This is not a challenge to you, but for me!
So here are the guidelines:
1. You post the recipe of your favorite dish or appetizer
2. I'll prepare it, taste it ... and leave my comments, and you leave yours in response.
Since I don't eat seven times a day it might take some days to try it all out. But beware - I'm going to follow up and do it!
Why would I suggest this right now, pretending that all is peaceful and fine in our world?
Simply, when you are at the border of collapse and exhaustion with bad news - you need to find the simple joys in life again, just to save your sanity. Please encounter this contest in this spirit, for your own well being.
Sunday, July 30
gourmet challenge
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20 comments:
I'll have to think about this one.
What's a recipe?
...well, Zee see this is my first time in your site..and I find this..so..once I used to be a bartender so here I ll bring you some recipes..
not food but drink ha ha
-tropical one
for a nocturne party at the pool
this is THEE drink
MAI TAI
there is a lot of ways to do, and the results change a bit..
here s one : put the glass in the refrigerator in the meantime
put 4 parts of the better Rum that you find
4 parts of white rum
2 of curacao
2 of lime juice
a bit of granadine
a spoonful of honey
a piece of pineapple
a spoonful of pineapple juice (check the proportion with the others)
crushed ice
mix all except the pineapple in a cocktail shaker or similar and shake it well
decorate with the fruit and an orchid
-without fruits
BRANDY ALEXANDER
put the glass in the fridge
3 of Brandy
3 of cacao cream
3 of coffee and milk skin
shake everything with crushed ice
-apéritif
AMERICANO
put a tall glass in the fridge
3 of "sweet" vermouth
3 of campari
soda
lemon skin
put ice in cubes; the vermouth, then the campari; top with soda, stir a bit
hope you ll do fine
Zee - what a delectable idea! So I shall find the recipe for my favourite Israeli and Lebanese dish- and you know I shall be delighted to leave comments ;-)
Are you smilin' Zee? How are you? The world affairs leave me agonized Zee. Wishing you much peace and good and happiness.
Zee ya!;-)
Nazli
Hope you like cuban food!
Thats all I know how to cook.
The very best world is going to hell recipe?
walk (this part is very important) to your favorite bakery early enough in the morning that the bread is still fresh and the light has that morning quality still, buy your favorite bread, and a cup of iced tea (it's hot out) walk home. sit on your porch with a jar of peanut butter and a jar of unpastuerized honey and a knife. Slather on bread. pretend you are five years old.
works every time, and there are no dishes to do after.
Hello Zee,
I've been following along, but never responding, however I love the premise about the simple joys in life. So here is my favorite recipe.
Ingredients:
3Tbs olive oil
1 Cup chicken broth
2Tbs fresh lemon juice
3/4 cup crumbled feta cheese, plus extra for sprinkling
1tsp dried oregano
2 cloves(or more) garlic finely minced
1/4 cup flour
4 boneless skinless chicken breast halves
salt and ground black pepper
3 cups packed torn fresh spinach leaves
2 roma tomatoes, seeded and chopped
Heat oil in a large skillet over low heat. Whisk together chicken broth, 2 tbs flour, lemon juice, feta, oregano and garlic, set aside.
Flatten chicken breast. Sprinkle both sides of chicken with salt and pepper; dredge in remaining flour. Increase heat to medium-high. Add chicken to pan when wisps of smoke start to rise; saute until goldden brown, about 4-5 minutes on each side. Transfer to a plate, cover and keep warm.
Add broth mixture to empty skillet; simmer to blend flavors and thicken, about 4-5 minutes. Stir in spinach and tomatoes; continue to simmer until spinach wilts, 1-2 minutes longer. Spoon a portion of sauce on each plate, top with chicken breast, sprinkle with additional feta, if desired and serve immediately.
You can also serve over angel hair pasta. That tastes pretty good.
If you are vegetarian, you can go without the chicken and use vegetable broth. And just put over angel hair pasta. Unfortunately, the taste isn't quite the same....
I appreciate your musings. I would love to hear what you think of this plate. please email me.
sistermoon@stny.rr.com and let me know.
Granny
think about it and find something simple that tastes well
reverb
I have to take it "dolce" on your recipes, otherwise I'll be too drunk to cook
But hey, your boards are fantastic, I'll have a drink on that!
Nazli
if you don't care about cooking yourself, tell me your favorite hours d'oeuvres
Cynnie
Cuban food is alright, might even be delicious - enlighten me!
anon
I like your suggestion - but if I walk a mile, I'm still in the woods.
When I am not in rural areas I will follow your suggestion.
sistermoon
You are the first one to put food in my belly, and it sounds delicious - thanks for sharing! Will comment once I had the pleassure to prepare and eat it!
oh what a wonderful idea! let me think on this..and i will come up with something!
wanted to ask...how did you put a survey on your blog?
