| T O P I C R E V I E W |
| apl4eris |
Posted - 05/12/2005 : 14:06:23
A meal you had somewhere that you want to try to emulate at home, we can try to make creative suggestions to match the recipe. Or share your absolute favorite recipes, bread, dessert, entree, anything. Seems like there are enough gourmands in this forum to make up a great cookbook. It would be easy to put together and make for ourselves on Cafe Press for cheap.
What do you guys think?
I have recently developed an unholy passion for goat cheese. I admit, I used to hate it before I discovered this recipe. I prefer the soft less aromatic kind, but my defenses are weakening.
It was because of a recent trend of some restaurants we've been to making this mind-blowingly good salad. I had to try to recreate it at home.
Mesclun greens and/or baby spinach
raspberry or balsamic vinegar
Good olive oil
2 tbsp butter
baby portabellas
red pepper
a good red wine (only need a splash, rest for drinking while cooking, a la Julia Child)
a good soft goat cheese
walnuts or pecans
preheat oven to 350 fahrenheit
roll the goat cheese into 1" balls
grind or chop nuts finely
roll cheeseballs gently through ground nuts, set in small baking dish
pour a small amount of melted butter over cheeseballs, put into oven at 350, set timer for 30 minutes
heat up skillet/frying pan
slice red pepper, cut slices into 1/2 inch pieces
slice mushrooms (with stems)
add oil to pan, saute musrooms, then add peppers, cook peppers til al dente
add splash or two of red wine and cook til a little sauce forms
add butter, contine sauteeing
place greens into wide salad bowls or plates
check cheeseballs, if smell done, or look toasted, remove (may not take full 30 minutes)
divide sauteed vegetables and sauce evenly, pour over greens
whisk vinegar and oil, equal parts, pour as desired over greens
and add 4 or 5 cheeseballs
enjoy!
I plan on making revisions to the recipe over time, but this is the base. SpudBoy added cinnamon to the sauteed vegetables last time and it was delicious.
So, any recipes you'd like to share? Anyone down for a FBnet cookbook?
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| 35 L A T E S T R E P L I E S (Newest First) |
| kathryn |
Posted - 10/15/2005 : 12:15:40
I'd like to revive this but don't have a recipe handy at the moment. Anybody?
Swimming in the heavy water, buried in the sand
Happy hearts fall from my shaking hands
|
| starmekitten |
Posted - 05/13/2005 : 12:55:44
I wish I had it K I really do
 Go and tell the king that the sky is falling in |
| kathryn |
Posted - 05/13/2005 : 12:55:38
Fish, schmish. Where's the toga photo!?
(Sorry to derail your food thread, Apl!)
 I still believe in the excellent joy of the Catholics |
| starmekitten |
Posted - 05/13/2005 : 12:50:21
last one (maybe)
Seafood bake
Any white fish* (saltwater not freshwater for all)
Any Smoked fish*
Any other seafood things (I tend to use a seafood mix of mussels, prawns, squid rings, crab meat, all of it goes in)
Bay leaf
Fish stock
Fish sauce
flour
butter
baby gherkins
potatoes
cheese (whatever you like/have)
capers
Mix fish stock and water in a large pan, on a low heat add your fish (not seafood things), bay leaf and a splash of fish sauce and cook the fish on a low heat till it's almost done. At the same time peel and par boil the potatoes. Take the fish out of the pan and add to a large baking dish, you can add the other seafood things to the dish as well as the chopped gherkin pieces. Strain the fish stock/cooking water into a jug discarding the bits and bay leaf. In another pan melt some butter, add flour until it looks like crumbs then make your sauce up by adding and whisking the fish stock from the jug. Once you have a good amount of a nice thick sauce cover your fish and seafood with it. In a clean pan melt more butter, grate your potatoes into the butter and give them a good coating then cover the fish and stock mix in the dish with the grated potatoes. Throw on some capers and some grated cheese, cook in the oven for a good 45 minutes to an hour.
