texan
Posts: 4060
Joined: Tue Dec 23, 2003 2:23 am

The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 10:51 am

N1120A tried to get a cooking thread started back in January, and I didn't find it until just now. So let's try some new recipes!

Brownies with a Kick

Preheat oven to 350* (up to 375* if using electric oven or if your oven tends to undercook)
Melt together:
1 cup butter
5 ounces of unsweetned chocolate
Cool this mixture

Beat together:
4 eggs at room temperature
1/4 teaspoon salt
2 1/4 cups of sugar, added gradually
1 teaspoon vanilla

Mix together:
1 cup sifted all-purpose flour
Add two shakes of cinnamon
Add two shakes of chili powder
Add a shake of cloves
Add a shake of allspice

Combine flour/spice mixture with rest of brownie mixture.

Add 1/4 cup of buttermilk.

Grease and flour a 9x13 pan. Bake for about 25 minutes.

Give your brownies a kick in the pants!

Texan
"I have always imagined that Paradise will be a kind of library."
 
SWISSER
Posts: 1568
Joined: Sat Feb 12, 2005 11:31 am

RE: The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 10:54 am

Good Idea!
shall I reveal some secrets of recipes of First class meals from airlines?
What time is top of descent?
 
Mir
Posts: 19107
Joined: Mon Jan 05, 2004 3:55 am

RE: The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 12:18 pm

Quoting SWISSER (Reply 1):
shall I reveal some secrets of recipes of First class meals from airlines?

I think it might be more educational to let us know what's really in those Economy class meals.....

-Mir
7 billion, one nation, imagination...it's a beautiful day
 
CO7e7
Posts: 2686
Joined: Thu Dec 30, 2004 3:39 pm

RE: The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 1:00 pm

Quoting Mir (Reply 2):
I think it might be more educational to let us know what's really in those Economy class meals.....

I agree!!  Yeah sure
 
EWROwznj00
Posts: 140
Joined: Wed Nov 30, 2005 10:31 am

RE: The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 1:12 pm

Here's a recipe for a 3 cheese pasta, but so you know, it's NOT low fat.

1 pound of penne dry penne pasta

4 Roma tomatoes, quartered and seeded
2 red onions, quartered and peeled
1/4 cup of olive oil.

1 Shallot, minced
2 garlic cloves, minced
2 tablespoons of butter
1 1/2 cup of white wine
2 cups heavy cream
1/2 cup of Gouda cheese
1/2 cup of fontina cheese
1/2 cup of Gorgonzola cheese

Salt and pepper

Preheat oven to 400 degrees F. Place red onions and tomatoes in an oven proof pan. Coat with olive oil; make sure tomatoes and onions are well coated. Season with salt and pepper. Place pan in oven, roast for 25 minutes. Allow to cool. Lower oven to 350 F

Boil pasta according to directions(leave it slightly undercooked, since it will finish in the oven.)

Melt butter in midsized sauce pan on medium heat. Saute shallots and garlic about 2 to 3 minutes. Add white wine; reduce to half. Add heavy cream, reduce till the sauce coats the back of a spoon. Take off heat, and add cheeses. Salt and pepper to taste.

Grease 13x9 baking dish. Combine cooked pasta, sauce and roasted tomatoes and red onions in baking dish. Place in oven. Bake for 20 minutes. It is SO good.
Yes, there is a typo in my username. No need to point it out.
 
N1120A
Posts: 26468
Joined: Sun Dec 14, 2003 5:40 pm

RE: The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 9:58 pm

Hey, thanks for reviving this concept Texan.

Here is one I did today for a quick lunch. Remember, I often cook for one (me) so you need to adjust accordingly for more people.

