Saturday, May 07, 2005

What Fun is a Revolution If the Food Sucks?

Emma Goldman stipulated that she would not be present at the revolution if she could not dance.

In the same spirit, I'd like to say that good food, whatever the times we live in, is a must.

Eschaton, where I spend far too much time (instead of doing things like housecleaning, grading, etc.), has a collection of the most fabulous cooks any revolution could ask for.

I bring to you--ESCHACOOKS!!!

Email or post your recipe here, and rejoice in the sustenance!

After all, the third arm of the new republic is food.

16 Comments:

At 11:21 PM, Blogger QuinnLaBelle said...

wheeeeeeeeeeeeeee!

 
At 11:27 PM, Blogger Thersites said...

Welcome! You did it!

Now, if you want to allow anonymous comments, go to the Settings tab on your main Blogger page. Look for "comments" on the beige toolbar beneath the tab. Click that, and select Anyone in the Who Can post section.

 
At 11:28 PM, Blogger mrs. ibrahim al-Jaafari said...

dance dance dance
to the radio.

good job on a revolutionary moment that both dances and engorges itself on food. food for everyone, no matter what the price

 
At 11:28 PM, Anonymous Sally, La Poissoniere said...

Thersites--I found that little feature. Thanks for your help. Now go to bed, it's Mom's Day tomorrow and you have moms in your life!

 
At 11:30 PM, Blogger echidne said...

I only have a few good recipes. One I don't recommend it is making a salad out of carrot tops. They don't taste delicious.

Congrats on the brand-new blog!

 
At 11:33 PM, Blogger mrs. ibrahim al-Jaafari said...

Mary Cleary Soda Bread

submerge 1 cup of raisins in water
submerge 1tsp of baking soda in 2 cups of buttermilk


*mix 4 tsps of baking powder with 4 cups of flour
*mix 1 stick of butter with 1 cup of sugar and 1 beaten egg
*add wet and dry
*stir buttermilk in to mixture
*drain and add raisins
*add 1 tbsp. of carraway seeds

put in greased bread pan, sprinkle more carraway seeds atop.

bake. 1 hour. 350 degrees Farenheit

 
At 11:37 PM, Blogger La_Poissoniere_Sally said...

And the first recipe prize goes to...

Mrs. Ibrahim!

 
At 11:39 PM, Anonymous QuentinCompson said...

One who sleeps, dines.

 
At 11:42 PM, Anonymous Leila said...

I collected my favorite Middle Eastern recipes here.

Have fun, and thanks for doing this!

 
At 11:51 PM, Anonymous Anonymous said...

Oh what fun, now I have to riffle thru all the recipe binders and find the best ones.

Congratulations, Madame Fishwife.

You're already on my bookmarks.

Flory

 
At 1:06 AM, Blogger oldwhitelady said...

Oh oh, Sallyh, you did it now. I can't wait to see the recipes. It's making me hungry just thinking about cooking. I have to lose 30-50 lbs to make self happy. This is going to be rough.

 
At 11:36 AM, Anonymous Interrobang said...

Interrobang's Curried Lentil Soup

1 medium onion, diced
2 cloves garlic, peeled and mashed
1 2-2.5 cm (1 inch) piece of ginger, finely chopped
5 ml (1 tbsp ish) olive oil, with or without garlic flavour

1.5 l (6 cups) water
200-250 ml (1 cup ish) red lentils, rinsed
1 medium-large carrot, sliced
1/2 medium-large red pepper, seeded and chopped
1/2 large ("large" as in grocery store large, not "out of the garden baseball bat" large) zucchini, chopped
1 medium potato, peeled and chopped (optional)

1-2 ml hot sauce (I use Mr. Goudas brand)
8-10 black peppercorns, cracked
curry powder, to taste (I use Sharwood's Hot)
ground cumin, to taste

Combine first block of ingredients in medium-large saucepan over high heat. Saute until onions are slightly browned and aromatic. Deglaze the pot with water, bring to boil again over high heat. Add lentils and potato, if using. Bring to a boil again. Add spices and vegetables. Simmer 30-50 minutes, depending on the size of your chopped chunks, until everything is nicely cooked and the lentils are turning into lentil paste. Then puree using a hand (or regular) blender (or a food processor) until soup is an even, thick consistency. Serve with rice, bread, or on its own (if using the potato) for a complete protein meal, plus a green salad if you want to be fancy. Serve as an appetizer with curry-compatible food.

Bonus: Vegetarian, vegan, and pareve (to various standards depending on your kitchenware).

 
At 11:58 AM, Anonymous pie said...

I'm waiting for that grilled shrimp recipe that steve simels is going to post.

I have too many recipes. We were going to have pork tenderloin with tarragon mustard sauce today, but everyone's still too full from brunch, so it'll be salad nicoise instead. Have to take my husband to the airport at 5. :(

Interrobang's curried lentil soup looks delish.

 
At 7:06 PM, Blogger Otter said...

Congratulations, Sallyh! I'm so glad to see your voice finding a place.

 
At 7:21 AM, Anonymous SHG said...

Deep Chocolate Cake

this is also called Zaphod Chocolate Cake its so dark it absorbs light.


Ingredients:
1 pound [450 grams] butter, softened
3 cups sugar
6 eggs
3 1/2 cups unbleached white flour or 50/50 unbleached white and cake flour (cake flour will give a softer crumb)
1 cup Valrona cocoa
1 cup plain yoghurt
2 teaspoons pure vanilla, almond, or orange extract (can use orange liquer too)
2 teaspoons baking powder

Preheat oven to 350 F (175 C).

Generously butter a 10 inch bundt pan. Dust the inside with sifted cocoa. This will prevent the cake from sticking to the pan, and give it a lovely dark smooth finish.

Cream the butter and sugar. Beat in the eggs. Add two cups of flour and beat well. Mix in the yoghurt and extract. Combine the baking powder, the remaining flour, and the cocoa, and add them to the batter. Beat well.

Pour the batter into the Bundt pan. Bake about 1 hour, until the cake pulls slightly away from the sides of the pan, and a knife inserted into the middle of the pan comes out clean.

Remove from oven, and turn upside down over a plate to cool. Leave the bundt pan on top of the cake for about 20 minutes, so the cake will hold it's shape.

If you wish, brush melted sweet chocolate over the cooled cake. Or, do as I prefer: serve it with pure whipped cream. And cut those slices small - they're pretty deadly! It's the only cake I know of that you serve with the cream to lighten it up, not to make it richer!

If you can, use alkalyzed cocoa...not Hersheys. You want he deep black kind not the reddish brown one.

 
At 4:25 PM, Anonymous Anonymous said...

Help! I am lost. I was searching for kraft food and somehow ended up here. How that happened I don't know, however I do like your Blog a lot. Would you mind if I add your Blog to my favorites page so others can visit?

 

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