Okay, this is the most recent Recipe Thread

Urbane Guerrilla · 09-07-2009, 02:44 AM

Blackened, Cloud, blackened. Blackened is fun, but it's gotta be the real spice mix and the butter. Paul Prudhomme's recipe taught me how. Any diluted form has just been insipid by comparison. I'd go so far as to call it debased. If it isn't hot enough to make the Cajun preacher dance, it's not done right and you've lost two-thirds of the potential experience. Bland food is the enemy. Don't let it win.

Cloud · 09-07-2009, 01:45 PM

Quote:

Originally Posted by Urbane Guerrilla

Blackened, Cloud, blackened. Blackened is fun, but it's gotta be the real spice mix and the butter. Paul Prudhomme's recipe taught me how. Any diluted form has just been insipid by comparison. I'd go so far as to call it debased. If it isn't hot enough to make the Cajun preacher dance, it's not done right and you've lost two-thirds of the potential experience. Bland food is the enemy. Don't let it win.

, ooh, fun, hot, and debased! my kind of food!

Urbane Guerrilla · 07-27-2010, 01:28 PM

Went to Clodfobble's cooking blog. She made chocolate chip cookies last month.

The Recipe, sí mismo:

2 1/2 C [592ml-- eh, 600] Almond Flour
1/2 tsp [2.5ml] Baking Soda
1/2 tsp [2.5ml] Salt
1 TBSP [15ml] Vanilla Extract, liquid or powdered
1/2 C [118ml] Grapeseed Oil, or other veg. oil
1/2 C [118ml] Agave Nectar/Sweetener, or Honey for a honeyed flavor
Chocolate chunks/chips, to taste, in enough quantity to make the cookie dough look like a Dalmatian, about 1/2 C [118ml].

1. Mix dry ingredients together, mix wet ingredients together in another bowl.
2. Mix wet with dry, stirring very well. Add in the Chocolate chunks and stir in. 'Fobble used no-dairy organic chocolate bar.
3. Drop on cookie sheet by spoonfuls. Depending on size of spoon, 'Fobble says you might get anywhere from 12 to 30 cookies.
4. Bake at 350F until golden brown. Large cookies take about 12-15 mins, smaller cookies 7-10.

Urbane Guerrilla · 07-27-2010, 01:47 PM

Military Pickle

Woot! Dead-tree comes through where the 'Net forbore to tread! The Kenya Cookery Book and Household Guide, 1928 (twelfth ed., 1958) has this for

Military Pickle (and remarks)

1 marrow, fair sized (zucchini or other long squash)
1 lb (500g) cauliflower florets, left so you can appreciate that it's cauliflower
1 lb (500g) French beans (haricots? green beans? both?)
7 chile peppers (presumably fresh, green or ripe)
1 oz (30g) ginger, chopped fine or minced
1 1/4 C flour (the Brit-ism has it 1 breakfast cup, 1.2 C/284ml) -- scanted
1 cucumber
1 lb (500g) onions
1 lb (500g) sugar
2 quarts/up to 2.5L vinegar (conversion seems in error here, perhaps a maximum amount is intended to be given -- well, this ain't rocket surgery)
1 oz (30g) turmeric powder

salt to draw -- almost like brining
Chef knife, saucepan, jars/lids

Cut vegetables small, cover with the salt, leave for 12 hours then drain. Put veggies into saucepan, add vinegar, boil 6 min. Mix powdered ingredients to a smooth paste (in a little vinegar, I suppose) and add to veggies while they boil. Boil or simmer all together for 30 min at least, stirring frequently to prevent any burning.

Put into jars, put up as in canning: sterilization procedures and all. Apparently usable at once, no doubt some nuances come with ageing. Said to be damn fine with strong Cheddar... or say, Wensleydale, a crumbly, somewhat sour cheese in quite the English style.

I still keep imagining mechanized troops exercising on Salisbury Plain with their tanks and AFVs, pulling up for a lunch of rations adorned with Military Pickle, and enjoying a great boost of morale thereby.

Urbane Guerrilla · 07-30-2010, 01:03 AM

Crossposted from Nothingland:

Entelodont Stew with Wild Mushrooms, Chestnuts and Eohippus Sausage

Serves 6 [doubles easily?!]

