Food Recipe sExchange

Went to the farmers market today, got a bunch of goat bones and a couple of fresh shanks... drool.

Another farmer was selling prairie oysters. Had to pass on those.
 
Re: Recipe Exchange

gee said:
Went to the farmers market today, got a bunch of goat bones and a couple of fresh shanks... drool.

Another farmer was selling prairie oysters. Had to pass on those.
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There's nothing like that near me, I would have to go into the city.

I need to go to the fish market again. I have a taste for grilled salmon. :drool:
 
The UF Xmas Boar said:
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When I visited my moms for turkey day, she gave me a deer scapula/thigh with all associated meat (front leg) on it as her and her hubby did not know how to prepare it
What follows is what we did:



So, for the venison shank we got, we looked up recipes for Venison Roast, found a really REALLY horribly written one, used it as a baseline and just sorta winged it.

Marinate for at least 12 hours in a cup of milk, Tbs Worstchire, Garlic Powder, Creole seasoning, and 1/4 cup olive oil.

Get a REAL dark sear on all sides of the meat, dark DARK brown sear. Pull meat out to rest briefly.
In pan that the seared meat was in, cook about two chopped up onions, when they are translucent toss in a chopped bell pepper, 6 cloves minced garlic
When that is cooked down add about 2 cups of water and brown gravy mix.


Put meat back in the pan, make sure it is half covered with liquid (braise it basically).
Cover it, toss it in the oven for roughly 3 hours at 325. We pulled it out and flipped the meat every hour or so.


When the meat started to break down enough to pull apart we pulled the pan out, tossed it on the stove top and pulled the meat out.
I shredded the meat while M thickened the sauce.

M finished the sauce by adding chopped parsley and green onions.


From there we basically put mashed 'taters in a bowl, I put the meat on top of the gravy-sauce, M put the gravy-sauce on top of the meat, but both were on top of the 'taters.


Absolutely spectacular.
 
The Oreo Cookie cake from last weekend:

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A cookies and cream delight [Photograph: Yvonne Ruperti]Note: Make sure to only whip cream to soft peak. Once the chopped Oreos soften, the cream will continue to thicken.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: 9- by 2-inch cake pan, mixer

[h=4]Ingredients[/h]serves serves 12, active time 45 minutes, total time 4 hours


  • For the Cake:
  • 3/4 cup (about 3 3/4 ounces) all-purpose flour
  • 1/4 cup (about 3/4 ounce) cocoa powder
  • 1/2 plus 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup plus 2 tablespoons (about 4 1/3 ounces) granulated sugar
  • 1/2 cup plus 2 tablespoons sour cream
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • For the Oreo whipped cream:
  • 50 Oreo cookies
  • 4 1/2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract


[h=4]Procedures[/h]

  • Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
  • Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
  • Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
  • To Assemble Cake: make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
  • Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
  • Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
  • Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.
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Yum!

I'm picking out things to bake this weekend and give away. Hoping to do a cookie around the world thing again. Anyone have any yummy recipes?
 
These are a delicious Christmas morning treat; I skip on the nuts though... yuck.

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[h=2]Ingredients[/h]
  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 ounces, 1/4 cup, chopped walnuts
  • 3/4 cup sour cream
  • 3/4 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 really ripe bananas, mashed up
  • 3/4 cup raisins
  • 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
  • Maple syrup or honey, for drizzling
[h=2]Directions[/h]Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
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Another yummy fall pancake we love:

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Pumpkin Pancakes

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup milk
  • 6 tablespoons pumpkin puree
  • 2 tablespoons butter, melted
  • 1 egg
Directions:

  1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
  2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
  3. Melt butter in a skillet over medium heat.
  4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
  5. Serve with butter and maple syrup.
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This is delicious too:

Gnocchi Mac n' Cheese
From Cuisine at Home
1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.



Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.
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We've had this repeatedly--I looovvveee it with some jasmine rice:

Mongolian Beef



This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).

4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 c. water
1 c. brown sugar (packed)
2 c. vegetable oil
2 Lb. flank steaks
½ c. cornstarch
3 large green onions

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.


After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.
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This is a successful butter chicken recipe we've had recently.

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[h=3]Ingredients[/h]
  • 1 tablespoon peanut oil
  • 1 shallot, finely chopped
  • 1/4 white onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half-and-half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon peanut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 1/4 cup water


[h=3]Directions[/h]
  1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
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Re: Recipe Exchange

APRIL said:
Yum!

I'm picking out things to bake this weekend and give away. Hoping to do a cookie around the world thing again. Anyone have any yummy recipes?
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Not a cookie per se, but fairly quick and popular filler that I'm sure you and your brother will love.
Lay out pretzels on a cookie sheet, put a single Rolo candy on top of every pretzel. Pop in the oven just until they start to get soft, pull the sheet out and place a pecan half on top of each then press down until it has filled the cavities of the pretzel.

Cool, then nom.

We got em in a cookie tin from my mom a couple years back, since then we include em whenever we send out a tin and everyone raves about em.
 
I've made this in the past & it's really good.

herb sweet pepper bread

A basic French bread recipe, moistened with a bit of oil and egg, and with herbs and garlic added. This bread is especially appropriate for late summer meals with salad, when the garden herbs are at their peak and you're looking for things to do with them.
herb-sweet-pepper-bread-cu.jpg


Makes: 3 baguettes, or the equivalent (Boules)
Time: About 3.5 hours, largely unattended

  • 4 cups King Arthur or other unbleached bread flour
  • 3 teaspoons Fleishman's jarred yeast (= about 1.6666 7oz packets.)
  • 2 teaspoons sea salt
  • 2 teaspoons brown sugar
  • 5 twists of fresh ground pepper from a mill
  • 1 teaspoon dried or fresh oregano
  • 1 tablespoon canola oil
  • 2 large eggs
  • 1 tablespoon chopped garlic
  • 3 tablespoons finely grated Parmesan cheese
  • 4-5 large basil leaves, loosely chopped
  • 3 tablespoons finely diced sweet red pepper
  • 2 tablespoons sun-dried tomatoes in oil
  • 3 tablespoons canned artichokes, chopped
  • 1 tablespoon fresh chives, loosely chopped
  • 1.5 cups lager beer (1 12-ounce bottle)
  • 2 tablespoons of red wine vinegar

  1. Mix all ingredients and place in a heavy kitchen mixer to start the kneading. With the right amount of water the flour should form a moist and sticky ball with some dough sticking to the mixer bowl, but the dough should not be very runny like a batter.
  2. Use mixer or bread machine until the dough is thoroughly mixed. Transfer the dough to a greased bowl and set aside for at least 2 hours for first rise.
  3. Gently knead down the risen dough and form into your preferred shapes.
  4. Use the Dutch oven baking method for the best results.

I didn't use artichokes or sundried tomatoes only because i didn't have them. The bread had a roasted red pepper flavor & was amazing with olive oil, S&P, & parm. I specifically bought bread flour for this too & did it in my 7.5 qt dutch oven.
 
Re: Recipe Exchange

Amstel said:
Have you guys ever had 'pumpkin butter?'

it's like apple butter, but pumpkin. On toast with regular butter it's unbelievable. like a light little pumpkin pie toast.
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Nope, I was looking for it for a recipe because I was too lazy to make it but never found it. Sounds fabulous tho!
 
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