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General => General Discussion => Topic started by: snapple on November 16, 2013, 05:28:12 AM
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READ ME BEFORE POSTING RECIPES
Hey there, friend! Welcome to the DTF Cookbook Thread! By popular demand in the cooking thread, we have come up with the idea to start a thread for all of our recipes. So, before I get carried away in the "rules" of this thread, I'd like to remind everyone to take their non-recipe related posts to this thread (https://www.dreamtheaterforums.org/boards/index.php?topic=8335.0). That will just make life easier for this thread, and hopefully cut down on clutter posts. I will update this daily if there are new recipes posted.
Here are the guidelines for how recipes ought to be posted. This is just to make life easier for those of us looking up your recipe for us to make!
1.) You state what kind of dish the recipe is. Example:
Duck Ragu (Entree).
This is so I can easily ctrl+f recipes, and you will be able to, as well! You do not need to bold the parenthesis.
2.) Try to keep to 1-2 recipes a post. I mean, if you have to do more for one meal, I understand. But this is so we can better sort EVERYTHING that gets posted in here. Example: Snapple's Kale Caesar Salad (Salad) and Classic Caesar Dressing(Dressing/Sauce).
3.) If you try a recipe, or if one looks downright delicious, feel free to comment in this thread. Remember to keep all non-recipe food talk out of this thread! Also, feel free to ask for a recipe based on what you have available, or something you wanna try!
Have fun, and show me whatchu cookin'!
Beverages:
Apple Herbal Tea - DebraKadabra (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1716453#msg1716453)
Breakfast:
Cake Batter French Toast - snapple (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1729227#msg1729227)
Sauces:
Cozmo's Hot Sauce - Sir GuitarCozmo (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1745933#msg1745933)
Julie's Bufflo Sauce (also used in Julie's Wings) - millahh (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1767044#msg1767044)
Soups:
Butternut Squash Soup - lonestar (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1715700#msg1715700)
Simply Broccoli - snapple (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1715982#msg1715982)
Mulligatawny - Sir GuitarCozmo (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1718097#msg1718097)
Hungarian Mushroom Soup - ElBarto (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1726662#msg1726662)
Potato Soup with Rosemary - snapple (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1740696#msg1740696)
Dr. DTVT's Ultimate Cream of Crab Soup - Dr. DTVT (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1767034#msg1767034)
Dr. DTVT's Gumbo - Dr. DTVT (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1767023#msg1767023)
Smoked Beer Cheese Soup - lonestar (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1756055#msg1756055)
Sides:
World's Greatest Broccoli - Lucien (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1717290#msg1717290)
Potato Leek Gratin - CharlieDominietzsche (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1718243#msg1718243)
Julie's Hot Wings - millahh (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1767044#msg1767044)
Sandwiches:
The Cardiovascular Manslaugher -Chino (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1716042#msg1716042)
Entrees:
Angel Hair with Blackened Chicken Pomodoro - lonestar (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1715990#msg1715990)
Chicken Paprika (Chicken and Dumplings) - Tick (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1716152#msg1716152)
K.I.S.S. Pasta and Meat Sauce - lonestar (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1717235#msg1717235)
World's Easiest Pasta - tapsmilled (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1756495#msg1756495)
Desserts:
Clafoutis - Lucien (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1715680#msg1715680)
Banana Ice Cream - CharlieDominietzsche (https://www.dreamtheaterforums.org/boards/index.php?topic=39885.msg1718248#msg1718248)
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Thought I could make this second post a glossary of culinary terminology. I will add to it as the cookbook progresses. :RJ:
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I am making my grandmothers classic, Chicken Paprika today. Chicken with homemade dumplings is a pot of sauce filled with chicken stock, onions, garlic, paprika, salt and pepper. Its a marvelous comfort food my family loves.
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Uhhh I will be cooking chicken breasts (plain) veggies and potatoes for the next week!
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Eh snapple, you may wanna explain in the OP that this thread is specifically for recipes and that the regular food thread is for casual food talk.
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Been cooking my ass off of late. Doing pretty well with it, as well. Went through a soul food phase with a crockpot full of red beans/andouille, and at various times went with collard greens (parboiled then lightly sauteed with bacon, onions and jalapenos), and fried cabbage (much like the collards). Then turned Irish with bacon and cabbage with potatoes, and some very nice sausages (Whole Foods has been putting a rotating variety of sausages on sale). Best thing I did was some damn tasty fajitas* and a crockpot full of barracho beans. A little pricier than I'd normally do, but good for 3 meals, far better than what most of the restaurants will serve up.
*Anybody who still thinks you have to use skirt steak for fajitas is a fool or just plain hates their teeth. Bottom sirloin costs the same as skirt steak and is far superior in every conceivable way.
edit: Since Herr Schwarzfloyd is preparing his imminent invasion of Poland, I'll be happy to offer up the barracho beans recipe should anybody be interested. Although now that I think about it, I've already included some component recipe information.
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El Barto, we've been trying to cook larger meals to last a few days so we are not cooking all the time. I like that better for my busy work life.
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El Barto, we've been trying to cook larger meals to last a few days so we are not cooking all the time. I like that better for my busy work life.
Yeah, nice thing about the bachelor life is that I can spend $8 cooking something seriously tasty that'll feed me for days. The fajita/barracho feast probably cost $16 total, but fed me damn well for 3 days. Even if there's something that I can't cook a day or two in advance, I can do most of the prep work all at once so the second day is a piece of cake.
