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    • CommentTimeJun 22nd 2012
    YES. Dealing With Dragons! Patricia C. Wrede! AMAZING books.
    • CommentTimeJun 22nd 2012
    1/2 cup white sugar
    2 tablespoons cornstarch
    1/4 cup water
    1/4 cup orange juice
    1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
    1/2 teaspoon finely grated orange zest
    1/4 teaspoon cherry extract
    1/4 cup brandy
    3 cups vanilla ice cream

    Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
    Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.
    • CommentTimeJun 22nd 2012
    Dinner tonight was chicken fingers (dredged in whole wheat flour and coated in panko w/ Italian seasoning) and fries (potatoes provided by parents, pan-fried in sunflower oil).
    Very good stuff.

    And guys? I bought kale today.
    Tomorrow night, IT'S ON.
    • CommentTimeJun 22nd 2012
    • CommentTimeJun 22nd 2012
    So I have a Tamarillo.

    ...anyone know what I can make with it?
      CommentAuthorAlan Tyson
    • CommentTimeJun 23rd 2012
    Aside from tamarillo porter?

    I've heard tell that those are amazing additions to winey pasta sauces. But then, I think everything makes a great addition to pasta sauces.
    • CommentTimeJun 23rd 2012 edited

    They're not bad, actually. They taste a little like overdone potato chips, definitely magical. (ETA: Weird aftertaste, though, is there a reason for that besides it being a green leafy thing?)
      CommentAuthorcity creed
    • CommentTimeJun 24th 2012
    That weird aftertaste is the human sensorium's response to all the bad things fleeing your body forever.

    How long did you cook them for? I go with six minutes (eight maximum) at about 250C - or as hot as my crappy oven will get before I lose patience.
    Any longer than that and the resulting mouthful of bitter ashes reminds me too much of growing up.
      CommentAuthorAlan Tyson
    • CommentTimeJun 24th 2012
    I'm willing to go to eight minutes on my kale chips, but I also grate good, hard cheese on top, which I want to crisp up real nice.

    Is the aftertaste sort of a slick, oily thing? If so, I recommend changing up the cooking oil you're using - the first time I made kale chips, I used canola oil, and I got that. Then I switched to EV olive oil, and it was gone (it also played much nicer with the cheese and cayenne pepper).
    • CommentTimeJun 24th 2012
    I went about 20 min, at 275 F. They were well crispy, and I probably could cut a few minutes off... And I used olive oil, not a lot, so I don't think it was that.

    I think it's the whole "green and leafy" thing, I'll get over it! Right?
  1.  (10724.11)
    I go ten minutes at 350, lightly sprinkled with olive oil, salt, and lemon pepper. Kale does have a very strong flavour, but it's not one that I found to be bad, and cooking it into chips reduces it significantly.

    Other use for kale in the event you can't get past the flavour of kale chips: chop it up and throw it in chicken salad with cashews.
    • CommentTimeJun 24th 2012
    You will totally get over the green & leafy thing. I promise.

    Great salad recipe I've been doing a bunch recently:

    Shredded parm/asiago
    Grape tomatoes
    Whole pepperoni sliced into little bits
    Balsamic or honey mustard dressing (I've been using the Annie's Natural/Organics or whatever because it was on sale near me but will be making my own soon)

    Simple. Delicious. Good for hot weather.

    Had it with chicken breasts the other night (marinated in dijon mustard, olive oil, lemon juice, pepper, a LITTLE bit of Old Bay seasoning). NOM NOM NOM.

    (we also ate sweet potatoes and mushrooms that had been cooked in ALL THE BUTTER IN THE WORLD)
    • CommentTimeJun 24th 2012
    I go about 5mins at 400. Quick spray of non-stick cooking spray and a sprinkle of Singapore Steak Spice from Spice House (a free packet of it came with their catalog and OH MY GOD, it's good. Mix of salt, pepper, curry and lemon).
    • CommentTimeJun 24th 2012
    Dealing With Dragons! Yessssss! That lady was like "Oh hey young females, how do you feel about a role model who is SO SMART AND CAPABLE AND SELF-POSSESSED that she RUNS AWAY from being a PRINCESS, to be a SLAVE to a DRAGON, because it's MORE INTERESTING? And then totally blows off all her princely suitors because she is TOTALLY BADASS?"
    • CommentTimeJun 26th 2012
    I just made a syrup using black and yellow raspberries. I could drink that stuff straight, it's so good, but I'm going to behave myself and put it (w/ lemon juice; I probably should've cooked in into the syrup) in seltzer water and feel like a fancy person, w/ my all-natural soda.
    • CommentAuthorArgos
    • CommentTimeJun 29th 2012
    DELICIOUS matcha tiramisu. I forgot I was supposed to post this here. I'm basically just copy-pasta-ing an email I've sent to a couple people who've asked for this recipe. There is one caveat regarding what size tiramisu this makes but it's otherwise fairly straightforward (basically it makes at least a 7" two layer tiramisu - I had a lot of leftover so not sure what the exact size it would make is to perfectly use up all the cream. I'm gonna try a 9" springform next time I use this exact recipe, or see if I can manage a 3rd layer with the 7").

