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So good that you make it over and over again (or at least 3 times!)

I rarely repeat the same recipe twice, much to my husband's chagrin. I don't know why- I guess I'm just bombarded by so much food information daily, here and other places, that there are just too many things I want to try. There are a couple of things though that I have made on a regular basis since I discovered how good they were!
- Marcella's bolognese
- Marcella's braised carrots
- Ina's Shrimp Salad
- Ina's Roasted Shrimp with Thousand Island
How about you?

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  1. This soup from Food and Wine a couple years ago:


    It is so, so good.

    2 Replies
    1. re: jnstarla

      I was disappointed by this soup recipe, I'm afraid. I have a similar recipe which replaces the red curry paste (which I crossed town to purchase and later realized was loaded with salt and MSG) with lemon grass and hot peppers. Otherwise, the coconut milk-chicken stock base is the delicious same. So you bring the coconut milk and chicken stock to a boil, and then you can add raw chicken breast cut in small pieces, as well as the various other ingredients. Finish off with fresh-squeezed lemon juice. True, everybody loves it.

      1. re: jnstarla

        after seeing you post this recipe I just made an emergency version..I used ground beef (sounds a little weird I know but it's what we had..) and extra ginger and lime juice. I omitted the redcurry paste (which I have in my pantry but decided to just double the curry powder and add green chiles seemed better w/the ground beef..) I've had thai ground beef stuff before.. Holy Basil fried rice I think..Anyway we loved it my husband called it thai comfort food. Oh, and I also used beef broth not chicken and added fresh green beans no spinach or peas.Also used Bucatini for the pasta..Like i said it was an emergency!

      2. I'm sure I won't be the only one, but the Zuni Roast Chicken. It is my go-to roast chicken.

        Also the Thick and Chewy chocolate chip cookies from The Best Recipe.

        14 Replies
        1. re: msbo78

          I experiment a lot but those are two of my go-to recipes if I want something fast and reliable. Those and the no knead bread.

          1. re: chowser

            What is the recipe for the no knead bread, please?

            1. re: aurora50


              It really is as good as the picture. If you do a search on this board, you'll find quite a few (some very long) threads on it, different things that work, don't work, ideas, etc.

              1. re: chowser

                Thanks, Chowser!!! : ) I might try it this weekend.

                1. re: chowser

                  My wife made this bread tonight--awesome! Super light with a firm, crunchy crust.

                  1. re: chowser

                    That looks great. Would I be able to make it in enamel coated cast iron, like Le Crueset?

                    1. re: chowser

                      Hey I checked this, very interesting. Believe it or not it's a bit more work than Bernard Clayton's Italian Batter Bread made in a food processor. That bread is on my "Make it Forever" list. Great idea cooking it in a cast iron pot tho - will give that a try next time instead of the pizza stone.

                    2. re: aurora50

                      You can go right to the Sullivan Street Bakery website and its there.

                      1. re: aurora50

                        The best no knead bread is the new version from America's Test Kitchen...it's remarkable and soooooo easy!

                      2. re: msbo78

                        Yes, Zuni Roast Chicken -- though I think I love it more for the bread salad than the chicken. You can't beat those pan juices (I use all of them) poured over toasted bread.

                        TBR reference reminds me of the chocolate-caramel cupcakes I make. The chocolate cake comes from that book, topped with a caramel glaze. Yum!

                        1. re: msbo78

                          Ditto on the Zuni Roast Chicken with bread salad.

                          Also I make a bouillebaissesque fish soup which I serve with toasted baguette and either rouille or aioli.

                          I've also made Jamie Oliver's ricotta pie with chocolate and orange peel about 10 times.

                          1. re: oakjoan

                            The ricotta pie sounds delicious. Do you have a recipe?

                        2. I concur on Marcella's bolognese -- I've probably made this 2-3 times a year for the past 10 or so years. Other Marcella recipes that have garnered multiple repeats in my house include the tomato-butter-onion pasta sauce, the broccoli/anchovy/garlic/red pepper pasta sauce (and also the similar recipe with cauliflower), and the grilled fish marinade made with lemon/oil/salt and oregano.

                          Once I found the recipe for "Spicy Red Pork and Bean Chili" linked below, I've never even been tempted to consider trying another recipe for pork-based chili, because this one is SOOO good!


                          12 Replies
                          1. re: DanaB

                            I'm a dissenter on the Bolognese, though I use Marcella's other pasta sauces religiously -- onion & butter, puttanesca, etc.

                            1. re: DanaB

                              Marcella's Lemon Chicken? So easy and so good.

                              1. re: wak

                                Where is that recipe from? Or is it short enough to paraphrase? Thanks for either.

                                1. re: optimal forager

                                  Roasted Chicken with Lemons

                                  Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking

                                  A 3-4 pound chicken, the fresher the better
                                  Black pepper, ground fresh from the mill
                                  2 medium-sized lemons
                                  3-4 trussing needles

                                  Preheat oven to 350 degrees, and move an oven rack to the upper-third position. Wash the chicken thoroughly in cold water, inside and out. Remove any bits of fat hanging loose. Let the bird sit for 10 minutes on a slightly tilted plate to let all the water drain out. Pat thoroughly dry all over with paper towels.

                                  Sprinkle a generous amount of salt and pepper on the chicken, rubbing it with your fingers all over its body and into its cavity.

                                  Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places, using one of the trussing needles.

                                  Place both lemons in the bird’s cavity. Truss the chicken by stabbing trussing needles through the loose skin that hangs over the bird’s “big opening” into the outermost lemon. (I don’t bother tying the legs, but you can if you wish.)

                                  Put the chicken into a roasting pan, breast side down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin.

                                  Cook for another 30-35 minutes, then turn the oven up to 400 degrees, and roast for an additional 20 minutes. (Calculate between 20-25 minutes per pound.) There is no need to turn the chicken again.

                                  Bring the bird to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. Basmati rice would go well here.

                                  Yield: 2-3 servings

                                  1. re: Tom Steele

                                    And if you like to cook Italian food, go out and buy the cookbook. Its a classic.

                                    1. re: Tom Steele

                                      I slice the lemons and add a big spoonful of chopped garlic in the cavity. The garlic and lemon seem to perfume the meat thoroughly. The rest of the recipe and directions is the same. The one I use isn't Hazan's- I found it in the Better Homes & Gardens cookbook years ago.

                                      1. re: Tom Steele

                                        I found the lemon perfumed it nicely - but I missed that all-the-way-through seasoning you get from the Zuni technique. This recipe produced meat which seemed bland by comparison. And the lemon's couldn't make up for it. I think next time I'll have to combine the two techniques.

                                        1. re: Tom Steele

                                          This is my new obsession: Marcella's Chicken with 2 Lemons. Wow. SO good. I just tried it last month and I've made it 4-5 times now.

                                          1. re: Tom Steele

                                            I have to say, this just doesn't excite me. What's a chicken without a buttery skin, garlic and rosemary, and maybe even some shallots? Meh.

                                            1. re: Jadore

                                              You obviously haven't tried this chicken.

                                              1. re: buttertart

                                                i know that the lemon pepper rotisserie chickens at the grocery are the ones i select over the plain. but the hazan recipe looks utterly delicious! i'll bet the skin is ultra-crispy, too. i've got to make that dish.

                                      2. re: DanaB

                                        gonna turn up the air and make that chili this weekend - YUM looking!

                                      3. I love Batali's Bolognese from Epi: http://www.epicurious.com/recipes/rec...
                                        No-Knead bread at least twice a week, with substitutions like soy flour and spelt.
                                        I also make the Kripalu Cookbook's Maple Oatmeal Cookies and eat them like Luna Bars while training. So much cheaper!
                                        Turkey burgers from a recipe an old roommate gave me, which i've subsequently altered (because all of us love to tinker with recipes ;) ) Happy to post if anyone wants an easy weeknight dinner. Can also be made as meatloaf.
                                        Sweet potato-peanut soup from some old cookbook called Thanksgiving 101.
                                        I really have got to make the Zuni Roast Chicken. Sheer laziness, no doubt, that i haven't.

                                        15 Replies
                                        1. re: brownie

                                          would be interested in the turkey burger recipe if you don't mind!

                                          1. re: kabrown

                                            No problem! Only thing is, i pretty much toss ingredients in and am not generally too specific... It's all about improvisation, based on what's in the garden, or in winter, what i'm not too cheap to buy fresh herb-wise at the market.

                                            1lb ground white meat turkey
                                            2tbs panko
                                            Small handful of mixed cilantro, basil, mint, chopped--if you don't have one or more, no problem, just use what you have
                                            About 1/4 medium onion chopped, i just use yellow onion, but sweet is fine too
                                            A dash or two of Worcestershire sauce or just soy if that's all you have or even some good balsamic vinegar
                                            1-2inches (for lack of better description) feta, crumbled
                                            To taste (or not if you hate one of these spices): cardamom, ginger, cumin, chile pepper, turmeric or curry depending on what's in the pantry, maybe cinnamon, but usually not. I tend to use the cardamom on the heavy side.
                                            Ground pepper--i always have a black and pink mix in my grinder

                                            That's pretty much it. I'm sorry it's not more specific, but the beauty of it is, pretty much anything goes and works! I tend to make a batch and then use the leftovers on my salad for the week's lunches.

                                            1. re: brownie

                                              ooo sounds good!
                                              like the idea of panko in it!

                                          2. re: brownie

                                            I'm curious about the sweet potato peanut soup- what's that all about?

                                            1. re: Katie Nell

                                              Ok, just a warning up front, it does have Skippy in it! No idea where you stand on Skippy; I don't like it for anything other than this and maybe a pseudo-Asian style sauce...but it sure works well here!

                                              Sweet Potato Peanut Soup
                                              2 large sweet potatoes, peeled and sliced into 1in pieces
                                              6 med shallots, sliced
                                              2 ribs celery, diced
                                              2 carrots, diced
                                              jalapeno(to taste) i just use sriracha hot sauce b/c of my contacts...lazy, i know.
                                              ~6cups chicken broth, i use pacific or imagine organic
                                              1/4-1/2c creamy peanut butter (yeah, skippy or jif...) but trust me on this!
                                              1 lime--sometimes i use more as i like the tangyness and its contrast with the sweet potatoes
                                              2tbs olive oil or butter. i use a combo

                                              --heat the D.O. over med. add the oil/butter and let warm.
                                              --add the shallots, celery, carrot, stirring. cook til soft ~5min (if you're using the jalapeno, add now, but in order to ensure this isn't TOO spicy, do what i do below)
                                              --add the sweet potato, stir once or so then,
                                              --add the broth, which should cover the veggies
                                              --let come to a boil, then lower to a simmer and cover
                                              --cook til potatoes are soft.
                                              --in batches, puree in a blender
                                              --pour back into the D.O. and add the PB. I do this to taste...so start with 1/4c and add more. stir til the PB is absorbed, making sure it doesn't stick to the bottom.
                                              --add hot sauce and lime to taste

                                              Hope you like it! It's a standard at T-G in our house.

                                              1. re: brownie

                                                Thanks! I can't really imagine what it will end up like- what would you serve it with if you were just going to do a simple something and soup meal? Like maybe some kind of a sandwich or a salad, but what?

                                                1. re: Katie Nell

                                                  I like to serve it with a big mixed greens salad--like baby spinach, mesclun, and then add in some of the following: edamame, avocado, dried cherries or cranberries, beets, etc. Sometimes I'll have those turkey burgers on the side ;) or maybe serve grilled chicken breasts. Like you say, something simple.

                                                  it's really a tasty soup, smooth, not too sweet, a bit spicy and tangy, if you put in enough lime and sriracha.

                                                  1. re: Katie Nell

                                                    I serve various soups for dinner a lot. Carrot/red pepper, squash, fresh pea, fish, etc.

                                                    It's a full meal with some cornbread and a big salad. I also like that brown quick bread Bittman has on the NYT website.

                                                    We love this kind of dinner. Tasty and not a big deal to make.

                                                  2. re: brownie

                                                    Skippy peanut butter can nearly always be replaced advantageously by ground roasted peanuts. I admit I use salted.

                                                    1. re: Amanita

                                                      and i use natural peanut butters - works well!

                                                    2. re: brownie

                                                      Does this soup freeze well? sounds deelish!

                                                      1. re: brownie

                                                        I made a vegetarian-friendly version of the sweet potato peanut soup, and it was amazing.

                                                        I used my homemade natural peanut butter, which was definitely a good call. I had some homemade organic vegetable broth in the fridge, so subbed that for the chicken broth. I didn't have jalapenos on hand, but had some serranos. I decided to grill the peppers first and I think the roasted chile flavor really rounded out the soup nicely.

                                                        I made this for a lunch get-together with vegetarian friends who I thought would like this because they love my Thai peanut sauce. The soup was so good! My boyfriend and our guests loved it, and even his three year old son was chowing down! (Granted, he does like spicy foods more than most pre-schoolers, but he's a pretty picky eater.)

                                                        I served it with my roasted red pepper corn bread topped with cilantro butter (Just add some minced roasted sweet peppers, thinly sliced green scallions, and mashed roasted garlic to your favorite corn bread batter. The butter is just a simple compound butter with fresh cilantro, lime zest, and a dash of chile powder or hot sauce.) Perfect pairing with the soup.

                                                        Thanks Brownie, for the easy and delicious recipe!

                                                      1. re: brownie

                                                        Oh, yeah. I have started to use Batali's simple tomato sauce from Molto Italiano all the time. It's so simple and perfect every time, you can add sausage, shrimp, etc. to it.

                                                        I also buy frozen Genova tortellini or ravioli and serve with Mario's tomato sauce and sauteed Italian sausages. Perfect for a quick weeknight meal.

                                                        1. re: brownie

                                                          brownie, can I have the maple cookie recipe? Thanks

                                                          1. re: morebubbles

                                                            I LOVE that recipe. I recently made it using pork tenderloins from CostCo. The package contained four tenderloins instead of the two I had expected, so I ended up grilling all four and serving them to four people. There were no leftovers! I usually serve this dish with a mildly seasoned couscous (tossed with cilantro, chopped hearts of palm, or something else I have in the house) and roasted peppers dressed with olive oil. Yum.

                                                            1. re: morebubbles

                                                              one of my staples.....we serve it with a lot of guacamole on top and a side of black beans in quinoa (beans, sweated onion, bacon, mixed with quinoa)

                                                            2. http://allrecipes.com/Recipe-Tools/Pr...

                                                              Perfect poppy seed muffins, best I've ever had. I just make it as a square cake.

                                                              2 Replies
                                                              1. re: blue room

                                                                How long do you cook the cake for? Is it 8x8 pan?

                                                                1. re: shaebones

                                                                  Yes, it's an 8x8 glass pan, she says 15-20 minutes for muffins, and 50-60 minutes for loaves, so I start checking my cake at about 30 minutes, the toothpick test.

                                                              2. Pork tenderloin with mustard-rosemary sauce. It's my go-to recipe
                                                                Seafood risotto
                                                                Chocolate chip cheesecake
                                                                White chocolate cake with lemon curd filling

                                                                5 Replies
                                                                1. re: QueenB

                                                                  Can I have the Pork Tenderloin recipe? Sounds good.

                                                                  1. re: egbluesuede

                                                                    Yep, I believe I've posted it here before, but I don't remember where! Here you go.

                                                                    Pork Tenderloin with Honey, Mustard and Rosemary Sauce

                                                                    3/4 cup beer
                                                                    1/2 cup Dijon mustard
                                                                    6 tablespoons honey
                                                                    1/4 cup olive oil
                                                                    2 tablespoons chopped fresh rosemary or 1 tablespoon dried
                                                                    2 tablespoons chopped garlic
                                                                    1 package pork tenderloin (found wrapped in plastic package at the store, will contain 2 tenderloins)
                                                                    1/2 cup whipping cream

                                                                    Whisk first 6 ingredients to blend in a glass baking dish. Add pork and turn to coat. Cover with plastic wrap, and refrigerate overnight, turning occasionally.
                                                                    Preheat oven to 350°F. Transfer tenderloins to rack set in roasting pan. Reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Remove from oven and let sit on cutting board, covered with aluminum foil 15 minutes.

                                                                    Strain marinade into heavy medium saucepan (you can use cheesecloth for this, or a fine-meshed strainer). Add 1/2 cup cream and juices from roasting pan. Bring to a boil. Reduce heat a bit and simmer for 15 minutes. Be careful the first five minutes or so, as the sauce will want to boil over, so keep a good eye on it. Season sauce with salt and pepper to taste.

                                                                    Slice pork into 1 inch slices. Serve with sauce drizzled over.

                                                                    1. re: QueenB

                                                                      Thanks QB. I Iove cooking anything with beer in it.

                                                                      1. re: egbluesuede

                                                                        You're welcome, hope you enjoy it!

                                                                  2. re: QueenB

                                                                    Can I have your seafood risotto recipe?

                                                                  3. blackened --whatever-- caesar salad (usually salmon)
                                                                    mac n cheese
                                                                    brunswick stew
                                                                    crab dip
                                                                    chocolate chip cheesecake brownies
                                                                    black bottoms
                                                                    my grandmas blueberry pie

                                                                    11 Replies
                                                                    1. re: pamd

                                                                      Could you share the recipe for the chocolate chip cheesecake brownies? I'm a brownie freak. Thanks

                                                                      1. re: tweetie

                                                                        I will gladly share (just not with me now), however, sorry if I used the wrong term, but they're not really brownies, more like a bar cookie/blondie, that's just the name I've been calling them. They are basically like chocolate chip cookies filled with cheesecake. Do you still want the recipe?

                                                                          1. re: MeowMixx

                                                                            really very simple -- make 2 batches of chocolate chip cookie dough (for this dessert, I always make the Nestle Tollhouse one on the chips bag- perhaps could work with others.) Filling: Blend together 2 (8oz) pkgs cream cheese, 1 egg, 1 tsp vanilla, 3/4 cup sugar.

                                                                            grease 9x13 pan, preheat oven to 350
                                                                            spread 1 batch of dough in bottom of pan, spread filling on top, place thin pieces of 2nd batch on top, carefully, covering the filling. bake about 30 min. cool & cut (I refrigerate before cutting)

                                                                            1. re: pamd

                                                                              Thanks so much pamd! I had this recipe years ago and lost it. I'll definitely give it a try! Do you just drop pieces of the dough on top of the cheese layer or try to roll out bits? Do you try to cover the cheese entirely?

                                                                              1. re: tweetie

                                                                                I actually press small amounts at a time between my hands & then just place the pressed piece on. I try to cover all areas, but it will spread & ok if there are uncovered areas (most impt to have the bottom covered). I think I'm gonna try making a batch using chocolate chocolate chip cookie dough!

                                                                      2. re: pamd

                                                                        How do you do your crab dip? I have a great hot crab-artichoke dip (with perhaps too much mayo) that I had at a Christmas party years ago and begged my colleague for the recipe. It's mayo-laden, which I kind of don't mind, but it does get heavy if you like to eat it all, the way I do every time I make it :) Sometimes I add spinach too.
                                                                        How do you do yours? Is there a brand of the crab that you like?

                                                                        1. re: foxy fairy

                                                                          I'm originally from Maryland, so no real brand of crab, as I prefer to use fresh, I do not like pasteurized if a choice- I have used it when no fresh available for the dip (but never for a crabcake). I do not put any artichokes or spinach in it- just old bay with some cheeses & other stuff. I don't really use an exact recipe, but have figured it out approximately for others before if you're interested in details.

                                                                          1. re: pamd

                                                                            finally somebody talkin sense about crab. i'm not from maryland but my mom is, and she raised me right. all i need to be happy is a long table, a pile of crabs, a little mallet, some butter, and plenty of old bay :)

                                                                            1. re: starrsj

                                                                              Hey there I am from DE have a crab trap outside my back door and can give you my basic recipe:

                                                                              A cereal bowl full of fresh picked blue crab meat (about 4-6 ounces).
                                                                              4 oz cream cheese
                                                                              handful of good parmesan cheese
                                                                              healthy sprinkle of old bay (to taste I use a teaspoon)
                                                                              hot sauce to taste - I use about 2 tablespoons
                                                                              Squirt of lemon juice

                                                                              Mix and bake at 350 until top starts to brown. You can freeze this after baking and it warms up just fine for a quick starter. Goes great with baguette or my family loves bagel chips. Have fun !

                                                                              1. re: lisanoon

                                                                                ok, i'm comin' over! will bring beer.

                                                                      3. Even though I'm regularly trying new things, I also have a lot of standards that I turn to time-and-again. Here are some favorites.

                                                                        Sauteed fish with olives and capers.
                                                                        Steam-sauteed fish filets from "Fish & Shellfish" by James Peterson. I use chicken stock in addition to the white wine specified in the recipe.
                                                                        This very "grown up" mac-and-cheese. I use fusilli instead of elbow macaroni (love how it holds the sauce instead of letting it pool) and add a bit of freshly grated nutmeg. I believe the original Food & Wine printing said that the chef developed this recipe for Michael Jordan's steakhouse.


                                                                        A spicey red lentil soup I clipped from a magazine years ago.
                                                                        Chicken Piccata (picatta?) from Cook's Illustrated (I think it really is a superior preparation of this dish.
                                                                        )Lamb Tagine With Prunes & Apples from "Couscous & Other Good Food From Morocco" by Paula Wolfert.
                                                                        Spinach Lamb, from "Curried Favors" by Maya Kamail MacMillan.
                                                                        Pasta with Tuscan Duck Sauce, from "Sauces" by James Peterson.

                                                                        4 Replies
                                                                        1. re: Old Spice

                                                                          I became a major fan of lamb tagine this winter, and I love Paula Wolfert's recipe for white bean soup, although, believe me, I don't buy those expensive Tarbes white beans. Can you post both lamb recipes, please? (Spinach Lamb sounds pretty good, too.)
                                                                          Several times, I made an extremely confusing and imprecise Tajine d'Agneau aux Aubergines recipe by Fatéma Hal. Basically, it's lamb flavored with cilantro, flat parsley, onions, garlic, pickled lemons, and "quatre-épices" (cinnamon, black pepper, nutmeg, and possibly cloves or maybe allspice). You add eggplant and cooked chickpeas. Fatéma claims you can cook the chickpeas with the lamb, but it doesn't work. Tomatoes are listed among the recipe ingredients, but not in the procedure. I suppose they wouldn't hurt. To make things complicated, and super-presentable, Fatéma wants you to cook the eggplant separately, but that's not really necessary.