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Following... :tup
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Clafoutis (Dessert)
2 cups fresh berries (any, really. Cherries are what Clafoutis are traditionally made with, but you can use raspberries, strawberries, etc. You also don't have to use exactly 2 cups because they just fill the pan. Beware, the water in strawberries tends to soften the pie/make you think it isn't cooked all the way through)
-3 eggs
-1 cup milk
-1/2 cup flour
-1/2 cup sugar
-1 teaspoon vanilla
-1/4 teaspoon nutmeg
-1/8 teaspoon salt
-Powdered sugar (optional)
Directions:
-Preheat oven to 350 F. Oil or butter pie dish. Scatter raspberries in pie dish, reserving a few for garnish.
-Beat eggs until foamy. Add remaining ingredients (doing it in the order presented seems to give me the best results) and mix until smooth. Pour this mixture over raspberries and bake 20-25 minutes (I do it at 30), or until a knife inserted in the center comes out clean.
-Top with reserved raspberries and powdered sugar. Serve warm or cold.
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I'll be looking for on-sale berries when I hit Whole Food later on.
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Butternut Squash Soup
1 yellow onion- diced
2 tbsp crushed garlic
2 butternut squash, peeled, seeded, and diced (should be about 1 gallon volume wise)
1/2 cup Jack Daniels
1 sprig each rosemary and thyme
3/4 gallon chicken stock, unsalted
1/4 gallon half and half
1/2 cup maple syrup
1 cinnamon stick
1 tsp crushed red pepper
s&p to taste
Saute the onion in a bit of oil over medium heat until translucent. Add garlic and heat until aromatic. Add the Jack and ignite(careful boys and girls) and burn off the alcohol and reduce till almost gone. Add the butternut squash, herbs, chicken stock, half and half, cinnamon stick, and red pepper. Simmer until the squash is tender. Remove from heat, take out cinnamon stick and puree in a blender in batches and recombine in sauce pan. Season with salt and pepper and maple syrup.
Suggested garnish- mix some unsweetened whip cream with a bit of amaretto and dollop on top of bowl of soup.
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@lonestar
I think we do the same exact fucking thing at our restaurant for Butternut Squash Soup, minus the Jack. It's sooo tasty.
@everyone
I updated the OP. Thanks for Lucien and lonestar being so quick to post some recipes. I'm excited to try them both!
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Simply Broccoli (Soup)
Broccoli 2-3 heads
Water (4 cups should be good. I'll be honest, I really wing it. It should be enough water to cover the broccoli)
Salt to taste
Walnuts
Chevre
1.) Boil water in a saucepan. When it comes to a boil, add a pinch or two of salt.
2.) Separate broccoli from stem. Add broccoli to the boiling water. Boil for 3-4 minutes or until broccoli is cooked. Salt if needed.
3.) Strain broccoli, SAVE THE WATER..
4.) Add broccoli to blender. Add water until about half of the broccoli in the blender is in water.
5.) Give the blender a couple of quick pulses so it doesn't get hung up on the broccoli. Make sure to cover with a towel.
6.) Blend until you get a nice creamy texture. Add salt to taste.
7.) In bottom of soup bowl, add a nice slice of chevre and some walnuts.
8.) Pour broccoli soup in bowl.
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OK, guess I'll post my special I'll be making today....
Angel Hair with Blackened Chicken Pomodoro (entree)
One Pound Angel Hair pasta, dry or fresh
two chicken breast, boneless and skinless
blackening spice (Emiril makes a decent pre-packaged one)
4 roma tomatoes
6 cloves garlic
1 bunch basil
1/2 cup EVOO (extra virgin olive oil), the greener and stinkier, the better!!!
1 pat butter
s&p to taste
Coat the chicken breast in the spice, and grill till fully cooked, or sear in a hot saute pan with a touch of oil and finish in the oven, set aside for now.. Put hot, salted water on to boil for the pasta. There is no need to add oil to the water, that's a myth and has no effect on the cooking. The salt however is crucial. I repeat, so don't forget to salt the fucking water!!! Dice the tomatoes, and thinly slice the garlic, the thinner the better. Julienne the basil(take the leaves, stack on top of each other, and cut into thin strips). Cut the chicken into strips, and cook off the pasta. Now, prep is done....
In a saute pan, add the olive oil and turn to medium-high heat. When hot, add the sliced garlic and cook until it starts to brown, this will bring out the nutty, roasted flavor. Then add the tomatoes. If you are on a gas stove, this will probably flame up, so be cautious. When the tomatoes start to break down(about a minute of simmering) add the sliced chicken and the basil. Let them heat and then season with salt and pepper. Then add the pasta, toss and serve. Garnish with parmesean cheese. If you're looking to get laid with this dish, save one of the basil tops and garnish with that as well.
You can also substitue any blackened fish, prawns, or go vegetarian as well(just add some chili flakes to provide the heat)
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That sounds fantastic! There's no hope of getting laid in my future but this meal sounds like the next best thing. Will make this weekend.
Thanks, chef!
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don't forget to salt the fucking water!!!
Every cooking show I've ever seen address the cooking of pasta stressed this point. I have heard Michael Symon and Alton Brown make mention of ocean water when trying to convey how much salt to add. :lol
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Why is salting important? Having grown up with parents with hypertension, I rarely added salt to anything and never to water. My blood pressure is naturally low so...tell what's great about ocean water?
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Why is salting important? Having grown up with parents with hypertension, I rarely added salt to anything and never to water. My blood pressure is naturally low so...tell what's great about ocean water?
Salt makes all the difference in the pasta's flavor!
I also like to put some butter in the water too. It helps to prevent the pasta from sticking together.
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Why is salting important? Having grown up with parents with hypertension, I rarely added salt to anything and never to water. My blood pressure is naturally low so...tell what's great about ocean water?
*snip*
I also like to put some butter in the water too. It helps to prevent the pasta from sticking together.
I just threw up a little bit in my mouth. :lol
I have this OCD thing with butter. It doesn't go near my food. It doesn't go near my place at the dinner table. If someone asks me to pass them the butter tray, I pretend not to hear it because I won't even touch the tray in which it sits.
