Friday, September 16, 2005
...
The 57th Carnival of Recipes.
I've been racking my mind all week in an attempt to come up with some clever theme that would befit the previous works. Well since this started out as a beer blog before it became a food blog I figured I'd organize the recipes in relation to the stages of making beer. Since I know you are here to get new and wonderful recipes, I'll forgo all of the pomp and get on with the show.
The first step in making beer is to boil a large amount of water. While we are waiting for the water to heat up I'll wet your appetite with the appetizers, breakfast and side dishes.
Mostly Cajun offers up a recipe for pamper-doo or as most know it as French toast. This is a fantastic recipe Cajun equates to a rich egg custard/bread pudding.
David from third world country brings us Sorta Smores. While he thinks this recipe is too easy to be a carnival submission I have to disagree. We take all tasty recipes!
Christine at Morning Coffee, Afternoon Tea presents Summer Fruit Dip. While summer might be losing its grip on my area this recipe is not.
Anna at bunny? presents Tempura-Fried Mushroom Thingies of Doom. Heh. "The Husband" is convinced mushrooms are evil and will take over the world some day.
CatHouse Chat's Romeocat presents Broiled Asparagus. This recipe not only includes pictures, but also beer, and a Munchkin that isn't mine!
I'm putting this in the beginning because it's more of a sauce or a topper for others- Cranberry Liqueur Reduction from Allan of inside allan's mind.
Aussie Wife has risen from the dead in the past few weeks and this week she submits something about cakes, or pikelets, or hot cakes, or pancakes. However you refer to it, add a hint of drool because Sweetcorn Cakes w/avocado salsa looks good.
Shawn Lea from Everything and Nothing has offered up Red Potato Salad with Soy Bacon and Fresh Herbs. She does confess to use real bacon or no bacon at all as a substitute to this tasty side dish. It looks good and I can serve it to my vegetarian friends. She would also like you to check out Keep Cookin'. It's a Louisiana base foodie magazine that lost their offices in the hurricane. Click here for more info on how to help.
Punctilious shares a recipe for Mushroom Crostini. The might not be any measuring involved, but who needs that when we have taste buds and a nose? Looks good!
The next step in the process is to add your ingredients to form the mash and sparge it. The result is a sweet smelling wort- it smells similar to baked bread if you are making a wheat beer.
The pragmatic chef™ at the pragmatic chef™ presents Gumbo with chicken, sausage and shrimp. Wow. I'm thinking I should have made this a New Orleans themed post. This is another one for the recipe box.
Keewee's Corner brings us BLT Dip. Hold on a second while I go make this so I can finish the carnival. Ok. I didn't toast the bread or cut it into triangles, but wow. This is good. I'll have to call in sick today so I can keep eating.
Dave from The Glittering Eye not only supplies a recipe forShaker Applesauce, but also explains why you should use the freshest apples when making it.
Next we cool the wort, and transfer to the fermenter. At this point the wort will taste like beer, but it will have none of the lovely effects we get from fermentation. Here are some nice main course items to chew on while we ferment.
The Hermit from the Ziggurat of Doom solves a problem. What happens when you have half a meal ready only to realize you really don't have all the ingredients to finish? You improvise and make something tasty like Balsamic Pot Roast.
From Professor Bainbridge on Wine, Professor Bainbridge on Wine gives us Pasta con Filetto alla Crema e Funghi. Wow. I can't impress upon you enough how delicious this looks.
I first thought to put Riannan of In the Headlights dish in the apps section, but it materialized into a main course. Check out her recipe for crepes and how to use them to make crepes with ham and endive.
Mensa Barbie at Mensa Barbie Welcomes You has touched my soul with Petite Legumes et Crabe. What can you say about this besides yum? Mensa Barbie is more than welcomed to cook for me, Super Wife, and the Munchkins whenever she feels like it!
armywifetoddlermom brings us I don't give a hoot wings. These wings are just like Hooters only at home. armywifetoddlermom thinks this is one of those good recipes to have in your arsenal when tailgating or having a football party.