                                                                          1. re: Amanita

                                                                            The Wolfert book is at a friend's where I spend a lot of weekends. I'll get it the next time I'm out and will post the Tagine recipe for you. Here's the paraphrased Spinach Lamb recipe from Maya Kamail MacMillan. It's really a lamb saag, but she doesn't use the butter, or ghee, you get in Indian restaurants. Healthier, but still very, very tastey. And it comes together faster than the long list of ingredients would suggest.

                                                                            2 lbs leg of lamb, cubed (I just get whatever "lamb stew" my butcher has.)

                                                                            Spice Mixture:
                                                                            4 tsps ground coriander
                                                                            1 tsp ground cumin
                                                                            1/2 tsp cayenne
                                                                            1/2 tsp ground black pepper
                                                                            1/4 tsp ground turmeric
                                                                            1/2 cup plain low-fat yogurt
                                                                            (Note: For the cumin, coriander, and pepper, I use whole spices that I grind.)

                                                                            1 10-oz pack frozen spinach, thawed. Drain some of the excess liquid.
                                                                            1 cup milk
                                                                            Salt to taste

                                                                            2 cups onion, chopped (Not too finely...sometimes I just do thin slices if I don't feel like chopping.)
                                                                            1/4 cup oil (I use olive)
                                                                            2" of cinnamon stick, broken into two pieces
                                                                            6 cloves, whole, not ground
                                                                            2 tsps garlic, minced
                                                                            2 tsps, ginger, peeled and minced

                                                                            1/4 tsp fennel seeds...coarse grind using mortar & pestle
                                                                            1 cup water

                                                                            Salt to taste
                                                                            1 tsp lemon juice

                                                                            Mix together yogurt and the spices under "spice mixture." Coat lamb well and marinate for 1/2 hour. I don't set a timer. Sometimes it sits for an hour.
                                                                            Using two-qt saucepan, cook spinach (salted to taste) and milk until most of the milk has reduced. Recipe says medium-high, but I use medium. Cooks more slowly but there's less a chance of the milk burning.
                                                                            In a pot or casserole large enough for all the ingredients, cook the onion in oil until edges begin to brown. Stir in the cinnamon, cloves, ginger and garlic. Continue cooking and stirring until the onions are a medium brown color, a couple of minutes.
                                                                            Add the lamb to the onions and brown on all sides, just a few minutes. The yogurt will disappear. Stir in spinach, water, and fennel. Heat to a boil, then simmer, covered, for about 45 minutes. I sometimes let it go a bit longer. Taste for salt or other seasoning adjustments. Turn up flame to medium, and cook, uncovered, for 10 or 15 minutes, or until the sauce thickens to your liking.
                                                                            Add the lemon juice and serve with plain basmati rice.

                                                                            (Note: I use 2 packs of spinach in this dish because I like it better with more spinach. That means cooking it in 2 cups of milk instead of 1. I up the spices a little, but it's an eyeball and nose thing. Maybe 20 - 25% more? A little more garlic and ginger too. I also add a little more water when I combine the lamb and spinach for the simmer, checking it midway to see if I need more liquid or not. Sorry I can't be more specific on my freelancing.)

                                                                            1. re: Old Spice

                                                                              Wow, thanks. That sounds excellent!

                                                                              1. re: Amanita

                                                                                You're welcome. Happy to share, Amanita. I sometimes cut this recipe in half (which means I do the spinach part just like the recipe) for just me. Not surprising, the leftovers are quite good, so I can get a couple of dinners out of it.

                                                                        2. Thanks for posting! I have a question about Ina's Shrimp Salad - do you actually use unpeeled shrimp, and then cook and peel as stated in the recipe? I hate peeling and deveining shrimp and always make my husband do it :) Doing that for 4 lbs of shrimp seems incredibly time consuming.
                                                                          I also rarely make the same thing twice, and I am always kicking myself during the holidays when I'm making candy or cakes or cookies and realizing how stupid I am for trying new recipes for the first time for parties or to give away, when I should just pick some tried and true faves and make them every year. There's just so many things to try and too little time (and stomach space!).
                                                                          Thanks again!

                                                                          16 Replies
                                                                          1. re: ScarletB

                                                                            LOL! You sound just like me... I always make my husband peel and devein shrimp too! :-) I've used pre-cooked (like for cocktail) shrimp before, and it's been just fine. I don't think I've ever made a whole recipe of it either though- that's a lot of shrimp! I either half it or even quarter it, esp. if it's just the two of us.

                                                                            1. re: Katie Nell

                                                                              Thanks! I figured a shortcut would be okay, but sometimes you never know.

                                                                              Tonight I'm making the braised cabbage that was posted on this site under recipes recently. I made it last week and loved it! I'm not the hugest vegetable fan and had never made braised cabbage before, but it was easy and made delicious leftovers for lunches, and I can get my veggies in. I can see making this often.

                                                                              1. re: Katie Nell

                                                                                Trader Joes also has uncooked, cleaned shrimp which is verrrrry useful in a case like this.

                                                                              2. re: ScarletB

                                                                                "There's just so many things to try and too little time..."

                                                                                So true. I could bake every day and still not scratch the surface of the things I'd like to try. Not to mention we'd all be supersized. This is one of the reasons why I want/need to start a dessert catering business! :-)

                                                                                1. re: flourgirl

                                                                                  I'm with you on that one! I make dessert and send it to work with my husband (he's a carpenter and those boys can eat), or bring it to my work. I always get complaints from my co-workers in between stuffing themselves silly :)
                                                                                  I've thought also about baking as business, but have no idea if there's a market/how to research and get started/if I'd like it, etc.
                                                                                  We can always dream.

                                                                                  1. re: ScarletB

                                                                                    Lots of colleges, community colleges and universities have small business incubators/mentoring programs available free or for a low fee through their continuing education programs. Or if they don't they can point you to one. They'll help you with research, business plans, how to find funding, legal issues, etc.

                                                                                2. re: ScarletB

                                                                                  I would really like to try Ina's shrimp salad but the idea of boiling the shrimp doesn't thrill me. Has anyone cooked the shrimp in a different manner and mixed it with the same dressing, which looks great?

                                                                                  How about grilling the shrimp?

                                                                                  1. re: foxy fairy

                                                                                    I think you could do it however you wanted- the dressing itself is so flavorful. You could roast them like she does for the roasted shrimp with thousand island dressing. I love that way of cooking them now.

                                                                                    1. re: Katie Nell

                                                                                      That roasted shrimp looks great -- could be a fantastic treat around the holidays too, the roasted shrimp with Thousand Island that you mention. My mom *adores* Thousand Island dressing, and I've never made my own. I'll try it. Do you modify the dressing at all or make it exactly as is? Sometimes Ina's sauces are a little too rich for me... do you use prepared mayo or make your own?


                                                                                      1. re: foxy fairy

                                                                                        I don't use sweet pickles, because we never have them on hand, and I add a minced garlic clove. I've never made homemade mayo (shocking, I know)! I think I have too many people in my extended family that might be freaked out by the raw egg. Anyway, I just always use good store-bought mayo. I don't find it to be too rich, but I guess some people might.

                                                                                    2. re: foxy fairy

                                                                                      I use the pre-cooked Gold Star Jumbo Shrimp at Stop & Shop to make this dish all the time. I make it the day before I serve it and everyone raves. With all the flavors in the dish, using good pre-cooked shrimp is fine. When thawing the Shrimp, I place it in a bowl of ice water, salt it and sqeeeze two lemons and leave it for an hour. Pat it dry then make the shrimp salad.

                                                                                      1. re: mcel215

                                                                                        mcel, does that firm up the shrimp?

                                                                                        1. re: alkapal

                                                                                          In one of the Vietnamese cookbooks in COTM, the author always recommended "refreshing" shrimp in cold water - even fresh shrimp. I think it does help to firm them up a bit.

                                                                                          1. re: alkapal

                                                                                            Hey alkapal,
                                                                                            I think what your asking me if the lemon firms up the shrimp, like cerviche?
                                                                                            No, it doesn't, because I put the shrimp in a huge bowl of ice water. And it stays frozen for most of the time it's defrosting. But, one time I was making Shrimp Cocktail, I squeezed lemon all over my dish and quite alot of it (lemon lover here), brought it to a party and yes, had a very chewy textured Shrimp Cocktail. Now I just serve lemon slices with my Shrimp Cocktail.

                                                                                            1. re: mcel215

                                                                                              hail, fellow shrimpinarian (?)

                                                                                              yes, mcel, i was wondering it it further changed the protein's texture, to make it a little less "flimsy." (but heck, i'll eat it flimsy, too.!)

                                                                                              ps, here are my bona fides as a shrimpinarian: ("'fess up: i'm a hog when it comes to eating... _____ " http://chowhound.chow.com/topics/573626

                                                                                              1. re: alkapal

                                                                                                I just posted........ugh! I can't believe I missed that thread though, lol.

                                                                                                What a fun topic and great responses.

                                                                                    3. - My catfish with black bean sauce
                                                                                      - Shredded pork tenderloin with lime sauce http://www.epicurious.com/recipes/rec...
                                                                                      - Orecchiette with Rabbit, Tomato and Basil Sauce (I use chicken thighs) http://www.epicurious.com/recipes/rec...
                                                                                      - Pasta with Sausage, Eggplant and Basil http://www.epicurious.com/recipes/rec...
                                                                                      Flank Steak with Latin rub and spiced couscous

                                                                                      7 Replies
                                                                                      1. re: Andiereid

                                                                                        I'd love to see your catfish with black bean sauce recipe, Andie. I googled around a few weeks ago and kept getting this: http://www.imdb.com/title/tt0162903/

                                                                                        Do you steam it? I've got a great source for catfish, and have been wanting to try it with black beans.

                                                                                        1. re: FoodFuser

                                                                                          Hahaha! I didn't know it was a movie! How funny!

                                                                                          No, I do not steam the catfish. I'm from Arkansas. We bread it in cornmeal and fry it!

                                                                                          Here's the recipe:

                                                                                          Catfish with Black Bean Sauce
                                                                                          4 each catfish fillets
                                                                                          salt and pepper
                                                                                          1 each egg
                                                                                          2/3 cup buttermilk
                                                                                          flour, for dredging
                                                                                          1/2 cup cornstarch
                                                                                          1/2 cup yellow cornmeal
                                                                                          1 tsp. salt
                                                                                          1/2 cup olive oil

                                                                                          1 Tbs. olive oil
                                                                                          1 small yellow onion, chopped
                                                                                          2 cans black beans
                                                                                          2 small Roma tomatoes, chopped
                                                                                          1 Tablespoon chili garlic sauce
                                                                                          2 small pieces fresh ginger
                                                                                          1 Tablespoon sesame oil

                                                                                          1.For the beans:
                                                                                          In a medium saucepan, saute onion in 1 Tbs. olive oil until translucent. Add cans of black bean and ginger. Simmer 15 minutes, then add tomatoes and chili garlic sauce. Right before serving, stir in 1 Tbs. sesame oil

                                                                                          2.For the catfish:
                                                                                          Heat oil in a large skillet over medium low heat.
                                                                                          Mix together egg and buttermilk in shallow bowl. In another shallow bowl, mix together the cornmeal and cornstarch with 1/2 tsp. salt.
                                                                                          Salt and pepper each filet and dredge in flour, shaking off excess. Dip in egg mixture, then in cornmeal mixture. Place in hot oil. Cook until golden brown on each side, about 3 - 4 minutes per side.

                                                                                          3. Serve catfish over the black bean sauce with steamed rice.

                                                                                          1. re: Andiereid

                                                                                            Thanks. That looks like it's right down this Okie's alley.

                                                                                            Are they farming catfish anywhere these days in coastal Carolina?

                                                                                            1. re: FoodFuser

                                                                                              I'm actually not sure, FoodFuser. But what we get here tastes pretty good and fresh.

                                                                                            2. re: Andiereid

                                                                                              Ha, I make catfish with black bean sauce too, but my version is the Chinese black bean sauce with red bell peppers. It is a great combo. The fish is simply steamed or sauteed then the sauce (which you have made previously with lots of garlic and ginger) is poured over and it's served with rice.

                                                                                              1. re: Andiereid

                                                                                                This is indeed a terrific thread! Can't wait to try your Catfish with Black Bean Sauce, Andiereid.

                                                                                                Here's a staple in our home:

                                                                                                Tacos al Carbón Indoors

                                                                                                Those of us who cannot indulge in outdoor barbecuing certainly needn’t deny ourselves the pleasures that grilling can yield. This is nice, messy, Saturday night fun, though not for company, unless you enjoy seeing your friends with sour cream all over their faces.

                                                                                                3 smooth-skinned limes, heavy for their size
                                                                                                2 cloves garlic
                                                                                                3 tablespoons olive oil
                                                                                                1 tablespoon soy sauce
                                                                                                1 tablespoon Worcestershire sauce
                                                                                                6-8 drops of “Liquid Smoke”
                                                                                                1/2 teaspoon ground cinnamon
                                                                                                1/2 teaspoon ground mace
                                                                                                1/2 teaspoon “five-spice” powder
                                                                                                1/4 teaspoon cayenne pepper
                                                                                                1/2 teaspoon dried ginger
                                                                                                1 teaspoon dried oregano, preferably Mexican
                                                                                                1 teaspoon freshly ground black pepper
                                                                                                droplets of Tabasco sauce, to taste
                                                                                                1 1/2 lbs. flank steak
                                                                                                (or sirloin, skirt steak, or even top round, sometimes called London Broil,
                                                                                                though with the latter cut, I’d go with 6 hours’ marination)
                                                                                                15-20 scallions, different sizes, slender to thick, trimmed
                                                                                                (leave no more than 4 inches of green top), split lengthwise if large,
                                                                                                and cut into 2-inch pieces
                                                                                                1-2 tablespoons peanut oil (or corn oil)
                                                                                                12 6” corn tortillas
                                                                                                Hot sauce and/or salsa of your choice
                                                                                                Chopped fresh jalapeños
                                                                                                Chopped pimiento-stuffed green olives, or your favorite olives, pitted
                                                                                                3/4 lb. Monterey Jack cheese, grated
                                                                                                Plenty of sour cream

                                                                                                Roll the limes on your counter and microwave them for 1 minute. Halve the limes and squeeze the juices with a juicer into a 1-cup glass measure.

                                                                                                After squeezing the lime juice, run the garlic cloves through a garlic press into a one-quart glass measure. Immediately pour in the lime juice, then the olive oil, soy sauce, Liquid Smoke, cinnamon, mace, cayenne, ginger, oregano, pepper, and hot sauce droplets.

                                                                                                Score the steak lightly in a cross-hatch pattern on both sides, and place it in a large sealable plastic bag, pour the marinade over, and refrigerate, turning it once or twice, for 4 hours. Let the meat spend a half-hour at room temperature before searing. That seems to relax it. Reserve the marinade.

                                                                                                Prep all vegetables and garnishes. Heat a large empty cast-iron skillet for five minutes over high heat. Add a slicking of oil, lower the heat to medium, then carefully lay in the steak. Cover the pan, unless you dearly love smoke. Cook for no more than 2 minutes per side for medium rare. Transfer the steak to a cutting board and keep it warm.

                                                                                                Lay the scallions into the undrained pan, and pour in the reserved marinade. Cook, covered, stirring once, until the scallions are lightly browned and tender, 7-8 minutes.

                                                                                                Meanwhile, heat a few teaspoons of peanut oil in a nonstick skillet over medium heat. Add 1 tortilla and fry until just pliable, 10-20 seconds per side. Be careful not to let them get too stiff. Transfer to a paper towel-lined plate. Repeat with remaining tortillas, adding a little oil as needed.

                                                                                                When the scallions are done, place them in a serving bowl. Carve the meat across the grain and at a slight angle into 1/2” slices. Cut the slices crosswise into 1/3” cubes. Place on a heated serving plate and serve immediately, with the grilled onions, salsa, chopped jalapeños, chopped olives, grated cheese, and sour cream.

                                                                                                Yield 10-12 overstuffed tacos

                                                                                            3. re: Andiereid

                                                                                              Do you use 1.5 cups of chopped basil as the recipe states in your rendition of the orecchiette? That seems like a lot of basil.

                                                                                            4. There are 2 pasta dishes my family loves and I make over and over again:

                                                                                              Giada's Fusilli w/Sausage, Artichokes and Sun-Dried Tomatoes

                                                                                              Pasta with spinach, bacon, pine nuts and optional blue cheese
                                                                                              -- My own concotion that my family loves. Fry the bacon. Saute the spinach with some chopped garlic in the bacon fat. Add toasted pine nuts. Let flavors meld while pasta boils. Drain pasta, reserving a little cooking liquid. Mix all together, adding blue cheese if desired. I also love this with lots of fresh Parmigiano-Reggiano, in strips using a veg peeler. A sprinkle of crushed red pepper and a glass of red wine and it's a great meal!

                                                                                              2 Replies
                                                                                              1. re: wyf4lyf

                                                                                                I tried Giada's pasta with Sausage, Artichokes and Tomatoes tonight (didn't have any sun-dried in the house, darn it!) so I used some cherry tomatoes and squirted some tomato paste in the sauce. I used whole wheat pasta and my husband and I really liked it. It was great but I can tell the sundried tomatoes would add a more intense flavor, so I'll make sure to have sundried tomatoes in the house next time the urge hits.

                                                                                                1. Great thread Katie Nell...

                                                                                                  Michael Chiarello's "Grilled Flank Steak with Salsa Cruda" (the Gorgonzola is key). It's a Funwithfood summer tradition (extravaganza :). dEElish!


                                                                                                  4 Replies
                                                                                                  1. re: Funwithfood

                                                                                                    I was just reading the "You know you're a Chowhound when..." thread today, and I thought to myself, "I miss Funwithfood"! You must have "heard" me! :-) That reminds me of another regular for me, Michael's Homemade Tomato Soup: http://www.foodnetwork.com/food/cda/r...

                                                                                                    1. re: Katie Nell

                                                                                                      Katie Nell,

                                                                                                      That soup does sound good.

                                                                                                      My favorite way to make a *large* quantity of Tomato Soup is to buy the 6 1/2-lb can of tomato puree at Costco (only $2.75!). I saute a mirepoix (onions/carrots/celery) in the bottom of a large stockpot, then add minced garlic, then the entire can of tomato puree. Cook to infuse flavors (I use the immersion blender to smooth). Then add lots of chopped basil (I prefer fresh, but you can use dried), kosher salt, fresh ground pepper to taste at the end. Sometimes I'll add a bit of cream (if it needs "rounding"). It is SO delicious and SO easy.

                                                                                                      I freeze it in small quantities to serve with grilled cheese sandwiches...very popular at the "Funwithfood" household. (Variations: Rosemary, Thyme, etc.)

                                                                                                      1. re: Funwithfood

                                                                                                        Just made it last night--topped with creme fraiche--deeelish with grilled cheese sandwiches!

                                                                                                        ***Forgot to mention, add 6 cups (to taste) of chicken broth. You can also add a couple pieces of french bread, torn--let it soak in, then "whiz" the whole thing with an immersion blender.

                                                                                                        1. re: Funwithfood

                                                                                                          I used to frequent a great restaurant in milford,pa that added dill to tomato soup and i liked it so much i started doing it at home

                                                                                                    2. Red Beans and Rice. With a hambone or a hunk of ham. Just like Mama or my grandmothers did. Like everyone in New Orleans. From the fancy restaurants to the humble dives.
                                                                                                      When my children were small, they would ask "What's for dinner?"
                                                                                                      "What's today?"
                                                                                                      "Monday! Oh! Red beans and Rice! Hooray!"
                                                                                                      My kids live nearby and know that they can always come by on Monday for dinner or carryout. If they haven't cooked their own Red Beans and Rice.

                                                                                                      1 Reply
                                                                                                      1. re: MakingSense

                                                                                                        could you share the recipe details...I have a ham bone waiting!

                                                                                                      2. My husband doesn't eat any red meats (just chicken & fish), my kids keep kosher, AND one daughter can't eat wheat. My options are limited!! Nevertheless I manage to do pretty well. One dinner everyone gobbles up is grilled tuna with Caesar salad and avocados. I simply toss romaine and some avocado chunks with Caesar dressing (bottled or homemade; favorite bottled is Ken's Creamy Caesar) and grated Romano cheese. I grill a piece of tuna (about 1 pound) on the stovetop grill til it's cooked outside but still quite pink inside. Slice and serve over salad. Add bread (or wheat-free substitute). Enjoy--I hope your family likes it as much as mine does, and it's so easy!!

                                                                                                        3 Replies
                                                                                                        1. re: Cakegirl

                                                                                                          My quick chicken Caesar is romaine, avocados, shredded Parmesan cheese, croutons (or not) and KFC popcorn chicken. I like Marie's Caesar Dressing. Great and fast on a summer evening.

                                                                                                            1. re: starrsj

                                                                                                              Me too, Starrs! Bottled Caesar period makes me cry. Does anybody make real Caesar salad anymore? Even at nice restaurants, I can't seem to find the real deal. In culinary school, a lot of the "classics" you have to master seemed irrelevant. But learning to make authentic Caesar salad was worth all the quail eggs. The only tweak I make is that I toast the anchovies a little first to bring out that nutty flavor.

                                                                                                          1. The Curried Squash Soup with Frizzled Leeks on Epicurious is my favorite butternut soup recipe and easy to boot though I replace Indian curry powder with Thai curry paste and I'm usually too lazy for the frizzled leeks, though I'll drizzle a little fresh cream on top.

                                                                                                            I make Giada's Panzanella all the time in the summer, only instead of grilling the bread I usually just toast it a bit in the oven, and I don't bother to peel the tomatoes. It's one of my favorite side dishes for grilled meats. I love the capers and peppers in hers. (I suppose a winter version is the Zuni bread salad, and actually I make the Zuni chicken all the time too

                                                                                                            Finally, Laurie Colwin's succotash. I make this winter and summer, with frozen baby lima beans and corn or fresh, and I use a lot of ginger. I love it as a side dish with grilled sausages, on toast, or just cold out of the jar with a spoon. A paraphrase of the recipe:

                                                                                                            In a pan with a cover, sautee 1 chopped onion, 1 minced garlic clove, 1 chopped red pepper, and salt and pepper in a little bit of olive oil. Cover and cook over low heat until the onion is soft. Add 1 teaspoon (or more) ground ginger, about 10 oz frozen baby lima beans or 2 cups of shelled baby lima beans, and 1 cup water. Simmer, covered, for about 10 minutes. Remove the lid and stir in 10 oz frozen corn or kernels from 2 fresh ears of corn. Simmer the succotash for a few more minutes, until it's no longer liquidy. Add salt and pepper and a little sugar to taste, if needed.

                                                                                                            1. What a neat thread, I'm going to bookmark it and try some of everyone's old reliables.

                                                                                                              I love Jacques Pepin's cheese souffle and make it again and again. It's so easy (no egg separating) and makes a wonderful supper along with a salad & simple viniagrette. http://www.foodandwine.com/recipes/as...

