MacGourmet News

When MacGourmet version 1.1 shipped last week, it included a pack of sample recipes for first time users. For current users, you can now download the included sample set of recipes, selected by RealCajunRecipes.com, as a separate download. This pack includes the following recipes:

Beignets - A French Doughnut, Chrissy's Vegetarian Rice Dressing, Crawfish Dressing Casserole, Crawfish Etouffee, Crock-Pot Jambalaya, Gorilla Bread, Linda's Fresh School House Rolls, Marinated Onions and Tomato Wedges, Mimi's Pecan Pie, Momma's Potato Salad, Mushrooms in Phyllo Dough, Nan Boones Syrup Cake, PawPaw's Catfish Courtbouillion, Pear Pie, Pecan Pralines, Roux, Sand Tarts - Pecan Sandies, Seafood Gumbo, Shrimp Stew, Steen's Popcorn Ball, Strawberry Fig Jam, Stuffed Rolled Round Steaks, Traditional Wedding Punch, Wild Duck and Game Marinade

RealCajunRecipes.com Sample Pack. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Amazon.com is currently offering a $35 rebate on the $129.99 price of the next version of Mac OS X, Mac OS X 10.4 (Tiger). Purchase must be made by 05/31/2005 and rebate postmarked by 07/01/2005. Pre-order your copy now and be ready for when 10.4 ships later this year.

Every once in a while we hear from someone who is still running a pre-10.3 version of OS X. MacGourmet requires Mac OS X 10.3 or later to run. If you've been dragging your feet, this offers a great opportunity for you to take advantage of all the great new features of the latest Mac OS X version.

You can create almost endless varieties and flavors with chicken with simple marinades. Try this one with soy sauce, honey and mustard. -- EclecticCooking.com

Ingredients:

About 2 lbs. chicken legs or thighs
Coarse sea salt
2 thinly sliced spring onions
Sweet or regular soy sauce
10 Tbsp sweet or regular soy sauce
2 Tbsp honey
1 Tbsp mustard
2 Tbsp rice vinegar

Directions:

Preheat oven 400° F (200° C)

Mix the honey, soy sauce, mustard and rice vinegar in a small bowl. Rub a little coarse salt into the chicken and place in an oven-proof casserole dish. Pour the marinade over the chicken and turn the chicken pieces to coat on all sides. Place the chicken in the refrigerator and marinate for 30 minutes or more.

Place the casserole dish in the oven and bake for 1 hour at 400° F (200° C). Turn the chicken pieces after 15-20 minutes and brush with the marinade. Good with cooked rice and vegetables of your choice. A mild chutney or salsa is also good with the chicken.

(Serves 4)

Chicken Legs with Soy and Honey. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

"Advenio today released MacGourmet 1.1, a free update to its recipe, wine note and cooking note organizer application that makes organizing, printing and publishing your recipes and notes easy. Version 1.1 features many more print options including printing on index cards, new templates for displaying recipes and notes, improvements in shopping lists which can now be exported to PDAs, new .Mac publishing templates, sample recipes for first time users and many more enhancements and fixes. MacGourmet costs US$24.95."

You can find a full list of the changes here.

Here are some highlights:

• New HTML/CSS based printing. You can now print one or many items, and can print on Avery 3x5 (5388) and 4x6 (8386) index cards as well as just ordinary paper. I've tried something different, and that is making printing utilize HTML pages, that hopefully others will add to in the future. This allows real designers to create templates that don't require code changes, all they have to do is be dropped into a folder with a configuration file.


• New display templates for recipes, wine notes and cooking notes. There is a new, simpler set, and MacGourmet now supports drop-in support of new templates, in the same manner as print templates. Others will now be able to create additional ones if desired. The old ones are still available as well.


• New publishing templates, available when you create or modify Publications in Publish preferences. There are 3 new sets for publishing to the web, one that is like the current built-in templates, and 2 new ones. MacGourmet now supports drop-in support of new templates, in the same manner as the display and print templates. Others will now be able to create additional ones if desired.

