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#21
03-11-2011, 02:46 PM
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Another one that costs pennies to make....
Pasta E Fagioli Ingredients 1 sm. chopped onion Several cloves of minced garlic ˝ cup of water ˝ - 1 can (approx.) of any small can of Tomato Sauce Generous pinch of dry basil Black pepper 1 lg. can of Cannelli Beans, unstrained 1 c. (approx.) of Ditalini macaroni Directions In a small saucepan, sauté the onions and half of the garlic in 2 – 3 tablespoons of Olive Oil, until golden brown (optional: remove the onions/garlic from oil after sauté – in the original recipe, they are removed from the oil). To the oil, add the water, approx. ˝ cup of Tomato Sauce, the remaining garlic, the basil, and the pepper (rosemary can also be added for a nice twist). Cook the tomato sauce for 20 – 25 minutes, adding more water if the broth thickens, or more tomato sauce if the broth thins. Add the unstrained beans at this point, and cook for an additional 15 – 20 minutes (again, thinning the broth with water as it cooks. Expect to add up to an additional cup of water: you are trying to maintain a soup consistency, not a spaghetti sauce). In a separate pan, cook the macaroni to a half-finished point (follow box instructions for cooking time). When the macaroni is half-cooked, strain, and add to the bean soup mixture. Cook approx. 10 more minutes (until the macaroni is cooked to the point that you like). Serve with grated cheese as a topping at the table (if you like). Possible options for substitutions: - Replace the Cannelli Beans with drained canned peas or unstrained chick peas. - Replace the Ditalini macaroni with any other small pasta (shells, elbows) that you enjoy. - Replace the pasta with diced potato (in this case, cook the potato directly in the soup, rather than on the side).
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#22
03-11-2011, 02:48 PM
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Hasbin, that salsa/pico looks fantastic. Never thought of draining the tomatoes. Marinating the onions in the lime juice probably removes some of the undesirable kick that comes from freshly cut onions and keeps the onions from overwhelming the mix...
nice [You must be logged in to view images. Log in or Register.]
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#23
03-11-2011, 02:50 PM
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Curried Red Lentil and Pumpkin Soup
Ingredients 2 Tablespoons Olive oil 1 Tablespoon butter 1 small onion, chopped 2 stalks celery, chopped 2 carrots, chopped 3 cloves garlic, minced 4 cups vegetable broth 1/2 cup of tomato sauce 2 cups fresh pumpkin, chopped (about 1 small sweet pumpkin) 1.5 cup red lentils (don't worry - you can substitute any lentil if you can't find red. The red lentil simply improves the color of the soup; however it is advisable to avoid brown lentils - mixing curry powder and pumpkin with brown lentils produces a substance which will not be visually pleasant to the average Westerner [You must be logged in to view images. Log in or Register.]) salt and pepper to taste 1 tablespoon hot paprika 1 - 2 heaping tablespoons Madras curry powder water as needed Directions Place Oil and Butter in a soup pan over med heat. When ready, add garlic, cook briefly until garlic begins to turn golden. Add onions, celery and carrots. Cook until slightly translucent and golden (approx 5 - 10 minutes). Attend carefully to make sure they do not burn. Add vegetable stock, tomato sauce, paprika, curry powder, and salt and pepper. Bring to a gentle boil. Add lentils. Bring to a boil, then reduce to a simmer. Cook for approx. 20 - 30 minutes (until lentils begin to break down but BEFORE they start to get "mushy"). Add pumpkin. Add water as necessary to maintain a good broth. Cook for approx 15 - 20 more minutes, until pumpkin has gotten soft and is beginning to disintegrate at the edges. By now, the lentils should be well on their way to "mushy" (red lentils get their faster, brown lentils may need longer to cook). Essentially, you are aiming for something like the consistency of a thin pea soup. However, at this point, its really a question of personal taste, so cook it to a point you are satisfied with, and then enjoy!! Serve warm! This is an excellent vegetarian alternative to a holiday table!
