Well, I think I have to admit that this has been a failed experiment. Other than a few glorious tangos with MSPaint I never really got excited about writing these posts. I think it's time to bring the breadblog to a close yet again, so I'll wrap this up with one final recipe.
And a nice and easy one, at that. Start off by sauteing 1/3 cup of crushed walnuts in 2 T butter. Remove the casing from ~1 pound of sweet Italian (turkey) sausage, add to the walnuts, and cook until done. This would have been a good point to drain off the excess fat from the butter/cooked sausage, but I forgot to do so. Anyway, add a half-cup of delicious, delicious pesto, and a half cup of grated parmesan. (This is one of the rare instances in which this blog served its function: I was feeling lazy and wasn't going to grate any cheese, but then I thought "this will sound like it tastes better if I add in parmesan..." Which I think is true, but regardless of whether it sounds that way, it definitely tastes that way.) Ideally, serve over linguine...but all I had was a box of shells, but it's all pasta, right?
Verdict: Pesto makes everything awesome.
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p.s. My attention was just called to the following little factoid: I have successfully (as of 12/24/11) created a webpage that comes up as the #1 hit on google if you enter a one word search ("pusstabrot"). I feel like I should get a ribbon or trophy or something.
December 24, 2011
December 11, 2011
Quick steak
Curiously, for those of you keeping track, only the third non-vegetarian post of the new blog. Anyway, today I was mostly motivated by a rather large amount of hunger (having just run a few hours earlier two-thirds of a half marathon, as they say) and a relative paucity of ingredients. So, a quick and easy recipe.
Start by pan-frying a cheap cut of steak in 1 T butter, about 3-4 minutes per side. While the first side is cooking, cover the other side with some pepper and grated horseradish, then flip. When the other side is done, keep warm in a 250-degree over, and deglaze the pan a la Hunter S . Thompson. Add an extra T of butter, and throw in 1 t tarragon, 1 small chopped onion, and 1 clove garlic. Saute until the onion is soft, throw it all into some basmati rice, take the steak out of the onion, and enjoy. Easy peasy.
Start by pan-frying a cheap cut of steak in 1 T butter, about 3-4 minutes per side. While the first side is cooking, cover the other side with some pepper and grated horseradish, then flip. When the other side is done, keep warm in a 250-degree over, and deglaze the pan a la Hunter S . Thompson. Add an extra T of butter, and throw in 1 t tarragon, 1 small chopped onion, and 1 clove garlic. Saute until the onion is soft, throw it all into some basmati rice, take the steak out of the onion, and enjoy. Easy peasy.
December 5, 2011
Peanut sauce, attempt #1
On the one hand, I realize I've been pretty inconsistent about posting lately and for that let me just apologize. On the other hand, I've literally spent the last 6.5 hours (since lunch) finalizing, looking up, and formatting a set of references, so perhaps you'll forgive me if I'm not overwhelmingly excited about this post.
Nevertheless, it does deserve at least some excitement. I rank peanut sauce pretty high in the pantheon of foods that truly let us know we have evolved beyond our primate brethren; if it was socially acceptable I would probably just have white rice and peanut sauce all day. Every day. Or, that is, I would if only I could find a recipe I was truly happy with. Thus, let me present the first in what will doubtless be an intermittent series as I embark on my own little quest for the perfect peanut sauce.
Combine the following: 0.6 cups neutral vegetable oil (you can already tell I've search high and low for this recipe, right? I mean, what kind of recipe starts out with 3/5 of a cup of anything?), 1/3 cup rice wine vinegar, 1/4 soy sauce, 3 tablespoons dark sesame oil, 1 tablespoon of honey, 1 tablespoon of sesame seeds (white; toasted), 1 heaping teaspoon minced garlic, 1 teaspoon grated ginger, 1.5 teaspoons freshly ground black pepper, and 1/2 cup smooth, natural peanut butter.
Whisk it all together and serve over, e.g., soba noodles with snap peas, red bell peppers, and green onions. Makes enough peanut sauce for...a lot of food.
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Verdict: Excellent. But since I promised this would be the start of an intermittent series you probably have already guessed that I am not totally satisfied with this. It's definitely the best of all the peanut sauces I have made in the past but... there's some small amount of balance that I think the flavor lacks. Maybe I need to add a little bit of something spicy to balance it out? Maybe more ginger? I don't know. Any suggestions?
Nevertheless, it does deserve at least some excitement. I rank peanut sauce pretty high in the pantheon of foods that truly let us know we have evolved beyond our primate brethren; if it was socially acceptable I would probably just have white rice and peanut sauce all day. Every day. Or, that is, I would if only I could find a recipe I was truly happy with. Thus, let me present the first in what will doubtless be an intermittent series as I embark on my own little quest for the perfect peanut sauce.
Combine the following: 0.6 cups neutral vegetable oil (you can already tell I've search high and low for this recipe, right? I mean, what kind of recipe starts out with 3/5 of a cup of anything?), 1/3 cup rice wine vinegar, 1/4 soy sauce, 3 tablespoons dark sesame oil, 1 tablespoon of honey, 1 tablespoon of sesame seeds (white; toasted), 1 heaping teaspoon minced garlic, 1 teaspoon grated ginger, 1.5 teaspoons freshly ground black pepper, and 1/2 cup smooth, natural peanut butter.
Whisk it all together and serve over, e.g., soba noodles with snap peas, red bell peppers, and green onions. Makes enough peanut sauce for...a lot of food.
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Verdict: Excellent. But since I promised this would be the start of an intermittent series you probably have already guessed that I am not totally satisfied with this. It's definitely the best of all the peanut sauces I have made in the past but... there's some small amount of balance that I think the flavor lacks. Maybe I need to add a little bit of something spicy to balance it out? Maybe more ginger? I don't know. Any suggestions?
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