User:Jukeboksi/Kitchenblog: Difference between revisions

    From Consumerium development wiki R&D Wiki
    (another low cost vegetarian meal)
    (Mushrooms in cream & dijon sauce)
    Line 1: Line 1:
    8.10.2004
    ===Mushrooms in cream & dijon sauce===
    *[[Class]]: main course
    *[[Preparation]]: 30-40 minutes
    *[[Skill requirements]]: low
    *[[Hardware]]: [[knife]], [[stove]], [[frying pan]]
    *[[Clean up]]: long
    *[[Cost]]: low to medium
    *[[Groups]]: [[non-halal]], [[non-kosher]], [[non-vegan]], [[non-vegetarian]]
    *[[Main season]]: Mushroom season
    *[[Performance]]: munchy if you like mushrooms
    *Put the pan on maximum heat and add oil
    *Toss in lots of [[mushroom]]s (chantarels and something else was what I used). You can fill the pan to the brim or even over, they'll shrink to a third or fourth of the volume when you boil out the water
    *Stir the mushrooms occasionally while on max heat. Toss in some salt when the water starts to come out of the mushrooms
    *While mushrooms are in the pan chop up some [[onion]]s (2-3) and [[bacon]] (100 grams or so) and throw them in.
    *When the onions are sweet and the bacon is semi-crunchy throw in [[black pepper]]. Put plenty of pepper since the [[cream]] will take lot of the edge off.
    *Put 2dl of [[cream]] and a couple of teaspoons of [[dijon mustard]] in a mixer and mix (I used 4 plentyful spoons, maybe a little over the top but not badly)
    *Pour the cream-dijon mix stirr and bring the sauce to low-boil
    *Stir constantly for a couple of minutes and serve with [[potatoe]]s of your choice
    ----
    17.2.2004
    17.2.2004


    Revision as of 12:10, 8 October 2004

    8.10.2004

    Mushrooms in cream & dijon sauce

    • Put the pan on maximum heat and add oil
    • Toss in lots of mushrooms (chantarels and something else was what I used). You can fill the pan to the brim or even over, they'll shrink to a third or fourth of the volume when you boil out the water
    • Stir the mushrooms occasionally while on max heat. Toss in some salt when the water starts to come out of the mushrooms
    • While mushrooms are in the pan chop up some onions (2-3) and bacon (100 grams or so) and throw them in.
    • When the onions are sweet and the bacon is semi-crunchy throw in black pepper. Put plenty of pepper since the cream will take lot of the edge off.
    • Put 2dl of cream and a couple of teaspoons of dijon mustard in a mixer and mix (I used 4 plentyful spoons, maybe a little over the top but not badly)
    • Pour the cream-dijon mix stirr and bring the sauce to low-boil
    • Stir constantly for a couple of minutes and serve with potatoes of your choice

    17.2.2004

    Fried potatoes with white beans

    I was just the other day making something for my vegetarian friends and this is what we munched on.

    • Boil the potatoes almost ready, but not fully cooked. Pour out water and put aside to cool a bit to enable slicing them without burning your fingers
    • Chop plenty of onions
    • Chop an agreeable amount of garlic
    • Heat the frying pan and put the onions in plenty of oil. The rest of the oil will be soaked into the sliced potatoes once they go in giving them a nice brown crunchy surface.
    • Don't fry the onions, just cook them untill they turn soft and yellow
    • Slice potatoes in the pan
    • Spice with salt, black pepper and cajun seasoning
    • Get some white beans in tomato sauce. Remember to recycle the can in with metals
    • Pour the beans into the pot and heat. Throw in the crushed or chopped garlic
    • Serve on plates so that the beans are next to the crunchy potatoes, not on top of them which would make them mushy.

    19.12.2003

    Fried zucchini with rucola


    Now this is really a summer thingy so if you in the northern hemisphere you'll have to wait some time or import the stuff

    • Get zucchini and rucola salad. Assume you have oil, black pepper, salt
    • Fire up the stove. Make it hot.
    • Slice the zucchini into almost 1cm slices
    • Fry the slices with little oil untill brown spots appear. Flip over add little salt. Add black pepper, finely ground but not too finely. Adding the pepper after taking the zucchini off the frying pan and stacking them on a plate might work and that way you don't have to worry about the pepper getting scorched
    • Arrange the slices onto a plate or bowl or something
    • Rip enough rucola to cover the slices
    • Serve with plenty of bread and water


