muccamukk: A soft-focus close up of Peggy, who is wearing bright red lipstick. (AC: Lips)
Shortages are the mother of invention.
1oz sake
½oz amaretto
1 squeeze fresh lemon juice
garnish with lemon rind.

Stir, don't shake.
muccamukk: The Eighth Doctor rubbing his chin contemplatively. Text: "This calls for cake" (DW: Calls for Cake)
Recipe from my father (originally from the Fanny Farmer Cookbook)

3 C white flour sifted with
2tsp baking powder
add 1/3 C raw sugar
1 tsp salt

1/2 C oil
1 C molasses
grate in an inch or two of fresh ginger
add 1 C boiling water and mix

pour liquids over dry ingredients and fold until evenly moist.

bake in an 8 x 8 glass* pan at 325 F for 40 minutes (I think)
test for donenesss.

Optional: slice a pear and put it in the bottom of the pan before you pour in the batter.

My oven is new and isn't quite running to correct temperature yet, so cooking is something of a dead reckoning affair.

*I just made mine in an 8 x 8 glazed pottery pan, and it was fine. I don't know if a tin cake pan would work though, as it might not hold heat as well?
muccamukk: Maria gestures wildly. (Avengers: I have a point!)
You get them every month.

This month: PUMPKINS!

I ordered two (one for pie, one to carve), they sent four huge ones. Two whole banana boxes were basically pumpkins. Which, for a household of two people (with an adjoining household of two people, who also have a large pumpkin of their own), is a lot of pumpkins.

I've already chopped up and reduced one, and a bunch of that will go into pie, but... pumpkin recipes? Help?

I don't just want to carve them and throw them out, but I don't cook with pumpkin enough to justify just reducing all of them and freezing the purée.

Also forgot to order mayonnaise. What's your favourite mayo recipe?

I made four pints of carrot pickles and three pints of dillybeans using this recipe (though I processed them together and only boiled them for eight minutes, which I think was better in the end, also less salt).
muccamukk: Blue Beetle grinning as he lands. Speech bubble: I did it with science! (DC: SCIENCE!)
In related news, big storm yesterday, with 10cm of rain in 36 hours. I pulled the garden in and made seven pints of carrot pickles and two pints of bean pickles.

I'm eating the jar that didn't seal. They're like crack cocaine, seriously.

Here's the recipe

4 pint jars with sealing lids.
Put in each jar:
1 dill flower head
1 clove garlic
as many carrots as will fit (I used small carrots from the garden, and chopped the large ones in half, but you can get store carrots and quarter them)
1/2 tsp cayenne pepper

Boil in pot
2 cup water
2 cup cider vinegar
1/4 cup rough salt

Fill jars with boiling mixture, leaving 1cm clear at top. Wipe rims and put lids on jars, and boil in canner for 12 minutes (time starts when canner comes back to boil)

If you don't have a canner, you can use a soup pot with a cooling rack on the bottom to keep the jars up from the element. It needs to be deep enough to completely cover the jars and still come to a boil.

Remove and cool.
Same works for beans, but reduce processing time to under 10 minutes

The jars seal as they're cooling, so don't be alarmed if they don't look sealed when you take them out of the canner. I reused old lids, and most of them still resealed.

These are better if you let them sit for six weeks (Make them now for Christmas!), but you can eat them right away and they're still delicious.
muccamukk: Jan flying. Text: "Watch out where you swing that hammer, Golden Boy! There's a lady present!" (Marvel: Feminism)
Jim C. Hines is fund raising for rape crisis centres, and in aid of this, he and his fantasy-writing friends have put together a book draw. The more that gets donated, the more chances there are to win a book (including an ARC of his new book, and some awesome novels that I already own). I would strongly advise going over to take a look, donating to your local or national rape crisis centre, then e-mailing Mr. Hines to enter the draw.



Easy Vegetable-Chicken Curry (for four)

2 tablespoons vegetable oil
1/2 purple onion, coarsely chopped
3 cloves garlic, minced
1 3cm piece of fresh ginger, finely chopped

1 tablespoon chilli flakes (more or less depending on how spicy you want it, this makes it mild-medium)
1 teaspoon ground turmeric
1 teaspoon ground cumin (it's better if you get whole cumin, toast it, then grind it yourself, but I often file this under "Who Has Time?")
1/2 teaspoon cinnamon
1/4 teaspoon salt

6 chicken thighs (boneless best)

1/2 cup dried apricots, sliced
3 large carrots, sliced
2 large tomatoes, coarsely chopped

1 small head of broccoli, cut into bite-sized pieces

Heat oil in pan set to medium, then add onion, garlic and ginger. Stir until coated with oil then add spices, and stir until onion begins to turn translucent (be careful not to overcook, or you'll burn the garlic). Add chicken and fry until both sides are lightly browned. Add apricots, carrots and tomatoes, stir in thoroughly and cover pan. When the curry starts to bubble, reduce heat to a simmer. Cook until the tomatoes lose their form, the carrots are just tender and the chickens starts to fall apart. Uncover, stir in broccoli and cook until the broccoli is tender but not mushy. Serve on brown rice.


