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Below are the 20 most recent journal entries recorded in The Adventures of a College Chef's LiveJournal:

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Tuesday, June 8th, 2010
3:40 pm
Рецепт приготовления "Блины с икрой"
Блины с икрой считаются национальным русским блюдом. И если обычный русский человек не часто видит это блюдо у себя на столе, то иностранцы, заезжая в Россию обязательно закажут в ресторане блинчики с красной икоркой.

Но это сейчас, а в далёкие времена, чёрная и красная икра не была деликатесом. Её ели не только в обычные дни, но и в пост, так как очень ценили её полезные качества. А вот блины с икрой делали совершенно по-другому. Икру взбивали, добавляли муку, замешивали, оставляли на время, чтоб запарилось, а затем выпекали вкусные блины.

Икра конечно очень вкусный продукт, но вкусный блин никто не отменял. Есть несколько рецептов приготовления теста для блинов. Обычно приготавливают тесто следующим образом:

Необходимо взять по стакану муки и молока, хорошенько взбить миксером, добавить два яйца и немного соли. После этого тесто снова хорошенько перемешивается и оставляется на несколько часов. Консистенция его должна напоминать не очень густую сметану. Затем на хорошо разогретой сковородке, смазанной маслом выпекаются блины. Каждый блинчик, для лучшего вкуса, смазывают сливочным маслом или сметаной.

Икру к таким блинам можно подавать также различными способами. Некоторые выкладывают икру тонким слоем на один блин и накрывают вторым, после чего их сворачивают в трубочку, разрезают на две части и выкладывают на тарелку, украсив зеленью. Можно положить икру на блинчик, который складывается конвертиком и выкладывается на лист салата.

К тоненьким блинчикам с икрой можно подать и вкусный соус. Для его приготовления нужно всего лишь смешать по сто грамм сметаны и натёртого на мелкой тёрке сыра. Блинчики смазывают этим соусом, сверху укладывают лист салата, всё сворачивают в рулетики, которые разрезают на несколько частей. Рулетики выкладывают на тарелку в вертикальном положении. Композиция завершается ложечкой икры сверху. К блюду можно подать сметану.

Необходимые продукты:

Икра по вкусу
лосось копченый 150г.
300 мл. молока
 100 мл. муки
1 яйцо
1 луковица красного лука
1 лимон
зелень, укроп и масло по вкусу

Рецепт приготовления:
Сделать тесто из 300 мл молока, 100 мл муки, и 1 яйца. Испечь блины. Каждый промазать маслом, посыпать 1 мелко нарезанной красной луковицей и укропом, кусочками копченого лосося и немного икры, затем завернуть каждый блин рулетом.
Побрызгать лимонным соком, порезать каждый пополам и подавать с зеленью.

Thursday, May 20th, 2010
12:48 am
It is late and I can't find my camera, so this will not be one of the pretty entries with photos. However. I made this cake. Lime yogurt cake with blackberry sauce. And it is glorious. It is, indeed, so delicious and moist (YES I HAVE had Still Alive stuck in my head for days now, thank you, look at me still talking when there's science to do...) and sweet without being overly sweet. Although unless you are going to eat the whole cake at once, and want LOTS of blackberry sauce, it is probably reasonable to halve the sauce. I did.
Friday, March 12th, 2010
5:14 pm
Amazing cocoa brownies are AMAZING
This is from Smitten Kitchen, an amazing food blog. I've got my third batch in a month or so baking in the oven right now-- they're becoming a staple of my diet, seriously. And I don't even like brownies all that much! These ones are very rich-- a few bites, and you're ready for some milk (...and then another brownie...).

Recipe, with pictures!Collapse )

Current Mood: hungry
Sunday, September 20th, 2009
7:11 pm
Pork Chops with Onions and Apples
I found the basic idea on allrecipes.com, combined it with something I saw on Food Network, and just cooked this now for my brother (with whom I'm currently crashing in Boston, woo!) and his friend.

DELICIOUS. That's all I have to say about it.

RecipeCollapse )

I have no pictures, because this disappeared too quickly.

Happy almost-autumn!

Current Mood: full
Friday, September 4th, 2009
1:44 pm
My Grandmother's Tomato Sauce
I am in the process of cooking an epic four-course meal for my mother and some friends tonight, and I've reached a lull in the action (the zabaglione's chilling, the soup's cooking, the pesto's ready, and it's a while before I need to start the crostini or the risotto), so here is a recipe that a friend requested: the bitchin' tomato sauce that my grandmother used to make, with a few modifications of my own. This is, without a doubt, the best tomato sauce I have ever made, and probably the best I've ever tasted.

