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November 07
Is the utter lack of recipe sharing. WTF?
Whore, you’re a food writer. Noel, your wife is one of the better cooks in southern Colorado….why you guys holdin out?
If it’s still the State Fair Pie/Wife Swap Scandal of 1994 well, that’s ancient history. Long forgotten. But for the record, the woman you guys kicked off the podium and beat into a coma was A. asking for it. B. sooo not a senior citizen, I don’t care what the coroner said.
Oh sure, we can do how many posts on "free speech" and "the gays" but what about some muthafuckin appers.
And entrees, and side dishes!
And soup.
I’ll start with soup. This is a hyrbid from a friend of a friend. And Emeril who’s not a friend.
I’m veg so I no use a da chicken stock or sausage. I did use coconut milk to sweeten and would recommend it.
Butternut Squash Soup:
bake a squash (cut into 2, drizzled with olive oil, salt, pepper, nutmeg, ginger) for 30-40 minutes.
Then in a large soup pot, you cook up chopped onion, leek, celery, carrot, to which you
add garlic and sage.
Add a quart of veg. stock and coconut milk (1 can).
I added crushed red pepper flakes.
Here’s Emeril’s version.
Also, took some of the cooked soup into into the blender to <strike>waterboard the fuck out of it</strike> thicken it up a bit.
This came out solid, but I think it might be improved with, not sure, which is why I’m posting it.
That’s all for now. Going to bust out the deep frier and play with tempura batter. Will report on that soon.
Posted by: johndicker in Food and Drink | Permalink
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30 Responses to “know what pisses me off about this blog?”
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Juniper-Smoked Rainbow Trout (substitute other fish at your own peril):
Melt butter, gray salt, fresh-ground pepper, crushed garlic and rosemary together to release flavors. Pour them over the open face of a fresh rainbow trout (fileted if possible, but still in the skin). Heat up your barbecue or gas grill and throw a bundle of juniper (every home or neighbor’s home in Colorado has a bush!) in over the flames (but beneath the grill). Stick your fish skin side down on the grill, broil/smoke for five minutes and you won’t fucking regret it!
An addition to the butternut squash soup:
Mine is almost identical to the above, but I add peanuts. I also add prepared rice noodles and cilantro. If yer lookin’ for more protein, tofu chunks can be nice in place of the rice noodles.
jana, do you add the peanuts whole? Do you roast em? interesting about cilantro, I wouldn’t have figured it on that one…
Oh, Dicker. Please, please, please do not reference Emeril’s recipes. They suck! Michael Chiarello, on the other hand … his food tastes great!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36727,00.html
Someone teach me how to do links in comments?
I’ve only added them whole, although I have considered crushing them into smaller pieces. It might bring out the peanut flavor more and reduce fishing for whole peanuts on the bottom of your bowl.
I’m lazy, so I buy them already roasted…
I’ve also added sweet potato in addition to the squash.
The cilantro is a cooling herb and helps to balance out the pepper (I tend to go heavy on pepper).
I finally learned the secret to a mouth watering Colorado Green Chili straight from the source……a La Junta, Colorado native who spent years eating, cooking and living in the land of roasted green chilis.
Cube up a nice large pork tenderloin (making sure to trim off the excess fat) and simmer it in a large pot with one cut up onion and as much garlic as you prefer. The secret is to let that simmer as long as possible until all of the liquid is gone and the pork becomes really tender. Add one of those big containers of broth (I use Wolfgang Puck’s natural veggie), lots of diced tomatoes (you can use canned if you have to, but better with fresh ones!), fresh chopped cilantro, sea salt, ground pepper and a shake of Cumin or so. Last, and most importantly, those two packages of roasted mild green chilis that you bought at the flea market this fall or elsewhere (they freeze great for use all winter long!)…..clean them, remove the roasted skins, the stems and the seeds inside, dice them up and throw them in. If you prefer hotter chilis, go for it, or add a diced, fresh jalapeno. Now, simmer as long as you can stand it, thicken to your taste (I use a little cornstarch and water) and ooochiwawa! Great alone or over your fav enchiladas. Being the great cook I am, I hardly ever use measurements, and I encourage all to taste as they go.
I add an apple to my squash soup, and a little nutmeg. mmmmmmm………
Also, I don’t know what it is about Fall, does anyone know? My squirrel-like behaviour has always confused me. It’s primal, perhaps….storing food for the long Winter. I start cooking, baking and becoming the merry little lady in the kitchen. It’s soooo weird and it’s an urge I just can’t ignore.