Louisiana Inspired Pasta

1 link Chicken Andouille Sausage
1/2 Orange Bell Pepper chopped into large chunks
1/3 Onion, chopped
1 Clove Garlic
Fresh Black Pepper to taste (the Sausage provides enough salt for most)
Crushed red pepper to taste
Thin slices of Parmagiano Reggiano (don't grate it or use the cheap stuff in a can)
1 1/2 cups whole wheat penne (less if you want to cut down a bit on carbs)
Kalamata Extra Virgin Olive Oil

Set salted pasta water to boil. Heat a medium skillet to a medium/low heat just barely coated with the Olive Oil. Sweat (don't caramelize) the onion and garlic till they are softening. During that time you should be chopping
the bell pepper and sausage. Add bell pepper first, heat it for about a minute then add the sausage. At this point, your water will likely be boiling and you should add your pasta to it. Cook andouille and vegetables on medium/low heat until you see the andouille browning. Turn this down to very low heat and let pasta cook till al dente. Drain and plate pasta and then put the sausage and vegetables on top of that. Take a paring knife and cut slivers of your fresh parmagian onto the pasta.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
texan
Posts: 4060
Joined: Tue Dec 23, 2003 2:23 am

RE: The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 10:48 pm

Guacamole Salad

2 large avocados, peeled, pitted, and mashed
1 small, ripe, red tomato, diced
1 clove garlic, minced
1/2 small red onion, finely diced
1/2 teaspoon salt
1 tablespoon lemon juice
dash of tabasco sauce (optional)
lettuce leaves
sliced cucumber
tortilla chips

Mix avocados, tomato, garlic, onion, salt, lemon juice, and tabasco. Serve inside lettuce leaves. Surround with cucumbers and chips.

If you feel like doing a little more, make homemade tortilla chips to stick in the dip:

2 cups masa harina
1/2 teaspoon salt
1 1/4 cups warm water, or more as needed

Heat a dry griddle or heavy skillet on medium-high heat. Mix ingredients until dough is smooth and forms a ball. Dough should be very moist but still hold it's shape. Form the dough into 12 balls, approximately 1 1/2 inches in diameter. Cover dough with plastic wrap to keep them from drying out. Place one ball of dough in a tortilla press between two sheets of plastic until it is flattened. Take the tortilla out, and put it on the griddle to cook for 30 seconds. Flip it and cook for 1 minute on opposite side, then flip back for 30 more seconds.

To turn tortillas into chips, simply heat a pot of vegetable oil over medium-high heat. Cut tortillas into fourths. Drop tortillas into vegetable oil and fry for about one minute. Take out and put on paper towel to absorb excess oil.

Texan
"I have always imagined that Paradise will be a kind of library."
 
LHMark
Posts: 7048
Joined: Fri Jan 21, 2000 2:18 am

RE: The Official A.net Cooking Thread Revisited

Sat Feb 18, 2006 11:35 pm

Those aren't brownies with a kick!

Signed, Sabena332
"Sympathy is something that shouldn't be bestowed on the Yankees. Apparently it angers them." - Bob Feller
 
Logan22L
Posts: 4464
Joined: Fri Jul 16, 2004 5:59 am

RE: The Official A.net Cooking Thread Revisited

Sun Feb 19, 2006 12:29 am

Quoting LHMARK (Reply 7):
Those aren't brownies with a kick!

Signed, Sabena332

 rotfl 

They're a kick in the ass, not in the head.
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."
 
comorin
Posts: 3857
Joined: Sun May 29, 2005 5:52 am

RE: The Official A.net Cooking Thread Revisited

Sun Feb 19, 2006 1:50 am

Quoting SWISSER (Reply 1):
shall I reveal some secrets of recipes of First class meals from airlines?

That would be FABULOUS!!!

I actually love airline food (hot meals, that is). Better than the food at many *** restaurants in NYC! Sick of the "Duck with Mango Salsa" type of stuff, hope it'll go away.


I had unforgettable french food when I lived in Cleveland at a place called the Wagon Wheel. I've tried to reverse engineer Chef Voisin's Shrimp Scampi, but please feel free to suggest improvements, as something's still missing:


SHRIMP SCAMPI a la VOISIN:

1.Devein Jumbo Shrimp/Langoustines.

