ALFA Recipie Exchange

[FanaticusIncendi]

No, that stuff you get in a restaurant that they CALL pasta bolognese is NOT really bolognese sauce AT ALL! It's marinara with hamburger. Pfft. I will now deliver unto you the REAL recipe for pasta bolognese. Eat it. Love it. Know the meaning of italian. Feel your arteries harden.

PLEASE NOTE: I don't really go by measurements so use your judgement. Cooking is an art, not a science

NIGHT ONE

Make a pot roast

You do this by getting yourself a 4lb rump roast, smearing it with olive oil, salt, pepper, thyme and sage then cooking it with some carrots and potatoes at 350 for about 3 hours. reserve the juices from the pan aside. Serve it with gravy but don't get all greedy because you need to save 3/4 of the meat.

NIGHT TWO

make the sauce

1. Take the roast and strip the meat off in long thin pieces with the grain
2. Put it in a big pot with a little olive oil and enough dry white wine to just cover the meat.
3. Simmer on low heat until all the wine is absorbed by the meat.
4. Add about 3-4 cups of marinara, your own or jarred
5. Add about 1 cup of the pan juices from the night before
6. Add at least one cup of finely grated parmesan cheese, more if you want the sauce thicker and cheesier
7. Add about one cup of heavy or whipping cream

Stir on low and cook until it's heated through. Serve over a pasta that can handle this sauce, like rigatoni. Serve with fresh, hot bread and a crisp green salad (to counter your arteries hardening ) Pair the dish with a BIG red wine, like a zin or cab/zin blend.

[Mizbiz]

Leftover Chicken Soup

Bones and trimmings from chicken in pieces.
Enough water to cover the chicken, may need to add more as the simmering goes on
A couple of bullion cubes if you feel like it
Some salt, teaspoon maybe
a fouth of that of poultry seasoning (or sage, or thyme...I likes sage. Nice deep flavor)
A bay leaf
1/2 cup barley*
1 1/2 cups sliced carrots**
1 cup chopped onions
1 cup sliced celery
Chopped fresh parsley, if you have it. Dry is fine, or no parsley for that matter.

Convert measures to metric here. Like FanaticusIncendi , I don't measure that much. A lot of eyeballing, by smell, and "to taste" goes into cooking.

Throw the bones in the stock pot. I bust the breast bones up a bit first.
Cover with the water, throw in the bullion, salt, sage, and bay leaf.
Bring to a slow boil, and turn the heat down to simmer. Cover and simmer 1 1/2 hours. I replace the water as it boils away.
Skim the bones and stuff out with a skimmer. Let the bones and broth cool a bit.
Let them cool for a bit and pull off all the meat. Throw the bones away.
Skim off any fat from the broth. There shouldn't be much.
Throw the meat back in the broth
Throw in the barley, and bring back to a low boil. Reduce the heat to a simmer, cover, cook a half hour, stiring occasionally.
Stir in the veggies, cover and simmer about 20 minutes or until the carrots snd are tender.
Throw on the parsley

This takjes a long time to cook, but has very little actual prep time. The yeild is about 8 servings, so its great for freezing leftovers. Soup is also great in that you can have fun with it, adjusting it to your taste. Some substitution you can make:

*about that barley. You can use 1/2 cup regular rice, 3/4 cup cracked bulgur, or 1 1/2 cups uncooked wide egg noodles instead. Omit the extra half hour boiling time and throw the rice, bulgur or noodles in with the veggies instead. Personally, I like rice in chicken soups, and barley in beef soups..

**you can throw in a cup of corn, peas, potatoes, sliced zucchini or sliced mushrooms or waht have you with the carrots, onlions, and celery. All add different and wonderful flavors. Soups are a great way to clean out what veggies you have. Also when making soup, you don't have to mess with the vegetables as much. Well scrubbed unpeeled carrots add more flavor than peeled. Celery tops add more flavor. So do well scrubbed unpeeled potatoes.

[Mayhem]

Sweet-sour spiced rabbit circa 1300 AD

Egurdouce. Take connynges or kydde and smite hem on peecys rawe, and fry hem in white grece. Take raysouns of couraunce and fry hem. Take oynouns, perboile hem and hewe hem small and fry hem. Take rede wine and a lytel vynegur, sugar, with powdour of peper, of gynger, of canel, salt; and cast therto, and lat it seeth with a gode quantite of white grece; & serue it forth.

[edit - fixed a spelling mistake ]

[indio]

lmao

[Fionn]

I cut the sugar in half from the source. The vanilla just kills me with that much sugar. If you've a sweet tooth, feel free to push it back to 6 & 6.

