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Sun Apr 04 2004 19:44 PST (Susie's Leaning Tower of Chocolate) Long Weekend: Well, we're home, and even though it should feel earlier than the time thinks it is, I'm exhausted. we had a lot of fun and a lot of food. I went to a baby shower, a double birthday party and an Easter Egg Hunt (which John and I got to participate in). Not to mention all the tickle fights, games of tag and red light/ green light, etc that go on with all those kiddlets around.

Here is my yummy Beef Stroganoff easy version recipe:

1 lb. ground beef
Brown beef and remove from pan.

3 T butter
1 c. chopped onion
1 clove garlic
1/2 lb. fresh sliced mushrooms
Cook in butter until onion is golden.

Add and stir until smooth:
3 T flour
1 T ketchup
1/2 t. salt
1/8 pepper

Gradually add 1 can beef broth. Bring to a boil. Simmer on low 5 minutes. Add 1/4 t. dill and 1 1/2 c. sour cream (I don't use that much).  Stir. Add beef. Simmer just until hot.

Sun Apr 04 2004 19:44 PST (Susanna Chadwick) Long Weekend: Well, we're home, and even though it should feel earlier than the time thinks it is, I'm exhausted. we had a lot of fun and a lot of food. I went to a baby shower, a double birthday party and an Easter Egg Hunt (which John and I got to participate in). Not to mention all the tickle fights, games of tag and red light/ green light, etc that go on with all those kiddlets around.

Here is my yummy Beef Stroganoff easy version recipe:

1 lb. ground beef
Brown beef and remove from pan.

3 T butter
1 c. chopped onion
1 clove garlic
1/2 lb. fresh sliced mushrooms
Cook in butter until onion is golden.

Add and stir until smooth:
3 T flour
1 T ketchup
1/2 t. salt
1/8 pepper

Gradually add 1 can beef broth. Bring to a boil. Simmer on low 5 minutes. Add 1/4 t. dill and 1 1/2 c. sour cream (I don't use that much).  Stir. Add beef. Simmer just until hot.

Sun Apr 04 2004 22:44 EST (Susanna Chadwick) Long Weekend: Well, we're home, and even though it should feel earlier than the time thinks it is, I'm exhausted. we had a lot of fun and a lot of food. I went to a baby shower, a double birthday party and an Easter Egg Hunt (which John and I got to participate in). Not to mention all the tickle fights, games of tag and red light/ green light, etc that go on with all those kiddlets around.

Here is my yummy Beef Stroganoff easy version recipe:

1 lb. ground beef
Brown beef and remove from pan.

3 T butter
1 c. chopped onion
1 clove garlic
1/2 lb. fresh sliced mushrooms
Cook in butter until onion is golden.

Add and stir until smooth:
3 T flour
1 T ketchup
1/2 t. salt
1/8 pepper

Gradually add 1 can beef broth. Bring to a boil. Simmer on low 5 minutes. Add 1/4 t. dill and 1 1/2 c. sour cream (I don't use that much).  Stir. Add beef. Simmer just until hot.

Mon Apr 05 2004 02:44 PST (Susanna Chadwick) Long Weekend: Well, we're home, and even though it should feel earlier than the time thinks it is, I'm exhausted. we had a lot of fun and a lot of food. I went to a baby shower, a double birthday party and an Easter Egg Hunt (which John and I got to participate in). Not to mention all the tickle fights, games of tag and red light/ green light, etc that go on with all those kiddlets around.

Here is my yummy Beef Stroganoff easy version recipe:

1 lb. ground beef
Brown beef and remove from pan.

3 T butter
1 c. chopped onion
1 clove garlic
1/2 lb. fresh sliced mushrooms
Cook in butter until onion is golden.

Add and stir until smooth:
3 T flour
1 T ketchup
1/2 t. salt
1/8 pepper

Gradually add 1 can beef broth. Bring to a boil. Simmer on low 5 minutes. Add 1/4 t. dill and 1 1/2 c. sour cream (I don't use that much).  Stir. Add beef. Simmer just until hot.

