kitchen_kink: (cat-tini)
So yesterday, I decided to make ice cream from this recipe by David Lebowitz. (He doesn't tend to fail me.) I chose, however, to sweeten my ice cream with honey rather than sugar.

Well, did you know that honey is acidic? To borrow a page from [livejournal.com profile] sparkymonster, WHO KNEW

Turns out if you heat up good milk and good raw honey in a pan together, you will get MELTED HONEY AND CURDLED MILK.

I let the gross-looking mess sit there with the vanilla in it and steep anyway, because dude, 3/4 cup of local raw honey is expensive and I wanted to see if I could salvage it.

Turns out I was in luck. I did the custard Very Carefully and it actually sort of reconstituted, and when I strained it into the cream, most of the tiny solid bits stayed behind. I churned it this morning, and whoa, it's amazingly tasty. So, not a total fail. Still, I think next time I'll try this recipe, which was developed with honey in mind. (Pro tip: apparently you add the honey at the end. WHO KNEW)
kitchen_kink: (eggplant)
Warm salads. How did I never think of this before?

I have trouble eating salads in the winter, because I want warm food. This makes getting enough vegetables on a regular basis more complicated - finding ways and time to prepare them.

At Scutra in Arlington - which, by the way highly, highly recommended - I had a salad from their specials menu that was served warm. Revelation! Suddenly salad is comfort food.

So I decided to try it at home. The basic idea is to take your dressing, and presumably whichever other ingredients you want warm, and heat them in a pan. When they're good and hot, throw in your greens and toss them really well and really quickly, before they wilt, and remove from heat. Voila - warm salad.

Today's involved half a mango (all crushed because overripe), a blob of salsa, and some sliced turkey in the pan. Threw in baby spinach, then turned it all into a bowl and topped it with walnuts, cheddar cheese, and crumbled blue corn chips.

Taaaasty.
kitchen_kink: (eggplant)
Hey all,

I know many of you work with wild sourdough, and I've started my own starter and am on my third attempted loaf.

I've been working off of this recipe - which is really more of a guideline - and I'm running into some problems. Mainly, the loaf is not rising much, even when I let it rise under heated conditions, or for a very long time. What does rise tends to spread out rather than puff up, and the dough, which initially feels almost too dense, becomes wet and sticky and hard to handle.

I'm about to put the third in the oven, and it's looking a little better than the first two, but it definitely spread out a lot. I put oil in the bowl this time so I'd be able to fish it out and hold it together more easily.

The bread that comes out has tasty crust and tends to be tasty all through, but the middle is usually bunched up and inedible.

Thoughts, bakers?
kitchen_kink: (cat-tini)
My awesome housemates went liquor-shopping and brought home this crazy limited-edition stuff called Absolut Boston. It is vodka infused with black tea and elderflower. And it is MADE OF AWESOME.

Especially awesome is a drink in which - yes, yes, I invented! thank you, thank you - which was originally called The Bee's Teas (after the Bee's Knees, which involves gin, honey simple syrup and lemon juice) but is now called a Boston Iced Tea.

Put a goodly glug of this stuff over ice.

Add a smaller glug of honey simple syrup. (Make this by mixing one part honey with one part warm water. Stir and thank me later.)

Add a righteous squeeze of lemon juice.

Swirl and enjoy.


kitchen_kink: (eggplant)
I hate olives.

Now, I know this may be a shocking annoucement for those in my audience with more delicate consitutions and sensibilities, but it is nonetheless a (recently) true statement, and one I have stood by for my entire life.

Not that I had any personal resentments toward olives. An olive didn't kill my brother; no olives owe me money. No, I just have never liked the damn things. And I tried. Oh, how I tried. You see, while I finally came to accept my hatred of olives, I never made fun of them as a stupid food to like, or taunted olive-eaters in their olive-eating orgies of pleasure. No, I wanted to like olives. Olives seemed like a good food, a serious food (though not a serious pastry). My whole family liked them, and I figured, given my mother and grandmother's perfect blemishless olive skin, that I was cursed with acne because I hated olives. (They really are supposed to be good for your skin. Not just olive skin, either. Shut up.)

So, every time there were olives around, I would try one. Didn't matter what kind: kalamata, canned black, green with pimientos, whatever. I'd take one, bite into it, and...purse my lips...and find a napkin...and spit that thing right out again. Yes, this was food I couldn't even force myself to swallow. But I kept on trying. Years, and no change.

Then, one night at Gargoyle's, I decided to try the olives that they serve along with some luscious Marcona almonds. They were small, and of various colors, and herby, and I popped one in my mouth and...hey...this is not so bad. Actually, this is kinda good! Lemme try another one, maybe that one was broken. No...this one's good, too!

And suddenly, for no reason at all, I liked olives.

And that's the story of me and olives.

And in celebration of this, I give you my non-recipe for the thing I randomly put together tonight, which also happened to be the first thing I've ever cooked with olives in it. Because you know, I hate olives.

I was gonna call this Greek Stew, but then I kept thinking, "Saute a coarsely chopped onion in olive oil...Add one diced Greek..."

So far, it's just called Greek Thing. )
Jesus. Next thing you know I'll be eating mushrooms...oh wait...[livejournal.com profile] entrope!!
kitchen_kink: (cat martini)
Au Courant

3 parts vodka
1/2 part Rose's lime
1 part Triple Sec
5-6 parts blackcurrant juice, to taste

Put all ingredients in a cocktail shaker with ice and serve up in a martini glass.


Atalanta

3 parts Jack Daniels
1 part Goldschlager
4 parts apple cider

Same as above directions.


Both recipes may, of course, be adjusted for taste and alcohol content, though the Rose's lime amount in the first is the most that is advised if you wish to taste the blackcurrant.


(Bonus for person who can tell me why the second drink is called an "Atalanta.")
kitchen_kink: (Default)
Orange Vanilla Cream

2 parts orange juice
1 part milk
1 part half and half
1 spoon sugar
1 capful (1/8 tsp?) vanilla

Stir and enjoy.
kitchen_kink: (eggplant)
3 parts vodka
2 parts Triple Sec
1 part unsweetened cranberry juice
1 part Rose's Lime Juice
A few drops of honey or half a spoon of sugar, if desired.
Shake well with ice and enjoy.

(Mmmm, pink drink...)
kitchen_kink: (Default)
Take half a red heirloom tomato and slice it into circles. Place on a plate with some basil leaves.

Slice a bit of cheddar cheese and put it on top. Add sea salt and pepper.

Saute some onions in a little butter, then break two eggs over the top. Fry them sunny-side.

Place the eggs and onions over the tomatoes, basil and cheese.

Break the yolks and thank me later.

Profile

kitchen_kink: (Default)
dietrich

April 2013

S M T W T F S
 12 3456
7891011 1213
14151617181920
21222324252627
28 2930    

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 24th, 2017 06:41 pm
Powered by Dreamwidth Studios