I wanted to start off with a simple and delicious dessert using the ripe produce of RIGHT NOW! But as I started writing down a recipe out of my head I realized....hmmmmm...maybe I should go home and make that first! So I will be back! Meanwhile, if you are reading this....post something! What do you love to cook and eat? Or what do you fantasize about cooking or eating? I am about to leave the library now, I am checking out Anthony Bourdain's, "The Nasty Bits." I think I will sit by the side of the lake and read for the rest of the day! maybe with a raspberry UFO or perhaps a glass of dry riesling...
Is there a hardcore food porn? ???
My recipes evolve depending on the herbs that I have growing, (in pots only), no veggies in my garden, not enough sun. Only salads of four kinds that I pity to eat, the leaves are too beautiful. I start my day like a dog - sniffing rows of flower fragrances and sweet or pungent smells on the deck.
I can post a couple of "ethnic" recipes, if I can find anything at all, as I am addicted to cookbooks. Had to swear off of buying them! (grammar?)
Something with blueberries, please? Hey, you don't have make it yourself first, experiment is the key.
What happened to imam? "biyaldi"? ::) Will I have to go through some weird sites if I google it? :D
I got waylaid as I was walking out of the library. I happened to look in the freebox and found and old Caribbean Islands cookbook. Yum! I can only be online for a moment now, but I will return tomorrow and share something very good.
I checked out the Imam Byaldi recipes online and they all are about the same. The key is to use your imagination and lots of olive oil!!!
Also, the dish goes well with yogurt or tzatziki. Here's a link, but not enough spices in this recipe...add more!!!:
http://greekgourmand.blogspot.com/2008/04/imam-bayildi-fainting-cleric.html (http://greekgourmand.blogspot.com/2008/04/imam-bayildi-fainting-cleric.html)
:D :D :D :D :D, Captain, you've filled my daily quota of humor, thanks! "Getting laid at the library" deserves a song or a scene in a campy teenagers movie, or something like that! Wait, it's a good name for a band!
Skor, what did you make last night at the end? Was it a "Chinese UFO?" (I suspect it's a cocktail, right?) However the photos of a real UFO circulating on the Net are fantastic, especially a teardrop shaped balloon of light slowly moving across the sky.
Thanks for the hysterical imam recipe, wouldn't too much olive oil turn it mushy? It's similar to a Moldavian "Lecho", I'd make it, but our local tomatoes are not ripe enough.
My favorite recipes come mostly from Williams-Sonoma cookbook series. Here is the link to their online collection. Hope you like it.
http://www.williams-sonoma.com/recipe/?cm_type=gnav (http://www.williams-sonoma.com/recipe/?cm_type=gnav)
Oh, I saw in my sleep that someone feeds me a slice of a flaky croissant with strawberry preserve, poor me, that was food porn, as I do not eat carbs! :D
I only have a half hour here at the library today ...and I am looking around wondering if Capt's idea were to happen, who would it be? The afternoon library users do not quite seem the type to be easily lured behind the stacks.....hmmmmmmmm.....
I must say I am impressed with your discipline Sven, to not eat carbs. I cannot yet muster the wherewithall to deny myself entire categories of food, but I realize that the day when I must take action is coming sooner than I would wish, as I seem to be growing larger in a rather unflattering way, something I do not like one bit. But I will wait until after Labor Day. It is easy to eat simply here, last night we just had Greek tuna salad, but in a couple of weeks I will be heading to California and intend to enjoy every moment and every morsel.
There are so many ripe blueberries hanging on the bushes outside the house that I picked a quart in about 5 minutes. But they were so delicious by themselves that I did nothing other then eat them plain. I can't help thinking about blueberry pancakes with maple syrup. A carbfest. Perhaps for dinner tonight? Who says breakfast must be eaten in the morning, anyhow?
Jeez Capt...all those barbecues, now I want to go back and see if there is actually chewing and eating! Ramon was always cooking something delicious, I have not watched JFC in so long I dare not comment.
I confess, Taki usually makes the tuna salad, but what makes it Greek is lots of lemon juice as well as oregano and garlic. Olive oil and just a bit of mayo. Finely chopped scallions, or as Taki calls them- rareripes. Capers! Capers are essential! Kalamata olives if you like them, lots of black pepper, (when I make it I add a little fresh tarragon) and it must be served with tomatoes and cucumbers.
I just deleted my comment to the other info you shared in your post...hahaha, give yourself more credit than that!
But you did get me checking out everyone who comes into my little room at the library!