DeputyHeadmistress at The Common Room presents Frugal Emergency Supplies. After seeing the destruction a hurricane can cause we should probably apply these ideas to any sort of disaster preparedness we might need.
Sun Comprehends Glass' Taleena has shared an Americanized version of Chow Mein. Even Super Wife could make this. SHHH! Don't tell her I said that!
ALa of Blonde Sagecity provides us with Moroccan Chicken-Apple Beanpot. Just when I thought I was going to be able to finish this post and go to bed while suppressing my hunger this comes along. Great. Now I'll have to plunder the fridge.
Check out EGO for a great recipe for Pizza with Hungarian sausages. Why must you torture me so?
Want to try Dragon Lasagna? Go check out triticale's post. Hot wings meets lasagna? I should never have volunteered to do the carnival. There should be a disclaimer that you will have to make at least three quarters of the recipes while compiling the post.
Once the beer has fermented we need to remove it from the fermenter, leaving as much of the trub as possible in the fermenter, and bottle the sweet goodness.
Here are some other sweet things.
Sarah AKA Wacky Hermit brings us a fresh peach cobbler. It's made to serve 6-8 normal people who really like peaches. This isn't for kids. It's intended to be fed to real men and their real-man friends.
Finally after another fermentation in the bottle we get to drink all of our hard work. Here are some other things to wet your whistle.
Two Dogs at Mean ol' Meany brings us a recipe from Jackson Mississippi. Frozen Black Irish had me rolling on the floor. This drink isn't for girly drinkin' fancy pants!
Marsha at A Weight Lifted presents Apple-Raspberry Crisp. I don't think I'll show this one to Super Wife or she will have another reason for me to spend the evening in the kitchen.
Elisson weighs in with yet another Cocktail Concoction, one that's sure to raise a few eyebrows. Try it, ye skeptics! The previous sentence came directly from the poster. I could not do this any other justice!
I hope you enjoyed the recipes and the beer making process. Check our matriach's site for more Carnival of Recipes fun. Thank you to everyone who submitted this week and every week. You have increased the size of my waist line over the past year and I thank you for it!
I apologize if I missed any trackbacks.
The 57th Carnival of Recipes.
I've been racking my mind all week in an attempt to come up with some clever theme that would befit the previous works. Well since this started out as a beer blog before it became a food blog I figured I'd organize the recipes in relation to the stages of making beer. Since I know you are here to get new and wonderful recipes, I'll forgo all of the pomp and get on with the show.
The first step in making beer is to boil a large amount of water. While we are waiting for the water to heat up I'll wet your appetite with the appetizers, breakfast and side dishes.
Mostly Cajun offers up a recipe for pamper-doo or as most know it as French toast. This is a fantastic recipe Cajun equates to a rich egg custard/bread pudding.
David from third world country brings us Sorta Smores. While he thinks this recipe is too easy to be a carnival submission I have to disagree. We take all tasty recipes!
Christine at Morning Coffee, Afternoon Tea presents Summer Fruit Dip. While summer might be losing its grip on my area this recipe is not.
Anna at bunny? presents Tempura-Fried Mushroom Thingies of Doom. Heh. "The Husband" is convinced mushrooms are evil and will take over the world some day.
CatHouse Chat's Romeocat presents Broiled Asparagus. This recipe not only includes pictures, but also beer, and a Munchkin that isn't mine!
I'm putting this in the beginning because it's more of a sauce or a topper for others- Cranberry Liqueur Reduction from Allan of inside allan's mind.
Aussie Wife has risen from the dead in the past few weeks and this week she submits something about cakes, or pikelets, or hot cakes, or pancakes. However you refer to it, add a hint of drool because Sweetcorn Cakes w/avocado salsa looks good.
Shawn Lea from Everything and Nothing has offered up Red Potato Salad with Soy Bacon and Fresh Herbs. She does confess to use real bacon or no bacon at all as a substitute to this tasty side dish. It looks good and I can serve it to my vegetarian friends. She would also like you to check out Keep Cookin'. It's a Louisiana base foodie magazine that lost their offices in the hurricane. Click here for more info on how to help.
Punctilious shares a recipe for Mushroom Crostini. The might not be any measuring involved, but who needs that when we have taste buds and a nose? Looks good!
