moly_x_57

Dear Molyx57 Team

2010-08-29T12:18:00.001-07:00

Dear Molyx57 Team!

Hope you are having a lovely summer so far or winter depending on where you are ^_^.
My name is Tania and I am the moderator assigned to groups MOlYX51 through MOlYX60. I am here to basically assist all of you in any way I can to keep your group together, evolving, creating and hopefully finishing up all the wonderful books that are floating around between each others hands, inclusive of nudging anyone along who falls behind and anything else in between.
~A little bit about me I am an artist residing in NYC, I am in a few of the MOLYgroups here is my link as an introduction to who I am: http://www.flickr.com/photos/inknjoy/
In the meantime I hope to hear from all of you at some point, you now have my email address, and if there is anything pressing I should be aware of in the meantime, do get in touch with me. ^_^

On a Sunday Afternoon,

Tania.

Home Safe Home

2010-01-27T13:43:00.001-08:00

My book has arrived safely home. Thanks everyone!

Has anyone seen my book?

2009-12-29T19:40:00.001-08:00

I haven't seen my book yet. Looks like Michael had it last?

Thanks,
Jenn

Seasons Greetings!!

2009-12-21T14:49:00.000-08:00

Have a happy happy holidays everyone! I was inspired to draw this fruit basket that we will be bringing with us to share with friends. Happy cooking and happy eating.

Happy Holidays Folks

2009-12-21T08:50:00.001-08:00

Happy Holidays folks, and a big thank you for making this a very special group, I enjoyed it very much. I hope that everyone gets their books returned and that 2010 is a wonderful year for us all ! Cheers! :-)

everyones book

2009-11-10T09:20:00.000-08:00

Just checking in....I'm a bit concerned that there are people who haven't got their books back yet......does everyone have their books back? can I tell Marty that we have completed our books and then he can decide what to do with this blog? although personally I would quite like to keep it 'live' so that I can come back every now and again to check the recipies we have shared :-)

Simmered apples baked in rice pudding

2009-10-13T05:43:00.000-07:00

Simmered apples baked in rice pudding

4 dessert apples

600ml water

100g sugar

For the rice pudding

85g pudding rice

1 litre whole milk

1 cinnamon stick

a few drops vanilla essence

2tbsp caster sugar

30g unsalted butter

150ml single cream

peel apples, leaving them whole. Put them in a pan with the 100g of sugar and the water .Bring to boil and poach for about 10 minutes, turning them from time to time.They will be slightly soft.

Put rice in a pan with about half the milk, cinnamon stick,vanilla essence and the sugar and bring to boil.Turn down and simmer for about 20 minutes. Add the remaining milk, butter,cream and stir.

Preheat the oven to 175/ gas mark 4. Place the apples in an oven proof dish and pour the rice pudding all around. Bake for about 30 mins. Add more butter and cream if the pudding becomes a little dry, anice golden crust should form……enjoy

Sachikos entry

2009-10-13T04:16:00.001-07:00

my moly is home

2009-10-13T04:01:00.000-07:00

excuse the wobbly filming.....these books are sooooo long......thanks for the entries everyone

Azure moly is finished

2009-10-03T11:57:00.000-07:00

My entry is Russian Blini: (Sorry for the bad photo)

Ingredients

26 ounces flour
3 1/2 ounces sugar
1 1/2 ounces salt
16 ounces warm milk
1 1/2 ounces yeast
5 eggs, separated
7 ounces salad oil
1 cup ground coffee
Vegetable oil

Directions

In a large bowl, combine the flour, sugar, and salt.

In another bowl combine the warm milk and yeast, and completely dissolve. Whisk egg yolks in a small bowl. While whisking, add oil in a slow, steady stream to create an emulsion. Whisk until all of the oil is added and mayonnaise is made. Add the flour mixture to the mayonnaise, and gently mix until all ingredients are incorporated. Cover the mixture and let rest for 45 minutes.

Whip the egg whites to a soft peak, and fold in ground coffee and yeast mixture.

Heat a skillet over medium heat. Add a drop of vegetable oil, and add a spoonful of the blini mixture. Cook as you would a pancake. Repeat process until all of the mixture is used up.

Serve with butter.

I receved Lynn's book

2009-09-30T13:32:00.000-07:00

Hi, I today received Lynn's book from Jennifer. I was thinking this round was the last round and we were all gonna send a book to original person? Maybe my understanding was wrong? So I've now finished Donna's book and who should I send it to? To Lynn as I have been doing?

Polenta Pizza

2009-09-24T19:09:00.001-07:00

Polenta Pizza

¼ Cup olive oil
½ Cup whole milk
2 ½ Cup water
1 Cup coarse cornmeal (I use instant polenta, follow package directions)
salt/pepper
1 small onion, chopped
½ Cup pancetta, chopped
1 pound baby spinach
1 – 1 ½ C. crumbled gorgonzola

Brush a little oil on a cookie sheet or a 13" x 9" pyrex dish.

In a sauce pan on med. high heat, heat milk, water and salt. Bring to a boil and reduce heat. Whisk in the cornmeal, simmer on low for 10 – 15 minutes until the consistency of thick oatmeal.

Spoon polenta onto a pan to ½" thickness, cover and chill for 1 hour or more.

Heat oven to 450°F. Put polenta in the oven for 25 – 30 minutes. Bake to crisp edges and barely brown.

Put 2 Tbsp. oil in a large skillet over medium high heat. Add onion and pancetta, cook to soft and starting to brown. Stirring occasionally, about 10 minutes. Remove to a bowl. Add spinach to the skillet and sauté until soft and wilted.

Take polenta from the oven and cover with gorgonzola, onion/pancetta, and spinach. Melt the cheese in the oven and serve hot or at room temperature.

For Sachiko's book, to be in the mail shortly.

Chocolate Chip Bread Pudding

2009-09-23T12:40:00.000-07:00

1 1-pound loaf of broiche, egg bread, or french bread with crust, cut into 1 inch cubes
10 Tbsp. unsalted butter, melted
1 Cup chocolate chips
2 1/2 Cups half & half cream
1 Cup sugar
6 large eggs
4 large egg yolks
2 Tbsp. Vanilla
1/8 tsp. salt
2 Tbsp. packed brown sugar

Butter a 13" x 9" x 2" glass baking dish. Place the bread cubes in a large bowl. Pour 8 Tbsp. melted butter over the bread and toss to coat. Add chocolate chips and toss to combine. Transfer to baking dish.

Whisk the cream, 1 C. sugar, eggs, yolks, vanilla and salt to blend. Pour over the bread in the dish. Let stand for 30 minutes, occasionally pressing cubes into custard. Drizzle remaining melted butter over the pudding and sprinkle with brown sugar. Bake at 350°F for about 1 hour, until puffed, brown and set in the center. Serve warm.

Makes 12 - 14 servings.

For Lynne - Morissa's Eggless Tofu Salad Sandwich

This and Sachiko's book will be off together to Sachiko shortly.

Chicken ala king for Calvins book

2009-09-14T16:42:00.000-07:00

Here is my entry for Calvin's book. Chicken ala king. Feel free to turn off the sound, I was just trying to have fun with it. :-) enjoy!

1/4 c. butter

1/2 c. flour

1/2 tsp. salt

1 c. chicken broth

1 c. milk

1 can or jar sliced mushrooms

1 sm. jar pimentos

3-4 chicken breast halves, cooked & cubed

Melt butter and blend with flour and salt. Add broth and milk. Cook on low, stirring constantly, until thick. Add chicken, mushrooms and pimentos. Heat through. Good served over toast.

Update

2009-09-11T14:41:00.000-07:00

I just received Sachiko and Lynne's books from Morissa. I think if I contribute to Sachiko's I mail it back to her. Does that mean we have completed one round? Will we continue until the books are full or will we just stop there?

Jenn

ARTS OPEN

2009-09-09T17:27:00.001-07:00

I wrote a little bit about the arts open in the comments of my most recent post, but I have programs from the event with all of our names in them, and would like to send each of you one. So if you could private message me or email me your addresses, I will get those in the mail!!

have a look at this!

2009-08-16T11:12:00.000-07:00

take alittle look at these amazing cheeseburger cupcakes on flickr!!! so much fun :-))

University Heights Arts Open

2009-08-03T14:58:00.000-07:00

So if you all remember my post from about a month ago regarding the Food themed Arts open, i just wanted to update you all about it. We were included in the University Heights newspaper with a small picture of one of the entries labeled "International Moleskine Exchange" and the website link is http://www.uharts.org/TasteofUH.htm where the show our moleskine at the top right corner of the artists section. quite exciting! It will be in San Diego, California so if you are in the area or close to it September 4th you should come down!

the second thing i wanted to clear up is the book situation. I currently have Clarks, lynns, and Michaels books. ive held on to all 3 because i will be displaying them in the arts open if thats ok with their owners. but if you would like your books to continue on, please let me know and i will put them back into rotation! or if you would like me to send them on and then just get them back before the 4th that is ok too. either way, whatever books i had on display, i would get in the mail as soon as the exhibit is finished. so if you guys have any ideas or requests, please let me know!!

also, the foodies exhibit had postcards made regarding the exhibit so i might be asking for all of your addresses to send you one!

Books

2009-08-03T14:47:00.000-07:00

Just to let everyone know I have recieved Morissa's and Jennifer's book from Calvin today. Unfortunetly it looks like he wasn't able to complete and entry on them. I will get them done asap and off to Morissa

Grilled Meatball Sub for Michael's book

2009-07-11T18:14:00.000-07:00

Grilled Meatball Sub

INGREDIENTS:

1 small onion, minced

1/4 cup chopped Italian parsley

1/4 cup chopped fresh basil

1 large egg

2 tsp garlic minced

1 tbsp Dijon mustard

1/2 cup grated Parmesan cheese

1/4 cup Italian bread crumbs

1/2 lb. ground veal

1/2 lb. ground pork

1/2 lb. ground beef

Salt and pepper to taste

2 cups fresh marinara sauce warmed

24 slices provolone cheese

1/3 cup grated Parmesan cheese (to top)

12 x 6 inch Italian soft rolls

20 long bamboo skewers soaked in cool water for 30 minutes

DIRECTIONS:

Combine onion, parsley, basil, egg, garlic, and Dijon mustard in a large bowl.

Mix in the Parmesan cheese and breadcrumbs.

Crumble veal, pork and beef into the bowl and mix well with clean hands. Season the mixture well with salt and pepper.

Oil you hands to help prevent the meat from sticking to you and form the meatballs. Use about 2.5 tablespoons of the mixture

for each ball and roll gently between your hands. Set them onto a clean and well oiled baking tray (or you can line it in

parchment paper).

Place two meatballs on each soaked wooden skewer being careful to hide the tip of the skewer so that it won’t burn.

Drizzle the meatballs with olive oil and season with salt and pepper.

On another tray arrange the buns and bring the tomato sauce and provolone cheese to the bbq.

Preheat barbeque to 350°F (175°C).

Oil the grill to help prevent sticking.

Place a 6-8 inch sheet of foil from front to back in the centre of the grill. Place the handles of the skewers over the foil so that

they won’t burn.

Place the meatball sticks on the grill and cook for 3-4 minutes per side until all sides are nicely caramelized. Keep rolling

around to ensure all is cooked and caramelized.

Remove skewers and slide the meatballs into the buns. Spoon marinara sauce on top, sprinkle with Parmesan cheese and

finish with provolone slices. Place the stuffed buns on the warming rack and close lid cook until cheese is melted and gooey

good.

Remove and serve with extra marinara sauce.

recipe from foodtv.ca

cherry pie for cavi

2009-07-01T01:54:00.001-07:00

300g plain flour, plus extra for dusting
150g chilled unsalted butter, cubed, plus extra for greasing
100g golden caster sugar
1 large egg yolk
1 tbsp cornflour
Pinch of ground cinnamon
500g cherries, stoned
1 tbsp milk, for brushing
2 tbsp golden granulated sugar

Method: How to make cherry pie

1. Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.

2. Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/fan200°C/gas 7.

3. Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.

4. Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.

Jade Soup

2009-06-28T15:44:00.001-07:00

Jade Soup

2 bunches of scallions with 3 inches of green left on
1 medium onion, thinly sliced
2 10 oz. packages of frozen green peas, thawed
6 Cups chicken broth
salt and pepper to taste
1/3 C. fresh mint leaves
1 Tablespoon chopped chives as a garnish

1. Coarsely slice scallions and combine with onion, peas and brother in a heavy pot. Bring to a boil and reduce heat. Simmer, partially covered, until the vegetables are soft, about 20 minutes. Remove from heat and season with salt and pepper. Cool to room temperature.

