Log in

we live to eat [entries|friends|calendar]

[ userinfo | livejournal userinfo ]
[ calendar | livejournal calendar ]

[14 Jun 2006|10:39am]

wow.. this community is dead.

since summer is upon us, let's have the great potato salad debate.

what do you put in your potato salad?

my mother's side is russian, so i've always had russian potato salad... that means lots of chopped egg and sour pickles in the salad.  also, canned peas and carrots, mustard and mayo.

now your turn.
3 toasts| make a toast

tomato salad [15 Nov 2005|11:17am]

[ mood | craving ]

does anybody have a recipe for a tomato salad?

my mom used to make this salad with just cherry or grape tomatoes sliced in half with some salt, maybe some pepper, and olive oil.

I don't remember if it had other ingredients or the ratios for the ingredients I do know.

thanks in advance :).

7 toasts| make a toast

I need a help [24 Oct 2005|10:51pm]

In the market today (as in previous autumns) I see raw green olives in boxes.
The idea, I know, is to cure them, then they'll be lovely gifts to give down the road.

Does anyone know how to cure them?
Instructions found poking around the internet are intimidating, including lye!
make a toast

Just a little something to share: [15 Aug 2005|01:01pm]

If it's beautifully arranged on the plate, you know someone's
fingers have been all over it.

You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients

Some people like to paint pictures, or do gardening, or build
a boat in the basement. Other people get a tremendous
pleasure out of the kitchen, because cooking is just as
creative and imaginative an activity as drawing, or wood
carving, or music.

The only time to eat diet food is while you're waiting for
the steak to cook

- All from Julia Child, 1912 - 2004
2 toasts| make a toast

[03 Jun 2005|05:16pm]

[ mood | mmm ]

hummus. quite possibly the world's most perfect food. discuss.

3 toasts| make a toast

Postings??? [16 Mar 2005|01:48am]

So um this community it YUM but what happended with the posting?
4 toasts| make a toast

[16 Oct 2004|05:15pm]

[ mood | hungry ]

dinner tonight:

salad of green leaf lettuce, roasted beets, goat cheese, balsamic vinegar and honey dressing.

steamed broccoli

organic boneless rib roast of beef, dijon/herb de provence crust. roasting in the oven right now. smelling AWESOME.

2 toasts| make a toast

humph [12 Oct 2004|03:19pm]

[ mood | pastia-i ]

Since SOME PEOPLE are gonna talk trash, I'll give out my coveted egg pasta recipe. I even took the liberty of metricizing it for you people!
this is what i use to make pappardelleCollapse )

6 toasts| make a toast

Short Rib Ragu [12 Oct 2004|02:48pm]

Cross Posted to caracookin
Hi, I'm new. Blame gefiltebitch and mrshellion. Gonna start out with an old fav.
the goods behind the cutCollapse )
7 toasts| make a toast

new foodstuffs [10 Jul 2004|09:49pm]

[ mood | cheerful ]

After 11 months of living in Atlanta, I've finally found my way over to the farmer's market. I can't believe I waited so long to go. The quality is amazing and the prices are SO much lower than at the grocery. I boughts some old favorites and I'm also being slightly adventurous with some new produce I haven't used before in my own kitchen.

I've heard kale is amazingly healthy, so I decided to pick up a bunch of it. I also bought a butternut squash, as I generally love squash. This brings me to my questions.

1.Do you have any favorite preparations/recipes for kale (besides just tearing the leaves off and eating it in a salad)?


2. Do you have any tried and true butternut squash soup recipes? Or, if you have a better idea/recipe for its use, please tell me :).

Thanks in advance for your help :)

6 toasts| make a toast

[02 Jun 2004|04:08pm]

the rack of pork with maple glaze turned out FANTASTICALLY. i got a BEE-YOO-TI-FUL pork rack roast from the st lawrence market, and it was SO EASY to make and turned out so wonderful and juicy and delicious. we served it with fresh local ontario asparagus and garlic potatoes.

i HIGHLY recommend that you try this recipe!
3 toasts| make a toast

Steak marinade. [30 May 2004|10:57am]

Last night I tried a new marinade recipe that was so easy!
If you are interested...Collapse )
make a toast

Which Celebrity Chef are you? [14 May 2004|10:10pm]

Which celebrity chef are you?
So, which TV chef are you most influenced by? Find out here ...

Class act
You're a glamorous Nigella in the kitchen. You like your food and your cooking to be sensuous. As far as you're concerned, eating should be all about slurping and unbridled pleasure. In the kitchen, you're mildly disorganized and you like it that way. So, pour yourself a martini and get into that pinny. You know you look sexy in it.
make a toast

[12 May 2004|01:32pm]

my mom is throwing a dinner party for two other couples on sunday. the guests of honour's daughter is getting married on the weekend of the 22nd.
guess who's catering?


we're having:

*a salad of beets marinated in balsamic vinegar and honey served over arugula, goat cheese and fresh mint on top.

*roasted butternut squash and pear soup.

*osso bucco

*wild mushroom rissotto

*some sort of veggie on the side, likely asparagus.

i need to figure the wines out.
5 toasts| make a toast

Roast Beef or Lamb with vegetable toad in the hole [09 May 2004|06:41pm]

21/2 lb lean boned and rolled beef rib joint
3 red onions, cut into rings
1pint English Beer
5ozs. plain flour
3 eggs
1/2 pint milk
4ozs. carrots, cut into chunks
1 stick celery, cut into chunks
1 leek, cut into chunks
2 parsnips, cit into thin wedges
2 tablespoons oil
1/2 pint stock
1 to 2 tablespoons, gravy granules

The Beef
Line a roasting tin with foil and place 2 sliced red onions on to the foil. Place Beeef joint on top. Pour over 300ml of beer and cook in pre heated oven 180c/350F/gas mark 4 for calculated cooking time. I usually do 20 mins. per lb and add 20 mins.
Half-way through the cooking, top up the liquid with the remaining 300ml of beer and loosley wrap the beef in foil. Return to the oven for remaining cooking time.

