DLD 11.22.10—The AN Recipe Repository, or, You're Making Me Hungry!

Also, re: Iwakuma situation:

Vinny come back!
You can blame it all on me
‘Cuz I was wrong
And we’re a little shorthanded without you!!

I usually cook for the family, but this year my back won’t allow me to do it all. So…the turkey and gravy are coming from Honeybaked Ham (wish us luck — we’ve never been happy with a store-bought cooked turkey before), and my sisters and I will make the rest. But my happiest find this week was from the Oakland Trib: Cranberry Bellinis! 2 cups cranberries, 1/3 cup superfine sugar (I’m sure regular would be ok too), 2/3 cup fresh orange juice. Cook covered over low heat for 5 minutes or til soft. Press through a fine mesh sieve and cool. Put a teaspoon or so into a champagne glass and fill with Prosecco. Throw in a raw cranberry or three for a decorative garnish. Yum! Happy Thanksgiving, everybody!

http://www.youtube.com/watch?v=o7P0fEvKrsA

Wanted to copy and paste this with her funny typos…couldn’t do it.

Cilantro Chutney:
One bunch of cilantro
1 green chilli or more to taste
1/2 of a large onion chopped
One handful of almonds or peanuts
One handful of raisins
1/2 teaspoon of salt
2 tablespoons of lemon/lime juice.
1/8 to 1/4 cup of water
Blend/food process it all together until smooth

Mint Chutney:
1 bunch mint leaves
1 green chili or more to taste
1 onion chopped
4-6 cloves of garlic
2-4 teaspoons of lemon or lime juice
1/2 teaspoon of salt
1/8 cup of water

Best part are the instructions at the bottom:

Taste…then add salt if needed.
Pour in a jar.
Enjoy moms Chutney.

Too lazy to post the link.

Stuffed Tomato Nests
*1 nice round tomato per egg
*1 egg per tomato
*Fresh cracked black pepper
*Yummy sea salt (or “fleur de sel” if you’re fancy)
*Feta or chevre, to taste, if you want
*Truffles/truffle oil would make this really good I think (nice for a fancy brunch)
*Fresh herbs of your choice…I like dill

Cut off the top of the tomato and scrape out the insides. Salt and pepper the insides. I recommend roasting them for about 4-5 minutes before putting the egg inside because the tomatoes don’t always cook at the same rate.

Take tomatoes out of the oven and crack an egg into each…and salt/pepper to taste. Bake until desired doneness.

Remove from the oven, add goat cheese or chevre on top, fresh herbs to taste, truffle/truffle oil if you like. Impress people with your pretty breakfast.

thanks to a big ice storm

I drove about 5 miles on Saturday night and saw 6 accidents. Pretty crazy. I also saw a lot of people coming out of bars and slipping on the ice-covered sidewalks. Pretty hilarious.

How about an AN community thingy where we share our goodies with the less fortunate in December?

Fangraphs just posted a super cool interactive network of athlete’s twitter follows. (It won’t work if you have an old browser that doesn’t support HTML5.)

http://www.fangraphs.com/blogs/index.php/network-of-baseball-players-twitter-accounts/

Baked Potato

Ingredient
- 1 potato

Take one potato. If there’s any gross spots on the outside cut them off.

Put potato in the microwave, run for several minutes.

When it beeps take it out. Slice it open to see if it’s done. If it’s not done, but it back in for a few more minutes.

When it’s really done, it’s still too hot, so wait for it to cool down. Then eat it.

(Mmm, potato!)

pass the mashed potatoes please

The most important thing for flaky pie crusts is to keep the butter cold as you mix it with the flour. If it melts, the dough will toughen and compress. Most recipes suggest that you cut it into small pieces and/or use pastry knives to mix it in.

A year or so ago I had an “aha!” moment and tried grating the butter into the flour. It works incredibly well. Keep the butter very cold in the fridge, then take it out and grate it using a pretty big bore on a box grater. The grater cuts the butter into uniformly thick little strips, and you can mix from time to time as you grate to keep the butter from lumping up. You end up with really good, flaky dough and none of the irritating cutting and pastry knifing.

Serious question: How many pairs of yellow pumps is it reasonable to own?

Ok, I need to go grab lunch. I’m seriously starving.

Coach Singletary answered 9 of 16 questions at his post game press conference by deferring his answers until he’d seen the game film.

My question is this. Isn’t that a fireable offense? How can he make in game coaching decisions or strategy changes when he needs to see the film first? Am i over-reading into his non-answer?

Greek yogurt (not the runny American kind but the thick kind that looks like sour cream)
cucumber, grated (peeled first but I like the look with the shreds of green in it)
lemon
olive oil
garlic
salt and pepper (just a little)

That’s all there is to it; if you intend to make it early take it easy with the garlic or it will be overwhelming.

This is fantastic.

and copy and paste this from last night heehee

This is for the left overs – for 2 people (or 2 eggs per person)

Next day omelette: 4 eggs, milk, garlic powder, pepper and a touch of salt. Beat

In a small skillet, on medium heat, add butter. Cook until most of the egg is done but is still glossy on top, do not flip.

Add feta, jack, cheddar, irish cheddar cheese, and left over turkey then put it under a broiler for a few minutes to finish cooking – which puffs it up even more.

Fold in half, then slide onto plate.

Spoon some turkey gravy over it. I served it with turkey bacon and chopped sweet potatoes cooked homestyle with pepper and garlic

Soooo good (ok, fine. I rewrote it)