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What New Recipe Did You Make Recently?

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DaisyM Jan 28, 2013 05:14 AM

Since the New Year, I'm trying out a new recipe every Thursday night for dinner. Wondering if you've tried anything recently with great success.

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  1. coll RE: DaisyM Jan 28, 2013 05:46 AM

    I was going to make regular beef stew last night; but looking through here for ideas to jazz it up, I found an old post of mine with a recipe for Fragrant Beef Curry that I said I was going to try. Someone had been given this recipe in 1936 by his friend's mother, which caught my interest. I love old family recipes. But I posted this years ago! I had all the ingredients on hand so made it, and it is super delicious. Easy too. Whenever I have stew meat, this will be my go-to recipe now.

    Looking it up, I see I got this from Val in 2006! Belated thanks Val! Great find!!
    http://www.epicurious.com/recipes/foo...

    The only changes I made were lite coconut milk for plain, and for the tomatoes and red pepper flakes, took the easy way out and used a can of Rotel.

    2 Replies
    1. re: coll
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      Val RE: coll Jan 28, 2013 05:53 AM

      ha ha coll! Yep, that's one of my old Epicurious "keepers"...and I need to make it again soon before weather gets too hot here in FL!

      1. re: Val
        coll RE: Val Jan 28, 2013 05:56 AM

        A total keeper for me too! And my husband, who thinks he hates curry, ate some with no complaints, that's a big bonus.

    2. d
      dfrostnh RE: DaisyM Jan 28, 2013 05:49 AM

      I try new recipes quite often. My favorite that comes to mind is authentic steamed brown bread that used to be popular with baked beans. Had to find coffee cans.

      I have been having trouble finding a kale salad recipe I like but someone on an internet discussion group posted a link to a Boston Globe recipe for kale, steamed brussel sprouts and pear salad. I like it a lot.

      My "new" ingredient is probably celeriac. It's kind of pricey but I hope to grow it in this year's veggie garden. I was a nice addition to turkey soup in addition to regular celery.

      4 Replies
      1. re: dfrostnh
        geminigirl RE: dfrostnh Jan 28, 2013 10:31 AM

        Too funny, I just made brown bread yesterday, and now I see there is another post just on uses for brown bread! I didn't have cans, so I did it in bread pans, not the same, but still very good!

        http://chowhound.chow.com/topics/763016

        1. re: dfrostnh
          c oliver RE: dfrostnh Jan 28, 2013 07:10 PM

          This is my lay-down-and-die-for favorite kale salad recipe:

          http://www.youtube.com/watch?v=sWEK8g...

          Easy to figure out from the video.

          1. re: c oliver
            v
            Val RE: c oliver Jan 29, 2013 06:17 AM

            I've made it and it IS delish, thank you!

            1. re: Val
              c oliver RE: Val Jan 29, 2013 07:50 AM

              My pleasure! I learned to make it so I don't have to order it when we go to this restaurant and can order something else :)

        2. flourgirl RE: DaisyM Jan 28, 2013 06:10 AM

          I made Golden Temple Lamb Curry out of the book "Mighty Spice" last nite, except I substituted chicken thighs for lamb for a couple of reasons. The only store I had time to get to was all out and anyway I really wanted to make sure I liked the flavor profile before I made the larger financial commitment using leg of lamb. The curry was very tasty, my whole family liked it and I will make it again but next time I will bloom the spices in a little hot oil before I put them in the blender & I'll probably increase the heat factor a little bit. The chicken was fine & actually worked out well because it took a lot less time to cook than lamb & I was running a little late when I got started.

          1. eLizard RE: DaisyM Jan 28, 2013 07:23 AM

            made a potato galette from ci. came out pretty as a picture.

            1. juliejulez RE: DaisyM Jan 28, 2013 08:45 AM

              I made this pork loin roast last night for my potential in-laws, who are very "meat and potatoes" types, turned out very tasty. I had previously used it before on chops. I had a 3lb roast so I had to increase the cooking time and double the rub and glaze ingredients and use more bacon. http://www.thecomfortofcooking.com/20...

              I very rarely repeat recipes, I make new ones all the time!

              1 Reply
              1. re: juliejulez
                flourgirl RE: juliejulez Jan 28, 2013 09:17 AM

                This looks absolutely delicious! I'm definitely going to try it. Thanks!

