390347 Tue Apr 10 14:34:03 -0700 2007 277 31 Home Cooking 0 2468104 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/bolognese_m.old - Marcella's braised carrots http://www.seasonalchef.com/roots.htm#recipe3 - Ina's Shrimp Salad http://www.leitesculinaria.com/recipes/cookbook/shrimp_sal.html - Ina's Roasted Shrimp with Thousand Island http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34778_PRINT-RECIPE-FULL-PAGE,00.html How about you? Tue Apr 10 14:34:04 -0700 2007 12813 Katie Nell 1 2468140 This soup from Food and Wine a couple years ago: http://www.foodandwine.com/recipes/coconut-curry-noodle-soup It is so, so good. Tue Apr 10 14:42:32 -0700 2007 2468104 72401 jnstarla 2 2479968 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. Fri Apr 13 23:51:26 -0700 2007 2468140 42728 Amanita 2 2486988 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! Mon Apr 16 17:49:39 -0700 2007 2468140 71299 cherrylime 1 2468375 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. Tue Apr 10 15:56:10 -0700 2007 2468104 61391 msbo78 2 2469638 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. Wed Apr 11 04:20:18 -0700 2007 2468375 39874 chowser 3 2470773 What is the recipe for the no knead bread, please? Wed Apr 11 10:40:22 -0700 2007 2469638 78611 aurora50 4 2470859 http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/jim_laheys_nokn.html 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. Wed Apr 11 11:01:01 -0700 2007 2470773 39874 chowser 5 2471032 Thanks, Chowser!!! : ) I might try it this weekend. Wed Apr 11 11:37:30 -0700 2007 2470859 78611 aurora50 5 2472618 My wife made this bread tonight--awesome! Super light with a firm, crunchy crust. Wed Apr 11 18:59:15 -0700 2007 2470859 11490 Yongeman 5 4644702 That looks great. Would I be able to make it in enamel coated cast iron, like Le Crueset? Fri May 01 04:03:28 -0700 2009 2470859 214290 cilla123 4 3412700 You can go right to the Sullivan Street Bakery website and its there. Tue Feb 19 08:52:29 -0800 2008 2470773 12041 Doreen 4 3695876 The best no knead bread is the new version from America's Test Kitchen...it's remarkable and soooooo easy! Fri May 16 23:51:50 -0700 2008 2470773 188052 httpmom 5 4886684 how about a link? Fri Jul 24 07:07:37 -0700 2009 3695876 164044 calikoala 2 2471950 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! Wed Apr 11 15:36:02 -0700 2007 2468375 18705 emily 2 2504254 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. Sun Apr 22 13:15:52 -0700 2007 2468375 10245 oakjoan 3 3412617 The ricotta pie sounds delicious. Do you have a recipe? Tue Feb 19 08:35:00 -0800 2008 2504254 15175 Produce Addict 1 2468378 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/recipe_views/views/102938 Tue Apr 10 15:57:37 -0700 2007 2468104 11028 DanaB 2 2483408 I'm a dissenter on the Bolognese, though I use Marcella's other pasta sauces religiously -- onion & butter, puttanesca, etc. Sun Apr 15 15:04:22 -0700 2007 2468378 33755 NYchowcook 2 2501501 Marcella's Lemon Chicken? So easy and so good. Fri Apr 20 21:27:23 -0700 2007 2468378 38577 wak 3 2502768 Where is that recipe from? Or is it short enough to paraphrase? Thanks for either. Sat Apr 21 16:43:16 -0700 2007 2501501 41864 optimal forager 4 2503897 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 Sun Apr 22 09:36:59 -0700 2007 2502768 13568 Tom Steele 5 2505007 And if you like to cook Italian food, go out and buy the cookbook. Its a classic. Sun Apr 22 19:06:39 -0700 2007 2503897 38577 wak 5 3415897 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. Wed Feb 20 05:20:23 -0800 2008 2503897 160677 morwen 5 4863742 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. Thu Jul 16 07:55:08 -0700 2009 2503897 10431 Gooseberry 2 4724337 gonna turn up the air and make that chili this weekend - YUM looking! Fri May 29 04:50:11 -0700 2009 2468378 253735 bayoucook 1 2470031 I love Batali's Bolognese from Epi: http://www.epicurious.com/recipes/recipe_views/views/107226 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. Wed Apr 11 07:44:11 -0700 2007 2468104 16421 brownie 2 2470118 would be interested in the turkey burger recipe if you don't mind! thanks... Wed Apr 11 08:07:41 -0700 2007 2470031 70556 kabrown 3 2470173 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. Wed Apr 11 08:21:30 -0700 2007 2470118 16421 brownie 4 2470190 ooo sounds good! like the idea of panko in it! gracias... Wed Apr 11 08:25:50 -0700 2007 2470173 70556 kabrown 2 2470629 I'm curious about the sweet potato peanut soup- what's that all about? Wed Apr 11 10:08:34 -0700 2007 2470031 12813 Katie Nell 3 2471221 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. Wed Apr 11 12:29:34 -0700 2007 2470629 16421 brownie 4 2471759 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? Wed Apr 11 14:37:21 -0700 2007 2471221 12813 Katie Nell 5 2471945 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. Wed Apr 11 15:33:14 -0700 2007 2471759 16421 brownie 5 2623935 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. Sat Jun 02 15:32:34 -0700 2007 2471759 10245 oakjoan 4 2479969 Skippy peanut