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Jamie Icons [Feb. 26th, 2006|12:46 am]
Fans of Jamie Oliver and other Foodies

cphillips1892
I was on a mad hunt for some Jamie icons, to littl avail...so I just made my own and decided to share.

If taking, please:
1) Comment
2) Upload to your own server (Don't know how? Click here.)
3) CREDIT iconicosity or cphillips1892 (Don't know how? Click here.)
4) For livejournal only, please

01) 02) 03)
04) 05) 06) 07)
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(no subject) [Mar. 21st, 2005|09:39 am]
Fans of Jamie Oliver and other Foodies

misss_sphinx
I just signed this petition by Jamie Oliver to sort out kids school food ad make it more healthy, if you have seen the show you know how bad english kids school foods are and if you are interested ahouls sign here http://www.feedmebetter.com/getinvolved/signexplain.php
If you are unaware of the situation, check out the website here http://www.feedmebetter.com/

By the way, What's the best jamie cookery book out there?
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(no subject) [Feb. 25th, 2005|11:47 pm]
Fans of Jamie Oliver and other Foodies
at_the_library
Jamie is on Leno tonight. If you're eastern time he'll be on within the next 25 minutes.
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gravlax recipe [Feb. 3rd, 2005|01:21 pm]
Fans of Jamie Oliver and other Foodies
evil_e
so last night after work, i stopped by albertson's to pick up some salmon and dill.

i went home and made gravlax:

1/4 salt
1/4 brown sugar
big pinch of pepper
1 shot of citrus vodka
big pinch of chopped fresh dill

combine ingredients in a zip lock bag. add salmon cutlets and marinate over night 24 to 48 hours. once its done marinating, rinse off marinade and slice into thin strips. top bagels, toast or mix into cream cheese for a hearty dip.

cross posted on evil_e
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Hi! [Dec. 29th, 2004|08:21 pm]
Fans of Jamie Oliver and other Foodies

vivavenezuela

Hi! I just joined.  I think Jamie Oliver is an awesome chef (Food Network, of course), and so is Alton Brown.  I'm a vegetarian, and I love to cook, but I really don't have much time for it. 

Anyway, I just wanted to say that ya'll have a new member! 

Beth

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(no subject) [Oct. 10th, 2004|12:49 pm]
Fans of Jamie Oliver and other Foodies
evil_e
what are some of your favorite recipes from Jamie?
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my version of Hummus Dip [Sep. 18th, 2004|03:47 pm]
Fans of Jamie Oliver and other Foodies
evil_e
last night i went to a pot luck dinner. this was one of the things i made:

Hummus dip

1 can of chick/garbanzo peas/beans
2-3 cloves of raw garlic
1 large lemon (juiced)
3 tbsp of creamy peanut butter
1/4 to 1/2 cup olive oil
salt and pepper to taste
* 1 tbsp pf sesame paste if you have it*

Drain chick peas. add all ingredients together excluding olive oil but, including chick peas and process. Add olive oil if hummus is dry. Add just enough olive oil to make the hummus a creamy paste. Place in refrigerator for at least 2 hours to thicken. Serve with warm pita bread or plain crackers.
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(no subject) [Sep. 14th, 2004|02:27 pm]
Fans of Jamie Oliver and other Foodies
evil_e
i wanna go to Oktoberfest this year. i havent been in years.

any suggestions on German food? what's good, what's not.
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I love food [Sep. 14th, 2004|01:45 am]
Fans of Jamie Oliver and other Foodies

foilballus
[mood |crappycrappy]

Feed my belly.

 

Seriously...i wish i had my own kitchen.

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Baby Potatoes with Creamy Goat Cheese and Fine Herbs [Sep. 13th, 2004|09:21 pm]
Fans of Jamie Oliver and other Foodies
evil_e
[mood |hungryhungry]

Potatoes:
1 cup dry white vermouth
3 cups water
4 sprigs fresh parsley
3 sprigs fresh tarragon
One 1 by 2-inch piece of lemon zest
1 tablespoon kosher salt
6 small red-skinned potatoes (about 8 ounces)
1 teaspoon extra-virgin olive oil

Filling:
3 ounces fresh soft goat cheese, at room temperature
2 tablespoons creme fraiche or sour cream
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh tarragon
2 teaspoons paper-thin rounds fresh chive, plus 12 1-inch pieces for garnish
2 teaspoons minced fresh chervil or 1 teaspoon minced fresh dill
Freshly ground black pepper


Preheat the oven to 425 degrees F.
To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes. Set the potatoes aside to cool in the liquid for 5 minutes.

Drain the potatoes, reserving 2 teaspoons of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little "bowl" for the cheese.

Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.

Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.

Remove the potatoes from the oven and let cool slightly.

While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish. Serve.
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