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vielmetti + recipe   124

64 sq ft kitchen: Sautéed Kale with Cumin and Smoked Paprika / Chou frisé sauté au cumin et paprika fumée
Last weekend, while little angels were napping and tiny tomato plants were being planted, I gave kales a makeover, a Mediterranean meets Algerian makeover, and it was good, surprisingly good. Besides chopping the kale and rinsing it multiple times, the recipe doesn’t take long to put together. Onions are sautéed until happy and translucent, to which you add an herb, garlic and spices mixture. Finely chopped kale are added to mingle with the other ingredients and cooked until silky and tender. Plain yogurt is added at the end to add tanginess and freshness to these greens known for being fairly dry, but bitter and boring they were no more.
kale  cumin  paprika  recipe  #recipe 
january 2011 by vielmetti
The Real American Pie [longform.org]
God help me if I like this stuff, I thought while building my two mince pies. But now I just say God help me, because, man, those mince pies were pretty awesome if I do say so myself. The family resemblance of old-fashioned mince to modern mincemeat is unmistakable, but the real deal is stronger and yet more subtle, miles deeper, and yields an infinitely more complex concert of flavors. The crazy taste is accompanied by a hot, fatty mouth feel that's almost obscenely pleasing. It takes some getting used to, I will allow, but by my third slice I was pretty much hooked. That was the one I tried with ice cream on top, per the fashion pioneered in New York in 1904. (I ran out of pie before I could try it under a layer of hot melted cheese, another Gothamite innovation of the same era.) Yes, it was hard to digest, and yes, I had very weird, intense dreams every night I ate it. Don't ask.
via:bkerr  recipe  mince-pie 
december 2010 by vielmetti
Il Forno: Drink your walnuts, drink them green: Nocino
recipe  nocino  liqueur 
december 2010 by vielmetti
The Modern VEGETARIAN - Recipes: Stir-Fried Mock Eel
Stir-Fried Mock Eel
This mock eel recipe makes use of the dangly strips of shiitake mushrooms which is deep-fried and then stir-fry in a sweet–sour ginger sauce. This dish can be served as an appetizer.
recipe  vegan  shiitake  eel  my-hovercraft-is-full-of-shiitake 
february 2010 by vielmetti
Pittsburgh Needs Eated.: Rhubarb Upside-Down Cake
I tried the "Rhubarb upside-down cake" on a whim, and was pleasantly surprised when the cake turned out perfectly. If other recipes turn out this well, I might buy the book. The content is well balanced and conveniently organized by season and ingredient.
cake  rhubarb  recipe 
june 2009 by vielmetti
seven random (food) facts
1. From an early age I was taught what was good to eat in the north woods and how to find it. If you're walking with me and suddenly I dive into the bushes and come up with a handful of berries, you'll understand. Locally this means that the first day of blueberry, raspberry, juneberry, and strawberry season are holidays, and I employ a small army of berry-picking advance scouts to keep me informed of when opening day is and how conditions are.
food  recipe  berrypicking  berries 
june 2009 by vielmetti
How to eat acorns@Everything2.com
To get the tannic acid out of acorns, you need to leech them, that is stick them in boiling water for a few minutes, pour the water out, then repeat repeat repeat perhaps 25 times. Leeching is facilitated if you shell (obviously) the acorns and also chop them into fine pieces. Make sure to cut out any discolored or rotten portions of the nuts, and any grubs (unless you want to eat those too- I can vouch that they aren't poisonous but I don't know about the little cells that they build around themselves).
acorn  recipe  howto 
june 2009 by vielmetti
Harvesting the Acorns
The reason I ask this: When I was a child, my grandfather had me pick up a small bucketful of acorns from under our pin oak tree. A day or two later, he asked me to come over to his house and he fed me acorns. The only problem I have is he never told anyone how in the world he prepared them.

Here is some information about eating acorns or rather acorn meal. The tannins have to be removed to avoid the bitterness. I don't know what your grandfather might have done to remove the tannins in whole acorns unless the type of acorn had less tannins to begin with and could have been removed by soaking the whole acorn.
food  recipe  squirrel  acorn 
june 2009 by vielmetti
My Paper Crane
My friend Katie told me about a recipe she found for making acorn cookies. I’ve been excited to try them and found a recipe and changed it a little last night. The kids and I shaped the acorns, dipped the tops in chocolate, and then rolled them in ground walnuts. I added some finely ground coffee beans in with the walnuts for a coffee/walnut sort of flavor. The kids preferred their cookies just dipped in chocolate. If you have a nut allergy or just don’t like nuts you could try crushed cookies or something similar.
