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Author Topic: Food: Recipe of the Week  (Read 9423 times)

Sefiru

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Re: Recipe of the Week
« Reply #30 on: September 22, 2014, 07:15:59 pm »
Quote from: Sefiru;131205
So, a while ago I looked at my huge folder of recipe clippings/scans and decided I should maybe actually cook some of them :p So I put the names of each recipe in a jar, and now I draw one each week to try out. I thought I'd share my results here.

 
Now that I'm cooking again in the cooler weather, I'm resurrecting this project and this thread.

Lentil Bourguignon

2 tbsp butter
1 small onion, chopped
3 cloves garlic, minced ... cook 2-3 minutes over medium heat
2 portobello mushrooms, sliced
2 cups button mushrooms, sliced (about 1/2 box) ... add to pan, cook until mushrooms start to soften
1 cup dry brown lentils
1 cup red wine ... add, simmer until wine is almost gone
1 tbsp flour ... stir in
2 cups stock
1 tbsp tomato paste
salt and pepper ... add to pan, simmer 20 minutes or until lentils are tender.

I've been collecting lentil dishes lately, because I like the flavor and they freeze well. This one is nicely hearty and simple to make. It's also nearly vegan, and you could easily swap the butter for olive oil. I did find it a bit bland, and next time I make it I will borrow from my mom's beef bourguignon recipe and throw in a couple of carrots, some thyme, and a handful of frozen peas (the trick is to put the peas in just a couple of minutes before serving). 3.5/5.

Sefiru

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Re: Recipe of the Week
« Reply #31 on: October 04, 2014, 05:30:45 pm »
Quote from: Sefiru;159836
...

Chicken Paprikash

2 pounds chicken pieces (I used thighs)
2 tbsp butter
 .... brown the chicken, then remove from pan.
2 onions, sliced
 .... brown lightly in the same pan.
2 tbsp paprika
1 tsp cayenne
1 cup broth
1 tbsp flour
2 tbsp tomato paste
salt & pepper
 .... add to pan, return chicken to pan. Simmer 20 minutes or until chicken is done.

This recipe is simple and incredibly filling the way only butter+flour can manage. Also it has plenty of onions, and if you've looked at the rest of this thread, you know I love that! The original recipe also said to add 1/2 cup of sour cream after removing it from the heat, which I didn't do because I think that would have been a bit too hearty for me. 2 tablespoons of paprika is a lot; it actually gave the dish a slightly gritty texture, but the flavor made up for it. 4.5/5.
« Last Edit: October 04, 2014, 05:31:12 pm by Sefiru »

Sefiru

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Re: Recipe of the Week
« Reply #32 on: November 04, 2014, 07:07:38 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.

 
Lentil Pies

1/4 cup dry green lentils
............... simmer in 1 1/4 cups water until tender, about 30 minutes, let cool
............... or use 3/4 cup canned lentils
1/4 cup kalamata olives, finely chopped
1/4 cup sun dried tomatoes, finely chopped
1/4 cup grated cheese
1 tbsp fresh parsley
1 tbsp olive oil
1 clove garlic, minced
pepper, to taste
........... combine with lentils
1 pastry crust (see below)
.......... roll out and cut 4-inch circles. Put a spoonful of filling on each circle, fold in half and press edges together. Poke holes in each pie with a fork.
.......... optional: brush the pies with a beaten egg before baking.
.......... bake at 400 F / 200 C until golden brown, about 15 minutes.

I just can't get enough lentils. These are awesome, and easy to make (the hardest part was pitting the olives, and I know you can find jars of pitted kalamata olives). The original recipe called for feta, but I just used cheddar. I also used dry sundried tomatoes instead of the jarred kind, so I added the garlic and olive oil to make up for that. The recipe came with a recipe for the crust, but I didn't bother with it since I have my own never-fail crust recipe, which I've put below. 5/5

The only pie crust recipe you'll ever need (makes 2 crusts)

500 g flour
1 tsp salt
200 g butter, room temperature, in small pieces
... crumble together until well combined (should have the texture of bread crumbs)
200 mL water
1 tbsp vinegar
... add to mixture, knead until dough comes together (right at first, it'll look like it's too much water. Keep at it, and make sure to get the dry bits at the bottom of the bowl).
... wrap tightly, and chill at least 2 hours before using.

Sefiru

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Re: Recipe of the Week
« Reply #33 on: November 26, 2014, 06:52:50 pm »
Quote from: Sefiru;164364
...


Rice Pudding

1 part short-grain rice (such as Arborio)
5 parts milk
pinch salt
sugar to taste
Combine ingredients and bring to boil, then reduce heat and simmer, stirring frequently, until you reach the desired consistency.

I've been having cravings for rice pudding recently, and realized that I didn't have a recipe in my notes. This is now rectified. I actually made two batches, one with cow's milk and one with coconut milk; both worked well, though I liked the taste of cow's milk better. Almond or soy milk would probably work too.

A note if you've never boiled cow's milk before: there is virtually no difference between milk boiling and milk boiling over -- keep an eye on it. The coconut milk didn't have this problem.

I used 1/4 cup rice and 1 1/4 cup milk with about a tablespoon of sugar, which gave two large servings. I ate it with some jam and canned fruit.

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