I'm still working on the perfect simple recipe, will get it up in the near future. I love duck, but so far have only attempted boneless duck breast.
Anyways, last night I made the Collard Greens with Poblano Chiles and Chorizo. I'm making it again tonight, it was such a hit. I'm a sucker for anything with chorizo, either fresh or cured. I love the smoky, vinegary hit it gives to dishes. The recipe recommends fresh chorizo, the kind that crumbles when you cook it, but what I had on hand was dry-cured chorizo, which you have to chop and is already cooked. The flavor is very close, it's really a texture difference. Needless to say, the cured chorizo worked beautifully.
A note on the collard greens: don't buy the pre-washed bagged collard greens unless you absolutely can't spare the 5 minutes it takes to prepare them. The greens are dried out, ragged, the wrong shape for this recipe, and they never remove the ribs. You end up with a big chunk of stem when you are aiming for silky greens. Ick. To wash whole collards, fill up a large bowl or your clean sink with cold water. Swish the leaves around for a bit, then let the collards sit for a minute to let any grit settle to the bottom of the bowl. Gently lift out the leaves, and give them a twirl in a salad spinner if you like. If they still seem gritty, empty out the water and repeat the rinsing. It's easy to pull out the ribs by hand, or just run a sharp paring knife down either side of the rib. Then you just stack up the leaves and cut them into thin slices.
This recipe serves 4 as a side dish, but we had it along with a salad as a main course for two. There wasn't any leftover.
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I found a cool new-to-me food blog via www.chocolateandzucchini.com: http://kitchenscraps.ca/ .
I'm totally going to make the "green cigars" this weekend!
- Current Location:US, Georgia, DeKalb, Belvedere Park, Old Hickory St, 1741
In a medium sized bowl, whisk together 1 cup flour (or 1/2 cup white flour, 1/2 cup whole wheat, if you want to pretend you are being healthy), 2 teaspoons sugar, 1/2 teaspoon baking POWDER, 1/4 teaspoon baking SODA (don't mix up the soda and the powder. They do different things), and 1/2 teaspoon of salt.
You can even double or quadruple this and keep it around as your own personal bisquick, just use of cup of the mixture with the following amount of liquid ingredients.
In a 2 cup liquid measuring cup, pour 3/4 cup milk. in a second liquid measuring cup, add 2 tablespoons melted butter. Separate one egg, whisking the egg white into the milk and the egg yolk into the melted butter. Stir well, then stir the butter and yolk into the milk. Stir all the liquid ingredients into the dry ingredients and stir just until all ingredients are moistened - it'll be a little lumpy. Let the batter sit while you prepare the pan.
Set a medium-to-large sized skillet over medium heat. Don't use a non-stick skillet for this. Let the skillet get good and hot with nothing in it. Sprinkle a few drops of water into the skillet - if they sizzle and evaporate immediately, it's hot enough. Pour about 2 teaspoons of canola or vegetable oil into the skillet and carefully brush the oil all over the surface with a pastry brush or a paper towel.
Pour about 1/4 cup of batter per pancake into the hot pan - I can usually fit 3 at a time. Let cook until you start to see bubbles in the surface of the batter, then flip them over and cook for about 1 minute more. Flip them onto a warm plate, and cook the second batch - re-oiling the pan if you need to.
To be totally decadent, melt some butter and maple syrup together and pour over the pancakes - nothing spoils a good hot pancake like cold syrup right from the fridge.
To recap, you'll need:
1 mixing bowl
2 liquid measuring cups
Skillet - not non-stick
Spatula or pancake turner
Measuring spoons and a measuring cup
1 cup flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
2 tablespoons melted butter
2-3 teaspoons canola oil for the pan
butter and syrup for serving
- Current Mood: busy
How sad is this? What a negative message. How about "Eat breakfast - it tastes good and gives you fuel that you need after an 8 hour fast:." Or "Eat breakfast - start your morning sharing with the people you live with, or contemplating your day, your god, your good fortune to be alive and awake." Or something like that.
Our relationship with food in this country has become so adversarial, it's second nature. Almost every single party - Party! Celebration! - I've been to as an adult has a group of us talking about our weight and how unhappy we are with it. I catch myself saying " I shouldn't eat this, but...." way more often than I want to admit.
I'm currently reading Michael Pollan's "In Defense of Food", which is the most important book I've read in a long time. One of the over-arching themes of the book is that as we've become more and more obsessed with eating healthily as a nation, we've become less and less healthy. Definite "food" for thought.
There's so much more to say on this topic, but right now I'm finishing the bread and butter that I made last night (10 minutes, tops, actual labor time) and enjoying my coffee with the cats before heading in to work.
- Current Location:home
- Current Mood: contemplative
- Current Music:birds and trains and aeroplanes
Not realizing that a portion of the show qualifies as softcore porn.
- Current Mood: embarrassed
This from the woman who fell asleep during the Obama-mercial last week.
- Current Location:Home
- Current Mood: sick
- Current Music:Fresh Air
Your result for What's your key signature?...
Three flats, honky cat.
Congratulations, you’re E-flat Major, a key to swing in. This key is THE key if you play jazz saxophone, making it a very popular key among jazzophiles. You know those stupid radio commercials you hear for “smoooooth jazz radio; KKUZ” or whatever? There’s a damn good chance that the music behind that commercial is in E-flat. Pianos and woodwinds are pretty fine with this key as well, guitars and basses being a bit left out. Who needs rock when you’re swingin’, though?
You are one loose hip dude, my friend. You take life as it comes, and you can take a beating with a smile and move along. Life is just one swinging song after another, and most of us would kill to have the suave attitude you do. But between you and us, carpe diem isn’t really THAT bad of an idea.
SONG EXAMPLE: Spiral by John Coltrane
* Actually, I could’ve named almost all the songs from Coltrane’s great Giant Steps album, a good half the songs are either in E-flat or its parallel minor, C Minor.
"I didn't jump to conclusions! I took a tiny step, and there conclusions were!"
Oh and a twofer:
"Uh oh, you have but face"
"You look like you're going to say 'But...'"
All I can think of is the tenet we held back in my rock band days: Don't piss off the guy with his finger on the "suck" button.
Oh, and I doubt very seriously that Mitt Romney loves me.
- Current Mood: confused