N1120A
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The Official A.net Cooking Thread

Mon Jan 16, 2006 2:01 pm

Ok, so it has been a bit heavy in here lately so I decided to go with a fun topic. Based on the Food Network threads lately, it seems we have quite a few cooks here on A.net. I know that several of us consider ourselves some kind of home gourmet, including Cactus739, ConcordeBoy, ANCFlyer, Logan22L and me. Anyway, I wanted to make this thread the one where we post our various recipes we have recently made and liked.

So, this is a Mexican influenced recipe I made tonight. Since I am single, I will use 2 serving recipes unless otherwise noted

Alireza's Catfish, Fajita style:

2/3rd of a pound Catfish Fillets (about 300g), about 1 inch (2.5 cm) thick
1/2 Green Bell Pepper (Capcicum for the UK/Aussie types)
1/2 Jalepeno, deveined and seeded (used for flavor, not heat here)
Fresh ginger from a 1/2 inch slice of a ginger root (about 1.25 cm)
2 medium firm Apricots, chopped into chunks
Juice of 1 Lime
Salt and Pepper to taste
Kalamata Olive Oil

Saute all ingredients, except for the catfish, in a light skillet with the olive oil over medium heat until the apricots begin to soften. Add catfish and cook through, squeezing the lime over the fish. Serve with black beans and corn
tortillias (I used blue corn ones).

You can, of course, use any dense white fish (Haddock or Orange Roughy would work well) in this recipe

[Edited 2006-01-16 06:06:15]
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
Boeing744
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:09 pm

Quoting N1120A (Thread starter):

MMM... looks good. I dont have any recipes to post, so I will have to be contented with just drooling over everybody else's. biggrin 

BTW... Great idea for a thread  bigthumbsup 
 
kevin752
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:25 pm

Nice thread. I have no good ideas to post.

Kevin
"Keep Climbing"
 
N1120A
Topic Author
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:26 pm

Quoting Kevin752 (Reply 2):
Nice thread. I have no good ideas to post.

Don't be bashful Kevin. I am sure you have something up your sleeve
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
ConcordeBoy
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:35 pm

Interesting.

Thing is, I tend to be very guarded with my recipies... that, and I don't measure worth a damn.

So gotta think of one that I really wouldnt mind "revealing", and could describe  Wink
Faire du ciel le plus bel endroit de la terre c'est impossible sans Concorde!
 
nhgrafx
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:37 pm

Here is my recipe for a grilled cheese sandwich with an "Italian" twist.

2 slices of Italian Bread
2 pieces of provalone cheese
2 slices of mozarella cheese
Oregano
Garlic butter

Put the cheese on the bread with oregano between each piece of cheese.
Melt the garlic butter in a frying pan low heat, put the sandwich on the pan and cook it like any other grilled cheese sandwich.

I know my instructions suck, but I don't know the proper way of writing a recipe.

Either way its a really good sandwich. People I have made it for said it was like a pizza without sauce.
Is it weird I have a RemoveBeforeFlight pitot cover on my car rear view mirror?
 
kevin752
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:37 pm

ok fine I am tempted since this is my speciality. I make IMO the best Bread Pudding so here I am going to post this .

10 Eggs Beaten
Bread pieces ( use regular white bread and break it into pieces)
2 C Granulated sugar
2 Tbsp Vanilla extract ( do not use the fake extract)
5 C Milk ( you can use Whole milk , 2% or 1% no NON FAT milk)
A/N Golden Raisins
A/N ground Cinnamon

Directions: Prehear your oven to 350F. Scald the milk with the sugar. Then add the beaten eggs into the milk and sugar mixture ( make sure the burner is off when you add the eggs and that the milk is not too hott or else the eggs will curdle and it will be bad). Add the vanilla extract and mix everything together. Sprinkle the raisins on the bread pieces. Also, sprinkle the cinnamon on top of the bread pieces then pour the egg and milk mixture. Bake uncoverd for about 45 mins then check it to see if the top is golden brown and make sure that the pudding does not shake too much when you move it that means that it is not done. Stick a knife in the pudding and if it comes out clean then it is cooked and allow to cool and serve with whatever you wish. Hope you like this let me know if you try it by sending me a e mail to spguy310@sbcglobal.net

Kevin752
"Keep Climbing"
 
N1120A
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:42 pm

Quoting ConcordeBoy (Reply 4):
Thing is, I tend to be very guarded with my recipies... that, and I don't measure worth a damn.

