Late Thursday night, while searching for a treat to make for my boss's birthday, I realized I had all the ingredients for this. So, in under 2 hours, and to the chagrin of all those chefs that swear by mise-en-place, I literally threw together a pineapple upside-down cornbread cake.
And it was awesome. A coarse, but sweet, crumb, and a sumptuous, sweet sugar glaze on top.
Maybe that's my calling, to show people how to throw together tasty meals with whatever's on hand. A cookbook of sorts. I'm not sure, though, can you write a cookbook if you have no formal training? Well, of course you can, but will anyone read it?
Showing posts with label impromptu recipe. Show all posts
Showing posts with label impromptu recipe. Show all posts
Friday, June 4, 2010
Thursday, July 17, 2008
Chicken Agumba #2
For backstory on the Chicken Agumba meme, see my post, Chicken Agumba #1.
Made a great Chicken Agumba yesterday, in the Crock Pot(TM). Even though I was bleary-eyed and not fully awake, it came out great.
Best guess at the recipe follows.
Chicken Agumba #2
3 or 4 frozen chicken breasts
1/2 can of roasted garlic salsa
a few tablespoons of olive oil (nothing fancy since it was gonna cook all day)
1/2 can of water
1/2 to 1 cup dried white beans
1 large (and we're talking large)onion, medium-to-large dice
Salt to taste
Tossed beans in first, then the liquid, then topped with chicken. Cooked in the crockpot about 8-10 hrs. Had The Mister stir it a couple times during the day.
The dish had a sweet, savory, almost a baked bean-y flavor. It was delicious. I'd add more liquid next time--probably a full can of salsa and a salsa can's worth of water. Maybe part or all of a beer if I had one lying around.
Made a great Chicken Agumba yesterday, in the Crock Pot(TM). Even though I was bleary-eyed and not fully awake, it came out great.
Best guess at the recipe follows.
Chicken Agumba #2
3 or 4 frozen chicken breasts
1/2 can of roasted garlic salsa
a few tablespoons of olive oil (nothing fancy since it was gonna cook all day)
1/2 can of water
1/2 to 1 cup dried white beans
1 large (and we're talking large)onion, medium-to-large dice
Salt to taste
Tossed beans in first, then the liquid, then topped with chicken. Cooked in the crockpot about 8-10 hrs. Had The Mister stir it a couple times during the day.
The dish had a sweet, savory, almost a baked bean-y flavor. It was delicious. I'd add more liquid next time--probably a full can of salsa and a salsa can's worth of water. Maybe part or all of a beer if I had one lying around.
Friday, November 2, 2007
Improv recipe: Layered raspberries and cream pancakes
Had a workplace brunch today. Was going to make stuffed crepes, but ran out of time. So I put together this recipe instead.
UPDATE: This went over very well at work. Everybody loved it!
You will need a crockpot, a strainer, a saucepan, a non-stick skillet to cook the pancakes in, and two bowls. A couple spoons and something to flip the pancakes would also be helpful.
If you don't like raspberries, any kind of frozen berry could fill in here, though if you were going with strawberries, you'd probably need to cook them for longer.
The pancake batter
2 cups biscuit mix or self-rising flour
1 cup milk
2 eggs
2 tablespoons oil
The raspberry sauce
1 bag frozen raspberries
1 cup orange juice
1/2 cup water
3 tablespoons corn starch
1/4 cup sugar
The sweetened sour cream
1 16 ounce container sour cream
1/2 cup sugar
1 tablespoon honey
1/4 teaspoon vanilla
Optional: 1 apple, sliced thinly, drizzled with lemon juice to prevent browing.
Mix all ingredients for the batter, and let rest. Add more milk if needed. Mix ingredients for the raspberry sauce in a saucepan, bring to boil. Let boil for 5-10 minutes. While raspberry sauce is boiling, mix ingredients for the sour cream.
Cook pancakes, and place on plate.
Mix cornstarch with water. Take raspberry sauce off the heat, add cornstarch slurry. Cook over medium heat for another couple minutes until the sauce thickens. Pour sauce through strainer to try to get most of the seeds out.
Put a pancake in the bottom of the crockpot. Layer with part of the sour cream mixture, spreading over the surface of the pancake. Put some apple slices on top, if using. Place another pancake on top. Layer with part of the raspberry mixture, spreading out. Add apples. Repeat, alternating layers of sour cream and rasperry sauce, until you run out of pancakes. On the top, finish with raspberry sauce and any leftover apple slices.
