Kai's "Old-Fashioned" Recipe Thread

Hiya Flute !


chickpeas !!
chickpeas !!
chickpeas !!
chickpeas !!
chickpeas !!
chickpeas !!
chickpeas !!
chickpeas !!


;)

Chicken Breasts Tarragon

1 stick butter
8 chicken breast halves
1 teaspoon salt
1/2 teaspoon tarragon
1/4 teaspoon pepper
1 cup sour cream
1/4 cup Parmesan cheese
2 cups fresh sliced mushrooms

Melt butter in a 9x13-inch pan. Dip chicken breasts in butter and put skin side up in pan. Sprinkle with salt, tarragon and pepper. Bake, covered, for 50 minutes at 375 degrees. Combine sour cream and cheese. Blend sour cream and cheese mixture with drippings from chicken. Add mushrooms to chicken and pour sour cream and drippings mixture over chicken. Bake, uncovered, for 10 more minutes and serve.

SERVES: 8

chick peas, wooo there we go :) chick peas chick peas. gotta give isabel some chick peas some day lol

Jaybird --

watch your mail .......


hehehehehehehehehehehehe

Quote:

---

Wowser. I've been pounced hard and thoroughly. Whew. Almost need a cigarette out after that one! Was it good for you too?

---

YEAH, BABY !

Time to roll over and turn out the lights ....

:D


TURKEY STEW



2 turkey thighs (about 1¼ pounds)

1 cup orange juice

½ cup chicken stock or broth

1 teaspoon cider vinegar

¼ teaspoon ground allspice

¼ teaspoon ground ginger

Dash ground nutmeg

½ teaspoon salt

Freshly ground black pepper to taste

1 sweet potato (about 1 pound), peeled, cubed

1 small yellow onion, cut into ½-inch wedges

½ green bell pepper, cut into 1-inch pieces

Cooked white rice

In large soup pot over high heat, bring turkey, orange juice, chicken stock, vinegar, allspice, ginger, nutmeg, salt and pepper to a boil. Reduce heat to medium-low. Simmer, covered, for 35 minutes. Add sweet potato, onion and bell pepper. Cook, covered, for 20 minutes, or until turkey is no longer pink in center. Transfer turkey to plate. Cool. Remove meat from bones. Set aside. Discard bones and skin. Return turkey to pot. Simmer, uncovered, for 10 minutes, or until heated through and flavors are blended. Serve over rice.

:D

PORK AND CABBAGE STEW


6 tablespoons (¾ stick) unsalted butter

1 large onion, cut into ¼-inch thick slices, separated into rings

1½ pounds boiling potatoes, peeled, cut into ¼-inch thick slices

2 pounds boneless pork shoulder, trimmed of any large pieces of fat and cut into 1½-inch cubes

2 large carrots, cut into 3/8-inch thick rounds

½ small head savoy cabbage (about ¾ pound), damaged outer leaves discarded, cored, chopped

Salt and freshly ground black pepper to taste

2 to 3 teaspoons caraway seeds to taste

2 cups chicken broth

To fry onions: In large casserole, melt butter over medium-high heat. Heat until butter stops sizzling. Add onion. Cook, stirring, for 10 minutes, or until onion turns yellow. Using slotted spoon, remove onion. Set aside. Pour off butter, leaving just enough to coat bottom of casserole. Reserve poured-off butter.

To assemble and bake stew: Preheat oven to 350 degrees. In casserole, layer potatoes, pork, carrots and cabbage, in that order, sprinkling each layer with salt, pepper and some of caraway. End with layer of potatoes. Top with fried onions. Sprinkle with salt, pepper and caraway. Pour reserved butter over top. Pour chicken broth over potatoes. Cover casserole tightly. Bake for 2½ hours, or until pork and potatoes are done.

