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The Recipe Thread!

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here's directions on how to make hollandaise sauce.. it goes well with steamed vegetables (like asparagus or broccoli), but you can use it for lots of stuff.

Hollandaise Sauce
-----------------------

1oz. lemon juice
1oz. water
3 egg yolks
9oz. CLARIFIED butter (12oz. solid butter)
1 pinch cayenne pepper
1/2 tsp salt

1. To clarify your butter, put your 12oz. of butter in a pot and heat it on the stove. Let it melt completely to liquid form, and eventually, a white froth will appear on the top. Skim off all the frothy white solids (this is the milkfat which has separated from the oil of the butter). You should be left with a pot of golden yellow butter that looks like the stuff that gets poured on popcorn at the movies. 12oz of solid butter yields 9oz. of clarified butter--the other 3oz. was the milkfat you skimmed off and threw out.

Now, empty your 90z. of clarified butter into a container that you can slowly pour from. Something like a little squeezebottle or a little salad dressing pourer with a spout for easy pouring.

2. Heat a pot of water filled halfway on the stove.

3. In a metal mixing bowl, combine 3 egg yolks and 1oz. of water. (NO EGG WHITES.)

4. When the water in the pot is simmering, put the bowl on top of the pot (like a lid). Be sure that the water is not touching the bottom of the bowl. If so, empty out some water.

5. Whisk the yolks and water in the bowl while it is over the hot water bath. You must whisk it firmly and vigorously until you see:
- the yolks have tripled in volume
- it is a light lemon yellow in color
- dipping your whisk in it and letting it drip, it forms thin flat ribbons
This process normally takes up to 15 minutes. Be sure to keep an eye on the bits of yolk that may splash up on the side of the bowl. If they start to solidify and cook, do not mix them back into the mixture, and turn your heat down.

6. Take the bowl off the HWB.

7. Continue to whisk while adding salt and cayenne pepper.

8. This is the tricky part. Take your 9oz. of clarified butter. Keep whisking your yolks, and VERY SLOWLY start drizzling in your butter. Yolks and butter don't mix, so you have to whisk hard and pour slow. By doing this, you are forcing them to mix (although the mix won't last long). This is also known as an emulsion. I would suggest that you slowly drizzle in about a half an oz. of butter, then stop (and keep whisking). then keep going... do about a half an oz. at a time until you've poured in about 4oz. then start going an oz. at a time until all 9oz. are in.

9. Keep whisking, and finally pour in the 1oz. of lemon juice (also slowly).

10. You finished product should be a thick, light yellow sauce with a creamy consistency. If it seems clumpy and runny, your sauce broke. Could have happened by pouring in your butter too fast.

Anyway... not an entree, but it's a cool thing to know how to make. If you master this, you can make Eggs Benedict!
 
^^
WOOOO!!!
I was going to post that :) I love love love hollandaise sauce.

If you do break it, add a small amount (tablespoon or so) of warm water and watch it miraculously come back together.

As tweekeria said, it goes on Eggs Benedict, Eggs Florentine and is lovely on poached salmon.
 
Eggs Benedict for 2

Hollandaise sauce as described above
2 toasted english muffins or soda farls
4 pieces of grilled bacon
2 eggs

- Get a pot of water boiling
- Add a good dash of white vinegar (until you can smell it)
- Crack eggs and dump in. The vinegar will prevent them amoebaing too much.
- Butter muffins/farls and place on plate
- Add bacon
- After about 2 minutes, remove eggs with draining spoon. Place on bacon.
- Pour hollandaise
 
nowonmai said:
^^
WOOOO!!!
I was going to post that :) I love love love hollandaise sauce.

If you do break it, add a small amount (tablespoon or so) of warm water and watch it miraculously come back together.

As tweekeria said, it goes on Eggs Benedict, Eggs Florentine and is lovely on poached salmon.
Click to expand...

haha. its funny.. i make EXCELLENT hollandaise sauce. seriously, i pride myself on how fucking good it turns out every time i make it.

but i hate it! i hate it so much. i cannot stand that buttery sauce feeling and taste in my mouth. i dunno why. maybe once in a while if i push it into a bearnaise sauce and have it with some steak... but thats about it.
 
