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Entries from Talk tagged with 'recipes'
My favorite brunch recipe!!! Minced Beef on Toast
It's the Navy version of Sh*t on Shingles, but I simply love this. You are supposed to put it on toast. But when I was working for the Navy SEALS, it was put on top of hash browns, with poached or baked eggs on top.
1 1/2 lbs ground beef
2 medium onions, chopped
cooking oil, if needed
salt and pepper
5 tablespoons flour, approximate
1 (16 ounce) can whole tomatoes, diced
5 1/2 ounces tomato juice
2 cups hot water, approximate
1/2 teaspoon ground nutmeg, to taste
1/2 teaspoon sugar, to taste
1. Crumble the ground beef into a skillet and brown with the onions.
2. If beef is very lean, add a tablespoon or two of cooking oil.
3. Salt and pepper to taste.
4. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
5. The flour must be cooked to preclude a starchy taste through out.
6. Add enough flour to absorb most of the oil.
7. Stir in the tomatoes and the tomato juice, followed by the water.
8. Allow to simmer on low heat to thicken.
9. Adjust consistency as necessary.
10. Add nutmeg and sugar and adjust to taste.
Chinese Dumpling and Soup Technique
My daughter's friend visited us for dinner the other night. It was great fun, because she brought some dumplings she and her mother had made (Chinese dumplings - the family is from Southern China) and wanted to show us how to cook them, as my daughter had mentioned how much she loved dumplings.
As I seem to not be able to keep this within a 1500 character message, this will be continued in the next post. :)
Tired of boring pork chops
Does anyone have a recipe for pork chops that will really kick it up a notch?
Leftover Asparagus-What to make?
My aunt gave me all the left over cooked asparagus from passover dinner. I have a box of chicken stock in the cabinet so I am thinking of making a soup of sorts. I also have some cannelini beans I can throw in. Any suggestions?
Looking for a good strata recipe.....
hi all! i'm looking for a good strata recipe.... any ideas? i'd prefer one that is on the healthier side... hubby & i are trying to cut back on the fat where we can.
also... for the crust, do you use the frozen puff pastry and then poke it with a fork to keep it from "puffing"?
thank you!
I need a recipe for cookies
Does anyone have a good and easy cookie recipe?
Broccoli Rabe
My city welcomed in its first farmer's marekt today. I picked up all kinds of goodies, including dirt cheap leaks, pomegranites, hummus and olive oil. I'm most excited for the broccoli rabe I purchased. I've heard it's delicious, though I've never made it before. Does anyone have any cooking or serving suggestions?
Potluck theme: "Culinary Intoxication"
I'm going to a potluck next Friday with the theme "Culinary Intoxication" (give us a break--we're college students!). The food doesn't have to be literally "intoxicating" per se, but it needs to include alcohol in part of the cooking process. I almost always bring dessert to potlucks, so I'd like to switch it up and bring a savory dish. Any good suggestions for (preferably vegetarian) potluck-appropriate dishes with alcohol? Thanks!!
Sourdough Bread
So, I'm cruising my regular foodie blogs and come across the sourdough bread recipe on thekitchn.com
http://www.thekitchn.com/thekitchn/baked-good/recipe-beginner-sourdough-loaf-048192
So, I'm thinking to myself I can do this. But I have a fear of yeast and killing it, and instead of warm, soft, chewy, sourdough-y goodness I will get a lump.
Are my fears justified? Please share horror/success stories or words or advice for my FIRST sourdough bread.
Roasted Eggplant Salad
Needs a really good recipe for eggplant salad...any ideas?
What do I do with mustard greens!?
My husband hit a 10 for 10 sale at Price Chopper and THOUGHT he was picking up 10 bags of cut frozen okra for the fam (we loooooove) okra. But in his haste, he picked up two bags of frozen mustard greens.
I have never to my knowledge even eaten them - what can be done with these? Prepare them like any other green? I'm going to check the usual suspects in terms of websites, but I'm always curious what the SE folks will chime in with!
Kewpie Mayo: a little disappointing
Ok, so I've read about this stuff on SE several times. Bought it this weekend and tried some smeared on bread with cheese (one of my favorite mayo-delivery systems), and, well, it didn't really do anything for me. It tasted a little bit like mayo mixed with mustard.
Any recipes or suggestions about how to use it? Help me tame the Kewpie!
Mexican Pizza!
Does anybody have a good recipe? Vegetarian, please...
Passover Birthday
I have to make a birthday cake for my son and his wife on Passover. I make alot of really good baked items, but aside from a flourless chocolate cake, or cheesecake, any good yellowcake recipes out there? Any other suggestions?
