tag:blogger.com,1999:blog-88575438745742841982024-09-23T00:32:43.700-04:00it started in tulane, rachel and dave joined here at mgh. this is a way to keep people in the know of all of the fun recipes and such that are being served.Anonymoushttp://www.blogger.com/profile/00588905807087796259noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8857543874574284198.post-78594203701879986202008-08-17T15:46:00.003-04:002008-08-17T15:48:45.857-04:00easy as 2,4,2,4,1<br /><br /><ul><li>2sticks butter</li><li>4oz unsweetened chocolate</li><li>2c sugar</li><li>4 eggs</li><li>1c flour</li></ul>double boil butter, chocolate.<br />mix sugar, eggs, flour.<br />combine everything<br /><br />put it all in a 13x9 buttered pan. 350F for ~35mins or until appropriately moistAnonymoushttp://www.blogger.com/profile/00588905807087796259noreply@blogger.com0tag:blogger.com,1999:blog-8857543874574284198.post-52971270435917171072008-08-03T19:23:00.003-04:002008-08-03T19:27:44.184-04:00<ul><li>1.5lbs fresh green beens, ends snapped</li><li>1T dijon mustard</li><li>2T red wine vinegar</li><li>3T evoo</li><li>salt, fresh ground pepper</li><li>>1/2c chopped walnuts (depends on your taste)</li><li>8oz blue cheese, crumbled</li><li>2T chopped fresh parsley (optional)</li></ul>beans<br /><ol><li>bring pot of water to a boil</li><li>add beans and cook covered just till tender (~4min)</li><li>drain, run under cold water, pat dry</li></ol>sauce<br /><ol><li>in a large bowl, whisk together mustard, vinegar, s/p, evoo</li><li>keep whisking till well mixed, slilghtly thickened (some people like to add evoo a little bit at a time)</li><li>add beans, walnuts, cheese to the sauce</li></ol>toss around until well distributed. sprinkle parsley on topAnonymoushttp://www.blogger.com/profile/00588905807087796259noreply@blogger.com0tag:blogger.com,1999:blog-8857543874574284198.post-27524351005958801922008-08-03T19:06:00.000-04:002008-08-03T19:13:45.952-04:00preheat to 400F<br />in a med-big bowl make the topping <ul><li>8T salted butter (1 stick) slightly softish<br /> </li><li>1c brown sugar</li><li>2/3c flour</li><li>2/3c sugar</li><li>2/3c rolled oats</li><li>whole bunch of walnuts</li><li>cinnamon</li><li>nutmeg</li><li>last time we used some fresh cardamom</li><li>mix it with your hands and try to get the butter to latch on to all of the other stuff. mix it a lot. feel free to add more oats/flour/sugar to get the right consistency, but this proportion has worked well.<br /></li></ul>get a standard baking dish (9"x15"?)<ul><li>fill it with fruit. i usually use granny smiths or some tart apple, lately we've been using stone fruit (apricot, plum, ...) what's fun is that the fruit doesn't need to be totally ripe yet, it's all good.<br /></li><li>spray w/lemon juice and some remy (optional i guess)</li><li>add the topping, try to get it evenly spread around and such.</li></ul>cook until golden brown, ~20mins. good w/vanilla icecreamAnonymoushttp://www.blogger.com/profile/00588905807087796259noreply@blogger.com0tag:blogger.com,1999:blog-8857543874574284198.post-3920287499385824162008-08-03T19:02:00.000-04:002008-08-03T19:05:58.284-04:00<ul><li>1 large onion, chopped medium</li><li>1 6oz can tomato sauce</li><li>2 15 oz cans garbeenzo bons (chick peas)</li><li>1/3c oil</li><li>lots of garlic (2-3 cloves)</li><li>1T chana masala</li><li>1/2t turmeric</li><li>1/4-1/2c water</li></ul><ol><li>heat oil over med flame</li><li>add garlic, onions, saute until transparent</li><li>add salt, turmeric, stir</li><li>add tomato sauce, lower heat, cover, simmer a few minutes</li><li>add the rest of the spices, cover until oil rises (~10mins)</li><li>add chick peas, water</li><li>stir, cover, simmer ~30mins</li><li>can be made 2-3 days in advance.</li></ol>serves 4, i usually make a double of both whenever i cook it.Anonymoushttp://www.blogger.com/profile/00588905807087796259noreply@blogger.com0tag:blogger.com,1999:blog-8857543874574284198.post-10462569846246514092008-08-03T10:19:00.000-04:002008-08-03T19:01:02.623-04:00pulau:<br /><ul><li>1c raw Basmati rice</li><li>2c cold water</li><li>4T butter</li><li>1 large onion, chopped</li><li>1/4t garam masala</li><li>1/8t turmeric</li><li>kosher salt</li><li>peas</li><li>apricots</li><li>currants</li></ul><ol><li>melt butter &amp; saute onions ~4min over medium heat until transparent</li><li>add rice &amp; stir gently 2-3min</li><li>gently stir in garam masala &amp; turmeric</li><li>add water &amp; salt</li><li>bring to a boil, stirring often</li><li>reduce heat, cover not quite completely &amp; simmer until water is almost absorbed and the rice's surface is covered with little steam holes (~10-12min)</li><li>stir, add peas or apricots &amp; currants</li><li>cover pan tightly &amp; reduce heat to lowest possible setting</li><li>turn off heat and let sit undisturbed ~5min<br /></li></ol>Anonymoushttp://www.blogger.com/profile/00588905807087796259noreply@blogger.com0