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(https://imageshack.us/a/img12/7898/wih1.jpg)
Recipe.
Items you'll need:
- 1 pound of bacon
- 12 sausage patties
- 12 eggs
- 1/8 pound american cheese
- 1/8 pound cheddar cheese
- 1/2 fresh mozzarella cheese
- 1 15" olive oil ciabatta loaf
Step 1:
Cook everything to your liking
Step 2:
Put everything on sandwich
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Chino, give it a name and what course it is. Example:
What the fuck sammich (Sandwich)
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The Cardiovascular Manslaughter (Sandwich)
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Christ, how many people is that thing supposed to feed?
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Christ, how many people is that thing supposed to feed?
I made it for everyone in my department one morning. Four or five people were able to polish it off.
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Christ, how many people is that thing supposed to feed?
I made it for everyone in my department one morning. Four or five people were able to polish it off.
Cool. I was afraid you were going to say "uh, me?"
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Christ, how many people is that thing supposed to feed?
I made it for everyone in my department one morning. Four or five people were able to polish it off.
Cool. I was afraid you were going to say "uh, me?"
get rid of the egg and I could polish that off.
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Main Course
My grandmother’s authentic Hungarian recipe for "chicken paprika" a.k.a chicken and dumplings
What you will need…
6 to 8 chicken thighs
3 medium onions
3 teaspoons crushed garlic
Paprika
Salt
Pepper
5 eggs
4 cups flour
Chicken broth 8 to 10 cups
1 small container sour cream
Chicken portion…
In skillet salt and pepper chicken thighs and brown them well is olive oil or vegetable oil
Add chicken to stock pot and continue to cook. Peel onions, cut in half and slice. Add onions and garlic to pot. Cook over medium high for about 10 minutes.
Add 8 cups of chicken broth and 2 heaping tablespoons paprika to pot. Bring to boil then simmer on low for an hour and a half.
After its finished cooking add the sour cream and stir well. Simmer until adding the dumplings then shut off and let sit for a half hour.
Dumplings…
Put 4 cups flour in large mixing bowl.
Add 5 eggs into flour
Slowly add chicken broth till pancake batter consistently
Mix till smooth.
With a medium size spoon, start dropping dumplings into a pot of boiling water. Push off spoon with another spoon or your finger. When they float to top use slotted spoon to transfer to the chicken paprika and let them absorb the flavor for about a half an hour before serving.
Serve it up. Sprinkle salt and pepper before eating to bring the flavor of the dumplings to life.
Enjoy!
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Christ, how many people is that thing supposed to feed?
I made it for everyone in my department one morning. Four or five people were able to polish it off.
How many of the five are currently in the emergency room?
(just kidding)
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I kind of swiped this from Ina Garten, but it's really easy and really good. It's festive enough for the holidays, but refreshing enough for a hot summer day.
Apple Herbal Tea (BEVERAGE)
Celestial Seasons Red Zinger tea, 4 bags
Celestial Seasons Lemon Zinger tea, 4 bags
4 cups apple juice (I HIGHLY recommend not from concentrate and organic, if at all possible)
Sugar (optional)
Steep the tea bags for 10 minutes in 4 cups of boiling water. Discard the tea bags once steeped and mix the brewed tea and apple juice in a large pitcher. Refrigerate and serve over ice.
Note about the sugar: because of the sweetness of the apple juice, you may not need to add much sugar if you so choose. Definitely add it to taste, though, if you want it a little sweeter.
ALSO - if you don't have Red Zinger, Raspberry or Wild Berry Zinger would work.
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OK, gonna post one for all the masses, even the most incompetent college kid can do this one....
lonestar's K.I.S.S Pasta with Meat Sauce
1 onion, diced
4 cloves garlic or 2 tbsp minced garlic
1 12 oz can tomato sauce, Hunts is fine
1 12 oz can crushed tomatoes, if they have the ones seasoned with oregano and basil, even better
1 lb ground beef
1 lb italian sausage (spicy or mild pending on your preference)
2 tbsp dried italian seasoning
1 lb dried pasta, penne or rotini is ideal
In a large sauce pan, turn to medium heat and put in ground beef and italian sausage, and about a tbsp of salt and a tsp of pepper. With a wooden spoon, break up the meat into small pieces and let brown. When the meat is fully cooked, add the onions and garlic and continue until the onions are clear. At this point, there will be some liquid in the pan, the grease and juices from the meat. Carefully strain some off, not all, but a good deal. Add the canned stuff and the italian seasoning and bring to a simmer. Reduce heat to low and cover, let simmer for at least an hour, stirring ocassionally. Put on a large pot of salted water, when it comes to a rolling boil, add the pasta and stir often till cooked. Best way to check if it's cooked? Taste it. Strain pasta, then combine with the meat sauce and serve dusted with parmesean.
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Dear lord I'll have to try that sometime :drool:
I'm so glad DTF has a chef
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OK, gonna post one for all the masses, even the most incompetent college kid can do this one....
lonestar's K.I.S.S Pasta with Meat Sauce
1 onion, diced
4 cloves garlic or 2 tbsp minced garlic
1 12 oz can tomato sauce, Hunts is fine
1 12 oz can crushed tomatoes, if they have the ones seasoned with oregano and basil, even better
1 lb ground beef
1 lb italian sausage (spicy or mild pending on your preference)
2 tbsp dried italian seasoning
1 lb dried pasta, penne or rotini is ideal
In a large sauce pan, turn to medium heat and put in ground beef and italian sausage, and about a tbsp of salt and a tsp of pepper. With a wooden spoon, break up the meat into small pieces and let brown. When the meat is fully cooked, add the onions and garlic and continue until the onions are clear. At this point, there will be some liquid in the pan, the grease and juices from the meat. Carefully strain some off, not all, but a good deal. Add the canned stuff and the italian seasoning and bring to a simmer. Reduce heat to low and cover, let simmer for at least an hour, stirring ocassionally. Put on a large pot of salted water, when it comes to a rolling boil, add the pasta and stir often till cooked. Best way to check if it's cooked? Taste it. Strain pasta, then combine with the meat sauce and serve dusted with parmesean.
