Trying to use the cookbooks - Page 8

classicman · 02-23-2012, 09:52 PM

Looks yummy. Love the different colors and textures.
Gonna have to give that one a try.

bbro · 02-23-2012, 10:03 PM

It was really easy to do. I didn't have all of the veggies the recipe called for and I am kind of happy I didn't. I think it would've been too much. Well, for me anyways

The snow peas were about 5 oz and a half of the red pepper. I also added extra chicken and onions.

Griff · 02-24-2012, 06:53 AM

Oh that looks nice bbro.

bbro · 02-28-2012, 08:10 PM

Thanks Griff!

Well, for today, I have a new recipe that I made up!! I wasn't sure if it should go in the recipe thread, the dinner thread or here. I figured here was the best

I made lasagna rolls!!

Noodles soaking in boiling water:

Veggie heavy sauce. Includes shredded carrots, 3 roma tomatoes, 1/2 red pepper and spinach in canned sauce. Obviously seasoning was added, too.

Cheese Filling
- 1.5 cup ricotta cheese
- approx 1 cup shredded mozzarella
- 1 egg white
- Seasonings

Before rolling up:

After rolling up in their own dishes. I put some sauce on the bottom so they wouldn't stick:

I had some leftover filling, but instead of waiting for more noddles to soften, I just cheesed all the servings again:

Then they got a BLANKET of veggie sauce:

Since I forgot it in the filling, I added some grated cheese on the top:

After baking for 25 mins in 350 degree oven:

I, unfortunately, don't know how it tastes because as I was cooking, my stomach started getting upset. I didn't think adding more acid to it would help.

classicman · 02-28-2012, 08:33 PM

Dunno how it tastes either, but it looks AWESOME!
Love the shape for freezing too.

I even have some lasagna noodles to work with and some homemade GRAVY from Sunday. I gotta get some ricotta though. This will be attempted.

ETA - just pulled the ground beef outta the freezer.

classicman · 02-28-2012, 08:34 PM

FWIW, I used Wolf's banana bread recipe - its still in the oven, but they smell
wonderful already.

bbro · 02-28-2012, 08:55 PM

classic - I risked it. It is really good. I probably would add a little more salt and garlic to the cheese filling, but not bad for winging it.

Now, I just need to find something to do with the leftover ricotta - lol

classicman · 02-29-2012, 07:50 PM

Quote:

Originally Posted by bbro

I risked it. It is really good. I probably would add a little more salt and garlic to the cheese filling, but not bad for winging it.

I added some extra salt and of course garlic. I also threw in some cooked ground beef just for fun. They're in the oven now. Thanks again

classicman · 02-28-2012, 09:16 PM

Really? Thats too easy -
Lemon-blueberry ricotta crepes Mmmmmm

BigV · 02-29-2012, 11:11 AM

those look delicious bbro, I would have one for breakfast. nom nom nom nom. I agree about the freezing part too. Way to go!

***

Separate question.

How do I get a creme brulee to have that hard candy top?

bbro · 02-29-2012, 12:15 PM

Quote:

Originally Posted by BigV

gV those look delicious bbro, I would have one for breakfast. nom nom nom nom. I agree about the freezing part too. Way to go!

Thanks! I don't think I will have to freeze these. I love anything with ricotta in it

Quote:

Separate question.

How do I get a creme brulee to have that hard candy top?

I've only seen it done with a torch from pictures online. They have those special ones for the kitchen. I don't trust myself with open flame, however, so I have never made one.

limey · 02-29-2012, 01:22 PM

Quote:

Originally Posted by BigV

... question.

How do I get a creme brulee to have that hard candy top?

If you have a ... um ... I think you guys call it a broiler? It is that part of the cooking apparatus in your kitchen in which you can expose the cooking yummehs to intense heat from above, then you can pre-heat the broiler to intense hotness and then slide the creme brulee dusted with brown sugar under the heat briefly until the sugar has melted. The key is to pre-heat the apparatus.

BigV · 03-12-2012, 09:53 PM

Quote:

Originally Posted by BigV

those look delicious bbro, I would have one for breakfast. nom nom nom nom. I agree about the freezing part too. Way to go!

***

Separate question.

How do I get a creme brulee to have that hard candy top?

several folks responded, thanks.

I prepared the last of three of these this morning and it worked out great.

