RECIPE 32: Two Ingredient Beer Bread

                      -= Exported from BigOven =-

                      Two Ingredient Beer Bread

This is the simplest bread you can imagine. The loaves look rather rustic, but they’re delicious, especially hot and with a smear of butter. Only two ingredients — and no kneading! You can try different beers for different flavors. We like it made with Budweiser.

Recipe By:
Serving Size: 1
Cuisine: American
Main Ingredient: Bread
Categories: Easy, Bread

-= Ingredients =-
2 2/3 cups Self-Rising Flour
12 ounces Beer

-= Instructions =-
Preheat oven to 375. Grease a loaf pan.

Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan.

Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned.

Cool in pan five minutes before removing to cool completely.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161321 **
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RECIPE 33: Teriyaki Meatballs

Teriyaki Meatballs

                      -= Exported from BigOven =-

                          Teriyaki Meatballs

My mother made these in the 1960’s and my wife got the recipe from her. We have them at least a couple times a year.

Recipe By:
Serving Size: 6
Cuisine: Asian
Main Ingredient: Ground Beef
Categories: Bake, Main Dish, Hors dOeuvres, Appetizers

-= Ingredients =-
~~ — Meatballs — ~~
1/4 cup Soy sauce
3 tablespoons Sugar
1/2 teaspoon Garlic salt
1/4 cup Water
1 teaspoon Minced onion
1/2 teaspoon Ginger
1 pound Ground beef
2 cups Bread crumbs
~~ — Sauce — ~~
1 cup Brown sugar
1 1/2 cups Water
1/4 teaspoon Ginger
16 ounces Catsup
1/3 cup Vinegar
Salt & pepper ; to taste
2 tablespoons Soy sauce

-= Instructions =-
Preheat the oven to 300.

SAUCE:
Mix ingredients for sauce and set aside.

MEATBALLS:
Mix all ingredients except beef and crumbs.  Let sit for 10 minutes.

Place the beef in a large bowl and make a well in the center.   Put the crumbs in the well and pour Soya mixture over crumbs. Blend beef and crumb mixture.  

Shape into balls and  brown in oil.

Place the browned meatballs in an oven safe baking dish pour the sauce over them and bake at 300 for one hour
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 158452 **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

10 on Tuesday: Ten Interesting Websites

From this site comes this week’s “10 on Tuesday” question… “What are 10 interesting websites you’d like to share?”. Here are mine, in alphabetical order:

  1. AbeBooks — amazing prices on hard-to-find books. I get lots of vintage cookbooks through AbeBooks.
  2. Audible — I love audiobooks, and this is where I get them. If you sign up, mention that “vogelap” sent you!
  3. Blender.ORG — I am not a graphic/3D artist, but if I was, I would use Blender. I support and follow Blender development.
  4. Blue’s News — I am an avid gamer (time permitting). Blue’s site keeps me up-to-date on what’s happing in the gaming world.
  5. eGullet & forum – this is the best food-related site & forum on the web, and is where the pros hang out. So much culinary information it will fry your brain.
  6. EverNote & forum — simply the best note-management (and much more) software for the PC. Check this out — it will revolutionize your information-management tasks. There are both free and paid versions of the software — most users can be happy with just the free version.
  7. I Can Has Cheezburger — LOLcats make me LOL.
  8. Lifehacker — constantly informative, constantly interesting. Great resource for GTD tips & tools.
  9. Over The Rhine.COM & the Orchard — the official website and forum for a wonderful Cincinnati-based band. I run their forums. Songs available here.
  10. SnapStream — home of the Personal Video Recorder (PVR) software that I use. Amazing stuff — throw away your TiVO!

Enjoy these sites! Let me know of your favorite sites in comments…

RECIPE 34: Hummingbird Cake

Hummingbird Cake 

                      -= Exported from BigOven =-

                           Hummingbird Cake

A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings… it’s easy, freezes well, serves many, and it doesn’t actually contain any hummingbirds!

Recipe By:
Serving Size: 14
Cuisine: American
Main Ingredient: Grains
Categories: Summer, Spring, Picnics, Fourth of July, Easter, Bake, Desserts, Brunch

-= Ingredients =-
3 cup All purpose flour
2 cup Sugar
1 teaspoon Cinnamon ; ground
1 teaspoon Baking soda
1/2 teaspoon Salt
1 can (8 oz) Pineapple ; crushed, with juice
1 cup Oil
3 large Egg ; well beaten
3 medium Bananas ; chopped
1 cup Walnuts ; or pecans, finely chopped
1/2 teaspoon Vanilla
~~ GLAZE ~~
1 tablespoon Butter ; melted
1 cup Powdered sugar ; sifted

-= Instructions =-
Preheat oven to 325F /  160C / Gas Mark3.

Generously grease a 10″ tube or a fluted tube pan.

To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze.

To the flour mixture, add the can of pinapple, the oil, eggs, banana,  nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

GLAZE: In a small bowl combine the melted butter or margarine with the powdered sugar. Add  enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 158449 **
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8/21/07 Wine Dinner at IRON HORSE INN

After an extended break (exactly 5 months!), the IRON HORSE INN finally hosted another Wine Dinner. Wendy & I were joined by 13 or 14 of our friends for a very nice, fun dinner. Dick Freuwald from Ohio Valley Wine was our tour guide through wines from Australia. Overall, the dinner was very good. A couple suggestions: Go back to 5 courses, and reduce the price back to $50.

First Course
Grilled Vegetable Roulade with Red Pepper Aioli
2006 Annie’s Lane Reisling
The wine didn’t thrill me on its own, but paired with the grilled vegetable roulade and the red pepper aioli, it was a very nice pairing. The roulade was almost more like slices from a vegetable burrito, but the flavors were distinct and pure.

Second Course
Smoked Sea Scallop with Israili Cous Cous Salad, Peach Chutney and Lavender Vinaigrette
2006 Semillion Sauvignon Blanc
I really liked this course and pairing. The smoke on the scallops was not overpowering but added a wonderful warm flavor. I love cous cous and always find myself wanting more of it whenever it’s served. The chutney & vinaigrette were a nice counterpoint — their bright acidity helped cut the smoky, sweet richness of the scallops. A nicely balanced dish.

Third Course
Black Tea Roasted Pork Tenderloin with Shallot Port Wine Sauce and Assorted Mushroom Potato Gallette
2005 Grenache
The black tea on the tenderloin was a bit subtle with the wine sauce, but I loved the gallette (as Chef Doug said to me, “it’s hard to go wrong with potatoes, mushrooms, and cream”!). The Grenache was bold and paired very well.

Dessert
Mile High Butterscotch Banana Cream Pie
Tawny Port
We’re still waiting to verify if this delicious pie was actually a MILE high. Even so, it was wonderful. Wendy went crazy for the tuille crust. The tawny port was not cloying or thick like some others, but very nice and a great compliment to the pie.

All in all, a very successful Wine Dinner. I’m glad the HORSE is back in the saddle (sorry) with the wine dinners, and hope that they continue on a, um, much more frequent basis!