annie lennox
songs of mass destruction
2007
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20070926
whole citrus vinaigrette
original recipe courtesy michael chiarello, 2006
yield 3 cups
3 lemons
2 navel oranges
1 shallot
2 cloves garlic, minced
1 1/2 cups pure olive oil
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
cut off and discard the stem ends of 2 lemons and 1 orange. cut into quarters, cut out the core, and remove seed. place in a blender.
squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, garlic, salt, and pepper. pulse and then blend the fruit until as smooth as possible.
with the machine running, add the olive oil slowly in a thin, steady stream. the vinaigrette will be thick like a mayonnaise. if it is too thick, with the machine still on, thin with a little hot water.
taste for seasoning. cover and refrigerate for up to 3 days. if the vinaigrette separates, return it to the blender and blend until smooth again.
yield 3 cups
3 lemons
2 navel oranges
1 shallot
2 cloves garlic, minced
1 1/2 cups pure olive oil
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
cut off and discard the stem ends of 2 lemons and 1 orange. cut into quarters, cut out the core, and remove seed. place in a blender.
squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, garlic, salt, and pepper. pulse and then blend the fruit until as smooth as possible.
with the machine running, add the olive oil slowly in a thin, steady stream. the vinaigrette will be thick like a mayonnaise. if it is too thick, with the machine still on, thin with a little hot water.
taste for seasoning. cover and refrigerate for up to 3 days. if the vinaigrette separates, return it to the blender and blend until smooth again.
20070925
20070923
chicken pot pie
original recipe courtesy allrecipes.com
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
preheat oven to 425 degrees.
in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
cool for 10 minutes before serving.
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
preheat oven to 425 degrees.
in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
cool for 10 minutes before serving.
spicy fried almonds
original recipe courtesy mark bittman's 'the best recipes in the world,' 2005
this is a standard at tapas bars in spain and a perfect addition to any cocktail party.
the salt will adhere to the nuts better if you grind it for a few moments in a food processor or spice or coffee grinder ; this gives it a more irregular surface than it usually has.
3 tbsp extra virgin olive oil, or as needed
2 cups whole almonds, with skins
1 tsp ground cumin, optional
1/2 tsp cayenne, or to taste, optional
coarse salt
coat the bottom of a wide saucepan with oil and turn the heat to medium-high. when it is hot but not smoking, add the almonds and cook, stirring occasionally, for just a few minutes, until they are toasted and browned lightly.
removed the almonds with a slotted spoon, drain on paper towels and sprinkle with cumin if you like, cayenne, and salt to taste. serve at room temperature, within a few hours.
this is a standard at tapas bars in spain and a perfect addition to any cocktail party.
the salt will adhere to the nuts better if you grind it for a few moments in a food processor or spice or coffee grinder ; this gives it a more irregular surface than it usually has.
3 tbsp extra virgin olive oil, or as needed
2 cups whole almonds, with skins
1 tsp ground cumin, optional
1/2 tsp cayenne, or to taste, optional
coarse salt
coat the bottom of a wide saucepan with oil and turn the heat to medium-high. when it is hot but not smoking, add the almonds and cook, stirring occasionally, for just a few minutes, until they are toasted and browned lightly.
removed the almonds with a slotted spoon, drain on paper towels and sprinkle with cumin if you like, cayenne, and salt to taste. serve at room temperature, within a few hours.
20070922
baked parmesan tomatoes
original recipe courtesy eating well, 2007
yield 4 servings
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
freshly ground pepper to taste
4 teaspoons extra-virgin olive oil
preheat oven to 450.
place tomatoes cut-side up on a baking sheet. top with parmesan, oregano, salt and pepper. drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
yield 4 servings
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
freshly ground pepper to taste
4 teaspoons extra-virgin olive oil
preheat oven to 450.