Coconut Ice Cream
I had a deliciously creamy coconut ice cream a couple of years ago and have a new countertop ice cream maker and am looking to recreate it. I'm guessing they replaced some or all of the milk/cream with coconut milk, but they probably left out some of the sugar called for in a standard ice cream recipe. Any ideas about how much milk and sugar to replace with coconut milk?
Awww... Nuts!
We really love all nuts and they are so good for you. I make nutty granola, snack and trail mixes, spicy and savory roasted nuts. We embellish salads, pastas and grain dishes, and certainly try to add them to many types of baked goods. I've made pesto using almonds, cashews, macadamias and walnuts, as well as the traditional pine nuts. I have thought about making my own nut butters, but haven't attempted to as yet.
Any suggestions for new nut treatments? Recipes for any favorite dishes featuring nuts? We are not vegetarians, however normally go meat-free a day or two a week. I'd appreciate any of your special recs for this great protein source. Thanks!
Honey Help.
The Los Angeles Times food section (online) often offers beautiful recipes. I was hoping to try my hand at this recipe:
http://www.latimes.com/features/food/la-fo-newhoneyrecc26mar26,0,1954883.story
It calls for wildflower honey, preferably free range. Will it really make a difference what kind of honey I use? I read that different honey's have very specific tastes, but in terms of this tart- can I just use the jar of Goya honey (comb included) that I just purchased?
Need Gnocchi Know-How!
Hubby bought a ten pound bag of russett potatoes because it was on sale for $1.99. We go out of town for a week on Sunday and I don't want to come back to a potato vine growing out of the pantry. I thought I'd make some gnocchi. I've never made gnocchi before. What's the best recipe? Whats the best technique? What should I know before I start? Do I freeze gnocchi after cooking or before? Help!
Serious Bakers... I need your best BUNDT CAKE recipe...
I need a killer, knock-em-dead bundt cake recipe. It needs to be one of those super moist, dense kinds. None of that light, airy stuff for me. A gooey filling down the middle works, but certainly isn't necessary. It can be iced or not, although the ideal cake will be one that's so rich and moist that icing is redundant.
Pretty much anything goes in terms of flavors and ingredients. Except nuts. I don't much like nuts baked into my baked goods (toasted crunchy ones on the icing is fine).
So? Can you help a girl out?
Almond Butter-- what to do?
I have a jar of delicious organic almond butter hangin' around.
What should I do with it?
I'm mostly on the look out for
low-fat recipes that don't use much in the way of eggs and dairy,
or recipes in which you can easily make substitutions (because
not only are eggs and milk a little expensive for a poor college student
but also because I'm lactose intolerant and dieting). I know
that I could substitute it in for some other nut butter, but I figured
Serious Eaters out there might know some recipes whose flavors
play well with almond. :)
random creations!
Tonight I was craving a red curry soup type concotion, but I got home too late from work to go grocery shopping or get delivery so instead I improvised, using a spicy ramen mix, brown rice, lime juice and coconut milk, plus random veggies in my fridge. Somehow it turned out really good, not to mention quick and easy. Does anyone else have random recipes that they've created out of desperation that are now in their regular rotation?
Need to use up my stash of vanilla beans
In the past month I have received three separate gifts of vanilla beans from vacationing friends/family (Indian, Mexican and Tahitian). What should I do with this sudden windfall of vanilla beans (that doesn't involve creme brulee, ice cream, vanilla-infused sugar, or home made vanilla extract)? Any recipes that particulary utilize this ingredient well? Thanks!
Kafteles: recipe?
I am trying to find a recipe for a Russian food, Kafteles (chicken and beets). Most of the recipes call for creating a borsht by soaking beetroot in water for three weeks. Has anyone done this with success? Are there other options that do not call for this step?
Nutraloaf?
So bad it's allegedly punishment for prison inmates. Anyone got a recipe? Ever tried it?
http://www.nytimes.com/aponline/us/AP-Food-or-Punishment.html
Rack of Lamb
I adore rack of lamb. I have been making it the same way for YEARS! Please help me out with your tried and true methods and your "magic" jaw dropping secrets.
Do you have a favorite beet recipe?
I've been wanting to try beets for a while, so I finally bought some golden beets at the grocery store. However, I've never cooked beets, and the only way I've ever had them was pickled (and I thought they were nasty). Any tips or suggestions?
Upscale tapas using the dark meat of chicken?
I have been restlessly searching for recipes for the dark meat of chicken that fit the following three requirements
A. small, shareable portion
B. edible with fingers
C. upscale, think more haute cuisine then Buffalo Wild Wings
Pomegranante Risotto?