Yeah, I do that everytime I check into the library ;D Okay so whats for dinner...LOL :D
I broke up with my last library, found a new one, hahaha. No, not really, just headed north for a change of scenery. This one is set back off of the green at Craftsbury Common. Tiny, lovely town, setting for early Hitchcock film, "The Trouble With Harry". Anyone remember that one? It gave Shirley McLaine her start. I have been trying to get set up with the preliminaries for going back to work, but I have forgotten my work password... so far from my mind and now I am locked out. Oh well............
Plenty of time to get ready for September, Skor, don't jinx your August.
Hey, a superhero in a "mortal battle with carbs" I am not. :D I'm sneaking carbs in my recipes, or rather pick sometimes ones that got a sweet touch, like yesterday "Flemish Chicken". Laurel, that's what was for dinner. Unseasonal, I know, but it required a glass of white and half a cup of brandy, I love cooking with wine. Lots of thyme, it was wild and needed snipping. To honor Skor - wilted baby spinach salad with kalamata olives.
Cod goes for $10 a pound, so I just look at it in a display case.
I read that the most troubling threat to the environment is the disappearance of species, it's already crossed the recovery point. Ruins the appetite, sorry.
Passwords! Torture, to top it, now there're case sensitive security questions and some more bull to sort through. You save it all on a flash, then can't find the folder, yes!
Skor, food porn is PICTURES of food. We need them! 8)
http://eatjax.com/?p=1561 (http://eatjax.com/?p=1561)
Interesting. Where are the pictures? Do them oysters look real ugly? :D
"Who's hungry, in the courtyard and room 45?"
(http://www.apartmenttherapy.com/uimages/kitchen/2008_05_13-BreakfastPIzza4.jpg)
(http://media.rd.com/rd/images/rdc/books/magic-foods/Spinach-and-Goat-Cheese-Omelet-af.jpg)
(http://www.blogto.com/upload/2008/04/20080426_Crepe.jpg)
wow....that food looks delicious....that's why I like recipe books....I can browse the yummy food but it's nowhere close for me to eat :)
I'm with you foxie, looks delicious.........
What, Foxie, you only LOOK at food? Oh, my, what a nerves of steel you got! :D
What is your "comfort food"?
(http://farm3.static.flickr.com/2553/3902086165_e69c526fbc_b.jpg)
(http://www.jasonandshawnda.com/foodiebride/wp-content/uploads/2007/04/dscn0114a.jpg)(http://www.blogcdn.com/www.kitchendaily.com/media/2010/03/lasagna.jpg)
(http://3.bp.blogspot.com/_kufElHa-EkM/SZbuyv_IcpI/AAAAAAAABjE/vbqAuGHMKKQ/s400/IMG_6881.jpg)
Few of my cooking tricks.
When grinding coffee beans in a grinder, use the espresso setting and grind it twice, that way you can use the simple and inexpensive coffeemaker. Some of them cost hundreds and don't make better coffee.
If you like vegetarian soups, add a tablespoon of good, aged well, balsamic vinegar at the very end, right before turning the heat off, it gives the soup some zest and light sweetness.
Experiment with herbs, the best trick is to use fresh ones and at first put a little. The flavorful dish will surprise you, some unexpected results transpire in such combination.
In addition to any fresh mushrooms use dried wild, especially porcini, it produces rich flavor. Cultivated mushrooms are tasteless in itself.
Maybe will remember more next time.
What are your secrets?
Don't know how's Skor surviving without her Monday oyster night....
Soft shell lobsters are now for $3.99, so here is just one recipe, not necessarily the best.
(http://cdn.taste.com.au/images/recipes/del/2006/10/14278.jpg)
Ingredients (serves 6)
* 2 cooked lobsters, split lengthways (ask your fishmonger to do this)
* 1 tbs olive oil
* 1.25L (5 cups) chicken stock
* 30g unsalted butter
* 1 small onion, finely chopped
* 250g grape tomatoes
* 2 cups (440g) arborio rice
* 200ml dry white wine
* 1/2 cup torn basil leaves
* 1 tbs lemon juice
* 1/4 cup grated parsean, plus extra shavings to serve
1.
Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells.
2.
Heat the olive oil in a saucepan over medium-low heat. Add the lobster shells and cook for 1-2 minutes. Add the stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to a low simmer.
3.
