It’s almost here. In little over one week, this blog will become a virtual showcase of the most horrendous cooked creations ever known to have tasted good. Just imagine all the re-learning these cooks are doing for it – making a go of mashing things once again, chopping with reckless disregard for uniformity, focusing their lenses on not the appetizing crust but instead on the slimy grease that was formed in the process. Can you hardly wait?
Thanks to all who have already sent me their ugliest dishes. For those who haven’t put themselves to the challenge yet, hurry up and get your submissions in and posts posted by the 15th. This is no time for beauty sleep.
See details and official blogging challenge rules here. May the ugliest prevail.
3 Responses
mark
My money is on the Baba Ghanoush!
Lilster
Argh. I was going to make the grey lentil dish, but I’ve been put on total bedrest, so I can’t cook it, photograph it, and post it in time.
If someone else wants to make it, here’s the “recipe”. I don’t think I’ve ever measured the ingredients other than the lentils and water.
1 1/4 c. dry green lentils, quickly rinsed
4 c. water
1-2 carrots, sliced
1 large onion, chopped
2 Tbs olive oil
salt/pepper
1/2 – 1 c. small round ball pasta — I use acini de pepe (you’re in NY, you can get it :-))
1. In a large-ish pot (I usually use a Corningware pot), put the rinsed lentils on the bottom. Add the water, sliced fresh carrots, onion, olive oil, salt and pepper. Lentils are a salt sucker, so you’ll probably need a fair amount, but you can start light and add as you go.
2. Bring up to a boil, and then reduce to a simmer. Simmer for a while (I think at least an hour, usually more like 2), until the lentils aren’t quite crunchy any more. If at any point it looks like all the liquid has been absorbed, add some more water, so that nothing sticks or burns.
3. Add the dry pasta. Make sure to add some more liquid if there’s not much left at this point, but you don’t need loads of it. Continue to simmer until the pasta and lentils are tender. Check every once in a while to see if you need to add a little more water or salt.
4. Let it cook down until it’s a stew-like consistency. I’m sure it’s just a good soupier, but I like it more solid.
This works quite well as leftovers, too. If it’s too solid, put a tablespoon or two of water in a serving when you reheat it. You can jazz it up with other spices that you like (I’m thinking cumin would work) or add some sliced sausage, but this is plain comfort food for me, and all the other stuff would lose the glow for me.
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