Journalist @baltimoresun writer artist runner #amwriting Chaplain PIO #partylikeajournalist

Journalist @baltimoresun writer artist runner #amwriting Chaplain PIO #partylikeajournalist
Journalist @baltimoresun writer artist runner #amwriting Md Troopers Assoc #20 & Westminster Md Fire Dept Chaplain PIO #partylikeajournalist
Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts

Monday, November 30, 2009

A reprint of Living and loving in the age of asparagus from Oct 2 2007

Living and loving in the age of asparagus

or

Mary Katherine Ham to Alicia Silverstone: Go Hunting

October 3rd, 2007

Although I have spent a large portion of my life as a vegetarian; as I grew older and life got particularly hectic, I gave it up – for now anyway. Who knows, tomorrow, I may go back. Whatever.

A number of years ago, as I was attempting to reason with an unreasonable person and losing miserably, a colleague said to me:

“You know what your problem is?”

“Ugh.” I really did not need advice at that particular moment; however, I prized his friendship and sheepishly asked: “What?”

“It's a dog eat dog world out there, and you're a vegetarian!"

We solved that by going out to a sub shop where I gave up the anorexic bliss of salads and voraciously scarfed down a cheese-steak sandwich.

It was a road to Damascus experience

I still lose miserably with folks who accept narcissistic fiction as fact, however, I am bigger now and I figure that if I am to be eaten alive, I might as well give folks a flavorful super-sized meal.

Then again, to be candid, I was never good at being a vegetarian. I never stopped eating animal crackers and every once and awhile at Moms, I’d dive into a steak – and I can rarely remember missing turkey at Thanksgiving.

I have a number of colleagues and some family members who are, at the moment, practicing vegetarians - and I respect that choice. Besides, I really like vegetables. Then there are folks who don’t like vegetables or are otherwise broccoli intolerant. To them I say, ya really ought to “give peas a chance.”

A member of my family, who is an avid vegetarian, recently gave some seafood a try.

Bold.

Writing for the Washington Post, Joel Achenbach says:

“Certain kinds of seafood, such as lobster, clams and crabs, are honorary forms of meat, but a small filet of a low-fat white fish should be viewed as essentially a vegetable. Raw oysters are manfood, as is any fish served with the head on and the mouth gaping in horror.

Me, I could live off of Dr. Pepper, coffee and grits. Hey, don’t knock the cooking with Dr. Pepper book. There are some great recipes in there.

I never tried the “vegan” approach. I often wondered how the term came about. When I was quite young I had a great deal of confusion over the term “vegetarian.” If vegetarians eat vegetables, what do humanitarians eat?

Mr. Achenbach calls to our attention a savior for vegans, who every once in awhile, go Jonesing for a milkshake – “soy cows.”

In the column he was initially singing the praises of his new “Fabulator 5000.”

What is a “Fabulator 5000?” I am so glad you asked. I was fascinated about this development since I am still using the Fabulator model No. 1953.

I’ll let Mr. Achenbach ‘splain:

“I love my new food printer, the Fabulator 5000, which makes the previous food printers look not just clunky but positively medieval. There's no more click-and-point nonsense on the screen, no more waiting five or six interminable minutes for the food to print. You just tell the Fab 5 what you want. The food comes out in about three or four seconds, complete with garnish and a complementary wine.”

Oh, the “soy cows?” Apparently Mr. Achenbach recently “took the kids … to Homewood Farm to see a good old-fashioned agricultural enterprise…”

“I got a look at the new soy cows, grazing in the large field just north of the orchard. The USDA apparently felt that soy milk could be produced much more efficiently if it came from cows made of soy. These cows are so green they nearly blend into the landscape. They say the soy milk is a lot better tasting (not as beany, somehow) than the stuff derived from plants, and the soy burgers are more tender. But you've probably read about how the soy cows dry up badly in drought conditions -- they literally wilt -- and even catch fire. Bored teenagers have been blamed for setting some of the cow fires.”

There is much to be appreciated by the vegetarian lifestyle; nevertheless my goal was to not be evangelical about it all.

But – and ya know there was going to be a “but” in here soon – I’ve never been fond of PETA’s Strindbergian gloom and bleakness approach to advocacy.