2. Puree the pea mixture in small batches in a blender until smooth, adding mint to the last batch. Pass soup through a strainer to remove the pea skins.

3. Serve warm or chilled. Garnish with chopped chives.

This recipe is really good cold on a hot summer day with a fresh tomato salad. For Donna's Moly.

INTERESTING PROPOSITION!

2009-06-28T12:06:00.000-07:00

Ok, so there is an event in San Diego called University Heights Arts Open. this year it is coinciding with the even Taste of University Heights and they are asking for art to display with a food theme. I read the article and immediately thought of our molys!! I would have to turn in a representative image by july 2nd, and if they chose it, the moly(s) would be on display sep. 4-20th but after the preview party on the 4th, i could take it home if i chose. this is sort of a random idea, but i was thinking it would be really interesting and a rather cool experience. I dont really know the best way of doing it....i could just turn in the one that i would have in september, or maybe if others want to send me more and we could do multiple (i of course would send it back after the event is over)....

just an idea, if you think it would mess up the rotation and times feel free to shoot it down, i wouldnt be hurt. i just thought it was too cool to not let my other foodies know about!!

-Morissa

Calamari

2009-06-27T10:44:00.001-07:00

My entry for Sachiko's moly is Calamari.

Ingredients

2 cup calamari sliced into rings (use tubes and tentacles)
2 cup buttermilk
2 cup all-purpose flour
Salt and pepper
Oil, for frying
2 tablespoons whole butter
3/4 cup sliced mild banana peppers
3/4 cup large diced tomatoes
1 tablespoon fresh lemon juice
1/4 cup chopped scallions

Directions

Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. DO NOT OVERCOOK!

Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss. Add calamari and toss. Serve

posting time?

2009-06-17T08:47:00.000-07:00

Hi folks, how are we doing? Jen and Danny do you think you will be ready to post soon? I think we have nearly all got a book ready......

2009-06-15T19:10:00.000-07:00

Im sorry this is so late!! this is for donnas book yum yum yum!!!

1/2 brown sugar

1/4 white sugar

2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

Moly-57 Food Illustration for Cavi's Book, Carrot Cake

2009-06-14T13:57:00.000-07:00

http://4.bp.blogspot.com/_6AaC989H3zw/SjVkf1YFvdI/AAAAAAAAAUs/ckEcc_s3Rr4/s1600-h/Carrot+cake.jpg

My entry for Morissa's book - Chopsuey

2009-06-08T11:42:00.000-07:00

When life gets too hectic, it doesn't hurt to get some take out once in a while. I decided to do another pop-up and had fun with this chinese take out box.

I hope you like it.

Chopsuey

chop and stir fry 2 cloves garlic, 1/4 onion, 1/2 stalk celery in canola oil

add 1/2 cup cauliflower and 1/2 cup brocolli florettes

add water, a little cornstarch, and soy sauce to taste and bring to boil

add sliced carrots, sliced button mushrooms, green and red bell pepper and 2/3 cup shredded cabbage then simmer for 2 minutes.

serve hot with rice.

Lamb on a spit

2009-06-01T16:30:00.000-07:00

αρνί στη σούβλα - Roasted Lamb on a spit
Ingredients:
* 1 whole lamb, dressed
* aromatic wood (olive, oak, apple, cherry), or hardwood charcoal
* olive oil * lemon juice
* sea sal * pepper
* crushed Greek oregano (rigani) * crushed garlic (optional)
Preparation:
Tip: According to local experts, the best size lamb for spit roasting is generally around 22-25 pounds (10-11 kilos). Cooking time is 3-5 hours.)
Start the fire about 2 hours before cooking.
The spit should be at least 20 inches longer than the lamb (10 inches or more to extend out each side).
Sprinkle the inside of the lamb liberally with salt and pepper and rub in. Lay the lamb on a flat surface and pass the spit between the hind legs, through the stomach cavity and out through the mouth. The lamb's spine should be straight along the line of the spit. Tie the front and hind legs to the spit. Tie the middle of the lamb to the spit or clamp along the spine. (For a larger lamb, tie in two places: behind the front legs and at the top of the hind leg. Sew the stomach cavity closed with butcher's twine or aluminum wire (use a pliers). The lamb should be tied securely and not slip when turned.
With hands rub the entire lamb with lemon juice and oregano.
Place the spit over the fire and spread the coals so they are under the shoulder and thigh (thickest parts). A drip pan can be set under the middle of the animal to catch the juices.
Keep olive oil at hand with a paint brush.
At the beginning, the lamb needs to be turned quickly in order not to burn. Once the fire settles and the lamb is golden all around and starting to crisp, turning can slow, to approximately 1/4 turn every 15 minutes. Replenish wood or charcoal as needed. Brush occasionally with the oil.
Cooking time will depend on the size of the lamb. The skin on the legs and chest of the lamb will crisp and crack open. The color should be a deep brown.
Testing for doneness: With a meat thermometer, internal temperature at the thickest part should be 155°F for medium. If you don't have a meat thermometer, stick a knife or skewer into the thigh (thickest part). The juice should run clear.

michaels moly

2009-06-01T13:48:00.000-07:00

Tom Bawcock's Eve
Mousehole has its own unique holiday. It is a particularly "merry place" to be on the evening of December 23. Tom Bawcock's Eve is in memory of a famous episode in the village's past. It seems that long ago bad weather forced fishing boats to stay in harbour, and the villagers were faced with starvation. In a short lull in the storm one brave man, by the name of Tom Bawcock, managed to catch enough fish to keep the villagers alive until the storm abated. The fish was baked into a large pie, called Stargazy Pie.

