Orecchiette with broccoli - a traditional Apulian recipe
Serves 4
320 grams orecchiette pasta
2 medium broccoli heads, fresh (cutting away the large stem, it would be roughly 300 grams)
roman pecorino cheese, grated, 40 grams
extra virgin olive oil
one dried pepper, small
garlic
Put a large pot of water to boil: it must be large enough to accomodate the pasta and the broccoli, too.
Chop away the large stem from the broccoli, and cut the heads into pieces roughly as large as a thumb: do not completely eliminate the smaller stems.
Cut two garlic cloves in halves
Grate finely 40-50 grams of roman pecorino (it's very salty and used in southern Italy as a substitute for parmesan: if you are unable to get some pecorino, you can use parmesan instead of it)
When the water boils, salt it (around 10 grams of salt per liter of water) and put the orecchiette to boil; usually hand-made orecchiette must cook around 18 minutes, while industrial-made orecchiette cook around 13 minutes: always follow producer's advice.
When the remaining cooking time hits ten minutes, pour the broccoli to boil together with the orecchiette (so, if the orecchiette must cook 13 minutes, pour the broccoli into the pot after 3 minutes of the orecchiette boiling)
In the meanwhile, pour 4 to 5 tablespoons of olive oil, the garlic and the pepper in a large skillet, and put it on a medium burner set to very low heat: the garlic and pepper must not fry, just be heated and release their taste to the oil.
When it's one minute before the end of cooking time for the pasta, stir the orecchiette and the broccoli together, shake the stirrer to eliminate any excess water, and pour everything into the skillet; raise the heat to medium, add the pecorino cheese and sauté the ingredients for one minute: the pasta must be al dente, the broccoli must not be completely destroyed by cooking, and the pecorino should add a slight creamy texture to the plate.
Before serving, REMEMBER: take the garlic and pepper off the plates!
Enjoy.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fi132.photobucket.com%2Falbums%2Fq2%2FPedrito2007%2Forecchiete_broccoli.jpg&hash=48f9ec30456c9db729261e2e5f7ca766a2c24e02)
L.
:mmm: Will have to try this, thanks. :cool: Unlike GHWB I love broccoli.
Oh hey, Pedrito, tell me what you think of this recipe please:
Ingredients
4 skinless, boneless chicken breast halves, cut into bite size pieces
6 cloves garlic, minced
175 grams fresh sliced mushrooms
15 ml olive oil
salt to taste
ground black pepper to taste
475 ml half-and-half
170 grams Gorgonzola cheese, crumbled
30 grams toasted walnuts, chopped
225 grams penne pasta
20 grams grated Parmesan cheese for topping (optional)
Directions
Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.
Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.
Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.
What is "half and half"'? :huh:
It seems tasty :mmm: have you tried, once all the ingredients are mixed together, to pour them in an oven-safe pyrex and put them in 200° C preheated oven for 8-10 minutes? Should give the plate a tender crust and make it delicious. Mmmm gorgonzola aaaaahhhh :homer:
L.
Quote from: Pedrito on November 23, 2009, 09:57:25 AM
What is "half and half"'? :huh:
Half milk and half cream.
Yep. You could use light cream instead.
Quote from: Pedrito on November 23, 2009, 09:57:25 AM
It seems tasty :mmm: have you tried, once all the ingredients are mixed together, to pour them in an oven-safe pyrex and put them in 200° C preheated oven for 8-10 minutes? Should give the plate a tender crust and make it delicious. Mmmm gorgonzola aaaaahhhh :homer:
No, but I will the next time I make it. :cool:
A simple Middle Eastern recipe (I think Turkish) and one of my favourites:
Chicken (breast, leg, thigh, anything really) - you could do this in bulk by buying and cutting up a chicken but just size up everything else depending on how much chicken you have
Oil
2 Onions, sliced
Chicken stock
Salt and pepper
Dried basil
Dried marjoram
Single cream
Flour
Green stuffed olives
Put the oil in a pan and heat it up.
Brown the chicken all over, then remove from the pan and set aside.
In the same pan add the sliced onion and cook until golden.
Add the chicken stock, seasoning and some basil and marjoram (I usually use a generous pinch so a tsp each?).
Return the chicken to the pan (this'll give you a guide of how much stock you need, either it should cover the chicken or you should be okay with turning it after fifteen minutes).
Keep on a medium heat, lidded or lidless, until the chicken is cooked through.
Remove the chicken from the pan - I normally put some oil and sesame seeds on the skin and roast until crispy.
Keep the onion stock pot simmering.
Mix about 100mls of cream with some flour (generous pinch again). When you've got a good consistency add to the onion stock pot.
Continue simmering the sauce stirring constantly until the chicken skin's crispy.
Throw in some olives at the last minute.
Remove the chicken from the oven and ladle the cream sauce on top.
Is delish. I recommend with rice.
Made my famous faux-ratatouille/vegetable stew last night. :) Very cheap and simple.
Ingredients:
1 eggplant
2 zucchini
2 green bell peppers
1 onion
1 can tomatoes
1 can black olives
several cloves garlic
Cover bottom of large pot with ample olive oil, turn heat on medium-low. Add chopped garlic, dried basil+oregano+red pepper flakes, ample black pepper and salt. While this is simmering, chop all the other vegetables into healthy-sized chunks. Pour some red wine into the simmering mixture, and add zucchini/peppers/eggplant. Let them soften, add the onion. Wait a little and add the tomatoes and olives. Let the whole thing cook on low heat for 45ish minutes, until nice and soft, without too much residual liquid.
Enjoy, esp. topped with some parmesan cheese. :bowler:
Can we make requests?
Anyone have a good recipe for German Potato Salad? I don't usually use recipes but I also don't like to get too adventurous with vinegar.
sbr: sorry, no. Really depends on what you call a "German" potato salad. In the north where I'm from it's often with mayonnaise. :yuk:
Down south and in Austria it isn't.
Anyways. I promised friends to make some chili for after our roleplaying session. I grew tired of my standard recipe (http://allrecipes.com/Recipe/Chili-I-2/Detail.aspx). I'm lazy and my friends are pussies, so I picked a not too hot recipe that cuts a few corners:
http://allrecipes.com/Recipe/Chris-Chili/Detail.aspx
Quote
Ingredients
* 1 1/2 cups onion soup, prepared from a packet of dry onion soup mix
* 1/4 cup bacon grease (see notes)
* 1 1/2 pounds boneless beef round steak, cut into 1/3-inch cubes
* 1 1/2 pounds beef sirloin steak, cut into 1/3-inch cubes
* 1 teaspoon salt
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1/2 teaspoon ground black pepper
* 3 (15 ounce) cans kidney beans, undrained
* 1 (6 ounce) can tomato paste
* 1 (8 ounce) can tomato sauce
* 2 teaspoons unsweetened cocoa powder
* 1 cup cola soft drink (such as Coke®)
* 1 tablespoon yellow sport pepper sauce (such as Texas Petes's®)
Directions
1. Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
2. Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
3. Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.
