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shdwlink13
Joined: 18 Nov 2005
Posts: 127
Location: Only time can tell...
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 Posted: Mon Mar 31, 2008 10:05 pm Post subject: Recipes |
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Since this was requested by Jenna, I've created a thread for any secret family recipes that you'd like to share, whether from bonfire, salmon night, or whatever you feel like.
I'll start things off with the two soup recipes from retreat:
Potato Leek Soup-
1Tbs olive oil
1 cup pancetta*
1 bunch leeks**
5Tbs flour
1 and 1/2 quarts stock***
1/2 cup white wine****
4c peeled, diced potatoes
1 quart heavy cream
Salt & pepper to taste
*Italian bacon- you can get this from Trader Joes or substitute regular bacon/omit if you're a veggie
**I used green onions in the retreat recipe, but it really is better to use leeks, usually meaning 1-2 stalks
***I prefer to use chicken stock, but vegetable stock also works here
****For you underage kids, wine is pretty important to the recipe, so try not to skip this if you can help it
Directions: Heat the olive oil on medium high heat in the bottom of your pot you plan to make the soup in (>1 gallon works best) and brown the pancetta in the bottom. Once pancetta is browned, remove temporarily and with the rest of the fat in the bottom of the pan, add about 5 tbs of flour (enough to form a sticky paste at the bottom- not too dry or too wet) and continue to stir until the roux (paste) turns a light tan color. Add the potatoes cut at a small dice (bite-sized) and 1/4cup of stock until potatoes are relatively soft. At this point, add the rest of the stock, the leeks (thinly sliced), pancetta, white wine, and salt and pepper, as well as any other ingredients you would like (celery, other spices, etc.) Cook until potatoes are tender (about 30-45 mins). Take soup off the burner, add the cream, stir well and serve. Garnish with fried leek rings or parsley.
Serves approx. 10 people
Lentil Soup:
2tbs olive oil
1 onion
2 carrots
handful of baby spinach (opt.)
2 celery stalks
14oz. can of peeled, whole tomatoes
1 lb. lentils*
10 cups chicken broth
1 cup bacon/pancetta
2 cloves garlic
2 bay leaves, other spices (Trader Joes' pasta seasoning works well here)
1 cup shredded parmesan cheese (opt.)
*Lentils need to be presoaked overnight before cooking to soften, otherwise other ingredients will be mushy by the time the lentils are done
Directions:
Add olive oil to pot, and saute the bacon, onion, spinach, diced garlic, carrots and celery stalks. Once onion is translucent, season with salt & pepper and add the chicken broth, lentils, spices, and tomatoes. Cook until lentils are tender on med. low heat, approx. 45 mins (you really should check every 10 mins or so, as the times can really vary a lot). Serve with shredded parmesan cheese on top and enjoy.
Sorry if any of these directions are off- I cook more by feel than recipe so if you try these out, post how things turned out so I can modify the recipe. Hope this helps everyone out and happy cooking! |
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shdwlink13
Joined: 18 Nov 2005
Posts: 127
Location: Only time can tell...
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| Posted: Mon Mar 31, 2008 10:08 pm Post subject: Biscotti |
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While I'm at it, here's my secret family recipe for biscotti. You can add chocolate chips, dried fruit like cranberries, and other nuts to this recipe to customize it.
Biscotti:
1 cup sugar
1/2 cup unsalted butter, melted
3 tablespoons brandy or flavoring
1 teaspoon vanilla
1 teaspoon almond extract
1 cup chopped almonds blanched or toasted
3 eggs
2 1/2 to 3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Prehear oven to 350
Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs,
Mix well.
Stir in flour, baking powder and salt. Form into long loaf or two loaves
and place on cookie sheet and bake for 20 to 30 minutes or until firm and
softly cakelike. Remove from oven and let cool slightly
When cool enough to handle, slice into 1/2 diagonal slices and return to
cookie sheet. Bake for 15 to 25 minutes, turning once. |
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fyxe
Site Admin
Joined: 09 Nov 2006
Posts: 95
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| Posted: Sun May 04, 2008 9:08 pm Post subject: |
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yay recipes! here's the recipe for the apple pie. i found it on allrecipes.com, which also has a ton of really good recipes for all kinds of stuff.
