and can be frozen.


Cross-posted to [community profile] omnomnom, my journal.

lauredhel: Coffee stain, captioned ANOTHER CUP? (coffee)
[personal profile] lauredhel
Manakish! (Lebanese pizza bread, also spelt manaqish, manaeesh, manakeesh, or manoush).

For my fellow PWD, the prep can be done sitting down, and a breadmaker takes care of much of the heavy lifting. Za'atar mix could be made in advance. The physically hardest bits are rolling and prepping the dough, and getting the cookie sheets in and out of the oven.

Recipe and photos behind the cut.

Read more... )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Adapted from In the Kitchen, by Melbourne food critics Alan Campion and Michelle Curtis. The book's definitely worth the investment: I've only had it for a couple of months and it's become the Everything Cookbook in the household.

Accessibility and dietary notes. Also, equipment )

Ingredients and method )
beachlass: red flipflops by water (Default)
[personal profile] beachlass
 Mmm... supper tonight was homemade chicken soup.
  1. Simmer chicken backs, celery, carrots and garlic in enough salted water to cover, for about 2 hours
  2. Lift the solids out, skim the fat off the top
  3. Pick through the chicken for meat, put that and the carrots and garlic back in, discard the rest
  4. Serve with a squeeze of lemon and hot sauce in each bowl for a hot/sour flavour.
aquinasprime: (baking)
[personal profile] aquinasprime
So why am I baking Christmas cookies now you ask? I have a cookie exchange next week and I'm making my bunches. Today I made my grandmother's sesame seed cookies. The recipe makes about 150 cookies (depending on what size you make them). This is one of the recipes I make entirely by hand - the only mechanical equipment I use are my oven, the timer and my iPhone for music.

Sesame Seed Cookies )
silvercaladan: (double bam)
[personal profile] silvercaladan
About a year ago, I felt an urge to attempt to make my own curries from scratch. So I went out and purchased all the spices, and gave it a whack. Unfortunately, such an endeavor is not to my liking; it took too long and was too complicated. Much easier to buy the pre-made pastes.

Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef

The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
Enjoy! )

niqaeli: cat with arizona flag in the background (Default)
[personal profile] niqaeli
Last seen here, a recipe for chocolate/berry goat's cheesecake. This is the actual as-made recipe tonight, a bit tweaked from the last version. I cannot declare it a total success yet as it's still sitting in the oven but the skewer came out pretty clean and the top felt right, so I do think it came out right.

Follow the yellow brick cut, for recipe: )

Alternatively, you could use 2 oz. unsweetened baking chocolate, rather than the cocoa/oil, or even semi-sweet chocolate chips.

Next time, I will probably up the lemon juice to 1 tbsp. but overall, this is the best consistency I've gotten yet! This has been an ongoing experiment. :D

ETA: Oh, I forgot to mention a few things. This recipe is for a 6" springform pan. Also, you could substitute just about any berry or berry combination you like, and you can leave either the chocolate or preserves out -- they do add some volume, but not enough to matter too much.
domtheknight: espresso machine brewing into little white mugs (Default)
[personal profile] domtheknight
This is an old family recipe (but I think it's Greek, and my family is majority German, so... I am not sure where we got it; maybe from when my grandmother spent time in Greece). It takes awhile to do, so we typically did it for holiday celebrations, especially if there were then some extra helpers in the kitchen.

instructions )

some additional tips )
killing_rose: Abby from NCIS asleep next to a caf-Pow with the text "Goth Genius at Work" (Abby)
[personal profile] killing_rose
Ever had one those days that you look in the fridge and go, "Really? I have beef and yet forgot to buy parsnips? How in the world can I put together a stew without potatoes or turnips or parsnips?"

...Just me? Okay then.

If I were you, this is where I'd assume that the cook (i.e., me) has lost her mind. Why, yes, I have. Mostly because I feel like hell and needed an easy, quick stew that wouldn't make me stand too long in front of the stove and included all the nutrients that make me feel better.  Start to finish, this recipe takes about 2.5 hours, but you only need to be in front of the stove for about 20-25 minutes. The rest of the time, the food cooks in the oven, and you can be doing something else.

A stew that hopefully will kill my cold--and tastes good, promise! )
em_brett: (elephant)
[personal profile] em_brett
So, I went on a bit of a cooking binge this weekend. The result: acorn squash soup and Mexican hot chocolate cupcakes.

The soup is really easy -- a bit time consuming, but most of it is "wait for the vegetables to roast" or "simmer the vegetables," so if you've got a good book or something with which to multitask, it's good for that. Also it tastes like autumn in a bowl. My recipe ended up making about 8 main-course servings, but you could scale it up or down as desired. I'm pretty sure other winter squash or root vegetables would fit in wonderfully with these, if you've got them on hand.

Recipe behind the cut: Acorn squash soup )

The cupcakes are also easy, plus less time consuming. They're basically chocolate cupcakes with cayenne pepper and cinnamon added. I adapted the recipe (which makes 12) from Vegan Cupcakes Take Over the World. If you like cupcakes at all, I cannot recommend that cookbook enough. If you're not vegan (and I'm not), don't be turned off by its dairy- and egg-free nature: they're better recipes than most of the traditional ones I've tried.

Recipe behind the cut: Mexican hot chocolate cupcakes )

Oat Rolls

Apr. 28th, 2009 05:17 pm
milenaa: Captain America standing on a taxi with his head bowed (cobra - cake)
[personal profile] milenaa
I recently found a great recipe for oat bread that was originally meant for a bread machine. I tried making it with in a regular oven and eventually started making rolls out of the same basic recipe that turned out to be really tasty.

Recipe and Pictures )

I make the dough in a food processor so the oats are completely ground to bits. If don't want to get your food processor super messy like that you could probably grind just the oats and then mix the dough by hand or experiment with leaving the oats whole.
beet: a beet (Default)
[personal profile] beet
This is a recipe I was given by a friend. She said it was being faxed around her office as the "best pound cake ever," but she didn't like it. Well, she was clearly crazy. It is delicious and I was clearly in the right place at the right time!

Hot tip!: I also discovered that you can grill it and make it extra super amazing. Ohmygodgood, even. The coconut toasts and the sugar caramelizes over the heat. Yum! This is a great dessert for a barbecue. You only need minimal coals to toast the cake lightly on both sides. Then top with fresh fruit or ice cream. This is the only recipe I've made that has ever resulted in applause and a standing ovation at a pot luck.

Nomilicious recipe )
ghost_lingering: a pie is about to hit the ground (3.14)
[personal profile] ghost_lingering
This is a green and yellow split pea soup that I've been making a fair amount recently. Vegan/vegetarian, with an optional non-vegetarian variation.

Ingredients & Directions! )
zarhooie: Girl on a blueberry bramble looking happy. Text: Kat (Default)
[personal profile] zarhooie
Boreg are spinach and cheese pastries, and are super yummy. They're an Armenian specialty and one of my favorite foods like... ever.

recipe under here, with pictures! )

Happy eating!

Kat

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