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vielmetti + recipes   123

How twitter and gopher were born, (or) why you should make it work on the worst system first - Vacuum
"We took the Usenet (the Internet's newsgroup system) cookbook and put that into it," says McCahill. "That was the first thing - so first the Gopher was serving recipes up. We figured everybody ate, and it was a good way of illustrating what full-text searching could do."

If you were looking for recipes with eggplant, you simply typed in the word and the application would locate every eggplant reference - a dazzling capability in 1991.
usenet  recipes  gopher  eggplant  twitter 
january 2011 by vielmetti
Monahan's Seafood Market – Fresh Narragansett Squid are now in season—throughout the summer!
Everything you could ever possibly want to know about and preparation:
#squid  #recipes  squid  recipes  from twitter_favs
june 2010 by vielmetti
Seasoned Acorn Jelly (Dotori Muk Muchim) at My Korean Kitchen
In my memory, I don’t think I liked the seasoned acorn jelly that much because of its bitter taste, but now I love it, it is like an adult appreciates good food more than a child. It has a slightly bitter taste from the acorn jelly and a slightly sweet and salty taste from the sauce, which I love, and this recipe is like that.
food  recipes  vegetarian  korea  acorn 
june 2009 by vielmetti
Harvesting the wild: acorns by Jackie Clay Issue #79
When all are done, get out your food grinder. Put a fine knife on the grinder and run the shelled acorns through it. This makes a coarse meal. Place this in a large crock or glass bowl. Then add boiling water to cover and let stand an hour. Drain and throw away the brownish, unappetizing water. Repeat. Then taste the meal. It should have a bit of a bitter tang, then taste sweet as you chew a piece. Continue leaching out the tannin as long as necessary.
food  howto  recipes  simplicity  foraging  acorn  oaks  survival 
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
Rhubarbaria - recipes for rhubarb
Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb. It first came to us as a medicine but has successfully naturalized as a culinary favourite. Drawing on the cuisines of England, Scotland, Scandinavia and other parts of northern Europe, America and New Zealand, she provides a rhubarbaric dish for every occasion. There is particular emphasis on recipes from Shetland, because the author spends half the year on the islands and rhubarb has a special place in Shetland’s cookery.
rhubarb  books  recipes  shetland 
june 2009 by vielmetti
Kitchen Chick: Galette of Rhubarb
Strawberries and rhubarb are the classic pairing that everyone knows about, but in Michigan, rhubarb is ready well before strawberry season. I wanted to find a simple recipe that used only rhubarb, but oddly so many of my cookbooks don't feature rhubarb-only dessert recipes.
rhubarb  recipes  galette 
june 2009 by vielmetti
Rhubarbarita: The Splendid Table Recipe Box
On top of the ice, pour equal amounts of rhubarb juice and a tasty tequila like Patron Gold. I suggest that this is not the moment to be shy or to go light
recipes  drink  rhubarb  cocktails 
june 2009 by vielmetti
The Rhubarb Compendium, Table of contents
Rhubarb is an wonderful plant, with many uses and application. a rhubarb plantSince June 1994 these web pages have been available to anyone interested in gaining an understanding and appreciation of this fine vegetable. This compendium is a collection of rhubarb information from many sources. Some of the information is from world wide web pages or postings to various news groups (rec.gardens, rec.food.cooking, rec.food.recipes), some is from my own personal rhubarb growing experience, and some has been directly contributed by friends, associates, and visitors to The Rhubarb Compendium.
recipes  rhubarb  rabarber  reference  howto  party-like-its-1994 
june 2009 by vielmetti
Recipes :: What can you do with an armful of rhubarb? :: Farmers' Almanac
Those who are self-conscious about using white crystal sugar can blend rhubarb with raisins, dates, prunes, honey, maple syrup, and even molasses. Consider other sour foods such as lemons, vinegar, sorrel, and sour cream. They make wonderful sweet and sour combinations: lemonade, chutneys, pickles, sweet and sour spareribs, Chinese hot and sour soup. Try substituting rhubarb, either raw, cooked, or as strained juice, in some of these dishes. Why not rhubarbade or rhubarb chutney?
