Friday, January 18, 2008
Thursday, December 06, 2007
Raisin Wine-Could be interesting
Here is a nice recipe that can be made with some grocery store ingredients. This recipe will make a 1 gallon batch.
* 2 lb raisins
* 1 gal warm water
* 2 lbs sugar
* 1/2 tsp yeast nutrient
* 4 tsps acid blend
* 1 campden tablet
* wine yeast
starting specific gravity should be 1.090-1.095,acid .60%
Chop raisins.
Mix all ingredients except yeast in primary fermentor.
When cool(70-75 deg F) add yeast.
Cover and stir daily for 5 to 6 days.
Remove raisins and press.
Pour into secondary fermentor ,rack in 3 weeks. Make sure container is topped up.
Rack again in 3 months.
Age 6 months
* 2 lb raisins
* 1 gal warm water
* 2 lbs sugar
* 1/2 tsp yeast nutrient
* 4 tsps acid blend
* 1 campden tablet
* wine yeast
starting specific gravity should be 1.090-1.095,acid .60%
Chop raisins.
Mix all ingredients except yeast in primary fermentor.
When cool(70-75 deg F) add yeast.
Cover and stir daily for 5 to 6 days.
Remove raisins and press.
Pour into secondary fermentor ,rack in 3 weeks. Make sure container is topped up.
Rack again in 3 months.
Age 6 months
Friday, November 09, 2007
Crock Pot Chicken Vindaloo
1 medium onion, cut into 1/2 inch wedges through the root end
3/4 lb potatoes, peeled, cut into 1-inch cubes
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1-3 teaspoon Thai red curry paste, can use green
1 1/2 teaspoons curry powder
1 (16 ounce) bag frozen broccoli carrots cauliflower mix
1/2 cup reduced-fat coconut milk
Not the one? See other Crock Pot Chicken Vindaloo (Ww 5 Pts. Per Serving) Recipes
* Indian One-Dish Meal
* Chicken Breasts One-Dish Meal
* Crock Pot One-Dish Meal
* Potluck One-Dish Meal
1. In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
2. Sprinkle with salt.
3. Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
4. Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
5. About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
6. Cover and cook on high until vegetables are crisp tender, about 30 minutes.
3/4 lb potatoes, peeled, cut into 1-inch cubes
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
1 1/2 cups reduced-sodium chicken broth
1-3 teaspoon Thai red curry paste, can use green
1 1/2 teaspoons curry powder
1 (16 ounce) bag frozen broccoli carrots cauliflower mix
1/2 cup reduced-fat coconut milk
Not the one? See other Crock Pot Chicken Vindaloo (Ww 5 Pts. Per Serving) Recipes
* Indian One-Dish Meal
* Chicken Breasts One-Dish Meal
* Crock Pot One-Dish Meal
* Potluck One-Dish Meal
1. In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
2. Sprinkle with salt.
3. Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
4. Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
5. About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
6. Cover and cook on high until vegetables are crisp tender, about 30 minutes.
Saturday, October 20, 2007
Monday, October 08, 2007
Bread Machine Pizza Dough
3 T Oil
2/4 C Water
1.5 t Sugar
3/4 t Salt
2 C Bread Flour
2 t active dry yeast
Spices/Herbs to taste
2/4 C Water
1.5 t Sugar
3/4 t Salt
2 C Bread Flour
2 t active dry yeast
Spices/Herbs to taste
Wednesday, August 15, 2007
Quote:
Worrying is like paying a debt you may never have owed
- Charlie Papazian
Relax. Dont Worry. Have a Homebrew.
-Charlie Papazian
DONT PANIC!
- Douglas Adams
- Charlie Papazian
Relax. Dont Worry. Have a Homebrew.
-Charlie Papazian
DONT PANIC!
- Douglas Adams
Thursday, July 26, 2007
Greek Yogurt
Yogurt Cheese
Ingredients:
1 quart fresh plain yogurt (I use fat free)
Cheese salt (optional)
Herbs (optional)
½ packet of Splenda (this is a modification I’ve added to curb the bitterness)
Directions:
Let the yogurt come to room temperature (this actually makes a difference, when I’ve done it with cold yogurt, it doesn’t seem to taste as good).
Pour the yogurt into a colander lined with butter muslin. Tie the corners of the muslin into knot and let the bag drain for 12-24 hours, or until the yogurt has stopped dripping and reached the desired consistency.
