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Author Topic: Food: Recipe of the Week  (Read 9383 times)

Sefiru

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Re: Recipe of the Week
« Reply #15 on: January 21, 2014, 07:55:15 pm »
Quote from: Chabas;137108

For the variations with raw veggies, we usually make the mash with "slasaus" rather than milk and butter - don't think you can get it abroad, but you can imitate it by thinning some mayonnaise with the liquid from pickled gherkins.


Sounds yummy! And filling. Slasaus sounds similar to what we call "Tartar sauce" here.

Merin

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Re: Recipe of the Week
« Reply #16 on: January 21, 2014, 08:02:53 pm »
Quote from: Chabas;137108
It's traditional Dutch winter food. It's essentially mashed potatoes with veggies and meat.

 
I have done...I guess you could say, versions, of this growing up.  It's nice to have a name for it.

And these posted recipes look sooo much better than what I am currently eating throughout the week: spaghettios and hamburger helper.

Perhaps I can bribe someone to cook for me.  *looks at cat*  Eh, not likely. :)

SunflowerP

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Re: Recipe of the Week
« Reply #17 on: January 22, 2014, 04:06:49 am »
Quote from: Sefiru;137280
Sounds yummy! And filling. Slasaus sounds similar to what we call "Tartar sauce" here.

 
Somewhat, though tartar sauce has actual bits in it (of pickles, and sometimes other things), not just the pickle juice. Slasaus sounds very much like the dressing my mother used to make for coleslaw (Wiki says that's 'koolsla' to you, Chabas:)), for which she saved the juice from bread-and-butter pickles.

My websearch doesn't give me any closer translation of 'slasaus' than 'salad dressing', so I can't tell if it's used for all salad dressings (what I see on the Dutch Wikipedia suggests not, but since I don't read Dutch there's a lot of guesswork happening), or just for this sort - but this is clearly one of those times when English and Dutch are obvious close relatives: slaw sauce!

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Chabas

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Re: Recipe of the Week
« Reply #18 on: January 22, 2014, 09:35:24 am »
Quote from: SunflowerP;137339
Somewhat, though tartar sauce has actual bits in it (of pickles, and sometimes other things), not just the pickle juice. Slasaus sounds very much like the dressing my mother used to make for coleslaw (Wiki says that's 'koolsla' to you, Chabas:)), for which she saved the juice from bread-and-butter pickles.

My websearch doesn't give me any closer translation of 'slasaus' than 'salad dressing', so I can't tell if it's used for all salad dressings (what I see on the Dutch Wikipedia suggests not, but since I don't read Dutch there's a lot of guesswork happening), or just for this sort - but this is clearly one of those times when English and Dutch are obvious close relatives: slaw sauce!

 
"Slasaus" is really more specific than salad dressing, though it would literally translate that way. I mean, I'm not going to mash potatoes with Thousand Islands. ;) It's really like a slightly thinner, more acidic version of mayonaise. It IS traditionally used as a dressing, but I'm not sure anyone really does that anymore... It's a bit old fashioned, I think.

--Chabas

Chabas

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Re: Recipe of the Week
« Reply #19 on: January 22, 2014, 09:36:29 am »
Quote from: Sefiru;137280
Sounds yummy! And filling.


It is both of those.

--Chabas

Sefiru

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Re: Recipe of the Week
« Reply #20 on: January 29, 2014, 07:25:52 pm »
Quote from: Sefiru;131205
I put the names of each recipe in a jar, and now I draw one each week to try out.


French Onion Soup (and/or Swiss Leek Soup)

3 tbsp butter
4 onions, thinly sliced (or 2 leeks) ... cook over medium heat until soft, about 20 min
2 tbsp flour ... stir in, cook 1-2 minutes.
3 cups stock
1/4 cup white wine
3 bay leaves (and/or a pinch of nutmeg)
salt and pepper ... add to pot, bring to boil, simmer 30 minutes. Remove bay leaves.
Serve with cheese toast.