Tue Apr 20 2004 16:33 PST (Leonard Richardson) Arbitrarily Hearty Squash Soup: This is an easy and tasty soup. I made it tonight to run some experiments before posting the recipe. To make it you stew ROASTED SQUASH AND THE LIKE in BROTH, blend it in the blender, and then add DAIRY and SEASONING. I didn't keep track of the time, but it probably took half an hour to 45 minutes.

ROASTED SQUASH AND THE LIKE

This can be any kind of squash or any other vegetable that's stringy and fleshy and you didn't like when you were a kid. The more squash you use, the heartier the soup. Tonight I used a butternut squash, some other kind of squash I don't know what it's called (it's yellow and shaped like a Keystone Kop's billyclub; it might actually be a zucchini), and two sweet potatoes.

Peel the squash and bisect them so as to maximize the exposed surface area. Scoop out any seeds and sprinkle the squash with pepper and brown sugar. Bake them on a cookie sheet in the oven until they're hot and you're sick of waiting. If you don't peel the squash you'll just have to scoop out the flesh once you remove them from the oven, when they're hot enough to ignite human flesh. There's no need to bake the squash skin! Anyway, once the baking is done you are ready to chop up the squash and dump them into the simmering

BROTH

I use two 14-ounce cans of vegetable broth. Using less broth is another way to increase the heartiness of the soup. I don't think any other kind of broth makes sense for this soup. While the squash cooks in the broth, mash it up with a potato masher. When it's good and mashed, transfer a few cups of it to the blender and blend it. Pour back into the soup pot and repeat until the soup is the consistency you want. If you're like Adam and Kim and you have one of those fancy hand blenders, by all means, use the fancy hand blender. Once you have a good thick soup you are ready to add the

DAIRY

The cream is a double-edged sword. It adds richness (because of the fat) at the expense of heartiness (because of the liquid). It's fine to use less cream, or none. I add the cheese because I like the flavor of a Swiss cheese in the soup, and I also like getting rid of old cheese.

SEASONING

I like a lot of different flavors, so every time I make this soup I add more stuff. Last time it was the cheese. This time I added toasted sesame seeds, which worked pretty well. Toasted squash seeds would have been more thematic. I bet you could also add garlic. (Side note to self: come up with dessert involving sesame seeds baked in brown sugar.)

Stir it all up, and you have soup! Serves 6, I guess (me + Sumana + Housemate 1TM + Housemate 2TM + me or Sumana having seconds + me or Sumana having a bowl for some other meal).

Next time: I am actually going to make Samoa Samosas. I have the ingredients and everything.

Tue Apr 20 2004 19:33 PST (News You Can Bruise) Arbitrarily Hearty Squash Soup: This is an easy and tasty soup. I made it tonight to run some experiments before posting the recipe. To make it you stew ROASTED SQUASH AND THE LIKE in BROTH, blend it in the blender, and then add DAIRY and SEASONING. I didn't keep track of the time, but it probably took half an hour to 45 minutes.

ROASTED SQUASH AND THE LIKE

This can be any kind of squash or any other vegetable that's stringy and fleshy and you didn't like when you were a kid. The more squash you use, the heartier the soup. Tonight I used a butternut squash, some other kind of squash I don't know what it's called (it's yellow and shaped like a Keystone Kop's billyclub; it might actually be a zucchini), and two sweet potatoes.

Peel the squash and bisect them so as to maximize the exposed surface area. Scoop out any seeds and sprinkle the squash with pepper and brown sugar. Bake them on a cookie sheet in the oven until they're hot and you're sick of waiting. If you don't peel the squash you'll just have to scoop out the flesh once you remove them from the oven, when they're hot enough to ignite human flesh. There's no need to bake the squash skin! Anyway, once the baking is done you are ready to chop up the squash and dump them into the simmering

BROTH

I use two 14-ounce cans of vegetable broth. Using less broth is another way to increase the heartiness of the soup. I don't think any other kind of broth makes sense for this soup. While the squash cooks in the broth, mash it up with a potato masher. When it's good and mashed, transfer a few cups of it to the blender and blend it. Pour back into the soup pot and repeat until the soup is the consistency you want. If you're like Adam and Kim and you have one of those fancy hand blenders, by all means, use the fancy hand blender. Once you have a good thick soup you are ready to add the

DAIRY

The cream is a double-edged sword. It adds richness (because of the fat) at the expense of heartiness (because of the liquid). It's fine to use less cream, or none. I add the cheese because I like the flavor of a Swiss cheese in the soup, and I also like getting rid of old cheese.

