Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Tuesday, March 2, 2010

Olive Hummus

a cooking dialogue with a sort of musician, and that dude who occasionally sings the star spangled banner at the demolition derbys at KilKare Speedway in Xenia, Ohio, the man/myth/legend Jason Anderson on how to make olive hummus:

(jason)
well
boil some garbanzo beans, genius
then mush 'em up and add tahini
toss in some sea salt
squeeze a goddamned lemon
teaspoon in olive oil

and then, here's the kicker kate, ADD OLIVES.

(me)
mashed?
how many?
what color?

(jason)
whatever you want dude
BE FREE
WING IT

Thursday, February 25, 2010

Scallion Pancakes

I made these in Indonesia, among other things, because vegan food was limited, as were the ingredients I could recognize at the grocery store. After 6 weeks I was pretty tired of Gado Gado. While I was taking a taxi to the grocery store to buy the ingredients for this, I found 1,050,000 rupiah ($110) that I got to keep because no one claimed it after I reported it to the cab company...

The recipe is from apartmenttherapy.com

Ingredients:
-white flour
-hot water
-chopped green onions
-salt
-oil

Mix flour and water in a 5:2 ratio to make a basic dough. 2.5 cups flour/1 cup water is good for about 3-4 people as an appetizer. Hot water (like close to boiling, or even boiling) will facilitate chewier pancakes. roll dough into a ball and coat in some oil. Cover with a damp towel, and allow dough to rest for about 30 minutes. Then, roll the doughball out flat and sprinkle it with green onions and salt. I haven't gotten the green onion amount down to science yet, but use an amount based on how much you like green onions.

Roll the pancake sprinkled with onions up like a snake. This way, the onions are on the inside, which makes frying them up easier/the onions don't fall out or get burned. Cut the snake into 6-8 pieces (if you used 2.5 c flour). Cut them into smaller pieces if you only have a small fry pan, larger if you have a larger one. Heat up a skillet and put some olive oil in it, and roll out the small pieces until they are about 1/3 inch thick (like pita bread thickness). Fry on both sides for about 2 minutes, until brown.

Serve with a dipping sauce. I use soy sauce with lime juice, fresh grated ginger, rice vinegar, and a bit of water just because it was what I had around, but really any "asian themed" dipping sauce would be delicious. Or, honestly, hummus (since I put that on everything).

I've relocated back home to Detroit and I'm unemployed and bored out of my mind, so I'll likely start posting more on here. Unless I get a job. If you need a women's health nurse practitioner in Detroit, call me.


I can has onion pancake...

Sunday, December 6, 2009

Delicious Pesto Party Dip

-1 can of cannelini beans
-1 can of lentils
-fresh basil to taste (I used about 1/4 c)
-fresh parsley to taste (I used about 1/4 c)
-1 TBSP of tahini
-dash of salt
-1 tsp of olive oil
-the juice of one lemon
-3 cloves of garlic

-1 baguette, cut on the bias (to maximize surface area)
-olive oil


Empty most of the water out of the bean cans, but save it as you may needed it for added moisture at the end. Food process everything.

Slice the baguette, put some tin foil on a cookie sheet, and smear some olive oil on it. Put the baguette slices on the cookie sheet (rubbing each side into the oil), and broil until brown, flipping all of them over halfway through.

Garnish with some parsley sprigs.