rhubarb  recipes  sour-foods 
may 2009 by vielmetti
Pork Chops With Blueberries (Bracioli Ai Mirtilli) | Global cooking | Home-cooking rocks!
a very simple recipe for pork chops cooked in blueberry sauce. should work for a lot of other meats
blueberry  recipes  pork  the-other-blue-meat 
may 2009 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
Recipes of the Old German Restaurant : And Other Traditional German Recipes: 紀伊國屋書店BookWeb
Gekochte Kartoffelklosse 44(1)
Kaese Spatzen 44(5)
Kaesespaetzle 49
Kartoffelpfannkuchen
annarbor  michigan  food  recipes  old-german  german 
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
I’m an Organizing Junkie » Menu Plan Monday
I’m an Organizing Junkie is home to Menu Plan Monday. I truly believe that menu planning is one of the best places to start in your quest to get organized. Each week over 200 ladies share what’s on their menus for the week and we’d love to have you join us! It’s a wonderful opportunity to keep your menu planning efforts on track week after week not to mention the many great ideas and recipes that come from reading the menus of the many other participants.
food  lifehacks  recipes  organization  cooking  planning  menu  menu-planning  menu-plan-monday 
december 2008 by vielmetti
Artisan bread in five minutes a day : the discovery that revolutionizes home baking / Jeff Hertzberg and Zoe Francois ; photography by Mark Luinenburg
a no-knead bread book; gotta read it because it's on hold.
baking  bread  no-knead  food  cooking  recipes  cookbook 
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
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
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
eat, drink & be vegan: News and Chews
The tofu bathes in a marinade of white wine, balsamic vinegar, olive oil, oregano, agave nectar sun-dried tomatoes, grapes (yes grapes!) and Moroccan dry olives. Do try to use these Moroccan dry olives, rather than kalamata or other olives. They lend a very distinctive taste that is superb in this dish. Also, do try to use organic grapes if at all possible. (they are part of the dirty dozen, remember). While the recipe calls for red grapes, I used organic green grapes this time, and they worked fine. Oh, and use 1/3 cup of grapes rather than 1/4, as per edits here. Serve it with a whole grain, or with roasted potatoes, or polenta. This is also a marvelous dish for those of you that cannot eat garlic and/or onions (I have heard from quite a few of you with this dietary restriction). Plenty of flavor in this dish with no garlic or onion to be found.
food  recipes  vegan  tofu  wine  olives  oregano 
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
Lucullian delights - an Italian experience: Polenta
a nice recipe, and the comments have more winners - including a way to cook polenta in a rice cooker!
recipes  italian  polenta  theres-more-than-one-way-to-do-it 
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
Cook's Thesaurus: Asian Rice Noodles
rice noodles = rice-flour noodles Equivalents: Four ounces fresh rice noodles = 1 ounce dried Notes: Rice noodles are made with rice flour, and are especially popular in Southeast Asia. It's easy to find dried rice noodles in large supermarkets, but you'll probably have to visit an Asian market to find them fresh. Rice noodles should be soaked in hot water before using. When they're soft and transparent, drain them and ...
food  recipes  rice-noodles  vermicelli  bun  noodles 
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
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
Veggie Bahn Mi Recipe : Eat. Drink. Better.
