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RE: wfd #316 (Follow-Up #33)

posted by: doucanoe on 11.13.2010 at 07:10 pm in Cooking Forum

FOAS, I love stromboli, but rarely make it. You've inspired me to put it on the list of "soon to make". Yours looks wonderful!

As does everyone's meals. Too many to comment on individually, I'm afraid.

We are snowbound today so I did some baking and cooking. Dinner was Chili-Maple Glazed Pork Medallions, along with Wild Rice Potato Rosti and steamec green beans.

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Here is a pic of the Sausage Mushroom and Black Olive Pizza I made a couple of days ago. Finally had time to download pics!

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I know the next two are not related to dinner, but I am sure you all won't mind hearing about/seeing them, will you?

I made Nancy's Maple Walnut Scones....Oh My! These are sooooo good! Thanks, Nancy!

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And Hawaiian Banana Bread....pretty much Teresa's recipe but with the addition of coconut and dried cherries. Another winner! Thanks, Teresa!

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I could get used to being snowbound! LOL

Linda

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clipped on: 11.17.2010 at 09:39 am    last updated on: 11.17.2010 at 09:41 am

RE: wfd #316 (Follow-Up #35)

posted by: ann_t on 11.14.2010 at 11:48 am in Cooking Forum

Yes, lots of wonderful meals and photos to salivate over.

If I had read this thread sooner we might have been having Nancy's maple Scones for breakfast.

Karen, looking forward to pictures of your winter food.

I've tried two new recipes in the last couple of days. The stretched noodles posted above and last night a pasta with brussels sprouts, bacon and Parmesan that was also a big hit with both Moe and I.


I found the recipe on another blog - Taste Food.

The recipe is suppose to be for four, but if I were making it for four I would definitely increase both the chicken broth and the cream to a full cup. Otherwise you won't have enough sauce.

Pasta with Bacon and Brussel Sprouts

For a twist, substitute brussel sprouts with cauliflower or broccoli. Just be sure not to omit the bacon. Serves 4.

1 pound orrechiette or conchiglie pasta. (I used Penne)

1/2 pound bacon, cut in 1/2 inch pieces
3/4 pound Brussels sprouts, trimmed and halved
1 garlic clove, minced
1/2 cup chicken stock (increase to 1 cup if serving more than 2)
1/2 cup heavy cream (increase to 1 cup if serving more than 2)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated Parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain; transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add bacon and cook until fat is rendered and golden. Remove with a slotted spoon and drain on a plate lined with a paper towel. Discard all but one tablespoon bacon fat from skillet. Add Brussels Sprouts and saute until they start to soften. Add garlic and saute until fragrant, 1 minutes. Add chicken stock and continue to cook until Brussels Sprouts are tender. Add cream and simmer until reduced and thickened. Stir in salt and pepper.
Add Brussels Sprouts and bacon to the pasta. Toss with cheese to combine. Serve with extra cheese on the side.

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clipped on: 11.17.2010 at 09:40 am    last updated on: 11.17.2010 at 09:41 am

RE: What's For Dinner - #315 (Follow-Up #3)

posted by: ann_t on 10.15.2010 at 11:16 am in Cooking Forum

Here is my version of the filling, but you can find the original recipe on Eating Club Vancouver

Home Cookin Chapter: Recipes From Thibeault's Table

Wontons
=======

Adapted from recipe shared by the Eating Club Vancouver.

Approximately 80 wonton wrappers


Filling

4 inch piece ginger, unpeeled

1 pound finely ground pork

1 chopped green onion

Chopped cilantro

1 egg, beaten

2 teaspoons Shaoxing wine

2 teaspoons sesame oil

Salt

White or black pepper

1/2 cup chicken stock


Make the Filling

Cut the Ginger into 1 inch pieces and then crush the ginger with the flat side of a cleaver or heavy object and leave to soak for a few minutes in 1/2 cup cold water.

Place ground pork in a bowl and add the beaten egg, cilantro, green onion, Shaoxing wine, ginger-soaking water (pieces discarded), sesame oil, salt and pepper. Mix well, using your hand to stir the stuffing in one direction, then add the stock in several stages, making sure each batch has been fully absorbed by the meat before you continue. Fried a small piece of meat mixture to taste for seasoning. Adjust as needed.

Fill and Shape wontons

For each wonton wrapper, drop a teaspoon or so of meat filling and fold the wrapper diagonally to form a triangle. You may need to moisten the edges to seal the wrapper. Then, take the right and left tips of the triangle and seal them together.

Place on floured tea towel.

To Cook Wontons

Bring a generous pot of water to boil. In batches, drop in some dumplings into the boiling water and boil/simmer until dumplings are cooked through. Scoop out and drain. You may want to lightly toss cooked dumplings in oil to prevent sticking.

