You got'em? Share'em!
Here's my offering of the day.
Avocado Stuffed Jalapenos!
5 - Jalapenos
1 - 80z package of cream cheese
1 - large avocado
Sprinkling of Shredded Cheese
- Cut the jalapenos in half, remove seeds and membranes.
- Boil jalapenos for 10 minutes (you can boil them for a shorter time if you want crunchier / spicier, at about 10 minutes they are very soft and very mild).
- Remove from water and drain.
- Mix half of large avocado with 1/2 to full package of cream cheese (I'd suggest starting with half, and seeing if the avocado / cream cheese taste is good), blending them with a handmixer (or food processors, or a wooden mallet whatever) until smooth.
- Spoon approximately one spoonful (I used a regular average eating spoon for it, so somewhere between a tea and tablespoon) to each jalapeno.
- Sprinkle with shredded cheese.
- Bake in oven for about 5-10 minutes (til desired meltiness of cheese).
- Let cool for 5 minutes.
This should make approximately 10-half stuffed jalapaneos. I did a batch with 5 of the halves, saving the other 5 for later. I may have extra stuffing-mixture left after. So you could probably get away with using 6-8 jalapenos, if you want to make a large batch for people.
ETA: I feel a need to add a disclaimer.
After you have cut your jalapenos and put them in to boil you should wash your hands VERY VERY well. I'd suggest doing a 30-second wash (sing happy birthday to yourself twice), otherwise you WILL have residual spiciness on your fingers and that will be very unpleasant if you touch your eyes.
BetterJudgment last edited by BetterJudgment
I really like soup, but I won't eat canned soup because it is overly processed and full of salt. I was really grateful, then, to find out how easy it is to make tomato soup.
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
2 large cloves of garlic
2 Tbs. all-purpose flour
3 cups lower-salt chicken or vegetable stock - I use Frontier instant vegetable broth, which I buy in bulk
28-oz. can whole peeled San Marzano tomatoes, puréed (include the juice)
1-1/2 tsp. sugar
1 sprig fresh thyme (or substitute about 1 tsp. of good dried thyme, adding it when the soup is at the simmer)
Salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil
Heat the oil and butter over medium-low heat in a 5- to 6-quart Dutch oven that won't react to the acidity of the tomatoes. When the butter is melted and stops foaming, add the garlic (put through a press) and the onions and cook until soft but not browned. Add the floor to the pan, stir it in thoroughly, and let it cook for a minute.
Add the broth, tomatoes (which I just crush with my hand in a large bowl), sugar--do not omit this--thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring to prevent sticking. Reduce the heat to low, cover, and simmer for 40 minutes.
Discard the thyme and let the soup cool for about ten minutes. Then, carefully blend it in a blender or a food processor in 2-3 batches. Return the soup to the pot, taste, and add the basil and more salt and/or pepper as needed. If you want it to be really good, let it cool, then refrigerate it for 24 hours before reheating and serving it (warm but not hot). The recipe says it will keep in the refrigerator if you bring it to a boil every two days and that it can even go into the freezer for up to three months.
edited so that it correctly reads "but not browned."
That sounds amazing, @BetterJudgment.
Anything from I breathe, I'm hungry. I've made quite a few of her desserts for gatherings and I just made the lemon bars the other day. Sometimes they're a bit high on calories but they're treats meant to be shared. I almost always bring a dessert since it's very demoralizing to go to a party with a huge pile of desserts and you can't have not one bite.
I'm looking forward to getting my order from Quest and making their cheesecake mint chocolate brownies because yes. Also just because Quest stuff is SO GOOD.
Jaded last edited by Jaded
Who loves cheesecake?!
To start, I want to note this can apply to any kind of cheesecake. Also keep in mind that all temps are in Fahrenheit and are based for a mid-western United States altitude, for those of you who have altitude baking variances to concern yourselves with.
A Very Simple Crust.
Get a 9" spring-form pan, you need 1/4 cup of butter (melted) and about 2 cups of crushed up crust item of your choice, in this case oreo cookies (with or without the cream filling your choice). Be sure to crush them up well, you don't want them powdered, but you don't want big chunks either. You want a "breadcrumb" kind of 'powdering;. In a bowl, dump the crushed cookies and butter together, and mix them up. Then press into the bottom of your pan, making sure you get a good even coverage, and bake at 375 for 10 minutes.