Stargazy pie,
4 pilchards, herring or mackerel
juice and rind of 1 lemon
2 sliced hard-boiled eggs
6 oz. flaky pastry
1 tablespoon chopped parsley
1 chopped Spanish onion
4 tablespoons fine breadcrumbs
1 rasher bacon
freshly ground sea salt and pepper
1/4 pint white wine

Clean and gut the fish but leave the heads on. Soak the breadcrumbs in milk to make them swell. Add the lemon peel, half the onion and lemon juice, and the parsley. Stuff each fish with this mixture, fold and place in a pie dish, with the heads hanging over the edge. Cover with the chopped eggs and bacon, the seasoning and the rest of the onion and lemon juice, then pour over the quarter pint of white wine. Roll the pastry out to size and cover, leaving the fish heads outside. Bake at 220 degreesC/425 degrees F/Gas Mark 7 for 20 minutes, then for a further 10 minutes at 180 degrees C/350 degrees F/Gas Mark 4.

who has books

2009-06-01T00:21:00.000-07:00

who has which moly at the moment?

Michael how many do you have? Have they all arrived safely for their next addition? It will be sad to let the rythmn we have achieved get lost......

I am thinking that the next postal date to aim for is June 27 ......

I have Michaels Moly and it will be the 5th entry ( including his own ), so I had hoped that we would all be on the same page.... but I think I have only had 3 (inc mine) in my book.....so things are not going quite as well as hoped, and communication not as up to date....please lets not post on to people who haven't finished pages and ready to post....Michael had 2 books in his photo, and that shouldn't be happening a quick up date would be good :-)

Potato, Fresh Bean and Herb Salad~~~

2009-05-22T18:24:00.000-07:00

This time I try to make my food drawing in a bit more cartoon way, as I love the entries of other artists in this book, they are all presented in a happy way :)

So let's start and see how the salad is prepared!

Ingredient:
200g/70oz potatoes, peeled and cut into 1.5cm 3/4 in cubes

300g/1oz sugar snap peas, trimmed

300/1oz French beans, trimmed

200g/7oz broad beans, shelled6 tbsp finely chopped mixed herbs, such as tarragon, dill, parsley and chives

For the dressing:
juice of 1 lemon

1 tsp runny honey

1 tsp Dijon mustard

8 tbsp fat-free vinaigrette or French-style salad dressing salt and freshly ground black pepper

To garnish:

lemon zest (optional)

finely chopped red chilli (optional)

Process:
1. Boil the potatoes in a large pan of lightly salted water and cook for 8-10 minutes, or until just tender.Drain well and set aside.

2. Bring a large pan or lightly salted water to the boil and add the peas and beans. Bring back to the boil, then drain and refresh under cold running water. Drain again and place a salad bowl with the potatoes andchopped herbs.

3. Mix together all the dressing ingredients, season well and pour over the vegetables. Toss well and garnishwith the lemon zest and red chill, if using, before serving.

Another simple but tasty entry, hope everyone enjoy~~~

Pina Colada (Michael's Book) Molyx57

2009-05-20T15:09:00.000-07:00

Here is my illustration for Michael's Book! It's Pina Colada, I love it... it makes me wanna go to a beach..

Morissa on Moleskinerie.com

2009-05-13T11:41:00.000-07:00

Posting time?

2009-05-11T12:32:00.001-07:00

Ok folks....we need a quick update.....who has whose moly and will you be ready to post on the 15th?

please lets not post on until everyone has posted their book...perhaps Calvin, Michael and Morrisa will need extra time? we could post on 23rd instead?

Pumpkin Butter

2009-05-10T14:04:00.000-07:00

For Cavidanny's moly, my addition is Pumpkin Butter. I love pumpkin pie and all the yummy spices that goes in it. This is a version you can spread on your toast. Yum!

Pumpkin Butter

16 oz. solid pack pumpkin (I use from a can but you can roast a small sugar pie pumpkin too)
2/3 C. brown sugar
1/4 C. honey
1 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. cloves

In a medium saucepan, combine the pumpkin, brown sugar, honey, lemon juice, cinnamon and cloves. Bring to a biol over medium high heat, stirring frequently. Reduce the heat and simmer for 20 minutes or until thickened. Stirring occasionally.

Ladle into clean jars or freezer containers. Cover with lids. Store in refrigerator for several weeks or freezer for several months.

mmmmmm CHAI TEA CUPCAKES!

2009-05-02T10:00:00.000-07:00

we all know and love chai tea, so this is a great recipe for chai tea cupcakes! i used gold, bronze and colored pens

Ingredients

1 cup soy or rice milk

4 black teabags or 2 tablespoons loose black tea

1/4 cup canola oil
1/2 cup plain or vanilla soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch of ground white or black pepper

For topping:
1/2 cup confectioners sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or ground mace

Directions
Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.

In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.

To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake.

Enjoy!

my 4th entry - tiramisu

2009-05-01T20:41:00.000-07:00

this is my contribution in jens book. here's a link to a classic recipe http://allrecipes.com/Recipe/Classic-Tiramisu/Detail.aspx

tofu fish sticks

2009-04-19T08:46:00.001-07:00

I have looked for a vegan recipe this time, these are fish sticks made into fish shapes for fun. I have set them against a bed of salad leaves that reminded me of a coral reef.....hope you like it Morissa.

I got the recipe from here

Tofu Fish Sticks

Everyone's crazy for these cute little fishies! Of course, you can cut them into any shape you prefer, sticks being the easiest and most economical. They stay crispy and crunchy in the lunchbox.

Kelp granules can be found in shaker containers at health food stores.

serves 4

1 lb. package firm tofu, drained

2/3 cup fine organic cornmeal (or white flour)

2/3 cup sliced almonds

2 tsp. sweet paprika

2 tsp. kelp granules

2 tsp. salt

½ tsp. onion powder

½ tsp. garlic powder

¼ tsp. dill weed

freshly ground black pepper, to taste

2/3 cup plain, unsweetened soymilk

1 lemon

olive oil

Preheat the oven to 400º. Line a baking sheet with parchment paper and coat parchment with olive oil. Set aside.

Combine the cornmeal or flour, sliced almonds, paprika, kelp, salt, onion and garlic powder, dill weed, and black pepper in a blender, and blend on high until most of the almonds have been turned into a coarse meal, with a few larger pieces of almond remaining. Pour the mixture into a wide baking dish or pie plate.

Place the plain soymilk into a bowl and set next to the cornmeal mixture.

With a sharp knife, cut the tofu into even slices just under ½-inch wide. Cut tofu out into fish sticks, or use a fish-shaped cookie cutter to cut out tofu fish.