SEASONING

I like a lot of different flavors, so every time I make this soup I add more stuff. Last time it was the cheese. This time I added toasted sesame seeds, which worked pretty well. Toasted squash seeds would have been more thematic. I bet you could also add garlic. (Side note to self: come up with dessert involving sesame seeds baked in brown sugar.)

Stir it all up, and you have soup! Serves 6, I guess (me + Sumana + Housemate 1TM + Housemate 2TM + me or Sumana having seconds + me or Sumana having a bowl for some other meal).

Next time: I am actually going to make Samoa Samosas. I have the ingredients and everything.

Tue Apr 20 2004 19:33 PST (News You Can Bruise) Arbitrarily Hearty Squash Soup: Hi, I'm Seth David Schoen. This is an easy and tasty soup. I made it tonight to run some experiments before posting the recipe. To make it you stew ROASTED SQUASH AND THE LIKE in BROTH, blend it in the blender, and then add DAIRY and SEASONING. I didn't keep track of the time, but it probably took half an hour to 45 minutes.

ROASTED SQUASH AND THE LIKE

This can be any kind of squash or any other vegetable that's stringy and fleshy and you didn't like when you were a kid. The more squash you use, the heartier the soup. Tonight I used a butternut squash, some other kind of squash I don't know what it's called (it's yellow and shaped like a Keystone Kop's billyclub; it might actually be a zucchini), and two sweet potatoes.

Peel the squash and bisect them so as to maximize the exposed surface area. Scoop out any seeds and sprinkle the squash with pepper and brown sugar. Bake them on a cookie sheet in the oven until they're hot and you're sick of waiting. If you don't peel the squash you'll just have to scoop out the flesh once you remove them from the oven, when they're hot enough to ignite human flesh. There's no need to bake the squash skin! Anyway, once the baking is done you are ready to chop up the squash and dump them into the simmering

BROTH

I use two 14-ounce cans of vegetable broth. Using less broth is another way to increase the heartiness of the soup. I don't think any other kind of broth makes sense for this soup. While the squash cooks in the broth, mash it up with a potato masher. When it's good and mashed, transfer a few cups of it to the blender and blend it. Pour back into the soup pot and repeat until the soup is the consistency you want. If you're like Adam and Kim and you have one of those fancy hand blenders, by all means, use the fancy hand blender. Once you have a good thick soup you are ready to add the

DAIRY

The cream is a double-edged sword. It adds richness (because of the fat) at the expense of heartiness (because of the liquid). It's fine to use less cream, or none. I add the cheese because I like the flavor of a Swiss cheese in the soup, and I also like getting rid of old cheese.

SEASONING

I like a lot of different flavors, so every time I make this soup I add more stuff. Last time it was the cheese. This time I added toasted sesame seeds, which worked pretty well. Toasted squash seeds would have been more thematic. I bet you could also add garlic. (Side note to self: come up with dessert involving sesame seeds baked in brown sugar.)

Stir it all up, and you have soup! Serves 6, I guess (me + Sumana + Housemate 1TM + Housemate 2TM + me or Sumana having seconds + me or Sumana having a bowl for some other meal).

Next time: I am actually going to make Samoa Samosas. I have the ingredients and everything. I'm Seth David Schoen.

Tue Apr 20 2004 19:33 PST (Leonard Richardson) Arbitrarily Hearty Squash Soup: This is an easy and tasty soup. I made it tonight to run some experiments before posting the recipe. To make it you stew ROASTED SQUASH AND THE LIKE in BROTH, blend it in the blender, and then add DAIRY and SEASONING. I didn't keep track of the time, but it probably took half an hour to 45 minutes.