To take the place of the liver pate, I used homemade hummus. The beat salad stood in for the usual daikon-and-carrot mixture. Instead of meat, I used some extra-firm, marinated tofu (a.k.a. the best tofu ever). The crusty baguette, veggies and tofu are all locally grown/made and picked up at the farmer’s market. Recipe after the jump:
recipes  cooking  asian  sandwiches  vegetarian  vietnamese  bahn-mi  tofu-hummus-pickle-sammich 
october 2008 by vielmetti
earthchicknits
ann arbor / knitting / vegan recipe blog
michigan  annarbor  knitting  blog  vegan  food  recipes 
october 2008 by vielmetti
Ezra Pound Cake » Blog Archive » My New BFF: Butternut Squash Risotto
First, there are the sweet, peppery cubes of roasted butternut squash. Delicious on their own. But then you start simmering a little pot of chicken stock and sautéeing the pancetta and minced shallots in melted butter, and the smells mingling in the kitchen are nothing short of intoxicating. After about 10 minutes, you add the Arborio rice and a little champagne. (The recipe calls for dry white wine, but we are rich in champagne – one of the many benefits of getting married on New Year’s Eve.) And then you ask yourself, “What would Ina do?,” and pour yourself a glass.
food  recipes  risotto  squash  champagne 
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
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
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
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
Gothamist: Save the Tomatoes Recipe: Tomato Jam
This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don't use this recipe to preserve your gorgeous summer tomatoes without adapting it to make sure the acidity level is high enough to keep it safe.
cooking  food  recipes  tomato  tomatoes  tomato-jam  tagine 
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
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
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
It's blueberry season: Bite into a bit of paradise -
• Blueberry Haven, PO Box 752, Grand Haven, MI, (616) 915-7700; blueberry-haven.com

• Reenders Blueberry Farms, 9981 West Olive Road (US-31), West Olive, (616) 842-5238; reendersblueberryfarms.com. Hours are 8 a.m. to 6 p.m. Monday through Saturday.

• North American Blueberry Council, blueberry.org
michigan  blueberries  grand-rapids  west-olive  grand-haven  recipes  food 
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
A2eatwrite
BECAUSE WRITING AND COOKING ARE BETTER THAN A LITTLE RED SPORTS CAR
artist  blog  cooking  recipes  food  eats  annarbor  michigan 
july 2008 by vielmetti
SuperVegan - Holy Mother of God—Hannah Kaminsky’s a Friggin’ Genius!
A very decidedly unvegan colleague practically hugged the life out of me after I shared a piece of Triple Threat Chocolate “Cheese” Cake with him. What better tool for vegan advocacy is there than tasty treats?
baking  cooking  dessert  recipes  vegan  food  chocolate 
april 2008 by vielmetti
I Love You, but You Love Meat - New York Times
who, like her, is an adventurous and omnivorous eater. Now, she said, she could not be happier. “A relationship is about giving and receiving, and he loves what I cook, and I love to cook for him,” she said.
funny  nyt  food  recipes  diet  omnivores-make-better-lovers 
february 2008 by vielmetti
Mediterranean Cooking in Alaska: Recipe: Gigantes in Savory Tomato Sauce (Γίγαντες Πλακί)
Gigantes and elephantes from the Kastoria, Florina, and Drama regions of Greece are recognized by the European Union as products of Protected Geographic Indication (PGI).
beans  recipes  gigantes  Γίγαντες  Γίγαντες-Πλακί 
february 2008 by vielmetti
LA Weekly - Eat+Drink - The Bacon-Wrapped Hot Dog: So Good It's Illegal - Daniel Hernandez - The Essential Online Resource for Los Angeles
You can smell one from blocks away. The grilled bacon, twisted around a wiener, is topped with grilled onions and a mountaintop of diced tomatoes, ketchup, mustard and mayonnaise. Then one whole grilled green poblano chile is plopped impossibly on top.
awesome  cuisine  culture  food  law  losangeles  recipes  bacon  hotdog  not-vegan  so-very-not-vegan  la 
february 2008 by vielmetti
Easy Indian Style Okra - Allrecipes
note to self: okra with indian spices, looks yummy. ann arbor farmers market okra crop is august. a potluck dish, perhaps?
okra  food  recipes  august  ubifarm 
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
Vegan Chocolate Cake (Moosewood via Recipezaar, with changes)
every vegan loves to have a dessert they can eat, and the carnivores in the audience won't know the difference. good holiday party food.
