Chrono Compendium
Zenan Plains - Site Discussion => General Discussion => Topic started by: GrayLensman on April 07, 2006, 11:36:02 pm
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Cooking is one of the things I love best, so I thought I would share some of my favorite recipes. I live in Nova Scotia, so my tastes tend toward traditional maritime fare.
The first dish is fish chowder. Unfortunately, it is difficult for some people to obtain fresh seafood where they live. I like to put haddock, scallops, shrimp, and lobster in my chowder. However, if you can get frozen cod or haddock fillets, those work fine.
Fish Chowder
Ingredients
1 lb cod fish fillets (or whatever you want to put in)
2 tbsp. butter or vegetable oil
1 onion, sliced
1/2 c. celery, diced
2 c. potatoes, diced
1/2 c. carrots, sliced
2 c. boiling water
1 tsp. salt
1/2 tsp. pepper.
1 c. milk or blend cream
Procedure
1. Cut cod fillets into bite sized pieces.
2. Melt margarine in large saucepan. Cook onion and celery until tender.
3. Add potatoes, carrots, water, salt, and pepper. Cover and simmer 10 to 15 minutes until vegetables are tender.
4. Add fish and cook 10 minutes.
5. Add milk.
6. Reheat, but do not boil.
Serves 4
If you like thicker chowder, you can use some flour or corn starch to thicken it up, but be careful while doing this.
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even thow im nova scotian my self i must say i cant stand eating fish or shellfish but i dont mind making it. any ways do you know one that involves something other than fish or shell fish?
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OK, how about this recipe, which is very simple to make.
Boston Baked Beans
Ingredients
1 lb navy beans
1 onion, sliced
1/2 c. molasses
1/2 c. water
1/4 c. brown sugar
1/2 tsp dry mustard
1 tsp salt
1/2 tsp pepper
1/4 lb salt pork
Procedure
1. Soak navy beans in water overnight.
2. Parboil beans for 20 minutes and place into beanpot or dutch oven.
3. Mix salt, pepper, molasses, dry mustard, brown sugar, and water in a sauce pan. Bring to a boil, stirring.
4. Place onions over beans and add liquid ingredients.
5. Cover salt pork with boiling water and let sit for 2 minutes.
6. Drain pork and add to beans.
8. Cover beans and bake at 250 F for 6-8 hours, adding water as necessary.
I usually double this recipe.
The liquid should be just below the level of the beans at all times. Add as much water as necessary. I like to mix up the beans half way through, after the pork has become browned, and I usually take off the lid for the last hour of cooking, although this isn't necessary.
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Ah, you are a man of culture. One of the reasons Vincent Price was so cool -- he was a connossieur of art, both visual and culinary.
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Ah what a nice break to the tension of the General Boards! I still stand by my "buy Oporto" policy :P
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Ah, good good! Cooking is truly a wonderful skill to poses. I'll share a reciepe that I still use, that is fairly simple to make. Hopefully this thread will persist, and I'll be able to share more in the future.
Ingredients
1 portabella mushroom, cubed
1/4 onion, diced
1 clove garlic, chopped fine
Olive oil
Dry Sherry
Soy Sauce
Procedure
1. Wash the mushroom, and proceed to cut the vegitables/fungus
2. Heat olive oil in a wok or large pan*
3. Cook mushroom, onion, and garlic until mushroom is tender
4. Added sherry and soy sauce. Cook until alcohol is boiled off (won't take long)
5. Serve over rice
Serves one or two, depending. I usually finish it myself.
*Try throwing a piece of onion in to the oil. When it starts to sizzle, the oil is ready.
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I love mushrooms! Any alternative to the alcohol RD?
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I love to cook! I hate doing dishes, but fortunately I own a dishwasher. Here’s something I created serendipitously a few weeks ago and greatly enjoyed. I didn’t write it down, so the proportions will need to be tinkered with and I may have left out an ingredient or two. This is inexpensive, fast, and pretty tasty:
Stylish Imperial Tunapesto Pasta with Guinness
• 1 package (approx. 16 oz.) any hearty tubular pasta (e.g., mostaccioli)
• ¾ cup of your favorite pesto (more or less as desired)
• 1 regular can tuna, not drained
• 2 tbsp. lemon juice (more or less as desired, but not too much)
• 1 ½ cups coarsely grated Italian cheeses mélange*
• 1 small can mushrooms
• 1 head garlic (if you do not love garlic, use 5-10 cloves)
• Extra virgin olive oil
• Black pepper, freshly cracked if possible
• Salt
• Rice vinegar
• Guinness
* Note: Most groceries sell an "Italian blend" grated cheese. That'll work, or grate your own fresh cheeses.
