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May 30th, 2004
(1 comment | Leave a comment) March 14th, 2004
sabrarosa
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| 09:28 pm - Advice
Can anyone suggest a good rice cooker/steamer? I'm in need of one but there are too many out there. Nothing too fancy, just something that will do a great job of cooking the rice and steaming veggies.
X-posted
Current Mood: π determined
determined
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(Leave a comment) February 16th, 2004
(2 comments | Leave a comment) January 24th, 2004
sabrarosa
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| 09:17 pm - Popovers
CLASSIC POPOVERS
2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
Preheat oven to 375Β°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
Makes 6 large or 9 medium popovers.
Current Mood: π drunk
drunk
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(4 comments | Leave a comment) January 18th, 2004
sabrarosa
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| 12:05 am - Here's one for ya
Another yummy recipe...
GORGONZOLA AND RED PEAR RISOTTO
Toss Italian greens like arugula and radicchio with a vinaigrette dressing and toasted walnuts for a fresh starter, and offer crunchy seeded breadsticks alongside this unusual risotto. Finish up with chocolate biscotti and espresso.
3 1/2 cups (about) canned vegetable broth
1 cup dry white wine
1 1/2 tablespoons olive oil (preferably extra-virgin)
1 cup arborio rice or medium-grain white rice
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
1 ripe unpeeled red-skinned pear, halved, cored, diced
Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
Heat oil in heavy medium saucepan over medium heat. Add rice and sautΓ© until translucent, about 2 minutes. Add 1/2 cup broth mixture to rice. Stir until absorbed and add Β½ cup more, etc. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through, about 1 minute. Season with salt and generous amount of pepper.
Serves 2. Can be doubled
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(2 comments | Leave a comment) January 17th, 2004
sabrarosa
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| 11:31 pm - It's a Culinary Orgy!
I finally got my Empire Red Kitchen-Aid Stand Mixer! Woohoo! It's beautiful! I can't wait to use it, Atkins Diet be damned! It's beautiful, red and shiny and I'm ridiculously excited to have it! OK, just thought I'd share.
In addition to my pride and joy (My Empire Red Stand Mixer) I also bought recommended by none other than Nigella Lawson (anther crush of mine). Here's a pic of the Domestic Goddess:
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Leave it to me to lust after cooks and chefs! But seriously folks, is she not a total hottie?
My other culinary lust puppy would be this cute boy: π Image
. Hmmm...they're both Brits. I see a trend.
Anyway, I'm torn as to which I want to do. Make something yummy in my mixer or whip up a batch of tom yam gai (chicken and lemon grass soup) for tomorrow. Decisions decisions. Oh that all life's decisions were this pleasant.
Current Mood: π content
content
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(Leave a comment) November 4th, 2003
sabrarosa
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| 09:08 pm - The perfect low carb snack
YUM! I've found a great snack for those of you who are on low carb diets: Cheese Chips! They sell something like this at Central Market ( a chi-chi grocery store here in TX) for $4 a bag. A tiny bag. However they are so easy to make.
Cover a cookie sheet with foil and then spray with non-stick cooking spray. Place little mounds (maybe 1/2" across) of Asiago cheese on the sheet, evenly spaced out. Place this in the oven under the broiler until they turn a nice crispy brown. When they cool off they'll be crispy, salty low carb munchies that Dr. Atkins would appreciate. Even if you're not on a diet these are delicious! Try it!
Current Mood: π accomplished
accomplished
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(Leave a comment) October 19th, 2003
sabrarosa
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| 08:38 pm - Another recipe
This one I've made and it's yummy. Especially considering that I got the recipe from a Gringo show like America's Test Kitchens. But hey, if it works, it works.
Chunky Guacamole
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut. Ripe avocados are essential here. To test for ripeness, try to flick the small stem off the end of the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe. If it does not come off or if you see brown underneath after prying it off, the avocado is not ripe. If you like, garnish the guacamole with diced tomatoes and chopped cilantro just before serving.
3 medium, ripe avocados (preferably pebbly-skinned Hass)
2 tablespoons minced onion
1 medium clove garlic, minced
1 small jalapeοΏ½o chile, stemmed, seeded, and minced
1/4 cup minced fresh cilantro leaves
Salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice
Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin (if using) with tines of fork until just combined.
Halve, pit, and cube remaining two avocados. Add cubes to bowl with mashed avocado mixture.
Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasonings with salt, if necessary, and serve.
IMPORTANT TIP: Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap at last moment, before serving.
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(Leave a comment) October 7th, 2003
sabrarosa
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| 06:55 pm - Yummmm
Try this and tell me how it turns out...I haven't made it yet but it sounds fabu.
PENNE WITH TOMATO, BACON AND CHEESE SAUCE
This rich, slightly smoky sauce is cooked for only ten minutes.
6 bacon slices, chopped
6 large garlic cloves, finely chopped
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
4 tablespoons chopped fresh Italian parsley
1 pound penne
1/2 to 3/4 cup crumbled blue cheese, feta cheese or coarsely grated Parmesan
cheese
SautοΏ½ bacon in heavy large saucepan over medium heat until crisp. Spoon off
all but 4 tablespoons drippings from pan. Add garlic to pan and stir 30
seconds. Add wine and scrape up any browned bits. Add tomatoes with juices,
tomato paste, oregano and crushed red pepper. Simmer until sauce thickens
slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons
parsley.
Meanwhile, cook pasta in large pot of boiling salted water until just tender
but still firm to bite. Drain, reserving 1/2 cup cooking water.
Return pasta to pot. Add sauce. Toss over medium heat until sauce coats
pasta, adding reserved cooking water by tablespoonfuls if mixture is dry.
Mix in cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with
remaining 2 tablespoons parsley.
Makes 4 to 6 servings
Current Mood: π full
full
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(1 comment | Leave a comment) June 8th, 2003
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