twit-wrthy recps Good recipes boiled down to their Twitter essentials

When you’re strapped for time, or maybe just impatient, the difference between a good dish and a really great one isn’t just the number of ingredients or how long it takes to prepare it. To the Twitter Generation, it’s also how long it takes to read the dang instructions.

Tweets are short and sweet. Shouldn’t recipes be, too?

Microblogger Maureen Evans thinks so, which is why she has packed more than 1,000 bite-sized recipes she’s collected from around the world, plus tips and cooking techniques, into the pocket-sized “Eat Tweet: A Twitter Cookbook.”

In keeping with Twitter’s rule of 140 characters or less per tweet, each dish has been boiled down to its bare essentials and rewritten — without all those pesky vowels or word-defining spaces — in Twitterese: for example, s&p instead of salt and pepper, rmv instead of remove and mozz instead of mozzarella. The result are recipes you can read on your cell phone or scribble onto a scrap of paper in less than 30 seconds.

Or as a quote on the back cover proclaims, “Like Grandma’s favorite cookbooks, only more to the point!”

If your idea of a tweet is the sound a bird makes, you’ll need to spend a few moments learning how to decode recipes (the cookbook includes a chart of symbols and glossary). But after that, whipping up something tasty should be a snap: Pared down from its lengthy original to five short lines and less than a dozen ingredients, even Julia Child’s Boeuf Bourguignon seems completely doable.

Gretchen McKay: gmckay@post-gazette.com or 412-263-1419. Follow her at twitter.com/gtmckay

PumpkinCurrypgtested

Brwn c. onion/T oil&garlic; +4cpeeldpumpkin 5m.Simmer5m+c Stock; +cancoconut/t currypaste 5m. Srv w lime&cilantro.

“Eat Tweet: A Twitter Cookbook” by Maureen Evans (Artisan, 2010, $14.95)

Translation

I like my curries hot so ended up adding 3 tablespoons of red curry paste. If you can’t find fresh pie pumpkins, substitute any winter squash. To give it crunch, top with chopped peanuts or toasted pumpkin seeds.

Gretchen McKay

  • 1 cup chopped onion
  • 1 clove garlic, chopped
  • 1 tablespoon oil
  • 4 cups peeled, chopped fresh pumpkin (2 small pie pumpkins)
  • 1 cup vegetable stock
  • 14-ounce can coconut milk
  • 1 teaspoon red curry paste, or more to taste
  • Lime wedges and chopped cilantro for serving

Brown onion and chopped garlic in oil over medium heat. Add peeled pumpkin and cook for 5 minutes. Add stock and simmer 5 minutes. Add coconut milk and curry paste and bring sauce to a boil. Reduce heat to medium, stirring occasionally, and simmer for 5 minutes, or until pumpkin has softened. Serve over rice with wedges of lime and chopped cilantro.

Serves 3 to 4.

Scones

PG tested

Mix2c flr/1/2t salt/T bkgpdr/ 3Tsug. Cut+6T buttr.Fold+ c lgtcrm. Form crumbly disk; cut8wedges. Top w sug. Bake17m@400• F.

Translation

These sweet quickbreads are wonderful for breakfast with butter and jam. For dessert, I crumbled one in a bowl and topped it with sliced strawberries.

Gretchen McKay

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 6 tablespoons butter
  • 1 cup light cream

Preheat oven to 400 degrees.

Mix flour with salt and baking powder. Cut in butter with 2 knives or a pastry blender. Fold in light cream, and mix until dough starts to form a ball.

Place in a buttered pie pan and form into a disk; dough should be crumbly. Cut into 8 wedges, and sprinkle sugar on top. Place in oven and bake for 17 minutes, or until top is golden brown.

Makes 8 servings.

“Eat Tweet: A Twitter Cookbook” by Maureen Evans (Artisan, 2010, $14.95)

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