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In this journal I share a lot of the recipes I find online or develop myself. Since people often ask me for pointers to those, here's an index, dated to stay at the top of the page:

Click for Links to Recipe Entries )
lillibet: (Default)
In this journal I share a lot of the recipes I find online or develop myself. Since people often ask me for pointers to those, here's an index, dated to stay at the top of the page:

Click for Links to Recipe Entries )
lillibet: (Default)
I made dinner tonight for a couple of vegan friends (one of whom is also gluten free). They seemed to like it, so I'm keeping notes:

Tuscan Vegetable Soup - I played around with this recipe--didn't use zucchini, added some tamari for increased umami, pureed everything and then threw in a few handfuls of gluten-free elbows.

Vegan Caesar - I stuck to the recipe pretty closely. The dressing and the faux-parmesan were both tasty and remarkably like the flavors of what they imitate, but grittier. I added tomatoes to the romaine and served olives, marinated mushrooms and marinated roasted artichoke hearts on the side, which worked well and let people adjust their salads to taste.

Hot Fruit Compote - This was quite tasty, but I think I would do it in a smaller casserole next time.

Coconut Whipped Cream - This is definitely a good substitute for whipped cream and worked especially well with the pineapple-containing compote.
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I'm closing up tabs and wanted to note that after Thanksgiving I made the best stock of my life, using this recipe. I used it to make the soup that's also on that page, using noodles instead of rice or barley, at Alice's request. The mushrooms and marjoram gave it a very different flavor than usual and it was a very hearty, wintery soup. I've used another quart of the stock for celeriac soup--that was pretty good, but not so much that I'd use the recipe again, so I'm not linking to it--and I've got three left that I'll hope to use in the coming weeks. Suggestions for good-with-turkey-stock soup are welcome.

Also worth noting--this year I was struck by the tips from Kitchen Surfing. I brined the turkey for the first time and have to say I didn't think that part was worth the hassle. It was not more moist than usual and a couple of people complained about the salt-level. I wasn't able to find lard on short notice (it occurred to me later that Savenor's was probably the answer) but Dave's Fresh Pasta carries jars of duck fat (you're welcome). Because the turkey cooked so much faster than expected (a 27 lb. turkey was done in 3 hours, 30 minutes at 400, 90 at 350--should have been 60, and then 250 for another hour) I didn't use up all the herbed duck fat. So suggestions for things-to-cook-in-herbed-duck-fat are also welcome--I know about hash browns.
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I've made Jason Santos' pastrami bolognese twice now. The recipe calls for FOUR POUNDS of pastrami, which seemed just way too much, so the first time I made it, I got a pound of pastrami and quartered the recipe. The flavor was great, but almost too meaty, so I decided the next time I'd halve the meat and add mushrooms. Unfortunately, I didn't remember clearly what I had done and wanted to do, so last night what I ended up doing was making a double batch of the recipe, with one pound of pastrami--so one-eighth the suggested meat content--and one pound of mushrooms. It was still good, though now not quite meaty tasting enough and still not enough mushrooms, but it took forever to reduce to sauce-consistency. So for the next time I am hereby noting that what I want to do is to use one pound of pastrami, 1.5 lbs. of mushrooms, and otherwise make a half-batch.

And here's the recipe )
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One of my tricks, when searching the net for recipes, is to preface my search with the word "ultimate". It seems to limit the search to manageable levels and tilt it towards actually useful links.

Last week was my mother's 88th birthday and we had agreed that I would make brownies, one of the very few chocolate desserts I enjoy. (For those who weren't aware, I don't much like chocolate, but there are a few exceptions.) I'm pretty sure I haven't made brownies from scratch since I lived at Fenway House, so more than twenty years ago. Searching brought me to this recipe.

These are phenomenal brownies. As the description promises, they are " tall like a cakey-brownie, but dense like a fudgy-brownie." I made them with pecans for extra yum. And I even bought myself a new brownie pan for the occasion, so now I have to make them again!
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Occasionally I wonder why I read The Amateur Gourmet, especially now that he's living in LA. And then he posts a totally game-changing recipe like this one for Roasted Hamburgers. So easy, so much less mess than any other method, scalable, and delicious! Hamburgers have been a rare occurrence in our household, but I think that may be changing.

