[Jezebel]

Culinary arts!

Hey, it IS available at many art schools so it counts right?

Inspired by a thread on Eatpoo that showed a guy and his girlfriend making curry. I thought it would be fun to snap shots while I cooked as well, except do it more of a "cooking show" style. :green:

1-2-03 / Tortilla Soup

Step 1: Heat some olive oil in a pan. Sautee green peppers, a sliced jalepeno, some onion and garlic.



Step 2: Throw in some freshly diced tomato. Yummmmm...



Step 3: Stir around and cook it with the onions and peppers a while.



Step 4: Add a heap o' spices and some crumbled up tortilla chips. Anyone who uses "Tostitos" shall die a horrible death. I used nice Texas-made tortilla chips from the market.



Step 5: Simmer until the tortilla chips soften up and break apart.



Step 6: Add 6 cups of veggie broth! And a bay leaf. ^_^



Step 7: Gather up some freshly chopped cilantro (drool) and half a lime.



Step 8: Mmmmm.... Pico and salsa....



Step 9: You cannot resist the salsa... the salsa tempts you... your existence is meaningless without salsa...



Step 10: Simmer.... *taps foot impatiently*...



Step 11: The chef tastes a little.... must... concentrate... on... flavor....



Step 12: Taste yummo! Add cilantro!



Step 13: Squeeze the hell out of that lime. Poor thing didn't see it coming...



Step 14: Done! Tortilla soup is ready for consumption.


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[Impaler]

Don't you love living in the southwesternly region of GOOD FOOD?

*drools over fresh-rolled enchiladas y emposadas*
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[tayete]

*Tayete shakes his head*

"No, no, it is not that"...

It is a pity that you don't know the ONE and ONLY tortilla of the world, the one that the Spanish brought to the New World (and that apparently gave its name to those other "tortillas"). It is made of just potatoes and eggs (well, that's the basics but you MUST add some onion, chorizo, tuna, Spanish ham, or whatever you have at hand).

On the other hand, I've had a real good time with your photos and explanations (poor lime!). Colourful ones, yes!!!
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[Jezebel]

Impaler - Yes.

Tay - Well, that was the one and only tortilla a long time ago. *grin* But chorizo, tuna AND spanish ham? That sounds like a bizarre combination. Even if I weren't a vegetarian, I never liked chorizo. But mmm... some other things with that sounds quite good. I've had gnocchi, closest I've gotten to the Spanish tortilla, hehe!
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[Socar MYLES]

OH MY GOD! FEED ME! FEED ME NOW!
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[Ragnarok]

I first tasted gnochi in Italy. Deliiicioussss!!

About the tuna, chorizo and ham... you can't mix them together. He was talking about adding tuna or chorizo or ham to the tortilla
And indeed you should try one day to make a true tortilla. It's a simple yet delicious food. And you can add many things: ham tortilla, tuna tortilla, sausages tortilla, vegetal tortilla...

Try it, I'm sure you'd like it
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[tayete]

Gnochi!!! Yummmmmm!!!
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[Max]

My monitor smells now. hmmm, I'm hungry

[Asurfael]

*writes a shopping list*

Damn you got me hungry. Now I need to go out and walk to the store, with -30 degrees celcius outside. *brr* I guess the food will warm me up after, tho.
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[Malachi Maloney]

Looks yummy Jez.

But it's not tortilla soup, trust me I lived in Mazatlan Mexico for two years.

Tortilla soup is Chicken broth based with cheese and whole tortilla chips in it.


And what's with everyone eating vegetarian foods lately?! I mean, you live in Texas Jez... Go eat some damn BBQ for cryin' out load.


Take it easy,
~M~

mmmmmmmm...... BBQ
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[Jezebel]

Malachi - I'm a vegetarian. No BBQ for me thanks! And I opt for tortilla chips instead of actual tortilla strips just because its easier. I know how to make authentic tortilla soup.
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[Malachi Maloney]

I figured as much.

Just sassin' ya.

~M~
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[Francis]

Oh man I would KEELL for some Sam's bbq or Salt Lick bbq - the bbq in Socal is a very poor substitute.

But your soup looks really tasty too. They don't even do Mexican (well OK Tex-Mex) food right here.
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[Jezebel]

Malachi -

Francis - *drool* I love tex-mex.

Ok... got a new one tonight.

1-3-03 / Mushroom Raviolis

Step 1: Boil some water...



Step 2: Interesting little container... what's in it?



Step 3: Garlic!



Step 4: Rub the garlic down with olive oil and herbs. Put the top on and cook. Hooray for roasted, flavorful, wonderful garlic. =)



Step 5: Preparing the pasta with a little olive oil and italian herbs. Mwahaha... a most gruesome watery fate awates it!



Step 6: Lets see... we got some fresh chopped roma tomato, some button mushrooms, some fresh basil leaves and a bit of grated romano cheese.



Step 7: Throw it in a saucepan with some basic tomato sauce... simmer away with the lid on. I hate splatters.



Step 8: Boil, boil, boil.



Step 9: Strain, strain, strain.



Step 10: All done! Served on a plate with the romano cheese, rolls with the roasted garlic butter and a basil leaf.


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[Impaler]

There is something intrinsically tasty about step 7's picture. I don't know. Something just drives me nuts about white things floating in red sauce.