A lot of shopping list changes. They can now be sorted, like ingredients from multiple recipes are now combined, if possible, and they can now be exported in HandyShopper, SplashShopper and plain text formats.

MacGourmet version 1.1 can be downloaded here.

This is a bit westernized, but good, especially if you like a light taste to the Asian food. You can use whatever fresh vegetables you have, but try to keep the amount to that indicated in the recipe. -- EclecticCooking.com

Ingredients:

1 small onion
1 Tbsp vegetable oil
Ca. 8 oz (250 g) ground (minced) beef
Paprika
Dash of brown sugar
1 Tbsp soy sauce
Salt and pepper
Ca. 12 oz (350 g) mixed vegetables julienne e.g. carrots, cabbage, peas, Green beans, celery, etc.
1/4-1/2 Cup (1/2-1 dl) water
1/2 Cup (1 dl) light sour cream (creme fraiche)
7 oz (200 g) egg noodles
1 clove garlic
Freshly chopped coriander or parsley

Directions:

Boil the water and cook the noodles following the directions on the package.

Peel and chop the onion. In a wok, heat the oil and lightly fry the onion until just transparent. Add the ground (minced) beef and stir gently. Add the paprika, soy sauce, a little salt and pepper, and a dash of brown sugar. Add the vegetables and water and simmer for 2-3 minutes. Add the creme fraiche or light sour cream and crushed garlic, Stir through and serve with the hot noodles. Garnish with freshly chopped coriander or parsley.

(Serves 4)

Beef Oriental. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

Winter soups are easy to make and can be very nourishing. Serve this soup with good bread or rolls and your meal is healthy and delicious. -- EclecticCooking.com

Ingredients:

1 oz (30 g) butter
4 medium onions, thinly sliced
8 oz ( 250 g) mushrooms, sliced
4 Cups (1 quart / 8 dl/ 1 liter) chicken stock
4 sprigs fresh parsley
1 bay leaf
1 sprig fresh thyme
4 medium potatoes (ca. 2 lbs / 1 kg) peeled and chopped
1 Cup (2 dl) whipping cream or light cream

Directions:

Heat butter in a medium pan over low heat; add onion and mushrooms and cook gently until soft. Add the stock and herbs, bring to boil, add the potatoes, reduce heat and cook, covered, for 30 minutes or until potatoes are tender. Cool. Discard the bay leaf and thyme.

Place soup mixture in batches in a food processor or blender. Process or blend for about 30 seconds or until the mixture is smooth. Return the soup to the saucepan, add the cream and reheat gently. Serve with a little freshly chopped parsley and some good French or Italian bread.

(Serves 4 - 6)

Belgian Potato Soup. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

This is simply an amazing dish. Adding 2 small chilies does provide a nice hint of spice without being overbearing. I tend to use a slightly smaller eggplant and 2 mushroom caps. Serve it over brown rice to make it a meal.

Ingredients:

3 tablespoons peanut or neutral oil, like corn or canola
1 ½ pounds eggplant, preferably the long, thin kind, trimmed and cut into 1-inch segments
1 large onion, cut in two and sliced
2 or 3 dried chilies, optional
1 portabello mushroom, cut into 1/2-inch cubes
Salt and pepper
2 tablespoons sugar
2 tablespoons soy sauce
cilantro, chopped for garnish, optional

Directions:

1. Put oil in a large skillet, preferably nonstick, and place over medium-high heat. A minute later add eggplant, and stir once or twice until it sizzles. Add onion, chilies, mushrooms, salt and pepper. Cook, stirring occasionally, until onion softens and eggplant and mushrooms brown nicely, 10 to 15 minutes. Adjust heat so mixture browns without burning.

2. Add sugar and  1/4 cup water, and cook, stirring once in a while, until mixture is dry again. Eggplant should be very soft and quite brown.

3. Turn off heat, and stir in soy sauce; taste, and adjust seasoning. Garnish and serve.

(Serves 2 on its own, 4 with sides)

To import, drag image to your MacGourmet recipe box.