Okay, this is the most recent Recipe Thread

[skysidhe]

Originally Posted by footfootfoot

That's about 2/7ths zucchini by volume. You could probably sneak that much wet sawdust in and noone would be the wiser if you used maple or sweet birch.

I know you arn't here much but when you got the time can you post a good dense sweet zucchini bread recipe?

I have the texture I am looking for in my mind but I can't convert it to the baking dish.

[Undertoad]

That's cool! The basil we are growing this year is called "lime basil" -- and damn, if you crush it and smell it, it smells exactly like a cross between basil and lime.

[skysidhe]

julienne cut sounds nice

[capnhowdy]

POT BROWNIES

Carefully manicure 1/8 to 1/4 oz. primo grade cannabis sativa and set aside.......

just joking, folks. I loved the old bell bottom days. Still have my Barracuda jacket.

[skysidhe]

please send me some !

[Urbane Guerrilla]

As long as somebody plants zucchini there will never be famine in America.

Lots of kids who hate zucchini, but no famine. Maybe an invasion of zucchini-triffid hybrids, but no famine. If the triffids get southern California in late summer, look out for triffid-artichoke hybrids.

If I keep this up I'm going to give myself an appetite.

Anyway, to keep the thread active, a crosspost from the Chicken Masala thread a little ways down:

Madras Curry Powder

5 TBSP dried ground red New Mexico chile pepper
2 tsp ground Cayenne
4 TBSP ground coriander seeds. Grind the whole coriander yourself.
4 TBSP ground cumin seeds. Ditto.
1/2 tsp ground ginger
1 tsp ground fenugreek seeds. Maybe ditto. I got a little packet of ground fenugreek and it lasted years.
1 tsp fresh ground black pepper
1TBSP cardamom. Grind this yourself from the seeds or pods, sift if needed.
1 tsp ground cloves.

The grinder here may be a coffee grinder. Mix all ingredients, grind until fine, store in tight-lidded jar, yield is about half a cup. Fresh-ground ingredients rather than buying powdered spices really make the difference. This is a general-purpose mix and you can play with the proportions for anything short of vanilla ice cream, I suppose. If I want turmeric in it, I just add by eye and taste. Recipe from The Whole Chile Pepper Book.

[Rawbap]

It is really??

[Urbane Guerrilla]

Originally Posted by Rawbap

It is really??

Page 216.

[capnhowdy]

hmmm...

now THAT'S fucking intelligent.

[joelnwil]

Not quite Greek Shrimp Salad

Chop up equal amounts of tomatoes, cucumber, and red onion. Also chop equal amounts of black olives, artichoke hearts, and hearts of palm, so that the total is about 1/4 the tomatoes, cucumber, and red onion combined. Mix well.

Add crumbled blue cheese (or feta if you like), and dress with small amounts of oil and vinegar.

Place 10 medium cold boiled shrimp on each end of an oval platter, and fill the middle with the salad.

Put red shrimp coctail sauce in a small dish. If it does not already have horseradish in it, add some. Cut up a lemon and squeese it over everything.

Serves one. Find 20 more shrimp and if you have enough salad, it will serve 2. You get the point.

Not Greek because in a Greek salad you are supposed to use feta cheese, and also seed the tomatoes, which I view as a waste of time equal only to peeling the cucumber. Also not a shrimp salad, because the shrimp is not chopped up and distributed with the other stuff.

I chop the olives because even if the can says "pitted", sometimes I have found a pit, and I would prefer to have the knife find the pit rather than my tooth.

Anyway, that is for dinner tonight. Not exactly hard to do.

[Urbane Guerrilla]

I just banged together a crude Ayran using one of those powerful little hand blenders that try and suck down onto the bottom of the container if you let them. Some yoghurt we'd had to put on ice in a picnic cooler ended up with a great deal of water in it because of that. I poured a little yoghurt whey off the top as I usually do when it shows up and saw the yoghurt was pretty thoroughly diluted with water all the way down but was otherwise good. I cast my mind back to a summer's day during my sojourn among the Turks and having gotten a glass of ayran. It's a yoghurt-based drink.

Enough yoghurt to fill a glass
About half that much water
Large pinch of salt, to taste
Optional sugar or other sweetening

Blend all ingredients with plenty of power, buzzing it up until water and yoghurt are thoroughly incorporated. The result is like mild buttermilk, with a slight overlay of salt and sweet. It might, like buttermilk, be good with black pepper included or sprinkled on top. Serves one.

