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Gnocchi con bastardized caponata con il mozzarella e l'insalata verde.

Feeling autumn upon me I fancied a night in with some hearty tucker and robust wines. This is one I made up on the spot and will probably make Italians weep with its inauthencity but screw it! it was bloody tasty.

First catch your gnocchi…

8 large vine tomatoes
1-2 decent sized aubergines/eggplant
2-3 cloves garlic
1 tablespoon capers (I like ones preserved in salt)
a handful of pine nuts
ditto of raisins
a good bosky sprig of fresh Rosemary
3 small, dried red chillis
1 medium onion
a metric truckload of olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
2 tablespoons tomato puree
1 ball mozzarella, as fancy as you like
gnocchi for 2/3/4

Throw the pine nuts in an unoiled frying pan on the hob and leave for a few minutes, toast until they just start to colour then set aside in a bowl.

Place the whole tomatoes in a roasting dish, sprinkle and rub with a little olive oil and pop them in the oven. Gas mark 6 (200c) will do fine.

Cut the aubergines in half lengthways, do the same to each half and then chop into cubes/chunks. In they go! into another roasting dish and slather with indecent amounts of olive oil. Into the oven. You’ll need to keep an eye on these and the tomatoes and maybe swap them around from the top to middle shelf. They’ll take around the same time – and it’s not critical at all – to soften.

Meanwhile…

Get a good, sturdy frying pan. You’re going to be making the sauce in this so it needs to be something other than a really miserable shallow affair. Finely chop an onion and sweat down over quite a low heat – ultimately it needs it be translucent and not coloured. I’m guessing about 10-15 minutes. About halfway through add finely chopped garlic and red chilli and the teaspoon of sugar (coarser the better) – Sly Bug! I stole this from your pisaladiere recipe and thought it would work well, anything to help that onion sweetness.

Turn off the heat and cover, after a short while add the chopped capers and splash in the balsamic vinegar. Wait a while for the oven to work its magic…

When the tomatoes and aubergines are soft and pulpy, add both to the pan along with the pine nuts, raisins, chopped fresh rosemary and tomato puree. Stir well and leave on a low heat while a pan of water comes to the boil for the gnocchi.

As it slowly simmers and reduces it will look a little like this – feel free to season.




Add the gnocchi to boiling, gently salted water and wait till the little dumplings begin to float. Drain the whole caboodle in a colander.

Arrange salad leaves on a plate, add generous serving of gnocchi and spoon over the sauce. Add a few chunks of ripped mozzarella and fresh basil leaves. The cool, soft, milky cheese and hot, rich piquant sauce is a wonderful contrast. There will be plenty here for four of you but it keeps well if you need to put some by.

She is ready!

Fall vegetables, God bless y'all.

Butternut Squash Risotto w/ Sage

this sounds wonderful, i think i'll try it!

here's one in a similar vein. it's a hassle to make (cutting butternut squash is like chopping a rock*) but it's the best soup i've ever tasted:

BUTTERNUT SQUASH SOUP

-1 butternut squash, cubed
-2 cans broth
-1 medium onion, chopped
-2 inches of grated ginger
-1 potato, cubed
-2 cloves of garlic, minced
-1 tbsp of garam masala (spice consisting of corriander, cinnamon, cumin, cardamom, and pepper)
-1 tsp curry
-1 tsp of salt

oil up a large pot and saute the onions 5 minutes or so. throw in your ginger, garlic, and spices and saute for another 2-3 minutes (stir constantly and splash some broth in there). add your broth, squash and potato (you may need to add a little water) and cook that on low-medium heat for about 20 minutes. the squash and potato should be well cooked by now.. take a hand blender and carefully puree the stew.

enjoy it with rice or dipping bread.

*[edit]* or you could just not be a dumbass like me and cook the squash a little before you cut it.

As of today, I consider my Pork Medallions with Balsamic Sauce to be perfect.

It's taken many, many experiments to get to this point. I have also used veal.

The secret is anchovies.

I have to try to figure out approximate measures, but basically the sauce is this:

Good balsamic vinegar
at least one anchovy filet (2 if you really like anchovies)
4 large cloves of garlic, chopped coarsely
handful of cracked peppercorns (cracked is important)
Good, grainy dijon mustard

Tonight's prep included portobello mushrooms cooked in the sauce along with the pork medallions.

I love to cook, man.