recipes  recipe  cookies  acorn 
june 2009 by vielmetti
Vanilla Sous-Vide Rhubarb recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder - The British Larder
Use this delicious vanilla sous-vide rhubarb on individual rhubarb tarts or serve with Fabien’s delicious buttermilk pudding. Keep the rhubarb and vanilla flavoured syrup and use to glaze the rhubarb tarts or as a base to make a delicious rhubarb and stem ginger sorbet. I also like to serve the vanilla sous-vide rhubarb cut in pieces for breakfast along with natural yoghurt, drizzle the vanilla rhubarb syrup over for that extra yumminess.
rhubarb  vacuum  sous-vide  recipe 
june 2009 by vielmetti
French Toast with Duck Bacon & Rhubarb Compote
This is a delicious, unusual and quick brunch that I made for my friend Pat Smith visiting from Ann Arbor, MI. I like the balance between sweet, salt and tart tastes, as did Pat. French toast is something I knew in France as pain perdu or lost bread, I never had it for breakfast until I came to this country. There, it is always served as a dessert and mostly to use up stale bread. My batter is pretty simple and the secret is in the bread: I use good french sourdough country bread. The duck bacon is of course from d’Artagnan, it’s slight gaminess reveals itself only after the pleasant tartness of the fresh rhubarb. There is no need for extra maple syrup as I sweeten the rhubarb compote with it.
recipe  rhubarb  bacon  duck-bacon 
june 2009 by vielmetti
Mother's Kitchen: Rhubarb Pie
Here's my recipe for rhubarb pie. Make it with a lattice top, because for some reason, that is what rhubarb pies always have. If you are pie crust phobic, a lattice top is very forgiving. All you need to do is cut your top crust into slices, and lay a row of slices on top of your pie. My favorite trick is to lay the center cross lattice first, weaving over and under. Then place the outboard cross lattices from that center stripe, weaving them opposite of the one next to it.
rhubarb  pie  recipe 
june 2009 by vielmetti
Earthen Jar (Ann Arbor, MI) - Menu
earthen jar menu, with names and descriptions of dishes; if you want to make something at home this would be a good place to start. tnx @jhritz
recipe  vegan  vegetarian  yum  annarbor  michigan  restaurant  via:jhritz  earthen-jar 
december 2008 by vielmetti
V e g a n D a d
When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly.
blog  food  recipes  recipe  vegetarian  vegan  daily  dad  parenting 
december 2008 by vielmetti
IDEAS IN FOOD: Pressured Cooked Citrus
What if we could utilize an entire citrus fruit without any bitter pithy qualities? I also wondered if we could then serve whole cooked tender citrus fruits? Well, you can. I started with a batch of clementines cooked in elderflower water. I cooked them for fifteen minutes and the fruit and rind was tender and firm, like eating a yogurt. Pretty wild. Actually, fifteen minutes was a bit long for the clementines, the peels split a bit, though as a puree this pure essence of clementine is remarkable
food  recipe  citrus  clementine  pressure-cooker  great-weird-ideas 
december 2008 by vielmetti
Recipes: Spiced Cranberries (Fourmilog: None Dare Call It Reason)
So, what are you supposed to do with all this stuff? Couldn't be simpler—just pick through the cranberries and throw out all of the spoilt ones, plonk of all the ingredients into a pot, bring it to a boil, simmer until all of the cranberries have popped, stir well and frequently throughout this process, then keep the crombobulating glozmo at a simmer for 45 minutes and then let it cool overnight. Ladle into conserve jars and, ideally, store a while before serving (but it's yummy even if you make it in a panic the day before Thanksgiving).
food  recipe  cranberries  simmer  thanksgiving 
december 2008 by vielmetti
VegCooking Blog : Archives : Spanish Style Home Fries
Most home fries recipes I've seen contain just a few basic ingredients, like salt, pepper, oil, garlic, and onions, but this one uses other ingredients that are more common to Spanish cuisine—paprika, parsley, and turmeric. OK, saffron is technically the ingredient common to Spanish cuisine, and turmeric is just an inexpensive way to cheat.
food  recipes  recipe  baking  culture  cooking  vegan  vegetarian  technique  vegetables  potatoes  spain  paprika  potato  fries  mmm-fries  would-you-like-fries-with-that 
december 2008 by vielmetti
Mark 1:6 And John was clothed with camel's hair, and with a girdle of a skin about his loins; and he did eat locusts and wild honey;
so if you were to make a recipe from locusts and wild honey, what would it look like, and would it be good nourishing food or something that would be desperation survival food?
mark:1:6  grasshopper  recipe  recipe-needed  food  insects  honey  matthew:3:4 
december 2008 by vielmetti
Grasshopper Recipes
Known as an easily acquired and tasty snack, people have developed a number of tasty grasshopper recipes that satisfy the most discriminating of palates. I highly recommend you try your hand at catching wild grasshoppers and make a practice survival meal centered around them.
