Serious Eats: beltie's Profile

The Thrill of the Bean

I used the same method with chickpeas and it worked as well, although they take a bit longer. I usually just shut the oven off after 75 minutes and leave them in there maybe half an hour longer and by the time I've remembered them again they're ready! I love this way of cooking beans. It works wonderfully every time!

beltie at 7:17PM on 01/23/10

From Recipes

Dinner Tonight: Sweet Potato Pancakes

I just made these for breakfast and my favourite topping was a little demerara sugar over which I squirted some lime juice. Perfect!

beltie at 11:55AM on 10/10/09

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Ice cream sandwiches. I'm still a fan!

beltie at 1:19AM on 11/26/08

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Cook the Book: 'Second Helpings of Roast Chicken'

Salt. Absolutely. I love salt more than the average human being. I struggle to use up anything with a definite expiry date - like sour cream or coconut milk. Everything else I just keep using until it's gone!

beltie at 10:23PM on 11/03/08

From Serious Eats

Cook the Book: 'Fat'

Leftover potatoes sizzled in olive oil and served with garlic mayonnaise. Mmm.

beltie at 6:17PM on 10/13/08

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Cook the Book: 'Olives and Oranges'

Pickled beets. Mmm.

beltie at 1:44AM on 09/16/08

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Cook the Book: The Splendid Table's How to Eat Supper

I would interview Nigel Slater. I think I'd ask him what his five most memorable meals have been. His reply would be pure poetry, I'm sure.

beltie at 2:41AM on 06/03/08

From Serious Eats

Cook the Book: Lidia's Italy

Something braised.

beltie at 9:26PM on 04/29/08

From Serious Eats

Cook the Book: The River Cottage Cookbook

I just planted some leaf lettuce and radicchio. My peas are coming up and my tomato seedlings are doing well indoors. I plan to plant carrots, beets, radishes, beans and zucchini as well!

beltie at 9:25PM on 04/16/08

From Serious Eats