Recipes / Food - Drink - Page 15

BenG · 12-02-2009, 11:28 AM

Or make the regular recipe and don't eat as many.

Sugar does more in baking than just adding sweetness so its tough to change the ratio of flour, sugar and fat without messing up the recipe.

Ea · 12-09-2009, 11:34 AM

I've ended up with 2x25 g of dried chanterelles, but what should I do with them?

I can't find many recipes that use dried chanterelles, and I've read both that I should save the soaking water - and that I should throw it out...

Apparently dried chanterelles is best if they cook for a long time - sounds just right for my slow cooker.

Any suggestions that involves root vegetables and cabbage would be great - that's what I can get fresh this time of year.

Edit: no risotto!

kindlekitten · 12-09-2009, 12:01 PM

barley, mushroom, beef soup.... mmmmm! taste just a bit if the water after soaking. it can be really "funky". maybe just use a bit. it also depends on how delicate or hearty your soup is. a hearty beef vegetable would work using all of your vegies and the 'shrooms as well

Ea · 12-09-2009, 12:08 PM

Would be a good idea, thanks

I bought some pearl barley recently, and I think I've 'saved up' enough vegetable bits in the freezer to make stock.

ShortNCuddlyAm · 12-09-2009, 06:22 PM

Spicy potato and leek soup

Serves about eleventy

1kg potatoes - doesn't matter which so long as they have a good flavour
2 large, sweet onions
3 leeks
Some cloves of garlic (how many depends on personal preference - the recent batch had about 5 in)
1 medium or two/three small sweet peppers
1 habanero chilli pepper
Couple of tablespoons of olive oil
500 ml or so single cream
tsp or so smoked sea salt

Peel potatoes if needed, chop into chunks and cook
While potatoes are cooking:
Heat oil in large pan, then turn heat to low
Add salt
Peel and roughly chop onion, put in pan, cover with lid
Top peppers (and tail if needed), chop roughly and put in with onions. Stir and replace lid
Top and tail leeks, chop and wash thoroughly (sand/earth/grit does not improve the texture of the soup at all), then add to onions and peppers. Stir and re-cover.
Peel and roughly chop garlic, add to pan, stir, re-cover.
Top and tail chilli, remove seeds, roughly chop, add to pan, stir, re-cover
When potatoes are done, add to pan, stir everything together, cover, and cook on a low heat for about 30 minutes. Or so.
Put about 1/4 of the mix in a blender, and add enough water to almost cover it. Blend until smooth, put in clean pan. Repeat for the rest of the mix, including any liquid. Add the cream, stir well, and heat.
Enjoy with fresh crusty bread and a crisp white wine

kindlekitten · 12-09-2009, 06:51 PM

is single cream the stuff you would put into your coffee or the stuff you would make whipped cream out of?

ShortNCuddlyAm · 12-09-2009, 07:37 PM

I guess the stuff you'd put in coffee, or pour over dessert - it's not thick enough to whip. You could use double or whipping cream, though - it would just make it a bit richer

Billjr13 · 12-09-2009, 09:19 PM

Soundss really good for a cold winter day! The high here was 8F and alst night the low was -13. I love a good potato soup so this sounds tasty.

kindlekitten · 12-10-2009, 01:27 AM

Quote:

Originally Posted by Billjr13

Soundss really good for a cold winter day! The high here was 8F and alst night the low was -13. I love a good potato soup so this sounds tasty.

especially with a little minced BACON!!!!

YGG- · 12-13-2009, 06:16 AM

Quote:

Originally Posted by ShortNCuddlyAm

Spicy potato and leek soup

Serves about eleventy

1kg potatoes - doesn't matter which so long as they have a good flavour
2 large, sweet onions
3 leeks
Some cloves of garlic (how many depends on personal preference - the recent batch had about 5 in)
1 medium or two/three small sweet peppers
1 habanero chilli pepper
Couple of tablespoons of olive oil
500 ml or so single cream
tsp or so smoked sea salt

Peel potatoes if needed, chop into chunks and cook
While potatoes are cooking:
Heat oil in large pan, then turn heat to low
Add salt
Peel and roughly chop onion, put in pan, cover with lid
Top peppers (and tail if needed), chop roughly and put in with onions. Stir and replace lid
Top and tail leeks, chop and wash thoroughly (sand/earth/grit does not improve the texture of the soup at all), then add to onions and peppers. Stir and re-cover.
Peel and roughly chop garlic, add to pan, stir, re-cover.
Top and tail chilli, remove seeds, roughly chop, add to pan, stir, re-cover
When potatoes are done, add to pan, stir everything together, cover, and cook on a low heat for about 30 minutes. Or so.
Put about 1/4 of the mix in a blender, and add enough water to almost cover it. Blend until smooth, put in clean pan. Repeat for the rest of the mix, including any liquid. Add the cream, stir well, and heat.
Enjoy with fresh crusty bread and a crisp white wine

Would be probably good with carrots instead of potatoes, too? I'll let you know...