Without mushrooms it's nothing. :lol
Very similar to my sauce. I eventually dumped the ground beef and went entirely with the hot Italian sausage; no point in fucking around. The big difference is that I throw it in a crock pot and let it cook the better part of the day. Makes for a great smelling football Sunday, and I'm a firm believer that the longer a meat sauce simmers the better it tastes.
Again with the benefits of bachelordom, a crock pot full of good sauce will provide me all kinds of options for many days. Last day it usually winds up as the base for a pizza.
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I totally agree with the shrooms, and though I like hot, my heartburn doesn't. Yeah, this is a great bachelor dish though, made a batch tonight, should get a few good meals out of it. Again, I was keeping this one simple, if I did a full out sauce, I wouldn't have canned anything or dried anything, and it would stew all fucking day.
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At first I was thinking "Tomato sauce? What the hell?", and then I remembered that what I call tomato sauce is what you would call ketchup. :lol
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World's Greatest Broccoli (side)
Take 2 bags of the kind of broccoli that you can steam in the microwave, and find out the amount of time it takes for the broccoli to become obviously cooked, but still crisp enough that it holds its form when stirred. Put broccoli into a serving bowl. Take a few tablespoons (2-4 depending on preference) of butter, and mix it into the broccoli, with a generous sprinkling of All-Purpose Aromat seasoning.
I need to get my mother's recipes for the following:
Jambalaya
Spaghetti (it's very special)
CODDLE OH MY GOD YES CODDLE
REISFLEISCH OH MY GOD YES REISFLEISCH
Mushroom rice
Vegetable soup (also very special)
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Mulligatawny (Soup)
6 tbsp butter or margarine
1 large yellow onion, diced (all fruit and veggies medium to small dice)
1 carrot, diced
2 stalks celery, diced
1 red bell pepper, diced
2 jalapeño peppers, diced
1 granny smith apple, diced
1 ½ lbs chicken breast, cubed to preference
1/3 cup flour
1 tbsp curry powder
½ tsp nutmeg
6 cups (48 oz.) chicken broth
3 crushed cloves
1 14 oz can of diced tomatoes with green chiles
1 cup frozen corn
½ tsp cumin
½ tsp cilantro (dried or fresh)
¼ tsp cayenne pepper
2 tbsp parsley
2 bay leaves
½ tsp thyme
2 tbsp lemon juice
salt and pepper to taste
Mix the flour, curry powder and nutmeg together and set aside. Melt 4 tbsp butter or margarine in a dutch oven/soup pot. Add onion, carrot, celery, green pepper, jalapeños, and apple. Cook for a few minutes, to soften up the veggies. Add chicken. Cook until no longer pink on the outside. Add remaining butter or margarine. At this point, there should be sufficient liquid from the butter and juices from the chicken and vegetables, so slowly add flour mixture, stirring as you add, to prevent clumping. Simmer (medium-low) about 5 minutes. Add everything else, in order. Partially cover and simmer 45 minutes-ish.
This is my own personal recipe I threw together after reading up on a bunch of different recipes online. There's a lot of prep work involved in this, but it's worth it. Also, I haven't made this in a while, and I've learned a lot since the last time I made it, so it's very likely that some alterations could be made to make it even better. I may have to try it soon...
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Potato Leek Gratin (Could be either a side or entrée; I'll let Snapple decide)
2 lb potatoes, thinly sliced
6 leeks, medium, sliced into 1/4" pieces
10-12 oz Brie cheese
1 can coconut milk
1 Tbsp butter
Salt and pepper to taste
Cook potatoes in boiling water for three minutes. Add leeks during last minute. Drain. Place potato leek mixture into shallow oven proof dish greased with butter, and cover with salt and pepper, then sliced cheese. Pour coconut milk over all. Bake 60-70 minutes at 375º F. Should look similar to this when done (not my recipe, but a similar one I found on someone's blog):
(https://blog.webicurean.com/wp-content/uploads/2013/03/potato_gratin6.jpg)
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Banana Ice Cream (Dessert)
This is a really simple, delicious, healthy mock ice cream you can make if you have a high-powered blender with a tamper (https://secure.vitamix.com/data/default/images/catalog/600/tamper.jpg) like a Vitamix. Take 5 or 6 bananas (bananas should be nice and spotty before you eat them), peel them, chop them into pieces about 2 inches long, and place in a Ziploc bag in the freezer for 8-10 hours. Blend with 1/2 tsp of vanilla extract and 1 tsp cinnamon, using the tamper to push the banana pieces towards the blade. If you did it right, you should have a paste with a similar consistency to ice cream. If the bananas won't blend, try adding some cold water, or they might be too frozen.
(https://p-ec1.pixstatic.com/51afd01ffb04d604a2000962._w.540_s.fit_.jpg)
Photo credit: thekitchn.com (https://www.thekitchn.com/)
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Tis the season for soup, and lots of it. I don't generally use recipes, so I don't have much to post here. My strategy is to look at a bunch of different recipes for something that sounds good and then wing it keeping the parts that sound "right." I made up some really tasty mushroom soup to eat alongside a bratwurst, and since it's only slightly removed from the recipe I found online, I can actually recreate what I did. It's both good, and pretty quick and easy to make.