GINGER CREME BRULEE

6 oval ramekins with volume of 1/2 c.
3 c. heavy whipping cream
3 tbsp. gran. sugar
6 lg. egg yolks
1 vanilla bean, split
1 (1") section fresh ginger root, coarsely diced
3 add'l tbsp. sugar for topping

Bring cream, ginger and vanilla bean to a rolling boil. Cool, then store mixture in a sealed container overnight in the refrigerator to marry ingredients. The next day, again bring the cream mixture to a boil. In separate bowl, mix the egg yolk and sugar together until it reaches a light lemon color. Pour and whisk hot cream into the egg yolk mixture. Stir until well mixed. Strain entire custard mixture through a fine sieve.
Arrange the ramekins on a sheet pan. Pour the mixture evenly into all the ramekins. Put sheet pan into preheated 300 degree oven. Fill the sheet pan with water 1/2 way up the sides of the ramekins. Bake for 35 to 40 minutes or until top is golden and knife inserted in center comes out clean. When cool, refrigerate custards for 4 hours.

When ready to serve, sprinkle 1 tablespoon sugar on top of each custard and place under a hot broiler until the sugar has caramelized. Do not burn the tops. Garnish plate and serve immediately.

Serves 6.

[BaalShem]

braised pork in red wine

1 to 2 T of Pancetta
one-half bunch of flat-leaf italian parsley
olive oil as needed
salt/pepper
a bottle of good wine, not expensive per se but good, I recommend a primitivo or montelpuciano cheap but good Southern Italian wines
fresh thyme, one or two sprigs
one fresh red bell pepper
2-3 pounds of pork shoulder
1 can of roma tomatos, preferably San Marzano
1)Roast the bell pepper on your stove top by placing it directly over the burner until the skin chars, you want the flesh pliant. When you have finished take a small paper bag and place the pepper in it, roll it shut and let it cool. Peel of the outer layer and you have a roasted pepper.
2)Mince the pancetta with the parsley creating a paste, use small dabs of olive oil to make it easier.
3)Cube the pork into about 2 inch pieces and sear in a pan with a small amount of olive oil, and the pancetta/parsley paste. The pieces should ideally not touch each other for a maximum amount of fond on the pan.
4)Reserve the seared pork on a plate and sprinkle with salt, kosher or sea salt is ideal.
5)Add in the wine slowly at first letting the alcohol remove the fond, use a wooden spoon to scrape at the sides. Reserve at least one glass of wine for yourself
6)Add the tomatos, thyme and red bell pepper, cut into strips, and salt and pepper to taste. Keep in mind that as it reduces the salt will be stronger so don't get too heavy-handed.
7)Add in the pork and adjust the heat to a low simmer and let it cook for at least 2 to three hours. The sauce should end up somewhat thick and the meat should be melt in your mouth delicious.
Eat this as is or with your favorite pasta, or my personal favorite, with a nice, creamy polenta.

[Grand Fromage]

The Fallout manual is awesome.

[RangerDeWood]

Here's some for the Easter season. Might be a little involved as their from culinary school, but I'll try to translate. They're also geared for larger portions, which is always good around the holidays anyway

Daube d'Agneau Provencale
12 4oz portions w/ 2oz sauce each

8lb/3.8kg Lamb shoulder
4oz/125g Carrots, large dice
3oz/90g Onion, large dice
1.5oz/45g Shallot, large dice
1oz/30g Garlic cloves, halved
2tsp/5g Marjoram
4tsp/10g Basil
4tsp/10g Rosemary
1.5qt/1.5L Heavy red wine (2 bottles)

* Trim the lamb shoulder of excess fat and sinews
* Season the lamb with salt and pepper. Brown in hot oil in a braising pan.
* Add the carrot, onion, shallot, and garlic. Sweat the vegetables.
* Add the herbs. Deglaze teh pan with the red wine, cover, and place in the oven to cook at 350F(175C) for 2.5-3 hours.
* Remove from teh pan and strain the cooking liquid. Degrease and reserve.

10oz/300g Onion, chopped fine
1oz/30g Garlic, chopped fine
1.5oz/50mL Olive Oil
1lb10oz/800g Tomatoes, peeled, seeded, and diced
1tsp/5g Tomato Paste
4oz/125g Finely chopped black olives

Note: You can use canned diced tomatoes for the ones listed here. Likely there's a size can that is the amount you'll need. Just make sure to discard the liquid.

* Sweat the onion and garlic in olive oil. Add the diced tomato and the tomate paste. Stir well and cook for a few minutes. Add the chopped olives, season with salt and pepper, and cook until thick.
* Mix the reserved cooking liquid from the last part with the tomato mixture. Cook for a few minutes to allow the flavors to blend.
* Adjust seasoning as desired.
* Serve the lamb sliced, with the sauce on top.