*this is easy done with common fish cod/haddock ets but posher fishy can be used and instead of standard seafood mix scallops work nicely here too if you want to sexify it up some.
Go and tell the king that the sky is falling in |
| kathryn |
Posted - 05/13/2005 : 12:42:58
Yes, I appreciate that you've posted veg dishes, but do you have that semi-nude photo of Denis?
I still believe in the excellent joy of the Catholics |
| starmekitten |
Posted - 05/13/2005 : 12:38:54
almost forgot, another side dish
Ginger New Potatoes (I love this)
Peel and cut as much stem ginger as you like into strips
New potatoes
Green Beans (top and tailed)
Good olive oil
Red wine vinegar
Sesame seeds
Throw your potatoes, green beans and sliced ginger into a saucepan and boil until the potatoes are cooked. Drain the mixture and put into a large bowl. In a cup put 50/50 red wine vinegar and olive oil, they tend to seperate so keep mixing it with a fork then throw the lot onto your potatoes/green beans/ginger, mix it all up so it got a good coating. Put a shake of sesame seeds onto a piece of tin foil and grill until they just turn brown, toss this onto your potato combination and mix it up again. Beautiful.
works well with carrot and creme fraiche mash.
Go and tell the king that the sky is falling in |
| starmekitten |
Posted - 05/13/2005 : 12:32:46
ok my unclassy recipes for those cold months and tight times
Red Cabbage Casserole
One red cabbage
Two red onions
Two gala apples (or any red apple)
Some red wine vinegar (although any vinegar will do)
shred the onion, apple and cabbage into a casserole dish, splash over with the vinegar cover and put into the oven on a low heat until it's all soft, mixing occasionally and adding a splash more vinegar if it starts to dry out. Good on it's own (really good) and as a side to pork it works well also for the carnivores.
Chilli bean casserole
Roughly chopped carrot, parsnip, pepper, celery and whatever other vegetables you fancy although root vegetables work best I find.
one large onion
Bulgar wheat (~ 50-75g depending on how much veggies you're using)
Kidney beans (either one tin of pre soaked or 200g of dry that you soak overnight and boil for at least 40 minutes)
One tin of chopped tomatoes
squeeze of tomato puree
one lemon
cumin
chilli powder
basil (all to taste)
drop of red wine.
3 garlic cloves (crushed)
600ml of stock
Heat oil in a large pan and add the onions and crushed garlic on a low heat until they are nicely softened. Add the vegetables, beans and spices and cook for five to ten minutes. Add the tomatoes, bulgar wheat, puree, wine and stock and bring to the boil. Add lemon and whatever seasonings you like then cover and simmer until the casserole is at the right consistency, half an hour for a more fluid one, more like an hour for a stodgy one.
Rice salad
Brown rice
cucumber
spring onion
pepper
gala apple
dates/raisons
pine nuts
mayonnaise
indian curry paste (shop bought or home made)
Cut up your fruit and veg small, boil your rice. When your rice has cooled throw in the fruit and veg a spoon of mayonnaise and a spoon of paste and there you go. Delish.
Go and tell the king that the sky is falling in |
| kathryn |
Posted - 05/13/2005 : 12:13:15
I demand that Denis post detailed instructions
about his signature dish and that he include
in said post that infamous toga photo that
some forum ladies can't stop mentioning
in off-forum emails.
Now if you'll excuse me, I'm gonna finish that
peppermint pie!
I still believe in the excellent joy of the Catholics |
| zub_the_goat |
Posted - 05/13/2005 : 09:13:35
these are great guys, definetly gonna try some later hmmm, i have an idea for my recipe, i'll try it out again tonight and if i live post it up, althought last time i made scrambled eggs they started to melt so i wouldnt hold up too much hope |
| apl4eris |
Posted - 05/13/2005 : 08:45:06
quote:
Originally posted by starmekitten
what about recipies that are terribly unclassy? I have a few of these from my student/vegetarian days.