Hungarian Mushroom Soup
3/4 pound chopped mushrooms1
1 onion, chopped
5Tbs butter (divided use)
2Tbs flour
2 C Stock2
1C milk
4Tbs chopped dill3
2Tbs paprika4
2Tbs lemon juice
salt/pepper, t of each
4oz sour cream
1I used half Cremini and half ordinary white ones. Honestly, the flavors aren't distinct enough to differentiate through the boldness of the soup. Unless you're going to throw in something partiuclarly exotic, one variety will be just fine.
2I used chicken because I had it, although beef might be better. Honestly doesn't matter much, though.
3For fuck's sake, buy fresh dill. Don't use a freeze dried version of the most prevalent herb. It cost me a buck-twenty five for a bunch and I only used half of it. I'll get creative with the other half.
4Two Tbs is a lot of paprika. If you're using particularly hot stuff (like me), you might want to scale it back. Or, use 1Tb hot and 1TB regular (sweet) stuff, which is what I'll do next time.
Saute your onions in 2Tbs of butter until clear. Throw in your mushrooms and let them cook until all of the liquid has evaporated. It took mine a good 10 minutes, easily. While this is happening make your roux, with 3/2 Tbs butter/flour. Once you get a nice caramel colored roux, stir in your stock (whisking briskly, of course), followed by the milk. Once the base gets heated up, add the Paprika, dill, salt/pepper and lemon juice. Once the mushrooms/onions are finished you can mix them in. Bring this to a simmer and give it 10-15 minutes so the flavors start to blend. At this temperature, you'll have to temper the sour cream to keep it from exploding when it hits the soup. Put your 4oz in a container of some sort, and add some soup to it 2Tbs at a time, stirring each addition so that the sour cream works up to a decent temperature (gradually, that's the key). It should take 3 or 4 additions, at which point you can add all of it back into your soup and it won't come apart. At this point, give it a good stirring, let it simmer for another 20 minutes or so and dig in. Garnish with a dollop of sour cream and some of your remaining dill weed.
Feel free to ask questions if I'm not clear on something. Given the lack of obscenity and personality exposition, technical writing isn't exactly my forte.
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Interesting flavor profile on that one, mixing the smooth of the dill and sour cream with the earthy of the shrooms, then lighting it all up with the acid in the lemon juice. I like it. :RJ:
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Cake Batter French Toast - Breakfast
Unfortunately, I don't really use a lot of measurements, so I'll just guess. All measurements are just estimates!
Flour 2/3-1 cup
Sugar 1/2 cup
Cinnamon 1/2 tbsp
Nutmeg 1/2 tbsp
3 eggs
Vanilla extract (splash)
Milk 1/2-2/3 cup
Melted butter (i use half a stick)
Combine dry ingredients (except flour). Melt butter, add to dry mix. Slowly add flour. Slowly add milk and vanilla. Consistency should be liquid but not watery. Place sliced bread in batter, let soak for 30 seconds. Place on buttered griddle or frying pan. Fry until golden brown on both sides. Serves really well with in-season berries or apple slices, fresh whipped cream and maple syrup. For best results, use thick sliced Brioche bread.
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Potato Soup with Rosemary - Soup
Potatoes, finely chopped (depends on how much you want to make)
3 cup of mirepoix (1 cup of finely chopped carrots, celery, onion)
Cream (I used about a pint)
Milk (maybe 1/2 a cup?)
Flour (maybe about 1/3 of a cup?)
4-6 Cup of Chicken stock
3 garlic cloves, minced
A few shots of whiskey
2tbsp of Rosemary
S&P to taste
Crushed red pepper to taste
In stock pot, using oil/butter, sautee garlic. Once garlic is about done, add in the mirepoix and sautee. Add whiskey. Once the mirepoix takes on the whiskey, add potatoes. Stir in potatoes. After a few minutes, add the chicken stock. This is also about where I add the seasonings. I taste as I go along with these recipes, so just make sure you have a spoon and taste as you go so you know if you need to add more of anything. In a separate bowl, combine milk/flour with a whisk. Add that to the soup. Add cream. let that shit hang out for a bit. After it feels like everything is going good (flavors are right, potatoes are cooked, etc.). Take that shit out, little by little, put it in a blender and puree it. Now, I don't like chunky potato soup, so I puree the shit out of it. So just puree as needed. Once its at the desired consistency, serve or allow to cool before storing.
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Interesting that you use whisky, I like to add beer to mine.
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I added a pretty decent amount of Yuengling lager to the chili I made last night. Started it on the stove in the dutch oven, then put it in the oven for a few hours. Killer.
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When I get about an hours free time, I'll type out my minestrone recipe.
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Interesting that you use whisky, I like to add beer to mine.
I was trying something different and really like how it turned out. Plus, I have some real shitty whisky that I hate and want to get rid of. :lol
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Arj, what do you do for hollandaise? I'm having trouble keeping mine consistent. Some days I make it and it is the bomb. Other days it feels like it just doesn't work.
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I'll be dead honest, Hollandaise is about practice. I can give you a rundown of technique and such, but it won't make shit from shinola of a difference until you make it a few (hundred) times.
Main keys though....
Egg yolks in a SS bowl over a boiling water bath with a touch of lemon juice, whip until they thicken. If you lift the whip and can make three passes with the drizzle and it holds up on the surface, you're about there.
Slowly emulsify the clarified butter into the egg yolk. If it gets too thick, add a touch of water and continue.
Season with more lemon juice as needed, s&p, and a touch of tobasco.
Good luck, it's one of the finer cooking techniques, and you'll feel like such a sexy god when you master it.
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I'll be dead honest, Hollandaise is about practice. I can give you a rundown of technique and such, but it won't make shit from shinola of a difference until you make it a few (hundred) times.
Main keys though....
Egg yolks in a SS bowl over a boiling water bath with a touch of lemon juice, whip until they thicken. If you lift the whip and can make three passes with the drizzle and it holds up on the surface, you're about there.
