[identity profile] baisleac.livejournal.com
I found an old journal, was flipping through it, and came across a recipe I made up on February 25, 1999. I remember it as being very yummy and am going to have to make it again soon... and share it, of course. ::smile::

I suppose you might call these Meat Pasties )
[identity profile] baisleac.livejournal.com
I found an old journal, was flipping through it, and came across a recipe I made up on February 25, 1999. I remember it as being very yummy and am going to have to make it again soon... and share it, of course. ::smile::

I suppose you might call these Meat Pasties )
[identity profile] not-fledged-yet.livejournal.com
This week my home city of Calgary hosts the Stampede, a one-week long celebration of our Western/Cowboy heritage and "The Greatest Outdoor Show On Earth". Normally Calgary is a fairly buttoned-down business-oriented city but for one week we cut loose, dress in cowboy duds, and eat free Pancake Breakfasts at various locations across the city.

In honour of Stampede Week, I just cooked up a classic cowboy dish that I thought I'd share with you all.

Pork and Beans
6 slices of pork side or thick-cut bacon, cut into pieces
1 onion, chopped
2 cans of beans
chopped fresh cilantro

Cook the pork and onion together until the onion is translucent and the pork and onion have cooked down. I did this by covering the pot and stirring occasionally. Add the beans and cook covered over low heat for about ten minutes. I used beans in maple syrup (another Canadian specialty, though not from the West). Stir in cilantro and serve with sourdough bread.
[identity profile] not-fledged-yet.livejournal.com
This week my home city of Calgary hosts the Stampede, a one-week long celebration of our Western/Cowboy heritage and "The Greatest Outdoor Show On Earth". Normally Calgary is a fairly buttoned-down business-oriented city but for one week we cut loose, dress in cowboy duds, and eat free Pancake Breakfasts at various locations across the city.

In honour of Stampede Week, I just cooked up a classic cowboy dish that I thought I'd share with you all.

Pork and Beans
6 slices of pork side or thick-cut bacon, cut into pieces
1 onion, chopped
2 cans of beans
chopped fresh cilantro

Cook the pork and onion together until the onion is translucent and the pork and onion have cooked down. I did this by covering the pot and stirring occasionally. Add the beans and cook covered over low heat for about ten minutes. I used beans in maple syrup (another Canadian specialty, though not from the West). Stir in cilantro and serve with sourdough bread.
[identity profile] melilot-hill.livejournal.com
While I was preparing dinner I thought it could very well be something Hobbits would eat. So I decided to post it here.


Ingredients for two persons
500 grams chicory
8 slices of ham
100 grams grated cheese
crumbled zwieback (I hope this is the correct translation; I mean double baked bread) but I guess you can also use breadcrumbs
a little butter or olive oil

Preheat the oven to 220 Celsius. Mix the grated cheese and the crumbled zwieback.
Remove the outer leaves of the chicory and take out the hard and bitter core. Blanch the chicory for a couple of minutes. Take the chicory out of the pan and roll them into slices of ham and put them in an oven dish. Put the grated cheese on top of the ham-chicory rolls and put some butter or olive oil on top of that. Heat in the oven for 15-20 minutes. Let it cool for a few minutes before serving. I always eat it with mashed potatoes.
[identity profile] melilot-hill.livejournal.com
While I was preparing dinner I thought it could very well be something Hobbits would eat. So I decided to post it here.


Ingredients for two persons
500 grams chicory
8 slices of ham
100 grams grated cheese
crumbled zwieback (I hope this is the correct translation; I mean double baked bread) but I guess you can also use breadcrumbs
a little butter or olive oil

Preheat the oven to 220 Celsius. Mix the grated cheese and the crumbled zwieback.
Remove the outer leaves of the chicory and take out the hard and bitter core. Blanch the chicory for a couple of minutes. Take the chicory out of the pan and roll them into slices of ham and put them in an oven dish. Put the grated cheese on top of the ham-chicory rolls and put some butter or olive oil on top of that. Heat in the oven for 15-20 minutes. Let it cool for a few minutes before serving. I always eat it with mashed potatoes.
[identity profile] laurelgardner.livejournal.com
This recipe appeared in the latest installment of BillThePony's "Making of Samwise" series (http://caralil.slashdom.com/sam51.html) and is courtesy of that author.

Dwarvish Peppered Pork

INGREDIENTS:
Pork fillet - 450 g (1 lb) cut into strips, Freshly ground black pepper, Butter - 25 g (1 oz), Carrots - 225 g (8 oz) peeled, cut into strips, Onion - 1 large chopped, Mushrooms - 100 g (3 oz) sliced, Irish whiskey - 3 tbsp (if you can't find a good Dwarvish brew), Soured cream - 150 ml (5 fl oz), Fresh parsley - chopped, to garnish

COOKING:
1. Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
2. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley


I have a question concerning this recipe, thought; what is the best way to curdle cream? Leave it out, or can you add some kind of curdling agent (i.e, vinegar, lemon juice)? Can you just use sour cream instead?
[identity profile] laurelgardner.livejournal.com
This recipe appeared in the latest installment of BillThePony's "Making of Samwise" series (http://caralil.slashdom.com/sam51.html) and is courtesy of that author.

Dwarvish Peppered Pork

INGREDIENTS:
Pork fillet - 450 g (1 lb) cut into strips, Freshly ground black pepper, Butter - 25 g (1 oz), Carrots - 225 g (8 oz) peeled, cut into strips, Onion - 1 large chopped, Mushrooms - 100 g (3 oz) sliced, Irish whiskey - 3 tbsp (if you can't find a good Dwarvish brew), Soured cream - 150 ml (5 fl oz), Fresh parsley - chopped, to garnish

COOKING:
1. Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes.
2. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley


I have a question concerning this recipe, thought; what is the best way to curdle cream? Leave it out, or can you add some kind of curdling agent (i.e, vinegar, lemon juice)? Can you just use sour cream instead?

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