At the request of a Russian friend

Feb. 23rd, 2025 11:57 am
nani90: (Default)
[personal profile] nani90
Image
The recipe is very good, quick and delicious.
Sauerkraut Pancakes

10 heaped tablespoons of sauerkraut with carrots (if the cabbage is bland, leave it at room temperature overnight until morning. In short, you need classic Russian sauerkraut, buy it at a Russian store)
10 level tablespoons of flour
2 level tablespoons of sugar
2 medium eggs
0.5 teaspoon of baking soda
Unrefined oil for frying

Knead everything with a spoon, form into pancake balls with wet palms, place in hot vegetable oil, and flatten in the pan.
Makes 12 pancakes.

Please do not change the proportions or omit the sugar from the dough.

This Isn't a Philly Cheesesteak

Feb. 21st, 2026 05:57 am
nverland: (Cooking)
[personal profile] nverland posting in [community profile] creative_cooks
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This Isn't a Philly Cheesesteak

ASIAGO & SMOKED GOUDA CHEESE SAUCE
2 Tbsp butter, unsalted
1 Tbsp flour
1 c heavy cream
1 egg yolk, beaten
8 oz Asiago cheese, shredded
4 oz smoked Gouda, shredded
2 Tbsp Italian seasoning
2 Tbsp horseradish sauce
1/2 tsp nutmeg
Salt and pepper to taste

STEAK INGREDIENTS
4 Tbsp olive oil (you may need a little more for cooking steaks)
2 oz pancetta, dice (this gives extra flavor to veggies)
1 small green bell pepper, sliced thin
1 small red pepper, sliced thin
1 medium white onion, sliced thin
4 oz mushroom gourmet blend (baby bella, shiitake & oysters mushrooms)
1 1/2 lb rib-eye steak - thinly slice (about 8 slices, 2 per sandwich)
Salt and pepper to taste
4 ciabatta rolls

Directions
2 Asiago & Smoked Gouda Cheese Sauce
The first thing we want to do is get the sauce going. To make this sauce you will need a double boiler. If you do not have one, then use a stainless steel bowl set snugly inside a saucepan filled with water.
3 The key to this sauce is low and slow over a gentle heat. This will achieve a creamy cheese sauce. You will also need a wooden spoon and whisk. This sauce should take about 8 -10 minutes to complete. But it requires your undivided attention. Stay with this step until sauce is complete.
4 Pour water half full in double boiler and place over a medium heat. Melt butter in the top of the boiler. Once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 minutes or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add beaten egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue to whisking constantly, then salt and pepper to taste. When cheese sauce is thick, reduce the heat low to keep it warm while preparing steaks.
5 Philly Steak
In a large skillet over medium heat, add 2 tablespoons of olive oil, then add pancetta, green peppers, red peppers, and onions, sauté until slightly softened, about 2 -3 minutes, then add mushrooms to the mixture sauté until mushrooms are tender. Season veggies lightly with salt and pepper. Then transfer mixture to bowl cover and keep warm.
6 Add the remaining 2 tablespoons of olive oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Sauté steak, cooking each slice about ½ minute on each side, but do not overcook. Remove steak and place on a plate, season lightly with salt & pepper.
7 Let’s make this sandwich, with tongs, place 2 slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll and serve the best cheesesteak sandwich ever.

This Isn't a Philly Cheesesteak

Feb. 21st, 2026 05:56 am
nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity
image host

This Isn't a Philly Cheesesteak

ASIAGO & SMOKED GOUDA CHEESE SAUCE
2 Tbsp butter, unsalted
1 Tbsp flour
1 c heavy cream
1 egg yolk, beaten
8 oz Asiago cheese, shredded
4 oz smoked Gouda, shredded
2 Tbsp Italian seasoning
2 Tbsp horseradish sauce
1/2 tsp nutmeg
Salt and pepper to taste