Slowly emulsify the clarified butter into the egg yolk. If it gets too thick, add a touch of water and continue.
Season with more lemon juice as needed, s&p, and a touch of tobasco.
Good luck, it's one of the finer cooking techniques, and you'll feel like such a sexy god when you master it.
Yeah, and that's the problem. When I do get it right, I would drink that shit straight if I knew it wouldn't kill me/be completely detrimental to my health. Thanks for the help. I really appreciate it!
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Ok, these aren't the fanciest things you'll ever find, but if you want a better than you should be able to whip up in 5 minutes meal, check these out.
Roast Beef Burners (sandwich)
What you need:
Onion Bagel - toasted
Roast Beef (from the deli section)
Pepper jack cheese
Topping:
For level 47 ballers: Habby Horsey
as seen here: (https://farm1.staticflickr.com/126/432729652_90e5015850_z.jpg)
For lesser creatins: prepared horseradish
For wussmongers: Horseradish sauce
Directions: Toast bagel. Add roast beef, cheese, and topping. Devour.
Improved Tomato soup (Soup)
One can good tomato soup (not concentrate, I like Progresso's Hearty tomato)
6-10 Garlic Texas Toast croutons
Parmesan cheese
Heat soup. Put croutons in bowl. Pour soup over croutons. Sprinkle cheese over soup. Eat.
I promise my next recipe will be fancier, but a lot of times I just don't feel like cooking after putting in 10 hours, and these are two of my go to things for quick and tasty meals.
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I'd be really curious to try that hot sauce.
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I love peppers and can tolerate a fair amount of heat, but habaneros are where I draw the line. I'll put half of one into a big pot of something to add heat, but in any quantity they're out my league.
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Potato Leek Gratin (Could be either a side or entrée; I'll let Snapple decide)
2 lb potatoes, thinly sliced
6 leeks, medium, sliced into 1/4" pieces
10-12 oz Brie cheese
1 can coconut milk
1 Tbsp butter
Salt and pepper to taste
Cook potatoes in boiling water for three minutes. Add leeks during last minute. Drain. Place potato leek mixture into shallow oven proof dish greased with butter, and cover with salt and pepper, then sliced cheese. Pour coconut milk over all. Bake 60-70 minutes at 375º F. Should look similar to this when done (not my recipe, but a similar one I found on someone's blog):
(https://SNIP)
I wish those were in my mouth right now.
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I prefer my face not burning :lol
I've been making so many shakes. We almost always have ice cream in the house, so I put ice cream, milk, and ice in the blender, along with any of these:
Marshmallows/Honey (to sweeten if need be, which is almost never in my preference)
Berries of all kind
Bananas
Pomegranate (though it can make the shake... crunchy.)
Chocolate syrup
Cinnamon
Cereal (tried it only once, just make sure you drink it up quick, can be really good)
Pear (some people don't like it)
Vanilla extract
Really any fruit or dessert topping. I've gone some weird directions with it.
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i love milkshakes so much!
i like to put chocolate syrup in vanilla ice cream with some kahlua and vodka. ahhhhh..... :hat
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What I learned a while back is that if you're just going to blend it up with milk and candy anyway, you can use A. store brand ice cream which is normally pretty awful, and B. low fat ice cream which is normally pretty awful. Less money, less artery hardening and its still a fucking milkshake. As for me, caramel and brownie ice cream with part of a pulverized butterfinger strewn in.
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Bluebell and only Bluebell ice cream.
Ice cream is the least healthy thing I put in them :lol The milkshakes are generally pretty healthy actually.
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I'd be really curious to try that hot sauce.
Not a hotsauce, just a habanero and horseradish mixture. https://www.defconsauces.com (https://www.defconsauces.com)
I prefer my face not burning :lol
It's called tolerance, and I got it in spades. :biggrin: I love that stuff.
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I'd be really curious to try that hot sauce.
Not a hotsauce, just a habanero and horseradish mixture. https://www.defconsauces.com (https://www.defconsauces.com)
Yeah, and it sounds tasty as hell. I might well check out the pony version of that, as I love hot and horseradish; just not quite habanero hot--those fuckers burn. Judging from their promotion it sounds pretty safe that even their "mild" versions still pack some good heat.
I also love how they put disclaimers all over the place: Purchaser of DEFCON Extreme products hereby acknowledges the intense heat factor of this product and the element of danger if misused. This product is a complex blend of peppers, spices, and extracts. This product is not a sauce but a food additive and should be used as such only. In addition, it should be clearly understood that this is used strictly at the purchaser's risk.
These sauces are mildly spicy to downright lava hot. They are not to be used as anything other than a food sauce. We here at DEFCON Sauces will not be responsible for people using these products in strange and/or stupid ways.
Which are immediately followed by the promotion of their newest release DEFCON DEATHMATCH MKII which seems to promote irresponsibility in every conceivable way. :rollin
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Did I ever tell people the story about the U. of NM football players at the 2008 Firey Foods and BBQ trade show? If I did, it was his DEFCON Zero that was the culprit. If not, maybe I'll type it up sometime. I've had beers with many in the hot sauce industry, including the DEFCON owner. They are all great people. I haven't had the pony, but I'm sure it will pack some punch. His wing sauces are pretty good too. If there is enough interest, I'll type up a big hot sauce/BBQ/similar post from my years in the industry. I can help anyone with their hot sauce, BBQ, and what have you needs.
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I'd be really curious to try that hot sauce.
Not a hotsauce, just a habanero and horseradish mixture. https://www.defconsauces.com (https://www.defconsauces.com)
Even better. I always like to try new sauces/mixtures/whatever. After discovering peppers.com I always indulge in something different. Right now I am using "You Can't Handle This Hot Sauce'. My friend picked up for me the Kiss hot sauce Heaven's On Fire which has the naga jolokia pepper. I usually add it to soups, especially Ramen.
