Food Recipe sExchange

ER1

why can't I just be ER
Nov 8, 2012
2,180
377
41
midwest
I saw (from a brief search) that there was a recipe exchange from a while back. I didn't know if it would be ok to resurect it, so i just thought i would start another thread.

I love to cook. Haven't been able to do it in quite a while, but i'm always down with sharing recipes and ideas on how to make things. Share your favorites here. Tell us how you came across them! Family recipe? Something you found online? Did you just get creative and it wound up sticking?

Anything and Everything edible. From appetizers to desserts. Your favorite pubs famous mixed drink to your own home brew. Let's mix it up together!
 

ER1

why can't I just be ER
Nov 8, 2012
2,180
377
41
midwest
Re: Recipe Exchange

I'm a big fan of Food and Wine magazine, there are a lot of great recipes included with each issue. The company i work for carries a variety of culinary materail and i picked up an old Food and Wine cookbook from about 8 years ago. I tried this out over the summer and loved it.

Blueberry Mojito

1/2 cup of blueberries (save a few for garnish if you're feeling saucy)
1 1/2 tablespoons of fine sugar
2 lime wedges
2 large mint leaves
Club soda or seltzer
1/2 cup crushed ice
1 1/2 oz white rum (about three tablespoons)

In a shaker, muddle the blueberries with the sugar, lime wedges, mint, and a splash of the soda/seltzer.

Add ice, rum, and shake. If you saved blueberries for garnish, add to glass and pour in the mojito. Add another splash of soda/seltzer and serve.
 

ER1

why can't I just be ER
Nov 8, 2012
2,180
377
41
midwest
Re: Recipe Exchange

And i just realized that there are some here that can't, or choose not to drink, so if you alternate "virgin" recipes that don't use alcohol, please feel free to add that in. :)
 

Domon

Robotic Dexter
May 19, 2011
46,407
28,326
823
Re: Recipe Exchange

And i just realized that there are some here that can't, or choose not to drink, so if you alternate "virgin" recipes that don't use alcohol, please feel free to add that in. :)

even for those of us that choose not to, that sounds delicious and we thank you for posting.
 

DJBrenton

In Her Majesty's Secret Cervix
Feb 10, 2010
9,391
3,297
273
Robin Hoodland
Re: Recipe Exchange

One of my favourites I make from time to time. I got this from a chefs demonstration at a Potato Day (yes that's a fair devoted entirely to potatoes for growers.

Potato and goats cheese loaf

1 x 4oz round firm goats cheese
4 spring onions, finely sliced
1 medium potato (6oz)
1 rounded teaspoon chopped thyme plus a few sprigs
6oz self-raising flour
1 level teaspoon salt
1/2 teaspoon cayenne pepper
1 large egg
2 tablespoons milk
1 heaped tablespoon grain mustard

Preheat the oven to gas mark 5/375F/190C.



1 Pare the rind from the cheese then cut into 1/2 inch cubes
2 Sift the flour, salt and cayenne into a large bowl, holding the sieve high to aerate the flour.
3 Peel the potato and grate coarsely into the flour
4 Add chopped spring onions, chopped thyme and two-thirds of the cheese. Blend all together.
5 Beat the egg and mustard into the milk then pour into the bowl and bring together into a loose dough.
6 Transfer onto a baking sheet and pat into a 6 inch round. Press the remaining cheese cubes
into the surface, dust with flour and scatter the sprigs of thyme over.
7 Bake in the middle of the oven for 45-50 minutes or until golden brown. Remove to a rack but eat the
first slices while still warm.

You can replace the goats cheese with feta and the spring onions with red onion.
 

Dory Berkowitz-Bukowski

Ready for some Heroin
Oct 15, 2004
41,040
6,080
723
Robin Hood Country
Re: Recipe Exchange

:drool: I believe I've had that loaf before, tasty as hell.

I shall be watching this thread with interest, I'm getting back into cooking and trying to eat mainly veggie. Also I have some pork in at the moment, any idea what the hell I do with it? I don't believe I've ever cooked pork. I was going to get some medallions but I ended up with some thin steak I think.
 

CletusJones

CUCKGBLR
Oct 15, 2004
16,870
707
548
Re: Recipe Exchange

One of my favourites I make from time to time. I got this from a chefs demonstration at a Potato Day (yes that's a fair devoted entirely to potatoes for growers.

Potato and goats cheese loaf

1 x 4oz round firm goats cheese
4 spring onions, finely sliced
1 medium potato (6oz)
1 rounded teaspoon chopped thyme plus a few sprigs
6oz self-raising flour
1 level teaspoon salt
1/2 teaspoon cayenne pepper
1 large egg
2 tablespoons milk
1 heaped tablespoon grain mustard

Preheat the oven to gas mark 5/375F/190C.



1 Pare the rind from the cheese then cut into 1/2 inch cubes
2 Sift the flour, salt and cayenne into a large bowl, holding the sieve high to aerate the flour.
3 Peel the potato and grate coarsely into the flour
4 Add chopped spring onions, chopped thyme and two-thirds of the cheese. Blend all together.
5 Beat the egg and mustard into the milk then pour into the bowl and bring together into a loose dough.
6 Transfer onto a baking sheet and pat into a 6 inch round. Press the remaining cheese cubes
into the surface, dust with flour and scatter the sprigs of thyme over.
7 Bake in the middle of the oven for 45-50 minutes or until golden brown. Remove to a rack but eat the
first slices while still warm.