STEAK INGREDIENTS
4 Tbsp olive oil (you may need a little more for cooking steaks)
2 oz pancetta, dice (this gives extra flavor to veggies)
1 small green bell pepper, sliced thin
1 small red pepper, sliced thin
1 medium white onion, sliced thin
4 oz mushroom gourmet blend (baby bella, shiitake & oysters mushrooms)
1 1/2 lb rib-eye steak - thinly slice (about 8 slices, 2 per sandwich)
Salt and pepper to taste
4 ciabatta rolls

Directions
2 Asiago & Smoked Gouda Cheese Sauce
The first thing we want to do is get the sauce going. To make this sauce you will need a double boiler. If you do not have one, then use a stainless steel bowl set snugly inside a saucepan filled with water.
3 The key to this sauce is low and slow over a gentle heat. This will achieve a creamy cheese sauce. You will also need a wooden spoon and whisk. This sauce should take about 8 -10 minutes to complete. But it requires your undivided attention. Stay with this step until sauce is complete.
4 Pour water half full in double boiler and place over a medium heat. Melt butter in the top of the boiler. Once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 minutes or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add beaten egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue to whisking constantly, then salt and pepper to taste. When cheese sauce is thick, reduce the heat low to keep it warm while preparing steaks.
5 Philly Steak
In a large skillet over medium heat, add 2 tablespoons of olive oil, then add pancetta, green peppers, red peppers, and onions, sauté until slightly softened, about 2 -3 minutes, then add mushrooms to the mixture sauté until mushrooms are tender. Season veggies lightly with salt and pepper. Then transfer mixture to bowl cover and keep warm.
6 Add the remaining 2 tablespoons of olive oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Sauté steak, cooking each slice about ½ minute on each side, but do not overcook. Remove steak and place on a plate, season lightly with salt & pepper.
7 Let’s make this sandwich, with tongs, place 2 slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll and serve the best cheesesteak sandwich ever.

Vegan Tourtière

Feb. 18th, 2026 04:30 am
nverland: (Cooking)
[personal profile] nverland posting in [community profile] creative_cooks
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Vegan Tourtière
Prep Time 30 minutes Cook Time1 hour 30 minutes Chill Time 30 minutes Total Time 2 hours 30 minutes
Servings8

Equipment
1 9-inch pie plate

Ingredients
Metric
288 g dried brown lentils
1 large russet potato (16 to 18 ounces), peeled and cut into 1-inch pieces
32 g vegan butter, divided
1 large onion, diced
3 garlic cloves, minced
54.5 g chopped pecans
1 g dried thyme
2 g smoked paprika
0.05 g rubbed sage
1 g ground cinnamon
1 g ground ginger
1 g black pepper
0.5 g ground cloves
0.5 g allspice
0.5 g ground nutmeg
29.57 ml soy sauce
1 ml red wine vinegar
6 g salt, or to taste
1 batch vegan pie dough (enough for a double crust), or 2 store-bought crusts
29.57 ml unflavored and unsweetened non-dairy milk

US Customary
1 ½ cups dried brown lentils
1 large russet potato (16 to 18 ounces), peeled and cut into 1-inch pieces
4 tablespoons vegan butter, divided
1 large onion, diced
3 garlic cloves, minced
½ cup chopped pecans
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon rubbed sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon black pepper
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon salt, or to taste
1 batch vegan pie dough (enough for a double crust), or 2 store-bought crusts
2 tablespoons unflavored and unsweetened non-dairy milk

Read more... )

Vegan Tourtière

Feb. 18th, 2026 04:29 am
nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity
image host

Vegan Tourtière
Prep Time 30 minutes Cook Time1 hour 30 minutes Chill Time 30 minutes Total Time 2 hours 30 minutes
Servings8

Equipment
1 9-inch pie plate

Ingredients
Metric
288 g dried brown lentils
1 large russet potato (16 to 18 ounces), peeled and cut into 1-inch pieces
32 g vegan butter, divided
1 large onion, diced
3 garlic cloves, minced
54.5 g chopped pecans
1 g dried thyme
2 g smoked paprika
0.05 g rubbed sage
1 g ground cinnamon
1 g ground ginger
1 g black pepper
0.5 g ground cloves
0.5 g allspice
0.5 g ground nutmeg
29.57 ml soy sauce
1 ml red wine vinegar
6 g salt, or to taste
1 batch vegan pie dough (enough for a double crust), or 2 store-bought crusts
29.57 ml unflavored and unsweetened non-dairy milk