Now you can use almost anything for a good crust. Just make sure to follow those simple steps and keep in mind the most common ingredient is often graham crackers.
Anyways, once the timer goes off pull the pan out of the oven, and set it aside to cool.
The next step is forming the cheesecake, I'll give you the original base recipe and then tell you how to add the other deliciousness (such as chocolate) after:
For this you need:
16oz Mascarpone Cheese (room temperature)
16oz Cream Cheese (room temperature)
1 1/4 cups Sugar
5 whole eggs (room temperature)
1 teaspoon vanilla extract (I sometimes use 2, just for zing.)
8-12oz of non-sweetened baker's white chocolate
An explanation! Read the following in Morgan Freeman's voice:
A lot of people will often ask 'Why room temperature?' Well, this is important, so I should explain; if the cheeses and eggs are cold, it makes them much harder to mix them together, and for them to incorporate with each other properly. This leads to a lumpy, grainy cheesecake, or one that becomes tough or rubbery. It is quite important to allow the cream cheese, the mascarpone, and the eggs to sit out on the counter until room temperature prior to making.
Getting on with it!
In a large bowl, mix your cream cheese and sugar together. You can use a food processor if you like, but doing it by hand can often let you eyeball consistency and smoothness easier. Either way mix them until they're nice and smooth.
Add in the vanilla extract, and then add the eggs one at a time, mixing them until they are fully incorporated, before adding the next. You want to add the eggs slowly because you are building a cheesecake here, not mixing cement Once all 5 eggs are added, and everything is smoothly incorporated, add in the mascarpone cheese.
A note on cheese, also read as Morgan Freeman: Mascarpone is a light, fluffy, delicious cheese. it's sweeter and less dense than Cream Cheese, and it's a little fragile.
When you incorporate the mascarpone, don't beat the hell out of it. Just mix it enough to thoroughly incorporate it into a nice, smooth batter, but don't overdo it. This is another reason why I prefer to hand mix my cheesecake batter as opposed to using an electric mixer or food processor, so I can control how much beating is going on much more precisely. An over-beaten cheesecake turns out kinda rubbery and dense. We want light and creamy goodness.
Interjection! Different flavors you ask?
But let's say you wanted a different flavor within your cheesecake. Let's say it is white chocolate. It is during this step that you would cut down the amount of mascarpone for an almost equivalent amount of white chocolate. During this step you would preferably use a double boiler to melt down the chocolate and then slowly stir it in with the batter to get a nice even mix in with the rest of the cheesecake. My favorite mix is often 16oz of creamcheese, and an even mix of mascarpone and white chocolate. Never go with more than a 4oz/12oz mix of marscarpone and chocolate though. In my experience it can throw the consistency and flavor of the entire dish off. **Experiment at your own risk. **
Once all your filling is mixed up, turn your attention back to the pan and the crust that's in it.
You need 2 LARGE sheets of aluminum foil, big enough to cover the entire bottom and sides of your springform pan, on the OUTSIDE. Use 2 layers, just to be safe. I always recommend to people to keep a roll of the extra-wide foil around just for cheesecake purposes. Anyway, very securely cover the outside bottom and sides of your springform pan with the foil. You are wanting it so that nothing can get in or out through the tiny gaps in the springform.
Once your pan is foiled, pour in your delicious cheesecake filling on top of the Oreo crust you've made.
Now. Here you may think I'm crazy but: find a large roasting pan that your foil covered springform pan will fit neatly inside of, with a little room all around it. Why? Because one of the secrets to great cheesecake is absolutely EVEN heat when you cook it, so we're baking it in a water bath! So preheat your oven to 325 degrees, Place the foil-lined springform into the roasting pan, and carry it over to the oven once the oven is heated.
Open the oven, place the roasting pan on a middle or lower middle rack, and then fill up a pitcher with nice warm water. Pour that water into the roasting pan till it comes about halfway up the sides of your foil covered springform. Close the oven door, and bake.
Bake cheesecake for 55 minutes at 325 degrees.