              2. JerryMe RE: DaisyM Jan 28, 2013 09:51 AM

                I just tried this last nite. The flavorings were terrific but the cooking / temp was off. I'll try it again but try it for a longer time in the oven on a lower temp.

                http://www.food.com/recipe/cross-rib-...

                1. j
                  jujuthomas RE: DaisyM Jan 28, 2013 12:26 PM

                  a couple weeks ago I tried my hand at a beef barley stew from skinnytaste.com. it was fantastic, very comforting on a cold day. It's on our "yum, do it again" list

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                    Snorkelvik RE: DaisyM Jan 28, 2013 01:12 PM

                    Baked oatmeal. I liked it. Trying to eat breakfast every day.

                    1 Reply
                    1. re: Snorkelvik
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                      jujuthomas RE: Snorkelvik Jan 28, 2013 06:56 PM

                      we love baked oatmeal, what did you put in it? the batch I made yesterday, which is DH's favorite has peaches and raspberries.

                    2. e
                      ellabee RE: DaisyM Jan 28, 2013 07:07 PM

                      Lamb tagine with green beans and tomato jam, and couscous the full traditional way (two rounds of alternating swelling-combing and steaming over the stew). From Paula Wolfert's Couscous and Other Good Foods of Morocco.

                      I've been on a mission to use up longer-term freezer items, and it was time for the stew meat that was the last thing left from our lamb share.

                      Bonus: Discovered that two little-used pieces of equipment combine to make a fully functional couscoussier, without any need for a flour-pasted piece of cheesecloth to seal them! The long-handled steamer that came with an All-Clad 3-qt saucepan fits perfectly on a Copco D2 (2-quart enameled cast iron casserole, ebay impulse).

                      4 Replies
                      1. re: ellabee
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                        jarona RE: ellabee Jan 29, 2013 03:46 PM

                        ellabee. I love making tajines. I do have a question for you. Were preserved lemons in the recipe? I started making my own preserved lemons when I received a tajine cookbook and couldn't find them in the store. To make a long story short, Ii use preserved lemons now for a lot more than tajines!

                        1. re: jarona
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                          ellabee RE: jarona Jan 29, 2013 04:57 PM

                          This particular recipe doesn't call for preserved lemon, but I've enjoyed quite a few in the last year that do. Just like you, I made my own -- but unlike you, I've mostly used them in tagines! Once for a sort of gremolata, but that's it. Would love to hear your favorites of the non-tagine uses.

                          1. re: ellabee
                            j
                            jarona RE: ellabee Jan 29, 2013 06:54 PM

                            I've used the preserves a lot when I do tabouli salad. I slicethe lemons super thin and when recipes call for lemon juice I have a tendancy to use the "syrup" from the preserved lemons instead. They work well with fish as well.

                            1. re: jarona
                              e
                              ellabee RE: jarona Jan 30, 2013 12:07 PM

                              Great ideas, thanks!

                      2. v
                        valerie RE: DaisyM Jan 28, 2013 07:17 PM

                        I'm always looking for new recipes for weeknight dinners that my family will all eat. Most of them tend to be rather simple. Some are hits and some are misses but I keep trying.

                        I haven't actually made this one yet...I finally remembered to marinate the chicken tonight and I'm going to cook it tomorrow. I did, however, recently recommend it to a friend and she said her family really liked it.

                        Easy overnight chicken. Will report back after dinner tomorrow.

                        http://www.letsdishrecipes.com/2012/0...

                        But I have made this Easy Garlic Chicken a few times recently and it's a good weeknight dinner. I double the sauce.

                        http://www.letsdishrecipes.com/2012/0...

                        1. fldhkybnva RE: DaisyM Jan 28, 2013 07:21 PM

                          The most recent was - sauteed cabbage with bacon. I woke up with a serious need for cabbage reminicient of my grandmother's southern cabbage. I did a few quick searches and had a general approach but was leery that it just wouldn't hit the spot - oh but it did. Very simple - pan fry bacon and save bacon grease, use 1 tbsp or so of the bacon grease + roasted garlic, add cabbage, saute a few minutes, add chopped bacon + chicken broth + malt vinegar, cover and saute until desired doneness. I only made 1/2 a head and regretted not throwing in the rest.

                          1. Darth_Tater RE: DaisyM Jan 29, 2013 06:41 AM

                            Green Chile &Pork Stew.
                            Modified my pal's recipe...I didn't find Hatch Chilis in my grocery. So I roasted poblanos on my Weber kettle.