To be served with grated mountain cheese and fresh Turkish flatbread (the big, fluffy one).
Quote from: sbr on November 25, 2009, 09:14:56 PM
Can we make requests?
Anyone have a good recipe for German Potato Salad? I don't usually use recipes but I also don't like to get too adventurous with vinegar.
This looks good:
http://allrecipes.com/Recipe/Hot-German-Potato-Salad-III/Detail.aspx
But I'd use bacon cubes rather than slices. Just seems more "German" than the Yankee slices.
4 rib eye steaks
4 medium white onions, peeled and sliced
2 tbs (30 ml) butter [you can use olive oil instead of the butter, it's even better]
1/3 cup (75 ml) of red wine
1 sprig of thyme
Salt and pepper
1 package of powdered demi-glaze
3 cups (750 ml) of water
2 cups (500 ml) of grated mild white Canadian cheddar
Melt the butter in a saucepan over medium-high heat and cook the onions until golden brown. Be sure to season with salt and pepper. Stir frequently to avoid burning the onions.
Deglaze the pan with the red wine and stir with a wooden spoon to get all the flavour that may be stuck on the bottom of the pan. Reduce the liquid to half and add the package of powdered demi-glace.
Add water and thyme.
Let the sauce gently boil for 2 minutes at medium heat.
Remove from heat. Stir in the Canadian Cheddar with the butter.
Discard the sprig of thyme.
Source (http://www.dairygoodness.ca/recipes/grilled-rib-eye-steak-with-canadian-cheddar-and-roasted-onion-sauce)
***
Also, for salmon:
Maple syrup
Dijon Mustard and any other type of strong mustard you can find.
Citrus/lime juice (about a table spoon)
Slice the salmon almost in half on the long side.
Insert a slice of goat cheese (or swiss cheese) inside.
use toothpicks to close the salmon
Put the salmon on aluminium foil
Put the mustard&syrup mixture on the salmon.
Add sliced almonds
Add pepper (from a pepper mill, ideally).
Cook on the bbq for about 10-15 minutes, medium-high, depending on how much stuff you got in the bbq.
You can try a similar recipe with a pork loin.
Just forget the cheese, and add parsley on the pork with the almonds.
***
The ultimate potatoe recipe:
http://www.dairygoodness.ca/recipes/herb-buttered-new-potatoes-hot-off-the-grill
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
Should have joined a cooking club.
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
pasta, salted water, extra virgin olive oil, real parmigiano cheese.
It's not the skill, it's the passion :sleep:
L.
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
Dice bacon and chorizo (or similar spicy sausage) and onions. Fry. Add a can or two of kindey or baked beans, another can of tomato. Keep frying till desired consistency is reached. Serve with grated cheese.
Quote from: Syt on March 10, 2010, 11:32:34 PM
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
Dice bacon and chorizo (or similar spicy sausage) and onions. Fry. Add a can or two of kindey or baked beans, another can of tomato. Keep frying till desired consistency is reached. Serve with grated cheese.
:mmm:
Quote from: Syt on March 10, 2010, 11:32:34 PM
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
Dice bacon and chorizo (or similar spicy sausage) and onions. Fry. Add a can or two of kindey or baked beans, another can of tomato. Keep frying till desired consistency is reached. Serve with grated cheese.
What's the end product of this?
Its clearly some kind of a chili.
Quote from: DGuller on March 10, 2010, 11:38:22 PM
Quote from: Syt on March 10, 2010, 11:32:34 PM
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
Dice bacon and chorizo (or similar spicy sausage) and onions. Fry. Add a can or two of kindey or baked beans, another can of tomato. Keep frying till desired consistency is reached. Serve with grated cheese.
What's the end product of this?
Tasty? :unsure:
Just be glad one of the ingredients wasn't "diced ex-girlfriend". Again.
Farfalle with Turkey Sausage and Broccoli
Ingredients
* 2 bunches broccoli, stems trimmed
* 1 pound farfalle pasta
* 3 tablespoons olive oil
* 1 pound turkey Italian-style sausage, casings removed
* 3 garlic cloves, minced
* Pinch dried crushed red pepper flakes
* 1/4 cup grated Parmesan
Directions
Cook the broccoli in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the farfalle and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
Broccoli is the devil's pubes!
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
(https://languish.org/forums/proxy.php?request=http%3A%2F%2F4.bp.blogspot.com%2F_PA6KBW-kNt0%2FSO03aT03BeI%2FAAAAAAAAAhs%2FUcgy_jeOcA8%2Fs320%2FKraftDinner.jpg&hash=d40cb70d7828ac1b584f9537b6d868567529ee4c)
;)
Alternatively... More than four ingredients, but low cost&easy to do.
Tex-mex chicken.4 chicken breast
1 cup of rice (converted)
1 can of chicken cream soup
1 can of milk (use the empty soup can)
1 cup of peppers and onions
1 cup of frozen corn
Tex-mex spices
Cheddar & Monterey jack (1 pack of each).
Use a large cooking bowl (well, not a bowl, but I lack the word... some kind of cooking plate with high edges).
Mix the milk and the soup.
Add the rice.
Pour in the vegetables and the frozen corn.
1 tsp of tex-mex spice in the mix
Put the chicken breasts on this.
Slice the cheese, put the cheese on the chicken.
Add the tex-mex spices (1tsp) on the cheese.
Cook for 40min at 350F
Cook for 5 min at broil or until cheese is melted.
that gives 4 portions, and it can stay in the fridge for a couple of days no problem.
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
Take any piece of meat. Season with salt and pepper, cook in a pan with oil. Defrost some frozen veggies for a side.
Take any old vegetable you have laying around, sautee for a couple minutes. Mix three eggs, pour over your veggies, let it cook until eggs are firm.
Bread, meat, cheese - make a sandwich. Butter the outside of the sandwich, fry/grill it until browned and the cheese melts.
Brown some ground beef. Add it to a jar of tomato sauce. Add any spices you think would taste good. Serve over pasta noodles.
Or you could, you know, buy a cookbook.
I did buy a cookbook for the beginners. I learned how to make scrambled eggs and Greek salad from it. However, even that cookbook, which is well-reviewed, has too many steps and ingredients for most dishes. When I see some instructions that start with five different spices needing to be mixed together, my eyes glaze over.
Brown ground beef. drain,set aside.
