The Darkfriends' Recipes

Peanut Crusted Chicken in Thai Sauce

Tue, 17 Aug 2010 16:50:00 GMT

Posted by: texas-tiger.livejournal.com

Today I found time to do something I haven't done in a while: make up a recipe.

Peanut Crusted Chicken:

Chop peanuts coarsely. Trim four boneless, skinless, chicken breasts. Coat with peanuts. Bake at 350 F for ~20 min or until done.

Thai Sauce:

In a small saucepan combine minced garlic, ginger (fresh grated or paste), lemongrass, dried arbol chilies (crushed red pepper flakes would also work), chopped raisins, crushed cardamom pods (1 black; 3 green), cinnamon, curry powder, coriander, and a dab of honey with 1 can coconut milk. Heat on low until simmering, turn off heat and let sit for ~45 min. Sieve out solid bits. Return to heat to warm for serving.

Served with brown rice and steamed veggies.

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Two-fer: Chicken in White Wine Sauce and Zombie Chicken in White Wine Sauce

Fri, 11 Jun 2010 10:51:00 GMT

Posted by: silmaril.livejournal.com

This was the dinner for Wednesday and Thursday nights. I had a bottle of white wine to finish up---needed to cook it, it was past drinking---so looked over a few chicken with white wine recipes online and came up with this. Since I started off from a recipe, there are real actual measurements here for some things; try to contain your shock.

( Chicken in White Wine Sauce )

( Resurrected Chicken in White Wine Sauce )

Cross-posted to personal journal.

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Florentine-ish steak

Tue, 27 Oct 2009 11:05:00 GMT

Posted by: silmaril.livejournal.com

(Cross-posted to df_recipes.)

This Sunday, there was Yum.

Last Wednesday, my labmates and I had taken a graduating co-worker to lunch at nearby Hank's Tavern & Bar, a non-chain restaurant that trusts its food enough to have Food Network on one of the wall TVs. Rachael Ray was making this, which I thought I could adapt a bit.

If the grocery had top or bottom roast meat, I'd get some, but by the time I got there they were down to some thinly-sliced steaks. It was not the ideal meat for what I had in mind, but I had to make do with it. I also bought goat cheese (because I don't like ricotta much and wanted something with a stronger flavor), parmigiano-reggiano (which, surprisingly, didn't clash with the goat cheese), garlic and a bag of spinach.

At home, I chopped some spinach really thin, crumbled the goat cheese and grated the reggiano in amounts close to what the recipe gives. I made a mix with these, two cloves of finely chopped garlic, very little salt and black pepper and some nutmeg. I wrapped the steak around this mixture, and skewered the wraps liberally with toothpicks to hold them closed. Put them on a tray and shoved them into 400-F-preheated (200 C) oven. I took it out after 20 minutes, but to be fair, it probably would have been done (and better) after 15. As it was, also since I did not have a cut exactly suited to roasting, it was just a bit dry on the outside.

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Pumpkin Bread

Mon, 03 Nov 2008 09:45:00 GMT

Posted by: texas-tiger.livejournal.com

In time for the holidays, one of my favorite holiday treats!

3 1/2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1/2 tsp baking powder
4 eggs, slightly beaten
2 cups cooked or canned pumpkin
1 cup water
1 cup oil
1 cup chopped nuts (optional)

Preheat oven to 325 f. Sift together dry ingredients. Blend eggs, water, oil, pumpkin, and nuts. Add dry mixture and mix thoroughly. Pour into 3 greased loaf pans. Bake for 1 hr.

You can also bake this up as cupcakes.

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Cold Friday evening comfort food

Fri, 31 Oct 2008 20:52:00 GMT

Posted by: drgabster.livejournal.com

So, I'm stuck at home on the Friday night that is all hallows' eve this year.

Warm, rib sticking grub to get be by...