Then turn off the oven. DO NOT remove the cheesecake at this time!!! This is important. Leave the cheesecake in the hot oven in its water bath for another 30-35 minutes. This will continue to finish cooking the cheesecake on a very gentle heat, keeping it light and delicious!
When the cheesecake is done baking, it will seem a bit loose still. it will ripple in the center if jiggled.. that's perfectly fine.
But wait! There's more!
When you turn off the oven and before you let the cheesecake finish cooking in your water bath. It is possible to add a layer of dark chocolate to the cheesecake. Get about 8oz of bakers dark chocolate and once again introduce it to your double boiler, add 1/2 cup and 2 teaspoons of heavy cream and a 1/4 cup of sugar, stirring evenly. When you're ready to let the cheesecake finish baking gently apply this to the surface of your cheesecake and then return to the oven. If done right, the rest of the process should allow not only the cheesecake to finish baking but for the dark chocolate to bond with the cheesecake as an extra layer.
So you've baked it for 55 minutes. Added your layer and let it cool for another 30-35 minutes. Once that is done take the whole apparatus out of the oven, remove the cheesecake from the water bath, and let it cool to room temperature on the counter-top (preferably on a wire rack) before refrigerating. The last step, refrigerate overnight and the next day release the spring form carefully and remove your tasty and deliciously light and creamy cheesecake for consumption!
Toppings You Say?!
Now you could just buy a squeezebottle of Hersheys (they also have a specific bottled kind you can use for ice cream) and drizzle it over the top of the cheesecake or you can break out that awesome double boiler and make your own (again using baker's milk chocolate, any amount you want)! Drizzling another layer of chocolate over the cheesecake and adding some chocolate sprinkles gives it a pretty appearance. Unless your roommate adds chocolate Cool Whip to the top and makes your masterpiece look like sugary death.
"But Jaded I don't want to add chocolate on top of chocolate! I like berries and shit!"
Well here's a very simple compote. What's a compote you ask? Well Morgan Freeman tells us: A compote is a dessert dressing typically made of fruit done up in a sauce or syrup.
So for a simple compote you want to get about 3 cups of your favorite fresh fruit. If you decide, hey I want to do a medley! then you'll want to split that 3 cups any way you see fit Blueberries and raspberries? apples and pears? peaches and tangerines? bananas and pineapple? Go nuts! But in these instances use 1/2 cup of each.
Once you have your fresh fruit you're going to cut that up and toss it into a pan with 3 tablespoons (tbsp for you recipe people) of orange juice. Turn on your stove and bring it to a medium heat until it gets nice and bubbly. Once you get the little bubbles you want to use a spoon to separate and mash the fruit as much as you can. You're going to do this the next 12-15 minutes, eyeballing it the whole time, and mashing the fruit until you start to get a nice even consistency - and this may require more or less mashing depending on the fruit you use and how well you've cut it up prior.
Experimenters! It is during this mashing and stirring process where you can even try out those spices that often sit on your shelf until they're a hard brick in the bottom of their jars! Ginger! Cinnamon! Bring the heat with some ground chilies! (Ground chilies not recommended for most fruit.) Let your inner Emeril out and Bam it up! You typically want to stick to around the 1/4 teaspoon (tsp) to 1 teaspoon range depending on the spice.
So after about 15 minutes you can take the pan off the stove and move your compote to a jar or container to cool. You want to let it counter cool for about 10 minutes, and then cool in the fridge overnight. Now you have a yummy tasty alternative to a chocolate layer, and any left over compote also works well on waffles, french toast, and ice cream.
CHORIZO STUFFED CHICKEN D:<
Preheat oven to 375 because we gonna bake
1. Get you some chicken, either butterfly and beat the fuck out of it so it's rollable. or cut holes into the chicken for imminent stuffing. If you've never filet-ed before then what you do is you put your hand on top of the meat so you can feel what's going on and then you drag your knife parallel to the table along its length, and you leave like, ehhh, a quarter to a third of an inch of meat as a connection between the butterfly halves. And if you're JD you have to do this with your pocketknife because your Hipster-White (that kind of white) boyfriend doensn't know what the fuck a whetstone is.
2. Get you some chorizo. If you live somewhere where they SELL CANNED TORTILLAS (WHY) so you're not going to get any chorizo, just buy some goddamn pork sausage and put a shitload of garlic in it and enough comino/cumin and/or chili powder in it to make you think "gee whiz marge, this smells like tacos," voila, good enough.
