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Post by Celebith on Nov 13, 2013 16:13:34 GMT -5
My only real 'secret' is that I tear out all of the 15-minute recipes from Men's Health, since they're quick and usually fairly nutritious. *If you get a good rice-cooker, that keeps rice warm and edible for days, frozen veggies, and some chicken and pork, you can be set for days. *Chicken legs bake in an hour at 375 - just flip them once half way through. *You can make tons of sauces and marinades with a 5 quart box of cheap wine for a base and other stuff as needed. *Frozen fish filets can be pan cooked in less than 15 minutes. Most pork cutlets / chops, too. Anything in particular you're looking to cook? Wait, how does that rice cooker thing work? If it's keeping the rice warm for days, what's inhibiting bacterial growth? Heat and the rubberized seal, I guess. I use a clean, flat spoon for the rice, and with four of us, it only lasts a day or two, but I've had rice that's been as old as 72 hours and still had good taste and texture. They make small cookers that are good for a day or two. I like that they take about half an hour to cook a big batch of rice, so I don't have to muck about with it once it's going. As long as you don't mind rice, veggies and some sort of meat dish, meal planning gets to be pretty simple. EDIT: It's a lot like this one (first link is in Korean but has lots of purty diagrams) www.hmart.com/shopnow/shopnow_newsub.asp?p=8809019400465-Redwww.amazon.com/Cuckoo-Rice-Cooker-CRP-G1015F-Ivory/dp/B001POJHU4It's a sealed, pressurized unit, so as long as you don't put anything germy inside it, it should keep pretty well. My mom threatened to kill me if i bought her one for Christmas, since I guess she thinks it's on the level of a vacuum cleaner, but if I didn't have one already, I'd love to get one as a gift. It's crockpot like in it's utility. |
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Post by Celebith on Nov 13, 2013 16:16:11 GMT -5
On a similar note, a good way to save some money is to go to the public market/ farmer's market about half an hour before they close. You can get some excellent bargains, because they just want to get rid of that stuff. (Two for the price of one, etc.) I do that when I travel for business - hit up the local grocery towards the end of day for closeouts on any of their prepared foods - rotisserie chickens and the like. They're usually good for a late dinner or a healthier than fast food lunch the next day. |
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Post-Lupin
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Immanentizing the Eschaton
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Post by Post-Lupin on Nov 14, 2013 7:22:16 GMT -5
A good tip for single people & anyone who needs to do small portions of baking things... Get a Remoska. Tiny footprint (about the size of medium pan), minimal electricity use, will bake two big potatoes, a leg of lamb or a small pot of stuff. www.remoska.co.uk/Recipe time - Nigella's Breakfast Bars, a morning staple that satisfies and keeps for ages in a sealed box: 1 x 397 grams can condensed milk 250 grams rolled oats (not instant) 75 grams shredded coconut - or ground almonds 100 grams dried cranberries (or 50/50 dried berries & other fruit - we like mixing dried blueberries and apricots) 125 grams mixed seeds (pumpkin, sunflower, sesame) 125 grams chopped unsalted peanuts 1. Preheat the oven to 130°C/250ºF, grease a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use a throwaway foil one. 2. Warm the condensed milk in a large pan. 3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute. 4. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface. 5. Bake for 45 minutes (1 hour if you want 'em more crispy), then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely. Oh, and I can caramalize onions in about 45 minutes - trick is minimal oil, a wee bit of butter if you want and a pinch of dark brown sugar. Trick is... a very gentle heat after initial burst of hot. |
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Post by maryworthfan47 on Nov 14, 2013 17:56:59 GMT -5
So, I have pictures for this one, but I wanted to talk about making a roux. Last weekend, I made my first pot of gumbo, and I have to say, I was blown away by how good it was. Gumbo along the Gulf Coast is like Chili and BBQ in other parts of the country. People have fierce loyalties and recipes are guarded, family secrets. The one thing in common in all of the best, though, is a properly made roux. Fuck that up, and the gumbo will suck. Plus, making roux will open up things like bisque and etouffe as well as gumbo. First off, let me get it out of the way to say roux is equal parts flour and butter. That's it, no deviation. You can look online and find recipes calling for vegetable or canola oil instead of butter, but those people are liars and fiends. It is butter, flour, constant stirring, and patience. For the gumbo this weekend, I melted one cup of butter and slowly stirred in a cup of flour. I kept the temperature between medium low and medium and stirred. Here's after 20 minutes: This color would work for a bisque. For the gumbo, though, it needs to be a rich, dark chocolate color. I ended up working on the roux for over an hour to get it where I wanted it: After the roux was ready, I added a finely chopped yellow onion, 4 chopped celery stalks, and half a chopped green bell pepper and cooked for about 10 minutes, then added 4 cloves of garlic and cooked for another minute or so. Added 8 cups of seafood stock, 3 cups of vegetable stock, and around 6 cups of water, added 1/4 worchestire sauce, a few sprigs fresh thyme and oregano, 3 bay leaves, salt/pepper, hot sauce and brought to a boil and simmered for an hour. After the hour, I added 3/4 lbs of cut up okra and simmered for 30 more minutes, then added 1.5 lbs of crab meat and simmered for 30 more. It was amazing. Gumbo, boom! A secret for you: you can make roux in the oven. 375 degrees, 1-1.5 hours. Indistinguishable, and you only have to stir it about every 15 minutes. |
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Post by The Thanksgiving Goblin. on Nov 15, 2013 14:39:36 GMT -5
This is plait  |
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MissEli
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My mind is in a wee Victorian salon in the gutter, with tea, crumpets & innuendo.
