Thursday, December 6, 2018
Leftover Cheese And Crackers Soup
Leftover Cheese and Craker Soup. Ok weve all been there. A pile of stale Carr's, little bits of squished cheese from a party last week. No, you cant just throw them in soup. They require transubstantiation. Now bear with me: Crush crakers and cover with milk. Let stand a few minutes and drain. Add an egg, 1/2 tsp mustard, some capers, scraps of turkey or chicken finely shredded, cheeses (gouda and mozzarella here) and some greens, rabe or mustard. Fry this gently in a pan with butter, scrambling, until quite brown. Put in a bowl and pour in rich chicken stock spiked with lemon. Unbelievably good.
Posted by Ken Albala at 11:29 AM 241 comments:
Thursday, November 1, 2018
Funeral Baked Meats
Funeral Baked Meats
Take 1 cup of beef fat and one cup of water, boil them together in a pot. Add them to 2 cups of bread flour and a pinch of salt and knead until it forms a dough. You may need a little more water or a little more flour. Cover and set aside in a cool place. Next sauté one finely diced onion, one stalk of celery and one parsnip in olive oil. Add thyme, sage and rosemary to taste. Then take 1 lb of ground beef, add salt, pepper, mace, cinnamon, ginger and mix well. Add the cooled cooked vegetables. Divide your dough into one big ball and one small one. Make an indentation in the big one then keep pinching it to form a cylinder with a thick bottom. Place the beef mixture inside and firmly close the dough around it. Pinch the smaller ball into a lid and affix to the top, pinch decoratively. Cut a hole in the top of the lid. Bake at 350 degrees for one hour. Remove and let cool thoroughly. Then pour in rich gelatinous beef stock until it is filled. Let set overnight in the fridge or a cool place so the stock solidifies.
Serve cold at your mother’s wedding.
Posted by Ken Albala at 11:46 AM 11 comments:
Wednesday, October 3, 2018
Posted by Ken Albala at 11:25 AM 6 comments:
Tuesday, September 4, 2018
Walking with Wine 500 Days
This is my personal record, marathon in distance. That's 26.219 miles. Took me over 9 hours, with a break for a salad toward the end. It was also blazing hot in the afternoon. I went through a big can of fizzy wine in the last hour or so, which was enough. Most of it was pretty grim in terms of landscape, up Pacific Avenue from its southern extremity to its tip, then up beyond Hammer Lane, up Lower Sac then across various creeks and sloughs toward Davis, Thornton, under I-5 and up to the mall on Eight Mile Road. A hard seltzer from World Market was very nice. And of course I filled my water bottle several times along the way. Only one point, at the very tip of the city at the end of El Dorado seemed bucolic. Otherwise a thoroughly urban walk in Stockton, CA. Not nearly as nice as the one a few days before downtown and to the Rural Cemetery. But sometimes you just need to walk. In no particular direction. For reasons that are totally elusive.
For the record, I did 104 miles since last Monday. And walking total is 4,739.86 miles. About 9 and a half a day on average.
UPDATE: October 3, 2018 I hit 5,000 miles!
Posted by Ken Albala at 10:43 AM 17 comments:
Wednesday, August 29, 2018
You might know the Mexican version of this dish, but in medieval Spanish and here French versions it was more like a sandwich in soup. The combination of cinnamon, ginger and sugar compliments it very nicely. And I took the liberty of adding a fried egg rather than egg yolk rounds. It's quite delicious. The translation is from Livre fort excellent de cuisine tr. by me and Tim Tomasik.
Posted by Ken Albala at 10:52 AM 9 comments:
Monday, July 30, 2018
Rice Noodles from Scratch Video
Posted by Ken Albala at 6:36 PM 96 comments:
Tuesday, July 17, 2018
Cornish Pasties for the First Time
Posted by Ken Albala at 6:20 PM 12 comments:
Friday, April 20, 2018
Sea Bass Ceviche Noodle Soup
This Noodle Soup was quite lovely. Sea Bass stained with Campari, red onion, jalapeno, avocado, tomato, sumo orange slices, cilantro all awash in Tiger's Milk. With Home made rice noodles. Not in my Noodle Soup Book, but there are similar ones there to check out.
Posted by Ken Albala at 12:07 PM 14 comments:
Friday, January 26, 2018
Carob Noodle Soup
I bet this would go really nicely with pork too, and chilies. I think you can buy carob flour commercially, in which case mix about half a cup with about half the volume of flour and an egg for one serving.
And of course be sure to check out my new book NOODLE SOUP
Posted by Ken Albala at 10:04 AM 14 comments:
Thursday, January 11, 2018
Fermented Akara BLT
Posted by Ken Albala at 10:53 AM 9 comments:
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