You might have noticed that I really like onions.;) When I read the recipe for French Onion Soup, I realized it was virtually identical to the leek soup I had made a couple of months ago. They are both delicious. The recipe I have does not bother with the whole "baked in ramekins with toast lids" that makes French Onion Soup look so complicated. It's actually about the simplest soup I ever made. 5/5.

PrincessAstrid

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Re: Recipe of the Week
« Reply #21 on: January 29, 2014, 09:41:30 pm »
Quote from: Sefiru;138259
French Onion Soup (and/or Swiss Leek Soup)

3 tbsp butter
4 onions, thinly sliced (or 2 leeks) ... cook over medium heat until soft, about 20 min
2 tbsp flour ... stir in, cook 1-2 minutes.
3 cups stock
1/4 cup white wine
3 bay leaves (and/or a pinch of nutmeg)
salt and pepper ... add to pot, bring to boil, simmer 30 minutes. Remove bay leaves.
Serve with cheese toast.

You might have noticed that I really like onions.;) When I read the recipe for French Onion Soup, I realized it was virtually identical to the leek soup I had made a couple of months ago. They are both delicious. The recipe I have does not bother with the whole "baked in ramekins with toast lids" that makes French Onion Soup look so complicated. It's actually about the simplest soup I ever made. 5/5.

 
Thanks for this! I've been looking for a well recommended, easy, SIMPLE onion soup recipe for ages now. Everything I've found thus far just seems to be trying to hard to be fancy and elegant.

Sefiru

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Re: Recipe of the Week
« Reply #22 on: January 30, 2014, 10:27:53 pm »
Quote from: PrincessAstrid;138272
Everything I've found thus far just seems to be trying to hard to be fancy and elegant.


I know, right? I want to eat it, not exhibit it at the gallery ...

Sefiru

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Re: Recipe of the Week
« Reply #23 on: February 05, 2014, 06:09:31 pm »
Quote from: Sefiru;131205
I put the names of each recipe in a jar


This week: Caraway Cookies

1/2 cup butter
1 cup sugar  ... blend together
2 eggs ... stir in
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp caraway seeds ... stir into batter
bake at 375 F for 7-8 minutes.

These are actually pretty similar to the sesame cookies I posted earlier, though the quantity is a bit more. I seem to be getting the hang of my wonky oven, too, as I managed to slightly scorch this batch. The recipe doesn't say to chill the batter, but it probably should, if only to make handling it easier (it was very sticky). If I hadn't already had the oven hot, I would have.

The caraway seeds are ... interesting. They look like anise seeds but they have a unique, more savory-ish flavor. I kind of like it in a cookie. Thing is, I could swear I've encountered that flavor before, but I can't place it. I guess you could substitute anise if you can't find caraway - I had to go to the bulk store to find mine. 4.5/5

SunflowerP

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Re: Recipe of the Week
« Reply #24 on: February 06, 2014, 02:56:48 am »
Quote from: Sefiru;138954
The caraway seeds are ... interesting. They look like anise seeds but they have a unique, more savory-ish flavor. I kind of like it in a cookie. Thing is, I could swear I've encountered that flavor before, but I can't place it.

 
Rye bread, most likely. Sometimes it has caraway seeds on top (or, very occasionally, in).

Sunflower
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Sefiru

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Re: Recipe of the Week
« Reply #25 on: February 06, 2014, 07:02:15 pm »
Quote from: SunflowerP;138996
Rye bread, most likely. Sometimes it has caraway seeds on top (or, very occasionally, in).

Sunflower


That's what my mom said, too, but it's been a while and I didn't remember.

Sefiru

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Re: Recipe of the Week
« Reply #26 on: February 18, 2014, 07:29:28 pm »
Quote from: Sefiru;131205
So I put the names of each recipe in a jar, and now I draw one each week to try out.


