http://goonswithspoons.com/w/api.php?action=feedcontributions&user=Drimble+Wedge&feedformat=atomGoonsWithSpoons - User contributions [en]2024-03-28T23:43:31ZUser contributionsMediaWiki 1.34.2http://goonswithspoons.com/w/index.php?title=Calamari_pasta&diff=17985Calamari pasta2015-05-09T01:22:33Z<p>Drimble Wedge: </p>
<hr />
<div>Original from: SAVEUR Jan 23, 2007<br />
http://www.saveur.com/article/Recipes/Calamari-on-Pasta<br />
<br />
SERVES 4 – 6<br />
<br />
==Introduction==<br />
Italian fisherman's fare is, by necessity, simple and fast to prepare. We got this hearty concoction from a San Francisco "old stove"—Lou "the Glue" Marcelli—who learned it from his father.<br />
<br />
==Ingredients==<br />
* 1 1/2 lbs. squid, cleaned<br />
* 2 tbsp. olive oil<br />
* 2 tbsp. butter<br />
* 2 cloves garlic, chopped<br />
* 1 28-oz. can tomato sauce<br />
* 1 cup white wine (I use Pinot Grigio)<br />
* 1/4 cup water<br />
* 1/2 cup chopped parsley<br />
* 1 lb. linguini or spaghetti<br />
* Salt<br />
* Freshly ground black pepper<br />
<br />
==Method==<br />
1. Cut squid bodies into 1⁄2" "rings." If the tentacles are large, cut them in half vertically. Set aside. If you are making this for people who aren't necessarily crazy about tentacles, like I am, save them for frying later.<br />
<br />
2. Heat olive oil and butter together in a large sauté pan. Add garlic and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1⁄4 cup water, and white wine. Cook sauce over high heat for a while, until it reduces and thickens.<br />
<br />
3. Add all but 1 tbsp. of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes or you get the thickness you desire.<br />
<br />
4. Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti, or any damn noddle really, and cook until tender (time will vary). Drain well, shaking colander gently to remove excess moisture.<br />
<br />
5. Add calamari to tomato sauce, then remove pan from heat and allow to stand, covered, for 2 minutes. Add salt and pepper to taste. Add the drained pasta and toss well. To serve, garnish with remaining parsley.<br />
<br />
[[:category:djfooboo's Recipes|djfooboo]]) [[category:calamari]] [[category:squid]][[category:Seafood]] [[category:Lunch]] [[category:Dinner]] [[category:Easy]] [[category:Pasta]] [[category:Pasta Sauces]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Calamari_pasta&diff=17984Calamari pasta2015-05-09T01:22:10Z<p>Drimble Wedge: </p>
<hr />
<div>Original from: SAVEUR Jan 23, 2007<br />
http://www.saveur.com/article/Recipes/Calamari-on-Pasta<br />
<br />
SERVES 4 – 6<br />
<br />
==Introduction==<br />
Italian fisherman's fare is, by necessity, simple and fast to prepare. We got this hearty concoction from a San Francisco "old stove"—Lou "the Glue" Marcelli—who learned it from his father.<br />
<br />
==Ingredients==<br />
* 1 1/2 lbs. squid, cleaned<br />
* 2 tbsp. olive oil<br />
* 2 tbsp. butter<br />
* 2 cloves garlic, chopped<br />
* 1 28-oz. can tomato sauce<br />
* 1 cup white wine (I use Pinot Grigio)<br />
* 1/4 cup water<br />
* 1/2 cup chopped parsley<br />
* 1 lb. linguini or spaghetti<br />
* Salt<br />
* Freshly ground black pepper<br />
<br />
==Method==<br />
1. Cut squid bodies into 1⁄2" "rings." If the tentacles are large, cut them in half vertically. Set aside. If you are making this for people who aren't necessarily crazy about tentacles, like I am, save them for frying later.<br />
<br />
2. Heat olive oil and butter together in a large sauté pan. Add garlic and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1⁄4 cup water, and white wine. Cook sauce over high heat for a while, until it reduces and thickens.<br />
<br />
3. Add all but 1 tbsp. of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes or you get the thickness you desire.<br />
<br />
4. Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti, or any damn noddle really, and cook until tender (time will vary). Drain well, shaking colander gently to remove excess moisture.<br />
<br />
5. Add calamari to tomato sauce, then remove pan from heat and allow to stand, covered, for 2 minutes. Add salt and pepper to taste. Add the drained pasta and toss well. To serve, garnish with remaining parsley.<br />
<br />
[[:category:djfooboo's Recipes|djfooboo]]) [[category:calamari]] [[category:squid]][[category:Seafood] [[category:Lunch]] [[category:Dinner]] [[category:Easy]] [[category:Pasta]] [[category:Pasta Sauces]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=French_Canadian_Pinch_and_Squeal&diff=17953French Canadian Pinch and Squeal2014-04-20T03:47:17Z<p>Drimble Wedge: added tag</p>
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<div>[[category:Icehewk's Recipes]] [[category:Iron Chef SA 028:Balsamic Battle]] [[category:Defeat isn't bitter if you don't swallow]] [[category:Balsamic]] [[category:Carrot]][[category:Brussel Sprout]] [[category:Side Dish]][[category:Vegetable Dish]][[category:Canadian]] __FORCETOC____NOEDITSECTION__<br />
<br />
Part of [[:category:icehewk's Recipes|Icehewk's]] [[:category:Defeat isn't bitter if you don't swallow|entry]] in [[:category:Iron Chef SA 028:Balsamic Battle|Iron Chef SA 028:Balsamic Battle]]<br />
<br />
<br />
==Ingredients==<br />
<br />
* 1 part Carrots<br />
* 1 part Brussel Sprouts<br />
* 1 Garlic clove, minced<br />
* 1/3 c Balsamic Vinegar<br />
* ¾ stick of butter<br />
* 3 TBSP real Maple Syrup<br />
* Black pepper<br />
<br />
<br />
<br />
==Method==<br />
<br />
Slice your carrots in to ¼ in thickness on the bias to maximize surface area. Cut your brussel sprouts in half.<br />
<br />
[[image:pinch&squeal1.jpg]]<br />
<br />
Melt the butter over medium heat and throw in the carrots, along with the garlic and pepper. I only had salted butter so I’m not adding salt. After about a few minutes, throw in the vinegar along with the sprouts.<br />
<br />
[[image:pinch&squeal2.jpg]]<br />
<br />
Cover and cook for about four minutes. Flip to ensure both sides are browned. After browned, reduce sauce until glazed and plate.<br />
<br />
[[image:pinch&squeal3.jpg]]<br />
<br />
I won’t do carrots any other way after making this, but I’m a sucker for carrots. The natural sweetness of the carrots was perfect with the tanginess from the balsamic glaze and the sprouts kept the dish from becoming too sugary. The glaze accents but doesn’t overpower.<br />
<br />
[[image:pinch&squeal4.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Hawaiian_Poke&diff=17952Hawaiian Poke2014-03-03T00:36:54Z<p>Drimble Wedge: </p>
<hr />
<div>[[image:Poke_Front.jpg]]<br />
<br />
==Introduction==<br />
<br />
Poke is a simple yet effective appetizer in Hawaiian cooking, and can be made in a lot of different varieties depending on who you talking to, personal tastes or where you learn it from. For that purpose, it makes it a fairly loose and easy recipe to get used to, and soon you'll be making your own variations. Feel free to edit the page with whatever version you want to make.<br />
<br />
Poke can keep up to three days in the fridge from personal experience, but I wouldn't risk it for longer than that.<br />
<br />
To start us off, I'll work with a simple variant that a friend from Oahu taught me.<br />
<br />
==Ingredients & Utensils==<br />
<br />
To start off, you'll need:<br />
<br />
*A cutting board<br />
*A container able to hold up to 3 cups<br />
*A sharp knife<br />
<br />
And for the Ingredients you'll need for the Poke:<br />
<br />
[[image:Poke_Ingredients.jpg]]<br />
<br />
*1-2 Ahi (Yellowtail) Tuna Steaks<br />
*1 Cup Low-Sodium/No Sodium soy sauce (I use Aloha)<br />
*1 TBSP Sesame Seed oil<br />
*1 TSP Sesame Seeds<br />
*1 TSP Sea Salt<br />
*1 Lime<br />
*2 TBSP Green Onions (Either pre-chopped or fresh chopped)<br />
*1 Clove Garlic, minced (Or 2 TSP)<br />
*1 TBSP Sriracha Hot Sauce<br />
<br />
I added in:<br />
<br />
*1 TBSP Fresh Rosemary<br />
*1 TSP Fresh Cilantro, chopped<br />
*2 TSP Crushed Red Pepper<br />
<br />
==Preparation==<br />
You'll want to set your Tuna Steaks out a few hours before you start to make sure they're defrosted thoroughly. You don't want to microwave it or use warm water, as it leads to the consistency being strange once it settles in the sauce.<br />
<br />
===Sauce===<br />
Start off by mixing the Soy Sauce and the sesame seed oil in the container, seal it up and give it a good shake or two to get it blended well. After that, add in the lime juice, Sriracha and salt and give it another shake. Add in the green onion, sesame seeds and garlic, shake and then set in the fridge for anywhere from 15 to 30 minutes.<br />
<br />
===Fish===<br />
Once you get the tuna defrosted, you'll want to cut them into squares, at least around 1"x1" cubes or close. Try to cut along the grain, so the pieces keep together once they start soaking.<br />
<br />
After you've cut your pieces of tuna, take your sauce out of the fridge and place the tuna in the sauce. Set the poke back in the fridge for another 30 minutes, and it's ready to eat. You can eat it straight out of the container, on top of some rice, or eat it next to some Loco Moco or Kalua Pork.<br />
<br />
<br />
[[category:Seafood]][[category:Appetizer]][[category:American]][[category:Hawaiian]][[category:J.A.B.C's Recipes|J.A.B.C]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Tomato_and_Crab_Bisque&diff=17946Tomato and Crab Bisque2014-02-24T18:23:16Z<p>Drimble Wedge: added tag</p>
<hr />
<div>Making soup is usually quite easy although I was surprised at the amount of prep time that this took. I have gained a lot of respect for people who make their own batches of tomato based sauce and soups on a regular basis.<br />
<br />
==Yield==<br />
<br />
This yields about 6 servings so adjust your ingredients accordingly if you'd like less or more.<br />
<br />
==Ingredients==<br />
<br />
Select 6 firm, ripe tomatoes. Ideally you'll want about 4 cups worth once they're all crushed, however you can also use a large can (28 oz) of factory crushed tomatoes if you can't find any that look good to you or you just want to cut down your preparation time.<br />
<br />
*250ml chicken or vegetable stock<br />
*125ml table cream (18%)<br />
*250g crab meat (I used rinsed, canned crab. Make sure whatever you use is leg meat, not just a percentage of leg meat or imitation crab.)<br />
*30ml fresh, chopped thyme and parsley<br />
*15ml olive oil<br />
*1/2 an onion. Red or white will do.<br />
*2 cloves chopped garlic<br />
*as well as salt and pepper to taste.<br />
<br />
==Method==<br />
<br />
Wash the tomatoes well, and put them aside. Boil a quantity of water that'll easily accomodate the tomatoes once immersed.<br />
<br />
Once the water boils, add your tomatoes carefully to the pot with a slotted spoon or a ladle for about minute. You don't want to cook anything here. This is just a step in removing the skin.<br />
<br />
Once the minute is up, put the pot into your sink and run cold water over everything for another minute. Remove the tomatoes and empty the pot, setting it aside.<br />
<br />
[[image:TomCrabBisque1.jpg]]<br />
<br />
Peeling and removing the seeds and core from the tomatoes is quite messy but there are quite a few techniques used by professionals that I suppose I could have used. I'd never worked with tomatoes before so I did things kind of blindly, but it all turned out fine once I'd wiped the counter down afterward. Cutting an 'x' lightly into each tomato made it very easy to remove the skins. You can also pull on the skin with your nails to create a flap to pull back from the tomato if you like.<br />
<br />
[[image:TomCrabBisque2.jpg]]<br />
<br />
Do this with each tomato and then cut them into quarters so to remove their seeds and cores. Don't worry about getting every single seed out.<br />
<br />
[[image:TomCrabBisque3.jpg]]<br />
<br />
Then, crush the tomatoes by squishing them through your fingers or if you are fortunate to have one, a tomato mill. Alternatively, you can dice them on a cutting board. Once completed, put them back into your pot along with 250ml of chicken stock.<br />
<br />
[[image:TomCrabBisque4.jpg]]<br />
<br />
Add the olive oil to a separate pan and cook your onion until it's just about brown.<br />
<br />
Then add the garlic and thyme and cook it all together until it becomes fragrant.<br />
<br />
Combine these ingredients with your tomatoes and stock. Cover the pot and boil for approximately 15 minutes.<br />
<br />
[[image:TomCrabBisque5.jpg]]<br />
<br />
Using an immersion blender or food processer, purée about half the soup; it will be still be chunky and thick. (If you don't have either, use a potato masher!) Return it to the pot and reduce the heat to simmer. Add the cream and crab meat and stir it occasionally adding salt and pepper to taste.<br />
<br />
[[image:TomCrabBisque6.jpg]]<br />
<br />
You may also want to uncork a bottle of red wine at this point but be sure to choose something that'll go well with the acidity of tomatoes.<br />
<br />
Your bisque should be ready at this point. Taste it once again and add salt or pepper to your liking. Reduce the heat further and serve your salad and wine.<br />
<br />
Keep drinking the wine and consider uncorking a second bottle while you remove the soup from the heat and ladle it into bowls. Add parsley as a garnish. Additionally, I decided to serve this with Canapés and Gruyère cheese, but you can use baguette or Italian bread if you wish.<br />
<br />
[[image:TomCrabBisque7.jpg]]<br />
<br />
Enjoy!<br />
<br />
[[category:Crab]][[category:Tomato]][[category:Soup]][[category:Seafood]][[category:Eller's Recipes]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Cajun_Fettucini_Alfredo_with_Optional_Shrimp&diff=17945Cajun Fettucini Alfredo with Optional Shrimp2014-02-17T19:58:48Z<p>Drimble Wedge: </p>
<hr />
<div>[[category:Pasta Sauces]] [[category:Shrimp]] [[category:Tomato]][[category:Italian]] [[category:Pasta]][[category:Vegetarian]] [[category:John Matrix's Recipes]][[Category:Cajun]][[Category:American]] __FORCETOC__ __NOEDITSECTION__<br />
<br />
Okay ladies and gents, tonight I will instruct you on how to make a delicious, well-known pasta dish. Let's start with the ingredients:<br />
<br />
==Ingredients:==<br />
<br />
*1 lb bag of fettucini<br />