I really need an amazing Pomegranate Risotto recipe to go with this wonderful plum+mango chutney i use on tuna. anyone have one for me?
arthur schwartz
Can't wait to eat your book! Does it by any chance have recipes for the two impossible-to-find recipes: Grossinger's Bakery Praline Ice Cream Cake and Ebinger's Mocha Blackout Cake?
Hamentashen
Does anyone have a recipe they would be willing to share?
Ricotta cheese filled pastry that my Aunt Carm use to make
I need some help finding the recipe. My Aunt Carm made these deep fried pastries. It was a heavier dough not like fritters and you rolled it out and made a good sized rectangle for each pastry and you just filled it with drained ricotta cheese. She would flavor the dough with anise and deep fry each one and smoother then in honey. I really need to know the right kind of dough to use. It was very yellow in color from the egg content.
Thanks
Donna
What are you famous for?
Do you have a signature dish, something friends and family are always asking you to make? What is it? And will you share the recipe? (No "lessipes" now!)
Appetizers & cocktails circa 1964...
A friend of mine asked me to cook for his 45th birthday party early next year. Not being one to procrastinate, especially when it comes to food, I am already trying to find recipe ideas for appetizers and such that originate from the early '60's. Any ideas?
Recipe Phobes - what gives?
I have these lovely, charming friends, at whose house I often eat dinner. They're both pretty good in the kitchen, which is a good thing, as both of them have the idea that a recipe will only slow them down. What's up with this? In my type-A OCD world, I need a recipe and follow it to the letter (especially the first time). These friends usually produce good food, but there have been some crazy mistakes - the cheesecake that was burnt on the edges and liquid within is my personal favorite. We needed both knives and straws to consume it.
Stir fry help!
I have all of the components to make a stir fry: chilies, bean sprouts, bok choy, tofu, shrimp, garlic, ginger, shredded chicken blah blah blah. I just don't know what to put in and what to leave out. I don't want it to include everything but the kitchen sink and I don't know what order to put things in the wok. Aren't you supposed to do aromatics first and then leave things like scallions until the very end? Someone please help. What's your best stir fry recipe and what's the order that you throw things in the wok?
New Cook's Illustrated test recipe - chicken breasts
Has anyone else received and/or tried the latest Cook's Illustrated test recipe? The one for the chicken breasts with the apricot-mustard glaze? Thanks to our burst of warm weather here in NY, I fired up the grill and tried it tonight. It was really delicious!
looking for some non-chickpea chickpea recipes
i love chickpeas. i eat those suckers right out of the can. i never met a chickpea i didn't want to eat.
my husband knows chickpeas are healthy for him, but he doesn't like hummus, doesn't like the "chickpea tabbouli" (exactly what it sounds like, swap the bulgar for chickpeas) I make, doesn't like chick-pea dishes where the chickpeas are the main attractions.
any suggestions for recipes that include chickpeas, but aren't chickpea centric?
Basic bread improvements?
I'm about to start my basic white bread recipe in my bread machine but want to add something (besides garlic or cheddar) to change up the flavor. Any suggestions?
Help with Dorie Greenspan's Tartest Lemon Tart.
MIne seemed to be more bitter than tart. It does call for the addition of 1 1/2 lemons in their entirety minus only the seeds. Has anyone else made this recipe?
Thanks,
Mary
Sunday, Bloody Sunday - U 2?
Sunday brunch, Bloody Marys; you get the drift? Someone mentioned Bloody Marys the other day and I realized there hadn't been one at a brunch here since Super Bowl Sunday. We usually infuse own own chili vodka for our special concoction and this past summers' was quite good. I had difficulty finding serrano peppers at the farmers market, but did get Purihra peppers, which the perveyor promised to be XXXXXXX hot. (Does anyone know anything about them?) Nonetheless, the pepper vodka infususion kicked butt.
Are you a Bloody Mary specialist? A secret ingredient you wish to divulge? I recently became aware of a version in Leland,MI at The Cove, that uses a 6" chub as the swizzle stick and is called the "Chubby Mary". Are Bloodys a tradition at your house for a special occasion? (like Super Bowl or a Sunday?) How about the garnish - celery, hot pickled string bean (New Orleans style), olive, caper berry? It seems as though the garnish is indigenous to particular regions, no?
Crisp-skinned roast chicken recipe anyone?
Does anyone have the link to the recent recipe that has made the magazine and newspaper rounds for crisp-skinned roast chicken rubbed with baking soda and salt? I thought I saw it in Serious Eats or in Cooks Illustrated, but I've searched both websites and come up empty. I know it needs to air dry in the refrigerator for 24 hours. Thanks!
It's Cocktail Time!