butter can nearly always be replaced advantageously by ground roasted peanuts. I admit I use salted. Fri Apr 13 23:53:35 -0700 2007 2471221 42728 Amanita 5 2539161 and i use natural peanut butters - works well! Thu May 03 14:24:03 -0700 2007 2479969 57801 lollya 4 3260890 Does this soup freeze well? sounds deelish! Fri Jan 04 10:29:12 -0800 2008 2471221 83353 aussiewonder 2 2495740 would love the cookie recipe... Thu Apr 19 09:15:10 -0700 2007 2470031 11053 thenurse 2 2504255 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. Sun Apr 22 13:17:10 -0700 2007 2470031 10245 oakjoan 1 2470232 Chipotle stuffed pork tenderloin: http://www.epicurious.com/recipes/recipe_views/views/109700 Wed Apr 11 08:34:27 -0700 2007 2468104 20128 morebubbles 1 2470496 http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=6869&servings=12&Format=Full Perfect poppy seed muffins, best I've ever had. I just make it as a square cake. Wed Apr 11 09:34:48 -0700 2007 2468104 42470 blue room 2 2470754 How long do you cook the cake for? Is it 8x8 pan? Wed Apr 11 10:35:56 -0700 2007 2470496 10426 shaebones 3 2474372 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. Thu Apr 12 10:36:30 -0700 2007 2470754 42470 blue room 1 2470767 Pork tenderloin with mustard-rosemary sauce. It's my go-to recipe Seafood risotto Chocolate chip cheesecake White chocolate cake with lemon curd filling Wed Apr 11 10:38:46 -0700 2007 2468104 17481 QueenB 2 2486241 Can I have the Pork Tenderloin recipe? Sounds good. Mon Apr 16 13:38:12 -0700 2007 2470767 82777 egbluesuede 3 2486620 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. Mon Apr 16 15:24:29 -0700 2007 2486241 17481 QueenB 4 2489273 Thanks QB. I Iove cooking anything with beer in it. Tue Apr 17 12:44:30 -0700 2007 2486620 82777 egbluesuede 5 2494192 You're welcome, hope you enjoy it! Wed Apr 18 17:34:15 -0700 2007 2489273 17481 QueenB 2 4119524 Can I have your seafood risotto recipe? Tue Oct 21 15:23:59 -0700 2008 2470767 10283 Dax 1 2470825 blackened --whatever-- caesar salad (usually salmon) mac n cheese brunswick stew crab dip chocolate chip cheesecake brownies black bottoms my grandmas blueberry pie Wed Apr 11 10:52:11 -0700 2007 2468104 11128 pamd 2 2471782 Could you share the recipe for the chocolate chip cheesecake brownies? I'm a brownie freak. Thanks Wed Apr 11 14:44:37 -0700 2007 2470825 11122 tweetie 3 2472591 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? Wed Apr 11 18:51:12 -0700 2007 2471782 11128 pamd 4 2478536 YES PLEASE :) Fri Apr 13 13:17:21 -0700 2007 2472591 13851 MeowMixx 5 2478697 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) Fri Apr 13 13:55:58 -0700 2007 2478536 11128 pamd 6 2479253 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? Fri Apr 13 16:41:35 -0700 2007 2478697 11122 tweetie 7 2479459 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! Fri Apr 13 18:09:26 -0700 2007 2479253 11128 pamd 2 2626780 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? Sun Jun 03 22:56:24 -0700 2007 2470825 56490 foxy fairy 3 2628491 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. Mon Jun 04 12:55:15 -0700 2007 2626780 11128 pamd 1 2471043 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. http://www.foodandwine.com/recipes/macaroni-and-three-cheeses 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. Wed Apr 11 11:41:15 -0700 2007 2468104 81822 Old Spice 2 2479975 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. Sat Apr 14 00:01:47 -0700 2007 2471043 42728 Amanita 3 2483608 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.) Sun Apr 15 16:15:35 -0700 2007 2479975 81822 Old Spice 4 2491139 Wow, thanks. That sounds excellent! Wed Apr 18 02:32:19 -0700 2007 2483608 42728 Amanita 5 2494103 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. Wed Apr 18 17:05:33 -0700 2007 2491139 81822 Old Spice 1 2471079 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! Wed Apr 11 11:50:32 -0700 2007 2468104 42934 ScarletB 2 2471111 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. Wed Apr 11 12:00:04 -0700 2007 2471079 12813 Katie Nell 3 2471249 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. Wed Apr 11 12:35:31 -0700 2007 2471111 42934 ScarletB 3 2504262 Trader Joes also has uncooked, cleaned shrimp which is verrrrry useful in a case like this. Sun Apr 22 13:20:09 -0700 2007 2471111 10245 oakjoan 2 2471284 "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! :-) Wed Apr 11 12:44:35 -0700 2007 2471079 63569 flourgirl 3 2471449 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. Wed Apr 11 13:23:26 -0700 2007 2471284 42934 ScarletB 4 3415911 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. Wed Feb 20 05:28:42 -0800 2008 2471449 160677 morwen 2 2626782 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? Sun Jun 03 23:00:28 -0700 2007 2471079 56490 foxy fairy 3 3142393 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. Tue Nov 20 10:30:12 -0800 2007 2626782 12813 Katie Nell 4 3168025 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? http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34778_PRINT-RECIPE-FULL-PAGE,00.html