Boil a quart of water in a medium saucepan; add rice vinegar to taste. In the meanwhile, peel and crush the cloves in the head of garlic and allow them to sit. (Letting crushed garlic sit in the open air for ten to fifteen minutes amplifies its intensity.)
Once the water is boiling vigorously, prepare the pasta al dente. Drain but do not rinse. Return to the saucepan and toss with olive oil to gloss.
Restore the heat to medium, and add the pesto, the entire can of tuna (including juice), the mushrooms (with juice), as well as the cheese, pepper, and salt. Go easy on the salt, because the tuna juice is already salty. Bring to an acceptably hot temperature and simmer away the excess water. Add the lemon juice during this process. Add additional olive oil as necessary to lubricate.
Add the garlic as late in the cooking process as you dare. Raw garlic is much stronger, but adding it late will cause it to coalesce less with the overall entrée.
Serve with a sweet red bell pepper (raw), and either raw spinach or lightly steamed asparagus.
Recommended beverage: Guinness
(as always)
Ten stars, easily. For dessert a berry sorbet or gelato is ideal; or fresh fruit and ice cream; or a chocolate service.
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chowder
CHOWDA! CHOWDA! I'LL KILL YOU! ALL OF YOU! ESPECIALLY THOSE OF YOU IN THE JURY!
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I hate cooking. I hate making a fricken' sandwich. Fast food, resturants and microwavable dinners/hot pockets for me. I don't care if I die. I hate cooking.
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This is a great idea to touch on!
Gray Lensman, I am going to try that Chowder recipe today since I am doing absolutely nothing. Got to buy some ingredients since I don't have some of the stuff, but I'll let you know how it turned out.
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I love mushrooms! Any alternative to the alcohol RD?
More soy sauce? The alcohol cooks out, so you are just left with the flavor. If it's more about availibility, however, you can just leave it out.
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I love mushrooms! Any alternative to the alcohol RD?
More soy sauce? The alcohol cooks out, so you are just left with the flavor. If it's more about availibility, however, you can just leave it out.
I looked it up, and you can substitute orange or pineapple juice for sherry. Only about 50-90% of the alcohol will actually vaporize, depending on how long it is heated.
Gray Lensman, I am going to try that Chowder recipe today since I am doing absolutely nothing. Got to buy some ingredients since I don't have some of the stuff, but I'll let you know how it turned out.
Let me know how it turns out.
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Gray, it was a rather interesting meal. Not saying it was bad!
If you like fish, then you'll love this. If it's ok, I am definately going to use this recipe for my mother (loves fish chowder) for her upcoming birthday. Thank you for sharing this!
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I love mushrooms! Any alternative to the alcohol RD?
More soy sauce? The alcohol cooks out, so you are just left with the flavor. If it's more about availibility, however, you can just leave it out.
I looked it up, and you can substitute orange or pineapple juice for sherry. Only about 50-90% of the alcohol will actually vaporize, depending on how long it is heated.
Is that so? Perhaps I'll give juice a try next time. I am always stocked with orange juice.
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Mm... Fishy chawdah and mushrooms...
-grabs drool bucket usually reserved for yaoi reading.-
It's a darn shame that the extent of my culinary ability is overcooked ramen. How I look forward to college and a roommate to slave over the hot microwave oven for me in, oh, four or five months! :/
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Here's a little something from an American college student.
A JP original:
Chanchghetti (Cheese Ranch sauce and spaghetti)
Boil up some noodles till they are soft
Throw some shredded cheese on top
Stick in microwave till cheese is melted
Put some ranch sauce on there
Eat.
I love ranch sauce, it's basically macaroni and cheese with ranch sauce
--jp
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I love ranch sauce, it's basically macaroni and cheese with ranch sauce
Sounds delicious!
I was wondering, has anyone ever had cheeseburger pie?
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I'm really happy to see people posting their own recipes.
My next contribution, Tortiere, is a French-Canadian meat pie. You can use a standard pastry crust, but I prefer to use a more traditional biscuit dough crust.
