Recipes / Food - Drink

[GeoffC]

Originally Posted by vivaldirules

See, that's why I'm trying to make sure I'm in the routine of eating healthy before it hits me square between the eyeballs. Nothin' but donuts with sprinkles for me this week.

pppffftttt !

[vivaldirules]

Originally Posted by GeoffC

pppffftttt !

What?!

[GeoffC]

Originally Posted by vivaldirules

What?!

tuts ...


ppffffftttt !

[kazbates]

Here are the recipes I promised (or I should say the links to the recipes):

Banana Split Cake

The Carmelized Onion and Mushroom Tartlets came from a Pillsbury booklet but they have others at their Recipes page.

1 can (8 oz) Pillsbury refrigerated crescent rolls (or Crescent Recipe Creations)
1 Tablespoon olive oil
1 large sweet onion (about 8 os), thinly sliced (about 3 cups)
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme
1 Tablespoon packed brown sugar
2 Tablespoons white wine or chicken broth (we used wine, of course )
1 cup chopped fresh mushrooms
1/3 cup chopped walnuts
1/3 cup shredded Asiago cheese

1. Heat oven to 375 degrees F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 24 (2-inch) squares/ Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.

2. In 10-inch skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 6-9 minutes, stirring constantly, until onions are carmelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.

3. Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm

Sorry the recipes are in our crazy US units. I don't know what ever happened to the whole "going metric" thing that was the big thing when I was in elementary school several decades ago.

[Catire]

Thanks kazbates

I might try the Banana Split Cake next weekend

[kazbates]

Originally Posted by Catire

Thanks kazbates

I might try the Banana Split Cake next weekend

Your welcome!

The cake is thoroughly enjoyable and not too heavy.

[Ea]

Originally Posted by kazbates

Here are the recipes I promised (or I should say the links to the recipes):

The Carmelized Onion and Mushroom Tartlets came from a Pillsbury booklet but they have others at their Recipes page.

1 can (8 oz) Pillsbury refrigerated crescent rolls (or Crescent Recipe Creations)

<snip>

Sorry the recipes are in our crazy US units. I don't know what ever happened to the whole "going metric" thing that was the big thing when I was in elementary school several decades ago.

That tartlet recipe looks great. I've just bought a slow cooker, and apparently you can make really great caramelised onions in them.

I have a question about the dough - is it a puff pastry type (like you'd use for croissants) or the kind you'd use for pies (shortbread type) - I equate the American notion of 'rolls' as something like buns made from a yeasty dough, but that can't be the right type of dough here?

Would you suggest aged or fresh cheese? (I'll probably need to find a substitute)

And another question; isn't it spelled 'caramelized'? I ask because I only recently realized that 'jewelry' wasn't a misspelling, and I thought this might be something like it, and 'carmelized' is actually correct.

Don't worry about the measurements. 'Spoons' are the same, a cup is 2 deciliter plus a bit, 3 ounces is almost 100 gram, a pound is a little less than 500 gram (or half a kilo). For the rest, I can use Google as a converter

[Wetdogeared]

Originally Posted by Ea

And another question; isn't it spelled 'caramelized'? I ask because I only recently realized that 'jewelry' wasn't a misspelling, and I thought this might be something like it, and 'carmelized' is actually correct.

Your spelling is correct Ea. Clint Eastwood was Carmelized though.

[Ea]

Originally Posted by Wetdogeared

Your spelling is correct Ea. Clint Eastwood was Carmelized though.

Thank you, I just wanted to be sure. I'm used to British spelling, so you never know

[kazbates]

Originally Posted by Ea

That tartlet recipe looks great. I've just bought a slow cooker, and apparently you can make really great caramelised onions in them.

I have a question about the dough - is it a puff pastry type (like you'd use for croissants) or the kind you'd use for pies (shortbread type) - I equate the American notion of 'rolls' as something like buns made from a yeasty dough, but that can't be the right type of dough here?

Would you suggest aged or fresh cheese? (I'll probably need to find a substitute)

And another question; isn't it spelled 'caramelized'? I ask because I only recently realized that 'jewelry' wasn't a misspelling, and I thought this might be something like it, and 'carmelized' is actually correct.

Don't worry about the measurements. 'Spoons' are the same, a cup is 2 deciliter plus a bit, 3 ounces is almost 100 gram, a pound is a little less than 500 gram (or half a kilo). For the rest, I can use Google as a converter

Even though I made my living as a teacher, I still have typos now and then (or my brain misfires, take your pick ).

The dough is a the type you would use for a croissant. I am assuming you could use a puff pastry dough (which you can also buy in frozen sheets here). If you go to the Pillsbury website I linked, you will see pictures of other tartlets that use the canned crescent roll dough that is available here in the refrigerated section of our supermarkets. I don't think the canned dough is quite as "gourmet" as the puff pastry dough, though. I actually prefer using the frozen puff pastry dough as it is lighter and flakier. It makes a great Napoleon (I think that's the name). It's a dessert with 3 puff pastry layers and two almond flavored cream/whip cream layers drizzled with a glaze and squiggled with bittersweet chocolate. I'll look for the recipe and post it. It's really quick and easy and impresses everyone!


