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USCHO Cooks: Allez Cuisine!
- Thread starter MissThundercat
- Start date
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dxmnkd316
Lucia Apologist
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
For fun, I sprinkled cayenne into a chocolate chip cookie recipe, and I liked it. The sweetness from the chocolate hits you up front, while the cayenne lingers for a bit, then hits you.
These are much better with dried cranberries.
For fun, I sprinkled cayenne into a chocolate chip cookie recipe, and I liked it. The sweetness from the chocolate hits you up front, while the cayenne lingers for a bit, then hits you.
Re: USCHO Cooks: Allez Cuisine!
I love soup and slow cooker season (especially when soup and farmer's market season collide - although we do have a winter farmer's market, too). I am tired of grilled everything.
First soup up - <a href="http://seattletimes.nwsource.com/html/foodwine/2013328192_web03marthastewart.html">Roasted Beef, Mushroom and Barley Soup</a>
I love soup and slow cooker season (especially when soup and farmer's market season collide - although we do have a winter farmer's market, too). I am tired of grilled everything.
First soup up - <a href="http://seattletimes.nwsource.com/html/foodwine/2013328192_web03marthastewart.html">Roasted Beef, Mushroom and Barley Soup</a>
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Recently checked out the Joy of Cooking from the library, and I think I like it better than Fannie Farmer. More recipes, more techniques to learn, more of everything. And I'm using the recipe for oatmeal raisin cookies!
Also checked out Whole Grain Baking from King Arthur Flour and found a great recipe for spelt sourdough.
Recently checked out the Joy of Cooking from the library, and I think I like it better than Fannie Farmer. More recipes, more techniques to learn, more of everything. And I'm using the recipe for oatmeal raisin cookies!
Also checked out Whole Grain Baking from King Arthur Flour and found a great recipe for spelt sourdough.
walrus
Wind up workin' in a gas station
Re: USCHO Cooks: Allez Cuisine!
Made what I hope will be pepperoni
today. Certainly isn't red in color like store bought but hopefully it tastes like pepperoni without sugar, nitrates and other crap.Has to cool down and sit in the fridge to let flavors meld.
I also ordered a 1/4 of a grass fed beef critter a few weeks ago. expensive compared to store bought beef. We'll see how it works out. I was too late to get any pork from any local producers next year I'm getting half a pig also.
I also moved the chicken coop to my house, gonna get some layers next spring
Made what I hope will be pepperoni
today. Certainly isn't red in color like store bought but hopefully it tastes like pepperoni without sugar, nitrates and other crap.Has to cool down and sit in the fridge to let flavors meld.I also ordered a 1/4 of a grass fed beef critter a few weeks ago. expensive compared to store bought beef. We'll see how it works out. I was too late to get any pork from any local producers next year I'm getting half a pig also.
I also moved the chicken coop to my house, gonna get some layers next spring
Re: USCHO Cooks: Allez Cuisine!
Nice. I've stopped eating pepperoni for several years now, it doesn't taste the same after the chicken, turkey and other filler meats they've been adding. I think most of that red is food coloring.
Made some Butter Cookies and it tasted like danish cookies.
Made what I hope will be pepperoni
Nice. I've stopped eating pepperoni for several years now, it doesn't taste the same after the chicken, turkey and other filler meats they've been adding. I think most of that red is food coloring.
Made some Butter Cookies and it tasted like danish cookies.
Re: USCHO Cooks: Allez Cuisine!
Sorry for the crappy picture, but all I've got is my camera phone.
<img src="http://farm7.static.flickr.com/6119/6284841428_ddce7e09de.jpg">
It's my first attempt at these cookies. They're one of my favorites during Christmas season.
1 small (6-oz) package of chocolate chips (I couldn't find a 6-oz package, so I used half of a "normal" 12-oz package)
1/2 C (and additional) sugar
3 Tbs corn syrup
1/2 C orange juice (Room temp)
2.5 C finely crushed vanilla wafers (Ideally, using a food processor)
1 C finely chopped nuts (walnuts)
Melt chocolate chips over hot (not boiling) water. (Ideally, using a double boiler.)
Stir in 1/2 C sugar and corn syrup
Add in orange juice. Stir / mix until well-blended
I didn't have a food processor, so I put the wafers and walnuts in a gallon-sized Ziploc bag and rolled over them repeatedly with a Nalgene. Surprisingly effective.
In a separate bowl, combine vanilla wafers and nuts
Add chocolate mixture and stir until thoroughly blended.