You can replace the goats cheese with feta and the spring onions with red onion.
OMFG :drool: sounds excellent
 

eileenbunny

Druish Princess
May 25, 2005
13,349
2,299
573
46
Columbia, Maryland, United States
Re: Recipe Exchange

I'm a big fan of Food and Wine magazine, there are a lot of great recipes included with each issue. The company i work for carries a variety of culinary materail and i picked up an old Food and Wine cookbook from about 8 years ago. I tried this out over the summer and loved it.

Blueberry Mojito

1/2 cup of blueberries (save a few for garnish if you're feeling saucy)
1 1/2 tablespoons of fine sugar
2 lime wedges
2 large mint leaves
Club soda or seltzer
1/2 cup crushed ice
1 1/2 oz white rum (about three tablespoons)

In a shaker, muddle the blueberries with the sugar, lime wedges, mint, and a splash of the soda/seltzer.

Add ice, rum, and shake. If you saved blueberries for garnish, add to glass and pour in the mojito. Add another splash of soda/seltzer and serve.

I'm not a big fan of Food and Wine magazine. Every recipe I've made from it has been both overly complicated and not very good. This does sound nice if you like that sort of thing though.
 

tre

My favorite chef is Mike Rowave
Oct 15, 2004
26,340
19,445
823
igloo
Re: Recipe Exchange

I'm not a big fan of Food and Wine magazine. Every recipe I've made from it has been both overly complicated and not very good. This does sound nice if you like that sort of thing though.

Fine Cooking is a good magazine, and I'm fond of Bon Appetit.
 

tre

My favorite chef is Mike Rowave
Oct 15, 2004
26,340
19,445
823
igloo
Re: Recipe Exchange

no, food and wine is pretty crap most times. Bon Appetit has gone downhill a bit since Barbara Fairchild is no longer the editor.
 

Mortlach

Erect Member
Nov 8, 2012
1,624
16
41
South Jersey
Re: Recipe Exchange

I'm a big fan of Food and Wine magazine, there are a lot of great recipes included with each issue. The company i work for carries a variety of culinary materail and i picked up an old Food and Wine cookbook from about 8 years ago. I tried this out over the summer and loved it.

Blueberry Mojito

1/2 cup of blueberries (save a few for garnish if you're feeling saucy)
1 1/2 tablespoons of fine sugar
2 lime wedges
2 large mint leaves
Club soda or seltzer
1/2 cup crushed ice
1 1/2 oz white rum (about three tablespoons)

In a shaker, muddle the blueberries with the sugar, lime wedges, mint, and a splash of the soda/seltzer.

Add ice, rum, and shake. If you saved blueberries for garnish, add to glass and pour in the mojito. Add another splash of soda/seltzer and serve.

mmmmm

the goat cheese recipe looks good, never cooked with goat cheese though, seems a bit intimidating
 

eileenbunny

Druish Princess
May 25, 2005
13,349
2,299
573
46
Columbia, Maryland, United States
Re: Recipe Exchange

no, food and wine is pretty crap most times. Bon Appetit has gone downhill a bit since Barbara Fairchild is no longer the editor.

I have determined that it's Bon Appetit I didn't like. I only get magazine subscriptions from coke rewards points and Bon Appetit is the one they offer. Didn't like it. I wonder if they offer Fine Cooking. I wish Alton Brown had a magazine.
 

fly

Osharts 11
Oct 1, 2004
72,281
23,876
1,073
Steam
mattressfish
Re: Recipe Exchange

Goat Cheese Mashed Sweet Potatoes
Serves 4 to 6 as a side (but who wants to share)

Ingredients:
3 lbs. sweet potatoes, peeled and cubed (that was 3 potatoes for me)
1/2 cup half-and-half
1/4 cup butter
pinch of cayenne pepper-optional
2 pinches of smoked paprika-also optional
fresh sage-a handful of leaves (to top and infuse)
2 oz. goat cheese (plus more to top)
1/2 cup unsalted pistachios (or salted and go easy on the additonal salt)
salt/pepper

Simmer the cubed potatoes until tender in boiling water. (Drain when finished.) Meanwhile, heat the half-and-half with the butter and toss in some sage leaves, a pinch of cayenne and 2 pinches of smoked paprika. Strain the leaves out and set aside. Toast the pistachios in a skillet with some butter then set aside. Once your tots are tender, add the half-and-half mix and mash with a fork or ricer. Stir in the goat cheese, add some salt and pepper to taste. Top with the pistachios and minced fresh sage, maybe some more goat cheese. Visit Better Homes and Gardens website for more recipes (not affiliated just a fan) because you’ll be wondering just how many worthwhile recipes you’ll find after having these. And the answer is a lot. Go get ‘em, tiger.
 

Mortlach

Erect Member
Nov 8, 2012
1,624
16
41
South Jersey
Re: Recipe Exchange

Shouldn't that be matzoh ball soup? :drool:

everything but the matzoh balls.... not a huge fan so I don't put them in, my mother makes some kickass matzoh balls though... nice and fluffy (the secret, some seltzer in the mix...shhhhh)
 

fly

Osharts 11
Oct 1, 2004
72,281
23,876
1,073
Steam
mattressfish
Re: Recipe Exchange

everything but the matzoh balls.... not a huge fan so I don't put them in, my mother makes some kickass matzoh balls though... nice and fluffy (the secret, some seltzer in the mix...shhhhh)

omg, my (obviously Jewish) grandma makes the best matzoh ball soup in the world. How can you not like the ballssszzz???