I think the pictures speak for themselves here: as all great couples do, Marbles and I can agree on everything except the constitution of the Perfect Burger.
Archive for November, 2009
Spiced carrot-lentil soup
It’s soup season, so of course I’ve been making SOUP! This recipe resulted from a previous cooking endeavor that only used one carrot out of a whole bunch, and a half packet of red lentils that had been glaring at me sadly from the cupboard. As the carrots wilted and the lentils moped, I said “ENOUGH ALREADY!” And then I blitzed them all into a quick, hearty soup.
I am really proud of my soup, as I’ve always hated the bland, overly sweet flavor of many carrot soups. This one, instead, is zingy, zippy, zesty and all kinds of good things that start with z. It is also nutrient dense, without becoming something you eat only because it’s supposed to be healthy. It’s a filling soup without being to heavy, with light flavors that can be spiced up or mellowed down to your own taste.
Rolled cinnamon pastries
You know how you sometimes crave a pastry, but all the bakeries are closed, and all you have is some random bits and bobs in your freezer and pantry? That’s what happened to me today. So I invented these dainty little rolled cinnamon pastries. (more…)
Belgian endives with ham & cheese
I know I’m suppose to get cracking on that Boeuf Bourguignon I promised you, but the budget’s been tight and time is not on my side, so lately my cooking has been characterized by either “cheap” or “quick” or both.
Which brings me to Belgian endives. Damn, I love those things, and they are cheap as what-have-you ate the moment. I know lots of people are terrified of them, and many think they are very bitter. But with the bitter cores removed and combined with a luscious, cheesy sauce, they are delicious.
This recipe for Belgian endives with ham & cheese is my version of a Dutch staple. It was one of my favorites when I was a kid. I updated it by reducing the béchamel and cheese and using fancier ham. Despite this being an oven baked dish, it’s really quick and super easy. And, not unimportantly, it’s CHEAP!
You’re getting beef AND vegetables
November 5th, 2009Since it seems that someone totally rigged the stew poll, it seems that I will be making and then posting a recipe for boeuf bourguignon. But since I highly suspect (even while lacking hard evidence) that someone rigged my poll, I hereby solemnly promise to also make and post the runner up.
And since coq au vin is pretty much a chicken version of boeuf bourguignon, only the voters for lamb will be shit out of luck.
Don’t blame me, though! Blame the someone *cough*Marbles*cough* who rigged the poll!
PS Okay, she didn’t really “rig” the poll so much as tell lots of her friends and coworkers to go vote for her favorite. So welcome, new readers! I hope you all like beef!