Ea · 12-13-2009, 11:23 AM

Quote:

Originally Posted by kindlekitten

barley, mushroom, beef soup.... mmmmm! taste just a bit if the water after soaking. it can be really "funky". maybe just use a bit. it also depends on how delicate or hearty your soup is. a hearty beef vegetable would work using all of your vegies and the 'shrooms as well

Well, tried it with beef, barley and beetroot (hey! it rhymes/alliterates

) Anyway, 6 hours in a slow cooker didn't do much for dried chanterelles and they were too 'hard' for a soup. They may need some actual boiling and perhaps a 'chewier' context... I'm sure fresh chanterelles would be great in soup.

kindlekitten · 12-13-2009, 05:32 PM

they would have needed to have been thouroughly rehydrated before putting them into the slow cooker I imagine

vivaldirules · 01-01-2010, 03:53 PM

Taverna Salad

I get this at Murphy's Deli and finally decided to make it since it's so good. It's trivial to make and keeps forever in the refrigerator. I'm now making a big bucket of it about once a week, leaving the dressing out and adding it only when I take out a portion to eat. It's about 70% tomatoes and cucumbers with the rest added for flavoring.

- Chop some fresh, seeded tomatoes into 1/4" to 1/2" chunks.
- Chop an equal volume of cucumbers (I prefer English cukes) into similar chunks.
- Add a smaller amount of finely diced red onion.
- Chop and add about a buzillion (okay, maybe fewer) pitted kalamata olives.
- Add some feta cheese crumbles (hey, it's cheese - add as much as you want!).
- Add a pinch or two of dried oregano (I think a little goes a long way so taste it).
- You could probably also add salt and pepper but I don't think it needs any.

Before you serve it, add a small amount of oil and vinegar dressing, preferably with Greek seasonings, just to wet it.

lilac_jive · 01-01-2010, 04:12 PM

Quote:

Originally Posted by vivaldirules

Taverna Salad

I get this at Murphy's Deli and finally decided to make it since it's so good. It's trivial to make and keeps forever in the refrigerator. I'm now making a big bucket of it about once a week, leaving the dressing out and adding it only when I take out a portion to eat. It's about 70% tomatoes and cucumbers with the rest added for flavoring.

- Chop some fresh, seeded tomatoes into 1/4" to 1/2" chunks.
- Chop an equal volume of cucumbers (I prefer English cukes) into similar chunks.
- Add a smaller amount of finely diced red onion.
- Chop and add about a buzillion (okay, maybe fewer) pitted kalamata olives.
- Add some feta cheese crumbles (hey, it's cheese - add as much as you want!).
- Add a pinch or two of dried oregano (I think a little goes a long way so taste it).
- You could probably also add salt and pepper but I don't think it needs any.

Before you serve it, add a small amount of oil and vinegar dressing, preferably with Greek seasonings, just to wet it.

Have it like the Greeks do, with no dressing, but in about a half cup of olive oil, and use some nice bread to sop that up with

Mmmm yum!

happy_terd · 01-25-2010, 02:16 PM

Rats Recipe:

Ingredients

Fresh rats
Fresh herbs
Cooking oil
Chilli peppers
Butter
Peanuts
Preparation:

Blow the rat skin with a blowtorch.
Leave rats to cool down.
When they are cool enough, clean the rest of the skin with a steel wool.
Eviscerate the rats and split them.
Put all the good rat parts in a jar, with the fresh peppers, herbs and oil.
Leave this for half an hour in the fridge.
Deep-fry until brown in a mixture of butter and peanut oil.
Serve hot with some crunchy peanuts.

12-02-2009, 11:28 AM	#211
BenG Home Guard Posts: 4,730 Karma: 86721650 Join Date: Jun 2007 Location: Alpha Ralpha Boulevard Device: Kindle Oasis 3G, iPhone 6	Or make the regular recipe and don't eat as many. Sugar does more in baking than just adding sweetness so its tough to change the ratio of flour, sugar and fat without messing up the recipe. Last edited by BenG; 12-02-2009 at 11:35 AM.