*1 bulb garlic (optional)<br />
*1/2 lb shrimp (optional)<br />
*1 cup heavy whipping cream<br />
*2 tbsp butter (+/- 1 tbsp)<br />
*1 cup fresh shredded parmesan cheese (not that grated bullshit)<br />
*Some olive oil<br />
*Some Creole/Cajun Seasoning (optional)<br />
*Basil (optional)<br />
<br />
==Method:==<br />
<br />
[[image:cajfettalf1.jpg]]<br />
<br />
Here's the cajun seasoning I use:<br />
<br />
[[image:cajfettalf2.jpg]]<br />
<br />
And here's the olive oil (fuck extra virgin):<br />
<br />
[[image:cajfettalf3.jpg]]<br />
<br />
Utensils:<br />
<br />
[[image:cajfettalf4.jpg]]<br />
<br />
First, put some water into the damn pot and put it on high heat to boil. Add some salt if you want. While that's happening, prepare your garlic. Take the whole bulb, break it apart and peel the shit off all the cloves. Here's an easy way to peel the garlic...<br />
<br />
First you cut the little hard piece off at the bottom.<br />
<br />
[[image:cajfettalf5.jpg]]<br />
<br />
But when you get to the bottom, don't cut through the other side of the peel, just hold your knife there and peel the clove away to get you started.<br />
<br />
[[image:cajfettalf6.jpg]]<br />
<br />
Now you simply grab one of the loose edges and take the rest of that thing off.<br />
<br />
[[image:cajfettalf7.jpg]]<br />
<br />
Use the remaining time before your water boils to start heating up a pan of olive oil and to start your sauce. Just put the pan on medium heat and add some oil to cover the bottom. Put the smaller pot on medium-low heat and add the cup of cream and butter to it. Keep the cream sauce in mind and stir it every once in a while.<br />
<br />
[[image:cajfettalf8.jpg]]<br />
<br />
By now your water will be boiling...<br />
<br />
[[image:cajfettalf9.jpg]]<br />
<br />
So add the pasta and cover that shit up.<br />
<br />
[[image:cajfettalf10.jpg]]<br />
<br />
Now's your time to grab a quick beer.<br />
<br />
[[image:cajfettalf11.jpg]]<br />
<br />
And when your oil is hot, add the garlic and don't forget about the sauce back there (I highly recommend adding a little pepper to it).<br />
<br />
[[image:cajfettalf12.jpg]]<br />
<br />
Cook the garlic for a while (usually until the pasta is just about done, maybe 8 minutes). The garlic will brown a little bit.<br />
<br />
Now the pasta should be about done (do a taste test if necessary). So drain that shit.<br />
<br />
[[image:cajfettalf13.jpg]]<br />
<br />
Now put the cover back on it and throw your shrimp into the pan with the garlic. And add some cajun while you're at it.<br />
<br />
[[image:cajfettalf14.jpg]]<br />
<br />
These little shits cook fast. 4 minutes is all it takes. Don't overcook these or they'll turn out like shit.<br />
<br />
[[image:cajfettalf15.jpg]]<br />
<br />
Well now that's done, so add the pan contents to the pasta.<br />
<br />
[[image:cajfettalf16.jpg]]<br />
<br />
It's time to finish up the sauce. Add your parmesan cheese while stirring the cream sauce, but leave just a little bit left over for garnish at the end.<br />
<br />
[[image:cajfettalf17.jpg]]<br />
<br />
Don't worry if it doesn't seem thick. Trust me, it will thicken as it cools. Now add the sauce to the pasta.<br />
<br />
[[image:cajfettalf18.jpg]]<br />
<br />
At this point, I add about 2 teaspoons full of cajun seasoning to the mix. You don't have to add this much if you don't want to. Actually, the cajun is completely optional. Add more or add less, see if I give a shit.<br />
<br />
Add a little basil, stir that shit, put it on a plate, and you're done. It'll serve between 3 - 4 people (depending on how fat you fucking people are).<br />
<br />
I confess that I made a smaller batch for just 2 people, but I used the same amount of sauce (we had extra).<br />
<br />
[[image:cajfettalf19.jpg]]<br />
<br />
All-in-all, this is a pretty easy meal that's sure to satisfy. To make it infinitely simpler and cheaper, skip the shrimp. You can also use chicken.</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Strawberry_Rhubarb_Pie&diff=17943Strawberry Rhubarb Pie2014-02-15T00:25:16Z<p>Drimble Wedge: </p>
<hr />
<div>It's spring and for us on the West Coast that means Rhubarb has come into season. And that means its time for Rhubarb Pie. Unfortunately, because I'm surrounded by Californian pussies who think Rhubarb is too tart, I had to make Strawberry Rhubarb otherwise nobody would eat it. <br />
<br />
Oh right, so what is Rhubarb? Two words...<br />
Bizarro Celery.<br />
<br />
[[image:strawrhubarbpie1.jpg]]<br />
<br />
Rhubarb grows in the Midwest but originally comes all the way from Asia. How awesome is that. Pretty awesome if you're rhubarb.<br />
<br />
Now down to business, making the pie. Here is the list of stuff that your poor broke ass is going to need to steal in order to follow along. I recommend getting a job in a café and stealing from them. If your café has a nice kitchen you can also have access to lots of cool shit that makes everything easier. That's what I'm doing here. <br />
<br />
==Ingredients==<br />
<br />
<br />
===Crust===<br />
*2 cups flour<br />
*1 teaspoon salt<br />
*2/3 cup shortening<br />
*2 tablespoons chilled butter<br />
*4 tablespoons water<br />
<br />
===Strawberry Rhubarb Filling===<br />
*2 cups diced rhubarb<br />
*2 cups diced strawberries<br />
*1 cup sugar<br />
*1 tablespoon butter<br />
*1 teaspoon grated orange rind<br />
*2 1/3 tablespoon tapioca (get this or else the filling will be all runny)<br />
<br />
<br />
==Method== <br />
<br />
[[image:strawrhubarbpie2.jpg]]<br />
<br />
Look at how nice I have everything set up. Do this you louses, it prevents "oh shit I forgot to get" moments.<br />
<br />
Now chop up that rhubarb, cut those poisonous green leaves off and then cut stalks in half lengthwise and then dice. Cut like you are on a mission from god that involved cutting rhubarb to save humanity. Imagine you are also paired up with Angelina Jolie and that you get to sleep with her if you do this awesomely enough. You can do it, god is counting on you, you incompetent twit.<br />
<br />
[[image:strawrhubarbpie3.jpg]]<br />
<br />
Do the same with the strawberries, except god doesn't give a shit how fast you cut them or how well. I don't either. Nor does Angelina Jolie. <br />
<br />
[[image:strawrhubarbpie4.jpg]]<br />
<br />
Now mix the ingredients for the filling all together like I have done in this picture.<br />
<br />
[[image:strawrhubarbpie5.jpg]]<br />
<br />
Now add the shit for the pie crust together. Use only half of the shortening at first.<br />
THIS PART IS IMPORTANT FOR A GOOD PIE CRUST <br />
Lightly mix the shit into something with the consistency of cornmeal. The less you get your disgusting hands all over pie crust, the better.<br />
<br />
Now add the rest of the shortening and use a fork to work the remaining mixture into something like cornmeal with pea sized chunks of shortening-dough. Again, do not overwork this dough or the crust will suck. Hard. Like your mom.<br />
<br />
Now add those 4 tablespoons into the dough, but be light about it. Here is where being a faggot helps. You want to sprinkle the water on like a magic fairy. The goal is to get the mixture, which is going to want to clump like a fat nerd to the animu chicks at an anime convention, equally distributed in moisture. <br />
<br />
Now ball it up. You probably are thinking that there isn't enough moisture to hold the dough together. If you are awesome, you shouldn't have to add more water. If you have to, add half a tablespoon.<br />
<br />
Now roll that shit onto a nonsticky surface that's been fairy sprinkled with flour.<br />
<br />
[[image:strawrhubarbpie6.jpg]]<br />
<br />
The flour is important because it keeps the dough from sticking to the table. Also lightly fairy sprinkle your roller. If you are poor and don't have a roller, use a glass or something. <br />
Now put that dough (only use a little more than half, your pie needs a top at some point.) into the pie plate.<br />
<br />
[[image:strawrhubarbpie7.jpg]]<br />
<br />
OPTIONAL FOR AWESOME PEOPLE<br />
Take the white of an egg and paint it on the bottom of the crust. It keeps the filling from soaking the dough like a messy slob.<br />
<br />
[[image:strawrhubarbpie8.jpg]]<br />
<br />
OH HOLY SHIT LOOK AT HOW THAT PIE FILLING TURNED OUT IT'S A MIRACLE FROM GOD. N Now pour it into the crust before I give up on the lot of you.<br />
<br />
Now use the other part of dough and make the top. Toss it up there making sure it overlaps. You don't want to be caught looking like an idiot if it falls short.<br />
<br />
[[image:strawrhubarbpie9.jpg]]<br />
<br />
Now cut and curl up the dough to make a seal.<br />
<br />
[[image:strawrhubarbpie10.jpg]]<br />
<br />
Normally pie makers like to make it pretty. I'm not into that shit because I'm tough and rugged, and believe me, out in the bush, you don't have the luxury of making the crust pretty. You don't even have toilet paper. How's that for tough?<br />
<br />
Now paint the top with the egg white. This is so the top looks glazed and awesome. Don't worry if you skip this, you'll just look dumb in front of other pie makers.<br />
<br />
[[image:strawrhubarbpie11.jpg]]<br />
<br />
<br />
Now cut the pie vents so it doesn't explode. Because I am the pinnacle of wit, here are my vents.<br />
<br />
[[image:strawrhubarbpie12.jpg]]<br />
<br />
I hope you have been preheating the oven to 400 degrees because it's time to put the pie in the over. Bake it for 20 minutes at 400 and then reduce the heat to 350 for another 20 minutes.<br />
<br />
[[image:strawrhubarbpie13.jpg]]<br />
<br />
Look at that fucker, That's a damn fine looking pie.<br />
<br />
[[category:Pies]][[category:Strawberry]][[category:Rhubarb]][[category:Desserts]][[category:Kekeke!'s recipes]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Savory_Carrot_Pie&diff=17942Savory Carrot Pie2014-02-15T00:24:52Z<p>Drimble Wedge: </p>
<hr />
<div>[[Category:Vegetarian]]<br />
[[Category:Pies]]<br />
[[Category:Yem's Recipes]][[category:Carrot]][[category:Hippy]]<br />
<br />
Sweet, tangy and cheesy. THIS IS NOT A DESSERT it is just a delicious mealpie.<br />
<br />
Good on day 0, even better the next day.<br />
<br />
[[File:Cpie-08.JPG]]<br />
<br />
== Pastry ==<br />
<br />
Makes enough for a 12 x 9" pie dish<br />
<br />
Combine in a mixing bowl:<br />
<br />
* 200 g plain white flour<br />
* 75 g stone-ground wholemeal flour<br />
* 2 tsp fine sugar<br />
* 1/2 tsp salt<br />
<br />
Cut in:<br />
<br />
* 150 g chilled butter<br />
<br />
Combine in a dish then add to the dough:<br />
<br />
* 20 g grated parmesan cheese<br />
* 1 tbsp mustard<br />
* 1 tsp water<br />
<br />
Mix in just enough ice cold water to form a dough.<br />
Flatten on a four dusted bench, then wrap in grease proof paper and chill in the fridge for some hours (or days).<br />
<br />
[[File:Cpie-pastry.JPG]]<br />
<br />
Lay the pastry into a buttered dish, dock the base and bake at 160C for 40 minutes. Meanwhile..<br />
<br />
== PIE ==<br />
<br />
* Carrots<br />
* 1/2 cup cheese (eg mature cheddar)<br />
* 2 tbsp cider vinegar<br />
* Black pepper<br />
<br />
[[File:Cpie-01.JPG|400px]]<br />
<br />
Use enough carrots to roughly cover the base of your dish in a single layer. Quarter the carrots lengthwise then dice. Boil until tender.<br />
<br />
[[File:Cpie-02.JPG|350px]]<br />
<br />
Mash roughly so it still has some chunks then mix in cheese, vinegar, and lots of fresh ground pepper. If you can't taste the vinegar add a little more!<br />
<br />
[[File:Cpie-03.JPG|300px]] [[File:Cpie-04.JPG|300px]]<br />
<br />
[[File:Cpie-05.JPG|300px]] [[File:Cpie-06.JPG|300px]]<br />
<br />
Spread into the crust, texture the top and bake 180C 15 minutes.<br />
<br />
[[File:Cpie-nonburnt-01.jpg|350px]] [[File:Cpie-nonburnt-02.jpg|350px]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=You_say_potato,_I_say_BATTLE_POTATO&diff=17919You say potato, I say BATTLE POTATO2013-12-03T05:11:29Z<p>Drimble Wedge: /* creamy potato puree with duck confit and red fingerlings over greens */</p>
<hr />
<div>[[Category:Iron_Chef_SA_039:Potatoes]][[category: Complete Meals]][[category:Dinner]]<br />
Chef:BigRedDot<br />
<br />
OP: http://forums.somethingawful.com/showthread.php?threadid=3255133<br />
==Introduction==<br />
First I want to thank clownshoe for this great (and overlooked until now? How?!) ICSA ingredient. Potatoes are so versatile with so many different kinds that I had a torrent of ideas, so I also want to thank clownshoe for the five-dish maximum that saved me from both overextending myself and from succumbing to paralysis by analysis! All that said, here is your menu:<br />
==amuse: potato texture trio==<br />
<br />
One of the things I love about potatoes is the great range of textures that can be teased out. I knew I definitely wanted to explore this aspect explicitly, and some small starter treats seemed like the perfect context. So here we'll get crunchy, squishy, and something a little different in-between:<br />
<br />
* potato crisp with olive tapenade<br />
* experiment p37: potato pectin plus persimmon<br />
* horseradish mini mash with chives<br />
<br />
For the potato crisp I start with a really fantastic olive tapenade:<br />
<br />
Ingredients<br />
<br />
* 3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta<br />
* 3 to 4 ounces capers, drained and rinsed<br />
* 2 anchovy fillets, drained, rinsed and patted dry<br />
* 2 cloves garlic, minced<br />
* 1 teaspoon Dijon mustard<br />
* 1 bay leaf, finely chopped<br />
* 5 sprigs fresh thyme, leaves finely chopped<br />
* 3 tablespoons chopped parsley<br />
* 1/4 teaspoon crushed red pepper<br />
* 1/2 lemon, juiced<br />
* 1 teaspoon red wine vinegar<br />
* 1 tablespoon cognac or brandy<br />
* 1/2 cup good quality extra-virgin olive oil<br />
<br />
Directions<br />
<br />
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning.<br />
<br />
For the potatoes, we simply sliced them thin then let them dry briefly in between some paper towels. Then applied a little oil, salt, pepper, and paprika, and baked in the oven until crispy.<br />
<br />
Here we see the evolution of both the tapenade and the crisps:<br />
<br />
