basakbasak.blogspot.com
Thou shall eat: August 2009
http://basakbasak.blogspot.com/2009_08_01_archive.html
Do you eat to live, or live to eat? Sunday, 16 August 2009. 1 1/2 cup AP flour. 1/2 cup plain yoghurt. 1/2 cup vegetable oil (non-fragrant oil like grape seed oil). 1/4 teaspoon vanilla extract. 2 teaspoon baking powder. A pinch of salt. 4 tablespoon icing sugar. Preheat oven to 175˚C. 1 Put sugar and zest of one lemon in a bowl, and mix them together to make fragrant sugar mixture. 2 Add eggs, oil and vanilla extract to sugar mixture. Whisk well to achieve lemon curd-like mixture. Links to this post.
basakbasak.blogspot.com
Thou shall eat: February 2009
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Do you eat to live, or live to eat? Tuesday, 10 February 2009. Moist Gingerbread cake with hot caramel sauce. I'm sorry, I left out some ingredients! I just remembered because I'm making another batch right now.so sorry! 1 cup dark molasses. 1/2 cup boiling water. 1 1/2 - 2 teaspoons ground ginger (I actually grated some fresh ginger and used the juice instead this time. No idea how it'd turn out as it's still in the oven right now). 1 teaspoon grounded nutmeg (I used 1/2 teaspoon). 1 teaspoon baking soda.
basakbasak.blogspot.com
Thou shall eat: May 2009
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Do you eat to live, or live to eat? Saturday, 9 May 2009. Oatmeal, Pecan and Choc Chip Cookie. Can’t believe how long I’ve been ignoring my blog, or more like OUR BLOG if the other writer is still around to update, yes, I’m talking to you Banya. So – question for today is “what does a girl do when she’s under so much stress and with so little time in her hand? 8221; The answer is “bake some cookies! 8221; yes, that’s right! This time, what will be in our cookies? Oatmeal, pecan AND CHOCOLATE CHIPSSSSSSS!
basakbasak.blogspot.com
Thou shall eat: September 2009
http://basakbasak.blogspot.com/2009_09_01_archive.html
Do you eat to live, or live to eat? Sunday, 20 September 2009. I am a fan of eggy batter, and choux pastry is a perfect snack when I feel a little peckish. I tried to make choquette, but the Nestle chocolate chips burned, so it was not a sucess. So I quickly grated some gruyère cheese, mixed them into batter and piped them on the cookie sheet. I sprinkled more cheese on top before baking. A pinch of salt. 2 handfuls more of grated gruyère. 4 eggs (room temp). Preheat oven to 200C. Sprinkle cheese on top.
debra-seasons.blogspot.com
Debra's Seasonal Cooking Articles in The Boston Globe "Seasons": 2/1/10 - 3/1/10
http://debra-seasons.blogspot.com/2010_02_01_archive.html
Making the most of tender rib-eye. Open with classic roast beef, then a hearty shepherd’s pie. December 30, 2009. The extra pound of meat in the roasting pan, more potatoes then you need in the mash, and lots of veggies in the steamer are ideal for shepherd’s pie. This meat and potato casserole, traditionally made with lamb, is the perfect comforting, hot dish to feed your bleary-eyed New Year’s guests. Serves 6 with leftover. Boneless beef rib-eye roast (5 pounds). Teaspoon freshly ground pepper. Turn t...
debra-seasons.blogspot.com
Debra's Seasonal Cooking Articles in The Boston Globe "Seasons": 1/1/08 - 2/1/08
http://debra-seasons.blogspot.com/2008_01_01_archive.html
Olive oil (for the dish). 2 teaspoons salt, and more to taste. 4 tablespoons olive oil. 1 large onion, coarsely chopped. 2 cans (28 ounces) whole imported tomatoes, crushed in a bowl. 1 teaspoon crushed red pepper. 2 teaspoons dried oregano. 1 tablespoon brown sugar. 1/2 teaspoon black pepper, or to taste. 1 pound shredded mozzarella. 1/4 cup grated Parmesan (for sprinkling). 1 Set the oven at 350 degrees. Have on hand a deep 9-by-13-inch baking dish. Oil the dish. Subscribe to: Posts (Atom). Debra's Con...
debra-seasons.blogspot.com
Debra's Seasonal Cooking Articles in The Boston Globe "Seasons": One potato Two potato
http://debra-seasons.blogspot.com/2009/09/one-potato-two-potato.html
One potato Two potato. Photo by Debra Samuels for the Boston Globe. Globe Correspondent / April 1, 2009. As Lexington resident Norma Currie explains it. Mashed potatoes with carrots. Salt and pepper, to taste. 3 medium Yukon Gold or Yellow Finn potatoes (about 3/4 pound), peeled and quartered. 2 medium carrots, cut into 2-inch rounds. Drain the vegetables and transfer to a bowl. Add the butter and milk. Mash with a potato masher until the mixture is smooth. Add salt and pepper. Salt and pepper, to taste.
foodingaroundwithdebra.blogspot.com
Fooding Around with Debra: February 2010
http://foodingaroundwithdebra.blogspot.com/2010_02_01_archive.html
Saturday, February 6, 2010. An Evening at Kwang Jang Market in Seoul. Well I am going to try something new for this post. Come with me for a slide tour and commentary as my husband Dick and I go in search of a hot meal on a cold night as we cruise around the hopping Kwang Jang Market. Click on the photo to start the slide show and prepare to get hungry! Subscribe to: Posts (Atom). Taekyung Chung and Debra Samuels. Making The Korean Table. Go to Debra's flickr. CHECK US OUT ON FACEBOOK. Lunch in a Box.
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