Posts: 500 
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Post by MissEli on Nov 15, 2013 19:47:24 GMT -5
I grew up using a pressure cooker for beans, so that's how I roll. Two pounds of black beans, checked for stones and rinsed. Soaking overnight optional One medium to large white onion, quartered Two serrano peppers, stems removed One green bell pepper Two Bay leaves Two Avocado leaves One generous Tablespoon of salt One teaspoon Mexican oregano Fill to the line with water Close the pressure cooker, and put on high heat. When the top starts dancing, turn the heat to low. Cook for 45 minutes. Meanwhile... In a cast-iron skillet, sautee over medium low heat one medium white onion, diced, and three or four cloves of garlic, rough chopped, in butter or oil, until the onion turns transparent. Add four small to medium tomatoes - I like Romas for this - and cook down. Add salt. Reduce the mixture to a thick paste. Add fresh ground pepper and Mexican oregano after it has thickened up. When 45 minutes have passed, turn off the heat under the pressure cooker. Gently carry the pressure cooker to the sink, keeping it level. Run cold water over the top, until the safety seal releases. Return to the stove, remove the top, and put heat on low once more. Remove the bell pepper, and discard. Add the tomato and onion roux. Check the seasoning. Adjust to taste. Serve in a bowl, with fresh avocado, or sprinkle queso fresco, feta, or melted Monterrey Jack on top. Enjoy by itself, or with a quesadilla. Run through a blender and spoon onto corn chips, or a fried corn tortilla, as a chalupa base. The possibilites are endless! NOTE: Watch out for the serranos. If you like it spicy, eat them. If you don't, fish them out, and discard. Sounds so good. And you remind me that I need to start looking for sources for lamb bacon to use for the New Year's Day hoppin' john. Brothers and sisters, have you shared with you the good news of lamb bacon? starts knocking door to door ... |
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Deleted
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Post by Deleted on Nov 15, 2013 20:13:33 GMT -5
switters DAMN son, that's a fine looking roux. We make gumbo for our bakery, but not very often because when do we have the time? People just don't know what a commitment it is.
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Post by Great Unwashed on Nov 16, 2013 2:45:25 GMT -5
When I make my couscous, I put a little vege stock powder in with the water (I use Vegeta, but as a rule, you want less than full-strength stock, or very weak stock). If I have spinach, that can go well - if it's young and fresh, you can just add it in when you're leaving the couscous to stand for a few minutes, if it's a bit older, you'll might want to put it in when it's one the stove. Also, toasted pumpkin seeds go well with it.
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Post by 🐍 cahusserole 🐍 on Nov 16, 2013 12:47:49 GMT -5
When I make my couscous, I put a little vege stock powder in with the water (I use Vegeta, but as a rule, you want less than full-strength stock, or very weak stock). If I have spinach, that can go well - if it's young and fresh, you can just add it in when you're leaving the couscous to stand for a few minutes, if it's a bit older, you'll might want to put it in when it's one the stove. Also, toasted pumpkin seeds go well with it. Vegeta, what does the scouter say about the stock's power level? |
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Post by Great Unwashed on Nov 16, 2013 15:47:59 GMT -5
When I make my couscous, I put a little vege stock powder in with the water (I use Vegeta, but as a rule, you want less than full-strength stock, or very weak stock). If I have spinach, that can go well - if it's young and fresh, you can just add it in when you're leaving the couscous to stand for a few minutes, if it's a bit older, you'll might want to put it in when it's one the stove. Also, toasted pumpkin seeds go well with it. Vegeta, what does the scouter say about the stock's power level? I'd tell you, but it will take two weeks. |
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Post by 🐍 cahusserole 🐍 on Nov 17, 2013 23:39:42 GMT -5
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Post by NewHereAgainoZach on Nov 17, 2013 23:57:27 GMT -5
On a big meal day, like Thanksgiving, I like to keep a stock pot going, to which I'll add all the vegetable peelings and onion skins. It really comes in handy when the time comes to make gravy and dressing, plus you've got a more flavorful base for turkey soup.