And a close up of the final product:<br />
<br />
These were super-crispy and held up to the topping without any problem, delivering a single tasty package to waiting mouths!<br />
<br />
For the next bite, I wanted to use my friends new sous-vide machine to try and create something a little different. A little research online leads to the knowledge that starch breaks down around 78C, while plant pectins don't break down until around 85C. So with controlled cooking of vegetables around 83C it's possible to reach a really fantastic texture that's yielding, but not quite crispy, and not quite soft, either.<br />
<br />
I wanted to pair this with a thick, sweet sauce. I had thought plums, but they are not in season. Happily the market had some persimmons:<br />
<br />
Ingredients<br />
<br />
* persimmons<br />
* orange juice<br />
* sugar<br />
* star anis<br />
* ginger to taste<br />
<br />
Simmer for about 1 hour. Remove the star anis and puree. Reduce further until desired consistency.<br />
<br />
I tried to add the star anise in the shot for artistic effect, but alas it looks more like I am about to puree some hapless spider:<br />
<br />
For the potatoes, they were simply diced into small cubes, and tossed in a vacuum bag with some irish butter, and immersed in the water bath at 83C for a few hours:<br />
<br />
Pile the result on a small spoon and top with the sauce.<br />
<br />
These were really great! Apart from the wonderful uniform texture, the best thing about this was the taste: there was an overwhelming, unmistakable potato-ness distilled into these litle cubes, and the earthy flavor complemented the not-too-sweet persimmon. The only problem was a logistics one, between the drive over from my friends house and actually serving dinner, they were a little colder than I'd have liked. Ideally they would come right out of the sous-vide pouch and straight onto the spoon.<br />
<br />
Lastly I wanted to present the softer side of potatoes, so I made a mini version of some mashers we like to make fairly frequently. The secret ingredient here is fresh grated horseradish root, which really makes mashed potatoes a brilliant thing!<br />
<br />
Ingredients<br />
<br />
* potato<br />
* fresh horeseradish, grated<br />
* heavy cream<br />
* butter<br />
* salt, pepper<br />
* chives<br />
<br />
Somehow I forgot to get any real pics of the prep work, but then again, it's mashed potatoes! I won't bother with measures, either, everyone likes their own brand of mashed potatoes, besides, you guys know how this works:<br />
<br />
==vichyssoise with roasted garlic and prosciutto==<br />
<br />
All three presented together, in a shot that should have really been stopped down more, ready to start the meal:<br />
<br />
I definitely wanted a soup. Whether chunky or pureed, potatoes can add great flavor and texture and richness to soups. It took a while to decide, but eventually I settled on a smooth soup:<br />
<br />
Ingredients<br />
<br />
* 3 heads of garlic<br />
* 1 cup chicken stock<br />
* several sprigs rosemary and thyme<br />
* 2 tbsp butter<br />
* 2 large leeks, white and light green parts only, washed and coarsely chopped<br />
* 1 yellow onion, diced<br />
* 3/4 cup dry white wine<br />
* 8 small white potatoes, peeled and diced<br />
* 6 cups chicken stock<br />
* 1 teaspoon salt<br />
* 1/2 teaspoon pepper<br />
* 8 fresh sage leaves<br />
* 3 cups half and half<br />
* prosciutto<br />
<br />
Directions<br />
<br />
Preheat the oven to 350 degrees F.<br />
<br />
Cut the tops off the garlic heads, and place inside a small casserole with 1 cup chicken stock, rosemary, and thyme. Cover with aluminum foil and bake in the oven for 90 minutes. Remove from oven. When cooled, squeeze the soft garlic into a bowl.<br />
<br />
Place the prosciutto on a cookie rack over a baking tray, and cook in the oven for about 10 minutes, until crispy. Remove to a plate to cool, and then chop into pieces.<br />
<br />
Melt butter in a pot over medium-high heat. Add leek and onion and saute for about 5 minutes, or until translucent. Add wine and cook for two more minutes. Add the potatoes and stock. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. Add salt, pepper, garlic, and sage. Let the soup cool. Puree the soup in a blender or food processor. To serve, strain the soup into bowls and top with crisped prosciutto bits.<br />
<br />
Here's a montage of prep work. The first and last photos are the roasted garlic start and finish:<br />
<br />
Broke out my tokina wide angle in order to get the liquids shot above, and also this in-pot-shot of the vegetables cooking:<br />
<br />
A little closer to finish, with the potatoes just added:<br />
<br />
Add here are some of the suporting stars as well: prosciutto, fresh sage, and cream going in the soup.<br />
<br />
I know vichyssoise is often served cold but I am just not a fan of chilled soups, plus it was 34F outside. In this case I think everything turned out fantastic, the warm flavors of the soup all came together nicely, and the crispy prosciutto added both texture and flavors that really took this to a new level. Verdict: would not change a thing!<br />
<br />
==yukon gold potato gnocchi with beet-merlot reduction, roasted beets, and walnuts==<br />
<br />
<br />
The next dish I have made a few times in the past. It is one of my favorite recipes from the vegan Millenium Cookbook. Back when I was vegetarian this was my go-to book for fancy entertaining and even though I have become a raging carnivore, it's still nice to go back to my old favorites. Beware the wall of text below, this recipe is a beast:<br />
<br />
Gnocchi Ingredients<br />
<br />
* 6 large yukon potatoes<br />
* 1 russet potato<br />
* 2/3 cp unbleached flour<br />
* 1 tsp salt<br />
<br />
Preheat oven to 400 F. Prick the skin of the potatoes with a fork and bake for 40 minutes or until tender. Let cool to room temperature. Scrape the potato flesh into a bowl and mash. Add flour and salt. Knead for 2-3 minutes to for a soft dough, adding more flour if the dough is sticky. Cut the dough into four parts and roll each into a 1-inch thick rope. Cut each rope into 1/2-inch long segments. Pinch the middle and sides of each dough piece. Freeze the gnocchi for at least 1 hour.<br />
<br />
Roasted Beets Ingredients<br />
<br />
* 4 small red beets, peeled and quartered<br />
* 4 small Chiogga beets, peeled and quartered<br />
* 2 tsp canola oil<br />
* 1/3 chicken stock<br />
* 1/4 tsp allspice<br />
* 1/4 tsp clove<br />
* 1/2 tsp salt<br />
<br />
Preheat the oven to 400 F. Toss all ingredients together in a bowl and place on a roasting pan. Bade for 25 minutes or until the beets are just tender. Remove from heat.<br />
<br />
Beet-Merlot Reduction Ingredients<br />
<br />
* 1 tsp olive oil<br />
* 6 shallots, halved<br />
* 1 red beet, peeled and quartered<br />
* 1 thyme sprig<br />
* 1/2 rosemary sprig<br />
* 1/2 tsp salt<br />
* 2 tbsp dried porcini mushrooms<br />
* 2 cups mushroom stock<br />
* 2 cups merlot<br />
* 1/4 cup dried cherries<br />
* 1 tsp balsamic vinegar<br />
* 2 tsp arrowroot, dissolved in 2tbsp water<br />
* fresh ground pepper to taste<br />
<br />
Heat oil in a pan over medium heat. Add shallots and saute for 10 minutes, until lightly caramelized Add the beet, thyme, rosemary, salt, and porcini and saute for 1 minute. Add the stock and wine. Simmer over low heat for 20 minutes or until reduced by one-half. Stain the mixture into another pan, add the cherries, and simmer for 15 minutes, or until reduced by one-third. Add vinegar and whisk in the arrowroot slurry. Add salt and peper to taste. The sauce should be thick enough to coat the back of a spoon.<br />
<br />
Garnish Ingredients<br />
<br />
* 2 tbsp olive oil<br />
* 2 cloves garlic, minced<br />
* 2 tbsp chopped fresh parsely<br />
* 6 tbsp chopped walnuts, toasted<br />
* 6 tsp tarragon oil (1/2 tarragon bunch, 1/4 cup olive and grapeseed oil)<br />
* 1 tsbp green peppercorns in brine<br />
<br />
Bring salted water to a boil. Add a batch of gnocchi to the watter. Cook for 5-6 minutes or until the gnocchi float to the surface. Remove the gnocchi with a slotted spoon and transfer to a plate. Toss with olive oil to prevent sticking. Repeat for remaining batches. Place a large skillet over medium-high heat. Add oil and garlic and saute 30 seconds. Add gnocchi and saute, shaking the pan to prevent sticking, for 2 minutes until the gnocchi start to brown. Remove from head and toss with parsely.<br />
<br />
Serve each plate with 1/4 cup reduction, 6-8 beet segments. Garnish with 1 tbsp walnuts, 1/2 tsp peppercorns, and 1 tsp tarragon oil.<br />
<br />
The tarragon oil is easy to make lets just get it out of the way. This stuff is crazy tasty for how simple it is:<br />
<br />
And now a few more cooking progression sequences. First we see the essential potatoes, as they get ready to be pastafied:<br />
<br />
Next we see what happens to the beets as we go along:<br />
<br />
Lastly some prep for the beet-berlot reduction<br />
<br />
It's time to make the gnocchi!! A little flour and water and salt and we turn our potatoes into a dough-ball, then dough-cylinders then little tasty bits of pasta:<br />
<br />
A single plate served, with some messy plating I forgot to clean up:<br />
<br />
And a nice wide open shot for some selective focus including more plates:<br />
<br />
I love this dish, but I must be honest, this was not my very-best stab at it. The flavors were all great, no complaints there! No, the fault lay with the textures. The beets were uneven (ranging from "too soft" to "too hard"—at least that guarantees a few "just right" somewhere in between!) Also the gnocchi were a little too soft, not sure what happened there. Even though it didn't quite hit the perfect mark, it was still very enjoyable and there were no leftovers!<br />
<br />
==creamy potato puree with duck confit and red fingerlings over greens==<br />
<br />
I've been eating more duck lately. It seemed to me the super-richnesss of duck could be a great complement to potatoes.<br />
<br />
First I did a little research on duck confit, after which I was utterly, completely sold on this plan:<br />
<br />
http://www.youtube.com/watch?v=eng_3c3XFxw<br />
<br />
Now, as much as the idea of cooking things in quarts and quarts of rendered duck fat utterly and completely turns me on, I figured there had to be a cheaper way. So, my friend's sous-vide contraption comes to the rescue, and we manage to pull this off with just about one cup of duck fat!<br />
<br />
Ingredients<br />
<br />
* salt<br />
* bay leaf<br />
* shallot<br />
* garlic<br />
* thyme<br />
* quatre-épice (peppercorns, cloves, nutmeg, ginger)<br />
* duck legs<br />
* rendered duck fat<br />
* garlic<br />
* cloves<br />
* potatoes<br />
* heavy cream<br />
* butter<br />
* toasted caraway seeds<br />
<br />
Directions<br />
<br />
First we have the dry marinade: galic, bay leaf, salt, and the quatre épice:<br />
<br />
Next it's time to take apart a duck. (Did I mention I was vegetarian for twelve years?) In the last shot you can see the remnants of the duck in a stock I decided to start, since I also had a rabbit carcass in the freezer I needed to use.<br />
<br />
Finished with the dry rub, ready to go in the fridge for a few days:<br />
<br />
Meanwhile the stock is still bubbling... we're out of chronological order here since some of this went into the soup above:<br />
<br />
After two days in the fridge:<br />
<br />
Ready to take the plunge! These get cooked in the water at a balmy 180F for almost six hours!<br />
<br />
Meanwhile we have some creamy taters to attend to. Also the caraway seeds that will go into them, getting toasted:<br />
<br />
And now the surprise hit of this dish! I occurred to me late that there might not be enough potato content, so I improvised some crispy sauteed fingerlings to go along. Just cut tiny cubes then cooked them in a bit of duck fat with salt and rosemary. These were amazingly good! Eventually I had to hide them because folks were just eating them like candy and I needed to keep a few for the plates!<br />
<br />
Minutes before serving, we take the duck out of the water and crisp the skin in a skillet:<br />
<br />
And finally the fruits of all our labors:<br />
<br />
I could not have been happier with this dish. It was so good, we are making it again this weekend!<br />
<br />
==sweet potato "ice cream" tower with lemon anglaise==<br />
<br />
And dessert, we gotta have dessert, so here it is!<br />
<br />
Ingredients<br />
<br />
* 1 cup milk<br />
* 1 cup coconut milk<br />
* 1/4 cup light agave nectar<br />
* grated zest of one lemon<br />
* 1/4 tsp vanilla extract<br />
* 1/4 tsp lemon extract<br />
* 2 tsp freshly-squeezed lemon juice<br />
* 1 1/2 tsp arrowroot<br />
* pinch turmeric<br />
* pinch salt<br />
<br />
Directions<br />
<br />
Whisk all ingredients together in a small saucepan until arrowroot is dissolved. Place over medium heat and simmer until slightly thickened, about 7 minutes. The mixture does not need to boil. Remove from heat and let lemon zest steep for 10 minutes. Strain the mixture through a fine-mesh strainer. Let cool, uncovered, in the refrigerator.<br />
<br />
Here is pretty much everything laid out before going into the pot:<br />
<br />
Ingredients<br />
<br />
* garnet orange sweet potato<br />
* okinawa purple sweet potato<br />
* coconut cream<br />
* cinnamon<br />
* fresh ginger, finely grated<br />
* sugar<br />
* butter<br />
* almond meal<br />
* flour<br />
<br />
Directions<br />
<br />
The directions are really quite simple. Steam or boil the sweet potatoes until tender. Mash each kind separately with ample coconut cream, adding cinnamon to one bowl, and ginger to the other. For the crust, mix together butter, flour and almond meal into a very coarse dough. Line some metal cylinders with wax paper and place a thin layer of dough at the bottom. Fill half the remaining space with one color of sweet potato and the reast with the other. Leave in the freezer until solid but still slightly soft. Place desserts on individual plates, and remove cylinders and wax paper. Pour lemon anglaise around the base.<br />
<br />
