Food Stuff Consumption And Miscellany

Thursday, April 12, 2007

lg coffee
4-5 cups of coffee
2 sm cups of water
1 candy (lolipop)
lg coffee (20 fl.oz.)
2 sm coffees
1 3/4 servings of chicken/green beans/peas/gravy over a bed of rice
3 slices of white bread
bottle of water (16.9 fl.oz.)
3/4 pack of cigarettes


2 article links/4 recipes from the New York Times

The Minimalist: Meatloaf Made Meatier By MARK BITTMAN

Recipe: Country Pâté

2 pounds pork shoulder, with some fat, cut into chunks

1 pound veal shoulder or leg, cut into chunks

6 slices good bacon

Salt

5 cloves garlic

1 tablespoon fennel seeds

1 tablespoon whole black peppercorns

1 tablespoon coriander seeds

1 egg

1/2 cup heavy cream.

1. Heat oven to 350 degrees. Put half the meat in a food processor and pulse to chop; pieces should be between 1/4 inch and 1/2 inch in diameter. Remove to a bowl.

2. Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with chopped meat and cream. If you like, make a tiny burger, sauté it and taste, then adjust seasoning.

3. Pack mixture into a 10-by-3-inch terrine or a 9-by-5-inch bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.

Yield: 12 servings.

A Good Appetite: Taking Back a Childhood Favorite By MELISSA CLARK

Recipe: Queso Fresco Quesadillas With Papaya-Avocado Salsa

FOR THE SALSA:

1 cup cubed fresh peeled papaya

1/2 avocado, peeled and cubed

1/4 cup cubed, seeded cucumber

3 tablespoons chopped fresh cilantro

2 tablespoons finely chopped red onion

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

1 tablespoon extra virgin olive oil

1/2 teaspoon honey, or to taste

1/2 teaspoon kosher salt

Freshly ground black pepper

FOR THE QUESADILLAS:

4 6-inch corn tortillas

1/4 pound queso fresco, available in Hispanic markets.

1. Preheat broiler and place broiler rack 4 inches from heat. In a bowl, stir together salsa ingredients. Taste and adjust seasoning, if necessary.

2. Place 2 tortillas on a baking sheet. Crumble cheese over tortillas. Top with remaining tortillas. Broil, flipping once halfway through, until cheese is melted and tortillas are golden, 1 to 2 minutes a side.

3. Quarter quesadillas and top each section with 1 tablespoon salsa. Serve immediately.

Yield: 2 servings.


Recipe: Comté Grilled Cheese With Cornichon Spread

2 tablespoons whole grain mustard

2 tablespoons mayonnaise

2 tablespoons finely chopped cornichons or other pickles

4 slices whole-grain bread

1/4 pound Comté cheese, sliced

2 tablespoons unsalted butter.

1. Whisk together mustard, mayonnaise and cornichons. Spread on 4 slices of bread and divide cheese among bread slices, to make 2 sandwiches.

2. Melt butter in a medium skillet over moderate heat. Cook sandwiches until golden on both sides, 1 to 2 minutes a side, pressing down on sandwiches with spatula. Reduce heat to low and cover; cook until cheese melts completely, about 2 minutes more. Serve hot.

Yield: 2 servings.


Recipe: Salami and Horseradish Cheddar Bagel Sandwich

2 bagels, halved

3 ounces horseradish Cheddar cheese, sliced (or substitute horseradish Cheddar spread)

1/4 pound salami, thinly sliced

1/2 small red onion, thinly sliced.

1. In a toaster oven or in an oven preheated to 500 degrees, toast bagel halves until pale golden. Top each with some cheese and continue toasting until cheese begins to melt.

2. Meanwhile, fry salami slices in a skillet over moderate heat until golden, about 3 minutes. Place salami and red onion on bottom bagel halves. Cover with bagel tops and serve.

Yield: 2 servings.