Welcome to the 55th edition of the Carnival of the Recipes, a collection of recipes from some of the best cooks and bloggers in the blogosphere. It’s been almost exactly one year since I first hosted the Carnival (the first, I think, to host the Carnival other than SWWBO). When she asked me to host the Carnival this week, of course I agreed. I love hosting the Carnival of the Recipes. Please look around while you’re here.
This morning as my wife and I were preparing our breakfasts and preparing ourselves for work she said to me We are so lucky. We can turn the tap one way and the water flows. Turn the tap the other way and it stops.. Darned right.
As I went to each of the fine blogs that contributed to the Carnival this week I noted that most had urged their readers to contribute for the relief of the victims of Hurricane Katrina. I’ll add my bleg: be a participant. Help out. Contribute to the charitable organization of your choice but contribute according to your means. Glenn has a list if you need one.
Annamaria of bunny? serves up some Chili—Texas Red. This is the gen-u-wine stuff, no beans about it.
Rob from Easy Eats has a recipe for Bul Kalbi. That’s Korean-style short ribs of beef. A little kimchee, some rice, and some beer and you’ve got the makings of a great meal here.
Professor Bainbridge has a rather busy Filet mignon with too much going on for us.
Booklore has a recipe for Cornish Pasty, one of my favorites and one of the original take-along foods. By legend, farm hands used to tuck these in their pockets when they went out to work in the fields.
Poultry and Eggs
David of Third World County shows us how to make a Simple Frittata.
PractiGal of One Happy Dog Speaks prepares White Turkey Chili.
VARepublicMan of Flaming Duck tells us about his low-carb Saturday Morning Breakfast.
Green Mountain at Fox Run of A Weight Lifted presents a recipe for Shrimp Wrapped in Parma Prosciutto with Chickpeas. This looks like a really wonderful recipe in the Mediterranean style. Healthful and tasty.
Mensa Barbie’s recipe this week is for Halibut de Tomato. She recommends serving it with fresh asparagus tips and seasoned bread. Well, yes.
Taleena of Sun Comprehending Glass contributes a Balsamic Vinaigrette and Pasta Salad.
RomeoCat of Cat House Chat has a recipe and an offer. The recipe is for Curried Winter Squash Soup. The offer is that for every comment left on her post she’ll contribute $5 to the American Red Cross. Good on you, RomeoCat.
Trub is right. I’ve made this recipe for Grilled Hearts of Romaine with Blue Cheese Dressing and it’s good.
Desserts and Sweets
Jay of Accidental Verbosity bakes up some Old Fashioned Molasses Cookies.
Brian B of Memento Moron has a shaker-full of Electric Screwdrivers for us.
Two Dogs Mean Ol’ Meany, posting from Jackson, Mississippi, submits a drink recipe from his survival kit: Windex. And some gallows humor.
Martin Lindeskog of Ego wins the prize for the simplest recipe of the Carnival with his Spritzer (Fröcc in Hungarian). I can testify that this is authentic: I can’t tell you how many times I’ve drunk this with my Hungarian friends.
Blog d’Ellison mixes up a Chocolate Babkatini.
Snacks and Appetizers
Keewee of KeeWee’s Corner recommends Barnyard Barbecue Biscuits—great snacks with beer.
Breads, pasta, dumplings, etc.
This recipe from Techno Gypsy looks pretty interesting: Schezuan Noodles. This would be pretty good with the Bul Kalbi up above. And, yes, that’s the way he spelled it.
Sadly thinking about New Orleans, caltechgirl of Not Exactly Rocket Science gives us a memory of happier days: Cafe du Monde Beignets.
Jami Leigh has an easy recipe for Fiesta Spanish Rice. A good, basic sopa seca recipe to have in your repertoire.
Morning Coffee and Afternoon Tea has a plateful of Banana Walnut Bread for us.
Mary Beth of Random Thoughts from Mary Beth is thinking about New Orleans, too, with her recipe for Big Easy Beignets.
Sauces and Odds and Ends
Amy of In These Shoes? I Don’t Think So serves this Roasted Tomato and Basil Sauce over pasta. A great use for the last of the summer garden.