Sammy the Seal

Too hungry to photograph

In delicious, You're a kitty! on Friday, 18 November, 2011 at 21:12

Bean and cheese taco, Mexican rice, and cream “tarts”, it should’ve shown here, except for my negligence. For something everyday and down-to-earth, the presentation looked pretty nice. (Thank you, cilantro.) Refried beans easy, just cook some pinto beans, then fry them in a little oil, then mash and season them, with a little water added to get a desirable consistency. The rice is relatively easy as well, it’s just a cup of rice toasted in a little oil for a few minutes, then add crushed garlic and a 1/2 cup each of chopped bell pepper and onion sautéed all together with a little more oil, then add a 15-oz. can of peeled whole tomatoes (hacked up), cumin, chili seasoning, and two cups of vegetable broth. Actually, it’s the only thing I got a photo of:

mexi rice

I actually doubled the recipe to feed more people, that’s a photo of 2+ quarts. Upon serving, each portion was garnished with cilantro, which sure did spruce up the appearance, no offense to the rice. What a useful little thing. The dessert was made out of leftover pie dough from the worm pies, which was rolled and cut into four-inch circles, molded into the cups of a muffin tin, weighed down with dry beans, then baked about 20 minutes at 425°. They were then filled with whipped cream folded into whipped cream cheese. It’s a good idea to whip the cream first, then chill it for a bit so it sets and holds form, before whipping the cream cheese– which can sit out and soften during that time– with 1/3 cup of sugar and a little almond extract. The cream cheese needs to be whipped up enough to be able to fold the cream into, so softening is pretty important. After folding the cream into it, chill for a few hours so it sets. Then it was spooned and plopped into the shells, and returned to the fridge. I also made dulce de leche to drizzle over it, which I learned is merely condensed milk slow-cooked. Simple. There’s many ways to do it, I used the oven method. It wasn’t a great work of art, but still kinda cute, a nifty little single-serving dessert. A shame I didn’t record for posterity. However, this did lead me to the hours-old decision to just make a batch of dough once a month, to have on hand for when I get the creative itch. I’d love to do it again, plus you can fill the shells with anything!

Since I failed utterly by not taking any photos of them (sorry, I was impatient!), here are more photos of my cat:

resting kitty 1

resting kitty 2

resting kitty 3

My darling.


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