To finish stew: Turn on broiler and remove top of casserole. Broil for 3 to 4 minutes, or until top is browned. Serve immediately

:D

WHITE BEAN, RICE AND POTATO STEW


1 cup (½ pound) dried white beans, picked over, rinsed, soaked in water to cover overnight, drained

1 quart water

1 medium-large onion, chopped

6 large garlic cloves, finely chopped

1 bay leaf

3 tablespoons extra-virgin olive oil

¾ pound boiling potatoes, peeled, diced

2¼ teaspoons salt

½ cup medium-grain rice, such as Calarosa

1 teaspoon sweet paprika

To cook beans: Place beans in large saucepan. Add 3 cups water, onion, garlic, bay leaf and olive oil. Bring to a boil. Reduce heat to low. Cover. Simmer 1 hour.

To make stew: Add potatoes and salt. Cook for 20 minutes, or until potatoes are almost tender. Add rice and paprika. Bring to a boil. Return heat to low. Cover. Cook for 15 minutes, or until rice is tender. Add remaining 1 cup water, if necessary, to make stew soupy. Remove stew from heat. Let stand, uncovered, for 5 minutes before serving.

:D

CHICKEN STEW



6 tablespoons unsalted butter

1 tablespoon olive oil

4-pound chicken, cut into serving-size pieces

3 medium-size onions, grated

1 tablespoon tomato paste dissolved in ½ cup water

1 bouquet garni (1 teaspoon cumin seeds, 1 stick cinnamon, 3 allspice berries, 1 clove, 2 bay leaves, tied in cheesecloth)

12 to 14 small onions, a combination of red and white (1 to 1¼ pounds total), peeled

6 ounces kefalotyri or kash-kaval cheese, cut into ½-inch cubes

To make stew: In large casserole, melt 4 tablespoons butter over medium-high heat with olive oil. Heat until butter stops sizzling and begins to turn light brown. Add chicken. Cook for 8 to 10 minutes, or until brown on all sides. Add grated onion. Cook for 1 or 2 minutes. Add diluted tomato paste. Add bouquet garni. Reduce heat to low. Cover. Simmer for 45 minutes. Add whole onions. Cook, covered, for 45 to 60 minutes, or until chicken is fork-tender.

To brown cheese: Meanwhile, in skillet, melt remaining 2 tablespoons butter over medium-high heat. Heat until butter stops sizzling. Add cheese cubes. Cook for 1 minute, or until crispy on 1 side. Using metal spatula, scrape up and flip cheese cubes. (Note: Don't let crust stick to pan.) Cook until other side is crispy. Remove from pan. Add to stew. Cook for 5 minutes, or until cheese cubes begin to melt. Discard bouquet garni. Serve immedia


:D

FISHERMAN'S STEW


2 red potatoes, cut into eighths

1 medium carrot, peeled, chopped

½ onion, chopped

2 ounces linguica, chorizo or reduced-fat kielbasa, sliced

2 garlic cloves, minced

½ pound tomatoes, chopped

1 bottle (8 ounces) clam juice

½ cup dry white wine

½ teaspoon saffron threads, crushed

¼ teaspoon dried oregano

¼ teaspoon cayenne pepper

8 littleneck clams, scrubbed

8 mussels, scrubbed, debearded

¼ pound medium shrimp, peeled and deveined

¼ pound cod fillet

¼ pound sea scallops

1 tablespoon chopped fresh cilantro

To cook vegetables: Spray 8-quart saucepan with nonstick cooking spray. Set over medium heat. Add potatoes, carrots, onion, sausage and garlic. Saute for 6 minutes, or until onion begins to soften. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne. Bring to a boil. Cover. Reduce heat. Simmer 15 minutes.

To finish stew: Add clams. Cover. Simmer for 3 minutes. Add mussels. Cover. Simmer for 3 minutes. Discard any clams or mussels that don't open. Add shrimp, cod and scallops. Cook for 5 minutes, or until shrimp are pink and no longer opaque. Stir in cilantro. Serve.

