highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
If anyone's wondering what kind of day today is, it's the kind of day where I put a pot on to boil for pasta, and come back five minutes later to find the pot's hob cold and the one under the chopping board has melted the chopping board and a plastic container-lid.

Meanwhile, a Good Recipe from last weekend. Adapted from Campion & Curtis' In The Kitchen.

Accessibiltiy and dietary notes )

What you need and what you do with it )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Adapted, with what I call success, from Anna Jones' A Modern Way To Eat:

Dietary and accessibility notes )

What you need and what you do with it )

This makes about 5 servings. It's sort of like vegetarian harira, which means I'm going to be disappointed in the way the frozen portions turn out, I suspect.
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This is a simplified and budget-ised version of Melissa Clark's Rosh Hashana recipe at the New York Times. (Which, by a co-incidence of menu planning, I have cooked on the first night of same. Happy New Year, anyone observing!) Southern hemisphere folks might want to save it up for late summer / early autumn, when plums are a thing.

Dietary and accessibility notes )

What you need and what you do with it )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
I don't get to make Haloumi Pilaf much anymore, because the fried Haloumi really needs two people to eat it up (it tastes weird after it's cooled) and because haloumi is really hard to find here.

Today I finally made an acceptable alternative. I also solved my 'the spinach in this dish is giving it a grainy texture, wtf I thought I'd washed the stuff' problem, *and* the goat's cheese will last with the leftovers.

Dietary and accessibility notes )

What you need and what you do with it )
feuervogel: (food)
[personal profile] feuervogel
1 large or 1.5 med onions, diced (about 2 cups)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer (optional)
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder

1. Saute the onions in olive oil until translucent. (Optional; I prefer my onions cooked more than they get in a crock pot.)
2. Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)

Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.

(xposted from my journal)
aquinasprime: (insane slytherin)
[personal profile] aquinasprime
This is my variation on a dish from my childhood, that my husband and children love. It's a one-pot meal that takes about an hour and a half of prep/cooking time (it can be done in as little as an hour, but two kids preclude that in my house). My mother always called it Spanish Rice, but there really isn't anything Spanish about it. It also happens to be the only recipe that I use that still calls for green peppers. I wouldn't substitute yellow, red or orange here, their sweetness works against them in this recipe.

Recipe )
lizcommotion: Spongebob's pet snail Gary wearing a chef's hat (spongebob gary chef)
[personal profile] lizcommotion
I found this recipe at a County Fair and again on the internet when I lost the original copy and have made it several times since then. It is delish and easy (as long as you have a food processor, otherwise chopping is done by hand). Very good for low spoon days. My one quibble is that it uses an oven, so it's best not to make it on super hot days. Otherwise, it's a great recipe for using old bread and delish seasonal tomatoes and basil. Cheese is optional, so it can be made either vegetarian or vegan.
Savory Tomato Bread Pudding )
 
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Adapted from In the Kitchen by Campion and Curtis

Dietary and accessibility notes )

You need:

A portion of lamb leg suitable for roasting. 1kg to 1.5kg, say?
About 12 cloves of garlic
2-4 tablespoons of pesto
Possibly salt and pepper to season?

What you should do:

- peel the garlic cloves
- cut vertical slashes all over the lamb, and tuck the garlic in
- slather the entire thing in pesto.

For best results, leave this all to marinade for a few hours. You might want to season with salt and pepper, but I didn't bother. Then roast! I recommend 180 degrees celcius, about 25 minutes per 500 grams of lamb. You're aiming for medium-rare. Test by sticking a butter knife into the lamb. If it comes out cold, cook another 5 minutes or so. You want the knife surface to be tepid/skin temperature warm - about the same temperature as you'd heat baby's milk to, if that helps.
jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
Omnomnom, this is a fabulous dinner party dish. Unlike most fettuccine recipes, it doesn't use any kind of creamy sauce. Somewhat expensive ingredients (i.e. the shrimp), but the savings in prep and execution time really pay off if you're having guests over. My additions to the original instructions from myrecipes.com are marked with brackets.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets.

Yield: 4 servings

Ingredients and Preparation instructions behind the cut )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Sweet and Savory Pork Chops, easy to make but nice enough for company.


Read more... )
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Maybe ten years ago, maybe more, I had a bowl of waterzooi at Markt, a Belgian restaurant that at the time was in New York City's Meatpacking District. (It's moved up to Chelsea and they don't have waterzooi on the menu anymore.) It was one of those lifechanging culinary experiences. I eat seafood very rarely; I'd never encountered fish cooked with milk before. The broth was silky, the fish delicate and flaky, the strands of julienned vegetables eminently slurpable. Since then I've had many a creamy chowder, but none came close to the sublime richness of waterzooi, which incorporates both egg yolks and heavy cream (and, in Markt's version, lobster--definitely not traditional, but so delicious!).