Toad In The Hole
In a bowl, mix together the flour and eggs, then add the milk and whisk until smooth. Set batter aside.
Place the carrots, celery, leek, parsnips and remaining red onion in a medium sized roasting tin. Pous over the oil and put in the oven with the beef for the last 15 to 20 mins. of cooking time.
Once the beef is cooked, remove from the oven, re wrap in foil and allow to rest. Increase the oven temp. to 220c/425F/gas mark 7. Pour the batter over the vegetables and cook for 15-20 mins, until risen and golden.
While the toad-in-the-hole is cooking, transfer the onions and any beer and juices from the roasting tin into a pan.Add the stock and bring to the boil. Stir in the gravy granules, heating until thickened.
Allow 3 to 4 slices of beef per person, add a portion of toad-in-the-hole and top with gravy.
make a toast

last night [08 May 2004|09:42am]

[ mood | mmmmm ]

asparagus and spinach in a adobo-type sauce, soy, chili sauce and vinegar. served with agedashi tofu and sticky rice.

1 toast| make a toast

Guacamole [02 May 2004|06:02pm]

We always joke that if you ever need proof that God exists, check out the avocado.

The most perfect food ever.

Of course, it's a matter of preference, but I think the avocado is the best thing. Except on pizza. Seems good in theory, but not so much in practice, believe me.

ANYWAY! I'm not great in the kitchen, but one thing I know how to make is guacamole. There are tons of personal variations on this, but my recipe is simple and easy and it tastes great.

  • Two medium avocados
  • Two large garlic cloves, minced (I like a garlic in everything, so I use a lot. You can use less)
  • Juice from 1/2 lemon
  • Salt to taste

  • Halve one avocado and remove the meat by slicing it into strips and pinching it out of the peel into a large bowl.
  • Add the minced garlic
  • Halve and add the other avocado
  • Add the lemon juice (freshly squeezed)
  • Mash with a fork to desired consistency. I like it chunky
  • Add salt and fold it in
  • Serve with tortilla chips for scooping and enjoy!

  • "They" say that leaving the pits in the guacamole prevents it from turning brown. They get in the way of proper scooping, but it really does work, at least for as long as it takes to eat it. Lemon juice also helps with freshness.
  • You can also add minced onions, but the right amount of garlic is often enough.
  • One thing about fresh guacamole, I find, is that it doesn't keep very well. It will eventually turn brown even if you leave the pits in.

If you know ways to keep guacamole, let me know. Because I'd love to make a whole batch of it and eat it for days.
2 toasts| make a toast

[30 Apr 2004|10:33am]

ok guys, let's kick this community into high gear...

what's your favourite comfort food?
10 toasts| make a toast

[30 Apr 2004|09:30am]

[ mood | mmmmmmmmmmmmm ]

i saw this recipe on christine cushing live, who i'm ordinarily not thrilled with, but i LOVE a good crown pork roast, and this one looks amazing. i love pork with sweet ingredients. truly a good match there flavour wise.
i'm gonna try it out at the end of the month when i'm up at the cottage with friends.

Rack of Pork with Maple Glaze
Yield: 6

One 3-pound to 4-pound pork loin roast, frenched (1362 g to 1816 g)
3 cloves garlic, cut in slivers
1 tsp finely chopped fresh thyme (5 ml)
Coarse salt and freshly cracked black pepper
1/2 cup pure maple syrup (125 ml)
1/4 cup grainy mustard (60 ml)
1/4 cup cider vinegar (60 ml)


Preheat oven to 325 degrees F.

Cut small incisions all over pork roast with tip of knife. Insert a garlic sliver and chopped thyme into each incision. Season the pork with salt and pepper. Transfer onto a rack in a heavy-bottomed roasting pan. Roast pork in middle of oven for 45 minutes.

Meanwhile, gently boil maple syrup, mustard and vinegar in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.

Brush glaze over pork and roast for about 45 minutes longer, basting occasionally with glaze, until a thermometer inserted into centre of meat reaches 155 to 160 degrees F. Transfer pork to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice pork between ribs. Bring to a boil any remaining glaze and serve with pork for extra drizzling.

yummmmmmmmmmmmm looks so good.

5 toasts| make a toast

Who cares what it makes my pee smell like? [26 Apr 2004|10:05pm]

[ mood | satisfied ]

Yumtastic. I think I wet myself a little.
(that is, after all, the point of food pr0n, yes?)

From Epicurious, and now in my tummy:


Active time: 10 min Start to finish: 25 min

2 1/2 lb medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz feta (preferably French), crumbled (1/2 cup)

Put oven rack in lower third of oven and preheat oven to 500°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

Makes 6 servings.

April 2004

I made this as a side dish to a chicken breast that I'd marinated in Kraft's sundried tomato and oregano dressing. I made an extra piece chicken and saved half of the asparagus for lunch and did the following:

In a storage container I layered the asparagus, crumbled feta and the second piece of chicken. I then drizzled some more dressing on top. I am sooo looking forward to heating it up at lunchtime tomorrow when the cheese will melt into the asparagus and chicken. No matter how my morning's going I can look forward to lunch. I am right now, and I just finished dinner.
1 toast| make a toast

[ viewing | most recent entries ]
[ go | earlier ]