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[42]

Easter is near....

What is your best recipe for a lamb leg? I will simply lard it with garlic, roast it from all sides, use a lot of herbs like rosmary and thyme, onions, pepper and salt, later sherry, put it into the oven and wait 1,5 - 2 hrs (or if I get up early enough 6 hrs while it "cooks" by 80°C).

For the rest I am not yet sure, therefore this thread B)

[hrothgar]

The is the most impressive recipe that I know for lamb. It turns out VERY well. I don't recommend trying it unless your fairly experienced with Indian recipes: In particular, you want practice making the fired onions

 

1 4-5 pound leg of lamb trimmed of all fat

10 quarter sized slices of fresh ginger

6 large cloves of garlic peeled

2 tablespoons fresh lemon juice

1 cup nonfat plain yogurt whisked

1 tablespoon garam masala

1.5 teaspoons salt

3 large onions cut in half lengthwise and thinly sliced

1 tablespoon sugar

1/2 melted ghee or peanut oil

6-8 whole dried chilis

1/4 shelled almonds

3 bay leaves

1 teaspoon black cumin seeds

2 cups water

1/2 teaspoon saffron threeads soakin in 1/2 cup milk for 30 minutes

2-3 drops screwpine essence (ruh kewra)

1/4 cilantro finely chooped

4-6 silver leaves

1/4 thinly sliced almonds and pistachios

 

1. Carefully trim the wite membrane from the surface of the meat. Prick the meat all over with a long pronged barbeque fork. Make a series of 2 inch deep cuts 2 inches apart over the entire sruface of the meat. Place meat in a non-reactive pan.

 

2. Process 6 silves of ginger and the garlic in a food processor. Ad lemon juice. yogurt, garma masala, and salt. Process until smooth. Transfer to the lamb and rub well over the surface of the meat, making sure that it enters the cuts. Cover with platic wrap and marinade between 4 and 48 hours.

 

3. Toss the onions with the sugar. Heat the ghee in a large non-stick wok over medium high heat. Cook the sugar coated onions until crispy and golden (about 12 minutes) Transfer to paper towels to drain using a slotted spatula. Use the same oil to cook the chili peppers, stirring, until crispy and browned (about 1 minute). Transfer to tpaper towels. Remove all but 1 tablespoon oil from the wok.

 

4, Use a food processor to process half of the fired onions, the remaining 4 slices of ginger, 2 cloves of garlic, the almonds and red chili peppers. Make a smooth paste.

 

5. Heat the remain 1 tablespoon of ghee. Stir in bay leaves and cumins seeds. Cook for 30 seconds. Add the onion almond paste and cook over medium heat until the ghee separates to the sides (about 5 minutes)

 

6. Add the marinated lamb (leaving the marinade behind) and cook - turning as needed - until well browned on all sides (about 1 hour). Add the marinade and the water and bring to a boil over high heat. Reduce the heat to medium low, cover the pan, and simmer until the lamb is soft and tender (1.5 - 2 hours) Check after 1.5 hours then ever 10 minutes)

 

7. Mix in the saffron milk, screwpine essence, and colantro. Continue to simmer until the sauce is thick and fragrent (about 20 minutes)

 

8. transfer to a serving platter, garnish with silver leaves, reserved friend onions, and the almond and pistachio slices. Server hot.

[Walddk]

I know how to make TWO hotdogs. Is that of any help? B) I can also boil 4 eggs without burning my fingers (too much)!

 

Roland

[keylime]

By very loud demand, my recipe for my namesake, key lime pie (an Easter tradition in the southern United States):

 

Ingredients for Keylime's key lime pie (family recipe):

 

1/2 cup fresh lime juice (3 to 4 limes)

 

4 teaspoons grated lime zest

 

4 egg yolks

 

1 - 14 ounce can sweetened condensed milk

 

11 graham crackers

 

3 tablespoons granulated sugar

 

5 tablespoons unsalted butter, melted

 

To prepare beforehand, you'll want to remove the lime zest from whole limes. Then I cut the limes in half and squeeze out the juice without the pits. I also prefer to chill the juice; this maintains the tang of the keylime.

 

I also mince up the graham crackers in a food processor or blender then melt the butter GENTLY. Fast melting the butter makes it lose its consistency.

 

Cooking Procedure:

 

1. Gently whish the egg yolks and lime zest together in a bowl until the mix has a distinct shade of light green.

 

2. I then take the milk first and incorporate that into the mix, then do the same with our chilled juice and set aside at room temperature. This thickens it up nicely.

 

3. Preheat oven to 325 degrees F.

 

4. Take the graham cracker crumbs and sugar and in a separate bowl add the butter and stir. Many use a metal fork but I use a forked wooden spoon for this.

 

6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Use the bottom of a measuring cup to form a firm crust on the bottom of the pie pan. This compacts the crust for proper baking.

 

7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature. When taking it out of the oven GO SLOWLY. Also make sure that it's sitting on a spot that is even temp'ed.

 

8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still jiggles when shaken.

 

9. Remove from oven and cool to room temperature.

 

10. Refrigerate for at least three hours until well chilled.

 

Top it with a whipped cream or a meringue. Enjoy!

 

BTW: I vote for "key lime pie" under my moniker instead of "mee pok". What the heck is "mee pok"? It's all about the dessert baby!!

[joshs]

I was hoping for keylime's keylime pie recipe! Thanks! I love keylime pie B)

[jdonn]

We should all have to post the recipe for whatever food appears beneath our name when we post B)

 

Of course first someone better tell me what sole veronique is. Too bad, I used to have something tastier.

[jillybean]

The is the most impressive recipe that I know for lamb.  It turns out VERY well.  I don't recommend trying it unless your fairly experienced with Indian recipes:  In particular, you want practice making the fired onions

Richard are you telling us youre funny, smart, talented AND you cook?!! B)

[hrothgar]

Richard are you telling us youre funny, smart, talented AND you cook?!! B)

I'm a decent enough cook (though I'm more known for my brewing)

 

I can't bake to save my life...

[keylime]

Part 2 of Easter Dinner:

 

To show everyone that I am not a one-trick pony, below is my ham dish for Easter:

 

Baked Bourbon Glazed Ham

 

To serve 12 to 14:

1 (12 to 14 lb.) smoked ham, processed, precooked variety

3/4 c. bourbon whiskey

2 c. dark brown sugar

1 tbsp. dry mustard

1/4 c. whole cloves

2 navel oranges, peeled & sectioned

 

Preheat oven to 325 degrees. Place the ham fat side up on a rack set in a shallow roasting pan large enough to hold the ham comfortably. Bake in the middle of the oven, without basting, for two hours, or until the meat can be easily pierced with a fork. For greater cooking certainty, insert a meat thermometer in the fleshiest part of the ham before baking it. It should register between 130 and 140 degrees when the ham is done. When the ham is cool enough to handle comfortably, cut away the rind with a large, sharp knife. Then score the ham by cutting deeply through the fat until you reach the meat, making the incisions 1/2 inch apart lengthwise and crosswise. Return the ham to the rack in the pan and raise the oven heat to 450 degrees. With a pastry brush, paint the ham on all sides with 1/2 cup of the whisky. Then combine the sugar and mustard and 1/4 cup of whiskey, and pat the mixture firmly into the scored fat. Stud the fat at the intersections or in the center of each diamond with a whole clove, and arrange the orange sections as decoratively as you can on the top of the ham with toothpicks or small skewers to secure them. Baste lightly with the drippings on the bottom of the pan and bake the ham undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has melted and formed a brilliant glaze. I use oranges and keylimes of course for the slight acidic taste.

[keylime]

Anyone want my bacon and cheese green bean casserole recipe to tie it all together? :-)

[Badmonster]

I have to post to find out what my food is so I can post what my food is. But what if posting my food means next time I post I'm a different food? Then this will be a wasted post.

[Elianna]

I have to post to find out what my food is so I can post what my food is. But what if posting my food means next time I post I'm a different food? Then this will be a wasted post.

Creme Brulee is extremely tastey. It's kind of like this coffee flavored pudding-like desert, with alcohol usually. It's set on fire, and then served. :) (You eat AFTER the fire goes out, of course)

[Al_U_Card]

I have to post to find out what my food is so I can post what my food is. But what if posting my food means next time I post I'm a different  food? Then this will be a wasted post.

Creme Brulee is extremely tastey. It's kind of like this coffee flavored pudding-like desert, with alcohol usually. It's set on fire, and then served. :) (You eat AFTER the fire goes out, of course)

Maybe in Quebec only, but Crème brulée here is just a custard flan with some sugar on top melted and crystallized with a flame so that it makes a nice crunchy caramelized topping.....

[Badmonster]

Fig Creme Brulee

 

Equiptment:

Knife

Cutting Board

Measuring cup

Measuring spoons

Mixing Bowl

Wisk

Saucepan

Sieve

4 Ramekins

Blowtorch

 

Ingredients:

5 large egg yolks

1/3 cup granulated sugar

1/8 teaspoon salt

1 vanilla bean, halved lengthwise

2 cups heavy cream

1 1/2 cups diced Mission Figs

3 tablespoons turbinado sugar such as Sugar in the Raw

 

Process:

 

Preheat oven to 325°F.

Whisk together yolks, granulated sugar, and salt in a bowl until combined well. Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod. Heat over moderate heat until hot but not boiling. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.

 

Spoon 1/4 cup figs into each ramekin. Pour custard through a fine-mesh sieve into a bowl, then ladle over fig. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of oven until custards are just set, 35 to 40 minutes. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.

 

Preheat broiler.

 

Sprinkle turbinado sugar evenly over custards and use blowtorch to carmelize.

[Walddk]

Since Karen (macaw) is too modest to bring it forward herself, I will post a cake recipe from the late 50's she sent to me some time ago:

 

Orange Chiffon Cake:

6 large eggs, separated plus 1 additional egg white

 

2 1/4 cups (225 grams) sifted cake flour

 

1 1/2 cups (300 grams) superfine white (castor) sugar

 

1 tablespoon baking powder

 

1/2 teaspoon salt

 

1/2 cup (120 ml) vegetable oil or safflower oil

 

3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)

 

2 tablespoons (10 grams) orange zest

 

1 teaspoon pure vanilla extract

 

3/4 teaspoon cream of tartar

 

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

 

Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and perfume.

 

Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.

 

Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

 

Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

 

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

 

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

 

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).

 

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

 

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

[macaw]

Rich and Creamy Lowfat Vegan Alfredo

 

1 pkg lowfat silken tofu (this ingredient cannot be subsituted!!)

3 tablespoons margarine, added after heating

1/4 cup vegan soy parmesan (recipe to make this follows)

veggie broth

salt and pepper to taste (I also add nutmeg)

cooked rotini, or your favorite pasta

 

Blend all ingredients, adding enough broth to make a smooth and creamy consistency, and heat gently. Serve over pasta with one scant quarter cup per person.

 

Soy parmesan recipe:

 

1/4 cup toasted sesame seeds

1/2 cup nutritional yeast

1/2 teaspoon salt

 

Toss all in a food processer or blender until the sesame seeds are completely ground up. It's delicious, guilt free, and milk free. Make up a bunch in advance and keep it in the freezer so the oils in the sesame seeds don't go rancid. This makes enough for 3 batches of this Alfredo recipe (I usually double this so it lasts longer).

 

 

Variations:

 

Spinach Alfredo - add one 10 ounce package of frozen chopped spinach, thawed and drained, after blending. Adding it before blending makes it look like green slime; taste would be the same but getting past appearance may be difficult!

 

Tomato Alfredo - substitue low-sodium V-8 for veggie broth, add tomato paste to taste. "My vitamin hating, junk food loving son pronounced this "a keeper."

 

Other additions:

 

chopped garlic

sauteed mushrooms

rehydrated sundried tomatoes (blended with other ingredients)

onions

any other steamed vegetables for alfredo primavera (add after heating the sauce, veggies heated and drained in another pan)

 

I think this is one you can experiment with a lot.

[Rain]

I use www.grubhub.com

Lotsa favourite recipes there. :D

[jchiu]

I have to post to find out what my food is so I can post what my food is. But what if posting my food means next time I post I'm a different  food? Then this will be a wasted post.

Creme Brulee is extremely tastey. It's kind of like this coffee flavored pudding-like desert, with alcohol usually. It's set on fire, and then served. :) (You eat AFTER the fire goes out, of course)

Maybe in Quebec only, but Crème brulée here is just a custard flan with some sugar on top melted and crystallized with a flame so that it makes a nice crunchy caramelized topping.....

Delicious, my favorite dessert by far! I've had Crème brulée in at least a half dozen cities on the east coast, in at least a dozen different restaurants. There are variations in the recipe, but the most common is a smooth egg-based custard made with noticable amounts of rum, topped with caramelized sugar, and served in a short, round cylindrical dish.

 

Mentioning a "coffee flavor" makes me think of a hybrid dessert that would ensure that I would skip dinner more often than not. Rather than coffee, I would certainly love to have the flowery, sweet muscat flavor of a premium first flush Darjeeling in place of the rum. I'm getting hungry just thinking about the possibilities!

 

Remark. Is it possible to get my food "signature" changed to Crème brulée?

[Deanrover]

I cooked enough for about a dozen portions, but I will present the recipe as cooked for 4.

 

Firstly, I made the green curry paste. Most people will just buy the paste, which is perfectly fine, but this time I made it fresh.

 

http://img374.imageshack.us/img374/7946/picture0386cb.jpg

 

Ingredients (From top centre plate, clockwise):

 

1/4 of a cup of chopped garlic

10 hot green chillies (the little ones), unplugged.

3 table spoons of chopped challots (alt. onions)

1/2 teaspoon of cumin

Chopped coriander roots, 1/2 teaspoon lime rind, 1 teaspoon galangal (alt. lemongrass), 1/4 teaspoon pepper

5 unplugged, deseeded Jalapeno chillies (preferably green)

2 tablespoons of lemongrass

 

You should use teaspoon of shrimp paste too, but I substitued with soy sauce.

 

Get all these ingredients together and grind them witha mortar and pestle. Alternatively use a food processor to get it into a paste, which should look something like:

 

http://img196.imageshack.us/img196/4735/picture0412nl.jpg

 

Now, onto the curry.

 

http://img179.imageshack.us/img179/6766/picture0436hu.jpg

 

You will need:

 

250g chicken breast

Some combination of Coconut Cream/Coconut Milk/Milk adding up to 1.25 litres

1 large Aubergine

4 Jalapeno Chillies (Pref. Green)

4 tablespoons of thai fish sauce (alt. soy sauce)

1 tablespoon of sugar

Basil

The juice from the lime whose rind you used for the paste

 

Heat 500 ml of coconut cream (I used coconut milk) until it is boiling heavily

 

Add the curry paste and stir well, it should be nice and fragrant

 

Add the chicken and boil until cooked

 

Add 750 ml coconut milk (I used soy milk), the fish/soy sauce and the sugar, stir well.

 

Chop up the Eggplant into bitesizes, and add to the mix.

 

Boil for about 4 minutes - but be careful! Too little and it will be flavourless, too much and it will be soft. You will just have to use your judgement to see what amount of time is right. It shuld look something like:

 

http://img392.imageshack.us/img392/2861/picture0467vp.jpg

 

I now like to leave the curry off the heat for an hour. I find this lets the various flavours infuse bet, leading to a tastier curry.

 

Meanwhile you should be cooking some carbs to accompany the curry. Rice is the norm, but I find couscous goes great. A dutiful host will provide his guests with an alternative:

 

http://img179.imageshack.us/img179/3245/picture0473xe.jpg

 

Bring the soup back to the boil, add the chillies (deseeded and chopped), lime juice and basil.

 

Serve the rice/couscous one a plate, with a generous portion of curry in an accompanying bowl.

 

http://img102.imageshack.us/img102/9002/picture0500ej.jpg

 

A fine English ale does go rather splendily with the dish.

 

http://img151.imageshack.us/img151/8463/picture0516jx.jpg

[hrothgar]

I've always had great results with this recipe

 

http://www.foodnetwork.com/food/cda/recipe...X6-CARD,00.html

[jillybean]

One of the benefits of living in Canada is the fresh, wild salmon – no more vacuum packed, transparent slices of fish on a cracker.

This recipe is very easy, quick and delicious!

 

http://www.epicurious.com/recipes/recipe_views/views/232799

[jchiu]

With fresh oysters from the shore, I like to make

 

http://seafood.allrecipes.com/AZ/OysterStew.asp

 

but use heavy cream instead, and increase the shallot-to-celery

ratio if using smaller, younger shallots.

[han]

Remark. Is it possible to get my food "signature" changed to Crème brulée?

Yes Jason, that's possible. Your food signature depends on the number of posts you have made, and I remember that crème brulée is one of them. You'll just have to keep posting here until you get to that number, and then stop.

[uday]

I've been experimenting with "soup-in-the-oven" with a good ratio of "well done" to "what the hell"

 

I've tried two variations.

 

1. in a foil bag, toss in the stuff you'd add to a basic chicken soup plus anything you feel like. So, say, chicken (brown it if you have the energy) that has been marinated in something fun, carrots/celery/onions/taters/tomato (all sort of chunked up into medium size pieces). Some salt, some liquid, not a lot, since the bag will be sealed. Then bake it. I've tried sliced lemons in this.

 

2. cram a high-sided tray with ribs (i like them "Korean style" but the butcher doesnt usually want to bother and I'm stuck w/short ribs) on a bed of something wide and green like collard greens. Jam up the spaces inbetween the ribs with chunks of carrots/celery/etc; force slivers of garlic into crannies god surely intended to be left alone. Liquid of choice. Bake at low heat for a couple of hrs, flipping the meat every now and again, but you have to watch it to make sure it doesnt dry out. When it dries out, the guests are wary the next time you ask them over.

 

These work for me bec. they don't take much time, plus you don't wind up stuck in the kitchen while everyone else is having fun outside.

[hrothgar]

I've been experimenting with "soup-in-the-oven" with a good ratio of "well done" to "what the hell"

On a related topic, if you like this cooking style I strongly recomennd looking into a clay pot. This sounds a bit weird, but works very well

 

http://fantes.com/romertopf.htm