Thanks @PHREDDY !
1 Like
Well, following on Eliâs post make mine here a non-starter.
But anyway, I got a free whole cold pizza using my 7Rewards at my fav 7 Eleven. No problem. Figured Iâd bake that pie to oblivion at 550. But wait, cooking instructions on the package say bake at 325 for 20 minutes. So knocked the oven temp down to 325. Should have followed my intuition. Pizza crust turned out soft and bread-like. Next time, and there will be a next time, because we love free food, this pie will get heat blasted! I did add about five oz of button mushrooms before the pizza went into the oven.
Takis for a go-withâŠ
7 Likes
Well, you could taste the orange and cream that went into it. Texture was like a light mousse. Mrs H says sheâs glad to have made it - but itâs not really one to repeat.
If youâre interested in historic recipes, hereâs one for âGingerette Puddingâ that I used in my book about food during the period of the Great War. Recipe is taken from a 1915 publication âThrift for Troubled Timesâ:
4oz suet
4oz treacle
8oz flour
1oz sugar
Juice & rind of 1 lemon
!tsp ground ginger
1tsp bicarbonate of soda
0.5 gill of milk
Mix the dry ingredients then add the treacle and milk. Put into a pudding basin, cover with greased paper and steam for 3 hours.
I have cooked this one and it was OK (which is more than can be said for a couple of other recipes that went into the book)
6 Likes
Is your book âBully Beef and Biscuits - Food in the Great Warâ? Very cool! Iâm curious - how did you come to write about that?
Thanks!! Iâm always curious of historic recipes. It is fascinating to know how people before us had their meals compared to people now. For example, I never heard of suet and need to look it up. The other recipe you talked about oak âsoakâ water.
Heâs the author!
2 Likes
Sunshine summery day today! My long bike ride was literally an obstacle course between - high school marching band situation in central park (seriously?!), a few suicidal tourists with selfie sticks stopping in the bike lane, a street fair closure, and the usual dimwits double parked in the bike lane.
I found some decent looking hothouse tomatoes from canada of all places and decided fatoosh was in order!
Well, kind of. Added in cucumber, scallions, cilantro, and some bell pepper. And apparently didnât take a pic of it all mixed together with the vinegrette âŠ
And the whole point of fatoosh, pita chips!!
12 Likes
We had another excellent dinner at Laurel and Sage in Montclair Sunday night. I had a special of melt in your mouth pork belly with sweet potato puree, homemade kimchi, pineapple dijon glacé, and sautéed spinach. Mrs. P had the awesome lightly tempura battered soft shell crab with corn pudding. For appetizers we had the always refreshing local roasted baby beets salad with goat cheese, spiced pecans, candied bacon in a banyuls vinaigrette. We also shared the colossal lump crab cake with granny smith apple slaw and a green peppercorn tartar. The pork belly went great with a 2016 Adage gigondas.
12 Likes
Finally - trial is over! waiting on verdict now, juryâs first full day out is tomorrow. No more overtime for me - it was a nice paycheck but I was happy to have a full free weekend again.
Dinner was chorizo and egg tacos, made with red chilis and onions, and a little grated jack cheese melted in. Also made black beans with browned bell peppers and onions blended in, topped with cotija and cilantro. Yucateco habanero salsa for me, and crema at the table.
Also made NYTâs recipe for butter chicken, which will be tomorrow nightâs dinner.
15 Likes
Came back from a wonderful trip to Santa Fe a few weeks ago. Today I finally broke out the bag of âmediumâ red chili powder we got at the farmers market and made a pot of red chili sauce. I froze a few jars and used some tonight to marinate chicken for tacos. DH was thankful I didnât use the âhotâ powder.
14 Likes
Raining again all the weekend, it jeopardised the already delayed gardening schedule.
Last night was red squid paella, improvised the last minute by pulling out the book Paella by Alberto HerrĂĄiz. I mixed 2 portion of different stock, fish and shrimp made last week. Cooked with some finely chopped tomatoes of Mutti Polpa. Small red squid was cooked before the rice, and put aside, and reintegrated with the cooked rice for a few minutes before serving. The fish stock was quite spicy, so I didnât add chili. It was so good that, we nearly finished the whole paella of 40 cm (15.5")! I liked especially the slightly burnt crust.
13 Likes
What a beautiful dish! I have never knew about red squid⊠Is there a particular flavor profile to them? In either case I love paella and squid.
1 Like
Thanks. I like the white squid more, the red ones are common here, personally I donât feel much difference, except the red colour can be an off if you are into plating, it makes everything a bit reddish. Some said they are more firm, but I donât really feel that. I came across more smaller sizes red squid, so I even have a feeling that they are thinner in âskinâ. The white seems more âmeatyâ.
2 Likes
Yes, it is.
Iâd had an interest in the war for some time and had researched the lives and deaths of the men commemorated on our boroughâs various war memorials - about 3000 names. That led me on to writing a couple of battalion histories of local units. And then I thought âHey, I can combine my two enthusiasms here - food and the war.â So, I spent about 18 months researching and writing . And then had to convince the publisher to take it up which, eventually, they did. It proved to be quite a crowded market at the time, including a similar one from a nationally known military historian so sales were never fantastic - but it was fun to do. Whilst the book mainly focuses on the British experience, I do also draw on a number of sources for other units - Canadian, American and Australian, mainly.
By the by, I end each chapter with three recipes from the time.
12 Likes
Asparagus season is here, so time to enjoy it every which way we can manage. This is steamed fresh asparagus with garganelli pasta in a light cream sauce that I tinged with fresh tomato. A slice of prosciutto shredded on top, to be mixed in after serving.
I took this photo before we grated Parmesan cheese on our plates. This dish came together fast and tasted like springtime.
16 Likes
Pretty plate. Very evocative of Spring.
2 Likes
Thanks! What a great project.
Iâm not sure I can âlikeâ this meal without turning inmy Onion cred!
2 Likes
Mmm caramelized tomatoesâŠ
1 Like
@paryzer, I saw that feast your friend cooked on your Instagram. We are still talking about it at our house. Wow!
Ramadan crept up on me this year. Havenât been able to post regularly on HO like last year. Just posting a quick (poorly edited) pic on Instagram every day has felt hard. Some highlightsâŠ
Earlier in Ramadan we had prepared our iftar (breaking fast meal). Rice, fried chicken, papadum, mango frozen yogurt, and cucumber.
We stepped out quick, came back, and my aunt had left some chana chaat and daal outside our door.
Then our doorbell rings and itâs a our neighbors who have this annual tradition of dropping off an iftar for every Muslim family in the neighborhood. Pakora, samosa, keema patty, chicken patty, kheer, dates, chocolate chip cookies, gulab jamun, chana chaat, biryani, dahi baray, and fruit chaat.
Needless to say, we ate very well that evening.
23 Likes