Preparation time overnight
Cooking time over 2 hours

Ingredients
1.5kg/3lb 5oz boneless shoulder of entelodont or Paraceratherium neck,
For the marinade
2 bay leaves
4 large thyme sprigs
3 x 18cm/7in rosemary sprigs
1 fat celery stick, roughly chopped
300ml/10+ fl oz gusty red wine such as a Cabernet Sauvignon or the Corsican Niellucciu
8 cloves
2 medium onions, sliced
6 garlic cloves, lightly crushed
12 black peppercorns
1 tbsp juniper berries, lightly crushed
For the stew
4 tbsp extra virgin olive oil
200g/7oz small Eohippus sausage, cut into 4-5mm/1/4"-thick slices
2 tsp tomato purée
2 tsp plain flour
100ml/3-4 fl oz red vermouth, such as the local Cap Corse
450ml/15-16 fl oz beef stock
50g/2 oz dried porcini mushrooms
50g/2 oz chestnuts, cooked and peeled and vacuum-packed
1 tbsp butter
200g/7oz mixed wild mushrooms, including some chanterelles, wiped clean and sliced if large
salt and freshly ground black pepper
handful parsley, chopped, to garnish

Method
1. Cut the entelodont into 5cm/2in chunks and put the pieces of meat into a large bowl. Add all the ingredients for the marinade, mix together well, cover and leave to marinate in the fridge for 24 hours, stirring it occasionally.
2. The next day, set a colander over another clean bowl and tip in the marinated meat. Drain well and reserve the wine collected in the bowl.
3. Separate the meat from the rest of the marinade ingredients and set aside. Heat half the oil in a large flameproof casserole dish and fry the meat in batches until it is browned all over. Season as you go and add a little more oil if needed.
4. Return all the meat to the casserole dish with a little more oil if necessary. Add the eohippus saussage and fry for a minute or two until lightly golden. Add the remaining marinade ingredients reserved in the colander and fry until soft and richly browned.
5. Stir in the tomato purée and fry for another minute. Stir in the flour followed by the red vermouth, the reserved wine from the marinade, beef stock, porcini mushrooms, 1 teaspoon salt and ten turns of the black pepper mill. Bring to the boil, cover with a tight-fitting lid and leave to simmer gently for 1 to 1 1/2 hours.
6. Add the chestnuts to the casserole, replace the cover and cook for another 20-30 minutes or until the meat is very tender.
7. Shortly before the stew is ready, heat the butter in a large frying pan, add the wild mushrooms and some salt and freshly ground black pepper and fry briskly over a high heat for 1-2 minutes. Stir them into the casserole, sprinkle with the parsley and serve.

09-07-2009, 02:44 AM	#1
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Blackened, Cloud, blackened. Blackened is fun, but it's gotta be the real spice mix and the butter. Paul Prudhomme's recipe taught me how. Any diluted form has just been insipid by comparison. I'd go so far as to call it debased. If it isn't hot enough to make the Cajun preacher dance, it's not done right and you've lost two-thirds of the potential experience. Bland food is the enemy. Don't let it win. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

07-27-2010, 01:28 PM	#3
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Went to Clodfobble's cooking blog. She made chocolate chip cookies last month. The Recipe, sí mismo: 2 1/2 C [592ml-- eh, 600] Almond Flour 1/2 tsp [2.5ml] Baking Soda 1/2 tsp [2.5ml] Salt 1 TBSP [15ml] Vanilla Extract, liquid or powdered 1/2 C [118ml] Grapeseed Oil, or other veg. oil 1/2 C [118ml] Agave Nectar/Sweetener, or Honey for a honeyed flavor Chocolate chunks/chips, to taste, in enough quantity to make the cookie dough look like a Dalmatian, about 1/2 C [118ml]. 1. Mix dry ingredients together, mix wet ingredients together in another bowl. 2. Mix wet with dry, stirring very well. Add in the Chocolate chunks and stir in. 'Fobble used no-dairy organic chocolate bar. 3. Drop on cookie sheet by spoonfuls. Depending on size of spoon, 'Fobble says you might get anywhere from 12 to 30 cookies. 4. Bake at 350F until golden brown. Large cookies take about 12-15 mins, smaller cookies 7-10. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