Here are some photos from the prep work, that last right before they went into the freezer:<br />
<br />
And the result! You can see I was not terribly careful about making a smooth boundary between the two colors, I like the "rough" look. The flavors were really nice together and the fat in the coconut cream did a great job of keeping everything from freezing rock solid. The creamy lemon sauce added just a little bite to the sweetness, and the dough just a little crunch. This is definitely a concept I think I might do some iterations on.<br />
<br />
And that's it! The starters, gnocchi, and dessert were all served as part of one meal, the duck and the soup were made on different days. All in all it made for some great eating over the holidays, thanks again clownshoe!</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Oatmeal-Peanut_Butter_Blondies&diff=17918Oatmeal-Peanut Butter Blondies2013-12-03T05:09:54Z<p>Drimble Wedge: </p>
<hr />
<div>[[category:Oral Slither's Recipes]] [[Category:Baking]][[category:Desserts]] [[category:Peanut Butter]] [[category:Peanut]]<br />
<br />
Submitted by [[:category:Oral Slither's Recipes|Oral Slither]]<br />
<br />
A blondie is like a brownie without chocolate. These bars are soft, slightly chewy, with a crisper crust, and moderate peanut butter flavor. This recipe was adapted from the Brownies and Blondies cookbook. I got rid of a few unnecessary ingredients, and streamlined the process a bit more.<br />
<br />
==Ingredients==<br />
<br />
*1 1/4 cups all-purpose flour<br />
*3/4 tsp baking soda<br />
*1/4 tsp salt<br />
*8 tbs (1 stick) unsalted butter<br />
*3/4 cup light brown sugar<br />
*1/2 cup granulated sugar<br />
*3/4 cup peanut butter (either creamy or chunky)<br />
*3 tbs milk<br />
*2 eggs<br />
*1 tsp vanilla extract<br />
*1 cup rolled oats <br />
<br />
==Method==<br />
<br />
[[image:Blondieingredients.JPG]]<br />
<br />
Gather your ingredients.<br />
<br />
[[image:Blondiebutter.JPG]]<br />
<br />
Preheat your oven to 350°. Melt the stick of butter and let cool for a couple minutes. Don't throw the butter wrapper away! Use it to grease a 9-inch pan.<br />
<br />
[[image:Blondieflour.JPG]]<br />
<br />
Mix the flour, baking soda, and salt in a small bowl. Set aside.<br />
<br />
[[image:Blondiebatter.JPG]]<br />
<br />
In a large bowl, whisk the butter and sugars. Add the peanut butter and beat thoroughly. Add the milk, eggs, and vanilla.<br />
<br />
[[image:Blondieoatmeal.JPG]]<br />
<br />
Stir in the oatmeal, then the flour mixture. When you add the flour, stir only until the flour is mixed in. Stirring too much will make the blondies tough.<br />
<br />
[[image:Blondiecat.JPG]]<br />
<br />
Stop cooking and play tag with me, damnit!<br />
<br />
[[image:Blondieoven.JPG]]<br />
<br />
Pour the batter into the pan, and smooth the top with a spoon. Bake for 30 minutes. These are great piping hot from the oven.<br />
<br />
[[image:Blondieplate.JPG]]<br />
<br />
Enjoy!</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Hot_Dogs,_Chili,_and_Rice&diff=17874Hot Dogs, Chili, and Rice2013-07-23T14:55:03Z<p>Drimble Wedge: added tags</p>
<hr />
<div>Submitted by [[:category:Borker's Recipes|Borker]]<br />
==Introduction==<br />
This is something I grew up eating. I'm pretty sure my dad invented it, but who knows. It is complete ghetto food, but goddamn is it ever tasty. It's also about the easiest recipe you'll ever make. My wife thinks it's disgusting. But she puts ketchup on her macaroni and cheese, so I have serious doubts about her mental stability.<br />
<br />
==Ingredients==<br />
Remember when I said this was simple? Yeah. Here's your ingredient list:<br />
*3 hot dogs<br />
*1 can of chili<br />
*2 cups cooked rice, (either brown or white, whatever you like)<br />
*A few dashes of garlic powder<br />
*Some hot sauce (use however much you like)<br />
<br />
==Method==<br />
Remember, this is easy.<br />
<br />
*Cook the hot dogs (if you need instructions on how to do this, just go ahead and shoot yourself.)<br />
*Slice the dogs into chunks.<br />
*Cook the rice according to the directions on the package. Of course, it's different whether or not you use brown or white rice, so just go with what the package says.<br />
*Open the can of chili.<br />
*Mix all that shit together in a pot together with the garlic powder and the hot sauce.<br />
*Eat.<br />
<br />
This serves 4, unless you're a fatass, and then it will serve one. <br />
<br />
[[Category:easy]][[Category:Borker's recipes]][[category:Cheap]][[Category:Rice]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Bistecca_(Steak)_Bruschetta&diff=17873Bistecca (Steak) Bruschetta2013-07-23T14:53:07Z<p>Drimble Wedge: added category</p>
<hr />
<div>Recipe originally submitted to [[:Category:Recipes Still Needed From GBSFoods|GBSFood]] by AhhYes, Submitted here by [[user:Lovelee|Lovelee]]. All typos and references to nonexistent pictures have been lovingly preserved.<br />
[[category:Main Course]]<br />
[[category:Beef]][[category:Italian]]<br />
[[category:Iron Chef SA 002:Tomato]]<br />
<br />
==Summary==<br />
<br />
Hi, i'm your chef for today. Bistecca bruschetta is what we will be creating, bistecca is Italian for steak, I do say it sounds more authentic if i call it this rather than steak bruschetta.<br />
<br />
==Ingredients==<br />
<br />
What you will need:<br />
<br />
*1x Good hunk of steak, I used a thick rump cut.<br />
*2x Tomatos.<br />
*10x Cherry Tomatos<br />
*1/4x Spanish Onion.<br />
*1/2 Packet of baby rocket or roquett.<br />
*A few good fresh leaves of continental parsley.<br />
*2x Baguette.<br />
*50-100grams of butter.<br />
*1-2x cloves of garlic.<br />
*Parmesan cheese<br />
<br />
==Prep==<br />
<br />
Cut your bread and lay it out on a decently sized cooking tray.<br />
<br />
Get a pan to cook the steak in, a pot of water boiling (to skin the tomatos) and a pan to melt the butter and garlic togeather.<br />
<br />
De-core your tomatos.<br />
<br />
Slice your cherry tomatos.<br />
<br />
Seal your steak.<br />
<br />
melt the butter, add in the garlic.<br />
<br />
Throw your tomatos in the pot of boiling water for 20seconds, make sure they have a cross like cut on the bottom, to ensure ease of peeling.<br />
<br />
They should look like this when they come out, and the skin should come off with little effort.<br />
<br />
Quater the skinned tomatos and deseed like so.<br />
<br />
finely chop the tomato, spanish onion and parsley, combine togeather so it looks like the above image.<br />
<br />
dip your bread in the butter and garlic, place back on the tray, adding parmesan cheese, salt and pepper.<br />
<br />
Slice your rump up, thin as you can get it.<br />
<br />
Bread golden brown and smelling fantastic !<br />
<br />
Place baby rocket on top, then 3 slices of cherry tomatos, steak, then the tomato mix... untill:<br />
<br />
Now do it for all of them:<br />
<br />
!!<br />
Wink<br />
<br />
finally, place it on a nice plate, put some left over rocket and cherry tomato in the middle, drizzle from extra virgin olive oil over the top, grate a small amount of parmesan cheese over the top, it should look something like this:<br />
<br />
Thank you Very Happy</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Spring_Rolls_by_Garaphin&diff=17872Spring Rolls by Garaphin2013-07-23T14:52:01Z<p>Drimble Wedge: added category</p>
<hr />
<div>[[category:chinese]][[category:asian]][[category:appetizer]][[category:Snack]][[category:Garaphin's Recipes]][[category:Vegetarian]]<br />
__FORCETOC____NOEDITSECTION__<br />
Originally Posted by: [[:category:Garaphin's Recipes|Garaphin]]<br />
<br />
Welcome to my first food post on SA. I've been wanting to do this for quite some time now and today was the day... Allez Cuisine!!<br />
<br />
This is actually a pretty simple recipe, although it does take a little bit of time. Believe me though it is worth it as nothing in the world satisfies hunger like a fresh, fried delicacy.<br />
<br />
==Ingredients==<br />
<br />
First step is assemble the ingredients. You will need:<br />
<br />
- 2-3 carrots<br />
- Handfull of bean sprouts<br />
- Green onions (4-5 actual onions from the bunch)<br />
- 4-5 white mushrooms<br />
- 1/2 small can of bamboo shoots<br />
- 3 Cloves of garlic<br />
- 1/2 block of tofu (extra firm)<br />
- kosher salt<br />
- soy sauce<br />
- sake or rice wine<br />
- oil for stir frying<br />
- oil for deep frying<br />
- egg roll wrappers (available in the fresh section of most decent grocery stores)<br />
<br />
...and here they are!<br />
<br />
[[image:GaraSpringRolls1.jpg]]<br />
<br />
==Method==<br />
<br />
First, matchstick the carrots. I use a mandolin slicer because it's fast and easy. I did nick my finger once on the damn thing though so be careful! (Screamed like a baby too!)<br />
<br />
[[image:GaraSpringRolls2.jpg]]<br />
<br />
Next, chop the mushrooms. Since they lose so much moisture cooking don't worry about chopping these too fine. (By the way, I hate mushrooms but like them in this dish. Go figure.)<br />
<br />
[[image:GaraSpringRolls3.jpg]]<br />
<br />
Now slice the green onions into pretty, little threads. This is by far the most tedious part of the process, but they add nice color and flavor so shut up and keep slicing.<br />
<br />
[[image:GaraSpringRolls4.jpg]]<br />
<br />
At some point mince up that garlic. Basically we're just using this as an aromatic and to help flavor the oil for stir frying. Who doesn't love garlic? (You in the back. Put your hand down!)<br />
<br />
[[image:GaraSpringRolls5.jpg]]<br />
<br />
Cut up the bamboo shoots into small slices as well. Basically the same size as the carrots. Since the kind I buy already come close to the right size this is pretty easy.<br />
<br />
[[image:GaraSpringRolls6.jpg]]<br />
<br />
Finally, crumble up half of the tofu block into something that resembles cottage cheese. If you don't think you need tofu, go ahead and skip this step... although I think it adds some nice body to the dish. Could substitute chicken, shrimp or pork I suppose...<br />
<br />
[[image:GaraSpringRolls7.jpg]]<br />
<br />
Now we're ready for some cooking! Get that wok hot , add the oil and fry that garlic for a couple of seconds.<br />
<br />
[[image:GaraSpringRolls8.jpg]]<br />
<br />
Then add all those meticulously chopped veggies all at once and stir fry for a couple of minutes.<br />
<br />
[[image:GaraSpringRolls9.jpg]]<br />
<br />
Add about 2 tablespoons of soy sauce and a dash of sake to the delicious smelling mixture. Avoid the temptation to start eating this mix right now.<br />
<br />
[[image:GaraSpringRolls10.jpg]]<br />
<br />
Add a good dash of salt to the mix.<br />
<br />
[[image:GaraSpringRolls11.jpg]]<br />
<br />
When it's all done cooking (don't over do it, just long enough to soften everything up and blend the flavors) empty the contents of your wok into a bowl and allow to cool on your countertop for a few minutes.<br />
<br />
[[image:GaraSpringRolls12.jpg]]<br />
<br />
Because we're dealing with fresh vegetables here there might be some extra liquid at the bottom after all the stir frying. Feel free to drain off as you won't need it, or want it later on.<br />
<br />
Now onto the actual rolling of the rolls! Nimble fingers, thanks to years of playing Nintendo, are helpful here.<br />
<br />
First, the egg roll wrappers come in roughly 6 in x 6 in. sheets. Slice them in half on the diagonal.<br />
<br />
[[image:GaraSpringRolls13.jpg]]<br />
<br />
Next, using your fingers, grab a pinch of the vegetable mixture and place it in the middle of the wrapper like so:<br />
<br />
[[image:GaraSpringRolls14.jpg]]<br />
<br />
Fold the bottom edge up and over the filling...<br />
<br />
[[image:GaraSpringRolls15.jpg]]<br />
<br />
Bring in the sides....<br />
<br />
[[image:GaraSpringRolls16.jpg]]<br />
<br />
Roll up one more time and seal off the top edge with a little water on your finger. (Helps greatly if you use a half water / half cornstarch mixture for the sealant).<br />
<br />
[[image:GaraSpringRolls17.jpg]]<br />
<br />
Now place the finished, wrapped roll seam side down on a tray. You can also lightly flour it at this point to help keep it from sticking when frying.<br />
<br />
Meanwhile, have your deep frying apparatus handy. You can use either a actual gadget built for deep-frying or the same wok you used before (cleaned out obviously... oh, and make sure that it's stable and level. We are dealing with hot oil after all.) I've used both and got the same results. Can't tell you a temp on the oil... just nice and hot. Probably up around 300 degrees.<br />
<br />
[[image:GaraSpringRolls18.jpg]]<br />
<br />
* Note my fiancee's excellent Cream Cheese wontons already ready to go in the fryer. Perhaps another thread?<br />
<br />
Ok, so get to frying!<br />
<br />
[[image:GaraSpringRolls19.jpg]]<br />
<br />
Cook until they're crispy and brown on the outside. Usually about 1 minute, 30 seconds or so... Remove from oil and drain on some paper towels.<br />
<br />
[[image:GaraSpringRolls20.jpg]]<br />
<br />
Ta-da!!! Serve with some soy sauce for dipping or your Asian condiment of choice.<br />
<br />
[[image:GaraSpringRolls21.jpg]]<br />
<br />
---<br />
<br />
Things I learned from all of this:<br />
<br />
1. It's difficult to cook and document at the same time. Big thanks go out to my fiancee for helping me out a ton and putting up with me in the kitchen!<br />
<br />
2. Shave your arms before you cook, or wear a long sleeve shirt. I'm by no means a hairy guy but my wrists in these pictures are disgusting. I'm surprised you even made it this far down in my post.<br />
<br />
3. Don't forget to add the sprouts like I did here... dumb dumb dumb. Now what the hell am I going to do tomorrow with a cup of sprouts?<br />
<br />
4. Pete's Wicked Ale is a good beer to drink during the preparation and cooking of this recipe.<br />
<br />
Enjoy!</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Bahn_Mi_(Vietnamese_Sandwiches)&diff=17871Bahn Mi (Vietnamese Sandwiches)2013-07-23T14:47:56Z<p>Drimble Wedge: added category</p>
<hr />
<div>== Vietnamese sandwiches (Bánh mì ___) ==<br />
<br />
<br />