I refrigerated for a short period of time (half-hour, maybe?); it seemed to improve the "ripening" time and didn't have a noticeable effect on the taste.
Form into 1" balls
Roll in small bowl of sugar
Let stand several days to allow to ripen.
Enjoy!
You have to wash your hands every 10 or dozen cookies to get rid of some of the chocolate gunk, but you still get a good number of cookies out of it (I got 50).
I'm relatively new to this whole cooking / baking thing, because this is the first time that I've lived on my own. I've experimented with stuffed peppers, breaded ranch chicken, "chicken jambalaya" (it's not a jambalaya, but it's one of my favorite recipes of my mom, I'll post a recipe and picture next time I make it), and other small dinners (mostly just pasta with grilled ground beef in the sauce or the like) along with cookie recipes that my mom loves to make (there's a banana walnut oatmeal chocolate chip recipe that I'll post next time I make those). Not only am I relatively new, but I also have the minimum in spices / equipment, so recommendations for necessities would be appreciated. Thanks in advance.
Sorry for the crappy picture, but all I've got is my camera phone.
<img src="http://farm7.static.flickr.com/6119/6284841428_ddce7e09de.jpg">
It's my first attempt at these cookies. They're one of my favorites during Christmas season.
1 small (6-oz) package of chocolate chips (I couldn't find a 6-oz package, so I used half of a "normal" 12-oz package)
1/2 C (and additional) sugar
3 Tbs corn syrup
1/2 C orange juice (Room temp)
2.5 C finely crushed vanilla wafers (Ideally, using a food processor)
1 C finely chopped nuts (walnuts)
Melt chocolate chips over hot (not boiling) water. (Ideally, using a double boiler.)
Stir in 1/2 C sugar and corn syrup
Add in orange juice. Stir / mix until well-blended
I didn't have a food processor, so I put the wafers and walnuts in a gallon-sized Ziploc bag and rolled over them repeatedly with a Nalgene. Surprisingly effective.
In a separate bowl, combine vanilla wafers and nuts
Add chocolate mixture and stir until thoroughly blended.
I refrigerated for a short period of time (half-hour, maybe?); it seemed to improve the "ripening" time and didn't have a noticeable effect on the taste.
Form into 1" balls
Roll in small bowl of sugar
Let stand several days to allow to ripen.
Enjoy!
You have to wash your hands every 10 or dozen cookies to get rid of some of the chocolate gunk, but you still get a good number of cookies out of it (I got 50).
I'm relatively new to this whole cooking / baking thing, because this is the first time that I've lived on my own. I've experimented with stuffed peppers, breaded ranch chicken, "chicken jambalaya" (it's not a jambalaya, but it's one of my favorite recipes of my mom, I'll post a recipe and picture next time I make it), and other small dinners (mostly just pasta with grilled ground beef in the sauce or the like) along with cookie recipes that my mom loves to make (there's a banana walnut oatmeal chocolate chip recipe that I'll post next time I make those). Not only am I relatively new, but I also have the minimum in spices / equipment, so recommendations for necessities would be appreciated. Thanks in advance.
bigblue_dl
Armed
Re: USCHO Cooks: Allez Cuisine!
That's what I made tonight too. It tasted pretty good, but it wasn't my first time making it.
Re: USCHO Cooks: Allez Cuisine!
German potato soup last week - kind of bland, even with bacon and fresh herbs.
This week is Chicken, Mushroom and Leek soup (with carrots). Next week will be Spanakopita soup.
Also made maple gelato with gingersnaps - used grade B syrup, and it has a nice, mapley flavor. Is mapley a word? It is now. I love maple.
German potato soup last week - kind of bland, even with bacon and fresh herbs.
This week is Chicken, Mushroom and Leek soup (with carrots). Next week will be Spanakopita soup.
Also made maple gelato with gingersnaps - used grade B syrup, and it has a nice, mapley flavor. Is mapley a word? It is now. I love maple.
FlagDUDE08
Banned
Re: USCHO Cooks: Allez Cuisine!
http://blog.syracuse.com/cny/2011/1..._pumpkin_for_a_regionallly-inspired_dish.html
How about Venison Stew in a Pumpkin?
http://blog.syracuse.com/cny/2011/1..._pumpkin_for_a_regionallly-inspired_dish.html
How about Venison Stew in a Pumpkin?
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
Yes please, but sub the canned mush for frozen or fresh peas.
