Friday, March 9, 2007

The one thing I can bake... a good scone. I just discovered this a few minutes ago, and I had help; between my mom's tried-and-true recipe and my grandfather's Scottish blood in my veins, and how dead simple the recipe was, it worked out pretty well.

The center of each slice is a little on the elastic side, and the tops are deliciously crumbly. Half a tsp of cinnamon, barely enough sugar, and (for some reason rarely seen) golden raisins complete the mix. I had to call my mom at 10pm to verify that I was reading the recipe right - it called for 1T (as in "Tablespoon") of baking powder to two cups of flour. The ratio seemed high... but it was yummy.

Tuesday, March 6, 2007

omfg delicious burger

I must say, I took a page out of Adam's book on this recipe with the Worcestershire sauce and the feta.

Recipe makes 3 patties. In a bowl, mix all this stuff together:
- 3/4 lb. ground beef (93% lean used)
- ~1/8 cup Worcestershire sauce
- however much feta cheese I had left (half a handful)
- 1 large garlic cloved, chopped up
- half a handful of bread crumbs
- a bunch of shakes of dried parsley and oregano
- crushed sea salt, ground pepper

Form into patties:

Grilled in a grill pan over medium-ish heat (yes that is a technical term.)

...until internal temperature is 130' for medium-rare! One of these days I'll write my post on why I am all about the kitchen thermometer. not the greatest pic, but you get the point.

After cooking, topped with a slice of pepper jack cheese, some field greens and stuffed into a whole-wheat pita.


Another seafood post...

We've had nearly a pound of orange roughy in the freezer for a while, because Trader Joe's had it frozen at a really great price and we never really figured out what we wanted to do with it. I read somewhere that it plays nicely with citrus, and I personally really like the texture and aroma of jasmine rice, so I thought I'd play a bit this evening in the kitchen. Preheat oven to 450, start a cup (dry) of the rice cooking with 1.5c water and some olive oil, mix together the following in an 8x12 Pyrex high-sided casserole dish:
  • The juice of one orange
  • The juice of half a grapefruit
  • Random citrus-ish spices given to us by Amy's mom
  • Enough cheap white wine to cover the fish
  • Not quite one pound of very recently thawed orange roughy
Toss it into the oven until the thickest part of the fish flakes easily with a fork. The result was delicious. I'm normally a huge fan of cooking with butter, but this needed none; between the oil in the rice and the naturally oily composition of this particular variety of fish, it turned out delicious without getting too heavy.