:D


BEEF STEW


¼ cup all-purpose flour

½ teaspoon pepper

4 pounds boneless beef chuck or round, cut into 1-inch pieces

¼ cup olive oil

2 medium onions, chopped

1 head garlic, separated, peeled

1 cup dry red wine

1 can (14 to 14½ ounces) beef or chicken broth

1 envelope (0.9 ounce) onion-mushroom soup mix

1 pound assorted small fresh mushrooms

8 ounces baby carrots

8 ounces sugar snap peas

Sourdough or French rolls, hollowed out, optional

To cook meat: Combine flour and pepper. Lightly coat beef with flour mixture. Heat 1 tablespoon oil in large Dutch oven over medium heat. Brown one-quarter of beef. Remove from pan. Repeat 3 times. Add onions and garlic to pan. Cook, stirring, over medium heat for 3 minutes. Add wine. Cook, stirring, until browned bits attached to pan dissolve. Add broth and soup mix. Add mushrooms and beef. Bring to a boil. Reduce heat. Cover tightly. Simmer for 45 minutes.

To finish stew: Add carrots. Simmer, covered, for 30 minutes, or until beef is fork-tender. Add peas. Simmer 5 minutes. Serve in rolls.

:D

:D



Celery Soup With Crème Fraîche and Bacon


• 3 tbsp. unsalted butter

• 1 1/2 c. chopped leeks (white parts only)

• 4 c. sliced celery

• 3/4 lb. Yukon gold or baking potatoes, peeled and cut into 1/2-inch dice

• 4 c. reduced-sodium chicken stock

• 3/4 to 1 c. crème fraîche (see Note)

• Kosher salt, freshly ground black pepper

• 6 bacon slices, fried until crisp and then crumbled, for garnish

• 1 1/2 tbsp. chopped flat-leaf parsley, for garnish

Heat butter in large, deep-sided pot with a lid over medium-high heat until melted and hot. Add leeks and celery and sauté, stirring, 4 minutes. Add potatoes and stock. Bring mixture to a simmer, then lower heat. Cover and simmer until all vegetables are tender, 25 to 30 minutes.

Purée soup in food processor, blender or food mill. Return puréed mixture to pot in which it was cooked. Stir in 1/2 cup of the crème fraîche. Taste and season with salt and pepper. You may not need much salt since celery is high in sodium.

(Soup can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat over low heat when ready to serve.)

To serve, ladle soup into soup bowls. Garnish each serving with dollop of remaining crème fraîche and sprinkle with bacon and parsley

Note Creme fraîche, a thickened cream with a slightly tangy flavor, is available in some supermarkets. If you can't find it, whisk together 1 cup whipping cream and 1/3 cup sour cream in medium nonreactive bowl. Let stand at warm room temperature 8 hours or longer until thickened. Cover and refrigerate up to a week

:D


Potage Malounin


• 1 head of cauliflower, broken into small florets

• 2 tbsp. butter, divided

• 1 onion, thinly sliced

• 8 c. water

• 1 tsp. salt

• 1 rib celery, cut in half

• 3 waxy (boiling) potatoes, peeled and diced

• 1/4 tsp. freshly grated nutmeg

• Freshly ground white pepper

• 3 tbsp. crème fraîche or low-fat sour cream

• 1/4 c. minced fresh chives or green onions

Choose 12 tiny cauliflower florets for garnish; blanch 4 minutes and set aside.

In medium soup pot over very low heat melt 1 tablespoon butter. Add onion and cook, stirring often, until soft but not colored, about 5 minutes. Add water, salt, celery, remaining cauliflower florets and potatoes. Increase heat to high and bring mixture to boil. Reduce heat to medium and cook partially covered until vegetables are tender, stirring occasionally, about 15 minutes.

Remove and discard celery. In blender or food processor, purée soup in batches, processing each at least 30 seconds. Return soup to pot over low heat. Thin soup with up to 1 cup additional water if desired. Season with nutmeg, white pepper and additional salt. Simmer 2 minutes. Swirl in the remaining 1 tablespoon of butter. Ladle soup into heated soup plates and garnish each serving with créme fraîche or low-fat sour cream, 2 tiny florets and a sprinkling of chives or green onions.