Easy Peasy Sushi
More!
classy vs. unclassy...pah! that is zombie vs. vamire talk, apples and lemons, as it were.
bring it. |
| apl4eris |
Posted - 05/13/2005 : 08:33:13
quote:
Originally posted by vilainde
My signature recipe involves a frozen pizza and a microwave, do you want me to post it?
Denis
I know the god of rock n roll / Yeah I sold him my soul!
yes, with all the details. what do you drink with said pizza? what brand of pizza? toppings? how long do you wait before you bite into it?
also please add your favorite Tenis Toga Party™ mixed drink or appetizer recipe. |
| Surfer Rosa |
Posted - 05/13/2005 : 07:50:40
I've stolen Floop's Breakfast Taco's as my signature dish.
The revolution eats its own children |
| vilainde |
Posted - 05/13/2005 : 07:48:08
My signature recipe involves a frozen pizza and a microwave, do you want me to post it?
Denis
I know the god of rock n roll / Yeah I sold him my soul! |
| Cheeseman1000 |
Posted - 05/13/2005 : 07:38:14
I like the sound of that Wilhelm, that looks like a keeper.
I'm kind of annoyed here. I can cook plenty, but I don't really have a signature recipe.
en el amor se esconden las respuestas |
| offerw |
Posted - 05/13/2005 : 07:33:36
I've seen some fussy boys around the braai Simon, your braai recipe would have them howling in disgust. Next time you braai make some mango salsa for the filet:
Mango salsa
3 Mangos
1 Red onion
2-3 Jalapenos
2 garlic cloves
3 tablespoons fresh lime juice
chop the ingredients till fine, mix and liquidize.
Put the salsa in the fridge and serve cold with filet.
wilhelm |
| Surfer Rosa |
Posted - 05/13/2005 : 06:55:45
You are the tong-master (but only till I get back)
The revolution eats its own children |
| Cheeseman1000 |
Posted - 05/13/2005 : 06:54:23
Don't worry, no one survives the gap. I know it's not like that.
I snap my tongs with approval at your concern.
en el amor se esconden las respuestas |
| Surfer Rosa |
Posted - 05/13/2005 : 06:51:38
Oh Cheese - if only it was so simple. You still have so much to learn.
The revolution eats its own children |
| Cheeseman1000 |
Posted - 05/13/2005 : 06:49:34
quote:
Originally posted by kathryn
What about crow? That's what I eat on a regular basis here on fb.net?
Sorry to derail your thread, Apl. It's a great idea. If anybody's interested
in Greek food, I can post a couple of things.
I still believe in the excellent joy of the Catholics
Do it. Do it now.
For Surfer's sake:
Braai
Make barbeque
Light barbeque
Add meat
Eat meat
en el amor se esconden las respuestas |
| apl4eris |
Posted - 05/13/2005 : 06:45:41
haha.
dayanara that sounds amazing. Even the pork butt.
Keep em comin guys, these are great!
kathryn, I was *counting on* some Greek recipes from you and maybe even the rest of the Greek contingent (is Dean gone already?), please don't hold out on us.
If you happen to have a good recipe for crow throw that in here too. heck, it might just come in handy. ;) |
| dayanara |
Posted - 05/12/2005 : 20:42:56
slut |
| floop |
Posted - 05/12/2005 : 20:42:00
dayanara: my Floridian soul mate (along with surfer rosa - South African/British soul mate)
I guess floop WAS right!
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| dayanara |
Posted - 05/12/2005 : 20:40:49
anyone seen once upon a time in mexico?
