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I meant to look up my Borscht recipe to send you, but here are a couple of drinks that I like:
Rocket Fuel: (all my own invention) Mix equal parts Pertsovka pepper-flavored vodka and 98% ethanol (sold some places as Everclear). Serve over dry ice.
Purple Passion: (the Flowercat's own invention) Mix equal parts Crème de Cassis and ethanol. Serve over dry ice.
VanHelsing: (inspired by the Gibson and too many vampire stories) Gin plus as little dry Vermouth as possible, served in a Martini glass with a peeled clove of garlic.
Oh, what the heck. Some meaty things:
Quick Chicken Dijon:
Take one skinless and boneless chicken breast or two thighs per serving. Spread on both sides with mustard. Bake at 350 F [175 C] until done (about 45-60 min).
Baking meaty things is best done on a wire rack in the bottom of a pan - this lets the fat drip off.
To a couple of pounds [about a kilogram] of ground beef add a chopped onion or two and about 1/2 pound [230 grams] of blue cheese. Form into patties and broil, preferably over mesquite charcoal.
Mix equal parts of ground beef, ground lamb, and hot Italian sausage (removed from its casings). Form into a lump and bake on a wire rack at 350 F [175 C] for about an hour.
Get a turkey. Make stuffing. Rub the bird all over inside and out with garlic and olive oil. Roast the bird as usual but without the stuffing, for about 15-20 minutes per pound, on a roasting rack sitting in a large pan. 1 hour before it's due to be done, put the stuffing into the pan.
The advantage of this method is that the turkey cooks much faster and doesn't get as badly dried out as it would if you were trying to warm up cold stuffing on the inside of it.
VR: The MandelBear RL: Stephen R. Savitzky e-mail: firstname.lastname@example.org