Vietnamese sandwiches are the latest Vietnamese food that have gained popularity in the last couple years. "Bánh mì" means "bread" in Vietnamese so it always sounds funny to my ear when it is used in an English sentence to mean the sandwich. My family rarely makes the sandwiches at home because they are so cheap and the bakery has awesome bread for it. When we say we're going to get sandwiches we usually qualify "Bánh mì" with the name of the restaurant, so to refer to the sandwich we say "Bánh mì Ba Lẹ" because Ba Lẹ is where we buy them. If you want to be grammatically proper when making them at home you can say Bánh mì (name the protein you will be filling the sandwich with). Of course everyone knows you mean the sandwich when you say Bánh mì though, so this is just one of those things that causes me to be overly prescriptive.<br />
<br />
<br />
=== '''Ingredients:''' ===<br />
<br />
*Good crusty bread that has a light and crisp exterior but a soft interior. I like Peter Reinhart's Pain a l'Ancienne from the Bread Baker's Apprentice which is more on the airy side than soft on the inside but I just love that bread.<br />
*Homemade mayonnaise. I like to make the mayo with more lemon juice so that it is a little more tart. Different shops will make the mayo differently. Some use the whole egg instead of just the yolk. Some mix the mayo with butter. Others mix a little Maggi seasoning in with it. Experiment to find what you like best.<br />
*Maggi seasoning. You can substitute soy sauce but Maggi has a distinctive taste:<br />
*Protein: One classic combination is to use pork pate, ham that often has whole peppercorns in it, and other cold cuts. You can use any of the Vietnamese grilled meats too. Fried lemongrass tofu is excellent. Or just use whatever you have on hand since the toppings are what really create the flavor profile of this sandwich.<br />
*Sliced jalapeno. They tend to be sliced lengthwise for spears to go in the sandwich.<br />
*Cucumber spears<br />
*Cilantro<br />
*Pickled carrot and daikon radish <br />
<br />
Directions:<br />
<br />
Build a sandwich! I have pictures of the process but realized that is boring.<br />
<br />
#Cut your bread. Pull out some of the insides if there's too much of it.<br />
#Spread on your mayo.<br />
#Drizzle on your Maggi.<br />
#Place down your protein.<br />
#Place down some jalapeno if you like it spicy. Or even some squirts of sriracha.<br />
#Lay some cucumber spears next to the jalapeno.<br />
#Pile on some cilantro sprigs.<br />
#Top with [[Pickled_Carrot_and_Daikon_Radish]].<br />
<br />
[[File:BanhMiSandwich.jpg]]<br />
<br />
Compress and eat!<br />
<br />
[[category:Mich's Recipes]][[category:Vietnamese]][[category:Lunch]]<br />
''OP by Mich, submitted by Aery''<br />
<br />
[[category:Vietnamese]][[category:Sandwiches]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Lamb_and_Chick_Peas_over_Rice&diff=17870Lamb and Chick Peas over Rice2013-07-23T03:48:48Z<p>Drimble Wedge: </p>
<hr />
<div>Submitted by [[:Category:shakerpenguin's Recipes|shakerpenguin]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:shakerpenguin's Recipes]][[category:Chick Pea]][[category:Curry]][[category:Dinner]][[Category:Indian]][[category:Lamb]]<br />
<br />
Ok, so here's a little recipe that I made a couple times before, with the actual recipe, before it got left with an asshole ex. So this is from memory, meaning, I have no measurements or anything....so, you'll just have to deal.<br />
<br />
If my memory serves me correctly, this was a Punjabi style Indian dish, but I make no claims to it being authentic anymore.<br />
<br />
Ingredients:<br />
<br />
[[image:Lamb and Chick Peas over Rice1.jpg]]<br />
<br />
* Lamb - preferably ground, about a pound.<br />
* Chick peas/garbanzos<br />
* Diced tomatoes<br />
* Peas<br />
* Rice (I used brown basmati...mmmmmmm)<br />
* Ginger<br />
* Garlic<br />
* Onion<br />
* Chiles<br />
* Cilantro<br />
* Whole cloves<br />
* Cinnamon sticks<br />
* Coriander<br />
* Tumeric<br />
* Bay Leaves<br />
* Cumin<br />
<br />
'''To begin with:'''<br />
<br />
Drain your can of tomatoes, and POUR THE LIQUID INTO A BOWL. Add enough water (or lamb broth) to make about 2 1/2 cups. Add 6 cloves and a cinnamon stick, and nuke that stuff for 3-4 minutes. You want it to steep with the spices, like a tea. Leave it till you're ready to use it, but make sure it steeps for at least 15 minutes.<br />
<br />
[[image:Lamb and Chick Peas over Rice2.jpg]]<br />
<br />
I started my rice now, since it's a brown rice and it takes about 45 minutes. So, start your rice at the right time, a'ight?<br />
<br />
[[image:Lamb and Chick Peas over Rice3.jpg]]<br />
<br />
Dice up your onion, and chop or grate your ginger and garlic.<br />
A note on the lamb: Ground is the easiest and best lamb to use, also cheap. They didn't have ground at my grocery store today, and no fucking butcher to grind any, either, so I ended up getting neck pieces because they were cheap. I had to simmer them for about an hour and a half in order to shred the meat and minimize the fat and sinew and crap. Pain in the ass, but I got a nice lamb broth out of it, which I used earlier instead of water for a richer flavor.<br />
<br />
If you have ground lamb, first, brown that up in a large skillet, then add the onions, garlic, ginger and bay leaves. (My lamb is already cooked and shredded)<br />
<br />
[[image:Lamb and Chick Peas over Rice4.jpg]]<br />
<br />
Saute on medium heat for about 8 minutes until you get a little color on the onions and the meat.<br />
<br />
Drain the chick peas and add them to the pan, along with the tomato broth stuff (COUNT YOUR CLOVES and try and use large ones, or just take them out at this point) about a cup and a half of the diced tomatoes, the chiles, coriander, tumeric, cumin and salt. <br />
<br />
[[image:Lamb and Chick Peas over Rice5.jpg]]<br />
<br />
Now, all you have to do is simmer this down till it's mostly dry. While it's doing that, play with your pets.<br />
<br />
[[image:Lamb and Chick Peas over Rice6.jpg]]<br />
<br />
OMG I HAVE CRABS<br />
<br />
When it's almost ready, adjust your seasonings, then add a handful of frozen peas and a bunch of chopped cilantro.<br />
<br />
[[image:Lamb and Chick Peas over Rice7.jpg]]<br />
<br />
Look at that tomatoey, chick peaey, clovey goodness. Don't forget to pick out the cloves and cinnamon stick. Biting into a clove is just about the nastiest thing ever.<br />
<br />
[[image:Lamb and Chick Peas over Rice8.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Lamb_and_Chick_Peas_over_Rice&diff=17869Lamb and Chick Peas over Rice2013-07-23T03:47:34Z<p>Drimble Wedge: </p>
<hr />
<div>Submitted by [[:Category:shakerpenguin's Recipes|shakerpenguin]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:shakerpenguin]][[category:Chick Pea]][[category:Curry]][[category:Dinner]][[Category:Indian]][[category:Lamb]]<br />
<br />
Ok, so here's a little recipe that I made a couple times before, with the actual recipe, before it got left with an asshole ex. So this is from memory, meaning, I have no measurements or anything....so, you'll just have to deal.<br />
<br />
If my memory serves me correctly, this was a Punjabi style Indian dish, but I make no claims to it being authentic anymore.<br />
<br />
Ingredients:<br />
<br />
[[image:Lamb and Chick Peas over Rice1.jpg]]<br />
<br />
* Lamb - preferably ground, about a pound.<br />
* Chick peas/garbanzos<br />
* Diced tomatoes<br />
* Peas<br />
* Rice (I used brown basmati...mmmmmmm)<br />
* Ginger<br />
* Garlic<br />
* Onion<br />
* Chiles<br />
* Cilantro<br />
* Whole cloves<br />
* Cinnamon sticks<br />
* Coriander<br />
* Tumeric<br />
* Bay Leaves<br />
* Cumin<br />
<br />
'''To begin with:'''<br />
<br />
Drain your can of tomatoes, and POUR THE LIQUID INTO A BOWL. Add enough water (or lamb broth) to make about 2 1/2 cups. Add 6 cloves and a cinnamon stick, and nuke that stuff for 3-4 minutes. You want it to steep with the spices, like a tea. Leave it till you're ready to use it, but make sure it steeps for at least 15 minutes.<br />
<br />
[[image:Lamb and Chick Peas over Rice2.jpg]]<br />
<br />
I started my rice now, since it's a brown rice and it takes about 45 minutes. So, start your rice at the right time, a'ight?<br />
<br />
[[image:Lamb and Chick Peas over Rice3.jpg]]<br />
<br />
Dice up your onion, and chop or grate your ginger and garlic.<br />
A note on the lamb: Ground is the easiest and best lamb to use, also cheap. They didn't have ground at my grocery store today, and no fucking butcher to grind any, either, so I ended up getting neck pieces because they were cheap. I had to simmer them for about an hour and a half in order to shred the meat and minimize the fat and sinew and crap. Pain in the ass, but I got a nice lamb broth out of it, which I used earlier instead of water for a richer flavor.<br />
<br />
If you have ground lamb, first, brown that up in a large skillet, then add the onions, garlic, ginger and bay leaves. (My lamb is already cooked and shredded)<br />
<br />
[[image:Lamb and Chick Peas over Rice4.jpg]]<br />
<br />
Saute on medium heat for about 8 minutes until you get a little color on the onions and the meat.<br />
<br />
Drain the chick peas and add them to the pan, along with the tomato broth stuff (COUNT YOUR CLOVES and try and use large ones, or just take them out at this point) about a cup and a half of the diced tomatoes, the chiles, coriander, tumeric, cumin and salt. <br />
<br />
[[image:Lamb and Chick Peas over Rice5.jpg]]<br />
<br />
Now, all you have to do is simmer this down till it's mostly dry. While it's doing that, play with your pets.<br />
<br />
[[image:Lamb and Chick Peas over Rice6.jpg]]<br />
<br />
OMG I HAVE CRABS<br />
<br />
When it's almost ready, adjust your seasonings, then add a handful of frozen peas and a bunch of chopped cilantro.<br />
<br />
[[image:Lamb and Chick Peas over Rice7.jpg]]<br />
<br />
Look at that tomatoey, chick peaey, clovey goodness. Don't forget to pick out the cloves and cinnamon stick. Biting into a clove is just about the nastiest thing ever.<br />
<br />
[[image:Lamb and Chick Peas over Rice8.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice6.jpg&diff=17866File:Lamb and Chick Peas over Rice6.jpg2013-07-23T03:41:47Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice7.jpg&diff=17867File:Lamb and Chick Peas over Rice7.jpg2013-07-23T03:41:47Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice8.jpg&diff=17868File:Lamb and Chick Peas over Rice8.jpg2013-07-23T03:41:47Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice1.jpg&diff=17861File:Lamb and Chick Peas over Rice1.jpg2013-07-23T03:41:08Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice2.jpg&diff=17862File:Lamb and Chick Peas over Rice2.jpg2013-07-23T03:41:08Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice3.jpg&diff=17863File:Lamb and Chick Peas over Rice3.jpg2013-07-23T03:41:08Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice4.jpg&diff=17864File:Lamb and Chick Peas over Rice4.jpg2013-07-23T03:41:08Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Lamb_and_Chick_Peas_over_Rice5.jpg&diff=17865File:Lamb and Chick Peas over Rice5.jpg2013-07-23T03:41:08Z<p>Drimble Wedge: Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</p>
<hr />
<div>Lamb and Chick Peas over Rice, Indian Stylin' by shakerpenguin</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Mushroom_and_Cannellini_Ghoulash_with_Scarlet_Barley&diff=17860Mushroom and Cannellini Ghoulash with Scarlet Barley2013-07-23T03:14:10Z<p>Drimble Wedge: added tags</p>
<hr />
<div>Submitted by [[:Category:Major Ryan's Recipes|Major Ryan]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:Major Ryan's Recipes]]<br />
[[category:Beans]][[category:Beet]][[category:Dinner]][[category:Mushroom]][[category:Main Course]][[category:Vegetarian]]<br />
<br />
No recipes for a while so here's last night's meal. It's only very slightly different from two recipes from [[http://www.amazon.com/Appetite-Reduction-Filling-Low-Fat-Recipes/dp/1600940498 |Appetite for Reduction]] which is an amazingly good vegan cookbook that I would recommend to anyone. The hit/miss ratio for things I've tried from this cookbook so far has been really impressive and most things are pretty quick and simple to make.<br />
<br />
Timing-wise, I started the barley off first, chopped the veg up and got going on cooking the ghoulash after adding the beetroot to the barley. That seemed to work out for everything being ready to eat at the same time.<br />
<br />
'''Mushroom and Cannellini Ghoulash'''<br />
<br />
(Both this and the barley was enough for two as a main course)<br />
<br />
* 1 1/2 tsp olive oil<br />
* 1 small red onion, finely chopped<br />
* 3 cloves garlic, minced<br />
* 12 medium sized chestnut mushrooms<br />
* 1/2 cup red wine<br />
* 1/4 cup vegetable broth<br />
* 2 tsp smoked paprika<br />
* 2 tbsp chopped thyme<br />
* 1 can cannellini beans<br />
* 1/4 cup chopped dill<br />
* salt and black pepper<br />
<br />
In a large saucepan, sauté the onion in the oil for about seven minutes. Add the garlic and stir through, then add the mushrooms and a couple of pinches of black pepper and salt. Cook for a further five minutes.<br />
<br />
Add the wine, broth, paprika and thyme. Turn the heat up and bring the mixture to a boil for about three minutes. Then turn the heat back down, add the beans and cook for a final five minutes. Serve over the barley, topped with the dill.<br />
<br />
'''Scarlet Barley'''<br />
<br />
* 1 tsp olive oil<br />
* 1 clove garlic, minced<br />
* 1 bay leaf<br />
* 1 cup pearl barley<br />
* 2 1/2 cups vegetable broth<br />
* 1/4 tsp salt<br />
* 1 beetroot, grated<br />
* juice of half a lemon<br />
* black pepper<br />
<br />
Sauté the garlic in a small pan for about a minute. Add a pinch of black pepper and the bay leaf. Add the barley, broth and salt, cover and bring to the boil. Cook for about twenty minutes on a low heat, stirring occasionally.<br />
<br />
When the water has mostly been absorbed, add the beetroot and cook for a further twenty minutes on a very low heat, still stirring every so often. Finally, add the lemon juice and leave the mixture to sit off the heat for about ten minutes.<br />
<br />
It came out looking like this:<br />
