duncandahusky: (huskyface)

For those who have asked, and for those who might be interested, here are the links to the recipes I used for this month’s dinner party.


  • Sicilian Eggplant-Pine Nut Caponata

    • Quite delicious, though a bit sweeter than I would have expected. Also, next time I’ll try to remember the extra green pepper that I accidentally put the gazpacho instead!


  • Pretzel Bites

    • The recipe calls for pretzel rods but we cut them up into bite-size pieces. They came out more chewy than crisp – clearly we need to work on technique.


  • Grilled Gazpacho

    • This was a really great recipe. The grilling is a bit of a pain, but really adds to the flavor. Also, if you double the recipe it will take three rounds of processing the a large blender.


  • Baked Eggs

    • I made the recipe as stated, but also made a filling with potato, bacon, and thyme. Make sure to watch these closely and pull them out on the early side because it’s easy to cook the eggs to a hard-set yolk.


  • Fancy Salad

    • Simply delicious. I would absolutely make this again!


  • Asian Crispy Caramel Skewers

    • Yum. Just yum.


  • Grilled Curry Chicken Kebabs

    • Ditto!


  • Chicken Skewers with Penzey’s Ozark Chicken Seasoning

  • Chocolate Chip Cookies with PB2 Powdered Peanut Butter

    • Dan modified this recipe to use a little less chocolate chips, substituting in some additional PB2 chocolate-peanut butter powder.


duncandahusky: (Inquisitive)
Right, there was a holiday weekend back there. We were still dragging from Anthrocon going into the weekend, so keeping things laid-back was definitely on the menu. On Friday night, [livejournal.com profile] roho and [livejournal.com profile] genet stopped by and we made fajitas, then just hung out. Saturday was a lovely day of relaxing, then Roho, Genet, and [livejournal.com profile] linnaeus came over and we made steaks Argentinean style. OMG SO GOOD! This is a method described in the latest issue of Cook's Illustrated: you coat the steaks lightly with a salt/cornstarch mixture, then place then in the freezer for 30 minutes. You build a hotter-than-heck charcoal fire and put a couple of wood chunks around the perimeter. Then you season the steaks with pepper and put them on the grill, 2-3 minutes per side, flipping twice. They came off perfectly rare/medium-rare. Oh, wow! Those were excellent - a nicely browned crust and suffused with hickory smoke. So good.

Sunday was another day of lazing about in the morning, then [livejournal.com profile] chanur2000 came over and he and [livejournal.com profile] takaza went to work reconciling Anthrocon's finances. As they did this, I caught a ride from Roho & Genet down to [livejournal.com profile] justincheetah and [livejournal.com profile] calapurr's for their "Red White and Gin" party. It was an awesome party - great food, tasty drinks, shameful performances on Rock Band, and the evening was capped off by watching the town's fireworks from their back deck. Awesome. I was also quite pleased that the gazpacho I made seemed to go over well. Since a couple of folks asked for it, here's the recipe )
We got home at around midnight, just as Takaza and Chanur were wrapping up. Well, mostly. Dan still has some minor number-crunching to do but then he'll be done.

Monday? On Monday we did nothing. And it was damn good.

This week we're back at work - Dan to the usual stress, me for a somewhat more relaxed week. The plant I work in is in the middle of its annual summer shutdown (cleaning, repairs, etc. - we do this every year around July 4th and Christmas). The atmosphere is much more relaxed, the hours are shortened, and it's a good way to get back into the groove of things.

This coming weekend will be spent getting ready for the coming Midwest FurFest Summer Picnic. We'll be stopping by the park, the MFF storage unit, and probably buying some last-minute supplies. Now that we know we can rent the grills and tables from the park, life will be MUCH less complicated! I'm really looking forward to the picnic.
duncandahusky: (Inquisitive)
It's Friday and I'm feeling random.

So it appears that we'll be going to Furry Connection North (April 11-13, Ann Arbor, MI). It will be the first convention I've been to in a long LONG time where I haven't been on staff, so it should be an interesting experience. Once we get our rooming situation sorted out I'll go ahead and buy sponsorships for [livejournal.com profile] takaza and me. If things work out, it appears that there may even be a Fine Potables Party there!

We need to make a couple of side dishes for a birthday party this weekend. Because I've never really cooked with Jerusalem artichokes (and because everything is better with bacon) I'm going to try making Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio, a recipe from Jamie Oliver's newest cookbook. I don't have a lot of use for Oliver, but hey, the recipe sounds tasty. I just hope it scales reasonably.

Speaking of food-blog related stuff, I'm sad that I didn't win anything in the Menu for Hope 4 raffle results that were announced today, but they did raise over $91,000 for the United Nations World Food Programme. That's just amazing. I look forward to participating in Menu for Hope next year! (and I'll probably mention it more next year because not only is it a great cause, the prizes they were raffling off were extremely nifty)

Finally, yesterday I introduced a cow-orker to the amusement that is Jonathan Coulton. That reminded me to go back and listen to some of his songs I haven't heard. My new favorite of his is Skullcrusher Mountain, a tender tale of an evil overlord attempting to impress his less-than-willing female captive:

I made this half-pony half-monkey monster to please you
But I get the feeling that you don't like it
What's with all the screaming?
You like monkeys, you like ponies
Maybe you don't like monsters so much
Maybe I used too many monkeys
Isn't it enough to know that I ruined a pony making a gift for you?
duncandahusky: (Cooking - Kitchen Aid)
I made this for a potluck at work tomorrow and I wanted to go ahead and commit it to LJ where I can find it again easily (and share a dynamite recipe!) I made this for [livejournal.com profile] unclevlad's birthday party a few months back and it was a big hit.

