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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

Update: the bread pudding ended up turning out wonderfully. I used the Betty Crocker recipe, but added a Tbsp of vanilla, 1/2 tsp of nutmeg, and 1/4 tsp of cloves. Also, I used Craisins rather than raisins. Baked it for 1:20 total at probably 300 degrees (350 indicated :rolleyes:.) For the whiskey sauce, I opted for applejack instead of bourbon.

Mmm.



XYZ said:
Ha, go figure. The cream should make the texture real nice but that's too plain for me. When I do mashed taters I pretty much stick to the same thing every time. All by eyeball, but the key is to make all the additions background elements and not feature.

Potatoes (Yukon Gold due to preferred texture), buttermilk, chive, finely crumbled bacon, gouda, salt, pepper.

Again, the key isn't to load them up with all sorts of crap, but merely to work enough in to make it a diverse mashed potato that isn't bland. Most people can't even specifically identify the gouda, but it adds depth and texture imo. Fontina might also work, too but I've yet to try it since I'm a gouda whore.

Really simple additions but people speak pretty highly of them.
Click to expand...

Buttermilk and gouda in particular sound like great, sneaky additions.
 
Re: USCHO Cooks: Allez Cuisine!

Woke up way too early this morning to make the dxmnkd316 (secret family recipe) beans. A lot of work but it's worth it. These beans are life changing good.
 
Re: USCHO Cooks: Allez Cuisine!

you know what I hate? almond extract. someone brought chocolate nut clusters to work yesterday, and there was almond extract in the chocolate. blech.

I may have overextended myself, but my list for Christmas cooking is -

for gifts -
fairy food
dulce de leche brownies
chicken club bbq soup
vegetarian soup to be named later

for the cookie tray -
brandy snaps
cranberry bark
almond cherry biscotti
caramel cashew cookies
white chocolate raspberry thumbprints
dark chocolate buttercrunch
chocolate peppermint pinwheels

for dessert -
some sort of chocolate cupcake

christmas morning -
butter pecan kringle

and how much is done? one thing. and I am supposed to donate 2 birthday cakes this weekend. but if I do 2 things each day, I can easily get it done.... at least it's something I enjoy doing.
 
Re: USCHO Cooks: Allez Cuisine!

Made Pizza using Cauliflower for the dough today. I split a fresh head of Cauliflower in half, cut it into chunks into my food processor. Ran it until it was grainy in texture, added 3 eggs, over a cup of grated swiss cheese(its what I had), 1/4 cup of fresh grated Parmesan, some oregano, basil, salt pepper, spread on to parchment paper, baked it at 450 for about 15 minutes. Took it out, put on homemade sauce, cheddar cheese and homemade pepperoni, back into the oven for few minutes, it was pretty freakin good. Haven't had any grain of any kind for over 2 months. Its hard to do
 
Re: USCHO Cooks: Allez Cuisine!

walrus said:
Made Pizza using Cauliflower for the dough today. I split a fresh head of Cauliflower in half, cut it into chunks into my food processor. Ran it until it was grainy in texture, added 3 eggs, over a cup of grated swiss cheese(its what I had), 1/4 cup of fresh grated Parmesan, some oregano, basil, salt pepper, spread on to parchment paper, baked it at 450 for about 15 minutes. Took it out, put on homemade sauce, cheddar cheese and homemade pepperoni, back into the oven for few minutes, it was pretty freakin good. Haven't had any grain of any kind for over 2 months. Its hard to do
Click to expand...

Why on earth would you give up grains? Celliac?
 
Re: USCHO Cooks: Allez Cuisine!

I picked up daikon radishes at the farmer's market yesterday, and to be honest, I don't know what to do with them. Help?
 
Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
Les, the dip was good, thank you!



Daikon is most common in Asia. I'd search for some Chinese or Japanese recipes.
Click to expand...
:)

So, yesterday was a success and now I am exhausted. The Menu:

Kielbasa soup
Roasted squash/onion and garlic dip with homemade pita chips
Onion dip
summer sausage with mustard
various cheeses with crackers
broccoli calzone
broccoli and procchuitto calzone
proccuitto and cheese calzone
chocolate thin wafers and mint dip
various fruits and vanilla dip
veggies and dip
Spinach quiche
bacon quiche
baked ham and pineapple
salad greens with frizzled proccuitto, almonds, dried cranberries with balsamic/maple vinegrette
mandarin green salad
tomato with fresh mozorella, various herbs and balsamic vinegar
Swedish meatballs and buttered egg noodles
lasagna
rolls and butter
cookies (pepparkaka, lace, chocolate treasures, lemon, jumbles with and without hazelnuts, peanut butter, sugar cookies)
chocolate covered apricots

Mr was gone. First time I did it all by myself. No wonder I am exhausted!
 
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Re: USCHO Cooks: Allez Cuisine!