Sausage and bean caserolle

Quantities may vary according to taste...

take:

1 pack of sausages (in this case 6 fairly plump snorkers[1])
1 tin of tomatoes
1 tin cannellini beans
1 tin haricot beans (your taste in beans may vary)
3 bits of celery
2 carrots
2 small onions
a few cloves of garlic (to keep away the vampyre)

1. Moderately chop the onion, and start to soften in a little olive oil, add garlic (chopped), carrots (chopped) and celery (chopped), and allow the mix to soft. Season gently, add a little thyme.

2. Divide the sausages in to smaller pieces - you can roll and twist them into halfs - this works better if you are working with chippolatas, at to the mix and stir, allowing them to brown gently and cook.

3. Add tinned tomatoes (I used plum), and a little more water (and at this point you can add a stock cube), and allow to simmer for the best part of 40 mins.

4. Drain and add beans, simmer for a furter 40 mins to allow them to absorb flavour.

5. SERVE!

[1] see in which we serve

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French Onion

Thu, 30 Oct 2008 14:55:00 GMT

Posted by: texas-tiger.livejournal.com

This is a recipe my mom came up with and passed to me and it's absolutely delicious:

1 red onion
1 tsp butter
1 beef bouillon cube

Peel onion, cut off bottom, and cut well in top. Place in bowl. Place bouillon cube and butter in top well. Microwave on high 5 minutes or until soft.

The butter melts and it and the onion juices dissolve the bouillon and the mixture runs in between the layers of the onion and as it cooks it gets this wonderful beefy flavor to it. Like french onion soup, without the soup.

Depending on the size of the onion, you can cut it in half to serve two people or give each person their own.

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Mom's Mac & Cheese

Thu, 23 Oct 2008 07:42:00 GMT

Posted by: texas-tiger.livejournal.com

2 c (8 oz) macaroni
16 oz Velveeta
2 c milk
2 tbsp butter or margarine
2 tbsp cornstarch
2 tsp prepared mustard
hot sauce to taste
sharp cheddar cheese, shredded

Preheat oven to 350 F. Cook macaroni, drain, return to pot. Grease casserole dish. Melt butter in medium-sized saucepan. Whisk cornstarch into 1 c milk. Add the cornstarch mixture and the remaining milk to the butter. Stir constantly over medium heat until the sauce starts to thicken. Add cubed Velveeta, mustard, and hot sauce and continue to stir until blended. Pour sauce over macaroni, stir to coat thoroughly and spoon into casserole dish. Top with shredded cheese. Bake uncovered for 30 min or until top is browned.

Makes 6 servings.

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Acorn Squash

Fri, 17 Oct 2008 14:50:00 GMT

Posted by: texas-tiger.livejournal.com

This is a simple and fairly standard recipe that I'm posting largely so that I can have it as a future reference:

1 acorn squash
1 tbsp softened or melted butter
2 tbsp brown sugar
2 tsp maple syrup

Preheat oven to 400 F. Cut acorn squash in half lengthwise. Scoop out and reserve seeds. Score the insides several times with a knife. Place each half in a baking pan, cut side up. Add ~1/4" water to the pan. Spread the butter over the inside of each half, then put 1 tbsp brown sugar and 1 tsp maple syrup in each half. Bake for 1 hr to 1 hr 15 min. The squash is done when the insides are very soft and the rims of the interior are brownish black. Remove from the oven and let cool. Spoon the melted sugar/syrup/butter mixture out of each half into a dish, then cut the halves into quarters and spread the mixture liberally over the insides before serving. Serves four when cut into quarters, 2 when cut into halves.

Remove the pulp from the reserved seeds and roast them in the oven with a little salt for a tasty treat (like pumpkin seeds)!

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Two easy quiches

Tue, 02 Sep 2008 19:02:00 GMT

Posted by: desdenova.livejournal.com

I don't want to clutter up everybody's friends page by double-posting, so I'll just post a link to my journal here.