It is not technically marinara, because it is made with meat; in fact, it takes a lot of flavor from the meatballs and/or sausages cooked in it, so if you need to make it without meat, you'll want to add some additional spices.

(Also, cheapskate tip: if you're not a wine drinker and you don't want to waste a whole bottle for the sake of this sauce, buy one of those little four-packs of tiny bottles! They're perfect if you just use wine for cooking because you can open just one bottle, and still have unopened bottles to keep around for future recipes.)

Enough babbling. The recipe!Collapse )

Current Mood: busy
Thursday, July 16th, 2009
7:54 pm
Recipe from the back of Trader Joe's Beluga Lentils:

4 oz pancetta, diced
8 oz goat cheese (I only went with four, since my stomach gets cranky with too much deliciousness)
Fresh herbs (I used dill)
Splash of milk or water
1/3 cup olive oil
Baguette cut into rounds
8oz Beluga lentils
1 large clove garlic

Brush bread rounds with olive oil and then toast at 350 degrees (or in your toaster oven, like me). Remove and let cool. Cut off end of garlic clove and rub on each slice - I was skeptical of this, but you can really taste the garlic with just that little bit. In the meantime, start browning pancetta. Add lentils in at the last few minutes to warm through. Add milk/water and herbs to goat cheese; mix until desired consistency.

When things have cooled, spread each crostini with goat cheese. Top with a spoonful of lentils and pancetta. Devour.


I live alone. I bit into one of these and said out loud, to no one in particular, "That is FUCKING DELICIOUS."

Then, because I am a clumsy person, I tilted the plate while trying to put it down and four of the rounds fell onto the cat-hair-infested carpet. My face: D: D: D:

But since it was SO GOOD, I pulled all the hairs off the fallen ones and ate them anyway. Still SO GOOD. :-D

Current Mood: delighted!
Tuesday, July 7th, 2009
9:36 pm
Pistachio Cake with Cream Cheese Frosting
Fuck. This cake is amazing. And for once, I get to take a decent amount of credit, because I didn't like any of the recipes that I found online for pistachio cakes (cake mix in a box? screw that!) and instead ended up cobbling this together between several online recipes and a plain old yellow cake from my Good Housekeeping book o' desserts.

My dad, who stopped by earlier to pick some up, just texted me to say "Tracy! Best cake ever!"

The cake texture is creamy and thick and solid; it is slightly green with a smooth, light, nutty flavor. The cream cheese frosting is a wonderful contrast.

Right! On we go!

The RecipeCollapse )

The PicturesCollapse )

Current Mood: satisfied
Monday, July 6th, 2009
4:27 pm
Spinach & Artichoke Pasta Casserole
I am making this for my mom's and my dinner tonight on a whim, after seeing something vaguely like it on the Food Channel. You must be careful about the spinach that you use - definitely go with super-fresh organic spinach. It should be crisp and green and slightly sweet and full of flavor.

Also note that you can skip the "pasta casserole" part of this and just pop the spinach-artichoke mix under the broiler for a few minutes (top it with cheese first), and you have yourself a lovely, chunky, cheesy spinach and artichoke dip.


Spinach & Artichoke Pasta CasseroleCollapse )

Edit: seems that 35 to 40 minutes might be plenty; also suggest covering dish with aluminum foil to reduce drying out the top.

Edit again: totally delicious. Mom loved it.

Current Mood: hungry
Wednesday, July 1st, 2009
11:31 pm
Delicious, Delicious Pot Roast
Today was my mother's birthday, so my brother and I prepared dinner and tea and a cake and such. Anyway, I fumbled around allrecipes.com for something good to try, and I found a recipe for pot roast... but I didn't like the sound of tomato sauce on pot roast, so I made some small modifications. This recipe serves about five people, depending on the size of your roast.

Recipe: Tangy Crockpot Pot Roast DinnerCollapse )

Okay, the cranberry sauce began as one of those "I wonder what'd happen if..." and turned out FUCKING DELICIOUS. The meat was juicy and moist, and the gravy was deliciously fruity and tangy and unbelievable. And I never cook beef anymore without involving cinnamon somehow; it adds something, I don't know what, but it's fantastic.

I'm sure you could add or substitute other vegetables, too.

