Skip to main content

#140food: Recipes in 132 Characters or Less

By

Intrigued by this challenge - to write a tweet-sized recipe, including the 8 character hashtag of #140food - I submitted this: #140food Earthy Braised Lamb Shanks. Dredge lamb shanks in flour. Brown in oil. Braise for 3 hours in coffee and beer with shitake mushrooms

Here are a few of my favorites! I'm shocked...I could actually follow some of these. What do you think? Repeatable?!?

@tkretchmar
my anchovy spread: 8.5oz anchovies in oo,3oz pine nuts,.5oz parm ch.,5oz oo,1/2 lemon's juice,3+ pinches chili flakes; stick blend #140food

@glutenfreegirl
Lunch: toss kale in hot bacon fat with dash of chile flakes, pinch Maldon salt between fingers, squeeze lemon juice. shake skillet. #140food

@jayasax
blend bunch coriander/mint, lime juice, garam masala, s&p to taste, stir into greek yogurt for Indian Coriander Chutney Dip #140food

@lisabnyc
#140food Sardines Saor. Crisp floured fish in hot oil. Sauté onions + w. wine. Layer w. pine nuts & raisins. Let sit 24hrs. Buon appetito!

@erinhotch
Fig Tartine: 4 slices thick toast. On each: drizzle of balsamic, 1oz goat cheese, 1 fig sliced, broiled 4 mins, drizzle of honey. #140food

@yclaraquesi
Membrillo: Boil quince till soft. Strain, reserve. Peel, core, weigh. 750g sugar/kilo of flesh + reserved water. Boil till burgundy #140food
Labels:

Comments

  1. Ang ParisOctober 17, 2013 at 1:21 PM

    I guess you've got to be pretty clever, huh? I don't know if 140 characters can do a recipe justice though :) Thank you so much for coming by to link up on #KeepCalmandIgnoreMartha. #ImNoExpert but I think your blog is pretty awesome! :)
    Ang Paris - Juggling Act Mama

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more