(Two easy quiches: (1) Leek & goat cheese, (2) Sweet corn & tomato)

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Strawberry Cream Squares

Tue, 12 Aug 2008 14:23:00 GMT

Posted by: texas-tiger.livejournal.com

2 cups boiling water
2 packages strawberry gelatin
3/4 cup chunk pineapple, microwaved 30 min
10 oz frozen strawberries
1 large ripe banana, sliced
1 1/2 cup sour cream

Prepare one package of gelatin using 1 cup water. Add half the fruit and pour into serving dish, making sure fruit is evenly distributed. Chill at least 3 hrs. Gently spread softened sour cream over chilled gelatin. Prepare second package of gelatin the same as the first. Add remaining fruit and pour into serving dish, making sure fruit is evenly distributed. Chill at least 3 hrs. Slice into 2" x 2" squares and serve. Makes ~12 servings.

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by request.

Thu, 29 May 2008 10:09:00 GMT

Posted by: annewashere.livejournal.com

Chicken Salad Recipe (crossposted to my journal)

You will excuse my recipe writing, which is rambling and unnecessarily conversational.
( Read more... )

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Mustard chicken stew with spinich

Sun, 18 Feb 2007 19:39:00 GMT

Posted by: desdenova.livejournal.com

This is adapted from a recipe in Cooking Light. I made it today, and it's super-delicious! (And I don't even like mustard that much.)
(Cross posted at my journal)

Ingredients (Adjust quantities to suit your taste):

* 1 lb boneless, skinless chicken thighs (Alternately, 0.5 lb each of breast and thigh), cut into bit-size bits
* 2 cups sliced leek
* 1 lb small potatoes (I mean super-small, like, 1-1.5 inch diameter.)
* 0.5 lb mushrooms, cut to whatever size you like
* 5 oz fresh spinich (I used half a 10-oz bag; use your best judgement)
* 4 tsp stone-ground mustard, with seeds in (or any strong-flavored mustard. **NOT** the bright yellow stuff you put on hot dogs)
* 1 cup dry white wine
* 1 can chicken broth (~2 cups if you buy the big carton, or make your own)
* 4-6 cloves garlic, crushed
* olive oil
* flour
* salt and pepper

Equipment: Electric crock pot (If you don't have one, you can always do it Alton-Brown style in a dutch oven, or just use a pot on the stove. It's stew. It's forgiving.)

Instructions:

1. Scrub potatoes and put them in the crock pot.

2. Heat some olive oil in a skillet. Add the leek and saute until tender. Add garlic, and sautee ~1 minute more. Dump it all in crock pot with the potatoes.

3. Saute the mushrooms a bit, add them to the crock pot.

4. Mix up some flour (~0.25 cup) with some salt (a bit less than 0.5 tsp) and pepper (about the same amount). Heat up some oil in the skillet. Dredge the chicken chunks in the flour mixture, then toss it in the skillet and brown. Remove to crock pot. Mix up crock pot ingredients

5. Add wine to skillet, scrape with spatula to deglaze. Mix ~ 1 tbs of leftover flour mixture into your chicken broth, and add the mixture to the skillet. Add mustard, mix together and heat it to a boil. Pour it all into the crock pot to just cover the other ingredients (add water or more broth if necessary).

6. Turn on crock pot and let it all cook for a few hours.

7. About half an hour before you want to eat, wash spinich, and tear it into smaller pieces if you want (it makes it easier to eat, but is not necessary). Add it to crock pot, and mix it in. Let it all cook for 10-15 minutes.

8. Dish servings into bowls, and garnish with a bit of ground red pepper.

Makes 4-6 servings, depending on how hungry you are.

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Biscuits, Stock and Two Soups

Sat, 06 Jan 2007 13:33:00 GMT

Posted by: missysedai.livejournal.com

I've been cooking like a cooking thing this week, and thought I'd share a bit of what I've been up to.

Rustic Potato Soup with Thai Spices

Adapted from
Soups: 100 recipes from classic to contemporary

Olive Oil
1 large yellow onion, finely chopped
3 large cloves garlic, peeled and finely chopped
2 pounds potatoes, peeled and coarsely chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tbs. peeled, grated fresh ginger
zest of 1 lime
1 medium chili pepper, seeded and finely chopped or 1 tbs. crushed red chili flakes, ground with mortar and pestle
10 cups vegetable stock
2 cups coconut milk

Cover the bottom of a large stock pot with olive oil, heat over medium flame. Soften onion and garlic, about 2 - 3 minutes. Add potatoes, cilantro, parsley, lime, ginger and chili pepper, cook for about 1 minute. Add stock and bring to a boil. Boil about 2 minutes, then reduce heat to simmer until potatoes are soft.

