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?
Okay -- forget Thanksgiving - I am well on my way for that -- just a small group for that. But for some reason in a moment of insanity I invited people for brunch on Sunday. Okay so I want it simple, but would like a nice cocktail and some good savory, but fairly simple recipes...any ideas are greatly appreciated.
Okay -- so I am the last hold out in American of all the bakers who still does not have a KitchenAid Stand milxer. Baking has never really been something I'm great at, only because it is such an exact science, but it is time. I must master it and I'm sure either of these mixers would be better than the hand-held I currently use. Tips, ideas, comments??????
Brown some lean ground beef and add a tomato sauce as if making a meat sauce for spaghetti. I like to add a little bit of heat with some red pepper flakes. Slice your left over cabbage lengthwise and put a layer of cabbage in the bottom of a glass baking dish sprayed with your favorite cooking spray. Layer the meat sauce on top of the cabbage then top with your favorite shredded cheese, I use mozzorella and then continue layer alternating the three as if you were making lasagne. Bake at 350 degrees (preheat oven) until cheese and meat sauce are bubbly. Delicious!
I must admit that I enjoy Iron Chef America and don't really try to compare it with the original Iron Chef. They are completely different. I would chose to go against Symon or Flay just because I cheered for Symon to be the "Next Iron Chef" and Flay because I like his style of cooking and would love to have an opportunity to be in the same kitchen with him even in a competition.
I have been using a Breville that I purchased at William Somona last spring and like it quite a bit and would recommend it.
I'm not sure why, but I find this a bit disturbing. Not sure that is what the artist was going for.
Today my favorite cheese would be Muenster -- on a hearty whole grain bread with dijon mustard, a touch of mayo then add thinly sliced cucumbers and sprouts. Oh my goodness - - it is heaven.
I recommend all of the above, especially the microplane and anything from William-Sonoma. What you might want to do if you register at WS is to ask for a variety of the food items, such as Madagascar Vanilla, salt sampler, the cocktail mixes are terrific, and the meat rubs are also excellent. This would help start the pantry stocking process.
I love them both -- although I must admit, but for some reason, which I can't even tell you, I seem to favor the Parmigiano-Reggiano. It's almost like a conditioned behavior. I think I will make a concerted effort next time I'm shopping to reach for the Pecorino Romano just for good measure. Jude
I am making
Chocolate Brownie Crisps
German Christmas Bread
Cranberry Orange Biscotti
Pecan Shortbread Crescents
Jude
We started our day with delicious from scratch buttermilk pancakes (we always do a big mid-morning breakfast) with homemade sausage, fresh orange juice. Yummy.
I am the lone woman in this household of five, and usually I cook for a very large group, but this year I lost my dad who was my cookin' buddy so I was more in the mood for a small group this year, just my husband, myself and our three sons. But even cooking for a small group requires planning and timing for this meal and I am taking a break in between it all to wish you all a wonderful holiday.
Jude
I'd put the cabbage to use in some egg roll wrappers with some other finely shredded veggies and chicken.
jude03,
Brilliant!
You should enter that recipe for cabbage lasagne in a contest?
SB
On the Japanese version I'd choose IC Sakai, just because he seems like such a fine person that I would like to meet him.
On Iron Chef America I'd go with Mario, for the same reason. (Plus he seems like he'd be the most fun off camera?)
I'd be way out of my league in either case, no matter what the secret ingredient was, so I'd pick something easy, like bacon.
SB (would love to play with the ice cream machine)
Chen Kenichi is still my favorite Iron Chef. I always liked how he'd say, "I'm not very familiar with this ingredient" right before every competition and STILL completely dominate. The Japanese IC was great.
As for US, I'd go against Mario in hopes that I could try his food.
I choose Mario, because I do Italian and Spanish, too, and while I think he'd crush me, it'd be cool to see what he does. I'd choose wild duck as the secret ingredient - even with Mario's superior skills, I know my ducks and geese, so I'd at least have a chance.
Hi Valerie- After reading all the comments, I'm leaning towards the Griddler. When you ask about kinds of bread, I'm assuming you mean to buy, rather than to make.
Here are the breads I look forward to using when I finally make my decision. My favorite paninis are made with a soft or slightly undercooked outside so that when the heat of the panini press is applied, the bread finishes cooking during the grilling and doesn't become too hard or tough on the outside.
I'd use a softer-style foccacia with the grill plates for my first try. Then I'd try softer rolls (or the kind of bread that says it is only partially cooked and you are supposed to finish it in an oven) with the grill plates too. Then I'd try out the smooth plates with sourdough slices to make a grilled cheese sandwich.
I look forward to hearing what you try!
I think I would choose Symon...I would love the secret ingredient to be potatoes or bacon and I would be horrified to get tripe or sea cucumber, wouldn't know where to begin with those!
I got the Griddler as a gift a few months ago, but I haven't used it yet. Sounds dumb, but I'm not sure what kind of bread to use!
Any suggestions?
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About: Food is my passion, specifically cooking, reading about, shopping for and sharing my findings with others. I grew up eating food that my grandparents grew all summer and then was canned or frozen for winter. It was divine. Simply delicious.
Favorite foods: A perfectly made pizza with a thin crispy crust. Simple foods like corn/black bean salad with cilantro ranch dressing French fries Pasta Thai Indian
Last bite on earth: My last bite would be a bite from each of the following -- they are a perfect combination from a southern supper: Fried Chicken Wings Baked sweet potato w/a dab of butter Mustard greens Thin/Crispy Cornbread Glass of perfectly sweet tea