To serve in broth:

Chicken Broth (Preferably homemade)

Sliced mushrooms

Broccoli

Chopped green onions

Heat chicken broth. Add broccoli spears and sliced mushrooms and cook until done. Ladle soup into bowls. Add cooked wonton dumplings, sprinkle with chopped green onion and serve.

To serve in chili oil sauce:

1 part red chili oil

1 part chicken broth

1 minced garlic clove

1 tablespoon chili paste

Drizzle of Sesame oil

Sichuan peppercorns

Chopped green onion.


In a dry pan, toast Sichuan peppercorns until fragrant. Grind coarsely.

In a bowl, mix together red chili oil, chicken broth, minced garlic, chili paste, Sichuan peppercorns and sesame oil.

Place cooked wontons in serving dish and drizzle with chili sauce. Sprinkle with chopped green onion.

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clipped on: 10.27.2010 at 10:22 am    last updated on: 10.27.2010 at 10:25 am

What's For Dinner - #315

posted by: ann_t on 10.15.2010 at 12:21 am in Cooking Forum

We had wontons for dinner last night. Homemade pork wontons two ways. Wonton soup and spicy chili wontons.

Tonight's dinner was Lemon Seared Scallops on Wonton Crisps.

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clipped on: 10.27.2010 at 10:16 am    last updated on: 10.27.2010 at 10:21 am

RE: what to serve with boeuf bourguignon? Hurry !! (Follow-Up #10)

posted by: ann_t on 01.10.2010 at 09:29 pm in Cooking Forum

Sue, you should try Julia's recipe for Beef Burgundy/Bourginon. It is made from slices of beef tenderloin and doesn't taste like stew. The beef is served rare/medium rare. Great dinner party meal.

Home Cookin Chapter: Recipes From Thibeault's Table

Beef Burgundy/Bourginon.
========================

2 to 3 pound beef tenderloin

Make a sauce using:
1-1/2 Cups red wine 1 1/2 cups beef
broth 1 clove of garlic minced 1
Tablespoon tomato paste pinch of thyme
Bring to a boil and simmer slowly
until reduced by half
Braise about 15 to 20 pearl onions
Saute 1/2 pound of sliced mushrooms
. Slice a beef tenderloin into 1/2 inch to 3/4 inch thick slices. Dry
well and brown on both sides in butter and oil. Add the onion and
mushrooms to the reduced wine sauce and thicken with 1 tablespoon of
flour blended with 1 tablespoon of butter. Add the beef to thicken
sauce. May be prepared up to this point and reheated later. Meat should
be rare to medium rare so be careful when you reheat. This is adjusted
from a Julia Child recipe.

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clipped on: 01.10.2010 at 10:09 pm    last updated on: 01.10.2010 at 10:09 pm

RE: Sauce for Beef Tenderloin (Follow-Up #6)

posted by: stacy3 on 12.09.2009 at 03:21 pm in Cooking Forum

I think I posted this on the other thread, but it has a port wine reduction thats delish!

Beef Tenderloin With Roasted Shallots, Bacon And Port (Krasna) - chase
1 1/2 Lb shallots (about 24) halved lengthwise and peeled)
3 Tbl olive oil
6 Cup beef broth
1 1/2 Cup tawny Port
1 Tbl tomato paste
2 3 Lb beef tenderloins, trimmed
2 Tsp dried thyme (I'd use fresh)
7 bacon slices chopped
6 Tbl butter
1 1/2 Tbl all purpose flour
1 Bunch watercress (I'd omit)
Position rack in center of oven and preheat to 375F. In 9-inch- diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan~
until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste.
NOTE: This may be done a day ahead
Pat beef dry; sprinkle with thyme, salt and pepper. In large
roasting pan , saute bacon over medium until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper.
Cut beef into 1/2-inch-thick slices. Spoon some sauce over.
Garnish with watercress. Pass remaining sauce.
Serves 12.
Note: I think if you had the butter/flour paste and the rest of the butter the shallots and the bacon all lined up the sauce would be easy enough to finish off.

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clipped on: 12.09.2009 at 03:26 pm    last updated on: 12.09.2009 at 03:26 pm

RE: Beef for Holiday Party - Got a favorite ??? (Follow-Up #1)

posted by: caliloo on 12.01.2009 at 05:04 pm in Cooking Forum

This has been our Christmas Dinner for the last 7 or 8 years and it is my favorite way to do a standing rib. Of course, it will be on our table again this year too. And I highly recommend the Brandied Mushrooms to go along with it.

Alexa

HERBED RIB ROAST
Active time: 30 min Start to finish: 11 hr
For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast: Let roast stand at room temperature 1 hour.

Preheat oven to 450F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350F and roast beef until a thermometer inserted into center of meat registers 110F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Cooks' note:

Roast can marinate up to 24 hours.