US Customary
1 ½ cups dried brown lentils
1 large russet potato (16 to 18 ounces), peeled and cut into 1-inch pieces
4 tablespoons vegan butter, divided
1 large onion, diced
3 garlic cloves, minced
½ cup chopped pecans
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon rubbed sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon black pepper
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon ground nutmeg
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon salt, or to taste
1 batch vegan pie dough (enough for a double crust), or 2 store-bought crusts
2 tablespoons unflavored and unsweetened non-dairy milk

Read more... )
nverland: (Cooking)
[personal profile] nverland posting in [community profile] creative_cooks
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Roasted Strawberries Over Honey Whipped Ricotta
Serves 4 to 6

Ingredients:
12 ripe strawberries, hulled and halved
1 tablespoon coconut oil (extra virgin olive oil is fine)
1 teaspoon sea salt flakes, divided
1 1/2 cups whole milk ricotta
1/2 cup honey, plus extra for drizzling
3 tablespoons toasted and crushed pistachios

Directions:
1. Preheat oven to 375˚F.
2. Place strawberries, oil and 1/2 teaspoon salt in a mixing bowl and toss together.
3. Pour mixture onto a baking sheet, lined with parchment, and spread into an even layer.
4. Roast strawberries for 20 to 25 minutes or until slightly caramelized, but still firm enough to keep their shape. Remove from oven and allow strawberries to cool. Set aside until ready to use.
5. Place ricotta, honey and remaining salt in a mixing bowl and whip together with a wooden spoon until mixture is light and fluffy (you can use a stand mixer or hand mixer if you prefer).
6. Spread ricotta mixture in a large, shallow dish and top with strawberries. Drizzle with a small amount of honey and finish with a sprinkle of pistachios.
7. Serve with chocolate wafers or crackers.
nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity
image host

Roasted Strawberries Over Honey Whipped Ricotta
Serves 4 to 6

Ingredients:
12 ripe strawberries, hulled and halved
1 tablespoon coconut oil (extra virgin olive oil is fine)
1 teaspoon sea salt flakes, divided
1 1/2 cups whole milk ricotta
1/2 cup honey, plus extra for drizzling
3 tablespoons toasted and crushed pistachios

Directions:
1. Preheat oven to 375˚F.
2. Place strawberries, oil and 1/2 teaspoon salt in a mixing bowl and toss together.
3. Pour mixture onto a baking sheet, lined with parchment, and spread into an even layer.
4. Roast strawberries for 20 to 25 minutes or until slightly caramelized, but still firm enough to keep their shape. Remove from oven and allow strawberries to cool. Set aside until ready to use.
5. Place ricotta, honey and remaining salt in a mixing bowl and whip together with a wooden spoon until mixture is light and fluffy (you can use a stand mixer or hand mixer if you prefer).
6. Spread ricotta mixture in a large, shallow dish and top with strawberries. Drizzle with a small amount of honey and finish with a sprinkle of pistachios.
7. Serve with chocolate wafers or crackers.

Creole Sauce

Feb. 11th, 2026 04:30 am
nverland: (Cooking)
[personal profile] nverland posting in [community profile] creative_cooks
image host

Creole Sauce
Prep: 10 minutes mins Cook: 30 minutes mins Total: 40 minutes mins Makes: 2-3 cups

Ingredients

2 tablespoons olive oil
1 tablespoon garlic, minced
⅓ cup onions, chopped
⅓ cup celery, chopped
⅓ cup green onions, chopped
⅓ cup green bell peppers, chopped
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 14-ounce can roasted tomatoes
½ teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups chicken stock
2-3 teaspoons Creole seasoning
2-3 tablespoons butter

Instructions

Heat a medium skillet on medium-high heat and add oil, followed by garlic, onions, celery, bell pepper, green onions, oregano, and thyme. Cook for 3-4 minutes until onion wilts.
Add tomatoes, Worcestershire sauce, chicken broth, Creole seasoning, and cayenne pepper.
Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, 15-20 minutes. Adjust with stock as needed.
Stir in green onions, cook for another minute, and add butter until melted.
Adjust seasonings with salt and pepper to taste, remove from heat, and serve warm with fish or desired protein.

