peteyfrogboy: (rook)

I like to make these cookies to take to Pennsic because heat and humidity only makes them chewier. I usually omit the nuts and add dried cranberries or other dried fruits.

Molasses Cookies

Cook Time: 10 Minutes


1 ¼ cups sugar

½ cup shortening, melted

2 eggs

6 Tablespoons molasses

1 ¾ cups flour

1 teaspoon cinnamon

1 teaspoon baking soda

2 cups quick oats

1 teaspoon salt

½ cup nuts

1 cup raisins


Whisk together wet ingredients in large bowl.

Mix or sift together dry ingredients in separate bowl.

Add to ingredients in large bowl.

Add raisins and nuts and mix until evenly distributed.

Drop by teaspoonful on greased cookie sheet.

Bake at 400º for 8-10 minutes

peteyfrogboy: (rook)
I don't know if I've posted this before, but if I did I didn't tag it properly, so here it is again.

I introduced [ profile] adelavanbrugge to a lot of new foods when we got married, but she brought a few new things to the table as well. Most of them came from her Grandma Crockett's kitchen, including this one. As usual, measurements are wildly speculative.

Wilted Lettuce

1 head of lettuce, cut into bite size pieces (green leaf or romaine is good, or spinach)
1/2 lb of bacon (or more, or less)
2 green onions
1/2 t. salt
2 t. sugar
3 T vinegar (white is traditional, red wine is good, an extra splash of balsamic will not go amiss)

Fry the bacon until it is crispy. Often we will go ahead and cook up a whole pound of bacon, saving what we don't use for later sandwiches or other leftover bacon implementations.

While the bacon is frying, put the chopped greens in a large bowl. Chop up the green onions (I grew up eating the green part and throwing the white part away, she was the opposite; I say use both) and add them to the lettuce. Sprinkle with salt and sugar. These measurements especially are a guess. It's hard to put in too much sugar, but too much salt will ruin your day. You can always add more later.

Remove the bacon from the pan. Chop or crumble however much you want and add to the bowl. Remove all but a few tablespoons of the bacon grease from the pan. If you are feeling health conscious, you can supplement the bacon grease with some olive oil. Add the vinegar to the bacon grease (carefully!) and return to medium heat. Simmer the mixture for a couple of minutes until your kitchen smells like vinegar. Pour the hot dressing over the salad and toss vigorously.

This makes an excellent side dish for many things, but more often than not we just put the bowl between us and attack it with two forks, sometimes with a side of pork chops or other non-vegetable. I can't remember if it makes good leftovers, because it hasn't lasted that long in years. 
peteyfrogboy: (rook)
I'm just posting this so I can find the recipe later. Millions of thanks to [ profile] sibylla or giving it to me ages ago.

Cucumber Kimchi

1 cucumber, peeled, halved, and sliced
1 T salt
2 cloves garlic, minced fine
1 T. white or rice vinegar
1/2 T. sesame oil
1/2 T. soy sauce
1/2 t. sugar
2 green onions, minced (green part only)
1 t. crushed Korean red pepper

Slice cucumber and salt, then leave alone for at least half an hour. Rinse three or four times. Drain the rinsed cucumber for a little while. Once it's mostly dry, stick it in a bowl. Add the minced garlic. Now's the part where it gets difficult ..
I think you'd want about a tablespoon or so of vinegar, maybe half that of sesame oil, and of soy sauce.
Maybe a teaspoon of sugar.
If you've got green onions, mince a couple of those up (except the white part) and toss those in, as well.
I mostly go on smell, so I'd recommend you do the same.
Add hot pepper and combine well. Let marinate for 1/2 hour, then eat.

I usually just use plain old red pepper flakes, which work well enough for me. Red wine vinegar also seems to work fine when rice vinegar is not available.
peteyfrogboy: (Default)
So we've been cooking a lot this week. Last weekend pork loin was on sale, so we picked one up and it became pork and veggie soup, char siu, and garlic-studded roast (the roast was the winner). This weekend we got the boneless skinless chicken breasts that were on sale, but didn't have any definite plans for it. We also has a huge bottle of honey that had become inconveniently crystallized. At lunchtime today part of it became (kind of crunchy) honey butter, and a bunch of it joined forces with some deli style mustard to make honey mustard chicken. A fine fate for old honey. There's still some left that we haven't yet found a use for.