Eggs Florentine for 2

Hollandaise sauce again :)
Spinach
Lemon juice
Small handful of sesame seeds
2 Eggs
2 Muffins or soda farls

- Get the water boiling again
- Put a non stick pan on medium heat
- Add sesme seeds to pan
- When the sesame seeds just start to brown add spinach and stir around. After about 2 minutes, add lemon juice. Let sit on medium - low heat for a few minutes... until your eggs are poached :)
- Poach eggs as above
- Toast and butter muffins
- Place muffins on plate
- Drain spinach and add
- Add poached eggs
- Pour Hollandaise
 
Make your own Tofu or Paneer

Pint of soya milk for tofu or cows milk for paneer
Lemon juice
Cheese press
Cheesecloth or muslin

- Put milk in a pot and bring to a gentle boil
- As soon as the milk gets a skin on, take off the heat and let cool
- Add lemon juice until you get good curd separation
- Drain using cheesecloth or muslin
- Wash in warm, salty water
- Drain again
- Place in cheesepress and apply pressure
- Leave in fridge for a day
 
Please excuse vagueness, I knock this up all the time and don't actually follow a recipe. Serves around 4.

Pumpkin, spinach and ricotta lasagne

Fresh lasagne (must be fresh!)
500g (approx) of good quality pumpkin
fresh baby spinach
two tubs ricotta cheese
nutmeg
500g jar of good quality tomato sauce (5 brothers or similar)
Mozarella cheese

Peel and chop pumpkin in smallish pieces, place in baking dish and drizzle olive oil over - bake in 200 degree oven for around 30-40mins. While pumpkin is baking, mix some nutmeg in with the ricotta cheese until its smooth.

In lasagne dish, spoon some tomato sauce, then lasagne sheets, then tomato sauce, spinach, pumpkin, ricotta, lasagne sheets, tomato sauce, spinach, pumpkin, ricotta etc etc - finish with ricotta cheese, sprinkle some mozarrella cheese over and bake in 200 degree oven for 40 minutes (first 20 mins or so with foil covering it, then take it off so it gets all golden and cheesy). Make sure all the lasagne sheets are covered with sauce as they can dry out when baking.

Serve with crusty bread and salad! Red wine would probably be nice too.
 
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This is my absolute most favorite pasta dish ever.

spaghetti alla carbonara
-------------------------------

2 Tbsp. Olive Oil
6oz. Pancetta, diced medium
1 box (or no more than 8 oz.) spaghetti pasta
2oz. heavy cream
4oz. parmesan cheese, grated
2oz. romano cheese, grated
4 egg yolks, no whites

1. Heat pot of salted water to boiling.
2. Add spaghetti to water, let cook to al dente.
3. While pasta cooks, heat olive oil in a skillet.
4. Add diced pancetta. Saute.
5. In a separate bowl, combine egg yolks, cream, and 3oz. parmesan cheese. Beat with a whisk until everything is incorporated together into a creamy mixture.
6. When pasta is al dente, drain out the water. Do not rinse your pasta, keep it hot. Also, drain out some of the olive oil in which your pancetta is cooking. It should be done by now, so turn the heat off.
7. Now, quickly combine your pasta and your yolk/cream mixture together in a large bowl and toss pasta in the sauce vigorously. Do this fast, because you don't want the hot noodles to cook the egg yolks. By tossing the pasta quickly and not allowing it to just sit in the sauce, this keeps the yolks from solidifying and cooking, and just raises the temperature of the sauce.
8. While tossing the pasta, throw in the pancetta and continue to toss.
9. When spaghetti and pancetta are mixed together well and all is covered in the cream sauce, top with remaining 1oz. parmesan cheese and 2oz. of romano cheese.
 
Choc crunch ice-cream with strawberries

1 litre vanilla ice cream
8 tim tam biscuits chopped coarsley (or any choccy bikkies really but ones with actual chocolate on them would be good)
250g fresh strawberries, halved

Spoon the ice-cream into a medium bowl, stand for 10 minutes to soften slightly (obviously this is dependent upon weather). Fold through biscuits until just combined. Return ice-cream to container, cover; freeze until firm.

Serve with strawbs.

Enjoy!
 
jj27xx said:
someone tell me how to make potato cheese soup
Click to expand...

Potato Cheese Soup

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
3 stalks celery, chopped
1 onion, chopped
1/2 cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
1/2 cup milk

- In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
- In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
- Drain all but about 2 cups of the water from the potatoes and carrots and replace with milk. Reduce heat to low and season with salt and pepper to taste.
- Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
- In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

-----

http://www.allrecipes.com/ :)
 
I'm more into baking yummy desserts than I am cooking, so here's an easy one that will still impress people since they thought they could only get them at the fair.