                                                                                                              I also make pork shoulder fairly often now after learning about it here at CH. Usually coated with oo, fennel seed, garlic, and sage. It is so delicious, everyone here loves it and it's easy & inexpensive. We had it on Easter and I just picked up two more today, in fact.

                                                                                                              There's a really delicious chicken recipe in the More with Less Cookbook that I make often. It uses honey, curry powder, and mustard. It smells amazing and is so, so good served with rice. If it interests anyone I'll post the recipe, couldn't find a link but I have the book.

                                                                                                              I roast alot of chickens. We love them, and then there's soup after. I make a fairly standard chicken soup but usually add a little bit of curry powder to the broth. Not much, just a bit. Try it, you'll like it.

                                                                                                              I guess these are the ones I know will always please the crowd around here. Oh, I forgot, the kids love pasta with a sauce of olive oil, garlic, salt, and red pepper flakes so that gets eaten often, too. Now that I look at it I feel like a pretty lazy cook. Nothing very involved but oh well, to us it all tastes good!

                                                                                                              Can't wait to try some of the recipes posted here, I can use some new ideas!

                                                                                                              20 Replies
                                                                                                              1. re: xena

                                                                                                                Oh, yes, please do post the honey curry mustard chicken recipe. It sounds terrific. Thanks!

                                                                                                                1. re: NeNePie

                                                                                                                  The recipe actually called for margarine ( it was published in the '70s) but I use butter. I suppose you could use Smart Balance or something but I don't think I have yet. Maybe I'll try it sometime to see if it works.

                                                                                                                  More with Less Cookbook Honey Baked Chicken

                                                                                                                  Place 3 lbs cut up chicken in a shallow baking pan.

                                                                                                                  Melt 1/3 cup butter with:
                                                                                                                  1/3 c honey
                                                                                                                  2 T prepared mustard
                                                                                                                  1 t salt
                                                                                                                  1 t curry powder

                                                                                                                  The recipe says to bake for 1-1/4 hour in preheated 350 oven, basting every 15 minutes. There is no way I baste every 15 minutes but if you do remember to pop in there once or twice for a baste that's a good thing. The chicken will become beautifully browned. Serve with rice, making sure to spoon some of the delicious sauce onto your rice.
                                                                                                                  Simple & delicious, hope you like it!

                                                                                                                  1. re: xena

                                                                                                                    sounds perfect - I'll try it this weekend!

                                                                                                                    1. re: NeNePie

                                                                                                                      I have a very similar recipe to xena's...it uses dijon mustard, maple syrup, curry powder and dried sage...very nice for fat-free and it also calls for basting the chicken pieces every 15 minutes...killer recipe but I'll try xena's too.

                                                                                                                      1. re: Val

                                                                                                                        Val, will you list the proportions of the ingredients on your recipe?


                                                                                                                        1. re: AmandaEd

                                                                                                                          Here's the recipe, Amanda:

                                                                                                                          Five Ingredient Chicken

                                                                                                                          1/4 cup Dijon mustard, thinned with 3 Tablespoons water

                                                                                                                          2/3 cup maple syrup
                                                                                                                          2 teaspoons rubbed sage or ground sage
                                                                                                                          2 teaspoons curry powder
                                                                                                                          6-8 chicken thighs/drumsticks, skin removed

                                                                                                                          Preheat oven to 425. Line a baking dish with foil.

                                                                                                                          In a small saucepan over medium heat, mix together mustard, maple syrup, sage and curry powder. Heat and stir til sage and curry powder are well-blended.

                                                                                                                          Sprinkle chicken pieces with salt & ground pepper...place in foil lined dish. Pour sauce over chicken pieces and turn to coat; snuggle the foil around the chicken so that the chicken pieces are a bit crowded together. (My 8x8x2 inch Corningware baking dish works just fine for 6 thighs.) Bake, uncovered and BASTING every 10-15 minutes for about 40 minutes or til golden brown. Serve with basmati rice.

                                                                                                                          | Permalink | Report | Reply

                                                                                                                          1. re: Val

                                                                                                                            Sounds fabulous - and easy! Thanks so much!

                                                                                                                            1. re: AmandaEd

                                                                                                                              Hope you like it--basting is a bit of a pain but makes a difference--the sauce creates a sort of coating on the chicken meat.

                                                                                                                            2. re: Val

                                                                                                                              Val, we had this tonight and it was delicious. I love how sticky sweet it gets and the sauce made the rice taste so good. It makes me wonder if I could reduce the butter in the honey baked chicken recipe I make that is similar and up the honey & mustard amounts, more like yours. Maybe I'll try it for a healthier version.
                                                                                                                              I will definitely make 5 Ingredient Chicken again and am planning to pass your recipe along to our kids who no longer live at home.
                                                                                                                              Thank you very much for sharing it!

                                                                                                                              1. re: xena

                                                                                                                                Xena, so glad you enjoyed it. I thought the ingredients were odd when I first read the recipe but the sage & curry really do make for a great combination. I have to be careful not to make it too frequently -- sometimes I "burn out" on favorites by making them too often and then we get tired of them. It's so tempting with this one because I always have the ingredients and it's so easy to make.

                                                                                                                      2. re: xena

                                                                                                                        Don't want to go too far off thread topic, but are there other especially good recipes you like in this cookbook? I have the CB, but can't divine from ingredients alone whether the dish will be "wonderful" :-) I wouldn't have chosen this Honey Baked Chicken, for example, but will try it now. Always wonder when a recipe calls for "curry powder" ... there's many kinds of curry powder even if you don't made your own.

                                                                                                                        1. re: vbohanz

                                                                                                                          I just use store-bought yellow Indian curry powder.
                                                                                                                          Years ago we used to make Genghis Kahn on page 172. It's really just a simple stir fry but it always tasted good to us and as kids who enjoyed cooking a bit we could follow the recipe easily and have something that tasted good everytime. I have my mom's old copy of the book and she has notes written on this page that suggest cutting down the soy sauce & worcestershire just a bit. She wrote in 3 T of soy sauce and 1/4 c W. She also wrote that she used flank steak. Haven't made it in years but it tasted good.
                                                                                                                          Can't think of any others we made regularly but will look through the book to see.
                                                                                                                          Hope you like the honey baked chicken!

                                                                                                                          1. re: vbohanz

                                                                                                                            Um... let me think. I really haven't made much from this lately, but I used to all the time. It was the book I used when i first started cooking right after college... many many basics. The fish stir fry was a great intro to Asian style cooking but I've moved on to more sophisticated recipes since then. The Cornmeal Quiche is nice. The "Basic Dry Cereal Formula" is what i use to make granola... gives lots and lots of options if you use your imagination. The oatmeal bread is really good, as is the Oatmeal Cake. The Coconut Custard pie is pretty good (it's an "impossible pie" without the Bisquick). This is actually my 2nd copy of the book as the first one fell apart from overuse!

                                                                                                                            1. re: vbohanz

                                                                                                                              Thanks much for the helpful suggestions, Xena and mimilulu. I'll dig that CB out and try some of them. Glad to hear no Bisquick :-) I am working hard to keep poisonous trans fats out of my body (after years of filling it up with them), and Bisquick had to go, along with saltines and lots of other convenience foods I enjoyed. Took me too long to realize just how bad hydrogenated oils etc really are. So it's really back to basics for me!

                                                                                                                              1. re: vbohanz

                                                                                                                                Re: curry powder. Penzey's sells some of the best I've ever tried. I keep a both their "Maharajah" and "Hot" in the freezer drawer. I usually mix these half & half in my dishes, because much as I like "hot" anything, their "Hot" is really HOT.)

                                                                                                                                1. re: PhoebeB

                                                                                                                                  PhobeB, I need to try Penzeys, I'm thinking. I try to buy locally to avoid shipping but do end up ordering hard-to-find spices from internet. Thanks for letting us know the "Hot" is really HOT!!! I am a chilehead, but, like you, some things are too hot even for me. For example, a mere sprinkle of red savina powder is plenty for this woman. I wouldn't have ordered so much of that had I realized just how truly fiery it was.

                                                                                                                              2. re: xena

                                                                                                                                I almost fell off my seat when I saw your post. That was one of my mom's staples when I was growing up (yes, in the 70s). I always wondered where she got the recipe for what she called Chicken Diable. Must have been in the newspaper. Anyway, thirty some years later, I make it for my family, and they love it, particularly my two kids. I often use boneless, skinless chicken thighs, smart balance light in place of margarine, Gulden's Spicy Brown mustard, and never baste it. It comes out perfect every time. Just a little hint regarding the rice to serve with it--rice is essential to catch all the leftover sauce. I buy the frozen jasmine rice at Trader Joe's, and it cooks perfectly and works well with this dish.

                                                                                                                                1. re: xena

                                                                                                                                  I made this last night and it was a huge hit!! Thanks, I will be making this again!

                                                                                                                              3. re: xena

                                                                                                                                Xena, I make the Honey Baked Chicken recipe from the More with Less Cookbook all the time too! I agree it smells amazing and tastes wonderful.

                                                                                                                                1. re: mimilulu

                                                                                                                                  Oh, isn't it a great dish? It's by far the most worn page in that cookbook! I'm anxious to hear back if NeNePie makes it. Now I'm craving it.

                                                                                                                              4. Patricia Wells has a great recipe in her Trattoria cookbook for chicken breasts sauteed with sage and lemon--I do it every summer when the sage is taking over-- a typical Wells' peculiarity--the recipe calls for exactly 28 sage leaves. Go figure.

                                                                                                                                4 Replies
                                                                                                                                1. re: whs

                                                                                                                                  whs, would love to have this recipe if you have time to share it. Have been wanting to try some fresh sage dishes -- paired with chicken and lemon, has to be great!

                                                                                                                                  1. re: vbohanz

                                                                                                                                    there's an awesome chicken/sage/balsamic recipe in lynn rosetto kaspar's book that i have. i've made it over and over. you can find a version of it at this blog: http://frazzleddad.blogspot.com/2005/...

                                                                                                                                    i generally have butcher cut the backbone and reserve it for broth.

                                                                                                                                    1. re: Mawrter

                                                                                                                                      Thank you, Mawrter. There's no sage in that version, but by happy serendipity, I have the cookbook referenced there. lol. You know how that goes, so many cookbooks, so many recipes. I have two of Lynn's cookbooks, and drool when reading them, but haven't yet cooked from them. Appreciate the heads up, I will go find that recipe and try it.

                                                                                                                                      1. re: vbohanz

                                                                                                                                        Somebody just kicked this thread back to life... I hope you enjoyed it, VBohanz! I adore that cookbook and I hope you'll find it as accessible as I do. I got confused about the sage because I have fresh sage in my garden half the year and usually substitute it in that recipe (and a lot of others - I could practically wallpaper with the stuff).

                                                                                                                                        I haven't got any other LRK cookbooks, but I do cook from her www.SpendidTable.org website occasionally. :-)

                                                                                                                                2. My [late] Aunt Wini's Chocolate Mousse. It's so easy and so good . . . and you make it in a blender!

                                                                                                                                  5 Replies
                                                                                                                                  1. re: operagirl

                                                                                                                                    Would love to have this recipe, will you share it? It's one of my husband's favorite desserts.

                                                                                                                                    1. re: xena

                                                                                                                                      Sure, I'll post it here tomorrow.

                                                                                                                                      1. re: xena

                                                                                                                                        Here it is! This stuff's amazing, especially for how ridiculously easy it is to make.

                                                                                                                                        Rich Dark Chocolate Mousse

                                                                                                                                        by Wini Harris

                                                                                                                                        2 eggs

                                                                                                                                        2 Tbsp. sugar

                                                                                                                                        1 package Nestle Chocolate Chips (6 oz)

                                                                                                                                        1 oz square unsweetened Baker's chocolate (cut up)

                                                                                                                                        3/4 C. hot milk

                                                                                                                                        1 tsp. vanilla

                                                                                                                                        In blender - beat all together - hot milk will melt chocolate

                                                                                                                                        Pour into small mousse glasses or pot de cremes.

                                                                                                                                        Chill 24 hours or freeze until firm, then refrigerate.

                                                                                                                                        1. re: operagirl

                                                                                                                                          Thank you for posting, we'll definitely have this soon. maybe it will be his "the taxes are in the mail" celebration dessert. :)

                                                                                                                                          1. re: xena

                                                                                                                                            Yay! Let me know how it goes. This recipe is all about trust -- I was quite dubious that it'd turn out well, minus whipped cream or any other aerated substance. It's great though.

                                                                                                                                    2. What a great thread! I am going to have to poach some of these and put them in my MacGourmet database.

                                                                                                                                      Mine would start out:
                                                                                                                                      A bolognese recipe from an old italian cookbook, Marcella's creamy basil and zucchini pasta, potato and leek soup from James Barber cause it is such comfort food, the Food Processor Bible's chocolate chip cookies with pecans, Jamie Oliver's spiced lamb shanks, Jamie Oliver's spicy mushroom and sausage pasta, Giada's pasta primavera, Marcella's lemon pasta...


                                                                                                                                      1. Nigella's watermelon, feta, and black olive salad: http://www.nigella.com/recipes/recipe.... Just look at the lovely picture! I made this at least three times A WEEK last summer, and I can't wait for the watermelons to appear again this year!

                                                                                                                                        Also, the no-knead bread!

                                                                                                                                        8 Replies
                                                                                                                                        1. re: Kagey

                                                                                                                                          I've always wanted to try this, but just never got around to it. It sounds like such and odd combination, but everyone who makes it seems to love it. Maybe this summer...

                                                                                                                                          1. re: Kagey

                                                                                                                                            Oh, I have wanted to make this and haven't yet. I have this book and that salad looks amazing. So glad to see your post about it. It reminded me that we make her butterflied chicken with lemon & rosemary on the grill all summer. Very simple, so good and grilling it that way rather than in pieces seems to keep it very moist.

                                                                                                                                            Here's a link in case anyone's interested:

                                                                                                                                            At the first sign of melon in the stores here I'll make the salad.

                                                                                                                                            1. re: Kagey

                                                                                                                                              I LOVE this salad. We make it every summer when watermelon is available.

                                                                                                                                              1. re: Kagey

                                                                                                                                                I just realized (as I made them again yesterday) that I should add Nigella's Zucchini Pancakes to this thread, also from Forever Summer (the cookbook in which the watermelon salad appeared, and it's good too!)

                                                                                                                                                I can't find the recipe online, but it's basically 1.5 lbs zucchini, shredded, that you let drain for about 20 minutes on a dishtowel before using, 9 oz. crumbled feta, a small bunch of parsley, chopped, and a small bunch of mint, chopped, a tablespoon of dried mint, a teaspoon of paprika, 1 c. flour and 3 eggs. You combine all the ingredients into little cakes, fry in olive oil, and serve at room temperature.

                                                                                                                                                1. re: Amuse Bouches

                                                                                                                                                  that sounds great..i'm going to make that one for sure..always looking for ways to use all that zuchini from the garden...

                                                                                                                                                  1. re: cherrylime

                                                                                                                                                    I make a version of these that has chopped deli ham and swiss cheese..just salt and pepper for seasoning. I crave these every summer!

                                                                                                                                                2. re: Kagey

                                                                                                                                                  It is a wonderful salad. Everyone loved it when I made it last summer. Now that the local watermelons are appearing at our farmer's market, I'll have to make a big batch.

                                                                                                                                                  It's the perfect match for a cucumber-mint martini. Ok, serious craving now... going to farmer's market.

                                                                                                                                                3. Glad to hear I'm not alone! I just posted a Lentil Soup recipe that my husband absolutely loved, but sadly commented that he'd likely never have again. But I swear, I will make this one again...

                                                                                                                                                  Thanks for the post, I've been looking for a tried and true Bolognese recipe.

                                                                                                                                                  Lentil Soup With Sausage and Spinach

                                                                                                                                                  1. My constant repeaters are: Risotto with Pesto or Risotto with Cuitlacoche.
                                                                                                                                                    Fabio Trabocchi's melon salad (melon balls with balsamico, extra vergine, and parmiggiano).

                                                                                                                                                    As for dessert, my family used to ask me to repeat a Dulce de Leche mousse I concocted once. Myself, I prefer Oriol Balaguer's chocolate mousse, and brownies.

                                                                                                                                                    Oriol's Chocolate Mousse:

                                                                                                                                                    Mousse 2:

                                                                                                                                                    125g Milk
                                                                                                                                                    125g Heavy Cream
                                                                                                                                                    40g Egg Yolks
                                                                                                                                                    25g Sugar
                                                                                                                                                    350g Dark Chocolate
                                                                                                                                                    500g Whipped Cream

                                                                                                                                                    Cook the first ingredients like a creme anglaise, pour over the chopped chocolate. Let it sit a minute then mix (start from the center as you would a ganache). When the mixture cools down to 105ºF fold the whipped cream.

                                                                                                                                                    1. The flourless brownies with cinnamon and candied orange peel from Chefs of the Times.

                                                                                                                                                      I made a vegetable dish a few years ago from the second Union Square Cafe cookbook. It was good, but one element (roasted cauliflower) is so good that I've made it several times since. People wolf it down.

                                                                                                                                                      Oxtail braised in red wine from Epicurious (I think it's a Le Cirque recipe).

                                                                                                                                                      Vongerichten and Bittman's butternut squash soup ... the variant with coconut milk and fish sauce ... from Simple to Spectacular.

                                                                                                                                                      A pork recipe BIttman published in his Minimalist column in the NY Times a few years ago ... made with coconut milk, lime juice, and fish sauce.

                                                                                                                                                      10 Replies
                                                                                                                                                      1. re: Timowitz

                                                                                                                                                        Oh man, the brownies sound good and so does the pork! What cut of pork does the recipe use?

                                                                                                                                                        1. re: Katie Nell

                                                                                                                                                          Country ribs? They're boneless. The brownie recipe has been posted to this site (by me, but I don't remember where). Do a search for cardamon.

                                                                                                                                                        2. re: Timowitz

                                                                                                                                                          I've been looking for a flourless brownie recipe, could you please post. Thanks

                                                                                                                                                            1. re: Timowitz

                                                                                                                                                              Here's the NY Times link for the pork recipe (it's from Jan 31, 2001): http://select.nytimes.com/search/rest...

                                                                                                                                                              Here's an edited version of the brownie recipe:

                                                                                                                                                              These brownies have to be made in advance and store well. The original recipe called for sprinkling the top of the batter (which ends up being the bottom of the brownies) with sea salt before baking. I tried it and didn't like the results but the problem might have been that my sea salt was fairly damp and tended to clump (it came that way).

                                                                                                                                                              Zest of 1 orange, cut into 1/8-inch strips and chopped into fairly small pieces
                                                                                                                                                              Juice of half a lemon
                                                                                                                                                              Juice of half an orange
                                                                                                                                                              2 tablespoons sugar, more for pan

                                                                                                                                                              2 sticks plus 2 tablespoons butter, more for pan, at room temperature
                                                                                                                                                              11 large eggs, at room temperature
                                                                                                                                                              2 1/4 cups confectioners' sugar
                                                                                                                                                              11 ounces best-quality chocolate (preferably 58 percent cacao
                                                                                                                                                              )1 tablespoon cinnamon
                                                                                                                                                              1/4 cup chopped walnuts

                                                                                                                                                              1. Combine orange zest, lemon juice, orange juice and 2 tablespoons sugar. Bring to a boil, then simmer until zest is tender and liquid is reduced to a syrup, about 10 minutes. Cool. There should be about 3 tablespoons.

                                                                                                                                                              2. Heat oven to 450 degrees. Put parchment paper in 10-by-15-inch jelly roll pan. Butter and sugar paper. Be generous with the sugar.

                                                                                                                                                              3. Separate 9 eggs, placing whites in bowl of a mixer and 7 yolks in a medium bowl. (Save the remaining yolks for another use.) Add 2 whole eggs and 1/4 cup confectioners' sugar to yolks; whisk to blend.

                                                                                                                                                              4. Melt the chocolate and butter in a microwave or in a double boiler. I always use a microwave and add the butter after the chocolate has all gotten pretty soft and some has melted. Mix into the yolk mixture and add the cinnamon.

                                                                                                                                                              5. Add 2 cups confectioners' sugar to egg whites. Whisk with mixer until stiff. I beat it until its VERY stiff. Blend some of the meringue into the chocolate-yolk mixture. Add this to the remaining meringue in bowl. Fold until smooth. Fold in the orange zest and half the walnuts. It will take some time to mix the chocolate and the meringue if you use a deep Kitchenaid (5 qt) bowl like I use. It can be tough to get the meringue at the bottom of the bowl mixed in.

                                                                                                                                                              5. Pour into prepared baking pan, and use a spatula to spread evenly to sides. Sprinkle with remaining walnuts. Bake. Remove from the oven when a knife inserted in the center comes out clean. While cake is still hot, use a paring knife to trim sides, which have puffed up over rim of baking sheet, and any burnt spots. Place another baking sheet lined with parchment paper on top of brownie, and invert; remove top sheet. Allow brownie to rest at room temperature for 8 hours, then cut into rectangles.

                                                                                                                                                              The recipe calls for cutting it into 12 rectangles (each 3-1/3 by 3-3/4 inches) but I've always thought this would be too big and have cut them into 24 pieces (2-1/2 by 2-1/2 inches)

                                                                                                                                                              What to do with the extra yolks? (A) avoid them by using 2 whites if you have any. (B) make two batches and use the 4 yolks to make coconut rum sauce from Chocolate by Nick Malgieri (it's basically a coconut rum creme anglaise).

                                                                                                                                                              I have also made the following substitutions (all at once): lemon zest for orange zest, cardamom for cinnamon (reduced to 1 tsp), and pistachios for walnuts. The result was very good, although I should not have reduced the amount of cardamom. I've considered other substitutions but have have yet to act my ideas or suggestions others made. If you prepare lots of candied zest in advance, you can make continuous batches fairly easily. I once did three batches in an afternoon.

                                                                                                                                                              1. re: Timowitz

                                                                                                                                                                I can't get to the recipe unless I subscribe to the NYTimes. Any chance you could paraphrase it for me? Thanks.

