AKA garbanzo beans. In full unadorned loveliness. The stuff of hummus. Where have you been all my life and why has it taken me so long to discover you? Available dried or canned. Excellent in soups, salads, as a side or a snack or in this case a snack that turns directly into another snack connected to another snack, and so on, until they're entirely gone and you go, "Well, I guess that was a meal, then, wudn'it?"
Recommendation: Beano™ before starting off. Wouldn't do to drive out your loved ones.
These were dried because I like watching dried things soak up water and because it gives me a chance to infuse them with salt while they're soaking. Sort of like Sea Monkeys. Except bigger. And not swimming. Then cooked, although already soft, they get even softer and yet another chance to infuse them with salt in case the first infusion was insufficiently salty. I cooked mine in a pressure cooker because I like to play with the thing and because it's fast. Get it up to pressure, let it go for a few minutes, cut the heat, and let the pressure subside. Pop it open and your face is filled with the aroma of chick pea. They're irresistible, just plain like this, but you can doll them up however you wish. You could spend a lifetime experimenting with curries.
These were intended for another batch of hummus, but I can see they don't stand a chance of making it that far.
Karen put the idea in my head earlier today. These are made the same way as biscuits or a pie crust by rubbing cold butter into flour until the texture changes to floury fat or fatty flour, cannot decide really which it is, at any rate the ratio of fat to flour is controlled,
Baking powder is baking soda with its own powdered acid and corn starch to to keep things properly separated. Here, today, both baking powder and baking soda are used for double rising action. A citric acid is included to activate the additional baking soda. Salt. Refined wheat flour is awful without salt.
I happened to have an apple sitting there. Cinnamon, allspice, and nutmeg go with apple. A half of a lime was within easy reach so that is the acid for the baking soda. My microwave has convection capability, so I set it at its highest which is 400℉ for 22 minutes.
I'm guessing here:
1 + ½ C flour mixed AP and Whole wheat
4 oz butter cut in
1 + ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Mixy mix mix
⅓ teaspoon almond extract
1 teaspoon vanilla extract
½ cup milk
Mix. Press into dough ball careful to stop working the dough and stop adding milk as soon flour is moistened, squeeze into cohesive ball,
Flatten out into a square. Cut diagonally. Separate wedges, these were baked disunited. Bake.
Assaisonné avec du sel et le romarin
et avec des trois sauces, ketsup, mayonnaises d'ail de gingembre, et moutardes en graines.
Seasoned with salt and Rosemary
and with three sauces, ketsup, garlic ginger mayonnaise, and stone-ground mustard.
Used ingredients that would go into a brioche:
* 1/2 Cup of milk
* 1 egg
* Tablespoon of Butter
* 1/4 teaspoon salt
* handful of wheat grains run through coffee grinder into powder
* AP flour by the tablespoon to form a dough
What to do.
Mix dough, divide into thirds. Divide each third into thirds and form into patties like you intend squat little pizzas. Press into floured board and cover with plastic. Cover that with kitchen towel. Allow to rise. Fry till done. I like to keep a lid smaller than the pan so I can drizzle a small amount of water onto the lid and let it seep through the crack and steam the frying bread underneath. That way they're fried and slightly steamed simultaneously. Helps assure the insides of the bread is cooked.
* can of white beans
* processed with
* juice of 1/2 lime
* 1/4 Cup white wine
* any seasoning you have on hand. Be imaginative. Here's your chance to experiment. I took a dry bay leaf and crumbled it into a coffee grinder along with some rather rough sage. I used a lot. Then, on a whim, used some proprietary herb combination from a nearby herb shop. It was called "Denver mix" I have no idea what's in it but I know it's supposed to be a little hot, probably has some paprika in it. Also added Jamaican jerk from the same shop, advertised as hot. Pffft. This shop doesn't know from hot. Ha ha ha Anyway, I really spiced up the beans. They were delicious all by themselves. Could have been dip. Or a pile of tasty paste as a side dish for a dinner. Or just eat it with crackers. Anything, really.
Made mayonnaise again, just for this. I learned, blend the egg first, then drizzle in the oil very slowly at first, then dump in the remaining oil, then add vinegar. This time I used 1/2 lime. It was sitting there, veritably crying, "Use me." What was I to do, leave it?" Hell no. I squished it in, then drizzled some white wine which a guest left at my apartment. +grated garlic clove +grated ginger, since I had them right there. Stone ground mustard. At this rate, I'm going to use up that jar of mustard in no time. The mayonnaise was for the salad portion of the sandwiches.