Remove the cheese from the bag. Add the salt and/or herbs to taste, if desired. I also add a little sugar/Splenda at this point.
Store in a covered container in the refrigerator for up to 2 weeks.
Yield:
About 8 ounces
Ingredients:
1 quart fresh plain yogurt (I use fat free)
Cheese salt (optional)
Herbs (optional)
½ packet of Splenda (this is a modification I’ve added to curb the bitterness)
Directions:
Let the yogurt come to room temperature (this actually makes a difference, when I’ve done it with cold yogurt, it doesn’t seem to taste as good).
Pour the yogurt into a colander lined with butter muslin. Tie the corners of the muslin into knot and let the bag drain for 12-24 hours, or until the yogurt has stopped dripping and reached the desired consistency.
Remove the cheese from the bag. Add the salt and/or herbs to taste, if desired. I also add a little sugar/Splenda at this point.
Store in a covered container in the refrigerator for up to 2 weeks.
Yield:
About 8 ounces
Wednesday, July 25, 2007
Friday, July 20, 2007
Paella Recipe
Since it varies a lot with my mood, I’m going to give you the flexible recipe:
2 C of Arborio rice (short grain)
3 C of water +/-
3 C of stock
Saffron to taste (you don’t need much)
Veggies (and or beans)
Meats
Olive oil
Process:
Cook the meats you have selected and set aside.
Heat the olive oil in a pan, then add the raw rice. Stir the rice constantly until it becomes opaque.
Add the stock and vegetables, and cook uncovered adding water as necessary.
Before adding the last cup of water add the meat back in.
It is finished when 1) the rice is no longer crunchy, and 2) a little bit of the rice is getting browned to the bottom of the pan.
Variations:
Rice: in Telluride, I used the prepackaged “Saffron Rice” that they sell in the grocery store. The disadvantage is that the long grain rice was hard to cook all the way through.
Stock: I usually use chicken stock if I am cooking meat and seafood stock if I’m cooking seafood. I also like to add “tomato stock” which you can find in the Mexican food isle.
Meats: This is where the variety really begins. I’ve added meat balls, chicken bits, shrimp, muscles, calamari, lamb, chicken wings, etc.
The traditional Spanish meat balls have pine nuts in them. I like to make Italian meatballs w/Italian seasonings and garlic or Greek with mint and oregano.
If you add seafood, it will taste terrible the next day, so you shouldn’t make too much.
Veggies: I add peppers, artichoke hearts, onions, lima beans, butter beans and green beans.
2 C of Arborio rice (short grain)
3 C of water +/-
3 C of stock
Saffron to taste (you don’t need much)
Veggies (and or beans)
Meats
Olive oil
Process:
Cook the meats you have selected and set aside.
Heat the olive oil in a pan, then add the raw rice. Stir the rice constantly until it becomes opaque.
Add the stock and vegetables, and cook uncovered adding water as necessary.
Before adding the last cup of water add the meat back in.
It is finished when 1) the rice is no longer crunchy, and 2) a little bit of the rice is getting browned to the bottom of the pan.
Variations:
Rice: in Telluride, I used the prepackaged “Saffron Rice” that they sell in the grocery store. The disadvantage is that the long grain rice was hard to cook all the way through.
Stock: I usually use chicken stock if I am cooking meat and seafood stock if I’m cooking seafood. I also like to add “tomato stock” which you can find in the Mexican food isle.
Meats: This is where the variety really begins. I’ve added meat balls, chicken bits, shrimp, muscles, calamari, lamb, chicken wings, etc.
The traditional Spanish meat balls have pine nuts in them. I like to make Italian meatballs w/Italian seasonings and garlic or Greek with mint and oregano.
If you add seafood, it will taste terrible the next day, so you shouldn’t make too much.
Veggies: I add peppers, artichoke hearts, onions, lima beans, butter beans and green beans.
Ginger Ice Cream
2/4 C Sugar
3 egg yolks
1.5 C milk
1 T finely grated fresh ginger root including juice
pinch of salt
1.5 C heavy whipping cream
Directions
Combine the cream, milk, ginger and salt in a heaving pan and simmer for 20 minutes.
Beat sugar and egg yolks until pale yellow. Slowly whisk about 1 C of the hot cream mix into the egg yolk mix, then pour all the egge mixture in the pan and stir. Cook over low heat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.