                                                                                                                                                                1. re: gsElsbeth

                                                                                                                                                                  Here's a paraphrase of the recipe:

                                                                                                                                                                  1 tablespoon light oil, like corn or canola
                                                                                                                                                                  2 pounds boneless pork, cut into 1-inch chunks (I always used country style ribs; he also recommends fresh ham or shoulder. It should be red meat, none of that other white meat stuff, which will dry out)
                                                                                                                                                                  1 large onion, sliced
                                                                                                                                                                  1 pound butternut squash or sweet potatoes, peeled and cut into 2-inch chunks (I always used sweet potatoes simply because they are easier to pare than the squash)
                                                                                                                                                                  1 can coconut milk, about 1 1/2 cups
                                                                                                                                                                  3 tablespoons nam pla (fish sauce) or soy sauce, or salt to taste
                                                                                                                                                                  Juice of a lime, or more to taste
                                                                                                                                                                  Chopped cilantro for garnish, optional.

                                                                                                                                                                  1. Heat oil in large skillet or casserole. After oil heats up, add pork and brown on all sides.

                                                                                                                                                                  2. Add onion, and stir. Stir occasionally until onion softens. Add squash, coconut milk and 2 tablespoons nam pla or soy sauce (or a big pinch of salt), stir and brin to a boil. Cover and simmer with heat on low untill pork is tender, about 40 minutes.
                                                                                                                                                                  3. Uncover and add remaining nam pla. Raise heat and reduce the sauce IF you want it thicker. Add lime juice, garnish with cilantro and serve with rice.

                                                                                                                                                                  Serves 4. You can also substitute skinless bone-in or boneless chicken thighs. Cooking time will be 20 or 30 minutes. In all cases, cook until the meat is tender.

                                                                                                                                                                2. re: Timowitz

                                                                                                                                                                  Thank you, can't wait to try it.

                                                                                                                                                                3. re: Timowitz

                                                                                                                                                                  could i get the recipe for the roasted veg dish? TIA

                                                                                                                                                                  1. re: kubasd

                                                                                                                                                                    I second this. I'd like to hear about the roasted cauliflower, please!

                                                                                                                                                                4. Silver Palate's Chicken Marbella
                                                                                                                                                                  Ina's Roasted veggies w/orzo
                                                                                                                                                                  Giada's Balsamic Chicken
                                                                                                                                                                  Giada's Shrimp with Couscous
                                                                                                                                                                  Ina's Panzanella

                                                                                                                                                                  1. I have a lot of expatriate friends, so I've learned to make lots of things that our guests don't expect from us. My favorites are Chinese Pork Dumplings (which my DH regularly begs for), Plov (Ukranian version of pilaf) and Stuffed Cabbage Casserole.

                                                                                                                                                                    4 Replies
                                                                                                                                                                    1. re: The Jimbles

                                                                                                                                                                      Would you mind posting your recipe for the Chinese Pork Dumplings?

                                                                                                                                                                      1. re: The Jimbles

                                                                                                                                                                        and would you mind posting the Stuffed Cabbage Casserole?

                                                                                                                                                                        1. re: The Jimbles

                                                                                                                                                                          Would you share the dumplings recipe?

                                                                                                                                                                          1. re: gsElsbeth

                                                                                                                                                                            Sure thing!


                                                                                                                                                                            4 leaves Bok Choy (Chinese cabbage)
                                                                                                                                                                            4 dried Chinese mushrooms, rehydrated in boiled water for 20-30 minutes
                                                                                                                                                                            1 clove garlic
                                                                                                                                                                            1 in. fresh peeled ginger, grated
                                                                                                                                                                            2/3 lb. ground pork
                                                                                                                                                                            1 egg white
                                                                                                                                                                            2 tsp. dark soy sauce
                                                                                                                                                                            1/2 tsp. white ground pepper
                                                                                                                                                                            1/8 tsp. Chinese chili powder
                                                                                                                                                                            1 tsp. salt
                                                                                                                                                                            About 2 cups flour
                                                                                                                                                                            About 1/2 cup water


                                                                                                                                                                            After washing Bok Choy leaves, break each leaf into thirds. Put into food processor with rehydrated mushrooms and garlic clove. Chop to fine in food processor. Place in medium mixing bowl. Grate ginger into Bok Choy mixture. Add ground meat, egg white, soy sauce, pepper, chili powder and salt to mixing bowl and mix all ingredients well. Once filling is mixed, make dumpling dough.

                                                                                                                                                                            In another medium mixing bowl, combine 2 cups flour and 1/2 cup water. Knead together with hands, adding more water or flour as needed. Dough should be slightly sticky, yet firm and pliable.

                                                                                                                                                                            Place finished dough on floured surface and roll with hands into a long, cylindrical shape (you might have to break dough into halves and roll out two separate cylinders), about 11/2 inches in diameter. Using a sharp knife, cut cylinder into 1-11/2 inch pieces, turning roll with each cut so that you don't squish the roll on one side. Press each dough piece with heel of hand to flatten, then with a floured rolling pin, roll each dough piece into a round flat shape. THIS PART IS TRIAL AND ERROR!! The rounds of dough should ideally be about 4-5 inches across and thickest in the middle.

                                                                                                                                                                            Put a dollop of meat mixture in the center of each dough round (approx.1 1/2 tsp.). Seal the edges of the dough around the meat filling and place on floured surface. Place dumplings in steamer basket (NOT TOUCHING EACH OTHER!) for 20-25 minutes.

                                                                                                                                                                            Cabbage Roll Casserole

                                                                                                                                                                            1 lb. ground beef
                                                                                                                                                                            ½ c chopped onion
                                                                                                                                                                            3 cloves chopped garlic
                                                                                                                                                                            ½ can tomato sauce (14.5 oz of 29 oz can)
                                                                                                                                                                            1 T Worcestshire sauce
                                                                                                                                                                            1¾ lb chopped cabbage
                                                                                                                                                                            ½ c uncooked rice
                                                                                                                                                                            ½ tsp salt
                                                                                                                                                                            1 tsp black pepper
                                                                                                                                                                            1 (14 oz) can beef broth


                                                                                                                                                                            Preheat oven to 350 degrees F (175 degrees C).

                                                                                                                                                                            In a large skillet, brown beef, onion and garlic in oil over medium high heat until redness is gone. Drain off fat.

                                                                                                                                                                            In a large mixing bowl combine the tomato sauce, cabbage, rice and salt. Add meat mixture and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

                                                                                                                                                                        2. I've made lemony ricotta cheesecake at least five times in the past two months. (In fact I have one in the oven right now!) Ridiculously simple to make and a fraction of the fat you get in the usual cream cheese-based cheesecake. I top it with a simple fruit sauce or a drizzle of amaretto. The recipe is from a Precious ricotta booklet that my mother got in the early seventies, I think. The cheesecake recipe that's on the Precious website now is totally different.

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: Kitchen Imp

                                                                                                                                                                            I'd love to have this recipe if you'll share it.

                                                                                                                                                                            1. re: xena

                                                                                                                                                                              Ricotta Cheese Pie
                                                                                                                                                                              (From a Precious Ricotta recipe booklet)

                                                                                                                                                                              1 lb ricotta cheese {I actually use a 15-oz tub of part-skim ricotta}
                                                                                                                                                                              1 can evaporated milk
                                                                                                                                                                              2 eggs, separated
                                                                                                                                                                              3/4 cup sugar
                                                                                                                                                                              1/2 tsp salt
                                                                                                                                                                              juice of 1 large lemon
                                                                                                                                                                              3 tbsp cornstarch
                                                                                                                                                                              Crumb crust {I make a simple graham cracker crust for this}

                                                                                                                                                                              Separate eggs. Beat whites until firm and fluffy, but not stiff. Place in refrigerator. Combine ricotta, salt, egg yolks, and a small amount of evaporated milk, and beat until creamy. Add remaining milk and blend in sugar and cornstarch, followed by lemon juice. Gently add egg whites and blend. Pour into a crumb crust lined 9” pie plate, glass or ceramic preferred. Bake at 350º for about one hour. Don’t be alarmed when cooking this: the top will turn quite brown, but that’s how it’s supposed to look.

                                                                                                                                                                              This is very good with added nutmeg and/or vanilla. It’s especially delicious served with a drizzling of amaretto or fruit sauce. I just mix a heaping tbsp of really good preserves with a little water, then put it in the microwave for 30 seconds, stir, and pour it over a slice of the chilled cheese pie. It comes out beautifully.

                                                                                                                                                                              A warning for food processor users: this recipe works very well in a food processor, but be careful about adding the entire can of evaporated milk. It may make the processor bowl overflow. I usually follow the recipe as written, only I reserve half the milk, the lemon juice, and egg whites, and add those only after first pouring the mixture into a large mixing bowl. Then I blend the remaining ingredients by hand before pouring it into the pie plate.


                                                                                                                                                                              1. re: Kitchen Imp

                                                                                                                                                                                This recipe sounds great...can you tell me what size evap milk you use? Thanks.

                                                                                                                                                                                1. re: critter101

                                                                                                                                                                                  I've been using a 12-oz can.

                                                                                                                                                                                  BTW, I've made this so frequently lately that I've discovered some key things about the recipe. If you're looking for a denser, cream-cheese-like cheesecake, try beating the egg whites less time and baking it for the full hour, then chill overnight. If you want it to be lighter and fluffier, beat the egg whites longer and bake it about 55 minutes. (I imagine this is obvious to more experienced cooks, but I'm still learning about kitchen chemistry.)

                                                                                                                                                                          2. sounds really good, I'll give it a try next week, thanks

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: monkfanatic

                                                                                                                                                                              My son made this for me as part of my birthday dinner - fresh figs, buffalo mozzarella, prosciutto all drizzled with a little olive oil - it's from Jamie Oliver and insanely delicious.

                                                                                                                                                                              Patricia Wells's cauliflower gratin - we make that again and again.

                                                                                                                                                                              Wild mushroom risotto, it's so good I can't make it too often :)

                                                                                                                                                                              1. re: Athena

                                                                                                                                                                                oh my - I am not sure what recipe to try first!

                                                                                                                                                                                1. re: KarenNYC

                                                                                                                                                                                  My guests rave about my orange salmon which I serve over sauteed fennel and onions and I make it often for just hubby and me. My husbands favorite is a dish I got the idea for off a can of artichoke hearts and have made my own. It's sauteed onion, garlic, mushrooms, artichoke hearts, simmered in cream with lots of tarragon added and a good sprinkling of parmesan cheese right at the end. He wants it every time we have baked chicken. Also Giada's balsamic chicken is one of our favorites.

                                                                                                                                                                                2. re: Athena

                                                                                                                                                                                  Athena, would you mind sharing the cauliflower gratin and mushroom risotto recipes? Both sound very good.

                                                                                                                                                                              2. In my old Fannie Farmer cookbook there is a no-fail recipe for lemon curd (called lemon cheese) that has been my dessert standby for almost forty years. I used it Easter Sunday to make a lemon trifle, using the almond sheetcake from the petit fours recipe in Martha Stewart's baking handbook - the cake is fabulous. I have used the curd in tarts, as cake filling, folded with whipped cream for a mousse...

                                                                                                                                                                                I make the pulled pork from the Best Recipe cookbook regularly - I'll do 50 pounds of shoulder at a time for family reunions. It always works perfectly.

                                                                                                                                                                                I make a very simple chicken salad - poached chicken, celery, scallions, mayo, pepper and lemon - that is also a feature of family get-togethers (my sisters and I made it as part of the dozens of dozens of finger sandwiches we made for my parents' 60th wedding anniversary party.

                                                                                                                                                                                And I love Julia Child's recipes for boef bourginon and orange bavarian cream and have made each of them dozens of times.

                                                                                                                                                                                And my mother's fudge - I make tons of it in different versions at the holidays.

                                                                                                                                                                                4 Replies
                                                                                                                                                                                1. re: sheiladeedee

                                                                                                                                                                                  You mention several of my favorite foods. My lemon curd recipe is from Helen Witty's "Better Than Store-Bought". I could eat the whole batch with a spoon if I didn't like it so much on gingerbread, date nut bread and poundcake.

                                                                                                                                                                                  For my chicken salad I've started using the big (plain,unseasoned) rotisserie chickens that are a real bargain one day a week at my grocery. Just Hellman's mayo, lots of sliced scallions, Penzey's Fox Point seasoning (shallots/chives/green peppercorns/garlic/salt--a FABULOUS seasoning mix! I think Penzey's says it's their top selling one). I add sliced-in-half grapes when it's to be eaten as a salad; leave them out when I'm making sandwiches.

                                                                                                                                                                                  And don't throw away a scrap of the carcass of the rotisserie chicken, incl. the roasted skin. It makes the BEST deep golden roasted-flavor chicken broth ever!

                                                                                                                                                                                  And my mother's fudge--a 1920s Lone Star Gas Co. recipe made with unsweetened cocoa: thin, glossy on top, creamy/crumbly, not too sweet, loaded w/toasted pecans--is probably one reason I'm not fat as a pig because it's forever ruined any other chocolate candy for me.

                                                                                                                                                                                  1. re: PhoebeB

                                                                                                                                                                                    PhoebeB-- I like the idea of the rotisserie chicken doubling for chicken salad and delicious broth! What else do you add when you make your broth??

                                                                                                                                                                                    1. re: foxy fairy

                                                                                                                                                                                      I put in a couple of chunks of onion, maybe a cut-up carrot, some black peppercorns, a celery sprig, and--if you're a pepper-belly like me--a whole dried chipotle or two, depending on how many chicken carcasses I'm using. (I generally do two at a time.)

                                                                                                                                                                                      Salt is up to you. I don't do it until the broth has simmered for quite a while because I think the chickens have sometimes been brined, and of course you can always add the salt to whatever you use the broth for. If I think it tastes flat I add a bit of salt, and note that on the freezer bag.

                                                                                                                                                                                      You'll love this stuff. Beautiful color and good enough to eat all by itself. Makes the world's best tortilla soup, wonderful when you have a cold or flu (or are on a diet).

                                                                                                                                                                                      I bring it to a boil and immed. reduce to little more than a "shiver" and let it shiver for ~3 hours on top of two stacked flame tamers. Strain it, put it in the fridge til the fat congeals, remove the fat, freeze flat in freezer bag.

                                                                                                                                                                                    2. re: PhoebeB

                                                                                                                                                                                      over three years later, because the best recipes don't change: phoebeb, if you happen to catch this again, would you mind posting the fudge recipe you talked about? my grandfather, from a small town in central texas, used to make fudge for us every christmas and it was a whole lot like what i think you're talking about there - i'd love to taste it again!

                                                                                                                                                                                  2. I have several go to recipes, but one that I can easily share is a creamy orzo I found in Cooking Light a few years back: http://food.cookinglight.com/cooking/.... Yum! And so simple.

                                                                                                                                                                                    3 Replies
                                                                                                                                                                                    1. re: bigskymind

                                                                                                                                                                                      Can you post the recipe? That link didn't work for me. Thanks.

                                                                                                                                                                                      1. re: ETRIXIE

                                                                                                                                                                                        I don't know whether this is the one bigskymind means, but this recipe at Cooking Light looks seriously good. http://food.cookinglight.com/cooking/... (If link doesn't work, search for creamy parmesan orzo)

                                                                                                                                                                                        1. re: vbohanz

                                                                                                                                                                                          This CL orzo recipe is in regular rotation at our house...

                                                                                                                                                                                    2. Dang near everything in Beth Hensperger's Bread Bible makes me want to make it all the time. I've made at least a third of the recipes in it, which for a full-size cookbook is saying something! But in particular, we eat the Yogurt Cornbread at least 3 times a month, and the Vienna Bread is (literally) our daily bread. I also always have at least a dozen of the Egg Bagels in the freezer.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: lora

                                                                                                                                                                                        I know this is a fairly old post, but I hope you see this, Iora.

                                                                                                                                                                                        Have you ever made the cranberry orange bread in this book? I just made 2 loaves of it, and while it's pretty tasty, it just doesn't seemed like it rose very well, and the bread seems a little too sticky and dense. I made the loaves on 2 separate days and double checked that I was doing everything correctly. Oven temp. is correct (checked with oven therm.). Pan is the right size, used correct amount of leavening. So I guess my question is, not only have you made this bread, but how did it turn out and were you happy with it?

                                                                                                                                                                                      2. For those of you who like the noknead bread I have another Jim Lahey recipe it's pizza bianca. It's not really pizza it's the Sullivan st bread that everyone loves..I do bake it w/some pecorino and prosciuotto sometimes but really like it best just with olive oil and a little rosemary and salt. If you'd like this recipe just ask..the link wouldn't work

                                                                                                                                                                                        also patricia wells' lemon pasta from the trattoria book it's sooo good and fresh even in the summertime.. we add basil sometimes and don't usually make it w/fresh pasta. Fettucini or Spaghetti is fine..

                                                                                                                                                                                        Tagliarini with Lemon Sauce
                                                                                                                                                                                        Tagliarini al Limone

                                                                                                                                                                                        4 T (60 g) unsalted butter at room temperature
                                                                                                                                                                                        1 c (250 ml) heavy cream
                                                                                                                                                                                        1/4 c (60 ml) freshly squeezed lemon juice
                                                                                                                                                                                        Sea salt
                                                                                                                                                                                        1 pound (500 g) fresh tagliarini, tagliatelle or fettucine
                                                                                                                                                                                        Grated zest of 3 lemons
                                                                                                                                                                                        3 T fresh flat Italian parsley, snipped with scissors

                                                                                                                                                                                        Freshly grated Italian Parmesan-Reggiano cheese, for the table (optional)

                                                                                                                                                                                        1. In a skillet big enough to toss the cooked pasta later, combine butter, cream and lemon juice over low heat. (Tana's note: I melted butter, added lemon juice, stirred, and then slowly added the cream to prevent curdling. Maybe unnecessary, but it worked.) Remove from heat when thoroughly combined.

                                                                                                                                                                                        2. In a large pot, bring 6 quarts (6 liters) to a rolling boil. Add 3 tablespoons salt and the pasta, stirring to keep pasta from sticking. Cook until tender. Drain, leaving a little water clinging to the pasta so the sauce will adhere.

                                                                                                                                                                                        3. Transfer pasta to the skillet, tossing to blend. Add the lemon zest and toss again. Cover and rest for 1 to 2 minutes to allow pasta to absorb sauce. Transfer to warm shallow bowls, sprinkle with parsley leaves, and serve immediately. Grated cheese optional.

                                                                                                                                                                                        These are other things my family insists I make over and over..It's funny because my mom just complained the other day how I never make the same thing twice..

                                                                                                                                                                                        Shortribs w/raisins, chickpeas and sweet red pepper
                                                                                                                                                                                        Flourless chocolate cake (secret is a little kahlua but you can't taste it)
                                                                                                                                                                                        Caribbean Roti w/curried lentils,vegetables and mango ginger chutney
                                                                                                                                                                                        Chinese citrus sesame ginger spare-ribs
                                                                                                                                                                                        Mayan "tacos" w/pickled onion, avocado cream sauce, grilled meat
                                                                                                                                                                                        Good ol' potroast like gramma's
                                                                                                                                                                                        Gyoza (chinese pork/cabbage dumplings)
                                                                                                                                                                                        Country ribs w/sauerkraut and apples
                                                                                                                                                                                        Tortilla soup (kind of my own invention w/mole' and grilled chicken..people really,really
                                                                                                                                                                                        love this)
                                                                                                                                                                                        Jacque Pepin's whipped cream and redwine vinegar salad dressing..it sounds crazily decadent but it's actually really light tasting..people love this too..it's really simple.

                                                                                                                                                                                        If you want any of these recipes just ask..I had trouble posting links and some of these are just in my head..I agree great,fun thread.

                                                                                                                                                                                        19 Replies
                                                                                                                                                                                        1. re: cherrylime

                                                                                                                                                                                          Puuulleeeezzeee post the Jim Lahey recipe for pizza bianco. We just discovered the no-knead bread, and have had it for company 3 times this week already! And by the way, we didn't use instant yeast, just 'traditional' active yeast (in packets). Incredible crust. Thanks

                                                                                                                                                                                          1. re: Yongeman

                                                                                                                                                                                            here 'tis...it's really amazing..please let me know how you like (love) it..

                                                                                                                                                                                            Pizza Bianca

                                                                                                                                                                                            Makes 2 eight-inch pizzas or 1 fourteen-inch pizza (cherrylime note..I always double this recipe..)

                                                                                                                                                                                            The recipe for this bread, also known as schacciata in Italian, comes from Jim Lahey of the Sullivan Street Bakery in New York City.

                                                                                                                                                                                            3 cups all-purpose flour

                                                                                                                                                                                            1 teaspoon salt

                                                                                                                                                                                            3/4 teaspoon sugar

                                                                                                                                                                                            1 teaspoon instant dry yeast

                                                                                                                                                                                            3 tablespoons extra-virgin olive oil

                                                                                                                                                                                            1 sprig fresh rosemary

                                                                                                                                                                                            1. Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.

                                                                                                                                                                                            2. Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.

                                                                                                                                                                                            3. Put dough on a lightly floured baker’s peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. Drizzle with remaining olive oil, and sprinkle with remaining salt. (cherrylime note..I use a method I call "hanging" to stretch this dough out. Basically take the disk hang it and turn and stretch till it's about 8 inches diam. then put it on the peel and dimple it and make it about 6x8". Also if you don't have a pizza peel, put a piece of parchment paper on the back of a cookie/baking sheet and press your pizza out on that..then slide the whole thing off the sheet parchment and all onto your baking stone in the oven..this also makes it easy to pull out)

                                                                                                                                                                                            4. Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520°. Slide pizza onto baking stone with the baker’s peel. Bake until the bubbles range from golden to deep brown in color..(cherrylime note at sullivan st. they cut this in big squarish pieces..that's how we do it too. Also make sure you brush this liberally w/olive oil after baking.Try crumbling some pecorino and pieces of provencal olives before baking..yumsville. Sorry,that sounded really Rachel Ray..)

                                                                                                                                                                                            1. re: cherrylime

                                                                                                                                                                                              That looks great RR, I mean, cherrylime. At least you didn't call it evoo!
                                                                                                                                                                                              Questions...I assume you bake it with the broiler still on? If so, I guess you use the lower rack?
                                                                                                                                                                                              I don't have a pizza stone--any alternatives? Thanks.

                                                                                                                                                                                              1. re: Yongeman

                                                                                                                                                                                                Yes bake it with the broiler on and it doesn't have to be the lower rack it cooks super fast! like less than 5 minutes you have to keep an eye on it. Between bakings (if you are cooking more than one..which you definitely will be) turn the oven down to about
                                                                                                                                                                                                350 then turn it back up after a few minutes before you put the next one in..

                                                                                                                                                                                                I'm not sure about an alternative to a baking stone but I have heard of people
                                                                                                                                                                                                using clay tiles from homedepot I looked it up and you need "unglazed quarry tiles" like a 12x12 terracotta. I think you can get a pizza stone pretty cheap at
                                                                                                                                                                                                target though. You do need something like it for this..anyone else have an idea?