With a potato masher, break up some of the potatoes, taking care to keep the texture chunky. Add the coconut milk, heat through, and serve.

Cheddar Biscuits

3 cups Bisquick or equivalent (I know. Bisquick is slumming it, but these biscuits just don't work with a traditional recipe)
1 1/2 cups shredded sharp cheddar
1 tsp garlic powder
1 stick butter, melted
Milk

Combine the first 4 ingredients in a mixing bowl. Stir in just enough milk to form a soft, slightly sticky dough. Drop by large spoonfuls onto a greased cookie sheet and bake at 425 until puffy and golden. Keep an eye on them - if you over bake them, the cheese gets crunchy.

Seafood Stock

2 pounds crab shells (approx)
1/2 stick Butter
bouquet garni of parsley, thyme, bay leaf and celery leaves
paprika, about 1 tbs., more or less to taste
smoked sea salt, about 1 tbs., finely ground
Water

Melt the butter in the bottom of a large heavy skillet or saucier over high heat. Add the shells, cook til the shells are bright red and the edges begin to carmelize.

Dump the shells into a large stock pot. Add sea salt and bouquet garni, add cold (preferably filtered) water to completely cover and bring to a boil. Add paprika, reduce heat to low, cover and simmer about 6 hours or overnight. Cool, strain and refrigerate, then skim the fat solids off. This makes about 4 quarts.

And do what with it?

Crab and Corn Chowder

2 quarts seafood stock
1 quart heavy cream
3 tbs. corn starch
2 cloves garlic, minced
1 large onion, finely chopped
1 pound sweet white corn (frozen is fine)
1/2 pound baby carrots, finely chopped (dump 'em in the food processor)
1 pound potatoes, peeled, small dice
1 1/2 pounds crabmeat, chopped (the fake stuff is fine)
1/4 tsp. Cayenne pepper
freshly ground black pepper to taste

Melt a tsp. of butter in the bottom of a heavy stock pot. Add garlic and onion, cook until softened. Add remaining veggies, seafood stock, cayenne and crabmeat, and bring to a boil. Reduce heat, cover, and simmer for about half an hour.

In a mixing bowl, whisk together corn starch and about a cup of cream. Slowly add to the pot, followed by the remainder of the cream. Stir to combine well, and simmer uncovered until slightly thickened, about 10 minutes.

Recipes crossposted to df_recipes and real_cooking, and my journal.

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Sat, 02 Dec 2006 14:20:00 GMT

Posted by: texas-tiger.livejournal.com

crossposted to texas_tiger:

So, when hoya99 left me the last time, after cooking a delicious Thanksgiving dinner, I might add, he left me with some fresh herbs that I'm trying to do something with. No sense in wasting them. The herbs in question are rosemary, thyme, and cilantro.

In cogitating over this problem, I remembered that I make up veggie soup from canned veggies regularly during winter and that I use beef and chicken broth as stocks in the soup.

Putting two and two together, I came up with a delicious four. Make herb-infused broth to use in soups.

So I took two cans of beef broth, grated one clove of fresh garlic into it, put one large sprig of the rosemary, several smaller sprigs of the thyme, several fresh cilantro leaves, a dash of black pepper and a dash of lemon into it. I allowed it to heat until just simmering, then turned off the heat and let it cool on the stovetop. Filtering out the herbs, I then poured the broth into Gladware containers and put them in my freezer.

Repeat for two cans of chicken broth.

We will see how this goes but if it turns out like I expect, it should do wonders for my soups. I made the broth as strong as I possibly could, given that the broth will be diluted 4-5 fold when it is used.

