Yagathai Posted October 9, 2009 Author Share Posted October 9, 2009 Listen, when I cook, either I go big or I go home.Or I go omelette, I guess. Link to comment Share on other sites More sharing options...
Tears of Lys Posted October 9, 2009 Share Posted October 9, 2009 I made a great spicy, deconstructed chicken pot pie the other night. not too tough, but not really "simple", if anyone wants the recipe.I do! I do! :P Link to comment Share on other sites More sharing options...
Eyelesbarrow Posted October 10, 2009 Share Posted October 10, 2009 Has anyone tried the Supercook website? www.supercook.comIt's a nifty tool - you input all your pantry ingredients and the site will list the recipes you can do with what you have. When imagination or knowledge fails me, I turn to it. :thumbsup: Link to comment Share on other sites More sharing options...
boiled leather Posted October 10, 2009 Share Posted October 10, 2009 I do! I do! :PAsk and you shall receiveDeconstructed Chicken Pot PieBisquick Biscuits -- assigned to the pastry chef1 - 1/2 cups of milk (take out early to bring to room temp)1 cup + of chicken brothRub for chicken-(everything is approximate)1 tsp dried thyme leaves1 tsp CA Chili powder1/2 tsp cayenne powder1 tsp garlic powder1 tsp kosher salt1/2 tsp fresh black pepper2 TSP Olive OilMix all into a paste and rub into 3 large bone-in, skinless breastsCover the breasts with bacon (pushed togther it took 4 thick slices)Roast at 350 for 45-50 minutesMeanwhile, while the chicken cooks, work on the veggies.1/2 cup sliced Mushrooms3/4 cup sliced Carrots1/4 cut diced celary2 large leaks white and pale green part sliced thin1 cup frozen peas2 ears white corn previously roasted on BBQ and removed from the earOlive OilButterflourMore spices:dried thyme leavesSalt and pepper to tasteIn a hot pan - medium high (dry) saute the mushrooms till they stop making noise -- they are lightly golden(I use my deep saute pan with lid, as this is the only pan you'll use and you'll need room)Remove the mushrooms to a bowl.Turn the pan down to medium lowadd 2 Tbs olive oilAdd the carrots - saute for 5-8 minutesAdd the Celery and a large pinch of the thyme Saute for 5 or 6 more minutesAdd the leaks and a pinch of salt, saute for 3 - 4 minutes till softRemove the veggies to a big bowlThe chicken should be close to done -- take it out to cool (if it is not done, it will finish in the pan)The saute pan should still be medium low or lowuse 3 Tbs of the bacon fat/oil from the rub (yes its Red) in the pan for your Rouxadd 1 Tbs of butter (oh come on, butter is great)put 2 -3 Tbs of flour in the pan for a rouxCook these together for 2 or 3 min.Wisk in the milk, slowlyadd some broth -- it should be slightly watery and it will thicken as it cooksadd your veggies and shrooms back to the sauceHere is where I tell the RedWoman to Make biscuits -- I don't do pastry <G>Add in the corn and peas. and cover on lowStir occasionallyTake the chicken and remove from the bone, and then chop.(gnaw on the bits left on the bone -- its your treat and you've earned it!)remember the bacon? chop that too.add the meats in and stiradd in salt and pepper to taste.Add more broth or milk to your liking. White wine works too <G>Cover and cook for 5-10 minutesTake a big Biscuit and open it up.Place in the center of a plate and spoon a very generous helping over both sidesnote: I ussually use a ton of hot peppers and garlic. I purposefully toned it down here. The garlic was subtle and the heat was just there on the finish. THis took me about 75 start to finish. It was great the first night. We'll probably get 2 lunches out of it as well. As always, feedback is appreciated. Link to comment Share on other sites More sharing options...
Deedles Posted October 11, 2009 Share Posted October 11, 2009 The boy and I swopped jobs this weekend. Typically I make starters / mains while he makes breakfast and dessert. Works well for us. This week we changed it up though.For starters he made steamed asparagus wrapped in speck with some garlic butter. So simple but tasty.For mains we got Roman spring lamb. A half a leg of lamb with chunks take off the leg. Said chunks were browned off then casseroled in water, white wine, garlic, sage, rosemary and sliced potatos. It was pretty good.I made a baked blueberry cheesecake. It was fab. I'd only ever made cheesecake with cream cheese, jelly (?jello) and whipped cream before, which, to be fair is tasty enough. This time the topping was 300g cream cheese, 3 eggs, a teaspoon of vanilla essence, 100g caster sugar and about 200g blueberrys. When I left this evening there was about a slice left.For brekkie today I made eggs benedict with steamed asparagus and extra hollandaise on the side. I added a smidge of truffle oil to the hollandaise. Again, yum. Importantly, it had bacon in it - essential for a good breakfast.This evening, I revert to noodles with a spicy broth. Which is good in it's own way. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted October 11, 2009 Share Posted October 11, 2009 We're making Cornish pasties (or, well, we were until we discovered we had more filling than dough, so we're doing it as a pie instead). Family recipe that is never written down for fear of it falling into the Wrong Hands. ;) Link to comment Share on other sites More sharing options...
