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[Savannah]

I bought a smoker! So now I can smoke stuff!

It's fun to smoke stuff, lol

[The Angel Raliel]

this is really simple but lovely! ( substitute bacon for mushrooms for veggie option) also would recommend a bit of freshly shaved Parmesan over the top...

Risoni with baby peas (or broad beans), bacon and garlic

This is a fantastic recipe for super-fresh homegrown baby peas or beans. Risoni pasta, also known as orzo, is a lovely, rice-shaped type that I find particularly satisfying, especially when the ingredients it's served with are also small. Serves two.

150g risoni (or other small pasta)
Sea salt and freshly ground black pepper
150g baby peas and/or broad beans
1 tbsp rapeseed, sunflower or olive oil
3 rashers unsmoked streaky bacon (or pancetta), cut into small dice
1 clove garlic, peeled and cut into slivers

Bring a pan of water to a boil for the pasta, add a good dose of salt and then the pasta. Cook as suggested on the pack, and throw in the peas and/or beans for the last two minutes of the cooking time.

Meanwhile, heat the oil in a large frying pan over a medium heat. Add the bacon and cook for five minutes, stirring often, until crisp. Add the garlic for the last minute or so. Take the pan off the heat. Drain the pasta and peas, tip into the bacon pan and toss. Season to taste, and serve.

[slyvia k]

this is really simple but lovely! ( substitute bacon for mushrooms for veggie option) also would recommend a bit of freshly shaved Parmesan over the top...

Risoni with baby peas (or broad beans), bacon and garlic

This is a fantastic recipe for super-fresh homegrown baby peas or beans. Risoni pasta, also known as orzo, is a lovely, rice-shaped type that I find particularly satisfying, especially when the ingredients it's served with are also small. Serves two.

150g risoni (or other small pasta)
Sea salt and freshly ground black pepper
150g baby peas and/or broad beans
1 tbsp rapeseed, sunflower or olive oil
3 rashers unsmoked streaky bacon (or pancetta), cut into small dice
1 clove garlic, peeled and cut into slivers

Bring a pan of water to a boil for the pasta, add a good dose of salt and then the pasta. Cook as suggested on the pack, and throw in the peas and/or beans for the last two minutes of the cooking time.

Meanwhile, heat the oil in a large frying pan over a medium heat. Add the bacon and cook for five minutes, stirring often, until crisp. Add the garlic for the last minute or so. Take the pan off the heat. Drain the pasta and peas, tip into the bacon pan and toss. Season to taste, and serve.

yumm, this sounds delicious

[meganpaige]

I just finished making these using Stone's Smoked Porter with Vanilla Bean.

I may never eat anything else ever again.

So. Good.

http://thebrooklynkitchen.wordpress.com/2008/05/20/best-in-show-the-prizewinning-cupcakes/

[Reptile]

I tried out this last night, damn are they good. I regret only bringing one into work and I'm seriously considering leaving early to raid my stash.

http://joythebaker.com/2012/08/dark-chocolate-pistachio-smoked-sea-salt-cookies/#more-9412

[absynth aura]

^yummmmmm I'm so adding that to the shopping list

[sangrebloom]

oh this thread is food gold!

Since I'll be technically bumping this thread I'll put what I made today for lunch.
The pantry is VERY bare, so I'm working with things that a few and far between

I had a zucchini from the garden, seeded (it got too old) and sliced
three ripe roma tomatoes (also home grown) peeled and chopped
four cloves of garlic, minced.
2 anchovies in olive oil
three ounces of thin spaghetti
a tsp unsalted butter
two tsp olive oil
grated parmesan

Set my water to boil, added pasta set timer for 9 minutes
  Meanwhile  I heated my olive oil and set the zucchini to cook, seasoned with sea salt and ground black pepper. Once softened I added the anchovies ( diced the melt quicker) and garlic and turned off the heat, the residual heat browned the garlic lightly, I added the tomatoes and once the pasta was done I added it to pan and a quarter cup of the water.  I brought the pan back up to high heat and finished it off with the parmesan. 

I know it's weird, but it really did come out good.  Give anchovies a chance.

[Blue Canary]

^ That sounds AMAZING. Home-grown produce is always the best.
Now I'm hungry...

[CeeGBee]

oh this thread is food gold!

Since I'll be technically bumping this thread I'll put what I made today for lunch.
The pantry is VERY bare, so I'm working with things that a few and far between

I had a zucchini from the garden, seeded (it got too old) and sliced
three ripe roma tomatoes (also home grown) peeled and chopped
four cloves of garlic, minced.
2 anchovies in olive oil
three ounces of thin spaghetti
a tsp unsalted butter
two tsp olive oil
grated parmesan

Set my water to boil, added pasta set timer for 9 minutes
  Meanwhile  I heated my olive oil and set the zucchini to cook, seasoned with sea salt and ground black pepper. Once softened I added the anchovies ( diced the melt quicker) and garlic and turned off the heat, the residual heat browned the garlic lightly, I added the tomatoes and once the pasta was done I added it to pan and a quarter cup of the water.  I brought the pan back up to high heat and finished it off with the parmesan. 