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New Yummy from Evans Street Station

Tue, 17 Oct 2006 15:12:00 GMT

Posted by: missysedai.livejournal.com

Duck Breast with Brown Butter Gnocchi

4 ea. duck breast
1/2 qt. heavy cream
1/2 c. parmesan
4 oz. reduced beef stock
Gnocchi

Gnocchi:
4 ea. potatoes
3 ea. egg yolks
3 c. flour
salt and pepper to taste

1. Cook and rice the potatoes.
2. Allow to cool enough not to cook the eggs.
3. Mix remaining ingredients until they are all incorporated.
4. Roll out to desired size and cut (little pillows)
5. Place in simmering water.
6. When they begin to float, allow 3-5 more minutes to cook.
7. Remove and shock in ice water.
8. Remove from water and toss in oil to prevent sticking.

Finishing Gnocchi:

1. Start with high heat and just enough oil to coat the bottom of the pan.
2. When smoke point is reached, add gnocchi.
3. LET THEM BROWN A LITTLE, you do not need to constantly flip them.
4. Add reduced veal stock and toss.
5. Add cream and reduce to thicken.
6. Add parmesan and toss.
7. Remove from heat and serve.

Tips for cooking duck breast:

1. Always start fat side down.
2. Start at a medium heat, (so you don't sear the fat- you want to render!!!)
3. Empty fat from the pan as melts.
4. You are looking for thin and crisp.
5. Medium rare to medium is best (you will get the most flavor, tenderness and juiciness.
6. Rare is chewy, well is no flavor and tough.

crossposted to df_recipes, real_cooking and my journal

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Dom's Sweet Sausage with Peppers, Onions and Tomatoes

Mon, 21 Aug 2006 23:58:00 GMT

Posted by: missysedai.livejournal.com

Last night, I had some beautiful things come out of the garden - a HUGE zucchini, 2 Black Brandywine tomatoes, 4 Pineapple tomatoes, 3 yellow peppers and 3 green peppers. Basil and oregano also in the garden, singing...

It gave me ideas...there's a dish I learned to make when I was in the kitchens at Dominic's that I still love to make...

Dom's Sweet Sausage with Peppers, Onions and Tomatoes

2 pounds sweet Italian sausage, cut into one and a half to two inch chunks
6 large tomatoes, large dice
6 large sweet peppers, halved and sliced
2 large Vidalia onions, halved and sliced
1 large or two small zucchini, halved and sliced
4 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped

1 can (12 ounces) tomato paste
3 cups tomato juice

In a large saucier over medium heat, combine the tomato paste and tomato juice. Whisk until smooth, add sausage and garlic, cover and simmer.

While the sausage is cooking, slice the veggies and chop the herbs. Add the onions first, simmer for about five minutes, then add the peppers, then the zucchini. Simmer for 5 minutes, then add the tomatoes. Stir well,

Cover and simmer for 30 minutes, stirring occasionally. Add the chopped basil and oregano, stir well, and simmer uncovered for another 30 minutes. Season to taste with salt and pepper, and serve over cooked pasta.

I served this last night over wild mushroom fettucine, with Asiago bread, more fresh tomatoes, and Pentamere's Rosé.

[crossposted to df_recipes, real_cooking and my journal]

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Twice Baked Sweet Potatoes

Sun, 25 Jun 2006 20:52:00 GMT

Posted by: missysedai.livejournal.com

We've been hopelessly fixated on sweet potatoes lately. Sweet potato chips, sweet potato fries, sweet potatoes baked with butter, cinnamon and sugar...it's been an obsession lately. So the other night, we were talking about sweet potatoes with Sandi, and she said "I'll bet they could be dessert, too!" And we started thinking beyond sweet potato pie, which, in my opinion, can only be properly made by little old ladies born and raised in the South and Monsieur Robét at the Erie Street Market, a lanky, foul-tempered fella from the Bayou Country who makes the best fucking sweet potato pie I've ever put in my mouth. (And that's saying something, because my former neighbor Miss Irene used to make a damned fine sweet potato pie.) Mark has a fit when I cave to Monsieur Robét's demands for $15 for his sweet potato pie, versus $9 for cherry, but I will pay that cranky old bastard every single time, it's that good.

