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What New Recipe Did You Make Recently?

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. 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

      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

        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. 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

        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

          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

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

            1. re: Val

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

            1. 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

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

              2. 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. 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

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

                    1 Reply
                    1. re: Snorkelvik

                      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. 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

                        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

                          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

                            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.

                      2. 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. 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. 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.

                             
                            1. Cheesy spaghetti squash with spinach. Deelish.

                              1. 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...

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

                                        1. 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

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

                                              1. re: jujuthomas

                                                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

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

                                                2. re: 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.

                                              2. re: jujuthomas

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

                                              3. 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 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. 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

                                                      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).

                                                    2. 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

                                                        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

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

                                                          1. re: Njchicaa

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

                                                            What went wrong?

                                                          2. 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

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

                                                              1. re: c oliver

                                                                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

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

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

                                                                1. 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.