Recipes!

Maru · **Posted:** Mon Apr 23, 2012 6:00 pm

You make your own groceries? Impressive! I have to buy mine.

Sugar Magnolia · **Posted:** Mon Apr 23, 2012 6:17 pm

Maru wrote:

You make your own groceries? Impressive! I have to buy mine.

Ooops.

Sometimes the cajun phrases from my grandmother slip out. We have a dodo chair too.

Maru · **Posted:** Mon Apr 23, 2012 6:21 pm

Sugar Magnolia wrote:

Maru wrote:

You make your own groceries? Impressive! I have to buy mine.

Ooops.

Sometimes the cajun phrases from my grandmother slip out. We have a dodo chair too.

I'm just funnin with ya.

Sugar Magnolia · **Posted:** Mon Apr 23, 2012 6:34 pm

Maru wrote:

Sugar Magnolia wrote:

Maru wrote:

You make your own groceries? Impressive! I have to buy mine.

Ooops.

Sometimes the cajun phrases from my grandmother slip out. We have a dodo chair too.

I'm just funnin with ya.

Well of course you were. What else would one expect from a kitteh in a red riding hoodie?

borealis · **Posted:** Mon Apr 23, 2012 6:41 pm

Someone once said the best southern belles are like crocodiles dipped in syrup. Now simmer down now ya hear!

Sugar Magnolia · **Posted:** Mon Apr 23, 2012 6:55 pm

borealis wrote:

Someone once said the best southern belles are like crocodiles dipped in syrup. Now simmer down now ya hear!

Mmmmmm......I love both fried alligator and sorghum.

borealis · **Posted:** Mon Apr 23, 2012 7:14 pm

Sugar Magnolia wrote:

borealis wrote:

Someone once said the best southern belles are like crocodiles dipped in syrup. Now simmer down now ya hear!

Mmmmmm......I love both fried alligator and sorghum.

Add some cornbread fried okra /potatoes and black eyed peas cooked with hocks and I'm there Sugar!

Sugar Magnolia · **Posted:** Mon Apr 23, 2012 7:21 pm

borealis wrote:

Add some cornbread fried okra /potatoes and black eyed peas cooked with hocks and I'm there Sugar!

That's what I had for dinner today with chicken fried steak!

Whatever4 · **Posted:** Mon Apr 23, 2012 8:01 pm

Maru wrote:

You make your own groceries? Impressive! I have to buy mine.

I buy mine on the computer, and they magically appear at my door.

borealis · **Posted:** Mon Apr 23, 2012 9:44 pm

Sugar Magnolia wrote:

borealis wrote:

Add some cornbread fried okra /potatoes and black eyed peas cooked with hocks and I'm there Sugar!

That's what I had for dinner today with chicken fried steak!

My mama would adopt you. I hope you had cracklins in that cornbread and it was baked in a cast iron skillet.

Whatever4 · **Posted:** Mon Apr 23, 2012 10:18 pm

borealis wrote:

Sugar Magnolia wrote:

borealis wrote:

Add some cornbread fried okra /potatoes and black eyed peas cooked with hocks and I'm there Sugar!

That's what I had for dinner today with chicken fried steak!

My mama would adopt you. I hope you had cracklins in that cornbread and it was baked in a cast iron skillet.

I really hope Orly gets a hearing in Jackson when I can go. I've been looking forwards to the trip -- but I don't think I can justify it without a hearing to attend. Particularly in a month without an R in it.

borealis · **Posted:** Mon Apr 23, 2012 10:26 pm

Quote:

Whatever4 wrote:

"I really hope Orly gets a hearing in Jackson when I can go. I've been looking forwards to the trip -- but I don't think I can justify it without a hearing to attend. Particularly in a month without an R in it.

I don't need to go. I just cook all this stuff sans the gator at home.

SueDB · **Posted:** Mon Apr 23, 2012 10:28 pm

Come on... what this thread needed was a good recipe....

Offtopic :

My Mother's Favorite Red Velvet Cake - when only something made from scratch will fill that empty space.

Red Velvet Cake
Preheat oven to 350 deg F.
Grease/Flour 2 to 3 round cake pans

½ cup Shortening
1 ½ cup Sugar
2 Eggs
2 tbs Cocoa
2 oz Red Food Coloring
2 ¼ cup Flour
1 tsp Salt
1 tbs Vanilla
1 tbs Vinegar
1 tsp Baking Soda
1 cup Buttermilk

Mft:
Cream Shortening and Sugar. Add Eggs.
Combine Food Color and Cocoa to make a paste
Add paste to creamed mixture.
Sift Flour and Salt together
Add – alternate Buttermilk and Flour mixture
Add Vanilla
Combine Vinegar and Baking Soda & while it is still foaming, stir gently into batter.

