Kai's "Old-Fashioned" Recipe Thread

Quote:

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Originally posted by Jolie Rouge
now now, I can't leave ya'll alone for a second ...

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POUNCE
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:p

Oooh, I have a really good comeback, but I will be a good girl. :eek:

~grabs Fugi as she falls, laughs as his false teeth go flying across the room and lands in Mrs. Bagwell's soup~

Quote:

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Originally posted by jaybird
Oooh, I have a really good comeback, but I will be a good girl. :eek:

~grabs Fugi as she falls, laughs as his false teeth go flying across the room and lands in Mrs. Bagwell's soup~

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Mwumph Mwumph!!! Pull Da Birdys Hearing aids out (Looks for light)

Boink Boink Boink Boink Boink Boink



:p

Okay, I have this really bad joke going through my head now, about the old guy at the nursing home who would run around the halls saying his wenis died. Then a few days later went running around the halls with his wenis hanging out because it was 'the viewing.'

Sorry. Been in a goofy mood all day. It's that damned semi-vegetarian food crap my dot feeds me. Hummus and pita bread and raw veggies, Greek salad, smoked mozzerella cheese with tomatoes and pesto on grilled focaccia. I wanted a big greasy burger and fries. ;)

well, my darlings, I have to go to bed ... worked in the yard and i am soooo tired. Everytime I lean over, I get dizzy because of all the crud in my sinus' ... bleack ! so it made working a flowerbed with all three kiddies rather interedsting ... ever work a flowerbed with a 20 monnth old ? {{shakes head}} I lost half my canna's - they'll grow back but still .... Last year, M & M "helped" me plant a whole flat of annuals ... found them pulling them up and replanting them - over and over and over. They all died - root shocked, drowned, and broken. But the kids were sooo excited they "helped" me ...

Night sweetie.

Maybe you should let the kids have their OWN flower/vegetable garden? Might save a few of your plants that way! Actually, I'm going to bed too, 5am rolls around way too early the last couple weeks...months...years!

:D

GRILLED SALMON WITH ROASTED CORN SALAD


3 cups fresh corn kernels (about 6 ears) or 2 (10-ounce) packages frozen corn, thawed and drained

1 red bell pepper, seeded and finely chopped

4 green onions, thinly sliced

½ cup chopped cilantro

1 jalapeno pepper, seeded, deveined and minced (see cook's note)

3 tablespoons cider vinegar

1 tablespoon honey

1 tablespoon olive oil

1 teaspoon Dijon mustard

¾ teaspoon salt

4 (5-ounce) salmon fillets

To roast corn: Spray baking sheet with nonstick spray. Spread corn on baking sheet. Roast in 425-degree oven, stirring occasionally, for 20 minutes, or until lightly browned. Cool completely.

To make salad: Meanwhile, in large bowl, combine bell pepper, green onions, cilantro, jalapeno pepper, vinegar, honey, 2 teaspoons oil, mustard and ¼ teaspoon salt. Stir in corn. Cover. Chill until ready to serve.

To cook salmon: Rub salmon steaks with remaining 1 teaspoon oil and remaining ½ teaspoon salt. Heat nonstick ridged grill pan or skillet over medium-high heat. Cook salmon for 4 minutes per side, or until browned on outside and just opaque in center. Serve salmon on top of or alongside corn salad.


:D


Chocolate Apricot Torte


• 1/4 c. chopped dried apricots

• 1/4 c. white wine (or apple or orange juice)

• 2 c. (12 oz.) semisweet chocolate chips, divided

• 1 c. (2 sticks) butter, divided

• 3 eggs, separated, plus 1 whole egg

• 1/2 c. plus 3 tbsp. sugar, divided

• 1/4 c. flour

• 1/3 c. ground almonds (from about 1/2 c. almond slivers)

• 1/4 tsp. cream of tartar

• 1 tbsp. light corn syrup

• 1 c. heavy cream, whipped, for garnish or serving, optional

• Apricot jam, thinned with white wine or apple juice or apricot nectar, for serving, optional

In a small bowl, soak the apricots in the wine or fruit juice several hours or overnight.

Preheat the oven to 375 degrees. Grease an 8-inch springform pan, line the bottom with parchment paper or waxed paper, grease the paper and flour the paper and pan.

In a small saucepan over very low heat, melt 1 cup of the chocolate chips and 1 stick of the butter together, stirring frequently, until smooth. Set aside.

