Recipe thread...

[Kormar the Wanderer]

OK folks. Any type or style of recipe is welcome here, as is any course, whether it is a meal, dessert, appetizer, etc... but in the honor of Moni's new oven I'll start with this nice Italian dish...

Italian Cod
Type: Entree
Serves: 4

Ingredients:
2 tbsp butter
2 cups whole wheat bread crumbs
1/4 cup chopped walnuts
grated rind and juice of 2 lemons
2 sprigs rosemary, stalks removed
2 tbsp chopped parsley
4 cod fillets, each about 5 1/2 ounces
1 garlic clove, crushed
3 tbsp walnut oil
1 small fresh red chili, diced
salad greens, to serve

1) Melt the butter in a large skillet

2) Remove the skillet from the heat and add the bread crumbs, walnuts, the rind and juice from one lemon, half the rosemary and half the parsley.

3) Arrange the cod fillets in a single layer in a shallow, foil lined roasting pan and press the bread crumb mixture over the top of the fillets, spreading it out evenly.

4) Bake in a preheated oven at 400 degrees F for 25-30 minutes or until tender.

5) Mix the garlic, the remaining lemon rind and juice, rosemary, parsley and chili in a bowl. Beat in the walnut oil and mix to combine. Drizzle the dressing over the cod fillets as soon as they are cooked.

6) Transfer to serving plates and serve immediately.

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"Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind."
Kormar

[This message has been edited by Kormar the Wanderer (edited 07-24-2001).]

[This message has been edited by Kormar the Wanderer (edited 07-24-2001).]

[Kormar the Wanderer]

Zabaglione
Type: Dessert
Serves: 4

Ingredients:
5 egg yolks
1/2 cup superfine sugar
2/3 cup marsala wine or sweet sherry
fresh fruit or amaretti cookies, to serve if desired

1) Place the egg yolks in a large mixing bowl

2) Add the superfine sugar to the egg yolks and beat well with a fine whip until the mixture is very pale and thick and has doubled in volume

3) Place the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water.

4) Add the marsala or sherry to the mixture and continue beating until the mixture becomes warm. This may take up to ten minutes...

5) Pour the mixture, which should be frothy and light into four wine glasses.

6) Serve the fresh zabaglione warm with fresh fruit or amaretti cookies if you wish.

/variations/

Semifreddo Zabaglione (iced) can be made by following the steps above, then continuing to beat the mixture while the bowl rest in a pan of cold water. Beat 2/3 cup heavy cream until it just holds it's shape. Then fold into the foan and freeze for about 2 hours, until just frozen.

Also, try using other types of liqueur, such as Kahlua or creme de cassis and experiment with different flavors...

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"Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind."
Kormar

[Kormar the Wanderer]

Chickem Turenne
Style: Cajun
Type: Entree
Serves: 6

Ingredients:

3 (2 pound) spring chickens
Salt and Pepper
2 Sticks butter
12 ounces chicken broth
1/2 pint sherry
12 artichoke hearts, boiled and sliced
8 ounces mushrooms, sliced

1) Disjoint the chickens and season to taste with salt and pepper.

2) In a large skillet melt the butter on high heat.

3) Add the chicken to the skillet and fry until golden brown, turning occasionally.

4) Cover with broth and sherry and add artichoke hearts and mushrooms.

5) Reduce flame and allow to simmer.

6) Using a slotted spoon divide the chicken and other ingredients equally between plates then cover generously with sauce and serve.


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"Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind."
Kormar

[Kormar the Wanderer]

OK, last one for tonight...

Crepes Suzettes (recipe originally from Brennan's restaurant)
Style: French
Type: Dessert
Serves: 4

For the crepes:

2 eggs
3/4 cup sifted flour
1 teaspoon sugar
pinch of salt
milk
(optionally, you may add a hint of cinnamin to the mix as well)

1) Pour the flour, sugar and salt into a large bowl and make a small well in the center of it.

2) With a fine with, add the eggs one by one and fold them into the flour mixture.

3) Slowly add milk and whip the mixture until it is the consistency of condensed milk, beating until smooth.

4) Bring a 6 inch skillet to high heat that has been oiled with vegetable oil.

5) Pour about 2 tablespoons of the batter onto the skillet, tilting it as necessary to coat the pan evenly.

6) Brown the crepe on both sides, remove, and keep warm.

7) Re-oil the skillet with a pastry brush and repeat until the batter is used up.

Sauce:

1/2 stick butter
1/4 cup sugar
Peel of 3 oranges in thin slivers
Peel of 1 lemon in thin slivers
Juice of 1 orange
Juice of 1/2 lemon
3/4 ounces cointreau
3/4 ounces Grand Marnier
2 ounces brandy

1)Melt the butter in a chafing dish, add sugar and mix well.