But anyway...beyond sweet potato pie...

Twice baked sweet potatoes.

Instead of the cheese and sour cream and herbs I put in my regular twice baked potaotes, though, some sweets...

Twice Baked Sweet Potatoes

Heat the oven to 375F. Poke holes in the sides of two large sweet potatoes and place them on the center rack. Put a cookie sheet on the rack beneath to catch the inevitable drips. Bake for about an hour, or until the potatoes are a bit mushy to the touch.

Leave the oven on.

Carefully cut the sweet potatoes lengthwise in half and scoop the flesh out of the skins into a mixing bowl. Be extra careful, because sweet potato skins are shockingly fragile. Brush the insides of the skins lightly with butter, put them on a cookie sheet and return them to the oven for five minutes or so minutes to crisp up.

In the meantime, add to the sweet potatoes in the mixing bowl:

-- 1/4 cup dark brown sugar
-- 1 cup miniature marshmallows
-- 1 cup of your favorite granola (I'm wicked fond of Kroger's store brand Honey Almond granola, but whatever)
-- 1 tsp. cinnamon
-- 1/2 tsp. freshly grated nutmeg (The canned stuff will do if that's all you've got, but the freshly grated is so much yummier

On the lowest mixer setting, mix until well blended and the marshmallows have gone gooey. Spoon the mixture into the crisped up shells, sprinkle liberally with more granola, and return to the oven until bubbly - about ten minutes.

I topped this with whipped crème fraîche to cut the sweetness a bit.

(Crossposted to real_cooking, df_recipes and my journal.)

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Cold Yoghurt Cucumber Soup

Thu, 15 Jun 2006 13:02:00 GMT

Posted by: thette.livejournal.com

I promised the recipe for my cold yoghurt soup to texas_tiger ages ago, and I couldn't remember if I had posted it or not...

3 cups/ 8 deciliter plain yoghurt (greek/turkish, preferably)
One half to one cucumber
One clove of garlic
(Walnuts)
A bunch of fresh mint leaves (or a few drops of mint essence)
Salt and pepper to taste

Cut the cucumber to thin slices and chop the garlic finely. Put all ingredients except for a third of the cucumber slices in a large bowl and mix with a hand mixer until the yoghurt is fluffy and thin. Add the remaining slices. Cool until serving. Serve with grilled sandwiches.

Serves two (perhaps three) as a main course and four as a starter.

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Mixed Veggies and Rice

Sun, 11 Jun 2006 17:16:00 GMT

Posted by: texas-tiger.livejournal.com

Slice one medium zucchini, one medium summer squash, and two Japanese eggplant, salt both sides of each slice and set aside for 30 min to draw out excess water. Wash off excess salt, drain, pat dry. Dice 1/2 onion and 1 clove garlic. Sautee onion & garlic, adding black pepper, basil, oregano, parsley, and dill. Add the juice from 2-4 limes (to taste) and a little bit of water. Add veggies and sautee/steam until done. Serve with white rice.

It made two servings for me. The dish was a little bit bitter, I think from the lime seeds I accidentally got in there. Also, it might be acidic for some people, but I've found that adding a bit of sugar will cut the acidity considerably and you still get that tangy lime flavor. Overall, highly recommended.

(crossposted to texas_tiger and df_recipes)

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Scones!

Wed, 07 Jun 2006 21:01:00 GMT

Posted by: missysedai.livejournal.com

Rochelle, from The British Pantry in Tecumseh, shared her recipe for scones today!

2 cups flour
1/2 cup heavy (whipping) cream
1/4 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup currants (optional)
1/3 cup unsalted butter (chilled)

1 egg mixed with 1 tsp. water for glaze (optional)

Mix all dry ingredients together. Cut butter into 1/2” cubes & add to dry ingredients. Cut in with a pastry blender until mixture resembles
coarse crumbs.

In a separate bowl, stir egg, cream and vanilla together. Add this liquid to the dry ingredients along with the currants (or other fruit of your choice). Stir together until blended.

