My plans for Butterick 4571 (pattern may be viewed at www.butterick.com).
-Gold embroidered trim with a black background and white, olive, burgundy accents.
-Dominant fabric - forrest green raw silk. www.thaisilks.com silk noil 20-405. $4.70 per yard.
-Accent fabric - golden wheat raw silk. www.thaisilks.com silk noil 20-901. $4.70 per yard.
Tuesday, July 26, 2005
I'm Starvin' with Louis
_BUDGET_ cooking. No skills required. So not high brow. This is not gourmet cooking.
The first episode is cooking with ramen, PBR and hot dogs.
http://www.starvinwithlouis.com
The first episode is cooking with ramen, PBR and hot dogs.
http://www.starvinwithlouis.com
Notes: Moosewood Polenta Pie
Polenta Pie from the Original Moosewood Cookbook.
Tweaks to my last batch were to cut the total amount of cheese, omit mozzarella on the bottom layer, scatter feta and parmesan on the crust and bake for 20 minutes before adding vegis, and add the dried herbs to the polenta and not the sauteed vegis.
Tweaks to my last batch were to cut the total amount of cheese, omit mozzarella on the bottom layer, scatter feta and parmesan on the crust and bake for 20 minutes before adding vegis, and add the dried herbs to the polenta and not the sauteed vegis.
Straw Cottage Salad
-a few fresh strawberries
-a handfull of seedless grapes
-1/2C or 1 C cottage cheese
-a handfull of chopped nuts
1) rinse and slice strawberries into bite sized pieces
2) rinse and add grapes
3) add cottage cheese
4) add nuts
5) serve
-a handfull of seedless grapes
-1/2C or 1 C cottage cheese
-a handfull of chopped nuts
1) rinse and slice strawberries into bite sized pieces
2) rinse and add grapes
3) add cottage cheese
4) add nuts
5) serve
Lemon Cream Cheese Frosting v1.0
Enough to frost one 13 x 9 or two 8 inch round cakes or 1 dozen cupcakes
-2 8-oz packages cream cheese, softened by sitting unrefridgerated for ~2 hours. (do not use light, the consistency is wrong)
-1 medium sized lemon
-2 16-oz packages confectioners sugar
1)Place cream cheese in a large to medium bowl
2)Squeeze the juice of the lemon onto the cream cheese. Pick out any seeds that land in the bowl.
3)Mix cream cheese and lemon juice together with an electric mixer, on low, until mixed and creamy.
4) Gradually add confectioners sugar to lemon juice-cream cheese mixture, mixing on low, until desired thickness is reached.
5)***optional step*** Grate the rind of the lemon into the frosting. Mix on low.
-2 8-oz packages cream cheese, softened by sitting unrefridgerated for ~2 hours. (do not use light, the consistency is wrong)
-1 medium sized lemon
-2 16-oz packages confectioners sugar
1)Place cream cheese in a large to medium bowl
2)Squeeze the juice of the lemon onto the cream cheese. Pick out any seeds that land in the bowl.
3)Mix cream cheese and lemon juice together with an electric mixer, on low, until mixed and creamy.
4) Gradually add confectioners sugar to lemon juice-cream cheese mixture, mixing on low, until desired thickness is reached.
5)***optional step*** Grate the rind of the lemon into the frosting. Mix on low.
Roasted Garlic v 1.0
-1 Head of garlic per person
-1 Tbsp butter per head of garlic
1) Heat oven to 350.
2) Rinse head of garlic with skin on.
3) Cut off top of the head far enough down to slice into most of the cloves.
4) Place the head in a piece of foil big enough to encase the head.
5) Place butter on top of garlic.
6) Finish wrapping foil around garlic so the package resembles a Hershey’s kiss.
7) Place garlic on ovenproof dish.
8) Roast for 30 minutes.
-1 Tbsp butter per head of garlic
1) Heat oven to 350.
2) Rinse head of garlic with skin on.
3) Cut off top of the head far enough down to slice into most of the cloves.
4) Place the head in a piece of foil big enough to encase the head.
5) Place butter on top of garlic.
6) Finish wrapping foil around garlic so the package resembles a Hershey’s kiss.
