Although I've resisted the Twitter bug, I succumbed to the charms of this New York Times article by Lawrence Downes.Maureen Evans, a British Columbian living in Belfast, condenses a range of interesting, complex recipe into the 140 character formula of Twitter. As Downe writes, they read like haiku, teensy gems, or Faberge eggs. It's a brilliant food writing innovation, especially when there's a certain sameness to all the prose written out there (a critique I apply to my blog as well).
Find the link to her Twitter page here.
Samples recipes:
Chevre-Pomegranate Portobellos: stem/oil 4shrooms; stuff w 8T chevre/s+p. Wrap w 4pce prosciutto (opt). 25m @375F/190C. Top w pomegranate.
Brown Dal: fry T oil/t cumin; +c onion/2t garlic&ging&chili&curry. Simmer20m+c brwnlentil/3c h2o. Blend+2T lemon&buttr. Srv w cilantro/rice.
New Eggplant Parmesan: cvr3tom/s+p/3T wine@low7m; puree. Slice/oil2eggplant; 15m@400F/205C. Dip w egg/crumb&s+p. Broil+c parm. Srv on puree.
Surprisingly intelligable, no?
1 comment:
Awesome!
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