Lost in Translation II
Labels: me me me me me
Labels: shiny happy people
This game is a unique vitamin to develop intelligence & thinking and it has significances to develop more thinking of old people and prevent previously early ageing and intellectual impoverishment as well as expanding intelligences of youths and teenagers.
Warnings: It is not required any powers and levers when pieces together and assembles all kinds of this game.
1. If can assemble this game within 5 minutes, you are genius
2. If assemble it within 10 minutes, you are simple
3. If assemble this game more than 10 minutes, you should develop your intelligence with assistance of this kind of the game starting this moment.
Labels: shiny happy people
Labels: sweets for the sweet
makes 6-8 6-7" pitas
adapted from Cook's Illustrated, Jan/Feb 1999
1 pkg (2 1/4 t) dry active yeast
1 C warm water (110-115 degrees)
1 T olive oil
2 t sugar
1/4 C plain yogurt
1 1/2 t salt
1/2 C whole wheat flour
2 C bread flour (or higher-protein all-purpose, like Bob's Red Mill or King Arthur), plus extra as needed
1. Sprinkle yeast over warm water in bowl of food processor, and let dissolve for a few minutes.
Add oil, sugar and yogurt and pulse a little to mix. Add salt and flours and process until smooth, about 15 seconds, scraping sides of bowl as necessary.
Keep processing, adding flour, until dough is soft and satiny and pulls completely away from sides of bowl, about 30 seconds (or turn dough out onto floured work surface and knead 12-15 minutes).
Put dough in medium bowl, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30-45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.) Before the dough is completely risen, put baking stone on lowest rack in oven and preheat oven to 500 degrees for at least a half-hour.
2. Turn dough onto lightly-floured work surface, and, if it is sticky, sprinkle lightly with flour. Divide dough into 6 or 8 equal portions with a chef's knife or bench scraper. Roll each portion into a ball, then roll with rolling pin into a four-inch circle (the picture below shows two batches that I mixed up in succession).
Let rest for 10-15 minutes, then roll into a 6-7" circle.
3. When oven and stone are fully heated, carefully and quickly place a few dough rounds directly on the baking stone (I do three at a time on my round stone), and bake for 3-6 minutes, until bread is puffed and golden brown on the bottom. Pause between batches to let oven return to 500 degrees (they don't cook as quickly or puff as dramatically at lower temperatures). Transfer to a wire rack to cool, and spray with a little olive oil if desired. Serve warm or at room temperature.
Labels: staff of life
Pan-Roasted Pear Salad with Frisée, Goat Cheese, and Almonds
adapted from Cook's Illustrated Nov/Dec 2007
I doubled this and mixed everything in the bowl (instead of assembling on plates) for ease in serving on a buffet. If I'm making it for a smaller group I'll do it as recommended in the recipe.
3 ripe but firm Bartlett pears, quartered and cored
2 1/2 t sugar
salt and pepper
2 t + 2 T olive oil
4 T balsamic vinegar
1 small shallot, minced (about 1 T)
1/2 medium head green leaf lettuce, washed, dried, and torn into 1-inch pieces
1 head frisée, similarly prepared
4 oz crumbled goat cheese
3/4 C toasted slivered almonds
1/2 C pomegranate seeds (optional)
1. Toss pears, 2 t sugar, 1/4 t salt, and 1/8 t pepper in medium bowl. Heat 2 t oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer (I nestled them a bit to keep the side flat against the bottom of the pan) and cook until golden brown, 2-4 minutes. Gently tip each pear onto second cut side; continue to cook until second side is light brown, 2-4 minutes longer. Turn off heat, leave skillet on burner, and add 2 T vinegar; gently stir until vinegar thickens and coats pears, about 30 seconds. Transfer pears to large plate and let cool to room temperature. Cut each slice crosswise into 1/2" pieces.
2. Whisk remaining 2 T oil, 2 T vinegar, 1/2 t sugar, and shallot together in large bowl; season to taste with salt and pepper. Add lettuce, frisée, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide among individual plates; top with cheese, nuts, and pomegranate, if using. Serve immediately.
adapted from "Parisian Home Cooking" by Michael Roberts (courtesy of MWR)
I've now made this three times: once with a large head of white cauliflower, once with a large head of romanesco, and once with three small heads of orange and green cauliflower (2 orange, one green), broken into florets. Unless you really like chewy cauliflower, I'd recommend erring on the side of more steaming/parcooking than less.
1 lb cauliflower
2 T extra-virgin olive oil
3 T unsalted butter
2 T fresh lemon juice
1 t salt
1/2 t freshly-ground black pepper
pinch of nutmeg
mustard vinaigrette (optional)
1. If using one large cauliflower, steam for 10-20 minutes or parcook in microwave.
2. Preheat oven to 375 degrees.
3. Combine the oil, butter, lemon juice, salt, pepper and nutmeg in a small saucepan over low heat, swirling until just melted.
4. Place the cauliflower in a dutch oven, baste with butter mixture, cover with lid, and roast for 30 minutes, basting occasionally. Remove cover and continue to cook until a knife can easily be inserted into the core. Serve hot or at room temperature, with the vinaigrette, if desired.
The Perfect Mustard Vinaigrette
adapted from "Parisian Home Cooking" by Michael Roberts (again courtesy of MWR)
1 clove garlic, pressed through garlic press
1 shallot, minced
1 T dijon mustard
3 T white wine vinegar
5 T extra-virgin olive oil
1/2 t salt
leaves from 4-5 sprigs fresh thyme, minced
freshly-ground black pepper
Whisk together the first four ingredients, then slowly add oil while whisking, then thyme, salt and pepper.
Labels: shiny happy people