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Poster:count_to_seven
Date:2007-05-08 18:37
Subject:Southern style comfort food
Security:Public

Baked Macaroni and Cheese

1 cup whole milk
2 large eggs
2 1/2 cups sharp cheddar cheese
2 cups macaroni
1 tblsp butter
1 tsp salt
1 tsp pepper
paprika to taste

Boil the macaroni according to package directions. After draining, stir in butter and set aside.

In a glass baking dish, mix milk, eggs, salt, and pepper. Once mixed, add two cups of cheese and the macaroni. Once tossed evenly, spread the remaining half cup of macaroni over the top. If desired, also sprinkle paprika across the top.

Bake at 375 for 30 minutes.

Perfect Bread Round

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast - (I didn't use instant and got fine results)
1 1/4 teaspoons salt
cornmeal

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton kitchen towel (not terry cloth) with cornmeal. Cover with towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8- quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until leaf is beautifully browned. Cool on a rack.

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Poster:spookymonkey
Date:2007-01-12 14:39
Subject:Sweet - A Place for all my Food posts!
Security:Public

I first posted this on my regular LJ, but I think my friends of tired of hearing me talk about food. Even thought I LOVE to cook. So here goes. I was hungry, and had not time...

Ponzu Pepper Steak
I experimented last night. I sliced a 6 ounce fillet mignon into thin strips and marinated them in Ponzu sauce, then seared them in the wok along with fresh shallots and garlic, and bell peppers and served over lo mein. My stomach was very pleased with the results. The total cook time was less than 5 minutes, too.

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Poster:count_to_seven
Date:2007-01-12 12:32
Subject:
Security:Public
Mood: hungry

Welcome! I'm V, and I've recently expanded my cooking repetoire. My boyfriend and I used to eat out 6 of 7 nights of the week. Since graduating and losing the "free" money we'd subsisted upon, I've taken it upon myself to cut that ratio to eating out once a month - if that.

We both eat meat, so many of the recipes I use are not veggie friendly, but here's an example of one that seems to wow my dinner guests. I'm not big on recipes, and I tend to eyeball things, so take any of my recipes as guidelines that you are welcome to alter ;)

Rosemary roasted potato wedges

Ingredients:
liberal splash of extra virgin olive oil
sea salt
ground black pepper
dried rosemary
pre-cut red potato wedges

Line a baking sheet with tinfoil. Spread the potatoes evenly across the sirface and then douse with oil. Shake even amounts of salt and pepper, then approx. 4 tblspns of rosemary. Toss with your hands and then bake at 375 for one full hour.

They come out crispy on the outside but moist on the inside. Cheap, easy, and surprisingly delicious!

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