The next step in the process is to add your ingredients to form the mash and sparge it. The result is a sweet smelling wort- it smells similar to baked bread if you are making a wheat beer.
The pragmatic chef™ at the pragmatic chef™ presents Gumbo with chicken, sausage and shrimp. Wow. I'm thinking I should have made this a New Orleans themed post. This is another one for the recipe box.
Keewee's Corner brings us BLT Dip. Hold on a second while I go make this so I can finish the carnival. Ok. I didn't toast the bread or cut it into triangles, but wow. This is good. I'll have to call in sick today so I can keep eating.
Dave from The Glittering Eye not only supplies a recipe forShaker Applesauce, but also explains why you should use the freshest apples when making it.
Next we cool the wort, and transfer to the fermenter. At this point the wort will taste like beer, but it will have none of the lovely effects we get from fermentation. Here are some nice main course items to chew on while we ferment.
The Hermit from the Ziggurat of Doom solves a problem. What happens when you have half a meal ready only to realize you really don't have all the ingredients to finish? You improvise and make something tasty like Balsamic Pot Roast.
From Professor Bainbridge on Wine, Professor Bainbridge on Wine gives us Pasta con Filetto alla Crema e Funghi. Wow. I can't impress upon you enough how delicious this looks.
I first thought to put Riannan of In the Headlights dish in the apps section, but it materialized into a main course. Check out her recipe for crepes and how to use them to make crepes with ham and endive.
Mensa Barbie at Mensa Barbie Welcomes You has touched my soul with Petite Legumes et Crabe. What can you say about this besides yum? Mensa Barbie is more than welcomed to cook for me, Super Wife, and the Munchkins whenever she feels like it!
armywifetoddlermom brings us I don't give a hoot wings. These wings are just like Hooters only at home. armywifetoddlermom thinks this is one of those good recipes to have in your arsenal when tailgating or having a football party.
DeputyHeadmistress at The Common Room presents Frugal Emergency Supplies. After seeing the destruction a hurricane can cause we should probably apply these ideas to any sort of disaster preparedness we might need.
Sun Comprehends Glass' Taleena has shared an Americanized version of Chow Mein. Even Super Wife could make this. SHHH! Don't tell her I said that!
ALa of Blonde Sagecity provides us with Moroccan Chicken-Apple Beanpot. Just when I thought I was going to be able to finish this post and go to bed while suppressing my hunger this comes along. Great. Now I'll have to plunder the fridge.
Check out EGO for a great recipe for Pizza with Hungarian sausages. Why must you torture me so?
Want to try Dragon Lasagna? Go check out triticale's post. Hot wings meets lasagna? I should never have volunteered to do the carnival. There should be a disclaimer that you will have to make at least three quarters of the recipes while compiling the post.
Once the beer has fermented we need to remove it from the fermenter, leaving as much of the trub as possible in the fermenter, and bottle the sweet goodness.
Here are some other sweet things.
Sarah AKA Wacky Hermit brings us a fresh peach cobbler. It's made to serve 6-8 normal people who really like peaches. This isn't for kids. It's intended to be fed to real men and their real-man friends.
Finally after another fermentation in the bottle we get to drink all of our hard work. Here are some other things to wet your whistle.
Two Dogs at Mean ol' Meany brings us a recipe from Jackson Mississippi. Frozen Black Irish had me rolling on the floor. This drink isn't for girly drinkin' fancy pants!
Marsha at A Weight Lifted presents Apple-Raspberry Crisp. I don't think I'll show this one to Super Wife or she will have another reason for me to spend the evening in the kitchen.
Elisson weighs in with yet another Cocktail Concoction, one that's sure to raise a few eyebrows. Try it, ye skeptics! The previous sentence came directly from the poster. I could not do this any other justice!
I hope you enjoyed the recipes and the beer making process. Check our matriach's site for more Carnival of Recipes fun. Thank you to everyone who submitted this week and every week. You have increased the size of my waist line over the past year and I thank you for it!
I apologize if I missed any trackbacks.
# posted by Jeff @ 7:00 AM