Okay..i posted a recipe on my blog..
its simple and really good ..
Its one of my favourites..
Meander - just click on the small link on the bottom of the survey, I guess it is called Blog Flux or something, enroll with a valid e-mail, no strings attached, just follow directions, create your poll, copy the html code and paste it in a post on your blog. Simple as that!
Cynnie, I will only prepare meals, goodies or hours d'oeuvres posted on my blog and try them out. Where would I end if I tried out every recipe given in a link - in hells kitchen???
Silly Zee..
I posted it on my blog to make it easier for me and for you ..( or so I thought ) ..
It's for you !!( you man you)
but here..just so you'll think about forgiving me .
Potaje de Frijoles Colorados
2 1/2 cups dried frijoles colorados cortos ( small spanish red bean) or substitute with red kidney beans ( easier to find )
6 strips of bacon ( use a nice thick meaty kind)
1/4 cup of olive oil for sauteing
2 1/2 cups chopped onion
2 1/2 cups chopped green pepper
6 cloves garlic , mashed ( I use a morter and pestle ..you can just use a garlic press and then squish it a bit)
1 pound of ham, cubed
1 (15 ounce) can of crushed tomatoes
1 teaspoon oregano
1 tablespoon ground cumin
2 tablespoons vinegar
juice of one lime
1 teaspoon salt
1/2 teaspoon of black pepper
1 cup of red wine
7 cups of chicken or ham stock
3 potatoes , peeled and diced ( if you can find white sweet potato called batata in pr or boniato in cuba..add it..it is sooo good)
2 cups of calabaza or a butternut squash. ( Calabaza is usually found in spanish markets..I've never seen it in regular ones)
2 tablespoons masa flour or cornstarch mixed with 1/2 cup of water ( use this depending on whether you like really thick stew or not ..i like mine kinda juicy so i've never used it )
There are two ways to prepare the beans
A. cover with water , bring to a boil and cook 2 minutes remove from heat, cover and let stand overnight. discard water
B. cover the beans with water in a 3 quart saucepan. Bring to a boil, reduce heat to medium low, cover and cook until tender, an hour or so..drain
1. When beans are ready to use in recipe, saute the bacon in olive oil in an 8 quart stockpot until it begins to brown. Add the onion and green peppers and saute until the onions are tender. add the garlic and ham and cook another 1 to 2 minutes. Add the red beans , crushed tomatoes, oregano, cumin, vinegar, lime juice, salt , pepper, red wine , and chicken or ham stock. Bring to a boil ; add the diced potatoes and calabaza. stir gently and let the soup come to a boil again. reduce heat to low , cover and let simmer until the potatoes and calabaza are cooked and fork tender- about 40 minutes to an hour.
2. remove 2 cups of the mixture ( get plenty of solids ) and puree in a blender or food processor. Stir masa flour or cornstarch mixed with water into the soup to thicken..add the puree and stir gently. Add more salt and pepper to taste..serve hot
you can serve this with plain white rice, some really nice plantanos maduro fritos..or just eat it as is...cause it's really hearty
Thanks Cyn - now that yummy meal will be part of my experimental diet.
I'll keep it simple since I'm not much of a cook...
Roast Garlic
Cut off a little of the end of a bulb of garlic
Pour a little olive oil over it and wrap it in tinfoil
Put it on the BBQ for 20 minutes or so (maybe when heating it anyhow).
In the meantime, you've left a piece of brie out to get it warm and soft.
Cut some baguette or nice bread in little squares and put the bulb of garlic and brie on a plate with this.
The rest is obvious and if anyone doesn't like garlic... then there's more for you.
Have you tried making stew with beer? Just get a really good grade of beef and sear it. Put in some onions get everything really brown. Then pour in some beer and let it all simmer until it's really tender. Then add all the vegetables, potatoes, carrots, peas, whatever else you like and let the vegetables cook. Serve it with cheese biscuits made with really old aged cheddar cheese and a nice red wine. Really nice on a snowy evening. Comfort food.
104? No....!
Oh Gary, I do the "garlic roast" all the time, but never have tried the "brie addition". Next time for sure!
No, I am not 104 years old, but that was the maximum Blogger allowed me to be Josie!
Thanks for stepping by and reminding me that I could actually do a whole dish cooked in beer, not only dribble some spurts into a sauce. Will try it out and see how it goes (and tastes).
I want to tell you about cooking a pork loin cuban style but I do it by memory and have never written it down. I learned it while married to an American born Cuban. The recipe was the best thing to come out of that marriage.
hey POP!!
The recipe for Mojo was the best thing that came out of mine!!
Came back to add you to my list of blogs to visit (have not done the long needed blogroll yet, and have a huge list of favourites instead!) and scrolled a bit down and hey, what a nifty idea. I'll have to think about it as I am so tired of always cooking, that I end up improvising meals.
Ingrid
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