*goat cheese. Flavored goat cheese left over from the party, put to use here. Still have a knob of it left. This stuff doesn't last, goat cheese goes rank really fast. Therefore, it's something of a race to see if I can use it before it must be tossed.
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon. I added a trace of powdered clove for mysterious oomph.
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Preheat the oven to 350 degrees F.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
* Frozen banana
* Frozen pineapple
* Vitamin and protein powder
* Cocoa powder
* I got out the hand-made ice cream but didn't use any. I used so much frozen pineapple, and since the banana was frozen, it was near totally frozen. Had to keep adding milk to make it thin enough to process in the blender and to suck up through a straw. That's why it's a smoothie and not a milk shake as I intended.
For the hummus:
Neglected to photograph the couscous before it was cooked. It looks like whole grain, but it's actually pasta bits, like spaghetti chopped into rice, that has been precooked. You can get it from the bins at Whole Foods, The Vitamin Cottage, places like that, or in boxes at the grocery store that come with *gasp* flavor packets. It's prepared by mixing it with a hot liquid, any hot liquid, and allowing it to soak covered for 10 minutes. The ratio of liquid to couscous grains varies wildly. It all depends on how wet you want the final dish. 1 liquid to 1 couscous results in a dry and fluffy product, 2 liquid to 1 couscous results in exceedingly wet product. By any reasonable definition, this must be considered a fast food.
I'm aiming for dry and fluffy.
* Decided on home-made chicken broth instead of water. The chicken broth is in its gelatinous aspic form which is a sign of incredibly wholesome broth, a meal unto itself, actually. Everything else is, er, gravy.
* Frozen chicken bits from the roasted chickens that produced the broth
* Snow peas that have lasted longer than I ever expected. They're rather old
* Olive oil, which is weird because I already discarded chicken schmaltz which is excellent itself. Sometimes I don't understand myself.
* Parmigiano Reggiano, a boat load of basil and cilantro, lettuce.
* Cumin and salt and pepper.
Once a friend's mother made this. We were in high school. I didn't like it but her's didn't have tomato. That was an impressive disconnect. The son was an archetypical Western cowboy but his mother was an elegant divorcée who served us elegant sandwiches in their elegant home. It didn't fit.
This is the Pacific salmon a friend gave me that his boss caught. Caught and killed. Killed and cleaned. Cleaned and deboned. Deboned and cut up into segments. Cut into segments and packaged. Packaged and passed around as the most splendid gifts. I'm going to miss this when it's gone. *sads* A large segment was cut into four slices. Covered with a dry rub made from
Salt / Pepper
Then compressed in one of those bags with the air sucked out and left in the refrigerator all day.
The sauce was made with orange juice, lemon rind, juice of lemon, corn starch, touch of mustard and salt and whipped with immersion blender and heated. The immersion blender was on high and splashed a whole bunch of the sauce on the floor. Quite a mess, that.
Frozen pineapple chunks added on a whim. Basil from the AeroGarden.
The four salmon segments coated in the rub were steamed for about 7 minutes over one of those folding steamer things with flaps that fit to various sized pots. Checked, and steamed a few minutes more. (I prefer my salmon cooked all the way through, but just barely.)
Plus another Newcastle. That's the second one today and now I run the risk of turning into a sot.
This is the homemade broth made waaaaaay back there vvv and marooned in the back top shelf of the refrigerator, augmented with a can of chicken broth. Plus the last remnants of frozen chicken bits from that same roasted chicken. Plus a handful of oatmeal added on a whim instead of noodles. That turned out to be a great innovation and one I intend to repeat. Wasn't sure about that at first. Plus frozen broccoli and fresh snow peas. Oh, and the last tablespoon of a jar of miso, rinsed out to the last molecule with some of the hot broth. This is comfort food for me, and I recommend it and its million variations for any and everybody. The only herb I added was a single kaffir leaf to see if I'd notice any difference and I didn't. No salt because the canned broth is already over salted and the miso has a good deal of salt also. Oh, how could I forget? Newcastle.
Noooooo! Help! Oh, no. Please please. Noooooo
Stop! No don't do it! Rape! Rape1 Rape! Help!
Help me! Please! Please! Please! Noooooooo. Nooooooo!
*twist, twisty-twist, pluck*
Help Help Help. Oh noooooooo!!!111!!!!eleventy!!!111!!!!!one!!!1
All that up there, plus a couple of breakfast sausage discs and a handful of pine nuts toasted with the sausage. Olive oil and butter melted into a bowl. Ingredients tumbled together.
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