No, it's not SL, it's only me. We're deep into the cocktail hour here and have invented a new and perfectly luscious libation. It's 3/4 oz. Grey Goose, 3/4 oz. Cointreau, 3/4 oz. peach brandy and 1 oz. blood orange juice. Shake with crushed ice and pour into a chilled martini glass, garnishing with a blood orange slice rolled in granulated sugar. (We are all about the flair) You have my permission to call it "Frederika's Freak On" and you will thank me at some point in time. Trust me, this really rocks it. And she is sooo pretty.
Do you adore martinis; classic or otherwise? Have you invented your own special "signature" martini or wish to share one of your classic favorite recipes? Do you consider all these exotic ingredients an abomination of the martini or do you go crazy out of the box, like me?
Does anybody have this recipe?
A few months ago, somebody gave me the Cooks Illustrated recipe for Chocolate-Chunk Oatmeal Cookies with Dried Cherries. I can't figure out what I did with it and I really wanted to bake up a batch -- they were so good!
If anybody has it, I'd be so happy if you'd either post it or email it to me at Lo dot Co at cox dot net.
Thanks!
Eggs in cheesecake
Several cheesecake recipes that I have provide for from 2-4 eggs. What effect does adding more eggs have in making a cheesecake?
Recipes needed for a fundraiser.
DECA in our school is doing a fundraiser, like every year, for the Herbie Fund, which gives life saving surgeries to children in third world countries. We sell food during lunch periods as part of the fund raiser. What recipes do you recommend for easy to prepare, delicious, relatively mess free foods that can appeal to a wide variety of teenagers? (over 2100).
Your best fajita recipe!
I want to make a GOOD chicken or steak fajita. I have always used the fajita seasoning packets, but now want to make them from scratch. Does anyone have a good recipe?
How do you doctor up baked beans?
Yearning for some warm weather picnic-type foods like baked beans. What's your secret to the best tasting pot of baked beans? Start from scratch... all the way from soaking the beans? Based on canned ones? Molasses or maple syrup are well-known but do you add an unusual ingredient like say Coco-Cola? Shout-out about your recipe! Anyone eat 'em cold or maybe a cold baked bean sandwich?
Is it an authentic recipe?
My sister-in-law doesn't cook much, though she has a huge recipe box filled with all kinds of interesting dishes that she's hijacked from various friends and family members. A while back I came upon a recipe of hers called "chicken adobo." It was super easy to make. You simply saute an onion, some garlic then throw in some chicken to brown a bit. After that you add half a cup of water and then 15 minutes later you add half a cup of white vinegar. After another fifteen minutes you add half a cup of soy sauce and then after 30 minutes you add a bit of sugar and pepper. Pour it all over white rice and you've got yourself an incredibly flavorful and easy go-to meal. She told me that it's Filipino. I grew up with some Filipino friends and I fondly remember going to their homes for lumpia and panset, but I don't ever recall eating chicken adobo. Is it an authentic Filipino dish?
Do you infuse?
What is your favorite base for infusions? Vodka, rum, vinegar, olive oil? What has been your most successful and/or extraordinary original infusion to date? Can you share a recipe using your special nectar?
Enchiladas!
Seeking enchilada recipes to quench my cravings for San Antonio cuisine. I make a mean sour cream chicken enchilada, but would like to expand my horizons a little. Bonus points for vegetarian enchiladas, or meatie-versions with no/optional dairy ingredients.
Alton Brown's recipes: yay or nay?
I'm new to the site and I'm beginning to realize a lot of my food conundrums have A LOT to do with my boyfriend, either that or I worry about him and food waaaay too much. Anyhow, we were watching an episode of Good Eats the other night and Alton Brown did this whole episode on coco powder. He made some pretty tasty looking brownies that my boyfriend wants me to make him for dessert after Sunday dinner. I've never made any of Alton Brown's recipes. I've tried some of Ina Garten's, they always work beautifully. I've tried some of Giada De Laurentis' and they've sucked pretty bad. Anyhow, I'm wondering if Alton's reliable or if I should find a more reliable brownie recipe online. Any thoughts?
Married Mexican girl in search of .... salmon recipes!
So I'm cooking a big Saturday dinner for my family tomorrow and I've got lots to work with in terms of veggies, but I don't know what to do with all the salmon I have. Does anyone have any tasty salmon recipes that will go well with asparagus and roasted potatoes?
Does anyone have any patty melt recipes?
I want to make the perfect patty melt ... at home. They never seem to taste as good as they do at 3 a.m. on a Saturday night in some 24-hour diner, but I'm hoping to find the perfect recipe for a home cook.
Slow Cooker Go-To Recipes
I just received an All Clad Slow Cooker as a shower gift! Does anyone have a great go-to slow cooker recipe? I have a few up my sleeve but I'd love some new ideas! Please keep in mind that my fiance and I are watching our waistlines for the wedding!
