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My only issue with making this is that the baba ghanouj looks grody. (E said, "It looks like poo!") I dressed mine up the best I could.

Step 1

Preheat the oven to 425. Cut the ends off a bunch of chard and then wash the leaves. Pat them dry, put them in a large bowl, and dress with salt and pepper. Lightly oil a baking pan. Lay the chard evenly in the baking pan. Lightly oil the chard. Dust with some flour. Lightly oil and salt it one more time. Bake for 15 minutes or so, until the chard and/or flour starts to darken. Take it out and put it in a nice-looking dish.

Step 2

Make some baba ghanouj. Start by roasting a couple of eggplant in a 425 degree oven. This should take about a half hour, maybe forty minutes - the eggplant is done when it's blackened (but not charred).

While the eggplant is roasting, combine 2-3 cloves of garlic and a small handful of salt with a mortar and pestle until it's paste. Set aside.

When the eggplant is roasted, let it cool just until it's handleable, then peel the skin from it and squeeze some of the juice out. (I did this by pressing a sieve-spoon (dunno what its real name is) into a bowl of the pulp and letting the juice run down the sink drain.) Add the garlic paste, a quarter cup of tahini, and some lemon olive oil to taste.

Drip a line of baba ghanouj width-wise along the center of your chard.

Step 3

Garnish. Mince some parsley and decorate the baba ghanouj. Run a line of feta along the top and bottom of your line of ghanouj. Thinly slice some onions and fry 'em up 'til they're almost black - line that across the middle of the ghanouj.

Serve with good olives, maybe some minced tomato, and pita.
oneroom: (Default)
Read this out loud. For real. Read it out loud!

1

A thrush in the syringa sings.

' Hunger ruffles my wings, fear,
lust, familiar things.

Death thrusts hard. My sons
by hawk's beak, by stones,
trusting weak wings
by cat and weasel, die.

Thunder smothers the sky.
From a shaken bush I
list familiar things,
fear, hunger, lust. '

O gay thrush!

1964

By Basil Bunting

Thunder smothers the sky! OMIGOD.
oneroom: (Default)
2. As usual, I love it when PJ and I argue, because she's very smart and I like being forced to think about things. Just in case anybody else cares to know, I am a pacifist. Inspired and encouraged by Quincy Wright, Emmanuel Levinas, Edith Stein, Gene Sharp, and Sam Hamill, among others.
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Does anybody out there quilt? I'm not making a quilt, per se, but I am sewing some plaid flannel onto the back of a lightweight wool to make a blanket. I thought I might do some "quilting" on it - that is, sew designs through the whole thing to help it stick to itself. I don't know if this is clever or a terrible, terrible idea. I also don't know how to choose or make a design.

Edited: Simple embroidery. That's the solution. I'm doing swirls.

escabeche

Jun. 22nd, 2006 10:47 am
oneroom: (Default)
The guy at the farmer's market told me there would be no fresh halibut for two weeks (something about rules/seasons/official hooha), so I should take advantage of it while I could. Here's how I used the Joy of Cooking to take his advice.

In a small pan, set a cup of vinegar (apple cider v. is nice), a cup of water, some cumin, some minced jalapeno and garlic!, and some salt and pepper to boil. Once it boils, take it off the heat and set it aside.

Squeeze two limes and set their juice aside, and then chop up about a half cup of cilantro and set that aside.

Take about a cup of flour and mix it in a shallow bowl or plate with some salt and pepper. Set about a 1/4 cup of olive oil in an appropriately-sized cast iron skillet over medium-high heat.

Rinse your pound of halibut. Dip it in the flour - cover all of it. When the oil is near-smoking-but-not-actually-smoking, set the halibut in to cook. Mine was thickish - it took four or five minutes on each side to brown up nicely. The fish should be opaque all the way through, and golden on the outside.

Put the fish in a shallow bowl. (A plate won't work - you need something with a real concave to it.) Pour the vinegar mixture on the top, then the lime juice, then sprinkle with the cilantro.

Oh. My. Gosh. It's really good.
oneroom: (Default)
Boil some potatoes with a slice of onion and a bay leaf or two.

While those are on, make a red sauce of onion, paprika, garlic, mushrooms, hot pepper, cinnamon, and a skosh of thyme. My latest red sauce trick is to do the onion/mushroom/etc part, then open a large can of whole tomatoes. Leave the top of the can on and just squeeze a bunch of the juice into your pan. Let that cook down. Once it's thickish, take the tomatoes and use your hands to squish them in, one by one. Then just let it simmer for awhile.