When I was a practicing vegetarian, invariably, some folks would suggest some linkage to me, a vegetarian, with PETA’s in-your-face humorless lactose intolerant militancy. An approach which often seems more oriented to being obnoxious and annoying instead of being compelling and persuasive to what is otherwise, a perfectly fine lifestyle, vegetarianism, for which PETA routinely does an injustice....

At a local government - social event, a local elected official’s wife was horrified that I was a vegetarian. “How can a big strapping former Marine be a vegetarian,” she gasped.

I solved that in quick order. She was a dog lover and the owner of a huge dog. I mean huge – about the size of a water buffalo.

I asked her if she had ever eaten dog. When I was in the Marines, a South Vietnamese ranger once cooked-up a mess of dog.

It tasted like chicken.

I suggested to my scowling friend that her St. Bernard could feed an entire village… And one wonders why I lost my last election?

Recently Alicia Silverstone did an ad for PETA that has garnered a great deal of attention. I can’t believe that it is winning over any converts to vegetarianism, but it has attracted attention to PETA.

Whether it is really the sort of attention that an advocacy organization wants is a bigger issue for which there is not right or wrong, it just isn’t my cup of tea.

Nevertheless, in age of so much strife and discord, I yearn for a time when peas will rule the planets, and love won’t be such a fuss. I long for the dawn of the age of asparagus.

Enter stage right, Mary Katherine Ham. Ms. Ham has done a spoof on the Ms. Silverstone ad that is a real crack-up.

Please enjoy it:

####

No animals were hurt in the writing of this column.

Kevin Dayhoff writes from Westminster Maryland USA.

http://www.kevindayhoff.net/

E-mail him at: kevindayhoff AT gmail.com

His columns and articles appear in The Tentacle - http://www.thetentacle.com/; Westminster Eagle Opinion; http://www.thewestminstereagle.com/ and Winchester Report.

*****
Kevin Dayhoff Soundtrack: http://www.kevindayhoff.net/ Kevin Dayhoff Art: http://www.kevindayhoffart.com/ Kevin Dayhoff Westminster: http://www.westgov.net/ Twitter: https://twitter.com/kevindayhoff Twitpic: http://twitpic.com/photos/kevindayhoff Kevin Dayhoff's The New Bedford Herald: http://kbetrue.livejournal.com/

Wednesday, August 26, 2009

Ceviche

Click here for a larger image: http://twitpic.com/fbbgg
Ceviche

El pescado crudo marinado en limón o jugo de limón con aceite de oliva y especias y sirve como aperitivo.

Ingredientes
2 libras de filete de pescado blanco (preferiblemente bajo el mar), cortado en trozos pequeños
¼ de taza de jugo de limón fresco (o más, si es necesario)
2 cebollas en rodajas finas
1 cucharada de aceite de oliva
1 cucharada de cilantro fresco
1 diente de ajo, aplastado
1 a 2 chiles finamente picados
Pimienta Negro
1 cucharadita de sal
Procedimiento
Mezclar el jugo de limón con las rodajas de cebolla, aceite, cilantro, ajo, chiles, pimienta y la sal en un tazón.
Coloque el pescado en un vaso bajo, o el plato de cerámica lo suficientemente grande como para sostenerlo en una sola capa. Vierta la mezcla de jugo de limón por encima. El pescado debe estar completamente cubierto con la mezcla. Agregar más jugo de limón si es necesario.
Cubra bien con plástico y refrigerar por varias horas (o durante la noche) hasta que el pescado es "suave cocinada." (Asegúrese de que ha marinado el tiempo suficiente.) Servir sobre hojas de lechuga aderezada con aros de cebolla, finas tiras de pimiento, y la batata y / o el maíz en la mazorca.
Para 4 a 6.

Ceviche
Raw fish marinated in lime or lemon juice with olive oil and spices and served as an appetizer.
Ingredients
2 pounds white fish fillet (preferably sea bass), cut into small pieces
¼ cup fresh lime juice (or more, if needed)
2 onions, thinly sliced
1 Tablespoon olive oil
1 Tablespoon fresh cilantro
1 clove garlic, crushed
1 to 2 chilies, finely chopped
Black pepper
1 teaspoon salt
Procedure
Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
Place the fish in a shallow glass or ceramic dish just large enough to hold it in a single layer. Pour the lime-juice mixture over it. The fish must be completely covered with the mixture. Add more lime juice if necessary.
Cover tightly with plastic wrap and refrigerate for several hours (or overnight) until the fish is "soft cooked." (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.
Serves 4 to 6.

