This is where Hanzii posts his delicious foods, and everyone else, too. Hey extarbags and Marged: Chocolate Chip Cookies 2 cups Semi-Sweet Chocolate Chips • 1 cup(s) butter or margarine, softened • 3/4 cup(s) sugar • 3/4 cup(s) brown sugar, packed • 2 large eggs • 2 teaspoon(s) vanilla • 2 1/4 cup(s) unsifted flour • 1 teaspoon(s) baking soda • 1/2 teaspoon(s) salt • 1 cup(s) walnuts or pecans, chopped (optional) Directions Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at meduim speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown. I use Ghirardelli semi sweet, personally.
Oh, a clean kitchen to make a mess in. I like it! Now I don't know if somebody who can still PM people should go invite Interman, or if I should just be happy not having to look at his superior skillz in both food preparation and food photography.
I am making my crab and corn enchiladas tonight. - Saute about 1/2 cup diced onions and "approximately three" finely chopped green onions until translucent. - Add some minced jalapeno (to taste) and various chile powders/spices and cook about a minute longer. - Remove to a mixing bowl and mix in 4 ounces cream cheese, 1/2 cup shredded jack cheese, about a half-pound of lump crabmeat, 1/2 cup of sweet white corn, and some diced red and yellow peppers (about 1/4 cup). - MIX THAT SHIT DOWN. - I like to use smaller 6" tortillas, and I'm partial to the spinach ones, for taste and presentation. Fill them with about two spoonfuls of the filling, roll, and place seam-down in a 9x13 baking dish. Makes about a dozen or so. - I admit, at this part I cop out and use canned enchilada sauce because I am butt at making Mexican chile sauces. About a cup of enchilada sauce mixed with a heaping spoon of creme fraiche goes over the top, add about another 1/2 cup of shredded cheese. - BAKE THAT SHIT at 350 degrees for about 20 minutes. - Move it up to the top rack and broil for about 2-3 minutes until the tops are browned and the cheese gets that nice burn on it. You can also add some chopped shrimp if you like - saute it with the onions and mix it on in. This shit is bananas, I tell you.
Tomorrow night I'm going to be doing a French fish soup: For 4 people 1 Onion 1 Fennel Bulb Couple of carrots 5 cloves of garlic Couple of sticks of celery 5-6 tomatoes good pinch of saffron Thyme and a Bay Leaf Pernod Big Glass of White Wine 4 Gurnard Fillets boned and skinned 4 Grey Mullet fillets boned and skinned. (any firm white fish that won't disintegrate and has a decent amount of flavour will do) Chop everything and chuck the tomato seeds. I like to strain this but you can make it chunky style if you prefer, if you want it chunky might be worth skinning the tomatoes Fry off the veg, minus the tomatoes and herbs in some olive oil for 4-5 minutes until the veg softens. Add the white wine and bring to the boil. Add the tomatoes, saffron about 3 pints of water and a good lug of pernod. Bring everything to the boil for a couple of minutes and then reduce to a simmer for at least half an hour, season with salt and pepper as necessary. Blitz it with a blender and, if you want, strain it through a sieve. Put it back on the heat, bring to boil and reduce to a simmer, add the fish cut into bite sized chunks and simmer until the fish is cooked. Put in bowls with some gruyere cheese to garnish. If you want to be proper knock up some croutons with a bagette and serve with a garlic aioli (a dash of truffle oil is really nice as well) To do an aioli: 2 Egg yolks 250g of rapeseed oil (any oil without a strong flavour will do, most recipes say use Olive oil, but I find that has too much flavour for this) 3 garlic cloves lemon juice Pinch of salt Cayenne pepper Add the yolks, salt and garlic to a bowl and mix together. Slowly pour in the oil while whisking. A hand whisk is fine you don't need to go at it hell for leather and I don't tend to worry too much about the quanitity of oil, I just keep adding it until I get the consistency that I like, you'll probably have a fair bit left over to chuck in your sandwiches later. Once you get the consistency you want, add lemon juice, cayenne pepper, more salt if needed and an optional tiny splash of truffle oil to taste.