3. Spice the chorizo the way you want. Basically just make it taste like whatever type of Mexican food you're happy with with pork as your base. If you don't have a preference or a clue just spice that shit with more garlic than chili powder than comino (cumin) and then mince up some onions, bellpeppers, and jalapeños into there.
4. Get the chorizo to ... just get really hot in a pan I don't know cooking words. You generally don't need to add butter or olive oil to a pan when chorizo is in the picture because it's super greasy.
5. While the chorizo is purging itself of trichinosis, prepare the chicken for stuffing. Either butterfly the chicken and then beat the hell out of it so that you can roll it up and secure with toothpicks and/or string, or cut pockets into the chicken. You want the chorizo halfway cooked.
8. The name of the dish is "chorizo stuffed chcken." I believe in you..
9. If you're one of those Clean As You Goers don't fucking clean that chorizo pan yet. In fact, leave some chorizo in there and keep it warm.
10. Bread the chicken. You're too forgetful for panko bread crumbs and if you just take a hammer to the nearest bag of tortilla chips you've got this.. Put some salt and pepper and garlic on that shit so it tastes like something on the outside. Now pour out some milk and whip an egg into it, now dip your stuffed chicken in that and then roll the chicken in your uh, 'bread crumbs'.
10. Bake for an hour. You can make sides. Jalapeño cole slaw is fab with this and rice is fab with this.. Both of those take like 10-20 minutes or less to achieve, so you've got more minutes to kill, so make a cheese sauce to go on top of the chorizo.
OPTIONAL CHEESE SAUCE
1. Once the chorizo you left in the pan is cooked all the way, set that aside somewhere.
2. Get the chorizo pan hot again and pour some beer in it. It needs to be a beer hipsters put limes in. Bring it up to a boil.
3. Pour like half a mouthful of jalapeño juice in it. Or pickle juice if you're a pansy.
3. Once that gets boiling, pour more milk than you did beer. Like ... 1 to 1 1/2 ratio.
4. Now turn the heat down and fill up the pan with cheese Like Monterey Jack, or mozzarella. Or a combo.
5. Stir and stir and stir until you're pretty sure you have cheese sauce. If you really need to thicken it, go with flour.
6. Stir in that chorizo you set aside. If your name is Heather or Courtney or Blake I guess you can ~~garnish it with cilantro~~.
@GentlemanJack, my country has the best chorizo and if you are ever here, I will treat you.
Peanut Butter Curry; spicy-warm in the back of your throat without crossing the line into godkillmenowhot.
Serves 8, easily halved
4 cans coconut milk
4 tablespoons Masaman Curry Paste (any Red or Gold Curry paste)
1/2 cup peanut butter
6 teaspoons sugar
6 teaspoons fish sauce or soy sauce
Potatoes, Bell Pepper, Onions, Chicken, Carrots, Whole Peanuts, Etc. to taste
- Mix the curry base ingredients together in a pot.
- Add the filler ingredients that you prefer – anything you think would go well in a soup, quite frankly. If you add potatoes, cook them for half-hour in the curry. If you add meat, cook it separately and add it into the mix after.
If anyone has a recipe for Peruvian rice (ala La Granja) in a rice cooker, I'd greatly appreciate it!
@GentlemanJack, you're amazing!
@EmmahSue, cuuuuuuuuuuuurrrrrrryyy. (What if I want it 'godkillmenowhot'?)
Add more curry paste and/or spices, I suppose? I'm a wimp so I never do that. :) The peanut butter cuts the spice into manageable levels; sugar in general when added to something spicy does a good job of softening the initial blow so that the heat reaches the back of your throat rather than blasting you right away.
Pumpkin and Sausage Soup
Even my squash hating kids and partner love this, it's super easy and cheap and very filling.
2 cups mashed pumpkin or 1 15oz can (NOT pumpkin pie filling, but plain)
4 cups chicken broth
1/2 cup minced onion
1 cup finely chopped mushrooms (sometimes I omit this)
2-3 cloves garlic, minced
1 1/2 teaspoon Italian seasoning
1 lb spicy breakfast sausage
1/2 cup half and half (I usually use heavy cream though, or sometimes omit altogether)
Brown sausage, drain, then add onion, shrooms, garlic, and herbs. When the onion is translucent, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 mins. Stir in cream and simmer on low another 10 minutes. Taste and salt/pepper as needed. I often have a red pepper flake shaker on hand for people to spice it up more if they want to.
