Tag Archives: recipes

Honey Garlic Ribs

Is there any food that’s better to come home to than ribs? I think not.

The recipe below calls for two separate types of soy sauce. If you live in an area where little to no distinction between light and darks soy sauces, it’s okay to make due with what you have. Luckily, I happen to live in a city with a decent amount of Asian grocery stores, so this was not an issue on my part.

I wish I had something more pithy to say at this point, but c’mon – It’s ribs! What more needs to be said?

  • 4 lbs spare ribs, not yet cut into individual ribs
  • 4 tablespoons clover honey
  • 4 tablespoons hoisin sauce
  • 2 tablespoon oyster sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon dark soy sauce
  • 5 garlic cloves, crushed

In a small bowl, make a marinade by combining the honey, hoisin sauce, oyster sauce, the soy sauces, and the garlic.

Place the ribs in a shallow baking dish. Pour the marinade over the ribs. Cover the dish with aluminum foil and place in the refrigerator. Allow to sit for at least two hours, turning over the ribs once or twice.

Pre heat the oven to 350 degrees F. Meanwhile, take a baking sheet and line it with aluminum foil. Place a small rack on the cooking sheet, and then place the ribs upon that rack. Set aside any remaining marinade.

Place the ribs into the oven and roast for 30 minutes. Open the oven and brush the ribs with any remaining marinade. Turn over the ribs and place back into the oven for another 25 minutes.

Remove from oven and allow to sit for five minutes. Cut the ribs into individual pieces and serve.

Serves 4

Green Corn Soup

…or if you want the Mexican name, Sopa Verde de Elote.

One of the many New Year’s resolutions I have this year include understanding Mexican cuisine. And when I say “understanding”, I mean realizing that most of the Mexican Food found in the restaurants in my neighborhood are either more ‘Tex-Mex’ or Americanized versions of Mexican cuisine. Not that there’s anything wrong with these types of food. I simply wish to see more authentic Mexican Food.

To that end, I picked up Diana Kennedy’s most wonderful book “The Essential Cuisines of Mexico”, which contains this recipe.

A recipe, by the way, that received a critical ‘thumbs-up’ from the members of my household.

  • 1/4 cup corn oil
  • 1/2 white onion, diced
  • 3 cloves of garlic, minced
  • 2/3 cup tomitillas, cooked and pureed
  • 4 1/2 cup corn kernals, frozen
  • 5 cups chicken broth
  • 2/3 cup peas, frozen
  • 6 sprigs cilantro
  • 5 leaves romaine lettuce, chopped
  • 2 poblano chiles, charred and peeled
  • salt, to taste
  • sour cream and tortilla strips, for garnish

In a skillet, heat the corn oil over medium heat. Add the onion and garlic and cook until translucent. Raise the heat to high and add the pureed tomitillas. Cook for three minutes and then transfer to a stockpot that has been placed oven medium heat.

Place the corn, 2 cups of the broth, peas, cilantro, lettuce and chiles into a blender. Blend for 1-2 minutes, ensuring the mixture is smooth. Pour the blend through a strainer into the stockpot.

Take the remnants of the puree mixture and return to the blender. Add one more cup of broth, and blend for another minute. Pour this blend through the strainer into the stockpot. Discard any remaining solids.

Add the remaining broth and salt to the soup. Lower the heat to low and allow to simmer for up to 1 hour.

Serve with sour cream and tortilla chips. A dash or two of tobasco sauce wouldn’t hurt either.

Serves 6

Technorati Tags: recipes, soup, corn soup

12 Days of Christmas Cookies: Divinity

12 days of Christmas Cookies: Day 12

This is the last holiday recipe of the year. Can I get a “Hallelujah?”

Amen, Brothers and Sisters!

I bring this recipe forth today, as it has been said by others that it is Divine, that it is the Divinity. Can I get a “Hallelujah”?


The moral of the recipe is that one can find the Divine in anything – a child’s smile, the song of a bird, and yes, even a recipe thats primarily egg whites, granulated sugar and corn syrup. Can I get yet one more “Hallelujah”?

Amen, Sisters and Brothers.

Alas, the recipe I used resulted in really thin divinity, so I’ve altered the recipe so as to provide the congregation with thicker, more sinful, cuts of the white fudge.

‘Cause that, my friends, is the true meaning of Divine – Something so wonderful that it seems that it seems wicked.

Happy Holidays everyone!

Note the sorry state of the divinity in the picture. The recipe instructions below tell us where I went wrong.

  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup hot water
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup chopped walnuts

In a medium saucepan combine sugar, corn syrup, and hot water. Cook and stir till sugar dissolves and mixture comes to boil. Stop stirring and let the sugar come to temperature.

Cook, without stirring until 250 degrees F is reached.

In a large, steel or glass mixing bowl, beat 2 egg whites with salt until stiff and forms peaks. Pour a constant stream of the syrup slowly over the egg whites.

Beat on high for about 5 minutes or when soft peaks form. Make sure the divinity loses it’s gloss and holds its shape. This is where I failed, and you can see the results in the picture.

Finally, mix in the walnuts.

Spread in a lightly greased 8″x8″ pan, and cool before cutting.

Makes 9-16 pieces of divinity

tags technorati : Recipes Candy Divinity

Copyrights and Recipes

I see that recipes and copyrights have been brought up again, so I thought I would give my basic spiel which I hope explains it all. I think I’ve covered this before, but I’m too lazy to look it up in the archives.

