December 2006
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Sat 30 Dec 2006
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Carnival of the Recipes - Happy New Year Edition
Carnival of the Recipes
Carnival of the Recipes- Say Goodbye to 2006 Edition
Bernadette at booklore has been working hard to make sure our new year is full of great recipes, and the Carnival of the Recipes is now up for your viewing pleasure: http://booklore.blog-city.com/carnival_of_the_recipes_say_goodbye_to_2006_edition.htm. Next week’s Carnival will be hosted by Trudy at Elementary Chef (http://www.elementarychef.com/). Submit your favorite recipes to recipe.carnival@gmail.com by noon CST on Saturday. If you’re interested in hosting a future carnival send a message to the same address with the word host in the subject line. (There’s a good New Year’s resolution for those who have been lurking in the background. “This year, I will host a Carnival of the Recipes edition!”) 
Happy New Year to all of you. Thanks so much for making our Carnival of the Recipes such a great resource for all of us. For a line-up of future Carnivals , visit our Carnival of the Recipes page on Blog Carnival. You can also review all past Carnival of the Recipes there too.
To begin with, we’ve got Chicken Recipes‘ Chicken Prosciutto With Mushroom Sauce.
Cue the drool.
For many people, it’s not New Year’s without BLACK-EYED PEAS. And when I say many, I do mean it.
You could have Everything and Nothing’s Stewed Black-Eyed Peas. She’s from Mississippi, so I’ll assume this is a traditional Southern recipe. And do check out the rest of her blog- she must cook like a madwoman.
You could have World-Famous Recipes’New Year’s Eve Black-Eyed Peas, a simple take on a classic. They also have Spicy Black-Eyed Pea Soup for those who’d like a different take on the subject. (By the way, they got mentioned in a New York Times article! (reg-free repost))
And Chicken Recipes thinks you can have your black-eyed peas with chicken. Sounds good to me!
Recipes Recipe submitted Nian Gao- Baked Chinese New Year Cake. Yes, Chinese New Year isn’t for a month or so. But then, I’m not Chinese either, and I betting most of you aren’t, so feel free to use this recipe now!
Happy New Year.
famous recipes, recipe, famous, recipes, cooking, food, new year, new year’s, new years, new year’s recipes, new year recipes
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Sat 30 Dec 2006
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Famous Recipes - new year’s eve recipes
New Year’s Eve
This is a traditional New Years Eve Recipe dish eaten on New Year’s Eve for good luck in the New Year.
Ingredients
Blackeyed-peas
Corn Bread
chopped onions
Boiled egg - one per searving
Crumble up one or two slices of cornbread onto a large plate ( or better yet, a pie plate!)
Sprinkle liberally with chopped onions
Chop boiled egg into small pieces and add to cornbread and onions
Top with black-eyed peas and plently of pea broth ( as the cornbread will absorb the liquid quite readily)
Mix all thoroughly
Add salt and/or pepper to taste.
Famous Recipes
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Wed 27 Dec 2006
Famous Recipes in the New York Times
The New York Times Food and Dining Section talked about Famous Recipes today in this article about the rise of populism in cooking.
In part the article said this:
Food for the People, Whipped Up by the People
By JULIA MOSKIN
Published: December 27, 2006
IF you wanted to appear in a food magazine or publish a cookbook in 2006, to star in a television cooking show or increase the traffic on your Web site, your best move was clear: don’t be a chef.
Food Network
DOES HER OWN CHOPPING Paula Deen, above, brought Southern home cooking to the Food Network. “The Taste of Home Cookbook” is one of the best-selling cookbooks of the year.
It was the year the people took back the food. Expertise was out: the Food Network edged aside chefs like Mario Batali to make room for home-cooking queens like Paula Deen, Sandra Lee and Rachael Ray. The most popular new food magazines and cookbooks were collections of recipes from real home cooks (or those who pretended to be), often stamped with the irresistible words “home-style,” “country” and “everyday.”
And one of the Web’s most popular independent food blogs, according to data collected by Alexa, a Web information company, was an undiscriminating one titled World Famous Recipes. Bill Austin of Scottsdale, Ariz., collects recipes and recipe links at famousrecipes.wordpress.com, presenting them unedited and without comment. The site’s motto: “Famous and not so famous recipes — who are you to decide? Who am I to decide?”
Today’s home cooks want to decide for themselves, or learn from others like them.
“When you have the Internet, who needs cookbooks?” said Amy Cisneros, an avid cook from San Antonio. “I look at all the different recipes, and then I make it my way.”
… More at the NY Times site
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Sun 24 Dec 2006
Buttermilk Oatmeal Raisin Scones
1/4 cup granulated sugar
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. soft margarine
1 cup raisins
1 1/4 cups buttermilk
Preheat the oven to 425 degrees. Set aside 1 1/2 tsp. of sugar for the topping. In a bowl, combine the whole wheat flour, rolled oats, remaining sugar, baking powder, soda and salt. Rub in the margarine until the mixture is crumbly. Stir in the raisins, then the buttermilk.
On a lightly floured surface, knead the dough about 10 times. Divide it into 3 pieces. Pat each piece into a round about 3/4-inch thick. Transfer to a baking sheet then cut with a knife to divide each round into four quarters.
Sprinkle with reserved sugar. Bake for 15 to 20 minutes or until lightly browned. Serve hot.
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Sun 24 Dec 2006
GRANNY BREAD
2/3 c. oil
1 tsp. salt
3/4 c. sugar
1 c. All-Bran
7-8 c. flour
Dissolve 2 packages dry yeast in 3 cups warm water. (Set aside). Mix all ingredients together. Butter a large bowl or crock pot; turn oven light on to warm. Knead dough thoroughly. Put in warm place. Let rise 1 hour or until doubled in size. Punch and knead gently and shape into 3 loaves. Place in bread pans and let rise again until doubled. Bake at 350 degrees for 25 minutes. Butter tops and bake 15 minutes more.
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