Tuesday, June 23, 2009

Sorta food prØn: The Crop

I staggered out yesterday in the suffocating heat (well, actually, my husband did) and found this little beauty on the vine:



1 homegrown cherry tomato


Wash thoroughly. Cut off bad spot (eliminating approximately 1/5th of total mass). Drizzle with 1 drop balsamic vinegar. Place approximately 4 grains of kosher salt and 5 black pepper specks on tomato. Enjoy! 

Posted by Betty Cracker on 06/23/09 at 09:11 AM

Categories: FoodRecipes

Sunday, June 14, 2009

Food prØn: Funeral baked meats


Hamlet, Act 1, Scene 2:

Hamlet: Thrift, thrift, Horatio! the funeral baked meats
Did coldly furnish forth the marriage tables.

When people suffer a tragedy, it’s a tradition down South for friends, family and neighbors to come visit the stricken family bearing food. I’m sure it’s a tradition worldwide because it makes a lot of sense.

If the bearer is a thoughtful person, the gift dish will be something easily stored and served: a meal that people with far weightier things on their minds can conveniently heat and present to a crowd. Casseroles are therefore a stand-by. In Allan Gurganus’ great novel, The Oldest Living Confederate Widow Tells All, (if you haven’t read it, do), a daughter connects the onslaught of food to family tragedies and dubs the dishes “disasteroles.”

read the whole post »

Posted by Betty Cracker on 06/14/09 at 08:23 PM

Categories: FoodRecipes

Saturday, May 23, 2009

In Praise Of Pesto; or, Reclaiming Arugula


First off, I’ll say that food photography is an art. If anyone has any hints for making a dish like the one above look like something that didn’t get dredged from a swamp, still wriggling and hissing, then I’m all ears. But it tasted great.

It’s one of my favorite meals - pesto and pasta. I may be preaching to the converted here, but in case anyone hasn’t encountered pesto yet, it’s a sauce made of pulverised, uncooked ingredients, originally prepared in a pestle and mortar, but nowadays as likely to be whizzed up in a blender.

read the whole post »

Posted by YAFB on 05/23/09 at 04:07 AM

Categories: FoodRecipes

Sunday, May 03, 2009

Food prØn: Margherita pizza edition


Margherita pizza was allegedly invented to honor an Italian queen and celebrate Italy: Its colors – red tomatoes, white cheese and green basil – represent the colors of the Italian flag. I don’t know whether or not that’s true.
But this is true: The way you put together a Margherita pizza holds lessons about life, namely, that moderation in all things is the key to a good outcome. In pizza making (and perhaps in life) the point is to use top quality ingredients and to not use too much of any one thing because an excess of a good ingredient can screw it all up. 

So to make a Margherita pizza, you make the crust of your choice (or, if you have a reliable purveyor of pizza crusts, purchase one) and roll it or toss it to fit on a pizza stone or lightly oiled pan. Then put a thin coat of good olive oil on the crust and shred some good quality mozzarella cheese on it. (I recommend the pricey brined kind.) Not too much!

Then take a few good tomatoes and boil them till the skins loosen. Remove the skins and seeds and dice them into a bowl. Add minced garlic, kosher salt, fresh ground pepper and olive oil to taste. Spread that over the cheese, and drizzle with a little more olive oil. Bake in a 500 degree oven until the crust is nice and brown.

Immediately after you remove it from the oven, julienne a handful of basil leaves and throw that on top of the hot pie. Then grate a little Parmigiano-Reggiano on it and serve to a grateful public.

As you can see from the photo above, I haven’t quite got the hang of the moderation thing. I used way too much cheese – probably 50% too much. But it was still really good.

Posted by Betty Cracker on 05/03/09 at 08:57 AM

Categories: FoodRecipes

Tuesday, April 28, 2009

It’s food prØn time: Eggplant parmesan—plus bonus BBQ edition!


This recipe is a modified version of one I got on a political blog of all places—the old Rural Votes site where Al Giordano of Narco News fame used to blog. Somewhat labor-intensive but worth it!

read the whole post »

Posted by Betty Cracker on 04/28/09 at 04:27 AM

Categories: FoodRecipes

Monday, April 27, 2009

Cauliflower Update

In a follow-up to our latest food pr0n post about cauliflower, dewberry let us know in the Rumper Room how preparing the “dark matter” went for her:

By the way, I served the cauliflower tonight (with pork roast, biscuits and salad).  I had roasted it with lemon and garlic and olive oil.

After tasting it, the littlest kid told me, “Mom…I do not like that white broccoli at all!” (And he loves broccoli) Then later, as he was scraping his plate, he said, “that cornyflower was simply terrible.”

Mr. dewberry and I quite liked it.  We will see if more comes in this week’s produce basket.
Comment by dewberry on 04/26/09 at 09:48 PM

“Cornyflower.” That rocks in a million different ways…

MORE: Also via dewberry, we find out that the great cilantro debate isn’t only raging here at Rumproast. It’s spreading.

