Archives for February, 2008
Welcome to your Morning Cuppa for February 29th, 2008
Today is National Surf And Turf Day
Surf and Turf only gets its day in the sun once every four years. It’s kind of pitiful isn’t it? I’m almost choked up over this, or I will be right up until I make a surf and turf burger later this afternoon in honor of this glorious combination of flavors.
Once every four years… Sheesh!
Today in Food History:
1736
Ann Lee, founder of the Shakers was born 2/29/1736. To commemorate her birthday, each year on March 1 the Shakers held an afternoon meeting, followed by a supper at which this cake was served. The original recipe advises,
“Cut a handful of peach twigs which are filled with sap at this season of the year. Clip the ends and bruise them and beat the cake batter with them. This will impart a delicate peach flavor to the cake.”
American Heritage Cookbook
(1964)
1904
‘Pepper’ Martin, baseball player was born.
1960
The first Playboy Club opened in Chicago at 116 E. Walton Street, in downtown Chicago.
2004
British actress Dana Broccoli died. Widow of Albert Broccoli, producer of the
‘James Bond’
movies.
Your Morning Recipe:
Today in food history information is gathered by
FoodReference.com
. Check out their food trivia quizzes and more! (Commentary following the facts is my own doing… don’t blame FoodReference!)
(c) 2008 Cooking… by the seat of my Pants!. This feed contains copyrighted photographs and text from
cookingbytheseatofmypants.com
. If you are not reading this material in your news aggregator, at the aforementioned url, or at
foodbuzz.com
, the site you are viewing might be guilty of copyright infringement. Please contact jerry[AT]cookingbytheseatofmypants[DOT]com.
I've been playing around a lot with flour this month. Not only am I experimenting with different types of flour to make the ultimate Indian roti, our Daring Bakers challenge also involved a...
[Read the rest of this post on my website]
Korábban sűrűn jártunk szüleimmel kirándulni a Mátrába; akár télen, akár nyáron. Nyáron a reggeli tenisz és úszás után indultunk kisebb-nagyobb (ált. 10-15km-es) túrákra, télen viszont - mikor leesett a friss hó - Mátraházától Sástóig szánkóztunk le a turistaúton. Utóbbit ajánlom is minden szánkórajongó figyelmébe, hisz a 4,5km-es szakaszból legalább 3km-t lehet végigcsúszni, s a legjobb benne, hogy Sástón buszra lehet szállni! Azaz nem kell a szánkót újra és újra felcipelni, hanem a busz visszavisz Mátraházára, s onnét újból le lehet csúszni mégegyszer Sástóig ;) Szinte kivétel nélkül mindig a
Bérc Hotelben szálltunk meg, ahol én kiskoromban minden nap szarvascombot kértem vörösboros mártással és burgonyakrokettel. Apukám pedig alkalmanként a mandulás pisztránggal próbálkozott meg, amit hol pirított mandulalapkákkal, hol pedig (sajnos) egy zsíros manduladarabkás felolvasztott vajjal szolgáltak fel. A mandulás halat több helyen is kipróbálta még Apukám, hol pisztránggal, hol fogassal, s néha sikerült is kifogni egy szép ropogós mandulás megvalósítást. Ebből indultam ki, mikor mandulás fogasszeleteket terveztem ebédre.
Broccoli.
A word that evokes disgust in some and delight in others. I fall into the latter category.
There are few things I find as satisfying and delicious as a simple, rich bowl of Cream of Broccoli soup. It can be whipped up in very little time and I always feel good about eating my vitamin packed, green vegetables!
If you're a broccoli lover like me, you'll love this soup! If you're not...
well, I dare say you're missing out!
Creamy, Dreamy Broccoli Soup
serves 4
1 pound broccoli, trimmed and cut up (about 4 cups)
1 medium baking potato, peeled and cut into large chunks
4 cups vegetable stock (chicken stock would also work)
1/2 cup heavy cream or whole milk - the textures will be quite different
salt and freshly ground black pepper
minced chives for garnish (optional)
Place the broccoli, potato and stock in a large saucepan.
Bring to a boil over medium-high heat then lower the heat to medium and cook about 15 minutes, until all the vegetables are very tender.
Cool a bit then carefully purée with an
immersion blender or in a standing blender.
Return to the saucepan, season with salt and pepper and add cream.
Reheat over low heat until everything is warmed through.
Serve, with optional garnish.
Would also be great served with
garlic croûtons.
Four - 1/2-inch-thick slices French bread
1 tablespoon extra-virgin olive oil
1 -2 garlic cloves
Preheat the broiler.
Brush both sides of the bread with the olive oil and arrange on a baking sheet.
Broil the bread slices about 10 inches from the heat for about 3 minutes, until golden on both sides.
Rub each croûton with garlic, covering the surface well.
Garnish each bowl of soup with a croûton.
See full article.
Related Entries:
Velvety Pumpkin Soup - 28 September 2007
January is National Soup Month - 02 January 2008
WHB #116 - Creamy Farro and Chickpea Soup - 20 January 2008
Soup.io 小升级，增加音频/文件分享 - 04 二月 2008
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There's no better tapa than a good stuffed olive, but the ones you usually find in the supermarket are filled with poor-quality peppers and even poorer-quality anchovies. Take your cooking to a higher level with the real thing.
A swooningly good savory pie, clearly related to the Moroccan bastila, but not nearly as sweet, rich, and time-consuming. Store-bought rotisserie chicken and puff pastry make it a cinch.
I heard from my colleague who also a general clerk at a insurance company regarding her complaint of too many clients call up to ask for their insurance claims. She complaint to me the clients just could not understand the procedure of claims are not control by them as they also have to wait the [...]
MENUS.
OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON.
Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes.
Baked Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit.
Cheese. Coffee.
vegetable soup recipe
~BROILED MACKEREL
Draw and wash the mackerel. Cut off heads and rubover with salt and leave for an hour. Rub a gridiron with olive oil, laythe mackerel on it and broil over a charcoal fire. Place some choppedparsley and onions on a hot dish, with the hot fish, squeezing over themackerel a little lemon juice. Serve [...]
Welcome to your Morning Cuppa for February 28th, 2008
Today is National Chocolate Souffle Day
Can it really get better than a chocolate souffle, I mean really? The ultimate in over-the-top sweet dessert classics, just add a glass of good port and enjoy, it’s all you need.
Today in Food History:
1553
Michel de Montaigne was born. French essayist. There are a few of his quotes about food and dining listed on the Food Reference website. (
“A man should not so much respect what he eats, as with whom he eats.”
)
1935
At the DuPont Corporation, Dr. Wallce Hume Carothers invented nylon. A patent was issued in 1937, and nylon stockings soon followed.
1979
‘Mr. Ed’,
the talking horse, died. This was not the horse who actually starred on the TV show, but another horse who did publicity work as Mr. Ed. The original Mr. Ed (Bamboo Harvester) died in 1970.
2006
Chicago’s oldest restaurant, the 107 year old Berghoff Restaurant closed today.
Your Morning Recipe:
Today in food history information is gathered by
FoodReference.com
. Check out their food trivia quizzes and more! (Commentary following the facts is my own doing… don’t blame FoodReference!)
(c) 2008 Cooking… by the seat of my Pants!. This feed contains copyrighted photographs and text from
cookingbytheseatofmypants.com
. If you are not reading this material in your news aggregator, at the aforementioned url, or at
foodbuzz.com
, the site you are viewing might be guilty of copyright infringement. Please contact jerry[AT]cookingbytheseatofmypants[DOT]com.