Fri Nov 30 09:26:07 -0800 2007 3142393 56490 foxy fairy 5 3168088 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. Fri Nov 30 09:43:55 -0800 2007 3168025 12813 Katie Nell 3 4649683 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. Sun May 03 06:13:51 -0700 2009 2626782 15691 mcel215 4 4726680 mcel, does that firm up the shrimp? Fri May 29 17:48:03 -0700 2009 4649683 105717 alkapal 5 4726687 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. Fri May 29 17:49:49 -0700 2009 4726680 10985 MMRuth 5 4727303 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. Sat May 30 03:33:02 -0700 2009 4726680 15691 mcel215 6 4731817 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 Mon Jun 01 05:48:08 -0700 2009 4727303 105717 alkapal 7 4732078 I just posted........ugh! I can't believe I missed that thread though, lol. What a fun topic and great responses. Mon Jun 01 07:40:43 -0700 2009 4731817 15691 mcel215 1 2471252 - My catfish with black bean sauce - Shredded pork tenderloin with lime sauce http://www.epicurious.com/recipes/recipe_views/views/5436 - Orecchiette with Rabbit, Tomato and Basil Sauce (I use chicken thighs) http://www.epicurious.com/recipes/recipe_views/views/5436 - Pasta with Sausage, Eggplant and Basil http://www.epicurious.com/recipes/recipe_views/views/103130 Flank Steak with Latin rub and spiced couscous Wed Apr 11 12:35:57 -0700 2007 2468104 49971 Andiereid 2 2472982 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. Wed Apr 11 21:17:26 -0700 2007 2471252 17562 FoodFuser 3 2483357 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. Sun Apr 15 14:44:25 -0700 2007 2472982 49971 Andiereid 4 2484178 Thanks. That looks like it's right down this Okie's alley. Are they farming catfish anywhere these days in coastal Carolina? Sun Apr 15 20:17:12 -0700 2007 2483357 17562 FoodFuser 5 2484588 I'm actually not sure, FoodFuser. But what we get here tastes pretty good and fresh. Mon Apr 16 04:45:11 -0700 2007 2484178 49971 Andiereid 4 2491136 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. Wed Apr 18 02:14:43 -0700 2007 2483357 39764 coconutz 4 2499419 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 Fri Apr 20 09:40:29 -0700 2007 2483357 13568 Tom Steele 2 3168051 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. Fri Nov 30 09:32:50 -0800 2007 2471252 17779 jmax 1 2471267 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 http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30506,00.html 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! Wed Apr 11 12:39:46 -0700 2007 2468104 11921 wyf4lyf 2 2476796 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. Thu Apr 12 22:50:38 -0700 2007 2471267 19653 mimilulu 2 2479686 That sounds great! Fri Apr 13 20:16:17 -0700 2007 2471267 40486 Cinnamon 1 2471520 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! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28094,00.html?rsrc=search Wed Apr 11 13:41:22 -0700 2007 2468104 10309 Funwithfood 2 2471546 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/recipe_print/0,1946,FOOD_9936_29730_PRINT-RECIPE-FULL-PAGE,00.html Wed Apr 11 13:47:30 -0700 2007 2471520 12813 Katie Nell 3 2480472 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.) Sat Apr 14 09:20:21 -0700 2007 2471546 10309 Funwithfood 4 2488402 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. Tue Apr 17 09:12:00 -0700 2007 2480472 10309 Funwithfood 1 2471625 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. Wed Apr 11 14:04:56 -0700 2007 2468104 32444 MakingSense 2 2471678 could you share the recipe details...I have a ham bone waiting! Wed Apr 11 14:16:08 -0700 2007 2471625 11128 pamd 1 2471763 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!! Wed Apr 11 14:38:04 -0700 2007 2468104 25557 Cakegirl 2 2476488 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. Thu Apr 12 20:13:02 -0700 2007 2471763 60822 Pampatz 1 2471919 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. http://www.epicurious.com/recipes/recipe_views/views/10780 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) http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27424,00.html?rsrc=search 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. Wed Apr 11 15:26:29 -0700 2007 2468104 10669 Amuse Bouches 1 2472005 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/aspen-2003-mamans-cheese-souffle 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! Wed Apr 11 15:49:30 -0700 2007 2468104 56278 xena 2 2472135 Oh, yes, please do post the honey curry mustard chicken recipe. It sounds terrific. Thanks! Wed Apr 11 16:22:32 -0700 2007 2472005 12539 NeNePie 3 2472290 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! Wed Apr 11 17:06:14 -0700 2007 2472135 56278 xena 4 2473213 sounds perfect - I'll try it this weekend! Thu Apr 12 00:02:32 -0700 2007 2472290 12539 NeNePie 5 2476505 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. Thu Apr 12 20:20:49 -0700 2007 2473213 11983 Val 6 2478397 Val, will you list the proportions of the ingredients on your recipe? Thanks! Fri Apr 13 12:35:48 -0700 