masterchefonfox
masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
submitted by thewayweate
By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.
 With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
Prepare the Spicy Corn Purée:
2 - Fresh, whole Jalapeño Peppers
1 - Can of Baby Corn
1/2 Cup - Heavy Cream
Salt and Pepper
Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.
Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.
In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 
Prepare the Pumpkin Fettuccine:
1 Cup - All-Purpose White Flour
1 Cup - Semolina Flour
1 Teaspoon - Kosher Salt
1/4 Teaspoon fresh ground pepper
2 tablespoons - Olive Oil
2 - Egg Yolks
2/3 Cup - Canned Pumpkin Puree 
2 Cups - Grape Tomatoes
10 to 12 - White Pearl Onions
1 Tablespoon - fresh rosemary
3/4 Cup - Tinned Chicken Broth
1 Cup - Sliced Black Olives
1 Cup - Fresh Chick Peas (Casing Removed)
Preheat oven to 450.
Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 
Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.
Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)
in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.
Remove 2 discs of pasta from refrigerator (reserving other two for another meal).
On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.
Prepare The Chicken Breast:
2 - Bone-in Chicken Breasts
1 - tablespoon olive oil
pinch of salt 
pinch of pepper
Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.
Combine and serve the dish:
Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.
In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.


With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

1/2 Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

1/4 Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

3/4 Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

vambrace

vambrace:

VAMBRACE’S SUPER SQUID SQUAD SQUIVEAWAY!!

You may have seen these delightful squid pillows before and thought, “I sure would like one of those, but I have no money!” Well I have good news for you! You can win a FREE or DISCOUNTED squid! How you ask? Let me give you some details!

WHAT:

There are three prize packages available!

GRAND PRIZE: One person will win the one-and-only Hodge Q. Podge (picture 1), made from the quilt I fashioned out of leftovers from commissions. You will also receive a lifetime of joy from his cuddles, and my eternal friendship.

If you are chosen as the grand prize winner, you may opt to choose second or third prize instead, and another grand prize winner will be chosen.

SECOND PLACE: One person will win a FREE squid commission of his or her design. You tell me what to make and I’ll make it at no (or at least little) expense to you! It can be any size, any color, anything at all. Doesn’t that sound swell?

If you are chosen as the second prize winner, you may opt to choose third prize instead, and another second prize winner will be chosen.

THIRD PLACE: One person will win 50% OFF the purchase price of ONE squid commission. For a large squid, that’s a savings of $35, and for a small, that’s a savings of $20! PLUS your shipping is paid up to $20! Whoa!

All prizes include $20 worth of free shipping. That is, shipping will be free for US winners, and should an international contestant be chosen, you will receive a $20 discount on shipping. While I’d like to offer shipping worldwide on this giveaway, it’s drastically expensive to mail a giant squid body pillow overseas. But you’re still getting a great deal! For international rates, check here: (click)

HOW:

1: You must be following vambrace.

2: You must reblog the original squid post at least once. You may reblog it as many times as you wish, but that will not affect your chances of winning.

3: You must reblog this giveaway post, and you may like it if you so desire. There is no limit to the times you can reblog it, but please be considerate of your followers. Don’t spam them with giveaway stuff! Each like and reblog will count as one entry in the giveaway. You can set up a queue, make a schedule, reblog in waves, whatever. As far as “giveaway blogs,” I don’t really care. As long as your conscience is clear, I don’t have a problem with who wins.

WHEN:

The giveaway will start July 8, 2014 and will end on August 7, 2014 at midnight (Central Standard Time). Reblogs and likes from 7/8/2014 to 8/7/2014 will act as names in a hat, and three names will be drawn on August 8 before midnight.

Winners will be notified by ask box, so make sure your ask box is open. If the winner chosen does not wish to take the prize package they are drawn for, they may decline, and another name will be drawn.

The winning message will include a promo code, which will be exclusive to you. To accept your prize, you must send the promo code to tentacle.club@gmail.com within 24 hours, along with your shipping information. Once you have accepted your prize, it acts as a ticket which you may use at any time to redeem your prize package. If you win third prize or are outside the US, you may send the remainder of the money via PayPal to redeem your prize.

Winners will not be publicly announced, but I will announce that all the names have been drawn and that giveaway is over. 

That should cover it! If you have any questions, concerns, or comments, you may contact me via tumblr ask box or at tentacle.club@gmail.com.

Best of luck to all of you, and Go Go Squid Squad!!

vambrace

wingthingaling:

The phantasmagorical and surreal animal sculptures by Canadian artist Ellen Jewett. Between dream and nightmare, some strange creations born of a symbiosis between organic and mechanical elements, a meeting between fantasy, gothic and steampunk. Some very detailed sculptures in clay on a metal frame.

Visit her website at http://www.creaturesfromel.ca/

via Ufunk.net

I want them all!

boston-hooligan

Observations I've made about hockey fans on tumblr and IRL

  • Penguins Fans: OMG PENGUINS SIDNEY CROSBY IS THE BEST PLAYER IN THE WORLD NEALER FLOWER GENO TANGER'S HAIR FUCK THE FLYERS DID I EVER TELL YOU GUYS HOW MUCH I LOVE MY TEAM WHY I AM SCREAMING I COULDN'T EVEN FUCKING TELL YOU
  • Flyers Fans: OH YOU'RE A PENGUINS FAN? WELL I HOPE YOU DIE IN A FIRE WHILE YOUR FAMILY IS FORCED TO WATCH AND THEN FORCED TO EAT YOUR REMAINS FUCK CROSBY I HOPE SOMEONE'S SKATE SLICES HIS THROAT CLAUDE GIROUX WAS ON THE COVER OF NHL 13 WHAT NOW
  • Red Wings Fans: Oh, you're not a Detroit fan? Well clearly you know nothing about hockey. We've been in the playoffs for 20 consecutive years, clearly we're the best team ever and if you don't agree then you suck and your team sucks. We hate Crosby because he sucks, his stats mean nothing, he's a dirty player. Also, GOTTA REPRESENT THE D.
  • Blackhawks Fans: FUCK BANDWAGON FANS I'VE BEEN A FAN OF THIS TEAM FOREVER, THEY'VE ALWAYS SUCKED ONLY UNTIL RECENTLY YOU PEOPLE KNOW NOTHING FUCK DETROIT WE HAVE HOSSA NOW BITCHHHHH. Also, how can you NOT ship Toews and Kane?
  • Maple Leafs Fans: We're just gonna hate on everything because we're Satan.
  • Rangers Fans: Our goalie is the living personification of the word sex. That's all we need to say.
  • Hurricanes Fans: Staals staals staals staals rockin everywhere JEFF SKINNER <3
  • Bruins Fans: FUCK MONTREAL but Carey Price tho....
  • Canadiens Fans: FUCK BOSTON but Tuukka Rask tho....
  • Blue Jackets Fans: .....Someday.