Best chocolate cookies I've ever had:

Bittersweet chocolate (at least 60% cocoa): 12 oz / 340 g
All-purpose flour: 2 cups / 285 g
Baking powder: 1 tsp / 5 ml
Baking soda: 1 tsp / 5 ml
Old-fashioned rolled oats: 2 cups / 170 g
Unsalted butter (at room temperature): 1 cup / 225 g
Sugar: 1 3/4 cups / 350 g
Dark molasses: 4 tsp / 20 ml
Large eggs: 2
Whole milk: 2 tbsp / 30 ml
Vanilla extract: 1 tbsp / 15 ml
Salt: 1 tsp / 5 ml
Nuts (hazelnuts or walnuts, coarsely chopped): 1 cup / 115 g

Preheat the oven to 350. Line a baking sheet with parchment or a nonstick liner.

Coarsely chop the chocolate into 1/4 - to 1/2-inch pieces (a serrated knife works well). Chill in freezer until needed.

In a mixing bowl, stir together the flour, baking powder, baking soda, and oats - set aside. Beat the butter until light and creamy. Slowly add the sugar and mix until light in color and fluffy. Scrap down the sides of the bowl with a rubber spatula as needed. Add the molasses and beat until well combined. Add the eggs one at a time, beating well after each addition before adding the next egg. Beat in the milk, vanilla, and salt and then stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat until well incorporated. Scrape down the sides of the bowl again and fold in the chocolate chunks and nuts with the spatula.

Using an ice-cream scoop, scoop the dough onto the prepared baking sheet. Press out each scoop into a think, flat 3-inch circle. Bake until the edges of the cookies are lightly browned but the centers remain pale, 12-14 minutes. Let the cookies cool on a wire rack.

hello, this may go unanswered but... i was wondering if any EA members (probably korean) have a good recipe for jajangmyeon (wheat noodles with black bean sauce). i've been looking online but can't really find anything and my mom has never made this at home, we just go to special chinese-korean restaurants for it. this is my favorite and i would like to make it at home. so...? anyone? anyone? kamsahamnida!

I wrote this for my mum. The recipe is long-winded, but take what you need.


Rodabod's Prawn Curry:

Ingredients:

* Olive oil
* Salt
* 1 white onion
* 2 green peppers
* 3 Birdseye Green Chillies
* 1 Lemon
* 1/2 bag of frozen prawns
* 1 can plum tomatoes
* 1/2 a small bag of red lentils (small bag = 500g)
* 3 cloves of garlic
* 1/4 tube of tomato puree'
* Bombay Pav Bhaji Masala and Garam Masala (for Dahl)
* Good basmati rice
* Coriander (optional)
* Cloves, cardomom, cinammon

Method:

* Heat a reasonable amount of olive oil in a medium-sized pan. Dice the onion very finely and fry at a low temperature to avoid burning. Quarter the green peppers, then slice each quarter into short strips. Add to the pan and stir. De-seed the three chillies and quarter. Add chillies to pan and stir. Add a desert spoon of sugar to caramelise.

* Once the peppers have softened in the pan, add three not quite heaped tablespoons of Bombay Pav Bhaji Masala (or decent curry powder, or otherwise) and sprinkle over onions and peppers. Continue cooking for a few minutes to allow the spices to be absorbed into the vegetables and oil. Stir occassionally. Optionally add a stick of cinammon and a few cardamom pods.

* Add half the bag of frozen prawns to the pan. Stir the prawns in the pan so that they are covered in the curried vegetables. They should release a little water when they defrost.

* Now add the tin of plum tomatoes. Then add about a quarter of a tube of tomato puree'. Stir, and break up the tomatoes with the spoon.

* Add about half the small bag of lentils (around 250g) to a new pan and add boiling water to about an inch over the lentils. Cook them until they dissolve and add water when necessary whilst trying to keep a dahl consistency.

* About five minutes later, add the required amount of rice to a pan with cold water - I usually add more boiling water once it has heated up slowly. Add a few cardamom pods and a few cloves if you like. Keep an eye on it and do not over-cook!!

* Once the lentils have softened and dissolving in the pan, turn the heat off, take a potato masher and mash the lentils until fairly smooth. Now add around a ladel of the lentils to the main curry and stir in. To make the rest into dahl, add around one tablespoon of Garam Masala to the lentils and stir in.

* Once the rice is just about ready, the final ingredients can be added. Cut one third off the lemon and squeeze the juice into the dahl. Squeeze the other two thirds into the curry. Pick out the seeds. Use a garlic press and add two and a half cloves to the curry. Add the left over half clove to the dahl. Add two teaspoons of salt to the curry. Add half a teaspoon of salt to the dahl.

* Now stir it and serve it up. Add a little corriander on top if you like.

I love to cook, and I have a bunch of recipes to share.

Gibby Haynes of the Butth*le Surfers has an ass-kicking recipe for a peach cobbler. It was printed in the insert booklet that came with their Double Live album (which is sadly out of print).