2007 2476505 27754 AmandaEd 7 2480781 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 Sat Apr 14 11:56:52 -0700 2007 2478397 11983 Val 8 2481069 Sounds fabulous - and easy! Thanks so much! Sat Apr 14 14:18:59 -0700 2007 2480781 27754 AmandaEd 9 2481087 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. Sat Apr 14 14:23:21 -0700 2007 2481069 11983 Val 8 2494403 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! Wed Apr 18 18:39:45 -0700 2007 2480781 56278 xena 9 2495085 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. Thu Apr 19 04:23:14 -0700 2007 2494403 11983 Val 4 2483487 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. Sun Apr 15 15:36:28 -0700 2007 2472290 91590 vbohanz 5 2483792 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! Sun Apr 15 17:23:19 -0700 2007 2483487 56278 xena 5 2483873 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! Sun Apr 15 17:53:38 -0700 2007 2483487 19653 mimilulu 5 2493577 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! Wed Apr 18 14:47:52 -0700 2007 2483487 91590 vbohanz 5 2505580 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.) Mon Apr 23 04:39:19 -0700 2007 2483487 93465 PhoebeB 6 2528914 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. Mon Apr 30 15:55:48 -0700 2007 2505580 91590 vbohanz 4 2629441 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. Mon Jun 04 16:46:49 -0700 2007 2472290 14194 chowgirl 2 2475808 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. Thu Apr 12 16:04:15 -0700 2007 2472005 19653 mimilulu 3 2476445 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. Thu Apr 12 19:58:34 -0700 2007 2475808 56278 xena 1 2472196 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. Wed Apr 11 16:41:50 -0700 2007 2468104 13003 whs 2 2483475 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! Sun Apr 15 15:32:25 -0700 2007 2472196 91590 vbohanz 3 2524503 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/2005/04/dinner-tonight-balsamic-roasted.html i generally have butcher cut the backbone and reserve it for broth. Sat Apr 28 20:18:02 -0700 2007 2483475 42513 Mawrter 4 2528883 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. Mon Apr 30 15:41:21 -0700 2007 2524503 91590 vbohanz 5 4647092 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. :-) Fri May 01 17:58:14 -0700 2009 2528883 42513 Mawrter 1 2472630 My [late] Aunt Wini's Chocolate Mousse. It's so easy and so good . . . and you make it in a blender! Wed Apr 11 19:02:29 -0700 2007 2468104 57371 operagirl 2 2472820 Would love to have this recipe, will you share it? It's one of my husband's favorite desserts. Thanks! Wed Apr 11 20:09:47 -0700 2007 2472630 56278 xena 3 2476687 Sure, I'll post it here tomorrow. Thu Apr 12 21:41:52 -0700 2007 2472820 57371 operagirl 3 2478356 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. Fri Apr 13 12:28:39 -0700 2007 2472820 57371 operagirl 4 2482709 Thank you for posting, we'll definitely have this soon. maybe it will be his "the taxes are in the mail" celebration dessert. :) Sun Apr 15 10:29:45 -0700 2007 2478356 56278 xena 5 2494030 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. Wed Apr 18 16:39:26 -0700 2007 2482709 57371 operagirl 1 2472925 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... Katerina http://dailyunadventures.com Wed Apr 11 20:49:04 -0700 2007 2468104 76054 daily_unadventures 1 2473275 Nigella's watermelon, feta, and black olive salad: http://www.nigella.com/recipes/recipe.asp?article=153. 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! Thu Apr 12 02:46:08 -0700 2007 2468104 14139 Kagey 2 2474112 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... Thu Apr 12 09:40:52 -0700 2007 2473275 10205 valerie 3 2476424 That is VERY good. Thu Apr 12 19:49:19 -0700 2007 2474112 10309 Funwithfood 2 2482728 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: http://www.oprah.com/foodhome/food/recipes/food_20030718_chicken.jhtml At the first sign of melon in the stores here I'll make the salad. Sun Apr 15 10:36:49 -0700 2007 2473275 56278 xena 2 2483358 I LOVE this salad. We make it every summer when watermelon is available. Sun Apr 15 14:45:04 -0700 2007 2473275 49971 Andiereid 2 2485606 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. Mon Apr 16 10:46:56 -0700 2007 2473275 10669 Amuse Bouches 3 2485684 that sounds great..i'm going to make that one for sure..always looking for ways to use all that zuchini from the garden... Mon Apr 16 11:05:27 -0700 2007 2485606 71299 cherrylime 4 2485734 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! Mon Apr 16 11:17:12 -0700 2007 2485684 64280 thatgirl153 1 2474613 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 http://www.chowhound.com/topics/390958 Thu Apr 12 11:30:23 -0700 2007 2468104 12667 Meg 1 2476543 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. Thu Apr 12 20:37:05 -0700 2007 2468104 90508 cookiejesus 1 2479211 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. Fri Apr 13 16:27:04 -0700 2007 2468104 10517 Timowitz 2 2479221 Oh man, the brownies sound good and so does the pork! What