Using lightly floured hands, place the dough on a flour-dusted cutting board or pastry sheet. Roll or pat out to about 1/4” to 1/2” thick.

Cut with 2½” round biscuit cutter. Place on greased or parchment-lined baking sheet and brush with glaze. Sprinkle coarse sugar on top. Bake at 350°F until light brown - about 15 minutes or so. Cool on rack a few minutes before serving. Makes about a dozen scones.

I like these with Double Devon Cream and Sour Cherry Jam.

Crossposted to df_recipes, real_cooking and my journal.

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Pasta Reggiano

Tue, 09 May 2006 15:54:00 GMT

Posted by: missysedai.livejournal.com

New recipe from Chef Alan of Evans Street Station in Tecumseh, MI:

Fettuccini Reggiano

Pasta Dough:

1.5 cups Semolina
.75 cups All Purpose Flour
3 each Whole Eggs
1 Tbsp Olive oil
1 Tbsp Water
1 Tbsp Salt

Combine all ingredients in a food processor and blend until it starts to come together. Remove from the bowl and kneed for 5 minutes until smooth. Let the dough rest for at least an hour at room temperature covered with a damp clean towel. Using a pasta roller, roll out and cut fettuccini. Cook immediately or hang to dry for future use.

Filling

2 ea Garlic Cloves (sliced paper thin)
5 ea Fresh Basil Leaves (hand torn)
2 ea Roma Tomatoes (peeled, seeded and chopped)
2 ea Artichoke Hearts (quartered)
2 Tbsp Niçoise Olives (pitted and chopped)
.25 ea Red Onion (julienned)
3 oz Extra Virgin Olive Oil
.5 ea Lemon (juiced)
.5 cup Parmesan Reggiano
To taste Fresh Cracked Black Pepper, Salt

Over medium heat, combine the first seven ingredients in a fry pan. (You are only looking to warm, not sauté) Toss in fettuccini, salt, pepper and lemon juice. Once warm, remove from heat and toss in torn basil and parmesan. Adjust seasoning and serve.

Crossposted to real_cooking, df_recipes and my journal.

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Variation on Irish Stew

Sat, 18 Mar 2006 18:26:00 GMT

Posted by: missysedai.livejournal.com

I love corned beef and cabbage as much as anyone, but I hate feeling like I'm obliged to make it on St. Patrick's Day. I decided that it wasn't going to happen yesterday, and made an all-day oven stew instead.

This serves 4, with plenty for leftovers. I used a big-assed (6 quart) saucier:

Set your oven to 250 degrees. Yes, you read that right.

1 large corned beef brisket, rinsed and cut into 1/2 inch cubes
1 pound baby carrots
2 parsnips, peeled, split lengthwise, then cut into half inch pieces
1 large turnip, peeled, cut into half inch chunks
1 large onion, coarsely chopped
10 - 12 baby red potatoes, scrubbed and quartered
1 tablespoon freshly ground pepper
1 tablespoon allspice
1 bottle of Guinness
1 cup water
3 tablespoons flour

Over medium heat, cover the bottom of a large, shallow pan with oil. When it's hot, drop in the corned beef and cook until half done (about 5 minutes). Add the onions, cook until translucent, then turn off the heat.

Stir in the pepper and allspice, then the vegetables. Add the Guinness, give the whole mess another good stir, then cover and stick it in the oven. After about two hours, whisk the water and flour together, then stir it into the liquid in the pan. Stir the whole thing well, cover, and pop it back into the oven until you're ready to serve it.

You really can leave it in there all day. I started mine at 10AM, we had supper at 6PM. I did reduce the heat to 200 degrees after about 4 hours of cooking time to slow down the evaporation. This was thick without being pasty, the meat fell apart if you looked at it funny, and the whole thing was just divine with soda bread and a bottle of Guinness.

Crossposted to df_recipes, real_cooking and my journal.