12-09-2009, 11:34 AM	#212
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Dried chanterelles? I've ended up with 2x25 g of dried chanterelles, but what should I do with them? I can't find many recipes that use dried chanterelles, and I've read both that I should save the soaking water - and that I should throw it out... Apparently dried chanterelles is best if they cook for a long time - sounds just right for my slow cooker. Any suggestions that involves root vegetables and cabbage would be great - that's what I can get fresh this time of year. Edit: no risotto! Last edited by Ea; 12-09-2009 at 11:39 AM.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Kindles and ... food!	ylsul	Amazon Kindle	17	10-06-2010 11:23 PM
Seriously thoughtful Food Inc. Documonumentally Serious.	Alphapheemail	Lounge	9	08-30-2009 11:30 AM
Food for Thought	Peverel	Lounge	19	05-15-2009 12:34 PM
Unutterably Silly Food for thought	pshrynk	Lounge	17	02-01-2009 12:57 PM
Food for the thought	Liqiud	Lounge	5	01-30-2005 10:04 AM

12-09-2009, 12:01 PM	#213
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	barley, mushroom, beef soup.... mmmmm! taste just a bit if the water after soaking. it can be really "funky". maybe just use a bit. it also depends on how delicate or hearty your soup is. a hearty beef vegetable would work using all of your vegies and the 'shrooms as well

12-09-2009, 12:08 PM	#214
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	Would be a good idea, thanks I bought some pearl barley recently, and I think I've 'saved up' enough vegetable bits in the freezer to make stock.

12-09-2009, 06:22 PM	#215
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	Spicy potato and leek soup Serves about eleventy 1kg potatoes - doesn't matter which so long as they have a good flavour 2 large, sweet onions 3 leeks Some cloves of garlic (how many depends on personal preference - the recent batch had about 5 in) 1 medium or two/three small sweet peppers 1 habanero chilli pepper Couple of tablespoons of olive oil 500 ml or so single cream tsp or so smoked sea salt Peel potatoes if needed, chop into chunks and cook While potatoes are cooking: Heat oil in large pan, then turn heat to low Add salt Peel and roughly chop onion, put in pan, cover with lid Top peppers (and tail if needed), chop roughly and put in with onions. Stir and replace lid Top and tail leeks, chop and wash thoroughly (sand/earth/grit does not improve the texture of the soup at all), then add to onions and peppers. Stir and re-cover. Peel and roughly chop garlic, add to pan, stir, re-cover. Top and tail chilli, remove seeds, roughly chop, add to pan, stir, re-cover When potatoes are done, add to pan, stir everything together, cover, and cook on a low heat for about 30 minutes. Or so. Put about 1/4 of the mix in a blender, and add enough water to almost cover it. Blend until smooth, put in clean pan. Repeat for the rest of the mix, including any liquid. Add the cream, stir well, and heat. Enjoy with fresh crusty bread and a crisp white wine

12-09-2009, 06:51 PM	#216
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	is single cream the stuff you would put into your coffee or the stuff you would make whipped cream out of?

12-09-2009, 07:37 PM	#217
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	I guess the stuff you'd put in coffee, or pour over dessert - it's not thick enough to whip. You could use double or whipping cream, though - it would just make it a bit richer

12-09-2009, 09:19 PM	#218
Billjr13 Addict Posts: 357 Karma: 550002 Join Date: Jan 2009 Location: Colorado Device: Sony PRS 700 & 650	Soundss really good for a cold winter day! The high here was 8F and alst night the low was -13. I love a good potato soup so this sounds tasty.

12-13-2009, 05:32 PM	#222
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	they would have needed to have been thouroughly rehydrated before putting them into the slow cooker I imagine

01-01-2010, 03:53 PM	#223
vivaldirules When's Doughnut Day? Posts: 10,059 Karma: 13675475 Join Date: Jul 2007 Location: Houston, TX, US Device: Sony PRS-505, iPad	Taverna Salad I get this at Murphy's Deli and finally decided to make it since it's so good. It's trivial to make and keeps forever in the refrigerator. I'm now making a big bucket of it about once a week, leaving the dressing out and adding it only when I take out a portion to eat. It's about 70% tomatoes and cucumbers with the rest added for flavoring. - Chop some fresh, seeded tomatoes into 1/4" to 1/2" chunks. - Chop an equal volume of cucumbers (I prefer English cukes) into similar chunks. - Add a smaller amount of finely diced red onion. - Chop and add about a buzillion (okay, maybe fewer) pitted kalamata olives. - Add some feta cheese crumbles (hey, it's cheese - add as much as you want!). - Add a pinch or two of dried oregano (I think a little goes a long way so taste it). - You could probably also add salt and pepper but I don't think it needs any. Before you serve it, add a small amount of oil and vinegar dressing, preferably with Greek seasonings, just to wet it.

01-25-2010, 02:16 PM	#225
happy_terd Banned Posts: 13,045 Karma: 10105011 Join Date: Jan 2010 Location: Finally made it to Walmart. Device: PRS 420	Rats Recipe: Ingredients Fresh rats Fresh herbs Cooking oil Chilli peppers Butter Peanuts Preparation: Blow the rat skin with a blowtorch. Leave rats to cool down. When they are cool enough, clean the rest of the skin with a steel wool. Eviscerate the rats and split them. Put all the good rat parts in a jar, with the fresh peppers, herbs and oil. Leave this for half an hour in the fridge. Deep-fry until brown in a mixture of butter and peanut oil. Serve hot with some crunchy peanuts.

Advert

Advert