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Stuffed Peppers -- one of my favourites. Not really hard in terms of difficulty, but it takes a bit of time to put together. Lately, Noella has been very interested in watching me cook....I'll attach her booster seat to a high seat (or if it's safe and there is space, I'll sit her on the counter for a real front-row seat), which means making these time-consuming dishes is possible because she just wants to watch, taste, chat and sometimes help (sprinkling on cheese, stirring etc...) She just loves it, and so do I to be honest.
I've been making these peppers for years. They are good especially this time of year when peppers are in season and so aren't too expensive. Noella also likes them. She'll eat the inside bit, but she especially likes the peppers. They start out blanched in boiling water and then get nice and roasty soft in the oven.
STUFFED BELL PEPPERS
Original recipe from Cook's Illustrated Magazine
Peppers and Rice:
water
salt
4 medium red, yellow or orange bell peppers
1/2 cup long-grain rice (I usually use a bit more)
Sauce:
1 cup chopped onion (I usually use a bit less)
diced pepper tops (from the tops cut off the peppers you just boiled)
3/4 lb lean ground beef
2 minced garlic cloves
14 1/2 oz can diced tomatoes, drained, reserve 1/4 cup juice
1 1/4 cups shredded Monterey Jack cheese
2 TB parsley
salt and pepper to taste
Topping:
reserved tomato juice from tomatoes
2 TB ketchup or chili suace
Oven temp: 350 F
Peppers and Rice:
Bring water to a boil in a large pot (the recipe says 4 quarts water, I just fill a large pot 3/4 full). Add salt. Cut tops off peppers and remove innards. Add peppers to water and boil 3 to 5 minutes, just to soften peppers. Remove peppers, draining off excess water and place on paper towels. Return water to a boil, add rice and boil until tender, about 13 minutes (I usually do a bit more time). Drain rice and set aside (Sara Moulton calls this method of making rice "Rice for the rice impaired" since you don't have to fiddle with exact amounts of rice and water, but rather just drain the rice once it's cooked like you would pasta).
Sauce:
In skillet cook ground beef, onion, and diced pepper tops until beef is cooked and veggies are softened. Drain off any fat (if there is any and you wish to do so). Return to skillet. Add garlic and cook for another 30 seconds. Transfer mixture to a boil and add the rice. Stir in tomatoes, 1 cup shredded cheese, parsley, salt and pepper.
Topping:
Mix both together.
Assembly:
Place peppers cut side up in baking dish. Fill peppers, Spoon 2 TB topping mixture over each filled pepper and sprinkle each with 1 TB remaining cheese (or use extra cheese for the topping, as I did). Bake unti cheese is browned and filling is heated through, about 25 minutes. Serve immediately.
Stuffed Quail
Morels in cream sauce.
Kong Hans Kælder
Copenhagen, Denmark
(March 31, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
love beef burgers, especially hearty homemade ones! This recipe is simple but delicious... especially when you bite into the burger and get a mouthful of oozing, melting mozzarella!
Ingredients;
The burger.....
1 packet of good quality beef mince
Handful of thyme
1 gherkin (chopped very finely)
Table spoon of Worcester sauce
Table spoon of wholegrain mustard
Rocket
2 rashers of bacon
Slice of cheddar cheese
Sesame burger bun
The stuffed mushrooms.....
2 large mushrooms
Handful of breadcrumbs
Tablespoon of grated parmesan
Teaspoon of chopped thyme
Knob of butter
Place the beef, chopped thyme, wholegrain mustard, Worcester sauce, finely chopped gherkin, salt and pepper into a bowl. The best way to mix this is to get stuck in with your hands and massage the whole mixture together. For each burger you will need to make two thin patties, this is because you are going to place a slice of mozzarella in between the two layers then seal the edges. Once you have done this, pop the burgers into the fridge for about 10 minutes to set.