Do you have THE BEST goat cheese spread recipe ever?
I'm looking for a fast, easy, and delicious recipe for a goat cheese spread. I'm not particular on the type of cuisine, as long as the recipe is quick and tastes great I'll be happy! Any ideas? (I'll even post the results and give you a shout-out on my blog and here in the SE messageboards!)
Lip smacking meat pies
No, it's not because Sweeney Todd was just in theatres (though it helps, I'm sure), but I've got a hankering for a good meat pie. I happen to have a freezer full of lovely game, as well as some organic mince-beef, so why not make some meat pie? Thing is- I'm tired of bland meat pies. I'm sure there are some wonderful recipes out there- so I'm curious to find them! Traditional, reinvented, the sky's the limit- as long as it's a meat pie!
Spanish omelette: recipe, anyone?
Anyone knows the recipe of the famous spanish omelette? I know it includes eggs and potatoes ... but how do you cook it?
Are you guilty of lessipe?
Definition: Lessipe, to leave out an important ingredient when you are sharing a favorite recipe so that no one else makes it taste as good as yours. A recipe that is missing one or more key ingredients.
Guilty or innocent of this culinary crime? Explain!
jeffrey steingartens cheese fondue recipe
I just spent 2 hours pouring over the ridiculously complicated egullet website, became a member, and still could not find the cheese fondue recipe of Jeffreys that he mentioned in FEb. vogue magazine.
Blueberry muffins!
Does anyone have a particularly delicious, tried-and-true blueberry muffin recipe? I'm looking for something reminiscent of a bakery-style muffin with a light, fine crumb and a gloriously sweet topping that isn't overpowering... mmm. I'm tired of baking batch after batch of blueberry muffins that don't quite hit the spot or that basically taste like cake. Any recipes or ideas to modify recipes would be greatly appreciated.
Best Online Resource for Indian Cooking?
Just got back from the spice shop and ready to dive into cooking some Indian food. I have my chili, garam masala, tumeric et all. Was wondering where you like to turn to for tasty Indian recipes?
Indian Food Recipes!
does anyone know of any sites with good authentic indian food recipes? and has anyone ever used korma paste? is it any good, or should i just take the time to make it
Best Burritos: What's your recipe?
What is *your* best burrito recipe? What is the recipe you like most that's from a cookbook?
One of my favorites is the Chipotle Chicken and Black Bean Burrito with Roasted Corn Salsa Fresca I made last night.
Out of a cookbook, I love Moosewood's Sweet Potato and Black Bean.
Thick Chicken / Mushroom / Bacon Stew Recipe?
My girlfriend recently brought home a bunch of puff pastry bowls (Vol au Vents) from school, and tonight I'd like to make a thick chicken stew to serve in the pastry that includes some pancetta and porcini mushrooms I already have... Anyone have any decent recipes?
Pimento cheese...what's your best recipe?
While living in Texas as a teenager, pimento cheese on white bread at the downtown drug store was my go-to lunch. Haven't eaten it in years but now hankering this comfort food all of a sudden. Saw a recipe which included shredded sharp cheddar, roasted red peppers & of course Hellmann's---mix lightly & let hang-out in the fridge for flavors to mingle & meld...sounds good:) What's your best pimento cheese recipe? Since we are also talking healthy & less calorie dense foods...any "light" pimento cheese recipes are also welcome!
Pullman bread recipe?
When I was a child, we had access to an outlet shop at a bakery that catered only to the restaurant industry. The breads were fabulous. My favorite was Pullman Bread -- a large, perfectly squared-off loaf of the most wonderful bread for sandwiches and toasting. This is not a light fluffy bread. It was fairly dense, but not heavy, with a nice yeasty flavor and no sign of sweetness. It is probably the ultimate sandwich bread in my book.
I know I need a pullman loaf pan, but what about the recipe? I've seen Pullman bread compared to pain de mie but I've never made either, so I don't know if that is accurate.
Does anybody remember Pullman bread? Any great recipes?
Ed Levine goes on a diet. Offer some recipes please.
I know many of you have been or are on a diet. Let us offer our SE Poppa some Serious Eats know how. Post any good low carb, low cal, just plain good and good for you recipes you have so we can help the best way we know how.
What do you do with buttermilk?
My buttermilk uses are limited to mostly baked goods...biscuits, cakes/icings, cornbread & of course pancakes. How do you use buttermilk...salad dressing or in batter for frying chicken? Does anyone drink it straight out of the carton? FYI...folk lore tales indicate buttermilk cures a variety of ills, including a hang-over!
Pasta Machine Help
Does anybody know how to remove the screw from a DeLonghi Pastamatic? Also do you have any good recipes for making pasta in an electric pasta machine?
How do you make the best marinara sauce?