Bake at 350 Deg F. for 30 to 35 min (will be moist).

Icing for Red Velvet Cake

3 tbs Flour
1 cup Milk
1 cup Sugar
2 cubes of Butter (1/2 pound)
1 tsp Vanilla

Mft:
Cook flour and milk over medium heat stirring constantly until thick.
Cool
Add Sugar, Butter, and Vanilla
Beat at high speed until smooth and creamy until it has the consistency of thick whipped cream

SueDB · **Posted:** Mon Apr 23, 2012 10:30 pm

Dessert - my favorite time...

Offtopic :

My Mother's Favorite Bobbie's Red Velvet Cake 8-)

- when only something made from scratch will fill that empty space.

Red Velvet Cake
Preheat oven to 350 deg F.
Grease/Flour 2 to 3 round cake pans

½ cup Shortening
1 ½ cup Sugar
2 Eggs
2 tbs Cocoa
2 oz Red Food Coloring
2 ¼ cup Flour
1 tsp Salt
1 tbs Vanilla
1 tbs Vinegar
1 tsp Baking Soda
1 cup Buttermilk

Mft:
Cream Shortening and Sugar. Add Eggs.
Combine Red Food Color and Cocoa to make a paste
Add paste to creamed mixture.
Sift Flour and Salt together
Add – alternate Buttermilk and Flour mixture
Add Vanilla
Combine Vinegar and Baking Soda & while it is still foaming, stir gently into batter.

Bake at 350 Deg F. for 30 to 35 min (will be moist).

Icing for Red Velvet Cake

3 tbs Flour
1 cup Milk
1 cup Sugar
2 cubes of Butter (1/2 pound)
1 tsp Vanilla

Mft:
Cook flour and milk over medium heat stirring constantly until thick.
Cool
Add Sugar, Butter, and Vanilla
Beat at high speed until smooth and creamy until it has the consistency of thick whipped cream

Enjoy any time of the year.

borealis · **Posted:** Thu Apr 26, 2012 6:31 pm

ZorbasLeGreque wrote:

For the two times requested Hasenpfeffer:

1. If you can get it, take a real grown up hare / jackrabbit. If not, take a big rabbit and not a cute little bunny (Rabbits and hares are not kasher because they have no hoofs).

2. you will cut out the filets to prepare them otherwise, they are much too precious to be served as Hasenpfeffer.

3. For the real one you will need two ss (SoupSpoons) of hareblood. If you can´t find it, not a real problem.

4. The recipe (serves four)

Step: 1

Take as much from one or two hares as possible, that is even heart and lungs. The whole cut into quite small pieces. Take the bones out of the legs. If you can not get a whole hare, take 1 to 2 legs per person.

on portion of "soup vegetables" like carrots, celery, parsley, cut into small pieces.
Buttermilk
2 bay leafs
1 onion, chopped
10 juniper berries
4 twigs of thyme

Prepare a marinade (cold) with these ingredients.

Rinse the pieces of hare in cold water, let dry and put them in the marinade. The meat must be covered. Put into the fridge for 24 hours, stir 2-3 times.

Put meat into a sieve, rinse with cold water.

Step 2:

2 SS of fat (Olive oil)
50 grms of bacon in cubes
2 Onions, chopped
the pieces of meat
the vegetables from the marinade
the spicery from the marinade
1 SS of concentrated tomato
100 ml red wine
150 ml stock of venison
100 ml portwine
2 ss of sour cream
if possible, 2 ss of hare-blood mixed with a little vinegar

Heat oil and bacon in a roasting tin, let meat and vegetables take colour. Add the spicery. Add the concentrated tomato, let fry a bit. Add the wine, reduce the liquid to 1/4 th, add the stock and half of the port. Put the tin with lid into the oven and let simmer for 1 hour.

Put the tin back on the burner, add the rest of the port. Thicken the sauce with sour cream and / or the blood mixture. Let boil up and you are ready to serve.

You may sprinkle this ragout with sauteed mushrooms. Because there is much sauce, I recommend boiled potatoes or dumplings in a napkin (I actually recommend these !)