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I've been making my own hot sauces at home and canning them. Base recipe:
1 pound of peppers
1.5 cups white vinegar
1 teaspoon salt
Adjust that for however much you intend to make, but keep that ratio. Rough chop and bring to low boil in a saucepan, then reduce heat to low and simmer a half hour-ish (until all the solids have softened). Let cool. Puree all of it. Back on to simmer on low another 20-30 minutes. Let cool and RE-puree. You can either take ALL of the sauce as is and use or strain through a strainer with cheesecloth (the latter will reduce your yield some). Can it using normal hot water bath preparation methods or drink with a straw.
Not there are plenty of other things you can add for flavor depth. Carrot, onion, garlic, fruits (mangoes work well with habanero sauces, of course), whatever you may like. Just rough chop those and add to the mix at the beginning, when first cooking them.
Beware, if you are using particularly hot peppers, it WILL put particulate pepper matter into the air and you may get a little cough-y and hack-y. Proper ventilation in the area will certainly be appreciated.
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Hey Coz, I'd be curious to see how different vinegars would work there. Maybe if you pulled something with a bit more sweetness like an apple-cider vinegar or white balsamic or rice wine vinegar.
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One batch I made I did use a little cider vinegar (as I didn't have enough white. It was okay and did alter it a little, but I didn't use all cider vinegar, so not a fair evaluation.
I think it certainly would add an interesting flavor profile. I have always relied on carrots for some sweetness, but maybe the rice vinegar would be the way to go. I got a wok for Christmas and just bought some seasoned rice vinegar to use in some of the stuff we made. The vinegar had a really good taste and wasa little sweet, so that may be a good one to try next time.
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I think rice vinegar would be the trick as well. It does have the sweetness, but won't have the extraenneous flavors that cider or white balsamic do to mask the pepper flavor. For the life of me I can't remember the name of the higher end rice vinegar I used to use a few years back, shit was silky as fuck.
Edit: Marukan
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Most of my favorite hot sauces use lime juice as the acid agent.
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Yeah, that's a natural fit. I would think the shelf life would be longer with vinegar though, just saying.
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If shelf life is a question, you're not using them enough :)
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Touche... :lol
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Also, I boil them, canned and sealed, completely submerged for 10 minutes. Ensures a good seal and helps kill germs.
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If shelf life is a question, you're not using them enough :)
:lol
I use mine far too much.
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arj, i made that butternut squash soup
drools.exe
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arj, i made that butternut squash soup
drools.exe
:tup
And in a separate post, I will post a beer cheese soup recipe that Kink and Floyd were bugging me for...
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Smoked Beer Cheese Soup
1 onion, diced
3 stalks celery, diced
1 bunch thyme, picked
1/2 lb butter
1 1/2 cp flour
1/2 gallon chicken stock
1/2 gallon cream
12 oz beer(your preference, I like Anchor Steam for this soup, pairs nicely with the gruyere)
2 cp smoked gruyere cheese, shredded
Saute the onions and celery in the butter, When clear, add the flour to make a roux. Add the chicken stock and cream and thyme, bring to a boil stirring constantly, then reduce heat to low. Let simmer for about half an hour till thick and creamy. Slowly stir in the cheese till fully constituted, then add the beer. Season with salt, pepper, and a few dashes of tobasco.
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Thank you good sir!!
I think I'll use my brother's Smoked Habanero Cream ale for this one.
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Hmm, based on its flavor, you may want to go with a cotija cheese, still get that aged tone, but without the gruyere stinkiness, that might conflict with the heat and pepperiness.
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Thank you good sir!!
I think I'll use my brother's Smoked Habanero Cream ale for this one.
:omg: That sounds absolutely amazing.
Gotta try that soup too.
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Hmm, based on its flavor, you may want to go with a cotija cheese, still get that aged tone, but without the gruyere stinkiness, that might conflict with the heat and pepperiness.
The smoke in the beer comes through the burn or heat is only minimal but I'll go with the master's suggestion! Thanks!
Thank you good sir!!
I think I'll use my brother's Smoked Habanero Cream ale for this one.
:omg: That sounds absolutely amazing.
Gotta try that soup too.
It was so smooth too. My brother is really honing his craft.
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Thanks for posting it, Arj :metal
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:RJ:
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World's Easiest Pasta Salad
1 box of tri-color rotini
1 bag frozen vegetables (I use the broccoli, carrot, water chestnut mix)
1 package of pre-packaged chicken/crabmeat/whatever floats your boat
Boil pasta as usual. Place frozen veggies in colander. Pour pasta and boiling water into colander. Add chicken. Mix everything and put it in the refrigerator until cold.
When you are ready to serve, use bacon bits and Italian dressing. I also make Grands biscuits whenever I make this.
If you are single, this will make enough to last 2-3 days easily. You can find chicken in the refrigerated section of the supermarket or grill your own chicken. It's very refreshing and very satisfying. My wife even heats it up but I prefer it cold.
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Dr. DTVT's Gumbo (soup)
Any measurement is approximate.