                             
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                              ludmilasdaughter RE: DaisyM Jan 29, 2013 07:47 AM

                              Cheesy spaghetti squash with spinach. Deelish.

                              1. r
                                renheff RE: DaisyM Jan 29, 2013 07:56 AM

                                Last night I made chicken with preserved lemons, chiles and cilantro (I replaced the potatoes with lemon rice): http://www.alfitness.com.au/article/i... Lemon rice recipe: http://www.food.com/recipe/lemon-rice...

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                                  Puffin3 RE: DaisyM Jan 29, 2013 08:05 AM

                                  Recently I made Escoffier's 'Perdreaux a la Bourguignonne'. It spells more difficult than it is to make. Really quite simple. That's the genius of Escoffier. Once you get the sauces and stocks down the rest is basic.
                                  I didn't have partridge so I used young guinea fowls. The only thing I always change is I am a convert to 'SV' and 'low and slow'. Ecoffier of course was into 'high and fast'.

                                  1. k
                                    Kontxesi RE: DaisyM Jan 29, 2013 08:07 AM

                                    I made three new dishes from Stir-Frying to the Sky's Edge on Sunday. I'm usually pretty loose with stir-fries, adding twice as much garlic and whatnot. But I decided I'm going to cook at least a quarter of the recipes in this book by June and I'm going to follow the recipes to the letter.

                                    Spicy Dry-Fried Beef (p70) - excellent. The only change to the recipe was I used venison instead of beef. The browning process added such a beautiful depth to the meat.

                                    Stir-Fried Ginger Tomato Beef (p80) - I hated this one. I was trying to get over my irrational dislike of tomatoes that aren't stewed into submission (ketchup, pasta/pizza sauces, etc are fine) but this didn't do it. The meat also came out bland. (Again, venison instead of beef.)

                                    Stir-Fried Ginger Broccoli (p216) - good, but I overcooked it a bit. Would have benefited from garlic or salt, maybe.

                                    1. m
                                      Maggiethecat RE: DaisyM Jan 29, 2013 08:56 AM

                                      I made butternut squash gnocchi a couple of weeks ago for the first time... omg, amazing. I am making it again tonight to go with another new recipe for rainbow trout. I have never made trout so I am keeping it simple, just broiled with a little butter and served with a lemon herb butter sauce. With the gnocchi on the side. Can't wait for dinner...

                                      1. Samurai Sam RE: DaisyM Jan 29, 2013 02:53 PM

                                        i am really wanting to try this kale caesar salad I saw. That may be next!

                                        1. j
                                          jujuthomas RE: DaisyM Jan 29, 2013 03:30 PM

                                          tonight I'm making a pork tenderloin glazed with a blend of thai sweet chili sauce, honey and siracha. yum!

                                          6 Replies
                                          1. re: jujuthomas
                                            juliejulez RE: jujuthomas Jan 29, 2013 03:36 PM

                                            Yummm do you have that recipe? I'm always looking for interesting ways to make pork tenderloin.

                                            1. re: juliejulez
                                              j
                                              jujuthomas RE: juliejulez Jan 29, 2013 03:41 PM

                                              http://www.skinnytaste.com/2012/01/sw...

                                              1. re: jujuthomas
                                                juliejulez RE: jujuthomas Jan 29, 2013 03:42 PM

                                                Ha, I don't know how I missed this, with it being on skinnytaste and all. Goes to show how many recipes are on there. Thanks!!

                                                1. re: juliejulez
                                                  j
                                                  jujuthomas RE: juliejulez Jan 29, 2013 03:47 PM

                                                  i knew you would be SHOCKED to see me post a recipe from skinnytaste, lol

                                                2. re: jujuthomas
                                                  j
                                                  jujuthomas RE: jujuthomas Jan 29, 2013 05:37 PM

                                                  big thumbs up for this recipe here in the Thomas household. Delish! DH thinks next time we should add some fruit flavor to the glaze.

                                              2. re: jujuthomas
                                                k
                                                Kontxesi RE: jujuthomas Jan 30, 2013 12:19 PM

                                                That sounds amazing. I might have to add it to my list for next week.

                                              3. j
                                                jarona RE: DaisyM Jan 29, 2013 03:44 PM

                                                I finally made Steak Tartare (thank you Chowhound for a great recipe, btw). After years of ordering it in any restaurant here that dares to offer it on the menu, I end up eating it more when I'm overseas. Anyway, I've always wanted to whip up some homemade steak tartare.
                                                It was great and I will be making it more often!

