stuff to cook & enjoy

01.13.03
A fantastic vanilla cake recepie that I got from an old issue of Gourmet which was found in the lobby of Jane's apartment building in San Francisco. It's moist and tasty enough that it needs no frosting. We had a few strawberries on our slices. Ethan likes it for breakfast as well. It's also incredibly easy and features ingredients that you most likely have in your house right now. Oh, and the smallest carton of sour cream at the store is exactly 1 cup. iphone app laten maken

vanilla coffee cake

cream:
2 sticks (1 cup) of butter
1 cup of sugar
then add 3 eggs

separately, sift together:
2 1/2 cups of flour
1 tsp. of baking powder
1 tsp. of baking soda
1 tsp. of salt

add flour mixture to butter mixture. Then dump in:
1 cup of sour cream
5 tsp. of vanilla

Mix it all up. I baked mine in a greased, non-stick bundt pan until it passed the toothpick test, about 45 minutes.

Elsewhere, there is city-specific restuarant info in the travel guides, and some food-related links in existance. Send me your grandma's old 1950s and 60s cookbooks.

Chuck, Allison, and Drew's Chili

Most restaurants and cafes in Milwaukee serve chili on weekends, with topping choices ranging from sour cream to avocados. This recepie incorporates Chuck's favorite beer. You can add some TVP with the beans and tomatoes to make it a bit heartier for the non meat eaters, and control the spiciness by how many jalepenos you use. This recepies makes a large pot, but the final product can be frozen.

1 large onion, chopped
6-7 jalepenos, chopped fine
1.5 packets of chili seasoning mix
2-3 T. olive oil
1 bottle of Pabst Blue Ribbon
1 can chili beans
2 cans kidney beans
3 cans diced tomatoes
1 can tomato paste

sour cream
boiled macaroni noodles
grated cheddar cheese

Saute the onions, jalepenos and seasonings in the olive oil until the onions are translucent. Pour in the beer and simmer until the liquid is nearly gone. Have a beer yourself as all of the dangerous chopping-type activities are done. Pour in the beans, tomatoes, tomatoe paste and a can or two of water. Simmer for a few hours. Garnish with sour cream, noodles and cheddar. Better the next day as the beer-y taste and the spiciness get more intense. Стабильная бухгалтерская компания выполняет бухгалтерские услуги за один день в Бутово

Drew and Allison's Gyoza

Gyoza are small, often meat-filled dumplings found on the appetizer portion of the menu at most Japanese restaurants. They are very similar to chinese dumplings and/or wontons. Most are prepared either steamed or fried, but the following cooking method gives you the crispiness of the fried with the chewiness of the steamed. This is not the most labor intensive dish, but it helps if one person folds and another one fries. fool with achievement casino roulette online prize oft

Filling:
1/2 brick of firm water-packed tofu
1 large carrot
2-3 scallions
7-10 or so shittake, white button or mixed mushrooms
2 cloves garlic
3-4 slivers of fresh ginger
4 T. Tamari/Shoyu/Soy Sauce
1 t sesame or vegetable oil

One package of wonton wrappers
3-4 T. vegetable oil

Dipping Sauce:
5 T. Tamari
3-4 T. Rice Vinegar
chopped scallions

Mash up the tofu with a fork, grate the carrot, and finely dice the scallions, mushrooms, garlic and ginger. Saute all in the oil, with the tamari, until the mushrooms and carrots are done and the onions are limp.

Place a small-ish teaspoon on the cooked filling in the center of the wonton wrapper, fold the wrapper over (so the final dumpling is triangle-shaped) and moisten the surface of the wrapper where you want it to seal. Keep the wonton wrappers in the package as you are working. If they dry out, they will tear often and become brittle and tough to work with. Wrapping them in a damp dishtowel will help, as well.

Fry the dumplings in batches in a frying pan, wok, or whatever you have around, remembering to add a bit of oil between each batch to prevent stickiness. When both sides of the dumplings have browned, toss in 1/2 C. of water and quickly cover the pan. Cook until the water is evaporated, remove the dumplings, dip and eat!

Allison's Salsa

This will go fast, and it keeps well, so make more than you think you will need. Fresh jalepenos or the sliced ones packed in water will both be fine. Get creative with different colors of tomatoes or add chopped roasted red bell peppers. Making this the night before is convenient and also lets all of the flavors meld together.

5-7 large tomatoes
1.5 t. salt
3 cloves of garlic
small bunch of fresh cilantro
2-3 green onions
3-4 jalepenos
1/2 t. chili powder
1 small can of chopped, roasted green chilis
tortilla chips

Dice the tomatoes, dump them in a colander/strainer with the salt. Mix well to salt all of the tomatoes and let them drain for 15 minutes or so. Finely chop and mix all other ingredients. Add more of the jalepeno seeds if you want a spicier salsa, omit them for a milder batch. Add in the tomatoes and let the mixture chill for an hour or so before serving with tortilla chips.

Allison's Artichoke Dip

Pity those like my roomate who dislike artichokes! This is a tasty, hot dish that is easy to make and goes great with italian food. You can use more mayo or more sour cream depending on your taste.

1 can of *water packed* artichoke hearts
1 small tub or sour cream
1/4 or so c. of mayo
1 T. lemon juice
1/4 C. of grated parmesan cheese
3 cloves of garlic
3 T. breadcrumbs
baguette or crackers

Drain the artichokes, but save a bit of the liquid. Throw everything but the breadcrumbs in the blender or food processor, or mash and chop by hand until smooth if you are kickin' it old school. Add a bit of the artichoke liquid if it is too thick to blend. Pour it into a pie pan or square 9" pan or whatever is oven-safe and the right size. Top it with the bread crumbs and more parmesan cheese. Bake at 350 degrees or so until the top is browned and bubbly. Serve with sliced french bread or good quality crackers. Be careful not to burn you mouth on it when it is fresh out of the oven!