What are you cooking today?

2,996 posts in this topic

Pollo alla marsala con verdure miste alla griglia (aka chicken marsala with grilled mixed veg.)

Mmm, lovely, but I'm still hungry!

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We had chicken cordon Bleu w/ a sauce I made with white wine/chicken stock, tarragon, dijon, and cream, jasmine rice, and broccoli (cooked al dente) almodine (butter, one clove garlic minced, with sliced almonds, all browned).

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Talk of tartiflette brings back fond memories... I had some while on holiday right there, in Reblochon country, last July. It may be a winter dish but it tastes wonderful whatever the time of year.

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I'm in the middle of baking a 'Clafoutis'. It's the first one I've ever made but hopefully it'll come out alright.

Also have just taken out some butterfly (fairy) cakes and I've just finished decorating a chocolate cake, though I cheated on that cos it was a packet mix.

 

All this for my daughter's birthday party!

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Right then,.

 

I am well into cookery at the moment. Family is still alive so I seem to be a bit successful.

 

Today's was a Delöia recipe. Cod steaks in mik with creme fraiche and chives.

 

it is the first time I have ever poached a fish, let alone in milk. It is a greatr use for those pots of bloody chives you buy and never ever get round to using. Finally I have a delicious use for these things!

 

If anyone ewants I can dig up the link from delia Online.

 

Topics merged by admin

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Mr Vol Chowder isnt that an American term?

 

I have two good American cookery books at the moment. One in print form "The Joy of Cooking" which I like very much. The other is an online ebook via Keydeck which wife printed for me and it is fantastic and I am learning so much from it.

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i made a typical english sunday dinner for me and the dog...couldnt do one for 7 years, i didnt know how to make the over worked...so i got a new cooker and now its automatic!

 

i did a big porkjoint, with polish honey, german mixed peppers and salt...was really nice, just a hint of those at the edge

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PIzza. Turn the oven on as high as it goes. I use a pizza stone.

 

Hope you don't mind the yank measurements

 

1 cup water (105-110 degrees F)

1 t. honey

2 1/4 t. yeast

 

Mix that and make sure yeast reacts, bubbles

 

Add

1 T. olive oil

1 tsp. salt

 

and enough flour to make a nice soft dough that is still a bit sticky, around 2 1/2 to 3 cups

 

Let rise. Then divide into 3 portions. Roll out. If it is hard to roll you added too much flour, wack it about a bit on the table. Must be easy to roll or it will not be a good dough. This part is important. I roll it veyr thing too, important. This crust ends up being chewy and crisp, very nice. I have worked on this recipe forever and this is the one!

 

I then spray with oil, then sauce lightly, a little cheese, toppings, and then cheese.

 

Cheese is a blend of pizza mozzarella, swiss (ementhaler), and parmesan (grana padano or parmesan/romano, etc)

 

Bake until bubbly and dark brown spots appear on the bottom of pizza, edges are crisp

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I made Bluberry Cake for hub's birthday. (Yes, I have Yank measurements too!)

 

I box white cake mix

 

2 cans blueberry pie filling

 

i package butter

 

1 8oz package sliced almonds

 

Dump the blueberries into a glass baking dish.

 

Dump the cake mix over the blueberries.

 

Sprinkle on almonds to cover the top.

 

Slice thin strips of butter to cover the top.

 

Bake @ 375 until golden brown.

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I've had far too much time on my hands since I've been on maternity leave. I made buttermilk coffee cake this morning, and it was tasty:

 

 

Buttermilk Coffee Cake

 

INGREDIENTS

 

* 2 1/2 cups all-purpose flour

* 1 cup packed brown sugar

* 3/4 cup sugar

* 3/4 cup vegetable oil

* 1 teaspoon salt

* 1 egg, lightly beaten

* 1 cup buttermilk

* 1 teaspoon baking soda

 

* TOPPING:

* 1 cup chopped pecans

* 1/4 cup packed brown sugar

* 1/4 cup sugar

* 1 tablespoon all-purpose flour

* 3/4 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

 

DIRECTIONS

 

1. In a mixing bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remain

ing flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in.

baking pan. To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350

degrees F for 25-30 minutes or until cake tests done.

Yesterday I made peanut butter cup cookies and brought them to the folks at work, and they were a hit:

 

 

Peanut Butter Cup Cookies

 

INGREDIENTS

 

* 1 3/4 cups all-purpose flour

* 1/2 teaspoon salt

* 1 teaspoon baking soda

* 1/2 cup butter, softened

* 1/2 cup white sugar

* 1/2 cup peanut butter

* 1/2 cup packed brown sugar

* 1 egg, beaten

* 1 teaspoon vanilla extract

* 2 tablespoons milk

* 40 miniature chocolate covered peanut butter cups, unwrapped

 

DIRECTIONS

 

1. Preheat oven to 375 degrees F (190 degrees C).

2. Sift together the flour, salt and baking soda; set aside.

3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla a

nd milk. Add the flour mixture; mix well.

4. Shape into 40 balls and place each into an ungreased mini muffin pan.

5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup

into each ball. Cool and carefully remove from pan.

Coming soon: gingerbread men.

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Awwww, I am humbly honored.

 

Nicey Spicey Ricey

Slice thinly the white and light green parts of four spring onions

Remove the seeds from two chili pods, slice thinly

Mince a clove of garlic (sprinkle salt over it while mincing)

Put all into a bowl, add two tablespoons of olive oil, let marinade for about an hour

 

Cook three or four handfuls of basmati rice

Glacé the vegetable mix

 

Mix the vegetables with the rice, serve with Lemon-Rosemary Chicken Drumsticks

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Ok, so this is cheating since I'm not going to make this today... but the rice recipe reminds me of a favorite I havent made in a long time.

 

Easy Mixed Rice:

Using a rice cooker, measure out the number of cups of rice you want to make

Add water to slightly below correct amount (equal to the # of cups rice)

Add soy sauce as the remaining liquid, until you reach the correct cup marker

Slice carrot, cabbage, mushrooms, onion, asparagus or whatever vegetable you think sounds good, and add on top of the rice. Dont overfill with veggies and instead try to make the veggies 1/4 or 1/2:1 ratio to the rice you are using. I also dont use any veggetable that could get too mushy (zucchini, squash, etc), but who knows, that could be good too?

Click cook on your rice cooker and let it do it's thing!

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Roast pork, roast pots & parsnips, leeks in white sauce and brussels sprouts. The only thing added was salt, and because we had great basic ingredients and I got lucky with the cooking it was fabulous. Roast dinners are so easy with a bit of practice - the cooking time can be long but the time you have to stand there and do something is much less. Preparation time is about 45 mins for a typical meat + four veg as below.

 

The pork was from Eisenreich on Viktualienmarkt, a boneless shoulder and tender and tasty, cooked in the steam oven at 200C for 2 hours, with oil and salt on the skin to crisp it up. The pots & parsnips were roasted in goose fat at 200C, pots for an hour, parsnips a bit less. Sprouts were boiled in 1cm water so they mostly steamed and retained their shape and flavour, leeks the same with butter and then a white sauce. Delightful.

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Roast pork, roast pots & parsnips, leeks in white sauce and brussels sprouts. The only thing added was salt, and because we had great basic ingredients and I got lucky with the cooking it was fabulous. Roast dinners are so easy with a bit of practice - the cooking time can be long but the time you have to stand there and do something is much less. Preparation time is about 45 mins for a typical meat + four veg as below.

I'd agree with that. I did my first last year and I feel more confident with them now.

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