7) Place garlic on ovenproof dish.
8) Roast for 30 minutes.
Creamy Basil Stuffed Mushrooms
I recently made these up for a movie day that I hosted. Since the qty I made was for a large group I have omitted ingredient qty for this recipe.
Creamy Basil Stuffed Mushrooms v1.0
-button mushrooms
-feta cheese
-pesto sauce
-grated mozzarella
1) Rinse and de-stem mushrooms.
2)Brush inside of the mushrooms with a thin coat of pesto. You can use a pastry brush, paper towel or a fork/spoon to do this.
3) stuff mushrooms with crumbled feta.
4)Turn on broiler.
5) Place mushrooms in broiler proof baking dish.
6) Sprinkle mozzarella over mushrooms.
7)Broil mushrooms until the mozzarella has melted.
8)Serve warm.
****Variations****
-Use firm tofu in place of feta and soy cheese in place of mozzarella.
-Mince fresh basil leaves and mix with feta. Omit pesto.
-Mix dried basil in with feta. Let sit for at least half hour before stuffing mushrooms. Omit pesto.
-Use portebella mushrooms instead of button
Creamy Basil Stuffed Mushrooms v1.0
-button mushrooms
-feta cheese
-pesto sauce
-grated mozzarella
1) Rinse and de-stem mushrooms.
2)Brush inside of the mushrooms with a thin coat of pesto. You can use a pastry brush, paper towel or a fork/spoon to do this.
3) stuff mushrooms with crumbled feta.
4)Turn on broiler.
5) Place mushrooms in broiler proof baking dish.
6) Sprinkle mozzarella over mushrooms.
7)Broil mushrooms until the mozzarella has melted.
8)Serve warm.
****Variations****
-Use firm tofu in place of feta and soy cheese in place of mozzarella.
-Mince fresh basil leaves and mix with feta. Omit pesto.
-Mix dried basil in with feta. Let sit for at least half hour before stuffing mushrooms. Omit pesto.
-Use portebella mushrooms instead of button
Chicken Soup v 1.0
This was concocted while watching Stepford Wives (Frank Oz version) and doing laundry. *shakes head* I think it was the aesthetic of doing all three at once that was entertaining to me. :) Shame I haven't gotten around to making my retro 50's apron.
Chicken Soup v1.0
4 tbs EVOO
1/2 med onion (thinly sliced)
1 bay leaf (crumbled)
1 med carrot (chopped)
1 stalk celery (chopped)
2 med cloves garlic (crushed)
4 large dashes black pepper
1/4 tsp salt
1/4 C parsley
10 pts water (20 C)
1 four pound frying chicken (cut up, minus breasts)
A) in stock pot place EVOO. Place over medium heat and gently saute: garlic, onion, salt and pepper
B) when onions start to turn translucent add carrot and celery. Continue to saute over med or low heat until the carrots start to soften.
C) Add parsley to the saute for 1 minute.
D) Add water
E) Add chicken pieces (including neck, back, liver, gizzards and heart). Remember to omit the breast portions and save them for a later dish.
F)Gently boil soup for approx 1 hour 15 min. Skim off the scum from the surface. Do not worry about getting it all, just most.
G) Pick out chicken pieces. Throw out (or reserve for later use) the neck, heart, gizzards and liver. Remove meat from the chicken bones and skin. Place meat back in the pot of soup.
H) Continue cooking soup at a low boil for another 30 minutes.
J) Soup is now ready to serve.
Serving options:
You can add cooked noodles or rice to the serving bowl then ladle soup over it.
or
You can make dumplings or matzoh balls and boil them in the soup for the last 15 minutes of cooking.
EVOO = extra virgin olive oil
Chicken Soup v1.0
4 tbs EVOO
1/2 med onion (thinly sliced)
1 bay leaf (crumbled)
1 med carrot (chopped)
1 stalk celery (chopped)
2 med cloves garlic (crushed)
4 large dashes black pepper
1/4 tsp salt
1/4 C parsley
10 pts water (20 C)
1 four pound frying chicken (cut up, minus breasts)
A) in stock pot place EVOO. Place over medium heat and gently saute: garlic, onion, salt and pepper
B) when onions start to turn translucent add carrot and celery. Continue to saute over med or low heat until the carrots start to soften.
