So good that you make it over and over again (or at least 3 times!)
I rarely repeat the same recipe twice, much to my husband's chagrin. I don't know why- I guess I'm just bombarded by so much food information daily, here and other places, that there are just too many things I want to try. There are a couple of things though that I have made on a regular basis since I discovered how good they were!
- Marcella's bolognese
http://www.e-rcps.com/pasta/rcp/p_abc/bolognese_m.old
- Marcella's braised carrots
http://www.seasonalchef.com/roots.htm#recipe3
- Ina's Shrimp Salad
http://www.leitesculinaria.com/recipes/cookbook/shrimp_sal.html
- Ina's Roasted Shrimp with Thousand Island
http://www.foodnetwork.com/food/cda/r...
How about you?
Katie Nell
Apr 10, 2007 02:34PM
This soup from Food and Wine a couple years ago:
http://www.foodandwine.com/recipes/co...
It is so, so good.
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I was disappointed by this soup recipe, I'm afraid. I have a similar recipe which replaces the red curry paste (which I crossed town to purchase and later realized was loaded with salt and MSG) with lemon grass and hot peppers. Otherwise, the coconut milk-chicken stock base is the delicious same. So you bring the coconut milk and chicken stock to a boil, and then you can add raw chicken breast cut in small pieces, as well as the various other ingredients. Finish off with fresh-squeezed lemon juice. True, everybody loves it.
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after seeing you post this recipe I just made an emergency version..I used ground beef (sounds a little weird I know but it's what we had..) and extra ginger and lime juice. I omitted the redcurry paste (which I have in my pantry but decided to just double the curry powder and add green chiles seemed better w/the ground beef..) I've had thai ground beef stuff before.. Holy Basil fried rice I think..Anyway we loved it my husband called it thai comfort food. Oh, and I also used beef broth not chicken and added fresh green beans no spinach or peas.Also used Bucatini for the pasta..Like i said it was an emergency!
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I'm sure I won't be the only one, but the Zuni Roast Chicken. It is my go-to roast chicken.
Also the Thick and Chewy chocolate chip cookies from The Best Recipe.
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I experiment a lot but those are two of my go-to recipes if I want something fast and reliable. Those and the no knead bread.
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What is the recipe for the no knead bread, please?
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http://wednesdaychef.typepad.com/the_...
It really is as good as the picture. If you do a search on this board, you'll find quite a few (some very long) threads on it, different things that work, don't work, ideas, etc.
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Thanks, Chowser!!! : ) I might try it this weekend.
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My wife made this bread tonight--awesome! Super light with a firm, crunchy crust.
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You can go right to the Sullivan Street Bakery website and its there.
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The best no knead bread is the new version from America's Test Kitchen...it's remarkable and soooooo easy!
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Yes, Zuni Roast Chicken -- though I think I love it more for the bread salad than the chicken. You can't beat those pan juices (I use all of them) poured over toasted bread.
TBR reference reminds me of the chocolate-caramel cupcakes I make. The chocolate cake comes from that book, topped with a caramel glaze. Yum!
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Ditto on the Zuni Roast Chicken with bread salad.
Also I make a bouillebaissesque fish soup which I serve with toasted baguette and either rouille or aioli.
I've also made Jamie Oliver's ricotta pie with chocolate and orange peel about 10 times.
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The ricotta pie sounds delicious. Do you have a recipe?
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I concur on Marcella's bolognese -- I've probably made this 2-3 times a year for the past 10 or so years. Other Marcella recipes that have garnered multiple repeats in my house include the tomato-butter-onion pasta sauce, the broccoli/anchovy/garlic/red pepper pasta sauce (and also the similar recipe with cauliflower), and the grilled fish marinade made with lemon/oil/salt and oregano.
Once I found the recipe for "Spicy Red Pork and Bean Chili" linked below, I've never even been tempted to consider trying another recipe for pork-based chili, because this one is SOOO good!
http://www.epicurious.com/recipes/rec...
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I'm a dissenter on the Bolognese, though I use Marcella's other pasta sauces religiously -- onion & butter, puttanesca, etc.
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Marcella's Lemon Chicken? So easy and so good.
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Where is that recipe from? Or is it short enough to paraphrase? Thanks for either.
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Roasted Chicken with Lemons
Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking
A 3-4 pound chicken, the fresher the better
Salt
Black pepper, ground fresh from the mill
2 medium-sized lemons
3-4 trussing needles
Preheat oven to 350 degrees, and move an oven rack to the upper-third position. Wash the chicken thoroughly in cold water, inside and out. Remove any bits of fat hanging loose. Let the bird sit for 10 minutes on a slightly tilted plate to let all the water drain out. Pat thoroughly dry all over with paper towels.
Sprinkle a generous amount of salt and pepper on the chicken, rubbing it with your fingers all over its body and into its cavity.
Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places, using one of the trussing needles.
