kakatouille!
Last weekend, while having a lil snacky snack at Le Gamin in the West Village, it came to my attention that my Better Half had never, in his life, had Ratatouille…! After surviving the 90min animated version (for my sake), it’s time that he tried some of this tomatoey ragooey for real…
TURKEY RATATOUILLE with QUINOA and GRILLED EGGPLANT.
Ingredients: (Serves A Truckload)
1lb ground turkey
1 zucchini, sliced
1 cup baby onions
1 cup eggplant
1 cup brussel sprouts
1 cup crimini mushrooms
2 pickled red bell peppers
1 tomato, diced
½ cup quinoa
¼ cup good red wine
¼ cup stock (consomme, vegetable stock, etc)
1 can tomato sauce
1 tsp chopped garlic
1 tsp thyme
1 tsp rosemary
1 tbs chopped basil
½ cup chopped flat leaf parsley
2 tsp salt & Fresh pepper to taste
Cook ground meat and sautee the vegetables (except for tomatoes and pickled bell peppers) until slightly tender. Add wine, stock, tomato sauce, and remaining vegetables. Adjust flavor with herbs, garlic, and salt and pepper - more or less salt will be needed, depending on your brand of tomato sauce. Stir and let simmer. Serve with freshly grated parmigiano reggiano.
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For Grilled Eggplant: Slice eggplant and immerse in salt walter for half an hour. Pat dry, put on baking sheet, drizzle with olive oil. Sprinkle shredded mozzarella, salt, and pepper. Bake in oven for about 15 min in a 400F oven. Serve with Ratatouille for an unforgettable experience.
Filed under Uncategorized | Comment (0)tasty nick jagger.
My momma always made her Niku Jyaga (<< how do they wiki everything?) with ground beef or pork, so I’m keeping with tradition. Oh, and one more thing…I’ve officially made it into a soup. Slurp it, sucker!
(As my friend Michael Katslai might call it…) NICK JAGGER SOUP.
Ingredients: (2 servings)
½ lb ground beef
1 potato
½ cup carrots
1 onion
1 package Tofu Shirataki Fettucine *GENIUS PRODUCT ALERT*
2 cups Dashi
2 tbs Mirin
1 tbs sugar
1 tbs honey
2 tbs cooking sake
4 tbs soy sauce
1 tbs starch (dissolve in ½ cup water)
Salt & fresh pepper to taste
Cook ground beef; add the onions, potatoes, carrots. Pour Dashi with all other ingredients, and bring to a boil. Add shirataki, let simmer on low for at least half an hour.
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Speaking of jammin out with the McJaggernauts, I’ve made a huge discovery today:
The US label for Flight of the Conchords is……..Sub Pop! Ha!
- mp3: Flight of the Conchords - Bowie’s in Space (Right Click to Download)
- mp3: Flight of the Conchords - Business Time (Right Click to Download)
more muffins, yessss!
When it comes to baking, my cookie creations are far less superior to their baked-goods competitors. The cookies are decent, not awesome. And I strive for awesome.
Bill Belichick once told me, “[You know, Kaka]…Most players like to work on the strengths, work on the things that they’re good at, and they’re not as anxious to work on their weaknesses or things that need a lot of work. I think a really good player, and a real professional player, does that. He knows that’s where he’s going to be attacked and that’s what he has to shore up.”
His words of wisdom are taken seriously in this house. But Bill - if you attack my cookie, I will shove a muffin in your face. And frankly, I’m wasting a lot of butter and flour on my mediocre cookies that no one wants to eat. I could make this world a happier, muffinier place…
Nice ‘n sticky! HONEY-CHOCOLATE PEARGONZOLA MUFFINS.
Ingredients: (6 muffins)
1 can pears, sliced (8oz) + syrup
½ cup gorgonzola cheese
2 tbs cocoa powder (unsweetened)
1 egg
1 cup flour
¼ cup oil
¾ cup sugar
1 tsp BP
1 tsp BS
2 tbs honey for drizzling
Bake Time: 20-25min, 375F
Make sure pears are bite-size, and the gorgonzola is finely crumbled. Drizzle with honey after baking.
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That being said, I will continue to experiment with my weaknesses. Thanks to everyone (ie. the hub), who has to consume like crazy to keep up with it.
Filed under Chocolate, Muffins | Comments (3)