If you ever want to bake a great country-style dessert (I've made it, and it's awesome) here's the recipe:

GIBBY’S SPILLANE PEACH COBBLER

6-8 fresh peaches (sliced)
2 cup flour
5 egg whites
¾ cup water
½ cup brown sugar
½ cup shortening
1/3 cup milk
1/3 teaspoon salt
¼ teaspoon cinnamon


Stir together salt and flour. Cut in the shortening until crumbly. Add milk and stir with a fork until the dough leaves the sides of the bowl On a lightly floured board, roll the dough into a rectangle a little-less than 1/4 in. thick. Put it on a baking sheet and bake it at 425 until it’s lightly browned.

Then put mixed-up water, brown sugar, egg white, and cinnamon on top of the crust and bake it until it foams up like a custard. When it starts to look cooked, take it out and put sliced fresh peaches on it. It's amazing. It's a killer dessert.


~Actually, when I made it, I pulled it from the oven while it was still a little firm, then put the peaches on and then baked it again for about 10 minutes. --C.P.


OKAY here are a few more great recipes. The first 3 are Indian, the 4th one is Thai:


ALOO GHOBI
Braised cauliflower and potatoes



5 tbsp. vegetable oil
1 medium cauliflower, trimmed and cut into florets
1 large potato, peeled and cut into 1" cubes
1 tbsp. cumin seeds
5-7 garlic cloves (depending on how much you like garlic!)
3 fresh hot thai green finger peppers, seeded and finely chopped
1 4-6" piece of fresh ginger, grated or choppped into fine slivers
1 tsp. salt
½ tsp. chili powder
½ tsp. ground coriander seed
½ tsp. ground turmeric
1 tsp. garam masala (you can get this spice blend at Indian markets, or mix your own; see below)
¼ cup finely chopped fresh coriander (a.k.a cilantro)
2 tomatoes, sliced into wedges

IN a large saucepan, heat oil over high heat until very hot but not smoking. Add the cumin seeds and cook, stirring constantly, 30 seconds or until they pop and blacken, Reduce heat to low, add the garlic, green chili pepper and ginger, and cook, stirring constantly, 5 minutes or until fragrant.

Stir in the chili powder, ground coriander seed, turmeric, cauliflower and salt and cook, covered, 10 minutes.

Gently stir in the potatoes ans 1 -2 tablespoons of water to prevent sticking. Cook, covered for 20 minutes. To serve, sprinkle on the garam masala and garnish with the fresh coriander and tomatoes.

Serves 4.


To make garam masala, simply grind together these spices:

1 tbsp. black peppercorns
2 tsp. cumin seeds
1 1" piece of cinnamon stick
10 green cardamom pods
1 tsp. cloves
3 bay leaves

Store in an airtight container. Makes about 3 tablespoons.



MUTTAR CHAVAL
Peas pullao



1 cup basmati rice (you must get basmati rice for this to taste right. Do not substitute)
4 tbsp. vegetable oil
½ tsp. cumin seeds
1¾ cups onions, finely chopped
6 cloves
2 cardamom pods (remove the seeds from the pods and discard the shells)
1 garlic clove
1 cup fresh or frozen peas
½ tsp. salt

In a medium bowl, soak the rice 30 minutes in enough warm water to cover it, then swirl it around and drain the water.

In a medium saucepan, heat 2 tbsp of the oil over high heat until very hot but not smoking. Add the cumin seeds and cook, stirring constantly, 30 seconds or until they pop. Reduce the heat to medium, add half the onions and cook, stirring frequently, 7 minutes or until lightly browned.

Add the rice, cloves, cardamom, garlic, and salt. If using frozen peas, add them now (If you are using fresh peas, wait until after the rice has finished cooking). Add enough water to just cover. Heat to boiling over high heat. Reduce heat to low and simmer, covered, 15 minutes or until the rice is soft and fluffy. If using fresh peas, add those at this point. Let sit, covered, 5 minutes.

Meanwhile, prepare the garnish: IN a medium skillet, heat the remaining oil over high heat. Add the remaining onions and cook 12 minutes or until well-browned.

Serve the hot rice topped with the sizzling onions.


Here's a recipe for bread, in case you want to go that route in serving your Indian dishes. It's a little more work, but well worth the effort.

I would include a recipe for Naan here, but since I doubt that any of you have a tandoor in your kitchen (it's an Indian clay oven--basically a large vented pot buried in sand with charcoal and wood burning in the bottom--I certainly don't have one), you won't be able to make that awesome bread that is usually served with meals in an Indian restaurant.

But here's a reasonable substitute, the kind of thing that is routinely served with meals in an Indian home.


