#provisioning

[sailingangel]

Calm seas and fair winds after the rough stretch, dolphins greeting us at Kidd's Cove, then provisioning for the Dominican Republic. What is it about calm, offshore cruising that often makes clothing disappear? YouTube: https://youtu.be/IwnGY3iWRkA or Extended, UnCensored, OnDemand https://vimeo.com/ondemand/sailingdarkangel/1155463858

[malbecmusings]

What the local Whole Foods looks like once you get a little off the beaten path. Those without a sense of adventure need not apply.

[tastesoftamriel]

The Secret Chef's beet crostata

If you know me well enough, you'll know that I'm not the biggest fan of root vegetables, and beets are probably my least favourite. Yet as a chef, I always need to put my food prejudices aside to do my job, and am constantly surprised at how often my least favourite foods can turn into something delicious with a bit of preparation. This time-honoured recipe is inspired by the legendary Secret Chef, the original Gourmet long before our time. A savoury-sweet, crisp crostata filled with soft baked chèvre and candied beets is sure to be a delight to even the pickiest of eaters (yes, even me)!

You will need:

2 cups flour, plus extra for dusting

1 cup caster sugar

2 eggs

1 tsp baking powder

150g butter, cold and cut into cubes

1 tsp baking powder

200g chèvre (soft goat cheese)

1 sprig fresh rosemary

1/2 tsp pepper

1/2 tsp salt

3 candy beets, sliced thinly

1/4 cup soft brown sugar

Olive oil, for greasing

Method:

Preheat oven to 180C/356F.

Combine the flour, caster sugar, 1 egg, baking powder, and butter in a mixing bowl, and mix well until a crumbly, fine dough (it should look like breadcrumbs) has formed. Wrap in plastic and refrigerate for 1 hour to set.

Pat together then roll the dough out on a clean, floured surface and press it into a greased pie dish, making sure the edges are raised all the way to the top (there is an optional step later to fold the edges down).

In a bowl, crumble the goat cheese and mix it well with the other egg, rosemary, pepper, and salt. You should have a fine, soft mixture. Spoon it into the pie, spreading it out evenly with a spatula or spoon.

Toss the beet slices together with the brown sugar until they are coated well, and lay them neatly, overlapping slightly, across the surface of the goat cheese filling. If there is any residual sugar, sprinkle it across the top.

Take the raised corners of the pie crust and fold it down to cover some of the filling, then make even imprints along the edges by pressing a fork down gently. This is purely aesthetic and does not have to be done if you'd rather not!

Bake for 30-40 minutes on the second-top shelf of the oven, until the crust is golden brown and crisp, and the top layer of sugar on the beets is caramelised and crisp.

[javi-ballestero]

#avituallamiento #jamon #ham #patadejamon #cyclinglife #ciclo #cicloturismo #bereitstellung #biketouringprovisioning #bike #aprovisionamento #provisioning https://www.instagram.com/javi.ballestero/p/BvvmYegFcL7/?utm_source=ig_tumblr_share&igshid=1ljvetrecjqjr

[geekcookbook-blog]

ORDINATOR'S BEETLE-CHEESE SOUP (ESO)

To begin this soup, we must make a vegetable stock, a very simple broth. You can skip making the broth and jump straight to the soup, but a homemade broth is always better than a store-bought one. 1-2 Tbs olive oil ½ Tbs minced garlic ½ of a medium white onion 3 large carrots 2 stalks of celery 3 sprigs of thyme 10 stems of parsley 6 cups of water 2 bay leaves Begin by peeling and mincing your garlic—this is easiest to do in a garlic press. 4 large cloves should be close to ½ a tablespoon. You can also hand chop them or just buy pre-minced garlic and measure that out. Take one white onion, cut both ends off, and cut it in half. Peel it and chop up the onion. It doesn’t matter much how big the pieces are because it will all get blended up. Mine were very coarsely chopped because I’m a wimp about onion eyes. Throw the onion and garlic into the bottom of a large sauce pot with the olive oil. You don’t need a stock pot unless you are making more than one batch of this recipe. Sauté the onions and garlic on medium heat until the onion starts to become clear and the garlic starts to brown. While you are waiting on those, peel your carrots and chop them. They don’t stay in the soup, so just cut them down enough to put in the pot. The celery will need the same thing, but make sure you wash that well since it won’t be peeled. Snap off the leafy section and the white bottom. It doesn’t need to be perfect, just small enough to put in the pot like the carrots. Pick out and rinse your parsley and thyme. Once the onions and garlic are sautéed, add 6 cups of water and all you your herbs and veggies, drop the temperature low and let it do its thing for about 2 hours, maybe a little less than that (use medium-low if you need this a little faster). 10 roma tomatoes 1 bottle of amber ale 1 small sweet potato ½ lb bacon 1 c heavy cream 1 ½ c shredded cheddar 2 Tbs tomato paste 2 tsp salt ½ Tbs water 1 Tbs cornstarch Once the vegetable stock is done, strain the veggies and herbs out and put it back in the pot. Cut off the little pieces of the tomatoes where the stem connects to, but don’t take off too much. Add the tomatoes to the pot. Set the heat to medium and let it cook until the tomatoes soften. Peel and chop up the sweet potato. You need this to cook somewhat quickly, so cut pieces that are about the size of a knuckle (roughly an inch) or a little smaller. Add the sweet potatoes and the ale and let that cook until the potatoes have softened and the liquid has gone down a bit. Maybe 30-45 minutes. While that cooks, fry your bacon so it will be crispy. If this is your first time frying bacon, heat a skillet on medium heat. It is hot enough when you can put a drop of water in it and have it immediately sizzle and begin to evaporate. Cut the bacon slices in half and add as many to the pan at a time as you can. Cook them for about 3 minutes on each side, or until they are brown. You want them to be crispy enough to crumble them easily. When you remove them from the skillet, make sure to set them on a paper towel or something to soak the grease up or they might not crisp up. Once the bacon is cool enough to handle, crumble it. Once the potatoes are soft, pour it all into a blender and blend on high. It should be smooth. If you can’t get it all in, use a large mixing bowl to hold the blended soup until it’s all done, then put it back into the pot. Add the heavy cream, the tomato paste, and the salt. Now that there’s cream in the soup you will need to keep an eye on it and stir, making sure to scrape the bottom so it doesn’t burn. If it’s too thin let it cook for a bit longer and get a small bowl to combine the water and cornstarch in. This will create a nonnewtonian fluid and thickener for your soup. I mention that the mixture will be nonnewtonian because you may be tempted to add more water. Nonnewtonian fluids harden when pressure is applied, so when it’s mixed it will always seem like there is hard dry powder at the bottom as you are scraping. If you spoon some up, it should have a slow drizzle to it when you pour it back in the container. Add that to the soup, stirring the whole time. Finally, switch the heat off and add your shredded cheddar. Feel free to add more than what I did. You can never have too much cheese! Stir the cheese in until it melts. Serve it up and top with the crumbled bacon. You can add chives, sour cream, hot sauce (I like El Yucateco’s Habañero), more cheese, or anything else that strikes your fancy. This soup does very well with some kick to it, but if you don’t like spicy it is fine without the heat as well!

