Waiting for asparagus

Posted in Uncategorized on April 7, 2011 by aliaalafaireet

At the beginning of spring I find myself waiting for asparagus. It’s the turning point. When the asparagus shows up then I know the downpour of fresh local produce is about to begin. But the asparagus is holding out on me, and I don’t know why. Everyday I am thinking of things to do with asparagus. I want to roast it in the over with salt, pepper, and olive oil. I want dip lightly cook stalks into soft boiled eggs. Why asparagus? Do you think I don’t appreciate you? I do! I have been eating potatoes, squash and beans for months! Not that I am knocking potatoes, squash and beans. I love all of these things. I am just really ready for tender, new, green things.

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Mik’s super bad tea

Posted in Uncategorized on March 26, 2011 by aliaalafaireet

I have an awful cold. The kind with a sinus headache and a wicked sore throat. When I just drink regular tea it’s like the hot liquid doesn’t even touch the sore spots because they are covered in nastiness. Time for super bad tea, a lovely invention of Mik Rae’s. The dear was kind enough to send us the recipe a while ago. Put a large pot of water on to boil. Chop 1/2 garlic and 1/2 ginger. When the water starts to boil add the chopped ingredients and continue to boil for 10 minutes. 5 minutes in add some tea, any tea, whatever you like best. After you ten minutes are up turn the heat off and and a dash of cayenne pepper. Cover the mixture and let it set for ten minutes. Then add honey and lemon juice to taste. Let everything set for another 5 minutes and the enjoy a steaming hot cup of relief.

Breakfast Relearned: Apples and Sausage

Posted in Uncategorized on March 22, 2011 by aliaalafaireet

It sounds and looks so fancy but it is a real simple and easy breakfast. Chop a large apple or two small ones, and a small yellow onion, plus a link of chorizzo sausage. Cook in a skillet over medium high heat until the sausage is done and the apples and onions are soft. Top with a little bit of honey.

Tartiflette

Posted in Uncategorized on March 13, 2011 by aliaalafaireet

The world keeps tempting us with fake Spring. One day we prance around having picnics and then the next day we don’t want to leave the house because it’s 20 degrees colder. Here is a recipe I learned in France for the cold days; it’s called tartiflette. In France they have lardon, which is a cured pork product similar to bacon, only quite a bit thicker. Get some thick cut bacon. Chop a couple of slices and cook it up with a couple chopped potatoes and a sliced onion. In the last few minutes of cooking add a splash of white wine and salt and pepper. Put the mixture into a small baking dish. Cut a few thick slices of a soft french cheese like bree, and place the slices on top of the mixture. Bake at 350 for 20-25 minutes. The cheese melts into the fats of the bacony wine juice and becomes this delicious sauce. It is perfect for a cold day, under a warm blanket with a good book.

Babette's family sized tartiflette.

The Disaster that never ends

Posted in Uncategorized on March 2, 2011 by aliaalafaireet

So I was with a friend at his house trying to make muffins. He had mentioned the last time he tried to make muffins he had to bake them a ridiculously long time. Then I asked if he had a muffin tin. No, so we looked around for the house’s glass baking dish. No where to be found. I later discoverd that the people from his campus that come by to straighten up on tuesdays put any dirty dishes left on the counter in this cardboard box on the kitchen floor. But back to the story, we ended up using a bread pan. We baked and baked and baked our muffin loaf. Then we had to go out. So we turned the oven off and went about out business and resumed baking upon our return.  So the muffin loaf baked for about 4 hours. It was completely burnt on the outside and gooey on the inside. I was ready to give up, but Tim wouldn’t accept that our muffins were a failure. He said something to the effect of “I’m not wasting all those resources!” Then we came up with the idea to make bread pudding and use a friend’s oven this time. We waited a fews days to let the muffin loaf gushy insides dry out. Then a carved out the now dry and crumbly inside and discarded the burnt outside. I beat and egg with some milk, vanilla, and a touch of brown sugar and let the muffin loaf crumbles soak for about 30 minutes. Then we called our friend with the stove. And he totally flaked out! We found the glass pans and cleaned it. (It was gross and digusting) We used the stove, but we used a hot water bath and crossed our fingers. Thirty minutes later we had delicious bread pudding and it only took us 4 days.

Berry muffin bread pudding

Home remedies: apple cider vinegar

Posted in Uncategorized on February 28, 2011 by aliaalafaireet

Today I am feeling cruddy. It’s only the sniffles but on such a nice day it is a real downer. I thought it would be a good idea to start sharing home remedies that are probably in your kitchen at this very moment. A little known fact, vinegar is great for what ailes you. It’s antibaterial, antispasmatic, good for urinary tract infections,  joint pain, bronchitis, healthy skin and nails, thrush (yeast infections), and aiding digestion. According to my Illustated Encylcopedia of Healing Remedies, apple cider vinegar is “the most useful medicinally.” I would recommend Bragg’s apple cider, myself. To start an apple cider vinegar regime, mix 1 tablespoon vinegar with 8 oz. water and drink. You can add some honey if you like. Drink twice a day. If your throat is scratchy, apple cider vinegar provides almost instant relief.

Choripan

Posted in Uncategorized on February 18, 2011 by aliaalafaireet

When a friend of mine came back from Argentina, he bought the recipe for choripan with him. It chorizzo sausage on bread, so basically, the most no fuss sandwich ever. By itself it’s a great snack, with some sauteed veggies or maybe a cup of soup, it’s a great dinner. Take a link of chorizzo and cut it in half lengthwise. Cook it in a skillet. I recommend a bagette for the bread because it’s nice and strudy. If at all possible get a fresh bagette. When you are eating something with only two ingredients it’s worth the trouble. When the chorizzo is close to done, toast some sliced bagette. Two halfs of chorizzo make two choripan so have a friend handy. Slap the sausage on to the bread and eat immediately.