curgoth: (smiling half-hawk)
( Sep. 8th, 2016 10:03 am)
I started with these two recipes:
Plain
Larded

I used the first as my "savoury" base, and the second as my sweet base. I used mostly the President's Choice gluten free all purpose flour, though the last round I switched to Robin Hood's GF all purpose instead.

Round one:

This batch was done at the cabin, where we had an oven.

The plain bannock, done with chunks of Kawartha Lakes dairy chipotle cheddar crumbled in. Wrapped in parchment paper, then foil, and baked in an oven that was closer to 450F than it was supposed to be.




The sweet was done with blueberries, and the suggested 2 tbsp of sugar, in a baking dish that was greased and floured.. I used butter as the fat source, since I didn't have lard. I also sprinkled a layer of sugar over top.






The cheese bannock was good, though I didn't turn it while cooking, so one side was crisp and the other a little doughy. The sweet bannock was great. Crumbly, sweet and tasty, sort of like a dry scone.


Round two:

A second batch of plain bannock, no cheese this time, done on the BBQ. Used as a burger bun. A tad on the gummy side.

Round three:

This is where is gets good. Now we're cooking on the coals of a camp fire. Everything from here on is done in a cast iron sandwich press.

Basic method: take a large ziploc, fill with the dry ingredients. Close and shake. Open and add the water, then close and mash the bag to mix. Snip an end off the bag. Pipe onto a square of parchment paper. Wrap, then wrap a second time in aluminum foil. Place into a cast iron sandwich press, and put on the coals of a fire. Roast a bit, then turn. If you've cooked it right, when you open it, it should pop a bit. Trapping the steam made the camp fire bannock way fluffier and more breadlike, and the iron gave the outside a nice cripy crust and a regular shape.

I did several rounds of the plain bannock to use as bread/burger buns, and they were great.




The star, though, was the sweet bannock. We switched over to using lard, instead of butter, and added cinnamon with the sugar. The last batch, I also added 3 tbsp of sugar instead of 2. We also added various combinations of: pears, peaches, pecans, spicy chocolate, marshmallow, and orange rhubarb marmalade. The peach turned out the best, especially the next day. We put a sprinkle of cinnamon and sugar on the parchment before piping the batter on, and some more on top after squiching in the fillings.





Doing everything in the ziplocs meant that there was almost no mess to clean up - just foil and a zipoc to toss, plus the measuring cup and spoon. 
curgoth: (Default)
( Jul. 25th, 2013 02:45 pm)
Peanut Sauce:

  • 2 tbsp tamarind paste

  • 2 tbsp chopped garlic

  • 8 tbsp fish sauce

  • 2-3 tbsp brown sugar

  • 2 fresh thai chillies (this ended up being pretty mild - next time, I'll probably do 4)

  • about twice as much soya sauce as fish sauce

  • 45 mL Lime juice (added because the sauce was too salty)

  • 500g smooth organic nothing but peanuts peanut butter

  • 3 tbsp chopped fresh ginger

  • 1 tbsp sesame oil

Put this all into a pot and cook until you have a thick, emulsified paste. You may need to run it through with a hand blender to get the tamarind paste entirely broken down, or just do what I didn't and mix it with a little water and strain it out first.

The rest of the stuff:

  • Chicken

  • Red pepper

  • Bean sprouts

  • Shredded Carrots

  • Green onions

  • Fresh basil

  • Sesame Seeds

  • Crushed peanuts

  • Snow peas

  • Rice noodles (I used the wide flat kind)

Chop up your chicken, and put it in a dish with some of the sauce on it.

Put the rice noodles in a big bowl. Boil some water in your kettle and pour it over the noodles.

While that soaks in, chop up everything else.

