The Recipe Thread!

[Perpetual Indulgence]

Watermelon Cooler from Cooking Light magazine
Yields 6 servings (serving size 1 cup)

8 cups chopped seedless watermelon (about 3 1/2 pounds)
1 cup fresh lime juice (about 6 limes)
1/2 cup pf sugar
1/2 cup of water
Dash of salt
Add 1 1/2 oz of vodka or white rum per cup, if desired.

I added a pint of watermelon vodka. Beware it tastes so good that you might get unexpectedly tipsy/drunk...like I am now

Place half of watermelon in a blender; process until smooth. Strain watermeln thru a sieve into a pitcher; discard solids. Repeat procedure with the remaining watermelon. Sir in lime juice, sugar, water, and a dash of salt. Serve over ice.

Nutritional info available upon request.

 

[_a_A_C_c_]

mmm, that sounds so good.

and i was just thinking that i wanted something refreshing to drink. maybe i will make some tonight!

 

[THECATINTHEHAT]

The best leftover chicken recipe ever:

Fry down some onions and a bit of garlic until soft thwen chuck in some bacon lardons, cook until onions are soft and bacon is nice and cooked, slightly crispy, don't burn the garlic. Add the leftover chicken to the pan, stir in up, and pour over some red wine, the heat should be up high so it bubbles loads. As it calms down add in a BIG lump of butter.

Serve over hot buttered toast with a bit of salad.

 

[Perpetual Indulgence]

Artery clogga!
I haven't used butter since the 90's. Never cooked with bacon fat ever.
That recipe is too rich for my blood. I betcha it IS good though.

 

[B9]

Hot buttered toast and Earl Grey tea! unbeatable.

 

[getreal]

^Going all out tonite?

 

[9mmCensor]

Hot buttered toast and Earl Grey tea! unbeatable.

coffee, pastries and hash is the perfect morning in the sunshine.

 

[B9]

Going all out tonite

Yeah feast and slurp !

coffee, pastries and hash is the perfect morning in the sunshine.

Aye I wouldn't turn down brekkie at yours 9mm.

 

[TALLY]

White chocolate blueberry cheesecake

CRUST:
2 cups crushed graham crackers
1 cup slivered almonds
1/2 cup white sugar
1/4 cup clarified butter, melted
2 tablespoons caramel topping

FILLING:
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs, beaten
2 egg yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

TOPPING:
1/2 cup white sugar
1 teaspoon cornstarch
1/4 cup water
1 pint fresh blueberries
2 teaspoons lemon juice
________________________________________________________

Preheat oven to 275 degrees F (135 degrees C).

Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine.
Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.

Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth.
Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth.
Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined.
Pour filling into crust.

Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature.
Cover loosely and refrigerate overnight before removing from pan.

Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries.
Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

 

[B9]

^ Too much effort and clearing up ! Probably tastes nice like .

 

[ravinpunk]

The best leftover chicken recipe ever:

Fry down some onions and a bit of garlic until soft thwen chuck in some bacon lardons, cook until onions are soft and bacon is nice and cooked, slightly crispy, don't burn the garlic. Add the leftover chicken to the pan, stir in up, and pour over some red wine, the heat should be up high so it bubbles loads. As it calms down add in a BIG lump of butter.

Serve over hot buttered toast with a bit of salad.

We do something similar at work.

Render some bacon, then caramelize onions in the bacon fat. Reduce an appropriate amount of cream by half (throw some thyme & whole garlic cloves in the cream while it reduces), then add the reduced cream to the onions. We serve it with Kobe beef short ribs & black truffle grits, but it would be delicious as a condiment on a hamburger, or just about anything.

 

[THECATINTHEHAT]

Artery clogga!
I haven't used butter since the 90's. Never cooked with bacon fat ever.
That recipe is too rich for my blood. I betcha it IS good though.

I don't know whether you just cut out the butter or replace it with margarine, but margarine is no healthier than butter (and it's shit)!

We do something similar at work.

Render some bacon, then caramelize onions in the bacon fat. Reduce an appropriate amount of cream by half (throw some thyme & whole garlic cloves in the cream while it reduces), then add the reduced cream to the onions. We serve it with Kobe beef short ribs & black truffle grits, but it would be delicious as a condiment on a hamburger, or just about anything.

Will try that one out at some point!

 

[Perpetual Indulgence]

I don't use marg either and it would taste like shit

 

[TALLY]

^ Too much effort and clearing up ! Probably tastes nice like .

I dont mind going all out when it comes to cooking for my friends and family as long as they kiss my ass and tell me that its really good a bunch of times.

 

[TALLY]

White chocolate blueberry cheesecake

CRUST:
2 cups crushed graham crackers
1 cup slivered almonds
1/2 cup white sugar
1/4 cup clarified butter, melted
2 tablespoons caramel topping

FILLING:
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs, beaten
2 egg yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

TOPPING:
1/2 cup white sugar
1 teaspoon cornstarch
1/4 cup water
1 pint fresh blueberries
2 teaspoons lemon juice
________________________________________________________

Preheat oven to 275 degrees F (135 degrees C).

Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine.
Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.

Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth.
Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth.
Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined.
Pour filling into crust.

Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature.
Cover loosely and refrigerate overnight before removing from pan.

Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries.
Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

I made this yesterday and this is what it looks like...

White Chocolate Blueberry Cheesecake

 

[ByronStar]

Oh my that cheesecake looks special.

My recipe is as follows and is vegetarian:

Cous Cous with roasted vegetables

Toss some vegies in olive oil and cajun spice mix then roast - I use sweet potato, pumpkin, red peppers/capsicum, spanish onions, corn kernels but feel free to use what you like.

About 5-10 mins before vegies are cooked, start making the cous cous (use any packet brand, I buy an organic brand which is usually flavoured spicy, pesto or Mediterranean - plain cous cous can be bland).

When the cous cous is cooked, toss in with some rocket and pine nuts. Something I've found - while the cous cous is covered for 5 minutes, put the rocket in and it will wilt a little.

I put the cous cous mix in a big ceramic bowl, pile the roast vegies on top and voila - low maintenance, healthy, delicious dinner which also looks nice for a dinner party as a side dish.

:D

 

[randomlily]

Oh my that cheesecake looks special.

My recipe is as follows and is vegetarian:

Cous Cous with roasted vegetables

Toss some vegies in olive oil and cajun spice mix then roast - I use sweet potato, pumpkin, red peppers/capsicum, spanish onions, corn kernels but feel free to use what you like.

About 5-10 mins before vegies are cooked, start making the cous cous (use any packet brand, I buy an organic brand which is usually flavoured spicy, pesto or Mediterranean - plain cous cous can be bland).

When the cous cous is cooked, toss in with some rocket and pine nuts. Something I've found - while the cous cous is covered for 5 minutes, put the rocket in and it will wilt a little.

I put the cous cous mix in a big ceramic bowl, pile the roast vegies on top and voila - low maintenance, healthy, delicious dinner which also looks nice for a dinner party as a side dish.

:D

that sounds great. im going to pass the recipe on to my sister who's vegeterian.

 

[tribal girl]

Garlic Toast With Creamy Avocado

This has become one of my favourite snacks.

What you need:

*3 tablespoons of olive oil
*1 large garlic clove
*1 medium French stick (cut in half)
*1 ripe avocado
*1 red chili (sliced finely)
*juice of half a lime
*salt/pepper

Directions:

1. Heat the oven to 220 degrees
2. Mix the oil and garlic together and brush all over the top of the French stick
3. Place it on a baking tray and bake for 6-8 mins
4. Meanwhile, cut the avocado in half and scoop the flesh into a bowl
5. Mash in the chili, lime juice, salt/pepper until fairly smooth
6. Remove the French stick from the oven and spread the paste over the top

Yum.

 

[LuGoJ]

What do you people do to help out your steak?

I grilled some on my forman grill for the first time last night and it came out pretty good. All I did was season it with some "Steak & Chop" seasoning this morning, let it sit inthe fridge, and grilled it when i got home from work.

Any other suggestions?

Get a nice 1.5 to 2 inch thick steak, one with plenty if marbling of course. Let your steak sit out untill it is room temp, about 30 mins to an hour. Make sure to pat the steak dry with a paper towel. Rub the steaks with salt and some olive oil. Preheat an oven to 375. Take an oven safe skillet and put it on a high flame until it is insanely hot, you will know it is ready when you drip some water on it and it turns to smoke immediately. Put your steak on the pan carefully and sear each side for 2-3 minutes, make sure you have a window open and a fire extinguisher handy just in case the pan catches on fire. After each side has been seared place the pan in the oven and cook for 7-12 minutes depending on how well done you want it. Remove the steak and let it sit out for 5 minutes before you cut it, the juices need to redistribute.

This is how most of the best steak houses (Peter Luger, The palm, Del monicos) prepare their steaks, some use a grill instead of a pan but all of them finish the steak in the oven. If you are using a really high quality fatty steak such as wagyu beef than you really have to be careful during the oven roasting part because it can easily catch on fire. For wagyu beef make sure that your steak is as far away from the flame as possible, you will need to use a lower heat and cook it much longer.

 

[ravinpunk]

Consomme!

This is (IMHO) one of the coolest techniques to come out of the new-skool/molecular gastronomy/avant-garde style shizz:

Take *ANY* flavorful liquid. Anything. Anything. Hot chocolate, chicken stock, whatever. There is no limit on what you can apply this to, except that watever it is has to be liquidy.

Weigh the liquid (you can measure it, too. 1mL of water=1g). My scale's busted at the moment, so I've just been using that as a benchmark, and assuming that all liquids weigh 1g/ml, which is completely false, but works out anyways.

OK. So you've got the weight of your liquid. Now, weigh out .05% of the weight of your liquid, and add powdered unflavored gelatin to that liquid.
(EX: you've got 1150g of toasted coconut-lime broth. .005*1150=5.75g gelatin)

After you've gelatinized your base liquid, freeze it solid.
Then, over a cheesecloth or coffee filter-lined strainer, let it thaw into another container. The resultant liquid will be crystal clear and still have all the flavor of your starting liquid. Pretty fucking badass.

Pics to follow, my camera is being a douchebag.