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#24
03-11-2011, 02:59 PM
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Roasted Carrot and Parsnip Soup
Ingredients 1 lb. carrots (cut into rounds) 1 lb. parsnips (cut into rounds) 1 med. onion (quartered) garlic, chopped Olive Oil (2 Tbps. approx) salt & pepper (pinch each) Rosemary, crushed* Sage, crushed* Thyme, crushed* Four cups water or broth (I use vegetable broth so you can have the benefit of a "veggie friendly" recipe, or replace w/chicken broth if you wish. Even water or a vegetable juice would suffice). *or use Mrs. Bell's seasoning Directions Cut vegetables into rounds, combine in a large bowl with garlic, oil and seasonings. Toss until veggies are lightly coated with oil. Spread into roasting pan - make sure that the veggies are spread evenly and not packed on top of each other (otherwise they will steam instead of roasting). Roast for approx. 45 minutes at 425 degrees, turning vegetables over once. Remove from oven and allow to cool. After cooling, puree veggies in a blender/processor (yes, at this point it will look like baby food). Put cooled puree into a soup pan, and slowly warm up while thinning w/broth or water/juice. Thin out to prefered consistency - you can leave the soup thick, like a pea soup, or thin into a broth. Any toasted breads (garlic bread, bruschettas, etc.) accompany this soup extremely well. For wine, serve with Pinot Noir, or a Rioja (Spanish). Variations: Really any roasted root vegetable can be added in to the mix. Potatoes will work well, but should not provide for more than a 3rd of the total amount of vegetable, and they will require a bit more attention during the conversion from puree to soup (or you'll end up with something like soupy mashed potatoes). Although not a root, Asparagus and Broccoli also bring a nice touch (and taste excellent in their own right when roasted). Of course, if you're feeling extravagant, you could use milk or light cream when converting the puree into soup. I've tended to make it with broth, but that's a personally driven choice. For an "asian fusion" variation, the soup lends nicely to seasoning with curries, chilis and cumin (though this removes the "thanksgiving" flavors of the sage and thyme). If your'e trying this variety, serve with a sticky white rice and an Alsatian white! You could also serve it with Pinot Grigio, but why do that when you can drink a wine from Alsace?
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Aarone - Paladin o' Brell "Tempus Fugit. Memento Mori." | ||
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#25
03-11-2011, 08:40 PM
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Quote:
a key component of pico de gallo is lime juice, and marinating the onions accomplishes THAT, while also mellowing the onions like you said, as well as allowing the salsa to stay dry.. That recipe is an adaptation of one I was taught while working at a mexicali resturaunt many moons ago, they ended up scrapping their original recipe and teaching what i did instead! haha
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#26
03-11-2011, 09:09 PM
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In recognition that saint patties day is coming up, here is a good irish stew:
You will need a sturdy dutch oven to make this properly, although you can fake it by browning the meat first in a cast iron skillet if you only have a pot.. 2lb some sort of beef, cut up into cubes (i like to use a super thick bone in ribeye personally, coz the bone adds a lot to the stock). a bunch of onions, carrots, potatoes and celery (as much as your pot will hold, after prepping the meat, in roughly equal proportions) fresh garlic (i like to use 8-10 cloves, use as much as you think appropriate for your taste buds) salt, pepper bacon grease Irish Butter (enough to toast the garlic) a 4-pack of Guinness Pub Draught Cans. bisquick & milk in equal volume (1 cup each usually does it) and some extra bisquick Crush, then superfine mince the garlic (both of these steps are essential). In a small saucepan, toast the garlic with the butter.. you want the garlic to cook to get rid of the sharp flavors and bring out the nutty flavors. If you burn it, it's wrong, but you want it almost to that point. Coat the cubed meat in salt and pepper to taste cut the potatoes into cubes around half the size of the meat cubes slice the carrots into 1/4-/13 inch thick slices (on a bias if you're fancy) cut the celery into 3/4-1 inch thick pieces (on a bias if you're fancy) french the onions (french cut onions taste better, dontchya know?), or just cut them into 1/2 inch square pieces while doing that, heat the dutch over on HIGH heat until it reaches the smoke point (when the seasoning begins to smoke).. ..if you are using an enamel dutch over (you suck) then give your HOT dutch oven a tablespoon or so coating of bacon grease or other high heat oil, wait for this to start to smoke. once your pot is hot enough to smoke oil, give it another 2-3 tbsp of bacon grease, let that melt and heat to the smoke