Click for the recipe )
duncandahusky: (Cooking - Kitchen Aid)
By popular request, here are the recipes I used (scaled down into reasonable proportions):

Grilled Zucchini with an Asian Peanut Sauce )
Grilled Potatoes in Foil )
Yeast Dinner Rolls )
Apple Slab Pie )

There you go! Let me know if you have any questions.
duncandahusky: (Alton)
So as I mentioned yesterday, I planned to make Chicken Tikka Masala for dinner.

Here's the recipe I used. )
Duncan's comments:
Since [livejournal.com profile] takaza detests onions, I pureed the onions first, then browned the resulting paste. I had to add a little water from time to time to account for the additional surface area. Other than that I pretty much followed the recipe as stated. The results? Mighty damn tasty, I think! It's not exactly what I've had at Indian restaurants, but it's a good start and clearly all of the flavor elements are present. The next time I make this (and I will be making it again!), I'll double the amount of spice mixture going on the chicken breasts and make sure to distribute it a bit more evenly (this time the chicken is mostly bland with pockets of WHOA!). I'll also up the heat a bit by leaving some of the seeds and ribs of the chile in, though it could maybe even use an additional chile. The sauce was a little too tomato-y, but the cilantro and ginger gave it a nice kick. Also, I need to make sure that the chicken breasts are a bit more even in thickness - one of the breasts needed some extra time under the broil because it was so thick, but the thin part got dried out. Pounding the thick part down a bit before the spice rub will help with that. Oh, and while sushi rice is tasty and our usual staple, this recipe really needs some nice basmati rice to go with it. Overall, this recipe was a real winner!
duncandahusky: (Alton)
Cassoulet is a French slow-cooked bean stew, typically made with a variety of meats. In this case, I used pork and duck. My parents learned how to make this when they lived in France about twenty years ago, and I've always wanted to make it again. Being that I'm blessed with living in Chicago and therefore have access to some of the more exotic ingredients the dish calls for, I figured it was high time to give it a shot.

Recipe, with copious pictures, below the cut )
duncandahusky: (Alton)
So, we had a housewarming party last weekend. We provided the entree (stuffed pork roast) while others provided various side dishes and desserts. The pork went over amazingly well, and several people have asked for the recipe, so here it is )
duncandahusky: (Alton)
To go with the Garlic-Potato Soup I served a few weeks back, I also made a couple of loaves of challah.

By request, here is the recipe. )
duncandahusky: (Alton)
I made this for company a few weeks back and I have been requested to pass along the recipe. I figured I'd share it with everyone here.

Tasty soup recipe follows )
duncandahusky: (Alton)
I really like this recipe - it's simple, it's quick, and it even appeals to [livejournal.com profile] takaza's Midwestern tastes. It's from Cook's Country, which is Cook's Illustrated's more down-home cousin.

Skillet Chicken and Potatoes )
duncandahusky: (Alton)
I made this at a recent potluck and it got rave reviews. Here's my recipe for Asian Chicken Salad.

Click for the recipe! )
duncandahusky: (Alton)
Last night's dinner was perfectly fabulous, I must say. We tend to get into a bit of a rut with the same-old, same-old menus (pork chops, sauteed chicken breasts, burgers), so I tried to break out a bit. I poked around America's Test Kitchen's recipe archive and I found an excellent recipe for pan-roasted chicken with a sage and vermouth sauce. I really like how nice and browned the chicken came out, and the sauce was relatively simple and quick. I'll append the recipe below since ATK seems to demand you register just to access the recipe.

This week has dragged by slowly. Dan had some kind of nasty upper respiratory infection and initially it looked like I caught it too, but since I never developed a fever I guess it was just a nasty cold. It's all but gone now, leaving me with a slight cough and sore throat and a rather hoarse voice. I'm sure it will all be over with by the end of the weekend.

Registrations for Midwest FurFest are pouring in as people try to beat the 9/30 deadline for cheap registration, and this makes me very happy. After the slow start in getting online registration up earlier this year I was concerned that our overall attendance might take a hit, but all that seems to have happened is people put off registering until the last minute. This is confirmed by the rate at which people are reserving rooms at the hotel. A word of warning: last year we came extremely close to selling out the hotel; this year I would not be surprised if we did in fact sell out. More importantly, as the hotel fills up, certain types of rooms become harder to get (i.e. double, king, whichever) and not being able to get one type or the other can really throw a wrench into people's plans. Take my advice and reserve now.

Looking ahead to the weekend: Well, there's Serenity tonight, of course. Tomorrow I have a ton of MFF stuff to work on, and rumor has it that we'll be joined by [livejournal.com profile] hartree. Sunday is the MFF meeting, and while we're out that way I want to duck into Ikea for a few things.

As promised, here is the recipe for Pan-Roasted Chicken with Sage-Vermouth Sauce: )

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