TOURTIERE
Ingredients
1 lb lean ground pork
1/2 lb lean ground beef
1 onion, finely chopped
1/2 c water
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp pepper
Pastry for 9" two crust pie
Procedure
1. Put all ingredients except pastry into a saucepan and cook covered for 1 hour, stirring occasionally, until meat is tender and liquid cooked down.
2. Let meat filling cool before putting in pie plate. Put bottom crust in pie plate, spread mixture evenly and put on top crust. Trim and crimp edges. Slash to let out steam.
3. Place in 400 degree oven until light brown, 25 to 30 minutes, depending on oven.
I usually have to bake the pies for 45 minutes, but my oven isn't very good.
TEA BISCUITS (for crust)
Ingredients
2 c all-purpose flour
1/2 c pure lard
3/4 c milk
4 tsp baking powder
1 tsp salt
Procedure
1. Combine flour, baking powder and salt in mixing bowl. Cut shortening in until mixture has a find crumb texture. Stir in milk with a fork to make a soft dough. Kneed 8 to 10 times.
Roll out the biscuit dough to make two 9 in. pie crusts. It is actually easier to work with than pastry dough.
This is a traditional recipe to eat a Christmas, but it is good for any time of year.
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Not much of a recipe, but cheap, tasty, and fairly easy:
Ingredients
- A bag of tortilla chips
- A pound or two of ground beef
- Taco seasoning
- Sour Cream
- Grated cheese
- A bag of salad
[/list:u]
Procedure
- Cook the ground beef in a frying pan. Stir in the taco seasoning and some sour cream.
- Mix cheese, salad, and tortilla chips in a big bowl (you might want to break up the tortilla chips first)
- Mix in the cooked ground beef
- Serve, usually with sour cream or some other topping
[/list:u]
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Mm... Fishy chawdah and mushrooms...
-grabs drool bucket usually reserved for yaoi reading.-
It's a darn shame that the extent of my culinary ability is overcooked ramen. How I look forward to college and a roommate to slave over the hot microwave oven for me in, oh, four or five months! :/
Hahaha. My roommates are always surpisingly helpfull when I share, but for a variety of reasons, we each in general fend for food on our own. Works out better for me than for the rest of them.
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Since it's Passover, how about a hearty gefilte fish soup?
1 jar gefilte fish (regular or sweetened as preferred)
2 large carrot
1 medium celery
1 large white onion
2 small cans tomato juice, approx.
1 small can tomato sauce, optional
Black pepper
Dash of paprika
NOTE: You can find jarred gefilte fish in your grocery's ethnic section, usually close to the chow mein. They may have gefilte fish, or they may have something called "whitefish and pike." Try whichever one you think you will enjoy more. Also, it doesn't matter terribly if you get the stuff in liquid versus jellied broth. The jelly melts when you eat it hot. It will have a slightly thicker texture if you eat the soup cold.
Add the gefilte fish and broth to a crock pot, and cover in tomato juice. Maybe add a small can tomato sauce, for a little extra zing. If you didn't buy enough tomato juice, add water until the fish are completely covered. Add the veggies. Simmer 45 mins or until veggies are tender.
Hot, it makes a delicious soup course. Cold, it is wonderful as a stand-alone lunch.
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Since its Passover, how about some...Matzas!
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Since its Passover, how about some...Matzas!
Matzoh is...well, I'm just glad it's only eaten once a year.
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Well, in our 2 great feasts, we eat a lot of red meat, so its all good :P
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Well, in our 2 great feasts, we eat a lot of red meat, so its all good :P
Red meat is good. Here's a red meat recipe:
1lbs ground beef
1/4 bell pepper, cubed
1 clove garlic, chopped fine
1/2 teaspoon finely chopped ginger
1/4 cup, chopped onion
3 white mushrooms
Soy sauce
Red wine
Pepper
Canola oil
Tortillias
Rice
Chop up the vegitables. Measures on ginger and onion are best guess, I usually just cut a slice and work from there. Scallions can be substituted for onions. I've used red, green, and yellow peppers in some combinations; any will do fine.
Heat up the oil in a large pan or wok. A piece of onion will let you know when the oil is hot enough. Throw in the veggies, and then add the meat. Grind some pepper over the mix and cook until the meat is starting to brown. Splash in some red wine. Sherry will work as well in this situation. If you want it spicy, now would be the time to add some chili paste with garlic or crushed red peppers. Be aware: Alcohol disolves the oil that gives food it's spiciness, so the timing of the additions can be fine tuned to give you just the right amount of spice.