In the large bowl of the electric mixer, beat the three egg yolks plus the whole egg with 1/2 cup of the sugar until the mixture is thick and pale yellow. Beat in the chocolate mixture, the ground almonds and the flour. Stir in the apricots and any liquid remaining with them.

In the clean small mixer bowl, with clean beaters, beat the egg whites until they begin to foam. Add the cream of tartar and beat until the whites begin to thicken. Add the remaining 3 tablespoons of sugar while beating, and beat just until the whites hold soft peaks (peaks that flop over) when the beaters are lifted out.

Stir about a third of the whites into the chocolate batter, to lighten it, then gently fold in the remaining whites, just until no lumps of whites remain visible.

Transfer the batter to the prepared pan and bake 40 to 50 minutes, until a toothpick inserted in the center comes out with moist crumbs (not liquid). Cool the cake in the pan. (The center may sink. No problem; that's why nature invented glaze.)

When the cake is fully cool, remove the side of the pan, cover the cake with a plate, invert the cake and plate together, carefully remove the pan bottom and peel away the waxed paper. Cover with the serving plate and invert again. Slide strips of waxed paper under the edge of the cake all around to catch drips of glaze and proceed:

In a small saucepan over very low heat, combine the remaining 1 cup of chips, the remaining 1 stick of butter and the corn syrup, stirring frequently, until the mixture is smooth. Allow it to cool briefly, to thicken it a little, then pour it over the cake, filling any low center and spreading it all the way to the edge. Either let some glaze form dribbles down the side of the cake or spread glaze around the side. If you don't keep working at the glaze after it starts to set, it will cool to a beautiful shine. After a few minutes, slide out the strips of waxed paper sideways.

If decorating with whipped cream, let the glaze cool completely first.

Serve with whipped cream and/ or apricot preserves thinned to sauce consistency with wine or fruit juice.

Note that the fruit needs to soak at least several hours




:D

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GOTCHA !

:eek:



OOOOOOOOOOOooooooooohhhhhhhhhhhh


AAAAAAAAAAAaaaaaaaaahhhhhhhhhhhhh


;)

BTW




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:D


PASTA WITH PARMESAN CREAM AND CRISP PROSCIUTTO


12 ounces fresh or dried pasta, preferably tagliolini or spaghettini

4 ounces sliced prosciutto

1½ tablespoons unsalted butter

½ cup light cream

4 teaspoons freshly grated Parmigiano-Reggiano cheese

1 large handful thinly sliced spinach or arugula leaves (optional)

To cook pasta: Bring a large pot of water to a boil. Add pasta. Cook according to package directions.

To cook prosciutto: Meanwhile, finely chop prosciutto. Place skillet or saucepan large enough to hold pasta over medium heat. Melt 1 tablespoon butter in skillet. Add prosciutto. Increase heat to medium-high. Cook, stirring frequently, for 3 to 5 minutes, or until prosciutto is crisp and browned. Transfer prosciutto to plate. Set aside.

To make sauce: Return skillet to medium heat. Melt remaining ½ tablespoon butter in skillet. Add cream. Stir well. Add cheese. Stir just until sauce thickens slightly. (Note: If pasta is not done yet, reduce heat under sauce to low and stir occasionally.)

To assemble and serve: Drain pasta. Discard cooking water. Transfer pasta to skillet. Add spinach or arugula. Toss to coat with sauce. Divide among 4 plates. Sprinkle with prosciutto. Serve hot.

:D

[b]Puttin on a BIG pot of soup for Baby Froggy, since she don't feel good ...


Chef John Folse's Crawfish and Asparagus Tip Risotto with Freshly Grated Parmigiano Reggiano

Risotto, the Italian rice dish, may be flavored with numerous local ingredients. In this case, we have married the crawfish of bayou country with the subtle taste of asparagus for a unique finish.