You can also crock this, after browning the sausage, but don't add the cream until you're almost ready to serve. It's really really good with some crusty bread or cornbread, unless like me you lowcarb it.
ALMOST BUT NOT REALLY CHICKEN SISIG FOR THE IMPATIENT
1. A pound of ground chicken.
2. Like a third or half a pound of minced up chicken liver, OR since you probably don't like liver, the point of the chicken liver is to make it all bitter-savory with a sweet aftertaste, and add some fattiness to it. So you can take 2 cans of mushrooms and mince those, they have like no flavor so you'll be able to do this: Spice them with something aromatic and/or bitter (I crush fennel seeds), something dry (paprika, goes with fennel) and something mildly sweet (cinnamon). If you make chicken adobo without hcicken liver you might could try this next time to see how it goes. It isn't an exact substitute but it does give you the bitter-savory-sweet-aftertaste shit liver is going for without being liver.
3. Mix that together in a pan on the stovetop and gradually spice it with garlic + soy sauce + a leetle bit of vinegar + not-really-calamansi-juice: So, for fake calamansi juice, if you mix lemon and orange juice together, you're golden. If you don't even have that because you're me, you can mix sugar and lemon or lime juice with vinegar and/or jalapeno juice because that takes care of the vinegar part.
4. If you didn't use chicken liver, then put in about as much mayonnaise as you have a thumb, and stir that in until you can't see it anymore, because that way you're substituting the fattiness that the liver would have given. I promise you will not taste the mayonnaise.
~Beer Cheese Dip!~
1 bottle (12 oz) of beer (any you like, but I prefer brown ales like Shiner Bock, still I've done it with a leftover Corona and still had it turn out good)
7-8 oz shredded cheddar cheese (I usually just buy a package, prefer extra-sharp cheddar)
1 package (8 oz) Cream Cheese
Chopped Chives to taste
2 tbsp butter (I use salted, unsalted is fine)
1 tbsp flour
2 tsp Worcestershire sauce
2 tsp Mustard (Dijon or plain yellow)
2 tsp hot sauce (I prefer Cholula)
1 dash garlic powder
Throw everything except the chives in a pot over medium-low heat, heat until all the cheese melts and everything mixes together, stirring frequently. Steaming and a little tiny bit of bubbling means you're good. Full-on simmering/boiling is too hot. Garnish with chives to taste before serving.
Great with pretzels (hard or soft)! Also excellent with sourdough bread.
If you want to be extra fancy or impress somebody you could make a roux of the butter and flour before adding the other stuff, but it's really not necessary.
@Coin You put that chorizo in a box and send it here stat.
SNRRRRRRRRRRRRRRRRRRRRK because I'm twelve.
Bobotron last edited by Bobotron
Because I made it tonight...
Steak with Red Wine Sauce
2 8oz. steaks, cut into half (four 4oz. steaks)
1/2 cup chopped carrots or baby carrots
1/2 cup sliced mushrooms
1 cup beef broth
1 cup dry red wine (I used a pinot noir)
1tbsp. tomato paste
1tsp. Seasoned salt, 1/2 tsp. thyme, 1tsp. onion powder, 2tsp. garlic/pepper seasoning.
Cut steaks in half so you have 4 steaks.
In a plate (I use a deep glass plate, like a pie plate), mix all dry ingredients and coat steak with them; one set of the above will coat one set of 2 steaks.
Heat a little olive oil in a skillet (I use cast iron) and fry the steaks until brown, about 5 minutes on both sides; this will leave them medium to medium-rare in the middle, depending on what you like.
Remove the steaks and deglaze the pan with a little bit of the wine.
Sautee the vegetables, about 2 mminutes in the deglaze.
Add the broth, tomato paste, rest of the wine, three pinches of kosher salt and some ground black pepper (I used three cranks of our pepper grinder, so exact, I KNOW!)
Simmer all this together for 7 minutes.