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Post by Liz n Dicksgiving on Nov 18, 2013 11:19:16 GMT -5
On a big meal day, like Thanksgiving, I like to keep a stock pot going, to which I'll add all the vegetable peelings and onion skins. It really comes in handy when the time comes to make gravy and dressing, plus you've got a more flavorful base for turkey soup. Toss in the turkey neck and giblets, while you're at it! |
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Post by Ron Howard Voice on Nov 18, 2013 11:39:04 GMT -5
On a big meal day, like Thanksgiving, I like to keep a stock pot going, to which I'll add all the vegetable peelings and onion skins. It really comes in handy when the time comes to make gravy and dressing, plus you've got a more flavorful base for turkey soup. Toss in the turkey neck and giblets, while you're at it and baby, you got a stew going! fixed |
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Post by NewHereAgainoZach on Nov 18, 2013 11:47:46 GMT -5
On a big meal day, like Thanksgiving, I like to keep a stock pot going, to which I'll add all the vegetable peelings and onion skins. It really comes in handy when the time comes to make gravy and dressing, plus you've got a more flavorful base for turkey soup. Toss in the turkey neck and giblets, while you're at it! I've done that, and it works great, but... I just saw a Cook's Country where they explained how to get a higher volume of inside-the-turkey dressing, by baking it in a casserole with the neck, gizzards, and clipped wing tips atop, so the fat and juices render in. I'm gonna try that this year. |
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Post by Liz n Dicksgiving on Nov 18, 2013 11:50:25 GMT -5
I've done that, and it works great, but... I just saw a Cook's Country where they explained how to get a higher volume of inside-the-turkey dressing, by baking it in a casserole with the neck, gizzards, and clipped wing tips atop, so the fat and juices render in. I'm gonna try that this year. Whoa. You've just blown my mind! Although I like to bake my outside-the-turkey stuffing in muffin tins, so we end up with "stuffins" -- perfectly individual serving-sized, with lots of crispy edge parts, ergonomically ideal for eating as cold stuffing leftovers. Maybe I should get chicken wings and put one atop each stuffin? |
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Post by NewHereAgainoZach on Nov 18, 2013 12:23:05 GMT -5
I've done that, and it works great, but... I just saw a Cook's Country where they explained how to get a higher volume of inside-the-turkey dressing, by baking it in a casserole with the neck, gizzards, and clipped wing tips atop, so the fat and juices render in. I'm gonna try that this year. Whoa. You've just blown my mind! Although I like to bake my outside-the-turkey stuffing in muffin tins, so we end up with "stuffins" -- perfectly individual serving-sized, with lots of crispy edge parts, ergonomically ideal for eating as cold stuffing leftovers. Maybe I should get chicken wings and put one atop each stuffin? Or take a cleaver to the neck, every other vertebra? |
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Post by Mrs. Peel on Nov 18, 2013 16:11:49 GMT -5
On a big meal day, like Thanksgiving, I like to keep a stock pot going, to which I'll add all the vegetable peelings and onion skins. It really comes in handy when the time comes to make gravy and dressing, plus you've got a more flavorful base for turkey soup. Toss in the turkey neck and giblets, while you're at it! I made giblet gravy last Thanksgiving. The innards were a little bit gross to handle, to be honest, but it turned out to be delicious. Would definitely do it again. |
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Post by NewHereAgainoZach on Nov 18, 2013 16:24:20 GMT -5
Toss in the turkey neck and giblets, while you're at it! I made giblet gravy last Thanksgiving. The innards were a little bit gross to handle, to be honest, but it turned out to be delicious. Would definitely do it again. The truly ridiculously delicious thing, and I'm saying this as someone who doesn't normally like liver, is to puree the liver and add it at the last second, rght as you take the giblet gravy off the heat. The residual temperature will cook the liver, without that nasty, metallic taste that usually accompanies the organ. The downside is that liver looks absolutely disgusting when it's chopped down like that. |
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Post by Mrs David Tennant on Nov 19, 2013 17:07:31 GMT -5