Make one box of Mac&Cheese. After it is done, toss beef into Mac&cheese. Add chili powder. Stir
Voila. Bachelor chow.
Quote from: DGuller on March 11, 2010, 02:42:42 PM
When I see some instructions that start with five different spices needing to be mixed together, my eyes glaze over.
:rolleyes:
Measure out the spices, mix them together. Take you 30 seconds.
Quote from: Ed Anger on March 11, 2010, 02:49:25 PM
Brown ground beef. drain,set aside.
Make one box of Mac&Cheese. After it is done, toss beef into Mac&cheese. Add chili powder. Stir
Voila. Bachelor chow.
Tuna and chili beans are also good in mac and cheese. :yes:
I like to add some parmesan cheese to Kraft Dinner. Maybe some pepper as well.
Start here:
http://www.amazon.com/Way-Cook-DVD-Julia-Child/dp/0307593908/ref=sr_1_13?ie=UTF8&s=dvd&qid=1268338078&sr=8-13
I know it's cliche, but Julia is still the gold standard for showing you how to cook, rather than just giving you recipes. Once you have that much down, you know why things are done certain ways and how to apply them to invent your own stuff. Now there's a million celebrity chefs with cookbooks out. But The Way to Cook is still the most valuable one I've ever had. Now the TV version is out on DVD.
Recent acquisitions along the same vein: Keller's Bouchon cookbook (some of his stuff is damn easy to do, even my wife can cook it) and Bourdain's Les Halles Cookbook (Also valuable for technique more than recipes.)
Most of the recipes I've had for a long time and liked--some of them the results of my own wacky experimentation--I'm now learning why doing it the way I did made it good. Hopefully in the future, I'll be able to make good things because I was trying to and not because I got lucky. :lol:
Quote from: sbr on March 11, 2010, 02:57:16 PM
Quote from: Ed Anger on March 11, 2010, 02:49:25 PM
Brown ground beef. drain,set aside.
Make one box of Mac&Cheese. After it is done, toss beef into Mac&cheese. Add chili powder. Stir
Voila. Bachelor chow.
Tuna and chili beans are also good in mac and cheese. :yes:
You can also buy a can or two of marinated tuna (the one that comes in sauce, with onion or such). Boil some rice, then put contents of tuna can and rice in a pan and stir-fry.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F51TF80FCCYL._SL500_AA300_.jpg&hash=941db3db29f2359f359eb1adbf98ef1f2a101a27)
Quote from: Barrister on March 11, 2010, 02:56:01 PM
Quote from: DGuller on March 11, 2010, 02:42:42 PM
When I see some instructions that start with five different spices needing to be mixed together, my eyes glaze over.
:rolleyes:
Measure out the spices, mix them together. Take you 30 seconds.
Shop for the spices: 2 hours.
http://www.youtube.com/watch?v=GAn8zclX3Po
Quote from: Jaron on March 11, 2010, 04:05:01 PM
http://www.youtube.com/watch?v=GAn8zclX3Po
I don't want to punch Paula quite as much as I did the first time I saw her, y'all.
Quote from: DGuller on March 11, 2010, 03:58:10 PM
Quote from: Barrister on March 11, 2010, 02:56:01 PM
Quote from: DGuller on March 11, 2010, 02:42:42 PM
When I see some instructions that start with five different spices needing to be mixed together, my eyes glaze over.
:rolleyes:
Measure out the spices, mix them together. Take you 30 seconds.
Shop for the spices: 2 hours.
Since when?
Quote from: sbr on March 11, 2010, 04:17:08 PM
Quote from: Jaron on March 11, 2010, 04:05:01 PM
http://www.youtube.com/watch?v=GAn8zclX3Po
I don't want to punch Paula quite as much as I did the first time I saw her, y'all.
My mother loves her. :bleeding:
Quote from: MadImmortalMan on March 11, 2010, 03:35:59 PM
Bourdain's Les Halles Cookbook (Also valuable for technique more than recipes.)
A superb cookbook. And one every bachelor should own if he ever wants to entertain. Nothing says 'I want to sleep with you' like tripe :mmm:
I had a couple of recipes from Fuchsia Dunlop's superb 'Revolutionary Chinese Cookbook', I also recommend her 'Land of Plenty the former's largely Hunnanese cuisine while the latter's all about Sichuan.
Chairman Mao's red braised pork
Serves 4
500g/1 lb 2 oz belly pork (skin optional)
2 tbsp groundnut oil
2 tbsp white sugar
1 tbsp Shaoxing wine
20 g/3/4 oz fresh ginger, skin left on and sliced
1 star anise }
2 dried red chillies
a small piece cassia bark or cinnamon stick
light soy sauce
salt and sugar
a few lengths of spring onion greens
Plunge the belly pork into a pan of boiling water and simmer for 3 to 4 minutes until partially cooked. Remove, and when cool enough to handle, cut into bite-sized chunks. Heat the oil and sugar in a wok over a gentle flame until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and the Shaoxing wine. Add enough water to just cover the pork, along with the ginger, star anise, chillies and cassia. Bring to the boil, then turn down the heat and simmer for 40–50 minutes. Towards the end of the cooking time, turn up the heat to reduce the sauce and season with soy sauce, salt and a little sugar to taste. Add the spring onion greens just before serving.
It was absolutely cracking. I had plain rice and salt chilli fried cabbage with it :)
I don't like Bourdain :wacko:
Quote from: Sheilbh on March 13, 2010, 10:45:09 PM
Chairman Mao's red braised pork
Couldn't find the recipe for Hitler's Sauerbraten ?
Quote from: citizen k on March 14, 2010, 02:45:24 AM
Quote from: Sheilbh on March 13, 2010, 10:45:09 PM
Chairman Mao's red braised pork
Couldn't find the recipe for Hitler's Sauerbraten ?
How about Stalin's Gingerbread instead?
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.nzetc.org%2Fetexts%2FWarEcon%2FWarEcon12.jpg&hash=6865ff19c5f10262255cffa848a8ebd97cc9db2d)
If Victory Gems and Freyberg Cakes don't keep their mouths shut they're going to suddenly disappear from that page one day. :)
Quote from: citizen k on March 14, 2010, 02:45:24 AM
Quote from: Sheilbh on March 13, 2010, 10:45:09 PM
Chairman Mao's red braised pork
Couldn't find the recipe for Hitler's Sauerbraten ?
Ah, it was apparently one of his favourite dishes and is now a common dish for the many tourists who visit his home village. More importantly it's simple and delicious.
I got a free bread machine from my credit card company (they have this rewards program thingy) coming in the mail.
Tell me some good shit to do with it, peeps.
Quote from: Caliga on April 11, 2010, 05:35:14 PM
I got a free bread machine from my credit card company (they have this rewards program thingy) coming in the mail.