ROASTED SQUASH AND THE LIKE

This can be any kind of squash or any other vegetable that's stringy and fleshy and you didn't like when you were a kid. The more squash you use, the heartier the soup. Tonight I used a butternut squash, some other kind of squash I don't know what it's called (it's yellow and shaped like a Keystone Kop's billyclub; it might actually be a zucchini), and two sweet potatoes.

Peel the squash and bisect them so as to maximize the exposed surface area. Scoop out any seeds and sprinkle the squash with pepper and brown sugar. Bake them on a cookie sheet in the oven until they're hot and you're sick of waiting. If you don't peel the squash you'll just have to scoop out the flesh once you remove them from the oven, when they're hot enough to ignite human flesh. There's no need to bake the squash skin! Anyway, once the baking is done you are ready to chop up the squash and dump them into the simmering

BROTH

I use two 14-ounce cans of vegetable broth. Using less broth is another way to increase the heartiness of the soup. I don't think any other kind of broth makes sense for this soup. While the squash cooks in the broth, mash it up with a potato masher. When it's good and mashed, transfer a few cups of it to the blender and blend it. Pour back into the soup pot and repeat until the soup is the consistency you want. If you're like Adam and Kim and you have one of those fancy hand blenders, by all means, use the fancy hand blender. Once you have a good thick soup you are ready to add the

DAIRY

The cream is a double-edged sword. It adds richness (because of the fat) at the expense of heartiness (because of the liquid). It's fine to use less cream, or none. I add the cheese because I like the flavor of a Swiss cheese in the soup, and I also like getting rid of old cheese.

SEASONING

I like a lot of different flavors, so every time I make this soup I add more stuff. Last time it was the cheese. This time I added toasted sesame seeds, which worked pretty well. Toasted squash seeds would have been more thematic. I bet you could also add garlic. (Side note to self: come up with dessert involving sesame seeds baked in brown sugar.)

Stir it all up, and you have soup! Serves 6, I guess (me + Sumana + Housemate 1TM + Housemate 2TM + me or Sumana having seconds + me or Sumana having a bowl for some other meal).

Next time: I am actually going to make Samoa Samosas. I have the ingredients and everything.

Wed Apr 21 2004 02:33 PST (Leonard Richardson) Arbitrarily Hearty Squash Soup: This is an easy and tasty soup. I made it tonight to run some experiments before posting the recipe. To make it you stew ROASTED SQUASH AND THE LIKE in BROTH, blend it in the blender, and then add DAIRY and SEASONING. I didn't keep track of the time, but it probably took half an hour to 45 minutes.

ROASTED SQUASH AND THE LIKE

This can be any kind of squash or any other vegetable that's stringy and fleshy and you didn't like when you were a kid. The more squash you use, the heartier the soup. Tonight I used a butternut squash, some other kind of squash I don't know what it's called (it's yellow and shaped like a Keystone Kop's billyclub; it might actually be a zucchini), and two sweet potatoes.

Peel the squash and bisect them so as to maximize the exposed surface area. Scoop out any seeds and sprinkle the squash with pepper and brown sugar. Bake them on a cookie sheet in the oven until they're hot and you're sick of waiting. If you don't peel the squash you'll just have to scoop out the flesh once you remove them from the oven, when they're hot enough to ignite human flesh. There's no need to bake the squash skin! Anyway, once the baking is done you are ready to chop up the squash and dump them into the simmering

BROTH

I use two 14-ounce cans of vegetable broth. Using less broth is another way to increase the heartiness of the soup. I don't think any other kind of broth makes sense for this soup. While the squash cooks in the broth, mash it up with a potato masher. When it's good and mashed, transfer a few cups of it to the blender and blend it. Pour back into the soup pot and repeat until the soup is the consistency you want. If you're like Adam and Kim and you have one of those fancy hand blenders, by all means, use the fancy hand blender. Once you have a good thick soup you are ready to add the

DAIRY

The cream is a double-edged sword. It adds richness (because of the fat) at the expense of heartiness (because of the liquid). It's fine to use less cream, or none. I add the cheese because I like the flavor of a Swiss cheese in the soup, and I also like getting rid of old cheese.