As for the cheese; Asiago is similar to a parmesan or reggiano but the recipe does say that you can substitute Gruyere. As it was, the Asiago was pretty expensive but is a hard cheese and will last awhile.

[Ea]

Originally Posted by kazbates

Even though I made my living as a teacher, I still have typos now and then (or my brain misfires, take your pick ).

The dough is a the type you would use for a croissant. I am assuming you could use a puff pastry dough (which you can also buy in frozen sheets here). If you go to the Pillsbury website I linked, you will see pictures of other tartlets that use the canned crescent roll dough that is available here in the refrigerated section of our supermarkets. I don't think the canned dough is quite as "gourmet" as the puff pastry dough, though. I actually prefer using the frozen puff pastry dough as it is lighter and flakier. It makes a great Napoleon (I think that's the name). It's a dessert with 3 puff pastry layers and two almond flavored cream/whip cream layers drizzled with a glaze and squiggled with bittersweet chocolate. I'll look for the recipe and post it. It's really quick and easy and impresses everyone!


As for the cheese; Asiago is similar to a parmesan or reggiano but the recipe does say that you can substitute Gruyere. As it was, the Asiago was pretty expensive but is a hard cheese and will last awhile.

I knew you were a teacher, that's why I wondered

I can get baked and ready-to-fill tartlet pastrys of the puff pastry type - thought the home-baked ones you link to are quite cute. That's sounds easy then, thank you!
I asked about the cheese because in the photos I looked up, it looked whiter and fresher than parmegiano and reggiano.

We have napoleon cake here, too. I just looked it up, it seems very international But I don't think you have Napoleonhats?

[kazbates]

Originally Posted by Ea

I knew you were a teacher, that's why I wondered

I can get baked and ready-to-fill tartlet pastrys of the puff pastry type - thought the home-baked ones you link to are quite cute. That's sounds easy then, thank you!
I asked about the cheese because in the photos I looked up, it looked whiter and fresher than parmegiano and reggiano.

We have napoleon cake here, too. I just looked it up, it seems very international But I don't think you have Napoleonhats?

This link is to a Napoleon recipe very similar to the one I have made in the past. The only difference is the filling. With mine, I use the following filling (no fruit) in the two middle cream layers:
1 ~ (8 oz) package cream cheese
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
1 cup whipping cream, whipped

Blend well the first 3 ingredients and fold in the whipped cream.
Spread two of the pastry strips with the mixture and stack.
Glaze with a confectioners' sugar and milk glaze and drizzle with melted semi-sweet chocolate.

The link also show many great recipes for the frozen puff pastry sheets they sell. A weird connection, I worked in a Pepperidge Farm factory one summer during my college years.

[Ea]

Originally Posted by kazbates

This link is to a Napoleon recipe very similar to the one I have made in the past. The only difference is the filling. With mine, I use the following filling (no fruit) in the two middle cream layers:
1 ~ (8 oz) package cream cheese
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
1 cup whipping cream, whipped

Blend well the first 3 ingredients and fold in the whipped cream.
Spread two of the pastry strips with the mixture and stack.
Glaze with a confectioners' sugar and milk glaze and drizzle with melted semi-sweet chocolate.

The link also show many great recipes for the frozen puff pastry sheets they sell. A weird connection, I worked in a Pepperidge Farm factory one summer during my college years.

Perhaps I should try that I've never made cream cakes - that's something you buy at the baker's

[Ea]

Help with chicken stuffing? Or, really poussin stuffing - but it's just a smaller scale.

Usually making 1-2 portion servings, until recently I've never thought to buy a poussin for dinner though I love whole roast or braised chicken (but a whole chicken is far too much for one person).

Yesterday I cooked a poussin in my new slow coker and it was wonderful, but I wonder if you could tell me... The recipe for the poussin included stuffing (onion, apple, fresh breadcrumb) and the stuffing was very smooth and felt and looked rather full of fat when the chicken was done. I didn't much like it, tasted weird. I wondered if it had soaked up the fat as there didn't seem to be much fat in the drippings. I'm not used to chicken stuffing except fresh parsley, so I wondered if one use of stuffing could be to soak up some of the fat - in which case I'd keep stuffing poussins and not eat the stuffing, just make a nice gravy from the drippings - or perhaps it makes no difference to stuff the bird? What's your opinion?

[kindlekitten]

I never actually stuff a bird with stuffing I want to eat. when cooking duck, I put in an onion in chunks a bunch of sprigs of rosemary. for turkeys and capons I make stuffing outside of the bird, and very rarely for an asthetic touch I put it in right before serving. for geese I put in bread that I usually plan on throwing out... it tends to be VERY greasy!