                                                                                                                                                                                                1. re: cherrylime

                                                                                                                                                                                                  Thanks cl. I'll just have to get a pizza stone.

                                                                                                                                                                                                2. re: Yongeman

                                                                                                                                                                                                  For a cheaper alternative to a pizza stone, hit the garden center or hardware store.
                                                                                                                                                                                                  You can buy just the base for a large terra cotta planter. Just make sure it is unglazed and has no holes. Costs about 5-10 bucks; a pizza stone from a cookware or department store can run you 20-30 dollars.

                                                                                                                                                                                                  My go-to is even cheaper. I use a quarry tile from the building supply or home improvement store. Cost about $1-$3 dollars, depending on the size. Works great for the oven or on the grill, and they hold up. I'm still using the one I got at Lowe's about four years ago for $1.29. I also got a large, natural wood, paint stirring paddle there that makes a great cheap alternative to a pizza peel (another tool you will want to have if you're using a baking stone).

                                                                                                                                                                                            2. re: cherrylime

                                                                                                                                                                                              What kind of meat go in the mayan tacos? they sound neat- please post the recipe, thanks!

                                                                                                                                                                                              1. re: pamd

                                                                                                                                                                                                For the tacos..this is one of those in my head ones..this is what we came up with after having something similar from a cart in Mexico...


                                                                                                                                                                                                for the meat skirt steak is best but you could use pork
                                                                                                                                                                                                chops or chicken breasts.

                                                                                                                                                                                                marinate the meat in lime juice
                                                                                                                                                                                                shallots or onions and oil for
                                                                                                                                                                                                an hour or 2.

                                                                                                                                                                                                grill the meat til it blackens a little.
                                                                                                                                                                                                salt and pepper to taste

                                                                                                                                                                                                meanwhile make onions

                                                                                                                                                                                                1 redonion
                                                                                                                                                                                                @ 3/4 cup white vinegar
                                                                                                                                                                                                1/4 cup orange juice
                                                                                                                                                                                                1 t sugar
                                                                                                                                                                                                salt and pepper
                                                                                                                                                                                                pinch dried oregano

                                                                                                                                                                                                mix everything in bowl
                                                                                                                                                                                                except onions
                                                                                                                                                                                                cut the onion in quarters
                                                                                                                                                                                                and then make thin slices
                                                                                                                                                                                                (a slicer or mandoline would
                                                                                                                                                                                                be great otherwise just thin)
                                                                                                                                                                                                add onions to bowl and kind of
                                                                                                                                                                                                squish them down a bit.Don't
                                                                                                                                                                                                worry if they aren't completely
                                                                                                                                                                                                covered they will wilt.

                                                                                                                                                                                                for avocado sauce
                                                                                                                                                                                                one avocado mashed
                                                                                                                                                                                                juice of half a lime
                                                                                                                                                                                                one tbls sour cream
                                                                                                                                                                                                or whipping cream
                                                                                                                                                                                                salt to taste..it should
                                                                                                                                                                                                not too thick so add a tiny
                                                                                                                                                                                                bit of water if it's not spoonable.

                                                                                                                                                                                                Chop the meat in small pieces
                                                                                                                                                                                                or fajita like strips after grilling
                                                                                                                                                                                                use flour tortillas and top
                                                                                                                                                                                                w/cilantro, scliced radishes,
                                                                                                                                                                                                onion salsa,avocado sauce
                                                                                                                                                                                                and chopped jalapenos if
                                                                                                                                                                                                you want it spicy.

                                                                                                                                                                                                a note about this recipe..it's kind of subjective so you may decide you like the proportions
                                                                                                                                                                                                slightly different...

                                                                                                                                                                                                1. re: cherrylime

                                                                                                                                                                                                  flour tortillas or standard taco shells for these? sounds delish!

                                                                                                                                                                                                  1. re: thatgirl153

                                                                                                                                                                                                    flour tortillas. you could use a larger one and make it more burrito like if you wanted..

                                                                                                                                                                                                    1. re: pamd

                                                                                                                                                                                                      yeah, should try it with both tortilllas and as a burrito

                                                                                                                                                                                                2. re: cherrylime

                                                                                                                                                                                                  Wow, cherrylime, I want to pick up and move right on over to your house for dinner everyday. Your standards sound amazing. I'd love to know what you're doing with that tortilla soup that makes it such a hit. Thanks in advance!

                                                                                                                                                                                                  1. re: Rafie

                                                                                                                                                                                                    Thanks Rafie, especially for the "standards" comment.. some people think I'm insane for making my own condiments, going to 3 different markets to get ingredients etc..but they're usually happy to eat..!

                                                                                                                                                                                                    This soup is actually one of my own favorite things, which is another reason we have it alot..!

                                                                                                                                                                                                    Tortilla Chicken-Mole Soup

                                                                                                                                                                                                    6-8 chicken thighs
                                                                                                                                                                                                    6-8 corn tortillas
                                                                                                                                                                                                    2 medium onions
                                                                                                                                                                                                    3 cloves garlic
                                                                                                                                                                                                    2 limes
                                                                                                                                                                                                    1 green zucchini
                                                                                                                                                                                                    1 yellow zucchini
                                                                                                                                                                                                    1 poblano pepper
                                                                                                                                                                                                    1 can whole tomatoes(8 oz)
                                                                                                                                                                                                    1 cup frozen corn
                                                                                                                                                                                                    1/4 cup chopped cilantro
                                                                                                                                                                                                    2 (or however many..) jalapenos
                                                                                                                                                                                                    about 5 Tbls mole paste (I use
                                                                                                                                                                                                    some from the latin grocery. the
                                                                                                                                                                                                    brand I like best is Dona Maria. I'm
                                                                                                                                                                                                    Insane,but haven't been insane enough
                                                                                                                                                                                                    to make my own mole'..yet.)

                                                                                                                                                                                                    Grill the chicken thighs (you can
                                                                                                                                                                                                    leave the skin on or remove it
                                                                                                                                                                                                    if you're feeling healthy) Salt
                                                                                                                                                                                                    and pepper afterwards

                                                                                                                                                                                                    In a pot saute the onions
                                                                                                                                                                                                    and garlic in a small amount
                                                                                                                                                                                                    of oil. Add the chicken thighs
                                                                                                                                                                                                    juice of one lime, cilantro
                                                                                                                                                                                                    and enough water or chicken
                                                                                                                                                                                                    stock to cover. Cook on med
                                                                                                                                                                                                    about 30 minutes. Add Mole and
                                                                                                                                                                                                    more water or stock..about 1-2
                                                                                                                                                                                                    cups. Basically add some and taste
                                                                                                                                                                                                    Don't let it get too watery..
                                                                                                                                                                                                    cook another 15-20 minutes
                                                                                                                                                                                                    Add tomatoes, corn and poblano.
                                                                                                                                                                                                    Simmer until chicken has mostly fallen
                                                                                                                                                                                                    off bones& tomatoes have broken down
                                                                                                                                                                                                    a bit. (you can start fishing out chicken
                                                                                                                                                                                                    bones at this point...) Add thin slices
                                                                                                                                                                                                    of yellow and green zuchini at the very
                                                                                                                                                                                                    end.. cook for 10 or so minutes.

                                                                                                                                                                                                    For tortillas(this sounds hard
                                                                                                                                                                                                    but it's not..if you don't have
                                                                                                                                                                                                    the time or inclination to do this
                                                                                                                                                                                                    you can just slice them and add them
                                                                                                                                                                                                    to the soup)

                                                                                                                                                                                                    Slice tortillas in half inch strips
                                                                                                                                                                                                    In about one inch of canola oil
                                                                                                                                                                                                    fry the strips until crisp but not
                                                                                                                                                                                                    brown.( I usually Heat the oil on
                                                                                                                                                                                                    medium and then do a test strip
                                                                                                                                                                                                    to find the right temp) put the strips
                                                                                                                                                                                                    on a paper towel to de-grease..
                                                                                                                                                                                                    You can make these ahead and
                                                                                                                                                                                                    put in a ziploc..

                                                                                                                                                                                                    Serve soup w/tortilla strips,
                                                                                                                                                                                                    sliced jalapenos, lime wedges
                                                                                                                                                                                                    you can also add some sour cream
                                                                                                                                                                                                    (i absolutely would..)

                                                                                                                                                                                                    though you can cut some corners in this
                                                                                                                                                                                                    recipe..you really need to grill the chicken..
                                                                                                                                                                                                    This is the thing that gives it that certain

                                                                                                                                                                                                    Anyone who tries this please let me know! Also, please ask any questions
                                                                                                                                                                                                    you might have..This is the first time i've written this stuff down so I hope
                                                                                                                                                                                                    it's clear enough..

                                                                                                                                                                                                    1. re: cherrylime

                                                                                                                                                                                                      Just made your Chicken Mole Soup and it is wonderful. Too spicy for the rest of my family (I only used one small can of roasted chiles, omitted the poblano and the jalapenos but still came out very picante). I think the mole itself has a lot of heat and I didn't factor that in. Next time I think I will add the peppers only after I have tasted it for heat. Thanks for this amazing recipe!!!

                                                                                                                                                                                                  2. re: cherrylime

                                                                                                                                                                                                    cherrylime, could you share the Jacque Pepin's recipe, please. Sounds like a winner to me. I wonder how that would work to dress pasta ... I'm already cutting up veggies in my head for this dressing. :-)

                                                                                                                                                                                                    1. re: vbohanz

                                                                                                                                                                                                      Sorry i just saw this now..I'm not sure this would work for pasta but here is the recipe for the red wine vinegar/ cream dressing..

                                                                                                                                                                                                      one head boston/butter lettuce washed,torn in size pieces & chilled..

                                                                                                                                                                                                      for dressing..

                                                                                                                                                                                                      1/2 cup whipping cream
                                                                                                                                                                                                      2-3 tablespoons red wine vinegar
                                                                                                                                                                                                      salt and pepper

                                                                                                                                                                                                      whip cream to very soft peaks
                                                                                                                                                                                                      add redwine vinegar and fold (don't collapse the cream..it will be ever so slightly pink..)
                                                                                                                                                                                                      add salt and pepper to taste

                                                                                                                                                                                                      fold/toss dressing w/prepared lettuce
                                                                                                                                                                                                      serve immediately (this must be combined w/lettuce right before serving the dressing it self can be made a little ahead like the afternoon before the dinner basically I think it would be ok for a couple hours in the fridge..)

                                                                                                                                                                                                      add fresh cracked pepper..once we also added very thinly sliced red onion
                                                                                                                                                                                                      but it really doesn't need it. This is a great salad for a brunch or w/steak or..

                                                                                                                                                                                                      This is a recipe Jacque Pepin attributes to his "Maman" I promise once you try it
                                                                                                                                                                                                      you'll make it forever..it's so easy and so good.

                                                                                                                                                                                                      1. re: cherrylime

                                                                                                                                                                                                        ohhh, and I just noticed your idea for using this as a dip for veggies..I'll definitely be trying that this summer..

                                                                                                                                                                                                        1. re: cherrylime

                                                                                                                                                                                                          Cherrylime, this simple recipe looks so good, I can't tell you, especially with fresh cracked pepper. The red onion sounds like a great variation. I will probably try this on pasta with veggies. You may be right that it might not work well with pasta as the pasta tends to soak up dressing -- the low vinegar to cream will probably be too bland for pasta, whereas works well sitting "atop" lettuce/veggies. Thank you!

                                                                                                                                                                                                    2. My asian chicken burgers.

                                                                                                                                                                                                      1. 1 pound ground chicken breast
                                                                                                                                                                                                      2. 3 pounds veggies - I always use zucinni, onion and mushrooms all shredded
                                                                                                                                                                                                      sautee the veggies until cooked and let cool
                                                                                                                                                                                                      3. 1 egg white
                                                                                                                                                                                                      4. panko crumbs
                                                                                                                                                                                                      5. 1 tablespoon honey
                                                                                                                                                                                                      6. 1 teaspoon ginger
                                                                                                                                                                                                      7. 1 teaspoon garlic
                                                                                                                                                                                                      8. 1 teaspoon (to taste and your favorite) thai hot sauce
                                                                                                                                                                                                      9. 3 tablespoons low sodium soy sauce
                                                                                                                                                                                                      10. 1 tablespoon sugarfree apricot jam, I have also used pineapple jam

                                                                                                                                                                                                      Combine items 3 and 5 - 10 together, add the cooled veggies and then add the chicken meat. Use enough panko to make the mixture "just dry"

                                                                                                                                                                                                      Form into about 16 patties. bake in the oven on a parchment line sheet for 20 minutes at 350 degrees. Turn the patties and bake another 20 minutes.


                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: yummyinmytummy

                                                                                                                                                                                                        Thanks for posting your recipe, yummyinmytummy. I just tried your Asian Chicken Burgers.

                                                                                                                                                                                                        The flavorings are really good together. But one pound of ground chicken disappeared in the three pounds of cooked, shredded vegetables. Also, it took almost four cups of panko to make the burgers form patties. I'd call these Asian Vegetable Burgers.

                                                                                                                                                                                                        I think I'll try this again, only I will use much more chicken, less vegetables and less panko. Maybe two pounds of ground chicken and one pound of vegetables. I still have high hopes!!!

                                                                                                                                                                                                      2. I love mango chutney and have been testing various recipes for at least 10 years. All were OK but not "make over & over again"--too vinegary, too sweet, overspiced, something.

                                                                                                                                                                                                        Yesterday afternoon I made a recipe I found by googling and loved the looks of because of the amt. of fresh citrus it calls for.

                                                                                                                                                                                                        If you'd like to make some this year before the mangoes go out (the season is roughly Dec.-May and they're a great buy now) read the recipe and my glowing review at http://www.cookingcache.com/dips/majo...

                                                                                                                                                                                                        Do note that (1) I cut the brown sugar in half, (2) it makes (or did for me) almost TWICE as much as it says--in this case a welcome bonus!

                                                                                                                                                                                                        1. Katie Nell, my hero, you must try the amazing five hour roast duck. I have made it twice and will surely make it more than 3 times in the next couple months. Converts even non-duck lovers (who claim it's too gamy) if you serve w/ the delightful White Dog Cafe dried cherry sauce -- which cookbook I'm hankering to launch a campaign for cookbook of the month.

                                                                                                                                                                                                          1. Penne with homemade pesto sprinkled with pine nuts and chopped tomatoes from the garden

                                                                                                                                                                                                            Rotini with no-cook tomato/garlic/balsamic/basil sauce

                                                                                                                                                                                                            Grilled pork chops with Dijon mustard-thyme sauce

                                                                                                                                                                                                            Twice-baked potatoes

                                                                                                                                                                                                            San Francisco Chops - pork chops browned and simmered in a sauce of soy sauce, brown sugar, red pepper flakes, sesame oil, thickened with cornstarch and water, sauce served with egg noodles or pasta

                                                                                                                                                                                                            Moussaka from a Greek church cookbook

                                                                                                                                                                                                            Seafood risotto

                                                                                                                                                                                                            Rachael Ray's Salsa Stoup - I don't like the sharp flavors of raw ingredients in gazpacho, but I love this one, hot or cold.

                                                                                                                                                                                                            Roasted asparagus and/or carrots with garlic, olive oil and S&P

                                                                                                                                                                                                            Beer/Cheese Dip

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: GotGarlic

                                                                                                                                                                                                              Oooo! Can I have your pesto and Dijon mustard-thyme sauce recipes, please?

                                                                                                                                                                                                              1. re: GotGarlic

                                                                                                                                                                                                                GotGarlic, you're killing me here. <gr> Any chance of getting your recipes for the no-cook tomato/garlic/balsamic/basic sauce, the San Francisco Chops (sauce sounds terrific), and the Moussaka? Not greedy or anything, am I?

                                                                                                                                                                                                              2. Smooshed tomato salad (smooshed baby tomatoes in a bowl, add olive oil, salt and pepper) because it is so easy and sooo delicious.

                                                                                                                                                                                                                Apple, toasted walnut, goat-cheese and current salad w/lime dressing (can also include chicken)

                                                                                                                                                                                                                Leak and potato soup -- because I never cease to ba amazed at how delicious this super-easy soup tastes.

                                                                                                                                                                                                                Sesami noodles -- got out of NY Times Sunday Magazine and actually have only done this one twice so far, but anticipate making more as it was really yummy.

                                                                                                                                                                                                                Bangla Dal with lime -- yum! (Also the date-onion chutney to go with) --From Mango and Curry Leaves

                                                                                                                                                                                                                Cumin flecked skillet breads - delicious and pretty fail-proof -- from Mango and Curry Leaves

                                                                                                                                                                                                                Quick Tamarind Pulao -- love it and also a great way to use left-over rice -- another from Mango and Curry Leaves

                                                                                                                                                                                                                Mishti Doi (a saffron-infused yogurt sundae) with pistachios and/or pomegranite-- because ever since I first made it I crave it on a pretty regular basis (although I seem to like it more than most.) Last of my regulars from Mango and Curry Leaves.

                                                                                                                                                                                                                Nigella Lawson's Molten chocolate baby-cakes -- because they are continually requested and a pretty great thing to bring to a dinner party.

                                                                                                                                                                                                                Nigel Slater's Pistacho lemon cake because it is possibly the most delicious cake I have ever made.

                                                                                                                                                                                                                The Best Chocolate Chip Cookies off the Sharffen-Berger web-side -- because they really are.

                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                1. re: bite bite

                                                                                                                                                                                                                  Mmm, that skillet flecked skillet bread sounds great! (can you post the rec?)

                                                                                                                                                                                                                  I've heard people mention the Sharffen-Berger cookies--how would you describe them? (ie; soft, crisp...?)

                                                                                                                                                                                                                    1. re: Funwithfood

                                                                                                                                                                                                                      The texture of the Sharffen-Berger cookies is probably the biggest reason why I'm such a fan. Crisp around the edges, chewy in the center. They really are excellent with chopped up Sharffen-Berger chunks (which you have to do yourself as they only sell whole bars -- so far) but I sometimes sub in other kinds of chocolate chips for convenience/economy sake.

                                                                                                                                                                                                                      As for the cumin-flacked skillet breads -- posting the recipe below. Couple notes in advance -- the recipe calls for atta flour which is a bit like a coarser all-purpose and can be bought at an Indian grocery. The nice thing about atta is that because it's a bit coarser, it absorbs less of the butter when frying and gives (to my mind) a slightly nicer texture. That said, Mr. Bite-Bite made them once using regular all-purpose flour and they worked out very nicely too. I'm copying M&CL's directions verbatum which are a little long-winded -- but easy to see how you can abbreviate/cut out steps once you have a sense. Okay, on to the recipe [my notes are added in square brackets]:

                                                                                                                                                                                                                      1 tsp cumin seeds
                                                                                                                                                                                                                      2 cups atta flour, plus extra for rolling [can sub all-purpose]
                                                                                                                                                                                                                      1/2 tsp cayenne or to taste [cayenne is almost undetectable at this amount and can easily be doubled for more of a presence in the bread]
                                                                                                                                                                                                                      1 tsp salt
                                                                                                                                                                                                                      1 Tbs holt melted ghee or butter
                                                                                                                                                                                                                      1 cup hot water
                                                                                                                                                                                                                      2 to 3 Tbsp butter, ghee or vegetable oil [for frying]

                                                                                                                                                                                                                      Directions [verbatum -- keep in mind there are places to abbreviate]
                                                                                                                                                                                                                      - Heat a small skillet over medium-high heat. Add the cumin seeds and dry-roast, stirring to prevent burning, until just fragrent, about 2 minuntes. Remove from heat and coarsely grind in a spice/coffe grinder or mortal and pestle. [sometimes I forget to grind and just add as is -- but not as flavorful]

                                                                                                                                                                                                                      - Mix together flour, cumin, cayenne, salt and hot ghee or butter in a bowl or combine in a food processor. IF WORKING BY HAND, add the hot water and mix well, then turn out onto a lightly floured surface and kneed for about 5 minutes or until very smooth. IF USING THE FOOD PROCESSOR, with the marchine running, pour the hot water through the feed tube and continue to proccess for 15-20 seconds after a ball of dough forms. Turn out onto a lightly floured surface and kneed briefly.

                                                                                                                                                                                                                      - Wrap the dough tightly in plastic wrapto prevent it from drying out and let rest for half-an-hour, or as long as overnight if more convenient.

                                                                                                                                                                                                                      - To shape the dough, cut it in half and set one half aside, well covered with plastic. Use a dough-scraper or sharp knife to cut the other half into 8 equal pieces (if we're making these to be used in sandwiches, we divide the dough into six, instead of eight, to make larger breads, anout 41/2 inches across). Roll each pieace into a ball on your work surface, then, working on a very lightly floured surface, flatten each ball into a disk about 2 inches across. Set aside for a moment, loosely covered with plastic.

                                                                                                                                                                                                                      - Work with two heavi skillets if possible, to cook the creads more quickly [I just use one big one]. Put about 2 teaspoons of butter ghee or oil in each pan and heat over high heat until sizzling, then lower the heat to medium high. Use a spatula to spread the grease around the pan.

                                                                                                                                                                                                                      - Using the palm of your hand and your fingertips (or a rolling pin if you wish), flatten one disk of dough into a disk less than 1/4 inch thick and just over 31/2 inches across (41/2 if you divide the dough into 6 instead of 8 pieces). Place the bread top side down in the hot pan for 10 seconds, then flip over. Continue shaping breads and placing them in the pan(s) until there is no more room. Cook each flipped brread over medium-high to medium heat for 2 to 3 minutes, moving them around after about a minute to cook evenly. Then flip each bread back over and cook for about 2 minutes, until cooked through. Transfer to a cotton cloth and wrap to keep warm. Repeat with the remaining dough, regreasing the pan(s) with about 1 teaspoon ghee, butter, or oil after each batch.

                                                                                                                                                                                                                      AND THERE IT IS. Let me know if you make either the cookies or the flatbreads and how they turn out.

                                                                                                                                                                                                                      - bite bite

                                                                                                                                                                                                                      1. re: bite bite

                                                                                                                                                                                                                        Thanks bite bite for the detailed recipe! I'm going to put these on my "to make" pile. I will report back when I make them :).

                                                                                                                                                                                                                    2. re: bite bite

                                                                                                                                                                                                                      bite bite, I wholeheartedly agree about the leek and potato soup. Delicous and very satisfying. Same with homemade creamy mushroom soup, even white button mushrooms make a flavorful soup. Re the sesame noodles, are you talking about the recipe for TakeOut-Style Sesame Noodles? (article & recipe link: http://www.nytimes.com/2007/04/01/mag...
                                                                                                                                                                                                                      I had copied that one, but haven't gotten around to trying it. Always looking for good recipe; wide variety in sesame noodle recipes but the kind I like doesn't contain sprouts. Is Quick Tamarind Pulao a sauce? Not familiar with term "Pulao."