<br />
[[image:Mushroom and Cannellini Ghoulash.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Flageolet_Bean_Casserole&diff=17859Flageolet Bean Casserole2013-07-23T03:12:22Z<p>Drimble Wedge: </p>
<hr />
<div>Submitted by [[:Category:Major Ryan's Recipes|Major Ryan]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:Major Ryan's Recipes]][[category:Beans]][[category:Casserole]][[category:Dinner]][[Category:Vegetarian]][[category:Zucchini]]<br />
<br />
So last night was bloody cold and that could only mean one thing for dinner - Casserole. Warming, easy to make comfort food more or less made from things you've probably got in anyway.<br />
<br />
* 1 courgette (aka zucchini), diced<br />
* 1 onion, chopped<br />
* 1 can flageolet beans<br />
* 1 can chopped tomatoes<br />
* a handful of olives, halved<br />
* 125ml white wine<br />
<br />
For the topping:<br />
<br />
* a small baguette, cut into thin slices<br />
* a handful of parsley, finely chopped<br />
* 3 garlic cloves, crushed<br />
* 3 teaspoons vegan margarine/spread<br />
<br />
Here's everything all assembled:<br />
<br />
[[image:Flageolet Bean Casserole1.jpg]]<br />
<br />
Chop the courgette into small pieces. Grab a decent sized saucepan and fry it in a little bit oil for about ten minutes till it's nicely browned and a bit soft. Add the wine, and simmer till it's reduced by half.<br />
<br />
Add everything else and cook for about ten minutes, until the tomato juice has thickened up a little.<br />
<br />
[[image:Flageolet Bean Casserole2.jpg]]<br />
<br />
While that's cooking away (it's not the sort of thing that needs constant stirring or anything, you can just leave it to itself) warm your oven up to 'fairly hot' and start on the topping.<br />
<br />
Ok, so I'm making garlic bread topping for this. If you'd rather not use margarine or whatever, just go for bread on its own, or maybe with a little olive oil on. I just like garlic bread is all.<br />
<br />
Mush the garlic, parsley and marg up so you've got a paste, spread it on the bread slices. You probably figured that out from the garlic bread description...<br />
<br />
With that done, transfer the casserole into an oven-proof dish and top with the garlic bread. At this point you'll realise you've made far too much garlic bread, so stick that on a separate tray and have it as a snack later.<br />
<br />
[[image:Flageolet Bean Casserole3.jpg]]<br />
<br />
Cook in the over for twenty minutes, serve warm, preferably with the remainder of the wine.<br />
<br />
[[image:Flageolet Bean Casserole4.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Flageolet_Bean_Casserole&diff=17858Flageolet Bean Casserole2013-07-23T03:11:20Z<p>Drimble Wedge: </p>
<hr />
<div>Submitted by [[:Category:Major Ryan's Recipes|Major Ryan]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:Major Ryan's Recipes]][[category:Beans]][[category:Casserole]][[category:Dinner]][[Category:Vegetarian]][[category:Zucchini]]<br />
<br />
So last night was bloody cold and that could only mean one thing for dinner - Casserole. Warming, easy to make comfort food more or less made from things you've probably got in anyway.<br />
<br />
* 1 courgette, diced<br />
* 1 onion, chopped<br />
* 1 can flageolet beans<br />
* 1 can chopped tomatoes<br />
* a handful of olives, halved<br />
* 125ml white wine<br />
<br />
For the topping:<br />
<br />
* a small baguette, cut into thin slices<br />
* a handful of parsley, finely chopped<br />
* 3 garlic cloves, crushed<br />
* 3 teaspoons vegan margarine/spread<br />
<br />
Here's everything all assembled:<br />
<br />
[[image:Flageolet Bean Casserole1.jpg]]<br />
<br />
Chop the courgette into small pieces. Grab a decent sized saucepan and fry it in a little bit oil for about ten minutes till it's nicely browned and a bit soft. Add the wine, and simmer till it's reduced by half.<br />
<br />
Add everything else and cook for about ten minutes, until the tomato juice has thickened up a little.<br />
<br />
[[image:Flageolet Bean Casserole2.jpg]]<br />
<br />
While that's cooking away (it's not the sort of thing that needs constant stirring or anything, you can just leave it to itself) warm your oven up to 'fairly hot' and start on the topping.<br />
<br />
Ok, so I'm making garlic bread topping for this. If you'd rather not use margarine or whatever, just go for bread on its own, or maybe with a little olive oil on. I just like garlic bread is all.<br />
<br />
Mush the garlic, parsley and marg up so you've got a paste, spread it on the bread slices. You probably figured that out from the garlic bread description...<br />
<br />
With that done, transfer the casserole into an oven-proof dish and top with the garlic bread. At this point you'll realise you've made far too much garlic bread, so stick that on a separate tray and have it as a snack later.<br />
<br />
[[image:Flageolet Bean Casserole3.jpg]]<br />
<br />
Cook in the over for twenty minutes, serve warm, preferably with the remainder of the wine.<br />
<br />
[[image:Flageolet Bean Casserole4.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Flageolet_Bean_Casserole&diff=17857Flageolet Bean Casserole2013-07-23T03:10:42Z<p>Drimble Wedge: </p>
<hr />
<div>Submitted by [[:Category:Major Ryan's Recipes|Major Ryan]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:Major Ryan's Recipes]][[category:Beans]][[category:Casserole]][[category:Dinner]][[Category:Vegetarian]]<br />
<br />
So last night was bloody cold and that could only mean one thing for dinner - Casserole. Warming, easy to make comfort food more or less made from things you've probably got in anyway.<br />
<br />
* 1 courgette, diced<br />
* 1 onion, chopped<br />
* 1 can flageolet beans<br />
* 1 can chopped tomatoes<br />
* a handful of olives, halved<br />
* 125ml white wine<br />
<br />
For the topping:<br />
<br />
* a small baguette, cut into thin slices<br />
* a handful of parsley, finely chopped<br />
* 3 garlic cloves, crushed<br />
* 3 teaspoons vegan margarine/spread<br />
<br />
Here's everything all assembled:<br />
<br />
[[image:Flageolet Bean Casserole1.jpg]]<br />
<br />
Chop the courgette into small pieces. Grab a decent sized saucepan and fry it in a little bit oil for about ten minutes till it's nicely browned and a bit soft. Add the wine, and simmer till it's reduced by half.<br />
<br />
Add everything else and cook for about ten minutes, until the tomato juice has thickened up a little.<br />
<br />
[[image:Flageolet Bean Casserole2.jpg]]<br />
<br />
While that's cooking away (it's not the sort of thing that needs constant stirring or anything, you can just leave it to itself) warm your oven up to 'fairly hot' and start on the topping.<br />
<br />
Ok, so I'm making garlic bread topping for this. If you'd rather not use margarine or whatever, just go for bread on its own, or maybe with a little olive oil on. I just like garlic bread is all.<br />
<br />
Mush the garlic, parsley and marg up so you've got a paste, spread it on the bread slices. You probably figured that out from the garlic bread description...<br />
<br />
With that done, transfer the casserole into an oven-proof dish and top with the garlic bread. At this point you'll realise you've made far too much garlic bread, so stick that on a separate tray and have it as a snack later.<br />
<br />
[[image:Flageolet Bean Casserole3.jpg]]<br />
<br />
Cook in the over for twenty minutes, serve warm, preferably with the remainder of the wine.<br />
<br />
[[image:Flageolet Bean Casserole4.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Flageolet_Bean_Casserole&diff=17856Flageolet Bean Casserole2013-07-23T03:10:25Z<p>Drimble Wedge: Created page with "Submitted by Major Ryan Wikified by Drimble Wedge Category:Major Ryan's Recipescategory:Beans[[category:Casserol..."</p>
<hr />
<div>Submitted by [[:Category:Major Ryan's Recipes|Major Ryan]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:Major Ryan's Recipes]][[category:Beans]][[category:Casserole]][[category:Dinner]][[Category:Vegetarian]]<br />
<br />
So last night was bloody cold and that could only mean one thing for dinner - Casserole. Warming, easy to make comfort food more or less made from things you've probably got in anyway.<br />
<br />
* 1 courgette, diced<br />
* 1 onion, chopped<br />
* 1 can flageolet beans<br />
* 1 can chopped tomatoes<br />
* a handful of olives, halved<br />
* 125ml white wine<br />
<br />
For the topping:<br />
<br />
* a small baguette, cut into thin slices<br />
* a handful of parsley, finely chopped<br />
* 3 garlic cloves, crushed<br />
3 teaspoons vegan margarine/spread<br />
<br />
Here's everything all assembled:<br />
<br />
[[image:Flageolet Bean Casserole1.jpg]]<br />
<br />
Chop the courgette into small pieces. Grab a decent sized saucepan and fry it in a little bit oil for about ten minutes till it's nicely browned and a bit soft. Add the wine, and simmer till it's reduced by half.<br />
<br />
Add everything else and cook for about ten minutes, until the tomato juice has thickened up a little.<br />
<br />
[[image:Flageolet Bean Casserole2.jpg]]<br />
<br />
While that's cooking away (it's not the sort of thing that needs constant stirring or anything, you can just leave it to itself) warm your oven up to 'fairly hot' and start on the topping.<br />
<br />
Ok, so I'm making garlic bread topping for this. If you'd rather not use margarine or whatever, just go for bread on its own, or maybe with a little olive oil on. I just like garlic bread is all.<br />
<br />
Mush the garlic, parsley and marg up so you've got a paste, spread it on the bread slices. You probably figured that out from the garlic bread description...<br />
<br />
With that done, transfer the casserole into an oven-proof dish and top with the garlic bread. At this point you'll realise you've made far too much garlic bread, so stick that on a separate tray and have it as a snack later.<br />
<br />
[[image:Flageolet Bean Casserole3.jpg]]<br />
<br />
Cook in the over for twenty minutes, serve warm, preferably with the remainder of the wine.<br />
<br />
[[image:Flageolet Bean Casserole4.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Flageolet_Bean_Casserole1.jpg&diff=17852File:Flageolet Bean Casserole1.jpg2013-07-23T03:07:53Z<p>Drimble Wedge: Flageolet Bean Casserole by Major Ryan</p>
<hr />
<div>Flageolet Bean Casserole by Major Ryan</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Flageolet_Bean_Casserole2.jpg&diff=17853File:Flageolet Bean Casserole2.jpg2013-07-23T03:07:53Z<p>Drimble Wedge: Flageolet Bean Casserole by Major Ryan</p>
<hr />
<div>Flageolet Bean Casserole by Major Ryan</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Flageolet_Bean_Casserole3.jpg&diff=17854File:Flageolet Bean Casserole3.jpg2013-07-23T03:07:53Z<p>Drimble Wedge: Flageolet Bean Casserole by Major Ryan</p>
<hr />
<div>Flageolet Bean Casserole by Major Ryan</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:Flageolet_Bean_Casserole4.jpg&diff=17855File:Flageolet Bean Casserole4.jpg2013-07-23T03:07:53Z<p>Drimble Wedge: Flageolet Bean Casserole by Major Ryan</p>
<hr />
<div>Flageolet Bean Casserole by Major Ryan</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Butterbean_Spread&diff=17851Butterbean Spread2013-07-23T03:05:08Z<p>Drimble Wedge: added category</p>
<hr />
<div>Submitted by [[:Category:Major Ryan's Recipes|Major Ryan]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:Major Ryan's Recipes]][[category:Beans]][[category:Cheap]][[category:Dip]][[category:Easy]][[Category:Lunch]][[category:Snack]][[Category:Vegetarian]]<br />
<br />
* 1 can butterbeans (you could soak some dried beans, obviously, but it'd take longer to make.)<br />
* 1 clove garlic<br />
* about 25ml of olive oil<br />
* juice of half a lemon<br />
* salt<br />
* pepper<br />
<br />
Drain the beans, stick everything in a food processor/blender, mix till it's really smooth. Add more oil/lemon juice if it looks too dry.<br />
<br />
I've had it with roasted veg, grated carrot and pepper, or as below with rocket and tomato. It'd probably be great as a dip with pittas too.<br />
<br />
[[image:ButterbeanSpread1.jpg]]<br />
<br />
Lovely, and now for your close up:<br />
<br />
[[image:ButterbeanSpread2.jpg]]<br />
<br />
I know it's not a full meal, but I find lunches are one of the hardest things to sort out being vegan and this makes sandwiches so much more appealing...</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Butterbean_Spread&diff=17850Butterbean Spread2013-07-23T03:03:51Z<p>Drimble Wedge: Created page with "Submitted by Major Ryan Wikified by Drimble Wedge Category:Major Ryan's Recipescategory:Beanscategory:Dip[[C..."</p>
<hr />
<div>Submitted by [[:Category:Major Ryan's Recipes|Major Ryan]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br />
[[Category:Major Ryan's Recipes]][[category:Beans]][[category:Dip]][[Category:Lunch]][[category:Snack]][[Category:Vegetarian]]<br />
<br />
* 1 can butterbeans (you could soak some dried beans, obviously, but it'd take longer to make.)<br />
* 1 clove garlic<br />
* about 25ml of olive oil<br />
* juice of half a lemon<br />
* salt<br />
* pepper<br />
<br />
Drain the beans, stick everything in a food processor/blender, mix till it's really smooth. Add more oil/lemon juice if it looks too dry.<br />
<br />
I've had it with roasted veg, grated carrot and pepper, or as below with rocket and tomato. It'd probably be great as a dip with pittas too.<br />
<br />
[[image:ButterbeanSpread1.jpg]]<br />
<br />
Lovely, and now for your close up:<br />
<br />
[[image:ButterbeanSpread2.jpg]]<br />
<br />
I know it's not a full meal, but I find lunches are one of the hardest things to sort out being vegan and this makes sandwiches so much more appealing...</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:ButterbeanSpread1.jpg&diff=17848File:ButterbeanSpread1.jpg2013-07-23T03:02:12Z<p>Drimble Wedge: Butterbean Spread by Major Ryan</p>
<hr />
<div>Butterbean Spread by Major Ryan</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=File:ButterbeanSpread2.jpg&diff=17849File:ButterbeanSpread2.jpg2013-07-23T03:02:12Z<p>Drimble Wedge: Butterbean Spread by Major Ryan</p>
<hr />
