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The Recipe Thread!

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i do the pigs in blankets and spinach dip a lot, i always forget about deviled eggs and I LOVE them! i dont think i have ever made them...will add that to the menu
 
*bump*

Does anyone have a good recipe for Japanese udon noodle soup?

I can get the noodles easily but am not sure how to duplicate the magic that the Japanese restaurant makes. I'm more than willing to try, though!

Vegetarian or vegan recipes also welcomed, as I'm planning to have some over soon. I'm getting some new dishware and spoons in anticipation.

Help me! :)

I hate pumpkin, so I won't be making this. But when I ran into Emeril's recipe for Pumpkin Cheesecake with Bourbon Spiked Cream, I thought of this thread. You can even make the cream in your, um, whipped cream maker, um, if you have nitrous oxide. ;)

Courtesy of the Food Network

I will probably make it for the family anyways if we have Thanksgiving together, or for friends if I have a potluck. Anyways, enjoy - it looks like a pretty bitchin' recipe, I'd love if DG or FN or one of the chefs tried it out.
 
^I totally thought of autumn in New England when I read that recipe!

I'm trying a new recipe tonight. It's from www.campbellkitchen.com - yep, the same Campbell's Soup that has 5 recipes on the back of every label has compiled them into one place. I only cook with certain soups from them because some are hydrogenated, but there are several that aren't.

Cheesy Vegetable Rotini
From: Campbell's Kitchen
Prep Time: 15 minutes
Cook Time: 20 minutes

Serves: 6

Ingredients:

2 1/2 cups uncooked corkscrew pasta
1 1/2 cups fresh OR frozen broccoli flowerets
1 1/2 cups fresh OR frozen cauliflowerets
2 medium carrots, cut into 2" strips
1 pkg. (3 oz.) cream cheese OR cream cheese with chives, softened
1 can Campbell's® Condensed Broccoli Cheese Soup OR 98% Fat Free Broccoli Cheese Soup
3/4 cup milk
2 tbsp. Dijon mustard (optional)
1/8 tsp. pepper
1/2 cup grated Parmesan cheese

Directions:

COOK pasta according to pkg. directions. Add broccoli, cauliflower and carrots for last 5 min. of cooking time. Drain in colander.

STIR cream cheese in same saucepot until smooth. Add soup, milk, mustard, pepper and Parmesan cheese. Add pasta mixture and heat through.

TIP: Substitute 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots) for fresh vegetables.


So far, so good! I used fresh organic veggies and whole wheat pasta. :)
 
Here's the recipe for my famous pumpkin soup. So yummy and super easy! :)

Pumpkin Soup

Swirl a little oil in the bottom of a 2-quart saucepan over medium heat. Saute 1 cup each of chopped onion and red pepper about 5 minutes, until vegetables are tender. Stir in 1 Tbsp. minced garlic and 1 tsp. ground cumin. Cook one minute, then stir in 2 and 1/2 cups vegetable broth, a 15-oz can 100% pure pumpkin puree, a 15-oz can black beans, rinsed, and a 14 and 1/2-oz can of diced tomatoe, drained, and salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for about 5 minutes to blend favors. Garnish with sour cream if desired.
 
^I thought of you when I made these yesterday.

My dad asked all his neighbors to give him the seeds from their jack-o-lanterns for me to roast according to this recipe (courtesy of Emeril - I hate that pompous asshole but damn can he pull it off). This recipe is vegan and can be modified to be organic if you use the right stuff:

1 1/3 cups pumpkin seeds, cleaned and rinsed
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper

Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week.

Cook's Note: recipe may be scaled up proportionately.
Click to expand...

I about quadrupled the recipe and my dad and I could not stop eating them, we had much to give the neighbors and I think I'll have a happy office tomorrow.

I saw this recipe on the Smith & Wollensky website and I am DYING to try it. I need to find out where to get truffles. I think this can be modified to be made casserole style; my initial estimate would be to halve the recipe and bake in a 9x13 Pyrex dish. I'll let you know when I try it. I am pretty sure that the substitution of veggie bouillon cubes would make this dish vegetarian friendly.

SMITH & WOLLENSKY'S TRUFFLED MAC & CHEESE
Yields 12 – 8 oz. portions
Although at Smith & Wollensky we always use black truffles in this recipe, if desired, a variety of different types of domestic and wild mushrooms can be substituted.

2 cups shallots, chopped
½ cup garlic chopped
1 qt. white wine
1 qt. heavy cream
3 ½ cups half and half
2 tsp. black pepper
3 small cubes chicken bouillon
1 cup parmesan cheese, grated
1 cup jalapeno jack cheese, grated
1 ½ cheddar cheese, grated
1 ½ lbs. ditalini or other small pasta (cooked al dente)
¼ cup flour
3/4 cup butter
½ cup truffles, chopped
½ cup truffle oil

Topping:
1 cup Japanese bread crumbs (panko)
½ cup truffle oil
¼ cup chopped truffles
Salt & Pepper (to taste)

Method:
Sweat garlic and shallots in ½ cup butter until translucent. Add white wine and reduce by half. Add in heavy cream, black pepper, chicken bouillon, and half & half. Bring to simmer. In a small saucepan, create a roux by melting the remaining ¼ cup of the butter then mixing in flour. Whisk continually until light blond. Add roux to simmering mixture to thicken. Simmer an additional 10 minutes. Add in all cheeses, truffles, truffle oil. When all cheeses are melted, blend mixture in covered blender, then return to saucepan and bring back to a simmer. Add in pasta, adjust seasonings with salt and pepper, and allow to cool.

For the topping, combine all ingredients and mix well. The resulting bread crumb mixture should have a moist appearance and texture.