Crust:
2 cups flour
3/4 teaspoon salt
2/3 cup shortening
6+ tablespoons cold water
1. Combine flour and salt in a bowl, cut in shortening with a fork until it gets all crumbly. Add water little by little. The dough will look really crumbly, but it'll be nicer once it gets packed together, or else add more water accordingly. Form two balls of dough, one larger one to line the pan and the other to go on top of the pie.
2. Roll out the larger dough ball and line the bottom of the pan. You can also sprinkle cinnamon on the bottom to make it more cinnamon-y.
Syrup:
1/2 cup butter (1 stick)
3 tablespoons flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
6-8 apples, peeled, cored, and sliced
1-2+ tsp cinnamon
1. Preheat oven to 425°F and slice apples
2. Melt the butter in a pot and stir in flour, water, white sugar, brown sugar, and cinnamon. bring to a boil, then reduce the temperature and simmer.
2. Fill the bottom crust with apples, then pour the syrup over the apples.
3. Roll out the second pie crust, then cover the pie and pinch the edges. Put in slits on top of the pie to vent. If you want you can also whisk an egg and brush it over the top crust to make it look shiny.
4. Bake for 15 minutes at 425°F. Then reduce the temperature to 350°F and bake for 35 to 45 minutes. The syrup has a tendency to bubble and leak out of the crust, so it'd be a good idea to cover the bottom of the oven with foil.
Can we also make recipe requests? I'd love to get the recipes for salmon, teriyaki sauce, and kimchi fried rice *hinthint*  |
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tk
Joined: 17 Nov 2005
Posts: 420
Location: everywhere.
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| Posted: Mon May 05, 2008 10:54 am Post subject: |
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kimchi fried rice!
this recipe is so easy a monkey can do it..
also, i'm not very technical. i do whatever i think is enough, thus the really coarse direction..
-1 tbsp of butter/margarine OR sesame oil
-half can of spam, cubed (or sausages, or pork, or no meat..)
-good amount of kimchi, chopped
-3 cups of rice, cooked (duh)
-toppings (ketchup, sesame seeds, nori strips...)
1. melt the butter in a round bottom frying pan (a wok?) and toss in the meat of choice and kimchi
2. sautee the meat and kimchi for a couple of minutes until the meat is cooked and the kimchi is somewhat limp..
3. add in the rice and mix with the meat and kimchi. at this point, you can add sesame seeds, nori, or ketchup to your liking. i usually add a little bit of ketchup for contrast in taste..
4. continue mixing until the rice is no longer white. serve and enjoy.
5. you're done! congratulations. some good ways to enjoy it is to top it with an egg! cooked either sunny-side up or thin omelet style.. i do this a lot too.
really it's all up to preferences. i sometimes add in corn in for variety.. or add in more hot sauce for a kick.. but the above recipe is what i did for bon fire.
have fun with it :) |
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Azaroth
Joined: 16 Nov 2005
Posts: 858
Location: 32.8° N 117.3° W
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| Posted: Sun May 11, 2008 7:43 pm Post subject: |
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| tk wrote: |
-3 cups of rice, cooked (duh)
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This might be a chinese thing but... drier rice is better when frying, so use overnight rice. its harder to work with, but its worth it...
also... go long grain... and japanese short grain ^___^
long live english keyboards... |
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kwing87
Site Admin
Joined: 07 Nov 2006
Posts: 282
Location: the house of taiko
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| Posted: Sun May 11, 2008 11:25 pm Post subject: |
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| christopher, can you please please please but your guac recipe? |
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Karzan
Joined: 01 Jan 2006
Posts: 457
Location: i'm not exactly sure, but i can tell you my velocity.
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| Posted: Sun May 18, 2008 7:20 pm Post subject: blarg |
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Hey, TK, my uncle was recently complaining how he had no recipes for kimchi, so if you had your mom's recipe handy i'd be much obliged.