Working with one piece at a time, dip the tofu into the plain soymilk, then toss gently in the cornmeal mixture to coat evenly. Place on the prepared baking sheet. When all the tofu fish are on the baking sheet, sprinkle them with olive oil.

Bake for 15 minutes, then turn the tofu fish over and bake for an additional 15 minutes, or until crispy (if making tater tots, place them on the baking sheet for the last 15 minutes).

Remove tofu fish onto a plate, and squeeze some fresh lemon juice evenly over the tofu.

Turkish Delight

2009-04-18T22:56:00.000-07:00

Not sure where this came from but for some reason Donna's moly just screamed out Turkish Delight to me. I have never had it and my only experience with it come from the lion, witch and the wardrobe. Here is a recipe I found via the net.
Turkish Delight is a candy that originated in Turkey in the 1700's. The candy was featured in "The Lion, the Witch and the Wardrobe", by C.S Lewis. The White Witch tempted a character, Edmund with Turkish Delight. This easy Turkish Delight recipe will tempt you, too!

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

4 cups granulated sugar
1 1/4 cups cornstarch
1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 1/2 tablespoons rosewater
1 cup confectioners sugar
Vegetable oil ot shortening

Preparation:

In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

Mussel and Prawn Pasta

2009-04-18T21:22:00.000-07:00

My entry this time is about mussel and prawn pasta, it is done
by filling will color ink pen and watercolor. The background is
using torn glister paper, actually it changes from yellow to blue
from different view-angles but I can't demonstrate here :p
Anyway, it looks interesting to me!!

Okay, let's back to the recipe:

Mussel and Prawn Pasta

Ingredients: (serving size: 4)
-Pappardelle (=French Pasta, 400g)
-Romaine (4 leaves, ripped to bite size)
-Onion, finely diced (3 tablespoons)
-Butter (10g)
-Mussels (6 pieces)
-Prawns (8 pieces with shells)
-Garlic (5 cloves, finely diced)
-Extra Virgin Olive Oil (5 tablespoons)
-White Wine (50ml)

Method:
1. Boil water, add salt and oil, and then cook pasta for 2 minutes.
2. Heat up a pan under medium heat, add butter and onion.
3. Add mussels, prawns and garlic, season with salt and petter.
Add white wine, put lid on and cover to cook under medium high
heat. Leave it cook for around 5-7 minutes till mussels open and
prawns turn red.
4. In a large mixing bowl, put cooked pasta, olive oil, salt and
pepper and mix well. Layer of romaine on top, pour in the cooked
mussels and prawns. Mix well and serve.

Enjoy~

Apple Mini Muffins

2009-04-08T18:55:00.001-07:00

Apple mini-muffins. Very easy and pop-em-in-your-mouth good fresh out of the oven.

Preheat oven to 325°F.

Sift together:

1 1/2 C. sifted flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. cinnamon

Then add and beat well with the dry ingredients:

1 egg, well beaten
1/2 C. milk
1/2 C. butter, melted
1 C. grated apple (cheese grater works really well)

Fill greased mini-muffin pans.

Mix together and sprinkle tops with:

1/3 C. brown sugar
1/2 C. chopped nuts
1 tsp. cinnamon

Bake for 12 - 20 minutes depending on your oven and size of the muffins.

posting time?

2009-03-31T01:39:00.000-07:00

Hi Folks.....its coming up to posting time, how is everyone doing? I guess that it may be a little longer than a month this time, shall we make a firm postal date? how about april 11 ? that is easter break..........

Moly-57 FOOD illustration for Michael's book :-)

2009-03-29T12:29:00.000-07:00

This is the image for Michael's book for Food moly-57.
It's Pea Soup, which is minty and creamy...

Can anyone know how to put the image right? My image always seems to appear with a wrong side up...

another one arrives safe...

2009-03-16T18:57:00.001-07:00

Quick update to let everyone know that I recieved Donna's moly from calvin.
The art work in it is amazing!!!

2009-03-11T01:05:00.000-07:00

My entry for Jens moly..... Butterfly cakes

made with real butterflys ( not :-) )

SUSHI for Sachiko's book

2009-03-10T19:48:00.001-07:00

This is my 3rd entry for our food moly exchange. A girl day dreaming of eating sushi. (chopsticks not included). ;-)

here's a version from the food network channel

Sushi Rice

4 1/2 cups water

3 cups Japanese rice, (Nishiki)

1 cup sugar

salt, to taste

1 cup to 2 cups Japanese rice wine vinegar

Preparing Sushi

10 sushi nori sheets

wasabi, to taste, plus more for serving

soy, sauce, to taste, plus more for serving

pickled ginger for garnish

Optional Ingredients

cucumber, peeled, cut into small pieces

avocado, cut into small pieces

imitation crab meat

carrot, peeled, julienne cut

shiitake mushroom, cut into small pieces

smoked salmon

fresh tuna, sushi-grade, cut into small pieces

green onion, julienne cut

tuna salad

cooked shrimp, cut into small pieces

mayonnaise

chili sauce

sesame seeds

DIRECTIONS:

Sushi Rice

Stir the water, rice, sugar and salt together in a rice cooker (or cook in a pot) until salt and sugar are dissolved.

Bring to a boil.

Reduce heat and simmer rice for about 20 minutes or until done.

Transfer the rice to a large bowl, preferably with a flat bottom.

Fluff the rice with a wet wooden spoon to loosen grains without crushing them.

Pour 1 cup of the vinegar over the rice.

Stir and fluff rice, incorporating the vinegar as evenly as possible.

Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.

Add more vinegar as necessary to coat the rice.

Cool to room temperature.

Preparing Sushi

Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.

Spread a dab of wasabi over the rice.

Sprinkle with some soy sauce.

Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.

Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.

Continue rolling away from you until a roll has formed.

Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.

Serve it with soy sauce, wasabi, and pickled ginger.

