Posts for September 1st 2010
Salt and pepper
1 pound whole wheat spaghetti
One 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
About 1/4 cup tamari (dark soy sauce)
About 3 tablespoons honey or agave syrup (eyeball it)
2 tablespoons tomato paste
About 2 tablespoons rice wine vinegar (a couple of healthy splashes)
1 tablespoon sesame oil
1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
1/4 small cabbage, very thinly shredded
1/2 red bell pepper, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
- While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, tamari, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth.
- Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute.
- Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.
- Main Dishes, Pasta
- Other Asian
1 1/2 cups Pimm's No. 1
1 navel orange, cut crosswise into thin slices
1 lemon, cut crosswise into thin slices
3/4 cup firmly packed mint leaves and tender stems
1 1/2 cups cold ginger ale or lemon lime soda
1 cucumber, cut lengthwise into 8 wedges
About 3 cups ice
1 apple, quartered, cored, and cut into thin slices
- In a large pitcher, combine the Pimm's, the orange and lemon slices, and the mint. Chill for about 10 minutes. Stir in the ginger ale.
- Put two cucumber wedges, standing on end, into each of four 1-pint glasses. Fill halfway with ice.
- Pour in the Pimm's mixture. Push the mint down into the drinks and divide the orange, lemon, and apple slices among the drinks.
- Drinks, Punch
Bubble and squeak
This mishmash of veggies (cabbage, carrots, peas, and Brussels sprouts), potatoes, and sometimes meat is a part of a traditional English breakfast. Made from cold leftovers, everything is fried in a pan together, making a "bubble and squeak" sound as it cooks. Get it?
Source: Flickr User Kai Hendry
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Whipped Raspberry Frosting, recipe below
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
- Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
- Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
- Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
- Fit a pastry bag with a 3/8-inch plain round tip and fill with frosting. Pipe in a circular motion on top of each cupcake. Top with a raspberry.
Whipped Raspberry Frosting
2 cups fresh raspberries, rinsed
1/3 cup sugar
1 tablespoon unflavored gelatin
2 cups heavy cream
3 tablespoons sugar
- Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture mashing with a spoon until it's liquid, about 10-15 minutes.
- Stir in gelatin, continue to cook until dissolved. Remove from heat and transfer to a medium sized bowl. Refrigerate overnight.
- Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.
- With a wire whisk, mix about a third of the whipped cream into raspberry mixture mashing the raspberry gelatin mixture. Whisk in remaining whipped cream.
- Desserts, Cupcakes
- North American
For me, the arrival of September is always bittersweet. Bitter because it's the end of my favorite season; sweet because it's my birthday month and I like to treat myself to multiple celebrations! Since students return to school, September is also a time of getting back to the basics. The weather turns cooler and as we welcome Fall, the grill is retired in favor of more slow-cooked methods. To make the transition more tolerable, we've rounded up the items we can't live with out: here are our must haves.
- Are seeded watermelons going the way of the dodo?
- Are seeded watermelons going the way of the dodo? — Washington Post
- Beef recall could put a damper on Labor Day barbecues. — AOL News
- It's baaack. Starbucks's pumpkin spice latte officially ushers in Fall. — Chicago Tribune
- Despite being unable to eat, Roger Ebert has written a rice cooker cookbook. — New York Times
- New York experiencing the "golden age of wine bars." — Wall Street Journal
- Restaurant charged a $10 per guest "cakeage fee" . . . crazy! — San Francisco Chronicle
- Unappetizing egg recall update: egg farms found to be far from sanitary. — Los Angeles Times
Still, the prep and cook time is minimal and the resulting dessert is a show-stopper. Interested in learning how it's made? Read more.