Puerco Pibil
5 pounds pork butt
5 T annato seed (achiote)
2 tsp cumin seed
1 T ground pepper
8 whole allspice
1/2 tsp whole cloves
1/2 cup freshly squeezed oranges (two navel oranges, approximately)
1/2 cup white vinegar
3 or 4 key limes
2 habanero peppers
2 T salt
8 garlic cloves, minced
splash of tequila (i used zaffarancho silver)
banana leaves for lining the pot (i have banana trees so this is easy,
if you can't find any you can use tin foil or soaked corn husks)
trim and cube the pork and put the pieces in a gallon sized ziplock
bag. grind the whole spices in a coffee grinder, and sift the pepper
in with them. finely chop the habanero peppers -- carefully remove the
seeds and stems.
over a medium sized glass bowl, juice the oranges and limes; add the
vinegar and garlic. swirl it all together, then add the ground spices and the habaneros. mix everything smoothly, then add a splash of tequila. i tipped the bottle over the bowl and counted to two.
pour the mix over the pork cubes in the ziplockie and close it up
tight. give it a little shake and get the marinade all worked in. meanwhile, line a small roasting pan -- i used a 1 gallon cast iron
lidded crock -- with aluminum foil, and then the banana leaves. this
will keep all the yummy flavors and steam in.
transfer the marinaded pork cubes to the pot, and cover the top with
banana leaves, seal it with aluminum foil, and pop the lid on the pot.
cook in a 325 degree oven for about four and a half hours. when it's
done the meat will be falling apart. serve over white rice. |
| floop |
Posted - 05/12/2005 : 20:36:07
you can certainly use regular mayo, but if you're trying to watch the calories...
I guess floop WAS right!
|
| darwin |
Posted - 05/12/2005 : 20:34:09
quote:
Originally posted by floop
Lean Pork Sandwich
- 3 lbs pork shoulder
- 1 pagkage pork sausages
- 2 packages bacon
- sliced american cheese
- french bread
- 10 jalapeno peppers
- low calorie mayonnaise
Holy crap! Why the low cal mayo? It's already going to kill you. You might as well enjoy it.
|
| floop |
Posted - 05/12/2005 : 20:26:48
Lean Pork Sandwich
- 3 lbs pork shoulder
- 1 pagkage pork sausages
- 2 packages bacon
- sliced american cheese
- french bread
- 10 jalapeno peppers
- low calorie mayonnaise
in a frying pan, cook 3 slices of bacon. allow to cool. crumble. set aside..
make a large incision into the center of the pork shoulder
stuff pork sausages and sliced jalapenos in the center
in deep fryer, cook pork shoulder for 20 to 25 minutes, until crusty shell forms
remove from fryer, and place on non stick pan
cover crusty pork shoulder with cheese and bacon slices, and additional jalapeno slices
bake at 400 degrees for 5 minutes (or until cheese melts)
remove from oven and place in deep fryer additional 5 minutes
add second layer of cheese and bacon, transfer back to oven for 5 minutes
remove from oven and slice mass of pork in 2 inch "steaks"
cut bread in half and stuff with sliced pork
grate additional cheese on top of pork
sprinkle remaining bacon bits on top
garnish with low cal mayo
I guess floop WAS right!
|
| Daisy Girl |
Posted - 05/12/2005 : 20:06:57
ooh you guys have the best recipies.
ok here's a quick one fun one. This has helped me with the diet.
Sauce for dipping veggies or fish. 1/2 I can't believe it's not butter (just twist off the spayer and pour) and 1/2 key lime juice. 0 fat low cal
Here's a dessert good for this time of year.
Strawberry shortcake
Buy bisquick and make the biscuts accordingly
Cut up one big thing of strawberries.
