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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

Soliciting your favorite cole slaw recipes. Mrs. EoDS and I are hosting family this weekend and the only meal we plan on having at our place is a light lunch before we head to Miller Park for a Brewers game. Sandwiches and chips/crackers with homemade dips. I'd like to have a cole slaw with everything, but I refuse to get a package of Dole, and I don't know any good homemade recipes.

I'm thinking of something with a more vinegar-based dressing (as opposed to mayo-based... if I"m putting dairy in this thing, it'll be a small sprinkling of a nice cheese...). Any recipe that I can serve alongside future meals with German dishes is a plus.

Anyone got a good one?
 
Re: USCHO Cooks: Allez Cuisine!

ExileOnDaytonStreet said:
Soliciting your favorite cole slaw recipes. Mrs. EoDS and I are hosting family this weekend and the only meal we plan on having at our place is a light lunch before we head to Miller Park for a Brewers game. Sandwiches and chips/crackers with homemade dips. I'd like to have a cole slaw with everything, but I refuse to get a package of Dole, and I don't know any good homemade recipes.

I'm thinking of something with a more vinegar-based dressing (as opposed to mayo-based... if I"m putting dairy in this thing, it'll be a small sprinkling of a nice cheese...). Any recipe that I can serve alongside future meals with German dishes is a plus.

Anyone got a good one?
Click to expand...

I just make it by eye, cabbage, carrots and red onions or sweet onions or yellow onions, whatever I have. Olive oil, Red Wine Vinegar, Dijon Mustard, Sugar, Salt and Pepper for the dressing
 
Re: USCHO Cooks: Allez Cuisine!

Looking for more creative ways to use anchovies. I've done puttanesca, and I have a recipe for p!$$aladiere, but there has to be something else I can do...
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
I just make it by eye, cabbage, carrots and red onions or sweet onions or yellow onions, whatever I have. Olive oil, Red Wine Vinegar, Dijon Mustard, Sugar, Salt and Pepper for the dressing
Click to expand...

I also use a little cumin.
 
Re: USCHO Cooks: Allez Cuisine!

Making a classic Caesar salad for dinner tonight. Cut up a loaf of olive-parmesan bread into cubes, tossed em in garlic and olive oil, and made my own croutons. Not only that, made the salad dressing and finally learned how to do an emulsion by hand!
 
Re: USCHO Cooks: Allez Cuisine!

First post to this cool food thread... and if not for what I just made, well...

But this afternoon, my neighbor gave me 6 more eggs in addition to the 12 they gave me yesterday. This from their 5 hens. :)

We got some local spinich at the co-op.

It's asparagus season here in Michigan.

And Morel season.

That turned out to be one killer quiche. (had to add onions and garlic, but I'm growing that for later this year, too).

So now I want to make sure I give my kind neighbor a quiche of her eggs and my spinich, onions, leeks, and whatever else I can come up with. Not sure if any of those will line up, though...

fresh food rocks.
 
Re: USCHO Cooks: Allez Cuisine!

alfablue said:
First post to this cool food thread... and if not for what I just made, well...

But this afternoon, my neighbor gave me 6 more eggs in addition to the 12 they gave me yesterday. This from their 5 hens. :)

We got some local spinich at the co-op.

It's asparagus season here in Michigan.

And Morel season.

That turned out to be one killer quiche. (had to add onions and garlic, but I'm growing that for later this year, too).

So now I want to make sure I give my kind neighbor a quiche of her eggs and my spinich, onions, leeks, and whatever else I can come up with. Not sure if any of those will line up, though...

fresh food rocks.
Click to expand...
Add some cheese and organic bacon to your quiche as well.
 
Re: USCHO Cooks: Allez Cuisine!

Made chocolate chip biscotti earlier this week. Followed a recipe for pumpkin spiced biscotti but instead of the spices, I added chocolate chips. My only mistake was adding the wet ingredients to the dry instead of the other way around. As a result, the dough was a bit more crumbly than I would have liked.

In other news, my friend's mom is getting rid of her old Kitchen Aid stand mixer. I offered to pay for it, but she's insisting on giving it to me for free... I'm not complaining!
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
Made chocolate chip biscotti earlier this week. Followed a recipe for pumpkin spiced biscotti but instead of the spices, I added chocolate chips. My only mistake was adding the wet ingredients to the dry instead of the other way around. As a result, the dough was a bit more crumbly than I would have liked.