<div>Butterbean Spread by Major Ryan</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Category:Cauliflower&diff=17847Category:Cauliflower2013-07-23T02:44:18Z<p>Drimble Wedge: </p>
<hr />
<div>'''Cauliflower''' is one of several vegetables in the species ''Brassica oleracea'', in the family ''Brassicaceae''. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.<br />
<br />
Its name is from Latin ''caulis'' (cabbage) and flower. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups.<br />
<br />
For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed ''chouxfleurs'' in ''Le cuisinier françois''. They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' ''Théâtre de l'agriculture'' (1600), as ''cauli-fiori'' "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV.</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Category:Cauliflower&diff=17846Category:Cauliflower2013-07-23T02:43:51Z<p>Drimble Wedge: Created page with "Cauliflower is one of several vegetables in the species ''Brassica oleracea'', in the family ''Brassicaceae''. It is an annual plant that reproduces by seed. Typically, only the ..."</p>
<hr />
<div>Cauliflower is one of several vegetables in the species ''Brassica oleracea'', in the family ''Brassicaceae''. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.<br />
<br />
Its name is from Latin caulis (cabbage) and flower. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups.<br />
<br />
For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed ''chouxfleurs'' in ''Le cuisinier françois''. They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' ''Théâtre de l'agriculture'' (1600), as ''cauli-fiori'' "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV.</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Chow_Chow&diff=17845Chow Chow2013-07-23T02:41:41Z<p>Drimble Wedge: </p>
<hr />
<div>Recipe by: [[:Category:Joe Friday's recipes|Joe Friday]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]<br />
[[category:Cabbage]][[category:Cauliflower]][[category:Preserves]][[Category:Vegetables]]<br />
<br />
I don't make a ton of chow chow. I like eating it but don't have a need for a huge batch. Here is the recipe in Fancy Pantry that makes 4 pints or 8 cups. When put out into 8 oz jars you'll probably get 9 or 10, maybe less. The recipe warns that this isn't a super sweet:<br />
<br />
* 4 cups small cabbage pieces (about 1 small head chopped)<br />
* 3 cups small cauliflower pieces (1 small head)<br />
* 3 cups bell pepper pieces, some or all red<br />
* 2 cups cucumber pieces or coarsely chopped green tomatoes<br />
* 2 cups small onion pieces<br />
* 3 T pickling salt<br />
* 2 & 1/4 cups cider vinegar<br />
* 1/2 cup brown sugar<br />
* 2 t yellow mustard seeds<br />
* 2 t dry mustard<br />
* 1 t ground turmeric<br />
* 1 t celery seeds<br />
* 1 t ground ginger<br />
* 2 t hot pepper flake<br />
* 1/4 t ground coriander<br />
<br />
1. Toss vegetables in the salt. Let sit 3-4 hours then drain and rinse them. Drain again.<br />
<br />
2. Bring the sugar, vinegar and spices to a boil in a large non-reactive pot. Reduce the heat and let simmer for 5 minutes.<br />
<br />
Add the veg to the pot and bring back to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.<br />
<br />
3. Using a slotted spoon, pack the vegetables into clean, sterilized jars, leaving 1/4 inch headspace. Cover the vegetables with the pickling liquid, bubble the jars and adjust to maintain 1/4 inch headspace.<br />
<br />
4. Process in water bath canner 10 minutes and wait at least 3 weeks to eat.</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Kangaroo_Stir-Fry&diff=17844Kangaroo Stir-Fry2013-07-23T02:40:54Z<p>Drimble Wedge: added category</p>
<hr />
<div>[http://stopfuckingposting.com/www.gbsfood.com/1523881/| Original GBS FOods Article]<br />
<br />
[[Category:Rendiew's Recipes]][[category:Cauliflower]] [[category:Kangaroo]] [[category:Stir Fry]] [[category:Bok Choi]] [[category:Potato]]<br />
<br />
==Preamble==<br />
I don't follow recipes. I throw everything in and hope for the best. Some of the time it turns out OK.<br />
<br />
==Ingredients==<br />
*2x whole garlic cloves<br />
*4 spuds<br />
*2 small onions (hidden)<br />
*1 green capsicum<br />
*1 red capsicum<br />
*1 half small cauliflower<br />
*1... piece of broccoli<br />
*2 carrots<br />
*A bunch of bok choi<br />
*400g of kangaroo steak (Beef would work too. Or chicken, just don't cook it as long)<br />
<br />
(later)<br />
*1tsp onion gravy powder<br />
*Some soy sauce<br />
*Some sweet chili sauce<br />
*Some teriyaki sauce<br />
*Some balsamic vinegar (very little)<br />
<br />
[[image:roofry01.jpg]]<br />
<br />
==Method==<br />
I can see I got as far as putting water in it but not actually cleaning it, last time I used it. Oops.<br />
<br />
[[image:roofry02.jpg]]<br />
<br />
15 minutes later (I suck at peeling) and I've peeled the onions, carrots, spuds, and garlic. The wok is also free of yucky things.<br />
<br />
[[image:roofry03.jpg]]<br />
<br />
After half an hour, everything is chopped, peeled, prepared, etc. The roo isn't chopped yet. It isn't actually this purple - the light was a bit low, the colors are due to photoshop's auto levels. You can see the utter lack of fat on the meat, however. I've separated the veggies into 2 piles - on the left is "I don't want to cook the fuck out of this stuff" and on the right is "This will need more cooking than the shit on the left".<br />
<br />
[[image:roofry04.jpg]]<br />
<br />
And here the roo is chopped up as well. It was a little bit frozen, so much easier to slice. it can be a bit tricky to cut if you don't have a razor-sharp knife.<br />
The garlic is also done. I like garlic. During the squashing of it I managed to break my $3 knife. Oh noes. If you look carefully at the pile of kangaroo, you'll see the knife handle in there somewhere. I found it before starting to cook, fortunately.<br />
<br />
[[image:roofry05.jpg]]<br />
<br />
This is how much oil I used - just enough for the garlic to cook. There's about a tablespoon full in there, a tiny splash.<br />
<br />
[[image:roofry06.jpg]]<br />
<br />
Garlic in. Stir this for less than a minute, just until it gets brown.<br />
<br />
[[image:roofry07.jpg]]<br />
<br />
Meat in. I realized there wasn't enough oil here, so I put in a bit of butter. It helped. It also smelled fucking awesome.<br />
<br />
[[image:roofry08.jpg]]<br />
<br />
'Hard' veggies in. stir for a bit. I put a little water in at this point. maybe 50ml.<br />
<br />
[[image:roofry09.jpg]]<br />
<br />
This is why the water went in - everything cooking for a while, the steam helps. I put the lid on and reduced the heat to medium.<br />
<br />
[[image:roofry10.jpg]]<br />
<br />
5 minutes later, and it looks like this. The carrots are still pretty crisp, the spuds aren't breaking yet.<br />
<br />
[[image:roofry11.jpg]]<br />
<br />
ASSORTED VEGETABLES<br />
<br />
[[image:roofry12.jpg]]<br />
<br />
My, that is quite full. Now you splash over soy sauce, sweet chili sauce, and teriyaki sauce. By 'splash over' i mean pretty much everything visible covered in one or the other. Want measurements? 50ml of soy, 50ml of sweet chili, 30ml of teriyaki. Let me know how that turns out. Add a couple teaspoons of vinegar.<br />
<br />
[[image:roofry13.jpg]]<br />
<br />
don't stir the veggies in - put the lid back on for 5 minutes.<br />
<br />
[[image:roofry14.jpg]]<br />
<br />
After 5 minutes, come back, stir it a bit, and put the heat to incredibly fucking high for 2 minutes, while stirring. It should sound like this:<br />
<br />
''The link died. Just assume you're doing it right at this point''<br />
<br />
And after that, it should look like this. The potatoes should be soft when you squeeze them, the carrots still a little bit firm.<br />
<br />
[[image:roofry15.jpg]]<br />
<br />
Serve in a bowl of your choice. Serves 3 of this size. Probably 8 with rice.<br />
<br />
[[image:roofry16.jpg]]<br />
<br />
<br />
'''note''' - I wasn't originally going to post this. I took photos 'just in case'. When it was finished and I looked at them, I thought "wow this is pretty average". Then I tasted it and realized I had to share it.</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Super_Lemony_Summer_Shrimp_Salad&diff=17843Super Lemony Summer Shrimp Salad2013-07-23T02:40:25Z<p>Drimble Wedge: </p>
<hr />
<div>[[category:Agentseven's Recipes]][[category:Cauliflower]][[Category:Lemon]][[category:Shrimp]][[category:Seafood]][[category:Salads]]__FORCETOC__ __NOEDITSECTION__<br />
Submitted by [[:category:Agentseven's Recipes|agentseven]]<br />
<br />
I do believe that this is my favorite food of all time. It is so unbelievably delicious (especially if you're a fan of fresh vegetables) that I really don't have the words to describe it! It's called a "summer" salad, but what with modern agriculture being what it is, you can pretty much make it any time of the year. And bonus: your colon will thank you! This is one of those dishes that really makes you feel like you've done your body a favor after you eat it. That much having been said, here is where we are going:<br />
<br />
[[image:slsss1.jpg]]<br />
<br />
And here is how we get there:<br />
<br />
==Ingredients==<br />
<br />
*4 large lemons (or 6 small ones)<br />
*1 each red, yellow and green bell peppers<br />
*1 head cauliflower<br />
*1 head broccoli<br />
*2 bunches green onions<br />
*1 lb shrimp (preferably fresh)<br />
*Olive oil<br />
*Dijon mustard<br />
*Salt/pepper/sugar (or substitute)<br />
No, I don't know why the broccoli looks frozen, it isn't - it's just water droplets catching the light<br />
<br />
[[image:slsss2.jpg]]<br />
<br />
==Method==<br />
Remove the cap and clean out the insides of your peppers, then wash them<br />
<br />
[[image:slsss3.jpg]]<br />
<br />
Start the shrimp to boiling, then cut your peppers into thin strips<br />
<br />
[[image:slsss4.jpg]]<br />
<br />
<br />
Watch that shrimp - it cooks quite fast, be careful to take it out of the boil as soon as you notice no more transparency<br />
<br />
[[image:slsss5.jpg]]<br />
<br />
Make sure you run the shrimp under cold water or it will continue to cook and end up rubbery!<br />
<br />
[[image:slsss6.jpg]]<br />
<br />
Remove the tails on the shrimp and devein if needed (I prefer buying shrimp that has already been deveined mechanically), then let them chill out while you finish with your cutting<br />
<br />
[[image:slsss7.jpg]]<br />
<br />
Put your cut up peppers into a large salad bowl<br />
<br />
[[image:slsss8.jpg]]<br />
<br />
Cut your broccoli and cauliflower into bite-sized morsels. Be careful about this, nobody likes big old honking clumps <br />
<br />
[[image:slsss9.jpg]]<br />
<br />
Throw it in the bowl with the peppers<br />
<br />
[[image:slsss10.jpg]]<br />
<br />
Chop your onion<br />
<br />
[[image:slsss11.jpg]]<br />
<br />
Add it to the mix<br />
<br />
[[image:slsss12.jpg]]<br />
<br />
And now to make the dressing, which I promise you, makes the dish! Squeeze your lemons<br />
<br />
[[image:slsss13.jpg]]<br />
<br />
When you're done, you want about a cup of lemon juice. I was a little short this time, oh well this is really fast and loose, it's hard to go wrong<br />
<br />
[[image:slsss14.jpg]]<br />
<br />
Add about a half as much olive oil as you have lemon juice<br />
<br />
[[image:slsss15.jpg]]<br />
<br />
Add about half as much dijon mustard as you have olive oil<br />
<br />
[[image:slsss16.jpg]]<br />
[[image:slsss17.jpg]]<br />
<br />
Add salt/pepper/sugar to taste, I usually add about 1/2 teaspoon of each, but I use Sweet&Low and just add a very little bit of a dash. The sweet should just barely be noticeable and balance out the tart. Whisk it all up<br />
<br />
[[image:slsss18.jpg]]<br />
<br />
Add the now chilled shrimp to the veggies<br />
<br />
[[image:slsss19.jpg]]<br />
<br />
Pour on the dressing<br />
<br />
[[image:slsss20.jpg]]<br />
<br />
Mix it all up<br />
<br />
[[image:slsss21.jpg]]<br />
<br />
==Serving==<br />
Garnish with a lemon, and you're good to go!<br />
<br />
[[image:slsss22.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Meat_and_Potato_Pie&diff=17842Meat and Potato Pie2013-07-23T02:40:03Z<p>Drimble Wedge: added category</p>
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<div>[[category:AceClown's Recipes]][[category:Beef]][[category:British]][[category:potato]][[category:Cauliflower]][[category:English]][[category:Dinner]]__NOEDITSECTION__<br />
Hi GWS, my names AceClown and I'm going to show you how I cook a traditional English meal.<br />
<br />
The pie!<br />
<br />
Or to be more exact a meat and potato pie with winter vegetables.<br />
<br />
This dish came about during WW2 and in the rationing period that followed. To get by the very tight rations most homes grew their own veg in the back garden, the only things in this dish that would have been difficult to get are the lard and a good cut of beef. <br />
<br />
So history lesson over, here's the cooking!<br />
<br />
==Ingredients==<br />
<br />
[[image:meatpotpie1.jpg]]<br />
<br />
OK heres what we have..<br />
<br />
*?2.50 of good cubed steak<br />
* A floret of broccoli<br />
* 1 whole cauliflower<br />
* 2 carrots<br />
*2 large potatoes <br />
*Gravy stock (sorry)<br />
*Salt<br />
*Plain flour<br />
*Lard<br />
*A bottle of "Lee & Perrins Worcestershire Sauce"<br />
*And the most obnoxious, smug, patronizing woman in Britain to help me with measures and times.<br />
<br />
All local grown and sold locally, please try and support local growers where possible<br />
<br />
Shall we begin?<br />
<br />
<br />
==Method==<br />
===Prep===<br />
<br />
[[image:meatpotpie2.jpg]]<br />
<br />
Pre heat the oven to about 220-250.<br />
Place the meat in a deep baking tin and run in about half an inch of cold water in the bottom.<br />
<br />
[[image:meatpotpie3.jpg]]<br />
<br />
Sprinkle some of the gravy stock over the meat and add a few drops of the Worcestershire Sauce.<br />
<br />
[[image:meatpotpie4.jpg]]<br />
<br />
<br />
Add herbs to taste, I decided on the Thyme, but you could easily use a little basil or a few bay leaves to this dish (remember to fish em out after, chewing on bay leaves is not nice)<br />
<br />
