evilbeej: (Cos: No Time For Subtlety)
Okay, so a bit back I reposted the recipe for 'moretum'. I think. If not, you can find it on [livejournal.com profile] meritahut's journal. It is an ancient Roman cheese spread.

I made it.



HOLY SHIT. This stuff is AMAZING. Like, each cracker spread with it is a shock to the system. Adrenalin-rushing pins-and-needles taste EXPLOSION. The Romans were fucking BADASS.
evilbeej: (Bart: Chibi!)
Beer Batter Onion Rings
1 cup Bob's Red Mill gluten-free Pancake Mix
1/4 cup coconut flour (OR arrowroot OR rice OR corn, in that order of preference)
1 tsp garlic powder
1 tsp ground black pepper
2 tsp sea salt, plus additional salt for dusting
1 1/4 - 2 cups gluten-free Beer (as cooking is the only thing Redbridge is good for)
Vidalia onions, sliced & separated into rings
Oil of choice for frying

Mix together dry ingredients, then add 1 1/4 + cups of beer to form a nice batter. Let rest for 30 minutes to one hour, adding additional beer as needed to maintain desired consistency. (Batter should be thick enough to hold easily to onion.) Heat oil to 375 degrees F. Dip onion rings into batter and drop into fry basket. Fry until golden brown. Dust with sea salt and serve.

Mah din-r

Sep. 28th, 2009 02:21 am
evilbeej: (Marvel: Pete: What do you mean 'you'?)
Well you want to make a thingy of basmati rice, too. So like, however many people you're making it for, is how much rice you make. I was makin' for six, so I made three cups of rice and two cookie trays of vegetables. Veggies first, since they take longest to cook:

Take your selection of fresh veggies cut into party-tray-sized slices/chunks (like, broccoli, cauliflower, a big onion, some carrots, red and green and yellow bell peppers, zucchini of various stripes, gourdy things), and shake 'em all up in a big (or a couple of smaller) ziploc bags with (altogether) about a third of a cup of olive oil and a few tablespoons of interesting vinegar (like tarragon or ume plum or apple cider or something) and a couple pinches of tarragon, garlic salt, onion powder, cilantro, etc, whatever. Spread evenly on cookie sheets, roast at 400 for ~30 minutes, flipping 'em with a spatula halfway through.

Korma! Cut up one of those little supermarket rotisserie chickens (or whatever, you can use lamb or tofu or chickpeas and lentils or WHATEVER, really), dump the pieces in a pot. In a smaller pot, put two cans of coconut milk, roughly half a cup of peanut butter, two teaspoons of garam masala (the paste, you can get it in the asian food section of big supermarkets), a teaspoon of crushed garlic, a small can of tomato paste, a teaspoon of smished up ginger (which you can also get in like tubes of paste stuff), and either fresh sauteed chopped onion or some onion powder and dried chopped onion flakes. Stir all that stuff up on low to medium heat until it's an even sauce, then dump it on the chicken and add a handful of golden raisins and a handful of cashews and a handful of slivered almonds, and let it sit and simmer (and totally stir that stuff, if you've got a thingy to disperse the heat under the pot then all the better) and then turn the heat way down and cover it. (Still stir sometimes). Simmer simmer simmer. By then the rice is probs done, and the veggies are definitely turned over already and probably almost done, and then... yeah. Eat some.


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