place tomatoes cut-side up on a baking sheet. top with parmesan, oregano, salt and pepper. drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
20070921
i don't need no music (harlem hustler in the music remix)
i don't need no music (harlem hustler in the music remix)
tjm
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20070919
20070918
time in motion (original club mix)
time in motion (original club mix)
jay lumen presents supaflava featuring sophie cairo
20070917
20070916
passionfruit margaritas
original recipe courtesy east valley tribune, 2007
yield 12 drinks
3 cups tequila blanco (recommended : sauza)
3 cups alizé wild passion liqueur
3 cups passionfruit purée
3/4 cup lime juice, freshly squeezed
3/4 cup orange juice, freshly squeezed
3/4 cup triple sec
1 large pinch salt
ganish : lime slice or orange wheel
combine ingredients in shaker or pitcher.
fill shaker with ice, shake vigorously for 15 seconds.
strain into margarita glass.
garnish with lime slice or orange wheel, if desired.
yield 12 drinks
3 cups tequila blanco (recommended : sauza)
3 cups alizé wild passion liqueur
3 cups passionfruit purée
3/4 cup lime juice, freshly squeezed
3/4 cup orange juice, freshly squeezed
3/4 cup triple sec
1 large pinch salt
ganish : lime slice or orange wheel
combine ingredients in shaker or pitcher.
fill shaker with ice, shake vigorously for 15 seconds.
strain into margarita glass.
garnish with lime slice or orange wheel, if desired.
grilled brats & beer
original recipe courtesy cook's country, 2007
light-bodied lagers work best here. depending on the size of your grill, you may need to cook the onions in 2 batches in step 2. standard hot dog buns will be too small for the bulky brats.
serves 10
4 onions , sliced into 1/2-inch rounds
3 tablespoons vegetable oil
pepper
2 (12-ounce) beers (see note at left)
2/3 cup dijon mustard
1 teaspoon sugar
1 teaspoon caraway seeds
10 bratwurst sausages
10 (6-inch) sub rolls
turn all burners to medium-high and heat, covered, for 15 minutes. (for charcoal grill, arrange 50 coals over bottom of grill. light 100 coals; when covered with fine gray ash, pour evenly over cold coals. set cooking grate in place and let heat, covered, with lid vent open completely, for 5 minutes.) scrape and oil cooking grate. brush onions with oil and season with pepper. whisk beer, mustard, sugar, caraway, and 1 teaspoon pepper in 13 by 9-inch disposable aluminum pan.
arrange disposable pan on one side of grill and grill onions on other side of grill until lightly charred, 6 to 10 minutes. transfer onions to pan and grill sausages until browned, 6 to 10 minutes. transfer sausages to pan, cover grill, and simmer until sausages are cooked through, about 15 minutes. remove cooked sausages from pan and grill until lightly charred, about 4 minutes. transfer sausages to platter and tent with foil.
continue to simmer beer mixture, with grill covered, until onions are tender and sauce is slightly thickened, about 5 minutes. place bratwurst in rolls and spoon on sauce and onions. serve.
step by step: four steps to better bratwurst
simmer the beer, mustard, and spices in a disposable aluminum pan over one side of the grill. grill the sliced onions on the opposite side.
transfer the grilled onions to the simmering beer mixture and grill the bratwurst until just browned.
submerge the browned bratwurst in the simmering beer mixture to finish cooking.
once the sausages are cooked through, return them to the grill to crisp up while the beer mixture finishes reducing.
step by step: the best beer for brats
we tested eight lagers in our recipe for grilled brats and beer, and tasters overwhelmingly preferred the mellow sweetness of budweiser. miller genuine draft was our second choice, with tasters praising its mild, malty flavor. expensive imported beers, such as heineken and spaten, were bitter when reduced in the sauce, so keep those beers for drinking.
light-bodied lagers work best here. depending on the size of your grill, you may need to cook the onions in 2 batches in step 2. standard hot dog buns will be too small for the bulky brats.
serves 10
4 onions , sliced into 1/2-inch rounds
3 tablespoons vegetable oil
pepper
2 (12-ounce) beers (see note at left)
2/3 cup dijon mustard
1 teaspoon sugar
1 teaspoon caraway seeds
10 bratwurst sausages
10 (6-inch) sub rolls
turn all burners to medium-high and heat, covered, for 15 minutes. (for charcoal grill, arrange 50 coals over bottom of grill. light 100 coals; when covered with fine gray ash, pour evenly over cold coals. set cooking grate in place and let heat, covered, with lid vent open completely, for 5 minutes.) scrape and oil cooking grate. brush onions with oil and season with pepper. whisk beer, mustard, sugar, caraway, and 1 teaspoon pepper in 13 by 9-inch disposable aluminum pan.
