(redirected from Content.Cookbook)
Principle
List the recipes I know and my own way to do it, share links to the classical ways and expand on other horizon. (see also the To do to see how it might evolve)
homemade chorizo bread, normal rye/flour bread and pita bread
preparations, homemade chorizo breads with seeds, flour bread filled with seeds
leek quiche, chaussons aux pommes
Mindset
Objective
- having a more realistic yet easier to manage model of what efficient nutrition should be
- physiologically,
- financially and
- ethically.
Cooking methods
- raw > vapor > boiled > grilled > roasted > baked > fried > panned
Current diet
- about 3L of water (excluding beverages like coffe or tea)
- vegs/fruits
- nuts
- cheese, yogurt or milk nearly every day
- stay as low as possible on animal products, just what is required and delicious (meat/fish about once or twice a week)
Justified by
and overall Health#Nutrition
Recipes I master
Cocktails
- Manhattan
- Blue lagoon
- Irish coffee
- Sex on the beach
- Pina Colada
- Caipirinha
- Cuba libre
- Alexander
- B52
- Cosmopolitain
- Vin chaud
- caffè corretto al rum
Entrees
- soupe de legumes
- Bread
- classical (rye and wheat flour)
- with chorizo
- with herbs
- pita
- blinis
- focaccia (pic1, pic2)
- Mini quiches
- Petits fours (pate feuillettee)
- Tapas
- rouleaux de galette au fromage frais
- Salades
- tomates aux herbes de provences
- grecque
- Tomates mozzarela
- Chevres chaud aux herbes de provences
- Puree d'avocats sur dinkelbrot
- Tomates farcies au quinoa
- hummus
- falafels
- Alfalfa sprouting (cf result and the Sprouter5000)
- cooked as galette rolls with sliced shallot and fresh cheese
- tapenade (bit too "fishy", closer to an anchoiade)
- salade de carottes (avec citron, cacahuetes, bananes, huile d'olive)
Plats de resistance
- sushi (pics)
- Lentejas con Chorizo
- Tartare de saumon
- Tagine aux figues
- Couscous royal
- Sauce blanche aux courgettes
- Galette de sarrazin complete
- Pizza au salami et aux poivrons
- Pasta
- alla Bolognese
- alla Carbonara
- al Salmone (a la creme fraiche et au saumon)
- alla Norma (with aubergines, tomatoes and cheese)
- alle Melanzane (with just aubergines)
- con i Broccoli (with garlic, broccoli and hot pepper)
- Lasagne
- Boeuf avec sa sauce au poivre et ses petits poids
- Saumon en papillote
- Omelette
- Poulet au curry
- Pad thai
- Quiche
- Crevettes sautees au safran
- Poulet dores aux pommes de terre nouvelles
- Eminces de poulet sauce moutarde
- Courgettes sautes et gratinees au fromage
- Courgettes a la farce vegetarienne et sa chapelure
- Tomates farcies
- Pot-au-feu
- Hachi-parmentier
- Gratin Dauphinois
- tortilla de patatas
- pancakes
- samossa
Desserts
- Salade de fruits frais
- Crepes
- Milkshake
- Glace vanille aux cerises (fraiches et denoyautees)
- Chocolate cookies
- Far breton
- Bananes flambees
- Tarte aux pommes
- Crumble (rhubarb)
- Fondant au chocolat et sa creme anglaise
- Chausson aux pommes
- brioche
- palets bretons
What Id like to try next
- melanzane alla parmigiana
- yaourt
- Gazpacho andaluz
- Cannelloni
- Sauerkraut
My current basket
My next basket
- item
- item
- item
- item
- item
- item
See Food.Basket for the complete version. (To do : use a mobile skin for it)
Previous basket (Summer 2009 in Saint-Maur, France)
Previous basket (Winter 2008 in Bretagne, France)
- grains
- whole grain break / pinkelbrot
- rice
- vegetables
- carrots
- broccoli
- potatoes
- beans
- fruits
- apples
- oranges
- lemons
- bananas
- dairy products
Conservation
- Épinards Conserver les épinards dans un torchon humide ou un sac de plastique perforé dans le bac à légumes du réfrigérateur.
- Brocoli Au frigo, le brocoli vit deux jours dans le bac à légumes et 4 jours s'il est maintenu non lavé dans un sachet plastique.
How to preserve for some days cooked food in a jar
- wash carefully a glass jar, then pour boiling water in it and turn it on a cloth to dry a bit
- put the stuff in while is warm (not very hot though)
- fill the jar almost to the top
- the last half a cm cover with oil
- pass some oil on the lead and close it very tightly
- turn the jar upside down and wait until it gets cold
- you'll see the the lead slighly vacuued down
can stay some days outside the fridge (depending on the food you cooked - peppers are the worst, highly fermenting- and the air temperature)
See also Conservation des aliments on Ekopedia
Why cooking faster matters
You have to always get a little bit of pressure to cook faster because it makes you gain efficiency in order to either
- make complex dishes when you dont have a lot of time or
- take more time to make even more complex dishes
See Also
To do
- use pictures I made in the US (cf Picasa if they were uploaded)
- find a better classification regarding the basket, it doesn't list based on what I need, not really compatible with vegan/vegetarian classification either
- start a database of my previous baskets (scan the cashier notes)
- eventually make a selection of inspiring sites
- if possible scan (sic) the old family cookbooks
- Try The EvoChef Blog and its associated tool
- integrate Départements français sur Le wiki des marques bio
- local and seasonal recipes to be prepared for the market
- link with DailyDisciplineMeasurements
- add more good practices
- Suggest Recipe - suggestions to build a meal from ingredients by TheRecipeWorks.com
- also offering Recipes by RSS with Latest recipes and Daily Recipe
- Recipe Suggestion System, 4th European Conference of the International Federation for Medical and Biological Engineering 2009
- add per item the estimated
- total cost
- time required
- fat/protein/calories content (total and per serving)
- ideal season based on the fresh used ingredient
- sources of ingrediants
- Recipe Puppy An Ingredient based Recipe Search Engine
- Cooking For Geeks by Jeff Potter
- Cooking for Geeks - Real Science, Great Hacks, and Good Food by Jeff Potter, O'Reilly Media July 2010
Fabien Benetou's PIM
The backbone of the flavor network. : Flavor network and the principles of food pairing by Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow and Albert-László Barabási, Nature 2011