Rabbit with Mustard
8 8oz portions, including sauce

4-5lb/2kg Rabbit
.5oz/15g Butter
1oz/30g Shallots, chopped
2oz/60g Prapared mustard, dijon or whole grain style
.25tsp/1g Thyme
8oz/250mL White wine
8oz/250mL Chicken stock (or rabbit, if you have it)
8oz/250mL Heavy cream

* Clean and cut up the rabbit into large pieces.
* Brown the rabbit in oil in a heavy pan. Do not cook completely.
* Remove the rabbit pieces and set aside. Keep warm.
* Add the butter to teh pan. Sweat the shallots in teh butter, but do not brown.
* Add the mustard, thyme, wine, and stock to the pan and return the browned rabbit to the pan. Cover and braise slowly over low heat or in a low oven until the meat is cooked.
* Remove rabbit from teh liquid and set aside.
* Reduce the cooking liquid by about one-third. Skim any excess fat from the top.
* Temper the heavy cream by adding a small amount of the cooking liquid to it, and add it to the reduced liquid. Simmer and reduce until the sauce is lightly thickened. Season as desired. Return rabbit to the sauce and serve.

Bon appetit

[RangerDeWood]

At KL's request. I'm just guessing cause I don't use a recipe at work, just do it by eye.

Tzatziki
3 medium cucumbers
2 Tbs dill
1 Tbs lemon juice
2-3 cups of sour cream
pinch of garlic powder
pinch of white pepper

Peel and grate the cucumbers (you can use a food processor if you want, just make sure not to puree them too fine). Add lemon juice and dill. Mix thoroughly with sour cream, using more or less depending on the consistency you want (we use ours as a dipping sauce). Season with garlic powder and pepper.

It tastes better the longer it sits as the dill and garlic have time to marry into the sauce. Of course everything on that list is dependant on taste, so feel free to experiment.

Oh, I'll add this one in from work as well just cause it's my favorite

"Fergie" sauce
1 cup mayonaise
1/4 cup cocktail sauce
1 Tbs whole grain mustard

Mix thoroughly. Chill.

At work they make me use ketchup and horseradish, but I think cocktail sauce just makes it better (and saves a step). We serve it w/ onion rings, but I've used it on everything from french fries to filet mignon.

[dergon darkhelm]

North Coast Chili

(a favorite I make for Brown's game tailgate parties)


Take 2lbs (1kg for you euros) ground ground beef with one large white onion diced and brown in skillet.

Drain oil and place mix of onions and beef in a large cookpot.

Then add 2 large cans of diced tomato, 2 large cans of kidney beans and one large green pepper diced.

Add 2 tbs of cumin, 2 tbs of cayenne pepper, 1 ts black pepper, 1 tbs salt, 1 ts garlic powder

*if feeling like you don't mind your mouth burning when you eat it, and your ass burning the next day when it leaves*.... Add 3 diced habernero peppers.

Simmer 2 hours at low heat on stove while you drink beer and watch pre-game TV.

Keep warmed
______


Now the important part....It ain't North Coast chili if it isn't served appropriately.

Top a heaping bowl of the chili with shredded sharp cheddar cheese, diced white onion, and one dollop of sour cream.

Then add one fired egg sunnyside atop the whole thing.

Serve with lots of garlic bread for dipping and beer for putting out the fire.

[FanaticusIncendi]

One of the most fantabulous desserts you will ever eat.

Okinawan Sweet Potato and Haupia Pie

Crust

1 1/2 sticks of unsalted butter
1/8 cup + 1 tablespoon granulated sugar
1 1/2 cups all purpose flour
1 cup macadamia nuts, chopped

Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour. Cut in butter until mixture is crumbly. Add chopped macadamia nuts and mix well. Press lightly into a 13" x 9" baking pan. Bake at 350°F for 12-17 minutes, until lightly browned. Set aside.

**NOTE**

The recipe for this crust is similar to one for a macadamia nut shortbread. You may substitute any shortbread recipe for this one.

Okinawan Sweet Potato Layer

2 cups Okinawan sweet potatoes, cooked and whipped
1 stick of unsalted butter at room temperature
1/2 cup granulated sugar
2 eggs
1/2 cup whole milk
1 teaspoon vanilla
1/4 teaspoon salt

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time. Next, fold in whipped Okinawan sweet potatoes. Then, add in milk, vanilla and salt. Continue to mix until well combined. Mixture should be the consistency of pancake batter. Pour onto crust and bake at 350°F for 30 minutes. Remove from oven. Set aside to cool to room temperature.

