I had the most wonderful salt chocolate from Germany. So I don't forget, here is the information from the label:
Leysieffer
Pralinenmacher seit 1909
Meersalz schokolade
Eine ueberraschend harmonische Verbindung
Grobes Meersalz aus der Bretagne enthaelt nahezu alle Mineralien und ist reich an Magnesium
Leysieffer made in Germany
wie eh und je mit Kakaobutter - keine Fremdfette
D-49076 Osnabrueck
www.leysieffer.de
5279
Vollmilch Schokolade mit Meersalz
Milk chocolate with sea salt
Chocolat au lait avec sel marin
Zutaten: Zucker, Kakaobutter, Vollmilchpulver, Kakaomasse, Meersalz, Emulgator: Sojalecithin, Vanillin
Kakao: 33% minimum
3,40E, 100g
Tuesday, August 30, 2005
Monday, August 08, 2005
On Thursday, I cut up some of my Early Girl tomatoes and black pear heirloom tomatoes into a salad with fresh mozzarella from Cowgirl Creamery in the Ferry Building. I also added fresh basil, salt, pepper, balsamic vinegar, and hazelnut oil. (I was held up on the bus by two shouting women--one fat lady shouting at one Chinese lady to "go back to China" so I missed my usual bus home and decided to stop by the Ferry Building.)
On Friday, Rahul and I infuriated waiters by eating one $3 taco each, with glasses of water, before the Teenage Fanclub concert at Bimbo's.
On Saturday, I cooked tomato scrambled eggs and fried polenta, and we went to see Cyrano de Bergerac and ate trail mix.
On Sunday I ate with my parents at a vegetarian Chinese restaurant. It was OK. We had Hong Kong-style desserts afterwards that were wonderful:
Mango pudding with frozen coconut milk on top
Chilled liquidy/cornstarchy mango pudding with tapioca
watermelon juice with blended frozen coconut milk on top
I cooked some tomato sauce thickened with almond butter and creme fraiche and laced with basil, shallots and red bell peppers (sort of a deconstructed Romesco). It was a bit too rich.
On Friday, Rahul and I infuriated waiters by eating one $3 taco each, with glasses of water, before the Teenage Fanclub concert at Bimbo's.
On Saturday, I cooked tomato scrambled eggs and fried polenta, and we went to see Cyrano de Bergerac and ate trail mix.
On Sunday I ate with my parents at a vegetarian Chinese restaurant. It was OK. We had Hong Kong-style desserts afterwards that were wonderful:
Mango pudding with frozen coconut milk on top
Chilled liquidy/cornstarchy mango pudding with tapioca
watermelon juice with blended frozen coconut milk on top
I cooked some tomato sauce thickened with almond butter and creme fraiche and laced with basil, shallots and red bell peppers (sort of a deconstructed Romesco). It was a bit too rich.
Monday, August 01, 2005
Corn popovers from the New Basics:
1 cup flour
1/2 tsp salt
1 tsp sugar
1 Tbsp. coarse cornmeal
1 Tbsp. snipped chives
Ground black pepper, to taste
1/2 cup corn kernels (I used frozen ones, thawed in the microwave, without a problem)
1 cup milk
3 eggs, beaten
1 Tbsp. butter, melted and then cooled to room temperature
Preheat oven to 425 degrees. Mix together the dry ingredients, then lightly mix in the wet ingredients (there should still be lumps in the batter). Grease a 12-cup muffin tin. Pour 1/4 cup batter into each muffin cup, and bake until the popovers are puffed and golden brown, about 25-30 minutes. They will collapse as they cool.
I made this for bookclub.
I also made fresh salsa (tomatoes, lime, cilantro, jalapeno, and salt) and vegetarian posole (recipe from Harley--I didn't use liquid smoke):
Vegan Posole
1 can hominy
1 can pinto beans
1 large white onion
1 bulb of garlic
3 fresh poblano peppers (Anaheim chiles can be substituted) ( you can just replace these with the Chipotles cut up small)
several cans of vegetable broth
canola oil
liquid smoke
salt
Put the beans and posole in the pot, fill with vegetable broth until they are covered with an inch or more of liquid (but be sure to leave room in the crock pot - the stuff expands as it coooks). You can fill out with water if you run out of broth. Add the red chile.
Chop the onion into coarse pieces, and sautee in a bit of canola oil. Separate the garlic into cloves, peel, and slice into fairly thick chunks. When the onions are golden brown, add in the garlic and continuee to sautee. Get the onions just as brown as you possibly can without actually burning them. Add to the pot. There will be some brown residue in the frying pan. Blend it with a little water and pour it in too. Add a couple splashes of liquid smoke. Put the pot on low and cover.
Let it all cook together for an hour or so, then salt to taste and serve.
Very hearty and flavorful, very little labor.
Harley made delicious green chile cheese enchiladas, and Ben brought some yummy crunchy bean and cheese taquitos, and I'm sure there's some other food I'm forgetting due to the margaritas.
also cf. http://www.hotgoat.org/mt-archives/hotgoat/001244.html
1 cup flour
1/2 tsp salt
1 tsp sugar
1 Tbsp. coarse cornmeal
1 Tbsp. snipped chives
Ground black pepper, to taste
1/2 cup corn kernels (I used frozen ones, thawed in the microwave, without a problem)
1 cup milk
3 eggs, beaten
1 Tbsp. butter, melted and then cooled to room temperature
Preheat oven to 425 degrees. Mix together the dry ingredients, then lightly mix in the wet ingredients (there should still be lumps in the batter). Grease a 12-cup muffin tin. Pour 1/4 cup batter into each muffin cup, and bake until the popovers are puffed and golden brown, about 25-30 minutes. They will collapse as they cool.
I made this for bookclub.
I also made fresh salsa (tomatoes, lime, cilantro, jalapeno, and salt) and vegetarian posole (recipe from Harley--I didn't use liquid smoke):
Vegan Posole
1 can hominy
1 can pinto beans
1 large white onion
1 bulb of garlic
3 fresh poblano peppers (Anaheim chiles can be substituted) ( you can just replace these with the Chipotles cut up small)
several cans of vegetable broth
canola oil
liquid smoke
salt
Put the beans and posole in the pot, fill with vegetable broth until they are covered with an inch or more of liquid (but be sure to leave room in the crock pot - the stuff expands as it coooks). You can fill out with water if you run out of broth. Add the red chile.
Chop the onion into coarse pieces, and sautee in a bit of canola oil. Separate the garlic into cloves, peel, and slice into fairly thick chunks. When the onions are golden brown, add in the garlic and continuee to sautee. Get the onions just as brown as you possibly can without actually burning them. Add to the pot. There will be some brown residue in the frying pan. Blend it with a little water and pour it in too. Add a couple splashes of liquid smoke. Put the pot on low and cover.
Let it all cook together for an hour or so, then salt to taste and serve.
Very hearty and flavorful, very little labor.
Harley made delicious green chile cheese enchiladas, and Ben brought some yummy crunchy bean and cheese taquitos, and I'm sure there's some other food I'm forgetting due to the margaritas.
also cf. http://www.hotgoat.org/mt-archives/hotgoat/001244.html