Archive for January, 2010

Tuesdays With Dorie REWIND – Marshmallows

Posted in food on January 28, 2010 by uglydudefood

I have been so excited to try this recipe. Rachel’s sister made homemade marshmallows for her daughters’ baptism and they were amazing.

Mine…

Terribly disappointed. The gelatin and sugary-meringue mix became separate, leaving me with a super-sticky white layer and a firm, Jell-O-ish layer of sewage-brown nothingness. They taste fine, but definitely nothing I could share (which was the intention of this Thursday night experiment). Probably because I didn’t have a candy thermometer so I eyeballed it, but…damn.

Will try another recipe some day. Until then…tears.

Advertisements

Eggplant Crepes with Roasted Tomato Sauce

Posted in food on January 26, 2010 by uglydudefood

Roasted eggplant rolls filled with spinach, ricotta, and parmesan, topped with shreds of gruyere. Homemade tomato sauce out of fresh plum tomatoes. I did not have high hopes that this would work out well for me.

LOOKIT.

Even my inability to slice an eggplant couldn’t stop this dinner from looking…well, I must say, downright edible.

It tasted amazing. I’ve decided to stop posting recipes since I get everything out of the same four cookbooks it seems, but if you’re interested, shoot me an e-mail.

Tuesdays With Dorie – Cocoa-Nana Bread

Posted in food on January 26, 2010 by uglydudefood

So what is a cocoa-nana? Besides being a potential title for the next Eddie-Murphy-in-drag comedy, it is a mixture of chocolate and bananas.

It makes for a pretty good bread, although I probably enjoy plain banana bread more.

Hakuna Frittata

Posted in food on January 20, 2010 by uglydudefood

What a name…

I’m not going to post the full recipe for this egg dish, because I feel like I’m eventually going to post all of the recipes out of “Eat, Shrink, and Be Merry” if I continue at this clip.

This dish is described as “simple and delicious vegetable and herb frittata with cheddar cheese.” Onions, garlic, red peppers, zucchini, mushrooms, oregano, thyme, eggs, feta. Pretty simple. It was quick and it was tasty.

When I was chopping the onions, I cried. When I was thinking of The Lion King, I wept.

OH MUFASA!

Tuesdays With Dorie – Chocolate Oatmeal Almost-Candy Bars

Posted in food on January 19, 2010 by uglydudefood

These are great. I did not put any peanuts in these bars because I forgot them at the grocery store. Otherwise, everything went according to plan. Oatmeal cookie dough; rich chocolatey fudge filled with raisins. Thanks for this, Dorie. It was delicious.

Also, fast and easy, which I appreciate as I spent the day ill and oozing from the nose. Yum.

Beef Pot Roast

Posted in food on January 18, 2010 by uglydudefood

I received Edmonds Cookery Book from Shara, my secret santa this year from a group of friends. This book has been part of New Zealand’s heritage since 1879, and now it’s been entrusted to me, a fat-skinny kid from Pennsylvania, USA.

Very juicy and very good – it tasted like something you’d get at a restaurant, which is just tremendous to me since I made it out of such simple ingredients. A little fatty, but that probably had more to do with my choice of meat so I won’t deduct points from the recipe.

I served this with some mashed potatoes (my first ever mashed potatoes, skins on, boiled in chicken stock instead of water – a little hint I learned from my future brother-in-law, if I remember correctly). Also, broccoli, which is our standard go-to green side-dish.

Beef Pot Roast (Edmonds Cookery Book)

1 tablespoon oil
1 kg piece beef topside, trimmed
32g packet onion soup mix
1 cup liquid beef stock
1 bay leaf
1 tablespoon Edmonds Fielder’s cornflour (corn starch)
1 tablespoon water
1 tablespoon whole grain mustard

Heat the oild in a large saucepan. Add the meat and brown well on all sides. Remove meat from pan and pour off fat. Return meat to pan. In a bowl, combine soup mix and stock. Pour this over the meat. Add bay leaf. Cover, bring to the boil, reduce heat and simmer gently for 3 hours or until meat is tender. Check liquid level from time to time, adding a little water if necessary. Remove bay leaf. In a bowl, combine cornflour and water, mixing until smooth. Remove meat from pan. Add cornflour mixture to pan. Bring to the boil, stirring constantly until mixture thickens. Add mustard. Serve with sliced meat. If wished, potato and carrot can be added to the pan 30 minutes before end of cooking time. Serves 8.

Skewer Always On My Mind

Posted in food on January 13, 2010 by uglydudefood

Oh, the pun. Elvis would be rolling over in his grave if he weren’t alive and well in Tampa.

Another entry from “Eat, Shrink, and Be Merry” by Janet and Greta Podleski. Another interesting thing about this book, which I did not notice until tonight while my salmon was marinating, is that every page is filled with random stuff. Half of each page is devoted to the recipe, and the other half is devoted to random food-related or health-related facts. DID YOU KNOW that alcohol, even of the light beer variety, pretty much slows your metabolism to a halt? EXPLAIN HOW! No, buy the book.

This was good. Rachel regretted picking a salmon dish, as it was fairly expensive and she discovered she was not a huge fish fan outside of sushi. I thought it was great. I don’t own metal skewers, by the way, so this just turned into broiled, marinated salmon chunks. Yum. Served with some tri-color rotini and some yellow squash.

Webber, if you’re reading this: cilantro

SKEWER ALWAYS ON MY MIND
Lime and cilantro marinated salmon skewers

MARINADE
1/4 cup freshly squeezed lime juice
2 tbsp minced fresh cilantro
1 tbsp reduced-sodium soy sauce
1 tbsp honey mustard
1 tbsp BBQ sauce or ketchup
1 tsp grated lime zest
1 tsp minced garlic
1/4 tsp each cumin, ground coriander, salt, and freshly ground black pepper

1 1/2 lbs (680 g) boneless, skinless salmon fillets, cut into chunks
4 12-inch metal skewers

Combine all marinade ingredients in a small bowl. Mix well.

Place salmon chunks in a large heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.

Meanwhile, preheat grill or broiler to high setting. Remove salmon from marinade (reserve marinade) and thread pieces onto skewers. Coat grill rack or broiler pan with cooking spray or brush lightly with oil. Grill or broil salmon for 3 to 4 minutes per side, brushing often with reserved marinade. Salmon should be just slightly pink in the center. Be careful not to overcook the salmon or it will be dry. Serve hot.