While your burgers are in the fridge, take your mushrooms and cut the stalks off. Melt your butter in a pan, add the breadcrumbs, parmesan, thyme, salt, pepper and sauté for a few minutes, until the cheese starts to melt and the mixture becomes sticky. Remove from the heat and allow to cool.
Take a tablespoon of this mixture and spread over each of your mushrooms. Drizzle with olive oil and place in a medium oven for about twenty minutes (or until the mushrooms are cooked through).
In a pan, cook your bacon, and once it's almost done turn the heat up and add your burger. Depending on how you like you burger cooked, this step is simply to seal the burger so should take a minute each side. Take your sealed burger, add a slice of cheddar cheese and your bacon to the top then pop into the oven to finish with your mushrooms.
Place your rocket on the bottom of your bun, add your burger with the cheddar cheese and bacon then spread your tomato relish on the top of your bun and your done. Serve with your mushrooms and a little salad on the side - enjoy!
Note: you can use store bought tomato relish or make your own. I oven roasted some tomatoes with olive oil, salt and pepper. Cooked on a medium heat for about 20 minutes then transferred to a pan. I added basil, garlic, salt, pepper and tinned tomatoes. I cooked this on a very low heat until the mixture had reduced and was very thick. Simple but extremely tasty.
Re-use or abuse:
I loved this burger and, when I cooked the leftover burger the following day I made a few changes which I think made this even better. Instead of adding the bacon and cheddar (which I think dominated the flavour of the first burger) I added rocket, tomato relish and some caramelized onion (cooked slowly with a little maple syrup) and actually think this allowed the mozzarella and thyme in the burger to shine through!
Lots of people said I'm ugly, and I have a strange walk, and I'm not suitable to be a photographer's model, but I'm unique and LOOK AT ME NOW!
So... posting some stuff that's been sitting around my hard drive that I never got around to posting...
Strobist details: Bare 622 to the right with red gel, bare 285 HV with blue gel, the 50mm lens wide open and the shutter dragged, and then glo-wire wrapped around her in lieu of lightpainting.
Explore # 397 on 18 march 2008
20080315_0626-b
Opgezette vos in het Natuur Historisch Museum Naturalis Leiden, 15 maart 2008
De meet-uppers:
Hit 'L' to view on large.
The third and final time today. Totally loved this place and had to get as much done as possible as there doesn't seem to be many UK explores with this much atmosphere, old history, relics and beauty.
A real time capsule but nature is taking back a lot of the rooms with full on decay and collapsed floors. Not to mention a shotgun wielding farmer and a bull roaming the enclosure to make matters worse.
Full set here: www.flickr.com/photos/41371468@N05/sets/72157630462121120/
This was the first souvenir we ever found with Violet's name on it, so we of course had to buy it. (They'd actually embroider any name you wanted, but we were amazed to find a Violet already done. We also found an Everett bear, too!)
found this cool garage full of stuff out at the farm and had a little fun with photoshop and an anaglyph tutorial (you need a pair of those funny red and blue glasses to see the photo right)
Stuffed to the gills!
A5 Raspberry Finsbury
Blogged about here: simplifytosave.com/2011/05/13/my-filo1/
boil mini red potatoes until a fork goes in easily (but not so long they start to lose their skins or fall apart!). Let cool, then slice each in two, scoop a bit of potato out of each half (not too much, or again, the potato will fall apart), and reserve scoops in bowl. salt the potato halves.
mix potato innards with salt, pepper, sour cream, chopped chives, and 4-5 strips crispy bacon, crumbled. top potato halves with scoops of filling, then sprinkle with extra chives and paprika.
adapted from articles.sfgate.com/2008-08-20/food/17124394_1_party-tips...
Whitman 1954 Big Big Paint Book
Hello everyone! Since some of you may have children staying at home, I thought this was a good time to share scans of one of my vintage coloring books, in this case paint book. The book is large and has a lot of pages so it will take me several days to post over 300 pages. I love the art work in these old books.
Except for the title page, I tried to whiten the others so they did have a tan hue.