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| Diary of a Feeder |
| Recipes and reminiscences. Facts and fibs. Cooking and enjoying what AJ Liebling referred to as the fine art of feeding. A smorgasbord of food-related entries. |
| Language: English |
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Statistics |
| Unique Visitors: 31 |
| Total Unique Visitors: 706375 |
| Visitors Out: 1717 |
| Total Visitors Out: 11250 |
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| Mulligatawny |
| 2010-02-15 15:51:00 |
Kramer: A hot bowl of mulligatawny would hit the spot.Elaine: Mulligatawny?Kramer: Yes, it's a delightful Hindu concoction simmered to perfection by one of the great soup artisans in the modern era.Elaine: Who, the Soup Nazi?Kramer: He's not a Nazi, Elaine. He just happens to be a little eccentric. Most geniuses are. - from Seinfeld“A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.”Willa Cather - Death Comes for the Archbishop (1927)"Mulligatawny!" - Newman Mulligatawny is one of those wonderful warming soups that goes down so well in the winter. It is one of the many delicious things the British took home after the occupation of India. Mulligatawny, a Tamil term literally translat...
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| Sun Dried Tomato and Roasted Pumpkin Seed Pesto |
| 2008-10-22 19:38:00 |
SUN DRIED TOMATO AND ROASTED PUMPKIN SEED PESTO Ingredients ½ c pumpkin seeds 1 tsp sea salt ¾ c grated Parmesan cheese 1 c sun dried tomatoes in oil (reserve oil. Preferably Allessia Sun Dried Tomatoes) 6-8 fresh basil leaves, sliced thin 1 clove of garlic, minced ½ c oil from reserved from the sun dried...
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| Roasted Vegetable and Black Kale Soup |
| 2008-10-19 16:57:00 |
Delicious autumn! My very soul is wedded to it,and if I were a bird I would fly about the earthseeking the successive autumns.- George Eliot (1819–1880)If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.- J.R.R. Tolkien quotes (1892-1973)Our October yard has begun hoarding piles of golden leaves. As I watch from my kitchen, our neighbour's black kitten, Moe, steals among the piles in search of something more appetizing than gold. I love Autumn. I love the smells, sounds, colours, and tastes of this sensual season and am inspired to spend more time in the kitchen than usual. Rich, sweet and earthy Fall flavours are pure, primitive comfort after being outside sweeping the leaves off my porch. Autumn is the season of Crockpot cooking, big pots of...
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| Roast Goose with Apple Sausage Stuffing, Cumberland Sauce and Sweet Potatoes |
| 2008-10-13 17:41:00 |
ROAST GOOSEIngredients1 goose (4.5 kg/10 lb)sea saltfreshly cracked pepper5 freshly ground allspice berriesapple sausage stuffing (recipe below)Method1. Preheat the oven to 425F / 220C / Gas Mark 72. Season the goose, inside and out, liberally with the sea salt, pepper and allspice. 3. Stuff the bird with your stuffing (This will add moisture and help to flavour the meat). Sew up the vent with a trussing needle and kitchen thread. Use the needle (or a fork) to pierce the skin all over which will allow the fat to render out during the roasting. Place the needle almost parallel to the skin so it is the skin, not the meat, that is pricked.4. Pour a glass of water into the bottom of the pan to stop the released fat from burning. Place the goose breast-up on a rack in the roasting pan. Stick it...
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| Home-Made Peanut Butter |
| 2008-10-01 19:55:00 |
“If you can't control your peanut butter, you can't expect to control your life.”- Bill Watterson (1958-)To answer the famous query of who got chocolate on whose peanut butter? I would say the Aztecs. Just a hunch. Anyway, I'm not going to get into the silly question of who invented peanut butter as it seems to revolve around who patented it first and ignores the people like the Aztecs who made a paste of peanuts centuries before the patents were forwarded in the late 1800s. There are peanut "butters" being eaten around the worl...