cut of pork does the recipe use? Fri Apr 13 16:31:35 -0700 2007 2479211 12813 Katie Nell 3 2483265 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. Sun Apr 15 14:05:27 -0700 2007 2479221 10517 Timowitz 2 2484158 I've been looking for a flourless brownie recipe, could you please post. Thanks Sun Apr 15 20:11:06 -0700 2007 2479211 62097 paprkutr 2 2489113 Could you share the pork recipe? Tue Apr 17 12:02:31 -0700 2007 2479211 16579 gsElsbeth 2 2490065 Here's the NY Times link for the pork recipe (it's from Jan 31, 2001): http://select.nytimes.com/search/restricted/article?res=F00C16FC3A5B0C728FDDA80894D9404482 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. Tue Apr 17 16:11:57 -0700 2007 2479211 10517 Timowitz 3 2496565 I can't get to the recipe unless I subscribe to the NYTimes. Any chance you could paraphrase it for me? Thanks. Thu Apr 19 12:26:06 -0700 2007 2490065 16579 gsElsbeth 4 2497199 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. Thu Apr 19 15:16:49 -0700 2007 2496565 10517 Timowitz 3 2623877 Thank you, can't wait to try it. Sat Jun 02 15:11:50 -0700 2007 2490065 62097 paprkutr 2 4726727 could i get the recipe for the roasted veg dish? TIA Fri May 29 18:11:57 -0700 2009 2479211 264146 kubasd 3 5116489 I second this. I'd like to hear about the roasted cauliflower, please! Tue Oct 20 03:40:11 -0700 2009 4726727 150094 ChristinaMason 1 2480170 Silver Palate's Chicken Marbella Ina's Roasted veggies w/orzo Giada's Balsamic Chicken Giada's Shrimp with Couscous Ina's Panzanella Sat Apr 14 06:44:10 -0700 2007 2468104 15691 mcel215 1 2480465 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. Sat Apr 14 09:15:41 -0700 2007 2468104 90849 The Jimbles 2 2482138 Would you mind posting your recipe for the Chinese Pork Dumplings? TIA Sun Apr 15 04:59:11 -0700 2007 2480465 11004 SLO 2 2482799 and would you mind posting the Stuffed Cabbage Casserole? Thanks! Sun Apr 15 11:03:20 -0700 2007 2480465 61763 hoosfoos 2 2489108 Would you share the dumplings recipe? Tue Apr 17 12:01:33 -0700 2007 2480465 16579 gsElsbeth 3 2489318 Sure thing! Dumplings 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 Instructions: 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 Instructions: 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. Tue Apr 17 12:55:41 -0700 2007 2489108 90849 The Jimbles 1 2482054 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. Sun Apr 15 00:47:05 -0700 2007 2468104 22011 Kitchen Imp 2 2482737 I'd love to have this recipe if you'll share it. Sun Apr 15 10:38:15 -0700 2007 2482054 56278 xena 3 2482855 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. Enjoy! Sun Apr 15 11:27:40 -0700 2007 2482737 22011 Kitchen Imp 4 2483403 This recipe sounds great...can you tell me what size evap milk you use? Thanks. Sun Apr 15 15:02:16 -0700 2007 2482855 27482 critter101 5 2483843 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.) Sun Apr 15 17:42:19 -0700 2007 2483403 22011 Kitchen Imp 1 2482068 sounds really good, I'll give it a try next week, thanks Sun Apr 15 00:59:22 -0700 2007 2468104 80251 monkfanatic 2 2482141 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 :) Sun Apr 15 05:01:13 -0700 2007 2482068 11962 Athena 3 2483071 oh my - I am not sure what recipe to try first! Sun Apr 15 12:52:30 -0700 2007 2482141 75953 KarenNYC 4 2483529 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. Sun Apr 15 15:52:45 -0700 2007 2483071 50258 Axalady 3 2504084 Athena, would you mind sharing the cauliflower gratin and mushroom risotto recipes? Both sound very good. Sun Apr 22 11:27:17 -0700 2007 2482141 91590 vbohanz 1 2483557 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. Sun Apr 15 16:01:37 -0700 2007 2468104 14164 sheiladeedee 2 2505148 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. Sun Apr 22 20:05:39 -0700 2007 2483557 93465 PhoebeB 3 2628522 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?? Mon Jun 04 13:03:35 -0700 2007 2505148 56490 foxy fairy 4 2629368 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. Mon Jun 04 16:27:56 -0700 2007 2628522 93465 PhoebeB 1 2483591 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/display/recipefinder.dyn?action=displayRecipe&recipe_id=592286. Yum! And so simple. Sun Apr 15 16:11:40 -0700 2007 2468104 71799 bigskymind 2 2486856 Can you post the recipe? That link didn't work for me. Thanks. Mon Apr 16 16:54:01 -0700 2007 2483591 65707 ETRIXIE 3 2493674 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/recipefinder.dyn?action=displayRecipe&recipe_id=592286 (If link doesn't work, search for creamy parmesan orzo) Wed Apr 18 15:08:27 -0700 2007 2486856 91590 vbohanz 4 2503803 This CL orzo recipe is in regular rotation at our house... Sun Apr 22 08:55:10 -0700 2007 2493674 66445 saridt 1 2483926 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. Sun Apr 15 18:15:28 -0700 2007 2468104 67784 lora 2 3142069 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? Tue Nov 20 09:10:19 -0800 2007 2483926 63569 flourgirl 1 2484021 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. Sun Apr 15 18:59:59 -0700 