The Friday Chef





A la carte

<< June 2004 >>
Sun Mon Tue Wed Thu Fri Sat
 01 02 03 04 05
06 07 08 09 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30


If you want to be updated on this weblog Enter your email here:


rss feed

Entrees
Sunday, June 20, 2004
AOL or SOL?

I attended a party this afternoon,
and while talking with my friend,
Gretchen,
she asked if I used AOL. 
Once confirmed,
she told me that
she saw a cicada-related
story on
AOL's WelcomeScreen with my
screenname on it a few weeks ago!


Yes, apparently AOL decided to feature
my online journal
without even telling me. 
Other AOLers
will tell you that to be on
the welcome screen is Big News;
it is viewed by millions
of people every day.

Well, okay... it would be big news if I'd
actually KNOWN ABOUT IT.
And if, say, they weren't pimping my 
DISCONTINUED
journal.


To AOL I say~
You are a real piece of work.
But not in a good way.
Ya dig?



ETA~ AOL's TOS are a POS, but they
don't really enforce them or anything.
Unless they hate you.





Posted at 11:48 pm by ChefGrace
Care to Comment?  

Since No One Else Seems To Be Blogging...

A few diversions~

You think your life is dull?  Check this out.

See what the rich and famous blog about.

You can reminisce about the golden days of
Big Brother 1 & 2, when there were
banners flying overhead.



And Finally,  a poll.
(you'll have to leave a COMMENT to vote:)

What type of animal would you like to see
the Big Brother houseguests get as a pet
this season?


Posted at 05:39 am by ChefGrace
(8) Shout Outs  

Friday, June 18, 2004
Campfire Fare

These trail-happy recipes are for Gforce.
I have a couple more camp-friendly
recipes that I'll post in a couple of weeks.


Veggie Potjie
This recipe is great because these
vegetables transport and keep easily.


  • 5-6 medium potatoes
  • 1 medium butternut squash
  • 5 large carrots
  • 2 ears of corn
  • 1 small turnip or rutabaga
  • 1 stalk celery
  • 1/2 cup oil
  • 2-3 onions
  • 4-6 cloves garlic
  • 1 teaspoon salt
  • black pepper to taste
  • 2 teaspoons dried oregano
  • 2 teaspoon dried basil
  • 1 cup vegetable stock


Wash the vegetables and cut into bite-sized pieces.
You can use any other hard winter vegetables that you like.
Heat the potjie, (a cast iron pot, size 3), over coals until a
slightly warm, then add oil. When oil is hot, lightly cook
onions and garlic. Arrange vegetables in layers on top of
onion and garlic mixture. The ones with the longest cooking
times go on the bottom of the pot. Sprinkle on the seasonings
and herbs. Pour stock over the final layer. Cover the pot with
its lid and simmer over campfire coals for 1-1/2 to 2 hours.
Leave the lid on until the cooking time is finished.






This is a Girl Scout recipe. 
It is awesome!

Gingerbread Oranges
1 orange per person~ navel works good.
1 Gingerbread Mix ~ The just add water type.
Slice the top off an orange about 1/4 of the way
down and eat the pulp. Prepare the gingerbread mix
according to the package and spoon into each orange
shell. Each orange should be about 2/3  full. Place the
top of the orange back on the shell. Wrap in foil
and place in the coals of a fire for about 15 minutes.

Posted at 08:07 pm by ChefGrace
Care to Comment?  

Gazpacho

Another requested recipe from Mensch
This is one I enjoy and love to serve in
the summer.  I like to turn it into a main
course by adding grilled shrimp and basil.
Garnish with lemon or lime slices.


1 small onion, sliced
2 large garlic cloves
3 tablespoons olive oil
1/4 cup red wine vinegar
2 pounds tomatoes, seeded, diced
1 large cucumber, peeled, seeded, diced
1 green bell pepper, diced
1/3 cup chopped fresh cilantro
2 tablespoons tomato paste
1/2 teaspoon red Tabasco sauce  
Salt and freshly ground pepper to taste
 

Puree onion, garlic, olive oil and red wine
vinegar in food processor. pulse several times.
Combine 1/2 C. tomatoes, 1/2 C. cucumber,
and 1/2 c. green pepper in small bowl and reserve.
Add cilantro, tomato paste and remaining tomatoes,
cucumber and green pepper to the mixture in processor,
and blend a chunky puree is reached, then add the
Tabasco sauce, salt and pepper.
Transfer gazpacho
to large bowl and mix in reserved vegetables. 
cover and refrigerate until well, chilled, at least an hour. 
Ladle into bowls.  Serves 4.

Posted at 06:39 pm by ChefGrace
(1) Shout Outs  

Pie 101

Mensch wants to know the recipe for
pie success.

Here's the thing, though...
I don't like baking, really.
I don't like dealing with dough,
and I don't like pie.

Thus, being an anti-pie person,
I will not attempt to give you a
special recipe or technique that I
have, because that would be
against everything I know and hold dear.

But, here is a terrific link for making the
perfect pie crust, and it has step by step
photos  to help you along.

The filling is all on you, babe;)

Posted at 06:22 pm by ChefGrace
(1) Shout Outs  

Next Page