In hot oil, fry up the chicken, and all the veg except the basil and bean sprouts. Then toss in the rice noodles (which should be nice and softened by now, just a shade tougher than al dente) and your peanut sauce, cook until it looks awesome. Toss in the bean sprouts and basil, cook just a little longer, then you're ready to go.
curgoth: (Dancing Monkeys)
( Feb. 16th, 2010 11:20 pm)
Recipe one: dinner.

My jaw is still messed up, so I wanted something that required little to no chewing. [livejournal.com profile] neeuqdrazil was nice enough to put out some lentils and rice to soak throughout the day for me this morning (I was late because I decided to iron. I hate those pants.)

My plan was a simple lentil and rice porridge with some veg of some sort - the lentil are soaked, and hence should melt away after some boiling.

Well, between being an hour late due to traffic and pants this morning, and the need to get more toilet paper (not optional!) after work, I got home at 6:30, and need to leave to dance class by 7:45 at the absolute latest.

So, I put the lentils and rice with water, salt, "curry powder", 4 garlic cloves and about half as much chopped ginger in a pot and set it to boil. I then grabbed a wodge of frozen spinach bricks from the freezer and microwaved 'em. When thawed, the spinach went into the pot too.

Unfortunately, by 7:20, it was all still far too un-porridgey. So I panicked and put it in our blender on purée.

Now I had steaming hot dark green paste of roughly peanut buttery consistency. It tasted lovely, and was easy to eat, but looks... frightening. I have a container of it in the freezer now for emergencies that require green protein paste.

Recipe two: post dance drink.

1 part agave syrup
2 parts lime juice
4 parts tequila
fill glass with soda water

Sweet and mellow - unsurprisingly, tequila and agave syrup merge together on the pallet.




In other news dance class was good, though [livejournal.com profile] mycrazyhair wasn't feeling quite awesome. For my own part, I feel like I'm finally getting it - while dancing with an experienced dancer, I "read" that a lift was available, and smoothly lifted her. Later, after working with a guy and then meeting him during the open dance part of the class, he asked if I'd dance with his (I assume?) girlfriend, since I was, in his words, "really good". I would not describe myself as really good, or even good yet, but I feel like I'm actually starting to get it. Maybe some day I'll feel comfortable enough to actually try a jam!
This is a relatively simple if time consuming recipe for Dal Puri (aka Dal Poori).

Stage one: the lentils! (because there has to be lentils).

Take some split moong dal and soak 'em for two hours. I was running low on moong dal so supplemented with some red lentils. The important thing is to use small lentils.

Then toss the lentils in a pot with some water, a whole clove of garlic and some spices (I used a Jamaican curry powder of cumin, coriander and turmeric, along with salt and chilli flakes).
Then, you cook the hell out of it. You want it to be a thick paste when you're done. Near the end, you'll have to stir almost constantly to keep it from burning.
The end goal is to have a paste thick enough that you can roll it into a ball.
This is why it's best to do this stage well beforehand, so it has time to cool enough to be handled. I did mine the night before.
Some of the online recipes suggested putting the lentils through a food processor, but I suspect that's more useful if you're in a hurry.

Stage two: the bread.

3 cups of flour
3/4 tsp of baking powder
a pinch of salt
a pinch of sugar
probably about a tsp of oil
"some" water.

Sift the flour, salt, sugar and baking powder together.
Add the oil.
Add a bit of water at a time and knead until you have dough.
The dough should be dry, and not sticky. If it is still sticky, go back and knead it until it is.
Make a lump of dough and drizzle with some more oil.
Cover and let sit for 30 minutes.

Knead the dough some more.
Roll the dough out into a big flat thing (shape doesn't matter yet)
Cut the dough up into equal parts. I made four.
Now take each lump of dough, and make it flat and round.
Shape it into a cup.
Make a ball of lentil paste, and drop it in the cup.
Pull the edges of the cup over so that you have a round ball of dough completely encasing the lentils.

Let sit for another 30 minutes.