2. Make a Lemon/Butter/Wine sauce:
melt some butter in a little cooking oil. NO OLIVE OIL! why must we have olive oil in everything???
lightly fry some finely chopped shallots, and then add some chopped garlic to this mixture. Then add chopped parsley, and a little white wine. Oops, I forgot the salt, so add now.

3. Add the shrimp to the pan, toss and then place under a broiler. DONT KILL this dish by overcooking the shrimp! - two minutes max!

4. Take out the pan, squeeze lemon over it, a little more chopped parsley, and you are all set. Hmm... maybe I should have added the lemon in step 2, but was afraid it'd turn bitter in the heat. Also, should I have done something with the shells? I HATE the smell/flavor of grilled shells, such a common mistake!

Whats so tricky about this dish? It's getting the shrimp cooked just right, and getting it to taste so that the sauce and the shrimp blend together (a 'marriage'). Believe me, there is no better way to eat shrimp...

Any help on this recipe welcome!
 
Gary2880
Posts: 1856
Joined: Wed Aug 18, 2004 8:52 pm

RE: The Official A.net Cooking Thread Revisited

Sun Feb 19, 2006 2:22 am

right, get yer sheep, an kill it, en cut it open and tak a its intimmers oot an let em marinade for a few hours, after at get a the bits an the brain eyes so on if yer sikken em, chap sum innigns, bitty oatmeal, some sat an pepper, scrummle it a the gither wie the heart lungs liver so ye get yersel a nice mixter an en shove it intae the stomack o the sheep an bile it for a wee bitty and theres yer haggis  Smile
Patriotism is the last refuge of the scoundrel :- Samuel Johnson
 
whitehatter
Posts: 5180
Joined: Sat Jun 12, 2004 6:52 am

RE: The Official A.net Cooking Thread Revisited

Sun Feb 19, 2006 2:40 am

From a Brit it has to be a roast beef recipe...

Start with a well-trimmed joint of topside, top rump or silverside to the size you want.

Place in a container, preferably airtight.

Make up a marinade of a quarter of a pint of sherry vinegar (has to be sherry for the right taste, it's much milder), a teaspoon of coarse Dijon mustard, three chopped cloves of garlic, a decent splash of soy sauce and some fresh ground black pepper.

Pour over the beef, seal the container and refrigerate overnight. If possible turn it once or twice to ensure the marinade gets into the meat. Use halved small onions or preferably shallots to pack the container.

When ready, roast the beef in foil to taste. Pour the marinade into the foil and allow the meat to cook in it with the onions. Open for the last 30 minutes to brown and baste regularly.

It gives a really tender, almost crumbly roast beef with the garlic and sherry flavours coming through it. The vinegar tenderises the meat and adds depth.
Lead me not into temptation, I can find my own way there...
 
N1120A
Posts: 26468
Joined: Sun Dec 14, 2003 5:40 pm

RE: The Official A.net Cooking Thread Revisited

Mon Feb 20, 2006 9:30 am

Ok, here is a simple and quick variation on pesto.

N1120A's home made bread spread

6-8 large leaves Fresh Basil, hand torn
1/2 cup olive oil
1/3 cup grated parmigano reggiano
1/4 cup Balsamic Vinegar
Touch of Sea Salt
Pepper

Mix them all up in a wine glass for style points, making almost a parfait. Fork onto slices of fresh baguette
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
SWISSER
Posts: 1568
Joined: Sat Feb 12, 2005 11:31 am

RE: The Official A.net Cooking Thread Revisited

Mon Feb 20, 2006 12:26 pm

Quoting Mir (Reply 2):
I think it might be more educational to let us know what's really in those Economy class meals.....

Well I don't know either,
they all come deep frozen from a factory in Germany called "Frankenberg" in the Otto Lillenthalstrasse at FRA, we only unpack them and put them on oven racks, this is for most US airlines like AA CO UA.

something like this, a trained eye immidiatly recognises the EUR-USA service of UA.

