Monday, July 30, 2007
Paint .NET
This is one of my favorite tools: it is not so complex as photoshop and not so basic as MS paint: plus it's open source. They just released version 3.10 Beta.
Saturday, July 28, 2007
The Best Tomato Soup
I've been making Tomato soup for years, and my recipe is constanly evolving. This is how i make it these days. Try to get real broth (not from powder) and try to find long tomatoes not so much the round ones. It is always best to pick them fresh from your own garden !
Ingredients
1 carrot
2 onions
one handful of fresh celery (finely chopped)
one handful of basil leaves
125 ml cream
125 gr bacon
8 tomatoes
0.75 liter of beef broth (or a bit more if you like)
Preparation
- Chop onions, carrot and bacon finely (smalls blocks, 'mirepoix')
- Remove the 'crowns' of the tomatoes and cut away the small white part.
- Blend the tomatoes into a liquid (with a blender i mean). This way you will get the flavours from the peel but you don't end up with noticable pieces of them in the soup.
- Slowly fry the carrot + oinions + bacon for about 5 minutes.
- Add the tomatoes + broth, cook and let it simmer for at least half an hour, while stirring every now and then. If you like a stronger tomato flavour, add a tablespoon of concentrated tomatoes.
- When the soup is turning red and the foam is gone, you're good to go. Usually i cook it a bit longer to stengthen the flavours.
- 5 minutes before serving, add the celery and some salt and pepper if you like.
Upon serving, use a blender for the cream and the basil leaves and place a tablespoon of the mixture in the center of each plate.
Enjoy !
Ingredients
1 carrot
2 onions
one handful of fresh celery (finely chopped)
one handful of basil leaves
125 ml cream
125 gr bacon
8 tomatoes
0.75 liter of beef broth (or a bit more if you like)
Preparation
- Chop onions, carrot and bacon finely (smalls blocks, 'mirepoix')
- Remove the 'crowns' of the tomatoes and cut away the small white part.
- Blend the tomatoes into a liquid (with a blender i mean). This way you will get the flavours from the peel but you don't end up with noticable pieces of them in the soup.
- Slowly fry the carrot + oinions + bacon for about 5 minutes.
- Add the tomatoes + broth, cook and let it simmer for at least half an hour, while stirring every now and then. If you like a stronger tomato flavour, add a tablespoon of concentrated tomatoes.
- When the soup is turning red and the foam is gone, you're good to go. Usually i cook it a bit longer to stengthen the flavours.
- 5 minutes before serving, add the celery and some salt and pepper if you like.
Upon serving, use a blender for the cream and the basil leaves and place a tablespoon of the mixture in the center of each plate.
Enjoy !
Thursday, July 19, 2007
Asian style Ceramics
My uncle, Her Comis, returned from a trip to South Korea where he was a participant in the 4th Gyearyongsan Bunchungsagi Festival and Taiwan, where he gave some demonstrations and lit up an anagama kiln.
I've updated his website with pictures of the trip, check it out !
Wednesday, July 18, 2007
Snowboarding
This evening i will be going snowboarding for the first time. Kind of strange in the middle of the summer.
I hope i don't break my legs but do a 720 instead..
I hope i don't break my legs but do a 720 instead..
How to grill a trout
Yesterday the weather was great, so it was BBQ time ! I got my hands on some nice salmon trouts and this is how i cooked them.
Ingredients
2 (salmon) trouts
a handfull of rosemary branches (freshly cut, the whole branch)
1 lemon
1 BBQ with a lid
Preparation
Light the BBQ, and wait until the coals are turned white.
In the meantime, clean the trouts and put them in a fish grill.
Throw them on the barbie, and wait till they're almost done. (check the inside)
Now remove the grill, throw the rosemary branches on the coals. Quickly place the grills and fishes back on and close the lid of the BBQ. Close the air holes on the coals (if any) The rosemary won't burn because there's not enough oxygen, but the fumes will give your trout a fantastic flavour. After the smoke is gone, remove the lid and your fish is cooked perfectly. (the skin's especially good)
Don't forget to eat the trout cheeks, there are delicious !
el geffe prefers: Weber one-touch silver line
Ingredients
2 (salmon) trouts
a handfull of rosemary branches (freshly cut, the whole branch)
1 lemon
1 BBQ with a lid
Preparation
Light the BBQ, and wait until the coals are turned white.
In the meantime, clean the trouts and put them in a fish grill.
Throw them on the barbie, and wait till they're almost done. (check the inside)
Now remove the grill, throw the rosemary branches on the coals. Quickly place the grills and fishes back on and close the lid of the BBQ. Close the air holes on the coals (if any) The rosemary won't burn because there's not enough oxygen, but the fumes will give your trout a fantastic flavour. After the smoke is gone, remove the lid and your fish is cooked perfectly. (the skin's especially good)
Don't forget to eat the trout cheeks, there are delicious !
el geffe prefers: Weber one-touch silver line
Tuesday, July 17, 2007
Monday, July 16, 2007
Friday, July 13, 2007
Beer can chicken
Up until now the summer in Holland was pretty useless. This weekend the forecasts look good ! I will probably do some redneck cookin' on saturday: Beer can chicken.
Ingredients:
1 whole Chicken
1 can of Beer
Olive oil
2 cloves of Garlic
Chicken rub (kipkruiden)
Instructions:
- Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones. (gotta love this recipe !)
- Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets.
- Rub liberally with the olive oil and the chicken rub. Rub the cavity with some crushed garlic.
- Make some more holes in the top of the can and drop in the crushed garlic.
- Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.
- Place a drippin' pan, place the chick with the beercan on it and cook the chicken until its wings are loose and the skin turns clear.
Take a look at how others did it
Shout outs to the Weber Poultry Roaster
Ingredients:
1 whole Chicken
1 can of Beer
Olive oil
2 cloves of Garlic
Chicken rub (kipkruiden)
Instructions:
- Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones. (gotta love this recipe !)
- Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets.
- Rub liberally with the olive oil and the chicken rub. Rub the cavity with some crushed garlic.
- Make some more holes in the top of the can and drop in the crushed garlic.
- Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.
- Place a drippin' pan, place the chick with the beercan on it and cook the chicken until its wings are loose and the skin turns clear.
Take a look at how others did it
Shout outs to the Weber Poultry Roaster
IB Bloggin' !
from now on IB Bloggin' ! W00t !
If you're still reading: My blog will be about cooking: all my recipes and experiments, stuff that rocks on the internets, work and life: everything i want to share with the world.
Hope you enjoy the show !
If you're still reading: My blog will be about cooking: all my recipes and experiments, stuff that rocks on the internets, work and life: everything i want to share with the world.
Hope you enjoy the show !
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