crazyfurries: bordertown vine motorcycle (bordertown)
Known varieties:

Comfrey and Coltsfoot

Frankincense and Sage

Clove and mugwort

Elven herbs (ahahaha not trying this one)

Varieties I want to make up and try myself:

Coffee grounds, orange essence and ginger

rose, comfrey, clover and lime
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
The other 3 elemental shortbread cookies!


Earth! Flavored with vanilla and sprinkled with fresh chopped rosemary prior to baking, hand-brushed alchemical symbol for earth done in black food coloring!



Fire! Flavored with orange essential oil, topped with dry sweet basil prior to baking, alchemical symbol hand-brushed on with food coloring.



And finally my personal favorite and personal element..WATER! Flavored with lime essential oil and fresh chopped thyme leaves sprinkled on prior to baking, alchemical symbol hand-brushed on with green food coloring!

And the recipe is here )

OH! And whoever wants cookies for christmas? NOTE ME, OR EMAIL OR IM ME YOUR MAILING ADDRESS PLZKTHNX??!!??

You'll get 4-5 coins of each element! Or just specify.
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Here's the results of today's cookie baking...




They're each about the size of a silver dollar, lemon-lavender shortbreads and the purple food coloring painted on top of them is the alchemical symbol for air~

EDIT: For reference, there will be 3 more elemental shortbreads coming.

Muse!

Jul. 16th, 2010 04:37 pm
crazyfurries: a cranky abbysinnian kitten (creative)
Hokay, plz muse, I know you liked doing the random even package for [livejournal.com profile] wanderlustlover but could you reign in the need to make minishrines for a bit.

...Yes. Lil altar cloths for the minishrines might be a good idea. Except they'd be too expensive for the size and no one would want them.
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
...should I do a food blog?

Main reasons I haven't started one, outside of posting a few recipes here, are these.

1) (biggest issue) ...I don't measure during my cooking experiments. Not accurately anyway. sure I'll base most of the experiments off of a recipe I might find online or specifically look up. Like Tempura. or Risotto. From there I just start messing around and it doesn't SEEM that origional or creative to me.

2) Other Foodie Blogs. They do food blogging a HELL of a lot better, with lovely photos and strange fruits. I wanna try a kiwano melon damnit. I see them so often in the foodie blogs from the west coast. I know wisconsin has some artisian cheeses and heritage fruits growing here, but usually they're way out of my price bracket.

3) I go squueeeeeeeeeeOMNOMNOM on my experiments and forget more often that I actually write about them in here. I haven't kept track of how many bentos I've done, but it's probably up in the hundreds by now. At least 200.

So. Thoughts?

If there are at least 5 comments by 8pm central time, I'll post the fried spinach chicken rolls recipe.
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Bleu Cheese filled meatballs: 2 parts. This recipe was inspired by the 'snack' I'd have at the bistro of cooked bison meat trimmings and bleu cheese butter and [livejournal.com profile] pikkopots Cordon Bleu Bites.

Bleu Cheese 'butter' filling. An adjusted recipe to make the filling a little more gooey and less greasy.

1/4 pound of blue cheese, I used gorgonzola, but whichever variety you prefer, go for it.
1 tbsp Worchestershire Sauce
1/2 tsp fresh ground black pepper
3 tbsp soft warmed cream cheese
1 tbsp softened butter

Cream together the butter and cream cheese until slightly fluffy, then add sauce, pepper and crumble up bleu cheese into mixture. Cream once again, and don't mind too much if there are big chunks of bleu cheese. Spoon this into a ziplock bag, removing all the air from inside the bag and roll flat before sticking this into the freezer to solidify it. This'll be handy later.

Meatball mixture!

1 lb ground bison meat (you can use ground chicken, or ground beef too, I just like bison)
2 cups bread crumbs
1 tsp garlic powder or 2 minced cloves of fresh garlic
1 tsp paprika
1/2 tsp chili powder 9optional, I like my meat spicy sometimes and it compliments the gorgonzola)
1 tsp ground ginger
1 egg.

Mix everything in a medium bowl, you can use your hands to mix if you're not too squicky about touching raw meat, I'm not, and I find it a good way to make sure everything gets to a nice even consistency. Let it chill in the fridge for an hour before taking it out.

When it's ready also take out the bleu cheese 'butter' that was frozen earlier and break it into marble-sized chunks. Start heating a medium skillet on medium heat.

Take a lump of mixture about the size of a gumball machine capsule or rubber ball and flatten it out in your palm to about 1/4 inch thickness. Place the chunk of bleu butter in the middle and wrap the meatball mix around it, so that there are no gaps. Fry in the pan with no oil until all the sides are nicely carmelized. You can fry about 10 meatballs at a time in a good-sized skillet. They got quickly if they're still warm, but you can also freeze them before cooking and fry them when you want them in your lunchbox.