grasshopper  insects  food  recipe  recipe-needed  locusts-and-wild-honey  mark:1:6  matthew:3:4 
december 2008 by vielmetti
Rice and bean favorites — The ultimate budget meal :: by Kim Carlson :: Culinate
a bunch of rice and beans recipes
food  rice  recipes  recipe  cooking  frugal  beans 
november 2008 by vielmetti
Mennonite girls can cook
Welcome to our Mennonite recipe cooking blog. We hope you enjoy the pictures and the recipes as much as we have enjoyed sharing them with you. Our hospitality has extended to this forum of sharing what we have learned in our own kitchens.
food  recipes  recipe  cooking  mennonite  baking  cookies 
november 2008 by vielmetti
Korean Pumpkin Soup Recipe | Recipezaar
This is one of my favorite Korean dishes, with a lovely sweet flavor and creamy texture, and this version is absolutely divine! It's exactly like the "hobakjuk" at the local porridge shop, and the proprietress is going to be missing me now that I know how easy this is to make!
korean  food  recipe  recipes  pumpkin  hobakjuk  juk  soup 
november 2008 by vielmetti
Siukwan's Kitchen 一家之煮: 椒鹽豆腐
Crispy Bean Curd with Salt and Pepper
tofu  recipe  pepper-salt-tofu  椒鹽豆腐 
november 2008 by vielmetti
Squash 101 - Enchiladas | The Farmer's Marketer
So those six squashes in the cupboard? I baked them all at once (saving energy), and with the fillings made squash enchiladas, added some squash to thicken a red lentil soup and put the rest in the freezer for the dark days of January. The other best quality of winter squash? Its warm golden color - a reminder that summer may one day come again.

Once again, the inspiration for this dish was everything in the farm share box. Martha suggested the tomatillo sauce to go with the squash enchilada, but said a red enchilada sauce could also work. The tomatillo sauce was delicious!
food  recipe  recipes  squash  delicata  fall  october  november  ubifarm  via:kimbayer 
november 2008 by vielmetti
Broccoli Rabe Without Sausage - Bitten Blog - NYTimes.com
But even through the mind-fog, one thing pierced my brain the next morning: orchiette with broccoli rabe and croutons.

Now, I grew up in New York, and I lived most of my adult life in New Haven, and this dish came as a surprise to me, because orchiette and broccoli rabe are almost always cooked, in restaurants at least, with sausage. It’s a fabulous combination, and it never occurred to me to mess with it.
food  ideas  recipe  rapini  broccoli-rabe  orrichetti  croutons  croutons-not-futons 
november 2008 by vielmetti
FARE OF THE COUNTRY; ITALY'S POLENTA: MORE THAN MUSH - New York Times
Polenta has long conquered the Venetian plain that stretches from the Alpine foothills to the Adriatic Sea and has made inroads into other areas in northern Italy, Lombardy and Piedmont. It is popular also in the Slovenia region of Yugoslavia and in Austria's Tyrol. A polenta-like cornmeal dish, mamaliga, is fancied by the peasants in Rumania. The Italian nickname for polenta eaters, polentoni, not an ethnic slur, applies above all to the inhabitants of the Friuli region northeast of Venice, where the city of Udine is the administrative and cultural center.
polenta  food  polentoni  recipe  recipes  italy 
november 2008 by vielmetti
Polenta: Centuries-old Italian dish a proud link to a pleasant past
Since the early 1700s, polenta and beans had nourished peasants and laborers. Not simply a food, polenta consoled the family, soothed it, filled it up. For many Italians, it took post-World War II affluence to finally banish polenta as the mainstay of the diet. Even so, the Italians of the north still are often called polentoni, or "polenta eaters."
polenta  polentoni  food  italian  italy  recipe  recipes 
november 2008 by vielmetti
Roasted Delicata Squash Stuffed with White Beans, Greens & Sage « eggs on sunday
I couldn’t resist sharing some pictures from the event with you here, as well as a recipe that I was inspired to create after the dinner: roasted delicata squash filled with a garlicky mixture of creamy white beans and sauteed greens, accented with autumn-y sage, dusted with a crispy topping of breadcrumbs and parmesan cheese.It was so, so delicious!
food  recipe  recipes  delicata  sweet-dumping  white-beans  beans  greens  sage  cheese  stuffed-squash  october  november 
november 2008 by vielmetti
Maple-Roasted Apples & Plums « eggs on sunday
apples and plums roasted with maple syrup; or use this as a start for ideas of other things to go into apple-based desserts.
