quesarah: (eddie is a dork)
i have a pastry blender in my purse.
quesarah: (Default)
[livejournal.com profile] virginmartyr1 has been wanting buttermilk biscuits for the last few weeks. My copy of Mom's recipe for same was on hard drive. Hard drive is still DED.

I did a tiny bit of scrounging on the net, found a recipe that somewhat resembled Mom's, did a little fast and loose substituting, and hoped for the best.

The biscuits were delicious.

\m/
quesarah: (Default)

The kitchen in the new place is much better suited to cooking than the old kitchen. Not to mention, we actually have a space for our table and chairs, meaning it's more inviting to sit and eat. Yesterday, [profile] virginmartyr1 picked up some sun-dried olives at the farmers' market. Last night for dinner, we sauteed onions and garlic, then browned some chicken tenderloins. Next we cooked diced tomatoes and some of the olives rough chopped with the sauteed onions and garlic until it just started to cook down, then added back the chicken. 

It was tasty but I thought it would be better with some sort of creamy ingredient; I thought of mizithra and C suggested riccota instead. We want to try to make a sort of wellington out of the recipe. The idea would be to cook down the tomato/olive mixture, then strain it and ontinue cooking down the liquid to make a sauce to top the wellington. Meanwhile, place the browned chicken in the center of a piece of pastry dough. Top with the tomatoes and olives, then a dollop of riccota. Fold over, bake, then drizzle the sauce on top. Serve with a nice plate of roasted zucchini, red pepper, onions, et cetera.

Hee!

Dec. 16th, 2005 09:00 am
quesarah: (Default)
Lifted from a post in [livejournal.com profile] _scientists_, it's Cooking for Engineers!

I know so many chemists and biologists who love to cook, bake, brew beer...this is like the mothership calling us home.

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Intercourse, the penguin

January 2013

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