So gotta think of one that I really wouldnt mind "revealing", and could describe

I was rather specific because I made it about 3 hours ago, but you can just guess.

Quoting NHGrafx (Reply 5):

Sounds like when Martha Stewart made gourmet grilled cheese on CBS a few years ago, yum

Quoting Kevin752 (Reply 6):

My mom would love that
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
Mir
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:50 pm

The only thing I can make is sushi, which doesn't really involve cooking...

-Mir
7 billion, one nation, imagination...it's a beautiful day
 
Garri767
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 2:59 pm

shannons grilled trout (served at every party shes hosted  Wink )





Preheat grill on high heat. Spray or brush fillet side of the North Carolina rainbow trout fillets lightly with oil. Salt, pepper, and season to taste. Place directly on the grill, fillet side down. Cook for 3-5 minutes. Spray or brush skin lightly with oil. Turn fillets over for 3-5 minutes or until fish flakes easily with fork.
Two wrongs may not make a right, but three lefts do!
 
KevinL1011
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 3:09 pm

"Peanut Butter and Jelly Burritos"

1-Jar Skippy extra chunky peanut butter
1-Jar Knotts Boysenberry jelly
1-Dozen flour tortillas

Place 1 flour tortilla centered on a paper plate. Depending on thickness of paper plate or amount of ingredient, you may need to double up.

Spread Skippy extra chunky to one half diameter of the tortilla.
Spread Knotts Boysenberry jelly to remaining half tortilla.

Microwave for 16 seconds or until jelly bubbles.

Remove from microwave and allow to cool 21 seconds. Careful! jelly can get very hot.

Fold tortilla 1/4 diameter tangent to ingredient separation line. Then roll tortilla lengthwise to form a "burrito".

Bon Appetite!
474218, Carl, You will be missed.
 
centrair
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 4:27 pm

Sweet and Sour Chicken

1 breast of chicken sliced
1TBS Baking soda
1TBS Baking Powder
Dash Salt
Dash Pepper
1/4 cup Vinegar (red wine or balsamic)
1tps oyster sauce
1tps mirin or sweet cooking wine
1TBS Sugar (granulated)
1 Chopped onion
2 Chopped Garlic ears
Oil (Sesame or vegetable)

In a cup or small bowl, mix Vinegar, oyster sauce, cooking wine, and sugar. Set asside.
In a separate bowl mix Chicken, baking powder, 1/2 baking soda, salt, and pepper.
In a frying pan, pour in about 1/4 cup oil. When hot add chicken and stir. When chicken is medium gold, add onion and garlic. Stir until oil has mostly disapated.
Lower heat to medium and pour vinegar mixture over onions, garlic and chicken. Stir for 30 seconds. Add remaining 1/2 of baking soda. And stir for another minute.

Chicken should be golden and vegetables should cooked.

Serve with rice and steamed mixed vegetables.
(for one)

This recipe was made after 3 months research in Central China. It is based on a traditional and a more modern recipe.
---
I could fill this thread. Too many recipes. (Almost went to Culinary Institute of America)
Yes...I am not a KIX fan. Let's Japanese Aviation!
 
N1120A
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 4:48 pm

Quoting Centrair (Reply 11):
I could fill this thread. Too many recipes.

If they are as good as that S&S Chicken recipe looks, keep 'em coming. BTW, you are not limited to just 1 recipe for the whole thread.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
KevinL1011
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 5:03 pm

Quoting N1120A (Reply 12):
BTW, you are not limited to just 1 recipe for the whole thread.