                                                                                                                                                                                                                      1. re: vbohanz

                                                                                                                                                                                                                        That's exactly the sesame noodle recipe I am referring to. The first time I made it, the sauce wasn't quite as thick as I would have hoped but was still very good. The second time I tried it texture was much better/what I had hoped for. The only difference between the two times was that I used roasted sesame oil instead of plain sesame the second time. The only thing I'm still trying to work out is finding the best brand noodles for it. I got fresh Chinese egg noodles -- but I think they might have been too thin?

                                                                                                                                                                                                                        Pulao, as I'm understanding it, is the Indian version of refried rice. You put the seasonings in the wok and toss around with the rice. Whenever I make rice, I always make too much and this is a great way to repurpose and just a great dish in general.

                                                                                                                                                                                                                    3. I am currently stuck on a recipe from Barefoot Contessa at Home. It is her Guacamole Salad. It is a chunky salad, nothing is mashed or pureed into a dip. She uses drained balck beans and cayenne pepper in hers. I use a brand of seasoned black beans with cumin in it, Kuner's. I drain the beans. Then put in a bowl halved cherry tomotoes, about a cup of corn kernels, the beans, chopped yellow bell pepper, chopped cilantro and onion, zest and juice of a lime, 1/4 C. olive oil, salt and pepper to taste. Just before serving you cube an acocado or two and fold in.

                                                                                                                                                                                                                      We're having it again tonight alsonside our tamales for our Cinco de Mayo supper.

                                                                                                                                                                                                                      1. I don't usually repeat recipes either, but these are too good not to:

                                                                                                                                                                                                                        Barbecued Naan: http://ironchefseb.livejournal.com/92...
                                                                                                                                                                                                                        For those of us without a tandoor oven. Not quite like the real thing, but close enough for me and utterly delicious... especially spread with butter and onion seeds!

                                                                                                                                                                                                                        My own take on Panaeng Chicken: http://ironchefseb.livejournal.com/10...
                                                                                                                                                                                                                        My plating and photography skills may suck, but this dish definitely doesn't!

                                                                                                                                                                                                                        My own version of Pad thai: http://ironchefseb.livejournal.com/55...
                                                                                                                                                                                                                        Not to toot my own horn, but this is my favourite pad thai, bar none. And homemade pad thai almost always, IME, beats the pants so wildly off of restaurant pad thai that you may never order it again.

                                                                                                                                                                                                                        Spaghetti with Roasted Peppers, Assorted Vegetables, and Chicken Breast: http://ironchefseb.livejournal.com/49...
                                                                                                                                                                                                                        Again, my dish: very nice for the summer, I find.

                                                                                                                                                                                                                        And then, Wandee Young's Pad See Ew, which is divine.

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: vorpal

                                                                                                                                                                                                                          I tried googling Wandee Young's Pad See Ew but couldn't find it. IS this form a cookbook? are you willing to paraphrase? I desperately miss my favorite thai restaurants

                                                                                                                                                                                                                          1. re: alex8alot

                                                                                                                                                                                                                            Yes, it's from her cookbook, "Simply Thai", which I highly recommend to newcomers to Thai cookery. Her recipes are easy (with readily available ingredients, provided you have a Chinatown in your city), consistently delicious, and great for beginners. More advanced Thai cooks should check out Lo-Unchit or Thompson instead. This cookbook, though, is one that I've loved and used extensively.

                                                                                                                                                                                                                            Here's her Pad See Ew off the top of my head with some of my own modificiations:

                                                                                                                                                                                                                            8 tbsp vegetable oil
                                                                                                                                                                                                                            6 cloves garlic, finely chopped
                                                                                                                                                                                                                            1 lb pork loin, cut into thin rounds
                                                                                                                                                                                                                            3 cups gai lan (Chinese broccoli) or regular broccoli, cut into 1 inch pieces
                                                                                                                                                                                                                            1 egg
                                                                                                                                                                                                                            2 tbsp oyster sauce
                                                                                                                                                                                                                            2 tbsp light soy sauce
                                                                                                                                                                                                                            1 tsp dark soy sauce
                                                                                                                                                                                                                            1 tbsp sugar
                                                                                                                                                                                                                            1 lb fresh (ho fen) rice noodles
                                                                                                                                                                                                                            1/2 tsp white pepper
                                                                                                                                                                                                                            1/4 cup coriander leaves (optional)

                                                                                                                                                                                                                            In a wok, heat oil over high heat. Add garlic and stir fry until golden, about 30s. Reduce heat to medium-high, add pork, and cook for one minute. Add the broccoli and cook for another minute. Make a well in the middle of the ingredients and break the egg into it. Allow it to cook for about 30s without stirring to let it partially set, then gently combine ingredients together.

                                                                                                                                                                                                                            Add the noodles*, sauces, and sugar. Stir gently to combine, and continue to cook until the noodles are soft and have absorbed the sauces. Remove from heat and mix in the white pepper and the coriander leaves.

                                                                                                                                                                                                                            * Frankly, I find it preferable to boil a pot of water and dunk the noodles for about 1 second, drain, and then add. It makes them softer and more melt-in-your-mouth delicious, and significantly cuts down the noodle cooking time in the actual dish and results in them being more uniformly cooked. YMMV.

                                                                                                                                                                                                                        2. Our favorite repeat dishes include:
                                                                                                                                                                                                                          *Ghirardelli's tiramisu
                                                                                                                                                                                                                          *Bruschetta with herbed goat cheese and sundried tomatoes
                                                                                                                                                                                                                          *Bacon, Linguine and Tomato pasta
                                                                                                                                                                                                                          *Drunken strawberries
                                                                                                                                                                                                                          *Spinach salad with chutney dressing
                                                                                                                                                                                                                          *Thai-spiced pork burgers
                                                                                                                                                                                                                          *Shaker lemon bread

                                                                                                                                                                                                                          1. found an online copy of this recipe, a huge fave...

                                                                                                                                                                                                                            link: http://www.kitchenlink.com/cookbooks/...


                                                                                                                                                                                                                            "Sweet Pumpkin Bread
                                                                                                                                                                                                                            (Pane Dolce di Zucca
                                                                                                                                                                                                                            )Recipe from: The Italian Country Table
                                                                                                                                                                                                                            by Lynne Rossetto Kasper
                                                                                                                                                                                                                            Cookbook Heaven at Recipelink.com

                                                                                                                                                                                                                            These little round loaves are more like coffee cake than bread. They're the color of dark amber. Sweet pumpkin, honey and raisins make them moist and dense. Lemon and rosemary bring an elegant, exotic quality to the breads even though they're the essence of farmhouse baking. Whenever home bakers in the country wanted something special, they just amended their everyday bread doughs with sweeteners and flavorings they had on hand-like grape syrup, honey, sweet squash and rosemary.

                                                                                                                                                                                                                            This pumpkin bread is a speciality of Chioggia, a town of farmers and fishermen on the Adriatic coast below Venice. They eat it on November 2, All Souls' Day. A lot of people keep pumpkin bread on the sideboard, wrapped in a linen napkin, ready to be sliced and served to callers along with homemade sweet wine. I serve the bread for brunch with a selection of jams, butter and cream cheese. It makes a great house gift. Toasted and buttered, this is the best late afternoon snack.

                                                                                                                                                                                                                            > Cook to Cook: From start to finish, and with little actual effort, sweet pumpkin bread takes about 5 hours. It could be started in the evening, refrigerated overnight during its first rise and finished by early afternoon the next day. Tightly wrapped, the breads freeze well up to 3 months. Use organic ingredients for this bread if at all possible."

                                                                                                                                                                                                                            If you like baking bread, you should love making this. The texture will make you weak in the knees. I use dried rosemary in lieu of fresh and it's an acceptable (not optimal) substitute. If you have too much butternut squash, this is the best way to cope with the abundance. Cake yeast seems to be fine, though LRK calls for dried.

                                                                                                                                                                                                                            1. Cream Cheese Cookies. I made 3 batches over the holidays. My mother found the recipe in a newspaper* about 40 years ago and made them for many years. They are incredibly easy to make and really decadent. I'll also make her Sour Cream Coffee Cake (made it on Monday for a dinner) more often, now that I have the right pan. I also made a great brisket from Joan Nathan's book, Jewish Cooking in America, a few times., including for the dinner. I couldn't find the book in my house, so I went out and bought another.

                                                                                                                                                                                                                              *The recipe originated w/Sid Caesar's personal chef, when he was on Your Show of Shows. Carl Reiner talks about giving out the the recipe at an anti-Vietnam War fundraiser in one of his books.

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: rednails

                                                                                                                                                                                                                                Hi rednails,

                                                                                                                                                                                                                                Would you be willing to share the two recipes?

                                                                                                                                                                                                                                Is this the right one for the cookies? http://www.recipesource.com/desserts/...


                                                                                                                                                                                                                                1. re: rednails

                                                                                                                                                                                                                                  Groan. Will be impossible for us to find that Cream Cheese Cookies recipe (tho I've tried). Sure would appreciate if you could share it with us. That's the problem with a great thread like this ... we read about these fab foods and get left drooling! LOL.

                                                                                                                                                                                                                                  content, I suspect isn't the one because I read somewhere that Reiner's recipe came from his mother; he made them on the Dinah Shore show. Nevertheless, in the interest of research, we should try it anyway, right? ;-)

                                                                                                                                                                                                                                  1. re: vbohanz

                                                                                                                                                                                                                                    over a year later.....

                                                                                                                                                                                                                                    Cream Cheese Cookies

                                                                                                                                                                                                                                    1 stick butter, room temp
                                                                                                                                                                                                                                    1 cup sugar
                                                                                                                                                                                                                                    1 brick cream cheese, room temp
                                                                                                                                                                                                                                    1 cup flour
                                                                                                                                                                                                                                    1/2 teaspoon vanilla extract*
                                                                                                                                                                                                                                    1/2 cup chopped walnuts*

                                                                                                                                                                                                                                    Cream butter and sugar together, then add cream cheese and cream together til well blended. Add flour, vanilla and nuts. Drop by teaspoonfuls on an ungreased cookie sheet or pan. Bake at 350F til just light brown, then let cool on a rack.

                                                                                                                                                                                                                                    *I add more vanilla and nuts.

                                                                                                                                                                                                                                    This recipe was created by Sid Caesar's personal chef over 50 years ago. It's my go-to recipe for easy cookies.

                                                                                                                                                                                                                                    rednails Apr 12, 2009

                                                                                                                                                                                                                                2. I'm like Katie (the original poster) in that I don't do many repeats. There are a couple of standards though, like....

                                                                                                                                                                                                                                  clam chowder
                                                                                                                                                                                                                                  pasta a la carbonnara (with variations depending on what's in the fridge)
                                                                                                                                                                                                                                  Carnitas from Bon Appetite Mexico edition (May 2003)
                                                                                                                                                                                                                                  CIs version of coconut cream pie - absolutely to die for

                                                                                                                                                                                                                                  Then there are a few special occasion things such as.....

                                                                                                                                                                                                                                  3 layer pumkin pie (Thanksgiving only)
                                                                                                                                                                                                                                  Christmas pudding
                                                                                                                                                                                                                                  crab cakes for New Year's eve dinner

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: JockY

                                                                                                                                                                                                                                    JockY -- a quick epicurious search didn't pull up a carnitas recipe from 2003. Could you (would you?!) paraphrase or direct me to the link? thanks. I'm a big carnitas-fiend.

                                                                                                                                                                                                                                    1. re: foxy fairy

                                                                                                                                                                                                                                      I know, I could't find it either. Ever recipe in that issue in on Epicurious except the Carnitas. It's very simple though. It calls for Country Style Pork Ribs which I get at Whole Foods but often I use Pork Butt which works well too.

                                                                                                                                                                                                                                      So, for 4# ribs or butt, cut the meat into 2" chunks
                                                                                                                                                                                                                                      put it in a dutch oven with:
                                                                                                                                                                                                                                      2 cups water
                                                                                                                                                                                                                                      1 1/2 cups OJ
                                                                                                                                                                                                                                      grated rind from an orange
                                                                                                                                                                                                                                      1 Tsp sea salt
                                                                                                                                                                                                                                      a couple of whole cloves of garlic - peeled

                                                                                                                                                                                                                                      Bring it to a boil then cover and simmer for about 1 hour 45 mins to 2 hours.
                                                                                                                                                                                                                                      Uncover and add 1/4 cup Brandy.
                                                                                                                                                                                                                                      Continue cooking uncovered till the liquid has evaporated and the meat starts to fry and crisp in its own fat.

                                                                                                                                                                                                                                      I usually do this in a 12" stainless steel chicken fryer but when it gets down to the nitty gritty I transfer it to a non stick skillet where it browns better without sticking to the pot.

                                                                                                                                                                                                                                      Very simple and very deliscious.

                                                                                                                                                                                                                                      1. re: JockY

                                                                                                                                                                                                                                        It's there now, with 83 people rating it 4 out of 4 forks :-) http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                        Thanks for sharing. Funny how the simplest recipes are often the very best.

                                                                                                                                                                                                                                  2. Marshmallow Meringue

                                                                                                                                                                                                                                    2-1/2 cups mini marshmallows
                                                                                                                                                                                                                                    1 Tbsp milk
                                                                                                                                                                                                                                    4-egg whites
                                                                                                                                                                                                                                    6 Tbsp granulated sugar
                                                                                                                                                                                                                                    1/4 tsp cream of tartar
                                                                                                                                                                                                                                    1 tsp vanilla extract

                                                                                                                                                                                                                                    In a saucepan, heat milk and marshmallows over medium heat.
                                                                                                                                                                                                                                    Fold with rubber spatula while heating. Continue folding marshmallows until they
                                                                                                                                                                                                                                    have all melted.
                                                                                                                                                                                                                                    Remove from heat. Set aside until needed.
                                                                                                                                                                                                                                    In a mixing bowl, beat egg whites with cream of tartar.
                                                                                                                                                                                                                                    When egg whites are foamy, add 1 tablespoon of sugar at a time and beat about 30-seconds before adding next tablespoon of sugar. Continue until all sugar is added.
                                                                                                                                                                                                                                    Add vanilla after all sugar has been added.
                                                                                                                                                                                                                                    Continue beating egg whites until stiff peaks form.
                                                                                                                                                                                                                                    Fold melted, warm, marshmallow sauce into egg whites until well incorporated.
                                                                                                                                                                                                                                    Spread immediately over pie or cake. I usually use this on Lemon Meringue Pie.
                                                                                                                                                                                                                                    If desired, bake in 350F oven, until peaks of marshmallow meringue are slightly browned.

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: Antilope

                                                                                                                                                                                                                                      For a quick family sandwich OR a nice hors d'oeuvre before dinner with company...

                                                                                                                                                                                                                                      Pre-heat oven to 350
                                                                                                                                                                                                                                      Throw into your cuisinart
                                                                                                                                                                                                                                      - half or 2/3 a small onion, peeled and cored
                                                                                                                                                                                                                                      - 1 1/2 tbs drained chopped horseradish (from a bottle)
                                                                                                                                                                                                                                      - 1/3 lb bacon, roughly cut three or four times lengthwise
                                                                                                                                                                                                                                      - 1/3 lb sharp cheddar, grated
                                                                                                                                                                                                                                      - a grind or two of black pepper and a dash of salt

                                                                                                                                                                                                                                      Process until ingredients finely chopped and melded together

                                                                                                                                                                                                                                      Spread on the best quality white bread you have to hand (7-8 slices)

                                                                                                                                                                                                                                      (IF FOR COMPANY HORS D'OUEVRES, place the spread bread on wax paper, put in freezer for 30 mins, then remove and trim crusts and quarter each slice of bread - proceed as below)

                                                                                                                                                                                                                                      Bake on baking tray for app 25 mins until top of appetizer/slice is just showing some brown

                                                                                                                                                                                                                                      Enjoy !

                                                                                                                                                                                                                                    2. I make this a lot for an appetizer or an addition to salads, but no one complains:

                                                                                                                                                                                                                                      Glazed Pecans:
                                                                                                                                                                                                                                      1 lg egg white
                                                                                                                                                                                                                                      3/4 teasp salt
                                                                                                                                                                                                                                      1/3 cup sugar
                                                                                                                                                                                                                                      1 teasp Worcestershire
                                                                                                                                                                                                                                      1 Tablesp sweet Paprika
                                                                                                                                                                                                                                      a few grains cayenne
                                                                                                                                                                                                                                      2 1/4 cups pecan halves
                                                                                                                                                                                                                                      3 Tablesp melted and cooled sweet butter

                                                                                                                                                                                                                                      Preheat oven to 325. Beat white with salt till foamy. Add sugar, Worcestershire, paprika and cayenne. Fold in pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30-40 min stirring every 10 minutes. Remove from oven and cool.

                                                                                                                                                                                                                                      And I make this the day after Thanksgiving EVERY year. I look forward to it almost as much as the TGiving meal itself:

                                                                                                                                                                                                                                      TURKEY WALDORF SALAD

                                                                                                                                                                                                                                      2/3 c. mayonnaise
                                                                                                                                                                                                                                      2 tbsp. lemon juice
                                                                                                                                                                                                                                      1/2 tsp. salt
                                                                                                                                                                                                                                      1/4 tsp. pepper
                                                                                                                                                                                                                                      2 c. diced cooked turkey or chicken
                                                                                                                                                                                                                                      2 red apples, cored and diced
                                                                                                                                                                                                                                      2/3 c. sliced celery
                                                                                                                                                                                                                                      1/2 c. chopped walnuts
                                                                                                                                                                                                                                      pinch of cinnamon
                                                                                                                                                                                                                                      small handful of dried cranberries (Craisins)

                                                                                                                                                                                                                                      In large bowl combine mayonnaise, lemon juice, salt and pepper. Add turkey, apples, cinnamon and craisins and celery. Toss to coat well. Cover and chill. Just before serving sprinkle with walnuts.

                                                                                                                                                                                                                                      1. What a wonderful thread. Thanks everyone for such great ideas.

                                                                                                                                                                                                                                        1. The NYT recipe for Creamy Macaroni and Cheese. It is ridiculously rich and worth every calorie.


                                                                                                                                                                                                                                          1. Spago's House Salad...by far the best salad I have encountered! I substitute the apples for pears, blue cheese w/ good quality gorgonzola or goat cheese, and I use arugula along with the spinach. I usually make it for dinner parties and there are never any left-overs.


                                                                                                                                                                                                                                            1. Chicken chili verde recipe in the Joy of Cooking is delicious. I've made it 3 times with chicken (dark meat only) and this last time I made it with pork butt (which took longer to cook - about 2+ hours of simmering).

                                                                                                                                                                                                                                              These are my changes to the recipe:
                                                                                                                                                                                                                                              reduce chili powder from 2 tsp to 1 tsp
                                                                                                                                                                                                                                              more garlic, celery & oregano - about 2x recipe
                                                                                                                                                                                                                                              2 poblanos+2 Anaheims
                                                                                                                                                                                                                                              2 serranos (instead of jalapenos because they are not very reliable in terms of heat)
                                                                                                                                                                                                                                              1/2 bunch cilantro instead of a whole bunch

                                                                                                                                                                                                                                              it's really good with rice or tortillas, or over eggs for breakfast

                                                                                                                                                                                                                                              1. Since the thread has come back to life again:

                                                                                                                                                                                                                                                My former mother-in-law's cauliflower (she was from Pakistan & she & my sisters-in-law made amazing vegetable dishes) & other veg. cooked in the same style
                                                                                                                                                                                                                                                The chicken tikka recipe from one of the early Balti cookbooks (called, I think, The Balti Cookbook)
                                                                                                                                                                                                                                                My green mango chutney
                                                                                                                                                                                                                                                My grandmother's strawberry pie & persimmon pudding
                                                                                                                                                                                                                                                Catfish in panko with remoulade -- wish I knew who should get the credit, but the recipe itself, cut out from somewhere, has long since vanished, though through long practice I have it by heart

                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                1. re: mshenna

                                                                                                                                                                                                                                                  mshenna - could you post the catfish recipe? Sounds wonderful!

                                                                                                                                                                                                                                                  1. re: kmr

                                                                                                                                                                                                                                                    This is what I recall of it (the original is long lost):

                                                                                                                                                                                                                                                    1. Mix about 1 t. curry powder or 1/2 t. turmeric (the important part -- takes the fishiness out) and some red chile powder, if you like heat, with about 1 c. flour. This is A. Put the mixture on a plate.
                                                                                                                                                                                                                                                    2. Mix about 3/4 t. salt with an egg in a small bowl; beat well. This is B.
                                                                                                                                                                                                                                                    3. Open a bag of panko (Japanese breadcrumbs -- they are largish, more like bread shards -- the honey wheat ones are especially good) & dump the contents in a shallow bowl. This is C.
                                                                                                                                                                                                                                                    4. Heat oil in a wok or heavy cast-iron pan for deep frying (I use canola -- any oil that can take the heat is OK). Take catfish fillets & cut into fingers. Dry them with a paper towel. Coat them in A (the flour mixture) & then B (the egg mixture), then dredge in C (the panko) & deep-fry until golden. Drain on paper towels. (If you have a smallish fryer, & must do them in several batches, stick the cooked ones in the oven on lowest heat, uncovered.)

                                                                                                                                                                                                                                                    These are extremely crisp & for some reason the panko crumbs seem to absorb very little oil. I have tried baking them in the oven with a spray of oil, but didn't care for the results. If you deep-fry at a high temperature & drain well, you won't get all that much grease.


                                                                                                                                                                                                                                                    Mayonnaise -- start with 3/4 c.
                                                                                                                                                                                                                                                    Lemon (or lime) juice -- about 1 T.
                                                                                                                                                                                                                                                    Tarragon -- you want at least a good solid pinch, rubbed in your fingers, of dry, or preferably a stalk or two of fresh tarragon leaves, chopped in tiny bits
                                                                                                                                                                                                                                                    Chopped cornichons or baby gherkins (a really crunchy dill pickle will do, if you cut away the seedy bit)
                                                                                                                                                                                                                                                    Very finely chopped shallot or red onion
                                                                                                                                                                                                                                                    Chopped capers
                                                                                                                                                                                                                                                    Dijon or grainy mustard
                                                                                                                                                                                                                                                    Ground horseradish (the kind in vinegar is just fine)


                                                                                                                                                                                                                                                    Add, as (& if) you think necessary:

                                                                                                                                                                                                                                                    A shot of hot sauce
                                                                                                                                                                                                                                                    A shot of Worcestershire sauce
                                                                                                                                                                                                                                                    More of any of the above

                                                                                                                                                                                                                                                    If you use dried tarragon, try to make the remoulade ahead of time.

