Posts Tagged ‘garlic’

Battle Burgers!

May 31, 2010

So it’s been another long time between posts, but for this one I pulled out all the stops.  I’m entered in the fifth battle this year on Foodie Fights – Battle Burger, so I tried to come up with something not only delicious, but also different from anything out there.  I love Mark Bittman’s column, The Minimalist, and when the battle was announced to be burgers, on the same day he posted a couple of burger recipes that push the envelope beyond just straight up ground beef.  Not wanting to crib from such a widely read column in a competition, I didn’t do any of those, but used it as a jumping-off point to create what I am dubbing Rudebwoy Surf and Turf Burgers.  Surf and Turf because the meat is a mixture of  beef and shrimp that I ground in a food processor (a recent acquisition after my grandmother got a new one for Mothers’ Day) and rdebwoy because they are seasoned with Jamaican-inspired jerk spices and dressed with banana mayonnaise.  I served them up to a bunch of my friends at a cookout and they were a huge hit.  I’m usually something of a purist as far as burgers go; this was my first time making them with any kind of seasonings in the meat mixture, and definitely the first time serving them without ketchup and mustard, but they were phenomenal.  Even though a real rasta wouldn’t touch these due to the shrimp, these burgers had a great spicy Caribbean flavor complemented perfectly with the creamy and slightly sweet banana mayonnaise.  Beef and shrimp may be a bit of a non-sequitur, but if you won’t take my word for how great they were, you can check out the reaction shots!

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Chickpeas in Tomato Yogurt

February 26, 2010

Indian food is one of my absolute favorites, and while it’s basically easy to just make up an approximation of a curry by stirfrying some vegetables with curry powder and coconut milk, I feel like every time I try to make Indian food for myself and my friends that it always has this kind of amateur-ish, illegit quality to it, analogous to that fruity yeast-y taste that homebrewed beer can have.  This, on the other hand, is nothing of the sort.

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NOT Cream of Cauliflower Soup

February 19, 2010

I love soup.  In the winter months there are few eating experiences that are as pleasant as a piping hot bowl of soup with a chunk of homemade bread.  Fortunately for all, there are few eating experiences as easy to achieve.  You can put almost anything into a soup and be sure that it will come out wonderfully.  Vegetables, pulses, meats, and cheeses are all delicious simmered up in a broth and can be made as hearty or rich or brothy as you want by pureeing or adding cream or roux or chopping your ingredients large or small.  In the soup world you are limited only by your imagination.  Unfortunately though, it seems like when it comes to broccoli and cauliflower soups, people always stick to the old chestnut creamy, cheesy soup.  Not that there’s anything wrong with it; that has been one of my favorite soups for as long as I’ve been alive.  I just wanted to make a soup showcasing cauliflower without resorting to the standby.  This spicy roasted cauliflower soup with French lentils is a perfect winter warmer.

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What I’ve Been Up To

February 18, 2010

Well I haven’t gotten around to updating this blog as much as I’ve wanted to this winter, but I have been cooking the whole time. I took a bunch of pictures of food, but I never typed up the recipes and have since forgotten the recipes for a bunch of them. Whole photo shoots are languishing on my hard drive, so I thought that in lieu of an actual recipe post I’d upload some photos that I’ve taken between my last post and now. Sorry again for this cop-out, I have a post about soup that I’m going to put on the site pretty soon and a whole head full of ideas of things that I will make. I’m really going to try to put something on here every week, so keep checking back if that’s something you’d like to see.

This is our shelf where we keep our teas and vitamin supplements and usually bananas.  The shelf is above our sink and is usually nicely lit.  You can see that mortal and pestle in the recipe for sweet potato chowder.  Featured prominently in this photo are some jalepeno peppers that we grew in the garden behind our house.  This picture is from late October to early November times, the peppers were the last thing left and they sat up on this shelf for a while before I ended up roasting them and making enchiladas.

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Thanks Joe George!

April 29, 2009

Curried Carrot Soup with Honey and Yogurt

Post number 2 for today is a soup that I knew I had to make as soon as I saw the recipe in the Artvoice that came out last Thursday.  There’s a local chef named Joe George that writes for that paper a lot, as well as the magazine Edible Buffalo, and for his own awesome blog, Urban Simplicity where he talks about cooking, bicycling, and all kinds of things of interest to Buffalonians or anyone else.  His Food for Thought column in Artvoice is something that I always look forward to, and this one about honey provided three great looking simple recipes, including this absolutely delicious curried carrot soup.

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“College” Pasta

January 12, 2009

Lemon Tarragon Pasta

I basically lived on this stuff for the last two years of college.  It is super easy to prepare, and can be made on a college kid’s  budget in even the tiniest of kitchenettes.  All you really need for this is a stove and a couple of pans, one to cook the pasta and broccoli in and one to make the sauce in.  I guess you could say that this is my own recipe (you can barely call it that, it’s so simple), and it perfectly demonstrates my philosophy that even with the extremely limited means of a college student, one can make healthful, delicious meals for oneself.  There is no need for the Easy Macs and scrambled eggs for dinner you think of when you imagine the dietary habits of off-campus collegians.  I have liked it so much that I still make it even when not limited to it by my budget.  This makes a huge bowl of pasta in a light, garlicky lemon sauce and can easily be halved or modified or substituted.  I have made it with lemon juice out of a bottle, fresh tarragon, shrimp, chicken, and asparagus before.  Even the bumblingest of amateur cooks can whip this together in only the time it takes to boil water and cook pasta.  My personal preference is to make this with fresh lemon juice and zest, dried tarragon, broccoli, and whole grain thin spaghetti.

Lemon Zest

Lemon Tarragon Pasta

Ingredients:

4 oz. whole grain thin spaghetti

1 crown broccoli, broken into bite-sized florets

juice and zest of one lemon

2 tablespoons olive oil

2 – 4 cloves garlic

2 tablespoons dried tarragon

1 tablespoon romano cheese

crushed red pepper (optional)

Directions:

Add pasta to boiling salted water and cook.

When there is 3 minutes left for the pasta, saute garlic and crushed red pepper in olive oil until it just starts to brown.

Remove from heat and add lemon juice and cheese to the oil, and stir until it’s melted.  Stir in tarragon.

When there is 2 minutes left for the pasta, stir the broccoli right into the water with the pasta.

Drain the pasta and broccoli and toss with the sauce and lemon zest.  Serve with additional cheese and red pepper to taste.

Serves 2 or 1 really hungry college guy (or 1 really hungry alumnus)

Lemon Tarragon Pasta

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