Ok some secrets,
anyone knows the famous Pastrami snack sandwich rotated several years on the pre arrival service of UA/C?



It was very strange but really cool stuff to make!

UA/C/Pre Arr/HOSN/EUR-IAD/2002-2003/ROT1:

ingredients for 1 PAX,
*one slice of pumpernickel bread
*15 g of butter
*80 g of fresh sliced NY pastrami
*45 g of säuerkraut in wine in a can (without sausages!)
*25 g of emmenthal slices
*15 g thousand island dressing
*4 wedges of unjacked potatous
*some pilipili, paprica powder and olive oil

the prep,
put the butter in a pan, let it melt until it's hot and sizzles when you put in your slice of pumpernickel bread, frie your bread double side in the butter.
Take it out the pan, put it on a oven resistant bowl like plate to resemble UA's cocotte and turn your oven on to 120°C (not too hot!)

Now, put the Pastrami slices on the bread and make a nice fluffy pile, on top of the pile place that Säerkraut, make a hole in it and fill that hole with the 1000nd island dressing.
Put the slices emmenthal on top of it

put the potatowedges in a bowl, put the olive oil over it together with some pilipili, paprica powder and season a bit, put it in the oven for 15 to 20 minutes.

see if the wedges are cooked, then place them in a small paper cup, put this paper cup in you UA like cocotte, put the pastrami SDW in it and close it off with aluminum foil.

Now pretend you load the aircraft, and when you feel like eating it,
heat the oven to 150°C, put in your cocotte and let it heat up for 15 to 20 minutes, make sure your oven has convection (windblow).

now cut some melons, strawberrys, kiwi, pineapple, present it nicely on a plate, for the US'sers, take a cranberry apple juice(we don't have that in the EU, even not 7up or gatorade...) with it and enjoy the snack while you pretend you are almost arriving at IAD!

Oh yes, a bonus

the salad mix on UA EUR-USA is the following for a 763 F and C;
*850 g boston salad
*250 g red salad
*350 g lollo rosso
*450 g green curly lettuce

Stay tuned for the next broadcasting,
SQ First class foie de gras with Mesclun salad!


[Edited 2006-02-20 04:37:50]

[Edited 2006-02-20 04:41:45]
What time is top of descent?
 
SWISSER
Posts: 1568
Joined: Sat Feb 12, 2005 11:31 am

RE: The Official A.net Cooking Thread Revisited

Mon Feb 20, 2006 12:30 pm

Quoting SWISSER (Reply 13):
*45 g of säuerkraut in wine in a can (without sausages!)

Oh yes,
don't forget to punch all the juice out, otherwise your SDW will end up looking like a pile of sn*t!
What time is top of descent?
 
SWISSER
Posts: 1568
Joined: Sat Feb 12, 2005 11:31 am

RE: The Official A.net Cooking Thread Revisited

Tue Feb 21, 2006 9:33 am

As a little side note,
tommorow we start producing catering on the Thalys TGV trains from AMS to BRU!
This is a real first, decent catering on a TGV!
What time is top of descent?
 
BMIFlyer
Posts: 8065
Joined: Mon Feb 23, 2004 7:11 am

RE: The Official A.net Cooking Thread Revisited

Tue Feb 21, 2006 3:44 pm

Theres nothing better than my special recipe Spaghetti Bolognaise Big grin


Lee
Sometimes You Can't Make It On Your Own
 
rootsair
Posts: 4012
Joined: Sun Feb 06, 2005 3:25 am

RE: The Official A.net Cooking Thread Revisited

Sun Feb 26, 2006 5:58 am

Here is a picture of what I ate tonight !


http://i42.photobucket.com/albums/e314/yunanniman/HPIM0421.jpg
A man without the knowledge of his past history,culture and origins is like a tree without roots

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