Tell me some good shit to do with it, peeps.
I heard you can make bread with it.
Quote from: Caliga on April 11, 2010, 05:35:14 PM
I got a free bread machine from my credit card company (they have this rewards program thingy) coming in the mail.
Tell me some good shit to do with it, peeps.
Go to store. Buy a bread mix for bread machines. Follow directions. You get: bread.
Quote from: Ed Anger on April 11, 2010, 06:06:37 PM
Quote from: Caliga on April 11, 2010, 05:35:14 PM
I got a free bread machine from my credit card company (they have this rewards program thingy) coming in the mail.
Tell me some good shit to do with it, peeps.
Go to store. Buy a bread mix for bread machines. Follow directions. You get: bread.
You'll probably have to buy the specific bread mix for that machine. The mix will be discontinued as of last January.
Quote from: Razgovory on April 11, 2010, 07:07:36 PM
Quote from: Ed Anger on April 11, 2010, 06:06:37 PM
Quote from: Caliga on April 11, 2010, 05:35:14 PM
I got a free bread machine from my credit card company (they have this rewards program thingy) coming in the mail.
Tell me some good shit to do with it, peeps.
Go to store. Buy a bread mix for bread machines. Follow directions. You get: bread.
You'll probably have to buy the specific bread mix for that machine. The mix will be discontinued as of last January.
:lol:
Quote from: DGuller on April 11, 2010, 05:39:13 PM
I heard you can make bread with it.
Really? Awesome. :)
Quote from: Caliga on April 11, 2010, 08:04:26 PM
Quote from: DGuller on April 11, 2010, 05:39:13 PM
I heard you can make bread with it.
Really? Awesome. :)
Glad to be of help. There are plenty of people here giving out smart-ass answers, and those are neither helpful nor funny.
Quote from: Barrister on March 11, 2010, 02:27:55 PM
Take any piece of meat. Season with salt and pepper, cook in a pan with oil. Defrost some frozen veggies for a side.
On a similar note, tonight I grilled a London broil (a thick top sirloin steak) rubbed in cracked pepper and sea salt. Served with (formerly) frozen green beans and (formerly) frozen biscuits.
By the way, Pillsbury makes a frozen version of Grands biscuits now, and they're the best thing to happen to biscuits since canned biscuit dough. They keep for months in the freezer, cook from frozen, and you can make exactly the number of biscuits you want.
Quote from: DGuller on March 10, 2010, 05:29:47 PM
Do any of you Chef Boiardis know recipes that have at most 4 ingredients, with nothing complicated to do with them? Some of us are bachelors without any cooking skills, you know?
Four ingredients is tough, but I do know several fairly simple recipes.
These two are straight off of the appropriate McCormick's seasoning packets:
Tacos
1 lb. ground beef
1 packet McCormick's taco seasoning
Brown the ground beef. Drain fat and add 1/2 cup of water and the seasoning packet. Simmer for 5 - 10 minutes. Serve in the shells or tortillas of your choice with whatever toppings you desire (I usually do lettuce, onion, cheese, and sauce).
Chili
1 lb ground beef
1 14oz can of tomato sauce (not pasta sauce)
1 can of pinto or chili beams
1 packet McCormick's chili seasoning
Brown the ground beef. Drain fat and add 1/2 cup of water, beans, tomato sauce, and seasoning packet. Stir well and simmer for 10 minutes. I like to serve with fresh diced onion and cheese, and eat it with saltines or tortilla chips.
Couple of easy hot sides:
Sautéed spinach
2 cups spinach
2 tbsp olive oil
2 tsp minced garlic
Add oil and garlic to the pan. Heat over medium heat until garlic starts to sizzle. Dump in spinach and sauté for 2 - 3 minutes, or until spinach reaches desired tenderness. On the garlic, the Spice World jarred garlic is fine.
Sautéed baby carrots
8oz baby carrots
2 tbsp olive oil
2 tsp oregano
Heat oil over medium heat. When oil is hot enough to run line water (swish the pan around to tell) add oregano and carrots. Sauté for 2 - 3 minutes or until carrots reach desired doneness. Carrots should be rotated continuously to avoid overcooking one side.
I recently concocted a Mexican dish that grew out of trying to reuse some leftover taco meat. This has several ingredients but doesn't require much touch labor:
Mexican (almost) one-pot
1 lb ground beef
2 packets McCormick's taco seasoning
1 can Ro-Tel tomatoes
1 bag boil-in-bag rice (white or brown)
1 can black beans
1 red pepper, chopped
1 green or poblano pepper, chopped
1 onion, chopped
Cook ground beef per the taco instructions above. Make rice per the instructions on the box. After rice and meat are cooked, combine them in a pot along with Ro-Tel, chopped vegetables, and black beans (drain the black beans first). Stir in 1/2 cup of water and the other seasoning packet and cook for 15 minutes. Serve in tortillas or on tostadas. You may be able to cut the touch labor by finding a store that sells pre-chopped onions and peppers.
For other ideas, check out the section of the spice aisle with the various seasoning packets. There are numerous seasoning combinations like the McCormick's packets above that you simply add a meat to, which simplifies the core of the meal. After that, just add a side or two like the simple ones I posted above or, like Beeb said, just heat up some frozen vegetables. Of course, you could always grill, or fry, some hamburgers or hot dogs, too.
Quote from: Caliga on April 11, 2010, 05:35:14 PM
I got a free bread machine from my credit card company (they have this rewards program thingy) coming in the mail.
Tell me some good shit to do with it, peeps.
Raisin bread :mmm:
olive bread
onion bread
add some sugar to the ingredients and the bread will become more crusty and delicious.
L.
My bread machine has arrived. It came with a pretty long list of recipes, among them focaccia, soft pretzels, and cinnamon rolls. :mmm:
Have fun while it lasts, in two weeks you'll permanently leave it in the basement.
Quote from: DGuller on April 13, 2010, 08:58:02 PM
Have fun while it lasts, in two weeks you'll permanently leave it in the basement.
I use my rice cooker all the time, and I've had that for several years. Same with my electric griddle.
My electric griddle is one of my favorites, I use it all the time.
The only nifty appliance I have and really don't use anymore is an ice cream maker. I used it quite a bit when I first got it, but it kinda fell by the wayside when I realized eating ice cream all the time didn't really do wonders for my diet.
Quote from: Caliga on April 13, 2010, 09:56:45 PM
The only nifty appliance I have and really don't use anymore is an ice cream maker. I used it quite a bit when I first got it, but it kinda fell by the wayside when I realized eating ice cream all the time didn't really do wonders for my diet.
Oooh...I just remembered I have an ice cream maker in the garage. Might have to make some this weekend.
