Posted by admin on September 1st, 2010
Adapted from Roti’s Indian Bistro
For serves eight
Ingredients
3 lbs butternut squash
1 large yellow onion
1 tsp salt
5 cups water
¼ cup canola oil
½ of one-medium yellow onion
1 ½ tsp sea salt
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground red chili pepper
½ tsp turmeric
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
4 cloves fresh garlic, finely grated
1 inch piece fresh ginger, finely grated
1 Tbsp butter
2 cups chicken broth
½ cup light cream
Posted by admin on September 1st, 2010
Serves 4‐6
1½ T olive oil
2 cups chopped onions
3 garlic cloves minced
2 cups peeled and diced carrots
½ cup diced celery, stalks and leaves
1½ tsp ground cumin
1 tsp paprika
½ tsp ground coriander
1 tsp salt
⅛ tsp ground black pepper
pinch of cayenne
4 cups of vegetable stock
1½ cups peeled and cubed sweet potatoes
1½ cups diced turnip
1 cup cubed potatoes
2 bay leaves
¼ cup currants
3 T fresh lemon juice
¼ cup chopped fresh cilantro or parsley
Posted by admin on September 1st, 2010
Serves 4
3 large fresh fennel
¼cup extra virgin olive oil
Salt
Cut fennel tops where they meet the bulb. These can be saved to flavor stock. Slice off any bruised parts and ~⅛ inch from the base of the bulb, then cut vertically into ~½ inch slices. Wash the slices and pat dry.
Put the fennel and olive oil into a large saucepan, adding enough water to cover. Cook on medium, uncovered, turning occasionally until the fennel becomes pale gold and glossy and feels tender.
Add water as needed. Cooking time should be ~25 minutes. All water should be absorbed once done.
Add salt to taste and serve.
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
Posted by admin on September 1st, 2010
Serves 6
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp salt
¼ tsp red pepper flakes
⅛ tsp ground nutmeg
3 T extra virgin olive oil
1‐2 butternut squash, halved and seeded
1 cup chopped leeks
1 tsp minced fresh ginger
2 pears, peeled, cored, and chopped
1 apple, peeled, cored, and chopped
8‐10 cups vegetable broth
Oven at 425°. Whisk allspice, cinnamon, salt, red pepper flakes, and nutmeg with 1 T olive oil.
Brush inside of cut squash with this mixture, save any remaining, and place squash cut side down on cookie sheets lined with parchment paper. Roast ~30 minutes until soft. Let cool.
Posted by admin on August 7th, 2010
1 box of chocolate cake mix
1 can of Diet Coke
1 small package of instant sugar-free pudding mix
1 8-ounce container of fat-free chilled whipped topping
Mix cake mix and Diet Coke together. Bake in an oil-sprayed 9 x 13 pan. Cook at
350 degrees for approximately 45 minutes until slightly underdone. Cool.
Posted by admin on August 7th, 2010
Full Recipe (for 9 x 13 inch or similar pan. about 30 to 40 small brownies)
12 oz / 340g bittersweet chocolate*, at room temperature, chopped into small chunks
9 oz / 255g unsalted butter
1-1/8 cup / 210g white sugar (can be adjusted to taste based on bitterness of chocolate)
2 TB / 24g (approx) additional sugar for dusting
3/4 cup / 100g all-purpose flour
1/4 cup / 24g cocoa powder
1 tsp / 5g salt
4 large eggs 200g
2/3 cup / 140g sour cream
1 TB / 14g vanilla extract
Optional: chopped nuts or chocolate chunks
Posted by admin on August 7th, 2010
Makes 16 good-sized brownies, or 20 smaller ones
13 tablespoons butter
6.5 ounces bittersweet chocolate, rough-chopped
3 eggs, at room temperature
1/2 cup + 1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup white whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup chocolate chips
Posted by admin on July 17th, 2010
1 cup heavy whipping cream
1/2 cup sugar
2 cups half and half
2 teaspoons vanilla
1 1/4 cup toasted coconut (extra for garnish)
In a medium size saucepan over medium-low heat warm the cream with the sugar and vanilla. When hot, but not boiling, remove from heat and let cool slightly. Add the half-and-half and the coconut, stirring well.
Posted by admin on July 17th, 2010
3 cups simple syrup (recipe follows)
3 Tbs. fresh lemon juice (about 1 lemon)
5 cups fresh or frozen raspberries
1 cup water
Combine syrup, lemon juice, raspberries at water. Divide into two equal portions. Blend one portion in a blender on high until smooth. Remove excess seeds by pouring mixture through a fine mesh strainer into a large bowl. Repeat with other portion. Transfer to a plastic storage container and chill in refrigerator for at least 2 hours. Pour mixture into an ice cream maker and follow directions for the machine. Scoop into serving dishes.
Posted by admin on July 17th, 2010
1/2 cup pineapple juice
1/2 cup peach-passion fruit nectar
1/2 cup guava nectar
6 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
4 fresh pineapple wedges (optional)
Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves.
Posted by admin on July 17th, 2010
We have four recipe for made snow Ice Cream, here we are,
1 (2 qt.) bowl full of clean snow
1/2 cup sugar
1 cup whipping cream
1 tsp. vanilla
Beat until well mixed (should be like frozen custard). Eat all. This does not freeze well.
Posted by admin on July 17th, 2010
1- 1 lb coffee can with lid
1- 3 lb coffee can with lid
1 pint of half & half (milk can be used instead
1 egg, beaten
1/2 cup sugar
1 tsp vanilla, 2 T. of choc. syrup, or 1/4 c of strawberries
Add all of the above ingredients to the (1lb) coffee can. Put the lid on the coffee can and secure with duct tape. Place the 1 lb coffee can into the 3 lb coffee can. Surround with crushed ice and rock salt and place the lid onto the 3 lb coffee can.
Posted by admin on July 17th, 2010
Ingredients:
½ Cup heavy whipping cream
2 TBS white sugar
¼ TSP vanilla extract
Directions:
Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a Larger size Ziploc Freezer Bag and put the Ice Cream Bag inside of it, then add crushed ice until halfway full,