**NOTE**

Instead of whipping the Okinawan sweet potatoes, they may be mashed for a more "chunky" texture. I prefer them whipped. The texture is smooth, light and fluffy. Whipping gives this a "melt-in-your-mouth" feel.

Haupia Layer

1/2 cup sugar
1/2 cup cornstarch
1 1/4 cups lukewarm water
2 12-ounce cans frozen coconut milk, defrosted

In a mixing bowl, combine dry ingredients. Add water and stir until sugar and cornstarch are dissolved. In a heavy bottomed pot, heat coconut milk on low until warmed through. Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened (about 5-7 minutes). Let cool slightly, then pour over Okinawan sweet potato mixture. Refrigerate until firm, about 4-5 hours, overnight is best.

Cut into squares and enjoy!

[Mizbiz]

Poached Chicken

This a good recipie that yields lots of cooked chicken and a yummy broth that you can use in any number of recipies, like the one below

4 cicken breasts, skinned, boned, halved
2 stalks celery, sliced (yes tops too)
2 medium carrots sliced
2 medium onions, quartered
1/2 t salt
1/2 t thyme leaves
1/2 t pepper
3 bay leaves
3 garlic cloves, sliced

place chicken breasts in dutch oven. Add water to cover chicken. Bring to a boil, reduce heat. Simmer partially covered for ten minutes. Skim off any scum that rises to the surface. Add remaining ingredients, and more water, if needed. Simmer partially covered an aditional 30 to 40 minutes, or until chicken is tender.

Remove chicken from broth, cool. Strain broth. Cool broth uncovered in refigerator. Cut chicken into desired pieces. Cover; refrigerate or freeze until ready for use. After broth is completely cooled, cover and refigerate or freeze until ready for use. Skim off any scum before using in a recipie.

[Mizbiz]

White Chili

With any recipie, you can adjust the spices to your own taste. This is especially true of chili where you can vary it from 'thats nice' to 'OMG where's my beer!'

6 c cooked cubed chicken
2 cans (15.5 oz) navy or great northern beans, drained
1 c chicken broth
1 large onion, chopped
1 large red bell pepper, finely chopped
1 (I use two or three) jalapeno pepper, seeded and chopped
2 (hah, only 2?!) cloves of garlic, minced
2 teaspons ground cumin
1 t dried oregano leaves
1/2 t salt
1/2 t cayenne pepper (yeah, I use more)

place all ingredients in slow cooker, stir gently to mix. Cover. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until chili thickens slightly. Serve chili directly from slow cooker. Top with shredded monterey jack cheese.

And as always with chili, serve with fresh cornbread.

[Misty]

Cornbread!


I have stopped measuring when I bake bready products, but I'll give it my best.

1c. cornmeal
1.5 c flour
dash salt
1 tbsp baking powder
(I like to add a half cup of sugar, which technically makes it corn cake and not bread)

mix together.

add 1 slightly beaten egg, couple tbsp of melted butter, and about a cup of half & half (or milk if you must). You want the batter to be kind of thick, but still pours out of the bowl.

Line a cast iron skillet with bacon strips. Pour batter in. Bake at 350 until done, about 40 minutes or until knife inserted in the center comes out clean.

eat with chili!

[Cast_No_Shadow]

Super happy funtime sauce!

Best used with pasta or rice.

This is good for when you have loads of things but just dont know what to make as you can literally put everything into it. Quantities dont matter. I'm going to list the ingredients that I usually use but seriously appart from the tomartoes and wine you can use anything.

1) Get some meat.

I usually either use a hell of alot of mince or if I have lots of veggies then I would probably cube up and fry off some lamb or chicken or even beef for this.

Whatever you want to use though just fry it off so its sealed and then set it to one side.

2) Chop up veggies, probably do this before hand but,

I suggest a few carrots, some peppers, tomartoes, cellery, onions, courgettes, peas, potatoe, mushrooms, heck anything. Just dice it up and fry it if needed (ie onions, mushrooms)

3) Get a few cans of tomartoes, either plum or chopped. Drop them in a big cookpot. Smash up and slice some garlic. You want about 1 can per person and 1 clove per 2 people.

4) Add in herbs, I like a bay leaf, some basil and a bit of thyme but experiment or add to taste. Also pepper.

Get the tomartoes bubbling, add in your ingredients, bring it to the boil then add in red wine, 100ml per person give or take, bring to boil, then let simmer for a few hours, the longer you leave it the thicker it gets so after 45 mins just go by ear, IVe left it for over 6 hours before on low migth have to add another can or two of tomartoes but at the end of the day its the nicest way to just use up all the crap you have around the kitchen.