apple  plum  food  recipes  recipe  dessert  maple-syrup  september 
november 2008 by vielmetti
Potato pancakes (Latkes) and apple sauce recipe
apples are here in abundance in early november, which means it's time to make up an extra batch to freeze so that there's some for december
apple  applesauce  recipe  recipes  food  latkes  potato-pancakes  potatoes  oil  hanukah 
november 2008 by vielmetti
Baked Polenta: "no-stir polenta sounds like no-water soup - possible but unlikely"
pour 4c boiling water over 1c polenta in an 8x8 pan, bake in 425 degree oven, stirring once or twice but not more than that until done. season w/salt, pepper, and anything else you might want to add.
polenta  food  recipe  recipes  italian  baked-polenta  no-stir-polenta 
november 2008 by vielmetti
Hungry Cravings: Cheater Method
I love warm, comforting polenta, but I don’t like making it the traditional way. I don’t know about you, but I have better things to do than whisk the lava-like mixture constantly for 15 minutes or more. So I’ve devised an easy cheater method, which involves the oven and only an occasional stir.
polenta  recipe  recipes  not-like-the-family-made  lets-hope-it-works 
october 2008 by vielmetti
cudighi recipe | BBQ Guru recipes | sausage recipes
This is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!
sausage  recipe  food  cudighi 
october 2008 by vielmetti
Swiss pumpkin (and various baked whole stuffed pumpkin variants)
Notes on a family of recipes that start with a whole pumpkin and that involve stuffing it with something sweet or savory (a pudding, a stew, a soup).
pumpkin  recipe  metarecipe  trick-or-treat-money-or-eats 
october 2008 by vielmetti
Orangette: Pleasantly sogged
In fact, what the waiter set down in front of me a few minutes later was the closest I have ever come, in a restaurant, to my ideal lunch. It was a wide soup bowl - the type my mother calls a cream soup bowl - and in it was a beautifully sloppy pile of kale, stewed into tenderness in a clear, fragrant broth. Beneath the kale was a generous slice of country bread, happily soaking up the aforementioned broth, and atop it all sat a fried egg, waiting to loose its yolk onto the greens below. It wasn’t rocket science, but it was everything I love about Zuni Café: unpretentious, perfectly pitched, and utterly ballsy in its plainness. The best part was, of course, that it was delicious. The kale was sweet and earthy, the egg mellow and rich, and the bread soft, comforting, pleasantly sogged.
food  kale  recipes  recipe  egg  toast  food-and-toast-in-a-dish  via:kateremenwait 
october 2008 by vielmetti
DORIE GREENSPAN: Pumpkin, Packed with Bread and Cheese: A Recipe in Progress
As I mentioned, I bought my first pumpkin of the season last week and this is what Idid with it: I hollowed it out and stuffed it with bread cubes, cheese, garlic and cream, slid it into the oven to bake until everything under the cap bubbled away merrily and then served it for lunch.
food  recipes  recipe  pumpkin  squash  bread  cheese 
october 2008 by vielmetti
everybody likes sandwiches: the mac daddy: apple, onion and cheddar pizza
I kept the cheddar and apples, but did away with everything else and worked with what I had available. I caramelized a whack load of onions, threw on some salty capers along with some chewy sun dried tomatoes and a few dabs of pesto for good measure. The Johnny who?? This pizza was delicious.
food  recipes  recipe  apples  pizza  cheddar  onion  capers  pesto 
october 2008 by vielmetti
The Paupered Chef: Braised Short Ribs in Barolo
drink enough cheap wine, apparently, and you'll enjoy the cheaper cuts of meat more - if by "cheaper" you mean "only $6/pound for what is mostly bones"
recipe 
october 2008 by vielmetti
The Cottage Smallholder » Quick and delicious spelt soda bread recipe
So here’s my recipe for Spelt soda bread. Much lighter than the no knead spelt loaf. Delicious sampled warm from the oven, spread with Guernsey butter. Hopefully, a tasty companion for breakfast and lunch over the next few days. It keeps best wrapped in a tea towel in a cool part of the kitchen.
spelt  recipe  bread 
october 2008 by vielmetti
September Weblog - Acorns
Acorn flour is very much like cornmeal in texture, rather than a fine flour. Therefore, when I bake with it I like to use my favorite cornmeal recipes and substitute Acorn flour. It makes wonderful Acorn cornbread, muffins, and pancakes. I have also made Boston brown bread with Acorn flour, a very special treat. I use the coarser particles that I sifted out of the flour to make a coffee substitute beverage, much like chicory or roasted dandelion root.
acorn  food  recipe  september  autumn  make-sure-you-leach-out-the-tannins-first 
october 2008 by vielmetti
Cooking With Acorns
There is first and foremost, the original recipe: AFTER THE ACORNS ARE **COMPLETELY DRY** & REMOVED FROM THEIR SHELLS, the Acorns are ground until the meal is so fine that "it will stick to the basket sifter" when it is turned upside down. When you have determined that you have ground the acorns to "primo" consistency, you must then leach it. This was traditionally accomplished (before we had woven cloth to work with) by building a mound of fine sand, near a spring or the river, and then scooping out the center. The meal you wished to leach was placed in the center of this mound and water poured over a clean cedar bough which was placed or held above the acorn meal. The tannin would leach out of the acorn meal and harmlessly down into the sand. When tasting it showed the tannin had been removed, the meal was carefully removed from its sand "colander" and put into a cooking basket.