There's always room for improvement in my cooking...I'd like to work on perfecting a marinara sauce. What's your recipe? Secret ingredients? Cooking & storing time? When completed, what pasta do you serve?
Does anyone have a good recipe for butternut squash soup?
I'm looking for the killer butternut squash soup recipe. Can someone help me out?
Favorite Recipes to dice up the party ?
Hey friends, i got to know some very cool recipes here at - Cocktail Recipes & which i think are the best when you want to throw an unforgettable cocktail party or simply spice up an ordinary evening.
What are your favorite recipes though & if anyone can suggest me a cool one to dice up my party on 31st ?
Scaling a recipe and cooking times.
So I've got a recipe I want to make for a crowd. As written, the recipe says it serves 4. I need it to serve 18. I can handle the math when it comes to increasing the quantities, but is there any formula for calculating the new cooking time, or should I just resign myself to cooking them in separate batches? (If you're curious, the recipe will be for the braised short ribs for Alton Brown's Good Eats Beef Stew.)
Peanut butter candy
My girlfriend wants to make what she once learned as "buckey candy", but all the recipes we are finding require a pound of sugar per recipe plus in some cases paraffin. We use good organic fresh-ground peanut butter from the co-op, and she just got some good chocolate to use. If anyone can help us with recipes to avoid the ton of sugar I'd appreciate it. Perhaps a honey substitution? Help?
How do you achieve scone success?
My scones turn out like brickbats (or paperweights) at best...Can you help by sharing how you achieve a perfect scone?
Do you use heavy cream in the recipe? Do more eggs mean a cakey texture?
What are your favorite sweet or savory scones? What bakery makes the.best?
RECIPE, WHAT RECIPE
I consider myself an excellent home cook and often cook for friends and for occasions at work, more importantly I cook for my husband and 3 grown sons 6-7 nights a week. However, when I am asked for the recipe I rarely can give one because almost everything I cook is something that I have created from scratch and nothing is written down. Can anyone tell me the best way to develop recipes for my best dishes?
Tres Leches Cake Recipes
My daughter wants me to bake a tres leches cake for her birthday. Every recipe I read is different and because of that I'm not sure which one to make. Could someone help me out?
Trifle dilemma.
I have decided to make a trifle for Christmas. I am searching far and wide for a proven winner I can adapt. Any fav recipes?
Egg salad...what's your secret ingredient?
I mix the chopped egg with a small amount of Hellmann's, salt, pepper & squeeze of lemon juice. Serve on toasted rye topped with thin slices of avocado. What's your best combination for a great egg salad sandwich?
NYTimes Bread Recipe?
Has anyone else tried the simple, crusty bread from NYTimes? How'd it turn out?
New Thanksgiving Recipes - a hit or a miss?
I posted a link in the Thanksgiving Recipes! thread earlier to a recipe for Sweet Potato Gnocchi with Apple Cider Sauce. Some one asked me to report on the results, so here goes:
I started late (mistake #1) making a recipe I had never made before (mistake #2). I hadn't cleared my counters (mistake #3) and my pastry bag was too small (mistake #4.) Then my food processor broke mid-puree. (Not really a mistake, call it mishap #5). I had to dig out my potato ricer to finish the dough. In spite of that, the gnocchi were actually pretty darn good!
This dough is very soft--a lot more potato than flour. You need to pipe it into boiling water since you could not possibly roll it. (You could spoon or scoop it though.) It cooks fast and overcooks very easily. 45 seconds is all it took, 60 seconds and the gnocchi turned to mush. I browned them off ahead of time and then packaged up the sauce, sage and gnocchi separately to travel. I crisped them up and sauced them right before dinner. They were very tasty, not overly sweet. The apple came through nicely, the sage wasn't overpowering. Nice fall flavors and pretty colors.
All in all, I'd say it was a hit; I would make it again. Any else try a recipe for the first time on Thanksgiving? How did yours turn out?
Cheers,
Karen
Thanksgiving Recipes!
Have you come up with a brilliant T-Day recipe? Do you have a blog? Why not share your recipes here? (Non bloggers, just post your recipe in your comment).
Let's try this format:
Recipe name:
Link:
Type: Entreé, Side, Dressing/Stuffing, Dessert, Other, Appetizer, Salad, etc.
Anything special: Gluten-Free, Vegetarian, Low-fat, Pure Hedonistic Decadence, etc.
Feel free to post more than once. :)
Go-To Cookies
Hiya!
Okay, so I am constantly being asked to make my grandmother's chocolate chip cookies and I am really sick of it. I want to try to experiment more, but people keep asking for these!
So, I wanted to know, what are the go-to recipes that you are sick of making, but that people *constantly* ask for from you?
