Month: August 2010

  • Ice cream in a bag – a Burning Man recipe

    1 can coconut milk 3 T honey Pinch salt or 1-1/2 C Parmalat (box milk) 1 small can Nestle table cream 3 T honey Pinch salt 2 quart-sized ziplocks (new, because they must not leak) 1 gallon-sized ziplock (also new) 3/4 C rock salt In one of the quart-sized bags, dump the ice cream ingredients.…

  • Bahiana Bolo

    This cake recipe is supposed to be a very authentic version of the bolo made in Salvador, Bahia, Brazil. My memories of Bahiana food are mainly the ultra-fresh seafood, vegetables, and fruits, but as I cast my mind back, I recall eating simple, delicious pieces of cake, too. I can’t wait to try this one.…

  • Pain aux pruneaux

    1 C pitted prunes 1/2 C cognac 1 T honey 2 eggs 1-1/4 C buckwheat flour 1/2 t salt 1/4 t black pepper 1 C milk With scissors, snip the prunes into small pieces. Soak in the cognac overnight. Preheat the oven to 375F. Place a baking sheet or a baking stone in the oven…

  • Savory crepes with dipping sauce

    These can also be made as waffles, if you have a waffle iron. 1/4 C rice flour 1 C all purpose flour 1/3 C sugar 3/4 C coconut milk 1 large egg yolk 1/4 C plus 2 T lime juice 1/2 C minced (or super-tiny) dried shrimp Oil for frying Handful of cilantro Place flours…

  • Bannock

    3 C all purpose flour 1-1/2 t salt 1 T baking powder 4-5 T butter or lard, plus some for greasing the pan 1-1/4 C lukewarm water If using an oven, preheat to 425 F. This can also be cooked on a stovetop, a wood fire, or an outdoor grill. Put flour, salt, and baking…

  • Snowshoe flatbread

    This flatbread is similar to nan, common in Turkey, Iran, and Afghanistan. You can also make it with a higher proportion of whole wheat flour. 2-1/2 C warm water 1 t yeast 1 C whole wheat flour 4-1/2 to 5-1/2 C all purpose flour 1 t salt 1 T sesame seeds Place water in a…

  • Green sauce (not really a sauce)

    This is actually a side dish or a vegetarian main dish. Tastes great with lentil dal. Nancy Bacon, who modified this from Yamuna Devi’s Broccoli and Spinach Puree, calls it “mainlining vegetables.” It’s a staple at their house, because the kids love it. 1/2 C water 1 lb fresh spinach or 10-oz frozen spinach 1…