Does anyone want my recipe for Scallops d'Anjou?
My cinnamon raisin walnut bread is: now rising. :mmm:
Quote from: Caliga on April 14, 2010, 06:04:25 PM
My cinnamon raisin walnut bread is: now rising. :mmm:
Along with your cholesterol and blood pressure. :P
Quote from: Jaron on April 14, 2010, 06:12:15 PM
Along with your cholesterol and blood pressure. :P
High scores are good, right? That's how it worked in school so logically it must work the same way with biometrics :)
Quote from: Caliga on April 13, 2010, 09:00:34 PMSame with my electric griddle.
Read that too quickly as "electric girdle".
It conjured up amusing images...
Quote from: Caliga on April 14, 2010, 06:14:42 PM
Quote from: Jaron on April 14, 2010, 06:12:15 PM
Along with your cholesterol and blood pressure. :P
High scores are good, right? That's how it worked in school so logically it must work the same way with biometrics :)
Yeah, even weight works the same way :Embarrass:
L.
Quote from: Jaron on April 13, 2010, 10:11:50 PM
Does anyone want my recipe for Scallops d'Anjou?
Alarming.
This bread is still great the next morning.... not at all stale, despite the lack of preservatives and other chemically goodness. :cool:
Everyone at work loves my cinnamon raisin nut bread. I am: the gayest non-gay ever.
They also love my banana walnut chocolate chip bread. In other news, I'm pretty sure my dick is about to drop off.
I got myself a huge stock pot a little while back. Now I've got enough homemade stock, broth and demi-glace to feed an army. I need an additional freezer. :blush:
Between all the vegetable chopping and the guitar playing my hands are a complete mess. :lol:
The good news is, Mrs. MIM and I are going to rip our kitchen out and redo it. Gotta have a gas range. This cheap electric shit has got to go. A man needs fire in his kitchen. It's been too long since I could properly use a wok, dammit.
Yeah, I bot a cheapo stock pot the other day and went to work making chicken stock. :showoff:
what's the difference between stock and broth?
L.
I believe stock has herbs added and broth does not. :hmm:
http://wiki.answers.com/Q/Whats_the_difference_between_stock_and_broth
Stock adds complexity but has a fairly neutral flavor. It's supposed to be used as a base for things like broths, soups and sauces. It's got very little fat in it when done right. Broth is more strongly flavored aka soup. You can use chicken stock to cook pork or duck dishes, for example, but you can't use chicken broth.
Ok so basically the opposite of what I said. :blush:
Ok, so to make a good risotto you use stock, for thick soups you use broth.
Thanks :)
L.
For Cal:
http://simplyrecipes.com/recipes/kentucky_burgoo/ (http://simplyrecipes.com/recipes/kentucky_burgoo/)
QuoteBurgoo! Just word itself sounds like there should be a song about it (and there is). If you are unfamiliar with the concept of burgoo, it's Kentucky's most famous stew, usually made for big gatherings (such as Derby Day) in huge kettles. Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Like a mulligan stew, it's sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans. Burgoo lovers differ on whether the stew ought to be cooked into a brown, undifferentiated mass, or whether you can still see individual ingredients. Some say burgoo is just a stew if you can't stand a spoon in it.
In this version of burgoo, we like to know what we're eating (pork, beef, or chicken), so it's not cooked as long as others. If you want more of a mélange, just cook the meat longer. As with most stews, burgoo is even better the second day. It's excellent as a Sunday dinner when you want lunches for the coming week.
Also meh (like I said about hot browns in the Derby thread). I've had it at like 3-4 restaurants. It's decent stew, but nothing amazing.
Quote from: Caliga on May 01, 2010, 06:35:17 PM
Also meh (like I said about hot browns in the Derby thread). I've had it at like 3-4 restaurants. It's decent stew, but nothing amazing.
Burgoo is not meh. You little fake ass frugal gourmet.
Oh, I forgot to mention that I went to Zaxby's for lunch today (not sure if they have those in Kalifornia but it's an "upscale" fast food chicken chain) and the cashier reminded me of Jaron. :)
Cal: Gourmet.
Quote from: Caliga on May 01, 2010, 06:48:18 PM
Oh, I forgot to mention that I went to Zaxby's for lunch today (not sure if they have those in Kalifornia but it's an "upscale" fast food chicken chain) and the cashier reminded me of Jaron. :)
:hmm:
Anyways, I had this for dinner:
http://www.foodnetwork.com/recipes/ina-garten/pastitsio-recipe/index.html
Gay
Quote from: Ed Anger on May 01, 2010, 06:58:03 PM
No toe jam was involved in the recipe.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.racketboy.com%2Fretro%2Ftje-cover.jpg&hash=a75d0f93ae78dcd159a94273e72cc87eba0c28d7)
:punk:
Heh, I remember playing that game with my nephew.
Quote from: Ed Anger on May 01, 2010, 07:04:17 PM
Heh, I remember playing that game with my nephew.
What was little grumbler like back then?
Quote from: Ed Anger on May 01, 2010, 07:04:17 PM
Heh, I remember playing that game with my nephew.
Did you: get them back to Funkotron.
Quote from: Caliga on May 01, 2010, 07:12:00 PM
Quote from: Ed Anger on May 01, 2010, 07:04:17 PM
Heh, I remember playing that game with my nephew.
Did you: get them back to Funkotron.
Don't remember. :blush:
I liked playing NHL 94 best, along with General Chaos and Road Rash.
Little turd always knocked me off my motorcycle.
4 Tomatoes
2 Bell Peppers
2 small cucumbers (ca. 250g)
1 medium onion
1-2 jalapenos
300-500g bologna sausage (I'm using Turky Extrawurst)
1 can of corn
1 can of red beans
Chop tomatoes, bell peppers, cucumbers, onion, jalapenos, sausage. Drain corn and beans. Mix it all together.
For the dressing:
olive oil
white wine vinegar
dijon mustard
tabasco
Italian herbs
Mix ingredients to taste and add to salad - enough to giveit some consistency, not so much that it pools a cm high at the bottom. ;)
If you feel like it, you can add chopped cheese (cheddar or gouda) to the salad.
Smoked Tuna Dip
2 lbs. Sashimi grade Tuna Steaks
2 cups mayonnaise
¼ cup Worcestershire Sauce
For the Marinade:
1 Cup Soy Sauce
1 Cup Honey
1 bunch green onions sliced
2 bulbs garlic minced
2 table spoons mixed ginger
Combine marinade ingredients into a plastic bag and add fish. Brine overnight, hot smoke fish for 3 hours then combine in a food processor with mayonnaise and Worcestershire. Put in a bowl in refrigerator for 24 hours. Serve with crackers.