cake  chocolate  recipes  vegan  vegetarian  potluck  nondairy  party  food 
december 2007 by vielmetti
Twitter / cookbook
Oatmeal: 1c oats, 2c water, pinch salt. Heat to boil, stir, cover, turn off heat, let sit 5min. Eat with a spoonful of jam.
twitter  micro  cookbook  recipes  via:revgeorge  cooking  food 
october 2007 by vielmetti
chadzilla: making vodka pills in 24 hours
using a cornstarch base as a mold, make candies filled with flavored alcohol.
blog  booze  cooking  food  recipes  science  molecular-gastronomy  foodie 
october 2007 by vielmetti
Potato Leek Soup from Martha Rose Shulman's Fast Vegetarian Feasts
yummy soup of the day; would like to know what wine with it (a white, I think, but which one?)
food  recipe  recipes  potato  leek  soup  vichyssoise  martha-rose-shulman  books  cookbooks  wine-pairing-needed  cookery 
september 2007 by vielmetti
Fried Oatmeal
Heat a small amount of oil (about 2 teaspoons) in a pan. With a sharp knife cut slices from your 'loaf', the way you would cut bread. Fry the slices over medium-lowish heat until they are toasted on each side (takes about a minute or two, depends on your
leftover  oatmeal  fried  food  recipe  recipes  just-like-polenta-except-with-oats 
september 2007 by vielmetti
Woman finds use for leftover oatmeal; wins Nobel Peace Prize « Seeking Faithfulness
Tonight, I determined I would make pancakes out of it. So I dropped the whole lumpy clunky mass into a mixing bowl. I took some milk (which was nearing its expiration date…buttermilk) and mixed it until it was smooth. (Well, sorta smooth.) I added s
oatmeal  pancakes  leftovers  food  recipe  recipes  cooking 
september 2007 by vielmetti
The Wednesday Chef: Bill Granger's Corn Fritters
Bursting with fresh corn crunch and sweetness, touched with delectable Southeast Asian heat, and the pungent, syrupy dipping sauce adding another layer of sweet-sour flavor, these fritters made up our entire dinner (along with a salad of soft lettuces and
corn  food  fritters  recipes  via:foodmomiac 
september 2007 by vielmetti
Good Things - Jane Grigson - University of Nebraska Press
This book is delightful. It has what I always think of as ‘quality.’ It is literally a gastronomic curiosity, and delicious to read, and very titillating as well.”—M. F. K. Fisher
food  cooking  book  books  recipes  recipe  reference 
september 2007 by vielmetti
Riin’s Rants » Blog Archive » Oh, right…
So, does anyone know where I can get vegan pesto in Ann Arbor? Or can I mail order it in the US? And does anyone have easy, and I mean really easy, vegan recipes that don’t have tomatoes? (Or beans, lentils, or peas. I don’t like those. Yep, I’m pic
annarbor  michigan  pesto  vegan  where-to-buy  recipes  easy-recipes 
august 2007 by vielmetti
Mrs. ThePoint
bilingual recipe blog (chinese? taiwanese? / english).
recipes  blog  chinese  asian  taiwan  food  eats  yum 
august 2007 by vielmetti
Cilantro Lime Salsa Fresca Recipe - Tex Mex Dips Recipes at epicurean.com
all of these recipes have jalapenos in them; i suspect a less hot version just omits that
cilantro  lime  tomato  salsa  recipes 
august 2007 by vielmetti
The Food Timeline :: Rebecca Blood
history of food and recipes!
food  recipes  history  research  cuisine 
june 2007 by vielmetti
Revisiting the Idea of a Fraisier -- Idée de fraisier revisité by La Tartine Gourmande
strawberry rhubarb cake
cool  cooking  cuisine  food  fun  recipe  recipes  strawberry  rhubarb  fraisier  cake 
june 2007 by vielmetti
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