Okay, this is the most recent Recipe Thread

Urbane Guerrilla · 10-07-2006, 10:46 PM

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 · 10-25-2006, 11:19 PM

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 · 12-15-2006, 08:59 PM

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 · 12-16-2006, 06:32 PM

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 · 04-02-2007, 04:35 AM

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.

Urbane Guerrilla · 04-02-2007, 04:41 AM

Cardamom Rusks

Cream 1/2 Cup Butter w/ 1.5 cups sugar
Add 3 Eggs and beat.
Crush 1 dozen cardamom seeds (ha ha or: 1Tablespoon Ground cardamom)
Stir in 3 Cups Flour mixed with 2 teaspoons baking powder
pat out to about 3/4" thick.
Bake at 350f for 30 minutes, cut into diamonds and re-toast.

UG adds: cardamom pods or seeds may be whopped into submission in a coffee grinder, and you needn't clean it out before you make the next batch of coffee, as a hint of cardamom goes very well in coffee. Makes it coffee Arabic style.

I wonder how this recipe would go using the variety of cardamom called grains of paradise?

Urbane Guerrilla · 04-14-2007, 04:44 AM

The first time I ate this in Sinop, Turkey, I wasn't too taken with it.

A week later, I was back at that same restaurant, ordering it for breakfast, with fried eggs to go with. Maybe potatoes too; I forget.

Pastirma

Urbane Guerrilla · 06-11-2015, 11:19 AM

Quote:

Originally Posted by 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.

Memory fail -- this is called Kaymak.

10-07-2006, 10:46 PM	#1
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	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. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

10-25-2006, 11:19 PM	#2
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Honey Cake, from King Arthur Flour 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??) __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

12-15-2006, 08:59 PM	#3
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Apple Pie, fer bump's sake! 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. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

04-02-2007, 04:35 AM	#5
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Beestie's Cincinnati Chili 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. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

04-02-2007, 04:41 AM	#6
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Foot-sub-3's Cardamom Rusks Cardamom Rusks Cream 1/2 Cup Butter w/ 1.5 cups sugar Add 3 Eggs and beat. Crush 1 dozen cardamom seeds (ha ha or: 1Tablespoon Ground cardamom) Stir in 3 Cups Flour mixed with 2 teaspoons baking powder pat out to about 3/4" thick. Bake at 350f for 30 minutes, cut into diamonds and re-toast. UG adds: cardamom pods or seeds may be whopped into submission in a coffee grinder, and you needn't clean it out before you make the next batch of coffee, as a hint of cardamom goes very well in coffee. Makes it coffee Arabic style. I wonder how this recipe would go using the variety of cardamom called grains of paradise? __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

12-16-2006, 06:32 PM	#4
chrisinhouston Professor Join Date: Sep 2001 Location: Houston TX Posts: 1,857	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!!!

04-14-2007, 04:44 AM	#7
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	The first time I ate this in Sinop, Turkey, I wasn't too taken with it. A week later, I was back at that same restaurant, ordering it for breakfast, with fried eggs to go with. Maybe potatoes too; I forget. Pastirma __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

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