I've made this NYT recipe a few times, which is very fast and easy- it's a Japanese-style soup with soba noodles and veggies. I think I'm going to make it tonight. If you have a Trader Joe's near you, they have a new Miso Ginger soup which is excellent, and which I would use in place of the stock in this recipe. www.nytimes.com/2011/01/26/health/nutrition/26recipehealth.html6 cups kombu dashi, chicken stock or vegetable stock Salt to taste 6 ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil 1 large or 2 small sweet potatoes (about 3/4 pound), peeled and sliced about 1/4 inch thick (cut in half lengthwise first if fat) 2 cups shredded cabbage 1 6-ounce bag baby spinach, rinsed 2 tablespoons minced chives Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh. See, this all sounds great, except for the sweet potatoes, which I don't eat. What would happen if I just left them out? |
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Post by pairesta on Nov 19, 2013 17:14:26 GMT -5
See, this all sounds great, except for the sweet potatoes, which I don't eat. What would happen if I just left them out? Sub butternut or pumpkin? Or carrot? It's in there for both taste and visual contrast, I'd guess. |
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Post by Mrs. Peel on Nov 20, 2013 14:35:53 GMT -5
I've made this NYT recipe a few times, which is very fast and easy- it's a Japanese-style soup with soba noodles and veggies. I think I'm going to make it tonight. If you have a Trader Joe's near you, they have a new Miso Ginger soup which is excellent, and which I would use in place of the stock in this recipe. www.nytimes.com/2011/01/26/health/nutrition/26recipehealth.html6 cups kombu dashi, chicken stock or vegetable stock Salt to taste 6 ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil 1 large or 2 small sweet potatoes (about 3/4 pound), peeled and sliced about 1/4 inch thick (cut in half lengthwise first if fat) 2 cups shredded cabbage 1 6-ounce bag baby spinach, rinsed 2 tablespoons minced chives Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh. See, this all sounds great, except for the sweet potatoes, which I don't eat. What would happen if I just left them out? I'm sure it would still be good without the sweet potatoes. Or carrots would probably be a good substitute. |
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LJo
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Posts: 295
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Post by LJo on Nov 20, 2013 14:54:20 GMT -5
I've found that it takes at least 7 years to properly caramelize onions. It takes a while, yes. There are cheats that use baking soda, which help the maillard reaction. I like doing a 3 or 4 lb batch of onions and almost making them into a jam. It takes over 2 hours total, but if you have nothing else to do that day, it's worth it. I've used it in a butternut squash and caramelized onion lasagna. I roasted, then pureed the squash, and mixed it with ricotta. The smell of onions caramelizing is one of my favorite things. I will take any opportunity to do them. I put them in tacos! I am now drooling. Thanks, Pavlov. |
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Post by NewHereAgainoZach on Dec 2, 2013 18:09:37 GMT -5
Well, it's December, which means that it's time to gear up for another month's worth of festivities. This'll be a spot to share holiday recipes, kitchen tricks, and secret cultural shorthand beta, in case I get invited to a Chanukuh party. So, to kick it off in style, I'd like to wish everyone a joyous Kwanzaa! |
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Post by Pedantic Editor Type on Dec 3, 2013 9:39:39 GMT -5
Hahaha, oh lord.
So here's my holiday food-making agenda for the month:
Party Mix (aka Chex Mix, but my own variation) -- for TWBE's work, his boss thinks I am a genius for this stuff
White bean spread with pita (for my own work potluck)
Vegan cinnamon crunch muffins (so my father in law can eat them, he's allergic to dairy/eggs)
Caramel pretzel brownies (as requested by the 9 year old, amazingly)
Pfefferneusse (for me, because it's an old family recipe)
Possibly one other type of cookie...
If anyone wants recipes for anything I'm happy to share... except the muffins because I've never made those before although I have a good idea what I'm going to do.
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Post by pairesta on Dec 3, 2013 10:05:28 GMT -5
I've completely ceded baking duties to my wife; we used to do hordes of cookies and other stuff but have scaled back every year. She makes these insanely intricate sugar/butter frosted cookies that I'm perfectly happy with, and we stopped doing the cookie gift baskets to everyone we know.