FUNNEL CAKES

2 eggs1 1/2 c. milk
2 c. flour 1 tsp. baking powder
1 tsp. salt 1 tsp. vanilla
vegetable oil for frying confectioner's sugar for
sprinkling

In large bowl, mix together all ingredients except oil and confectioner's sugar. Mix very well either by hand or with a mixer. If it's too thick, add some more milk; if it's too thin, add some more flour. In a skillet, heat the oil over medium heat. You can either use a funnel, pouring 1/2 c. batter in the funnel and pluggin the hole with your finger until ready, then pouring over the heated oil in circular motions....or you can just grab a glob on a spoon and drip it off while swirling the spoon around in the air (if you're too lazy to grab a funnel like me). Flip the funnel cakes once they start to get golden on the edges. It won't take long before you can flop them on a plate, dust them with powdered sugar (the more, the yummier) and serve them up to your friends.

Get creative by subbing other things in for the confectioner's sugar....ie: cinnamon sugar, strawberry syrup and strawberries, chocolate syrup and cookie crumbs...the possibilites of yumminess are endless!

;) ;) ;) ;)
 
Grab a bunch of vegetables you like, a cheap piece of meat. Throw them in a crock pot with some spice of your choice and whatever else you want (you can throw beer in too, ive done this and its awsome). Do this before your morning clases, you got a full meal for the next few days by dinner time.

Easy, cheap, and hella good. Or, you can just throw in some meat and a lot of bar-b-q sauce and you'll get damn good roast beef. Perfect for sandwhiches.
 
Asparagus pasta:

I make this one all the time. It's easy and delicious, and takes me about 20 min.

Ingredients:

1 bunch of asparagus
1/2 box of linguini
1/2 onion
1 lemon or orange
~ 1/4 cup parmesean cheese (optional)
~5 Tbs. red wine
~5 Tbs. balsamic vinegar
butter
olive oil
salt
pepper

Dice onion finely.

Put your pasta water on the stove (use a lot), add salt.

Put about 1/2 tsp butter in a small saucepan on medium heat.

Add onion and sautee until translucent.

Add wine and balsamic vinegar, 1/2-1 tsp. salt, juice of 1/2 lemon, and
pepper. Begin reducing slowly (low heat.)

Add some water to a pan or steamer. Juice the other half of the lemon into the water, cut up the rind and add it. Add a lot of salt. (this adds fragrance to the asparagus.) Start steaming the asparagus. Add pasta to boiling water at the same time. The asparagus cooks for 7-10 minutes, the pasta 9-12.

Stop reducing sauce when it looks glossy (5-10 minutes.)

When asparagus is done, add it to the sauce to get a thin coat. Then, remove it from the saucepan and set it aside (leaving most of the sauce.)

When pasta is done, strain and put in a bowl. Add ~1 Tbs. olive oil, the rest of the sauce, parmesean cheese, and salt if it needs it.

Plate up your pasta and lay the asparagus on top. Add more parmesean, pepper, and parlsey for looks!
 
Spanakopita (Greek Spinach Pie)

This is one of my all time favorite foods. Takes maybe 1 hour 20 min.

Ingredients:

1 pound fresh spinach.

Pie crust or fillo dough (thawed). Enough for two 9x12 sheets.

1 medium onion, minced.

2-3 cloves garlic minced or pasted.

12 oz feta cheese.

1-2 eggs

2 tsp caraway seed.

1 tsp dry dilll.

4 Tbs. dry white wine.

olive oil or butter

salt

pepper

Set oven to 375.

Grind or crush caraway (optional). Add this and maybe 1/2 Tbs. butter to a large saucepan on medium heat.

Sautee onions until almost translucent. Add dill and garlic and sautee for 1-2 more minutes.

Deglaze with wine. Cook for another minute. Add spinach. Cook covered, stirring occasionally, until the spinach is wilted.

Beat egg and mix this in a bowl with feta cheese, salt and pepper to taste.

Layer 7-10 sheets of fillo, brushed with oil or butter, into a 9x12 pan (or just one layer of pie crust.) Add the spinach mixture and spread evenly, same with the feta. Put another 7-10 layers of fillo on top and bake 30 - 45 minutes or until golden brown.
 
spaghetti alla carbonara is also good with bits of bacon in it. yum! but your recipe is totally different from mine.
 
for with any kind of pasta, just chuck the ingerdiants together and heat them!

Elf sauce (i was heavily reading fantasy books at the time, and it turns a pretty green colour):
*avacado
*lotsa chives
*a bit of pesto
*cream
*lemon juice
*pepper and salt
 
i also am undeniably the mashed potatos queen, and for the first time ever, i give you...

Mashed Potatos a la Gemma!:
peel and cube and then cook potatos on high in microwave for about 10 mins, then when they are out mash them and add in the following:
*cream! (makes it soo creamy and good)
*small amount of butter or milk
*lemon juice, dont be shy with it either
*chives
*pepper and salt

then when ure done you have the yummiest mashed potatos ever *drools*
 
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