My new entry ... Lamp (instead of Lamb)

2009-03-10T08:41:00.000-07:00

Finally I have finished my entry in Donna's nice molyskine and
it's on the way to Michael today~

When I just resize the pictures and upload them in Flickr, I
just find out that I have made a big typo mistake, OH MY
GOD!! Hey Michael (or anyone else :p), I need your help to
find my lose-way lamb (instead of lamp) back ;)

Let's back to the dish~

ROASTED CROWN RACK OF LAMB

Ingredients: (serving size: 6-8)
- Racks of lamb (2 portions, use string to tie together as a crown)

Rubbed Spices:
- Fennel seeds (2 tablespoons)
- Coriander seeds (1/2 tablespoon)
- Black peppercorn (1 teaspoon)
- White peppercorn (1/2 tablespoon)
- Green peppercorn (1 teaspoon)
- Freshly ground black pepper (to taste)
- Mustard seeds (1 teaspoon)

Method:
1. Bruise the rub ingredients well in a mortar till they turn into powder form.
2. Rub the lamb rack with the rubbed spices, allow marinating overnight in
the fridge. Remove from the fridge and let it stand for 15 minutes before cooking.
3. Preheat oven to 220'c. Sear the lamb rack on all sides till golden brown using
a pan or a blowtorch.
4. Roast for 30 minutes and let it rest for 15 minutes before craving. You must
let it rest to allow the meat to remain juicy.

Enjoy ~

Rotation

2009-02-26T07:33:00.000-08:00

OK, if we stick to the rotation that we have set up in the side bar and just see how it goes for the moment. Donna, I understand what you are saying , and if you feel easy about posting your book to take into account the time it takes to reach Calvin, then do it, it sounds like a great solution :-)

I will put my book into the post to Donna today, and the rest of you, post to who you posted to last time :-) great! more molys on the move, I'm looking forward to getting my hands on my next one

This all sounds so bossy and rigid, but to date I have 4 books missing in action, and 3 groups that are finished because of people not returning/holding on to books...............I'm not sure why this happens, so I hope it doesn't happen in this one.

suggested new rotation?

2009-02-16T14:15:00.000-08:00

Can we try this rotation? what do you guys think? the colored one shows where your book goes, and the one below show where you should mail the book you currently have.

Chicken

2009-02-10T19:39:00.001-08:00

Here is my entry in calvins moly. I decided to go with a typical "all american" food for calvin. Hope you like..

Ingredients

* 1 broiler/fryer chicken, cut into 8 pieces
* 2 cups low fat buttermilk
* 2 tablespoons kosher salt
* 2 tablespoons Hungarian paprika
* 2 teaspoons garlic powder
* 1 teaspoon cayenne pepper
* Flour, for dredging
* Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

how is it going ?

2009-02-10T02:52:00.000-08:00

I see that we have a few 2nd post images ready, shall we set a date for the next swap and try and post them all at the same time? How about the last day of Feb? does that sound Ok?

also

2009-02-08T10:45:00.000-08:00

quick question;
how are we doing the recipes? In my moly that i sent out, i included about 8 copies of the recipe in the back pocket...
should i continue to do this or are we just writting them down from the blog?

WATERMELON AND CORN SALSA

2009-02-08T10:41:00.001-08:00

ok, i know this might sound strange, but its really good!

this is my entry in Michae'ls Moly

spicy watermelon and corn salsa

ingridients

2 cups diced watermelon (about 1/2-inch), seeds removed
1 cup frozen corn kernels, thawed
2 jalapenos or 3 serrano chiles, stem and seeds removed, chopped fine
Juice of 1/2 lime (2 tablespoons)
2 tablespoons brown sugar
1/2 teaspoon salt

Preparation:

Place the watermelon, corn, and chiles in a medium bowl.

Mix together the lime juice, brown sugar, and salt until the sugar dissolves. Pour over the watermelon mixture.

Gently toss until everything is coated with the liquid.

Cover and refrigerate for at least 1 hour for the flavors to meld.

Serve with chips or as a condiment for tacos, burritos, veggie burgers, ect.

yumyumYUM

Lemon Squares

2009-02-05T19:40:00.000-08:00

Here's my entry for Morissa's moly - Lemon Squares.

Recipe:

1 Cup flour
1/4 C. confectioners sugar
1/2 C. melted butter

Preheat oven to 350°F. Sift the flour and confectioners sugar together. Add in melted butter and stir into a dough. Press the mixture into an 8" x 8" greased baking pan and bake for 20 minutes.

While that bakes, combine:

1 C. sugar
1/2 tsp. baking powder
2 slightly beaten eggs
Juice of one lemon
1 Tbsp. grated lemon peel

When the crust is baked, let cool for a few minutes. Pour liquid mixture over the top and bake for an additional 25 minutes. Remove and let cool (or chill in the fridge). Sprinkle with more powdered sugar. Cut into squares and devour.

Clam Chowder

2009-02-05T19:17:00.000-08:00

This is my entry in Lynne's book. It's been snowing these couple of days so maybe something warm in the belly (plus bread) can chase the winter blues away.

ingredients:

5 slices bacon - chopped

1 small onion - chopped

2 tbsp celery - chopped

1 can baby clams

1 medium size potato - diced

1 cup cream

1 cup milk

bay leaf

1/4 cup parsley - chopped

Fry bacon until golden brown then chop and set aside,

saute onions and celery in some of the bacon oil

add cream, milk, clam juice and bay leaf

add potatoes and simmer until potatoes are tender

add clams, parsley and bacon. salt and pepper to taste.

2009-02-02T12:45:00.000-08:00

I have no idea why the image can't be horizontal... but I've finished an image for Jen's book!

I quite like the image...

and I love paella....although I haven't tried the recipe yet!

cocktails

2009-01-28T03:38:00.001-08:00

Moscow Mule, Zombie and bloody Mary

Moscow mule

2-3 ice cubes
juice of 1/2 lime
twist of lime rind
1 1/2 measures of vodka
ginger beer
Put the ice cubes into a tall glass, add the lime juice and rind and stir in the vodka.Top up with ginger beer and decorate with lime rind and a slice of lime.

Zombie

3 ice cubes, cracked
1 measure dark rum
1 measure white rum
1/2 measure apricot brandy
2 measures unsweetened pineapple juice
juice 1/2 lime
2 teaspoons powdered sugar

place a tall glass in the freezer so the outside becomes frosted. Put the ice into a cocktail shaker.Add the rums,apricot brandy, fruit juices and sugar. Shake to mix. Pour into the glass without straining it.To decorate spear a piece of pineapple a cocktail cherry and a piece of kiwi fruit and balance across glass, and drink if liked, with a straw.