Place both lemons in the bird’s cavity. Truss the chicken by stabbing trussing needles through the loose skin that hangs over the bird’s “big opening” into the outermost lemon. (I don’t bother tying the legs, but you can if you wish.)
Put the chicken into a roasting pan, breast side down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin.
Cook for another 30-35 minutes, then turn the oven up to 400 degrees, and roast for an additional 20 minutes. (Calculate between 20-25 minutes per pound.) There is no need to turn the chicken again.
Bring the bird to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. Basmati rice would go well here.
Yield: 2-3 servings
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And if you like to cook Italian food, go out and buy the cookbook. Its a classic.
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I slice the lemons and add a big spoonful of chopped garlic in the cavity. The garlic and lemon seem to perfume the meat thoroughly. The rest of the recipe and directions is the same. The one I use isn't Hazan's- I found it in the Better Homes & Gardens cookbook years ago.
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I love Batali's Bolognese from Epi: http://www.epicurious.com/recipes/rec...
No-Knead bread at least twice a week, with substitutions like soy flour and spelt.
I also make the Kripalu Cookbook's Maple Oatmeal Cookies and eat them like Luna Bars while training. So much cheaper!
Turkey burgers from a recipe an old roommate gave me, which i've subsequently altered (because all of us love to tinker with recipes ;) ) Happy to post if anyone wants an easy weeknight dinner. Can also be made as meatloaf.
Sweet potato-peanut soup from some old cookbook called Thanksgiving 101.
I really have got to make the Zuni Roast Chicken. Sheer laziness, no doubt, that i haven't.
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would be interested in the turkey burger recipe if you don't mind!
thanks...
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No problem! Only thing is, i pretty much toss ingredients in and am not generally too specific... It's all about improvisation, based on what's in the garden, or in winter, what i'm not too cheap to buy fresh herb-wise at the market.
1lb ground white meat turkey
2tbs panko
Small handful of mixed cilantro, basil, mint, chopped--if you don't have one or more, no problem, just use what you have
About 1/4 medium onion chopped, i just use yellow onion, but sweet is fine too
A dash or two of Worcestershire sauce or just soy if that's all you have or even some good balsamic vinegar
1-2inches (for lack of better description) feta, crumbled
To taste (or not if you hate one of these spices): cardamom, ginger, cumin, chile pepper, turmeric or curry depending on what's in the pantry, maybe cinnamon, but usually not. I tend to use the cardamom on the heavy side.
Ground pepper--i always have a black and pink mix in my grinder
That's pretty much it. I'm sorry it's not more specific, but the beauty of it is, pretty much anything goes and works! I tend to make a batch and then use the leftovers on my salad for the week's lunches.
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ooo sounds good!
like the idea of panko in it!
gracias...
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I'm curious about the sweet potato peanut soup- what's that all about?
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Ok, just a warning up front, it does have Skippy in it! No idea where you stand on Skippy; I don't like it for anything other than this and maybe a pseudo-Asian style sauce...but it sure works well here!
Sweet Potato Peanut Soup
2 large sweet potatoes, peeled and sliced into 1in pieces
6 med shallots, sliced
2 ribs celery, diced
2 carrots, diced
jalapeno(to taste) i just use sriracha hot sauce b/c of my contacts...lazy, i know.
~6cups chicken broth, i use pacific or imagine organic
1/4-1/2c creamy peanut butter (yeah, skippy or jif...) but trust me on this!
1 lime--sometimes i use more as i like the tangyness and its contrast with the sweet potatoes
2tbs olive oil or butter. i use a combo
--heat the D.O. over med. add the oil/butter and let warm.
--add the shallots, celery, carrot, stirring. cook til soft ~5min (if you're using the jalapeno, add now, but in order to ensure this isn't TOO spicy, do what i do below)
--add the sweet potato, stir once or so then,
--add the broth, which should cover the veggies
--let come to a boil, then lower to a simmer and cover
--cook til potatoes are soft.
--in batches, puree in a blender
--pour back into the D.O. and add the PB. I do this to taste...so start with 1/4c and add more. stir til the PB is absorbed, making sure it doesn't stick to the bottom.
--add hot sauce and lime to taste
Hope you like it! It's a standard at T-G in our house.
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Thanks! I can't really imagine what it will end up like- what would you serve it with if you were just going to do a simple something and soup meal? Like maybe some kind of a sandwich or a salad, but what?
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I like to serve it with a big mixed greens salad--like baby spinach, mesclun, and then add in some of the following: edamame, avocado, dried cherries or cranberries, beets, etc. Sometimes I'll have those turkey burgers on the side ;) or maybe serve grilled chicken breasts. Like you say, something simple.
it's really a tasty soup, smooth, not too sweet, a bit spicy and tangy, if you put in enough lime and sriracha.
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I serve various soups for dinner a lot. Carrot/red pepper, squash, fresh pea, fish, etc.
It's a full meal with some cornbread and a big salad. I also like that brown quick bread Bittman has on the NYT website.
We love this kind of dinner. Tasty and not a big deal to make.
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Skippy peanut butter can nearly always be replaced advantageously by ground roasted peanuts. I admit I use salted.
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and i use natural peanut butters - works well!
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Does this soup freeze well? sounds deelish!
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would love the cookie recipe...
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Oh, yeah. I have started to use Batali's simple tomato sauce from Molto Italiano all the time. It's so simple and perfect every time, you can add sausage, shrimp, etc. to it.
I also buy frozen Genova tortellini or ravioli and serve with Mario's tomato sauce and sauteed Italian sausages. Perfect for a quick weeknight meal.
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Chipotle stuffed pork tenderloin:
http://www.epicurious.com/recipes/rec...
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http://allrecipes.com/Recipe-Tools/Pr...
Perfect poppy seed muffins, best I've ever had. I just make it as a square cake.
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How long do you cook the cake for? Is it 8x8 pan?
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Yes, it's an 8x8 glass pan, she says 15-20 minutes for muffins, and 50-60 minutes for loaves, so I start checking my cake at about 30 minutes, the toothpick test.
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Pork tenderloin with mustard-rosemary sauce. It's my go-to recipe
Seafood risotto
Chocolate chip cheesecake
White chocolate cake with lemon curd filling
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Can I have the Pork Tenderloin recipe? Sounds good.
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Yep, I believe I've posted it here before, but I don't remember where! Here you go.
Pork Tenderloin with Honey, Mustard and Rosemary Sauce
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 package pork tenderloin (found wrapped in plastic package at the store, will contain 2 tenderloins)
1/2 cup whipping cream
Whisk first 6 ingredients to blend in a glass baking dish. Add pork and turn to coat. Cover with plastic wrap, and refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Transfer tenderloins to rack set in roasting pan. Reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Remove from oven and let sit on cutting board, covered with aluminum foil 15 minutes.
Strain marinade into heavy medium saucepan (you can use cheesecloth for this, or a fine-meshed strainer). Add 1/2 cup cream and juices from roasting pan. Bring to a boil. Reduce heat a bit and simmer for 15 minutes. Be careful the first five minutes or so, as the sauce will want to boil over, so keep a good eye on it. Season sauce with salt and pepper to taste.
Slice pork into 1 inch slices. Serve with sauce drizzled over.
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Thanks QB. I Iove cooking anything with beer in it.
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You're welcome, hope you enjoy it!
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blackened --whatever-- caesar salad (usually salmon)
mac n cheese
brunswick stew
crab dip
chocolate chip cheesecake brownies
black bottoms
my grandmas blueberry pie
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Could you share the recipe for the chocolate chip cheesecake brownies? I'm a brownie freak. Thanks
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I will gladly share (just not with me now), however, sorry if I used the wrong term, but they're not really brownies, more like a bar cookie/blondie, that's just the name I've been calling them. They are basically like chocolate chip cookies filled with cheesecake. Do you still want the recipe?
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YES PLEASE :)
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really very simple -- make 2 batches of chocolate chip cookie dough (for this dessert, I always make the Nestle Tollhouse one on the chips bag- perhaps could work with others.) Filling: Blend together 2 (8oz) pkgs cream cheese, 1 egg, 1 tsp vanilla, 3/4 cup sugar.
grease 9x13 pan, preheat oven to 350
spread 1 batch of dough in bottom of pan, spread filling on top, place thin pieces of 2nd batch on top, carefully, covering the filling. bake about 30 min. cool & cut (I refrigerate before cutting)
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Thanks so much pamd! I had this recipe years ago and lost it. I'll definitely give it a try! Do you just drop pieces of the dough on top of the cheese layer or try to roll out bits? Do you try to cover the cheese entirely?
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I actually press small amounts at a time between my hands & then just place the pressed piece on. I try to cover all areas, but it will spread & ok if there are uncovered areas (most impt to have the bottom covered). I think I'm gonna try making a batch using chocolate chocolate chip cookie dough!
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How do you do your crab dip? I have a great hot crab-artichoke dip (with perhaps too much mayo) that I had at a Christmas party years ago and begged my colleague for the recipe. It's mayo-laden, which I kind of don't mind, but it does get heavy if you like to eat it all, the way I do every time I make it :) Sometimes I add spinach too.
How do you do yours? Is there a brand of the crab that you like?
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I'm originally from Maryland, so no real brand of crab, as I prefer to use fresh, I do not like pasteurized if a choice- I have used it when no fresh available for the dip (but never for a crabcake). I do not put any artichokes or spinach in it- just old bay with some cheeses & other stuff. I don't really use an exact recipe, but have figured it out approximately for others before if you're interested in details.
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Even though I'm regularly trying new things, I also have a lot of standards that I turn to time-and-again. Here are some favorites.
Sauteed fish with olives and capers.
Steam-sauteed fish filets from "Fish & Shellfish" by James Peterson. I use chicken stock in addition to the white wine specif