Ironworks Gaming Forum - View Single Post - Cloudy's Cafe, a conversation zone- February 13, 2003

Sigmar · 02-13-2003, 03:26 PM

Well Cloudy I can't actually find my cookbook right, now but I have a website where I get loads of my recipes from (cooking is a hobby of sorts

)

Website- http://italianfood.miningco.com/mbody.htm

Arguably my favourite dish from the site (for when you're in abit of a hurry and yu've gotta mix something up)-

FRIED CHICKEN WITH TRUFFLES AND MUSHROOMS IN CREAM SAUCE
Submitted by Daniel B. Wheeler and C. Robert Brittain

4.5 Lbs. Chicken
1 22 Oz. Jar Uncle Ben's Creamy Mushroom Sauce
1 Cup White wine
1/4 Cup (2 ounces sliced) Oregon White Truffles or Oregon Black Truffles.

Fry chicken in a skillet for 45 minutes or until brown. Drain fat.

Add 22 Oz. Jar Uncle Ben's Creamy Mushroom Sauce, 1/4 cup thin-sliced Oregon
White truffles (Tuber gibbosum Harkn.), and 1 cup white wine. Simmer for
additional 10-15 minutes to let sauce blend.

Makes 8-10 servings, depending upon appetite

Another one of my favourite recipes, Chicken And Chick-Pea Stew

1 pound Dried chick-peas (garbanzo beans)
1 teaspoon Baking soda
3 tablespoons Olive oil
2 pounds Chicken legs and thighs
1 slice Whole-wheat bread
1 large Onion -- sliced
2 large Tomatoes, red ripe -- diced
1 slice Bacon
2 cups Chicken stock -- fresh or canned (do not use bouillon)
1 Bay leaf -- whole
2 Garlic cloves -- crushed
2 Hard-boiled eggs -- peeled
1/2 cup Dry sherry
Freshly-ground black pepper -- to taste
Salt -- to taste
Pick over the chick-peas carefully, discarding discolored ones, small stones, etc. Soak them overnight in ample water to cover, along with the baking soda. Next day drain and rinse the peas. Cover with water and bring to a boil. Simmer for 1 1/2 hours. Drain the peas and discard the water. Set aside. Heat a large frying pan and add the oil. Brown chicken pieces on all sides and remove from the pan. Fry the bread in the remaining oil. Remove and set aside. In the same pan saute onion, tomatoes and bacon. Cook until the onions are clear. Place the vegetable mixture in a 6-quart lidded Dutch oven and add the chicken pieces and the chick-peas. Deglaze the frying pan with a bit of the broth. Add the pan drippings and the stock to the pot along with the bay leaf and salt and pepper to taste. Cover and bring to a simmer. Simmer until the chicken is tender, about 45 minutes. In the meantime, crush the garlic in a small bowl. Break up the fried bread and add to the garlic along with the yolks of the hard boiled eggs. Mash the mixture along with 1 tablespoon of the sherry. You want to create a garlic-egg paste. Chop the whites of the eggs. When the chicken has been simmering for 45 minutes add the garlic paste, the chopped egg whites and the remaining sherry. Stir the pot carefully and simmer for another 10 minutes.

Sorry I couldn't find my book, the recipes in it are way better, when I do I'll drop you a PM OK. Give the website a look though its pretty good

Oh forgive my rudeness fellow denizens of the Cafe, hello everyone!

[ 02-13-2003, 03:30 PM: Message edited by: Sigmar ]

02-13-2003, 03:26 PM	#8
Sigmar Unicorn Join Date: May 17, 2001 Location: N/a Posts: 4,222	Well Cloudy I can't actually find my cookbook right, now but I have a website where I get loads of my recipes from (cooking is a hobby of sorts ) Website- http://italianfood.miningco.com/mbody.htm Arguably my favourite dish from the site (for when you're in abit of a hurry and yu've gotta mix something up)- FRIED CHICKEN WITH TRUFFLES AND MUSHROOMS IN CREAM SAUCE Submitted by Daniel B. Wheeler and C. Robert Brittain 4.5 Lbs. Chicken 1 22 Oz. Jar Uncle Ben's Creamy Mushroom Sauce 1 Cup White wine 1/4 Cup (2 ounces sliced) Oregon White Truffles or Oregon Black Truffles. Fry chicken in a skillet for 45 minutes or until brown. Drain fat. Add 22 Oz. Jar Uncle Ben's Creamy Mushroom Sauce, 1/4 cup thin-sliced Oregon White truffles (Tuber gibbosum Harkn.), and 1 cup white wine. Simmer for additional 10-15 minutes to let sauce blend. Makes 8-10 servings, depending upon appetite Another one of my favourite recipes, Chicken And Chick-Pea Stew 1 pound Dried chick-peas (garbanzo beans) 1 teaspoon Baking soda 3 tablespoons Olive oil 2 pounds Chicken legs and thighs 1 slice Whole-wheat bread 1 large Onion -- sliced 2 large Tomatoes, red ripe -- diced 1 slice Bacon 2 cups Chicken stock -- fresh or canned (do not use bouillon) 1 Bay leaf -- whole 2 Garlic cloves -- crushed 2 Hard-boiled eggs -- peeled 1/2 cup Dry sherry Freshly-ground black pepper -- to taste Salt -- to taste Pick over the chick-peas carefully, discarding discolored ones, small stones, etc. Soak them overnight in ample water to cover, along with the baking soda. Next day drain and rinse the peas. Cover with water and bring to a boil. Simmer for 1 1/2 hours. Drain the peas and discard the water. Set aside. Heat a large frying pan and add the oil. Brown chicken pieces on all sides and remove from the pan. Fry the bread in the remaining oil. Remove and set aside. In the same pan saute onion, tomatoes and bacon. Cook until the onions are clear. Place the vegetable mixture in a 6-quart lidded Dutch oven and add the chicken pieces and the chick-peas. Deglaze the frying pan with a bit of the broth. Add the pan drippings and the stock to the pot along with the bay leaf and salt and pepper to taste. Cover and bring to a simmer. Simmer until the chicken is tender, about 45 minutes. In the meantime, crush the garlic in a small bowl. Break up the fried bread and add to the garlic along with the yolks of the hard boiled eggs. Mash the mixture along with 1 tablespoon of the sherry. You want to create a garlic-egg paste. Chop the whites of the eggs. When the chicken has been simmering for 45 minutes add the garlic paste, the chopped egg whites and the remaining sherry. Stir the pot carefully and simmer for another 10 minutes. Sorry I couldn't find my book, the recipes in it are way better, when I do I'll drop you a PM OK. Give the website a look though its pretty good Oh forgive my rudeness fellow denizens of the Cafe, hello everyone! [ 02-13-2003, 03:30 PM: Message edited by: Sigmar ]