Bloody Mary

60ml Vodka
a few dashes of worcestershire sauce
a few dashes of tabasco (to taste)
salt
lemon
tomato juice
Method: Stir or shake the vodka with the sauces and the spices. Fill up with tomato juice in a highball glass with ice. Garnish with a celery stick, if you like it and want to add some vitamins. If you don't have any fresh celery at home add celery salt.

and drink?

2009-01-27T06:09:00.000-08:00

I thought I had better check in before I paint this, and ask if drink can be included in our 'food' moly? any one mind? I fancied doing some cocktail recipes.....

who has put their molys in the post?

2009-01-25T09:56:00.000-08:00

I have posted mine off....anyone else popped theirs in the post? It will be interesting to see how long books take to reach people..........

cover, sign-in page and recipe ~

2009-01-22T20:17:00.000-08:00

My moly cover by silver marker.

The concept of my sign-in page is to collect all our people
inside the fish and keep it swimming around the world and
seeking for its yummy food.

Finally is the recipe:

LOBSTER LINGUINE WITH FRESH SQUID INK SAUCE
Ingredients:
Lobster - 1 whole, washed and cut
Fresh Linguine - 1/2 bag
Garlic - 4 cloves, finely diced
Red onion - 1/2 piece, finely diced
Single cream - 2-4 tablespoon
Fresh squid ink - 1/2 tablespoon
Salt and pepper - to taste
Olive oil - suitable amount
Italian parsley 5-8g
Chicken stock 1/2 cup
Butter - suitable amount

Method:
1. Boil linguine wit salt and oil in hot hater for 2 minutes.
2. In a large pan (make sure it fits the lobster and pasta), under medium high heat, saute garlic and onion with butter and oil, add lobster, saute till they turn bright orange. Season with salt and pepper. Remove and set aside.
3. In the same pan, add oil and saute garlic and onion with salt and pepper. Add the linguine and fry for a minute and then add in the chicken stock and Italian parsley and cook for an additional 1.5 minutes or until the linguine absorbs the stock completely.
4. Stir in the squid ink and add in crea. Mix well. Top with lobster and serve.

Enjoy!

This moly is ready to travel....

2009-01-22T18:04:00.000-08:00

Bye moly, enjoy your trip, and fill your pages with nice food drawings from all the gifted artist you will meet.

Travel safe and come back home soon. :-)

Jens recipe

2009-01-21T08:17:00.001-08:00

I made Jens cake this afternoon, the kitchen smells great, the cake tastes moist and wonderful, and I got to use the remainder of the guinness ( after sipping a small glass full ) in another batch of my welsh rabbit.....oh boy :-)

mail order map

2009-01-20T18:56:00.000-08:00

Here is a map of everyones locations (more or less) I tried to get as close as possible.
Lynne, Calvin (in Hong Kong) is already mailing out to me so that may make sense for him to do it in this group as well it may save him some postage to mail more than one to me at a time. Just a thought. I dont have any preference for the mail order I will mail out to who ever.

View Larger Map

EL FIN!

2009-01-19T12:08:00.001-08:00

finally finished my entry

vegan mac n cheese, an old favorite with a twist!

yes, im vegan, and i understand i am in a food moly exchange, but i love trying new things, and its always a fun challenge to make a recipe vegan. i also have a meat eating family, so finding a use for a non vegan recipe wont be too hard.

RECIPE: beware, its long!

Vegan Macaroni and “Cheese”
INGRIDIENTS
3 cups macaroni
1/4 cup butter substitute (earth balance margarine, ect.)
1/4 cup flour
1/2 teaspoon salt
2 cups soymilk
1/4 cup nutritional
1/4 cup cornstarch
1 tablespoon flour
1/2 teaspoon salt
1 cup water
2 tablespoons oil
1/2 teaspoon Dijon mustard
1/2 cup breadcrumbs

DIRECTIONS
You are going to need 3 pots for this recipe!
Pot One: Pasta.
Make pasta. Drain.
Pot Two: Rue.
Combine butter sub, flour, and salt over low heat. RUE!
When bubbling, gradually add the soy milk
Cook and stir until it is thick and begins to bubble.
Remove from heat and add the "cheese" from the third pot.
Pot Three: Cheese
Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
Add water, oil, and mustard.
Cook until it thickens and bubbles.
Add it to the white sauce form the second pot.
Baking!
Preheat oven to 375°F.
Mix cooked pasta with cheese sauce.
Pour into a greased casserole dish.
Top with bread crumbs, and any other spices you wish, paprika is a great option!

Bake for 30 minutes.

*a couple of things to note: although this is called mac n’ cheese, it doesn’t taste exactly like it, it has a different flavor, I personally like it better. This is a great dish to make if you are entertaining vegan friends or family, or just to try something new out! If you don’t know what Nutritional Yeast is, you can find it at any health food store, often in the bulk section. It looks like small yellow flakes. The “cheese” sauce is also great on top of steamed vegetables, or as a nacho cheese sauce. Use it any way you like! And one last thing, don’t be afraid to mix it up a little, as seen on the illustration, it tastes great with anything added, especially green things! Broccoli, green beans, peas, chilies (my personal favorite), spinach, bell peppers, cilantro, or parsley. Add whatever you like to really personalize the dish.

Question: are we printing many copies out and including then in the pocket, or are we just doing one copy, or writing them on the back....? whats the deal with that?

ready to send mine off! so excited

Lobster Linguine drawing is done!

2009-01-18T19:15:00.000-08:00

Finally my moly is done and the dish is called "Lobster
Linguine with Fresh Squid Ink Sauce". This time I get the
point how to make more color contrast in moleskine
(compare to my last drawing in Moly_x_41 :p).

I will try to complete the cover page and send out this
weekend. Can anyone tell me what is the rotation cycle
or who will be the one going to receive my book?

Guinness Gingerbread

2009-01-18T13:51:00.001-08:00

My entry for the Food Moly, Guinness Gingerbread. I know it sounds weird, but it's really moist and yummy. I just have to add my sign-in page and then I'm all set to mail it off to whomever wants it next.

Ingredients

1 Cup Guinness Stout
1 Cup molasses
1/2 Tbl. baking soda
3 large eggs
1/2 Cup white sugar
1/2 Cup brown sugar
3/4 Cup vegetable oil
2 Cups all purpose flour
2 Tbl. ground ginger
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/8 tsp. cardamom
1 Tbl. peeled, grated fresh ginger

Directions

- Preheat oven to 350°F.