Place this little dish of wonder in the oven.<br />
<br />
===VEG TIME!===<br />
<br />
[[image:meatpotpie5.jpg]]<br />
<br />
This veg has been home grown so chop into preferred sizes and wash thoroughly.<br />
<br />
Place in a dry pan and leave for a while.<br />
<br />
[[image:meatpotpie6.jpg]]<br />
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<br />
Chop the carrots into disks and place in the same pan as the other veg.<br />
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[[image:meatpotpie7.jpg]]<br />
<br />
<br />
Wash and peel the spuds then dice into about 2cm square cubes, the trick here is to get them sized right so they cook just right in time with the meat. Mine came out a little on the soft side.<br />
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[[image:meatpotpie8.jpg]]<br />
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<br />
Put the spuds in with the meat, which should have been in about 20 minutes by now, and mix them up a bit.<br />
<br />
Then put a foil lid on the oven dish and toss back in the oven.<br />
<br />
<br />
Notes on veg: You can use almost any veg you want, I chose cauliflower and broccoli because that's what they had at the local shop. Turnips and Parsnips work well and add to the winter feel of the dish.<br />
<br />
In hindsight it would have been a better option to put the carrots in the oven mix with the spuds.<br />
<br />
Its also recommended to throw some white onion in the mix too, but no one I was cooking for likes onions (me included) so they got left out.<br />
<br />
<br />
===Oh Noes, Pastry Time===<br />
<br />
This is the bit I'd been dreading, I can cook reasonably well, but I can't bake for shit. That being said I had the delightful Mrs Smith to help me with my task<br />
<br />
[[image:meatpotpie9.jpg]]<br />
<br />
Put the right amounts of lard/butter/marge in a bowl with the plain flour.<br />
<br />
Side Note: There are a bazillion different ways to make pastry, I just chose a simple shortcrust method and stuck with it. I'm not going to go into my measurements and things as pastry is a skill in its self and thoroughly derving of its own thread.<br />
<br />
Plunge your hands in and start working it steadily together by rubbing through your fingers.<br />
<br />
[[image:meatpotpie10.jpg]]<br />
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You should get a nice crumbly even mixture at the end.<br />
<br />
Add 2-3 tablespoons of cold water to the mix and work the water in until you have a playdough like feel to the mix.<br />
<br />
<br />
[[image:meatpotpie11.jpg]]<br />
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Roll the pastry into a ball (if the surface cracks you might need a touch more water) and wrap in some kitchen wrap, place in the fridge for about 20 mins.<br />
<br />
<br />
[[image:meatpotpie12.jpg]]<br />
<br />
Its time to tidy your workspace and have a ciggie!<br />
<br />
<br />
===The Last Leg===<br />
<br />
[[image:meatpotpie13.jpg]]<br />
<br />
Take the pastry out the fridge and roll out to the right size.<br />
<br />
<br />
[[image:meatpotpie14.jpg]]<br />
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Take the meat and spuds out of the oven, remove the foil and transfer the contents to your pie dish, if you used bay leaves now is the time to take them out.<br />
<br />
My problem here is that the dish was a little too big for the amount of filling I had used. Easy fix, use a smaller dish.<br />
<br />
<br />
[[image:meatpotpie15.jpg]]<br />
<br />
Top the dish with your pastry and pop the whole thing back in the oven, make sure you seal the pastry as best you can.<br />
<br />
<br />
Start all your veg simmering (it helps if you use a kettle to pre boil some water) and leave the whole lot for 20 minutes. I used this time to whip up some gravy using stock cubes and granules and set some plates out.<br />
<br />
Just keep an eye on the veg, if you over cook it you'll make it go mushy and loose all the tasty vitamins.<br />
<br />
==Serving==<br />
Then when its done serve and enjoy!!<br />
<br />
[[image:meatpotpie16.jpg]]<br />
<br />
OK so I need to work on my aesthetics.<br />
<br />
And a happy customer giving it the 2 thumbs up!<br />
<br />
[[image:meatpotpie17.jpg]]<br />
<br />
<br />
So there you have it, a traditional English meat and tater pie with winter veg.<br />
<br />
* I did screw up with the pastry for two reasons, I didn't make enough and it was too crumbly, cheers Delia you heartless bitch.<br />
<br />
Hope you enjoyed my first time on GWS, see you next time!</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Orange-Glazed_Steak_with_Roasted_Cauliflower_and_Saut%C3%A9d_Green_Beans&diff=17841Orange-Glazed Steak with Roasted Cauliflower and Sautéd Green Beans2013-07-23T02:39:27Z<p>Drimble Wedge: added category</p>
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<div>[[Category:Beef]][[category:Cauliflower]][[Category:Orange]][[Category:Complete Meals]][[Category:Dinner]][[Category:Accipiter's Recipes]]<br />
<i>By [[User:Accipiter|Accipiter]]</i><br />
<br />
== Summary ==<br />
<br />
O SHI HE'S BACK! That's right, I'm back with another cooking thread for you fine folks. And holy shit that's a long thread title. <br />
<br />
Today you're going to watch me cook a ribeye steak with a nice orange glaze sauce. For sides, I've prepared roasted cauliflower and saut&eacute;d green beans with sliced almonds. Enjoy!<br />
<br />
<br />
== System Requirements ==<br />
<br />
We've got a lot to keep track of here, folks. This is a rather busy meal. <br />
<br />
[[Image:ingredients7ea.jpg]]<br />
<br />
<ul><br />
<li>Steak (New York Strip is optimal, I used a ribeye.)</li><br />
<li>Soy Sauce</li><br />
<li>Orange Marmalade</li><br />
<li>Ground Ginger</li><br />
<li>A1 Steak Sauce (Normally this would be blasphemy, but it works here.)</li><br />
<li>Cauliflower Florets</li><br />
<li>Fresh Cut Green Beans</li><br />
<li>Sliced Almonds</li><br />
<li>Parmesan Cheese (If you use the shit in the green plastic cans, please die right now.)</li><br />
<li>Garlic</li><br />
<li>Butter</li><br />
<li>Olive Oil</li><br />
<li>Lemon Juice</li><br />
<li>Chives</li><br />
<li>Sea Salt</li><br />
<li>Freshly Ground Black Pepper</li><br />
</ul><br />
<br />
<br />
== Preparation ==<br />
<br />
All right, let's get down to it. The secret to getting everything done for this meal is timing. If you're like me and you manage to time everything perfectly, everything should finish cooking at the exact same time. First, you'll want to start on your cauliflower. Arrange it in a roasting dish. <br />
<br />
[[Image:cauliflower11hq.jpg]]<br />
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<br />
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<br />
Drizzle olive oil over the florets, then season them with fresh chopped garlic, a touch of lemon juice, salt, and fresh ground black pepper. <br />
<br />
[[Image:cauliflower25ly.jpg]]<br />
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<br />
<br />
<br />
<br />
Toss the dish into an oven that has been heated to 500 degrees. You're going to let them roast for about 15 minutes. As soon as you put the cauliflower in the oven, start preparing your orange glaze. In a bowl, combine half a cup of A1, 1 tablespoon of soy sauce, half a tablespoon of ground ginger, and three tablespoons of orange marmalade. <br />
<br />
THAT'S RIGHT. MARMALADE. <br />
<br />
[[Image:ladymarmalade5pp.gif]]<br />
<br />
[[Image:glazebowl8os.jpg]]<br />
<br />
<br />
<br />
<br />
<br />
Note: Keep in mind that this glaze will cover two to three good sized steaks. You may want to invite a special someone over so you can whip out your awesome... cooking skills. <br />
<br />
Once that's done, start preparing your steak in the method you prefer. Personally, I use the cast-iron pan method I've documented in the past, but feel free to grill yours. <br />
<br />
[[Image:steakprep9cb.jpg]]<br />
<br />
<br />
<br />
<br />
<br />
If you're making your steak like I make mine, put your glaze sauce aside; we'll be using it a bit later. If you're grilling, brush the sauce on the steak. Here, I toss the steak in a hot cast-iron pan and sear it for 45 seconds on each side. <br />
<br />
[[Image:steakpan6oa.jpg]]<br />
<br />
[[Image:steakpan25vm.jpg]]<br />
<br />
<br />
<br />
<br />
<br />
When that's about ready, I throw it into the oven along with the cauliflower, which should have been in for about 7 to 8 minutes now. With the steak and the cauliflower in the oven, I get my pan out and put a tablespoon of butter in with a sprinkling of salt. <br />
<br />
[[Image:beanpan2pf.jpg]]<br />
<br />
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<br />
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<br />
Once the butter melts, I add my fresh cut green beans. <br />
<br />
[[Image:beans6jx.jpg]]<br />
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<br />
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<br />
Of course, while the beans are being sautéd, I do have to remember to flip my steak. Once it's flipped, I spoon some of the glaze over top and put it back in the oven.<br />
<br />
[[Image:steakrack7xh.jpg]]<br />
<br />
<br />
<br />
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<br />
When the green beans turn a brighter shade of green...<br />
<br />
[[Image:beans29hw.jpg]]<br />
<br />
<br />
<br />
<br />
<br />
...sprinkle on a nice amount of sliced almonds and continue to sauté the mixture.<br />
<br />
[[Image:almonds7ak.jpg]]<br />
<br />
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<br />
<br />
<br />
By the time your beans are done, that probably means your cauliflower is done. Take it out of the oven, and sprinkle parmesan cheese and chives across the top. <br />
<br />
[[Image:cauliflower38ck.jpg]]<br />
<br />
<br />
<br />
<br />
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Your steak will be done now as well. See? Perfect timing. <br />
<br />
[[Image:steakdone5sp.jpg]]<br />
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<br />
<br />
<br />
<br />
Drop your slab of beef on to a plate, spoon a bit more of the glaze over top, then dish out your sides alongside your steak. Pour yourself a nice cold glass of milk, and you've got dinner. <br />
<br />
[[Image:dinner7kc.jpg]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Cauliflower&diff=17840Cauliflower2013-07-23T02:36:02Z<p>Drimble Wedge: </p>
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<div>[[category:Main Ingredients]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Cauliflower&diff=17839Cauliflower2013-07-23T02:32:31Z<p>Drimble Wedge: </p>
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<div>[[:Category:Main Ingredients]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Cauliflower&diff=17838Cauliflower2013-07-23T02:30:25Z<p>Drimble Wedge: </p>
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<div>[[Category:Main Ingredients]]</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Tilapia_with_Mango_Salsa,_Sauteed_Mushrooms_with_Spinach&diff=17837Tilapia with Mango Salsa, Sauteed Mushrooms with Spinach2013-07-23T02:28:29Z<p>Drimble Wedge: </p>
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<div>[[category:Rashaverak's Recipes]][[category:Seafood]][[category:Fish]][[category:Tilapia]][[category:Dinner]][[category:Mango]]<br />
<br />
Submitted by [[:category:Rashaverak's Recipes|Rashaverak]]<br />
__FORCETOC__ __NOEDITSECTION__<br />
<br />
Note: I do not know how to cook, and I have no idea what I'm doing. Just to get this out of the way.<br />
<br />
I'm trying to eat healthy these days, and what's healthier than fish and vegetables with fungus? I went to walmart and decided to do Tilapia with homemade mango pineapple salsa, along with sauteed mushrooms and spinach. Ingredients as follows:<br />
<br />
==Ingredients==<br />
<br />
*3 fresh tilapia filets<br />
*2 mangos<br />
*2 lemons<br />
*2 small roma tomatos<br />
*1 can of pineapple<br />
*1 bottle of banana pepper slices<br />
*8 oz of sliced mushrooms (they say Texas fresh?)<br />
*8 oz of spinach<br />
[[image:tilman1.jpg]]<br />
<br />
==Method==<br />
*I started off by chopping up all the mango ingredients by hand and adding a splash of orange juice.<br />
<br />
[[image:tilman2.jpg]]<br />
<br />
*Next, I put the tilapia on a pan, brushed it with olive oil and rubbed it with sea salt and black pepper. I put the tilapia in the oven at 450 for 5 minutes.<br />
<br />
[[image:tilman3.jpg]]<br />
<br />
*While the tilapia is cooking, I coated a pan with olive oil and garlic salt, and tossed in the mushrooms.<br />
<br />
[[image:tilman4.jpg]]<br />
<br />
*After five minutes have passed, I opened the oven door and spooned large amounts of the salsa on top of each of the filets. I closed oven back up and set it to broil for another four minutes. I now added the spinach to the mushrooms, and sauteed for another two minutes, until the spinach and the mushrooms were soft.<br />
<br />
[[image:tilman5.jpg]]<br />
<br />
*Everything is done and cooked.<br />
<br />
[[image:tilman6.jpg]]<br />
<br />
==Serving==<br />
<br />
*Holy shit, this turned out fucking EXCELLENT. I'm not even kidding - I never knew that it was this easy to cook good food. The fish was perfectly moist and the mango salsa, if that's what it really is, complements it perfectly. The mushrooms and spinach go better together than I could've dared hope - all in all, an excellent meal that I'm going to make again without a doubt.<br />
<br />
[[image:tilman7.jpg]]<br />
<br />
*What I could've done better: I might've simmered the salsa in a pot for a few minutes and then spooned it on top of the tilapia. That's really the only idea I have.</div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Cauliflower&diff=17836Cauliflower2013-07-23T02:27:39Z<p>Drimble Wedge: Blanked the page</p>
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<div></div>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Cauliflower&diff=17835Cauliflower2013-07-23T02:24:56Z<p>Drimble Wedge: Created page with "category:Main Ingredients"</p>
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<div>[[category:Main Ingredients]]</div>Drimble Wedge