A while back we were looking for new ways to eat veggies, and [ profile] grinnellian2001 had suggested a vegetable soup that was more of a technique than a recipe. I didn't exactly follow her playbook, but the end result turned out pretty darn yummy.

Read more... )
peteyfrogboy: (Default)
I've never been a huge vegetable soup fan, but I think that's mainly because I've only been exposed to lame canned veggie soup. I've been experimenting recently and I think I've hit on something very tasty. This soup only has four ingredients: chicken stock, noodles, green beans, and tomatoes.
Details )
peteyfrogboy: (Default)
I had ground pork ($1.99/lb, hard to go wrong) and needed something to do with it. I rummaged around in the fridge and came up with this:

Loaded Pork Burgers
2 lb ground pork (actually 2.25ish - enough for 9 quarter-pound burgers)
1 egg
8(?) saltine crackers, crushed
3 T barbecue sauce
1/2 c (?) diced white onion
3/4 c shredded cheddar cheese

Mix it all together, form into burgers, cook in electric skillet on medium-low heat with a little oil. Serve on buns with Heinz 57 sauce. My main goal was to keep the burgers from being dry, and in that regard it worked beautifully. There's room to add a lot more flavor in the burger itself, so maybe net time it'll be better. Ground pork is about half the price of on-sale ground beef, so this may become a regular occurrence.
peteyfrogboy: (Default)
So as the Christams leftovers began to dwindle, I had to start thinking of what to eat next. I saw pork loin at the store for $1.99/lb. and thought that was a pretty nice price. here's what I did with it:
Step By Step )
So far I've had it in a burrito with some shredded cheddar and it was quite tasty. Just a little dry, as pork loin tends to be, but not overly so. The main flavor that comes through is garlic, but in that subtle way that roasted garlic has, instead of the "oh god too much garlic in the hummus" way.
peteyfrogboy: (Default)
So I went to the store without any real plan for supper, and came up with this as I went. I saw chicken thighs for only $1.19/lb., so I started with that. Some red potatoes and green beans went in the cart as well.

I washed and diced the potatoes and put them in a glass casserole. That went in a 350ยบ to give the potatoes a head start on cooking. I diced up half of an onion that was in the fridge, and set that aside with a couple tablespoons of minced garlic from the freezer. I cut up the green beans and set them aside as well.

I boned the chicken and put half in the freezer, leaving me with 5 thighs. I heated up some olive oil in a cast iron skillet and sauteed the onion and garlic, then took the potatoes out of the oven and tossed the onions and green beans in with them. I put some kosher salt and pepper on the chicken and browned both sides in a little more oil, then laid it on top of the potatoes. I added a can of chicken broth to the hot pan along with maybe half a cup of champagne (from [ profile] grinnellian2001's wedding). Once the broth was hot, I put it in with everything else, covered it with foil, and put the whole thing in the oven.

About an hour later, everything seemed to be done, and pretty darn tasty. In hindsight I probably should have gotten rid of some of the excess grease after browning the chicken, but I'll live.
peteyfrogboy: (Default)
So [ profile] serafinalamanni came down for the weekend and we got a lot of work done on her new green wool dress (hem finished, sleeves patterned and cut, chemise planned, stockings patterned and tested).

Casting! )

Food! )
peteyfrogboy: (Default)
Looking back through my old food-related posts, it doesn't look like I've ever posted about this, so I reckon it's time. This is my mother's corn chowder recipe. It's more of a technique than an actual recipe, so don't expect a lot of precise measurements. I didn't eat this as a child (more the fool I), but I always enjoyed the grilled cheese sandwiches that are the traditional accompaniment.

I am aware that this is more of a potato soup than a proper chowder, but "corn potato soup" sounds terrible. Okay, on to the foods!

The Recipe )

Magna Faire

Dec. 6th, 2009 04:05 pm
peteyfrogboy: (Default)
So we went to Magna Faire this weekend, and it was big fun. Camp Grandma wasn't available this time, so we ended up taking the boy with us For a 2-year-old, he was very well behaved, though he was still a handful.