FadeToBlack&Gold said:
Wow, I think you earned your chocolate milk this week. :)
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I had a lovely cup of hot chocolate this AM curled up with a book. Later I got to do the dishes. (Actually I like to do them and watch the birds at the feeder while I do them.)
 
Re: USCHO Cooks: Allez Cuisine!

leswp1 said:
:)

So, yesterday was a success and now I am exhausted. The Menu:

Kielbasa soup
Roasted squash/onion and garlic dip with homemade pita chips
Onion dip
summer sausage with mustard
various cheeses with crackers
broccoli calzone
broccoli and procchuitto calzone
proccuitto and cheese calzone
chocolate thin wafers and mint dip
various fruits and vanilla dip
veggies and dip
Spinach quiche
bacon quiche
baked ham and pineapple
salad greens with frizzled proccuitto, almonds, dried cranberries with balsamic/maple vinegrette
mandarin green salad
tomato with fresh mozorella, various herbs and balsamic vinegar
Swedish meatballs and buttered egg noodles
lasagna
rolls and butter
cookies (pepparkaka, lace, chocolate treasures, lemon, jumbles with and without hazelnuts, peanut butter, sugar cookies)
chocolate covered apricots

Mr was gone. First time I did it all by myself. No wonder I am exhausted!
Click to expand...
FadeToBlack&Gold said:
Wow, I think you earned your chocolate milk this week. :)
Click to expand...

:D

Would you mind sharing the calzone recipe?
 
Re: USCHO Cooks: Allez Cuisine!

Beer Pong Horn said:
:D

Would you mind sharing the calzone recipe?
Click to expand...
COuldn't be simpler- a real cheater recipe

Broccoli Calzone

Oven at 400

2 Pillsbury Crescent roll can (I use the sheets of dough I get from BJs but if you can't find that pinch together the perforations)

1 box chopped broccoli defrosted, squeezed dry, microwave for a few minutes.

1/3 block of low fat cream cheese or more if you like
3 Tbsp sour cream
dash of worchestershire sauce
few shakes of garlic powder (prob 1/ tsp)

Mix the broccoli in with the last 4 ingredients (can hold this mix in fridge if making another day)

put the dough on the cookie sheet the long sides facing you. Cut about 2 inches in toward the center approx 1 inch apart all along one side (I use scissors), spin and cut corresponding cuts on other side. You end up with the center whole and cut strips on either side.

put broccoli mix into center split evenily between the 2 sheets. Start at the end, break off the first strip on either side and fold the resulting little piece from the middle up over the filling. Fold the strips over the top of the filling alternating a strip from either side. I usually twist the strip once before flipping it over the top. Press each strip down gently to stick to the strips to each other. When you get to the other end rip the las strips off, fold the end up over the filling and tuck under the strips.

Bake ~17-20 minutes can cover the first 7-8 minutes.

Writing this is way harder than making it. Directions writing reminds me of technical writing class.

can sub spinach for broccoli. This filling is also awesome as the 'stuffing' in stuffed mushrooms.
 
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Re: USCHO Cooks: Allez Cuisine!

walrus said:
Made Pizza using Cauliflower for the dough today. I split a fresh head of Cauliflower in half, cut it into chunks into my food processor. Ran it until it was grainy in texture, added 3 eggs, over a cup of grated swiss cheese(its what I had), 1/4 cup of fresh grated Parmesan, some oregano, basil, salt pepper, spread on to parchment paper, baked it at 450 for about 15 minutes. Took it out, put on homemade sauce, cheddar cheese and homemade pepperoni, back into the oven for few minutes, it was pretty freakin good. Haven't had any grain of any kind for over 2 months. Its hard to do
Click to expand...

That sounds awesome. I love to sub non-starch veggies for starches. I'd maybe try and ditch a little of the cheese (healthier).
 
Re: USCHO Cooks: Allez Cuisine!

Timothy A said:
That sounds awesome. I love to sub non-starch veggies for starches. I'd maybe try and ditch a little of the cheese (healthier).
Click to expand...
I just had the last piece and it was better after it sat for a day or 2. I'll definitely make it again.
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
Why on earth would you give up grains? Celliac?
Click to expand...
Not celiac but other gut issues. Not really eating any starches or sugar either. Sorry for being off topic:D

To get back on topic, I've been making breads, cookies, pie crusts out of Almond flour or coconut flour. Coconut flour is hard to work with as its so dry. My best so for with coconut flour is pancakes. Almond flour is tasty, I make bread out of it that tastes great and is really filling. Pie crusts are tricky as the Almond flour turns really dark in a crust, pecan pie made with honey turned out well though as did Pumpkin pie.Cookies with Almond flour are as good any made:D
 
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Re: USCHO Cooks: Allez Cuisine!

Hey, lewis... What do you serve with the onion dip? I'm thinking about making some for Christmas Eve.
 
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