Cooking & cookware

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Comment by Jean on February 9, 2010 at 7:49am

THE BEST BROWNIES I HAVE EVER EATEN!!!
I am sure I am the person Julia Child's was thinking about when she worte her book for the "American serventless Housewife"/ Here I am shopping, cleaning, and cooking all by myself.
I have received 5 recipes to start with for the next 5 weeks. I am just like a child who can't wait for dessert. Except I'm an adult!! and I can choose to have dessert FIRST! so in that vein of thought I AM STARTING WITH DESSERT.RICH FUDGY BROWNIES
This recipe is so easy and without a box!! I found that because of where I live in high altitude and a different size pan, I had to do some adjustments of my own to the recipe. May I just say, "Really, is there anything more fun than whisking!"
The smell of chocolate wafting through the house is wonderful and festive.
The question in the house was "Wow, what's cooking?'
Tonight I have a wine walk to go to and the brownies will be setting on my table where I sell my fine art note-cards. They will be a great compliment for wine, fun, food and friends.
So there you have, the brownies were easy, smooth, rich and satisfied my sweet chocolate craving. I bet the food critics gave this recipe 5 big stars.
If anyone would like the recipe, just e-mail me and I will send it to you.
Enjoy,
Jean
www.jeanhartartwork.com

Comment by Jean on February 9, 2010 at 7:37am

Hello,
Just new.
I am about to make "Kings Bread" for my daughters engagement party.
She just gave me the recipe and I will let you know how it goes.
~Jean
www.jeanhartartwork

Comment by Janice on September 29, 2009 at 7:02am

Well, I'll be double dipped, my blog address is: www.foodmage.com That should come through.

Comment by Terry on September 29, 2009 at 2:11am

Lori, maybe yo ought to unpack those boxed to get the recipes up to the top. Besides there may be some forgotten treasures hidden and some others that would best be sold on eBay. Either way you get more space.

Janice - you blog address was cut off.

Comment by Janice on September 29, 2009 at 12:49am

Lori - I just rearranged my cookbooks so I can reach them when researching recipes and herb/spice combinations for different recipes. If you check my blog, there is a great recipe for beef ribs. the site is

Comment by Lori Loveday on September 28, 2009 at 12:28pm

My recipes and books are at the bottom of a tall stack of boxes. I can't even cook my mother's favorites. I've found some good recipes at the potlucks I've attended, and they sit at the bottom of the stack of boxes. I'm having to cook some dishes from memory. Those have been the easy ones, though.

Comment by Terry on September 28, 2009 at 4:00am

Glad you found us Janice. I have to admit I don't spend enough time here which may be why the group is still small. Certainly if we get more great recipes that roberto submitted we should find more interesting people. So tell your friends.

Comment by Janice on September 28, 2009 at 3:45am

There seem to be to few members for such a great group. Love the Paella recipe posted by Roberto and love that there is someone promoting cookware, I'm always looking at and for cookware. It's nice to find you.

Comment by roberto on September 17, 2009 at 12:40am

Paella



Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on festival days which is big enough to feed everybody.

A paella is very flexible so if you don’t have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar. Getting fresh shellfish can be a problem, but you can always use frozen fish and use fish stock instead of water to increase the flavour.

There are literally hundreds of ways to cook a paella and every cook has their own favourite recipe. Here’s mine (it will serve 6 people depending on how hungry you are):

INGREDIENTS:

1 small onion, finely chopped
1 green pepper, finely chopped

½ red pepper, boiled until soft and then cut into long thin strips

2 medium-sized tomatoes, skinned and finely chopped

2 carrots, finely chopped

100g peas, cooked

200g prawns (if using cooked prawns substitute fish stock for the water)

200g small clams

200g squid

12 mussels

350g rice (traditionally short grain rice is used but I prefer to use long grain)

2 cloves of garlic, coarsely chopped

a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)

a sprig of parsley, finely chopped

olive oil

about 800ml water

PREPARATION:
MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.

FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.

CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.

PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.

GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.

RECIPE:

Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.

¡Qué aproveche!

Comment by roberto on September 17, 2009 at 12:37am

http://www.5min.com/Video/Spanish-Paella-Recipe-140349561
This my small gift to you, i hope the url is clickable, i am not very good in this things.

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