20090825 sdsom Ceviche
20070723d OuterBanksFishing



*****

Monday, November 05, 2007

20071029 'Chef Tell' Erhardt dies at 63

http://www.usatoday.com/life/people/2007-10-29-chef-tell_N.htm

'Chef Tell,' Oct. 26



Friedman Paul Erhardt, the German-born cook known as "Chef Tell" who was one of America's pioneering television chefs, died of heart failure on Oct. 26. He was 63.

The mustachioed Erhardt was a fixture of the dining scene in the 1970s and '80s when he owned restaurants in various areas in Pennsylvania. He also built a reputation as a culinary educator, cookbook author and spokesman for major cookware and food product lines.

(AP/The Inquirer, Rose Howerter)

http://www.newsday.com/



http://www.newsday.com/news/nationworld/sns-2007-deaths-pix,0,5859368.photogallery?coll=ny_wire_promo

PHILADELPHIA (AP) — Friedman Paul Erhardt, a German-born cook known as "Chef Tell" who was one of America's pioneering television chefs, has died. He was 63.

Erhardt died of heart failure on Friday at his home in Upper Black Eddy, about 25 miles east of Allentown, his family said.

Erhardt's jolly personality, thick German accent and wit made him a fixture on television shows such as Regis and Kathie Lee and comedy skits on Saturday Night Live. He was also said to be the inspiration for the Swedish chef on The Muppet Show.

[…]

Born in Stuttgart, the son of a newspaper owner, Erhardt earned the nickname "Tell" after playing William Tell in a school play. He trained in restaurants and hotels throughout Europe.

He made his first appearance on a local Philadelphia TV show Dialing for Dollars in 1974. That was followed by a 90-second cooking spot on a nationally syndicated show, which blossomed into appearances on Lifestyles of the Rich and Famous, specials for QVC and a PBS program, In the Kitchen With Chef Tell.

[…]

For the last 2 1/2 years, Erhardt taught at the Restaurant School at Walnut Hill College.

A diabetic, Erhardt just completed a new book about cooking for diabetics based on his own experience of working himself off insulin naturally by changing his recipes.

Read the entire article here: 'Chef Tell' Erhardt dies at 63

FIND MORE STORIES IN: Philadelphia | Chef | Kitchen | Regis | Philadelphia Inquirer | Kathie Lee | Muppet Show | Tell ' Erhardt | Tell Erhardt

Thursday, October 04, 2007

20071003 Living and loving in the age of asparagus

Living and loving in the age of asparagus

or

Mary Katherine Ham to Alicia Silverstone: Go Hunting

October 3rd, 2007

Although I have spent a large portion of my life as a vegetarian; as I grew older and life got particularly hectic, I gave it up – for now anyway. Who knows, tomorrow, I may go back. Whatever.

A number of years ago, as I was attempting to reason with an unreasonable person and losing miserably, a colleague said to me:

“You know what your problem is?”

“Ugh.” I really did not need advice at that particular moment; however, I prized his friendship and sheepishly asked: “What?”

“It's a dog eat dog world out there, and you're a vegetarian!"

We solved that by going out to a sub shop where I gave up the anorexic bliss of salads and voraciously scarfed down a cheese-steak sandwich.

It was a road to Damascus experience

I still lose miserably with folks who accept narcissistic fiction as fact, however, I am bigger now and I figure that if I am to be eaten alive, I might as well give folks a flavorful super-sized meal.

Then again, to be candid, I was never good at being a vegetarian. I never stopped eating animal crackers and every once and awhile at Moms, I’d dive into a steak – and I can rarely remember missing turkey at Thanksgiving.

I have a number of colleagues and some family members who are, at the moment, practicing vegetarians - and I respect that choice. Besides, I really like vegetables. Then there are folks who don’t like vegetables or are otherwise broccoli intolerant. To them I say, ya really ought to “give peas a chance.”

A member of my family, who is an avid vegetarian, recently gave some seafood a try.

Bold.

Writing for the Washington Post, Joel Achenbach says:

“Certain kinds of seafood, such as lobster, clams and crabs, are honorary forms of meat, but a small filet of a low-fat white fish should be viewed as essentially a vegetable. Raw oysters are manfood, as is any fish served with the head on and the mouth gaping in horror.

