Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by jaybird
Link doesn't work, sorry! It's a one cup Vietnamese coffee brewer thingy. Fits right on top of a coffee cup. Found it at www.quickspice.com

HeHe I can see one right now HeHe its in my kitchen


Todays Recipies


ROASTED FIGS WITH HONEY AND RED WINE


16 black mission figs

½ cup honey

2 cups red wine, preferably pinot noir

4 star anise

Few black peppercorns

½ pint Caramel-Dulce de Leche ice cream

2 tablespoons chopped pistachios

Confectioner's sugar

4 mint sprigs for garnish

To prepare figs: Preheat the oven to 375 degrees. Trim stem. Cut an X about ½ inch down into fig. Trim bottoms as necessary to sit upright. On nonstick baking pan, arrange figs so they do not touch.

To make syrup: In medium saucepan, combine honey, wine, star anise and peppercorns. Bring to a simmer over high heat. Cook until volume is reduced to 1 cup or a light sauce consistency. Drizzle over figs.

To bake figs: Place baking pan on lower rack of oven. Bake, periodically basting with juices, for 45 minutes, or until tender. Remove figs from oven. Cool until warm in baking pan with sauce.

To serve: Remove figs from pan. Reserve sauce. Arrange 4 figs in center of each serving plate, leaving room for small scoop of ice cream in center. Strain sauce through fine sieve to remove spices. (Note: Sauce should easily coat back of spoon. If too thin, place it in saucepan and reduce over heat. Chill slightly before serving.) Spoon ice cream into center of figs. Spoon sauce over top. Sprinkle with pistachios. Dust with confectioner's sugar. Garnish with sprig of mint.



White Chocolate and Berry Pie

Crust:

• 1 1/3 c. graham cracker crumbs (from about 22 graham cracker squares or 11 doubles)

• 1 1/2 tbsp. sugar

• 1/8 tsp. salt

• 5 tbsp. butter, melted

Filling and topping:

• 10 (1-oz.) squares white chocolate

• 1 1/2 c. heavy cream, divided

• 2 tbsp. cold water

• 1 ( 1/4-oz.) envelope unflavored gelatin

• 2 tbsp. lemon juice

• 1 tsp. grated lemon zest

• 2 c. berries (raspberries, blueberries or sliced strawberries, or a mixture)

Prepare the crust: Preheat the oven to 350 degrees. Combine the cracker crumbs, sugar and salt and stir in the melted butter until all crumbs are moistened. Pack the mixture evenly onto the bottom and sides of a 9-inch pie plate, pressing firmly with fingertips.

Bake this or prepared crust 5 minutes, remove from oven and set aside to cool completely.

Prepare the filling: Put the white chocolate and 1/2 cup of the cream into a double-boiler top or a medium saucepan. Stir constantly over simmering water or very low direct heat until the white chocolate is melted and the mixture is smooth. Pour and scrape the mixture into a medium bowl.

Put the cold water in a cup and sprinkle the gelatin over it. Let stand 1 minute to dissolve the gelatin. Add the softened gelatin, lemon juice and lemon zest into the white chocolate mixture, stirring well to thoroughly combine. Chill, stirring occasionally, about 10 minutes, until the mixture begins to thicken.

Whip the remaining 1 cup of cream until soft peaks form. Gently fold the whipped cream into the white chocolate mixture, and pour and scrape the mixture into the cooled pie shell. Cover and chill 4 hours or more, until fully set.

Top with berries. (If using sliced strawberries, pat the slices fully dry before putting them on the pie and serve immediately to keep juice from spreading color into the filling.)

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[jaybird]

FUGI! You have one??? Do you use it? Where'd you find it? I'm on a mission. The guy that owns the chain of nail shops I go to is Vietnamese. He referred me to the restaurant I ate at tonight, his uncle's. I'm going to see if Sean can't snag one for me from his uncle, or I'll go to the city and hit the Asian markets!

White chocolate and berry pie sounds WONDERFUL!

[the fugative]

My Secret Pal Sent me a Recipie..............



Rattlesnake


Skin snake and cut into 3" and 4" pieces.
Roll in a mixture or flour, corn meal, milk
and egg. Salt and pepper. Deep Fry in hot oil, serve hot.




It tastes like chicken really I have had this before LOL

[flute]

Originally posted by jaybird
or I'll go to the city and hit the Asian markets!

OMG you're kidding me?? there are asian market's in the city?

i'm so sheltered

[the fugative]

Originally posted by jaybird
FUGI! You have one??? Do you use it? Where'd you find it? I'm on a mission. The guy that owns the chain of nail shops I go to is Vietnamese. He referred me to the restaurant I ate at tonight, his uncle's. I'm going to see if Sean can't snag one for me from his uncle, or I'll go to the city and hit the Asian markets!

White chocolate and berry pie sounds WONDERFUL!

The Pie is VERY GOOD, The One Cup was a Gift, I do not use it alot
usually in the winter is when it gets the most use. As to where you can get one ?? LOL online is the only place I know of

[jaybird]

There are wonderful ethnic markets in the city. South Grand (if you stay on 55, get off at Loughborough and go to S. Grand) is filled with great ethnic restaurants and shops. Soulard Market. The Central West End.

Girl. I could have a BLAST with you up here!

[jaybird]

I'm going to sweet talk the guy that owns the nail shop. I'm very convincing when I want to be...

~wiggles eyebrows~

Besides, might be fun to hit the Asian markets. Haven't done that in AGES!

And it's not like I'd USE the thing regularly. Just a fun gadget!

[jaybird]

Heya Fugi. Would a French press work? My mom has one of those I could 'borrow...'

[flute]

only chinese buffet in my town closed down man I loved that place..we still have Ho-Wah....

we have a mexican restaurant...somewhere??

We have none of that down here.

Mrs. M's got 3 african american students in her class..that's a lot for here!

[jaybird]

My favorite Asian restaurant, I saw when I was travelling somewhere. Fu King. I swear to you! I stopped for lunch. Had sum yung gui.


Say night birdy.

[the fugative]

Originally posted by jaybird
Heya Fugi. Would a French press work? My mom has one of those I could 'borrow...'

It should