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 Serious recipe thread. Srsly.

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Morgain Le Fay
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PostPosted: Thu Aug 04, 2011 3:53 pm Reply with quoteBack to top

^^^ Do you ring the doorbell and run away when you leave them on the doorsteps?
Quote:

Mainly a ground sweet sausage, rice and tomato mixture, for those not familiar
.

Thank you for the ^^ tip -- I have rice and sweet Italian sausage waiting for a recipe. I have a butternut squash that has been calling my name for a couple of days.

Thanks Chef PF Arrow Image

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PostPosted: Thu Aug 04, 2011 4:50 pm Reply with quoteBack to top

Morgain Le Fay wrote:
I have rice and sweet Italian sausage waiting for a recipe.


You could stuff the squash. Don't forget to add to the stuffing chopped onion, garlic, and lots of fresh ground black pepper and fennel seed. (did I mention you also need some nice stewed tomatoes to add to the stuffing?) If I were to stuff a squash I would also add some honey to the mix. Add a bit of chicken or vegetable stock also, so the rice has something to absorb. Add salt as needed, but I'm not a big salt guy.

Top with a thick mixture of tomato sauce and brown sugar before you bake it. It makes a nice sweet crust.

I never stuffed a squash like this before, but I would lean toward the sweet side to accent the squash. And since squash will get a bit soft, I would probably separate the stuffing from the squash and serve them separately. I use the method for cabbage rolls, sans the honey. I also add some chopped cabbage to the stuffing.

I just make this shit up as I go along, kind of like baiting. Let me know if it turns out.

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Morgain Le Fay
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PostPosted: Thu Aug 04, 2011 8:10 pm Reply with quoteBack to top

^^^ All your suggestions have been thought of. Having been raised on a farm, we usually just made up recipes as we went along and what we had available.

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PostPosted: Fri Aug 05, 2011 9:12 pm Reply with quoteBack to top

PF wrote
Quote:
Let me know if it turns out.


Absolutely great. I precooked the butternut squash in the oven (splitting in 1/2 and scraping out the seeds)

Prepared a mixture of:

Brown rice (leftovers)
Apple Juice
Chopped sweet Italian sausage
Lots of garlic
Chopped onion
A dab of ginger
Maple syrup (did not have brown sugar)
Tin of tomato paste.

Then I put the mixture in the scooped out squash, putting a dab of butter in the squash before the mixture.

I put finely crushed seasoned bread crumbs on top with a dab more butter and a dab of more of the maple syrup and browned in the oven.

I just used what I had on hand in the pantry.

It was GREATImage

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PostPosted: Mon Aug 08, 2011 6:56 pm Reply with quoteBack to top

I know I should add this to my previous post but it is a new recipe.


YEAR ROUND SPICY PEACH JAM

This can be made in your bread machine. It calls for thawed frozen sliced peaches; however I have made with drained canned peaches. Also I did not have low-sugar fruit pectin so just used regular. Oh,I did not have nutmeg on hand so used a dab of vanilla flavoring

1 Cup Sugar
1 TBSP low - sugar fruit pectin
2 cups thawed/frozen or canned/drained peach slices
1/2 tsp ground gloves
1/4 tsp nutmeg
2 tsp lemon juice

Place ingredients into the bread pan in the following order:
sugar -- pectin -- peaches -- cloves -- nutmeg -- and lemon juice.

Carefully insert bread pan into the bread maker and close lid

If you have a "jam" setting press the menu to set jam program. (if not use the hour setting)

Press the start button.

When jam cycle is complete, open the lid and using mitts, firmly grasp the bread pan handle and gently pull out.

Let jam cool.

Pour or ladle jam into a glass or metal container (I use canning jars)

Cover and refrigerate to "set"

Jam will keep stored in the fridge for 2 - 3 wks.

Good on vanilla ice cream as well as on bread.

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PostPosted: Thu Aug 11, 2011 12:46 am Reply with quoteBack to top

I am very good at my famous savoury bread.

1) Take bread.
2) Put on salt.
3) Put on pepper.
4) Put on chilli sauce.
5) Cover with vinegar.
6) Bake lightly.


You think I'm joking. I'm not. It is bloody tasty.
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PostPosted: Thu Aug 11, 2011 10:40 pm Reply with quoteBack to top

^^ White or wholemeal bread? Table salt or sea salt? Ground white pepper or black cracked pepper?

Tsk. Details. man. DETAILS.

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PostPosted: Thu Aug 11, 2011 10:41 pm Reply with quoteBack to top

^^^

CHOOSE TO TASTE
THE DETAILS DON'T MATTER MAAAAN
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PostPosted: Sat Aug 13, 2011 7:24 pm Reply with quoteBack to top

^^^Details as in how long to bake for, do we preheat the oven or no?, with what do with mix it in (a bowl, by itself, etc), and things like do you put it in a pan or just directly in the oven, microwave, etc, are important "details" that everyone would like to know. Which is why Cougar asked.

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PostPosted: Thu Aug 18, 2011 1:00 am Reply with quoteBack to top

Many people don't care for turnips (I am one of them) but I love this way of fixing them.

