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USCHO Cooks: Allez Cuisine!
- Thread starter MissThundercat
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bottomdweller
Where my dogsies at?
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
As for the mint chocolate chip cookies: added 1/4 tsp pure mint extract to a batch of chocolate chip cookies and made them larger than usual. When I brought them to a church potluck on Sunday, they disappeared and everyone who tried one liked it.
I also presented this idea to one of my instructors at the Culinary Institute of MI (CIM) and she told me to add a simple sugar-water glaze with added bacon. I'm going to try this out as well...
As for the mint chocolate chip cookies: added 1/4 tsp pure mint extract to a batch of chocolate chip cookies and made them larger than usual. When I brought them to a church potluck on Sunday, they disappeared and everyone who tried one liked it.
MadTownSioux
Fighting Sioux Hockey Fan
Re: USCHO Cooks: Allez Cuisine!
I made chicken cacciatore tonight, for the MIL visit. The recipe was out of the Better Homes cookbook with just a few modifications. It was quite good. Dessert was raspberry / blueberry sorbet (homemade). The raspberries were from the garden, the blueberries were not. All in all, a big success.
I made chicken cacciatore tonight, for the MIL visit. The recipe was out of the Better Homes cookbook with just a few modifications. It was quite good. Dessert was raspberry / blueberry sorbet (homemade). The raspberries were from the garden, the blueberries were not. All in all, a big success.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Made Margherita pizza tonight with homemade sauce and dough. However, I cut the pizza apart, went to put the slices on my plate, and the toppings slid off. Wonder if I didn't thicken the sauce enough?
Made Margherita pizza tonight with homemade sauce and dough. However, I cut the pizza apart, went to put the slices on my plate, and the toppings slid off. Wonder if I didn't thicken the sauce enough?
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
It may be 90 degrees, but I'm under a/c, so I'm making braised short ribs tonight anyway.
It may be 90 degrees, but I'm under a/c, so I'm making braised short ribs tonight anyway.
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
It was a good call.
The "recipe" was something like this...
5-6 short ribs, English cut
4 TB olive oil
3 cloves of garlic, minced
Half an onion, roughly chopped
1 pkg. shiitake mushrooms, stems trimmed
2 cups dry red wine
2 cups de-fatted beef stock
1 28-oz. can diced tomatoes
1 TB dried thyme
4-5 redskin potatoes, trimmed
Preheat the oven to 325. Salt and pepper the ribs. Heat olive oil over medium-high heat in an oven-proof pan or dutch oven until it starts smoking. Sear the meaty sides of each rib until suitably browned, then remove to a plate and cover with foil. Drain off most of the fat, reserving ~1 TB and return to the stove over medium heat. Add the garlic and onion, sweat for ~2 minutes then add the mushrooms, and cook for another 3-4 minutes, stirring as needed. Add the wine, stock, tomatoes & thyme, and bring to a simmer. Reintroduce the ribs and add potatoes, so that they are mostly covered by the liquid, and put the pan in the oven. Cover and cook for 2.5-3 hours, reducing the heat to 300 halfway through. Remove from oven and allow to sit 15-20 minutes. Serve meat with cooked potatoes, mushroom caps, some au jus, and a loaf of bread to soak up all the liquid.
It was a good call.
The "recipe" was something like this...
5-6 short ribs, English cut
4 TB olive oil
3 cloves of garlic, minced
Half an onion, roughly chopped
1 pkg. shiitake mushrooms, stems trimmed
2 cups dry red wine
2 cups de-fatted beef stock
1 28-oz. can diced tomatoes
1 TB dried thyme
4-5 redskin potatoes, trimmed
Preheat the oven to 325. Salt and pepper the ribs. Heat olive oil over medium-high heat in an oven-proof pan or dutch oven until it starts smoking. Sear the meaty sides of each rib until suitably browned, then remove to a plate and cover with foil. Drain off most of the fat, reserving ~1 TB and return to the stove over medium heat. Add the garlic and onion, sweat for ~2 minutes then add the mushrooms, and cook for another 3-4 minutes, stirring as needed. Add the wine, stock, tomatoes & thyme, and bring to a simmer. Reintroduce the ribs and add potatoes, so that they are mostly covered by the liquid, and put the pan in the oven. Cover and cook for 2.5-3 hours, reducing the heat to 300 halfway through. Remove from oven and allow to sit 15-20 minutes. Serve meat with cooked potatoes, mushroom caps, some au jus, and a loaf of bread to soak up all the liquid.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Noticing parmesan-crusted fish in the store, I figured I could do a better job. So I took some whitefish filets, skinned them, dredged them in flour, eggs, and milk, then coated them in a mixture of parmesan and Panko bread crumbs. Heated some oil in a skillet over medium high heat, then cooked each side til it was golden brown.
