metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget
This is a moist, dense, not-too-sweet cake — a birthday favourite around here. Note that this recipe includes raw egg whites. Serves at least 12.

recipe… )
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Tonight I made faux-Moroccan chicken for myself and [personal profile] xtina, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.

Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.

Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.

Soi-disant Moroccan chicken tagine with carrots, chickpeas, and dates )
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
[personal profile] jesse_the_k
[personal profile] sasha_feather came over for lunch last month, and we created NOM soup! I am immodestly proud of my soup summoning ways! It's perfect for winter since it doesn't require freshies. It even got a thumbs' up from the better beet bureau, aka [personal profile] were_duck


Four-Way Root Vegetable Soup
SERVES: Four as a main course, six or eight as soup course

TOOLS
One burner
8 quart stock pot (the soup is only four quarts but it's much easier if you've got plenty of room to stir)
Tablespoon measure
One cup measure
Great sharp knife
(Immersion blender/food processor/blender/potato masher+strong arms) see note A
(Ladle)

PREP
measure:
One tablespoon cumin powder

mince:
Fresh ginger root big as your thumb (or more)
Two fat cloves of garlic (or more)
One small onion

pick stalks from, wash thoroughly, and drain:
Large handful fresh cilantro (Chinese parsley)

peel off skin and dice in half-inch cubes:
Two medium turnips
Two medium carrots
Two medium sweet potatoes
Two medium beets (see note B)

Mix
1 tablespoon Better than Bouillon Chicken Base (see note C)
1 cup boiling water
stir vehemently until base is dissolved

ASSEMBLY
Drizzle two tablespoons of olive oil (or whatever oil you prefer) in your soup pot
Heat on medium until fragrant (or you see the heat waves)

Stir in minced ginger, garlic, and onion thoroughly to coat with olive oil. Turn down to medium-low, stir frequently, and keep an eye on it so it caramelizes instead of burning (around 10 minutes)

Stir in diced root vegetables to coat. Cover and check every five minutes, stir if it makes you feel better (it does it for me). After they've joined in, cook for another 15 minutes.

Add in the bouillon-water mix, then three more cups water

It should come to the boil in around 8 minutes. Cover, turn down to low, and clean the kitchen for forty minutes.

This soup is tasty no matter how you serve it.

For sensuous delight, puree it, and it's transformed into gourmet orange fog. Serve in large bowls generously decorated with cilantro leaves.


Variations
My original plan was to add around one-half cup of coconut milk right before serving, but after I tasted the puree, I realized it was thick and creamy all on its own. But if you're feeling the need for coconut milk, or heavy cream, or sour cream, this soup would be an excellent place to fold some in. For creamy + protein, some soft tofu in the puree stage would do nicely.

The root-vegetable proportions when mixed with 4 cups of liquid were perfect, and I'd leave them alone. To satisfy my unending protein hankerings, I sauteed 1/2 lb of pork tenderloin dice and plopped them in to the soup as we were about to eat. Let me know if you have other ideas!



NOTES &c
A. Puree for heavenly texture.
I'm fortunate to have an immersion blender, which means I can puree something in place, without having to lift and pour hot heavy soup from a pot to a blender and back. But then my stock pot is non-stick, so I can't do it in place. But! I had [personal profile] sasha_feather over for lunch, and she did the heavy lifting. If you use a blender/food processor, you'll probably have to split the liquid into three portions.

B. Beet Peeling Frustration
I can't peel raw beets without gouging myself a lot. This method works but is a pain, so I welcome suggestions.
1. Snip off the greens one inch above the bellybutton
2. Drop beets in boiling water for five minutes
3. Pick them out of the water with the stem handles
4. Drop beets in ice cold water for five minutes
5. Grab the peeler and go

C. Better than Bouillon
This soup base (an aromatic, moist mix with the texture of toothpaste) is truly all that and a slice of coconut creme pie. They come in scores of flavors and a wonderful variety of containers, from an 8 oz home size to five-gallon plastic barrels. Yes, gluten-free, dairy-free, vegan, also chicken, ham, mushroom I can't remember them all.
st_aurafina: A shiny green chilli (Food: Green Chilli)
[personal profile] st_aurafina
[personal profile] rydra_wong asked me to link Christmas pudding truffles here, but I was fully sozzled when I wrote that post, so I've made a slightly more coherent version for people who like recipes.

Ingredients:
1 Christmas pudding (or fruit cake or cake of any sort, really) Mine was 600g.
100g-ish of dark chocolate
2 desert spoons of orange flavoured liqueur (I used Cointreau, someone recommended Grand Marnier as tasting less like cough syrup)
A largish amount of dark chocolate for melting and coating... I wish I had weighed this, but the Cointreau bottle was empty by now. Maybe a cup of chocolate buttons? Maybe a bit more?

Method:
Crumble pudding or cake into fine crumbs (you could pulse in a food processor, also)

Sprinkle liqueur over the crumbs and mix.