Heat the butter in a frypan over low heat. Add onion and cook for 1-2 minutes until soft. Add tomatoes and stir for 1-2 minutes until they start to soften. Add rice and stir to coat the grains. Add wine and cook for 2-3 minutes until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue: stirring constantly, for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm to the bite.
4.
Gently stir through the lobster, basil, lemon juice and grated parmesan, then season with sea salt and black pepper. Divide among serving dishes and top with extra parmesan shavings.
Labor Day weekend, may Earl miss us!
Your suggestions for a cookout?
My BBQ bible (http://ecx.images-amazon.com/images/I/517BQS60G0L._SL500_.jpg) Tried and like many recipes.
The pictures are gorgeous. Once I get settled into my "it's not summer any more" mode, I do hope to contribute here. But for now I will post a link to a blog that I really love. Domestic Daddy is a sweetheart, and very talented. There are some excellent cocktail recipes here, including the "Aviation" which I have (just!) one of most Friday evenings. Though last night I tried the "tequila mockingbird" and it was so delicious I just may have to switch off now and again. (I tried to get the picture to load, but it doesn't want to do that, so here os the link.)
http://www.domesticdaddy.net/about/ (http://www.domesticdaddy.net/about/)
Thanks, Skor. Did you see "Julie and Julia"? Food and food again, plus a certain actress resembling a certain someone, sans hair color 8) I bet you did!
hey check this out... i have all the indicators of an underactive thyroid! this may explain the dramatic weight loss/gains i've experienced throughout my life... the blood test says i'm borderline and my own investigations and certain online tests i've taken all point in that direction (granted my menstrual cycle hasn't changed and i haven't had any miscarriages, but nonetheless!) anyway apparently i'm supposed to lay off all soy products and eat seaweed and algae foods! LOL! what am i a goldfish! so any recipes for kelp, seaweed and algae would be greatly appreciated! straight up!
Thyroid problems not diagnosed for years? Have you never been to an MD, what, all who treated you were candy stripers?
Powdered kelp is sold in every health food store, use it like salt or spice, check if it's free of mercury etc.
Afraid for the recipes you're asking the wrong people, you got to talk to vegans or Asians. I hope it's not a racial slur or something offensive, they just have different traditions and could really be of help.
Take care of yourself, Flower.
that's what i said! i gotta wait until i'm 63 years of age to find this out? as long as i stay "active" i seem to be okay... "active" meaning running 20-50 miles a week but i'm slowing down i can't do that anymore... the doctor before this last one was totally unconcerned with my rapid weight gain... and told me he was only concerned with weight loss not gain... when i told my present doctor this he was flabbergasted... right now i've got kelp drops, kelp pills, and barley grass tablets as well... anyway i'm due for my annual soon so we'll see what's what then... i've also been reading this book by a doctor named Azziz i think it is... and he has a diet plan that addresses the hormones in the body... i was reading up on the underactive thyroid and i've got just about all of them.... sheesh! c'mon svennie not one good seaweed recipe?
Sorry, Flower, I am an omnivore with propensity to Mediterranean cuisine with the inclusion of Eastern European. Taste buds!
I will try to find something in online collections, give me some time, OK? Meanwhile, don't chocke on kelp pills, some of that stuff doesn't even get digested.
LOL! no i only take two a day and the drops... i'm gonna try this dr azziz hormone diet just for kicks... 1st 3 wks no carbs! yikes! no macaroni, rice, cookies, pizza and all the other fun stuff... hey your diet sounds like fun... personally i think alot of it is mental... we Americans especially the urbanized ones have a totally screwed up perception of what real food and eating actually is... fast food = fast eating... i know you'll probably groan when i say this BUT the way Americans in general view food/eating is much akin to the way we view love/sex.... the two are very strongly connected if you ask me... I think non-Americans have a much more relaxed perception of the two... i don't mean that they are necessarily promiscous or gluttons far from it... but have a much more realistic handle on the whole thing and have a much greater propensity to enjoy what they are doing while they are doing it.... capite? one quick anecdote: when i was still in NY i frequented the noodie beach of course and yes of course i enjoyed the scenery no doubt... but the freedom of walking about and swimming in the ocean sans clothing was exhilarating... anyway i used to see this Russian woman there alot... and like AC/DC says she wasn't exactly pretty she wasn't exactly small but man she had it all! the vibe she put out was so non-American... kinda hard to explain... the one little fly in the ointment? she was always there with her husband! LOL! :'(
http://www.whatthefuckshouldimakefordinner.com/ (http://www.whatthefuckshouldimakefordinner.com/)
Flower, cool down, imagine a nude beach in winter :o ??? :D
Scor, that's some title.... ! Good recipe, thanks. Another version would be to replace feta with Chevre with white balsamic and few tangerine segments. And another one:
(http://oceancrestresort.com/wp-content/uploads/2010/08/Fried-Chevre-Salad.png)
The link: http://oceancrestresort.com/2010/08/spotlight-on-chevre-salad/ (http://oceancrestresort.com/2010/08/spotlight-on-chevre-salad/)
I have a still unopened box of Panko, Japanese bread crumbs, should match the color of Chevre.
