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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Monday, April 30, 2012
Saturday, April 28, 2012
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.
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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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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This looks like an interesting blend of hot and sweet pickle using Swiss chard stems.
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Friday, April 27, 2012
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.
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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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Wednesday, April 25, 2012
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?
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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?
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