OK! Great! I have a million! Here's one of my favorite vegetarian dishes:

"Cheese Ravioli Casserole"

1 can Chef Boy R Dee cheese ravioli
1 can Cambells Vegetarian Vegetable soup
1 bag Lays barbecue potato chips

Place 1 can cheese ravioli and 1 can vegetarian vegetable soup in a 1qt pyrex or microwavable bowl.
Place a paper towel over the top of the bowl to prevent splatter and microwave on high for 90 sec.
Remove paper towel and stir.
Replace paper towel and microwave for an additional 1 min.
Remove from oven and discard paper towel.
Sprinkle barbecue potato chips over casserole for texture and flavor.

Bon Appetite!

I'll post my recipe for cheese and potato chip sandwiches later.
474218, Carl, You will be missed.
 
Kohflot
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 6:38 pm

Quoting NHGrafx (Reply 5):
Here is my recipe for a grilled cheese sandwich with an "Italian" twist.

Have you ever tried olive oil instead of butter? Or a nicely sliced tomato in there as well.. sounds good!
Ask why..
 
macc
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 7:05 pm

add me to the list:

my chef menue:

scrambled egg with "bärlauch" served in egg shell

gnocchi con burro e salvia (with crisps of speck)

white choclate mousse on rasberry floor

mjam.
but wont tell you how to do it though Big grin
I exchanged political frustration with sexual boredom. better spoil a girl than the world
 
jasepl
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 7:22 pm

I can cook only 2 things Reza. And here are the recipes:

1. Coffe à la Jason
Place filter in coffee machine
Put desired amount of coffee in filter
Fill it up with the required amount of water
Switch on

2. Toast Jasonnaise
Open bread packet
Put slices in toaster
Switch on
Spread liberal amounts of butter on toast

 Wink
 
ZKSUJ
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RE: The Official A.net Cooking Thread

Mon Jan 16, 2006 8:05 pm

Quoting Jasepl (Reply 16):
Put slices in toaster
Switch on

Geez this is hard!!! What switch are you talking about? Big grin  Wink
 
flysc
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 12:05 am

Does anyone have any recipes for venison (deer) I have some and I am looking for some different ways of cooking it.
Fly Safely,
Jason D.
I do not fail!!! I succede at finding what does not work!!!
 
gkirk
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 12:08 am

Cooking is a woman's job  Wink
When you hear the noise of the Tartan Army Boys, we'll be coming down the road!
 
NWADC9
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 12:11 am

Quoting FlySC (Reply 18):
Does anyone have any recipes for venison (deer) I have some and I am looking for some different ways of cooking it.

If it's grounded, make venison burgers!
Flying an aeroplane with only a single propeller to keep you in the air. Can you imagine that? -Capt. Picard
 
cosec59
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 12:13 am

Take a large pack of tortilla chips.
Spread evenly over an oven proof plate/dish
lightly cover with some tinned chopped tomatoes
cover with grated cheese
top with slice green chillis
heat under grill until cheese turns light brown
Rules are for the obedience of fools but for the guidance of wise men
 
jasepl
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 4:04 am

Quoting ZKSUJ (Reply 17):
Geez this is hard!!! What switch are you talking about?

The black one, of course! Or maybe it's the red one. Dammit!  Smile
 
aloges
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 4:15 am

Spaghetthi with salmon - I had it once in Venice, and it's a nice reminder of that city I fell so deeply in love with.

I just cook the spaghetti, with a lot of salt and olive oil, and I fry the salmon in olive oil, oregano and some salt and pepper, reducing the piece of fish to small pieces. When the spaghetti are done, I pour some olive oil over them and add the bits of salmon. Spaghetti with "frutti di mare", i.e. mussles, calamari and shrimps is very much alike - I use garlic instead of oregano and add parsley after cooking.

However, can't beat a slice of good black bread (typicall German "Schwarzbrot") with some smoked trout on it... yum!

Oh yes, I do love seafood! Pity I didn't try whale when I had the opportunity.  duck 
Don't cry because it's over, smile because it happened.
 
brokenrecord
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 4:29 am

I personally made lemon herb chicken, and zuchini topped with parmesan last night.

I plan to cook spaghetti and shrimp tonight.
 