food  recipes  recipe  cooking  acorn 
october 2008 by vielmetti
Jamie Oliver - Recipes - roast squash, sage, chestnut and pancetta risotto
Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
food  recipe  recipes  squash  risotto  via:osborn  katie 
october 2008 by vielmetti
Tummy Treasure: In Search of Cudighi
Cudighi is a sausage found only in two parts of the world- one small part of Italy, and one small part of Michigan's Upper Peninsula. And finding a recipe is just as difficult as finding the sausage. I found two recipes that are very different, but I think by using both recipes as a guide, I could recreate the cudighi we had. Here is the first one, which looks close, but doesn't have the fennel seeds or crushed red pepper flakes that our sausage had. It also has more cinnamon than ours did- as the cinnamon was not noticeable at all.
cudighi  recipe  italy  yooper  food 
september 2008 by vielmetti
64 sq ft kitchen: Rien ne se jete / Nothing goes to waste
Lately, I learned how to make Candied Orange Peels which I am excited to share with you. I used to hate candied fruits peels; I found them too sweet, sometimes too gooey or too dry. But with this recipe I know that I will never go to back to buy candied fruits again. Because mine are so much better, with all modesty of course, and so easy to make.
food  recipe  recipes  candy  mmm-candy  candied-orange-peels  candied-fruit 
september 2008 by vielmetti
Weekly Salad 20: Fresh Peas with Lettuce « Hot.Sour.Salty.Sweet. And Umami
With the green shells, I made a quick soup by cooking them with some chicken broth, one small peeled potato (to add body to the soup), one garlic clove, some onion, and S&P until soft. I blended the whole thing and strained it through a sieve. You can add a little milk or cream to the mix before serving. Nothing to waste - rien ne se jete.
soup  peas  pea-shells  nothing-to-waste  rien-ne-se-jete  food  recipe  recipes 
september 2008 by vielmetti
Homemade: Sauerkraut | The Farmer's Marketer
Gargantuan government bailouts this week and economic crises notwithstanding, I'm not in survivalist mode yet. But this era of ubiquitous convenience and concomitant de-skilling makes it seem like a good idea to know how to preserve food with few or no energy inputs and to have at least some of the kitchen mojo my Grandma had. So a few weeks ago, when my friend Vivienne offered her hands-on sauerkraut-making tutorial and a generous donation of her own cabbage, it was an offer too good to refuse.
sauerkraut  homemade  diy  recipe  that-was-easy 
september 2008 by vielmetti
Day 156: Slow-Roasted Tomatoes ♥ | A Veggie Venture
From mid-September through early October, the house was aromatic with a gentle tomato scent from 15 batches of Slow-Roasted Tomatoes.

Each batch was a little different. I played with oven temperature, oven time, a little oil and a lot of oil, fresh herbs and dried herbs. I even experimented with Fast-Roasted Tomatoes but quickly returned to these.
recipes  recipe  vegan  tomato  tomatoes  slow-food 
september 2008 by vielmetti
MattBites: Down The Hatch
During that trip one of my co-workers suggested we drive out and experience a Green Chile Cheeseburger. All you have to say is burger and I'm down for a food adventure, but little did I know this burger would remain in my memory for over 10 years. She took us to the Bobcat Bite, a small outpost on Old Las Vegas Highway that's been open since 1953. It was so utterly fantastic and perfect and I felt like I stumbled onto a movie or music video set. My co-worker Polly commanded us to order the green chile burger and of course the entire table obliged.
food  recipe  recipes  green-chile  hatch-chile  cheeseburger  i-can-haz-cheezburger  eats  newmexico  party-like-its-1953 
september 2008 by vielmetti
Hungry In Hogtown: Berried alive: a wild blueberry bonanza
The first dish I prepared with wild blueberries strikes me as a flavour combination straight out of molecular gastronomy: wild blueberry and mushroom risotto. I found the recipe not in an El Bulli cookbook, but in an Italian cookbook sitting on our shelf, Regional Foods of Northern Italy: Recipes and Remembrances. The recipe comes from a chef near Courmayeur in Val d'Aosta, who was inspired by the wild mushrooms and blueberries he discovered growing side by side one day on his way to work.