Tears of Lys Posted October 12, 2009 Share Posted October 12, 2009 Ask and you shall receiveDeconstructed Chicken Pot Pie...That sounds wonderful! I'll pick up some chicken breasts, leeks (they make EVERYTHING better!) and bacon and make it this week.Thanks! :) ETA: I made brownies on Friday, and if I say so myself, they were the best evah! So fudgy! Link to comment Share on other sites More sharing options...
Sis Who Swears Posted October 12, 2009 Share Posted October 12, 2009 What is speck? Link to comment Share on other sites More sharing options...
Tears of Lys Posted October 12, 2009 Share Posted October 12, 2009 Secondly, speaking of cornmeal, anyone know of any killer tamale recipes? I used to make them with my grandmother and aunts for various holidays (not just Christmas, so shutit!). However, it's been a while and I don't remember the recipe. I've tried it on my own several times and they end up sucking... taste wise. The end up being bland, tasteless. My dinner last night was my dearest's awesome steak and my mac n cheese (Kraft... cause I R teh lazy). Some gormet, some junk.You're lazy and yet you make tamales??!! That's some labor-intensive stuff.Anyway, I found this which lists a lot of different fillings. Link to comment Share on other sites More sharing options...
Tears of Lys Posted October 12, 2009 Share Posted October 12, 2009 "What is speck?"this? Link to comment Share on other sites More sharing options...
Sis Who Swears Posted October 12, 2009 Share Posted October 12, 2009 "What is speck?"this?Interesting... juniper... yeah I dunno. But I imagine you are likely correct, thanks for doing what I should have done myself. :) Link to comment Share on other sites More sharing options...
Yagathai Posted October 12, 2009 Author Share Posted October 12, 2009 In certain parts of Eastern Europe, "speck" is used as a generic term for smoke-cured bacon. The junipery stuff is specifically Austrian/Italian. Link to comment Share on other sites More sharing options...
boiled leather Posted October 12, 2009 Share Posted October 12, 2009 I'm sure I'm not the only one that loves Roast Chicken. Sometimes, simplicity is perfect. But oddly, this new revolution roasting technology is ... oddly captivating. Link to comment Share on other sites More sharing options...
Tobin Posted October 13, 2009 Share Posted October 13, 2009 I'm sure I'm not the only one that loves Roast Chicken. Sometimes, simplicity is perfect. But oddly, this new revolution roasting technology is ... oddly captivating.That's kinda...cool looking...not sure it's $180 (ON SALE!) kind of cool - but then I'm not a serious cook.I fully admit that I wouldn't blink twice at spending $180 on something computer related. Or a sword, ;) .But cookware? Link to comment Share on other sites More sharing options...
boiled leather Posted October 13, 2009 Share Posted October 13, 2009 That's kinda...cool looking...not sure it's $180 (ON SALE!) kind of cool - but then I'm not a serious cook.I fully admit that I wouldn't blink twice at spending $180 on something computer related. Or a sword, ;) .But cookware?the decision has been made. it will be bought. You can all make your reservation for dinner at our house to try it out. You know the wine will be good. Link to comment Share on other sites More sharing options...
Arbor Gold Posted October 14, 2009 Share Posted October 14, 2009 Yo, ztemmy! (or anyone else who wants a fast and super easy way to prepare veggies): oven baked sweet potato fries. I know sweet potatoes were a big topic of conversation way back before Montreal when everyone was concerned with Healthy Weight and Eating, but I'm late to this party and that recipe is delicious. Unless you have something against cinnamon, then you might not like it. Or sweet potatoes, for that matter, but apparently even people who don't like sweet potatoes like this recipe. :) BL, that chicken roaster thing looks cool as hell. I'm looking forward to your review. Link to comment Share on other sites More sharing options...
ztemhead Posted October 14, 2009 Share Posted October 14, 2009 mmm, sounds good, AG. And one of my diet tricks lately is adding cinnamon to everything. :) Link to comment Share on other sites More sharing options...
Eyelesbarrow Posted October 15, 2009 Share Posted October 15, 2009 This is my new kitchen gadget. http://myaeropress.com/intro.htmI'm bringing it to work with me, though, so I can drink good coffee in the afternoons, instead of just napping. Link to comment Share on other sites More sharing options...
Yagathai Posted October 16, 2009 Author Share Posted October 16, 2009 Did a version of that deconstructed pot pie dish tonight. It was substantially different than that version listed, but i feel like at its heart it was very similar. Served it with rice and a haricot verts salad with a basic red wine vinaigrette (red wine, olive oil, garlic, pepper). It was quite delicious.Stupendous. The roomate loved it. Great success! Link to comment Share on other sites More sharing options...
Yagathai Posted October 18, 2009 Author Share Posted October 18, 2009 Last night was purple potato soup paired with a bright orange carrot and turnip puree. It was not only delicious, it was gorgeous too. Link to comment Share on other sites More sharing options...
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