SpecD doesn't usually dwell on Recipes to Regret but a recent acquisition of farmer's market carrots stimulated a Proustianesque shame from my past, hence this cautionary tale in this "recipe" for Carrots Solari. At a certain point during college I was what we now call "over programmed." Out the door around 7:30 or 8 am for a full day of classes. Straight from school to one … [Read more...]
Archives for May 2012
GOOD AND EVIL CARROT PICKLES
The "good" in this pickle is a creidt to the noble carrot -- so healthy! The "evil" lurking within is ultra-hot habañero peppers. The cheery red color of the slender pepper slices look oh so innocent, rolled up as they are in the centers of the pretty little carrot flowers. And with the sweet pickling solution their incendiary flavor doesn't reveal itself right away. But like … [Read more...]
MacARTHUR PARK CAKE – IN HONOR OF DONNA SUMMER
Since Donna Summer famously sang she'd "never have that recipe again," we've created a recipe for MacArthur Park Cake that will endure. Yes, it does take a chunk of time to bake it, but I'm sure that we can take it, especially to celebrate the unbridled joy Donna's heart-pounding anthems brough us back in those halcyon days of disco. This triple-layer chocolate cake, … [Read more...]
RECIPE: MacARTHUR PARK CAKE
MAKE THE CAKE 2 c. flour 1 c. cocoa 2 t. baking powder 1 t. baking soda 1/4 t. salt 1 1/3 c. milk 2 t. vanilla 2 c. sugar 2 sticks butter, softened 4 eggs 2 T. orange zest (zest of 3 oranges) 1 t. cinnamon Preheat oven to 350°. Cut out parchment paper to fit the bottoms of three 9" cake pans. Butter the three pans, place the paper over the buttered bottoms, and … [Read more...]
ETON MESS
This recipe for Eton Mess is part of my self-improvement project to familiarize myself with Great Britain. You'd think I'd I know stuff from all those books and movies and TV shows. Sadly, having only spent three short days in London quite some time ago I am woefully ignorant. The little first-hand experience I gleaned was taking in the latest Alan Ayckbourn comedy followed … [Read more...]
RECIPE: ETON MESS
FOR THE MERINGUE: 2/3 c. sugar 1 T. cornstarch 4 XL egg whites 1/4 t. salt 2 t. white vinegar Preheat oven to 225°. Prepare a baking sheet - the easiest route is to line the sheet with a non-stick liner, such as Silpat brand. Or you can cover the baking sheet with a generous spritz of Baker's Joy non-stick baking spray. Lacking Silpat or Baker's Joy you can go old … [Read more...]
THRIFTY ASPARAGUS PICKLES: TARRAGON ASPARAGUS PICKLES AND SPICY ASPARAGUS SPEARS
Picklers, non-picklers and thinking people everywhere understand that vegetables must be trimmed to fit the jars in which they're to be pickled. It's no big deal if you're, say slicing kirbys which handily cram into tight spaces or pre-salting strips of peppers and onions, which soften into pliant tangles that fill jars with efficient ease. This recipe for thrifty asparagus … [Read more...]
TARRAGON ASPARAGUS PICKLES AND SPICY ASPARAGUS SPEARS
TARRAGON ASPARAGUS PICKLES RECIPE 3 c. white vinegar 3 c. water 2 T. sugar 1 T. salt 1 t. yellow mustard seeds 2 T. finely minced shallots 1 T. black peppercorns Fresh tarragon stalks 3 bunches of asparagus 3 or more carrots garlic cloves red pepper flakes Wash the aspargus taking care that all the sand and grit are cleaned from the tips. Peel the stalks to … [Read more...]
DEVILED OYSTERS
This recipe for Deviled Oysters was inspired by the inimitable Starfish Oyster Bed and Grill in Toronto where reigning World Oyster Opening Champion Patrick McMurray offers a dazzling array of the freshest, most succulent oysters nightly. Nirvana on a bed of shaved ice. Last weekend Gena Bone and I went to visit her daughter and my god daughter Carson, a junior at the … [Read more...]
RECIPE: DEVILED OYSTERS
For the topping (this makes enough for 12 - 18 freshly shucked oysters, depending on size). 1/2 stick butter 1/2 c. Panko bread crumbs 2 T. Tabasco sauce Melt the butter and stir in the Tabasco sauce. Mix well. Stir in the bread crumbs, mixing well so all crumbs have soaked up some butter and the whole mass is a moist crumbly orange mixture. Place freshly shucked … [Read more...]