Tips & Notes:

Make sure to cut the veggies into small, uniform dice shapes to cook them quickly and evenly.
No roasted tomatoes? Fresh or regular canned tomatoes will also work. The fresh tomatoes are juicier and will take a little longer to thicken.

Creole Sauce

Feb. 11th, 2026 04:30 am
nverland: (Cooking)
[personal profile] nverland posting in [community profile] recipecommunity
image host

Creole Sauce
Prep: 10 minutes mins Cook: 30 minutes mins Total: 40 minutes mins Makes: 2-3 cups

Ingredients

2 tablespoons olive oil
1 tablespoon garlic, minced
⅓ cup onions, chopped
⅓ cup celery, chopped
⅓ cup green onions, chopped
⅓ cup green bell peppers, chopped
1 tablespoon fresh oregano
1 tablespoon fresh thyme
1 14-ounce can roasted tomatoes
½ teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups chicken stock
2-3 teaspoons Creole seasoning
2-3 tablespoons butter

Instructions

Heat a medium skillet on medium-high heat and add oil, followed by garlic, onions, celery, bell pepper, green onions, oregano, and thyme. Cook for 3-4 minutes until onion wilts.
Add tomatoes, Worcestershire sauce, chicken broth, Creole seasoning, and cayenne pepper.
Bring to a boil, then reduce heat to low. Simmer until sauce slightly thickens, 15-20 minutes. Adjust with stock as needed.
Stir in green onions, cook for another minute, and add butter until melted.
Adjust seasonings with salt and pepper to taste, remove from heat, and serve warm with fish or desired protein.

Tips & Notes:

Make sure to cut the veggies into small, uniform dice shapes to cook them quickly and evenly.
No roasted tomatoes? Fresh or regular canned tomatoes will also work. The fresh tomatoes are juicier and will take a little longer to thicken.
denise: Image: Me, facing away from camera, on top of the Castel Sant'Angelo in Rome (Default)
[staff profile] denise posting in [site community profile] dw_news
Back in August of 2025, we announced a temporary block on account creation for users under the age of 18 from the state of Tennessee, due to the court in Netchoice's challenge to the law (which we're a part of!) refusing to prevent the law from being enforced while the lawsuit plays out. Today, I am sad to announce that we've had to add South Carolina to that list. When creating an account, you will now be asked if you're a resident of Tennessee or South Carolina. If you are, and your birthdate shows you're under 18, you won't be able to create an account.

We're very sorry to have to do this, and especially on such short notice. The reason for it: on Friday, South Carolina governor Henry McMaster signed the South Carolina Age-Appropriate Design Code Act into law, with an effective date of immediately. The law is so incredibly poorly written it took us several days to even figure out what the hell South Carolina wants us to do and whether or not we're covered by it. We're still not entirely 100% sure about the former, but in regards to the latter, we're pretty sure the fact we use Google Analytics on some site pages (for OS/platform/browser capability analysis) means we will be covered by the law. Thankfully, the law does not mandate a specific form of age verification, unlike many of the other state laws we're fighting, so we're likewise pretty sure that just stopping people under 18 from creating an account will be enough to comply without performing intrusive and privacy-invasive third-party age verification. We think. Maybe. (It's a really, really badly written law. I don't know whether they intended to write it in a way that means officers of the company can potentially be sentenced to jail time for violating it, but that's certainly one possible way to read it.)

