Thick cut bacon, heirloom tomatoes, butter lettuce, jalapeno mustard. Ungh.
And to think, at one time, I didn't like B.L.T.'s. I preferred just a "B".
Friday, August 14, 2009
Yes please.
I found this photo on my computer today:
Thick cut bacon, heirloom tomatoes, butter lettuce, jalapeno mustard. Ungh.
And to think, at one time, I didn't like B.L.T.'s. I preferred just a "B".
Thick cut bacon, heirloom tomatoes, butter lettuce, jalapeno mustard. Ungh.
And to think, at one time, I didn't like B.L.T.'s. I preferred just a "B".
Thursday, August 13, 2009
Kentucky Hot Brown (not a euphemism )
This is a long overdue post, but I was uploading the photos off my phone and came across this gem. I had some leftover bacon from one of my traditional waffle breakfasts, and I wanted to do something fun with it. Besides just eat it, of course. I dug out my copy of Sara Perry's Everything Tastes Better With Bacon to have a look. And what caught my eye was the recipe for a "Kentucky Hot Brown". Despite sounding like something that belongs in Urban Dictionary (and, no surprise, it's there), this is a sandwich made with turkey and cheese sauce that is broiled (hence the brown). Sounds good to me! It actually sounds a lot like a sandwich I used to have at a diner that my father used to take us to sometimes, and sounded like a good idea.
The cheese sauce was simple, just a roux, some milk, wait for it to thicken, add the shredded cheddar, salt and pepper. The interesting addition was using Worcestershire sauce, which was a nice addition. I then layered the bread on a sheet pan, added some sliced tomatoes and turkey slices, and poured the cheese sauce liberally on top. It looked like this:
I just popped it under the broiler until it got nicely browned and topped it with crumbled bacon and chopped parsley:
Delicious!
The cheese sauce was simple, just a roux, some milk, wait for it to thicken, add the shredded cheddar, salt and pepper. The interesting addition was using Worcestershire sauce, which was a nice addition. I then layered the bread on a sheet pan, added some sliced tomatoes and turkey slices, and poured the cheese sauce liberally on top. It looked like this:
I just popped it under the broiler until it got nicely browned and topped it with crumbled bacon and chopped parsley:
Delicious!
Gazpacho recipe
I made this a few weeks ago for our Tuesday night gathering. Sadly I forgot to take pictures.
GAZPACHO (modified from America's Test Kitchen Family Cookbook)
serves: 8
prep time: 20-25 minutes
total time: 2.5 hrs (includes 2 hours chilling time)
3 large ripe tomatoes (1.5 lbs) cored and quartered - I used heirloom, extra-tasty
2 red bell peppers, stemmed, seeded and chopped coarse (I cut them
into 1/8ths)
2 lg cucumbers, 1 peeled, halved, seeded and quartered; the other
unpeeled halved, seeded and chopped coarse
5 cups tomato juice
1 onion, minced (I used 1/4 onion)
1/3 cup sherry vinegar
2 garlic cloves, minced (I used one)
1/2 tsp Tabasco
salt and pepper
1/4 cup minced fresh parsley or cilantro (I forgot to add this and didn't really miss it)
extra virgin olive oil (optional - I did add this)
1. Pulse tomatoes in food processor until finely chopped, about 12
pulses. Transfer to a large bowl. Pulse the bell peppers and peeled
cucumber until finely chopped, about 15 pulses. Add to the bowl with
the tomatoes. Stir in the tomato juice, unpeeled chopped cucumber, onion, vinegar, garlic,
Tabasco and 1 tsp salt. Cover and refrigerate for 2 hours.
2. Season the soup with salt and pepper to taste. Ladle into chilled
bowls and sprinkle with the parsley and a drizzle of olive oil before
serving.
Notes:
Process the vegetables so that they are 1/8 inch to 1/4 inch in size.
If they are processed finer, the soup will resemble tomato slush.
The soup can also be garnished with chopped pitted black olives,
chopped avocados and croutons.
Gazpacho can be covered and refrigerated for up to 2 days.
GAZPACHO (modified from America's Test Kitchen Family Cookbook)
serves: 8
prep time: 20-25 minutes
total time: 2.5 hrs (includes 2 hours chilling time)
3 large ripe tomatoes (1.5 lbs) cored and quartered - I used heirloom, extra-tasty
2 red bell peppers, stemmed, seeded and chopped coarse (I cut them
into 1/8ths)
2 lg cucumbers, 1 peeled, halved, seeded and quartered; the other
unpeeled halved, seeded and chopped coarse
5 cups tomato juice
1 onion, minced (I used 1/4 onion)
1/3 cup sherry vinegar
2 garlic cloves, minced (I used one)
1/2 tsp Tabasco
salt and pepper
1/4 cup minced fresh parsley or cilantro (I forgot to add this and didn't really miss it)
extra virgin olive oil (optional - I did add this)
1. Pulse tomatoes in food processor until finely chopped, about 12
pulses. Transfer to a large bowl. Pulse the bell peppers and peeled
cucumber until finely chopped, about 15 pulses. Add to the bowl with
the tomatoes. Stir in the tomato juice, unpeeled chopped cucumber, onion, vinegar, garlic,
Tabasco and 1 tsp salt. Cover and refrigerate for 2 hours.