Roll each ball out into a flat circle. If you do it perfectly, no lentil paste will escape. In practice, just shove it back into the dough and no one will notice.
Fry the suckers in melted butter or earth balance in a big flat pan with a thick bottom. I brushed melted earth balance on mine.
Cook 'em until they brown on the bottom, then do the other side. In theory, there is some visible bubbling, but in practice I just used a flipper to check how the bottom was doing.

i justify this as simple because there are no complex chemical or biological processes going on - I didn't have to bloom yeast, just sift in baking powder.
It's even healthy until you fry it in butter! You could probably dry cook it on a nice griddle or something, but it wouldn't be quite so tasty.
curgoth: (Default)
( Oct. 5th, 2009 09:41 am)
Friday )

Saturday )

sunday )

Sleep supply insufficient, but weekend good.
curgoth: (Default)
( Sep. 18th, 2009 09:19 am)
The latest Lentil Experiment: "Moroccan" Lentil Soup/Stew

a little over a cup of dried red lentils
about half a cup of dried chickpeas
about half a cup of dried mung beans
2 medium onions
5 cloves of garlic
4 diced fresh tomatoes
about a cup of diced carrot
about half a cup of diced celery

salt
pepper
probably almost a quarter cup of ground ginger (the dry stuff, not fresh - it is different)
about 2 tbsp of ground cinnamon
maybe 1 tbsp of cayenne
2-3 tbsp of whole cumin seeds (I was out of the ground stuff)
a pinch of dried chili flakes
a pinch of paprika
1.5 tbsp of honey

Enough water to fill the crockpot on top of all that stuff

Let simmer in crockpot overnight.

It was yummy when I woke up this morning, but I didn't have time to deal with the fridge and lack of space, so I put more water in and left it going.

When I get home I plan to add a little bit of couscous (maybe half a cup) so there's a little startch and texture there, but I don't want to simmer the couscous - it'd melt into the lentil goo if I did. I might also toss in a pinch of clove to make the flavour a little bit richer.
curgoth: (Default)
( Jan. 5th, 2009 09:19 pm)
Recipe for cholesterol pie (vegetarian version)

It's actually a frittata.

10 eggs
1 block of jarlsberg cheese
parmigian cheese
a dozen or so sun-dried tomatoes (oil-packed)
3 cloves garlic
4 or 5 shallots
a bunch of pine nuts

Grate the cheese
Toast the pine nuts
Sautee the shallots and garlic, and toss the sun-dried tomatoes in.
Mix the eggs well with a whisk (or a fork, or whatever)
Toss the eggs, shallots, garlic, tomatoes and 1/3 of the cheese in a deep, oven safe pan, stir slightly and let sit over heat until it starts to set
Toss on the rest of the jarlsberg and parmigian with the pine nuts on top, and place under the broiler until it's all toasty.

I moved mine to the oven too soon, so my topping ended up mixed into the filling more than I had intended. Still tasted good though.
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curgoth: (Default)
( Jan. 31st, 2008 10:49 pm)
More blood. Today it didn't even wait for me to go to bed.

The computer I have had for less than a week, even after it's first re-install of windows, still seems to be losing time. A lot of time. Enough that it makes the computer close to sueless, once it gets going - dropping 3-4 hours overnight because it keeps hiccoughing is not useful. I predict arguments with support and having to ship it back some time soon. Pity.

I have been craving curry pasta with tomatoes and chickpeas, but I haven't been able to face a trip to the store on top of everything else. So tonight I made do with what I had (though starting to make dinner at 9:30 may not have been the best choice)

I ended up with a sauce made of onion, garlic, ginger, spices, frozen peppers, frozen peas, frozen spinach, and a mixture of pure soy protein powder and chickpea flour. the result was... weighty. I had no tomatoes and no chickpeas - I will have to add those to the list of things to always have on hand.