2 lbs chicken, cup into chunks
1 tbsp.. vegetable oil
1 lb Andouille Sausage, sliced
3 stalks celery, chopped
2 green pepper, chopped
2 red pepper, chopped
1 cup flour
2 sticks unsalted butter (or one cup of vegetable oil)
3 quarts chicken stock
1 lb okra, cut into large pieces, or use a bag of the frozen stuff
Thyme
Tony Chachere's Original Creole seasoning
rice for serving
In a heavy bottomed skillet, heat oil and cook chicken until cooked through. Transfer chicken to soup pot with the 1 gallon of chicken stock and add the sliced sausage. Melt the butter in the same skillet to deglaze, add in flour and make a roux. The darker the better, a dark roux requires at least 20-25 minutes of your constant attention. Add the chopped celery and peppers to the roux and cook for at least 10 minutes. Transfer the roux and vegetables to the soup and stir until roux is incorporated into soup. Add creole seasoning and thyme to taste, I go for two coatings of creole and one coating of thyme. A coating is I sprinkle enough cover the surface, then mix it into the soup. When you reach a low boil, add in okra. Let on low boil for 10 minutes, cover and reduce to simmer at least an hour, longer if possible. Serve over cooked rice, adjust seasoning to taste. Leftovers ALWAYS taste better than the day it was made. While strictly against Louisiana standards, I like to add filé powder to gumbo with okra because I like the taste. If you don't live down there, filé is an excellent table addition, just don't add it when cooking, it loses it's potency.
(https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/t1/13967_811980502463_4422284_n.jpg)
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As some of you may have seen on facebook:
Dr. DTVT's Ultimate Cream of Crab Soup (soup)
2 sticks unsalted butter
1 cup flour
28 oz. Swanson's seafood stock (unless you have homemade seafood stock)
1 quart heavy whipping cream
1 cup milk or more cream
1 lb lump crab meat
old bay seasoning to taste (probably about 2 tsp)
white pepper (probably about 1/2 to 2/3 tsp)
4 grinds pink Himalayan salt (or sea salt or kosher salt)
I do this all in a heavy bottomed Dutch over. Over medium heat or low-medium heat, melt butter, add flour to make a roux. Do not cook this roux. As soon as butter is incorporated into flour, add seafood stock in small portions to incorporate and homogenize. Once all the stock has been incorporated, add in the crab meat and stir. Add in the Old Bay, White Pepper, and salt. Then, start incorporating the cream (and milk) in small portions until all is incorporated. Adjust seasoning if necessary.
(https://scontent-b-atl.xx.fbcdn.net/hphotos-ash3/t1/1948140_10102320048885293_1217171176_n.jpg)
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Ok, I figure I'll jump in here, since there are some heat fiends participating. This is my wife's recipe for buffalo sauce/wings, which kicks the hell out of any other buffalo sauce we (or anyone else who has experienced these) has tried. The typical reaction is a rapid alternation between "jesus these are hot" and "I can't stop eating them".
https://www.texannewyorker.com/2014/01/30/julies-famous-buffalo-wings/
JULIE’S BUFFALO SAUCE:
1 bottle Frank’s Original RedHot sauce
1 garlic clove, peeled and coarsely chopped
1 habanero chile, stemmed and seeded
1 frozen mango chunk, mostly thawed
1 ½ – 2 tbs unsalted butter, melted
Kosher salt and black pepper
THE WINGS:
About 2 lbs. chicken wings, cut into sections and tips discarded
1 quart buttermilk, well shaken
A few dashes of hot sauce
About 1 cup all-purpose flour
About 1 cup cornstarch
Kosher salt and black pepper
Canola oil, for deep frying
Directions:
To make the sauce, place all ingredients in a blender. Puree until very smooth. Set aside. Refrigerate if not using immediately.
To make the wings, place the chicken wing pieces in a large mixing bowl. Pour the buttermilk over, then add the hot sauce. Stir to combine. For best results, let them sit in the refrigerator for a couple of hours. This isn’t necessary though.
When ready to cook the wings, set a high sided skillet or pot over medium-high heat. Add a couple inches of oil. The oil is ready when a pinch of flour immediately bubbles and rises to the surface but does not brown. If it browns immediately, then your oil is too hot.
In a large bowl or large plate with sides, mix together the flour and cornstarch. Season generously with salt and pepper. A note about the flour and cornstarch: you’ll use approximately 1 cup each. If you need a little more, no big deal, you’re basically looking for an even amount of both.
Lift the wings out of the buttermilk and let the excess drip off. Coat them thoroughly in the flour mixture, then shake off the excess. When the oil is ready, place the wings in the hot oil and fry for 12 minutes, flipping once. You’ll likely need to do this in batches to avoid overcrowding the pan. When the wings are browned, crispy, and cooked through, lift them out with a strainer or spider and place on a paper towel lined plate. Let them sit for a minute to drain any excess oil, then transfer them to a bowl. Ladle in some buffalo sauce and toss gently to coat. Serve immediately. Repeat with the remaining wings.
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Sounds amazing millahh.
I've been busy lately, so if you guys need me to update the OP (aka, it's clear I hadn't in a while), those who are friends on FB can shoot me a message on there and I would be glad to come in and update. Keep on cookin!
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Thanks again to RJ for this great recipe for the Smoked Beer Soup! Used my brothers Smoked Habenero Cream Ale and it was the bomb!
(https://i583.photobucket.com/albums/ss272/kingshmegland/BeerCheeseSoup_zpsa8be47ef.jpg) (https://s583.photobucket.com/user/kingshmegland/media/BeerCheeseSoup_zpsa8be47ef.jpg.html)
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So glad it came out well bro!!!
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Seriously. The wife and I were stuffing our traps talking to each other about how good it is with our mouths full. :lol
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I made a lentil soup that isn't worth posting in here. I really had no idea what I was doing, but it came out alright.
I can't wait for spring and summer to roll around. Can't wait to see something other than soups being posted!
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A good soup is good eating year round.
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A good soup is good eating year round.
I typically only make them in the fall/winter
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A good soup is good eating year round.
I typically only make them in the fall/winter
Coincidentally, you are both absolutely right.
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I made a lentil soup that isn't worth posting in here. I really had no idea what I was doing, but it came out alright.
I can't wait for spring and summer to roll around. Can't wait to see something other than soups being posted!
Gazpacho bro, gazpacho.