[tastesoftamriel]

Garlic mashed potatoes You're probably looking at the title of this recipe thinking, "Talviel, I know how to make mashed potatoes". But do you really? I've traveled Tamriel far and wide, and in at least 75% of the inns and taverns I've visited, any mashed potatoes on offering were bland, boring, and downright soulless. Here's where I come in to make sure you don't fall into the trap of mediocre potatoes! This delicious side dish will have you, your friends, family, and guests clamouring for more, guaranteed. You will need: 1 1/2 kg potatoes, of any starchy variety, scrubbed well 1 cup heavy cream 250g salted butter, melted 2 tbsp sour cream 2 whole large garlic bulbs, separated and peeled 2 tsp freshly ground black pepper 1 small bunch of fresh chives, chopped finely Olive oil, for seasoning Method: Preheat your oven to 180C/356F. On a baking tray greased with olive oil, lay out the peeled garlic cloves and cover with a little more olive oil. Bake for 15 minutes while the potatoes are boiling. Bring a large pot of fresh water to a roiling boil and add the potatoes, boiling for about 15-18 minutes until tender and soft. Remove from the water and strain, and remove the garlic from the oven at the same time. In a food processor or standing mixer, combine the potatoes (with skin on), cream, butter, and sour cream. Blitz on high speed until smooth, then add the garlic cloves, pepper, and chives. Continue blitzing on medium speed until you have a nice fluffy mash with no lumps. The potato skin and garlic should be fully blended in, but the mash itself should not be overly blended so that it becomes a soup! Immediately transfer to a serving bowl. Serve hot as a side dish or appetiser.

[tastesoftamriel]

Caramelized goat nibbles

These tasty morsels have been a staple in the Alik'r for centuries, and are often served as an appetiser, as part of a tapas platter, or hors d'oeuvres at any establishment from the humblest to the most luxurious. This recipe dates back from the Second Era and was generously given to me by the famed Sisters of the Sands Inn in Sentinel, which had withstood the test of time as much as this recipe has.

You will need: 2.5 kg goat meat, chopped into bite-sized pieces 3 cloves garlic, minced 1 bay leaf 2 tsp garam masala powder 1 tsp ground black pepper ½ tsp ground sea salt 2 tsp garlic salt 1 tsp onion powder ¼ tsp ground cloves 1 tsp paprika powder ¼ cup tomato sauce (passata) 1 cup soft brown sugar Olive oil, for basting

Method: In a mixing bowl, combine all the ingredients except for the olive oil and brown sugar, and stir well. Wrap in cling film and leave to marinate overnight in the fridge (9-12 hours is ideal).

Preheat your oven to 200C/392F. Cover a baking tray with foil, and baste liberally with olive oil.

Remove the goat pieces from the fridge and drain away any excess liquid and the bay leaf. Roll each goat piece lightly in sugar and place them on the baking tray, evenly spaced apart. Once they are all laid out, baste them again lightly with olive oil.

Bake for 20 minutes, then remove from the oven, turn the pieces over carefully, baste with a little more olive oil and sugar, and place back in oven for another 15 minutes.

Remove from the oven and transfer to a cooling rack. These nibbles can be eaten hot or at room temperature, depending on your preference.