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 )
lassarina: (Crabby Ghis)
[personal profile] lassarina
I made these for the housewarming party I threw last night. They were creamy and rich (perhaps a bit overly rich). These are very filling and kind of dense; this recipe makes 48 but for many occasions 24 would be sufficient. I find that 3 per person is a pretty reasonable expectation, but they're hard to eat a LOT of. They do reheat well, though.

Specialized Equipment: Mini muffin pan

Ingredients and process. )

Allergen notes: Wheat and milk, for sure. Possibly soy from the wrappers. Nothing I used *said* it had nuts in it and I didn't inadvertently kill my friend with the peanut allergy for which I am grateful, but that was all I specifically checked for.

Cuisine/Restriction notes: Very definitely NOT kosher or vegan, although you could possibly substitute turkey bacon and a different cheese? Could be made vegetarian if you subbed in mushrooms for the prosciutto.
amalnahurriyeh: XF: Mulder, looking down and laughing (mulder laugh)
[personal profile] amalnahurriyeh
One of my friends is getting married in a few weeks in his hometown, and threw a potluck picnic today for those of us who can't travel to be there in person. I asked him if he had any particular requests, and he asked for "that salad you made at your birthday party last year, with the vinaigrette?" So this is the salad.

Salady Goodness )

The happy couple are about to leave New York and take up itinerant residence in multiple other countries (it's very exciting being an academic), which means they asked for no gifts, but I couldn't resist, so I bought them some chocolate, which I figure they can snarf on the plane to their wedding destination.

omg chocolate )
jumpuphigh: Man's lips with mustache, beard and piercing under bottom lip (priestly)
[personal profile] jumpuphigh
I've been craving good, homemade mac 'n cheese.  Does anybody have a recipe that they like?  Use of goat cheese a plus but not a necessity.

niqaeli: cat with arizona flag in the background (Default)
[personal profile] niqaeli
Last seen here, a recipe for chocolate/berry goat's cheesecake. This is the actual as-made recipe tonight, a bit tweaked from the last version. I cannot declare it a total success yet as it's still sitting in the oven but the skewer came out pretty clean and the top felt right, so I do think it came out right.

Follow the yellow brick cut, for recipe: )

Alternatively, you could use 2 oz. unsweetened baking chocolate, rather than the cocoa/oil, or even semi-sweet chocolate chips.

Next time, I will probably up the lemon juice to 1 tbsp. but overall, this is the best consistency I've gotten yet! This has been an ongoing experiment. :D

ETA: Oh, I forgot to mention a few things. This recipe is for a 6" springform pan. Also, you could substitute just about any berry or berry combination you like, and you can leave either the chocolate or preserves out -- they do add some volume, but not enough to matter too much.
em_brett: (Default)
[personal profile] em_brett
The theme to my cooking these days is "what can I throw a ton of vegetables into today?" A frittata is basically an enormous omelet. Usually you cook the bottom on the stove and then stick it in the oven, but I don't have an oven-safe pan, so I discovered you can flip it (very very carefully) and it's just as amazing.

Recipe behind the cut. )

abyssinia: Cam sitting in front of barn, holding mug of tea, words "Cam" (SG1 - Cam kicks back)
[personal profile] abyssinia
This was modified from my memory of a recipe I read in the newspaper a few days ago and was surprisingly tasty.

I don't tend to measure much, so I'm guessing at my amounts and consider it completely modifiable to your taste. My measurements made what I think will be about 4 servings.

Easy and tasty but a bit heavy on the dishes )
highlander_ii: House sitting in front of a chalkboard with some writing on it ([House] chalkboard)
[personal profile] highlander_ii
This is apparently what happens when you don't have a job - you watch FoodNetwork for like 3 hours and end up baking/making things. =)

2 of these recipes are from FoodNetwork.com from the 'Friend in Town' episode of Everyday Italian

Crostini with Ricotta and Goat Cheese )

Ricotta Pancakes )

Italian Stuffed Shells )

That's a surprising amount of cooking for me in one day. I don't typically do that much. But it was all amazing! *g*
niqaeli: cat with arizona flag in the background (Default)
[personal profile] niqaeli
Chevre actually makes for a very good cheesecake, in my experience. It takes well to savories, if you like, but also does really nicely with fruit. Haven't made this particular iteration of it yet, am planning on doing so tomorrow. It will undoubtedly get modified a smidge after I see how it goes, I've been playing around with this basic recipe for awhile. I'd make it tonight but a) it's late and b) I'm short the chocolate, and the goat's butter and the crust tends to burn without butter with the long bake-time.

Please note this recipe is intended for a 6" springform.

( Follow the yellow brick cut. )
zarhooie: Girl on a blueberry bramble looking happy. Text: Kat (My food is problematic :: 50thousandte)
[personal profile] zarhooie
A delicious snack or a full-blown entree. Totally up to you. :)

Chevre and figs... YUM. )


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