Melt 100g of chocolate in a bowl over a pan of simmering water, then mix in with crumbs.

Pop the crumbs/chocolate/grog mixture in the fridge to chill for 30 minutes or so.

Shape the crumbs into truffle-sized balls, line them up on a tray lined with baking paper and refrigerate for another 30 minutes or so.

Meanwhile, melt the large and unspecified amount chocolate in double boiler. Use two forks or a truffle baller to dip the balls in the melted chocolate. Tap excess chocolate off, place truffle on tray. Refrigerate batch.

Enjoy tiny Christmas puddings! You can drizzle white chocolate on top to simulate brandy sauce, if you're feeling fancy or if you can melt white chocolate. (This is outside my skillset, unfortunately!)
fish_echo: betta fish (Default)
[personal profile] fish_echo
Slight rambling wrt motivation for cooking with lavender. )

There are two dishes here, the lavender-and-corn and the summer squash. They go rather well together and combine to make a light supper, although if you'd rather have a full meal, I'd suggest adding a nice toasted starch-- ideas I contemplated were: naan, lightly toasted cornbread, a very not-rich biscuit, fresh tortillas, or maybe a simple quesadilla. (Um, yeah, and I also was thinking that a bit of my father's homemade beef jerky would have gone quite well too. Which is clearly not a starch. So, um, let your tummy guide you.)


QUICK DESCRIPTIONS
Recipe 1: Corn with Lavender
A subtle play of flavours in a refreshing summery dish. The warm and soft corn is nicely complimented by the cool and crisp lemon cucumber. It requires a little bit of time and attention during the cooking but isn't inherently difficult.
Recipe 2: A Basic Summer Squash Sauté
Quick, easy, tasty.

Time and serving sizes for making both
1.5 hr-ish
2 people for supper

Photos
I took pictures with my phone, but it's new and I'm having a devil of a time getting it to talk to my computer. Once I get around to figuring that out, I'll update this with pictures. When I do that, I'll drop a quick note to the comm whenever that happens, because I know some people find pictures helpful.


Corn with Lavender )


A basic summer squash sauté )


I'm sorry that this is all very rough and informal! :( If I'm unclear or if you have any questions, drop a comment and I'd be happy to help!

And if you have any suggestions, observations, etc etc, please also drop them in comments!
highlyeccentric: Dessert first - pudding in a teacup (Dessert first)
[personal profile] highlyeccentric
So today I had an attack of the intricate-baking-adventures, and in the process I think I invented a minor deity. Seriously, these cupcakes are unbelievable.

Somewhere in the dim dark origins of this recipe is a Chocolate Fudge Cake recipe from In the Kitchen.

Accessibility, dietary and equipment notes )

On to the cupcakes! )

Pictures over on my DW if anyone wants to see the finished product. :)
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Adapted from In the Kitchen, by Melbourne food critics Alan Campion and Michelle Curtis. The book's definitely worth the investment: I've only had it for a couple of months and it's become the Everything Cookbook in the household.

Accessibility and dietary notes. Also, equipment )

Ingredients and method )
facetofcathy: four equal blocks of purple and orange shades with a rusty orange block centred on top (Default)
[personal profile] facetofcathy
The original recipe is here. I have halved the amount and made a few minor changes to the instructions.

This is a recipe that takes the French yogurt cake idea and makes it with a fairly standard North American coffee cake configuration. The result is a not too sweet, firm-textured but moist and delicate cake that you can eat for breakfast, or any other time. You can grab a hunk of this and eat on the go or, you know, use a plate and possibly even a fork if you have the time.

Read more... )

Faux Pho

Apr. 4th, 2011 09:49 pm
starfish: Teal'c in foodservice hat - caption "Would you like fries with that?" (Fries)
[personal profile] starfish
This was dinner tonight. I sort of made it up based on a couple of pho recipes I looked at, modified to fit the time I had available. It was extraordinarily tasty. My quantities may not be your quantities; I wanted plenty extra for Osirus to have as leftovers - he is under the weather and will benefit from soup this week. This made a LOT of soup.

Ingredients )
silvercaladan: (relax)
[personal profile] silvercaladan
 Now, don't be alarmed by the title of the entry. From scratch, you say! That always means the recipe is hard!

Never fear, the simple ingredient list will both please your budget and satiate your hunger. French onion soup is one of the staples around my house, as the recipe makes a lot (for when you can't cook tomorrow) and warms the belly. I know its summer, so warm things aren't always in demand, but when its rainy and gloomy outside, there's nothing better than a glass of wine and delicious, delicious soup.

soup slurping below )
pearwaldorf: rey from tfa (bourdain - noodles)
[personal profile] pearwaldorf
Probably a little bit late, but it's still St. Patty's Day on the west coast! I've made this cake multiple times and I always get raves about how tasty it is.

