Recipe Submissions
72No. I'm a 28-year old girl. However, I was just checking in at Tribal Wars, so it's very likely that the collective consciousness of the 14-year old boys there briefly encapsulated my brain in its sinewy and malicious embrace.zom-zom wrote:What, the word "bush"? Are you a 14-year old boy?
"To be stupid, selfish, and have good health are three requirements for happiness, though if stupidity is lacking, all is lost."
-Gustave Flaubert
-Gustave Flaubert
Recipe Submissions
73Mein Svine
Take about 3 lbs of pork shoulder (either whole or cut into "country style ribs", which is more typical) and rub with olive oil, salt, and pepper. Sear on all sides in a heavy pan and then put the pork in a baking dish-type implement and cover with aluminum foil to keep the moisture in. Place in a 200 or 225 degree oven for 4 or 5 hours. When it's done, take the pork out of the pan and use two forks to separate the meat from the bones and fat (there will be tons of fat) and pull the meat apart. You can use the meat from here for tacos, moo shu (sp?) pork, or whatever or you can mix it with a sauce like the one below.
The sauce i made was approx equal parts yellow mustard, cider vinegar, and brown sugar. I added some salt, black pepper, cayenne, chili powder, worcestershire sauce, soy sauce, onion powder, garlic powder, maybe some honey or cane syrup... i don't remember. Just heat the whole rig over the stove and keep mixing shit in until you like it. It will be pretty vinegary but it'll tame down when you mix it with the pork. the longer you heat the sauce, the more the mustard will mellow out. I think that's about it.
-Jeremy
Take about 3 lbs of pork shoulder (either whole or cut into "country style ribs", which is more typical) and rub with olive oil, salt, and pepper. Sear on all sides in a heavy pan and then put the pork in a baking dish-type implement and cover with aluminum foil to keep the moisture in. Place in a 200 or 225 degree oven for 4 or 5 hours. When it's done, take the pork out of the pan and use two forks to separate the meat from the bones and fat (there will be tons of fat) and pull the meat apart. You can use the meat from here for tacos, moo shu (sp?) pork, or whatever or you can mix it with a sauce like the one below.
The sauce i made was approx equal parts yellow mustard, cider vinegar, and brown sugar. I added some salt, black pepper, cayenne, chili powder, worcestershire sauce, soy sauce, onion powder, garlic powder, maybe some honey or cane syrup... i don't remember. Just heat the whole rig over the stove and keep mixing shit in until you like it. It will be pretty vinegary but it'll tame down when you mix it with the pork. the longer you heat the sauce, the more the mustard will mellow out. I think that's about it.
-Jeremy
Recipe Submissions
74Lasagne, a family recipe recently made meatless for my soon-to-be-turned-carnivore vegetarian boy:
3-4 plump portobella mushrooms (or any steaky-mushrooms available)
some worcestershire sauce
some soy sauce
marsala wine
ground pepper
olive or grapeseed oil
Sautee the mushrooms in the oil in small batches until crisp but not burned. About one mushroom cap per batch works well if you're using the portabellas. As they soften and the moisture is steamed out of them, add a sprinkling of the sauces and ground pepper. Deglaze the pan with the wine upon completion and sautee:
1 onion
1 green or red sweet pepper
2 grated carrots
4 minced cloves of garlic
Add:
1 24-oz can of stewed tomatoes
1 12-oz can of tomato sauce
various seasonings to taste (Herbe de Provence, basil, oregano, etc.)
2 tsp. curry powder
Combine the mushrooms with the above and simmer for about 15 minutes until thick.
Then, put relatively equal portions of cottage cheese or ricotta, one package frozen chopped spinach, parmesan cheese, a bit of freshly grated nutmeg, white pepper, salt, ground black pepper in a bowl and mix.
Mince 3 more cloves of garlic, melt 4 tablespoons of butter, and throw the garlic in that as the butter melts in a saucepan. Add 4 tablespoons of flour and stir for about 2 minutes to make a roux.
Add approximately 1 cup of milk, some oregano and parsley and nutmeg, and stir until thickened. Add a few tablespoons of vermouth or dry white wine.
If you have no-boil lasagne noodles, great! Follow the directions on the package for cooking them. If you are like me and were in a hurry whilst purchasing the dried pasta, you weren't paying attention and have to boil to al dente consistency.
Grate some mozzarella cheese.
Now, get a Pyrex casserole dish (the rectangular sort). Oil it and layer some of the white sauce on the bottom followed by a layer of the tomato-vegetable mixture. Put a layer of noodles over that, then a layer of the spinach and cheeses (including some of the mozzarella), then a layer of white sauce and then the mushroom-tomato.