It’s CHILE. DAMNIT! NOT CHILI!
Sorry, pet peeve of mine, can’t help it!
2 pounds pork or beef, cubed 3 cups tomatoes
1/4 cup flour 2 cups water
2 tablespoons shortening 1 clove garlic
2 large onions, chopped 2 teaspoons salt
3 cups chopped green chile* 2-3 large potatos, diced
1. Dredge the meat in flour. Place the shortening in a heavy skillet
and brown meat at medium heat. Place meat in a large stewing pot.
2. Sauté the onions in the remaining shortening and add to
stewing pot.
3. Add all remaining ingredients to stewing pot and simmer at low
heat for 1-2 hours or until potatos are tender.
Fresh ingredients always the best, canned if you must. Everything above is to taste, adjust to what ya like. I prefer my chile hot as hell so I generally add more and get the chile shipped up to me from my family in Albuquerque. And if you get the right chiles, you don’t need a jalapeno to get it hot.
I’ll have to dig up my recipe for green chile chicken enchilada casserole. Easy to make, feeds a lot of ppl and tastes really good. I also have a few good recipes for smoked brisket and pork shoulder, with bbq sauce.
–wob (former new mexican)
Here’s a good once, since we’re smack-dab in the middle of Día de los Muertos:
Pan de muerto
1/2 cup butter
1/2 cup milk
1/2 cup water
5 cups flour
2 packages dry yeast
4 eggs
1/2 cup sugar
tsp salt
tablespoon whole aniseed
Combine the water, milk and butter in a saucepan and heat. Pull off before it boils. Combine all the dry ingredients, then add hot liquid stuff, knead, knead knead, then add the eggs. Keep adding flour until the dough is soft but not sticky. Roll it through dry flour a lot. Knead, mutha! Then, put it in a bowl and cover it with a dishtowel. Let it rise for about an hour.
Punch the dough down and make it into knobbly, scary-looking bone-loaves. Let those rise another hour. Bake at 350 degres for 30-40 minutes, then glaze it with this glaze:
1/2 cup powdered sugar
1/2 cup orange juice
orange zest
(combine this stuff and boil for a minute)
Paint on with a pastry brush and, if you want, stick it in the oven for another few minutes to set the glaze. Enjoy with a big-ass glass of pulque.
Any recipes for Pumpkin Soup?
I noticed that this year too Smokesignals. It was very unconscious.
I suppose there’s no good pork substitute for that green chili, huh?
And Sara, the recipe is a hybrid. I don’t normally go to Emeril.
Forget waterboarding. Dicker, just withhold some of those delectable coconut shrimps from guests at your next high-class Denver soiree. Now that’s a torture even Mukasey would denounce. LOL!
You could leave the pork out completely and it would still be really good, but not as flavorful, I think. The thing I like about this recipe is that it doesn’t require shortening, frying with flour, etc. making it a little healthier to eat.
I’ve had the chili with potatoes, too, and it’s great.
Long live the tradition of feasting before the snow flies!
Also, are you sure about that spelling thing, WOB?
Everything I looked up says Chile is the country not the pepper. Maybe it’s both.
Chiles are the vegetable. Chili is a combination of ground beef, beans and tomatoes. Thanks for repping there, Wob—it’s a huge pet peeve of mine, too.
Okay then. So it would be a Green Chili recipe with chiles in it. Right?
Nope. It’s still Green Chile.
Chili to me (and every other new mexican I know) is known as Chili Con Carne, which is like Wolf Brand Chili. Beans, ground beef, red chile powder.
Green Chile Stew, also known as Guisado de Chile Verde. Made with the vegetable chile, generally in fresh/frozen form. NOT powdered.
So yes, what Aaron said.
–wob
Here’s an interesting article on the history of chili/chili con carne/etc.
Smokesignals,
Me too…I become a happy homemaker when Fall hits. It must be some primal urge. I spend countless hours in the kitchen trying to perfect my cocoa recipe.
Swiss Miss
nice link dan, thanks! Good read!