What sort of vegetarian are you, anyways? No eggs and dairy?
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[Jezebel]

Impaler - Nope... I'm just a meatless veggie, although I don't cook with eggs or buy things with eggs. If I go to a restaurant I may have a slice of cake for dessert (which of course isn't like to be egg-free, heh). Dairy, I don't think I could ever give up.
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[Socar MYLES]

Hey, how long do you roast the garlic for, and at what temperature? And does it have to be in one of those wee dishes, or can you just...put it on a cookie sheet or something?
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[Jezebel]

Socar - You really just need to put it in a pan with a little oil and herbs, although the herbs aren't necessary. You cut the top of the bulb off, leaving the papery skin in tact. Put it in the oven for about a half an hour or so at 375-400F degrees. Watch for it to get soft. When its done the cloves should come out of the skin quite easily. The little dish I have though, lets me speed-roast my garlic in about 1 minute. It rocks. ^_^
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[Ragnarok]

Awwww... it looks SO delicious and tasty!!
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[lyntek]

Starving artist, will CG for food!

J/k ^_^ Nice tutorial! I haven't held a pan in years, but I'll give this one a try ^_^

[ReAktor]

So, Jezebel, when your first cookbook is out, will you drop me a line please? I think I would buy that for shure

Now I am hungry, its half past six in the morning on sunday and the only store thats open is the local gas station. Perhaps they have something to eat...
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[Jezebel]

A cookbook huh? Perhaps


1-4-03 / Tomato & Lentil Soup with Grilled Cheese

Step 1: Heat some olive oil in a pan (I'm using a pressure cooker).



Step 2: Get everything prepared. I have a chopped onion, 4 minced garlic cloves, 4 diced roma tomatoes, 1 cup of dried lentils (rinsed and drained - check for rocks! Yes rocks. You don't want to find them the hard way, trust me), a blend of australian white cheddar cheese and romano (any cheese will do of course), and some fresh basil leaves.



Step 3: Sautee the onion for a couple of minutes, then add the garlic.



Step 4: Add the tomato and simmer for about 5 minutes...



Step 5: Add one can of tomato sauce (8oz I think), 6 cups of broth, freshly cracked black pepper, about 5 chopped basil leaves and a whee bit of salt.



Step 6: Add the lentils..



Step 7: Cover it up and pressure cook for about half an hour! Or you can cook it in a regular pot for at least twice as long. Pressure cookers own. ^_^



Step 8: As the soup is finishing up I made a cheese blend for the sandwiches. The cheddar and romano of course, but I also added basil leaves, fresh black pepper, some sprinkled italian seasoning and a tiny bit of salt.



Step 9: Grilled that sammich baby.



Step 10: Voila! Soup and grilled cheese!


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[Impaler]

Mesquite isn't THAT far from Albuquerque. I could be there by, say, lunchtime tomorrow. I'll be staying for a few weeks, just to let you know.
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[ReAktor]

I think I would have Mozart with this one Its definitely a Mozart dish...

- Mozart - Sonata for Violin and Piano in e minor, K304 - Tempo di Minuetto

or perhaps a nice and happy Telemann:

- Georg Philipp Telemann - Trumpet Concerto in D major - Allegro again

Perfect.
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[tayete]

And now, one of our Mediterranean tricks (yes, we really love garlic!!! Errr...your boy/girlfriend must love it too in case a kiss is suppossed to land on you some minutes after cooking/having lunch).

To avoid mixing the taste of garlic with other foods before they melt together in the pan, you must never clean the knife with a cloth or paper after cutting the garlic. Just put it under the tap and wash it with only the water touching it. The same applies to your hands...
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[Matthew]

Cool Thread

[Jezebel]

2-28-03 / Pico de Gallo

I cannot believe that I used to LOATHE pico, but sometime within the past year or so I've become the pico-fiend. This is my dad's recipe, which is he famous for in a wide circle of friends, relatives and businesses. I did not do it justice at ALL (but then its my first time to make it). If I were to do it again I would chop the cilantro smaller and use less onion.

Step 1: Start with GOOD tomators. My dad emphasized this very much. GOOD, GOOD, GOOD he says! Dice them up uniformly. Tiny little squares. He's very specific you see...



Step 2: Then we chop up some onion (uniformly mind you!) to mix with the tomato. You want to use about half as much onion as you do tomato. Of course you can tweak this to suit your tastes.



Step 3: Mix it up!



Step 4: Chop up some cilantro (I used about a half a bunch). Remove the stems, chewing on cilantro stems isn't all that pleasant.



Step 5: Take a bunch of serrano pepper out. Seed and chop them. Put the seeds aside if you want to make your pico a little spicy, leave them out if you don't.



Step 6: PEPPERS.



Step 7: Mix the peppers and cilantro in gradually. You don't want to add too much of either item or it can be overbearing.



Step 8: Drizzle a bit of olive oil into it for marinating.



Step 9: Sqeeze dat lime baby. Lime is goooood.



Step 10: Ooooh.... picoooo......



Step 11: Move into the fridge to let sit. I'd leave for at least an hour or so. (Hey... don't laugh at my wal-mart wanna-be juice!) Take it out and taste a little bit every so often. Begin adding salt and black pepper until you like the flavor.



Baddaboom-baddabing. That's it!
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