Netchoice filed their lawsuit against SC over the law as I was working on making this change and writing this news post -- so recently it's not even showing up in RECAP yet for me to link y'all to! -- but here's the complaint as filed in the lawsuit, Netchoice v Wilson. Please note that I didn't even have to write the declaration yet (although I will be): we are cited in the complaint itself with a link to our August news post as evidence of why these laws burden small websites and create legal uncertainty that causes a chilling effect on speech. \o/

In fact, that's the victory: in December, the judge ruled in favor of Netchoice in Netchoice v Murrill, the lawsuit over Louisiana's age-verification law Act 456, finding (once again) that requiring age verification to access social media is unconstitutional. Judge deGravelles' ruling was not simply a preliminary injunction: this was a final, dispositive ruling stating clearly and unambiguously "Louisiana Revised Statutes §§51:1751–1754 violate the First Amendment of the U.S. Constitution, as incorporated by the Fourteenth Amendment of the U.S. Constitution", as well as awarding Netchoice their costs and attorney's fees for bringing the lawsuit. We didn't provide a declaration in that one, because Act 456, may it rot in hell, had a total registered user threshold we don't meet. That didn't stop Netchoice's lawyers from pointing out that we were forced to block service to Mississippi and restrict registration in Tennessee (pointing, again, to that news post), and Judge deGravelles found our example so compelling that we are cited twice in his ruling, thus marking the first time we've helped to get one of these laws enjoined or overturned just by existing. I think that's a new career high point for me.

I need to find an afternoon to sit down and write an update for [site community profile] dw_advocacy highlighting everything that's going on (and what stage the lawsuits are in), because folks who know there's Some Shenanigans afoot in their state keep asking us whether we're going to have to put any restrictions on their states. I'll repeat my promise to you all: we will fight every state attempt to impose mandatory age verification and deanonymization on our users as hard as we possibly can, and we will keep actions like this to the clear cases where there's no doubt that we have to take action in order to prevent liability.

In cases like SC, where the law takes immediate effect, or like TN and MS, where the district court declines to issue a temporary injunction or the district court issues a temporary injunction and the appellate court overturns it, we may need to take some steps to limit our potential liability: when that happens, we'll tell you what we're doing as fast as we possibly can. (Sometimes it takes a little while for us to figure out the exact implications of a newly passed law or run the risk assessment on a law that the courts declined to enjoin. Netchoice's lawyers are excellent, but they're Netchoice's lawyers, not ours: we have to figure out our obligations ourselves. I am so very thankful that even though we are poor in money, we are very rich in friends, and we have a wide range of people we can go to for help.)

In cases where Netchoice filed the lawsuit before the law's effective date, there's a pending motion for a preliminary injunction, the court hasn't ruled on the motion yet, and we're specifically named in the motion for preliminary injunction as a Netchoice member the law would apply to, we generally evaluate that the risk is low enough we can wait and see what the judge decides. (Right now, for instance, that's Netchoice v Jones, formerly Netchoice v Miyares, mentioned in our December news post: the judge has not yet ruled on the motion for preliminary injunction.) If the judge grants the injunction, we won't need to do anything, because the state will be prevented from enforcing the law. If the judge doesn't grant the injunction, we'll figure out what we need to do then, and we'll let you know as soon as we know.

I know it's frustrating for people to not know what's going to happen! Believe me, it's just as frustrating for us: you would not believe how much of my time is taken up by tracking all of this. I keep trying to find time to update [site community profile] dw_advocacy so people know the status of all the various lawsuits (and what actions we've taken in response), but every time I think I might have a second, something else happens like this SC law and I have to scramble to figure out what we need to do. We will continue to update [site community profile] dw_news whenever we do have to take an action that restricts any of our users, though, as soon as something happens that may make us have to take an action, and we will give you as much warning as we possibly can. It is absolutely ridiculous that we still have to have this fight, but we're going to keep fighting it for as long as we have to and as hard as we need to.

I look forward to the day we can lift the restrictions on Mississippi, Tennessee, and now South Carolina, and I apologize again to our users (and to the people who temporarily aren't able to become our users) from those states.

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