Yes please, but sub the canned mush for frozen or fresh peas.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
Seeing as it's just my dad and I, I don't want to buy a large turkey and go through all the trouble this year. I'm looking to have a non-traditional Thanksgiving, but I'm not sure what to do. Braised oxtail? Turkey meatloaf? Croque Monsieur/Madame sandwiches? Or have a big breakfast and skip the dinner entirely?
Seeing as it's just my dad and I, I don't want to buy a large turkey and go through all the trouble this year. I'm looking to have a non-traditional Thanksgiving, but I'm not sure what to do. Braised oxtail? Turkey meatloaf? Croque Monsieur/Madame sandwiches? Or have a big breakfast and skip the dinner entirely?
leswp1
New member
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Allez Cuisine!
If that's the case, I'll just cook and eat an entire slab of bacon.
leswp1
New member
Re: USCHO Cooks: Allez Cuisine!
OK. that sounds good with a big cup of chocolate milk!
FadeToBlack&Gold
8647
Re: USCHO Cooks: Allez Cuisine!
I keep wanting to buck tradition and do something different, but my family won't go for it. I always thought it was a corporate-invented part of the holiday, though I have since read that it has been part of the traditional New England Thanksgiving feast since the mid-1800s, then was later institutionalized by Butterball when the holiday finally gained national acceptance. Still, turkey is such bland, boring meat, even when brined AB-style.
Eventually, when I have a house and get a shot at hosting the holiday, the bird won't be served. I always thought a platter of grilled vension backstraps (preferably killed just days earlier) would be appropriate, though sadly not everyone in my family would eat them. Maybe some filet mignons for the ladies, and my dorky cousin can eat whatever unhealthy, processed franken-food she's hooked on this month.
Cue "Why do you hate America?" post here.
I keep wanting to buck tradition and do something different, but my family won't go for it. I always thought it was a corporate-invented part of the holiday, though I have since read that it has been part of the traditional New England Thanksgiving feast since the mid-1800s, then was later institutionalized by Butterball when the holiday finally gained national acceptance. Still, turkey is such bland, boring meat, even when brined AB-style.
Eventually, when I have a house and get a shot at hosting the holiday, the bird won't be served. I always thought a platter of grilled vension backstraps (preferably killed just days earlier) would be appropriate, though sadly not everyone in my family would eat them. Maybe some filet mignons for the ladies, and my dorky cousin can eat whatever unhealthy, processed franken-food she's hooked on this month.
Cue "Why do you hate America?" post here.
Timothy A
Let's go RED!
Re: USCHO Cooks: Allez Cuisine!
I made my first batch of risotto a few weeks ago after watching it get made 1000 times on tv. Nothing fancy, just an onion and garlic base with chicken broth, made the recipe off rice container. It was quite easy and man did the onion/garlic flavor come through bigtime even though it seemed like there wasn't much in to start with. It was delicious and I nailed the texture. Next time I'll have to tone down the garlic/onion a bit so the wife will like it. I'd also like to cut back on the o oil and butter in the initial onion/garlic saute.
I made my first batch of risotto a few weeks ago after watching it get made 1000 times on tv. Nothing fancy, just an onion and garlic base with chicken broth, made the recipe off rice container. It was quite easy and man did the onion/garlic flavor come through bigtime even though it seemed like there wasn't much in to start with. It was delicious and I nailed the texture. Next time I'll have to tone down the garlic/onion a bit so the wife will like it. I'd also like to cut back on the o oil and butter in the initial onion/garlic saute.
Re: USCHO Cooks: Allez Cuisine!
Made <a href="http://www.tasteofhome.com/Recipes/Caramel-Pumpkin-Tiramisu">Caramel Pumpkin Tiramisu</a> and <a href="http://www.jsonline.com/features/recipes/128285793.html">Blueberry Tiramisu</a> for a work thing. Both turned out great. I liked the pumpkin one better, since I have an aversion to baked fruit, but someone told me the other one was great, and she doesn't even like blueberries.
Made <a href="http://www.tasteofhome.com/Recipes/Caramel-Pumpkin-Tiramisu">Caramel Pumpkin Tiramisu</a> and <a href="http://www.jsonline.com/features/recipes/128285793.html">Blueberry Tiramisu</a> for a work thing. Both turned out great. I liked the pumpkin one better, since I have an aversion to baked fruit, but someone told me the other one was great, and she doesn't even like blueberries.
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