Another layer of pasta is followed by spinach, mozzarella, mushroom-tomato, then white sauce. Sprinkle parmesan cheese on top, add some chopped sun-dried tomatoes and fresh basil and parsley, and a bit of paprika. I threw some crumbled feta on the one that I assembled last night.
It winds up looking like this, uncooked:
Put that thingy in a preheated oven at around 350-375 degrees and cook for about 30-45 minutes. Check frequently and cover with aluminum/aluminium foil if the top begins to overcook.
After oven removal, let rest for about 10 minutes.
The two things that I would likely add to this recipe in the future are:
1) an egg or two to the spinach and cottage cheese mix
2) it's not really keeping with the vegetarian version of an originally meated and modified dish, but pancetta would be amazing in the mushroom-tomato layer
3-4 plump portobella mushrooms (or any steaky-mushrooms available)
some worcestershire sauce
some soy sauce
marsala wine
ground pepper
olive or grapeseed oil
Sautee the mushrooms in the oil in small batches until crisp but not burned. About one mushroom cap per batch works well if you're using the portabellas. As they soften and the moisture is steamed out of them, add a sprinkling of the sauces and ground pepper. Deglaze the pan with the wine upon completion and sautee:
1 onion
1 green or red sweet pepper
2 grated carrots
4 minced cloves of garlic
Add:
1 24-oz can of stewed tomatoes
1 12-oz can of tomato sauce
various seasonings to taste (Herbe de Provence, basil, oregano, etc.)
2 tsp. curry powder
Combine the mushrooms with the above and simmer for about 15 minutes until thick.
Then, put relatively equal portions of cottage cheese or ricotta, one package frozen chopped spinach, parmesan cheese, a bit of freshly grated nutmeg, white pepper, salt, ground black pepper in a bowl and mix.
Mince 3 more cloves of garlic, melt 4 tablespoons of butter, and throw the garlic in that as the butter melts in a saucepan. Add 4 tablespoons of flour and stir for about 2 minutes to make a roux.
Add approximately 1 cup of milk, some oregano and parsley and nutmeg, and stir until thickened. Add a few tablespoons of vermouth or dry white wine.
If you have no-boil lasagne noodles, great! Follow the directions on the package for cooking them. If you are like me and were in a hurry whilst purchasing the dried pasta, you weren't paying attention and have to boil to al dente consistency.
Grate some mozzarella cheese.
Now, get a Pyrex casserole dish (the rectangular sort). Oil it and layer some of the white sauce on the bottom followed by a layer of the tomato-vegetable mixture. Put a layer of noodles over that, then a layer of the spinach and cheeses (including some of the mozzarella), then a layer of white sauce and then the mushroom-tomato.
Another layer of pasta is followed by spinach, mozzarella, mushroom-tomato, then white sauce. Sprinkle parmesan cheese on top, add some chopped sun-dried tomatoes and fresh basil and parsley, and a bit of paprika. I threw some crumbled feta on the one that I assembled last night.
It winds up looking like this, uncooked:
Put that thingy in a preheated oven at around 350-375 degrees and cook for about 30-45 minutes. Check frequently and cover with aluminum/aluminium foil if the top begins to overcook.
After oven removal, let rest for about 10 minutes.
The two things that I would likely add to this recipe in the future are:
1) an egg or two to the spinach and cottage cheese mix
2) it's not really keeping with the vegetarian version of an originally meated and modified dish, but pancetta would be amazing in the mushroom-tomato layer
"To be stupid, selfish, and have good health are three requirements for happiness, though if stupidity is lacking, all is lost."
-Gustave Flaubert
-Gustave Flaubert
Recipe Submissions
75Mandroid2.0 wrote:Lasagne, a family recipe
Cool, I have been trying to perfect the vege lasagne as my flatmates are mostly vegetarians, and this recipe looks like what I would have eventually got to! The portobella mushrooms! of course!
I'm gonna have to try this asap!
Recipe Submissions
76Rachi wrote:Mandroid2.0 wrote:Lasagne, a family recipe
Cool, I have been trying to perfect the vege lasagne as my flatmates are mostly vegetarians, and this recipe looks like what I would have eventually got to! The portobella mushrooms! of course!
I'm gonna have to try this asap!
It was/is REALLY damn good.
Ben
Recipe Submissions
77Mandroid2.0 wrote:Lasagne, a family recipe recently made meatless for my soon-to-be-turned-carnivore vegetarian boy
Well done!
Recipe Submissions
78Baba Ghannouj
2 large eggplants
4-5 large cloves garlic
½ c. fresh mint leaves
½ c. lemon juice
½ c. tahini
1 tsp ground coriander
olive oil
cayenne pepper
salt
8-10 loaves of pita bread, cut into wedges
Use a fork to pop holes all over the skin of the eggplants (so they don't explode!) and then roast them on a charcoal grill or bake in a 375-degree oven (grilling is the preferred method), 30-45 minutes until they're very soft and the skin puckers and browns a bit. On the grill, you'll want to turn them 4 times throughout the cooking to prevent burning.
