![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Culinary hits and misses
Believe it or not, I do other things besides work. I've been doing some culinary experiments to keep myself going.
Hit: Ginkgo nuts. I bought fresh ones at Berkeley Bowl because They Were There. I then learned I had to cook them before they'd be edible.
To cook, I shelled and skinned them, then boiled them for about half an hour. I tasted one and decided a) it needed to cook more and b) it was a tad bitter. I added a few packets of Splenda, then boiled for another half hour. The resulting nuts were very tasty.
Hit: Garlic pierogies with Garlic Sauce. I took some Cheemo garlic pierogies, boiled them, then created a "sauce" out of about ten roasted and two fresh cloves of garlic, crushed, and a little bit of diet margarine. I then downed a couple of Mint Assure tablets so I wouldn't reak.
Miss: Lobster bisque. Actually, it wasn't a total lose, but it was too salty. I used the recipe on the lobster bisque base package, then wound up adding another cup of milk to cut the saltiness. If I'd known it was going to be that salty I'd have made a big batch to take to Metro Networks this past week, as salty food helps me stay up all night.
Hit: Spaghetti Squash. At $0.19/lb, how could I lose? I took two small squashes, sliced them across, scooped out the seeds (good for salting and roasting later), then microwaved them for 15 minutes. As it cooled I cooked up a couple of cans of flavored cut tomatoes -- one roastd garlic, and one basil & oregano, and augmented them with some high-octane garlic powder (I was feeling lazy). I then added the spaghetti squash and cooked gently to get some of the water out.
I now need to come up with a good dessert....
Hit: Ginkgo nuts. I bought fresh ones at Berkeley Bowl because They Were There. I then learned I had to cook them before they'd be edible.
To cook, I shelled and skinned them, then boiled them for about half an hour. I tasted one and decided a) it needed to cook more and b) it was a tad bitter. I added a few packets of Splenda, then boiled for another half hour. The resulting nuts were very tasty.
Hit: Garlic pierogies with Garlic Sauce. I took some Cheemo garlic pierogies, boiled them, then created a "sauce" out of about ten roasted and two fresh cloves of garlic, crushed, and a little bit of diet margarine. I then downed a couple of Mint Assure tablets so I wouldn't reak.
Miss: Lobster bisque. Actually, it wasn't a total lose, but it was too salty. I used the recipe on the lobster bisque base package, then wound up adding another cup of milk to cut the saltiness. If I'd known it was going to be that salty I'd have made a big batch to take to Metro Networks this past week, as salty food helps me stay up all night.
Hit: Spaghetti Squash. At $0.19/lb, how could I lose? I took two small squashes, sliced them across, scooped out the seeds (good for salting and roasting later), then microwaved them for 15 minutes. As it cooled I cooked up a couple of cans of flavored cut tomatoes -- one roastd garlic, and one basil & oregano, and augmented them with some high-octane garlic powder (I was feeling lazy). I then added the spaghetti squash and cooked gently to get some of the water out.
I now need to come up with a good dessert....
no subject
no subject
no subject
no subject
too salty
Desserts ... have you tried something fun to sprinkle over ice cream? Perhaps candied anise seeds. (Which will also help with garlic reek of which you speak.) Or some fun exotic and weird preserved fruits.
Re: too salty
Re: too salty
Re: too salty
Dessert
Dulcia Domestica - ancient Rome
This dish of dates stuffed with chopped nuts is a 'home style treat' that was once savored in ancient Rome.
You can replace the pine nuts with almonds if you prefer.
Original recipe yield: 4 servings.
INGREDIENTS:
12 pitted dates
1/4 cup chopped, toasted pine nuts
3 tablespoons red wine
1/8 teaspoon ground black pepper (optional)
1/4 cup honey
DIRECTIONS:
Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit. Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.
Re: Dessert
no subject
no subject