Current Mood: full
Tuesday, June 23rd, 2009
10:51 pm
I don't know what to call this recipe.
We had some stuff sitting around. I wanted something sweet. So, I put some stuff together until it was edible.

The result was delicious.

Super Oatmeal Marshmallow BarsCollapse )

Current Mood: tired
8:28 pm
Buttery Lemon Bars
I am mostly posting this recipe because I'm cleaning up and need to get rid of the huge pile of papers on my desk, one of which has this recipe on it. XD This is from Baking with Gerry, a segment in Flying House Magazine (the publication for the Seattle Men's Chorus and Seattle Women's Chorus). Haven't made it yet, but like I said, I am cleaning up, and it sounds delicious so I want it on record.

Buttery Lemon BarsCollapse )

Baking with Gerry featured a delicious lemon-blueberry cheesecake last summer, which I should find and post if I haven't already...

Current Mood: working
Monday, June 22nd, 2009
10:50 am
Awesome cooking website

Is awesome.

I found it the other day trying to figure out what to do with 2 pounds of cherries. Every recipe on here is illustrated with photos of every step - and some between steps. Seriously, you can just scroll down looking at the photos and not even read the recipe and have a good idea of how the recipe goes. Also, pretty much every recipe I looked at looks delicious. And the cherry jam turned out delightfully well.

So, to my fellow dragon-cooks, I say onward!

also, two awesome recipes on my lj, for those of you who don't normally read it :)

Current Mood: chipper
Wednesday, June 17th, 2009
5:07 pm
Best. Pasta salad. Ever.
I clipped this recipe out of the newspaper three years ago, and it has been sitting on my kitchen counter for months. Finally got around to picking up all the ingredients, and... I sort of want to have this pasta's babies. Except that I would eat them all up.

Anyway - minor modifications to the recipe included somewhat-approximately-halving it and only measuring the ingredients for the dressing (and using a bit less salt/pepper). Also, I used sun-dried tomatoes that were NOT packed in oil, and reconstituted them some by soaking in hot water. I overdid the soaking a little, but that just meant that I put the mooshier ones in the dressing and diced the less-mooshy ones. Still good.

Pasta with sun-dried tomatoes

1 pound fusilli (spiral) pasta
Kosher salt (...I just used normal salt)
Olive oil
1 pound ripe tomatoes, cut in medium dice (I definitely didn't use as much tomato as pasta, but I'm more skeptical of raw tomato. Especially leftover cut-up raw tomato, and I made this to have leftovers)
1/4 cup good black olives, such as Kalamata, pitted and diced
1 pound fresh Mozzarella, cut in medium dice (again, I don't think I used quite that much; I eyeballed a bit)
6 sun-dried tomatoes in oil, drained and chopped
1 cup freshly grated Parmesan
1 cup packed basil leaves, cut in julienne

5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 to 2 garlic cloves, diced
1 teaspoon capers
2 teaspoons kosher salt (a bit less is fine...)
3/4 teaspoon freshly ground black pepper (ok, definitely used less and it definitely wasn't freshly ground, but if we're going to be all idealistic here... ;p )

Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool. Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes (I also added the basil and parmesan at this point).
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper (i.e. all the dressing ingredients) in food processer (why do they assume everyone has one? blender works great) until almost smooth (although the one thing about halving this and putting it in the blender is... it's probably good that the base of my blender is fairly narrow, as it's not much stuff).
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well (...I just threw in the parmesan and basil at the same time as all the other ingredients. I'm not sure why they waited until the end here).

And let the OMNOMNOMMing commence! I would post a photo, but I cannot find my camera cord. And I have already eaten half of it.

found in San Jose Mercury News, June 21, 2006. Credits Ina Garten's "Barefoot Contessa Family Style".
Wednesday, April 22nd, 2009
6:31 pm
Tandoori Chicken (Kind of)
A recipe out of one of the books we've been getting from the library. It doesn't look much like restaurant Tandoori chicken, and although I don't have Tandoori chicken very often, I don't think it tastes like it very much either. That said, it was very, very tasty. Also, quite easy, pretty fast (though with a little bit of advanced preparation), and requires little handling of raw chicken, for those who object to that.