No cute little bunny??? =))

Vielen dank Herr Zorbas!

Hier kann Mann kein Blut finden.

Whatever4 · **Posted:** Thu Apr 26, 2012 8:46 pm

Does anyone have any vegan cookbooks for people who don't like spicey food? Something like "pasty white people cook bland vegan".

Sequoia32 · **Posted:** Thu Apr 26, 2012 8:50 pm

Whatever4 wrote:

Does anyone have any vegan cookbooks for people who don't like spicey food? Something like "pasty white people cook bland vegan".

*wiping off monitor*

Sugar Magnolia · **Posted:** Thu Apr 26, 2012 11:35 pm

Whatever4 wrote:

Does anyone have any vegan cookbooks for people who don't like spicey food? Something like "pasty white people cook bland vegan".

Google-fu anything that says "Midwest" or "Chicago" vegan. I absolutely love and adore the city of Chocago, but I hate their "food" up there. I'm always tempted to order "something white, something green and some brown stuff covered in ketchup" just to save time. That's what you are going to get anyway.

borealis · **Posted:** Thu Apr 26, 2012 11:43 pm

Sugar Magnolia wrote:

Whatever4 wrote:

Does anyone have any vegan cookbooks for people who don't like spicey food? Something like "pasty white people cook bland vegan".

Google-fu anything that says "Midwest" or "Chicago" vegan. I absolutely love and adore the city of Chocago, but I hate their "food" up there. I'm always tempted to order "something white, something green and some brown stuff covered in ketchup" just to save time. That's what you are going to get anyway.

Hey watch it Sugar! Lotsa Obots from Da Region on here. You must have missed some places.

Sugar Magnolia · **Posted:** Fri Apr 27, 2012 12:13 am

borealis wrote:

Sugar Magnolia wrote:

Whatever4 wrote:

Does anyone have any vegan cookbooks for people who don't like spicey food? Something like "pasty white people cook bland vegan".

Google-fu anything that says "Midwest" or "Chicago" vegan. I absolutely love and adore the city of Chocago, but I hate their "food" up there. I'm always tempted to order "something white, something green and some brown stuff covered in ketchup" just to save time. That's what you are going to get anyway.

Hey watch it Sugar! Lotsa Obots from Da Region on here. You must have missed some places.

Being half Cajun and half MS Delta, I do realise that my palate "goes to 11" and am resigned to that. On the other hand, I'd trade my andouille for the Cubs any day.

Did I mention that I love and adore the city of Chicago? I'd probably trade one of my kids for regular access to Vogue in Evanston and the silks on Devon.

borealis · **Posted:** Fri Apr 27, 2012 12:33 am

Silks on one end of Devon and good kimchee, matzo ball soup and brisket on the other. of course that may have have changed since I lived there.

interestedbystander · **Joined:** Mon Mar 02, 2009 8:47 am **Posts:** 253

Whatever4 wrote:

Does anyone have any vegan cookbooks for people who don't like spicey food? Something like "pasty white people cook bland vegan".

Try Yotam Ottolenghi. Middle eastern flavours, fabulous combinations - some of his recipes call for chilli and spices, but just leave them out and it will still have plenty of flavour.

borealis · **Posted:** Wed May 02, 2012 7:31 pm

Decided to make roasted salmon wrapped in meyer lemon slices served with spinach sauteed in garlic, evoo, and lemon juice. And right now I'm sipping Campari with a twist over ice. Didn't have ingredients for the traditional margarita- out of Cointreau. It is such a drop-dead gorgeous day and I wanted to celebrate.

ducktape · **Posted:** Fri May 25, 2012 12:12 am

I made my first Rifotto tonight and it was a wonderful fuccess!

My favorite fpoon has now lost its virginity.

Eftivio inspired me, and while I don't think it was quite as good as his, it's coming along. My secret ingredient was a chicken stock from 2 Costco rotisserie chicken carcasses, boiled down with a fairly decent white wine until it was like jello when it was chilled.

TollandRCR · **Posted:** Fri May 25, 2012 7:20 am

ducktape wrote:

...My secret ingredient was a chicken stock from 2 Costco rotisserie chicken carcasses, boiled down with a fairly decent white wine until it was like jello when it was chilled.

Marcella Hazan would thoroughly approve. Commercial chicken broths are too strongly flavored to work with risotto. Plus, while making the broth, you probably prevented summer colds for the entire neighborhood.

Falsehoods unchallenged only fester and grow.

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