Makes 8 servings.
**********************************************************
Brandied Steakside Mushrooms Recipe courtesy Paula Deen
See this recipe on air Sunday Dec. 19 at 7:00 AM ET/PT.


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 to 6 people
User Rating:

3 pounds fresh mushrooms, sliced lengthwise
8 tablespoons butter
Seasoning salt (suggested: Jane's Krazy Mixed-up salt)
1/4 cup Worcestershire sauce
1/2 cup brandy

In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.
Serve with steak or roast beef.

NOTES:

See Brandied Mushrooms
clipped on: 12.09.2009 at 11:10 am    last updated on: 12.09.2009 at 11:11 am

RE: Anyone hosting the Feast of Seven Fishes??? (Follow-Up #6)

posted by: chase on 12.08.2009 at 02:12 pm in Cooking Forum

This is one of my all time favourite recipes but I rarely make it because Clive doesn't "do" scallops. I've made it with shrimp and with lobster but I like it best with scallops.

Coquilles St Jacques (Originally From The Woman's Day Encyclopedia of Cooking )

1 1/4 Lb scallops
butter (or margarine)
6 shallots (or green onions), chopped
Bouquet Garni (dried parsley,celery leaves,thyme, bay leaf)
1 1/2 c dry white wine
salt
12 mushrooms,finely chopped
1/3 c water or chicken broth
juice of 1 lemon
Fresh groud pepper
3 T Flour
4 egg yolks
1 c cream
grated parmesan
fine dry bread crumbs

Wash scallops and dry with paper towel. Place in a saute pan with 2TBSP butter, the shallots and the Bouguet Garrni. Barely cover with white wine. Season with a little salt and bring to a boil. Turn down and simmer about 4 minutes or until the scallops are barely tender.

Drain and save broth for sauce. When the scallops are cool enough tohandle cut in small pieces or in slices.

Saute mushrooms in 2 TBSP butter for 2 or 3 minutes. Add broth or water,lemon juice, salt and pepper. Simmer until mushrooms are tender. Drain and reserve liquid.

Combine the reserved liquids from the scallops and the mushrooms and heat. Melt 3 TBSP of butter in a sauce pan, blend in the flour, add the liquid, heat and stir until thickened and smooth. Cook for 2 or 3 minutes.

Add the scallops, heat through.

Beat the egg yolks and mix with the cream. Add this to the sauce and cook gently, do not boil. Add mushrooms and season to taste. Spoon into individual ramekins or shells, sprinkle with cheese and bread crumbs.

Glaze under the broiler for just minute or two.

NOTE: Can be made several hours in advance and then spooned into the dishes and placed under the broiler just before serving but let it come to room temp first.

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clipped on: 12.08.2009 at 02:59 pm    last updated on: 12.08.2009 at 02:59 pm

Mushroom Spinach Souffle Roll - should I make a red pepper coulis

posted by: caliloo on 12.06.2009 at 11:31 am in Cooking Forum

Hey Linda, et al

Thansk so much for the recommendation to make a "veggie" something for the brunch this afternoon. I've decided on this recipe, I think it sounds pretty good, but should I make a little roasted red pepper coulis to drizzle over this?

TIA

Alexa

*******************************************************

Mushroom Spinach Souffle Roll -

Ingredients:
4 T. butter
1/2 cup flour
1 tsp. salt
Pepper to taste
2 cups milk
6 eggs
2 bunches cleaned fresh spinach OR 2 10-oz packages frozen spinach
1 lb. mushrooms
8 oz cream cheese
Salt and pepper to taste

Instructions:
Melt butter in a sauce pan, blend in flour, salt, and pepper. Whisk in the milk, bringing the mixture to boil. Stir constantly until thickened. Cool mixture. Add the egg yolks and beat. In a separate bowl beat the egg whites until stiff. Fold them into the cooled sauce. Line a greased jelly roll pan with waxed paper, then butter and flour the waxed paper. Pour the souffl mixture over the waxed paper, spreading lightly to form an even layer. Bake in a pre-heated oven at 400 degrees for 30 minutes or until nicely browned. While souffl is baking make the filling. Saut the spinach and mushrooms in butter until tender and liquid has been reduced. Add the cream cheese and mix well. Season to taste. Set aside but keep warm. Turn souffl immediately onto a towel. Carefully remove waxed paper. Roll up lengthwise with the towel inside. After a minute or so, unroll. Spread filling evenly over the souffl. Roll up jelly roll style with the help of the towel. Serve immediately!

This can be made the night before and reheated at 325 degrees in the morning.

********************************************************

Roasted Red Pepepr Coulis
Ingredients
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper
Directions
1.Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
2.In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.

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clipped on: 12.07.2009 at 10:36 pm    last updated on: 12.07.2009 at 10:36 pm