Favorite Bread Recipes
Recently, if I don't make bread, we simply don't have any. I'm really not an experienced bread maker, but I'm willing to try! I'm looking for good, semi-easy loaves. I'm having a lot of fun experimenting with different combinations of rye, whole wheat, and white flours.
One of my favorite recipes is the no-knead recipe from the Times (Sullivan), and Nigella Lawson's Essential White Loaf recipe. Anything by Marion Cunningham is pretty great too!
What are your favorites? =) Post the recipe!
Question of the Day: Recipe software?
Do you use any type of recipe application to keep your cooking notes organized on your computer? If so, what?
Recipes from 1974...You've got to take a look!
I was on google, and was looking for a few old recipes, nothing in mind...just wanted to experiment a bit with a few recipes this weekend. I came across this website and laughed hysterically (they are weight watchers diet recipes)! It goes to show you have far we've come with healthy food!
Easy, tasty, healthy chicken recipes?
My boyfriend and I don't eat red meat, and I am allergic to most seafood. For some serious protein, this leaves us with chicken. What is your favorite (easy, healthy) way to prepare boneless/skinless chicken?
Organizing all those recipes
I've managed to amass a ridiculous amount of recipes from various sources (magazines, blogs, emails, bookmarked sites, etc). The old fashioned recipe card box seems more than a tad out of date. How do you keep all of your recipes organized so you can access them easily regardless of what form they are in?
Recipe: The Amateur Gourmet's Chicken Stock
The Amateur Gourmet's Chicken Stock
This stock is an amalgam of Patricia Wells's and Jean-George Vongerichten's chicken stocks. Adam Roberts (AKA the Amateur Gourmet) created this recipe while writing his Serious Eats article Fully Stocked. Here is Patricia Well's Risotto recipe, which Roberts cooked with this stock.
Ingredients
4 pounds chicken parts (necks and wings), rinsed
1 large onion, halved, each half stuck with a whole clove
3 garlic cloves, cut in half
4 large carrots, peeled
2 leeks, trimmed and washed
3 or 4 thyme sprigs
4 whole black peppercorns
Procedure
1. Combine all the ingredients in a large saucepan or small stockpot and cover with cold water. Bring just to a boil, reduce the heat, and continue to simmer, as gently as possible, for 3 hours, skimming as necessary.
2. Line a fine-mesh sieve with dampened cheesecloth and set over a large bowl. Ladle the liquid into the bowl, cool to room temperature, and skim off any fat that rises to the surface.
Wells says, "The stock may be refrigerated for up to two days or frozen for up to two months." Vongerichten says, "Use immediately, or refrigerate for up to three days, or freeze for up to three months."
How do you organize your favorite recipes?
Do you have an old skool index card box? Stuff on your computer? Bookmarks in books?? I'm kind of a mess - I have a binder with printouts from the web, and I started organizing them into various categories but I kind of gave up. I also have little pieces of paper stuck into cookbooks. But those fall out and get lost. :-( At least I have a shelf in the kitchen for all the books and papers!
Freezer foods for a friend - please help with recipes!
A close friend of mine is having a tough time lately. Two close family members are very ill and in the hospital. Unfortuanly, not the SAME hospital. She spends her evenings after work shuttling between the two facilities to care for her loved ones. By the time she gets home, she's understandably too tired to cook a decent meal for herself. I'd like to fix her some dishes that can be stored in her freezer and reheated when she gets home but I'm not quite sure what would be best.
I have a recipe for turkey lasagna that claims to be freezer friendly so I'll use that. Anyone have any other suggestions?
Recipe: Steamed Taro with Chopped Salted Chile Peppers
Steamed Taro with Chopped Salted Chiles
This is one of Fuchsia Dunlop's favorite recipes.
Ingredients
1 1/4 pounds taro
1/4 teaspoon salt
5 tablespoons peanut oil or melted lard
2 tablespoons chopped salted chiles (duo la jiao)
1 teaspoon black fermented beans (dou chi), rinsed
2 teaspoons finely chopped garlic, optional
Procedure
1. Wear rubber gloves to peel the taro. If they are tiny, you can leave them whole; otherwise, slice them, or for really large ones, cut into batons. Place in a heatproof bowl with the salt and 2 tablespoons of the oil or lard, and use your hands to mix thoroughly; set aside.
2. Heat the wok over a high flame until smoke rises, then add the remaining 3 tablespoons oil or lard and swirl around. Add the salted chiles, black beans, and garlic, if using, and stir-fry briefly until they are fragrant.
3. Pour the chile mixture over the taro. Place the bowl in a steamer and steam over a high flame for about 30 minutes, until tender. Serve in the bowl, giving everything a good stir before eating.