ANYWAYS, A CONTRIBUTION:
Hippie Co-op "Stroganoff"
My parents used to shop at this co-op in berkeley, and one of the features of the place was that they had little pencils and free note-cards next to a recipe wall, so you could write one down and tack it to the wall or copy one off the wall and take it home. They got this recipe there from before i was born, and i've had a lot of restaurant stroganoff in my life and can say pretty solidly that this isn't like any of that. But it's still great and it's been a staple of my family for my entire life, and while i was living on my own i made it about once every other week because except for the time it's pretty easy to make.
Ingredients
1 lbs. ground beef
1-2 cloves garlic
1/4-3/4 cup finely diced onion
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1 can cream of something (chicken or mushroom optimum)
1 canful of milk
1 cup sour cream
4-5 mushrooms, sliced (if you like mushrooms. These are the only things not really all that important to the end flavor, so you can not have any if you like)
Directions
For optimum flavor, sweat onions and garlic in the pan beforehand with a dab of butter and then remove from the pan and replace with the ground beef and cook 'till brown, and return the vegetables. Otherwise, quick and dirty style, just brown all three together until the meat is cooked all the way through.
Add all the dry ingredients (flour, salt, pepper) and saute for five minutes.
Add can of cream of chicken soup, and then stir in the same amount of milk. Add mushrooms if desired. Let it simmer uncovered for ten minutes, stirring occasionally.
At the end of ten minutes, stir in sour cream.
Serve over rice, pasta, or toast. |
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k9loverytj
Joined: 13 Nov 2007
Posts: 30
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| Posted: Fri Jul 18, 2008 11:27 am Post subject: BUTTER BAKE MOCHI |
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this is the delicious mochi cake recipe from mrs. hirota! i think ppl wanted it so im going to post (:
BUTTER BAKE MOCHI
1 cube butter (melt and cool)
1 box (16 oz) mochiko = 3 cups
1 tsp. vanilla
2 tsp. baking powder
2.5 cup sugar
3 cup fresh milk
5 eggs
mix with electric mixer until well blended. add melted butter and mix again. bake in 9x13-inch pan in 350 degree oven for 50 minutes. turn off oven and leave in for another 10 min.
yumyumyum |
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fyxe
Site Admin
Joined: 09 Nov 2006
Posts: 95
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| Posted: Sat Nov 08, 2008 2:21 pm Post subject: |
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salmon recipes! can anyone share them?
my reason being that i have 1.72lbs of salmon in my freezer and have no idea how to cook it. yeah... |
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Azaroth
Joined: 16 Nov 2005
Posts: 858
Location: 32.8° N 117.3° W
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| Posted: Sat Nov 08, 2008 5:34 pm Post subject: |
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| kwing87 wrote: | | christopher, can you please please please but your guac recipe? |
ummm... I haven't made a good batch in awhile, so I'll see if I can remember it...
2~3 Avocados
1/2 yellow onion (or sweet)
1/2 green bell pepper
1/2~1 jalapeņos (these things can be fickle in terms of spiciness level)
green onion
cilantro
lime juice
salt to taste
like TK, I'm not a very technical cook, and I'm not good at planning left over materials so I tend to throw whatever I have in regardless of how much I have unless the ratio between say avocado, onion, and bell pepper is way off... if so, add another avocado.
oh... pick firm but not hard avocados. They should give a bit when you squeeze them.
Mash the avocados first, then mix in the ingredients. lime and salt come last as those should be added according to how you like it.
Also, the salsa:
Tomatoes (any kind will do really, I use the typical off the vine stuff and roma's)
yellow onion
green bell pepper
jalapeņos
green onion
cilatro
lime/lemon juice
black pepper
salt
water (if the ingredients are too dry)
Dice EVERYTHING and mix, salt/pepper/lime to taste
For me, the amount of salt in the dip is the key point... it somewhere between around half a teaspoon for what you can make out of half an onion without screwing up the ratio too much. |
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