Posted by Kevin K. on 04/27/09 at 07:24 AM

Categories: FoodRecipesRumproast Related

Saturday, April 18, 2009

For those of you keeping track at home…

Beautiful day, gardening and marinated fresh fish from the farmer’s market: 3
Blogging: 0

Posted by Kevin K. on 04/18/09 at 02:29 PM

Categories: FoodRecipesNew York CityBrooklynRumproast Related

Sunday, March 15, 2009



I had no idea that yesterday was International Pi Day until so informed by commenter Dewberry on this thread. But apparently compelled by unseen mathematical forces, I made not one but two pies yesterday: a turkey pot pie, and a strawberry pie.

The turkey pot pie is a variation on a chicken pot pie recipe gleaned from a Throwdown with Bobby Flay episode in which Bobby went up against the Casserole Queens of Austin, Texas. I used turkey instead of chicken because I had leftover turkey. I also replaced the tarragon with thyme because I was out of tarragon. I used a lot more salt and pepper than the Queens.

The strawberry pie is the simplest thing in the world, and everyone in Florida knows how to make it because this time of year, the strawberries are so ripe and delicious it would be a crime to not make a pie or shortcake or something out of them. I took the lazy route, baking a store-bought crust, cooling it and filling it with washed, hulled fresh strawberries. Then I covered it with store-bought strawberry glaze because I was too lazy to make my own, but that’s simple too.

Posted by Betty Cracker on 03/15/09 at 08:27 AM

Categories: FoodRecipes

Saturday, March 14, 2009

Old Salts

sea salts
The Food Network is a fine operation, I’m sure. Real foodies complain about its dumbing-down into a parade of cake-decorating contests and Rachael Ray Yummstrosity, but for people who weren’t brought up to be comfortable in a kitchen, the F.N. is a great learning tool. Would we have discovered smoked paprika on our own? Or microplaning lemons?

Or the world of salt? Grey salt. Sea salt. Kosher salt. Fleur de sel.  Anything but dreary, flat, stale, uninteresting table salt. Nobody on the Food Network ever uses plain, iodized table salt. In fact, I could swear I thought I saw the beginnings of a goiter on the Barefoot Contessa. Pretty soon, she, Alton Brown, and Kat Cora won’t be able to buy pullovers. Not spike-haired diner guy, though. He’ll be just fine.

Apropos of nothing I’ve just written, I have a great cookie recipe that I made up myself. It’s the only one.
The cookies are made with olive oil, so they’re good for you. And whole wheat flour, and cornmeal. And yet, they’re really good. The more you eat, the more therapeutic it is.

read the whole post »

Posted by Mrs. Polly on 03/14/09 at 01:21 PM

Categories: FoodRecipes

Thursday, February 26, 2009

Introducing: Rumproast Food P0rn!

Ever notice that in addition to sharing an affinity for discussing liberal politics and viciously mocking morons, a substantial number of us Roastafarians are foodies? You can’t make chicken soup around here without hearing about exploding pressure cookers, the similarities between parsnips and blotter acid, an interesting recipe for cowpigen, etc. I count myself among the foodie contingent and in fact earned my blog handle due to my down-home cookery.

Let’s keep the foodie fun rolling with a new blog feature: Rumproast Food P0rn! Each week (or whenever we feel like it), we’ll highlight Roastafarian recipes—complete with food photos—and share cooking tips, tragedies and triumphs. If you have something to share, please forward your recipe, food photo and funny cooking story (if applicable) to bettycrackerfl-at-gmail-dot-com.

A word of caution: As failed First Lady wannabe Cindy McCain learned, it’s not kosher to post others’ unattributed recipes as your own. Feel free to share recipes you got from another source as long as you name that source (and link it, if possible).

Posted by Betty Cracker on 02/26/09 at 02:25 PM

Categories: FoodRecipes

Monday, July 14, 2008

Five things I did yesterday instead of blogging

1) Cleaned my apartment, including dusting my Marty Markowitz bobblehead and my skull mug that holds approximately seventeen writing implements I will never ever use.


2) Bicycled with my lovely wife Chris out to the last day of the Murakami show at Brooklyn Museum. It was crowded and lots of people were posing for pictures with his art like his paintings were long-lost relatives.  That annoyed me.  I also had no idea what was going on with this “sculpture” (below). It had a vagina and nice boobs, but in the wrong places. That made me uncomfortable.


3) We came back home and drank a couple of Tito’s vodka & tonics in our garden while Chris kicked my ass in spite & malice (these rules are all wrong!) and backgammon. We listened to the Kinks’ Arthur and Men & Volts’ Cheer Up. We talked about how much we liked our garden, what a great day it was and how much we wish Murakami knew where vaginas belonged.

4) I cooked marinated shark on the grill while Chris prepared fresh green beans I got at the farmers market on Saturday. There’s a vendor who sells bread at the farmers market who really creeps me out because he wears teeny tiny 70’s shorts and little icky tanktops and he looks like he stores yeast in his basement next to cribs with handcuffs attached to them. Aside from that, I really like the farmers market. Oh, yeah, the dinner fucking rocked.

5) We watched The McLaughlin Group and The Next Food Network Star. Susie Fogelson‘s hair looked extra billowy! McLaughlin’s, not so much.

Posted by Kevin K. on 07/14/08 at 05:12 AM

Friday, July 11, 2008

Roaster’s Fantasy


Eh, why not?

Posted by poputonian on 07/11/08 at 04:41 PM

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