ROASTED TURNIPS WITH BALSAMIC VINEGAR


Makes 2-3 servings.

2 large turnips (or 4-5 small ones)
1 T olive oil
1 T Balsamic vinegar
(will need an additional tsp of balsamic vinegar later)
Salt and freshly ground black pepper to taste.

Preheat oven to 350 degrees F for convection or 450 degrees F or regular oven.

Peel turnips with knife, then cut into pieces about 1 inch square.

Whisk together olive oil and balsamic vinegar and toss with the turnips, then spread in a single layer in a roasting pan or cookie sheet with sides.

Roast turnips 25-30 mins or until slightly browned and softened.

Remove turnips from oven and place into a serving bowl. Toss with the additional tsp of balsamic vinegar, season to taste with salt and pepper and serve immediately.

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PostPosted: Thu Aug 18, 2011 4:32 pm Reply with quoteBack to top

Several different names to work with and many variations on this but I think this covers some of it. Substitute with pablano peppers and use spanish rice with cheese is one variant but here are the NOSHIES!

Here is a favorite munchie recope!

Noshies
Take:

About six medium-sized jalapenos
1 block of cream cheese
12 thick slices of glorious bacon
1 pair exam gloves

Preheat your oven to 250 degrees Fahrenheit.

Now, put on your exam gloves. I ain't kidding none. Trust me, you get jalapeno juice all over your crumb-snatchers, then rub your eye -- or worse, go to the bathroom -- and you're going to be One Unhappy Camper.

Grab those peppers, give them a good wash and then gently cut each pepper in half length-wise.

Okay. Look at the inside of each pepper. You should see three ribs and a bunch of little white seeds. These ribs and seeds hold the majority of the oleoresin capsicum of the pepper.

"Oleoresin Capsicum" is a Latin phrase meaning -- figuratively -- "It burns, it burns, oh my God, it burns!""

So. Very Carefully cut each rib away from the wall of the pepper and discard, then scoop out the seeds. Also discard.

Fill each pepper half with cream cheese, then grab a strip of bacon, genuflect in the direction of Ohio, and proceed to completely wrap each pepper half. We're talking mummify that dude.

That should give you about twelve bacon-wrapped, cream-cheese-stuffed pepper halves.

Put 'em on a baking sheet and bung into the oven until your bacon hits your desired stage of crispy.

Voila! Snack food.



An option with the bacon is to crisp it up prior to this and mix with the cheese! Another is to throw them on the grill outside for a pre-main course snack. 5 minutes or so on the grill, especially if you have good smoke wood, makes these even better! Bratwurst is also a good sub for the bacon!

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PostPosted: Thu Aug 18, 2011 4:53 pm Reply with quoteBack to top

^^^ I also use a mask and my safety glasses -- as a just-in-case measure.

I found roasting peppers in the oven very easy.

Smear them all over with non-olive oil.

Have your oven set to BROIL - preheat.

Put peppers on cookie sheet that has turned up edges or in roasting pan

Have your rack at the topmost setting.

Put sheet of peppers in oven. Watch closely. When they start to brown, remove from oven and turn them over and return to oven til that side starts to brown.

Remove from oven and put in a dish and cover rightly with plastic wrap.

Let sit for 15-20 minutes. The steam inside the dish will help loosen the skins.

After 20 mins, remove wrap and with each pepper pull out the stem (seeds should follow). Then remove the loosened skins.

I then cut in half carefully and put my "crab stuffing" (or whatever you want) on them, sprinkle with some grated cheese

And back in the oven (which should now be about 350 F) til heated.

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PostPosted: Thu Aug 18, 2011 5:00 pm Reply with quoteBack to top

I see I'm not the only fan of these!

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PostPosted: Thu Aug 18, 2011 5:46 pm Reply with quoteBack to top

^^^ good next victim!

Then could you come over and help me grind up some Ghost Peppers (Bhut Jolokia), the hottest peppers in the world?? Please bring gloves, mask and safety glasses. I only need to put them in 1/2 bottle of whiskey - you can drink the other 1/2!!Laughing Laughing

They are rated 1,041,000 on the Scoville Rating Scale.

Image

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PostPosted: Thu Aug 18, 2011 6:04 pm Reply with quoteBack to top

I have the equipment, but I'm not sure if I have enough lead in my shorts for that one!

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PostPosted: Thu Aug 18, 2011 8:05 pm Reply with quoteBack to top

I don't really care for pablano peppers myself, but as for roasting them, here's my method:

put foil over cookie sheet
Spray foil with Pam (or generic Pam)
Place pepper on sprayed foil
heat oven to 425
Cook that little guy until it's starting to turn dark
Remove from oven
Quickly plunge that toasty dude in a bowl of ice water
Skin slides right off.

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Morgain Le Fay
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PostPosted: Thu Aug 18, 2011 9:19 pm Reply with quoteBack to top

^^^ I will have to try that method. So you don't oil the peppers before you put in oven?

I roasted some pablano peppers yesterday and stuffed them with a crabmeat/bread stuffing.

