Saturday, August 27, 2011

Emilie Autumn's Cucumber Hatred Tea Sandwiches ~ Recipe Review

This week, I'll be reviewing a rather old recipe by Emilie Autumn. This recipe was originally found in Orkus Magazine October 2007 in an article called "Emilie Autumn's Mad Tea Party."

Here is a link to my copy of the recipe.(Also, I'm using a new method of presenting my recipes. Let me know what you think of the design!)

So. On to the review. 

First off let me go through my new checklist system.
Vegetarian: No
Vegan: No
Dairy: Yes

Right, so the recipe is very simple to follow and it's colored with the usual flavor EA gives her recipes. Essentially, you're making a cream cheese spread and adding basil and cucumber to make your sandwich. While this may be too simple for some, with the right pairings it is rather lovely. I however love tea sandwiches and I'll even eat them alone as a lunch or snack.

So the short version of the recipe: Blend cream cheese, cream, pepper, salt, and chives. Spread mixture on one slice of white and one slice of wheat bread. Lay cucumbers and basil leaves on top. Put the two together. Cut crusts and cut sandwiches into triangles.
The End.

The flavor of the sandwiches is very basic but very enjoyable. There is a special kick from the basil that I can't exactly describe but I know it's there. The white and wheat bread complement each other very well and the chives aren't overwhelming. Overall a very lovely tea dish.


Saturday, August 6, 2011

Getting Down to Business

So. I was planning to have a shiny new post for you today for Recipe Review Saturday but to be blatantly honest I haven't written one yet. I've been having a hard time with my laptop being dead so I just downloaded Blogsy on my iPad.

I'll be writing up a bunch of posts today so The Asylum Pantry will be ready for it's grand reopening on Tuesday with a video tutorial.

Thank you all for being so patient with me while I get everything figured out and organized. I promise I'll be imparting knowledge on you in no time.

Tuesday, August 2, 2011

How I'm Going to Save this Blog.

So as you can clearly see, I've temporarily abandoned this lovely little blog. I've got a plan that I'm working on to remedy this.

Like with Tiny Pink Teacups I'm going to be employing a schedule to help me post often. My posts will be on the days I'm not posting on TPT. This will also include a few new tags.

Tuesday
Baker's Bounty - I do bake a lot so I'll be using Tuesdays to do either a video or a picture/text tutorial for something yummy.

Thursday
Tip Time- I'll be sharing helpful tips for around the kitchen for pretty much anything you can think of.

Saturday
Recipe Reviews - When I try a new recipe I'll be sharing the results, my thoughts, and my personal changes with you.

Right, so new tags are going to be: Baker's Bounty, Tip Time, and Recipe Reviews.

Alright lovelies, I've got to get back to fixing my laptop.

Wednesday, April 20, 2011

Turkey Burgers

1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound uncooked lean ground turkey or lean ground chicken
1/4 cup fine dry bread crumbs
1 tablespoon olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce
Prepackaged shredded red cabbage, thinly sliced red onion, and/or desired toppings
4 potato rolls, kaiser rolls, or hamburger buns, split and toasted


In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.
In a large nonstick skillet, cook patties over medium heat in hot oil for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165°F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.
To assemble, place cabbage and red onion on bottom of rolls and top with meat. Makes 4 servings.
 

Wednesday, March 23, 2011

Pasta Primavera with Asparagus

So before I get to the recipe, I would love to hear some feedback from you guys. How would you feel about videos of me cooking? Its an idea I've been toying with for a while, and would love to know what you think.
 
16 thin stalks fresh asparagus
8 ounces dried long fusilli or ziti pasta
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1/4 teaspoon freshly ground white pepper
1/4 cup dry white wine
1/4 teaspoon salt
3 small red, orange, and/or yellow tomatoes, seeded and cut up
1 tablespoon butter or margarine
1/4 cup shredded fresh basil

Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.
Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.
Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.
 

Tuesday, March 15, 2011

Ginataang Munggo

Before I give you the recipe,  I'd like to distract you to this wonderful article.


So this is one of my favorite foods. Its a breakfast, a lunch, and a snack all in one. Its a recipe that my mom's made since she was just a young girl in the Philippines.


2 cups sweet rice (glutinous rice)
12 oz corn
5 cups (approx.) water
1/4 cup toasted munggo (mung beans)
14 oz coconut milk (Preferably made in Thailand)
1/2 to 3/4 cups white sugar
1/3 cup small Tapioca pearls
1 tsp. vanilla extract (optional)

Toast the munggo until golden. While you are doing this, start boiling the tapioca. 
After the beans are toasted, add them to the water. Stir frequently so the tapioca does not stick to the bottom.
After the tapioca has cooked for about 20 minutes, add the rice. Let the rice fully cook before adding the rest of the ingredients. Continue to stir frequently.
Let cook for about 10 more minutes and then serve.

Saturday, March 12, 2011

Gruyere and Cheddar Broccoli Soup

So soup is definitely great. Its even better when its a meal in itself.

1 medium head broccoli
3 cups chicken broth (You can also use beef stock)
1/2 (6 oz) large sweet yellow onion
1.5 Tbsp unsalted butter
2 cloves garlic
2 Tbsp flour
1/2 cup heavy cream
6 oz fine quality extra-sharp cheddar cheese
4 oz fine quality gruyere
1/4 tsp salt
freshly ground black pepper
 
1/2 Tbsp Paprika 

Add butter to a saucepan, and saute diced onion and garlic over medium heat until softened and slightly caramelized. Add flour and stir to combine. Slowly add a little olive oil and stir with a wooden spoon to combine until the flour looks velvety and begins to puff up while heating. Cook for four minutes.

Remove from heat. Stir in slightly warmed cream and the chicken broth while whisking continuously. Add broccoli .Return to heat and bring to a slow boil. Boil until broccoli is tender then remove from heat.  Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.