                                                1. i
                                                  Isolda RE: DaisyM Jan 29, 2013 04:04 PM

                                                  I made this: http://www.nytimes.com/2012/11/09/hea...

                                                  It was dreadful, which made it go perfectly with the equally wretched beef brisket I served with it. (See my post about my beef "briquette" earlier today if you're interested.)

                                                  1. s
                                                    sueatmo RE: DaisyM Jan 29, 2013 04:22 PM

                                                    I think you have a good plan. I get bogged down, esp. in the winter, and we end up eating the same old things. However I learned to make a new winter salad and I love it. You layer shredded cabbage, shredded carrot, chopped apple and chopped walnuts in a bowl or plate, dress it with a wine vinegar and olive oil dressing and scatter pomegranate seeds on top. I love it.

                                                    2 Replies
                                                    1. re: sueatmo
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                                                      ellabee RE: sueatmo Jan 29, 2013 05:08 PM

                                                      That sounds like such a great pick-me-up, sueatmo! Heading to the fridge right now...(there won't be pomegranate seeds, but maybe some dried cranberries, plumped and chopped).

                                                      1. re: ellabee
                                                        s
                                                        sueatmo RE: ellabee Jan 30, 2013 03:02 PM

                                                        I hope you enjoyed your salad.

                                                    2. Njchicaa RE: DaisyM Jan 29, 2013 05:46 PM

                                                      Ina Garten's Mushroom and Leek Bread Pudding. $30 worth of ingredients and I wound up throwing it all away. . . including the baking dish!

                                                      3 Replies
                                                      1. re: Njchicaa
                                                        c oliver RE: Njchicaa Jan 29, 2013 05:49 PM

                                                        Oh no! Why the baking dish????? But I've had the same experience and it's crushingly disappointing, esp. after spending that much money...for BREAD PUDDING :(

                                                        1. re: Njchicaa
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                                                          ludmilasdaughter RE: Njchicaa Jan 30, 2013 06:30 AM

                                                          Thanks for the heads-up. I won't be trying THAT!

                                                          1. re: Njchicaa
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                                                            walker RE: Njchicaa Jan 30, 2013 06:51 PM

                                                            I was planning to try this; the photo in the book looks great.

                                                            What went wrong?

                                                          2. waver RE: DaisyM Jan 29, 2013 06:40 PM

                                                            This chickpea, greens and chorizo dish is awesome. Made it with collards instead of kale and cooked it a little longer.

                                                            http://www.nytimes.com/recipes/101451...

                                                            3 Replies
                                                            1. re: waver
                                                              c oliver RE: waver Jan 29, 2013 06:51 PM

                                                              I like/love collards and kale and this recipe just went to my file. It sounds great. Thanks.

                                                              1. re: c oliver
                                                                waver RE: c oliver Jan 30, 2013 02:39 PM

                                                                You might already know this, but I was surprised how much better dried chickpeas (treated as in this recipe) are than canned.

                                                                1. re: waver
                                                                  c oliver RE: waver Jan 30, 2013 06:56 PM

                                                                  I'm ashamed to admit that I've not used dry but will. Thanks.

                                                            2. geminigirl RE: DaisyM Jan 30, 2013 04:10 PM

                                                              Had an okay flounder recipe for dinner, but a great side, MS All About Braising leeks and potatoes. It's finished with cream which I didn't have so made a sub of milk and butter and its a great dish and so simple. I would highly recommend the recipe and cookbook!

                                                              1. c
                                                                classylady RE: DaisyM Jan 30, 2013 06:16 PM

                                                                I made at salmon dish with maple syrup and soy sauce sent to me by Web MD. It was terrific.

                                                                1. m
                                                                  MRS RE: DaisyM Jan 30, 2013 06:23 PM

                                                                  Last night, I made a great hoisin salmon w/black beans and broccoli and it was healthy, fast and tasty, It was a 1st go round, but next time, i'd improve by marinating the salmon during the day, I took, 3/4 cups of water, 2 minced cloves of garlic, 1/4 teaspoon of red pepper flakes and 2 tbs of hoisin. Whisked in the skillet, get it warming and put in 1 can low-sodium drained black beans and roughly 1 head of broccoli florets. Once it's simmering, put the rinsed filets of salmon in the pan amongst the beans and broccoli and bring to a bubble again. Once bubbling, cover and cook until salmon is cooked through. Spoon beans, broccoli and sauce over the salmon and serve with brown rice.

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