2)Add orange and lemon peels and juices and simmer until peels are transparent.

3)
Place 3 crepes at a time in this sauce and fold into halves and then quarters, repeating until 12 crepes are in the chafing dish.

4) Pour over the couintreau and the Grand Marnier and then the brandy.

5) Ignite, tipping slightly.

6) Level the pan and move backwards and forwards until the flame dies down.

7) Serve 3 crepes per person, spooning some of the liquid over each portion.






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"Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind."
Kormar

[Lioness]

bumping this is a great thread Kormar, thanx!

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Official teaser and ranger of the HADB Clan
Waitress and entertainer at Cloudy's Cafe in GD

[Lord of Alcohol]

Keep the good recipes coming, I'm hungry

[Kormar the Wanderer]

OK, anyone having a special occasion that wants something truly delicious and special (cut the recipe measurements in half for a candlelight dinner on this one...) and doesn't mind spending some money, try this one out...

Lobster Diavolo (originally from Masson's restaraunt)
Type: Entree
Serves: 4

Ingredients:

2 2 1/2 pound lobsters
Fish stock or water
1 stick butter
1/4 cup white wine
1/2 cup chopped shallots
1 clove chopped garlic
1/2 cup sliced mushrooms
1 bay leaf
Pinch each basil and oregeno
4 tablespoons olive oil
2 cups canned italian tomates, peeled and cored
Salt and pepper

1) Boil lobsters in fish stock or water

2) Cut in half lengthwise and remonve meat from bodies and claws.

3) Simmer meat in 1/2 stick butter and white wine in a skillet.

4) In another pan, saute green onions (shallots,) garlic, mushrooms, bay leaf, oregeno and basil and basil in the remaining butter and olive oil until shallots are soft.

5) Add tomatoes and salt and pepper to taste.

6) Combine meat and sauce and simmer for 6-8 minutes and serve in cleaned lobster shells or in a casserole.

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"Beware fool that you put too much stock in the power of the spoken word, lest the unspoken one trample you from behind."
Kormar

Um...will you come cook for me Kormar? Pretty please?

Here is a recipe that isn't all that fancy, but one I enjoy:

Chicken or Turkey Casserole

turkey tenderloin or boneless chicken breasts
1 onion - sliced
margarine
sliced swiss cheese
1 can of cream of chicken soup
1/3 to 1/2 can of milk (mix soup and milk)
sour cream
parmesean cheese

Brown meat in margarine; add onions and saute. Can be finished in the skillet or in the casserole dish. Layer meat, onions, soup, and swiss cheese (one slice on each piece of meat); spread with sour cream and sprinkle parmesean cheese on top. Bake at 350 degrees for about 30 minutes.

Yummy!

[This message has been edited by CyberPixie (edited 07-25-2001).]

And a dessert:

Chocolate Chip Cupcakes

In a small mixing bowl, mix together: 1/3 c sugar, 1 8oz package of cream cheese, 1/8 teaspoon salt, 1 unbeaten egg. Beat well, then stir in 1 c of chocolate chip bits. Set aside.

Mix together in a separate bowl: 1 1/2 c flour, 1 c sugar, 1/4 c cocoa, 1 teaspoon baking soda, 1/2 teaspoon salt. After mixing, add 1 c of water, 1 tablespoon vinegar, 1/3 c cooking oil, and 1 teaspoon vanilla. Beat well.

Fill the cupcake cups (I use the foil cupcake papers) 1/3 of the way with the chocolate batter. Top off with a heaping spoonful of the cream cheese mixture. Bake at 350 degrees for 20 to 25 minutes. Makes 2 - 2 1/2 dozen.

And an appetizer:

Spinach dip

16 oz mayonnaise
16 oz sour cream
3 green onions, chopped
1 10 oz package of frozen, chopped spinach, thawed and drained
1 package of vegetable soup mix (I use Knorr Vegetable soup mix)

Stir all of this together well and chill for at least 2 hours before serving. (I find it's best if you chill for at least 6 hours, but this will still work if you're in a hurry.) What's really good is to serve this dip in a round bread bowl - either sourdough or sweet Italian bread is good. Use the bits of bread left over after hollowing out into a bowl to eat with the dip. Veggies and crackers are also good.

This is also good without the spinach, by the way. (I sometimes put two packets of the mix in if I don't put spinach in the dip.) I made this dip one time and thought that something seemed off. It tasted and looked different, but still was good. Hmmmmm....what could it be? I forgot...the spinach! That's pretty sad....forgot to put spinach in spinach dip