Strain into a large bowl, pushing against the sides to extract the liquid from the ginger and isolate any fibrous pieces.
Pour into covered container and refrigerate until well chilled (overnight).
Process according to ice cream makers instructions.
3 egg yolks
1.5 C milk
1 T finely grated fresh ginger root including juice
pinch of salt
1.5 C heavy whipping cream
Directions
Combine the cream, milk, ginger and salt in a heaving pan and simmer for 20 minutes.
Beat sugar and egg yolks until pale yellow. Slowly whisk about 1 C of the hot cream mix into the egg yolk mix, then pour all the egge mixture in the pan and stir. Cook over low heat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.
Strain into a large bowl, pushing against the sides to extract the liquid from the ginger and isolate any fibrous pieces.
Pour into covered container and refrigerate until well chilled (overnight).
Process according to ice cream makers instructions.
Green Tea Ice Cream Recipe
2/4 C Sugar
3 egg yolks
1 C milk
2.5 T powdered green tea
1/4 C hot water
1.5 C heavy whipping cream
1t vanilla extract
Directions
Beat sugar and egg yolks until pale yellow. Set aside.
Bring milk to a slow boil in a medium sized heavy saucepan, turn off heat. Slowly whisk a cup of hot milk into the egg yolk mix, then pour the entire mix into the saucepan. Cook over low yeat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.
In a small bowl, furiously whisk the powdered green tea into the hot water, being sure to blend all lumps. Add to the ice cream base, stirring well. Stir in the cream and vanilla extract.
Pour into covered container and refrigerate until well chilled (overnight).
Process according to ice cream makers instructions.
3 egg yolks
1 C milk
2.5 T powdered green tea
1/4 C hot water
1.5 C heavy whipping cream
1t vanilla extract
Directions
Beat sugar and egg yolks until pale yellow. Set aside.
Bring milk to a slow boil in a medium sized heavy saucepan, turn off heat. Slowly whisk a cup of hot milk into the egg yolk mix, then pour the entire mix into the saucepan. Cook over low yeat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.
In a small bowl, furiously whisk the powdered green tea into the hot water, being sure to blend all lumps. Add to the ice cream base, stirring well. Stir in the cream and vanilla extract.
Pour into covered container and refrigerate until well chilled (overnight).
Process according to ice cream makers instructions.
Monday, July 02, 2007
Monday, June 04, 2007
Cowboy's Spaghetti and Meatballs Recipe
Spaghetti Sauce
1 12 oz can of tomato sauce
1 12 oz can of diced tomatoes
1-2 cups of red wine
2-3 T Olive oil
salt
pepper
oregano
basil
cayenne pepper
red pepper
and shit loads of garlic (5-6 cloves)
Simmer 1.5 hours
Meat balls
1 LB Ground beef
equal volume of bread innards soaked in milk
onions chopped
1 T Oregano
1 T Mint
Squeeze the milk out of the bread innards and mix with everything else. Fry in lots of olive oil.
Mix with noodles and eat.
1 12 oz can of tomato sauce
1 12 oz can of diced tomatoes
1-2 cups of red wine
2-3 T Olive oil
salt
pepper
oregano
basil
cayenne pepper
red pepper
and shit loads of garlic (5-6 cloves)
Simmer 1.5 hours
Meat balls
1 LB Ground beef
equal volume of bread innards soaked in milk
onions chopped
1 T Oregano
1 T Mint
Squeeze the milk out of the bread innards and mix with everything else. Fry in lots of olive oil.
Mix with noodles and eat.
Monday, May 21, 2007
Age of Fighting Sail Ends
I've been reading "Broadsides: The Age of Fighting Sale" by Nathan Miller, so this news is really sad. And Goddamnit, this ship has been in London and I never bothered to visit it. Shame on me.
"LONDON, England (CNN) -- The Cutty Sark, thought to be the world's only surviving 19th century tea clipper and a prime relic of the golden age of sail, was engulfed by flames Monday, causing extensive damage to one of London's most popular tourist attractions."
"LONDON, England (CNN) -- The Cutty Sark, thought to be the world's only surviving 19th century tea clipper and a prime relic of the golden age of sail, was engulfed by flames Monday, causing extensive damage to one of London's most popular tourist attractions."
Monday, May 14, 2007
Tuesday, April 24, 2007
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