Went to cooking/canning classes today and learned many new tricks for recipes.

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PostPosted: Thu Aug 18, 2011 9:45 pm Reply with quoteBack to top

Eggplant, I have a bunch in the garden.

I stuffed some with good cheese and covered them in a nice tomato/basil sauce and baked it. (with more cheese on top) Delicious.

Any other good ideas for them? I've also been putting them in pasta sauce, they break down and thicken the sauce nicely, and the flavor is out of this world.

Edit: I leave the skins on for the color, and that seems that where the best flavor comes from. I usually chop and drop in a food processor and pulse it a bit before adding them to the sauce. Slabs of them browned in olive oil and garlic also go nicely over a grilled chicken breast. (dry the slabs out on some paper towels first, after sprinkling some salt on them, to draw out the moisture) A sprinkle of fresh chopped parsley on top wouldn't hurt.

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PostPosted: Sat Aug 20, 2011 12:02 am Reply with quoteBack to top

@morgan: I don't oil my peppers. The shock treatment removes them and doesn't allow for oil to get everywhere. Very Happy

Now if I couldn't only get them Jalapenos to hold onto the cheddar cheese when I bake them.

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Morgain Le Fay
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PostPosted: Sat Aug 20, 2011 12:40 am Reply with quoteBack to top

@Pastor Frank You need to write a baiters cookbook!

I haven't done much except fried our eggplant.

Although I did dehydrate some eggplant for later use this winter.

@crotcheecher I will have to give your method a try.

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PostPosted: Sun Aug 21, 2011 7:16 pm Reply with quoteBack to top

Morgain Le Fay wrote:
Although I did dehydrate some eggplant for later use this winter.


I never thought of that! I suspect they come out a bit like a dried mushroom and then you reconstitute as needed? What texture so you dehydrate them to? How thin do you slice them?

This has me excited. (It doesn't take much)

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PostPosted: Sun Aug 21, 2011 8:35 pm Reply with quoteBack to top

^^ I love this idea, too!! Eggplant is one of my favs, but given the weather around here lately they've been hard to find. And when I do I'm always tempted to buy a bunch, but I'm lost as to how to store them for later. I read about blanching and freezing, but I got to thinking they'd be mush later. More info on dehydrating them would be welcome!!

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PostPosted: Sun Aug 21, 2011 9:14 pm Reply with quoteBack to top

TheFae wrote:
More info on dehydrating them would be welcome!!


Ask and ye shall receive Laughing

Very good tutorial - Drying Eggplant

I received an American Harvester last Christmas (A Canadian edition PF!) - love it - it is now in maximum use with the crops coming in. Here is a concise listing for drying - doesn't include eggplant but the data can be extrapolated.

http://www.nesco.com/url_70b32f5c684a/

Oven snacks dehydration - Youtube - could only find This One

Buy a dehydrator - worth its weight in gold!
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PostPosted: Mon Aug 22, 2011 12:19 am Reply with quoteBack to top

Pastor Frank wrote:
Eggplant, ...

Any other good ideas for them?


I cut them moderately thin, fry them until there's a little colour on them then use them instead of pasta layers in vegetarian lasagne - eggplant layer, roasted tomatoes, fresh basil, ricotta, another eggplant layer, repeat until dish is full. cover with mozarella, bake until done.

Bailey's Chocolate Fudge

*requires a lot of standing around stirring*

1 x 395g can sweetened condensed milk
100g butter
255g (1 1/4 cups) brown sugar, firmly packed
2 tbs glucose syrup
150g good-quality dark chocolate, finely chopped
60ml (1/4 cup) Baileys Original Irish Cream liqueur

add the condensed milk, butter, brown sugar and glucose syrup to a heavy saucepan. cook over medium low heat until all the sugar is dissolved then put the heat up to medium and stir the bejesus out of it for a good 10-15 minutes so it doesn't stick and burn to the bottom of the pan. you're looking for a nice caramel colour that is thick on the back of the spoon - if you drop a bit on a saucer it will semi solidfy in a minute or so. add the chocolate and baileys, mix until it's all melted in and combined then pour into a tray lined with baking paper. Leave in a cool place until, well, cool. then cut it and EAT IT. Go on, try not to eat more than one piece.
if you put this in a fridge it will get quite sticky when you take it out. better to not refrigerate it and eat it fast Laughing

Gold Hat wrote:
Buy a dehydrator - worth its weight in gold!

I have an Excalibur 9 tray. coming out of winter now so it's not been used much, but it's been great for yoghurt, proofing bread, oh, and drying apples and making leathers Very Happy coming into spring and summer i'm looking forward to using it more.

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PostPosted: Mon Aug 22, 2011 2:49 pm Reply with quoteBack to top

^^^^
Quote:

I have an Excalibur 9 tray

I have 2 dehydrators, but have been looking into the Excalibur as I understand it is more energy efficient than other.

Could you PM me with what you specifically like about the Excalibur? The 9 tray is the largest is that right?

Thanks.

Image now Laughing

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Safari Safari Philip Ghana-Benin (bait w/Agda) 2013
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