RecipeCollapse )

I should note that if you only use 6 pieces of chicken as called for, this does not make much food. With a side dish, Dani and I ate it all up, and probably could have eaten more. Plan accordingly. You could probably increase the meat by 1-1/2 or 2 times without needing more marinade, as well. We baked, rather than grilling, putting the chicken on the broiler pan. Oh, also, for lack of a better place to mention it, Dani recently discovered that an easy way to mince fresh ginger is to peal it and then grate it with the coarse side of the grater (whereas generally you use the fine side when you want grated ginger). Just FYI. Enjoy!

And, a picture.Collapse )
Sunday, February 15th, 2009
7:50 pm
Mediterranean Risotto
Apparently, risotto is becoming a specialty of mine. Kind of a pity, because it's a bit more time-consuming than I'm always comfortable with, but unlike a lot of other time-consuming foods, it's completely worth it. For tonight's dinner, I winged a Greek-influenced risotto, which turned out beautifully and of which I'm particularly proud.

The RecipeCollapse )

PicturesCollapse )

This dish would probably benefit from a finely-diced clove of garlic added when you cook the onion and asparagus, but since one of my roommates is allergic, I could not do that. Other possible modifications: replace the onion with one or two shallots, substitue another sharp Greek cheese for the feta, or add olives (either along with the rice or as a garnish later), portabella or porcini mushrooms (cook with the onion), or chopped cooked artichoke hearts (stir in with the cheese).

Current Mood: busy
Thursday, November 27th, 2008
10:53 pm
Hot and Spicy Cocoa
On recommendation from a few friends, I made some delicious wintery hot cocoa that warms you up from the inside out.

Prepare a mug of your preferred hot chocolate (dark or milk both work well); use milk, not water. When you mix in the cocoa, add:

1/4 teaspoon ground cinnamon
A little finely-ground cayenne pepper; you can use as little as a pinch or a much as an eighth of a teaspoon, depending on your spice tolerance.

Mix it all together with a whisk (this works so much better than a spoon or a fork). Drink.

Current Mood: warm
Tuesday, November 18th, 2008
8:07 pm
Microwaved Cake in a Mug!
This is my first post here, and a humble one at that. I am not a grand chef. I am not a master baker. I do not make beautifully decorated yummies that make people's jaws drop with wonder. However, as of tonight, I do have one thing that I am proud to claim:

I have the ability to make a pretty awesome chocolate cake in a mug in the microwave in three minutes.

On to the insanity (with a picture)!Collapse )

Current Mood: accomplished
Monday, October 27th, 2008
9:05 pm
Incidentally, Velouté Sauce
I'm in the process of making a pumpkin pie right now, so I've been browsing the community and drooling over the most recent few recipes. bardwnb mentioned making sauce from the crockpot chicken drippings, so I thought I'd share my favorite recipe for a chicken-based sauce.

This is a staple in my late grandmother's famous Chicken Tetrazzini. It's creamy and flavorful even when made with canned chicken stock, so I bet it's a hundred times as good with the juice from a crockpot chicken...

Veloute SauceCollapse )

Current Mood: bouncy
Saturday, October 25th, 2008
7:44 pm
Crispy Chicken Cutlets with Honey Sauce
The basic recipe here comes out of the Taste of Home cookbook. We'd made it a couple of times, and found it tasty but a little dry. Made it the other day and came up with a sauce that went with it perfectly. Added some moisture, and just enough sweetness to complement the nutty taste without overpowering it.

RecipeCollapse )
Thursday, October 23rd, 2008
10:14 pm
Sweet Thai Tea
I finally figured out how to make something like the "Thai iced tea" that you often get at Thai restaurants - that sweet, heavy, creamy tea with sort of a fuzzy bitterness to it, you know? Well, I approximated it tonight using Indian black tea, honey, and half-and-half. Note that milk will not work in this recipe, even whole milk, and neither will artificial sweeteners. The magic is in the honey and the fattiness of the cream - they combine to mellow out the bitterness of the extra-strong tea, and the result is the characteristic musty flavor.

Bring four cups of water (ideally, filtered, but tap water will also do) to a boil.

Remove from the heat and steep four teabags (or three tablespoons of loose-leaf), preferrably Ceylon black tea, for six minutes. Remove the tea (strain the liquid if necessary), and repeat with fresh tea.

Add two to four tablespoons of honey to taste, and mix well.

Pour the tea into four cups, and add a little cream or half-and-half to each. This is also to taste; it should be enough to make the mixture creamy, but it must not overpower the flavor of the tea, so be careful.

Serve immediately. Many restaurants serve it iced, but we found that it is much tastier and more fragrant when served hot.

Current Mood: calm
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