Me, I could live off of Dr. Pepper, coffee and grits. Hey, don’t knock the cooking with Dr. Pepper book. There are some great recipes in there.

I never tried the “vegan” approach. I often wondered how the term came about. When I was quite young I had a great deal of confusion over the term “vegetarian.” If vegetarians eat vegetables, what do humanitarians eat?

Mr. Achenbach calls to our attention a savior for vegans, who every once in awhile, go Jonesing for a milkshake – “soy cows.”

In the column he was initially singing the praises of his new “Fabulator 5000.”

What is a “Fabulator 5000?” I am so glad you asked. I was fascinated about this development since I am still using the Fabulator model No. 1953.

I’ll let Mr. Achenbach ‘splain:

“I love my new food printer, the Fabulator 5000, which makes the previous food printers look not just clunky but positively medieval. There's no more click-and-point nonsense on the screen, no more waiting five or six interminable minutes for the food to print. You just tell the Fab 5 what you want. The food comes out in about three or four seconds, complete with garnish and a complementary wine.”

Oh, the “soy cows?” Apparently Mr. Achenbach recently “took the kids … to Homewood Farm to see a good old-fashioned agricultural enterprise…”

“I got a look at the new soy cows, grazing in the large field just north of the orchard. The USDA apparently felt that soy milk could be produced much more efficiently if it came from cows made of soy. These cows are so green they nearly blend into the landscape. They say the soy milk is a lot better tasting (not as beany, somehow) than the stuff derived from plants, and the soy burgers are more tender. But you've probably read about how the soy cows dry up badly in drought conditions -- they literally wilt -- and even catch fire. Bored teenagers have been blamed for setting some of the cow fires.”

There is much to be appreciated by the vegetarian lifestyle; nevertheless my goal was to not be evangelical about it all.

But – and ya know there was going to be a “but” in here soon – I’ve never been fond of PETA’s Strindbergian gloom and bleakness approach to advocacy.

When I was a practicing vegetarian, invariably, some folks would suggest some linkage to me, a vegetarian, with PETA’s in-your-face humorless lactose intolerant militancy. An approach which often seems more oriented to being obnoxious and annoying instead of being compelling and persuasive to what is otherwise, a perfectly fine lifestyle, vegetarianism, for which PETA routinely does an injustice....

At a local government - social event, a local elected official’s wife was horrified that I was a vegetarian. “How can a big strapping former Marine be a vegetarian,” she gasped.

I solved that in quick order. She was a dog lover and the owner of a huge dog. I mean huge – about the size of a water buffalo.

I asked her if she had ever eaten dog. When I was in the Marines, a South Vietnamese ranger once cooked-up a mess of dog.

It tasted like chicken.

I suggested to my scowling friend that her St. Bernard could feed an entire village… And one wonders why I lost my last election?

Recently Alicia Silverstone did an ad for PETA that has garnered a great deal of attention. I can’t believe that it is winning over any converts to vegetarianism, but it has attracted attention to PETA.

Whether it is really the sort of attention that an advocacy organization wants is a bigger issue for which there is not right or wrong, it just isn’t my cup of tea.

Nevertheless, in age of so much strife and discord, I yearn for a time when peas will rule the planets, and love won’t be such a fuss. I long for the dawn of the age of asparagus.

Enter stage right, Mary Katherine Ham. Ms. Ham has done a spoof on the Ms. Silverstone ad that is a real crack-up.

Please enjoy it:

####

No animals were hurt in the writing of this column.

Kevin Dayhoff writes from Westminster Maryland USA.

www.kevindayhoff.net

E-mail him at: kdayhoff AT carr.org or kevindayhoff AT gmail.com

His columns and articles appear in The Tentacle - www.thetentacle.com; Westminster Eagle Opinion; www.thewestminstereagle.com and Winchester Report.

Friday, September 14, 2007

20070912 Breakfast casseroles great way to start the day by C A Knauer


Breakfast casseroles great way to start the day

By Carrie Ann Knauer, Times Staff Writer

Wednesday, September 12, 2007

Yet another excellent article by Carroll County’s own Rachael Ray, but as I am sure that Ms. Knauer is aware, the best way to start one’s day is with a breakfast that includes grits. Perhaps we may look forward to an article in the future with some grits recipes? No Grits No Glory. See: Food Grits, Knauer watch,

Breakfast casseroles are quite plentiful on the Internet, and why not - it's great to be able to throw all your ingredients in one pan, bake, and have all your foods and flavors meddled together when you eat.