[Urbane Guerrilla]

Honey Cake

1 c sliced almonds
1 1/4 c whole wheat flour
3/4 c unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c (1 1/2 sticks) unsalted butter @ room temperature
1 c honey
4 large eggs
1/4 c sour cream

Preheat oven to 325 degrees F.
Lightly grease 9" round cake pan. Sprinkle 3/4 cup of the sliced almonds over bottom of pan.
In medium bowl, whisk together the flours, baking soda and salt; set aside.
In large mixing bowl, combine butter, honey, eggs. Stir in the flour mixture, then the sour cream and the remaining 1/4 cup almonds. Scrape sides and bottom of bowl, then stir another minute.

Gently pour batter over almonds in cake pan. Bake 50-55 minutes, or until edge of cake pulls away from sides of pan. Remove from oven, cool on rack 15 minutes.

Invert the cake onto a serving plate and allow to cool completely. If desired, dust with powdered sugar before serving. 16 servings. (UG -- oh, really??)

[Urbane Guerrilla]

A local seven-year-old cooked this no-sugar-added apple pie:

Deep Dish Double Crust Apple Pie

2 Large uncooked Pie Crusts, homemade or store bought
8-10 Large Red Apples
1 large can Frozen Apple Juice Concentrate, w/o added sugar. Probably the 16-oz size, so our SI friends should shoot for half a liter of concentrate.
1 tsp Cinnamon -- 5ml
2 tsp Cornstarch -- 5ml
1/8 cup water -- 45ml
Shortening to grease pie plate

Grease pie plate, put one crust in for bottom crust. Cut up apples.
Put apple juice concentrate and cinnamon in large saucepan, bring to boil.
Mix cornstarch and water in a cup, add to saucepan, reduce heat and stir until mixture of cornstarch, concentrate, and cinnamon has jelled. Then add apples, stir, and remove from heat.

Place apple and concentrate mixture in pie shell, cover with second pie crust, pinch crust edges together. Slit or prick top crust.

Bake at 400 deg F/220 C/Gas mark 9-10 for 45 minutes. (Anyone still use Gas Mark?) Cool before serving. No extra sugar -- fruit sugars are a mix of fructose and some sucrose, if this is important to your innards -- you just taste apples, sayeth deponent. This should work for any kind of apples you like for pie.

I haven't made an apple pie in I don't know how long. About three generations of coons.

[chrisinhouston]

I made a good curry tonight, using mostly leftovers, we had a grilled butterflied leg of lamb with just Mediterranian seasonings so it went well with this.

1 onion roughly chopped
4 cloves of garlic finely chopped
1/2 red bell pepper chopped as above
1 jalapeno as above
nice knob of ginger as above
some left over carrots and peas and potatoes

sauteed all with a little olive oil and a pat of butter till soft

about 2 lbs of cubed left over lamb to fry for a little bit to brown

Served with rice and a nice Australian Shiraz! Thank goodness for the folks in OZ

Stirred in a few TBS of tomatoe paste and a cup of whole stewed tomatoes hand squeezed.

Added some chicken stock and a tash of garham Masalla and a good 1-2 bs curry powder, stove top cooked for awhile to thicken. Then into the oven at 350f for awhile while the rice cooked.

Should be good! IT SMELLS GREAT!!!

[Urbane Guerrilla]

Cincinnati Chili

2 large onions, chopped
3 tablespoons oil
4 garlic cloves, minced
3 pounds ground chuck
4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sweet paprika
3/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 (8 oz.) cans tomato sauce
2 tablespoons unsweetened cocoa powder
1 tablespoon molasses
3 cups beef broth
2 tablespoons cider vinegar
Accompaniments:
Cooked spaghetti
Cooked red kidney beans
Chopped onion
Finely grated cheddar cheese
Oyster crackers

In a heavy kettle, cook onions in oil over
moderate heat, stirring til soft. Add garlic
and cook one minute, stirring. Add ground
chuck and cook, stirring and breaking up
lumps until it is no longer pink.

Add spices and cook, stirring, 1 minute.
Stir in tomato sauce, cocoa, molasses,
broth, vinegar, 3 cups water, salt & pepper
to taste.

Bring to a boil and simmer, stirring
occasionally, for 1 1/2 hours or til thickened
but soupy enough to be ladled. The chili
will improve in flavor if cooled and chilled
overnight. Add more water as necessary
when reheating.

To serve the chili "five-way", ladle it over
individual bowls of spaghetti and top with
beans, onion, and Cheddar. Serve oyster
crackers on the side, preferably in a small
bowl.