I also tried a different version of rice pilaf tonight. Minced some shallots, sauteed them in olive oil, toasted the rice, then cooked it with diced carrots and finished with tomato concasse and frozen corn. The corn was not a good idea; I needed peas for color and taste.
Nicely done!It was a good call.
The "recipe" was something like this...
5-6 short ribs, English cut
4 TB olive oil
3 cloves of garlic, minced
Half an onion, roughly chopped
1 pkg. shiitake mushrooms, stems trimmed
2 cups dry red wine
2 cups de-fatted beef stock
1 28-oz. can diced tomatoes
1 TB dried thyme
4-5 redskin potatoes, trimmed
Preheat the oven to 325. Salt and pepper the ribs. Heat olive oil over medium-high heat in an oven-proof pan or dutch oven until it starts smoking. Sear the meaty sides of each rib until suitably browned, then remove to a plate and cover with foil. Drain off most of the fat, reserving ~1 TB and return to the stove over medium heat. Add the garlic and onion, sweat for ~2 minutes then add the mushrooms, and cook for another 3-4 minutes, stirring as needed. Add the wine, stock, tomatoes & thyme, and bring to a simmer. Reintroduce the ribs and add potatoes, so that they are mostly covered by the liquid, and put the pan in the oven. Cover and cook for 2.5-3 hours, reducing the heat to 300 halfway through. Remove from oven and allow to sit 15-20 minutes. Serve meat with cooked potatoes, mushroom caps, some au jus, and a loaf of bread to soak up all the liquid.
Noticing parmesan-crusted fish in the store, I figured I could do a better job. So I took some whitefish filets, skinned them, dredged them in flour, eggs, and milk, then coated them in a mixture of parmesan and Panko bread crumbs. Heated some oil in a skillet over medium high heat, then cooked each side til it was golden brown.
I also tried a different version of rice pilaf tonight. Minced some shallots, sauteed them in olive oil, toasted the rice, then cooked it with diced carrots and finished with tomato concasse and frozen corn. The corn was not a good idea; I needed peas for color and taste.
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
In the future, I'll save the shiitakes for other applications and just use criminis/baby bellas or plain old button mushrooms. The strong but semi-delicate shiitakes were sort of lost in the wine/broth braising liquid.
The short ribs though? You'll never eat a better pot roast; not even your mother's (sorry mom).
In the future, I'll save the shiitakes for other applications and just use criminis/baby bellas or plain old button mushrooms. The strong but semi-delicate shiitakes were sort of lost in the wine/broth braising liquid.
The short ribs though? You'll never eat a better pot roast; not even your mother's (sorry mom).
Re: USCHO Cooks: Allez Cuisine!
hosting an annual family gathering this weekend. I'm making mushroom turnovers for appetizers, chicken with bacon, cheese and mushrooms (for the meat eaters), lasagna cupcakes (for the vegetarians), green beans with caramelized onions, honey glazed carrots, fruit salad, wild rice with almonds, soft garlic knots, and lemon chiffon cake for dessert. I feel like I am missing something.
hosting an annual family gathering this weekend. I'm making mushroom turnovers for appetizers, chicken with bacon, cheese and mushrooms (for the meat eaters), lasagna cupcakes (for the vegetarians), green beans with caramelized onions, honey glazed carrots, fruit salad, wild rice with almonds, soft garlic knots, and lemon chiffon cake for dessert. I feel like I am missing something.
Re: USCHO Cooks: Allez Cuisine!
I think I'm drooling.
Short ribs used to be an inexpensive cut of meat. They now seem to have become very pooular and the price went up with the demand.(supply and demand--Econ 101)
It was a good call.