Put another big thing of strawberries in the blender with a little sugar to taste
add some butter to the biscuts while hot
top with strawberries
and the straberry sauce
and some homemade wipped cream |
| dayanara |
Posted - 05/12/2005 : 19:43:08
peppermint pie (for kiki, lover of the peppymint. waaaay better than ice cream)
1 envelope plain gelatin
1/4 cup water
1/2 cup whipping cream, plus 1 1/2 cups whipping cream (whipped)
8 ounces chocolate covered peppermint candy (the soft 'paddy' kind)
chocolate cookie crust
soften gelatin in cold water and set aside.
put the half cup whipping cream in small saucepan with candy and cook over low heat until the candy melts. add gelatin, mix well. let cool and fold in whipped cream. pour it into the crust and stick it in the fridge.
mmmmmmm |
| floop |
Posted - 05/12/2005 : 19:25:14
you'd like this restaurant nimrod's.. http://www.thestinkingrose.com/
everything there is made with garlic.
I guess floop WAS right!
|
| NimrodsSon |
Posted - 05/12/2005 : 19:13:26
quote:
Originally posted by floop
dude, trust me. i love the garlic. but too much garlic doesn't go with this one.
normally in recipes if they say 3 cloves garlic, i use like 6.
so if you want to have a garlic throw down, bring it on biziatch
I guess floop WAS right!
Alright, I'll take your word for it, even though I generally like to have so much garlic that it oozes out the pores of my skin and the smell of it remains on my fingers for at least three days (I know, it's gross, but garlic tastes so damn good!).
ˇViva los Católicos! http://adrianfoster.dmusic.com/ |
| floop |
Posted - 05/12/2005 : 18:49:56
that sushi sounds good. i'd probably throw in some avocado too..
i'm sure i'd mess it up if i tried to make sushi
I guess floop WAS right!
|
| starmekitten |
Posted - 05/12/2005 : 17:25:35
what about recipies that are terribly unclassy? I have a few of these from my student/vegetarian days.
actually I have some little stars as well, will ponder. Ok thought of one (It's so basic though)
Easy Peasy Sushi
sticky/sushi rice*
Nori seaweed sheets (available in most health food shops)
finely sliced vegetables, I usually use cucumber and spring onions, cut longways
Smoked salmon
pickled ginger (optional)
wasabi paste (to taste)
Soy sauce and Sweet Chilli saice for dipping.
Boil the rice and leave to cool, place a nori sheet onto a mat (they usually suggest you use a bamboo rolling mat but I've done it with a teatowel or a fabric placemat when I haven't got one) Spread a thin layer or rice over the Nori, in the centre of the rice add your salmon, vegetables and pickled ginger, wasabi if you like it hot. Roll** the combination using the mat until it feels like a tight roll, open the mat and seal free end of the nori by wetting it and pressing it down, then cut the long sushi roll into sections and you have your own little sushis! The fillers are only suggestions, this is what I normally use.
It's actually really easy, I haven't had a go at making harder sushi yet, so if anyone could help me here?
*you can make your own using short grained rice and rice vinegar, add the rice vinegar when the rice has cooled and mix without separating the too much. If again you can't find rice vinegar, white vinegar with a little sugar and a little salt boiled till they dissolve and left to cool works grand.
**The rolling never works right first time, but you get the idea and the second time it's fne. It's like rolling a pastry or something, you close the mat over the nori/rice and push. Cripes this is hard to explain, ANYONE???
Go and tell the king that the sky is falling in |
| floop |
Posted - 05/12/2005 : 17:17:02
once you add them to the pan (with the onions, jalapenos and garlic)..
i changed it to make more sense.. i shouldn't have said "scramble" in that first part. thank you
I guess floop WAS right!
|
| Sir Rockabye |
Posted - 05/12/2005 : 17:08:25
Wait, Floop, I don't understand something about your recipe. When you initialy crack the egss, before browning the onions/jalapenos, do you scramble them then, or once they've been added to the frying pan?
Some brains just work that way, that's what chemicals can do. |
| apl4eris |
Posted - 05/12/2005 : 16:25:29
quote:
Originally posted by floop
will you and Spudboy cook some for me if i ever make it out to Ohio?
yes.
as long as you make your quesadillas for the main course.
but you better hurry though. we might be moving soon. |