                                                                                                                                                                                                                                                    Do not let people in the kitchen while you are cooking the fish or it will not make it to the table. If you hear crunching, chase them out!

                                                                                                                                                                                                                                                  2. re: mshenna

                                                                                                                                                                                                                                                    mshenna --

                                                                                                                                                                                                                                                    Could I get the Pakistani cauliflower, and perhaps a couple of her other sides? YUMMM. Thank you!

                                                                                                                                                                                                                                                    1. re: foxy fairy

                                                                                                                                                                                                                                                      Arrgh ... I've been away from Chowhound for way too long. But in case you should see this --

                                                                                                                                                                                                                                                      The cauliflower (or other veg.) is made in two steps. NOTE: JUST ABOUT ALL MEASUREMENTS ARE FLEXIBLE.

                                                                                                                                                                                                                                                      The base, which can be done in advance:

                                                                                                                                                                                                                                                      --Oil (I use canola)
                                                                                                                                                                                                                                                      --Pinch of hing (asafoetida powder) (optional)
                                                                                                                                                                                                                                                      --A large chopped onion (the equivalent in shallots is even better, if you can get someone to help with peeling the little beasties)
                                                                                                                                                                                                                                                      --A chunk of fresh ginger (a 1" chunk if you don't much like ginger, a 2" chunk if you do), peeled & chopped or, preferably, cut into a fairly fine 1/3" julienne)
                                                                                                                                                                                                                                                      --Several cloves of peeled garlic, chopped coarsely
                                                                                                                                                                                                                                                      --A bay leaf (optional but very good with cauliflower)
                                                                                                                                                                                                                                                      --1/2 t. turmeric (the family didn't always use it, but I do; many common dried spices are fairly heavy-duty carcinogens, but turmeric (or lemon juice & a few other anticarcinogens I have forgotten) used in the same dish reduces the risk)
                                                                                                                                                                                                                                                      --Anywhere from 3/4 t. up to flame zone quantity of ground red chile powder (start slowly; you will have another chance to heat things up at the end, which helps if half the eaters are chileheads & half are not) (also, if you get the really hot red chile powder from an Indian or Korean grocer, use less -- the stuff is potent)
                                                                                                                                                                                                                                                      --3/4 t. garam masala and/or other spices (see notes at end)
                                                                                                                                                                                                                                                      --Two big tomatoes or several plum tomatoes, seeded (more or less) & chopped (you can skin them if tomato skins bother you) OR, if it is winter & you can't get any decent tomatoes, canned plum tomatoes, well drained & coarsely chopped)
                                                                                                                                                                                                                                                      --Salt to taste

                                                                                                                                                                                                                                                      Put a couple of T. of oil in a wide heavy saucepan -- nonstick makes for an easy cleanup; avoid aluminum or cast iron b/c of the tomatoes -- & heat it to medium. Put in a large pinch of hing if you use it. It will sizzle. Immediately add the chopped onions & chase them around with a wooden spoon until they soften a bit. Add the ginger & chase that around too. Add the garlic (it tends to burn if you put it in earlier) & cook until you can smell the garlic (again, be careful not to burn it or you will have to start over). Add the bay leaf, turmeric & red chile powder & cook for a minute or two. Add the garam masala, mix everything around, & add the tomatoes. Turn the heat to medium-low.

                                                                                                                                                                                                                                                      This is the important part. You cook this base down, stirring it often & mashing the tomatoes, until it is a somewhat lumpy sludge. DO NOT ADD WATER. If it is starting to stick but is very liquid, add some more oil (this does come out oily, but you can blot it up at the end) & turn the heat down further. Depending on how juicy the tomatoes are, this can take a good 20 minutes. You are aiming to cook almost all the water out. It is done when it looks very shiny & the oil is starting to separate out from the sludge. Taste & add salt until it is slightly saltier than you want the final result to be.

                                                                                                                                                                                                                                                      That is the base. You can double or triple this & keep it in the fridge for a day or two. This is about the amount I would use for one big cauliflower or the equivalent in other veg.

                                                                                                                                                                                                                                                      Into the hot sludgy base, put a cut-up cauliflower -- first the stem part (sliced thickly & then roughly chopped) &, after a couple of minutes, the florets, also sliced & cut into somewhat larger chunks. (Don't cut either too finely.) Stir it around to coat it with the base. You may need to add more oil now, too, if it is sticking. Again, DO NOT ADD WATER. Cook over moderate heat, stirring, until the smaller pieces are translucent. Break up the bigger pieces with your wooden spoon. Keep cooking until the cauliflower is fairly tender (it does not get mushy the way boiled cauliflower can) & translucent. It should not brown much, if at all.

                                                                                                                                                                                                                                                      At this point, taste it. The sauce should be very thick & darker; the cauliflower should have a nutty taste, but retain its texture. You should not have any raw spice taste (especially icky with turmeric & red chile, which is why you do them early). If it seems bland, add some chopped green chiles (or provide them for the chileheads to put in their portions -- this avoids complaints & keeps Peace in the Home). You can also add a bit of sugar, if you like, & cook it for another few minutes so that everything blends in. Garnish with thoroughly washed (it's sandy) & chopped leaves of coriander (if everyone likes coriander [to some people it tastes like cheap soap -- nothing can be done, this is genetic]; if not, use parsley for the color at least).

                                                                                                                                                                                                                                                      Options: We usually added a couple of potatoes, peeled & cut into small dice, along with the cauliflower -- watch these, they stick. You can also use whole spices -- black mustard seed, cumin, fenugreek -- but put them in early, right before the onion. Fenugreek is especially good with cauliflower. Chopped green pepper (add late, when the cauliflower is mostly done, or it gets soggy) gives a nice color contrast. So do peas -- frozen are fine. And a very small amount of butter or ghee added right before serving is luscious (blot off excess oil first).

                                                                                                                                                                                                                                                      For other vegetables, adjust the cooking time accordingly (green beans, for example, will get done much sooner). With turnips, I like using fenugreek seeds & whole cumin, & adding a big pinch of jaggery or brown sugar towards the end. Cut the turnips in dice, maybe 1/3", & proceed as for cauliflower (don't think potatoes would be good with them).

                                                                                                                                                                                                                                                      You can also wash & pre-soak mung dal or other dals, drain them, & then cook them in the base until they soften. They will retain their shape, if you are careful. I usually saute some extra ginger, garlic & onion & add to the base along with the dal. Cooking time here will vary greatly, depending on the dal. Don't use masoor dal (tiny red lentils) or you'll just get mush. Add very little water -- thoroughly soaked mung dal may not require any, but chickpeas & black-eyed peas will.

                                                                                                                                                                                                                                                      You can also leave out the hing & garlic, use less of the powdered spices, add a little shahjeera (black skinny cumin seed) & use this as a basis for rice. Wash & soak 1-1/2 c. basmati rice, then drain well & add to the base. (We put chopped potato in too sometimes.) You will have to add water, of course -- stir the rice around for a couple of minutes first to coat it with the oily base, & then add 1 c. water per cup of soaked rice, & more later on if it is refusing to soften, & cook over low heat with the lid on, opening it up sometimes to stir it. You definitely want to add a bit of ghee or butter for flavor at the end, & skip the coriander leaves. Greasy, but delicious, & very good with raita or other yogurt dishes.

                                                                                                                                                                                                                                                      [The first time my ex decided to cook this rice -- a few weeks after we married, when he had complained bitterly about my boring bland rice -- he called his married sister, who was living in Paris, & asked for directions. I wasn't home & he did not realize how dramatically rice expands, so he put an entire pound or more in. He had to tip the whole thing into a bigger pot as the rice expanded, & I came home to find a big nonstick Dutch oven 3/4 full of rice & potatoes. So I can tell you from experience that the rice will be good for a few days, if refrigerated, & reheats fine in a microwave.]

                                                                                                                                                                                                                                                      Sorry about the delay & the longwindedness ... hope you can follow.

                                                                                                                                                                                                                                                      In memory of my late mother-in-law, who was intelligent, loving, funny, & unbelievably tough (& to my great good fortune got a kick out of her gori daughter-in-law).

                                                                                                                                                                                                                                                  3. Gordon Ramsay's Beef Wellington as shown in The F Word, 2006 (?).
                                                                                                                                                                                                                                                    It "wows" , every single time.

                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                    1. re: ritabwh

                                                                                                                                                                                                                                                      That's true ritabwh, I've been using his BW recipe cut out from a British magazine every other Christmas (alternating with goose) for years now and it never fails. It makes my Dad happier than you can imagine.

                                                                                                                                                                                                                                                      1. re: BritishNancy

                                                                                                                                                                                                                                                        so i'd love to know where to find this! what is the F word? Book? my husband has tried this at a couple restaurants but never found it to be worth the cost. i'd love love love to surprise him with it (we're expecting our first child) soon!

                                                                                                                                                                                                                                                        1. re: lollya

                                                                                                                                                                                                                                                          The F Word is one of Gordon Ramsay's TV shows. The DVDs can be found on NetFlix, and the recipes are supposed to be available on the F Word website.

                                                                                                                                                                                                                                                            1. re: toveggiegirl

                                                                                                                                                                                                                                                              i heart toveggiegirl. this is going to be awesome! thank you!

                                                                                                                                                                                                                                                      2. These are the easiest and best cupcakes I have ever had. I made mini ones for the kids and regular sized for the grown ups. Light, decadent and couldn't be easier to make. Rather than doing a strawberry glaze I used the chocolate butter cream icing recipe from Ina Garten, which is RIDICULOUSLY delicious.

                                                                                                                                                                                                                                                        Mascarpone Mini Cupcakes

                                                                                                                                                                                                                                                        Chocolate Buttercream Icing

                                                                                                                                                                                                                                                        1. Decadent Chocolate Cake from the Silver Palate cookbook (the original one). This is my go to cake for birthday celebrations. I have made this for fundraising auctions where the live auction was started off with this cake and it went for $500 at one auction. SO it is now known as the $500 cake. It is especially good the next morning with coffee.

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: gchiker3

                                                                                                                                                                                                                                                            Could I get this recipe? I am collecting Chocolate Cake Recipes.

                                                                                                                                                                                                                                                            1. re: AmandaCA

                                                                                                                                                                                                                                                              Here's a link to the Silver Palate recipe:

                                                                                                                                                                                                                                                              I can't comment on the above recipe, but if you are looking for good chocolate cake recipes, you MUST try the legedary Double Chocolate Layer Cake from Gourmet. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                              A few others I really like are Coffee-Chocolate Layer Cake With Mocha-Mascarpone Frosting (from Bon Appétit ) http://www.recipezaar.com/recipe/coff... and Sweet & Salty Chocolate Cake
                                                                                                                                                                                                                                                              (from Baked) http://www.recipezaar.com/recipe/swee... and Chocolate Zucchini Cake (also from Bon Appétit ) http://www.recipezaar.com/recipe/Choc...

                                                                                                                                                                                                                                                          2. the basic bread from the artisan bread in five minutes a day cookbook.
                                                                                                                                                                                                                                                            i bake small loaves if not i sit there with hot fresh bread and herby butter, and it's gone.

                                                                                                                                                                                                                                                            1. I've been making the Carrot and Ginger soup from The Silver Palate Good Times Cookbook every couple months for almost 20 years now. By going a little easy on the ginger (about 1/8 cup minced instead of 1/4), I make a soup my whole family loves, from our 1.5 year old on up.

                                                                                                                                                                                                                                                              1. Timeless:
                                                                                                                                                                                                                                                                home made pasta sauce
                                                                                                                                                                                                                                                                spaghetti carbonara
                                                                                                                                                                                                                                                                chicken soup with noodles
                                                                                                                                                                                                                                                                bolognese sauce (my mother's version - quite tomatoey, beef mince only)
                                                                                                                                                                                                                                                                Zuni roast chicken
                                                                                                                                                                                                                                                                nonspecific on-the-bone braise (oxtail, lamb shank, beef neck, etc in winey tomatoey vegetably sauce)

                                                                                                                                                                                                                                                                Curent obsessions:
                                                                                                                                                                                                                                                                clafoutis with prunes and apples
                                                                                                                                                                                                                                                                zucchini, ginger and pear soup
                                                                                                                                                                                                                                                                broccoli with blue cheese sauce
                                                                                                                                                                                                                                                                broccoli with anchovies and garlic
                                                                                                                                                                                                                                                                Jamie Oliver's roast potatoes
                                                                                                                                                                                                                                                                home made mayo mixed with roasted garlic

                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                1. re: Gooseberry

                                                                                                                                                                                                                                                                  Can I hear more about the broccoli with blue cheese sauce please?

                                                                                                                                                                                                                                                                  Mmmmm! I make a great broccoli salad again and again, in all seasons -- raw florets with dried cherries, red onions, & cashews, in a very simple light/creamy/tangy dressing. Let it sit one day in the fridge and magic happens. The broccoli really sucks up the sauce!

                                                                                                                                                                                                                                                                  1. re: foxy fairy

                                                                                                                                                                                                                                                                    foxy, that's like a favorite southern (?) broccoli salad. here's a recipe that's flexible: http://www.cooks.com/rec/view/0,1643,...
                                                                                                                                                                                                                                                                    we never used bacon, and i use craisins, as well as raisins -- spanish peanuts, too.
                                                                                                                                                                                                                                                                    it is magically delicious!

                                                                                                                                                                                                                                                                    1. re: alkapal

                                                                                                                                                                                                                                                                      Ha! I was being uncharacteristically vague with the recipe b/c I didn't want to spill the SECRET dressing, LOL, as I inherited this one from my mom. It IS magically delicious -- and so easy -- mayo, vinegar, sugar. My mom uses craisins too. I highly recommend the cashews. mmmm.

                                                                                                                                                                                                                                                                      1. re: foxy fairy

                                                                                                                                                                                                                                                                        foxy, well, the dressing IS "very simple light/creamy/tangy." (looky here, gal, i've got your back if you're worried about the anti-mayo-ites ;-).

                                                                                                                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                                                                                                                          Ha! Thank you alkapal! You know I was imagining noses wrinkling in disapproval!

                                                                                                                                                                                                                                                                          Once I was living in Laguna Beach and missing home (Rhode Island) like crazy. My mom came for a visit and the first night she made a giant batch of the broccoli salad. The next day I opened the fridge -- gasping with dismay -- one of my roommates had gotten into it and consumed half the cavernous bowl of broccoli.

                                                                                                                                                                                                                                                                          It is *that* good that a roommate will gobble half of it up, in the middle of the night! We ate the rest, and then my mom made a second batch. Um, I insisted on that second batch. Nothing like the taste of my mom's cooking for feeling cozy.

                                                                                                                                                                                                                                                                          1. re: foxy fairy

                                                                                                                                                                                                                                                                            foxy, i recall roommates eating my food in the middle of the night. that was in college. but, then, it didn't really necessarily speak to the high quality of the food, but to how many drinks they'd had after knocking off work as waitresses, et. al. at chadwick's, the third edition, and the tombs in georgetown! ;-).

                                                                                                                                                                                                                                                                2. Peter Berkly's chevre and tomato strata

                                                                                                                                                                                                                                                                  The chocolate vegan cupcakes from Moosewood

                                                                                                                                                                                                                                                                  The 12 grain bread from Cooks Illustrated and their ultimate oatmeal cookies.

                                                                                                                                                                                                                                                                  The triple vanilla bean pie from The Pie Cookbook

                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                  1. re: adventuresinbaking

                                                                                                                                                                                                                                                                    Oh, that cheve & tomato strata sounds excellent, I'd love that recipe!

                                                                                                                                                                                                                                                                    1. re: Funwithfood

                                                                                                                                                                                                                                                                      It sure does...I'd be interested too, please! This is a fantastic thread to 'bump'--reminds me of another good one that was "your most requested recipe."

                                                                                                                                                                                                                                                                  2. I made this one up, inspired by various celery root and apple salad recipes. I make this many times for guests and everyone loves it (that is, if they eat nuts and like blue cheese).

                                                                                                                                                                                                                                                                    shredded green apple
                                                                                                                                                                                                                                                                    shredded celery root
                                                                                                                                                                                                                                                                    arugula, watercress, endive, raddichio, or a mixture
                                                                                                                                                                                                                                                                    chopped pecans, toasted (could be walnuts, i just like pecans)
                                                                                                                                                                                                                                                                    crumbles of a very good blue cheese

                                                                                                                                                                                                                                                                    toss with dressing (be sure to put the celery root and apple in the dressing after shredding to avoid discoloration):

                                                                                                                                                                                                                                                                    lots of mustard, I prefer whole grain, and much more than most recipes specify
                                                                                                                                                                                                                                                                    pecan vinegar (or sherry, or balsamic)
                                                                                                                                                                                                                                                                    walnut or almond oil (could be olive, I like continuing the nut theme)

                                                                                                                                                                                                                                                                    your own preferences for proportions. I tend to use more vinegar than oil.

                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                    1. re: Madrid

                                                                                                                                                                                                                                                                      So many great recipes have been shared! I am hoping to find one more. I have misplaced a favorite recipe, one that I made way more than 3 times before I lost it.

                                                                                                                                                                                                                                                                      It was from the Pacific Rim area, (I think I originally cut it out of a Bon Appetit magazine in the 1980). The dish was served cold, and the main ingredients were ground chicken and cucumbers. The sauce is balanced by salty, spicy, sweet, and sour flavors. Does this sound familiar to any of you?

                                                                                                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                                                                                                        Perhaps a Thai chicken laab salad with cucumbers added? Lots of recipes available online. Dressing has lime juice, chili, fish sauce, etc. This is my candidate for best low-calorie food ever.

                                                                                                                                                                                                                                                                        1. re: dkennedy

                                                                                                                                                                                                                                                                          It does sound like a larb salad with cucumber. Bon Appetit printed a larb salad more recently (but with no cucumber). Maybe you could try it but modify the recipe to your memory.

                                                                                                                                                                                                                                                                      2. Fakhita bel laban - I discovered this when I was searching out middle eastern recipes a few years ago - people actually become confused with delight when they eat it, it's very gratifying. It's not especially healthy though, if you're bothered by that sort of thing. I serve it with a fattoush salad (lemony, oily, with bread croutons), which cuts through the richness of the sauce, and hunks of Turkish bread (though a French baguette would do the job) to soak up the incredible cooking juices.


                                                                                                                                                                                                                                                                        1. I have made these chocolate cupcakes probably 40 times. I substitute mascarpone cheese for the yogurt and it makes them wonderfully flavorful. I ice them with peanut butter frosting consisting solely of peanut butter, butter, powdered sugar, and vanilla - I don't use the chocolate frosting that's called for. I can't tell you how many compliments they always get! They're really simple to make too.


                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: Jordanna

                                                                                                                                                                                                                                                                            Thanks for the link, those look yummy!

                                                                                                                                                                                                                                                                          2. Strawberry Feta Salad


                                                                                                                                                                                                                                                                            I used toated walnuts because that's what I had, and subbed red wine vinegar for raspberry because I like the extra tang.

                                                                                                                                                                                                                                                                            1. Mark Bittman's Chicken Adobo with sticky rice!

                                                                                                                                                                                                                                                                              1. I make a slightly simpler version of Deborah Madison's Stir-Fried Roasted Eggplant often enough that I know it's page 268 (Vegetarian Cooking for Everyone). I've discovered that microwaving rather than roasting the eggplant - the preliminary step - will work fine and means I'll more often make it in hot weather. It's wonderful served bruschetta-style, as a side, over pasta, or as a bed for fried/poached eggs.

                                                                                                                                                                                                                                                                                Cooks Illustrated's 1996 master cobbler recipe has several dough variations. I love the cookie-dough and clafouti-like versions (the latter is eggless). I like their Oatmeal Snack Cake (#92, May 2008) with a broiled icing that would be good on many other cakes.

                                                                                                                                                                                                                                                                                1. Epicurious's Vegetarian Pad Thai:
                                                                                                                                                                                                                                                                                  (I've tweaked the recipe considerably, but wow is it great and I'm thoroughly addicted.


                                                                                                                                                                                                                                                                                  My grandma's meatless meatloaf, which sounds totally improbable from ingredients but tastes faaaabulous

                                                                                                                                                                                                                                                                                  Alton Brown's Old Fashioned Coconut Cake. I have to admit I use some shortcuts (like I don't make my own coconut extract), but it is the most perfect, succulent, and absolutely to-die-for cake I've ever eaten. It even wins over those pesky "I hate coconut" people, as it completely lacks the disgusting flaked supermarket coconut.

                                                                                                                                                                                                                                                                                  Millennium Restaurant's Italian Sausage seitan, which I have also turned into gyros and breakfast sausage.

                                                                                                                                                                                                                                                                                    1. re: lollya

                                                                                                                                                                                                                                                                                      Wow! Those enchiladas look awesome! Will have to try!

                                                                                                                                                                                                                                                                                      1. re: JerryMe

                                                                                                                                                                                                                                                                                        let me know how they turn out jerry, we make them quite a bit. :)

                                                                                                                                                                                                                                                                                        1. re: lollya

                                                                                                                                                                                                                                                                                          what kind of potato do you use? on my to try list, thanks!

                                                                                                                                                                                                                                                                                          1. re: pamd

                                                                                                                                                                                                                                                                                            we buy "rose" potatoes...i'll have to check the brand but they usually are next to the yellow potatoes but are not red potatoes

                                                                                                                                                                                                                                                                                    2. marcella hazan's ROAST CHICKEN WITH TWO LEMONS recipe literally never fails. just last night i tucked in a few springs of lavender under the skin just to change it up a bit. but i have to admit, however i try to make it fancy, the best version is the original.

                                                                                                                                                                                                                                                                                      1. I'm not much of a baker, but I always have success with a variation on Ina Garten's Plum Cake Tatin: http://culinspiration.wordpress.com/2...

                                                                                                                                                                                                                                                                                        And it's so pretty!

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                          I made Ina Garten Blueberry Coffee Cake with a streusal topping. My favorite is a Jewish Apple Cake which I made a few days ago from the Manna to Mousse cookbook which is unbelievable. I had to bake it a wonder pot because the cake is huge.

                                                                                                                                                                                                                                                                                        2. Garlicky Tomato Spinach Tortellini Soup

                                                                                                                                                                                                                                                                                          This soup is rocks; it's flexible, forgiving and just plain awesome (sometimes I use dried basil in place of fresh, add a pinch of oregano and always add sherry or other red or white wine depending on whats open) I leave out the egg and puree the tomatoes before adding spinach and pasta. Also I vary the amount of spinach depending on what's leftover in the freezer or vegetable drawer. I always add the pasta last about 10 minutes before serving but it actually reheats remarkably well too. I've used other pasta in place of the tortellini - still good but the tortellini is the best.

