endlesschatter

I’ve attempted this before but without much success…
Either I didn’t use enough oil or I had my over too hot. I’ll try this style later this week, thanks Adam!

May 6th, 2009 | Tags: cooking, Food Finds, hobbies, recipies | Category: Cooking and such, Uncategorized | Leave a comment

Simple cabbage recipe I think I’ll try this evening…

2 lbs Cabbage
1 yellow onion
1 Carrot
1/4 c olive oil
1/4 c chicken stock (or water)
salt, pepper, red pepper flakes to taste

The Amateur Gourmet – Braised Cabbage

Here’s the quick version. Preheat your oven to 325. Oil a 9 X 13 baking dish. Cut a 2 lb green cabbage into 8 wedges. Lay the wedges in the dish. Then scatter one thickly sliced yellow onion over the top, along with 1 large carrot cut into 1/4 inch rounds.

Drizzle 1/4 cup olive oil over the top, and 1/4 cup chicken stock or water. Season with salt, pepper and red pepper flakes; cover TIGHTLY with foil and bake 1 hour.
Remove, flip the cabbage over, re-cover with the foil, and bake another hour. Once the cabbage is tender, remove the foil, increase heat to 400 and let the vegetables brown, another 15 minutes more. That’s it! Sprinkle with fleur de sel and serve.

And while I don’t have “fleur de sel”, I will use some other fine minerals.
I do appreciate The Amateur Gourmet for this simple recipe along with the cute grandmother story.

October 15th, 2008 | Tags: recipies | Category: Cooking and such | Comments (1)

Extravagantly spiced lamb
in a spicy tomato sauce; pairs excellently with rice pilaf or
naan, an Indian flatbread.

Indian Lamb
Curry

1 onion, chopped
1 tablespoon ground coriander
2 large cloves garlic, crushed
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons ground turmeric
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 pound lamb shoulder, cut into 1-inch cubes
1/4 cup vegetable oil
1 dried red chile pepper
1 (28-ounce) can diced tomatoes
1 tablespoon unsweetened coconut
1 (10-ounce) package frozen peas

1. Mix onion, coriander,
   garlic, ginger, turmeric, salt, cumin, pepper and cayenne pepper
   in a small bowl. Coat lamb with mixture and marinate, covered,
   overnight in a medium bowl.
2. In a large, heavy-bottomed
   pot, heat oil over medium-high heat. Break chile over pan, crumbling
   into hot oil. Sauté lamb, scraping onions and spices into
   pot, until well browned. Add tomatoes (undrained) and coconut
   and bring to a boil. Reduce heat and simmer for 15 minutes, or
   until sauce is thickened. Stir in peas and cook until thoroughly
   heated. Serve warm.

Makes 4 servings.

June 5th, 2008 | Tags: Food Finds, recipies | Category: Cooking and such | Leave a comment