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COOKING THREAD/RECIPES

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  • babypook
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    #438420

    In honour of pacinofan’s return, I am starting this cooking thread.

    Share any recipes and favorite foods/combinations. I got some great suggestions and recipes here, from the past site.

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    pacinofan
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    #438422

    Well thanks for that Babypook.

    My Thanksgiving menu was pretty similar to year’s past. The only brand new thing I made was Emeril LaGasse’s recipe for cranberry bread pudding. If there are any bread pudding fans out there I will look up the link to the recipe. Bread pudding is an acquired taste but I love it and was a damn good one.

    The only new cookery find I have made recently is when making turkey salad sandwiches with leftover turkey I made them with half mayo and half sour cream (as I have seen some chefs do) rather than all mayo and I really liked the zing and consistency of it. In the future I will probably always use half and half. My turkey salad had turkey, sour cream, mayo, green apple, dried cranberries, celery, water chestnits and parsley in them. If I would have had some pecans or walnuts leftiver from my baking they would have gone in too.

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    babypook
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    #438423

    I made that wild blueberry cake recipe you gave me with actual, wild blueberries and for some reason it was denser than the other ones I had made. But it still tasted fantastic.

    I have always mixed mayo with sour cream and use that when I make potato salad as well. Just seems to taste better.

    Gawd. What a great sounding sandwich. I would just leave out the turkey.

    One thing I have been doing more of lately is making yam fries, using healthy coconut oils. Awesome! Of course as always, the yams are certified organic and lately, locally grown.

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    babypook
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    #438424

    I made some old-fashioned Yorkshire pudding from a recipe my childhood bff found in her attic. It’s over 100yrs old!

    Of course, every ingredient I used is organic, unbleached, and certified. 

      Yorshire
    > Pudding

    seven eights of
    >  a cup all purpose flour
    one quarter teaspoon salt
    2 eggs
    1cup milk
    1> tablespoon melted butter 

    Sift salt and flour
    into
    > mixing bowl.In a separate bowl,beat eggs until thick, combinewith> milk. Make a hollow incentre of flour, and
    > gradually stir in milk and egg mixture. Add melted butter. Beat hard for 1> minute. using rotary eggbeater.  Pour
    some
    > drippings from roast (I used oil) about a teaspoon into a muffin tins.  > Heat oven to 450 F Preheat oiled pan for
    > about 3-5 minutes,thenpour batter to one half inch depth. Place in oven> andbake for 15 minutes. Pour gravy over
    > Yorkshires and serve hot.

    That 7/8th of a cup is wild, but I figured it out by using a tiny measuring spoon. In place of the roast drippings, I used a vegetable broth.

    OMG! It was so freaking delicious.

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    M H
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    Nov 7th, 2010
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    #438425

    Well thanks for that Babypook.

    My Thanksgiving menu was pretty similar to year’s past. The only brand new thing I made was Emeril LaGasse’s recipe for cranberry bread pudding. If there are any bread pudding fans out there I will look up the link to the recipe. Bread pudding is an acquired taste but I love it and was a damn good one.

    The only new cookery find I have made recently is when making turkey salad sandwiches with leftover turkey I made them with half mayo and half sour cream (as I have seen some chefs do) rather than all mayo and I really liked the zing and consistency of it. In the future I will probably always use half and half. My turkey salad had turkey, sour cream, mayo, green apple, dried cranberries, celery, water chestnits and parsley in them. If I would have had some pecans or walnuts leftiver from my baking they would have gone in too.

    I have never tried half mayo and half sour cream, but I love to use a combination of mayo and goat cheese. Delish!  

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    babypook
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    #438426

    I cant handle goat’s cheese. I’d substitute another kind but did you put it in a blender with the mayo?

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    M H
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    #438427

    I actually usually just spread the goat cheese on my bread and then put the mayo on top. So they aren’t technically blended, but more layered. 

    I think a farmer’s cheese would work really well too.  

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    babypook
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    #438428

    That sounds delicious. I’m all for simple, since, I’d rather have a cook living with me than anything else. Lol.

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    Hypothermia
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    #438429

    What a wonderful thread to reveal that, among other things, I’m also a private chef!

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    babypook
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    #438430

    As I recall, you’re also a fine mixologist.

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    DrJustice
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    Sep 27th, 2011
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    #438431

    I made the most delicious apple sausage patties (yes, I said apple) the other day and I can’t get over how easy it was to make.  I took ground chicken, mixed it with diced granny-smith apples, and added seasoning to taste (I like paprika, chilli flakes, garlic salt, coriander, salt & pepper).  I heated a skillet on medium/medium-high heat, made small round patties (4 inch diameter) and cooked on each side for 4-6 minutes till they were brown. 

     

    That is it!  10 minutes to prep, 10 to cook. And it was deliciousness.  Served on a toasted bun with all the fixin’s and homemade potato wedges and salad.  Nothing fancy, but very quick and yummy if you have an on-the-go lifestyle.  You don’t really taste the apple that much, but it gives it a pretty cool texture.

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    babypook
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    #438432


    This, is absolutely delicious, and I didnt think I was a big fan of rhubarb!
     I used organic brown sugar (demamera), unbleached flour, and organic baking powder with Egyptian mineral salt. Actually, every ingredient I used is organic or locally grown including the milk and butter. I skipped the ‘shortening’ and just used organic, cold-pressed coconut oil. Far far healthier and much more palatable.

    Rhubarb Pudding Cake

    Melt 1/3 cup butter in 9″ square pan
    Sprinkle melted butter with 1 cup brown sugar and 4 cups cut-up rhubarb


    Sift together:
    1 1/3 cups flour
    1 cup sugar
    2 tsp. baking powder
    1/2 tsp salt


    Add:
    1/3 cup soft shortening
    2/3 cup milk
    1 tsp vanilla

    Beat 2 minutes with beater at medium speed
    Add 1 egg and beat 2 minutes
    Pour batter over fruit
    Bake about 40 minutes at 350 F

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