On Tuesday we inaugurated our fabulous new blender by making cashew cream (pour boiling water over cashews, soak for one hour, drain, blend with cold water to desired consistency; we blended in a sauteed diced shallot for extra flavor). We made it quite thick and had a lot left over after making a really excellent pasta alfredo, so I'd been thinking about how to use it. Today I mixed some with water, leftover mashed potatoes, nutmeg, and thyme for the best creamy potato soup I've ever had. That made me think of chowder, which made me think of waterzooi. I hunted up a recipe that called for fish (though at some point I must try Julia Child's chicken waterzooi) and we set about adapting it for my dairy-free, low-salt diet.

Ingredients and recipe )

This recipe has a great cooking rhythm. There's just the right amount of time for cubing the fish and chopping the parsley as the vegetables cook, and for loading the dishwasher and separating the eggs as the fish simmers. It smells fantastic while it cooks, and one bowlful is a perfect meal. Even though we used low-sodium broth, it needed just the barest touch of salt to make the flavors pop. The two of us had a serving each, and the third serving is sitting in the fridge, where I suspect the flavors will marry gloriously.

It would be very easy to veganize: no egg yolks, more cashew cream to compensate, veg broth instead of chicken broth, tofu instead of fish. Maybe some day I'll try that. The vegetables could also be varied from the classic mirepoix; as I recall, the dish at Markt had long strands of zucchini and red bell pepper. Lemongrass, ginger, and a dash of hot sauce would give it a lovely Thai flavor, perfect served over rice instead of bread. It's a superbly adaptable recipe. I look forward to playing around with it.
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.
cougars_catnip: (Default)
[personal profile] cougars_catnip
As a misplaced ex-pat Texan living in New England I sometimes get very homesick for the tastes of home. This is one of the dishes I make when I really miss home.

Read more... )
aquinasprime: (Default)
[personal profile] aquinasprime
On the menu tonight (and a frequent quick dinner in our house): Dijon coated pan-seared pork chop with ranch rice. We started making this when I was diagnosed with gestational diabetes and it worked well for me.

Read more... )
xenacryst: clinopyroxene thin section (Default)
[personal profile] xenacryst
I just threw this together this evening - a passable version of red beans and rice, with chicken and sausage as a nod towards gumbo.

Ingredients and method )
wendelah1: (cooking)
[personal profile] wendelah1
Country Captain Chicken

This is a family favorite; easy enough to make during the week, nice enough to make for company.

Adapted From Joy of Cooking, 1964 edition.

TOTAL TIME: 1 hour 10 minutes

Read more... )
sporky_rat: It's a rat!  With a spork!  It's ME! (Default)
[personal profile] sporky_rat
So let's all have some fantastic fall recipes (those of you lucky folk getting warm weather in the Southern Hemisphere, please share the recipes you've been using to stay warm all winter!)

I'll go first!

Venison Root Veg Stew
Feeds four, but since I'm cooking for two, that's why.

1 medium sized turnip/swede
1 medium sized potato
2 carrots
Half a decent sized onion
Plenty of garlic
Quarter pound of venison (mine was slightly freezer burnt, I'll admit)
Water

Toss a slug of oil in the pot you're using and let it heat a bit, then throw in the onions and other cut up veg. Squish the garlic beneath your knife and take off the paper, then toss that in there as well. Let it sweat a bit, then add the cut up venison and enough water to just cover the contents. Cover and let simmer for a while. Go code, knit, put your garden to sleep, fold the laundry, chase the cat, watch all of the SciFi channels Dune miniseries. It's done when the meat is cooked and the potato and turnip are soft.

Add salt and pepper to taste. Dish up and eat, savoring the hot food on a cold night. Remind the roommate/mate that since you cooked, they get to clean.

It keeps pretty well, but you will want to add a little bit of water before reheating.
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 )
teapot_rabbit: Black and white cartoon rabbit head with >_< face. (Default)
[personal profile] teapot_rabbit
I live in California, so I can't really complain about the weather - but after a week of sunshine and temperatures up to the 80s, we're suddenly back down to highs in the mid fifties. It's actually supposed to get down to freezing this weekend. It's the sort of weather where I drink a lot of tea and contemplate soups. I threw this one together yesterday night, mostly as an excuse to try out the posole I bought.


There, doesn't that look nice?

Recipe under the cut )
d_generate_girl: CM - Penelope Garcia, Oracle of Quantico (gimme the beat boys garcia)
[personal profile] d_generate_girl
So, Jen over on LJ asked for our favorite recipes, and I immediately thought of my chili, which I just made last night. This is an amalgamation of my need to diversify my chicken dishes, my family's love of chili, and the fact that black beans are delicious. All measurements are approximate, feel free to adjust for taste. It's healthy-ish, but I don't cook with any fat-free ingredients, so substitute if you like, but I make no guarantees of results.

Black Bean Chicken Chili )

Makes approximately 4 servings, depending on how hungry your dinner guests are. Keeps excellently in the freezer for leftovers.

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