I paired them with this recipe for Duck Fat Hash Browns, which were also very tasty. I doubled the recipe, which may have been unnecessary, and think I didn't use quite enough fat, so further experimentation may be in order. On the other hand, when I've already got a 475F oven, maybe I'll try roasting the potatoes instead.
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Wow, it's been a long time since I've cooked something new, or at least since I've recorded it.

Tonight we had friends over for dinner and tried:

#10 - Duck Rag├╣ )

#11 Panna Cotta with Balsamic Strawberries )
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One of Jason's favorite things is strawberry shortcake. So for his birthday cake I made this recipe. He was amused and pleased and it was really light and delicious, a wonderful summer dssert!
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I've fallen behind, but the tabs are still open, so let me first say that for Valentine's Day I made...#8 Pan-Seared Pork Belly )

I am reminded to post about that, because tonight I cooked something else I'd never made before: sunchokes, also known as Jerusalem artichokes. I noticed them at the market and thought it was time for something new, so I bought a couple of pounds of them and made...#9 Lemon Chicken with Jerusalem Artichokes )
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It's the start of a new year, so I'm starting my count again. With the two new recipes I made for Christmas dinner, I hit fifty for 2010. I didn't have a specific goal last year, so I'm pleased with a nice round number and excited to keep challenging myself to try new things.

Greek Couscous with Chicken & Feta )
lillibet: (Default)
It's the start of a new year, so I'm starting my count again. With the two new recipes I made for Christmas dinner, I hit fifty for 2010. I didn't have a specific goal last year, so I'm pleased with a nice round number and excited to keep challenging myself to try new things.

Greek Couscous with Chicken & Feta )
lillibet: (Default)
I find I get very interesting results by using "ultimate" in my recipe search terms. Tonight I decided to try this recipe, which had an intriguing secret ingredient. The sauce was wonderful! Rich and complex and delicious. Served with mashed potatoes and roasted garlic cabbage it made a very good, hearty meal. I'd be very interested to serve it to someone who doesn't like pickles and see what they'd make of it (fortunately the pork is quite good even without the sauce).
lillibet: (Default)
I find I get very interesting results by using "ultimate" in my recipe search terms. Tonight I decided to try this recipe, which had an intriguing secret ingredient. The sauce was wonderful! Rich and complex and delicious. Served with mashed potatoes and roasted garlic cabbage it made a very good, hearty meal. I'd be very interested to serve it to someone who doesn't like pickles and see what they'd make of it (fortunately the pork is quite good even without the sauce).
lillibet: (Default)
Fine Cooking had a lot of appealing recipes in their Thanksgiving issue, so I chose several of them. They require registration, so if you don't want to do that, but would really like any particular recipe, let me know and I'll get it to you.

tday 2010 menu

#43 Roasted Turkey Breast Porchetta Style )

#44 Stuffed Turkey Thighs )

Bread Stuffing with Fresh Herbs )

tday 2010 buffet

#45 Jewel-Roasted Vegetables )

Cranberry-Orange Relish with Ginger )

tday 2010 dessert

#46 Pear-Cranberry Crisp )

#47 Brown-Butter Pumpkin Layer Cake )

I also made mashed potatoes and Mom made gravy, Trish got rolls and made the sausage stuffing, and Anne made her Famous Cloved Yams (which this year was Roasted Pumpkin with Cranberries and Sage Brown Butter). And that was our Thanksgiving feast!

lillibet: (Default)
Fine Cooking had a lot of appealing recipes in their Thanksgiving issue, so I chose several of them. They require registration, so if you don't want to do that, but would really like any particular recipe, let me know and I'll get it to you.

tday 2010 menu

#43 Roasted Turkey Breast Porchetta Style )

#44 Stuffed Turkey Thighs )

Bread Stuffing with Fresh Herbs )

tday 2010 buffet

#45 Jewel-Roasted Vegetables )

Cranberry-Orange Relish with Ginger )

tday 2010 dessert

#46 Pear-Cranberry Crisp )

#47 Brown-Butter Pumpkin Layer Cake )

I also made mashed potatoes and Mom made gravy, Trish got rolls and made the sausage stuffing, and Anne made her Famous Cloved Yams (which this year was Roasted Pumpkin with Cranberries and Sage Brown Butter). And that was our Thanksgiving feast!

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Before I get into Thanksgiving Dinner, I want to clear away some tabs.

Yogurt-Marinated Roast Chicken )

Chicken Posole )

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