arrange disposable pan on one side of grill and grill onions on other side of grill until lightly charred, 6 to 10 minutes. transfer onions to pan and grill sausages until browned, 6 to 10 minutes. transfer sausages to pan, cover grill, and simmer until sausages are cooked through, about 15 minutes. remove cooked sausages from pan and grill until lightly charred, about 4 minutes. transfer sausages to platter and tent with foil.
continue to simmer beer mixture, with grill covered, until onions are tender and sauce is slightly thickened, about 5 minutes. place bratwurst in rolls and spoon on sauce and onions. serve.
step by step: four steps to better bratwurst
simmer the beer, mustard, and spices in a disposable aluminum pan over one side of the grill. grill the sliced onions on the opposite side.
transfer the grilled onions to the simmering beer mixture and grill the bratwurst until just browned.
submerge the browned bratwurst in the simmering beer mixture to finish cooking.
once the sausages are cooked through, return them to the grill to crisp up while the beer mixture finishes reducing.
step by step: the best beer for brats
we tested eight lagers in our recipe for grilled brats and beer, and tasters overwhelmingly preferred the mellow sweetness of budweiser. miller genuine draft was our second choice, with tasters praising its mild, malty flavor. expensive imported beers, such as heineken and spaten, were bitter when reduced in the sauce, so keep those beers for drinking.
20070913
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20070910
20070909
fast favorite garlic dill pickles
original recipe courtesy the complete book of year-round small-batch preserving, by ellie topp and margaret howard.
often called kosher-style dill pickles, these are quick to make. use either small whole cucumbers or cut larger ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar.
makes 2 pint (500 ml) jars.
4-5 small pickling cucumbers (about 1 1/2 lbs)
2 heaping tablespoons coarse salt
1 cup ice cubes
1 cup white vinegar
1 cup water
1 tbsp pickling salt
2 tsp dill seeds
2 small cloves garlic
cut a thin slice from the ends of each cucumber. if using large cucumbers, cut into quarters.
to draw out excess liquid and increase crunch, toss cucumbers with salt in a large colander. add ice, and toss again. place over a bowl, and refrigerate, tossing occasionally, for 3 hours. drain. rinse well, and drain again.
once the cucumbers have drained for a few hours and you're ready to continue, combine vinegar, water, and salt in a saucepan and bring to a boil.
remove hot jars from canner. place 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space). process 10 minutes for pint jars and 15 minutes for quart (1 l) jars as directed for longer time processing procedure.
tip: garlic may turn blue or green in the jar. nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
often called kosher-style dill pickles, these are quick to make. use either small whole cucumbers or cut larger ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar.
makes 2 pint (500 ml) jars.
4-5 small pickling cucumbers (about 1 1/2 lbs)
2 heaping tablespoons coarse salt
1 cup ice cubes
1 cup white vinegar
1 cup water
1 tbsp pickling salt
2 tsp dill seeds
2 small cloves garlic
cut a thin slice from the ends of each cucumber. if using large cucumbers, cut into quarters.
to draw out excess liquid and increase crunch, toss cucumbers with salt in a large colander. add ice, and toss again. place over a bowl, and refrigerate, tossing occasionally, for 3 hours. drain. rinse well, and drain again.
once the cucumbers have drained for a few hours and you're ready to continue, combine vinegar, water, and salt in a saucepan and bring to a boil.
remove hot jars from canner. place 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space). process 10 minutes for pint jars and 15 minutes for quart (1 l) jars as directed for longer time processing procedure.
tip: garlic may turn blue or green in the jar. nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
sweet & spicy bread & butter pickles
original recipe courtesy martha stewart, 2007
to sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. use new lids, and sterilize them according to manufacturer's instructions. for complete instructions, refer to the u.s. department of agriculture's canning guidelines.
