Everyone likes food, so how about we share some recipes? Vegan, vegetarian, carnivorous, whatever..
A brand new one that was very delicious:
Zucchini Bisque
1. Sautee two cups of diced zucchini and half of a yellow onion in olive oil
2. Once they become soft, pour in two cups of vegetable broth, 1/4th tsp. of nutmeg, and salt and pepper to taste. Put on low and let simmer for 20 minutes.
3. Meanwhile, in a food processor, puree 12 oz. of silken tofu and a tablespoon of olive oil, when the mixture is done simmering, stir in tofu mixer. As an alternative to tofu if that's not your thing you could always use heavy cream.
4. Serve and enjoy.
That looks really good, and easy to do.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I had never heard of this dish. When my girlfriend explained it...I thought, "Wow..what a cool name, and a very good combination of flavors.
Essentially, you cook down some onion and garlic in a pan with oil...afterwards, enter a can of tomatoes...let those cook until they break up pretty easily and continue to let them sit on the heat for a bit. I would say maybe after 5-7 minutes, make a well in the tomatoes/tomato sauce and crack an egg in it. Next, let the eggs cook on the heat for 1-2 minutes, and then just move off the heat and let them finish cooking in the very hot tomatoe sauce...
We tried this last night and it was incredible. Had some toasted artisan bread on the side with my own grilled asparagus. Delicious.
7/2/06 - Denver, CO
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
fresh salsa in the pan-heat it up, cook eggs on top
tortilla, black beans, eggs, salsa, green onions and guac or sour cream or both
Good lord...can I have breakfast at your house whenever it is I make it NYC?
7/2/06 - Denver, CO
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
fresh salsa in the pan-heat it up, cook eggs on top
tortilla, black beans, eggs, salsa, green onions and guac or sour cream or both EDIT FORGOT THE CILANTRO garnish!
Good lord...can I have breakfast at your house whenever it is I make it NYC?
absolutely
you might also like my potato, chorizo and egg skillet
cast iron skillet
fry up diced chorizo-remove from pan drain most of the fat
place sliced potatoes in skillet-fry em up
sprinkle chorizo over potatoes
break four or five eggs over the mixture
place in oven for about 5 mins
remove and garnish with fresh chives
NICE
fresh salsa in the pan-heat it up, cook eggs on top
tortilla, black beans, eggs, salsa, green onions and guac or sour cream or both EDIT FORGOT THE CILANTRO garnish!
Good lord...can I have breakfast at your house whenever it is I make it NYC?
absolutely
you might also like my potato, chorizo and egg skillet
cast iron skillet
fry up diced chorizo-remove from pan drain most of the fat
place sliced potatoes in skillet-fry em up
sprinkle chorizo over potatoes
break four or five eggs over the mixture
place in oven for about 5 mins
remove and garnish with fresh chives
NICE
minus the chorizo and I'm in.
7/2/06 - Denver, CO
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
7/2/06 - Denver, CO
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
marinate boneless breasts in juice of two limes, two lemons, 2 crushed cloves of garlic and 4 tablespoons olive oil .....preferably overnight
grill
serve with angel hair or pasta of your choice....drizzled with melted butter and olive oil
Combine chicken and pasta....top with parmesan cheese
Good stuff....my favorite lady and I had it last night
That sounds pretty damn delicious.
7/2/06 - Denver, CO
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
1. In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
2. Add carrots, ginger, chile flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes.
3. Stir in remaining ingredients and purée mixture in batches. Return soup to pan and heat over low heat until hot, being careful not to let boil.
We made this last night and it was spectacular.
7/2/06 - Denver, CO
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
I think I've posted this here before. It's really good. We use Trader Joe's pizza dough and Fontina cheese. Our kids LOVE this. The truffle oil is essential - and worth it.
TRUFFLED TALEGGIO AND MUSHROOM PIZZA
1 pound pizza dough, thawed if frozen
1/2 pound sliced mushrooms
3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
1 teaspoon white truffle oil (optional)
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.
Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil (if using) and season with pepper. Serve immediately.
fill a tumbler half full of ice
pour your favorite bouron (i suggest Evan Williams single barrel) over the ice
sip and enjoy
Nice.
You've got good taste too choosing Evan Williams. :thumbup:
7/2/06 - Denver, CO
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
Comments
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I had never heard of this dish. When my girlfriend explained it...I thought, "Wow..what a cool name, and a very good combination of flavors.
Essentially, you cook down some onion and garlic in a pan with oil...afterwards, enter a can of tomatoes...let those cook until they break up pretty easily and continue to let them sit on the heat for a bit. I would say maybe after 5-7 minutes, make a well in the tomatoes/tomato sauce and crack an egg in it. Next, let the eggs cook on the heat for 1-2 minutes, and then just move off the heat and let them finish cooking in the very hot tomatoe sauce...
We tried this last night and it was incredible. Had some toasted artisan bread on the side with my own grilled asparagus. Delicious.
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
I make huevos rancheros in a similar fashion
fresh salsa in the pan-heat it up, cook eggs on top
tortilla, black beans, eggs, salsa, green onions and guac or sour cream or both
Good lord...can I have breakfast at your house whenever it is I make it NYC?
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
you might also like my potato, chorizo and egg skillet
cast iron skillet
fry up diced chorizo-remove from pan drain most of the fat
place sliced potatoes in skillet-fry em up
sprinkle chorizo over potatoes
break four or five eggs over the mixture
place in oven for about 5 mins
remove and garnish with fresh chives
NICE
minus the chorizo and I'm in.
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
then hot sauce instead
Hot sauce it is.
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
marinate boneless breasts in juice of two limes, two lemons, 2 crushed cloves of garlic and 4 tablespoons olive oil .....preferably overnight
grill
serve with angel hair or pasta of your choice....drizzled with melted butter and olive oil
Combine chicken and pasta....top with parmesan cheese
Good stuff....my favorite lady and I had it last night
They say every sin is deadly but I believe they may be wrong...I'm guilty of all seven and I don't feel too bad at all
That sounds pretty damn delicious.
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
Garlic salt is also good for the marinade....as well as the final dish
They say every sin is deadly but I believe they may be wrong...I'm guilty of all seven and I don't feel too bad at all
They say every sin is deadly but I believe they may be wrong...I'm guilty of all seven and I don't feel too bad at all
Szechuan Spicy Carrot Soup with Peanut Butter:
* 1 onion, chopped
* 1 celery rib, chopped
* 1 garlic clove, minced
* 1 teaspoon vegetable oil
* 1 pound carrots, cut into 1-inch pieces
* a 1-inch piece fresh ginger, peeled and sliced thin
* 1/4-1/2 teaspoon hot chile flakes
* 3 cups chicken broth
* 1 1/2 tablespoons soy sauce
* 1 1/2 tablespoons creamy peanut or almond butter
* 1 teaspoon sugar
* 1 teaspoon Asian sesame oil
* 1 cup milk
1. In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
2. Add carrots, ginger, chile flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes.
3. Stir in remaining ingredients and purée mixture in batches. Return soup to pan and heat over low heat until hot, being careful not to let boil.
We made this last night and it was spectacular.
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
fill a tumbler half full of ice
pour your favorite bouron (i suggest Evan Williams single barrel) over the ice
sip and enjoy
TRUFFLED TALEGGIO AND MUSHROOM PIZZA
1 pound pizza dough, thawed if frozen
1/2 pound sliced mushrooms
3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
1 teaspoon white truffle oil (optional)
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.
Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil (if using) and season with pepper. Serve immediately.
Nice.
You've got good taste too choosing Evan Williams. :thumbup:
6/12/08 - Tampa, FL
8/23/09 - Chicago, IL
9/28/09 - Salt Lake City, UT (11 years too long!!!)
9/03/11 - East Troy, WI - PJ20 - Night 1
9/04/11 - East Troy, WI - PJ20 - Night 2
the 2001 bottle i had was excellent.