2007 2468104 71299 cherrylime 2 2484103 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 Sun Apr 15 19:45:58 -0700 2007 2484021 11490 Yongeman 3 2484213 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..) Sun Apr 15 20:41:19 -0700 2007 2484103 71299 cherrylime 4 2484678 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. Mon Apr 16 06:10:24 -0700 2007 2484213 11490 Yongeman 5 2484855 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? Mon Apr 16 07:27:10 -0700 2007 2484678 71299 cherrylime 6 2484910 Thanks cl. I'll just have to get a pizza stone. Mon Apr 16 07:44:39 -0700 2007 2484855 11490 Yongeman 2 2484680 What kind of meat go in the mayan tacos? they sound neat- please post the recipe, thanks! Mon Apr 16 06:11:02 -0700 2007 2484021 11128 pamd 3 2484928 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... Ingredients 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... Mon Apr 16 07:50:32 -0700 2007 2484680 71299 cherrylime 4 2485108 flour tortillas or standard taco shells for these? sounds delish! Mon Apr 16 08:49:33 -0700 2007 2484928 64280 thatgirl153 5 2485122 flour tortillas. you could use a larger one and make it more burrito like if you wanted.. Mon Apr 16 08:52:07 -0700 2007 2485108 71299 cherrylime 4 2485854 thanks, they sound great! Mon Apr 16 11:52:08 -0700 2007 2484928 11128 pamd 5 2489134 yeah, should try it with both tortilllas and as a burrito Tue Apr 17 12:07:17 -0700 2007 2485854 92151 CerealKiller 2 2495030 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! Thu Apr 19 02:20:36 -0700 2007 2484021 14145 Rafie 3 2501483 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 something.. 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.. Fri Apr 20 21:17:23 -0700 2007 2495030 71299 cherrylime 4 4889970 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!!! Sat Jul 25 12:24:12 -0700 2009 2501483 185144 dkennedy 2 2504098 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. :-) Sun Apr 22 11:32:54 -0700 2007 2484021 91590 vbohanz 3 2524469 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. Sat Apr 28 20:03:41 -0700 2007 2504098 71299 cherrylime 4 2524491 ohhh, and I just noticed your idea for using this as a dip for veggies..I'll definitely be trying that this summer.. Sat Apr 28 20:12:49 -0700 2007 2524469 71299 cherrylime 4 2528904 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! Mon Apr 30 15:51:03 -0700 2007 2524469 91590 vbohanz 1 2497670 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. Enjoy!! Thu Apr 19 17:30:42 -0700 2007 2468104 13378 yummyinmytummy 1 2527629 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/majorgreystylechutney.shtml 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! Mon Apr 30 10:11:53 -0700 2007 2468104 93465 PhoebeB 1 2532789 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. http://www.globalgourmet.com/food/special/2006/150best/roast-duck.html Tue May 01 17:45:24 -0700 2007 2468104 33755 NYchowcook 1 2538653 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. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_30914_PRINT-RECIPE-FULL-PAGE,00.html Roasted asparagus and/or carrots with garlic, olive oil and S&P Beer/Cheese Dip Thu May 03 12:26:48 -0700 2007 2468104 95852 GotGarlic 2 2539058 Oooo! Can I have your pesto and Dijon mustard-thyme sauce recipes, please? Thu May 03 13:55:41 -0700 2007 2538653 78611 aurora50 2 2544552 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? Sat May 05 13:42:15 -0700 2007 2538653 91590 vbohanz 1 2540383 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. Thu May 03 21:52:43 -0700 2007 2468104 78552 bite bite 2 2543463 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...?) Fri May 04 20:59:33 -0700 2007 2540383 10309 Funwithfood 3 2543700 You can see a photo of them here, with the recipe: http://www.scharffenberger.com/re0301.asp Sat May 05 03:21:05 -0700 2007 2543463 11490 Yongeman 3 2543946 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 Sat May 05 07:55:27 -0700 2007 2543463 78552 bite bite 4 2543957 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 :). Sat May 05 08:02:29 -0700 2007 2543946 10309 Funwithfood 2 2544569 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/magazine/01food.t.html?ex=1332993600&en=d9ca7f85cddeffde&ei=5124&partner=permalink&exprod=permalink 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." Sat May 05 13:52:48 -0700 2007 2540383 91590 vbohanz 3 2546445 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. Sun May 06 13:33:33 -0700 2007 2544569 78552 bite bite 1 2544580 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. Sat May 05 14:03:53 -0700 2007 2468104 10285 Candy 1 2546626 I don't usually repeat recipes either, but these are too good not to: Barbecued Naan: http://ironchefseb.livejournal.com/9227.html 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/10289.html My plating and photography skills may suck, but this dish definitely doesn't! My own version of Pad thai: http://ironchefseb.livejournal.com/5580.html 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/4956.html Again, my dish: very nice for the summer, I find. And then, Wandee Young's Pad See Ew, which is divine. Sun May 06 15:03:07 -0700 2007 2468104 75881 vorpal 2 2547421 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 Sun May 06 22:33:30 -0700 2007 2546626 17714 alex8alot 3 2547639 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. Mon May 07 06:03:14 -0700 2007 2547421 75881 vorpal 1 2547702 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 Mon May 07 06:40:16 -0700 2007 2468104 92324 Foodie in Friedberg 1 2549598 found an online copy of this recipe, a huge fave... link: http://www.kitchenlink.com/cookbooks/2000/0684813254_4.html excerpt: :::::::::::::::::::::::::::::::::::::::::::::::: "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. Mon May 07 16:02:49 -0700 2007 2468104 42513 Mawrter 1 3263078 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. Fri Jan 04 22:27:48 -0800 2008 2468104 14447 rednails 2 3268197 Hi rednails, Would you be willing to share the two recipes? Is this the right one for the cookies? http://www.recipesource.com/desserts/cookies/21/rec2156.html Thanks! Sun Jan 06 19:20:25 -0800 2008 3263078 19334 content 2 3660090 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? ;-) Mon May 05 20:38:55 -0700 2008 3263078 91590 vbohanz 3 4726694 over a year later..... http://chowhound.chow.com/topics/611478#4590455 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 Fri May 29 17:51:59 -0700 2009 3660090 105717 alkapal 1 3264937 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 Sat Jan 05 15:55:14 -0800 2008 2468104 142147 JockY 2 3269579 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. Mon Jan 07 09:46:00 -0800 2008 3264937 56490 foxy fairy 3 3271559 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. Mon Jan 07 17:31:29 -0800 2008 3269579 142147 JockY 4 3827989 It's there now, with 83 people rating it 4 out of 4 forks :-) http://www.epicurious.com/recipes/food/views/CRISPY-PORK-WITH-AVOCADO-SALSA-AND-TOMATO-SALSA-108049 Thanks for sharing. Funny how the simplest recipes are often the very best. Mon Jun 30 17:06:31 -0700 2008 3271559 91590 vbohanz 1 3268401 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. Sun Jan 06 20:49:23 -0800 2008 2468104 126101 Antilope 2 3279763 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 ! Wed Jan 09 20:46:58 -0800 2008 3268401 20323 Bigtigger 1 3414609 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. Tue Feb 19 16:06:35 -0800 2008 2468104 145206 SSqwerty 1 3415949 What a wonderful thread. Thanks everyone for such great ideas. Wed Feb 20 05:48:51 -0800 2008 2468104 36713 jlp8 1 4650979 The NYT recipe for Creamy Macaroni and Cheese. It is ridiculously rich and worth every calorie. http://www.nytimes.com/2006/01/04/dining/041wrex.html Sun May 03 17:05:19 -0700 2009 2468104 57371 operagirl 1 4716157 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. http://www.foodnetwork.com/recipes/wolfgang-puck/spinach-and-blue-cheese-salad-with-sliced-apples-and-spiced-caramelized-pecans-recipe/index.html Tue May 26 13:19:03 -0700 2009 2468104 281527 LimonZang 1 4716503 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 Tue May 26 14:47:22 -0700 2009 2468104 10401 soniabegonia 1 4717155 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 Tue May 26 18:54:31 -0700 2009 2468104 138056 mshenna 2 4723104 mshenna - could you post the catfish recipe? Sounds wonderful! Thu May 28 15:14:53 -0700 2009 4717155 24930 kmr 3 4724070 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. Remoulade: 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) Taste. 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! Thu May 28 22:18:05 -0700 2009 4723104 138056 mshenna 2 4726614 mshenna -- Could I get the Pakistani cauliflower, and perhaps a couple of her other sides? YUMMM. Thank you! Fri May 29 17:24:13 -0700 2009 4717155 56490 foxy fairy 1 4724160 Gordon Ramsay's Beef Wellington as shown in The F Word, 2006 (?). It "wows" , every single time. Thu May 28 23:37:44 -0700 2009 2468104 214697 ritabwh 2 4891779 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. Sun Jul 26 11:50:43 -0700 2009 4724160 35914 BritishNancy 3 5077766 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! Sun Oct 04 06:14:50 -0700 2009 4891779 57801 lollya 4 5077850 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. Sun Oct 04 07:15:30 -0700 2009 5077766 160677 morwen 4 5079147 Here you go! http://www.channel4.com/food/recipes/chefs/gordon-ramsay/beef-wellington-07-12-21_p_1.html Sun Oct 04 20:08:52 -0700 2009 5077766 179628 toveggiegirl 5 5149567 i heart toveggiegirl. this is going to be awesome! thank you! Mon Nov 02 11:43:02 -0800 2009 5079147 57801 lollya 6 5172345 You're very welcome! Wed Nov 11 06:41:36 -0800 2009 5149567 179628 toveggiegirl 1 4732787 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 http://tinyurl.com/6jpv3z Chocolate Buttercream Icing http://tinyurl.com/dk656f Mon Jun 01 11:17:25 -0700 2009 2468104 13592 isadorasmama 1 4748283 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. Sat Jun 06 10:55:28 -0700 2009 2468104 63476 gchiker3 1 4764515 