I have a roasted veggie recipe that’s very simple, cheap, and tasty:
chop up 2-3 potatoes
1 sweet potato
3-4 carrots
1/2 a yellow onion
add 1 cup of sliced mushrooms
and about 8 brussel sprouts (each cut into 4 pieces)
throw all the chopped pieces into a bowl
now, stir up 1/2 cup veg oil with 1/2 cup soy sauce, then pour over all the veggies and shake/stir until well coated. add pepper, sage, basil, rosemary, whatever you like really, and bake, covered, for about an hour at 400 degrees
mmmmmmmm
aww thanks Dicker! I cook/bake all the time but start making spicey things at this time. I made (sort of) alu gobi tonight and used the last of john spengler’s home made chutney, by far the best. Frankly he makes the best curry outside Shalimar Gardens in SF. That restaurant is run by people from Lahore where I think John grew up.
I always forget to make butternut squash soup so thanks for the post.
Epicurious.com is my online recipe source, and once in a while I’ll check out Scandcook.com. It’s some guy from Norway traveling and cooking, a good source for ideas more than actual recipes. He’ll suggest pairing this and that and it’s interesting.
I usually improvise soups but here’s a weird one that’s always good although it sounds lame:
Heat a lot of good olive oil (1/3 cup or so) don’t let it burn
Drop in about 8 big cloves garlic that you have sliced thin
Remove from heat just before garlic browns
In the meantime you have been cooking in a big soup pot:
1 pound red potatoes or any thin skin potatoes, skin on, cubed
When they are soft add:
1 pound fresh green beans cut short
When those are cooked add:
the oil & garlic from earlier
and a tablespoon sea salt
and a lot of black pepper
voila. better the next day but always great.
Tomorrow I’ll try to remember to post Noel’s step daddy’s recipe for tom kar guy, or however that’s spelled. He is an amazing cook.
Marina,
Is there any broth in that soup? Or is it just a potato and green bean goulash?
Can you post the recipe for that alu gobi?
Sweet.
oh, and here’s a recipe from epicurious that I made last night. I added carrots and this vegetable I got at the asian grocery that looks kinda like a hybrid between scallions and chives. Turned out quite good.
Gardening is another thing. I’ve tried to get Noel to post announcements about gardening classes or events and have gotten the “Oh, Mom” look of pity.
For anyone who’s not Noel, here’s a way to make a straw bale outdoor cold frame and grow herbs and cold season veggies all winter. You can also use the cold frame for starting seeds in the spring.
You’ll need some old windows and at least 4 or more straw bales.(Straw bales are available at feed stores for about 5 bucks each.) Find a place in your yard that gets some sun, but not full sun all day. You could position your cold frame against a west or south facing wall of the house or garage, and the plants would then get some heat from the bulding.
Arrange the bales into a square or rectangular enclosure. The windows will dictate the size and shape. Into the enclosure you can put pots or trays of lettuces, seedlings, herbs. Then place the windows over the top, with the window edges overlapping the bales.
It’s best to use a location that will get some sun, but not full sun all day. If we get unusually warm weather, push aside one of the windows to allow for daytime ventilation. Be sure to close it at night so the plants are protected from the cold. Water the plants as needed.
We enlisted the help of a wheeled moving dolly to move the bales, but aside from that, it was easy!
That’s weird that Noel didn’t jump on including yard work on the blog!
Dicker, that soup is an odd one. You don’t add any broth or anything. The broth is just made up of the water you cook the potatoes in (a lot of water, like ten cups or something). The potato starch thickens it. It’s a brothy soup, unusual but not at all like goulash.
Right! And mowing, too…his specialty.
Here’s a veggie comfort food recipe from Scotland - it’s called “Rumbledethumps” which is a Scots word for ‘beaten about’:
Put about 3-5lbs of quartered floury potatoes onto boil - you can peel them or not. While that is cooking, chop up an onion and fry it in either olive oil or butter until soft but you can keep going until caramelized if you like. Then chop up half a cabbage and boil that until soft but not soggy. When all three are cooked mix together and add grated cheese, salt and pepper to taste. Beat around with a wooden spoon until half mashed - half lumpy. You may then put in a casserole dish, top with more cheese and put in the oven until the top is crunchy. I’ve never made it that far myself.
This recipe is also good with turnip instead of cabbage. If you want to meatify it, you can add chopped up sausage - italian sausage is good in it. Great on a cold night…
If anyone can think of a way to veganise the recipe and still have it be yummy, I’d love to hear from them.
I would think that by using the olive oil to saute and subbing in yeast flakes or vegan “parmesan flavored grated topping” you might be able to approximate it. As for the sausage, maybe soyrizo? That’s my amateaur suggestion.