Lists of ingredients are not protected by copyright. Explanation of techniques are not restricted either, as a rule. Literary license in the form of prose is, however, guarded by copyright. Let me give an example.

Part I:

I like peanut butter and jelly sandwiches, as they bring a bright smile to my face. They are especially good with a cold glass of milk.

Part II:

  • 2 slices of white bread
  • 3 Tablespoons peanut butter
  • 2 Tablespoons strawberry Jelly

Part III:

With a knife, spread the peanut butter on one slice of bread. With the same knife, spread the jelly on the other side of bread. Press together the two slices of bread, with the peanut butter and jelly facing each other.

Here’s the deal. Part I is under copyright. An entity cannot reproduce Part I (even as bad as it is) without attribution.

Part II is not protected by copyright. Period. Underline three times.

Part III is where it gets a bit iffy. In the case of the above, Part III is most likely not sheltered by copyright. There’s not much in the form of literary expression. Instead, it’s essentially a formula that uses the list of ingredients. Such formulas are not covered by copyright.

However, if there was a fair amount of prose interspersed within the formula, then it can be protected by copyright. If Part III was dressed up with memories of making the sandwiches, and tied together with a personal anecdote or two then no one could legally use it without permission.

The Dumbing Down of Recipe Writing

There’s an interesting article in yesterday’s Washington Post surrounding the intentional dumbing down of recipes.

Choice paragraph:

At a conference last December, Stephen W. Sanger, chairman and chief executive of General Mills Inc., noted the sad state of culinary affairs and described the kind of e-mails and calls the company gets asking for cooking advice: the person who didn’t have any eggs for baking and asked if a peach would do instead, for example; and the man who railed about the fire that resulted when he thought he was following instructions to grease the bottom of the pan — the outside of the pan.

This is the kind of thing that’s both sad and funny. Yeah, yeah – someone not knowing whether to grease the inside or outside of a pan contains its own pathos, but there are several reasons for this regression in cooking skills.

The article mentions one of them, with both parents working certainly being one of them. The others (not mentioned) are the prevalence of microwave ovens, and pre-processed meals that can be easily heated within said microwaves. I still remember one college friend who wanted to make me dinner, and I later found myself sharing a plate of luke-warm Stouffers stuffed peppers. I realized then that people’s ideas of what constitutes “cooking” varies greatly.

Personally, I feel this dumbing down of cooking is not a reflection of the people but rather more of a reflection of the times in which we live. There’s a reason why Rachel Ray’s 30 minute recipes have hit home…we live in an era where time is an expensive commodity and people are cutting corners where possible.

Would I love for people to be cooking more? Absolutely. But beyond extending a day by an additional 8 hours, I’m not sure how that’s going to occur.

(Thanks to Gwyn for the heads up)

Technorati Tags: Food, Recipes, Food News

Cheese Biscuits

Cheese Biscuits

Cheese Biscuits are one of those items that simply must be tasted directly from the oven, the threat of third degree burns be damned. I rank a good cheese biscuit taste up there in the top ten tastes of all time.

This recipe is what one would call a “processor recipe”, in that you make it primarily in your food processor. It’s not complicated, nor is it overly aesthetic, but the taste is definitely worth it.

  • 6 oz Cheddar cheese, cubed (although other semi-hard cheeses would do)
  • 1 1/2 cup AP flour, sifted
  • 5 oz salted butter, chilled and diced
  • sesame seeds and cayenne pepper to garnish

Pulse your cheese in a food processor until it’s a crumb like consistency. Add the flour to the food processor and blend well.

While blending, add bits of the butter, a little at a time. Allow the dough to form. When the butter is gone, spoon the dough from the processor into a medium sized mixing bowl. Place in the refrigerator for at least one hour, but preferably over night.

To bake, pre-heat your oven to 400 degrees F. Roll out the dough about 1/2″ thick. Cut into squares and then cut the squares along the diagonal.

Place onto a baking sheet covered with parchment paper. Top with sesame seeds, cayenne pepper, or both. Place in the oven and cook 6 minutes. Do not over cook or the biscuits will quite literally melt.

Remove from oven and serve hot.

Makes 2 dozen +

Technorati Tags: Food and Drink, recipes, biscuits, cheese biscuits

Provençal Potatoes

Provençal Potatoes

So I talk about cucumbers and squash, and then I go and give you a recipe with potatoes? What’s up with that?

No worries, I’m simply passing along some recipes that use Olive oil, even if only tangentally.

This recipe I made last night for Tara, along with another one which will be part of the next post. It’s fairly straightforward if a bit on the average side. But hey, it’s a side dish, not a main course. It’s not supposed to get a lot of attention. Add more or less olive oil at the end to get the taste you wish.

The recipe is based off of one in Zingerman’s Guide to Good Eating.

  • 2 lbs Yukon Gold Pototoes, whole
  • 1/4 cup virgin olive oil
  • Coarse Salt. Sea if you have it, although kosher slat will do in a …ahhh…pinch.
  • 2-4 sprigs of fresh Dill

Steam potatoes in their skins for approximately 35-40 minutes. Score the potatoes with a knife and either create a small bowl, or allow to stand only slightly peeled. Plate and dress with olive oil, and top with salt and dill. Voila!

Easy, no?

Serves 4-6