Rebecca made baked zucchini with fresh basil and mozzarella.
Bangin.
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Rebecca made baked zucchini with fresh basil and mozzarella.
Bangin.
I just got the ingredients for the veggie mix at the little vegetarian grill here in Ballard. I am going to try to duplicate their rad quesadillas sometime this week, will report back with results.
Quote:
Originally Posted by SapphirePhoenix
Enjoy the jagged chunks of diarrhea that will be exploded into your toliet in the near future
Made my favorite poor man's dessert. Crescent roll dough, flattened and non-separated, with 1.5 inch long strips (1/5 inch across) along the long edges of the dough rectangle. Cut up some apples (hell, I mix baking and snack apples, whatever's around) and line them up in the middle of the dough. Mix up some melted butter, sugar and cinnamon and dump it on top of the apples. Braid the strips over it to enclose it in a long roll/log. Bake until browned.
Delicious, like a lazy apple pie, and $3 or less.
Current favorite easy lunch/dinner: fill flatbread or tortilla of choice with with a couple of slices of deli turkey, mixed roasted vegetables and a good amount of the chipotle Tabasco sauce. Always satisfying and there's no real work involved after having the vegetables ready ahead of time. Chop up a bunch of what you like, I go with mushrooms, yellow squash, red and yellow peppers, eggplant and whole grape tomatoes usually. Some olive oil, salt, pepper and herbes de Provence. Then just throw them in the oven at 400-450 or so for about 40 min, I take them out halfway through to move everything around. Even an idiot could do this and it's a lot better for you than half the other easy things I'd eat in its place.
What makes it even better is throwing in a few chickpeas cooked in a similar fashion til crunchy. Just gotta go really light on the olive oil or else they're as greasy as hell. They also keep pretty well for a while and they're awesome to add to sandwiches, salads, or just to snack on. High in fiber. They make your poop awesome.
Ok people:
Wine and cream french toast.
Yeah, that's right.
Wine and cream french toast.
Get some good rustic bread (I used country french with pecan and raisins) and cut some decently thick slices. Soak for a few seconds a side in a mix of 2:1 Shiraz and cream. Let them drain for a second and dredge in egg wash. Fry in butter over medium heat on each side till golden brown (about a minute a side). Garnish with real maple syrup, blackberries, and powdered sugar.
Holy shit.
That sounds like the motherfucking jam.
I think that it being by chopped walnuts (black walnuts if you want to be fancy) would be tasty as well.
Dude, it was. The Shiraz gives it this spiciness and the cream that hint of milky sweetness, along with the pecans and raisins... good god. I couldn't fucking believe it. It was a (huge) variation on a recipe in the new Batali book Spain: A Culinary Road Trip.
Which got me thinking about how you compose a dish. Do you follow recipes, use them as an inspiration for something else, or just get inspired by the ingredients you see at the market?
For myself it's a bit of the middle, but mostly the latter. I just go to the store and see what speaks to me in what way.
Any other suggestions for cooking with Shiraz? I have about a dozen bottles laying around and i got a slight chubby over that french toast.
Admittedly I'm no sommolier but I know Shiraz is a bit of a spicy wild wine which makes it a good pairing with strong flavors. I'd recommend grabbing some of that great NZ lamb in your backyard and getting wild on that beast. Marinate a leg in half a bottle, some good olive oil, garlic and thyme overnight in the fridge. Build a fire in your backyard (doesn't have to even be on a grill) get it down to screaming hot coals. Wrap your lamb leg in heavy tin foil and throw it in the fire. Move it around a bunch for the next 20 minutes or so and then eat the fuck out of it like a goddamn caveman!
Edit: Salt the hell out of it before you wrap it in the foil.
Edit 2: take all the rest of the liquid and reduce it down while the lamb cooks for bangin sauce. Do it in a pot over the same fire for maximum awesomeness.