Put the eggplants into a large bowl. Make lengthwise slices in the skin of each eggplant and carefully peel the skin away, leaving the stems attached. Discard the skins. Transfer to a colander over the sink. Gently rinse the eggplants with water for a few seconds to wash away some of the juices, which tend to add bitterness to the finished dip.
Carefully transfer one of the eggplants from the colander to a large cutting board. Separate the seeded sections from the stringy flesh of the eggplant by scraping the seeds away with a large spoon. Cut the flesh away from the stem and discard the stem and seeds. Do the same with the second eggplant.
Place the peeled and seeded eggplant meats into a food processor and chop it using several quick pulses. Do not blend it smooth. The idea is to cut up the stringiness of the eggplant while retaining a pulpy consistency. Transfer the blended eggplant pulp to a bowl.
Add the tahini and ½ cup of olive oil, then press or grate 3 or 4 of the garlic cloves in there. Add the lemon juice. Chop about ¼ cup of the mint leaves very finely and add. Mix thoroughly, adding cayenne pepper and adjusting the balance of garlic, lemon juice, mint, coriander, cayenne and salt to taste.
Garnish with olive oil and a sprig of mint and serve with pita wedges.
2 large eggplants
4-5 large cloves garlic
½ c. fresh mint leaves
½ c. lemon juice
½ c. tahini
1 tsp ground coriander
olive oil
cayenne pepper
salt
8-10 loaves of pita bread, cut into wedges
Use a fork to pop holes all over the skin of the eggplants (so they don't explode!) and then roast them on a charcoal grill or bake in a 375-degree oven (grilling is the preferred method), 30-45 minutes until they're very soft and the skin puckers and browns a bit. On the grill, you'll want to turn them 4 times throughout the cooking to prevent burning.
Put the eggplants into a large bowl. Make lengthwise slices in the skin of each eggplant and carefully peel the skin away, leaving the stems attached. Discard the skins. Transfer to a colander over the sink. Gently rinse the eggplants with water for a few seconds to wash away some of the juices, which tend to add bitterness to the finished dip.
Carefully transfer one of the eggplants from the colander to a large cutting board. Separate the seeded sections from the stringy flesh of the eggplant by scraping the seeds away with a large spoon. Cut the flesh away from the stem and discard the stem and seeds. Do the same with the second eggplant.
Place the peeled and seeded eggplant meats into a food processor and chop it using several quick pulses. Do not blend it smooth. The idea is to cut up the stringiness of the eggplant while retaining a pulpy consistency. Transfer the blended eggplant pulp to a bowl.
Add the tahini and ½ cup of olive oil, then press or grate 3 or 4 of the garlic cloves in there. Add the lemon juice. Chop about ¼ cup of the mint leaves very finely and add. Mix thoroughly, adding cayenne pepper and adjusting the balance of garlic, lemon juice, mint, coriander, cayenne and salt to taste.
Garnish with olive oil and a sprig of mint and serve with pita wedges.
Last edited by Colonel Panic_Archive on Fri Jul 13, 2007 9:29 am, edited 1 time in total.
Recipe Submissions
79Low rent, high flavor:
1 plaintain, buy 1 day before and let it mellow over night, fry it up w/ butter
1 pkg. red beans and rice, Zatarian's or the kind that's in the shiny package, some Creole brand, I think, follow on the package directions to cook, takes about 20-25 minutes
1 pkg. Imitation crab meat
Cajun seasoning
Tobasco sauce (optional)
Season to flavor, fry it up w/ butter for about 5-10 minutes and serve it all up!
Costs less than $6 and you should get about 3-4 meals out of it
1 plaintain, buy 1 day before and let it mellow over night, fry it up w/ butter
1 pkg. red beans and rice, Zatarian's or the kind that's in the shiny package, some Creole brand, I think, follow on the package directions to cook, takes about 20-25 minutes
1 pkg. Imitation crab meat
Cajun seasoning
Tobasco sauce (optional)
Season to flavor, fry it up w/ butter for about 5-10 minutes and serve it all up!
Costs less than $6 and you should get about 3-4 meals out of it
Recipe Submissions
80http://farm2.static.flickr.com/1428/942 ... 89.jpg?v=0
Normal frittata.
Red Onions, Green Onions, Red Pepper, some spices, mozzarella, sharp cheddar, and gorgonzola, walnuts, avocado, tomato, and, of course, eggs.
Ben Adrian
Normal frittata.
Red Onions, Green Onions, Red Pepper, some spices, mozzarella, sharp cheddar, and gorgonzola, walnuts, avocado, tomato, and, of course, eggs.
Ben Adrian