The "recipe" was something like this...
5-6 short ribs, English cut
4 TB olive oil
3 cloves of garlic, minced
Half an onion, roughly chopped
1 pkg. shiitake mushrooms, stems trimmed
2 cups dry red wine
2 cups de-fatted beef stock
1 28-oz. can diced tomatoes
1 TB dried thyme
4-5 redskin potatoes, trimmed
Preheat the oven to 325. Salt and pepper the ribs. Heat olive oil over medium-high heat in an oven-proof pan or dutch oven until it starts smoking. Sear the meaty sides of each rib until suitably browned, then remove to a plate and cover with foil. Drain off most of the fat, reserving ~1 TB and return to the stove over medium heat. Add the garlic and onion, sweat for ~2 minutes then add the mushrooms, and cook for another 3-4 minutes, stirring as needed. Add the wine, stock, tomatoes & thyme, and bring to a simmer. Reintroduce the ribs and add potatoes, so that they are mostly covered by the liquid, and put the pan in the oven. Cover and cook for 2.5-3 hours, reducing the heat to 300 halfway through. Remove from oven and allow to sit 15-20 minutes. Serve meat with cooked potatoes, mushroom caps, some au jus, and a loaf of bread to soak up all the liquid.
I think I'm drooling.
Short ribs used to be an inexpensive cut of meat. They now seem to have become very pooular and the price went up with the demand.(supply and demand--Econ 101)
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Allez Cuisine!
As someone who has made literally tens of thousands of pizzas (seriously) try cutting the sauce down a bit and letting the pizza rest for 5-7 minutes after removing from the heat.
As someone who has made literally tens of thousands of pizzas (seriously) try cutting the sauce down a bit and letting the pizza rest for 5-7 minutes after removing from the heat.
MissThundercat
Are the cis okay?
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Allez Cuisine!
No problem!
I practice the rest period even with frozen pizzas.
The sauce level may be appropriate, though. If the crust is a bit on the soft side then it is very likely a bit too much sauce. If it's crispy then try the rest period first. Depending on the size of the pizza the rest period varies.
Another little known tip is to sort of perforate/aerate the crust before baking. It can keep the crust from bulging near the center. This is especially useful if you're making a thin crust pizza where you may not want an extremely puffy crust. We used a dough docker to perforate the crust quickly but it can be done with a fork without spending money on a one-use tool (an Alton Brown no-no).
I've been thinking about making fresh dough and pizzas for dinner but they can be so much work.
No problem!
I practice the rest period even with frozen pizzas.
The sauce level may be appropriate, though. If the crust is a bit on the soft side then it is very likely a bit too much sauce. If it's crispy then try the rest period first. Depending on the size of the pizza the rest period varies.
Another little known tip is to sort of perforate/aerate the crust before baking. It can keep the crust from bulging near the center. This is especially useful if you're making a thin crust pizza where you may not want an extremely puffy crust. We used a dough docker to perforate the crust quickly but it can be done with a fork without spending money on a one-use tool (an Alton Brown no-no).
I've been thinking about making fresh dough and pizzas for dinner but they can be so much work.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
I know making dough is a lot of work, so what I normally do is make enough for three pizzas, then divide it up and freeze it.
dxmnkd316
Lucia Apologist
Re: USCHO Cooks: Allez Cuisine!
Yeah, even then it's a lot of work. Eventually I'll get back to it.
Yeah, even then it's a lot of work. Eventually I'll get back to it.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
I forgot to add a second egg to my parm and black pepper biscotti dough tonight, so instead of biscotti, I have parmesan and black pepper biscuits. I just need some country gravy to go with them.
I forgot to add a second egg to my parm and black pepper biscotti dough tonight, so instead of biscotti, I have parmesan and black pepper biscuits. I just need some country gravy to go with them.
XYZ
Smoking in the selection room.
Re: USCHO Cooks: Allez Cuisine!
A friend of mine made these for a recent party...and I'm normally one to opt for a side other than baked beans, but these were sensational imo.
http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe/index.html
A friend of mine made these for a recent party...and I'm normally one to opt for a side other than baked beans, but these were sensational imo.
http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe/index.html
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