Black Bean Chili (What the recipe says)

14 oz dried black beans, soaked ... simmer 1 1/2 hours
1 onion, diced
5 cloves garlic, chopped
2 slices bacon, chopped ... cook until onion is soft
1/2 tsp gound cumin
1/2 tsp mild chili powder
salt & pepper
14 oz tomatoes, chopped
1 carrot, diced
1 red pepper, diced ... add to pot, cook about 5 minutes
... stir in beans, simmer 30-45 min until thickened
fresh cilantro, chopped ... stir in before serving

Black Bean Chili (What I did)

1 onion, chopped
2 cloves garlic, chopped
handful of pepperoni slices, quartered ... cook 2-3 minutes
1 carrot, chopped
2 stalks celery, chopped
14 oz can black beans
1/2 can diced tomatoes
salt & pepper
1/2 tsp sambal oelek
1 cup water
1/2 cup margarita ... combine in pot, simmer 30 minutes or until I'm hungry.
 
As you can see, I approached this recipe with complete seriousness :p Part of this was forgetfulness (didn't buy red pepper or bacon), part was circumstance (store had parsley by the bushel, but no cilantro). As for the margarita ... I can't explain that. OK, I sort of can: it was a little sample bottle I'd bought to try it and I didn't like the taste, but I thought it would punch up the chili a bit in place of cilantro.

Also I think I'm building a tolerance to capsaicin. There was 1/2 tsp of sambal oelek to about 3 servings and I barely noticed it. You'll notice the original recipe only called for 1/2 tsp of mild chili powder. I'm not rating this one because of the liberties I took with it, but it was tasty.

Sefiru

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Re: Recipe of the Week
« Reply #27 on: February 24, 2014, 08:45:06 pm »
Quote from: Sefiru;131205
I put the names of each recipe in a jar, and now I draw one each week to try out.


Shrimp Laksa

1 can (14 oz) coconut milk
1 1/4 cups stock              ... bring to boil
50 g vermicelli rice noodles
1 red pepper, cut in strips
8 oz can bamboo shoots
thumb-sized piece of ginger, thinly sliced
3 scallions, chopped
1 tbsp red curry paste
2 tbsp fish sauce
1 tsp brown sugar
12 shrimp              ... add to liquid, simmer 4-5 minutes until noodles are soft and shrimp are pink.

This is quite a nice soup, kind of an asian-style chowder. As usual I made a few substitutions: I couldn't find babmoo shoots, so I put in water chestnuts instead; I don't like rice noodles so I used a block of ramen; and I left out the fish sauce entirely because f*ck fish sauce. It's cool that this soup is both lactose and gluten free, and could easily be vegan if you put in tofu instead of shrimp and a bit of miso instead of fish sauce. The amount of curry is just right to give it flavor without being overpowering. 4/5.

Sefiru

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Re: Recipe of the Week
« Reply #28 on: March 11, 2014, 06:49:39 pm »
Quote from: Sefiru;131205
I put the names of each recipe in a jar, and now I draw one each week to try out.

 
Scallion Soda Bread

4 cups flour
1 tsp salt
1 tsp baking soda ... combine
4 tbsp butter ... cut into flour until well mixed
6 scallions, thinly sliced
1 cup buttermilk ... stir in until dough just comes together.
... bake at 425 F for 30 mins

What can I say? It's soda bread. With scallions in it. For once my oven didn't flake out on me, so nothing was burned. I used milk with a dash of lemon juice instead of buttermilk, and it seemed to turn out fine. 3/5.

Sefiru

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Re: Recipe of the Week
« Reply #29 on: March 28, 2014, 07:06:23 pm »
Quote from: Sefiru;131205
I should maybe actually cook some of them

 
Coconut Cake

Wet
2 eggs
1 1/4 cups sugar
1/3 cup vegetable oil
3/4 cup coconut milk
1 1/2 tsp vanilla extract

Dry
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp shredded coconut

2 egg whites + 1/4 tsp cream of tartar, beaten to stiff peaks.

Mix wet and dry ingedients separately, then combine. Fold in egg whites.
Bake at 350 F about 20 minutes. (Makes a thick 9x9" cake or a thin 9x12")

Finally, something that is neither soup nor onion-related! :ashamed: I got to use my new mixing bowls and my hand-cranked eggbeater (I love that thing). The cake came out quite fluffy and moist, maybe a bit too sweet for my taste. I cut it up and froze it for snacks. It would also go well with fruit salad or something, and it's a lot less fussy than angel food cake. 4/5.

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