point, and add the cubes of meat. It is essential that all of the above steps are followed, you want the bottom of the pot hot as shit, THEN add the oil, THEN let it heat up the cold oil in a SHORT amount of time.. you'd have to be a chemist to understand why, just do it. This is a critical point. Quickly spread the meat on the bottom of the pan so that most of the meat has full contact with the cooking surface, and then LEAVE IT THERE UNTIL IT BURNS (almost). Then turn each piece over to burn it on the other side. repeat until each piece of meat is nice and crispy. Reduce the heat to MEDIUM. Add the onions, let the meat and onions cook until the onions are damn near caramellized (yes, your meat is overcooked by now)reduce heat to LOW. add the garlic on top of the meat, spread out nicely. Add the bone to the pot (if you has one). add the potatoes, in a solid layer, above the meatonions/garlic/bone add the carrots, in a solid layer, above the potatoes add enough Water & Guinness mixture (adjust to your taste, I use ~50/50) so that you can see it come up to the bottom of the carrots, above the potatoes. add the celery on top IMPORTANT STEP (also, this is why you need a dutch oven) Put the HEAVY top on the pot, and DO NOT TAKE IT OFF TO SMELL. Let cook for ~5 hours on LOW heat. Take the top off, and stir the stew well but carefully - scraping the shit out of the bottom, to get the good shit up into the stew - without breaking up the cooked potatoes (as much as possible). Add more water until the stew is covered, turn heat to medium/high and let come to a slow boil Leave the top off. Make bisquick dumplings by making a dough with 1/2 bisquick and 1/2 milk, spoon that out onto a cutting board coated generously with bisquick, and roll into a little ball. Take these dumplings and make a top layer over the stirred stew. cover again, let this cook for another 30 minutes or so, then serve. No pictures this time! :P
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#27
03-11-2011, 11:40 PM
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A chili i started making during this shitty winter
7 scotch bonnet peppers
2 green bell peppers 1 white onion 1 head of garlic 4 serrano peppers ~ 150 ounces of diced tomato 1 pound bacon 32 ounces of great northern beans( or any other bean obv) 1 pound ground beef 1 pound smoked sausage 1 pound turkey sausage a few ounces of cilantro a few shavings of cinnamon 8 ounces tomato paste This usually cost about 20 bones, depending on local vegetable prices. Start frying the bacon, and dice your vegetables and sausage as it cooks Remove the bacon, save the fat. Cook the ground beef and sausage for a few minutes. Add all the vegetables, and tomato paste, simmer for about 30 minutes. Add the bacon and the beans, shave some cinnamon on top. Simmer until the desired consistency is achieved, a few hours for me. Obviously add salt and pepper to taste to each layer, mabye a dash of cumin if you desire. This is a hearty ass chili that will feed you for almost 2 weeks. The scotch bonnets and serranos really make it hot, i personally loved it that way during the cold weather, but you could even it out by adding some grated chocolate. This shit got me through the long winter, ate it like every day for lunch. | ||
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#28
03-12-2011, 05:29 AM
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This thread is gettin pro. And @ Hasbeenbad - Italy is angry with you for thinking the French discovered truffles. Italy taught France how to cook. Literally. Catherine De Medici bro.
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#29
03-12-2011, 05:46 AM
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Ok, I'll play. This one has fantastic flavor and a simple ingredients list; best of all it's done in less than 45 minutes.
Shrimp Soup ~ Brazilian Style 2 T EVOO 1 onion, chopped 1 red, yellow or orange bell pepper, chopped 3 cloves garlic, minced 3/4 long-grain rice 1/4 t red-pepper flakes (I use more =P) 1 t kosher salt 15-oz can crushed tomatoes 5 c veggie broth 1 can (unsweetened) coconut milk 1 1/2-lbs medium shrimp, shelled and cut into bite size chunks 1/4 t fresh-ground black pepper 1 T lemon juice 1/2 c chopped cilantro In a large pot, heat the oil over moderately low heat. Add the onion, bell peper and garlic. Cook, stirring occasionally, until the vegetables start to soften. About 10 minutes. Add the rice, red-pepper flakes, salt, tomatoes and broth. Bring to boil and cook until the rice is almost tender, about 10 minutes. Stir in the coconut milk. Bring back to a simmer for about 10 minutes more. Stir in the shrimp, continuing to simmer and stirring occaisionally, until the shrimp are just done, 3 to 5 minutes. Stir in black pepper, lemon juice and parsley. If you like curries, I have a killer curried mussel recipe too ~
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#30
03-12-2011, 05:53 AM
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Quote:
Curry recipe plz.
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