Funny and Tacky design But I love it

Too many pie to taste,and very little time.

Yes,there are millions of different type of pies out there,and i like most of 'em,but esp one pie really takes me to the gastronomic orgasm : Apple Raisin Pumpkin Pie



1 unbaked 9" deep-dish pie crust
1 cup raisins
1 (10-ounce) jar sweetened applesauce
1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 can (10-ounce) pumpkin
1/2 cup evaporated milk
2 large eggs, beaten
whipped cream for garnish
Pre-heat oven to 400 F. Bake empty pie crust for about 10 minutes. Remove from oven and sprinkle raisins in the bottom of the crust and let it cool down, then spread applesauce over raisins. In a medium mixing bowl, stir together sugar, spices and salt. Stir in pumpkin, eggs, and milk. Pour mixture into pie crust. Bake below center of oven for 40 minutes or until set, or until a knife inserted in center comes out clean. Cool to warm temperature to serve.

Portuguese Fisherman's Soup

Great soup for fall ,ok today is may be little warm for soup but believe me next week will be great for eating this hearty soup with toasted bread.Looks like a lot of job to make this great peasant dish but mostly spices

2 red potatoes, cut into eighths
1 medium carrot, peeled and chopped
1/2 onion, chopped
2 ounces linguica, chorizo OR reduced-fat kielbasa, sliced (or any kind of cured meat)
2 garlic cloves, minced
1/2 pound tomatoes, chopped
1 (8-ounce) bottle clam juice
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed (you can find chep sahhron at Safeway)
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 littleneck clams, scrubbed
8 mussels, scrubbed and debearded
1/4 pound medium shrimp, peeled and deveined
1/4 pound cod fillet (kinda hard to find cod,you can use any kind of fillet fish except salmon or tuna)
1/4 pound sea scallops
1 tablespoon chopped fresh parsley

Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.

Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don't open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes

A Unique Turkish and Balkan Beverage

Boza is a fermented bulgur drink which is quite popular in Turkey. Even though it is mostly consumed in winter, I see no reason why it would not be enjoyed in summer days, either.


Boza is very popular drink in Turkey also many Balkan countries and some Middle Eastern countries enjoy it and turns out they even serve it at breakfast in Bulgaria.
It was once prohibited in the Ottoman Empire time, since it contains 2%- 6 % alcohol. This percentage heavily depends on the length of the fermentation period (more wait,more booze), the sugar amount and the heat of the room it has been fermented.

From what I know, it can be made with corn, bulgur, millet … possibly any grain you can think about. So far I have made only with bulgur and turned out great,of course according to my GF,boza is one of the most disgusting drink ever, pls ignore her:)

Maybe I should leave the history behind this drink to the famous Vefa Bozacısı of İstanbul (Anthony Bourdain was there 3 weeks ago and show will be on TV February). Here is a little quote from them explaining the drink itself in short:

Boza is a fermented bulgur refreshment with addition of water and sugar. It contains vitamin A and four types of vitamin B as well as vitamins C and E. During fermentation, Boza produces lactic acid. This type of acid which is rarely found in food products helps digestion and also recommended for its milk-producing property for pregnant women and for sportsman as a valuable source of vitamin. Also it was very effective in the cholera treatment during late 18th and early 19th century.



For 5 – 6 cups

1 cup bulgur ( ½ cup bulgur + ½ cup rice can be used as well)
1 cup sugar
8 – 9 cups of water
1 teaspoon active dry yeast
Preparation:

Put the grains and 8 cups of water in a big pot and slowly cook it. If you like, you can soak the grains in the water overnight to help this process. Do not put the lid on. Cook until it is easy to mash the grains


Strain it through a fine colander by pressing hard and collect the thick juice; this will be your boza. You can discard the pulp

Add the sugar to the thick juice and stir well. It should be thinner than tomato paste, but not as juicy as tomato juice. If the blend is so thick, you can add more water to it. Put back on to low heat, and boil for about 3 - 4 mins. Pour into a glass bowl and let it cool down to about 120F


In another bowl, mix the yeast with warm water, and pour it into the big bowl. Make sure to mix well. Cover it with double layer cheesecloth or a kitchen towel and leave it in the room temperature until the bubbles appear. (Put smething under neat your bowl,may be over flow) This can take up to 2 days, depending on how hot the room is


Serve it chilled. Sprinkle cinnamon on top and serve with dry roasted chickpeas (another Turkish/Middle Eastern snack), if you can have any. You may also need a spoon to get to the boza that is at the bottom of your glass/cup

Chicharrones

They are made with rendered pork fat and flour. The first picture is the chicharrones in their dried form (about a quarter size), very much like dried pasta with redish hue,also little bit resembels like some sort of orange candy.


Second picture is the chicharrones after 10 seconds in the fryer. Light and airy with the flavor remindful of pork rinds. Now i am Imagine the possibilities if we can make the same dried dough formula with duck fat or shortrib fat.....Duck chicharrones with hoisin BBQ sauce and toasted coriander.How about that?
You can buy this snack at Mexican Market in Mount Pleasant( Right before 7 eleven) $1.99 a bag just fry them like frying fries and watch the magic quarter size dry pasta thingy tings will be like saucer size in 10 sec.great with hot sauce and lime juice...
PS.Do not fry more than 10 chicharrones at a time ,they will be 10 times bigger and overflow.