:D


Petits Pois a la Paysanne


• 2 tbsp. butter

• 3 tbsp. flour

• 3 1/2 lb. fresh peas (4 1/4 c.) or frozen (see Note)

• 10 pearl onions, peeled

• 3 carrots, sliced

• 1 small head of lettuce, torn

• 1 sprig thyme

• 2 sprigs tarragon

• Salt and pepper

Melt the butter in a large saucepan over low heat. Stir in the flour. Add the peas, onions, carrots, lettuce, thyme, tarragon and enough cold water to cover. Season with salt and pepper.

Bring to a boil and stir. Cover and simmer over low heat for about 45 to 50 minutes. Remove the thyme and tarragon and drain before serving


NOTE recipe is suited to the end of the season, when peas are large and a bit tough, although this time of year you'll need to use 2 (10-oz.) packages of frozen peas. Peas should be cooked quickly so that they remain a vibrant green, and they should not crush under the pressure of a finger. For a different flavor, cook about 5 ounces (about 6 slices) of bacon and stir in before serving.

:D


Ragout de Carottes et Olives de Nyons


• 2 tbsp. olive oil

• 3 lb. carrots, cut diagonally into 1/2-inch pieces

• 1 onion, chopped

• 1 tsp. cumin

• 1 tbsp. sugar

• 2 c. chicken stock

• 1/2 c. pitted black olives

• Salt and freshly ground black pepper

In large saucepan over medium-high heat, heat olive oil. Stir in carrots, onion and cumin. Cook, stirring frequently, until onions turn golden and carrots begin to brown, about 10 minutes. Stir in sugar and chicken stock. Cook until all liquid evaporates, stirring occasionally, for 10 minutes. Stir in olives and season with salt and pepper. Cook, stirring occasionally, for 2 minutes. Correct seasoning, adding more sugar if desired to taste




:D

Black Bottom Pie with Bourbon

1 baked pie shell (9-inch)
1 envelope unflavored gelatin
1/4 cup cold water
1 cup sugar, divided
3 tablespoons cornstarch
2 cups milk
4 large eggs, separated
3 tablespoons Kentucky bourbon
1-1/2 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1/4 teaspoon cream of tartar

Sprinkle gelatin into cold water. In saucepan, stir together 1/2 cup sugar and cornstarch. Gradually stir in milk. Add egg yolks. Cook over medium heat, stirring constantly until mixture becomes as thick as mayonnaise. Remove from heat. Reserve one cup of mixture. Into remaining hot mixture, stir gelatin and bourbon. Refrigerate until cooked thoroughly (about 30 minutes). Stir chocolate and vanilla into reserved one cup of mixture. Spread over bottom of pie shell, refridgerate. When refrigerated mixture is cooled, beat egg whites with cream of tartar; gradually add remaining 1/2 cup sugar, beating until soft peaks form. Fold into chilled gelatin mixture. Spoon over chocolate layer in pie shell. Refrigerate at least 3 hours before serving.

YIELD: 6 to 8 servings

HiYa Jolie


How was the Cookout??


BTW






POUNCE
POUNCE
POUNCE
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POUNCE
POUNCE
POUNCE
POUNCE
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POUNCE
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:p

Well, I didn't burn anything - the food or my fingers - and impressed the "students" with my skills ....

Of course the other instructors saw me start my fire with {{gasp}} lighter fluid !! :rolleyes: A Big Boy Scout No-no ... The "Indian Guide" actually poured water on my fire and started a fresh one with two pieces of wood and aA LOT of effort.
Now I can see that would be a useful skill to have if you are out lost in the woods - or if he was demonstrating for the Boys; however there wasn't anyone else arround besides the other two instructors and I had lighter fluid & matches. Seemed to be a lot of Macho BS.
MY Pack Leader was quite offended on my behalf when he heard ( from someone else - not me - I felt it wa rather silly & not worth mentioning) and I understand he said something to "Indian Guide".

Other than that - I attended a woodcrafts workshop, a leathercrafts workshop, a "Storytelling" workshop, Cub Crafts, and a workshop on developing games and adapting them to different age/skill levels.
All in all a great day, lots of fun, spent the whole day W/ Hubby w/o kids, got to meet lots of new folks, got some great ideas...

BTW -- POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!