Dougloid
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 4:45 am

I'm something of an experimental cook. It usually happens when I really want something and I'm not able to obtain it locally, which is not unusual in Des Moines.

I've mastered the process of making bialys ( it's a jewish onion roll made in a special way) and wonton, but my best accomplishment is Channah Masala.

Channah Masala (curried chick peas)

Slice three good sized onions (Vidalias or Texas Sweets) and pan fry them at medium heat until they're golden and starting to caramelize. You can smash a few cloves of garlic and include them in with a bit of salt and pepper. Do NOT use olive oil. Corn oil is the elixir of life here.

When they're done load in about three big tablespoons of Pataks curry paste, about a cup of water, and a can of Old El Paso Red Sauce. Stir and simmer for about five or ten minutes.

Dump everything in a blender and puree it, pour it back into the pan, keep the heat low and put in two cans of chickpeas that you've washed and drained of all the nasty packing liquid.

Simmer for 20 minutes or so and whip up some basmati rice in the meantime. That comes out well if you rinse it of the excess starch and bake it at low heat in the oven

When you're five minutes out and on final approach you may use a little garam masala with the product but it is not necessary.

Serve with the rice and garnish with fresh cilantro and check back with me when I figure out how to make garlic naan at home.

Cheerio
If you believe in coincidence, you haven't looked close enough-Joe Leaphorn
 
N1120A
Topic Author
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 5:44 am

Quoting Jasepl (Reply 16):
I can cook only 2 things Reza. And here are the recipes:

Then this post is great for you

Quoting FlySC (Reply 18):
Does anyone have any recipes for venison (deer) I have some and I am looking for some different ways of cooking it.

Cook it like beef, just reduce the cooking time to keep it from drying out.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
Logan22L
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 7:52 am

I hate following recipies, and I really don't measure things, so while I'm a pretty good cook, I can't bake worth a damn. Here's a scallop and shrimp pepper casserole to try:

Quarter some yellow and orange peppers rub with oil and put under the broiler. You need to burn the skin (only) so you can remove it. This task sucks, but it is necessary. Once the peppers have cooled, you can peel the skin off and discard. It's important to char the peppers evenly so the skin comes off evenly. You are left with some nice carmelized peppers.

Meanwhile fry up some onion until lightly caramelized. Toss in some smashed and diced garlic (I use 5-6 cloves). Add to peppers and put in food processor. Salt, pepper to taste. Puree while adding a little bit of ricotta cheese, olive oil, white wine if needed for consistency, and bring to low simmer.

Meanwhile sear the piss out of some good sea scallops and shrimp - no more than a minute per side! Use a high flash-point oil (I use just a bit of peanut oil), not olive oil. Toss these puppies into the pepper sauce, and add lots of tarragon, basil, and parsley. Melt some butter and make a buttered bread crumb topping, and cover the mixture in a casserole. Bake at 375 for a while, until the top browns a bit.

Serve this on top of angel hair pasta and olive oil/herbs. Haricots vert go well with it.
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."
 
N1120A
Topic Author
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 9:29 am

Quoting Logan22L (Reply 27):

That sounds awesome and leads me to a scallop recipe of my own

N1120A's Hot Sea Scallop Salad (serves 3):

About 1.5 pounds Sea Scallops (about 600 grams)
1 medium bulb Fennel (Anise)
1/2 large shallot
3 cloves garlic
1-2 tablespoons good (not Progresso) bread crumbs
Kalamata Olive Oil
Salt, Pepper, Sweet Basil and Dried Parsley to taste
Fresh Baby Spinach

Chop the fennel into 1/2-1 inch strips (1.25-2.5 cm). Chop garlic and shallots corsely and add all three to the pan with a bit of olive oil and sweat, adding a bit of sea salt, but don't caramelize. Break up scallops if they are really large (as they should be) and add to the pan, adding a bit more olive oil if needed. Cook through adding a bit more salt, fresh ground pepper and the herbs. when they are about half cooked, sprinkle bread crumbs over all of the scallops and finish cooking.