Two simple yet great design

Caramel covered popcorns

3 quarts lightly salted popped popcorn
1 cup light brown sugar, firmly packed
1/2 cup sweet unsalted butter (USE REAL BUTTER)
1/4 cup light corn syrup
1/2 cup peanuts (optional)
1/2 teaspoon baking soda


Preheat oven to 200 degrees.
Place the popped corn in the largest baking pan you have (might have to do it in 2 batches if you only have a 9x13). You need to be able to stir the popcorn!
Melt butter in a very large saucepan and add brown sugar and corn syrup. Stirring CONSTANTLY, bring to a boil and boil 5 minute.
Add peanuts
Add soda will foam up, so be ready.
Pour caramel over popcorn and mix well.
Bake popcorn one hour, stirring every 10-15 minute.
Remove from oven and cool completely. You'll have to stir it every once in a while so it doesn't stick together.

SUMAC: Great substitude for lemon

Rather tart and astringent in taste, sumac ( or sumak) is often referred to as a "souring agent." It was once used to calm the stomach. Today sumac is considered mainly a condiment used much like salt in that it is passed in small dishes at the table. The spice is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. "Try seasoning a thinly sliced onion with 2 tsp. of sumac,white beans and olive oil" serve cold :) Great salad with any dish but esp. with sea food.

CILANTRO: FUK TAT

Cilantro. We think cilantro makes everything better, don’t we? FUK TAT. Take any stupid vomit looking food , add a little bit of CILANTRO , and you have a gourmet meal ,right? Well FUK TAT...

Moist Chocolate Cake With Help Of Vinegar

1-2/3 cups flour
1 cup brown sugar (brown sugar is very important ,pls do not substitude with white sugar)
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla( better with real vanilla pod,one pod will do the task)



Mix dry ingredients in bowl with fork. Add liquid ingredients and whisk completely. Pour in ungreased square non stick pan, 8x8x2 inch.(or lightly buttered glass pan) Bake until toothpick comes our clean 350F, approx. 30-35 minutes. Dust with 10x sugar. Or, this cake is also great with peanut butter frosting ,vanilla ice cream , or my all time favorite Nutella frosting

For Nutella frosting

1 jar nutella
4 oz heavy cream

mix room temp nutella and room temp HC until reach good frosting consistency

A Great Fall Vegetable : Butternut Squash

There are two kinds of squash: summer and winter. Butternut Squash is a winter squash. It has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor. Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots.

Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes.

Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor work bowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.


Butternut Squash Soufflé
2 pounds butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon margarine, melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped

Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375
degrees F for 30 to 35 minutes or until tender. Let cool for 30
minutes. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture. Spoon into 6 ungreased 6-ounce soufflé' dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.

Butternut Squash Gratin
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and
strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and
flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a
layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Fried Rice Puffs

Put rice in a 3 qt pan. Wash with water until water runs clear. Drain. Add 2 cups of water, bring to a boil. Cover and simmer on low heat about 25 minutes. Turn out rice on a slightly greased cookie sheet. Pack rice in an even layer about 1/4 inch thick. Bake uncovered at 275 degrees about 2 hours - until thoroughly dry. Cool. Break into bite-size pieces. In a 3 qt pan, pour 1 inch of oil and heat to 375 degrees. Fry rice pieces until puffy and golden (about one minute). Drain and salt to taste.

Dig Inn: Chocolate Macaroon

Dig Inn: Chocolate Macaroon

My Facebook account has been disabled by Facebook team

Yes,Facebook team disabled my account.Reason is: Unknown.I did not promote child porn or/and adult porn,never done mass messaging to random people,never tried to sell something,no any political and/or racist uploads or comments.I have just 177 frinds on my network.I sent email to Facebook,in order to get some logical answer,but of course no answer yet.Actually , now i don't care that much,before Facebook my life was great,sure will be great without Facebook too.

Turkish wet cookies

1/2 lb butter
1 cup confectioner sugar
2 egg yolks
1/3 cup semolina
2 cup flour
1 1/2 tsp baking powder
1/3 cup hazulnut or walnut
For syrup

2 cup sugar
2 cup water
1 tbs lemon juice
1 ts vanilla



Boil sugar/water/lemon juice and vanilla 15 minutes.
mix confectioner sugar and butter with your hands,add egg yolks and mix again,add semolina and flour and mix again.make 16 walnut shape cookie,do not flatten'em.put hazelnut or walnut middle of the each cookie.
bake your cookies at 375f 20-23 minutes.(Until light brown or golden color)while they are extremly hot pour your syrup top of your cookies(use all the sytrup you made).wait 30 minutes and serve them.
if you like baklava you wiil like these traditional Turkish wet cookies.

Lemon White Chocolate Fudge (or squares)

Ingredients:
2 1/4 cups sugar
3/4 cup evaporated milk
1 1/4 cups (9 ounces) white chocolate chips
1 stick (4 ounces) butter, cut into small pieces
1 tsp lemon extract ( Or orange,whatever you like )
5 drops lemon juice
zest of one lemon
few drop yellow food color(you can skip this part,taste will be same , but your squares won't be yellow color)
confectioner sugar for dusting
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar and evaporated milk in a medium pan over medium-high heat. Stir continuously while the mixture comes to a boil. Once it is fully boiling, continue to cook, stirring constantly, for six minutes.

3. After six minutes, remove the pan from the heat, and quickly stir in the butter, white chocolate chips, lemon extract,lemon juice, lemon zest, and a few drops of yellow food coloring.

4. Stir quickly to melt the butter and white chocolate, and continue stirring until the fudge is homogenous and smooth.

5. Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into small squares to serve. Lemon fudge can be stored in an airtight container at room temperature for several weeks.