On the Good list;

* Got a couple guilt gorillas off my back on work stuff (by staying at work past 7pm)
* Lizard snuck in home before me and left me timbits
* My last ebay purchase arrived - I has tie pins
* I managed to do a fair bit of dish washing
* I've had enough water and alcohol that I might actally sleep once my nose stops bleeding (even if I am on to the Old Krupnik because I'm out of sippable rum)
Friday: Bards; a lot of very talented preformers. Also, me; my voice cracked several times while singing, and my voice and legs were shaking with nerves. But I did it without dying or forgetting any of the lyrics, so that's something.

Saturday: Flaked on the video shoot due to tired. Warmed the Den of Decadence (proposed new name).

Sunday: Pancakes! Discovered that Alton Brown's buttermilk pancakes can a) be made without buttermilk, in a pinch, and b) can be made vegan in a pinch, and are still yummy, especially with raspberries and chocolate chips. And port wine sauce or ice wine maple syrup. After that, there was Glamour! After *that*, there was a workshop involving plums, lollypops and life savers and some very useful information.

Tonight: I will be out yet again, so Stitch and Bitch won't be happening.

Tomorrow: I go out at OhGod O'Clock to get my Lizard back, take her home and then go back out to work.
curgoth: (Default)
( Dec. 14th, 2006 05:11 pm)
More food links; a vegan fish sauce substitute. This one has been vetted by someone who's opinion I trust on such matters.
curgoth: (Default)
( Dec. 13th, 2006 10:05 am)
For the health conscious but lazy; Old Oakville Snack Company makes high protein, low fat chips. They are tasty, and half a bag is actually not a bad meal if you supplement it with some kind of vegetable matter. They've got a store finder for locating their chips.
curgoth: (Default)
( Dec. 12th, 2006 10:36 pm)
How to make your own vegan feta. This comes with recommendations from people who have tried it. I intend to give it a shot myself eventually.
curgoth: (Default)
( Mar. 16th, 2006 04:58 pm)
Any recommendations for ways to cook firm tofu besides stir-frying it? I'm trying to expand my non-meat repetoire, and I've burned myself out on stirfries for a little while by eating nothing but this week.
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curgoth: (Flying Spaghetti Monster)
( Feb. 11th, 2006 09:38 pm)
I made another attempt at an Indian dinner last night to feed a loveley lady. A couple people have asked for the menu and recipes, so...

food within )
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curgoth: (Flying Spaghetti Monster)
( Nov. 23rd, 2005 10:10 pm)
New recipe tonight: Tofu and Autumn Vegetable soup It's getting cold outside, so I long for soup.

Take squash, sweet potato, onion and tofu, and boil in stock (I used chicken, but vegetable stock would work fine.) (I might add carrots next time, too)
Add spices (I used nutmeg, cinnamon, ground ginger and sage, along with salt and pepper)
Cook until veggies are soft.
Puree with hand mixer, let cool slightly.
Stir in sour cream or yogurt (I used fat free sour cream)

The tofu makes the colour and texture a little pale and grainy, but it adds the protein I was looking for.

It is tasty and filling.

If it sounds good, come over and have some! We have lots.

Variations for me to try later - use curry flavouring, or strong ginger/chili for seasoning.

For tomorrow, crockpot beef stew with fennel and squash, because we have a lot of squash.

After that, we still have yet more squash and fennel to use up...

At [livejournal.com profile] persephoneplace's request, what is going into the crockpot stew:
Stewing beef, dredged in flour
3 carrots
3 stalks celery
1/2 head of fennel
3-4 white/yukon gold potatoes
seasoning (haven't done this yet - considering mild sweet paprika, oregano, thyme, salt, pepper)
generous dollop of cheap whiskey/whisky
beef stock, not quite enough to cover, since the veggies will give off a lot of liquid when slow cooked over 10-12 hours.

All the non-liquid ingredients are in the crock pot now - the rest will go in before we leave for work.
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curgoth: (Default)
( Nov. 14th, 2005 07:36 am)
The recipe for my yogurt cheesecake
below the cut )
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