C) Add parsley to the saute for 1 minute.
D) Add water
E) Add chicken pieces (including neck, back, liver, gizzards and heart). Remember to omit the breast portions and save them for a later dish.
F)Gently boil soup for approx 1 hour 15 min. Skim off the scum from the surface. Do not worry about getting it all, just most.
G) Pick out chicken pieces. Throw out (or reserve for later use) the neck, heart, gizzards and liver. Remove meat from the chicken bones and skin. Place meat back in the pot of soup.
H) Continue cooking soup at a low boil for another 30 minutes.
J) Soup is now ready to serve.
Serving options:
You can add cooked noodles or rice to the serving bowl then ladle soup over it.
or
You can make dumplings or matzoh balls and boil them in the soup for the last 15 minutes of cooking.
EVOO = extra virgin olive oil
Onion Soup
The French concoction v1.0
French Onion Soup
(serves approx. 6)
2-4 Tbs butter (not margarine it's icky, you can use olive oil in a pinch)
4 large white onions quartered and sliced as close to paper thin as possible
2 tsp potassium enriched salt (regular salt ok)
1 tsp dry ground mustard
4 or 5 sprigs of fresh thyme (2 tsp dry if fresh not available)
3 cups water
2 tbs soy sauce
1 1/3 cup dry champagne or dry white wine (optional, if you omit this then add 1 c water to above portion)
1 tsp ground black or white pepper
Toppings-----
thinly sliced or grated swiss cheese
croutons (garlic parmesan are my personal favorites. Melba Snacks are an adequate substitute.)
1) Melt butter in kettle or stock pot. Reduce heat to simmer. Add onions. Cover and let sweat for 25 minutes. Stir occasionally.
2) Add mustard, thyme and salt. Stir and cover. Simmer onions in their own juices and seasoning for another 15 minutes. Stir occasionally.
3) Turn heat up and saute onions for 3 to 5 minutes. Watch carefully and stir frequently. Turn heat down if onions start to burn.
4) Turn heat down. Mix water, soy sauce, pepper and optional wine in a bowl. Add water soy mixture to onion mixture. Stir and cover. Let simmer for 15 minutes. Stir occasionally.
To serve: Ladle soup into oven proof bowls. Place desired amount of croutons into bowl. Sprinkle cheese on top of croutons. Place in toaster oven, under broiler or in microwave to melt cheese. Watch the bowls very carefully. Handle the bowls with great care, they will be VERY hot.
French Onion Soup
(serves approx. 6)
2-4 Tbs butter (not margarine it's icky, you can use olive oil in a pinch)
4 large white onions quartered and sliced as close to paper thin as possible
2 tsp potassium enriched salt (regular salt ok)
1 tsp dry ground mustard
4 or 5 sprigs of fresh thyme (2 tsp dry if fresh not available)
3 cups water
2 tbs soy sauce
1 1/3 cup dry champagne or dry white wine (optional, if you omit this then add 1 c water to above portion)
1 tsp ground black or white pepper
Toppings-----
thinly sliced or grated swiss cheese
croutons (garlic parmesan are my personal favorites. Melba Snacks are an adequate substitute.)
1) Melt butter in kettle or stock pot. Reduce heat to simmer. Add onions. Cover and let sweat for 25 minutes. Stir occasionally.
2) Add mustard, thyme and salt. Stir and cover. Simmer onions in their own juices and seasoning for another 15 minutes. Stir occasionally.
3) Turn heat up and saute onions for 3 to 5 minutes. Watch carefully and stir frequently. Turn heat down if onions start to burn.
4) Turn heat down. Mix water, soy sauce, pepper and optional wine in a bowl. Add water soy mixture to onion mixture. Stir and cover. Let simmer for 15 minutes. Stir occasionally.
To serve: Ladle soup into oven proof bowls. Place desired amount of croutons into bowl. Sprinkle cheese on top of croutons. Place in toaster oven, under broiler or in microwave to melt cheese. Watch the bowls very carefully. Handle the bowls with great care, they will be VERY hot.
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