What New Recipe Did You Make Recently?

[DaisyM]

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.

[MRS]

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.

[classylady]

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

[geminigirl]

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!

[waver]

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...

[c oliver]

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

[waver]

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

[c oliver]

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

[Njchicaa]

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

[c oliver]

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 :(

[ludmilasdaughter]

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

[walker]

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

What went wrong?

[sueatmo]

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.

[ellabee]

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).

[sueatmo]

I hope you enjoyed your salad.

[Isolda]

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.)

[jarona]

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!

[jujuthomas]

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

[juliejulez]

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

[jujuthomas]

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

[juliejulez]

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!!

[jujuthomas]

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

[jujuthomas]

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.

[Kontxesi]

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

[Samurai Sam]

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

[Maggiethecat]

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...

[Kontxesi]

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.

[Puffin3]

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'.

[renheff]

Last night I made chicken with preserved lemons, chiles and cilantro (I replaced the potatoes with lemon rice): http://www.alfitness.com.au/article/id/124/pid/28/Chicken-with-preserved-lemon,-chillies-and-corriander Lemon rice recipe: http://www.food.com/recipe/lemon-rice...

[ludmilasdaughter]

Cheesy spaghetti squash with spinach. Deelish.

[Darth_Tater]

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.

[fldhkybnva]

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.

[valerie]

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/2012/09/easy-overnight-chicken.html#.UQU-3vLhd8E

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...

[ellabee]

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).

[jarona]

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!

[ellabee]

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.

[jarona]

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.

[ellabee]

Great ideas, thanks!

[Snorkelvik]

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

[jujuthomas]

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

[jujuthomas]

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

[JerryMe]

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-...

[juliejulez]

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!

[flourgirl]

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

[eLizard]

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

[flourgirl]

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.

[dfrostnh]

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.

[geminigirl]

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

[c oliver]

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.

[Val]

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

[c oliver]

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 :)

[coll]

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.

[Val]

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!

[coll]

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