blueberries  blueberry  mushroom  risotto  recipe  food  cooking 
september 2008 by vielmetti
Balsamic Peaches | Dessert Recipes
Balsamic Peaches 6 peaches, peeled, pitted, and sliced into thick wedges 3 Tbsp (45 ml) balsamic vinegar 3 Tbsp (45 ml) brown sugar 1/2 tsp (2 ml) freshly ground pepper, or to taste Combine all the ingredients in a non-metallic bowl and toss to combine. Chill in the refrigerator for 2 hours before serving. Serve with whipped cream or vanilla ice cream if desired.
peaches  balsamic  recipes  recipe  thats-it-thats-the-whole-recipe  sounds-delicious 
september 2008 by vielmetti
Strawberry ice cream with balsamic vinegar » delicious:days
The million dollar question: Should I opt for a quick cream version or stick with a classic custard ice cream? I chose the latter. And quite rightly so! The custard version adds a complexity to the strawberry-balsamic flavor, that I'm not sure a simple cream version can live up to. Just make sure to use the best balsamic vinegar you can afford and not to add too much of it. The vinegar should accentuate the strawberry flavor nicely, but not suffocate it. Highly recommended for ice cream afficinados!
food  recipes  recipe  strawberry  icecream  vinegar  balsamic  inspired-by-stellae 
september 2008 by vielmetti
Documento senza titolo
Anelletti alla Lodovico This kind of pasta, shaped alike a ring for your finger, is quite difficult to be found, specially outside the Palermo-Trapani environment. Try to find any other kind which is easy to be placed in layers AND be able to "incorporate" some sauce within each individual (i.e. lasagne is not advisable). Prepare an abundant thick tomato sauce with heavy flavour of basil. The "heavy" consistency is achieved by gently frying the onions with abundant carrots, always cut as small as possible. The sauce is ready when you are no longer able to distinguish pieces of onion, or carrot, or tomato…. Big samples of basil may finally be extracted if they were joined to the sauce as such (i.e. they will not "disappear")
anelletti  pasta  recipe  recipes  food  italy  tomato  basil 
september 2008 by vielmetti
Would you like to buy an O? « hogwash
Road Trip Pasta Salad (PDF) Recipe 257 of 365 Here’s a colorful pasta salad, coated with a silky, creamy goat cheese dressing. It has all the qualities that make it a good snack for the road – you get your carbs and protein, plus a good smattering of fresh veggies, and you can eat it right out of the container with a spoon. It’s the kind of deeply satisfying concoction that makes you scoop up another bite before you’ve finished the one you’re chewing.
anelletti  food  recipes  recipe  salad  vegetables  corn  tomatoes  basil  pasta  zucchini  goatcheese  spaghetti-o-for-grownups 
september 2008 by vielmetti
Mother's Kitchen: Pickled Eggs
In Houghton, where MTU is located. there is a bar called the B&B which is arguably the most famous pickled egg place in the U.P. It's located on M26 on the way to Ontonagon, but it is still in town. The bar features a sticky floor, an unleveled pool table with crooked cues, and is frequented by locals. The B&B used to serve a Wisconsin beer called "Gilt Edge", but it no longer exists. I think they serve Old Milwaukee in it's place. Back in the day, you could get a beer in a small pilsner glass (called a "shell" in Yooper speak) and a pickled egg for 80 cents. This was called a "boneless chicken dinner" by the locals. I know people that regularly make a pilgrimage to the B&B from downstate just for the pickled eggs, but I will save you the 500 miles each way by sharing their recipe that someone once gave me when I was a student.
michigan  houghton  mtu  michigan-tech  eggs  pickled-eggs  recipe  food  recipes  yooper  beer  cheap-beer  boneless-chicken-dinner 
september 2008 by vielmetti
The Culinary Sherpas… | Bi Bim Bap ShooBop!
A few weeks later we attempted a re-creation and were astounded at how easy this dish is to make. The flavors would lend one to believe it to be overly complicated. But not at all, any level of cook can master this Korean favorite and it is sure to please even the pickiest eaters - or you can always invite us.
a2b3  food  recipe  korean  bibimbap  actually-this-is-bi-bim-myun 
august 2008 by vielmetti
The Simple Dollar » The Frugal Whole Chicken (or, Waste Not, Want Not)
Let’s say that you often buy vegetables, but only intend to eat part of it. I know, for example, that my family tends to eat about one and a half sliced zucchinis as a side dish, leaving that other half of a zucchini as a waste. Just go ahead and slice it and throw it with other miscellaneous vegetables into a freezer bag - whenever you have a leftover vegetable, just toss it in there. Then, once every few weeks (when the bag gets full), toss a bit of olive oil and a bit of garlic in a pan and make a stir fry out of the leftover vegetables. It’s an incredibly cheap meal (plus you can toss in some of those leftover chicken pieces).