Keep warm on crockpot on "low." This tastes OK at room temperature, too, but is better if it's warmer.
UPDATE: This went over very well at work. Everybody loved it!
You will need a crockpot, a strainer, a saucepan, a non-stick skillet to cook the pancakes in, and two bowls. A couple spoons and something to flip the pancakes would also be helpful.
If you don't like raspberries, any kind of frozen berry could fill in here, though if you were going with strawberries, you'd probably need to cook them for longer.
The pancake batter
2 cups biscuit mix or self-rising flour
1 cup milk
2 eggs
2 tablespoons oil
The raspberry sauce
1 bag frozen raspberries
1 cup orange juice
1/2 cup water
3 tablespoons corn starch
1/4 cup sugar
The sweetened sour cream
1 16 ounce container sour cream
1/2 cup sugar
1 tablespoon honey
1/4 teaspoon vanilla
Optional: 1 apple, sliced thinly, drizzled with lemon juice to prevent browing.
Mix all ingredients for the batter, and let rest. Add more milk if needed. Mix ingredients for the raspberry sauce in a saucepan, bring to boil. Let boil for 5-10 minutes. While raspberry sauce is boiling, mix ingredients for the sour cream.
Cook pancakes, and place on plate.
Mix cornstarch with water. Take raspberry sauce off the heat, add cornstarch slurry. Cook over medium heat for another couple minutes until the sauce thickens. Pour sauce through strainer to try to get most of the seeds out.
Put a pancake in the bottom of the crockpot. Layer with part of the sour cream mixture, spreading over the surface of the pancake. Put some apple slices on top, if using. Place another pancake on top. Layer with part of the raspberry mixture, spreading out. Add apples. Repeat, alternating layers of sour cream and rasperry sauce, until you run out of pancakes. On the top, finish with raspberry sauce and any leftover apple slices.
Keep warm on crockpot on "low." This tastes OK at room temperature, too, but is better if it's warmer.
Tuesday, October 16, 2007
Whose recipe is it anyway: squash soup
Much like Whose Line is it Anyway is/was a show based on Improvisation, my "Whose recipe is it anyway" will be a repository of improvised recipes.
Yesterday, I made a very nice free-form squash soup for lunch. I used up a bunch of leftovers-- squash, roasted peppers, and a half a carton of heavy cream I had in the fridge.
Hardware
Small saucepan
stick blender or regular old blender
Software
1 roasted squash, cubed (this was something I picked up from the farmer's market. I can't tell you what variety it was)
2 roasted bell peppers, cut into strips
1-2 cups of chicken broth
1/2 cup of heavy cream
1-2 Tablespoons of curry powder (more or less to suit your tastes)
salt and pepper to taste.
Simmer squash, peppers, and chicken broth until heated through. Add heavy cream. Turn off heat, add curry powder, salt and pepper to taste.
Puree mixture in the blender, or use a stick blender. Puree less if you want it chunky, more if you want it smooth.
This was pretty tasty. I should have pureed it smoother, because the squash chunks were a tad stringy. The curry powder I used was very mild. Idea was based on something from Ina Garten's Barefoot Contessa show on Food Network. Adding the curry powder I got from a different squash soup recipe in a newsletter.
Yesterday, I made a very nice free-form squash soup for lunch. I used up a bunch of leftovers-- squash, roasted peppers, and a half a carton of heavy cream I had in the fridge.
Hardware
Small saucepan
stick blender or regular old blender
Software
1 roasted squash, cubed (this was something I picked up from the farmer's market. I can't tell you what variety it was)
2 roasted bell peppers, cut into strips
1-2 cups of chicken broth
1/2 cup of heavy cream
1-2 Tablespoons of curry powder (more or less to suit your tastes)
salt and pepper to taste.
Simmer squash, peppers, and chicken broth until heated through. Add heavy cream. Turn off heat, add curry powder, salt and pepper to taste.
Puree mixture in the blender, or use a stick blender. Puree less if you want it chunky, more if you want it smooth.
This was pretty tasty. I should have pureed it smoother, because the squash chunks were a tad stringy. The curry powder I used was very mild. Idea was based on something from Ina Garten's Barefoot Contessa show on Food Network. Adding the curry powder I got from a different squash soup recipe in a newsletter.
Subscribe to:
Posts (Atom)