Our first casserole recipe today comes from Rosemarie Felton of Taneytown, with a recipe with sausage and crescent rolls that she said her children love. The second is for a kielbasa and potato dish that I found at www.razzle dazzlerecipes.com, which had a ton of breakfast casserole recipes available.

There are still two more weeks, send your breakfast recipes in now.

Brunch casserole

[…]

Calling all Cooks

Select your favorite recipes now to share with our readers.

To submit a recipe, please e-mail it to Carrie Ann Knauer at carrie.knauer AT carrollcountytimes.com; or mail it to Carroll Kitchens, c/o Carrie Ann Knauer, 201 Railroad Ave., Westminster, MD 21157. Please include your name, phone number, address, e-mail address and best time to be reached with your recipe so we can contact you.

Now accepting recipes for:

September: Breakfast

####


Monday, December 18, 2006

20061216 All I want for Christmas are Potato or Cheese Latkes

All I want for Christmas are Potato or Cheese Latkes

December 16th, 2006 - - posted December 17th, 2006


Alright, I’ll take a couple of

cheese blintzes.



Then again, what I really want is steak and eggs and grits – but don’t tell my primary care physician, he would disapprove… Whatever.

Okay. Okay - - What I really really really want - - is a hippopotamus for Christmas.
[1]

http://www.youtube.com/watch?v=e7xjjlUbpJ4


"Dayhoff’s" Potato Latkes
[2]

4 large potatoes
1 medium onion
1 egg, beaten
2 tablespoons Matzo meal, corn meal, or flour
1 tsp. vanilla extract
Salt to taste
2 tablespoons vegetable oil
sour cream, and/or sugar

Peel potatoes and onion and grate in long strips.
Mix potato and onion with egg, meal, and salt.
Add some diced jalepeño peppers to the batter

Heat oil in a 10" pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry.

Serve with sour cream, and/or sugar as a topping.

"Dayhoff’s" Cheese Latkes
[3]

3 eggs 1 cup milk 1 cup cottage cheese, drained 1 1/2 cups flour 1 tsp baking powder 1/2 teaspoon salt 5 Tbsps. sugar 1 tsp. vanilla extract 1/2 cup oil for frying

Heat 1/2 cup oil in a skillet. Using a large spoon, drop the batter into hot oil. Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.

The latkes may be served topped with sour cream, applesauce, or maple syrup.


Adding some of
Stephanie Dray’s spiced walnuts is optional.

I’ll be more than happy to share them with
Bruce and David.

####

[1] I Want a Hippopotamus for Christmas

Words and music by John Rox

performed by Gayla Peevey (1953)

I want a hippopotamus for Christmas
Only a hippopotamus will do
Don't want a doll, no dinky Tinker Toy
I want a hippopotamus to play with and enjoy

I want a hippopotamus for Christmas
I don't think Santa Claus will mind, do you?
He won't have to use our dirty chimney flue
Just bring him through the front door,
that's the easy thing to do

I can see me now on Christmas morning
creeping down the stairs
Oh what joy and what surprise
when I open up my eyes
to see a hippo hero standing there

I want a hippopotamus for Christmas
Only a hippopotamus will do
No crocodiles, no rhinoceroses
I only like hippopotamuses
And hippopotamuses like me too

Mom says the hippo would eat me up, but then
Teacher says a hippo is a vegeterian

There's lots of room for him in our two-car garage
I'd feed him there and wash him there and give him his massage

I can see me now on Christmas morning,
creeping down the stairs
Oh what joy and what surprise
when I open up my eyes
to see a hippo hero standing there

I want a hippopotamus for Christmas
Only a hippopotamus will do
No crocodiles or rhinoceroseses
I only like hippopotamuseses
And hippopotamuses like me too!


[2] Oh for pity sake, of course it isn’t my original recipe. I haven’t a clue as to where I got them. Go away while I’m eating or I’ll send Judah Maccabee after you. If either recipe is yours, e-mail me and I’ll give ya credit. All I wanna do is eat latkes.

[3] See footnote number 2, although this recipe was excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications