Epic Cooking Recipes (renamed thread)

Guest · Posted: Sun Jan 06, 2008 1:48 pm Post subject:

thanks, vend! i'm definitely going to try that soon.

Vendacious · Posted: Wed Jan 23, 2008 2:43 am Post subject:

/BUMP

this thread is getting booooorrrrring... Tomorrow, I'll post my kick-ass lasagna recipe (you'll impress your friends!!)
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Thu Jan 24, 2008 4:57 pm Post subject:

Okay, this ain't lasagna... But, still good:

Baked Mac'n'Cheese:

1 16oz Box of Macaroni
2 tbsp Olive Oil
4 strips bacon, 1/4" dice/chop
5 cup Whole Milk
4 tbsp unsalted butter (1/2 stick I think that is)
1/2 cup all-purpose flour
1 cup Grated Parmesean Cheese (fresh works best, Kraft will do)
3 cup grated Cheese (ie. Gruyere, Edam, 1/2 and 1/2 Medium and Old Cheddar)
1 1/2 tsp salt
1/2 tsp pepper

Preheat oven to 400F.

Cook macaroni (Al dente... look it up), drain, toss with olive oil. Set aside in a large bowl.

Fry the bacon pieces, drain, add to macaroni.

In a separate pot, bring the milk to a boil (stirring so the bottom doesn't scorch), once it foams, reduce heat to Low.

In a separate pot, melt the butter (on med heat) and sprinkle the flour into the pot. Stir, so that all the butter gets absorbed (this is called a Roux). Slowly add the milk, 1 cup at a time, whisking during this time. Continue to whisk until the sauce thickens and bubbles gently.

Add the Parm cheese, 2 cups of your other cheese along with the salt and pepper. Stir until the cheese is completely melted.

Pour the sauce over the macaroni, mix, and pour the vittles into a 10x14 gratin dish (or any heavy oven proof caserole-type dish).

Bake for 12 minutes, sprinkle the remaining cheese over the top. Bake for another 10 minutes, or until the cheese is melted and golden browwwwwn!!
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Thu Jan 24, 2008 5:04 pm Post subject:

Beef Stroganoff:

1 cup chicken/beef stock
1 cup heavy (35% if you don't care) cream
1 cup sour cream
salt/pepper to taste
3tbsp Mustard ('prepared' is fine, dijon is better)
3 tbsp Worchestershire sauce
3 Tbps chopped fresh parsley (flat leaf is the best leaf)
1-2 sirloin steaks, sliced (as for stir fry)
Egg Noodles (cooked according to the package)

In a deep pan, or pot, fry the steak pieces in some olive oil. Remove. Add the stock. Slowly add the cream and then the sour cream, stirring all the while. Bring to a low boil/simmer. Add the mustard and Worchestershire sauce. Salt and pepper. Simmer for 5-10 minutes.

Once you're ready to serve, add the steak and chopped parsley to the sauce. When the steak is warmed through, pour over the egg noodles.

Variation: Instead of noodles, some people use shoestring cut fries =D

Combine all ingredients (except the noodles) in a pot, and simmer for 10-15 minutes.

Add to cooked noodles.
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Orynn · Joined: 10 Dec 2007 Posts: 143 Location: Ontario Canada Eh

Beef Stroganoff: = EPICS

Im going to add this to my shopping list for next week.

Making beef stew in the crock pot right now. gonna be nice to come home to that.
_________________
Orynn Adventures on Flikr!

Vendacious · Posted: Thu Feb 21, 2008 12:08 am Post subject:

This has been a very lazy thread lately soooo, here:

Chicken with Riesling

3lbs (1.35kg) chicken drumsticks/thighs (about 10)
Salt/Pepper
2 tbsp Vegetable Oil
1 tbsp (15g) unsalted butter
2 shallets, finely chopped
2 tbps Cognac
1 c (250mL) dry Riesling
6 plum tomatoes, peeled, seeded and diced
8 ounces (225g) small button mushrooms, trimmed
2 tarragon sprigs
1/4 c (60mL) heavy whipping cream
2 tbps chopped tarragon

1. Pat chicken dry and season with salt and pepper. Heat the oil and butter in a large frying pan with a lid or a Dutch oven over medium heat. Brown the chicken in 2 batches, 5 to 7 minutes per batch. Transfer the browned pieces to a clean plate. Discard all but 1 tablespoon of the fat from the pan. Add the shallots and cook, stirring for about 1 minute. Pour in the Cognac, then half the wine, and deglaze the pan by scraping up the browned bits from the bottom of the pan. Add the remaining wine, the tomatoes, and mushrooms and bring to a boil.

2. Lower the heat and add the browned chicken, with any juices, the tarragon sprigs, and ½ teaspoon salt. Cover and simmer for about 20 minutes, turning the chicken once, until cooked through. Transfer the chicken to a plate.

3. Tip the pan and skim any fat off the sauce. Bring to a boil and boil uncovered, for 5 minutes to reduce. Stir in the cream and boil for 3 minutes, or until the sauce thickens slightly. Return the chicken to the pan and reheat gently over low heat, turning to coat with sauce. Check the seasoning, sprinkle with the chopped tarragon, and serve.
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Fri Mar 21, 2008 11:54 am Post subject:

Vodka Sauce (Hobo's request)

INGREDIENTS:

* 1/4 pound butter
* 1/2 tsp red pepper flakes
* 1/2 Blue Ice Vodka
* 1 can Italian crushed tomatoes or fresh equivalent
* 3/4 cup parmesan cheese
* 1/2 cup romano cheese
* 1 cup heavy cream

PREPARATION:

1. Melt butter over high heat until bubbly.
2. Add red pepper flakes.
3. Add the vodka and simmer for 2 minutes.
4. Simmer tomatoes with the two cheeses for 3 minutes, then add the heavy cream and simmer for 1 minute.
5. Serve over your favorite pasta.

Note: If you don't want spicy, use sweet paprika instead of the flakes. Also, if yer using canned tomatos, make sure that they're packed in tomato juice (NOT water). Fresh blocks of the two cheeses makes a waaaay better end result, when compared to using 'mass produced' shit like the Kraft green can.
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Fri Apr 25, 2008 10:37 am Post subject:

Stop buying expensive (and shitty and actually bad for you) salad dressings! Make your own:

Vinaigrette (makes about 300mL)

2 cloves of Garlic, peeled
1 tbsp Dijon mustard
pinch of sea salt/black pepper
juice of one lemon
2 tsp white wine vinegar (sherry vinegar is great too)
300mL extra virgin olive oil

1. Crush the garlic (making sure this is finely done, as you don't want chips of garlic in your dressing).

2. Combine the garlic, mustard, salt and pepper, lemon juice and vinegar,
then, as you mix (fork/whisk)m slowly add the olive oil so you get an
emulsion.

3. Once all the oil has been added, check the dressing for taste; you can add more salt and pepper, lemon juice or vinegar at this point.

NOTE: The lemon juice and vinegar used together seem to set each other off, avoiding a too bitter lemon result, and the juice tempers the vinegar rather in the same way whiskey and lemon juice meet in a whiskey sour, both becoming something else altogether. This keeps very well in the fridge (14 days). Also, don't overdress yer damn salads! Add a some dressing, gently toss, add a little bit more, gently toss.
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Thu May 08, 2008 11:23 pm Post subject: Slow Cooked Beef Brisket

INGREDIENTS (This is Julia Child's recipe) :

* 4 pounds lean, flat 2-inch thick center-cut single brisket, most of the fat trimmed off
* 1 or 2 large garlic cloves, pureed
* 1/2 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/4 cup olive oil
* 1/8 teaspoon freshly ground pepper
* 1-1/2 cup sliced onions
* 1 cup sliced carrots
* 2 cups fresh Italian plum tomatoes, cored and chopped

PREPARATION:
Trim excess fat off the brisket, leaving 1/8-inch layer on the fatty side. Make a paste by mashing 1/2 teaspoon each of salt and thyme into the pureed garlic, using the flat side of a large kitchen knife to do the mashing.
With salt-thyme-garlic mixture in a small bowl, beat in the oil and pepper. Spread this mixture over both sides of the brisket. Toss the onions, carrots, and tomatoes in a large bowl with a little salt and thyme. Spread half of the vegetable mixture in the bottom of a roasting pan. Place beef, fat side up, on top of the vegetables. Cover with remaining vegetables. Cover the pan tightly with foil. This dish may be prepared to this point in advance and refrigerated.

When ready to cook, place in a 300-degree F oven. Baste with accumulated juices about every 1/2 hour. Cook for 3 to 4 hours, until a fork goes into the meat easily. (Note that brisket is never tender like steak, but should be pleasantly chewable and will have a real beefy flavor. Note that the meat can rest after cooking, from 1 to 24 hours or more.) Transfer meat with its vegetables to a smaller pot (it will have shrink). Degrease the juices and pour them over meat. If you are not serving the meat that day, chill it uncovered. When cooled, it may then be covered and kept under refrigeration for a day or two.

To reheat, cover and put in a 350-degree F oven for 20 minutes or so, basting two or three times with the juices. Remove meat with its vegetable topping to a carving board. Pour juices into a saucepan, degrease, and rapidly boil down almost to a syrup. Or, if you want more of a sauce, thicken the juice with 1-1/2 tablespoons cornstarch blended with 2 tablespoons wine or stock. Carve the meat across the grain into thin slanting slices. Accompany each serving with a spoonful or two of sauce and vegetables.
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

acabiscuit · Chalupa Joined: 01 Feb 2006 Posts: 452

hook me up with a chicken (or any tasty meat) tetrizini i love chicken tetrizini
_________________
70 hunter
miner and trinket maker

Vendacious · Posted: Fri Jul 18, 2008 8:15 pm Post subject:

Here is the basic method for pickling by fermentation. It's a simple process that requires no special tools other than the right sized container. The precise salt-to-water ratio is 50 grams per liter, for a 5% salt solution.

The Brine
1 3/4 ounces/50 grams kosher salt
4 1/4 cup/1 liter water
1 tbsp/10 grams Pickling Spice (recipe follows, or store bought)
1 tsp/3 grams black peppercorns
1 tsp/2 grams dill seed (Optional)

The Fresh
2 cloves garlic, peeled
1 bunch fresh dill
10 pickling cucumbers (about 1 pound/450 grams), washed

1. Combine the brine ingredients in a saucepan and bring to a simmer for 3 minutes, stirring to dissolve the salt. Remove the brine from the heat and let cool to room temperature.
2. In a clean jar, that will hold all the ingredients comfortably, place the garlic in first along with a few fronds of dill. Then, layer the jar with cucumbers and dill. Pour enough brine into the jar to completely cover the cucumbers. Fill a small plastic bag with more brine and press this on top of the vegetables to keep them submerged or press a piece of plastic wrap down on top of the vegetables and pour more brine onto it. It's essential that the cucumbers remain completely covered.
3. Place the jar in a cool spot to ferment for 7 days. (Any temperature roughly above 75 degrees F/23 Celsius will encourage the less benevolent bacteria to take over). You can pickle in the refrigerator, but it can take up to 3 times as long.
4. After 7 days, taste a cucumber. It should retain their crunch and have a mild salty-sour taste (not sour like vinegar). If you want a stronger sour flavour, cover and sit for 3 more days, or until the desired sourness is reached.
5. To store the pickled cucumbers, remove them from the brine and place in a clean jar or other nonreactive container. Strain the brine into a pot and bring to a boil (this is a precaution against any harmful bacteria that might still be present). Remove from the heat and allow to cool to room temperature.
6. Pour the cooled brine over the cucumbers, cover, and refrigerate. The pickles should keep indefinitely in the fridge.

Pickling Spice
2 tbsp/ 20 grams black peppercorns
2 tbsp/20 grams mustard seeds
2 tbsp/20 grams coriander seeds
2 tbsp/12 grams red pepper flakes
2 tbsp/14 grams allspice berries
1 tbsp/8 grams ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
2 tbsp/6 grams whole cloves
1 tbsp/8 grams ground ginger

1. Lightly toast the peppercorns, mustard seeds, and coriander in a small dry pan, then slightly crack them with the side of a knife.
2. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic container or glass jar.
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Fri Sep 12, 2008 9:42 am Post subject:

BACON!!!
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Vendacious · Posted: Wed Oct 08, 2008 11:28 am Post subject:

Welp, [Canadian] Thanksgiving is soon upon us (woot us)... So, to be ready here are a couple:

Herb-Brined Roasted Chicken or Turkey

Brining a chicken or a turkey is a foolproof way to ensure juicy white meat and completely cooked dark meat. The following recipe will work for a chicken, boneless turkey breast or a whole turkey (double the ingredients if you're cooking a large turkey, 18 pounds/8kg or more). You need a container large enough to completely submerge the bird(s).

The Brine:

1 gallon/4 liters water
1 cup/225 grams kosher salt (do NOT use regular table salt)
1/2 cup/125 grams sugar
1 bunch fresh tarragon (about 1 ounce/25 grams)
1 bunch fresh parsley (about 1 ounce/25 grams)
4 bay leaves
1 head garlic, halved horizontally
1 onion, sliced
3 tbsp/30 grams black peppercorns, light crushed
2 lemons, halved

One 3 to 5 pound/1.5 to 2.25kg chicken or turkey breast.

1. Combine all the brine ingredients in a pot large enough to hold the bird; give the lemon halves a good squeeze as you add them. Place over high heat and bring to a simmer, stirring to dissolve the salt and sugar. Remove from the heat and let cool to room temp, then refrigerate the brine until it's chilled (overnight works best).

2. Add the chicken or turkey to the brine. Weight it down with a plate or other object to keep it completely submerged and brine. [2lb chicken: 4-6 hours, 3-4lb chicken: 8-12 hours, 10-15lb turkey: 24 hours, +15lb turkey: 24-36 hours]

3. Remove the bird from the brine, rinse well and pat dry. Let rest in the refrigerator for 3 to 24 hours (this allows fro an even level of brine throughout the bird).

4. Preheat the oven to 450F/230C.

5. Roast the bird until it reaches an internal temp of 160F/71C Remove from the oven and let rest for 15 minutes before serving.

NOTES: The skin of brined birds can become so dehydrated that, with the sugar in the brine, it sometimes crisps quickly as the bird cooks and can become too dark; if you see this happening, place a sheet of aluminum foil loosely over the bird to deflect the direct heat.

Roasted Garlic Mashed Taters

4 large yellow potatoes
250g fresh cheese curds (white), shredded
100g butter
200ml 35% cream
1 head roasted garlic
salt/pepper

1. Roast garlic at 400F for 45min (best way is to take the head of garlic and cut off the very top, add some salt and olive oil, wrap in foil and place in oven)
2. Boil the spuds, peel and sieve (mash)
3. Put the spuds into a saucepan/pot, stir in the cream. Add the skinned roasted garlic. Cook for 30-45 seconds. Add the butter and curds. Mix/stir vigorously until all is melted.
_________________
Moral law is an invention of mankind for the disenfranchisement of the powerful in favour of the weak.

Merilille · Joined: 21 Sep 2006 Posts: 303 Location: Sydney, Australia

lol here i was thinking that this thread was about epic cooking recipes in game!

gotta try some and post some of my own Smile

_________________

Merilille · Joined: 21 Sep 2006 Posts: 303 Location: Sydney, Australia

Ok so I'm not claiming to be the most creative in the kitchen, but I do think my own food is freaking delicious.

Stir-fry Chicken and Ginger sauce

Ingredients:
1 chicken breast
2 cups Jasmine Rice
1/4 of a white or brown onion
1 thai red chili (or bird's eye chili)
1 clove of garlic
Coriander (Cilantro)

A handful of:
Snow peas
Broccoli
Beans
Whatever veggies you want to use

Soy Sauce (light or dark, you pick)
Ginger root (fresh preferably)
Green onions (or scallions)
Half a lemon
2 teaspoons sugar

Procedure:
Obviously start the rice first, you want the rice to be not too dry, but not gluggy either. Follow the directions on the packet. If you don't know how to make rice...i won't tell you here.

Ginger Sauce:
Slice up the ginger root, but make sure it's still easily strainable (if you don't like eating the ginger)
Cut up some green onions
Add everything (soy sauce, lemon juice, and sugar) to a small saucepan. put it on low heat, you don't want to boil it, just infuse the flavors together into the soy.

Turn off heat, and set aside for a little while.

Slice the chicken very thin, that way it cooks fast and stays tender. finely chop the chili and garlic and rub it into the chicken (be sure to wash your hands!)

Put some oil (olive or peanut, sesame has too strong a flavor for this dish) in your wok on high heat. just before it starts to smoke, add the chicken and keep it moving around, you don't want the garlic to burn.

Add your veggies and whatnot, cook it fast and hot that way your veggies dont' get all mushy and overdone. you still want them crisp.

Strain the sauce and pour over your stir-fry and cook for another minute or so.

Serve on rice! Garnish with fresh Coriander. This dish should serve about 3 people

_________________