I know it's weird, but it really did come out good.  Give anchovies a chance.

Sounds nommy...... 


Nuthin' wrong with anchovies, as long as you let them vanish into something else.
Anchovies are a big part of worcestershire sauce, but shouldn't be on pizza [imho]

[sangrebloom]

I sneak them into a lot of things because 1) I got a huge tin of them 2) they really are good!

[Reptile]

red onion, anchovies and jalapenos, three things that should be on all the pizzas I eat. 

[Savannah]

Now i couldn't decide how to call this babe i made for my mother's tea party with her friends.
We call it Chörek in Turkish, but don't know if it helps 

Recipe:

200 ml water
200 ml edible oil
Some flour (Well, the dough needs to be softer than your earlobe,lol)
1 packet of baking powder (Edit: it's 11 grams = a full tsp)
1 egg
Sesame, black sesame
150 gr white cheese
A pinch of parsley
A pinch of salt
A pinch of black pepper

Firstly, take the egg's yolk apart from its white. (You will spread the yolk onto the Chörek before you bake it)

Put the flour into a large bowl and add the baking powder, salt, oil and egg's white. Knead it into a dough (As i said above, it shouldn't be as hard as a cookie dough. Because it's supposed to be like some kind of bread).
Give the dough 15 mins of rest to start preparing the stuffing. All you need to do is to crush the cheese and add the parsley and black pepper.
Roll out the dough and give it a rectangular shape. Lay the cheese on the dough(but do not spread it, it needs to look like a stripe).
Now it's time to decorate it  It's quite easy to make the braiding style, just make 1 cm notchs to the both sides of the dough, and start laying them diagonally one on the other, and cover the cheese.

Scramble the egg and spread it on the Chorek, and sprinkle some white & black sesame seeds. Now all you need to do is to put it into a tray and bake it.

[CeeGBee]

Now i couldn't decide how to call this babe i made for my mother's tea party with her friends.
We call it Chörek in Turkish, but don't know if it helps 

Recipe:

200 ml water
200 ml edible oil
Some flour (Well, the dough needs to be softer than your earlobe,lol)
1 packet of baking powder
1 egg
Sesame, black sesame
150 gr white cheese
A pinch of parsley
A pinch of salt
A pinch of black pepper

Firstly, take the egg's yolk apart from its white. (You will spread the yolk onto the Chörek before you bake it)

Put the flour into a large bowl and add the baking powder, salt, oil and egg's white. Knead it into a dough (As i said above, it shouldn't be as hard as a cookie dough. Because it's supposed to be like some kind of bread).
Give the dough 15 mins of rest to start preparing the stuffing. All you need to do is to crush the cheese and add the parsley and black pepper.
Roll out the dough and give it a rectangular shape. Lay the cheese on the dough(but do not spread it, it needs to look like a stripe).
Now it's time to decorate it  It's quite easy to make the braiding style, just make 1 cm notchs to the both sides of the dough, and start laying them diagonally one on the other, and cover the cheese.

Scramble the egg and spread it on the Chorek, and sprinkle some white & black sesame seeds. Now all you need to do is to put it into a tray and bake it.

In English, we would call it "bread"..... 

That's why it's almost always better to go with the more colourful "foreign"
name for whatever varietyof bread.  Chörek it is. 


It looks yummy!

[Savannah]

In English, we would call it "bread"..... 

That's why it's almost always better to go with the more colourful "foreign"
name for whatever varietyof bread.  Chörek it is. 


It looks yummy!

Thank you! It's quite easy to make, maybe you can give it a try 

Yes, there seems to be really few words in English to describe such pastry types. We do have a countless amount of pastry types, and they all have their own names.

I guess it's because of the different food habits and cultures. For example, if we asked Sylvia about the spaghetti types, she could count hundreds of types that we haven't heard about before.

[imaginary friend]

In English, we would call it "bread"..... 

That's why it's almost always better to go with the more colourful "foreign"
name for whatever varietyof bread.  Chörek it is. 


It looks yummy!

Thank you! It's quite easy to make, maybe you can give it a try 

Yes, there seems to be really few words in English to describe such pastry types. We do have a countless amount of pastry types, and they all have their own names.

I guess it's because of the different food habits and cultures. For example, if we asked Sylvia about the spaghetti types, she could count hundreds of types that we haven't heard about before.

well, remember - English was devised by people who boiled everything.