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Evans Street Station's Wild Mushroom Ravioli with Pesto Cream

Thu, 02 Mar 2006 12:09:00 GMT

Posted by: missysedai.livejournal.com

Every now and then, Evans Street Station in Tecumseh will share a recipe for one of their fabulous dishes. This is what their fans got today:

Wild Mushroom Ravioli with Pesto Cream

Pasta Dough

3 cups flour
1 tsp salt
4 ea eggs
2 Tbs vegetable oil

1. Knead ingredients until ball forms.

Wild Mushroom Mix

.5 lb portabella (chopped)
.5 lb crimini (chopped)
.5 lb hen of the woods (chopped)
.5 lb hedgehogs (chopped)

1 cup parmesan
1/2 cup shallots (minced)
2 Tbs garlic (minced)
2 Tbs parsley (chopped)

1. Heat a sauté pan over high heat.
2. Add extra virgin olive oil to coat pan.
3. Add mushrooms. When the mushrooms begin to caramelize, add shallots and garlic.
4. Sauté for two minutes.
5. Take off heat and stir in parmesan and parsley.
6. Reserve off heat.

Method of Production for Ravioli

1. Roll out pasta to just under 1/8 inch.
2. Cut out 30 four-inch circles.
3. Brush edges of pasta circle with egg wash.
4. Add about 1 oz stuffing.
5. Fold into half moon shape, form, and seal by pinching edges together. Be careful not to pinch thinner than original dough thickness. (You can freeze for the future at this point)
6. Cook in simmering water for 8 minutes.
7. Strain and reserve in warm area.

Pesto

1/2 lbs basil
2 Tbs pinenuts
1/4 cup parmesan
As needed olive oil

1. Put basil, pine nuts and a little olive oil in a food processor and purée until smooth.
2. Add Parmesan and quickly blend in.
3. Add olive oil in a thin stream while blending to thin to a paste consistency.

Pesto Cream Sauce

2 cups heavy cream
1/2 cup pesto
1/4 cup grated parmesan

1. Reduce cream by 2/3.
2. Stir in pesto.
3. Sprinkle in parmesan.
4. Season to taste with salt and freshly cracked black pepper.
5. Toss with ravioli and serve.

*rowr*

Crossposted to my journal, df_recipes and real_cooking

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Fully Loaded Baked Potato Soup

Mon, 27 Feb 2006 13:19:00 GMT

Posted by: missysedai.livejournal.com

Fully Loaded Baked Potato Soup

4 pounds fingerling potatoes, baked
1 head fresh broccoli florets, steamed and chopped
2.5 quarts chicken stock
1 quart heavy cream
1/4 pound butter, softened
1 pound apple smoked bacon, fried super crispy, then crumbled (skip if pork is not your bag)
2 bunches of scallions, chopped (greens and bulbs)
1 pound cheese, shredded (I used 1/2 sharp cheddar and 1/2 Cahill porter)
1 pound sour cream (I prefer Breakstone's)
Salt and pepper to taste

To start, divide the baked potatoes in half. Peel two pound and discard the skins. Toss them into a mixing bowl with the butter and sour cream and blend until smooth, thinning with a little cream if necessary. Pour this into a large heavy stockpot, and set the heat to medium low.

Whisk half the stock into the mashed potato and sour cream mixture a little at a time until smooth, then whisk in the shredded cheese until melted. As the mixture thickens, thin out by whisking the remaining stock in, again a little at a time. Bring to a simmer, then whisk in the cream, blending well.

Dice the potatoes set aside from earlier, skins on, about 1/2 inch cubes. Stir these into the pot, then add the crumbled bacon, chopped broccoli and chopped scallions. Add salt and pepper to taste, and simmer for about an hour, stirring occasionally.

Serve with crusty rolls and a nice sauv blanc. Voila, dinner!

(Shamelessly reverse engineered from the British Pantry in Tecumseh. They wouldn't give up the recipe, but I think I figured it out to spite them.)

Crossposted to my journal, df_recipes and real_cooking

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West African Peanut Chicken Curry

Sun, 12 Feb 2006 23:22:00 GMT

Posted by: verbicide.livejournal.com

This is the recipe my SIL passed on. Easy and fucking delicious. Highly recommend.

( West African Peanut Chicken Curry )

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