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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

I have a whole chicken in my freezer. Do I want to roast it, poach it, or attempt chicken with 40 cloves of garlic?
 
Re: USCHO Cooks: Allez Cuisine!

Any good cookie recipes out there, beyond the obvious ones? Already planning on sables and gingersnaps, need ideas for maybe two more kinds. Giving some thought to maybe tackling brandy snaps, not sure though.
 
Re: USCHO Cooks: Allez Cuisine!

leswp1 said:
Choice C. I have made that- yum.
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I've made it also, its very good, have some good bread so you spread garlic on it. Roasted chicken done right is better than Turkey if you ask me
 
Re: USCHO Cooks: Allez Cuisine!

This recipe for steak that mwade posted a while back is excellent, and super easy. Made it with a couple of shoulder cuts, broiled them using Alton Brown's method (with slightly shorter cooking times - 3 mins/side on the lower rack, 2 mins/per side upper; I also used a broiling pan/rack). Steak was excellent. Even re-heated two days later, it was still juicy, flavorful, and tender.
 
Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
Any good cookie recipes out there, beyond the obvious ones? Already planning on sables and gingersnaps, need ideas for maybe two more kinds. Giving some thought to maybe tackling brandy snaps, not sure though.
Click to expand...

These aren't fancy, but they taste really good. At least I think they do.

Big Batch Kris Kringle Cookies
What You Need
• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• eggs
• 1 tsp. vanilla
• 2-1/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 pkg. (6 squares each) BAKER'S White Chocolate, chopped
• 2 cups chopped PLANTERS Pecans, toasted
• 2 cups dried cranberries
Make It
HEAT oven to 375ºF.
BEAT butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.
DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.
BAKE 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
 
Re: USCHO Cooks: Allez Cuisine!

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Supper was good.
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
I've made it also, its very good, have some good bread so you spread garlic on it. Roasted chicken done right is better than Turkey if you ask me
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Chicken is always better than turkey, turkey sucks. Beef blows chicken out of the water, but that's another argument.
Rimbaud said:
n6sbm.jpg


Supper was good.
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You should have taken a picture before you ate the meat.
 
Re: USCHO Cooks: Allez Cuisine!

Can i just cook it like a rib roast sans bones? Little horseradish/herb crust and toss it in the oven to a nice rare and enjoy, or is the meat too tough?
 
Re: USCHO Cooks: Allez Cuisine!

bottomdweller said:
Can i just cook it like a rib roast sans bones? Little horseradish/herb crust and toss it in the oven to a nice rare and enjoy, or is the meat too tough?
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Round would be too tough, if you know where the round is on a steer, think, its the muscle system that is probably used the most besides the jaw muscles. I wouldn't want to prepare round without looking to deal with the tough nature of the cut.

I'm a beef producer, I know beef. ;)
 
Re: USCHO Cooks: Allez Cuisine!

bottomdweller said:
Can i just cook it like a rib roast sans bones? Little horseradish/herb crust and toss it in the oven to a nice rare and enjoy, or is the meat too tough?
Click to expand...

If it's the brown gravy/potatoes/carrots part of the pot roast you don't want -- and since you're going to have to cook it long and slow and in liquid -- you could do it the northern Italian way. It's still basically a pot roast, it's just cooked in wine and maybe beef broth.

In a big pot, heat olive oil, then add a chopped onion, a chopped carrot, chopped celery (all chopped small).
After a few minutes, add your beef, a can of good tomatoes (with the juice), and enough red wine and beef broth to cover the roast. (I think I did it like 2/3 wine, the rest broth.) Bring it all to a boil, turn it down to a simmer, put the lid on just a little askew, and cook it for three hours (or however).

You have to stir it now and then. And if the liquid gets too low, add some more -- it could be more tomatoes, or wine, or broth.

When it's done the roast will have shrunk some. Also, when you take the roast out, if the sauce looks too thin, just boil it for a while until it gets thicker.

Also, a recipe like this, you can add other stuff if you like. You could add a couple of cloves of garlic, or rosemary, or a pinch of chile flakes. It makes great leftovers, too. Shred the meat, with the sauce over some pasta? Forget about it! :D
 
Re: USCHO Cooks: Allez Cuisine!

I am definitely making this for Christmas morning - <a href="http://www.kingarthurflour.com/recipes/the-easiest-butter-pecan-kringle-ever-recipe">Butter Pecan Kringle</a>. Normally I'm not a big Kringle fan, because they tend to have baked fruit (cheesecake Kringle being an exception), but this looks amazing. And no fruit.

Will start looking for Christmas cookie recipes tonight. I am cutting down and not doing a cookie exchange this year, and focusing on smaller quantity, higher quality cookies just for family. Still donating some cookies to charity, though.

edit: am I supposed to capitalize Kringle? I have no idea.
 
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Re: USCHO Cooks: Allez Cuisine!

I think I asked this before, but if I did then the new board's search feature is not enabling me to find it: does anyone have any specific product recommendations if I'm looking to buy a slow cooker?
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
I think I asked this before, but if I did then the new board's search feature is not enabling me to find it: does anyone have any specific product recommendations if I'm looking to buy a slow cooker?
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Depends on what you're looking for, really. Are you looking for something you can program, or would a simple manual cooker suffice? Also, were you planning on bringing it anywhere, such as potlucks and office parties?
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Depends on what you're looking for, really. Are you looking for something you can program, or would a simple manual cooker suffice? Also, were you planning on bringing it anywhere, such as potlucks and office parties?
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I think something I can program would be preferable, so that I can leave stuff in there to cook when I leave for work and have it be ready when I get home. Not anticipating bringing it anywhere with me.
 
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