food  howto  frugal  soup  recipe  chicken  chicken-chicken-chicken  cook  papa-is-making-dinner-now 
august 2008 by vielmetti
Orangette: The important parts / Apricot Tart
I’ve made this pie dough recipe a dozen times now, easy, and it is the one that I am using in my book, and I really can’t say enough good things about it. It’s buttery and impossibly flaky and has yet to let me down, and on several occasions, it has even inspired perfectly sated people to beg for seconds. I don’t know about you, but that’s what I look for in a pie dough. Top it with some ripe, fragrant apricots, a little sugar, and a bit of salt, and you’re in business, as they say. In the heat of the oven, the dough goes golden, crisp, and toasty, and the apricots release their juices to mingle with the sugar, forming a glossy, sweet-tart glaze that settles under and around them. Cut into wedges and dolloped with crème fraîche, it’s the closest you can get to serving summer on a dessert plate. And when you run out of chocolate chip cookies, that’s not a bad idea.
apricot  apricots  tart  recipe  recipes  summer  crust  food  fruit  dessert  cookbook  pastry  piecrust 
august 2008 by vielmetti
The Cottage Smallholder » Orangette’s apricot tart recipe
A week or so ago a new friend emailed me. She had tried out Orangette’s recipe for apricot tart. Apparently it was dazzling. My friend‘s a wonderful writer and the combination of two good writers and one great recipe made me desperate to make this delicacy for our next supper party.
recipe  apricot  tart  apricot-tart  fruit  summer 
august 2008 by vielmetti
CapeCodTimes.com - Rose hips let jelly makers bloom
Edwards followed a recipe from "Putting Food By," a 1992 paperback cookbook by Janet C. Greene and others. Most recipes say to gather rose hips after they are sweetened by frost, but Edwards will be back at school by then. After picking a quantity of rose hips, he removes the stem and green leaves and cuts the hips in half. He seeds them, using a lobster pick to remove seeds from the hip. The step is not necessary, but Edwards said it enhances the flavor. "When I didn't do that the first batch, I had a hell of a time straining all the juice out," Edwards said. He covers the hips with water and boils them for 25 minutes.
food  recipe  recipes  rose-hips  cape-cod  jelly  greene  janet 
august 2008 by vielmetti
Blueberry Bread Pudding
recipe for blueberry bread pudding via former Ann Arborite Geri Larkin, now in Seattle
blueberries  dessert  recipe  yum  larkin  geri  seattle  via:choconancy 
august 2008 by vielmetti
Homemade Pomegranate Liqueur Recipe
Finally one summer, my girlfriend brought me a present she found at a local yard sale. It's an old, aluminum orange press. Basically, it's a round bowl with a hinged pressing plate attached to a 12-inch lever arm. It's all made of thick, sturdy aluminum, and withstands the rigors of pomegranate pods admirably. Suddenly, and just in time for pomegranate season, we had a press sufficient for our needs. Two dozen pomegranates later, we had jars and jars of delicious pomegranate jelly, and a half a dozen jars of precious pomegranate experiments.

Those experiments were, as I always tell people to do, variations on the central theme. I knew that my good pomegranate liqueur had a certain proportion of pomegranates, lemon peel, sugar and alcohol, but I wanted to me sure, and I wanted to undrestand some things about the seeds and skins.
pomegranate  food  review  recipes  recipe  diy  fruit  alcohol  drinks  liquor  vodka  liqueur  when-life-gives-you-pomegranates 
august 2008 by vielmetti
fresh ricotta and red onion pizza | smitten kitchen
gives you the homemade ricotta recipe from the ny times plus a pizza recipe, yum
blog  food  recipes  recipe  cooking  cheese  dairy  ricotta  pizza  howto 
august 2008 by vielmetti
Suddenly, Ricotta’s A Big Cheese - NYTimes.com
Last week I discovered a simple process for making a creamy, lush fresh cheese on the kitchen stove, starting with whole milk instead of whey. Lovers of Greek yogurt, crème fraîche and plain old sour cream will never look back after making ricotta at home with this technique: apply heat and little bit of acid to milk — whether grass-fed, organic or supermarket — and it separates with startling obedience into curds and whey. The “cheesemaker” has only to stand there with a ladle, a colander and some cheesecloth. Fifteen minutes’ wait produces fluffy ricotta cheese with a fresh milky flavor that no amount of cash can buy, even at New York’s remaining latticini, Italian cheese shops that make their own mozzarella and ricotta.
ricotta  cheese  nytimes  recipe  recipes  milk  eat-local  fight-the-worldwide-ricotta-shortage 
august 2008 by vielmetti
kitchenmage: Blueberry Habanero Chutney (the recipe, finally)
a-hoo-ah
blueberry  habanero  chutney  recipe  recipes 
july 2008 by vielmetti
Mediterranean Cooking in Alaska
on making Greek food with recipe ingredients readily available in Alaska (no mean feat)
blog  food  northern  recipes  recipe  alaska 
july 2008 by vielmetti
Huitlacoche | The Farmer's Marketer
Last Wednesday at the market I heard the Tantré folks saying they had some "Mexican truffles" and was excited to see huitlacoche on sale for the first time
huitlacoche  annarbor  michigan  farmers-market  tantre  ubifarm  corn-smut  a-fungus-among-us  mushrooms  fungi  food  recipe  recipes 
july 2008 by vielmetti
Whatever: How to Make a Schadenfreude Pie
I wondered to myself, "what would Schadenfreude Pie taste like?" / My guess: Dark. Rich. And oh so bittersweet.