SEASONING

I like a lot of different flavors, so every time I make this soup I add more stuff. Last time it was the cheese. This time I added toasted sesame seeds, which worked pretty well. Toasted squash seeds would have been more thematic. I bet you could also add garlic. (Side note to self: come up with dessert involving sesame seeds baked in brown sugar.)

Stir it all up, and you have soup! Serves 6, I guess (me + Sumana + Housemate 1TM + Housemate 2TM + me or Sumana having seconds + me or Sumana having a bowl for some other meal).

Next time: I am actually going to make Samoa Samosas. I have the ingredients and everything.

Wed Apr 21 2004 19:33 PST (Leonard Richardson): Sumana and I made Samoa Samosas. They are not insanely great but they're edible. They'd be more edible if instead of taking the premise literally and using real Samoa cookies I used flavors that resembled those found in Samoa cookies, like chocolate and coconut. Recipe coming tomorrow, for completeness.

Wed Apr 21 2004 22:33 PST (News You Can Bruise): Sumana and I made Samoa Samosas. They are not insanely great but they're edible. They'd be more edible if instead of taking the premise literally and using real Samoa cookies I used flavors that resembled those found in Samoa cookies, like chocolate and coconut. Recipe coming tomorrow, for completeness.

Wed Apr 21 2004 22:33 PST (News You Can Bruise): Hi, I'm Seth David Schoen. Sumana and I made Samoa Samosas. They are not insanely great but they're edible. They'd be more edible if instead of taking the premise literally and using real Samoa cookies I used flavors that resembled those found in Samoa cookies, like chocolate and coconut. Recipe coming tomorrow, for completeness. I'm Seth David Schoen.

Thu Apr 22 2004 05:33 PST (Leonard Richardson): Sumana and I made Samoa Samosas. They are not insanely great but they're edible. They'd be more edible if instead of taking the premise literally and using real Samoa cookies I used flavors that resembled those found in Samoa cookies, like chocolate and coconut. Recipe coming tomorrow, for completeness.

Thu Apr 22 2004 07:34 PST (Leonard Richardson) Samoa Samosas: Sumana likes them, I think they are mediocre. I will concede they are very good for a food that combines two completely different culinary concepts solely for the sake of a funny name. Sumana took the leftovers to work for a taste test. Results to be published in an update.

Filling:

Dough:

Preheat oven to 375 degrees. Mash up the bananas. Chop up the cookies. Mush everything together.

Spread 3 sheets of the phyllo dough out on a cookie sheet. Brush each layer with melted butter and cut into 4 triangles. Distribute the filling between the triangles and fold into a vaguely samosoid shape with the filling in the middle. Brush top with butter and sprinkle with sugar. Bake for about 10 minutes. Makes 4 samosas.

This is a scaled-down recipe. We actually made 6 samosas with 2 bananas and 8 cookies. We used 1 more sheet of phyllo dough to fashion the other 2 samosas. It's complicated so I didn't put it in the recipe. Just eat the other banana half.

I still have 14 sheets of phyllo dough, and it's not as hard as I'd feared to work with. Maybe I'll make some weird baklava or warbat (warbat!).

Thu Apr 22 2004 10:34 PST (News You Can Bruise) Samoa Samosas: Sumana likes them, I think they are mediocre. I will concede they are very good for a food that combines two completely different culinary concepts solely for the sake of a funny name. Sumana took the leftovers to work for a taste test. Results to be published in an update.

Filling:

Dough:

Preheat oven to 375 degrees. Mash up the bananas. Chop up the cookies. Mush everything together.