Recipe: Fuchsia Dunlop's General Tso's Chicken
Photograph from iStockphoto.com
General Tso's Chicken | serves 2 to 3
This Taiwanese version of General Tso's chicken is "rather different from the one you're used to," says Fuchsia Dunlop, Chinese food expert and author of Revolutionary Chinese Cookbook: Recipes from Hunan Province
Ingredients for the sauce:
1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
1/2 teaspoon potato starch (corn starch can be substituted)
1/2 teaspoon dark soy sauce
11/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water
Ingredients for the chicken:
12 ounces (about 4 to 5) boneless, skinless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons potato starch (corn starch can be substituted)
1 quart peanut oil, more as needed, for frying
6 to 10 dried red chile peppers
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
Scallions, sliced thinly, for garnish.
Rice, for serving
Procedure
1. Make the sauce: Combine all the ingredients in a small bowl, and set aside.
2. Make the chicken: Unfold the chicken thighs; lay on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut in half horizontally.) Slice a few shallow crosshatches into the meat; cut each thigh into roughly 1/4-inch slices, and place in a large bowl. Add the soy sauces and egg yolk; mix well. Stir in the potato starch and 2 teaspoons peanut oil; set aside.
3. Using scissors, snip the chile peppers into 1/4-inch pieces, discarding seeds. Set aside.
4. Pour 3 1/2 cups peanut oil into a large wok or deep saucepan or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until oil reaches 350 to 400 degrees. Add half the chicken; fry until crisp and deep golden brown, 3 to 4 minutes. Using a slotted spoon, transfer chicken to a plate. Repeat with second batch of chicken. Pour oil into a heatproof container, and wipe the wok or saucepan clean.
5. Place wok or saucepan over high heat. Add 2 tablespoons peanut oil. When hot, add chile peppers and stir-fry for a few seconds, until they just begin to change color. Add the ginger and garlic; stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return chicken to wok, and stir vigorously to coat. Remove from heat; stir in the sesame oil, and top with scallions. Serve with rice.
Anyone want to share great egg-white only biscotti recipes?
I make a number of dishes with yolks and need some ideas for whites. Most biscotti recipes have yolks and whites. Wondering about the whites-only recipes that boast popularity among their sophisticated eaters.
One pot meals?
I'm in New York, but all my kitchen stuff is on a moving truck somewhere between here and San Francisco! I've got a 2 1/2 quart covered sauce pan, a cutting board, knife, and basic untensils. Any suggestions for some tasty one pot meals? Chili is on my list.
Pernil Recipe
As per Adam's request I am posting my recipe for pernil. Pernil, for the uninitiated, is roast pork shoulder. This is a great way to feed about 10 people for less than $30.
INGREDIENTS
1 Pork Shoulder about 8 to 10 pounds
Mojo Recipe for Marinating the Pork
Put all these items into a blender and blend well:
1 head garlic
1 bunch cilantro
5 tsp Kosher salt
5 tsp black pepper
2 tsp olive oil
3 cups OJ, freshly squeezed if possible
1 cup white wine
4 tbsp white wine vinegar
2 tsp cumin powder
1 small onion finely chopped
PROCESS
1. After you wash your pork in cold water, take your pork shoulder and with a sharp paring knife, cut slits into the pork about a 1/2 inch long and a 1/2 inch deep all around the pork. This will allow the marinade to get into the pork.
2. Place the pork into one of those clear oven bags and pour the mojo into it, making sure to massage the mojo into the pork. Allow it to marinate overnight or at least 6 hours, but the longer you let it marinade the better it will taste. Tie off the bag and put the pork in the refrigerator.
3. Take the pork out of the fridge for a half hour before placing it in the oven.
COOKING INSTRUCTIONS
Preheat oven to 400 degrees. Remove pork from the bag. Place pork on a deep roasting pan, fat side up, if you have a rack for the pan, use it. Roast pork for 1 hour at 400°, and then turn it down to 350° for 2 to 3 hours. If you have a meat thermometer, insert it after 3 hours total cooking time. Meat is done when temperature reads 180° in the middle.
Remove from the oven and let the meat rest for 20 minutes. Carryover cooking time will bring the meat to 185°.
Enjoy everyone!
Question of the Day: Do You Give Out Your Prized Recipes?
I had a recipe for a squash/apple/walnut dish that I loved and made for special occasions including Thanksgiving. My mother-in-law asked me for it and I didn't think twice of giving it to her until I tried her version of it. She has made it 2 or 3 times since Thanksgiving and sad to say, has sort of ruined it for me. She is admittedly not a very good cook and she has massacred this recipe. I have decided that in the future I will not give anyone a recipe that has any kind of special meaning to me. Does anyone have a similar policy?