OMG Athryn, those cookies... I still dream of them. Sadly, sugar and I are definitely not on speaking terms, so I'll have to save that recipe for a really special occasion. Last night I made Tom Kha Gai. SO GOOD. My supermarket is pretty limited so I just had to substitute or approximate some ingredients (no galangal, for instance) and it was still just what I wanted on a cold winter's night when I feel like I'm getting a cold. 4 cups coconut milk (the best you can find, none of this "light" coconut milk business) 1 cup chicken stock 1lb boneless chicken breast, sliced up into quarter inch strips Combine the above and bring to a boil. Cook for 15 minutes, then fish the chicken out with a slotted spoon. Then, add Shaved lime rinds (kaffir lime leaves if you can get them) Coarsely chopped fresh hot pepper, I just used a jalapeno Coarsely chopped knob of ginger Would have used lemongrass, but no dice Some whole sprigs of cilantro Salt Pepper Hot pepper flakes Let that simmer for about fifteen minutes, then fish out the whole chunks of spices. Add the chicken back in, along with 2 tsp sugar 3 T lime juice 2 T fish sauce Chopped cilantro I added mushrooms to mine.
That sounds really good to me Marged. If you can find it, I think it's worth having a tub of palm sugar in the cupboard if you like making Thai themed food gives a different sweetness to the dish.
Very easy but delicious recipe for 4-5 people: 1 clove of garlic 150 g of fresh basil (just the leaves) 40 g of parmesan 30 g of hard ewe milk cheese 80 g of ricotta cheese 50 g of pine nuts 5 walnuts 2 tomatoes about 100-140 ml of olive oil salt 400 g of hard pasta Throw everything (except the salt and the pasta) in the blender; blend for a couple of minutes until it becomes an uniform sauce. Do not pour all the oil at once, start with 100 ml than stir, taste and add if you prefer it more liquid. If needed, add a little salt (depending on how old and strong the cheeses were, this may not be necessary) Cook the pasta (boil it in salted water for 9-12 minutes); pour the (cold, uncooked) sauce on it, serve.
Does anyone have a good recipe for pasta dough? We have a pasta maker and I've only used it once (it is awesome!) but the stuff I made was a bit..lackluster. I think I may have used too much flour. Any tried and true recipes?
http://www.antonio-carluccio.com/Pasta_allUovo Works for me, thought I'd already posted this in response but hey ho, second time lucky.
The recipe is pretty standard, but I think he gives pretty clear instructions in comparison to some so hopefully that'll work for you.
Restaurant style noodle stir fry: 2-4 ounce (per person) Soba noodles. 2 tablespoon honey 6 tablespoon soy sauce 4 tablespoon mirin 2 tablespoon hoisin 1 tablespoon sesame oil 1 cup beef broth (low sodium) 1 tablespoon fresh ginger 1 tablespoon (2-3 cloves) garlic Mix all ingredients above (except noodles) in a bowl, microwave. Stir and ensure everything is heated through. Boil noodles until cooked. Remove from heat and let cool a bit. In a large skillet or wok, add a tablespoon of sesame oil and fry on highish heat/flame for a minute while moving around the noodles constantly. Dump the liquid prepared earlier over and cook until liquid has evaporated and noodles are sticky, coated evenly and browned. This is basically how all your favourite Chinese places do noodles. Add any stir fried veggies or meats at this point.
My brother and his wife got me the Thomas Keller Ad Hoc & French Laundry books. No, I'm not going to try and cook anything out of the French Laundry book. Are you crazy? But the biscuits and chocolate cookies out of the Ad Hoc book are great. My wife and I have serious problems making biscuits here in California that work at all compared to the ones she made in Tennessee -- but these turned out great, partly because I think the bread/AP flour mix.
I have also found several food blogs which are worth subscribing too. Sugarcrafter contains consistently good stuff, also I Made That!Generally, half of all the meals I cook are directly from blogs. Sub to a couple dozen of them and peruse throughout the day. Regularly cooking new things will hugely increase your technical skills (making everything you already cook, BETTER) and will give you a larger range and versatility.
If I can pick at your recipe Euri, I'd put the Sesame oil in after the noodles and use a plain sunflower/rapeseed oil for the initial cook/frying. Sesame oil has a very low smoke point and burns easily, you want flavour from it rather than to cook with it. If you want to prepare it in advance for cooking later, drain the noodles and rinse in cold water, it stops them sticking together, you can also toss them in the sesame oil at that point and cook later.
Anyone got some good advice on Carbonara sauce? I've been pretty much half assing it for a long time (basic white sauce, with a dash of mustard, and then just stir in cheese till it thickens a bit). I mean it still tastes really good, but I've always wondered how to go about doing it properly.
You are correct. However, if you specifically want restaurant style noodles, this is generally how it's done. Restaurants do a lot of cheating when it comes to making flavours bigger. I'm also a fan of tossing the boiled noodles in a bit of olive oil, putting them in the oven to dry a bit, then tossing in browned butter or ghee.