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| Chili Blanco |
| 2008-09-30 20:22:00 |
"From morning till night, sounds drift from the kitchen, most of them familiar and comforting....On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain."- E.B.White (1899-1985)"Food is not about impressing people. It's about making them feel comfortable."- Ina Garten (1948-)The idea of making chili has been on my mind a lot lately. My wife and I love Stagg's Steak House Chili. It is a love unconditional. But we rarely keep pre-made food at home, I would prefer to make something rather than buy it. As a culture we are moving further and further away from cooking the basics, forgetting that food always tastes better home-made. The food companies that claim their pre-prepared things are ...
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| Bakuteh & Chili Dipping Sauce |
| 2008-09-21 13:40:00 |
I love coming across a dish I've never heard of. More than that, I love cooking a recipe from another country and having my house come alive with aromas unfamilier and beautiful. Aromas that, for others far away, would remind one of the kitchen smells of childhood. That's the magic of cooking, the power to evoke the smells and flavours of others in your own kitchen. Flavour combinations completely foreign but delicious. At the wheel of your stove it takes you only a short time to arrive in Rhône-Alpes, Louisiana, or even Malaysia (as with this dish). When I came across the recipe for bakuteh I mistakenly thought it was a Korean dish called gamjatang (Pork Bone Soup - my mistake will be evident below). Gamjatang is one of my favourite soups of all time, along with French Onion Soup and Jap...
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| Slow Cooker Apricot Preserves |
| 2008-05-19 14:56:00 |
First off, some history. The Chinese associate the apricot with education and medicine. Interesting. According to English folklore, it's considered good luck to dream of apricots. Seriously? Hmm. Apricots were used by the Australian Aborigines as an aphrodisiac, brewing a special tea using apricot stones and crushing the fruit and smearing it all over the erogenous regions. Wow, yikes. OK, anyway, I don't know what to make of any of that. From what I've read I can tell you that the apricot was cultivated thousands of years ago in China. The Latin name for it is Prunus Armeniaca, or Armenian Plum, it was known in ancient times in Armenia having been brought along the Spice Road. It's introduction to Greece has been attributed to Alexander the Great, and Lucullus (Roman General, and one of t...
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| Tripolina Lunga with Smoked Turkey Sausage, Beans & Mascarpone |
| 2007-10-08 17:11:00 |
Let’s talk about starch, baby. Let’s talk about you and me. Let’s talk about all the good things and the bad things that beans can be. Let’s talk about starch. Well, something like that. One of my favourite things growing up was a simple bowl of beans and wieners, and if there was heavily buttered toast on the side so much the better. Beans and wieners, back then I couldn’t think of anything more perfectly balanced. The starchy beans, sweet tomato gravy and salty diced hot dogs, man, add buttery toast and you have another level of balance with crunchy and soft. Eve had the chance back in the day to take this to Adam, she chose the apple because it was easier to carry. To this day this is still a comfort meal “go-to”, definitely up there with process cheese open-face sandwiche...
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| Mixed Mushroom & Goat Cheese Phyllo Triangles |
| 2007-09-25 18:43:00 |
MIXED MUSHROOM & GOAT CHEESE Ingredients8 oz mushrooms (I used an equal mix of Shiitake, Cremini, and Chanterelle)2 tbsp unsalted butter1 small onion, finely chopped2 cloves garlic, minced1 tbsp finely chopped fresh sage2 tbsp finely chopped fresh rosemary2 tbsp finely chopped chives1 tsp finely ground long pepper¼ tsp fleur de sel6 oz goat cheeseMethod1. Cut the mushroom caps in half and then into ¼ inch slices (throw the stems in the green bin). 2. Heat the butter in a skillet over medium heat. Just as it begins to brown add the onions and garlic. When they get soft (around 4 minutes) add the fresh sage, rosemary, and long pepper. Stir and give these aromatics time to meet and mingle, just a couple of minutes. Stir in the mushrooms and let them get all wilted (5-6 minutes), they’...
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