Recap )
peteyfrogboy: (Default)
Okay, before I forget it all and/or fall asleep:

This year's Thanksgiving feast: )
peteyfrogboy: (Default)
I was originally planning to make a batch of rolls for [ profile] alasais's party tomorrow, and another batch for [ profile] adelavanbrugge's company holiday feed today, but then I realized that my paltry pan of rolls wasn't going to make a dent in the factory full of hungry people. That left me with a spare batch of dough (I made a double batch of the usual bread dough) to play with. I decided to try making bagels. So far it seems to have produced a bagel-like product, if not a stunningly attractive one. They're cooling now...

Just a bit of crunchiness in the crust, soft and chewy inside, and I wish that I'd put garlic salt on more of them now. Om nom nom, as the kids say these days.
peteyfrogboy: (Default)

On Saturday, I had leftover filling from the char siu bao, so I made won ton soup. The won ton wrappers were basically just egg noodle, so I recruited D to help me make them. She cranked the pasta maker and helped me seal up the won tons. She didn't eat any, of course, aside from a piece of raw noodle dough.
peteyfrogboy: (Default)

This is the last baking entry from me today, I swear.

The Blow By Blow )
peteyfrogboy: (Default)
I was home sick yesterday, so of course I did the natural thing and made up a batch of bread (I also made egg noodles for soup, but nothing exciting there). This time I changed things up by using milk instead of water. It took longer to rise because it was colder in the house (it ended up going about 24 hours total), but it got there eventually. I baked it at 400° for 30 minutes covered and 20 minutes uncovered. It came out nice and brown, with a chewy crust and yummy soft middle. I'm not sure if the softer crust was a result of the shorter baking time or the milk or both, but I like it. The previous loaves had really hard crusts right out of the oven, though they softened after being bagged for a while. All in all, this was a successful experiment, and I'm seriously contemplating whipping up another batch to make cinnamon raisin bread out of tomorrow...

UPDATE: I made up another batch of dough using the same recipe with the addition of 1/4 c. sugar. Half of this will go into a loaf pan as cinnamon raisin bread, and the other half will be made into steamed bao. Stay tuned for further developments.
peteyfrogboy: (Default)
Ever since [ profile] madrun mentioned it a while back, I've been intrigued by the "Artisan Bread in 5 Minutes a Day" concept, but I'm too cheap to buy a $20 book to learn one technique. Instead, I let my google do the walking and found this article (and associated recipe) that seems to be pretty much the same idea.

Details and Experiments )
peteyfrogboy: (Default)
So when [ profile] adelavanbrugge went shopping earlier this week, she picked up some London broil that was on sale. I wasn't too enthused about the prospect of making it, since I've been out of the pot roast mood for a while. Yesterday she was shopping for lemons for something else and expressed a desire for hummus and tabouli. We laready had most of what we needed, so that became today's lunch plan.

Details )
peteyfrogboy: (Default)
So I got a new (and better) immersion blender for my birthday, and tonight I put it to work (on something other than milkshakes). The stuff in the fridge wanted to be sweet and sour chicken, so I needed a sauce. Here's what I put in: (all measurements wildly approximated)

1 c. peach preserves
1/2 c. apple cider vinegar
1 t. green jalapeno Tabasco
1 T. olive oil
1 green onion, torn into 1" pieces (green part only)

The blender made short work of the sauce, and it turned out thick and smooth, and very tasty. I sauteed some cubed chicken breast that had been coated with flour and season-all and tossed the sauce over it. The breading on the chicken turned out to be a bad idea, as it turned the sauce into a gloppy mess, but the flavor was still good. I had half the sauce left over, and it may get put over pork chops later in the week.
peteyfrogboy: (Default)
Tonight's Supper:

Pork and Cabbage Stir-Fry

Slice three pork sirloin chops and marinate in:

Equal parts soy sauce, sherry, and sugar (plenty)
1-2 T. black soybean paste
A heaping scoop of garlic (from the jar)
Some five spice

Take one head of cabbage, cut into thin strips, and stir-fry in a hot wok with:
Enough veg oil to keep things moving
a generous sprinkle of salt
A little swirl of soy sauce
A few shakes of red wine vinegar

Put cabbage in a bowl, cook pork in a couple of batches and put in with cabbage.

Put remaining marinade in the wok, reduce some
Add some water and cornstarch to thicken

Serve over some of that super sticky rice that isn't your favorite kind but is better than nothing.



peteyfrogboy: (Default)


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