Spread 3 sheets of the phyllo dough out on a cookie sheet. Brush each layer with melted butter and cut into 4 triangles. Distribute the filling between the triangles and fold into a vaguely samosoid shape with the filling in the middle. Brush top with butter and sprinkle with sugar. Bake for about 10 minutes. Makes 4 samosas.

This is a scaled-down recipe. We actually made 6 samosas with 2 bananas and 8 cookies. We used 1 more sheet of phyllo dough to fashion the other 2 samosas. It's complicated so I didn't put it in the recipe. Just eat the other banana half.

I still have 14 sheets of phyllo dough, and it's not as hard as I'd feared to work with. Maybe I'll make some weird baklava or warbat (warbat!).

Thu Apr 22 2004 10:34 PST (News You Can Bruise) Samoa Samosas: Hi, I'm Seth David Schoen. Sumana likes them, I think they are mediocre. I will concede they are very good for a food that combines two completely different culinary concepts solely for the sake of a funny name. Sumana took the leftovers to work for a taste test. Results to be published in an update.

Filling:

Dough:

Preheat oven to 375 degrees. Mash up the bananas. Chop up the cookies. Mush everything together.

Spread 3 sheets of the phyllo dough out on a cookie sheet. Brush each layer with melted butter and cut into 4 triangles. Distribute the filling between the triangles and fold into a vaguely samosoid shape with the filling in the middle. Brush top with butter and sprinkle with sugar. Bake for about 10 minutes. Makes 4 samosas.

This is a scaled-down recipe. We actually made 6 samosas with 2 bananas and 8 cookies. We used 1 more sheet of phyllo dough to fashion the other 2 samosas. It's complicated so I didn't put it in the recipe. Just eat the other banana half.

I still have 14 sheets of phyllo dough, and it's not as hard as I'd feared to work with. Maybe I'll make some weird baklava or warbat (warbat!). I'm Seth David Schoen.

Thu Apr 22 2004 10:34 PST (Leonard Richardson) Samoa Samosas: Sumana likes them, I think they are mediocre. I will concede they are very good for a food that combines two completely different culinary concepts solely for the sake of a funny name. Sumana took the leftovers to work for a taste test. Results to be published in an update.

Filling:

Dough:

Preheat oven to 375 degrees. Mash up the bananas. Chop up the cookies. Mush everything together.

Spread 3 sheets of the phyllo dough out on a cookie sheet. Brush each layer with melted butter and cut into 4 triangles. Distribute the filling between the triangles and fold into a vaguely samosoid shape with the filling in the middle. Brush top with butter and sprinkle with sugar. Bake for about 10 minutes. Makes 4 samosas.

This is a scaled-down recipe. We actually made 6 samosas with 2 bananas and 8 cookies. We used 1 more sheet of phyllo dough to fashion the other 2 samosas. It's complicated so I didn't put it in the recipe. Just eat the other banana half.

I still have 14 sheets of phyllo dough, and it's not as hard as I'd feared to work with. Maybe I'll make some weird baklava or warbat (warbat!).

Thu Apr 22 2004 17:34 PST (Leonard Richardson) Samoa Samosas: Sumana likes them, I think they are mediocre. I will concede they are very good for a food that combines two completely different culinary concepts solely for the sake of a funny name. Sumana took the leftovers to work for a taste test. Results to be published in an update.

Filling:

Dough:

Preheat oven to 375 degrees. Mash up the bananas. Chop up the cookies. Mush everything together.

Spread 3 sheets of the phyllo dough out on a cookie sheet. Brush each layer with melted butter and cut into 4 triangles. Distribute the filling between the triangles and fold into a vaguely samosoid shape with the filling in the middle. Brush top with butter and sprinkle with sugar. Bake for about 10 minutes. Makes 4 samosas.

This is a scaled-down recipe. We actually made 6 samosas with 2 bananas and 8 cookies. We used 1 more sheet of phyllo dough to fashion the other 2 samosas. It's complicated so I didn't put it in the recipe. Just eat the other banana half.

I still have 14 sheets of phyllo dough, and it's not as hard as I'd feared to work with. Maybe I'll make some weird baklava or warbat (warbat!).

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