In honor of the royal wedding this week:
http://simplyrecipes.com/recipes/queen_elizabeths_drop_scones/ (http://simplyrecipes.com/recipes/queen_elizabeths_drop_scones/)
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fsimplyrecipes.com%2Fphotos%2Fqueen-scone-recipe.jpg&hash=21fcd5362bb2737efb3508f8bc6aee4a9acc3a34)
Mom made a turkey for Easter and brought it over. By the time everyone (all of my poor family members) had taken their spoils home, I was left with basically just the skeleton. Here's what I did.
Turkey Drop Soup
1: Stick the leftover bird and carrots/onions/whatever was roasted with it in a pot and cover it with just enough water that the breastbone sticks out. Simmer most of a day on very low heat. I did about 8 hours I think. Don't boil it. Just a little water movement.
2: Once that's done, the turkey will no longer be a turkey-shaped object. It will be a pile of stuff. Pour off the water(now broth) into another pot so all the solids are left. Use a strainer maybe. Pull out whatever pieces of meat you can get from the bones and spent veggies and put it in the liquid. There's usually quite a lot. Be careful not to keep any bones. At this point you may want to remove some of the fat from the broth. If you're careful, you can ladle it off the top. If you have time, just stick it in the fridge for a couple hours. The fat will freeze on top and you can just take it off that way. You don't want to take it all out though for this.
3: Toss the bones and other mush and then get some eggs. You're supposed to use whites, or a 2/1 ratio of whites/yolk for egg drop, I think. It doesn't really matter. I don't follow rules well.
4: Make the broth however you want. I add a little soy, sesame or fish sauce maybe. You might want to add some stuff to strengthen the flavor if you simmered for less time or took out a lot of the fat. I usually don't need to. Add some salt, whatever. If it's a post-Thanksgiving thing, you can add some of that leftover gravy too. I also like to make it spicier with some chili oil and ginger. As you can probably tell, I rarely use measuring devices of any kind in my kitchen.
5: Once you have your broth the flavor you want, bring it to a hot boil. Whip up the eggs with a fork and drizzle them slowly off the fork into the boiling liquid. They should cook instantly. Add corn starch to thicken the soup to the consistency you like and you're done.
There will be exactly two things in the soup at this point. Turkey and eggs. If you want you can add some veggies or other stuff during stage 4. I prefer to be minimalist on it though. It shouldn't need too much other stuff.
Today's chili:
1 pound of ground beef
1 chopped onion
5 chopped, small, pickled red peppers (leave the seed pips)
1 packet tomato pulp (ca. 1/4 liter)
1 jar of taco sauce (hot)
3 table spoons chili powder
1 tea spoon cumin
1 tea spoon cayenne
1 table spoon ground pepper
1 tea spoon ground garlic
1 dash of cinnamon
2 sugar cubes
2 cans of Heinz Sweet Chili Beans
salt to taste
Brown beef. Add chopped onions and peppers, spices, brown some more. Add remaining ingredients and bring to a boil. Then let simmer for an hour or so. Stir occasionally. Add water (or better: broth) if necessary. Serve with shredded cheese and Italian bread.
Quote from: MadImmortalMan on April 28, 2011, 05:13:16 PM
Mom made a turkey for Easter and brought it over. By the time everyone (all of my poor family members) had taken their spoils home, I was left with basically just the skeleton. Here's what I did.
Turkey Drop Soup
1: Stick the leftover bird and carrots/onions/whatever was roasted with it in a pot and cover it with just enough water that the breastbone sticks out. Simmer most of a day on very low heat. I did about 8 hours I think. Don't boil it. Just a little water movement.
2: Once that's done, the turkey will no longer be a turkey-shaped object. It will be a pile of stuff. Pour off the water(now broth) into another pot so all the solids are left. Use a strainer maybe. Pull out whatever pieces of meat you can get from the bones and spent veggies and put it in the liquid. There's usually quite a lot. Be careful not to keep any bones. At this point you may want to remove some of the fat from the broth. If you're careful, you can ladle it off the top. If you have time, just stick it in the fridge for a couple hours. The fat will freeze on top and you can just take it off that way. You don't want to take it all out though for this.
3: Toss the bones and other mush and then get some eggs. You're supposed to use whites, or a 2/1 ratio of whites/yolk for egg drop, I think. It doesn't really matter. I don't follow rules well.
4: Make the broth however you want. I add a little soy, sesame or fish sauce maybe. You might want to add some stuff to strengthen the flavor if you simmered for less time or took out a lot of the fat. I usually don't need to. Add some salt, whatever. If it's a post-Thanksgiving thing, you can add some of that leftover gravy too. I also like to make it spicier with some chili oil and ginger. As you can probably tell, I rarely use measuring devices of any kind in my kitchen.
5: Once you have your broth the flavor you want, bring it to a hot boil. Whip up the eggs with a fork and drizzle them slowly off the fork into the boiling liquid. They should cook instantly. Add corn starch to thicken the soup to the consistency you like and you're done.
There will be exactly two things in the soup at this point. Turkey and eggs. If you want you can add some veggies or other stuff during stage 4. I prefer to be minimalist on it though. It shouldn't need too much other stuff.
That sounds fucking delicious.
Quote from: Syt on August 06, 2011, 08:27:25 AM
Today's chili:
1 pound of ground beef
1 chopped onion
5 chopped, small, pickled red peppers (leave the seed pips)
1 packet tomato pulp (ca. 1/4 liter)
1 jar of taco sauce (hot)
3 table spoons chili powder
1 tea spoon cumin
1 tea spoon cayenne
1 table spoon ground pepper
1 tea spoon ground garlic
1 dash of cinnamon
2 sugar cubes
2 cans of Heinz Sweet Chili Beans
salt to taste
Brown beef. Add chopped onions and peppers, spices, brown some more. Add remaining ingredients and bring to a boil. Then let simmer for an hour or so. Stir occasionally. Add water (or better: broth) if necessary. Serve with shredded cheese and Italian bread.
How DARE you cook the beans and chili together! :mad:
If you were to use a red wine to baste chicken with, what would you use?
Quote from: garbon on August 06, 2011, 07:08:58 PM
If you were to use a red wine to baste chicken with, what would you use?
Mark West Pinot Noir, because it's a really good cheap pinot noir and about the only red wine I keep around all the time.
Quote from: Ed Anger on May 01, 2010, 07:14:40 PM
Quote from: Caliga on May 01, 2010, 07:12:00 PM
Quote from: Ed Anger on May 01, 2010, 07:04:17 PM
Heh, I remember playing that game with my nephew.
Did you: get them back to Funkotron.
Don't remember. :blush:
I liked playing NHL 94 best, along with General Chaos and Road Rash.
