How to Cook Everything: The Basics: Rice Pudding in the Oven - Mark Bittman

How to Cook Everything: The Basics: Rice Pudding in the Oven - Mark Bittman:

A Bittman book mark to remind me to compare this to other rice pudding recipes.

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Pastrami

From:
americanfood.about.com

Pastrami Dry rub

Ingredients:

5 pound corned beef brisket (1/2 whole brisket)
3 tbsp coursely ground black pepper
2 tbsp ground coriander
1/2 tsp red pepper flakes
1 tsp garlic powder
1 tbsp smoked paprika
1 tbsp vegetable oil
heavy-duty aluminum foil
Preparation:

Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.

Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.

Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Flip over, fold side down, on another piece of foil and wrap the meat again. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.

Place in a 240 degree F. oven for 5 hours. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.

Notes:

This is a non-smoked pastrami recipe. I have used the rub for my smoker version.

Pacific NW | This Turkish take on pizza is a jolt of fresh, spicy and pungent | Seattle Times Newspaper

Pacific NW | This Turkish take on pizza is a jolt of fresh, spicy and pungent | Seattle Times Newspaper:


Lahmacun

Makes 8

1 pound ground lamb or beef
4 medium tomatoes, diced
1 large yellow onion, minced
½ bunch flat-leaf parsley, minced
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 ½ teaspoons salt, or to taste
1 teaspoon crushed Aleppo pepper or other medium-hot chili flakes, or to taste
½ teaspoon ground black pepper
½ teaspoon ground allspice
8 medium (8-inch) flour tortillas

Any or all of the following to finish: sliced fresh tomatoes, cucumber and red onion, fresh or pickled peppers, feta cheese, sprigs of flat-leaf parsley or cilantro, lemon wedges and Greek yogurt

1. Preheat the oven to 375 degrees. Knead together the meat with the tomatoes, onion, parsley, olive oil, tomato paste, molasses, salt, pepper flakes, pepper and allspice until well-combined. Divide into eight equal portions and spread one portion evenly on each of the tortillas, covering the entire surface and going all the way to the edges.

Grease two baking sheets and position racks in the upper and lower thirds of the oven. Place two tortillas on each baking sheet and bake, exchanging the sheets' position halfway through, for 15 to 18 minutes, until the topping is browned and sizzling. Stack the baked lahmacuns on a plate and cover with foil to keep warm (this will also help the tortillas soften again if they've crisped up in the oven). Repeat with the remaining four tortillas.

2. Lay a few slices of vegetables and feta, as well as an herb sprig or two, down the center of each lahmacun. Finish with a squeeze of lemon and/or a dollop of yogurt and roll up like a burrito. Serve warm or hot.



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Sriracha Fridge Pickles: Recipe: bonappetit.com

Sriracha Fridge Pickles: Recipe: bonappetit.com:

This looks like an interesting blend of hot and sweet pickle using Swiss chard stems.

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Back to basics: Mark Bittman's recipes for veggies - food - TODAY.com

Back to basics: Mark Bittman's recipes for veggies - food - TODAY.com:

See Rosemary-roasted potatoes in particular.

Ingredients

• 2 pounds any potatoes
• 2 tablespoons olive oil, or more as needed
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

Preheat oven to 400 F.

Spread 1-2 inch cubed potatoes on baking sheet tossed with oil and sprinkled with salt and pepper.

Bake for ~20 minutes. Turn if releasing from pan, add more oil and roast longer if not. Turn again at 20 minutes and add rosemary. Roast 20-40 minutes until tender. Add salt and pepper to taste.

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Montreal Steak Marinade (Recipes) : World Spice Merchants

Montreal Steak Marinade (Recipes) : World Spice Merchants:

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Homemade Yogurt in Mason Jars | Food in Jars

Homemade Yogurt in Mason Jars | Food in Jars:

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Notes:
I haven't tried using a cooler with hot water yet. Perhaps I can use a larger cooler with a container for the hot water?

Grandma VanDoren's White Bread Recipe - Allrecipes.com

Grandma VanDoren's White Bread Recipe - Allrecipes.com:

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Notes:

The bread has a very soft crumb with no milk. It calls for far too much yeast. I used half the amount successfully. It should work with 1/3 to 1/6th the amount of yeast and taste better.

Ham and potato soup

I added some carrots and a few leftover mushrooms to this.
http://allrecipes.com/recipe/delicious-ham-and-potato-soup/

'No work' gardening

Information on raised beds, water conservation and a no digging practice.
http://eartheasy.com/blog/2011/04/5-secrets-to-a-%E2%80%98no-work%E2%80%99-garden/

Via Jess Sun

Podcasting

Notes on research for podcasting. 

This article is a little dated but seems accurate.
Using the Internet Archive as storage with a Creative Commons License should work if the license isn't a problem.
Ourmedia.org puts a front end on Internet Archive storage apparently with some blogging around it to make it more accessible, but it may be just as easy to set up a normal blog and use the archive.
Podbean sounds good at first but free account is limited and terms seem misleading.

Update: here is bloggers help page about podcasting http://support.google.com/blogger/bin/answer.py?hl=en&answer=80259

Feedburner is optional but can enhance the data capture.

Update 2:


Create the index to audio.

1. create blog
2. create web storage account.
3. turn on rss feed from blog for subscriptions
4. for Blogger, enable enclosure tags to allow itunes support
5. optionally register blog with feed burner to monitor usage and add functionality

The audio upload process.

1. capture audio
2. digitize audio, preferably to mp3 (mpeg3)
3. store audio on shared file server.
4. link audio from blog.

Lauren's sweet potato

From Lauren Garland:

I followed this pretty closely with these changes:
Peeled and cut the Sweet Potatoes into large chunks, baked until soft but not mush...I wanted a bit of heft to the mash...
omitted 1/2 cup sugar in the base mashed Sweet Potatoes (I still can't type that without laughing) because I felt they were already sweet enough and instead of pecans I used walnuts.. 

Gourmet sweet potato classic

Potato grow bags

I am trying to grow some of our potatoes in grow bags. Two are store bought, but I wasn't thrilled with the construction or the price, so I hacked together a third from stuff we had leftover, cheap plastic fencing, weed barrier fabric and zip ties.

Easy whole grain flatbread revisited

I've done the flatbread recipe a few times now. The rosemary and onion add a great deal of flavor to an otherwise bland bread.

This is latest version I did:

• 1 cup whole wheat flour
• 1.5 cups water
• 0.5 teaspoons table salt (up to 1 teaspoon coarse salt)
• 1 half large onion sliced thin
• 1 tablespoon fresh rosemary
• 4 tablespoons olive oil

Mix water, flour and salt. Cover and set aside for 30 minutes or up to 12 hours.
Heat oven to 425.
Add oil, rosemary and onions to 10 inch skillet and heat in oven until slightly fragrant. Stir onions and add batter making sure the onions are mixed in. Set temperature up to 450. Bake for 40+ minutes.

The original recipe is here http://content.markbittman.com/node/27

Notes:
This could really use less oil both for the skillet and pan versions.
The 425 degree start seemed to work better for me in getting to fragrant without burning the onions although it may have been making sure the onions were not pushed out to the edges.
My 12 pizza pan doesn't have a tall enough lip for this recipe.
A 9x13 pan should be about the same area as a 12 inch round.
Down scaling by 25/36 or roughly 2/3 should make a 10 inch pan the equivalent thickness (or thinness) of a 12 inch round.