Tuesday, January 16, 2018

Back...for the moment

Finally, after a number of rounds of going round in circles with Google's convoluted systems for administering web sites, I lucked into a way to get to the area where I could set up a new payment method for my annual fees for steelbookshelf.com, and it looks like the blog will be around for 2018, at least.
Coincidentally, on the same day, I set up my new website for the sandwich shop swag marketing. Eventually, it should have a way to place online cheesesteak orders during working hours, as well, but that's a project for another weekend or two.

Anyhow, with regard to my readings, I just took back a couple of books on making gelato that I was studying in order to add a gelato shop to my place for the summer, The Art of Making Gelato by Morgan Morano and The Ciao Bella Book of Gelatos and Sorbettos by F.W Pierce. Good material, but still more research is needed to get to the point of production.

I recently read Fortune's Pawn by Rachel Bach, which turned out to be a pretty interesting story about a mercenary soldier finding excitement and mystery on a tramp freighter, which led me to pick up the second book in the series, Honor's Knight, which gets pretty twisty in an out-of-the-frying-pan fashion. Also picked up a book called something like the Idiot's Guide to Business Plans.

Hoping I can get some book blogging done this year.

Monday, October 16, 2017

Smash seasoning

  • 1 tsp rosemary
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ¼ tsp salt

Chili Sauce ingredients for Tamales

  • 15large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
  • 4 -5garlic cloves
  • 2teaspoons ground cumin
  • 1teaspoon salt
  • 2teaspoons all-purpose flour
  • 2teaspoons olive oil or 2 teaspoons melted shorteningON SALE NEAR YOU

Tuesday, May 23, 2017

Gaspacho a la South Beach

1 cup tomatoes
1/2 cup celery
1/2 cup cucumber
1/2 cup green bell
1/2 cup green onion
3 T white vinegar
2 T olive oil
1 large garlic clove
2 tsp parsley
1/2 tsp salt
1/2 tsp Worcestershire
1/2 tsp pepper

Saturday, January 7, 2017

iHop Pancakes

1-1/4 cups AP Flour
1 egg
1-1/2 cups Buttermilk
3 tbs sugar
1-1/2 tsp baking soda
1/4 cup oil
1/2 tsp salt
Just tested this one, and if it isn't the real thing, it is very very close. Good flapjacks!

Friday, August 5, 2016

Gazpacho a la Ybarra

(a Basque recipe from Jewel Recipes)
1 large or 2 small cloves garlic
2 slices white bread, broken in pieces
1/2 cup water
1/4 cup Spanish olive oil
salt and pepper
2 pounds fresh fully ripe tomatoes, peeled and chopped, or 1 pound, 12 oz can tomatoes, sieved
1/4 cup grated or finely minced onion
1/4 cup minced canned pimiento
2 cups ice water
2 tablespoons wine vinegar

3 or 4 hard-cooked eggs, chopped
1 cup finely diced cucumber
1 cup croutons, fried until crisp in olive oil
1 green pepper, minced
1 cup minced cold cooked chicken, or 3/4 cup each chopped canned shrimp and minced cooked veal

Crush garlic in bowl or put through garlic press. Add bread, water, olive oil and teaspoon salt. Let stand several hours or overnight. Add tomatoes, onion and pimiento and beat in electric blender or mixer until pureed. Keep mixture chilled until ready to serve, then add ice water, vinegar, and, if needed, additional salt and pepper to taste. Serves 8. Pass assorted garnishes in small bowls, to be added to gazpacho as desired.

Oyster Chowder

(from Jewel Recipes)

4 tablespoons butter
3 carrots, diced
3/4 cup celery, diced
3 tablespoons onion, diced
Salt and pepper
1 can frozen oysters (how big a can?)
1 cup white wine
Pinch of thyme
2 cups potatos, finely diced
1 quart milk

Heat butter in a kettle and saute carrots, celery and onions until barely tender. Add salt and pepper to taste, cover the kettle, and cook the vegetable mixture 5 minutes. Add the liquor from thawed oyster, wine and thyme; bring the liquid to a boil and add potatos. Cover and simmer until the potatos are tender, about 15 minutes. Stir in milkk, bring the liquid to boiling poit, add the oysters and poach until their edges curl. Garnish the chowder with parsley flakes and serve with toasted French bread and a green salad.