Place macaroni and cheese into casserole 8-ounce dishes and evenly spread the topping over each dish and bake at 350 degrees for 25 minutes or until the topping is golden brown. Serve immediately.
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*mouth waters*

Has anyone tested the pumpkin cake recipe I posted a few posts before? It looked WAY decadent in the picture I saw.
 
^^^
S&W is AWESOME, Ryan and I went there for my bday in March and had the best steaks we had ever had, and awesome service, delicious salads, good house wine. that recipe looks divine, I wish I could eat cream. :(
 
^You may be able to substitute milk (can you use that or is it a digestive no-no?). If so, I would just add a bit more cheese to retain the creamy texture, or modify with chicken or vegetable broth (I think blending the cheese sauce could correct for most texture issues, blend in some finely ground flour or a little arrowroot if not).

And yep, S&W is the best. :) Less chain-y than Ruth's Chris, less commercial than Morton's. I can't find a flaw on their wine list, either... S&W is highly recommended for those of you who live in a city that has one. You will NOT find a better steak or more impeccable service anywhere, IMO.

There are more recipes on their website, the creamed spinach looks decadent. :)
 
They make lactose free milk but ONLY lowfat fucking 1% (in organic, obviously). So I can't have whole milk or cream, it's the biggest annoyance ever. Some things work with stuff substituted for the cream but many things do not; grrr! Thanks for your suggestions. :)

I have never been to Ruth's Chris's, but have always been curious, do you recommend it as well?
 
fairnymph said:
I have never been to Ruth's Chris's, but have always been curious, do you recommend it as well?
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Not quite on par with S&W, but close. Their beef is broiled at 1800 degrees - so it packs a major sizzle. :) And they serve potatoes about every way you could imagine.

But then, I love Outback and Steak & Ale too!

Next on my luxury steakhouse list (or a place to go when someone else is paying) is Boboquivaris.
 
*bump* I've had a few culinary adventures lately. If anyone gives a shit, here they are.

I'm looking for a really good oatmeal cookie recipe. I'm not much of a raisin person, but I can always make half with those and half with dried cranberries. NO CRISCO OR HYDROGENATED SHORTENING, please.

And I found a source for truffles! I was at Palio D'Asti for an occasion when someone else is paying and they just got FRESH WHITE TRUFFLES flown in today... their White Truffle Dinner is on the 16th and just about as far out of my budget as something can get at the moment but OMG truffles and cheese. Now I just need to meet the chef!

Tonight we're having breakfast for dinner, Eggs Benedict. My hollandaise recipe is a whole-egg recipe you can find in The Joy of Cooking (which everyone should own). I think it was Nowonmai who posted a recipe for it earlier in this thread, and his is probably better than mine. :D
 
^^^
Why do you torment me so? :( :D

I use Spectrum organics palm oil shortening (nonhydrogenated) for recipes that call for crisco/shortening and even in pie crusts in part (like 3/4 butter and 1/4 palm oil) and it works fabulously.
 
spork said:
a 15-oz can 100% pure pumpkin puree
Click to expand...

In the name of all that is sacred, please don't. It was all going so well too.

Just get a pumpkin, butternut or whatever... split down the middle, scoop out seeds and stringy crap, smear on some unsalted butter and roast at low-moderate temperature for about an hour, scoop out with a spoon, mash with a fork... job done, and infinitely nicer taste :)
 
mariposa420 said:
I think it was Nowonmai who posted a recipe for it earlier in this thread, and his is probably better than mine. :D
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heh... you flatterer :)

For anyone that likes smoked salmon... I had this tasty little dish the other night. Sorry fairnymph... more fish :D

For two...

Two cloves of garlic, finely chopped.
Two small red onions, coarsely chopped (I do them lengthwise, kind of segmented)
A small handful of oyster mushrooms... I used dehydrated ones which I soaked for 40 minutes
about 100ml good veg stock
A handful of smoked salmon, roughly chopped into bite sizes
An oz or so of good parmesan reggiano, shaved
Cream (for the americans, I mean real cream, not milk :))
Pasta of your choice... I used good organic spaghetti, about 1.5" diameter bundle
Seasoning... salt, pepper, chilli flakes

Put a pot of salted water on to boil...

In a saute pan (or any other shallow pan)
Put a knob of butter and a splash of olive oil
Fry off the garlic and onions but don't let them colour
Your water should be boiling... add pasta and a splash of olive oil
Add mushrooms, continue to fry for a minute or so
Add veg stock (I also threw in a couple of spoons of the water from the mushrooms)
Turn up heat to reduce until it's nicely thickend
Add salmon
Pour in about 100ml of cream and stir to incorporate
Slowly add the parmesan, stirring continually
Simmer at a lower heat, but still bubbling until pasta is ready
Season
Combine and serve
 
mariposa420 said:
Does anyone have a good recipe for Japanese udon noodle soup?
Click to expand...

It just so happens that I'm friends with the owner of a japanese restaurant :)

According to him... the base of many japanese sauces and soups is dashi.

It's a sort of fish/seaweed based stock.

This seems to be the most comprehensive reference I could find...
http://www.bob-an.com/recipe/dailyjc/hints/dashi/dashi.html
 
fairnymph said:
:(

Mean nowonmai!
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sorry... I live on the west coast of Ireland, and have, as far as I can remember, never lived more than a few miles from the sea, whatever country I was in... hence the fishy predeliction... fuck it... I'm practically half fish meself :D

I'll think of something nice for you though :)
 
nowonmai - I am going to make that salmon recipe tonight but I am going to saute a salmon fillet with some dill/garlic/olive oil first. Hopefully it comes out good :)
 
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