1 pound of crawfish tails
1 bunch of asparagus spears
6 cups chicken stock
6 tbsps extra-virgin olive oil
¼ cup shallots, minced
1 tsp. minced garlic
2 cups Arborio rice
2 tbsps. unsalted butter
½ cup fresh, flat-leaf parsley, minced
fresh Parmigiano Reggiano cheese, grated
salt and freshly ground black pepper to taste

Trim one inch off of the cut ends of the asparagus. Bring a large pot of salted water to a boil and cook the asparagus spears for 2-3 minutes, or until crisp-tender. Drain and chop into ½-inch pieces. Set aside and reserve tips to use as garnish. In a medium saucepan, heat olive oil over medium high heat and sauté garlic and shallots until translucent, about 3 minutes. Add rice to the pan and stir until it is opaque. Add ½ cup stock and salt to taste and stir until the stock is absorbed. Continue pouring in the stock in ½ cup increments and stirring until all of it has been absorbed, about 20 minutes or until rice is creamy and tender. Add the butter, parsley, crawfish and asparagus and blend well. Season with salt, pepper and Parmigiano Reggiano to taste. Remove from heat and serve the risotto in shallow soup bowls, leveling the mound on each plate with a wooden spoon. Garnish with blanched asparagus tips and shaved Parmigiano Reggiano.


Gumbo Des Herbes

Although there are many versions of this recipe, I feel that Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipe in the world for this dish. Leah, the Queen of Creole Cooking, serves this famous dish each Holy Thursday at her restaurant on Orleans Avenue.

1 bunch mustard greens
1 bunch collard greens
1 bunch turnips
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
½ head lettuce
½ head cabbage
1 bunch spinach
3 cups onions, diced
½ cup garlic, minced
1½ gallons water
5 tbsps flour
1 pound smoked sausage
1 pound smoked ham
1 pound brisket, cubed
1 pound stew meat
1 tsp thyme leaves
salt and cayenne pepper to taste
1 tbsp filé powder

Clean all greens under cold running water, making sure to pick out bad leaves and rinsing away any soil or grit. The greens should be washed 2-3 times. Chop greens coarsely and place in 12-quart pot along with onions, garlic and water. Bring mixture to a rolling boil, reduce to simmer, cover and cook for 30 minutes. Strain greens and reserve the liquid. Place greens in the bowl of a food processor and purée or chop in a meat grinder. Pour greens into a mixing bowl, sprinkle in 5 tbsps flour, blend and set aside. Slice all meats into 1-inch pieces and place into the 12-quart pot. Return the reserved liquid to the pot and bring to a low boil, cover and cook 30 minutes. Add puréed greens, thyme and season with salt and pepper. Cover and continue to simmer, stirring occasionally until meat is tender, approximately 1 hour. Add water if necessary to retain volume. Add filé powder, stir well and adjust salt and pepper if necessary. Serve over white rice. {{NOTE : This makes a BIG POT O' SOUP !}}



Italian Wedding Soup

This soup is traditionally served at Italian weddings. It is served with grated Parmesan cheese sprinkled on top. Being from South Louisiana, Julie and I have taken Cajun license and spiced up the meatballs to provide that explosion of flavors found only in Cajun and Creole cooking. Julie found the soup recipe from the Poole family in Rhode Island and pirated the meatball recipe from my brother, Chef John Folse's "Tender and Juicy Spaghetti and Meatballs" to make this soup one of the best soups I have ever had. - Jerry and Julie Folse


* 1 pound ground chuck
* 1 pound ground pork
* 6 eggs
* 1 cup minced onions
* 1 cup minced celery
* 1/4 cup chopped basil
* 13/4 cups Italian bread crumbs
* 1/2 cup grated Parmesan cheese
* 2 tbsps salt
* 2 tbsps black pepper
* 3 quarts chicken broth
* 4 cups thinly sliced escarole (or spinach)
* 11/2 cups uncooked orzo pasta
* 2/3 cup finely diced carrots


In a large bowl, combine ground pork and ground chuck. Use hands to mix well. Add eggs, onions, garlic, celery, basil, bread crumbs and Parmesan cheese. Again using hands, mix well. Add salt and pepper. Wet hands, and roll mixture into golf ball size meatballs. Place the rolled meatballs on a cookie sheet and set aside. John recommends flattening one of the meatballs and grilling in a little olive oil to test for seasoning. Seasoning can be adjusted if needed.

In a large saucepan, heat chicken broth to a boil. Add meatballs and reduce to a slow boil. After 30 minutes, stir in escarole (if you can't find escarole, fresh spinach is a good substitute), chopped carrots, and orzo pasta. Cook on slow boil for about 15 minutes more or until pasta is al dente. Stir frequently to prevent sticking. Serve in soup bowl with a little Parmesan cheese sprinkled on top.