Little turd always knocked me off my motorcycle.
Great games. Road Rash was the only racing game I ever liked. General Chaos was great fun as well.
Quote from: Scipio on August 06, 2011, 03:42:28 PM
That sounds fucking delicious.
I'm still dreaming about it. It was wonderful. I'll be doing it every time there is a cooked turkey around. :)
I'm a foreigner and don't know any better. :P
Thought I'd share this... Cal and I made it the other week for his parents and it was delish. One piece of advice? Don't be a cheapass. Buy the lemon zester. Trust me, you will be glad you did. This makes me want to make it again this week. We served it with asparagus.
Ingredients
3 skinless, boneless chicken breast halves
1 lemon, quartered
2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth
1/4 cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Here's another one, if you ever need a to-die-for dessert recipe that couldn't be easier. Chicks dig eclairs. My advice on this is don't skimp on ingredients. Usually, I buy store brand, but for this, it's so cheap to make that I think buying actual Cool Whip, etc., does taste a little better. I also mix a little cinnamon in... or you can use cinnamon graham crackers, even, if you want. I think it gives it a nice undertone. The graham crackers get quickly cake-like, so the whole thing comes together in what reminds me of a cross between an eclair and tiramisu.
Chocolate Eclair Cake
Ingredients
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
Directions
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Quote from: Syt on August 06, 2011, 08:27:25 AM
Today's chili:
1 ca. 2/3 pound of ground beef
ca. 2/3 pound minced beef
1 chopped onion
5 chopped, small, pickled red peppers (leave the seed pips)
6 bird's eye chilis
200 ml beef broth
1 packet tomato pulp (ca. 1/4 liter)
1 jar of taco sauce (hot)
3 table spoons chili powder
1 tea spoon cumin
1 1/2 tea spoon cayenne
1 table spoon ground pepper
1 tea spoon ground garlic
1 dash of cinnamon
2 1 sugar cubes
2 cans of Heinz Sweet Chili Beans
salt to taste
Brown beef in saucepan. Add chopped onions and peppers, spices, brown some more. Add remaining ingredients (sans beans) and bring to a boil. Then let simmer for an hour or so. Stir occasionally. Add drained beans fifteen minutes before serving. Serve with tortilla chips.
Today's variation.
How is minced beef different from ground beef?
Quote from: Caliga on September 03, 2011, 06:15:02 AM
How is minced beef different from ground beef?
I meant finely diced meat.
Made chicken mole today for the first time. I made it for a group of 8 people and it seemed well received, though perhaps a little too spicy for a few people. I can post the recipe if anyone wants it.
I took a picture, which came out okay:
I would love to see the recipe.
I don't think I have ever tried mole, and I am not sure when I would make it but it is one of those things that I have always wanted to make/try.
Mexican Slaw
6 cups very thinly sliced green cabbage
1 1/2 cups peeled and grated carrots
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
I made ginger pork in the wok last night:
Cut the pork into small strips. Mix together some minced ginger and garlic, soy sauce, rice wine vinegar or white vinegar and marinade the pork in it for a little while. Does not have to be long. I think I only did two hours. Many recipes will call for flour in that mixture. That's fine but dangerous if you're not good at keeping the heat up since it gets mushy instead of searing and you make a mess. So maybe if you haven't tried this before skip the flour. The only other things I put in this dish are green onions and some beans. Sometimes not even beans. Cut the veggies about the same size as the pork pieces.
Cooking on a wok is a skill. It's easy to do it wrong. First of all it has to be hot. As hot as you can make it. I use the biggest burner on my cooktop (http://www.vikingrange.com/consumer/product/products/cooking/cooktops/professional-series-cooktops/gas-cooktops/36--gas-cooktop---vgsu#product-more-info) which puts out 16000 BTUs. I do have a wok ring, but I mainly use it to hold the wok when I'm not actually using it. I put the thing directly on the flame otherwise. Chinese restaurants use a special burner that resembles a jet engine.
There are a couple different kinds of woks--the two normal ones are the kind with two handles and the kind with one long handle. They're both fine, but macho men seem to like the single handle ones because they see ninja Chinese chefs tossing food around and want to be ninjas too. In reality, either one is fine. They should have a round bottom.
There is also the evil bastard electric wok. AVOID. My mom had one of these when I was a kid and let me tell you they are crap. First of all the bottom was flat to accommodate the heating coil underneath and it had a lip inside as a result. So it was hard to move the stuff around in there. Secondly, it was not capable of getting hot enough. My wok is a 16" carbon steel one that I bought in Chinatown (http://www.wokshop.com/HTML/products/woks/wok-iron-pow.html). I recently found the same one at my local Asian grocery (http://www.yelp.com/biz/reno-asian-supermarket-reno) too. You have to wash and season it, but once you got it rolling it's awesome. Chinese makers don't wash off the machine oil.
Now, you're mostly going to be cooking things quickly and in small batches. The more food you put in there the quicker you lose the heat. Also the heat tends to travel up the sides of the wok because the food is taking the heat off the bottom. I do it like this--first put in the oil, drizzle it into the wok in a ring around the top and let it fall to the bottom. That gets the oil hot as it runs down. I usually use peanut oil.
Next for this recipe are some pieces of shaved ginger. Don't need much. Toss them in the oil for a minute. Then put in the meat--spread it out around the sides at first if possible, not one big lump at the bottom. No more than you can grab with your fist at a time is a good rule of thumb. Once it's seared and back to heat, toss in the veggies. Again a fistful. The wok will continue to get hotter on the sides than the bottom, and that's why you see chefs constantly pushing the food around in there. They're pushing it up the sides.
Anyway it takes like two minutes total. Once everything's done you scoop it out and start over until you've cooked all your food in batches like that. I generally spend more time cleaning the wok later than I do cooking with it.
I haven't used my wok since we moved down here and am not sure how I even would now that I have an electric stove. :hmm:
You're right, though, it's INSANE how quickly shit cooks in a wok.
Today I'm slow-grilling a tri-tip marinaded and covered in a rub. It will cool tonight. Tomorrow after work I'll get out my slicer, slice it thin, and make a broth for Italian beef sandwiches. I'm also grilling some peppers that will later be part of giardiniera. I'll mix the grilled ones with the hot pickled ones. Hopefully I can get hot and smoky that way. We'll see.
For iPhone users: http://itunes.apple.com/us/app/ratio/id345119718?mt=8
Ratio is the best book about cooking I've ever read, btw. Too bad I don't have an iPhone.
Oh, and my tri-tip experiment was awesome.