                                                                                                                                                                                                                                                                                          It can be made in a flash but I actually prefer to let it simmer in a crock pot or on the stove and add a bit more garlic (fresh or dried) near the end of cooking. Family and friends request it again and again. I think I originally found the recipe on recipezaar but wasn't able to find it again

                                                                                                                                                                                                                                                                                          Garlicky Tortellini, Spinach and Tomato Soup ingredient list

                                                                                                                                                                                                                                                                                          2 Tbs. unsalted butter (or olive oil
                                                                                                                                                                                                                                                                                          )6-8 cloves garlic
                                                                                                                                                                                                                                                                                          1/2 cup chopped onion (or more)
                                                                                                                                                                                                                                                                                          4 cups chicken or vegetable broth
                                                                                                                                                                                                                                                                                          2 cups water (or wine water combo)
                                                                                                                                                                                                                                                                                          9 oz. fresh or frozen cheese tortellini
                                                                                                                                                                                                                                                                                          1 14.5 oz. can diced tomatoes, with the liquid (i use more )
                                                                                                                                                                                                                                                                                          10 oz. fresh spinach, stemmed and coarsely chopped ( i sub forzen at times)
                                                                                                                                                                                                                                                                                          8-10 fresh basil leaves, coarsely chopped ( i use dried on occasion)
                                                                                                                                                                                                                                                                                          1 egg ( i leave this out)
                                                                                                                                                                                                                                                                                          1/2 cup parmasan cheese (i put some in soup and put a bowl on table for individuals to use)
                                                                                                                                                                                                                                                                                          salt and pepper to taste ( i use lots of black pepper and sometimes hot pepper oil for sauteeing + red pepper flakes when i sautee the onions and garlic)

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: ghostpeppergirl

                                                                                                                                                                                                                                                                                            Sounds good and I can guess at the directions, except the egg. Is it whisked and drizzled in like egg drop soup? Thanks again for the recipe.

                                                                                                                                                                                                                                                                                            1. re: mcel215

                                                                                                                                                                                                                                                                                              Yeah - I put the link to the original recipe in there somewhere too if you want to see the directions I think it just got lost somewhere. I actually have tried drizzling the egg in and didn't love it so I leave it out and just puree the soup to thicken before i serve it and sometimes throw in a Parmesan cheese rind while it cooks - I saw someone was looking for soup recipes so i'll post it there too :-)

                                                                                                                                                                                                                                                                                          2. Delicious Ham and Potato Soup - I doscovered this recipe on AllRecipes.com. Five star rating with over 2900 reviews (no kidding!)! Not only is it awesome and satisfying, it is also very easy to make!


                                                                                                                                                                                                                                                                                            I replaced the celery in the recipe with 1/2 tsp. of celery seed... get the flavor without the chunks of celery. I also add a cup+ of frozen corn kernels. And I use chicken stock instead of the water+bullion.

                                                                                                                                                                                                                                                                                            This recipe is great, but also easily adpated in any number of ways! Check it out!!

                                                                                                                                                                                                                                                                                            1. I had posted that I don't make many dishes multiple times but that's been changing a bit lately. I have been cooking more often to save money - going out less, making leftovers for my husband to take to work - and tonight made a chicken dish that I now realize I have made four times in the past month. Very easy and very tasty: http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                              I usually serve with roasted brussels sprouts or roasted cauliflower salad and brown rice. Lovely weeknight meal.

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: ScarletB

                                                                                                                                                                                                                                                                                                Yes, that's a great recipe...a riff off honey mustard chicken...dijon mustard and other mustards are really great to cook with, that's for sure! Adds lots of flavor without adding fat! I also love using mustards in my homemade salad dressings, too.

                                                                                                                                                                                                                                                                                              2. i've made this simple dish at least 6 times this year alone.
                                                                                                                                                                                                                                                                                                Saute minced garlic. Add baby bok choy, carrot, shredded cabbage, fresh button mushrooms, green beans, half a can of coconut milk, 4 tablespoons of sambal oelek, aprox. half a cup water, pinch of salt and let it simmer till the veggies are done to your liking.

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: nasilemak

                                                                                                                                                                                                                                                                                                  That sounds quite delicious. Always looking for good vegetable recipes.

                                                                                                                                                                                                                                                                                                  1. re: nasilemak

                                                                                                                                                                                                                                                                                                    for the uninitiated, what is sambal oelek? It sounds intriguing. fayefood.com

                                                                                                                                                                                                                                                                                                  2. I was teaching cooking in the Loire Valley this Fall and fell in love with the beets--I started making a salad that I just can't stop with--peel and cube the beets. Bring a pot of water to the boil with a dash of red wine vinegar, a pinch of sugar, a pinch of salt, a splash of olive oil (a beautiful one--nothing that smells rancid), a sprig of parsley, a peppercorn and a bay leaf. Add the beets and cook til tender. Dress with with same ingredients that you used to season the braising water and serve along side a salad of endive and watercress (dressed with classic French vinaigrette), thinly sliced tart apple and a couple of warmed walnuts. Faye (fayedelicious.blip.tv)

                                                                                                                                                                                                                                                                                                    1. Marinated portabella mushrooms.

                                                                                                                                                                                                                                                                                                      Well, it's more than that. I slice the mushrooms and put them in a ziploc, pour in olive oil and white vinegar so that they're nice and wet. sliver a few cloves of garlic and pop those in, shred some fresh basil leaves, add a little sea salt, then some freshly ground black pepper, sometimes red pepper flakes, and a little squeeze from a lemon wedge. i'll do that in the morning and leave the bag in the fridge all day. Later on, I can eat 'em straight out of the bag, but more often I'll saute them with diced tomatoes and maybe tomatillos -- the idea here is that i'm trying to make my tongue melt by giving it everything it wants!! i'll also cut some green beans into bite size pieces, lightly steam them, and add them into the saute. i'm trying to brainstorm another step to take with the green beans, though, because they don't get quite as flavored as i'd hope. (i don't mind, because green beans are a staple for me and i can't get enough of 'em). it comes out insanely delicious and very very pretty!

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                                                                                                                                                                                                                                                                                                      1. re: starrsj

                                                                                                                                                                                                                                                                                                        Barb Schaller's Orgasmic Brownies

                                                                                                                                                                                                                                                                                                        New York Style Crumb Cake

                                                                                                                                                                                                                                                                                                        1. re: starrsj

                                                                                                                                                                                                                                                                                                          Have you ever tried roasting your green beans? I do this with the frozen haricot verts from Trader Joes. Just toss with olive oil, salt, pepper, maybe a little lemon pepper. Roast or broil until toasty. Delicious! I can eat these like french fries.

                                                                                                                                                                                                                                                                                                        2. The big hits in my kitchen:
                                                                                                                                                                                                                                                                                                          Marcella Hazan:
                                                                                                                                                                                                                                                                                                          "Italian Kitchen" ground veal with cream and saffron sauce for pasta, Savoy cabbage rolls with beef and prosciutto, veal scallopine with hazelnuts
                                                                                                                                                                                                                                                                                                          Elizabeth David:
                                                                                                                                                                                                                                                                                                          "Spices, Salt, and Aromatics..." spiced baked whole chicken and "Summer Cooking"pork terrine with spinach
                                                                                                                                                                                                                                                                                                          Jane Grigson:
                                                                                                                                                                                                                                                                                                          "The Mushroom Feast" pork "Stroganoff" with wild mushrooms
                                                                                                                                                                                                                                                                                                          Julia Child:
                                                                                                                                                                                                                                                                                                          "French Chef Cookbook": chocolate pots de creme (the best/easiest dressy-ish dessert ever) MtaoFC: French bread, puff pastry - the best recipe ever, I made it for the first time at age16 and it rose like mad, other recipes haven't worked as well for me -, croissants, navarin printanier, gateau le Succes
                                                                                                                                                                                                                                                                                                          Fuchsia Dunlop:
                                                                                                                                                                                                                                                                                                          Rev CC: Mao family red-cooked pork, coriander salad, beef with coriander
                                                                                                                                                                                                                                                                                                          Sichuan: Yu-xiang chicken (among several other dishes from each)
                                                                                                                                                                                                                                                                                                          Nick Malgieri:
                                                                                                                                                                                                                                                                                                          "Chocolate": the one, the only, the Supernatural Brownies (have made these at least 50 times)
                                                                                                                                                                                                                                                                                                          Marion Cunningham:
                                                                                                                                                                                                                                                                                                          "Fannie Farmer Baking Book": madeleines, Helen Gustafson's shortbread
                                                                                                                                                                                                                                                                                                          Joy of Cooking mid-70's edition:
                                                                                                                                                                                                                                                                                                          French apple cake - best with peaches - and the blitz torte (white cake made with the yolks in the base and the whites whipped into a meringue, spread on top, spiked with slivered almonds, baked, filled with whatever you like - sweetened raspberries are awfully nice - and left to get a bit sloppy with the juices)
                                                                                                                                                                                                                                                                                                          And more I can't call to mind at the moment!

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                                                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                                                            OMG buttertart..divins sounding recipes. if you happen to have a link to the pork stroganoff I would luv it!!!

                                                                                                                                                                                                                                                                                                            1. re: drewb123

                                                                                                                                                                                                                                                                                                              Yessiree, they're all good! I can paraphrase the pork dish - will check on proportions and post (it's from a book that came out in the late '70s).
                                                                                                                                                                                                                                                                                                              Another one I forgot from Marcella's Italian Kitchen, which I made last night: the scallops with mushrooms and a little bit of hot pepper. V v good.

                                                                                                                                                                                                                                                                                                              1. re: drewb123

                                                                                                                                                                                                                                                                                                                Sorry for late response - they are all winners. Posted about the pork again a while ago but don't want to misdirect you to the wrong thread - you cut a pork tenderloin in shivers (2" x 1/4 " x 1/4") and toss it with salt and pepper, 2 tsp of paprika, and 1/4-12 tsp caraway seeds; cut 1 lb mushrooms (great with oyster mushrooms, can use regular, cremini, any other wild ones - not cloud ear, shiitake, or portobellos) into thin slices, cook them in 2 tb butter until the juices flow and evaporate, browning lightly; cook 1 tb minced shallot in 2 tb butter in another pan, add meat and cook until done; combine mushrooms and meat and add 1/2 c room-temp sour cream, warm through, correct seasoning, serve. Extremely good with shoestring potatoes, also good with noodles with poppyseeds.

                                                                                                                                                                                                                                                                                                              2. re: buttertart

                                                                                                                                                                                                                                                                                                                definitely going to try that Hazan veal recipe!

                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                  Do you have the book? It's my favorite of hers. If not let me know and will post a paraphrase.

                                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                                    I don't, but I found an earlier paraphrase you wrote here on the boards :)

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      The memory ain't what she used to be. Glad you found it!

                                                                                                                                                                                                                                                                                                              3. Most of my go-to repeat recipes have come from cookbooks (rather than, say, Grandma's kitchen.) In no particular order, here's what I can think of right now:

                                                                                                                                                                                                                                                                                                                Nigella Lawson's Lemon-Rosemary Risotto (from Nigella Bites): rich, soothing comfort food; plus, the recipe taught me the trick of adding one egg yolk whisked with 2 T heavy cream to enrich any risotto.
                                                                                                                                                                                                                                                                                                                Nigella's Lemon-Thyme Steak Slice (from Nigella Express): very quick and can be made with items that I nearly always have in the house. Served over rice or wilted spinach.
                                                                                                                                                                                                                                                                                                                Jamie Oliver's Roast Chicken (from The Naked Chef)
                                                                                                                                                                                                                                                                                                                Jamie Oliver's Chicken and Leek Pie (from Jamie's Dinners): a gorgeous, thyme-scented pot pie recipe that he upgrades by adding lots of tiny sausage meatballs (he makes one giant pie; I divvy mine up and give them each their own puff pastry top).
                                                                                                                                                                                                                                                                                                                Giada di Laurentiis' Chicken Piccata ( http://www.foodnetwork.com/recipes/gi... ): very easy, but bright, lemony, lovely. I double the sauce proportions, toss spaghetti with the sauce, and serve the chicken on the bed of pasta. Looks nice for company too.
                                                                                                                                                                                                                                                                                                                Giada's Pork Loin with Fig-Port Sauce ( http://www.foodnetwork.com/recipes/gi... ): fairly inexpensive, easy to assemble, and then it happily roasts in the oven while you have drinks with your dinner guests. Plus the sauce is amazing.
                                                                                                                                                                                                                                                                                                                Lidia Bastianich's Penne Vodka ( http://www.epicurious.com/recipes/foo...): my very picky vegetarian sister's favorite pasta dish.
                                                                                                                                                                                                                                                                                                                Lidia's Pasta all' Amatriciana (from Lidia's Italy, also here: http://www.cookstr.com/recipes/bucati... ): delicious, hearty and can be made from things that (I assume) most of us would typically keep on hand at all times: onions, pasta, etc., although, to keep things easy, I use bacon rather than the guanciale she asks for.
                                                                                                                                                                                                                                                                                                                Marian Burros' Macaroni and Cheese (from Cooking for Comfort


                                                                                                                                                                                                                                                                                                                I try to make dessert at least once a week, and these are the absolutely wonderful (and consistently reliable!) recipes I use over and over:

                                                                                                                                                                                                                                                                                                                Nigella Lawson's (yeah, I know, I love Nigella) Sticky Chocolate Pots (from How to Eat): wonderful in looks, textural contrasts and taste; an quick but elegant dinner party dessert, but easy enough for a last-minute mid-week meal, too.
                                                                                                                                                                                                                                                                                                                Nigella's Guinness Chocolate Cake (from Feast, and here: http://www.bordersmedia.com/recipefil... ): sounds a little odd, but please, please make this. It's ridiculously good, very easy to make, and looks gorgeous to boot.
                                                                                                                                                                                                                                                                                                                The Gourmet Cookbook's Three Cities of Spain Cheesecake ( http://www.epicurious.com/recipes/foo... ): easy, delicious, always receives raves at dinner parties. I usually make a low(er)-carb version of it by making a pecan crust (instead of graham cracker) and subbing Splenda for sugar. Not a dense, crumbly New York style but something else altogether: creamy, smooth, rich, tangy, and somehow light at the same time.

                                                                                                                                                                                                                                                                                                                We also eat a fair amount of Thai and Indian food, but I can't remember the dishes' official names right now. I'll report back later!

                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                1. re: freelancer77

                                                                                                                                                                                                                                                                                                                  Those all sound so great, thanks for providing links!

                                                                                                                                                                                                                                                                                                                  1. I recently tried Maria Bertuzzi's Lemon Chicken, from Lynne Rossetto Kasper's Splendid Table book from many years ago. My family loves chicken thighs, and i'm always looking for fresh ways of flavoring them - this recipe appealed to all of us. Chicken parts in a sage-y tomato sauce, finished with lots of fresh lemon juice. I find myself making it once every couple of weeks now. Just found it online:

                                                                                                                                                                                                                                                                                                                    1. I make this at least weekly with spring and summer meals and when I have company; it's so festive to look at and delicious:


                                                                                                                                                                                                                                                                                                                      Sometimes I omit the beans or substitute canned black soybeans. It's vastly improved, IMO, by a dusting of cumin at the end.

                                                                                                                                                                                                                                                                                                                      I also love this from Nigella Lawson, great winter dish:


                                                                                                                                                                                                                                                                                                                      I've made this Tyler Florence brisket many times, but have cut out the horseradish and cream step; it's a much more refined and savory dish without them, to me:


                                                                                                                                                                                                                                                                                                                      1. I have an old country favorite once every 2 -3 weeks which is how often my grand daughter comes to visit (it's her favorite). Breaded fried pork chops, mashed potatoes and white gravy. Yeah yeah, I know. It's not that healthy... but I have been making this dish since I married my 13 year old cousin all those years ago....(smiles puts corn cob pipe in the hole where front tooth used to be).

                                                                                                                                                                                                                                                                                                                        I brine the pork chops for a half hour or so with a mixture of 1/4 cup kosher salt and 1/4 cup light brown sugar in a quart of water. It makes them juicy and flavorful. After brining, rinse the chops off and dry them thoroughly.

                                                                                                                                                                                                                                                                                                                        Season with pepper and garlic powder (no salt they are already salted from brine). I use center cut boneless pork chops 3/4 inches thick. Preheat the oven to 350 degrees and put a jelly roll pan with a drip rack in it. I spray both with Pam high heat oil.

                                                                                                                                                                                                                                                                                                                        Dredge in flour then dip in milk and eggs whisked together then in italian seasoned bread crumbs.

                                                                                                                                                                                                                                                                                                                        Fry in a skillet with a good bit of oil in it for 3-4 minutes on each side until breading is golden brown. Transfer chops to the drip tray in the oven for 5 minutes. The time in the oven finishes cooking them and keeps them juicy. If you had to fry the chops until the meat was completely done the breading would be overly brown (actually burnt). I like em with just a tiny bit of pink left but you can do this to well done too. Serve. You can use even thicker chops but the time in the oven will have to go up.

                                                                                                                                                                                                                                                                                                                        Below is a recipe for white gravy. If you don't know how to cook mashed potatoes, I'm not sure I can help you.

                                                                                                                                                                                                                                                                                                                        White Gravy

                                                                                                                                                                                                                                                                                                                        1/4 cup flour
                                                                                                                                                                                                                                                                                                                        half stick of butter
                                                                                                                                                                                                                                                                                                                        2 cups milk

                                                                                                                                                                                                                                                                                                                        Melt the butter in a skillet. add flour and pinch of salt and pepper and stir and keep stirring at medium heat for 3- 5 minutes to cook out the flour taste. When it smells sorta like nuts, you can add the milk and continue to stir. I usually wait for the roux to turn a little brown (not quite a peanut butter color) but you don't have to and indeed this is a bone of contention for a lot of country cooks.

                                                                                                                                                                                                                                                                                                                        You will need to stir the gravy until it starts boiling. It won't thicken until it boils. serve.

                                                                                                                                                                                                                                                                                                                        By the way, you can't beat pork for value. I can buy them on sale for a $1.97 per pound. I have even been known to buy an entire pork loin (about 8 pounds) for a $1.00 per pound and slice it into chops and freeze them.

                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                        1. re: tonka11_99

                                                                                                                                                                                                                                                                                                                          Love the post Tonka - I'll have to try the chops. I'm not big on gravy - but that's easy enough. I might try it cuz' friends and relatives love that stuff.

                                                                                                                                                                                                                                                                                                                        2. I cook this dish once every 2 weeks or so.

                                                                                                                                                                                                                                                                                                                          Oven baked BBQ pork tenderloin

                                                                                                                                                                                                                                                                                                                          I trim and remove the silver skin on the tenderloin then I brine it in 1/4 cup kosher salt and 1/4 cup light brown sugar in a quart of water for about an hour. You can add a few teaspoons of liquid smoke to the brine if you wish as I am not going to use a grill.

                                                                                                                                                                                                                                                                                                                          Rinse tenderloin off and pat dry. A tenderloin is tapered so if you want it uniform doneness, fold the thin end on top of it's self and tie with butchers string. Season with pepper and garlic powder. Sear tenderloin in fry pan with a little oil. Transfer to a preheated oven at 350 degrees until it reaches 135 degrees in the center. I use one of those digital thermometers with an alarm on it.

                                                                                                                                                                                                                                                                                                                          Use a silicone pastry brush to apply bbq sauce onto tenderloin and continue baking until temperature reaches 148. Remove tenderloin and wrap with aluminum foil and let set for 10 minutes. Letting it set will keep the juices from flowing out as soon as you carve it.

                                                                                                                                                                                                                                                                                                                          After the resting period slice into 3/8 inch thick slices. If you want to be fancy, slice them on the bias (if you don't know what that means then you don't want to be fancy). Serve with extra sauce on the side.

                                                                                                                                                                                                                                                                                                                          Potato salad or Zatarains yellow rice goes well with this dish.

                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                          1. re: tonka11_99

                                                                                                                                                                                                                                                                                                                            Love Zatarain's yellow rice. Will try the tenderloin next time it's on sale.

                                                                                                                                                                                                                                                                                                                          2. After eating a healthy amount of pork products, I like to have a slice of key lime pie preferably with raspberry sauce. The raspberry sauce really does make a difference. It takes a great key lime to stratospheric levels. This is also the easiest pie you will ever make.

                                                                                                                                                                                                                                                                                                                            Key Lime Pie

                                                                                                                                                                                                                                                                                                                            graham cracker pie crust ( buy at store or even better make one of your own.

                                                                                                                                                                                                                                                                                                                            1 14 ounce can or sweetened condensed milk

                                                                                                                                                                                                                                                                                                                            1/2 cup key lime juice ( I use nelley and joes brand) you can use regular lime juice but it won't have the tang that key lime juice provides.

                                                                                                                                                                                                                                                                                                                            3 egg yolks

                                                                                                                                                                                                                                                                                                                            Preheat oven to 350 degrees.

                                                                                                                                                                                                                                                                                                                            Combine eggs, milk and juice. Make sure it is blended thoroughly.

                                                                                                                                                                                                                                                                                                                            Pour into pie shell and put in oven for 15 minutes. Remove and let cool on cooling rack for 10 to 30 minutes then put in refrigerator for at least 2 hours.

                                                                                                                                                                                                                                                                                                                            Slice and serve with a little whip cream and a drizzle of raspberry sauce.

                                                                                                                                                                                                                                                                                                                            Told you it was easy.

                                                                                                                                                                                                                                                                                                                            Raspberry sauce

                                                                                                                                                                                                                                                                                                                            Put half a bag of frozen raspberries in a pot with a couple of tablespoons of raspberry jam. Cook it over medium low heat, stirring occasionally until the berries break down.

                                                                                                                                                                                                                                                                                                                            Pour sauce through a sieve to get rid of the seeds. This will require some stirring until as much of the liquid as possible is drained through. Store in a squeeze bottle in the refrigerator.

                                                                                                                                                                                                                                                                                                                            1. Chicken Liver Pate: Sweat some onions and rosemary in butter, toss in the livers, cook through. Deglaze with a dash of Scotch. Puree with a stick blender and adjust seasonings. Portion into ramekins and seal with clarified butter. Chill.

                                                                                                                                                                                                                                                                                                                              When I crave this dish, nothing else will satisfy me.

                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                              1. re: bbrownri

                                                                                                                                                                                                                                                                                                                                My, that's the easiest no frills pate recipe I've ever seen, by far! I can't wait to try this out. Thank you.