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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
http://www.e-rcps.com/pasta/rcp/p_abc...
- Marcella's braised carrots
http://www.seasonalchef.com/roots.htm...
- Ina's Shrimp Salad
http://www.leitesculinaria.com/recipe...
- Ina's Roasted Shrimp with Thousand Island
http://www.foodnetwork.com/food/cda/r...
How about you?

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

    http://www.foodandwine.com/recipes/co...

    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

              http://wednesdaychef.typepad.com/the_...

              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!

                          http://www.epicurious.com/recipes/rec...

                          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
                                  Salt
                                  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!
                                          thanks...

                                          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!
                                              gracias...

                                          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)