Saturday, February 7, 2009
Here comes dessert!
A Simple Sandwich @ the Carnegie Deli
Friday, February 6, 2009
Recipes from the Twit Army Mess Hall - Crawfish Etouffee
This is Paul Prudhomme's classic recipe a link to the book on Amazon is at the end of the recipe
Ingredients:
Seasoning Mix:
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried basil
1/2 tsp dried thyme
1/4 c. chopped onions
1/4 c. chopped celery
1/4 c. chopped green peppers
7 tbl vegetable oil
3/4 c. flour, unsifted
3 c. shrimp stock (if unavailable use chicken stock)
2 sticks of sweet butter
2 lbs of crawfish (you can substitute shrimp if you can't get crawfish)
1 c. finely chopped green onions
Rice
Mix seasoning together & put aside.
Put vegis in a bowl and set aside
Heat the oil in a heavy skillet and cook the flour into a roux, cook until a very dark red brown but don't let it burn.
Removed from heat, stir in vegis & 1 tbl of the seasoning mix. Stir until cool & then set aside.
Bring 2 c. of the stock to a boil. Slowly add the cooled roux and stir until completely dissolved. Reduce heat to low and cook for 2 more minutes. Remove from the heat & set aside to cool.
1 a large saucepan melt one stick of butter & saute the seafood & green onions for 1 minute. Add the rest of the butter, stock/roux mixture and the rest of the stock. Stir on medium heat until the rest of the butter is melted, add the rest of the seasoning.
Serve over the rice.
Ingredients:
Seasoning Mix:
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried basil
1/2 tsp dried thyme
1/4 c. chopped onions
1/4 c. chopped celery
1/4 c. chopped green peppers
7 tbl vegetable oil
3/4 c. flour, unsifted
3 c. shrimp stock (if unavailable use chicken stock)
2 sticks of sweet butter
2 lbs of crawfish (you can substitute shrimp if you can't get crawfish)
1 c. finely chopped green onions
Rice
Mix seasoning together & put aside.
Put vegis in a bowl and set aside
Heat the oil in a heavy skillet and cook the flour into a roux, cook until a very dark red brown but don't let it burn.
Removed from heat, stir in vegis & 1 tbl of the seasoning mix. Stir until cool & then set aside.
Bring 2 c. of the stock to a boil. Slowly add the cooled roux and stir until completely dissolved. Reduce heat to low and cook for 2 more minutes. Remove from the heat & set aside to cool.
1 a large saucepan melt one stick of butter & saute the seafood & green onions for 1 minute. Add the rest of the butter, stock/roux mixture and the rest of the stock. Stir on medium heat until the rest of the butter is melted, add the rest of the seasoning.
Serve over the rice.
Tuesday, February 3, 2009
Getting my caloric needs measured
This strange device is an indirect calorimeter made by CosMed Pulmonary Function Equipment which measures oxygen uptake and carbon dioxide production. It's used to measure the caloric needs of people to assure that they are getting adequate nutrition while ill and also to help guide people in healthy weight loss. It's not as uncomfortable as it looks but does take some getting used to. According to the machine I need about 2100 kcals/day which isn't too bad.
I don't care what this says I really, really needed those bignets at Cafe du Monde this morning even if they did constitute 150% of my daily caloric needs
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