Each time you click you get a different recipe. I find i a very useful site, I love reading recipes, hahahaha. And it is funny.
Ocean- At Whole Foods they sell Japanese cracker sticks wrapped in seaweed and they are really delicious.
in california or hawaii? hmmmm.... a noodie beach in winter... guaranteed hard nipples at least! :P
I'm generally not a muffin person, so since I am trying to fatten Taki up a bit I made banana mini-muffins. But while they wee baking they just smelled too good, I just ate 5 of them. Every pound he loses I gain 2. Now he is downright skinny and I am...well, let's just say a bit larger than I would like.
I wish I could stay away from carbs, but I am just too weak.
I am back exercising, hate it.
Down to a few cocktails and some wine each week.
Craving.......EVERYTHING!!!
oh honey... that just means there's more to love! :-*
This broccoli recipe is SOOO delicious! I just ate a huge bowlful. I also made beet chips, much like kale chips only beetier! Slice the beets really, really thin, toss w/olive oil, sprinkle with seasalt and bake at 375 for somewhere around 40 min, til crisp and edges are brown, Yumzy!
http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html (http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html)
Why did I just get a link and not a picture?
Ocean- What's up with your thyroid? I was just told the same thing, I go for retests in a few weeks. I contacted a nutritionist and am starting that way, listen, he told my sister (with same diagnosis) that self treatment with kelp products alone can be dangerous, can get your thyoid in a state where it will not recover, email me.
okay i will from work car broke down and am relying on a co worker for a ride so can't be late OY!
WHAT'S YOUR FAVORITE RECIPE FOR THANKSGIVING?
This is my favorite receipt... well, it's my favorite way to spend the holiday anyway...
(http://www.trishah.com/graphics/screenshots/marie_callendar_turkey_dinner.gif)
Soup of the centuries.. lol ;)
http://www.upi.com/Science_News/2010/12/13/Ancient-soup-pot-unearthed-with-soup/UPI-15841292288062/ (http://www.upi.com/Science_News/2010/12/13/Ancient-soup-pot-unearthed-with-soup/UPI-15841292288062/)
Oh, WOW! Thanks, Laurel! Now I wonder if the soup is still edible? ;)
Someone asked me what would be Tina and Kai making for breakfast on Christmas morning, and I relay the question to all of you.
My choice is bananas wrapped in crepes with wild flower honey or creme anglaise and lavender and hibiscus tea with that.
(http://farm2.static.flickr.com/1008/5187556188_20d6ffb009.jpg)
I'd abstain from smothering it in chocolate!
Could it be just tuna salad and peanut butter sandwich, as a fall back?
Your ideas?
They would be having fun, of course.
Here's a recent experiment that turned out well.
VEGETABLE SOUP
One large onion
Two potatoes
Two cups of lentils – dal/daal (Yellow split-peas)
Two cups of chopped raw cauliflower
Two cups of snap peas
One bell pepper, chopped
(Two cups of cooked cabbage – optional)
One cup of chopped carrots
One and a half cups of chopped celery
One can of chick peas, drained
One cup of quinoa (You could always substitute with a half-cup of brown rice.)
Sautee diced onion in a large pot. Add yellow split-peas and eight cups of water. Flavor the broth using spices of your liking. I used two tablespoons of chopped garlic, sea salt, black pepper, and a teaspoon of turmeric. Bring to a rapid boil and then reduce to slow boil. After an hour, add quinoa and all the assorted vegetables. (I just happened to add some cooked cabbage because I had some in the fridge.) Add more water, bring things back to a slow boil, and cook for another hour.
I added freshly picked Italian basil and some lemon chives when I re-seasoned the soup before serving.
CHICKEN SOUP
On the weekend (when I eat meat) I bought some cooked fajita-style chicken slices. I added it to the soup, and the spices on the chicken added yet another depth of flavor. I also added some freshly picked mint.
