Recipe Thread

[Lemonvariable72]

The fat kid in me is so eager now

[BrianSoddingBoru4]

The fat kid in me is so eager now

'Inside every fat man is a thin man trying to get out. Of course, if he ever DOES get out, he's going to eat everything in sight. This is why the man is fat to begin with.' - Groucho Marx

Boru

[BrokenQuill92]

250g (1 2/3 cups) plain flour
2 tablespoons finely chopped crystallised ginger
40g (1/4 cup) icing sugar, sifted, plus extra, to dust
125g cold unsalted butter, finely chopped
1 egg
2 Pink Lady apples
Filling
400g golden syrup
Grated zest and juice of 1 lemon
100g fresh white breadcrumbs
70g ground almonds
4 egg yolks
250ml (1 cup) creme fraiche
Select all ingredients
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
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Specials
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.

[BrianSoddingBoru4]

250g (1 2/3 cups) plain flour
2 tablespoons finely chopped crystallised ginger
40g (1/4 cup) icing sugar, sifted, plus extra, to dust
125g cold unsalted butter, finely chopped
1 egg
2 Pink Lady apples
Filling
400g golden syrup
Grated zest and juice of 1 lemon
100g fresh white breadcrumbs
70g ground almonds
4 egg yolks
250ml (1 cup) creme fraiche
Select all ingredients
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.
Add to Shopping List
Shop Ingredients Now
[?]
Specials
Step 1 Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1 hour.
Step 2 Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1 hour.
Step 3 Preheat oven to 190°C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Step 4 For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients. Pour into tart shell.
Step 5 Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35 minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room temperature dusted with extra icing sugar.

Sound tasty, but exhausting to make.

Boru

[Jackalope]

(I used a merlot, but any wine worth drinking will do)

A LOT of people don't realize how fucking vital this is to good food. If a wine isn't good enough to serve at table, it isn't good enough to cook with.

This.

The only exception I make is Marsala - and that only because the only Marsala wine available locally that I know of has salt added to render it unsuitable for drinking.

[Rev. Rye]

I've recently spent a lot of time baking biscuits according to Alton Brown's recipe, especially since I got back from Nashville.

Ingredients

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

And, if you don't have buttermilk, if you have milk and vinegar (I use apple cider vinegar; I still have a lot from when I tried to treat my stomach ailments with it), you can make it on your own.

4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk

Directions

Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).

Use as needed in a recipe, or cover and refrigerate until needed.

[Jackalope]

Alton Brown's "Good Eats" is up on Netflix, at least some seasons. So are a number of other Food Network favorites.

"Good Eats" is well worth watching.

[Minimalist]

I made chicken marsala last night. My wife loved it.

The dogs got some too. They never complain.

[c172]

I'ma go all LDS today and do some funeral potatoes, kinda like such:
http://crockpotladies.com/crockpot-funer...kDTgAz3.32

Ingredients
1 Can of Cream of Celery Soup (10 3/4 oz can)
1 Cup of Sour Cream
1 small Chopped Yellow Onion
1/4th Cup Butter, Melted Brummel & Brown instead of butter. I like it
1 Package (8 oz) Cream Cheese, Melted
1 Teaspoon Salt (if desired)
1/4th Teaspoon Pepper meh. My shaker doesn't work, anyhow
2 Teaspoons Garlic Minced Gonna buy some garlic powder for this
1 32 Ounce Bag Frozen Ore-Ida Diced Hash Browns Actually, I'm going to probably mix it up and also buy shredded, which I like better for just lain hash browns
2 Cups (8 oz) Shredded Cheddar Cheese
Pam I never use this, but I'm going to try.
Instructions
Melt Butter on 50% power in microwave enough to get it softened.
Pour into a bowl.
Melt cream cheese in same container as butter on 50% power in 30 second increments, watching very closely to keep it from burning.
Cream Cheese does not need to be liquid, it just needs to be softened enough to be able to be stirred.
Pour into the same mixing bowl as the butter.
Add the Cream of Celery Soup, Chopped Onion, Sour Cream, Garlic, and Salt to that same bowl and mix well.
Then add potatoes and shredded cheese and mix carefully.
Spray crock or liner with pam and then place mixture in crock.
Cover and cook on low for 8hours or high 4-5 hours or until potatoes are tender.
If your Crock has a tendency to burn, you can stir this a couple of times to even out the heat.
Their is nothing in the dish that needs to be baked to a certain temperature, so stirring once or twice is no big deal, as you do lose a bit of heat that way.
I use a Crock-Pot liner as it’s much less mess. I don't even know what that is

Read more at http://crockpotladies.com/crockpot-funer...M9qHBHW.99

[Thumpalumpacus]

Here's how I make pizza:

Sauce:

1 15 oz can of tomato sauce
four or six splashes of worcestershire sauce
plenty of oregano
some basil, thyme, and rosemary (go easy on the basil, it's a powerful flavor and will take over the flavor)
three or four shakes of black pepper
salt and garlic powder to taste

I'd normally mince up fresh garlic and red onion into it, but I didn't tonight.

Put all this into a small saucepan and simmer on low for 45 minutes or so, with a touch of olive oil.

While that's simmering, cook up about 8 oz of Italian sausage in another touch of olive oil, and chop up your toppings:




Tonight I'm using, in addition to the sausage, some ham, pepperoni, bell pepper, onion, zucchini, and white mushroom.

For the crust, I use the Pillsbury pizza dough you can find in any supermarket. It ain't great, but it is a delivery system:



I bake this for three or four minutes, then pull it out and lay a base of sauce and cheese:



... and then my toppings ...





... and then I bake it at 400ºF for another 12 minutes, and when I pull it out, voila: