who doesn't love food?
Jan 25
Spanakopita
adeandabet:
twocoasttable:
A few days ago, I came across a blog whose title quickly caught my eye - Closet Cooking - because my kitchen is little more than an afterthought; an alcove in the living room that just happens to have a stove in it. Kevin’s exploration into Greek food sounded better and better with each recipe I read, and when I finally reached his Spanakopita post, I knew I needed to make it. I think next time I might add a bit more cheese, probably ricotta, but otherwise it was perfect - when it came out of the oven the crust was light and flaky and the filling was amazing. This is definitely being added to my “Yums” folder!
Ingredients & Method (adapted from Closet Cooking)
- 2 lbs of spinach - steamed, squeezed, drained and chopped
- 1 c crumbled feta
- 1/4 c chopped dill
- 1/4 c chopped parsley
- 1 bunch of green onions, sliced
- 3 eggs, lightly beaten
- Phyllo Dough
- salt and pepper to taste
- olive oil
Preheat the oven to 350°. In a large bowl, mix together the first 6 ingredients.
Brush a light sheen of oil on the bottom of a baking pan. Brush a light sheen of oil onto the top of a sheet of phyllo and gently (!!) place it in the pan. Continue until you have 6 layers in the pan, then cover the whole mess with the spinach mixture. Then lay down another 6 layers of olive oil-brushed phyllo.
Bake 30-50 minutes, until the crust is a nice golden brown. We served ours with an array of olives and potatoes mixed with dill, garlic, parsley, and onion; the leftovers probably won’t last long!
(meg)
I have a bunch of phyllo in my freezer that I need to use…
Jan 20
FUCKIN DELICIOUS SANDWICH
iamnotwolverine:
So I wasnt even hungry, but I saw these glorious hoagie rolls on the table and I had to make a sandwich…
Let’s start from the top and work down:
- BREAD
- MAYO
- CHEESE
- CHICKEN
- PEPPER
- BACON
- PEPPERONI
- MAYO
- BREAD
Fuck yes, my friends. I feel great.
Jan 07
lifewithliz:
TA DA!
Yup, I just made these delicious Chicken Rolls and thought I would share the recipe:
Ingredients:
1 1/2 pounds chicken cutlets
Kelloggs corn flake crumbs (set aside in bowl)
2 eggs (beat with a fork and set aside in bowl)
mashed potatoes (box mix is ok if you are short on time)
fried onions (2 small onions)
Sweet n Sour Sauce:
1 cup brown sugar
1/2 cup ketchup
1/3 cup vinegar
3/4 cup water
Dip chicken cutlets into eggs and then into the bread crumbs. Next scoop a little of the mashed potatoes into the chicken cutlet, then scoop some of the fried onions on top and roll. Hold in place with toothpick and place in pan.
Pour sweet n sour sauce over the chicken rolls-bake uncovered for 40 min or as necessary depending on thickness of chicken cutlets.
Enjoy!
Jan 05
section9:
caetiecakes:
tyce:
robosheep:
ericaaaaa:
Soy Sauce Scrambled Eggs
We were lazily hanging out in the kitchen, drinking coffee and making breakfast on the last day of the year. As great as blueberry pancakes are, I wanted some protein so I offered to scramble some eggs.
How do you like your eggs? I asked my friends. I was wondering about preferences in doneness (I like mine soft, not dry and rubbery like most restaurants make them) so I was taken aback a bit when Ken said, Oh man, no one’s ever asked me that. With soy sauce. On a bed of rice.
With soy sauce?
Yeah, you put it in before you cook it.
So, with Ken’s help, I poured soy sauce into my bowl of eggs and scrambled them as usual. The result? Subtly salty and delicious. We didn’t eat them on rice, but they were awesome and I’m dreaming of other possibilities. Topped with scallions? Some sort of Pan-Asian omelet? Or maybe it’s not something to be messed with, as the simplicity is what makes it great.
I make eggs with soy sauce all the time.
Other great things to try when making scrambled eggs:
For caetiecakes
i will be making these sometimes in the near future.
Breakfast tomorrow. You hear that CC?
Dec 30
fatmanatee:
CHEF FAT COOKS THE JERSEY SHORE OMELET
Ingredients include eggs, whatever cheese is left over, jwoww’s ham, and tabasco sauce.
- Turn stove on, make sure its a few notches too high
- Spray pan
- Lay down scrambled eggs, let sit for 3-5 min
- Lay down ham and cheese, spritz with tabasco
- Try to fold omelet, fail miserably
- Mush so that ingredients are equally distributed and all parts are cooked
- Put on plate
- Eat
- Regret decision to eat
- Play videogames
Grits of the dog
icanseenewyorkcityfrommyhouse:
I woke up this morning hankering for grits (among other things). I wasn’t exactly able-bodied enough to waltz the three blocks to the local grocery store and resigned myself to the fact that I would be grits-less, but oh, glory be, wonder of wonders, the Internet, and its complex algorithms, smiled its good fortune upon me.
Alton Brown, genius that he is, has a quick and easy recipe for grits that can be made from basic pantry staples.
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Eat while watching “500 Days of Summer” and wish you were dead. It’s the only natural conclusion upon viewing that dreck.
Dec 27
Michelada A La Nica
frangry:
Every Christmas, on my trip to Nicaragua, there is some food or drink that changes my life. Last year was the buñuelo and, as previously mentioned, this year it’s the Michelada. If you like a Bloody Mary, then listen up…
The first thing you need to do is make sure you use a big beer mug, otherwise the taste is gonna be off. Cover the rim with sea salt, just like a margarita. Place the following in said mug over ice:
- 2 tablespoons of worcestershire sauce
- 1 tablespoon of lime juice
- 1 teaspoon of tobasco sauce
- salt and pepper to taste
Pour in the beer of your choice, I would use something mexican-like, such as a Corona or Tecate. Of course these measurements depend on your palate and the size of the glass, but the overall taste will change your fucking life.