makes about 2 cups
1/2 pound kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1/4 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
1/2 heaping tablespoon coarse salt
1/2 cup ice cubes
3/4 cup combination cider vinegar & distilled white vinegar
1/2 cup sugar
1/4 teaspoon whole mustard seeds
1/4 teaspoon celery seed
1/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1 dried hot chile
to draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. add ice, and toss again. place over a bowl, and refrigerate, tossing occasionally, for 3 hours. drain. rinse well, and drain again.
bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, red-pepper flakes and garlic to a boil in a saucepan. add cucumbers and onion. return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (jars should be spaced 1 inch apart, and should not touch sides of pot.) cover with water by 1 inch. cover pot, and bring to a boil. process jars in boiling water for 10 minutes. let cool. press down on each lid. if lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. sealed jars can be stored in a cool, dark place for up to 1 year.
to sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. use new lids, and sterilize them according to manufacturer's instructions. for complete instructions, refer to the u.s. department of agriculture's canning guidelines.
makes about 2 cups
1/2 pound kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1/4 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
1/2 heaping tablespoon coarse salt
1/2 cup ice cubes
3/4 cup combination cider vinegar & distilled white vinegar
1/2 cup sugar
1/4 teaspoon whole mustard seeds
1/4 teaspoon celery seed
1/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1 dried hot chile
to draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. add ice, and toss again. place over a bowl, and refrigerate, tossing occasionally, for 3 hours. drain. rinse well, and drain again.
bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, red-pepper flakes and garlic to a boil in a saucepan. add cucumbers and onion. return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (jars should be spaced 1 inch apart, and should not touch sides of pot.) cover with water by 1 inch. cover pot, and bring to a boil. process jars in boiling water for 10 minutes. let cool. press down on each lid. if lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. sealed jars can be stored in a cool, dark place for up to 1 year.
garlic bread
original recipe courtesy ina garten
makes 1 loaf
6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
1/2 freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread
3 tablespoons unsalted butter
preheat the oven to 350 degrees.
place the garlic in the bowl of a food processor and process until minced. add the parsley, oregano, basil, salt and pepper and pulse twice.
heat the olive oil in a medium saute pan and add the garlic mixture. remove the pan from the heat.
slice the ciabatta bread in half horizontally, and spread the butter on 1 half. spread the garlic mixture on the other half of the bread.
put the halves together. wrap the bread in aluminum foil.
place the bread in the oven and bake for 5 minutes. open the foil, and continue baking for an additional 5 minutes.
makes 1 loaf
6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
1/2 freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread
3 tablespoons unsalted butter
preheat the oven to 350 degrees.
place the garlic in the bowl of a food processor and process until minced. add the parsley, oregano, basil, salt and pepper and pulse twice.
heat the olive oil in a medium saute pan and add the garlic mixture. remove the pan from the heat.
slice the ciabatta bread in half horizontally, and spread the butter on 1 half. spread the garlic mixture on the other half of the bread.
put the halves together. wrap the bread in aluminum foil.
place the bread in the oven and bake for 5 minutes. open the foil, and continue baking for an additional 5 minutes.
20070908
20070906
hummus
original recipe courtesy simply recipes
1 garlic clove, pressed with garlic press, or minced fine
1 15-oz cans of garbanzo beans (chickpeas), reserving the liquid from the can, not rinsed
1/3 cup of tahini (roasted, not raw), well mixed
juice from 1 lemon
1/4 cup reserved liquid from beans
1/8 cup olive oil
1/4 teaspoon of salt
in a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, reserved liquid, and olive oil. process until smooth. add salt to taste. if smoother consistency is desired, use reserved liquid, tahini and/or olive oil.
sprinkle with paprika, optional.
1 garlic clove, pressed with garlic press, or minced fine
1 15-oz cans of garbanzo beans (chickpeas), reserving the liquid from the can, not rinsed
1/3 cup of tahini (roasted, not raw), well mixed
juice from 1 lemon
1/4 cup reserved liquid from beans
1/8 cup olive oil
1/4 teaspoon of salt
in a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, reserved liquid, and olive oil. process until smooth. add salt to taste. if smoother consistency is desired, use reserved liquid, tahini and/or olive oil.
sprinkle with paprika, optional.
20070905
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