In other news, my friend's mom is getting rid of her old Kitchen Aid stand mixer. I offered to pay for it, but she's insisting on giving it to me for free... I'm not complaining!
Click to expand...

Awesome!! I entered a contest to win one (I already have one, but figured you could use it). They are fantastic. I am always looking for an excuse to get mine from under the cabinets and whip up a new recipe.
 
Re: USCHO Cooks: Allez Cuisine!

bostonewe said:
Awesome!! I entered a contest to win one (I already have one, but figured you could use it). They are fantastic. I am always looking for an excuse to get mine from under the cabinets and whip up a new recipe.
Click to expand...
Once I get it, I'll never leave the kitchen.

And after tonight, I need to get rid of the George Foreman and replace it with a simple indoor grill pan. Something that's not a pain to keep clean and something that won't tear apart my food.
 
Re: USCHO Cooks: Allez Cuisine!

did a set of ribs on my smoker today, turned out pretty dang good for an experiment. got some left overs in the fridge, strongly thinking about heating some up here and giving myself a case of the Itis. ;)
 
Re: USCHO Cooks: Allez Cuisine!

Going to smoke a whole chicken later, probably some cole slaw to go with it, maybe some corn bread also
 
Re: USCHO Cooks: Allez Cuisine!

Do you have any Rhubarb in your garden (or at the local Farmers' market)? Try this:

Rhubarb Punch

4 cups fresh rhubarb, cut into 1-inch chunks
1/2 cup granulated sugar
2 cups water
1 6-oz container frozen lemonade
3 cups ginger ale

Cook 1st 3 ingredients until rhubarb is mushy. Strain into another pot; discard pulp; stir frozen lemonade into hot juice.

Refrigerate to cool.

To prepare: pour about 1/2 glass of rhubarb juice over ice; fill with ginger ale.

Great summer drink.

Notes: I usually make 2x, 3x, or 4x batch, and keep it in a 1/2 or gallon container in the fridge.
You can experiment with the amount of rhubarb juice vs. Ginger ale; mix it to your own liking.

from the book "The Joy of Rhubarb" by Theresa Millang
 
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Re: USCHO Cooks: Allez Cuisine!

I had a leftover ribeye after grilling on Memorial Day, tonight I have a plan for it. I have already cut it up into little chunks, and it is marinating in a simple marinade (don't want to cover up the flavor of the meat). I am going to wrap the pieces and some onion (I love onion and will put it in anything) in bacon and grill them up. I also have some zucchini I am going to grill and I have a butternut squash I want to do something with. Can I just slice the squash in half, gut out the seeds and such, fill it in with butter and brown sugar and throw it on the grill or in the oven?
 
Re: USCHO Cooks: Allez Cuisine!

bigblue_dl said:
I had a leftover ribeye after grilling on Memorial Day, tonight I have a plan for it. I have already cut it up into little chunks, and it is marinating in a simple marinade (don't want to cover up the flavor of the meat). I am going to wrap the pieces and some onion (I love onion and will put it in anything) in bacon and grill them up. I also have some zucchini I am going to grill and I have a butternut squash I want to do something with. Can I just slice the squash in half, gut out the seeds and such, fill it in with butter and brown sugar and throw it on the grill or in the oven?
Click to expand...

For squash and sweet potatoes I will cut into 1 inch squares, coat cookie sheet in olive oil and then use hands to mix up the squash to coat in olive oil. Salt and pepper and bake at 400 for about 25-30 minutes.

Edit: Pepper Slaw recipie

6 cups shredded cabbage
2 cups thinly sliced red/green/orange pepper etc
1 1/2 cups thinly sliced celery
1 cup thinly slice onion
3/4 cup shredded carrots
1/2 cup veg oil
1 1/2 tsp celery sale
1 tsp cracked pepper
2 tbsp sugar
3 tbsp cider vinegar
1 tbsp dry mustard

toss veggies together in large bowl: combine rest of ingrediants in small bowl and mix well, pour over vegtables and mix. Refridgerate for several hours or overnight to let the flavors combine.
 
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