Schadenfreude pie,
Schadenfreude pie,
I think that I will get some,
If someone else would die.

With apologies to Dennis Lee.
cooking  recipe  funny  recipes  sidebar  schadenfreude  pie  joy-in-the-misfortune-of-others  food  writing  desserts  scalzi 
july 2008 by vielmetti
Married …with dinner
one part san francisco locavore, one part mixologist. a nice foodie blog with lovely photos and good recipes
alcohol  blog  cocktails  cooking  food  recipe  recipes  sanfrancisco  foodie  via:metagrrrl 
july 2008 by vielmetti
IDEAS IN FOOD: Vacuum Sealed Cookie Dough
Perhaps if I vacuum sealed the cookie dough I could speed up the entire process and end up with better cookies in less time.
recipe  recipes  vacuum  cookies  mmm-cookies  v-is-for-vacuum-thats-good-enough-for-me  howto  baking 
july 2008 by vielmetti
Homemade Ginger Ale
We will set up a fermentation in a closed system and capture the generated carbon dioxide to carbonate our home made ginger ale.
ginger-ale  recipe  food  ginger  via:logista  via:vaguery  deliciously-different 
july 2008 by vielmetti
The almost impossibly refreshing Pimm's Cup as late summer survival tool
The cup's only active ingredient, Pimm's No. 1, is a low-octane (50 proof) liqueur with fruits, spices and herbs infused in gin. Older recipes call for a solid dose of lemonade topped with a spritz of club soda or ginger ale for a little fizz.the classic
recipe  cocktail  pimms-cup 
may 2008 by vielmetti
Chocolate & Zucchini: Super Simple Nutella Ice Cream
mix until smooth equal parts evaporated milk and nutella (or equivalent); freeze in ice cream freezer.
chocolate  recipe  ice-cream  nutella  yum  dessert 
march 2008 by vielmetti
Veganomicon: The Ultimate Vegan Cookbook
250 vegan recipes with a certain degree of 00s vegan punk attitude
veganomicon  nomnomnomicon  vegan  vegetarian  recipe  cookbooks  cookbook  00s 
february 2008 by vielmetti
Fresh bread at (almost) a moment's notice -- chicagotribune.com
a chicago tribune story w/video tells you how to always have a loaf of bread a few minutes away from being hot and ready. the secret is making a wet dough and keeping it in the fridge. must try. brotchen here we come!
baking  bread  recipe  awesome  *****  via:webuse 
january 2008 by vielmetti
Kenya - Recipes - First United Methodist Church - Ann Arbor, Michigan
recipes from Kenya
kenya  recipe  recipes  food  africa 
january 2008 by vielmetti
Brownie Points » the Best Chocolate Orange Candy
chocolate covered candied clementine slices, with a link to a recipe and spanish sources
chocolate  orange  clementine  food  recipe  yum  want 
december 2007 by vielmetti
Homework Coma (Tipsy Texan)
The bad news, obviously, is that I haven't had any spare time to write about drinks. Fortunately, things are not so bad that I haven't had time to drink drinks. That would be a real tragedy.
writers-block  drinkers-block  drinks  cocktails  recipe 
november 2007 by vielmetti
IngentaConnect Antimicrobial and Chemopreventive Properties of Herbs and Spices
A growing body of research has demonstrated that the commonly used herbs and spices such as garlic, black cumin, cloves, cinnamon, thyme, allspices, bay leaves, mustard, and rosemary, possess antimicrobial properties that, in some cases, can be used thera
recipe  medicinal-chemistry  spices  herbs  medicine 
november 2007 by vielmetti
perfect popcorn
Something went on with that water/oil mixture. My guess is that the water regulated the temperature, as long as the water was in there everything was kept right around the boiling point. When the last water evaporated, the temperature must have shot up to
popcorn  recipe  oil  water  mix  dont-mix 
october 2007 by vielmetti
Four Obsessions: Reading, Writing, Cooking and Crafting: Playing with sauce
My group in my pastry class has moved on to plated desserts and that gives us lots of opportunities to play with sauce! This week we made apple charlottes and plated them with creme anglaise and caramel sauce.
food  photos  photography  recipe  apple-charlotte  pastry  beautiful  kate 
october 2007 by vielmetti
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