Garlic Ginger Rockfish (for four)
1 tablespoons butter
1/4 purple onion, finely chopped
1 clove garlic, minced
1 2cm piece of fresh ginger, finely chopped
1/8 teaspoon ground cumin (it's better if you get whole cumin, toast it, then grind it yourself, but I often file this under "Who Has Time?")
1/8 teaspoon salt

2 large fillets of salt water white fish. I used black rockfish, but this works with cod, halibut or even tilapia (When buying fish, it's a good idea to consult the sustainable seafood guide to make sure you get something Ocean Friendly).

Melt butter in large pan on medium heat. Add onion, garlic, ginger and cumin and salt. Stir until garlic starts to brown and onions are translucent (be careful not to overcook, or you'll burn the garlic). Add fish and cook on one side until it starts to brown, then flip and cook until the flesh is just tender and coming apart. Serve with brown rice and a green salad.
muccamukk: The Eighth Doctor rubbing his chin contemplatively. Text: "This calls for cake" (DW: Calls for Cake)
Day Eight: In your own space, talk about a talent (or talents) you have. Everyone's got something they're good at.

I was like... Marine Weather Observations? I'm crazy good at those. But I'd already talked about lighthouses, and I'm not sure anyone cares.

I then asked [personal profile] valtyr if she thought punctuality was a talent, but she thought it was more of a quality or skill.

So you're left with cooking. I love cooking, and I'm pretty good at it. Well, in point of fact, I love cooking for other people. I get terribly bored cooking for myself and tend to fall back on chips and cheese rather more than I should. My only sure way of precluding that has turned out to be avoiding ordering chips on the monthly grocery tender.

Hey, there's a skill: I get groceries once a month. My limits for what I can cook are set in four-to-five week periods, with a distinct lack of produce towards the end. Plus you usually have to cook the eggplants right away as they always seem to come a little soft. Here's a good eggplant recipe:

Mucca's Eggplant Salad
Eggplants
Salt
Olive oil
Garlic
A lemon
Capers or black olives
red pepper flakes
Asiago cheese.

Cut the eggplant crosswise into 1.5cm slices. Sprinkle with salt and let sit for half an hour. Rinse off standing salt and cube eggplant. Slice garlic cloves thinly, In large pan or wok heat oil to medium high. Add garlic and flash fry to golden, then add eggplant and stir until covered with oil and garlic. Reduce heat. Zest lemon into pan and add red pepper flakes. Cook, stirring frequently, until eggplant is almost soft through. Add lemon juice and capers or sliced olives and cook a few minutes more. Remove from heat and add grated cheese. Serve chilled. (Nenya says she likes it better hot. Maybe chilled in the summer and hot in the winter?)


I'm trying to think of recipes I haven't posted before that aren't: throw large number of things into pot and cook until dead. Which always turns out rather well for me. I can often tell from smell or the taste of air in the back of my mouth what seasoning or ingredient I need to include, and my recipes tend to be rather off the cuff. I do love cookbooks though, and own many of them. They're good for ideas even if I often have to wait for a month to get any special ingredients.
muccamukk: Spiral staircase decending multiple levels inside a tower.. (Politics: Face of Peace)
The long-time radio operators all call me by my mother's name, something that I don't bother to correct any more. To the new radio operators, I am my station, like Kings in Shakespeare calling each other "England" and "Denmark." I like the tradition implied in both of them.

EJ sent me a link to the Blackheart Gang's bizarre but beautifully done Tale of How. I can't even begin to imagine how one would make something like that.

There's been some to do up at the next light all day, radios buzzing, sounds like CCG bureaucracy in action again -sighs- I'll stay out of it until the dust settles and then ask what it was all about.

I've been scoring some hikers lately. I have seven to S's four dozen or something, nice change though.

I finally found the bananas (which it turns out I had never actually moved in the first place) and made muffins with chocolate chips, almost half of which I gave to S. I asked if he could figure out the secret ingredient, but I'm probably not going to tell him that it was tofu.

I am attaching the recipe for Greek honey cake here. Read more... )

Must go do actual work now -g-
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