Drain the oil/wine, and place some of the mixture with rice in a tortillia. Pour some soy sauce on there, wrap up the burrito, and enjoy!
One of the great things about that recipe is that it is incredibly versitile. This began with my dad just adding soy sauce to add flavor to some beef, and has grown and evolved from there. So you can add and subtract from the reciepe as you have availible veggies, or want variety.
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A bit of thread necromancy:
I've been experimenting with achiote oil, urad dal, and quinoa to make a high protein vegan version of "Spanish Rice". What I've come up with is actually pretty damn good.
Achiote oil is a deep red olive oil made by heating annato seeds (and other spices if you like) in extra virgin olive oil. You can make yellow Spanish rice with it. There are a lot of recipes for it around the internet, and one is just as good as any other. It's hard to get wrong, so if you are food-geeky enough to try it I highly recommend it.
Urad dal are black lentils which have been peeled so that only the white part remains, much like brown rice is peeled to make white rice. They are a good high-protein substitute for rice. They are also known as "white lentils" which I feel is a bit misleading. I think that they should be called "peeled lentils".
Ingredients:
1 cup urad dal
1/2 cup quinoa
1 tablespoon achote oil
1 can diced tomatoes with green chilies
1 can black beans, rinsed and drained
1/4 cup frozen sweet corn
paprika
powdered garlic
salt to taste
Preparation:
Rinse urad dal and quinoa with cold water and drain through a mesh strainer. Skip this step if a mesh strainer is not available. Add urad dal and quinoa to a pot with a lid along with 2.75 cups water if they are not rinsed, or 2.5 cups water if they are.rinsed. Add 1 tablespoon achiote oil (or olive oil) to the pot, cover, and simmer for at least half an hour.
In a separate skillet, add the can of diced tomatoes and chilies, and cook that on medium heat until the excess water is almost completely evaporated. While the water is evaporating, add 1/8 teaspoon paprika, and 1/8 teaspoon powdered garlic and stir. Once the water has evaporated, add the rinsed black beans and sweet corn, and cook those along with the tomatoes and chilies on low heat until the quinoa and lentils are done cooking. If the mixture in the skillet gets too dry, remove from heat.
When the quinoa and lentils are done, add to them the contents of the second skillet, stir, and salt the mixture to taste.
I wish I had a picture to show here, because the dish looks really good.
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Not much of a recipe, but cheap, tasty, and fairly easy:
Ingredients
- A bag of tortilla chips
- A pound or two of ground beef
- Taco seasoning
- Sour Cream
- Grated cheese
- A bag of salad
[/list:u]
Procedure
- Cook the ground beef in a frying pan. Stir in the taco seasoning and some sour cream.
- Mix cheese, salad, and tortilla chips in a big bowl (you might want to break up the tortilla chips first)
- Mix in the cooked ground beef
- Serve, usually with sour cream or some other topping
[/list:u]
Ramsus, we may have disagreed in the past (I changed my name from addiesin), but when it comes to food, it looks like we're on the same page. I want to make this right now.[/list][/list]
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Ramsus, we may have disagreed in the past (I changed my name from addiesin), but when it comes to food, it looks like we're on the same page. I want to make this right now.
Sorry, but you have to have a distinctly strong and highly vitriolic ideological rivalry with someone that's spanned years before it becomes appropriate to say something like that. Otherwise it just sounds silly. Look up all the real arguments and debates I had with LJ some years ago as an example of what I mean.
And to be honest, I barely even notice your presence on the forums. Enjoy the Taco Salad though. It's sort of a devolved recipe from a distant relative who married a nice Mexican girl a long time ago.
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Ramsus, we may have disagreed in the past (I changed my name from addiesin), but when it comes to food, it looks like we're on the same page. I want to make this right now.
Sorry, but you have to have a distinctly strong and highly vitriolic ideological rivalry with someone that's spanned years before it becomes appropriate to say something like that. Otherwise it just sounds silly. Look up all the real arguments and debates I had with LJ some years ago as an example of what I mean.
And to be honest, I barely even notice your presence on the forums. Enjoy the Taco Salad though. It's sort of a devolved recipe from a distant relative who married a nice Mexican girl a long time ago.
See, that proves my point. We disagree, except when it comes to food. :lol:
edit (btw it was supposed to sound light-hearted, but silly is fine too. either way, it should indicate no hard feelings.)