They were prepackaged in little plastic clamshells, but came with the custard in a wide shallow ramekin and a plastic envelope the size of a teabag filled with syrup the color of tea to be poured on the top. I blazed this syrup mercilessly with my torch and all I got was boiled syrup. I thought perhaps I was getting creme caramel instead of creme brulee. For the third one I took a spoonful of granulated white sugar and sprinkled it over the top of the syrup (which I poured onto the custard first). Then I burned/carmelized the sugar. It, too, melted, but then after letting it rest it hardened into the candy top I was hoping for. It worked great. I'll be making these again.

classicman · 02-29-2012, 12:37 PM

CRAP! I was just out and drove past the supermarket without getting the ricotta.
Now I'll have to go out and make another trip in the rain.

Sundae · 02-29-2012, 02:18 PM

Ideally a kitchen blowtorch.
I bought the Evil Ex one. In the hope he would give himself horrific burns.

No, really.
This man used to perform ingorwing toenail sugery on himself with a pair of tweezers and a teaspoon.

02-23-2012, 09:52 PM	#1
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	Looks yummy. Love the different colors and textures. Gonna have to give that one a try. __________________ "like strapping a pillow on a bull in a china shop" Bullitt

02-24-2012, 06:53 AM	#3
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	Oh that looks nice bbro. __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

02-28-2012, 08:33 PM	#5
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	Dunno how it tastes either, but it looks AWESOME! Love the shape for freezing too. I even have some lasagna noodles to work with and some homemade GRAVY from Sunday. I gotta get some ricotta though. This will be attempted. ETA - just pulled the ground beef outta the freezer. __________________ "like strapping a pillow on a bull in a china shop" Bullitt

02-28-2012, 08:34 PM	#6
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	FWIW, I used Wolf's banana bread recipe - its still in the oven, but they smell wonderful already. __________________ "like strapping a pillow on a bull in a china shop" Bullitt

02-28-2012, 09:16 PM	#9
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	Really? Thats too easy - Lemon-blueberry ricotta crepes Mmmmmm Attached Images __________________ "like strapping a pillow on a bull in a china shop" Bullitt Last edited by classicman; 02-28-2012 at 09:23 PM.

02-23-2012, 10:03 PM	#2
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	It was really easy to do. I didn't have all of the veggies the recipe called for and I am kind of happy I didn't. I think it would've been too much. Well, for me anyways The snow peas were about 5 oz and a half of the red pepper. I also added extra chicken and onions.

02-28-2012, 08:10 PM	#4
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Thanks Griff! Well, for today, I have a new recipe that I made up!! I wasn't sure if it should go in the recipe thread, the dinner thread or here. I figured here was the best I made lasagna rolls!! Noodles soaking in boiling water: Veggie heavy sauce. Includes shredded carrots, 3 roma tomatoes, 1/2 red pepper and spinach in canned sauce. Obviously seasoning was added, too. Cheese Filling - 1.5 cup ricotta cheese - approx 1 cup shredded mozzarella - 1 egg white - Seasonings Before rolling up: After rolling up in their own dishes. I put some sauce on the bottom so they wouldn't stick: I had some leftover filling, but instead of waiting for more noddles to soften, I just cheesed all the servings again: Then they got a BLANKET of veggie sauce: Since I forgot it in the filling, I added some grated cheese on the top: After baking for 25 mins in 350 degree oven: I, unfortunately, don't know how it tastes because as I was cooking, my stomach started getting upset. I didn't think adding more acid to it would help.

02-28-2012, 08:55 PM	#7
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	classic - I risked it. It is really good. I probably would add a little more salt and garlic to the cheese filling, but not bad for winging it. Now, I just need to find something to do with the leftover ricotta - lol

02-29-2012, 11:11 AM	#10
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	those look delicious bbro, I would have one for breakfast. nom nom nom nom. I agree about the freezing part too. Way to go! *** Separate question. How do I get a creme brulee to have that hard candy top? __________________ Be Just and Fear Not.

02-29-2012, 12:37 PM	#14
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	CRAP! I was just out and drove past the supermarket without getting the ricotta. Now I'll have to go out and make another trip in the rain. __________________ "like strapping a pillow on a bull in a china shop" Bullitt

02-29-2012, 02:18 PM	#15
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Ideally a kitchen blowtorch. I bought the Evil Ex one. In the hope he would give himself horrific burns. No, really. This man used to perform ingorwing toenail sugery on himself with a pair of tweezers and a teaspoon.

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