Posts Tagged ‘pics

22
Jul
08

Roasted chicken

Just look at that juicy bird, basted using a rosemary branch!!!

https://i0.wp.com/img.foodnetwork.com/FOOD/2003/10/20/provencal_roasted_chicken_e.jpg

Bacon wrapped chicken!!!

https://i1.wp.com/www.bbcgoodfood.com/recipes/1377/images/1377_MEDIUM.jpg

OH NOES!!!!!!!!

http://funmonkeyz.files.wordpress.com/2007/10/roasted-chicken.jpg

16
Jul
08

This chocolate cake is not a lie!

Wanna make a chocolate cake?

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans

Preparation

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

23
Jun
08

Chicken Tikka

One of my favorite Indian dishes 🙂

Serves 4

  • 1 pint of live natural yogurt
  • 1 Tablespoon Cumin powder
  • 1 Tablespoon garam massala
  • 1 Teaspoon Coriander powder
  • 1 Teaspoon Turmeric powder
  • 1 Teaspoon chili powder
  • Juice 1 lemon
  • 8 cloves garlic – crushed
  • 1 inch grated ginger
  • Red food coloring
  • 4 Chicken Breasts Cubed
  • 1 Lemon

Mix the spices, coloring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it’s cooked, serve with a wedge of lemon.

I’m feeling kinda lazy, so I’m not gonna look up a Papad bread recipe till my next post, but here’s a bunch of pictures 😛

19
Jun
08

The sexiest asparagus you’ll ever see