While the red sauce is simmering for awhile, set some spicy sausages into another pan to cook.

The potatoes should be done by now. To make your lactose-intolerant friends happy, mash them with fake sour cream and fake butter. (My god, the heaven of Earth Balance.) Add an egg to 2-3 cups of mashed potato and make some pancakes/croquettes. (The Joy of Cooking called them croquettes, but they were pretty pancakey at my house.) Fry them well.

To serve, do a nice artistic scatter of some washed spinach leaves on each plate. Set two hot potato cro-cakes onto the spinach. Set a sausage in the middle. (Omigod that sounds like it would look suggestive. It didn't, but next time I may have to make it more suggestive.) (And then serve it with vagina-hamentashen?) Cover the whole thing with a nice amount of red sauce.

Overheard

Apr. 17th, 2006 09:48 am
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He was tall, white, dredlocked, be-backpacked, on his cell phone, and carrying a pitchfork:

"So he said to me, 'Why are you carrying a pitchfork?' and I said,
'Why do you think? It's not so I can look pretty.
It's so I can get my shit together.'"
oneroom: (Default)
This is so simple and tasty that I used to make it every second day. I don't know why I ever stopped.

Mixed Grain Cuban Bread, from Ken Haedrich's Home for the Holidays

Dissolve 1 T active dry yeast and 1 t sugar in 1 1/4 C lukewarm water. While that's steeping, put 1 t salt, 2 T rye flour and 1/4 C corn meal into a bowl. When the yeast is dissolved, add the dry to the yeast and stir it up. Add just enough unbleached flour (the recipe calls for up to 2 1/2 C) to make the dough doughy (it should be a little sticky) and then knead it for six minutes. Put it back in the bowl, cover with a towel, and leave it in a warm spot until it doubles. (Probably about an hour.)

When the dough is doubled, punch it down. Let it rest for a few minutes, and then make the loaf. (Insert your favorite loaf-making technique here.) Place the dough on a cookie sheet and let it rest for fifteen minutes.

Don't preheat the oven!!

After 15 minutes, brush the surface of the dough with water and use a serrated knife to make diagonal slashes across the top. Put the dough into a cold oven and turn the heat up to 425. Bake until done - about a half hour.
oneroom: (Default)
One of the joys of using exlibris anonymous journals is that they have actual book pages throughout them. Jasmine and Jacob take old books, cut 'em up, and put them back together again with blank journal pages inside. I always choose mine based on the outside covers, and never look at the inside until I actually run across a book-page in the middle of my writing. My current journal is red with gold outlines of food and wine on the outside. (The eggplant is particularly lovely.) Thanks to the joys of exlibris anonymous, I bring you this cake recipe, which I found and adapted this very evening.

Melt 3 T butter in a cast iron skillet over medium-low heat. Add 2/3 C brown sugar and a bunch of cinnamon, then stir until it's all melted together.

While that's going, peel and slice up some apples. I used three, but next time I'd use more, so go with your instincts.

When the butter/sugar is melty and right, take it off the heat and lay the apples out on top of it. Go to the freezer and get some blueberries to scatter over the apples. Scatter them, then set the pan o' fruit/butter/sugar aside.

In a small bowl, sift 1 1/2 C flour, 1 3/4 t baking powder, 1/4 t salt, and some spices (I used cinnamon, nutmeg, and allspice). Set aside.

In a slightly bigger bowl, cream the rest of a stick of butter (5 T). Beat in slightly less than 1/2 C sugar until light and fluffy. Beat in an egg and do the light and fluffy bit again. Stir in 1/4 t almond extract.

Take 1/3 C milk, and add it and the flour mixture, alternately, to the butter-egg mixture, beginning and ending with the flour. Mix until smooth.

Spread the batter over the fruit. Bake in a 350 degree oven for about 40 minutes. Take it out when the cake part looks done. Let it cool for ten minutes, then turn out, upside down, onto a plate. Try not to eat the whole thing in one sitting.
oneroom: (Default)
Oh, I get it. They're like violets.
oneroom: (Default)
The Legendary K-O, "George Bush Doesn't Care About Black People" http://www.k-otix.com/
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If you're not reading Pure Juice's community, Poor_Planning, you should be.
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