Mimesis and Violence


Muffineering: Thanksgiving in the Palm of Your Hand
November 12, 2008, 9:24 am
Filed under: Food, Recipes

Pumpkin-Cranberry-Pecan Muffins

Makes 30 fat muffins which I forgot to photograph.

* 1 3/4 cup butter
* 3 cup brown sugar
* 4 eggs
* 6 cup unsifted whole wheat flour
* 4 tsp baking soda
* 16 ounce can pumpkin (like for to make the pie)
* 3 single serving containers
* 2 single-serving container vanilla yogurt
* 2 tbsp orange marmalade
* 2 tsp ground nutmeg
* 3 tsp ground ginger
* 3-4 fistfuls chopped pecans
* 5-6 fistfuls delicious craisins

1. Preheat oven to 350.
2. Cream butter and sugar together until light and creamy. Beat in the eggs.
3. Mix together the flour, baking soda.
4. Combine the pumpkin, applesauce, yogurt, craisins, nuts, and spices in your largest mixing bowl.
5. Add the dry ingredients alternately with butter mixture to the pumpkin mixture, stirring just enough to combine well.
6. Put in muffin tins (use the cute little muffin wrapper things – they are cute!)
7. Bake 30-40 minutes or until done (toothpick/knife/machete test).
8. Cool in the pan 10, remove muffins, let cool.



More recipes
September 26, 2008, 9:39 pm
Filed under: Food, Recipes

From tonight:

Potato Salad (of Doom!)

* 8-12 small red-skinned new potatoes, quartered and boiled: drained, skin-on, and steaming hot.
* Juice of 2 lemons.
* Delicious olive oil.
* 1 shallot, sliced thinly.
* 1 small handful capers.
* 2 handfuls dill, chopped roughly.
* Salt, fresh ground black pepper to taste.
* Optionally: handful of sea beans roughly chopped.

– While the potatoes are still hot, mix in lemon juice and olive oil.
– As the potatoes cool add in the shallots, capers, dill, sea beans, salt, and pepper.



Potlucky
September 21, 2008, 11:08 pm
Filed under: Food, Recipes

My recipes from tonight’s potluck:

Harissa (Surprise!)

A mildly inauthentic but not at all mild north-African style chili paste.

* 20 dried chili de arbol
* 4-5 ancho chilies (dried poblanos)
* 2 habanero or scotch bonnet chilies
* 8 cloves garlic
* 1 tablespoon whole cumin
* 1/2 teaspoon coriander or caraway seeds
* 1/4 cup olive oil

– Remove the stems from the dried peppers (ancho, de arbol), discard about half the seeds, and let them soak in water for 10-15 minutes.
– Crush the garlic, cumin, and coriander/caraway in a mortar and pestle (alternative: food processor).
– Strain most of the water from the dried chilies, add the garlic mixture, and pound into a bloody pulp with a pestle (alternative: food process).
– Admire your new forearm strength.
– Roast the habaneros under a broiler for a few minutes – until their skin is lightly scarred with burn.
– Seed the habaneros (DON’T TOUCH YOUR EYES), add to the harissa mixture, and unleash a fury of blows onto it with a pestle or machete.
– Feed to unsuspecting friends with excess machismo and a taste for spice.

Hummus

* 3.5 cups chickpeas (canned or dried and soaked overnight)
* 1/2 cup tahina (roughly)
* 1/2 cup olive (roughly)
* Juice of 3 lemons
* 4-5 mushrooms
* 1 teaspoon harissa or cayenne pepper
* Salt and (fresh ground) pepper

– Mix 3 cups chickpeas, tahina, olive oil, lemon juice in a bowl and chop/crush with a mezzaluna chopper until they reach a chunky puree (alternatively: food processor).
– Add salt and pepper to taste and let the hummus chill covered for a bit.
– Saute the remaining chickpeas in a few tablespoons olive oil with the mushrooms and harissa until suitably delicious smelling.
– Serve the mushroom/chickpea mixture hot over the chilled hummus.

Falafel (balls)

* 4 cups chickpeas
* 4 large handfuls parsley, finely chopped
* 3 large handfuls cilantro, finely chopped
* 8 cloves garlic
* 1 finely diced shallot
* 1 tablespoon cumin
* 1 teaspoon harissa
* 2 teaspoons baking powder
* 3 heaping tablespoons flour
* Soybean oil for frying

– Crush garlic, shallot, cumin, and harissa in a mortar and pestle.
– Mix together chickpeas, parsley, cilantro, and garlic mixture. Crush/chop into a pasty mixture with a mezzaluna chopper or a food processor.
– Add the baking powder and flour, mix in thoroughly until the mixture is easily formed into cohesive balls. If this doesn’t work you can add a little olive oil to lubricate the works.
– Form small balls with your hands or with a spoon. Fry them in about 3 inches of hot oil in a wok, pan, or deep fryer until brown and delicious looking.