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By mlb, on March 17th, 2008%
Weekend Cookbook Challenge is being hosted by La Mia Cucina this month and the theme is…pressure cookers (which I am scared of), crockpots (which I love) and Dutch ovens (which I also love, but I use pretty frequently already).
So, crockpot it is! And the cookbook I used was Fresh from the Vegetarian Slow Cooker by Robin Robertson. This is also the only crockpot cookbook that I have. Typically, I just get crockpot recipes off that Internet thing.
Oh and Happy Saint Patrick’s Day — now, here’s a Mexican recipe!
Pinto Picadillio
1 tbsp olive oil
1 medium-size yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 tsp cumin
3 cups slow-cooked* or two 15.5-ounce cans pinto beans, drained and rinsed
One 14.5-ounce can diced tomatoes, drained
One 4-ounce can diced green chiles, drained
1 Granny Smith apple, peeled, cored, and chopped
1 cup vegetable stock
Salt and freshly ground black pepper
2 cups . . . → Read More: WCC26: The Hero of Canton the Man They called…Pinto Picadillio
By mlb, on June 3rd, 2007%
A couple of weeks ago, when the weather was nice and cool, a big pot of melted cheese sounded like a great idea. Lately, with the temperature in the high 80′s, not so much.
But, we can relive those memories right here. This is based on a recipe in Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. This is the same cookbook that I used for my last fondue experiment, Cheddar, Roasted garlic annd Zinfandel fondue.
For this one, I changed a number of things from the original recipe — used half and half instead of cream, decreased the cream cheese, added the wine and added more seasonings.
For Fondue
1 cup half & half
1 tsp dry mustard
1/2 cup white wine (I used a pinot grigio)
1 garlic clove, minced
4 oz cream cheese, cut into small cubes, at room temperature
8 oz goat cheese (chevre), crumbled with a fork, . . . → Read More: A Cooler, Gentler Time: Chevre & Herb Fondue
By mlb, on March 5th, 2007%
For Christmas this year, one of my presents from jwa was a creme brulee torch. It’s awesome. I used to always use the broiler for caramelizing the tops, and that works fine, but it’s just so nice to whip out the torch and do it quickly, without heating the custard up as much as putting it under the broiler does. Plus, it is kind of fun to burn things!
Here’s a recipe I adapted from Bon Appétit magazine. When making creme brulee at home, I tend to use half and half, rather than heavy cream. I know, I’m deluding myself there, but it does make me feel a little better.
Oh and I also added a little orange zest to the half and half while it simmered on the stove top. I like to think that added a little extra something. In addition, I chopped my ancho very roughly . . . → Read More: A Little Bit Spicy: Ancho Chocolate Creme Brulee
By mlb, on February 27th, 2007%
This recipe is from Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. I think I’ve had it for about five years but I haven’t used it before this batch of fondue. Why use it now? Well, jwa got me this awesome fondue pot for my birthday! It was on my Amazon wish list but I didn’t really expect to get it (because, dude, it’s a $135(!!) fondue pot), and he completely surprised me with it.
I thought he was going to get me the tea kettle on my list and I picked up the box and thought, “Damn. This is very heavy for a tea pot.” Well, that’s because it was a cast iron fondue pot. Hooray!
For the first recipe, I thought and thought. Then I thought about it some more. What is worthy of the first fondue in this great new pot? Well, one . . . → Read More: Cheddar, Roasted Garlic and Zinfandel Fondue
By mlb, on August 17th, 2006%
This is intensely peachy and lightly thymey. It’s a great summer treat. I can’t believe how much I love my ice cream maker. It does so many things — gelatto, ice cream, frozen yogurt, sorbet and even frozen drinks. What can’t it do? Fine. It can’t knit a blanket. Whatever. Who wants to eat a blanket anyway?
I used chardonnay in this recipe but water will work just fine. I just happened to have an open bottle of wine on hand. The basic recipe is from the Ultimate Ice Cream Book, which is really coming quite indispensable around the house. You can peel the peaches if you like, but I think the flecks of darker color makes it look all pretty.
Peach & Thyme Sorbet
1 1/2 lb peaches, pitted and slices (4-5 peaches)
1/2 cup Chardonnay or similar white wine (or water)
1/2 cup sugar
1/4 cup light corn syrup
juice of 1 lemon . . . → Read More: Peach & Thyme Sorbet: It’s Very Good!
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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