Thursday, March 29, 2007

I suppose it was inevitable...

I've run out of things to say. Requests, anyone? Ask me anything you want, and if I want to, I'll answer.

23 comments:

themuttprincess said...

Can you think of any recipes that I could use (exact amounts of spices are not needed as I always wing those....) to really surprise my boyfriend. His birthday is next month and he has his heart set on me cooking him dinner. I have used some of your recipes (in my own way) in my cooking already and so far they have all been a hit. Thanks!

Rootietoot said...

Lets see...Do you want to fix him something homey and comfortable, or something like a big slab of beef with twice baked potatoes? At the risk of stereotyping men, the ones in my household really like the way I fix a London Broil. So, give me a little more information and I can come up with something.

antiprincess said...

real mashed potatoes are usually surprising and impressive.

as is a from-scratch cake.

Vera Venom said...

Oohoo!oohh!!

Apologies for chiming in one TMP's idea.

I want to know this as well. DJ's bday is on Tuesday and I want to do something special for him. Laregly because I'm leaving for a 9 day vacation next Thursday - without him (he can't get off work). It's a family vacation and since we lost an extrememly important member of the family last year it's that much more important to get together this year.

Anyway - I know he loves Chicken Piccata. But I can already make that (very well, if I do say so myself) and we've had it a million times. I'd like to do someting new - but idiot-proof. If possible.

I'd like to do something with beef.

Renegade Evolution said...

RT: A good, not too sweet dessert for hot weather? (too sweet makes me puke)

antiprincess said...

the blueberry cake recipe from the Moosewood Cookbook - double the blueberries, serve with good vanilla ice cream if desired.

still not overly sweet, and doubleplusgood.

vera - pot roast? beef stew?

the pot roast recipe from the Silver Palate cookbook bears no relation to the nasty grey glop they served in elementary school. totally different and delicious.

themuttprincess said...

Thank you for your quick reply!!!

Well, I think a big ole slab of beef or a homey one of any sort is what he would want. I just wanna do it up different... You know? I can cook better than most, just lacking a good go-to recipe for his birthday. I bake so the dessert is taken care of.

Your chicken recipe with the roasted potatoes is the only one that comes to mind, but I would like to do that soon anyways, uh yeah like this weekend... It is supposed to be rainy here....

I do not have a good recipe for 2xbaked potatoes or any rather...

Vera Venom said...

Ap - pot roast sounds magically delicious. bring it on.

Just for the hell of it, how about a chicken recipe too? I'd like to build a repetiore. ;)

antiprincess said...

ok - get a big old hunk of beef, preferably with a bone. and you'll need lots of black pepper. and some olive oil. also get a great big pot that is oven-safe. also chop up some potatoes, onions, carrots if you like them (not the baby kind - chop up the regular kind). Also you'll need a couple beef boullion cubes, onion soup mix, and six cloves. the six cloves are very important.

got that?

coat the great big hunk of meat with ground black pepper on all sides. pour some olive oil in the great big pot and heat it up good. sear the meat on all sides in the pot.

now just put everything else into the pot with enough water (and maybe a little red wine if you're feeling frisky) to just barely cover. don't forget the six cloves. no more, no less.

antiprincess said...

oh, shit, I forgot.

slam the lid on the pot and throw that bitch into a 350 degree oven for as long as you can possibly stand it. our record is 6 hours.

it will taste better the next day, if there's any left.

antiprincess said...

oh, if you try to eat it before, say, three hours, you'll be really disappointed. hold out for at least five hours, otherwise it's kind of yucky.

antiprincess said...

you know what we should do, rootie? we should do a cooking blog. we could call it "Hell's Kitchen."

Rootietoot said...

AP- SD and I were discussing that very thing last night. I say let's do it. I'll work up a kitschy masthead next week.

Hell's Kitchen sounds great to me! Let me make sure Blogspot doesn't already have one

Vera said...

OH my goodness Ap. That sounds sublime. Now I'm really leaving early to shop and get started.

antiprincess said...

Vera - I really hope you start feeling better.

there's not much I can do for you besides offer you my very best recipe, I am so sorry.

remember - use big carrots cut up, don't try to cheat and use the baby ones because they dissolve.

hack up all your vegetables in big old pieces.

and don't forget the cloves, otherwise it's just normal old crappy boring pot roast.

((you))

Rootietoot said...

I've never heard of using cloves in a pot roast. I'm going to try it, sneak it in on the family without them knowing and see what happens. You're talking cloves cloves, right? Not garlic cloves? Cloves like you put in apple cider or mulled wine?

antiprincess said...

yes. six of them. six whole cloves as used in cider, apple pie, and such.

no more, no less.

don't think you're getting away with anything if you try to use five. might as well not even bother.

and for godsake don't use seven. you'll rip a hole in the fabric of space-time.

Rootietoot said...

Your recipe, except for the cloves which is highly weird but I'll recover eventually, is much like mine. I use broth in a box instead of bouillion cubes, but everything else...about the same. Most of the time. Sometimes I add an obscene amount of garlic, and some oregano or thyme or whatever's looking healthy at the moment.

Vera said...

((AP)) - in all honesty, talking about food, instead of the fact that I feel like I can't breathe, helps.

So, rocking me some recipes is the best. thing. ever.

that said - I thought you were talking about garlic cloves. Where would I find there non-garlic cloves creatures?

Rootietoot said...

Vera-Cloves be in the spice aisle, but you want to be sure they're whole and not ground. Ground just Wouldn't Do.

I'm making fried chicken tenders for supper (birthday boy requested), want the recipe?

antiprincess said...

that said - I thought you were talking about garlic cloves. Where would I find there non-garlic cloves creatures?

the label says "Whole Cloves". they look like little coffin nails. if the container you are holding says "Ground Cloves", put it back. with extreme prejudice.

I can't imagine what it would be like with six cloves of garlic. delicious, no doubt, but not what I had planned...

Rootietoot said...

Oh AP, garlic is fabulous in a pot roast. Smash 2 cloves (garlic) per pound of meat and throw it in. Add some thyme and/or oregano, and a healthy bit of black pepper. Otherwise fix it exactly like you said.

When I was a child my mother (ever creative in the most appalling ways)would put dried lavender in her roast, having heard once that French people did this. It was...unique.

antiprincess said...

I like to smash things. I should try that.