Serve over fresh baby spinach with a baked potato on the side. Should probably be good over pasta too.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
Logan22L
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 9:41 am

Quoting N1120A (Reply 28):
Chop garlic and shallots corsely and add all three to the pan with a bit of olive oil and sweat

For those of you who are idiots (  Wink ), N1120A has just demonstrated his cooking prowess. Good cooks make their onions sweat, lousy cooks sweat while their onions burn.
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."
 
N1120A
Topic Author
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 9:58 am

Quoting Logan22L (Reply 29):
For those of you who are idiots ( ), N1120A has just demonstrated his cooking prowess. Good cooks make their onions sweat, lousy cooks sweat while their onions burn.

::Bows::
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
aloges
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 10:06 am

Quoting Logan22L (Reply 29):
Good cooks make their onions sweat, lousy cooks sweat while their onions burn.

Sometimes, you can practically hear the stove say "welcome to the amazing world of heat regulation", can't you?
Don't cry because it's over, smile because it happened.
 
Logan22L
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 10:38 am

OK, enough ball-washing.

Here's another. Fried spaghetti with gorgonzola. Simple, yet this one will get you whatever piece of yourself you want into the person you're hanging with, or vice versa.

Cook the spaghetti.

Fry good chunky crescent-shaped onion slices until they sweat (salt does the trick). Add tons of garlic midway throught the cooking process (I'm not going to tell you how to cut garlic - figure it out by fucking up like I did, or watch PBS). As things begin to carmelize, your impeccable timing has resulted in cooked pasta. Remove the pasta from the pot WITHOUT DRAINING IT.

Add pasta to frying pan with onions, etc. Use pasta cooking water (1-2 tablespoons at a time) to maintain moisture/consistency as you wilt several generous handfulls of baby spinach into the mix. Add a generous amount of crumbled gorgonzola cheese. Kill the heat after you've added it, and let the mixture congeal following a gentle mixing. Add freshly cracked black pepper, tarragon (my favorite, in case you haven't figured it out), basil, and parsley. Stir the bitch up, and serve with a boiled lobster or rare filet mignon for extra credit.  Wink

Or, you can just inhale it with french bread. Either way, a Rodney Strong Merlot will wash it down quite nicely.
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."
 
dtwclipper
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 10:38 am

Over the years I have become quite well versed in the cuisine of Provence as well as Bistro style cooking.

I love the books of Patricia Wells, and swear by her Bistro cooking cook book.

One of my favorite items, that I always make when I am entertaining more formally is a Sorbet au Romarin (Rosemary Sorbet) as a palate cleanser.

I know it sounds odd, but it is just wonderful.

1/2 (125 ml)cup water
1/2 (125 g)cup sugar
5 table spoons of fresh rosemary leaves
1/3 (90 Ml)cup lemon juice
2 cups(500 Ml) dry white wine

The syrup:
In a saucepan combine the water, sugar, and rosemary leaves. Stir and bring to a boil. Simmer slowly for 5 minutes. Remove from heat, cool, and store in the fridge overnight.

The next day, strain out the rosemary, take 4 tbls syrup, add the lemon juice. (I use an icecream machine) Start the machine and begin the process. Once you have a good start, add the wine and continue until you have the right consistency. Now, I will let the machine run for about 20 minutes, put it in the freezer for about 15 minutes, and then run it on the machine for another 20 to break up any crystals.

I then place it in a cold container and let it ripen for 2 to four hours.

Serve in chilled stemmed glasses.
Compare New York Air, the Airline that works for your Business
 
Logan22L
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Joined: Fri Jul 16, 2004 5:59 am

RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 11:09 am

Quoting Dtwclipper (Reply 33):
Sorbet au Romarin (Rosemary Sorbet) as a palate cleanser.

Well, I usually use a bottle of sparkling wine, but hell, that sounds fantastic.
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."
 
kevin752
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 3:14 pm

Some great ideas.