Add meat and any juices to pan, simmer for 8 more minutes as sauce reduces and thickens. Meat will cook to a medium/medium-well. You can add the meat later in the simmering process and it will retain more of it's rareness.
BetterJudgment last edited by BetterJudgment
This is from a cookbook called The Vegetarian Epicure. I'm not vegetarian, but I've taken this to every potluck for which I was supposed to provide a side dish and rarely have taken any back home. It's a great side dish for a roast.
1 lb. fresh mushrooms
2 medium bell peppers
1 red onion
1/2 cup butter
2 Tbs. Dijon mustard
2 Tbs. Worcestershire sauce
1/2 cup brown sugar
3/4 cup "mellow red table wine" (I don't know anything about wine, so I just get something cheaper than $12.00 that doesn't have a screw top)
fresh-ground black pepper
Prepare the sauce: mix together the mustard, brown sugar, and Worcestershire until it's a smooth paste. Add the wine, lots of pepper, and a little bit of salt, and stir well.
Wash the mushrooms quickly and halve them. Wash and seed the bell peppers and cut them into rough 1" squares. Peel and chop the onion. Melt the butter (or half olive oil, half butter) in a large sauté pan or saucepan. Saute the onion until it is transparent, and then add the mushrooms and peppers. Cook them, stirring frequently, until the mushrooms brown and start to shrink, then stir in the sauce. Turn the flame to medium and simmer for at least 45 minutes, until the sauce is much reduced and thickened and everything has turned dark.
BetterJudgment last edited by
One other. I suppose almost everyone knows this trick, but if not it's worth having on hand.
Nut Butter Sauce
1/2 large onion, diced
1/2 cup of peanut butter (it could also be tahini or cashew/almond/walnut butter)
3/4 cup of water or stock - I make a strong stock from instant vegetable broth powder
salt, cumin, cayenne, other seasonings
things to add when it's done: steamed vegetables, sautéd bean spouts, tempeh, chicken, etc.
Start the stock heating just to the simmer. Saute the onion in a little bit of neutral-flavored oil for about five to ten minutes. (You'll want to whisk it in the pan, so don't use a nonstick pan if you have a metal whisk.) Reduce the heat to medium-low and add the peanut butter, then whisk in the stock a little at a time until it is all incorporated and everything is smooth. Turn the heat to low and let it summer for about five to ten minutes. I always season it with a little salt, a good amount of cumin, and some cayenne. It really takes hot seasonings well, so ginger might be another good addition, as would stirring in some Sriracha.
This sauce is basically one of those things that you taste, think what would go good with what you're serving, and add some of that to it. It sticks really well to pasta. I've added sautéd tempeh and steamed summer squash and served it with spinach linguini or buckwheat soba, Diced cooked chicken and sautéd bean spouts would also be good.
Sponge last edited by
How I do steaks.
- Buy good steak. 1" thick, minimum. I'm a NY Strip fan.
- Powder with Koshering salt. If you're not used to koshering salt, use a little more than you think you should; it's much less dense than table salt.
- Sprinkle with ground cumin
- Seal and stick in your fridge for 24 hours minimum.
- Preheat oven to 275F
- Put steaks on cooling racks, put those on a baking sheet to catch drips
- Sprinkle ground pepper and ground garlic to taste on the exterior. Add Cayenne if you're adventurous
- 16-20 min in the oven. 16 is for 1" steak, 20 for 1.5". It doesn't need to be precise
- Heat a skillet Med-High with a little oil (non-stick) or a lot of oil (cast iron)
- Sear the shit out of it... 1-3 min per side. No shame in flipping it over a lot.
- It's handy to cover the pan while searing so oil/fat doesn't splatter everywhere
- Once they're almost done, drop some (real) butter in the pan and make sure both sides get some
- If you're not used to doing steaks in a pan, a quick-read thermometer helps you get trained. I stop at about 110-115F for rare.
- Move your steaks off to a plate.
- Pour a few tablespoons of Worchestershire sauch in the pan to deglaze the browned butter. As you sprinkle it, keep the pan cover over to minimize splatter. Roll the liquid around in the pan. Wine works well in place of W sauce
- Pour the sauce over the steaks, cover and let rest for 10 minutes.
It's seriously easy and fantastically good.
@Coin You're so mean!