Nigella Lawson's Chocolate Guinness Cake

Reproduced below the cut )
mathsnerd: (Default)
[personal profile] mathsnerd
Leafy Dark Greens Quiche
Serves approximately 6

Note: This recipe was cobbled together from bits and pieces of four other recipes (two from this comm!) and then completely changed and modified by yours truly. The measurements are far from exact, and, unfortunately, this time are strictly American (generally I work in metric or provide both) as my references were in Imperial measurements.

Details this way... )
somethingnew: (nom)
[personal profile] somethingnew
I ended up with a bag of pearled barley and an article about repurposing your rice cooker to make other foods. Seemed like a good match to me! It came out beautifully and makes a great side dish. I made a few minor adaptations for what I had on hand and my rice cooker took longer than 40 minutes (will probably vary by cooker).

Rice Cooker Herbed Barley
2 Tbs margarine
2 Tbs onion flakes
2 Tbs parsley flakes
1 1/2 C pearled barley
3 1/4 C vegetable stock
1/2 C water
Non-stick cooking spray
Salt to taste

Spray rice cooker pan with non-stick cooking spray. Add ingredients and salt to taste. Cover and cook about 40 minutes or until rice cooker shuts off. Stir gently to loosen barley from the bottom of the pan. Cover and let stand 5 minutes before serving.

Adapted from Meals For You
wyrdkat: (Default)
[personal profile] wyrdkat
I really like this pie but my husband love it even more. I usually make it for Thanksgiving and the Winter Holiday season in general...or whenever asked and/or begged.

Read more... )
wyrdkat: (Default)
[personal profile] wyrdkat
This is my favorite Quiche ever. I've been making this one for years. The recipe is from a recipe card set my Mom had back in late 1980s/early 1990s.

Read more... )

COOKIES!!

Dec. 3rd, 2009 01:30 am
highlander_ii: Rupert Angier with arms extended, text 'Play to the crowd' ([Angier] play to the crowd)
[personal profile] highlander_ii
Lots and lots of them!

In this post in my journal.

7 different types of cookies. One's a repeat - the macaroons. The others are new.

Yes, I've made 8 batches of cookies over the last 3 days. I'm crazy. =)

The peanut butter blossoms, will obviously be an issue for anyone with a peanut allergy, but the others don't have nuts in them.

I've used all white flour in some and half-white, half-wheat flour in some; some I used regular granulated sugar and some I've used baking Splenda. They all have come out fine. Using wheat flour makes them a little 'grittier' and 'crunchier', but still good.

The only one you *can't* make substitutions in is the macaroons, b/c they won't come out right at all.

Oh - and I'll post up my decorator frosting recipe once I make that this weekend. =)

If anyone has any specific questions about anything, just ask!

There's also a link to a recipe for a Hermit Cake (in my post) - it has walnuts and pecans in it, for those with nut allergies - it makes a big-ass cake that you wrap in Sherry/wine-soaked towels after it's baked. It's my dad's fave, and a friend of mine's too, and my mom ends up taking a chunk of it to work for her co-workers to fight over. =) (( the '4 hours' tag goes w/ the Hermit cake - it bakes at a low temp for a long time ))
distractionary: dark-haired young man in plaid shirt eating a sandwich (it's peanut butter jelly time!)
[personal profile] distractionary
So I've been meaning to post this for ... about a month, I think. At least. Um. Oops?

This is the recipe for my dad's sweet potato souffle, which is not ... really ... the same as his mother's version. Both (and a half) are included here. This is vegetarian if your working definition does not exclude eggs or butter.

As he sent it to me... )
abyssinia: Jonas standing on ramp, looking at gate, with Daniel behind him (SG1 - Daniel & Jonas who I used to be)
[personal profile] abyssinia
So I just made eggplant parmesan for my roommates and remembered how tasty my recipe is (I have yet to have someone not love it) and how healthy it is for eggplant parmesan, so I thought I'd post it here. I think it's modified from something I read in a cookbook once, and I'm trying to guess my measurements, since I just throw things together, but here goes:
[also, I didn't list as such, but this would be easy to make vegan, dairy-free or gluten-free]

eggplant paremsan )
rosefox: Green books on library shelves. (Default)
[personal profile] rosefox
Let me know if you ever get tired of my dinnerblogging, because we are unlikely to stop making yummy dinners and wanting to share. *)

Recipes are once again from Cook's Illustrated, and once again they use a Dutch oven and a large stainless steel skillet. I think it's been a while since I mentioned that these three things are the three best investments you can make in your kitchen if you eat meat. They are my culinary OT3. Subscription to Cook's online is cheap, especially given how much money we've saved by making their recipes in bulk. Lodge Logic cast iron Dutch ovens can be bought through Amazon for astoundingly low prices and free shipping (which is important with cast iron). Research brand-name stainless steel skillets and then check for them on eBay or Google Products. Trust me, if you like the sounds of the recipes I post, you will not regret these purchases.

Moroccan chicken with couscous pilaf )

Oh, and the subject line is from this page of Moroccan proverbs. I have no idea what it means.

(crossposted to my journal as usual)

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