Mojito Chicken Sushi

1 chicken breast
1 lime
Mint leaves
Avocado slices
Soy Sushi wrappers
1 cup hot cooked untreated sushi rice.
1tbsp sugar
1 tbsp water
pinch of salt
1 cutting board
1 plastic wrapped sushi maki mat

Zest lime and split zest into two equal portions. Rub one portion of fresh zest onto chicken breast and allow it to sit. Juice lime and combine it with the other zest, sugar, water and salt, muddle 2 mint leaves inside of this mixture, then removed the leaves and use the mix to treat your rice as you would with a regular rice vinegar mixture. Mix thoroughly and find a place to keep it warm. Start cooking chicken breast in a pan with no oil, until fully cooked, then allow it to cool. Peel and slice avocado and mint leaves, set aside. On your flat, stiff cutting board, lay a sheet of soy wrapper down, and lay your limed rice lightly before spreading it across the sheet, pressing it in to a thin layer of rice. Press your sushi mat on top of the rice and wrapper, with the slats parallel to the length of the wrapper. Holding the sheet and the cutting board carefully, flip the board and mat so that the board is on top, leaving you a neatly laid wrapper-up sushi strip ready for an inside-out roll. By now your chicken has cooled off enough to cut it into 1/2 inch (squared) thick strips. Lay down the chicken strips, the mint and the avocado at the end of the wrapper and roll like any regular skinny inside-out roll. You'll be able to make about 3 rolls, with eight pieces per roll with this, and still have some rice leftover. You can decorate the pieces with whatever mint bits are leftover or little peels of granny apples.
crazyfurries: (voip)
Maybe it's just spring fever and the nice weather, but I just tilled, fed and turned the soil in a spot I hope to grow a little patch of vegetables this year.

That's right, you heard me. I have the urge to garden, and it may be a misplaced biological need to nurture something, or else save a little at the markets, or have some really cool foods in my lunchbox.

So I remember what I want to plant, and how big my space for growing is...

Here's the list

Plot size: 2 ft by 4 ft, heavy clay even after tilling in leaves and grass, low soil depth (not so good for long carrots).

Plants:

Parisienne Carrots: They say I can do these in a windowbox, so we'll have to see.

Green Beans: srsly, these are way too easy to grow and nice to eat that I can't put them onto the list

Onions...eeh. Possible.

Broccoli: a definite WANT...but again not sure how well they'll do.

Heirloom Tomatoes: I got hooked on the tuscan summer tomato soup we did at the bistro and now really want to grow these for the garden so I can make my own soups and sauces.
crazyfurries: a cranky abbysinnian kitten (musecackle)
A long long photo post of fancy arty lunches!


First! Yesterday's spur-of-the-moment bento (I didn't plan to make one, but the weather was super-nice and the idea just struck me)



Lil sidecar filled with bluebird onigiri, carrot coins and a hardboiled egg! Wishin' I had gotten some edamame to use as lil bird eggs, but you work with what you got.

And further back along the calender... )
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Today, I have literally nothing to do but cook. Venison stew, chicken breasts to freeze, and a host of other nibblets. It cold as suck out and slaving over a hot stove or oven sounds like a fabulous way to play. So, aside from the usual cooking chores I'm using today to do my croquette experiments.


Sometime ago I remember Shojo Beat having the recipe in their books. Google..hasn't been my friend in this. Fickleficklething. Lunch-in-a-box had some nifty help on this plan. So. I've been experimenting.

I plan to do 3 experiments, rice crispies as crumbs, eggless wet crumbing method, and eggless wet crumbing with crispies.

Experiment one: Eggless Wet roll with crispies: Results... Burnt on bottom soggy on top.

Fail. Just so much fail for that.

Experiment two: eggless wet roll regular crumbs: Oddly tasty, none of the crisp crunchy shell that you get with an egg-washed croquette, but tasty none the less. I'm doing the eggless breading method since mom has a friend who is allergic to avian eggs* and wanted to try my cooking. Hence, eggless experiment.

Experiment three: Regular eggwash with crispies: results pending: to be done when I have some damn veggie oil** to lube the pan with. filling has been put on freeze.


* She is not allergic to fish egg or reptile eggs. Seeing as my access to either is limited...

** All the damn veggie and Canola oil in the house had gone bad. Like "dude don't sniff this" bad. You don't cook with oil that stanks.
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Lime n Dill Chickenbits

1 lb boneless skinless chicken. Can be Thighmeat or Breastmeat
3 tbsp lime juice
1 1/2 tsp dried dill
1/2 tsp sea salt (can use plain salt)
1/2 tsp parsley flakes

Trim fat off of chicken and slice it into strips. In a bowl mix lime juice, herbs and salt for marinade. Put chicken into plastic bag, pour marinade in with chicken and mooosh stuff inside around to coat evenly. Let marinade for at LEAST one hour.

Heat skillet with a little olive oil and cook strips until you get a light brown around each strip fo chicken.
crazyfurries: a cranky abbysinnian kitten (creative)
for those of you who listen to my wild rants via AIM, I've recently come across a nifty little idea for food.

Bitchcakes.

Chocolate cakes with a spicy chocolate/cinnamon/pepper molten center.

tonight I finally cleaned up the kitchen and set down to trying the molten decadence cake recipe for this endeavor. linkage is here.

For the most part the recipe was left unaltered, save for cocoa powder dusting the inside of the cake cups instead of flour, and the portions being halved to give me time to insert a cinnamon/pepper/cocoa/sugar mixture into the center along with some cinnamon redhots.

The results, after seven phone-addled minutes of baking (HOW is it they always call when I'm cooking?) the cakes were removed from the oven and one was selected from the rest to be served on a plate with whipped cream. Sadly, my intended effect was not won.

While the cake itself was light, fluffy and definitely dark chocolate, the molten middle was lacking. Still a very delicious cake and I might just alter to recipe to blend in more cinnamon red hots, because they formed a lovely chewy center.

I shall try the bundt cake recipe next. perhaps with a denser batter I shall have more luck. This looks like a promising bet.

Edit: also noting, I should not be afraid to use more hot pepper in this. and that possibly I over-cooked this batch.

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