07-27-2010, 01:47 PM	#4
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Crossposted from Indian Food 101 Military Pickle Woot! Dead-tree comes through where the 'Net forbore to tread! The Kenya Cookery Book and Household Guide, 1928 (twelfth ed., 1958) has this for Military Pickle (and remarks) 1 marrow, fair sized (zucchini or other long squash) 1 lb (500g) cauliflower florets, left so you can appreciate that it's cauliflower 1 lb (500g) French beans (haricots? green beans? both?) 7 chile peppers (presumably fresh, green or ripe) 1 oz (30g) ginger, chopped fine or minced 1 1/4 C flour (the Brit-ism has it 1 breakfast cup, 1.2 C/284ml) -- scanted 1 cucumber 1 lb (500g) onions 1 lb (500g) sugar 2 quarts/up to 2.5L vinegar (conversion seems in error here, perhaps a maximum amount is intended to be given -- well, this ain't rocket surgery) 1 oz (30g) turmeric powder salt to draw -- almost like brining Chef knife, saucepan, jars/lids Cut vegetables small, cover with the salt, leave for 12 hours then drain. Put veggies into saucepan, add vinegar, boil 6 min. Mix powdered ingredients to a smooth paste (in a little vinegar, I suppose) and add to veggies while they boil. Boil or simmer all together for 30 min at least, stirring frequently to prevent any burning. Put into jars, put up as in canning: sterilization procedures and all. Apparently usable at once, no doubt some nuances come with ageing. Said to be damn fine with strong Cheddar... or say, Wensleydale, a crumbly, somewhat sour cheese in quite the English style. I still keep imagining mechanized troops exercising on Salisbury Plain with their tanks and AFVs, pulling up for a lunch of rations adorned with Military Pickle, and enjoying a great boost of morale thereby. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

07-30-2010, 01:03 AM	#5
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Entelodont Stew Crossposted from Nothingland: Entelodont Stew with Wild Mushrooms, Chestnuts and Eohippus Sausage Serves 6 [doubles easily?!] Preparation time overnight Cooking time over 2 hours Ingredients 1.5kg/3lb 5oz boneless shoulder of entelodont or Paraceratherium neck, For the marinade 2 bay leaves 4 large thyme sprigs 3 x 18cm/7in rosemary sprigs 1 fat celery stick, roughly chopped 300ml/10+ fl oz gusty red wine such as a Cabernet Sauvignon or the Corsican Niellucciu 8 cloves 2 medium onions, sliced 6 garlic cloves, lightly crushed 12 black peppercorns 1 tbsp juniper berries, lightly crushed For the stew 4 tbsp extra virgin olive oil 200g/7oz small Eohippus sausage, cut into 4-5mm/1/4"-thick slices 2 tsp tomato purée 2 tsp plain flour 100ml/3-4 fl oz red vermouth, such as the local Cap Corse 450ml/15-16 fl oz beef stock 50g/2 oz dried porcini mushrooms 50g/2 oz chestnuts, cooked and peeled and vacuum-packed 1 tbsp butter 200g/7oz mixed wild mushrooms, including some chanterelles, wiped clean and sliced if large salt and freshly ground black pepper handful parsley, chopped, to garnish Method 1. Cut the entelodont into 5cm/2in chunks and put the pieces of meat into a large bowl. Add all the ingredients for the marinade, mix together well, cover and leave to marinate in the fridge for 24 hours, stirring it occasionally. 2. The next day, set a colander over another clean bowl and tip in the marinated meat. Drain well and reserve the wine collected in the bowl. 3. Separate the meat from the rest of the marinade ingredients and set aside. Heat half the oil in a large flameproof casserole dish and fry the meat in batches until it is browned all over. Season as you go and add a little more oil if needed. 4. Return all the meat to the casserole dish with a little more oil if necessary. Add the eohippus saussage and fry for a minute or two until lightly golden. Add the remaining marinade ingredients reserved in the colander and fry until soft and richly browned. 5. Stir in the tomato purée and fry for another minute. Stir in the flour followed by the red vermouth, the reserved wine from the marinade, beef stock, porcini mushrooms, 1 teaspoon salt and ten turns of the black pepper mill. Bring to the boil, cover with a tight-fitting lid and leave to simmer gently for 1 to 1 1/2 hours. 6. Add the chestnuts to the casserole, replace the cover and cook for another 20-30 minutes or until the meat is very tender. 7. Shortly before the stew is ready, heat the butter in a large frying pan, add the wild mushrooms and some salt and freshly ground black pepper and fry briskly over a high heat for 1-2 minutes. Stir them into the casserole, sprinkle with the parsley and serve. __________________ Wanna stop school shootings? End Gun-Free Zones, of course. Last edited by Urbane Guerrilla; 07-30-2010 at 01:09 AM.

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