Kevin752
"Keep Climbing"
 
N1120A
Topic Author
Posts: 26467
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 3:24 pm

Interesting use of Raspberry Sorbet as opposed to the traditional Lemon for a palate clenser. Sounds really tasty. BTW, anyone have any really good bread recipes they want to share? Flat breads count too
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
ANCFlyer
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RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 9:21 pm

A slight twist on Crab Cakes:

Halibut Cakes

1 pound Alaskan halibut fillets, poached and flaked (about 2 cups loosely packed)
1/2 cup unseasoned fine bread crumbs
1 tablespoon Cajun Spice Mix
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup chopped green onions, green parts only
2 teaspoons chopped parsley
1 teaspoon chopped dill
1/4 cup Mayonnaise
1 large egg, beaten
2 to 4 tablespoons unsalted butter
Watercress or other greens, garnish
Chopped parsley, garnish


In a large bowl, combine the halibut, bread crumbs, Cajun Spice Mix, salt, cayenne, green onions, parsley, dill, mayonnaise, and egg. Fold with a rubber spatula, gently mixing in the halibut and bread crumbs. Shape the mixture into 4 (3/4-inch) thick patties and place on a plate. Refrigerate for 20 minutes.
In a large skillet, melt the butter over medium-low heat. Add the cakes and cook until golden, 3 to 5 minutes per side. Remove from the heat. Garnish 4 salad plates with watercress.

Place 2 cakes on each plate and top with a dollop of tartar sauce.


And something a little lighter . . . .

Veal with Lemon Caper Sauce


2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

And one of my favorites:

Gingered Sea Bass over Wilted Greens

8 cups fresh baby spinach leaves, cleaned, trimmed
4 (5-ounce) sea bass fillets, no skin
4 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1/2 cup dry Marsala wine
8 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, quartered
2 tablespoons thinly sliced fresh basil leaves
Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.

Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
pilot kaz
Posts: 4591
Joined: Tue Apr 17, 2001 9:07 am

RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 9:27 pm

Umm im currently cooking Turkey drummers and fries if that counts?  Silly
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flyingbabydoc
Posts: 1059
Joined: Wed Oct 19, 2005 6:12 pm

RE: The Official A.net Cooking Thread

Tue Jan 17, 2006 9:34 pm

I haven't seen anyone talking about desserts yet, so here is a simple "specialty":

COINTREAU - CHOCOLATE TOPPING

1 - 2 Tablets (500g) melt chocolate (preferably one half-bitter and one milk)
250ml Milk
1 cup of minced/chopped almonds
150-200ml of Cointreau
Ice cream (Vanilla preferably).

Very simple: chop the chocolate into tiny pieces and slowly bring it to melt on a pan (medium heat). Add gently the cointreau (1/3) and mix it thoroughly. Add the milk and almonds and mix them gently. Add the final amount of country and bring the chocolate to a boil. Pour immediately over the ice cream and sprinkle some crushed peanuts on top.

You can change the combination Almond/Cointreau for Cherries/Maraschino if you want.

It is delicious. Enjoy!

Alex
Marriage is the art of turning a lover into a relative
 
N1120A
Topic Author
Posts: 26467
Joined: Sun Dec 14, 2003 5:40 pm

RE: The Official A.net Cooking Thread

Wed Jan 18, 2006 3:10 pm

Here is my take on a dessert I learned from the always beautiful Giada:

N1120A's Trifle

1/2 pound (220g) mascarpone, room temperature
1/2 pound (220g) Skim or Part Skim Ricotta, chilled
8 ounces (220 g) Green and Black's cooking chocolate, melted
1/2 cup powdered sugar
1 tablespoon Espresso powder
1/4 cup chocolate liquor (optional, not my thing)
1/2 of a large loaf Itallian Panettone, Polish Piernique or German Buttermilchkuchen, cubed
Milk chocolate shavings

Mix mascarpone, ricotta, melted chocolate, sugar and espresso in a large bowl until smooth. Divide half the cake cubes over 6 large margarita, martini or wine glasses. Sprinkle half the liquor (if using it) over the cake. Top with the mascarpone mixture. Repeat the layering. Shave some good, smooth milk chocolate over the top and dive in right away.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss

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