I'll be making this for dinner tomorrow:
True Texas Chili – Slow Cooker Adaptation
Ingredients
4 oz. dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (12 to 16 chiles)
3 tsp. ground cumin
1 tsp. ground black pepper
kosher salt
10 tbsp. lard, vegetable oil, or beef suet
4 lbs. boneless beef chuck, well trimmed and cut into 3/4-1 inch pieces
2/3 cup finely chopped onion
6 cloves of garlic, minced
2 cups beef stock, or canned low-sodium beef broth, plus more as needed
4 tbsp. masa harina flour
2 tbsp. firmly packed dark brown sugar, plus more as needed
3 tbsp. distilled white vinegar, plus more as needed
cayenne pepper (optional)
sour cream (optional)
lime wedges (optional)
cooked pinto beans and/or cooked white rice (optional)
Preparation
1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles into a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove the seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender/food processor and add the cumin, black pepper, 2 tbsp. salt, and ½ cup water. Puree the mixture, adding more water as needed, and scraping down the sides of the blender jar, until a smooth, slightly fluid paste forms. Set the chile paste aside.
3. Return skillet to medium-high heat and melt 4 tbsp. lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes each side, reducing the heat if the meat begins to burn. Transfer to a bowl and repeat with 4 more tbsp. of lard and the rest of the beef. Reserve.
4. In pressure cooker, melt the remaining 2 tbsp. of lard and add onion and garlic. Cook onion and garlic for 3-4 minutes, stirring occasionally. Add the beef stock, chile paste, beef (plus any juices in the bowl), seal, and bring to pressure. Cook under pressure for 30 minutes. Cool cooker at once and remove lid.
5. Stir in the masa harina, brown sugar, and vinegar. Taste and add more salt if desired, and cayenne pepper if desired. Simmer in the pressure cooker for 10 more minutes. Turn off the heat and let the chili stand for up to 30 minutes. Stir in additional stock or water if the mixture seems too dry.
6. Reheat gently and serve in individual bowls over rice (if desired) with a dollop of sour cream on top and lime wedges and pinto beans (if desired) on the side.
For the peppers, I got 8 dried chipotles and 8 dried Anaheim peppers.
Needs beans. And ketchup. :P
Quote from: Ed Anger on August 18, 2012, 06:56:53 PM
Needs beans. And ketchup. :P
I've got pinto beans soaking right now, but they'll be served on the side of course. Also, you can go to hell for the ketchup comment. :mad:
Quote from: Caliga on August 18, 2012, 06:58:02 PM
Quote from: Ed Anger on August 18, 2012, 06:56:53 PM
Needs beans. And ketchup. :P
I've got pinto beans soaking right now, but they'll be served on the side of course. Also, you can go to hell for the ketchup comment. :mad:
:lol:
I don't put ketchup in mine either.
I thought for Texas chili you were supposed to use like shredded beef, not cubed.
All I know is that if you do chili wrong, Valmy will hunt you down and shoot you. Texas style.
I have finally perfected my hamburger recipe.
Take a pound and a half of lean ground beef (bison is better if you can find it).
Mix in a handful of freash parsley, chopped, stems and all.
Half cup of bread crumbs.
table spoon dijon mustard
about the same amount of feta cheese as parsley, crumbled
teaspoon or so red pepper flakes
several shakes worcestshire sauce
salt and pepper
Form into patties, chill before cooking.
:thumbsup:
Beeb, I've made burgers almost exactly like that except I used goat cheese instead of feta. :mmm:
Quote from: Admiral Yi on August 18, 2012, 08:37:21 PM
I thought for Texas chili you were supposed to use like shredded beef, not cubed.
Never heard of it done that way. :hmm:
Get a mini muffin tin and turn it upside down, then place in a larger cookie sheet to catch the fat meltoff. Spray it with PAM and then wrap a piece of bacon around each inverted muffin area, to mkae a cup. Slow cook in the oven until it is nice and crisp.
Make some garlic mashed potatoes and chop up some chives. Put a spoonful of potatoes in each bacon cup and then cover with chives and cheese. Reheat to melt cheese. Consume with booze.
You can do something similar with mac and cheese. It is even better. Especially if you make the roux for the mac and cheese using equal parts bacon grease and butter.
That chili recipe I posted earlier: just made it and am eating it now. It's definitely the best chili I've ever made. :cool:
It seems that toasting and then grinding dried peppers up makes an enormous difference vs. using chili powder. Also, I like the texture better with cubed chuck roast vs. ground beef.
Something I tried this week-end, and it was simply delicious:
Veal mignons d'Arthabaska (http://www.dairygoodness.ca/recipes/veal-mignons-d-arthabaska)
Ingredients
2 (10 oz /300 g each) veal filet mignons (cut from the tenderloin)
12 thin slices bacon
12 thin slices Canadian Sir Laurier d'Arthabaska cheese*
Salt and freshly ground pepper, to taste
Sauce:
1 shallot, finely chopped
1 clove garlic, chopped
1 carrot, diced
1 onion, chopped
1 cup (250 g) veal stock
2 tbsp (30 mL) butter
4 tbsp (60 mL) olive oil
Preparation
Trim the veal tenderloin, reserving trimmings for the sauce. Cut each fillet into 6 noisettes. Wrap each one in a slice of bacon.
To prepare the sauce, heat the oil in a saucepan. Over a gentle heat, brown the carrot, onion, garlic, shallot and veal trimmings for 5 minutes. Moisten with the veal stock and 1 cup of water (250 mL). Season with salt and pepper and simmer for 20 minutes.
Preheat the grill.
Strain the sauce through a sieve back into the saucepan. Adjust the seasoning if necessary and, over a gentle heat, reduce until the sauce is a syrupy consistency. Fry the veal in a frying pan in 1/3 of the butter until the bacon is crispy but the meat is still tender. Season. Place a slice of Canadian Sir Laurier d'Arthabaska cheese on each noisette and melt under the grill for about 2 minutes.
When you are ready to serve the veal, whisk remaining butter into the sauce over a low heat. Serve the veal noisettes on hot plates with roast new potatoes and a few mesclun leaves. Pour sauce around veal noisettes and serve very hot.
***
Instead of the veal, you can use any filet mignon, beef, bison, moose, whatever you have access to.
The cheese whon't be found outside of Quebec, but you could replace it with regular soft paste cheese. Brie could do nicely, but ideally something a little stronger, fruitier.
Also, I used pepper sauce instead of the recommended one, but that might change next time.
Quote from: stjaba on May 29, 2012, 12:50:58 AM
Made chicken mole today for the first time. I made it for a group of 8 people and it seemed well received, though perhaps a little too spicy for a few people. I can post the recipe if anyone wants it.
I took a picture, which came out okay:
I'll ask to see the recipe again, just in case you see it this time. :)