Delightful, (if on the wild side!) mix of herbs, and flavors, Eccles! You inspired me to snip some mint that wasn't yet burned by the night frost and add it to minestrone soup I was making. Only after I put it there I realized - it's a chocolate mint! :o Well, a lot of sage and parsley followed, to mask it.....
One of my favorite chicken recipes, you may want to splurge on different types of olives, I increase it at least threefold. I use balsamic capers, to add more sweetness to the red wine. As to herbs, this recipe doesn't need much to me, fresh parsley seems enough.
Chicken With Green and Black Olives
2 T pure olive oil
4-6 chicken thighs
4-6 chicken drumsticks
1 shallot, finely chopped
1/2 cup of pitted Kalamata olives or other brine cured Mediterranean style black olives
8 pimiento-stuffed green olives
3 cloves garlic, minced
1 T drained capers
1/2 cup of full-bodied red wine
1/2 cup of chicken stock
salt and ground pepper to taste
3 T chopped fresh flat-leaf parsley
In a large pan over high heat warm the oil. Add chicken in batches and saute, turning as needed, until browned on both sides, about 5 min total for each batch. Do not crowd the pan, as soon as the pieces are browned , transfer them to a plate and set aside.
Reduce the heat to med-high, add the shallot to the pan and saute until softened, about 2 min. Stir in the olives, garlic, capers, red wine and stock. Bring to a boil and cook, stirring once or twice, until the flavors are blended and the red wine loses its bright color, about 10 min.(it's too long, I think)
Return the chicken to the pan, reduce the heat to med-low, and cook until the chicken is opaque throughout and the juices run clear, about 15 min longer. Turn the chicken pieces occasionally. Uncover the pan during the last 5 min of cooking to reduce the sauce slightly. Season with salt and pepper.
To serve, arrange the chicken pieces on a warmed serving platter, spoon the sauce over the top, and sprinkle with parsley.
325 calories (if you're interested)
I'm bumping this thread back to life. I'm hungry and I want to get cooking. The anthro dept. barbecue is this Fri. Too cheap to give a clam bake this year, unfortunately. Ie is pot luck by last name, I am in the dessert or side dish group. Thinking....anyone have any good ideas? I'll let you know what I decide.
Lime parfait? The best I had in Ogunquit few years back in a now defunct "Poor Richard" restaurant, with captain's chairs and the panel windows open to the old apple trees. The parfait was a real zabaglione, not an easy modification, light and smooth. Wait, by the time you'd be at the party place, it may separate, sorry.
It should be something "durable"!
what about some good old fashioned strawberry short cake drenched in cool whip?? :-*
waiting for a full report on that bbq skor!
bbq already? i'll tell you what in April down here in the flatlands it had already hit the low 90s... today? kinda chilly for NC... well maybe that's good in the sense it won't be 105 degrees in May... plus they drained the pool here are repainting it re tiling fixing the broken ladder on the deep end... now if they could just infuse a chemical into the pool water that would instantly dissolve all the children and teenagers i'd be in old man heaven!! ;D :D
I ended up bringing a spinach artichoke dip, so delicious! It was two cans of artichokes, chopped up fine in food processor, not totally pureed. Then I took them out and put in an 8oz. block of cream cheese, about a half cup of mozzarella, about a cup of grated parmesan, about a cup of sour cream, about a half cup of mayonnaise an a few splashes of hot pepper sauce world that all together. Steamed a block of chopped spinach and squeezed all the liquid out, then mixed everything together and baked it. Yowza!
I would love to be eating that lime parfait right now, Sven. Sounds so refreshing and light.
Love cheeses and spinach, but never thought a dip could be baked, poor me! I mostly concentrate on main courses, appetizers are for wussies. ;D :P ;)
thanks skor! I gained two pounds just reading the recipe but man that sounds good... love spinach love cheese bring IT on!!
http://www.bloomspot.com/boston/lespalier-giveaway/?utm_source=eventful&utm_market=bos&utm_medium=email_dedicated&utm_type=sweepstakes&utm_subtype=lespalier&utm_campaign=20110524_lespalier_eventful_bos&utm_content=WinLEspalierTasting&utm_id=lespalier-giveaway (http://www.bloomspot.com/boston/lespalier-giveaway/?utm_source=eventful&utm_market=bos&utm_medium=email_dedicated&utm_type=sweepstakes&utm_subtype=lespalier&utm_campaign=20110524_lespalier_eventful_bos&utm_content=WinLEspalierTasting&utm_id=lespalier-giveaway)