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The Recipe Thread!

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Duck Confit

4 duck leg/thigh portions
enough rendered duck fat to cover the legs
fresh rosemary
fresh thyme
cracked black pepper
sea salt
4-5 cloves crushed garlic

Rub duck legs with sea salt and pepper all over. You don't want to oversalt here, but if you go a bit overboard, you can always rinse/wipe off excess before the next step. Let them sit a few hours to overnight.

Preheat your oven to 250-275*
Nestle your salted legs in a large ovensafe pot or casserole dish. Put the herbs & spices on and around the duck. Cover the legs completely with the melted duck fat. (If you don't have or want to get a whole bunch of duck fat, you can replace some with olive oil, chicken fat, etc. I wouldn't use butter here though, because of the milk solids.)

Pop in the oven, cook for 6-7 hours. You want it done enough that the bones will pull right out of the meat, but not so done that the meat just shreds to pieces.

Strain out the herbs from the fat. The meat will keep pretty much indefinitely if it's stored completely covered in fat.

This stuff is delicious as part of a ravioli filling, in cassoulet, spread on a baguette with some of the fat....
 
French Onion Soup

3-4 pounds onions, halved, then cut into 1/4" slices (sounds like
3-4 tablespoons butter
1 c Red wine
1 qt Brown chicken stock (If you're using boxes/cans of broth, use half beef and half chicken broth. This soup is *much* better if you've got time to make your own stock.)
Fresh thyme, to taste
Black pepper, to taste
Salt, to taste

Baguette croutons
Gruyere cheese, shredded (You could substitute Swiss or Provolone)

Melt butter over med-low heat in a large soup pot. When the butter is hot, add onions all at once. Keep an eye on these, but they'll take a while.
Eventually, you want them evenly dark brown, but not burned. Add half your wine, scrape up all those browned bits from the bottom of your pan. When the wine is completely evaporated, add the other half of your wine. Let this almost evaporate. Then add your stock/broth, let it come to a simmer. Season to taste.

Ladle in ovenproof soup bowls. Top with a crouton and cheese. Put under your broiler until cheese is bubbly and brown. If your broiler is like shitty like mine, you can cheat and use a torch. Serve.
 
Linguine and clam sauce.

Boil water make linguine

Take 1 can of chopped clams and drain the juice out of it. put them in a pan with enough olive oil to coat the bottom of the pan. And about 3-5 cloves of garlic, some crushed red pepper and any other seasonings that you like, and pour over a plate of linguinine. Yummy.
 
ebola? said:
>>Lentil Loaf with Mushroom and Shallot Gravy (vegan/vegetarian)>>

NOW, it's on.

My pesto:

~3-4 cups (packed) fresh basil, washed and stems trimmed
½ cup roasted cashews (it sounds weird, but it's actually wonderful)
1/3 cup extra virgin olive oil
1/3 cup nutritional yeast flakes
~1/6 cup lemon juice
5 cloves garlic, minced (or to taste...it is really garlicky)
1 tsp sea salt (or to taste)
1 tsp ground black pepper

serve over whatever the fuck you'd like.

ebola
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I will have to try with cashews, would def be cheaper! But I tried with that much garlic, and we love garlic, but GAG we thought it was too "spicy"

wth do yeast flakes taste like?? are you subbing the cheese due to your being vegan??
 
>>wth do yeast flakes taste like?? are you subbing the cheese due to your being vegan??>>

The yeast flakes are kind of nutty/umami/cheesy...yeah, they are a sub for the Parmesan. It has to be nutritional yeast though. Baking yeast will...fuck things over. :)

>>But I tried with that much garlic, and we love garlic, but GAG we thought it was too "spicy" >>

When it comes to garlic, I'm out of control. :)

ebola
 
nowonmai said:
ravinpunk... no star anise in the duck confit?? sacrilege!! :D
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my thoughts exactly!

mind you i'm not an anise fan, so i was actually kinda interested in ravinpunk's version :) can't get good duck around here for love nor money :(
 
does anyone have a good recipe for gluten steaks? i think they might be called seithan steaks or something too?
 
>>does anyone have a good recipe for gluten steaks? i think they might be called seithan steaks or something too?>>

I usually end up fucking up seitan because I'm too impatient. I'm not the guy to ask.

>>But I tried with that much garlic, and we love garlic, but GAG we thought it was too "spicy" >>

Oh...and my belated apologies. I really forgot how much of a garlic-phile I am.

ebola
 
actually seitan steaks? hrm.
no but you can make seitan cheesesteaks just like you would make regular cheesesteaks.
fry up the peppers and onions (and thin garlic if you wish) with a bit of oil- salt, pepper, galric the seitan (and i also like to add a bit of onion powers and some tamari/soy sauce, rub the spices in) - then fry it all together until the seitan is hot through and/or a bit cripsy browned on the outside -plop into a nice hoagie roll, dig out the extra bread in the middle if you really want to fill it up.- top with your pref. of cheese or make a nutritonal yeast cheese sauce- add more salt and pepper to taste, ketchup, bbq or whatever and so on
darn yummy

seitan is not too terribly hard to make but i usually buy mine- just if you buy it be careful adding salt store bought seitan is usually much saltier than homemade
 
yummy green beans

i made a really simple green bean dish with orange and lemon peels. it was really fresh tasting and not soggy like green bean casserole :p

1 pound green beans, trimmed
1 tablespoon olive oil
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/4 cup canned low-salt chicken broth
2 tablespoons (1/4 stick) butter


1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
2. Heat oil in heavy large skillet over medium-high heat. Add orange peel, lemon peel, and garlic and stir 1 minute.
3. Add broth and simmer 1 minute. Add butter and beans.
4. Toss until beans are heated through and sauce coats beans, about 2 minutes. Season with salt and pepper and serve.
 
^that sounds good. do you think it would taste as good if i added some thinly sliced red/orange/yellow peppers or no? :)
 
animal_cookie said:
^i think it would tatse fine if you like peppers. i hate peppers tho :)
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I get confused, I always think 'peppers' means chilli's, but it doesn't, it refers to what we call capsicum, right?
 
639.jpg


those are what i refer to as peppers...
 
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