- In a large saucepan, over high heat, bring the stout and molasses to a boil. Turn off the heat and add baking soda. It will foam a lot. Allow to sit until the foam dissipates.

- Whisk eggs and both sugars together, add oil and whisk to blend.

- In a separate bowl, whisk together the dry ingredients - flour, ground ginger, cinnamon, baking powder, cloves, nutmeg, cardamom.

- Combine the stout mixture with the egg mixture until blended. Whisk the wet ingredients into the dry, a half at a time. Add the fresh ginger.

- Pour into a 9" x 5" loaf pan or a 6 cup bundt pan (nonstick or buttered and floured). Bake for 1 hour or until the top springs back when gently pressed. Don't open the oven while baking or the center may fall. Cool on a wire rack. Turn out onto a plate and dust with powdered sugar or serve with whipped cream.

My Recipe:

2009-01-17T15:54:00.000-08:00

Since I have so many cake pictures in my moly I thought it would be good to add some sort of cake recipe. So here it is.

8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder

Directions

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

cook books

2009-01-15T03:08:00.000-08:00

In my search for recipes and inspiration I have been looking through some old cook books, these pics come from a 1930's book, and have a lot of quite revolting recipes...tripe, brain etc but the thing that caught my eye was how much they decorated their food then..
How is it going folks? Any more molys to show us?

Mail order

2009-01-14T05:52:00.000-08:00

Seeing how we are all getting close to finishing or are finished it would be a good time to get our mail order set up so we can start mailing these out to eachother and getting more food goodness.
I hope you dont mind me asking about this Lynne. :) I am actually almost all caught up for all of my exchange groups with what I have so I am a little excited.

Cavi's update~

2009-01-11T19:10:00.001-08:00

Inspired by a receipt during the Xmas time, I start with the
lobster noodle drawing. My concept is to put those ingredients
and the dishes on the same drawing~

I apply my most familiar line drawing this time, and will put some
watercolor as background afterward, hope it will be a nice one
after it's done :p

All done!

2009-01-08T17:38:00.000-08:00

I have finished my moly. I took a little different route and instead of drawing a food item and recipe I have just made a fun collage that is ready for all of your food goodness!!!! I am looking forward to some great recipes.
ENJOY

Sizzling Prawns Appetizer

2009-01-08T15:16:00.000-08:00

This is my entry for food moly - Sizzling Prawns Appetizer. I think it still needs a few finishing touches, and I haven't typed up the recipe yet.

2009-01-08T09:22:00.000-08:00

My sign in pages......
How are things going? any food inspirations from the holiday season? I have been inspired to eat way too much food.......all in the interests of research you understand :-)

my update

2009-01-03T17:14:00.000-08:00

Well I have started my food moly. Below is the start to my background. I will have it done next Monday or Tues. at the latest. I hope everyone had some great food to inspire you for our exchange! and a start to a great new year.

welsh rarebit ( rabbit)

2008-12-19T10:31:00.000-08:00

just need to do my sign in pages....I think I will post this on in the new year, when more people have made a start....have a fantastic holiday time everyone
cheers

My image for food moly

2008-12-18T02:19:00.000-08:00

Double chocolate ice cream and strawberry ice cream.... yum!
It's not really like a recipe book but It was quite fun.
Please let me know who I should send my book next, maybe in January? :-D

what was I thinking!

2008-12-15T11:09:00.001-08:00

My work in progress....eeeek I hadn't realised how hard it was to make food look tasty!
I have 'practised' the recipe again, just to see if it tastes as good as I hope, and yum, it is..... I hope everyone else is enjoying themselves :-)

2008-12-09T17:42:00.000-08:00

my sign in page, work in progress. I was going for a restaurant menu type of thing. Still deciding on what to draw, and would probably type the recipes on a separate piece of 3.5 x 5.5 paper, place it in the moleskine back pocket, and stick it at the back page later.

Hi there....

2008-12-03T04:16:00.000-08:00

Well, we now have a group of 'foodies' :-) If there are any more people you think might like to join us please invite them.
As it stands at the moment we will work in a japanese fold using one side for the food illustration and the reverse side for the recipe.
I know that it is a very busy time of year for a lot of people and we have to get our molys ordered etc, so how does the new year sound for our first posting? I won't mind if you can get your books out earlier tho....... I will look at the order of posting closer to the time.
I am looking forward to a tasty exchange..... :-)

Welcome to moly_x_57!

2008-11-29T14:36:00.000-08:00

Moly_x_57, founded by Lynne Lamb (Uk), is an extension of the Moleskine Exchange. This blog will follow the adventure of a group of artists around the world, in a Japanese fold Moleskine sketchbook exchange. Our current group includes the artists listed to the right, including contributors in many different countries all over the world.

Each artist will set off with a small Japanese (accordian) folded Moleskine. Creating a drawing, collage, or painting, then send on to the next artist. Each artist will draw on a couple of spreads (3-4 pages) then send it on to the next artist. When the artists book is filled, it will be returned to the owner with images created by artist around the world. Each artist has a month (give or take) to make an entry. The outcome will be a pleasant and surprising adventure, as artists are encouraged to interact and merge their art with others.

The concept:

1. The artists start with the Japanese fold Moleskine - Name, address, email address written in book.

2. Each artist gets 1 month (give or take) to make a sketchbook entry, and mail it to the next person. The order is listed to the right -- for participants in this exchange, look at the list of names under MAILING ORDER. If you ever need to update addresses, please feel free to contact your partners directly! An important part of this project is to discuss and exchange information and ideas.

3. Each artist will do 3-4 pages each round.

4. Artists are encouraged to interact with other images in the book. Please be respectful, but also don't hesitate to meld your art with earlier entries.

5. When the book is full, when one side of the unfolded book is filled, the book will be sent back to its original owner. That artist may continue by buying a new book and sending it to the next person.

6. If a person decides not to continue, she will simply keep her book when it comes back to her. She should email all of the participants to say she is not going to continue. We will decide, then, if we want to find a new person.

7. Please communicate regularly via email. Let each person know that you have received/sent the book. The goal is to have a dialogue. Any comments and questions are welcome.

This moly_x_project was begun by Marty Harris, Minnesota, USA.