I do all kinds of traditional Italian-American type dishes throughout the month, leading up to a Feast of the Fishes type meal on Christmas Eve. I mostly use Mario Batali's excellent Holiday Food cookbook as the reference. Next weekend I'm making gatto, a Neapolitan potato "cake" that is basically mashed potatoes mixed with bits of cheese, salami, and herbs and then baked in a springform pan. That's come to be the official Christmas season kickoff meal in our house; it's not christmas until we've had it.
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Post by Liz n Dicksgiving on Dec 3, 2013 10:56:04 GMT -5
Ahhh, the Kwanzaa cake. That's the stuff of legends right there. I love Sandra Lee so much. The best part about that horrible cake is that she didn't refer to the corn nuts as corn nuts on the show; no, she called them "acorns". Because... what?
Anyway, December is all about two things at stately n Dick Manor: spice cookies and homemade marshmallows. The spice cookies are a simple, homely recipe we got from our grandmother (the recipe is written out in her handwriting, and stained from decades of use), but despite their humble appearance they are everyone's favorite at any cookie swap or office party. I can't wait for our first batch of the season, because I can eat about 15 in one sitting. The marshmallows are a huge pain because I use a recipe from a Culinary Institute of America cookbook, so it makes a half-sheet pan of the things. That's a lot of marshmallows to unmold, trim, and dredge in confectioners sugar at one time, but at least it only takes a couple of batches to have the entire season's hot cocoa sufficiently marshmallowed.
Oh, and I made some cherry vanilla preserves this past weekend to give as gifts; four pounds of cherries frozen over the summer ended up yielding nine half-pint gift jars. That should take care of all my workplace gift-giving obligations. Done and done!
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Post by Albert Fish Taco on Dec 3, 2013 12:10:07 GMT -5
Ahhh, the Kwanzaa cake. That's the stuff of legends right there. I love Sandra Lee so much. The best part about that horrible cake is that she didn't refer to the corn nuts as corn nuts on the show; no, she called them "acorns". Because... what? As you know Sandra Lee is our Governor's GF. For the last couple of years there have been open houses at the Governors Mansion on New Years Day where anyone can come in for a tour and either the Governor or Ms Lee will greet visitors. A friend of a friend once went to one and as a joke told her that she loves the Kwanzaa Cake recipe and makes it all the time. Ms Lee was actually very gracious about it despite it being obbiously made fun of, so much so that the friend kind of felt bad about it. |
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Post by NewHereAgainoZach on Dec 3, 2013 12:12:03 GMT -5
Ahhh, the Kwanzaa cake. That's the stuff of legends right there. I love Sandra Lee so much. The best part about that horrible cake is that she didn't refer to the corn nuts as corn nuts on the show; no, she called them "acorns". Because... what? As you know Sandra Lee is our Governor's GF. For the last couple of years there have been open houses at the Governors Mansion on New Years Day where anyone can come in for a tour and either the Governor or Ms Lee will greet visitors. A friend of a friend once went to one and as a joke told her that she loves the Kwanzaa Cake recipe and makes it all the time. Ms Lee was actually very gracious about it despite it being obbiously made fun of, so much so that the friend kind of felt bad about it. She's a millionaire; tell your friend not to believe her lies! |
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Post by NewHereAgainoZach on Dec 3, 2013 12:19:50 GMT -5
Ahhh, the Kwanzaa cake. That's the stuff of legends right there. I love Sandra Lee so much. The best part about that horrible cake is that she didn't refer to the corn nuts as corn nuts on the show; no, she called them "acorns". Because... what? Anyway, December is all about two things at stately n Dick Manor: spice cookies and homemade marshmallows. The spice cookies are a simple, homely recipe we got from our grandmother (the recipe is written out in her handwriting, and stained from decades of use), but despite their humble appearance they are everyone's favorite at any cookie swap or office party. I can't wait for our first batch of the season, because I can eat about 15 in one sitting. The marshmallows are a huge pain because I use a recipe from a Culinary Institute of America cookbook, so it makes a half-sheet pan of the things. That's a lot of marshmallows to unmold, trim, and dredge in confectioners sugar at one time, but at least it only takes a couple of batches to have the entire season's hot cocoa sufficiently marshmallowed. Oh, and I made some cherry vanilla preserves this past weekend to give as gifts; four pounds of cherries frozen over the summer ended up yielding nine half-pint gift jars. That should take care of all my workplace gift-giving obligations. Done and done! I never mold my marshmallows; just dump them into a baking pan full of the sugar/cornstarch mix, spatula them into a rough rectangle, let the mass cool, then cut with a chef's knife, rolling the fresh edges in the sugar mixture as I go. It's still messy, but doesn't take too too long, considering. |
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