    15.12.2003

    Air-cured ham with melon

    • Get half a melon, preferably a very sweet, orange one. A watermelon will not work otherwise it's your fancy.
    • Remove seeds with a spoon
    • Use the spoon to carve nice sub-mouthful sized pieces of the melon
    • Get 100g or so air-cured ham that is sliced ultra-thin. Italians will insist on using Parma naturally 'cause they have this EU protection thingy that only air-cured ham from Parma can be called "Parman ham".
    • Cut each slice into two narrower slices. A whole slice would ruin the balance
    • Wrap each melon piece in ham

    14.12.2003

    I'm not actually making this now but I often do and it's such a excellent sidekick to many salads and stuff that I just gotta share this with you.

    Cool Spanish tortilla with Balsamic vinegar

    • Class: Side dish (yummy with salads)
    • Preparation: varies much. 10 minutes with precooked potato-onion mix, 30 minutes with raw ingredients + 30 minutes for cooling the dish for serving (depending on weather of course)
    • Skill requirements: Low (if you have the right equipment handy)
    • Hardware: Stove (any kind), Frying pan or two or more if you want to streamline production of catering quantities, Something for cooking potatoes, like what's it called. and most necessarily a plate big enough to cover the frying pan (or just the second frying pan mentioned before)
    • Clean up: 4 minutes
    • Cost: Low
    • Groups: Halal, Kosher, Lacto-ovo vegetarian, prepare-store-serve
    • Performance: excellent for the buck, hunger removal very effective, very suitable for catering type of situation as well as a solo kitchen where this treat will stay yummy and healthy in your fridge for a long time.

    Here goes...

    • Potatoes. Cook 'em
    • Onions. Gently heat with plenty of oil
      • Or use a frozen bag of potato-onion mix if in a hurry
    • Slightly cooked (fullly cooking isn't really required, you should leave them a little hard) potatoes sliced go in the pan with the onions
    • Make it hot, try not to squash the potato slices
    • Add salt. Make it plenty since much of it will be absorbed into the eggs.
    • Throw in free-ranging eggs. Break the egg shell into two pieces by hitting on a solid, sharp corner and pry with your hands so that you can pour the contents so that you use the sharp edges of the shell to pierce the yolk (yellow thingy). Repeat untill the potato-onion mixture is almost covered with the eggs.
    • Drop the heat a little and cover the frying pan with something such as the plate, though you should remember that the plate becomes incredibly hot and due to the quick release of heat from porcelain you'll burn your fingers in the next step. Wear protective clothing.
    • Think carefully how you will accomplish the next step taking into consideration your joints and and muscles in your hands and around your shoulders. Meditate and when you've got a working theory, proceed.
    • Once the surface of the mixture is solid in such a way that it doesn't stick to things much you take the plate place it over the pan. Holding the pan and the plate together with two hands (remember to wear protective clothing) you flip the whole thing over. Slide the tortilla back to the pan and fry gently. When doing these things in an assembly line fashion you naturally use the other hot pan instead of a plate thus working two stowes in a serial manner.
    • Once it's slightly brown and slightly crispy or whatever you prefer take it to a cool place to cool down before serving. Please don't stick straight into the fridge cause that will consume a hell of a lot of energy.
    • Slice into sectors for serving and please do serve a bottle of balsamic vinegar with it so that everyone can moisten it with vinegar to taste.

    5.12.2003

    I just had breakfast:

    Brie-Apple hot sandwich

    • Bread, any bread should do, though i used rye
    • Toast the bread, to make it a little cruchy
    • Butter it
    • Chop half of a small apple into slices of any size
    • Slice some onions as fine as possible
    • Apples go to the bottom, put the onion slices atop the apples
    • Plenty of Brie cheese to top it off. I used danish organic low fat version
    • And to keep you healthy and vamipire free, you really should try trowing in some crushed or chopped garlic glowes.
    • Also a pinch of white pepper isn't such a bad idea
    • Microwaveving will do just great, but you can ofcourse use whatever heating equipment you like
    • Keep in mind that Brie will turn quite liquid quite quickly, so keep an aye on things
    • If any brie gets to touch the plate, you should know it's quite sticky, so wash up soon

    Enjoy.

    Retrieved from "https://develop.consumerium.org/w/index.php?title=User:Jukeboksi/Kitchenblog&oldid=5468"