2. Season the soup with salt and pepper to taste. Ladle into chilled
bowls and sprinkle with the parsley and a drizzle of olive oil before
serving.
Notes:
Process the vegetables so that they are 1/8 inch to 1/4 inch in size.
If they are processed finer, the soup will resemble tomato slush.
The soup can also be garnished with chopped pitted black olives,
chopped avocados and croutons.
Gazpacho can be covered and refrigerated for up to 2 days.
Tuesday, July 28, 2009
This guy just gets cooler!
http://seattletimes.nwsource.com/html/allyoucaneat/2009547909_seattles_first_sustainable_sus.html?cmpid=2628
Mashiko is awesome. Somewhere Josh has picture after picture of the many courses Hajime dishes up.
Mashiko is awesome. Somewhere Josh has picture after picture of the many courses Hajime dishes up.
Wednesday, May 13, 2009
Bacon Buns
If you're like me, you have a problem: you always have a container full of bacon drippings in your refrigerator. (To clarify, the only problem with this plethora of bacon drippings is making sure they get used up before they go bad.) A discussion of this issue a week ago Tuesday led to this Tuesday's experiment: bacon buns.
I took my old reliable hamburger/hot dog roll recipe and substituted bacon drippings for the butter. Since the recipe calls for heating the milk and butter to 100F before combining ingredients, and since bacon drippings melt nicely at 100F, it seemed success would be likely. To account for the extra sodium in the drippings, and to give a boost to the bacony bouquet, I also reduced the 2.5t of salt in the recipe to 2t, using 1t of table salt and 1t of Bacon Salt (which does a nice job of lending "meaty smoky" flavor to things, but doesn't actually taste like bacon in our opinion).
For a final touch, I brushed some room-temperature bacon drippings on top of the rolls and crosscut the tops.
The verdict: while they were not strongly bacon-flavored, they did have a nice "meaty" flavor. They also had a nice crunch to the crust and were soft and dense on the inside, similar in texture to a potato roll. They stood up well against the very flavorful burgers from Thundering Hooves and the watercress, bitter greens, and strong mustard accompaniments. Josh will have to supply his photographs of the finished dinner product - stay tuned!
I took my old reliable hamburger/hot dog roll recipe and substituted bacon drippings for the butter. Since the recipe calls for heating the milk and butter to 100F before combining ingredients, and since bacon drippings melt nicely at 100F, it seemed success would be likely. To account for the extra sodium in the drippings, and to give a boost to the bacony bouquet, I also reduced the 2.5t of salt in the recipe to 2t, using 1t of table salt and 1t of Bacon Salt (which does a nice job of lending "meaty smoky" flavor to things, but doesn't actually taste like bacon in our opinion).
For a final touch, I brushed some room-temperature bacon drippings on top of the rolls and crosscut the tops.
The verdict: while they were not strongly bacon-flavored, they did have a nice "meaty" flavor. They also had a nice crunch to the crust and were soft and dense on the inside, similar in texture to a potato roll. They stood up well against the very flavorful burgers from Thundering Hooves and the watercress, bitter greens, and strong mustard accompaniments. Josh will have to supply his photographs of the finished dinner product - stay tuned!
cooking
This should really be a post about last nights dinner of delicious burgers with home-made rolls, but i didn't get pictures, so i'll let someone else get to it. In the mean time, this handy list of egg substitutes might come in useful some day:
http://tipnut.com/egg-substitutes/
http://tipnut.com/egg-substitutes/
Tuesday, May 12, 2009
Catching up...
Relatively little to report in my neck of the woods; that whole getting-hit-by-a-car thing has cut down a lot on my kitchen time.
But allow me to reminisce for a moment: On Cory's birthday, Megan made delicious chili.
After chili, there was chocolate lava cake courtesy of Josh.
Everything was accompanied by a fabulous bottle (courtesy of Mark Ryan winery, via Josh).
Around here, we call this "Tuesday."
But allow me to reminisce for a moment: On Cory's birthday, Megan made delicious chili.
After chili, there was chocolate lava cake courtesy of Josh.
Everything was accompanied by a fabulous bottle (courtesy of Mark Ryan winery, via Josh).
Around here, we call this "Tuesday."
Subscribe to:
Posts (Atom)