    okay, so this is a mish mash of a bunch of different recipes I found and it seemed to work out. As I said, I used a 7" springform pan that i filled with two layers, but had quite a bit of left over filling so I also filled up another glass bread loaf type pan I had (maybe 4"x8"?). More experimentation needed to determine the perfect size, maybe someone can help me with that. Anyway:


    - 2 8oz tubs of mascarpone cheese
    - 3/4 cup heavy whipping cream
    - 2 eggs
    - 4 tsps confectionar's sugar
    - 2 tsps vanilla extract
    - 4 tsps matcha

    1) In one bowl, whip the cream until peaks start to form. Don't overbeat it, just make sure you're getting some air in there so it fluffs up.
    2) In a different bowl, whip the eggs until they get frothy and expand in volume a bit. Again, just trying to get air in there.
    3) In yet a different bowl, put in all the cheese, and mix in the sugar, vanilla, and matcha.
    4) Add in the eggs and mix gently, enough to have it thoroughly mixed, but not so much that the air starts escaping the eggs (but don't stress it).
    5) Fold in about half of the whipped cream, and once that's all folded in and mixed, fold in the rest.

    Cakey part:

    - 40ish lady fingers
    - 1 tsp matcha
    - 1 cup boiling water

    1) Dissolve 1tsp matcha in 1 cup boiling water.
    2) place it in a shallow dish that is big enough for a lady finger to fit in length wise, and fill with enough matcha tea to get to about the half the height of a lady finger, and refill when necessary.
    3) Quickly (no more than one second) dip one side of a lady finger in, then dip the other side, and line the bottom of the pan with dipped lady fingers. Trim and cut them to length to fill in the spaces, if need be, which will definitely be the case for round pans (they get really soft and mushy once you dip them, so trim them before you dip or they'll just fall apart).
    4) Spoon some of the mixture on top of the lady fingers to make a layer of filling. I tried to put enough on there so that the layer was about the same thickness as the lady finger layer, though it's hard to tell. Just make sure there's enough on there to coat all the lady fingers into obscurity without piling a ton of it on there.
    5) Repeat layering as desired - I made two layers. I might have been able to squeeze a third one in but not sure if the pan was tall enough.

    Refrigerate your tiramisu at least 5 hours, or overnight, and when your ready to serve, dust the top of the tiramisu with matcha and remove the springform pan. Don't dust it right away after you're done, I did that and the matcha got moist and turned a dark glassy green that wasn't as attractive as fresh matcha that still looked like powder. It keeps in the fridge for a few days, but the longer you keep it in there the more the filling part dries out and after a couple days it starts getting a weird texture.

    • CommentAuthorArgos
    • CommentTimeJun 29th 2012
    I also just made a quite tasty no-bake gelatine cheesecake. I was testing the recipe on the Knox box to see if Edgar liked it because I'm making him a Polish style cheesecake with jello layered on top for his birthday. I plan on using the leftover cheesecake mix to make cheesecake jello shots, so hopefully those work out. Anyway, since the no-bake cheesecake turned really good, I'm TOTALLY going to use that recipe to make a matcha cheesecake. I've had matcha cheesecake once before and it tasted amazing. Once I get that recipe all tested out and Argos-approved I'll make sure to come back and post it here ^__^
    • CommentTimeJun 30th 2012
    Ok, now I have to make Tirimisu again!
  2.  (10724.19)
    I bought cherries...

    ... but when I came down today someone had eaten them all. Quite a feat in a house that is all sleeping apart from me!

    This week will be one of experimenting with tonic - heard some very interesting ideas at a gin thing on Thursday (note - for those of you who can get to London, please please go and visit @londonginclub at The Star at Night.. fantastic bar (not just gin, but if you don't you'll be wasting the glories available!)

    Anyway 0-0 I ramble. I have some tonic arriving for testing purposes, so this week will be freezings, dilutions, mixings, reductions, and baking...
  3.  (10724.20)

    For the Tomatillos: Summer soup!

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