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Sep. 24th, 2009 08:00 pmTonight's delicious drink:
2 parts homemade gin
1 part black currant liqueur
1 part selzer
Over ice.
Yum!
2 parts homemade gin
1 part black currant liqueur
1 part selzer
Over ice.
Yum!
awesome cupcakes
Apr. 17th, 2008 05:34 pmMany people have asked for my cupcake recipe, including the soon-to-be-birthday girl, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
dancingwolfgrrl, so here it is, straight from Magnolia Bakery to me to you. These are, in fact, seriously awesome vanilla cupcakes:
( Magnolia Vanilla Cupcakes )
dancingwolfgrrl, so here it is, straight from Magnolia Bakery to me to you. These are, in fact, seriously awesome vanilla cupcakes:( Magnolia Vanilla Cupcakes )
Sex in a Pan Mushrooms
Mar. 17th, 2008 12:38 amA number of people have asked me for the recipe for the dish I call Sex in a Pan Mushrooms. They are delicious, but I have to admit, it's not so much a recipe as a ... uh. Some ingredients put together in a particular way. This is close:
Soak 1 bag dried porcinis in port, sherry, madeira or wine for 20-30 minutes. While soaking, you can:
Finely chop 1-3 cloves of garlic.
Chop 1 onion.
Slice 2-3 lbs assorted mushrooms. (This works with just one kind of mushroom, too, but I think it's more interesting if there's a variety.)
Melt half a stick of butter over medium heat. Saute garlic and onion until soft. Add fresh mushrooms and cover until they release their liquid. Uncover and cook until most of the liquid is gone. Pour liquid from porcinis into pan and add another half stick of butter. Chop porcinis and add them to the mixture. Stir in 1-3 tablespoons of Better Than Boullion (vegetable or beef stock) to taste. Reduce until there's approximately as much liquid as you want (more liquid if serving with bread for dipping or over pasta, less if you're just eating it alone), add a bit of cream to finish.
Muck around with this "recipe". It's hard to go wrong.
Soak 1 bag dried porcinis in port, sherry, madeira or wine for 20-30 minutes. While soaking, you can:
Finely chop 1-3 cloves of garlic.
Chop 1 onion.
Slice 2-3 lbs assorted mushrooms. (This works with just one kind of mushroom, too, but I think it's more interesting if there's a variety.)
Melt half a stick of butter over medium heat. Saute garlic and onion until soft. Add fresh mushrooms and cover until they release their liquid. Uncover and cook until most of the liquid is gone. Pour liquid from porcinis into pan and add another half stick of butter. Chop porcinis and add them to the mixture. Stir in 1-3 tablespoons of Better Than Boullion (vegetable or beef stock) to taste. Reduce until there's approximately as much liquid as you want (more liquid if serving with bread for dipping or over pasta, less if you're just eating it alone), add a bit of cream to finish.
Muck around with this "recipe". It's hard to go wrong.
Lemon Tart
Mar. 16th, 2008 11:13 pmWhile it's in my head:
2/3 cup whipping cream
2 eggs
1/2 cup meyer lemon juice (about 3 lemons)
3/4 cup sugar
dash salt
In a double boiler, whisk whipping cream, eggs, sugar and salt until slightly thickened. Add 1/3 lemon juice, whisk until thick. Repeat with the rest of the lemon juice in 2 batches. Pour over crust (in this case, gingersnap crust) and broil briefly. Let cool, and serve with mahon ice cream (or whatever, really).
2/3 cup whipping cream
2 eggs
1/2 cup meyer lemon juice (about 3 lemons)
3/4 cup sugar
dash salt
In a double boiler, whisk whipping cream, eggs, sugar and salt until slightly thickened. Add 1/3 lemon juice, whisk until thick. Repeat with the rest of the lemon juice in 2 batches. Pour over crust (in this case, gingersnap crust) and broil briefly. Let cool, and serve with mahon ice cream (or whatever, really).
Thanksgiving foods
Dec. 6th, 2006 01:20 pmI've had several requests for the recipes I used for the things I made for Thanksgiving. I'm finally getting around to entering them!
First, the multi-grain bread I made is here. I made it with 7-grain cereal and King Arthur's new "white whole wheat" flour, which is whole wheat with the whole parts ground finer than they were able to do in the past, so it's smoother and more like white flour in texture and appearance. I liked it and will be playing around with it more in the future.
Next, the tart! Listed as a Dark Chocolate and Peppermint Whipped Cream Tart in December's Bon Appetit, this was really quite rich and tasty. I think I'll try the same concept with a moussier filling at some point, but a couple of people told me that they really liked the filling as is, so I might try it again, too. I cut back on the amount of chocolate and it was still powerfully chocolatey, so if you, like me, are more of a milk chocolate person than a dark chocolate one, you will want to adjust accordingly.
( Tart! )
I also tried a vegetarian version of my delicious mushrooms.
( Mushroom gravy stuff )
First, the multi-grain bread I made is here. I made it with 7-grain cereal and King Arthur's new "white whole wheat" flour, which is whole wheat with the whole parts ground finer than they were able to do in the past, so it's smoother and more like white flour in texture and appearance. I liked it and will be playing around with it more in the future.
Next, the tart! Listed as a Dark Chocolate and Peppermint Whipped Cream Tart in December's Bon Appetit, this was really quite rich and tasty. I think I'll try the same concept with a moussier filling at some point, but a couple of people told me that they really liked the filling as is, so I might try it again, too. I cut back on the amount of chocolate and it was still powerfully chocolatey, so if you, like me, are more of a milk chocolate person than a dark chocolate one, you will want to adjust accordingly.
( Tart! )
I also tried a vegetarian version of my delicious mushrooms.
( Mushroom gravy stuff )
tapas! (recipes)
Nov. 22nd, 2006 11:41 amNow that I'm excited about cooking again, I can type up these recipes.
First,fennel's excellent tandoori salmon is here. And his delicious sweet potato quesadillas are here.
The very tasty Savory Cheese Galette, from epicurious, is here.
( From _From Tapas to Meze_ )
First,
fennel's excellent tandoori salmon is here. And his delicious sweet potato quesadillas are here.The very tasty Savory Cheese Galette, from epicurious, is here.
( From _From Tapas to Meze_ )
