For the sauce,
- Sautee two cloves of finely chopped garlic in olive oil.
- Add:
- two 6oz. cans tomato paste and two cans of water,
- two 8oz. cans tomato sauce and two cans of water,
- salt,
- pepper, and
- oregano.
- Simmer for 2 hours.
Then:
- Cook 9 lasagne noodles for 10 minutes, strain and cut in half.
- Mix together:
- 1 16oz. carton cottage cheese,
- 6 to 8oz. mozarella cheese, cubed,
- 1 raw egg,
- 1/2 cup parmesan cheese,
- 2 to 3 tablespoons chopped fresh parsley, and
- salt and pepper to taste.
- Fill noodles with mixture and lay in a 9″ by 13″ baking dish.
- Cover the noodles with sauce, cover with aluminum foil, and bake at 350 degrees for 30 minutes.
I saw the recipe for Blueberry Yogurt Brulee the other day, and thought that it sounded really good. Today turned out to be shopping day, so I managed to get the ingredients and try it.
Despite this being the first time I had ever used my (now six-month-old) culinary torch, I think it turned out rather tastily, even if the presentation wasn’t great. But it works for My First Food Porn.
Here’s my version of the recipe.
Ingredients:
• Some berries
• Some plain yogurt
• Some brown sugar
1) Take the berries and yogurt, and mix it up to taste. I ended up using frozen berries (we’re paying for a new fridge this month, unfortunately, or I would’ve used fresh), lightly thawed in the microwave. I also ended up using vanilla yogurt, though I had meant to buy plain. The vanilla worked out, though.
2) Spoon the yogurt into small oven-safe ramekins.
3) Sprinkle a layer of sugar on top. Here’s where I went wrong; the original recipe said to sprinkle the sugar on and evenly brown it with the torch. I misinterpreted that as “sprinkle brown sugar and use the torch”.
4) Use the culinary torch in a swift circular motion over the sugar to brown it. I ended up using too much torch time on the sugar, which ignited it, much like a marshmalllow can ignite if held too close to a campfire. I threw out one big chunk of charred sugar, and then blew out smaller pieces as they ignited. (Note, always have a fire extinguisher or water within easy reach when working with fire. Very important.)
The sugar layer never really got hard, though there were patches that hardened. It did brown nicely, though, and turned out to be quite good; the picture above is of a ramekin that had already had a taste scooped out of it.
Website Map
406 B University Ave., San Diego, CA 92103 (619) 298-2929
We first visited Kitima Extraordinary Thai because my SO had to do a report on a concert of sorts for a music class, and Kitima had a live jazz performance that night. I’m quite glad she found it.
It’s not the cheapest of places, but for a Saturday night out with live music the price is great. We had a couple of appetizer platters to start with; my favorites of those are the Thai Stick (flattened chicken breast grilled and drizzled in a curry peanutty sauce) and the Ka-Tong, partly because it’s good and partly because I like the name. (Sounds like: El Kabong!!)
I had a Thai Iced Coffee to start; I love the milky sweet blend of coffee in that drink. The iced coffee here was perfect; not too sweet, but not too bitter, either.
I had the Mas-Mun Curry, which was a yummy rice-chicken-and-veggies dish in a sauce that reminded me of the Thai Panang from World Curry; the meat was definitely better in this dish, though.
My SO had the Power Rice, which is like a fried rice dish, but really well done. I tried a few bites; it had a really nice blend of flavors.
I ended the meal with the fried bananas and ice cream; quite a good dish, garnished with raspberry jam.
Ambience was nice; it’s a thin shop that stretches way back, with loft seating, which is where the jazz ensemble played. They also were very good, and made the atmosphere quite nice.
All in all it was good; we’ll definitely be back at some point.
4# chuck roast
1 can beer
2 packages Good Seasons Zesty Italian Salad Dressing
1 (16 oz.) jar peppercini peppers and juice
1 to 3 beef bouillion cubes
Put all ingredients in a crock pot and cook until meat is very tender. Shred the beef and return to the juice. Heat and serve on rolls. This is a great sandwich! Yummy!
Update — have to also try the recipe from What Geeks Eat — a slight variation, but also looks good!
12 pickled jalapeno peppers, 1 3-ounce package cream cheese, softened, 1/2 cup shredded sharp cheddar cheese (2 ounces), 1/4 cup sliced green onion, 12 pimento strips
Rinse well and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. Beat cream cheese till fluffy. Beat in cheddar cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on heatproof serving plate or baking sheet; bake in 350 degree oven about 10 minutes or till cheese melts. Top each pepper with a pimento strip. Makes 12.
Brown 1-1/2 cups rice in oil. Add onion and garlic to your satisfaction. Saute’ 1 to 2 minutes. Add small can of tomato sauce along with 2-1/2 cans water. Salt and pepper. “Don’t cover”! Boil until you can see the top of the rice..then cover and simmer till done.