Since we're on noodles: I fry up some bacon until cooked down a bit, and add a bit of olive oil on top of that. I add in finely chopped mushrooms, shallots and garlic. Cook briefly, about a minute. In a separate bowl, beat up some eggs (they called urmom fat) and mix in some parmesan, sharp cheddar, or other kind of nice cheese. Now, add the spaghetti (that has cooked to your preference while you're doing all this) to the bacon/etc mixture. Coat it evenly. Take it all off the heat. Now quickly dump the egg/cheese mixture on the noodles and give it a good vigorous stir. This cooks the eggs without overcooking them. Voila, carbonara. Put cheese/parsley on top and serve.
Ah, so that's how it's done. Thanks! (And yes, it was the discussion of noodles that spurred me to ask).
Fair enough, I shall give it a try one night I think. I had to shelve my fish soup with the storms recently there's been no boats out so all the fishmongers are closed at the moment. Steak and chips instead. I've done two of the three stages for the chips and one day I will get round to buying a proper thermometer, but they always come out great.
I'm not sure this is exactly cooking, but here's a recipe for Buffalo Chicken dip. It is unbelievable. http://mikefuller.hubpages.com/hub/The-best-buffalo-chicken-dip-recipe Personally I leave out the ranch dressing and substitute more cheddar, though I've had it with bleu cheese dressing and it's very good.
Athryn's chocolate chip cookie recipe there is about exactly what I make. I always toast and then chop up the walnuts really finely though. I find whole nuts in cookies are distracting, whereas chopped up and toasted they offer a really nice nutty flavor without the distracting change in texture.
A great trick when making chocolate chip cookies (if you have amazing will power) is to let the dough rest in the refrigerator overnight; both the texture and the flavor will improve! Try it!
I feel like doing a cookie experiment now: a "rested" batch and a "control" batch! I still recommend people give it a try, but let's be honest, how many of us can actually leave a delicious bowl of cookie dough unmolested in the refrigerator for an entire night?
We've been trying to get out of the rut of tried and true recipes so to that end we've taken a bunch of recipes from magazines and stuff, put them in a hat, and when we can be buggered to go shopping for inredients for meals, we pick one meal we've made before and draw a random one out. This week we'll be making one of our favorite dishes for the winter, Italian peasant soup, and tonite we'll be trying a beef stroganoff recipe from Everyday Food.
I did a lot of Christmas baking ans made large batches of ough, which I then baked as needed instead of taking two full days of baking and filling every tin in the house with cookies as my mother taught me. Worked really great and added the smell of freshly baked cookies to our Christmas. Of course it depends on the cookies. Being no expert on baking chocolate chip cookies, I'll try this when I get back home. Make dough, device in two and test which is better.
Didn't know whether to post it here or the interesting thread but the Mrs got me a proper apron for my birthday which I'll apparently need for what is billed as a fish filleting course but seems to also include other more general fish knowledge. I can fillet a mackerel and not mash up a crab too badly but this covers flat fish, shucking oysters, shelling lobsters, cleaning squid and so on. I'm looking forward to this.
I gave it a try but I think I cocked up the quantities a bit as I had way too liquid a sauce and too much for the quantity of noodles. I tried reducing it for a bit before introducing the noodles but got impatient and resorted to a bit of cornflour to thicken it before chucking in the noodles. That aside I'd say it works fine and tastes great. Not owning a microwave I reckon it's worth taking the noodles out, getting the sauce to a rolling boil and then chucking the noodles back in.
In my quest for low carb food that is super flavorful, we made Thai pork lettuce wraps for dinner. So delicious and so much flavor. Something about midwinter makes me crave really bright, powerful flavors and Thai food lately is fitting the bill. I followed the Cook's Illustrated recipe, although I did not bother to grind my own pork.
Dude, I'm seriously going to make this. I have fallen in love with wokking. I can cook the most tenderest chicken / beef and the crispiest vegetables, but the sauce is where I'm always let down. I only have one recipe that I've found that I like - a kung pao chicken out of the book "The breath of a wok" I boldedMirin because the first time I tried to find that it took me forever and after I got it, it just looks like corn syrup. What is the difference between Mirin and Corn Syrup?
Ingredients: Corn Syrup, High Fructose Corn Syrup, Water, Fermented Rice seasoning, vinegar I think I could have simply added some rice wine & vinegar to corn syrup.
That's not mirin, that's mirin-related food product. It should have nothing more than rice and water as ingredients.
I need a good chili recipe. Typically I make cheaters chili which is ground meat, store bought seasoning packet, tomato puree and beans. FWIW, I like beans and I'd like to avoid the whole bean/no beans flamewar, but am not unopposed to no beans.