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. Thu Jun 11 14:58:41 -0700 2009 2468104 230242 madkittybadkitty 1 4862697 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. Wed Jul 15 19:49:26 -0700 2009 2468104 1094020 gregeroo 1 4863831 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 Thu Jul 16 08:18:06 -0700 2009 2468104 10431 Gooseberry 2 4864762 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! Thu Jul 16 12:09:05 -0700 2009 4863831 56490 foxy fairy 3 4865107 foxy, that's like a favorite southern (?) broccoli salad. here's a recipe that's flexible: http://www.cooks.com/rec/view/0,1643,145188-228205,00.html we never used bacon, and i use craisins, as well as raisins -- spanish peanuts, too. it is magically delicious! Thu Jul 16 13:42:33 -0700 2009 4864762 105717 alkapal 4 4865262 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. Thu Jul 16 14:24:34 -0700 2009 4865107 56490 foxy fairy 5 4866531 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 ;-). Fri Jul 17 03:34:31 -0700 2009 4865262 105717 alkapal 6 4866922 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. Fri Jul 17 07:16:18 -0700 2009 4866531 56490 foxy fairy 7 4867073 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! ;-). Fri Jul 17 08:04:55 -0700 2009 4866922 105717 alkapal 1 4864714 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 Thu Jul 16 11:57:37 -0700 2009 2468104 94635 adventuresinbaking 2 4864834 Oh, that cheve & tomato strata sounds excellent, I'd love that recipe! Thu Jul 16 12:27:48 -0700 2009 4864714 10309 Funwithfood 3 4864869 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." Thu Jul 16 12:36:41 -0700 2009 4864834 11983 Val 4 4912136 Here's the recipe: http://www.foodandwine.com/recipes/tomato-and-feta-cheese-strata Sun Aug 02 21:32:34 -0700 2009 4864869 179628 toveggiegirl 1 4865037 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. Thu Jul 16 13:22:00 -0700 2009 2468104 250045 Madrid 2 4876378 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? Mon Jul 20 23:54:28 -0700 2009 4865037 185144 dkennedy 3 4877428 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. Tue Jul 21 10:11:42 -0700 2009 4876378 13709 buttertart 3 4911231 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. http://www.epicurious.com/recipes/food/views/Larb-Chicken-Salad-5680 Sun Aug 02 14:29:04 -0700 2009 4876378 179628 toveggiegirl 1 4891768 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. http://www.ummah.com/family/recipes/fakhitha.html Sun Jul 26 11:45:47 -0700 2009 2468104 35914 BritishNancy 1 4910707 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. http://agoodappetite.blogspot.com/2008/04/chocolate-peanut-butter-cupcakes.html Sun Aug 02 09:49:47 -0700 2009 2468104 1081301 Jordanna 2 4911661 Thanks for the link, those look yummy! Sun Aug 02 17:40:07 -0700 2009 4910707 10309 Funwithfood 1 4924209 Strawberry Feta Salad http://allrecipes.com/Recipe/Strawberry-and-Feta-Salad/Detail.aspx I used toated walnuts because that's what I had, and subbed red wine vinegar for raspberry because I like the extra tang. Thu Aug 06 17:04:58 -0700 2009 2468104 16224 jackiecat 1 4937398 Mark Bittman's Chicken Adobo with sticky rice! Tue Aug 11 13:32:16 -0700 2009 2468104 46475 leslieolson 1 4937533 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. Tue Aug 11 14:14:08 -0700 2009 2468104 159317 greygarious 1 5073358 Epicurious's Vegetarian Pad Thai: http://www.epicurious.com/recipes/food/views/Vegetarian-Pad-Thai-240960 (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. Thu Oct 01 17:12:51 -0700 2009 2468104 1091138 LOLTofu 1 5077774 Caramelized Leek and Camembert Tart http://lollya.blogspot.com/2007/06/inspired-but-tired.html Tomatillo, Potato & Pinto Enchiladas http://lollya.blogspot.com/2008/02/tomatillo-potato-pinto-enchiladas.html Fresh Asparagus Soup http://lollya.blogspot.com/2008/04/super-fresh-asparagus-soup.html Sun Oct 04 06:21:44 -0700 2009 2468104 57801 lollya 1 5098157 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. Mon Oct 12 16:47:06 -0700 2009 2468104 1115846 willbnyc 1 5116516 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/2009/10/01/foolproof-plum-cake/ And it's so pretty! Tue Oct 20 04:29:58 -0700 2009 2468104 150094 ChristinaMason 2 5116601 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. Tue Oct 20 05:42:47 -0700 2009 5116516 133679 classylady 1 5146091 Garlicky Tomato Spinach Tortellini Soup From http://www.thatsmyhome.com/soupkitchen/tortellini-soup.htm 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) Sat Oct 31 20:50:28 -0700 2009 2468104 1118858 ghostpeppergirl 2 5146281 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. Sun Nov 01 02:29:33 -0800 2009 5146091 15691 mcel215 3 5147578 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 :-) Sun Nov 01 15:30:57 -0800 2009 5146281 1118858 ghostpeppergirl 1 5167395 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! http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx 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!! Mon Nov 09 10:44:01 -0800 2009 2468104 287602 DigitalVelvet