CHAPATIS
Wheat flatbread



1 cup whole-wheat flour
1 cup all-purpose flour
½ tsp. salt
1 cup water
whole-wheat flour for dusting
melted unsalted butter for serving

Combine the whole-wheat flour and the all-purpose flour and sift into a large bowl, then stir in the salt. Add just enough water to make a soft dough; it may not be necessary to use a full cup of water. Turn the dough onto a smooth, floured surface and knead 8-10 minutes, adding more flour if necessary, until the dough is smooth and elastic. (This dough will remain soft and slightly sticky.)

Shape the dough into a ball and place in the bowl. Cover with a damp cloth or plastic wrap and set in a warm place at least 30 minutes, or up to 3 hours.

Heat a griddle or skillet to medium heat. Dampen your hands and knead the dough briefly. Divide the dough into 10 portions and shape each portion into a ball. Work with one ball at a time, keeping the remainder in the bowl covered with the damp towel.

On a lightly floured surface, flatten one ball with the heel of your hand. Dip both sides of the dough in flour and roll it out to a 6" round. Rotate it as you roll it out and sprinkle it with flour occasionally to prevent it from sticking.

Slap the chapati-shaped dough back and forth between the palms of your hands to shake off excess flour. PLace the chapati on the griddle and cook about one minute, or until the top darkens slightly and small bubbles begin to form. When brownish flecks appear on the underside and the bread begins to puff up, turn it over and cook about 30 more seconds. Remove and brush one side with melted butter. Place in a cloth-lined basket or cloth-lined large bowl and cover with the cloth to keep warm. Repeat the process until all the chapatis are cooked.

Makes 8-10 pieces of bread.

It's a lot of work, but well worth it. These breads are the best thing to eat your Indian entrees with.


Now, a hot & spicy Thai salad:


LARB KAI
Ground chicken salad with shallots, lime juice and mint



2 Tbsp vegetable oil
1 pound ground chicken
4 cloves of chopped garlic
3 Tbsp chopped red onion
2 tsp finely chopped lemon grass
4 sliced red shallots
2 - 5 thai finger chillies
1 tbsp fish sauce
½ cup lime juice
½ cup chopped mint leaves

Heat vegetable oil in a wok or skillet on a medium heat until it just starts to smoke.

Add the lemon grass and half of the shallots and stir for a minute.

Now add the garlic and the chicken and stir fry until the chicken is almost done. While cooking, make sure to break up any lumps that form in the ground chicken while frying.

Add the fish sauce and 2 chillies. Stir for a while and add more chillies to taste. Add the rest of the shallots, onion and lime juice, and stir-fry until the shallots and onion become soft.

Finally, add the mint leaves.

Best served with sticky white rice.

cold check it:

vegan brownies.

preheat oven to 350 f

whisk together in saucepan, leaving no lumps:

1/3 cup unbleached white flour
2/3 cup water
whip in:

1/2 lb. tufu, blended until smooth & creamy.
stir constantly over low heat until thickened.
cool completely.

to the cooled mixture, add:
2 cups sugar
1 tsp. salt
1 tsp. vanilla
beat well.

in another bowl, mix together:

3/4 cup cocoa powder
1/2 cup veg. oil

ad to other ingredients and stir well.
mix together:
1-1/2 cups unbleached white flour
1 scant tsp. baking powder.

add this to mixture above, and stir until there are no lumps.
bake in a well oiled and floured 10" square pan for 25 mins, or until knife inserted in the middle, comes out clean.


cut up into brownie-type squares.
This recipe is good, or I wouldn't waste your time.

Anyone here make pickles?

I'm looking for a good pickle recipe that doesn't require the canning/sterilization method. I think the foodie types call them "refrigerator pickles."

I've made some with varying degrees of success. I'm especially looking for ones that use garlic and cayenne pepper.

None of the ones I have seen on recipe sites seem like they can be adapted much, so I am looking for one that has been tried/tasted.

I've yet to try this one out, but I'm planning to soon:

Banana Bread

Ingredients:

* 5 ripe bananas
* 1 cup vegan sugar
* 1 teaspoon vanilla
* 2 cups whole wheat flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/4 cup water

Directions:
In a large bowl mash bananas with sugar and vanilla until combined and creamy. Then mix in the water.

In a smaller bowl, sift together the flour, soda, powder and cinnamon.

Add the dry to wet and stir until just mixed. You don't want to over mix or the bread will be dry.

Pour batter into sprayed loaf pan and bake in preheated 350°F oven for one hour. Your house will smell so good you will be tempted to take it out a few minutes earlier but don't or it won't be done on the inside.