The official RECIPE thread.
Senior Member
Joined: Mar 2006
Posts: 3,713
From: Cibolo, TX
RE: The official RECIPE thread.
Hey,
Baguettes is more about technique than an actual recipe, but it is pretty much just yeast (or sourdough starter), flour, water and salt. You'll need a couple rises and form using the standard shaping techniques for a baguette. Maybe google some pictures to help?
The cream sauce is much easier, but I'd like to see the recipe to correct it. Basically, just like a veloute, you need to have the tomato sauce thickened and pretty much done before you deal with the cream. I actually prefer to get the tomato sauce a little overly thick, then heat the cream to boiling and blend into the tomato sauce and remove immediately from the heat. If you bring the mixture to boil again, you'll aggitate the bond which will be much more likely to break. Also, the texture will be much more smooth and creamy on the palate. Hope that helps.
Cheers!
Baguettes is more about technique than an actual recipe, but it is pretty much just yeast (or sourdough starter), flour, water and salt. You'll need a couple rises and form using the standard shaping techniques for a baguette. Maybe google some pictures to help?
The cream sauce is much easier, but I'd like to see the recipe to correct it. Basically, just like a veloute, you need to have the tomato sauce thickened and pretty much done before you deal with the cream. I actually prefer to get the tomato sauce a little overly thick, then heat the cream to boiling and blend into the tomato sauce and remove immediately from the heat. If you bring the mixture to boil again, you'll aggitate the bond which will be much more likely to break. Also, the texture will be much more smooth and creamy on the palate. Hope that helps.
Cheers!
Lvl-65 Sorceress: 9,571-HP/7,796-EP
Joined: Feb 2005
Posts: 7,462
From: The other side of midnight.
RE: The official RECIPE thread.
pasta is always good. you can prepare the sauce and salad prior to her arrival.
there are some very good dry"gourmet" pastas, as well as refrigerated pastas.
don't know how much cooking you want to do, but that would be my recommendation.
sometimes i buy a good quality jar red sauce and doctor it up at home by:
equal parts of finely chopped celery, onion & carrot; a couple cloves of garlicminced & then yousaute in a little butter, then add a little milk and let that cook out, then add a little white wine and let that cook out. then add however much cooked ground beef, finely chopped. add your jar sauce and heat it up! i usually also add some extra spices like basil, oregano &a tad of red pepper flakes for a little kick. top with fresh parmesan cheese.
..also, don't forget a small fresh flower bouquet and candlefor the table and some nice wine!
there are some very good dry"gourmet" pastas, as well as refrigerated pastas.
don't know how much cooking you want to do, but that would be my recommendation.
sometimes i buy a good quality jar red sauce and doctor it up at home by:
equal parts of finely chopped celery, onion & carrot; a couple cloves of garlicminced & then yousaute in a little butter, then add a little milk and let that cook out, then add a little white wine and let that cook out. then add however much cooked ground beef, finely chopped. add your jar sauce and heat it up! i usually also add some extra spices like basil, oregano &a tad of red pepper flakes for a little kick. top with fresh parmesan cheese.
..also, don't forget a small fresh flower bouquet and candlefor the table and some nice wine!
1st Gear
Joined: Mar 2007
Posts: 214
From:
RE: The official RECIPE thread.
Okay, here's my first entry, with more to follow. Nice an' easy.
Bob's Pico de Gallo
1 cup diced tomatoes (I prefer Roma)
1 cup diced sweet onions
1/3 cup finely chopped fresh cilantro
3 quartered limes
salt and granulated garlic to taste
Extremely easy- just combine tomatoes, onions, and cilantro in a mixing bowl with tongs. Squeeze in the lime juice, then season with salt and granulated garlic to taste. Great by itself with chips, or is amazing in guacamole. I usually make it to put on top of carne asada tacos (corn shells, of course), along with some salsa verde. Very healthy too, I might add.
Bob's Pico de Gallo
1 cup diced tomatoes (I prefer Roma)
1 cup diced sweet onions
1/3 cup finely chopped fresh cilantro
3 quartered limes
salt and granulated garlic to taste
Extremely easy- just combine tomatoes, onions, and cilantro in a mixing bowl with tongs. Squeeze in the lime juice, then season with salt and granulated garlic to taste. Great by itself with chips, or is amazing in guacamole. I usually make it to put on top of carne asada tacos (corn shells, of course), along with some salsa verde. Very healthy too, I might add.
Lvl-65 Sorceress: 9,571-HP/7,796-EP
Joined: Feb 2005
Posts: 7,462
From: The other side of midnight.
RE: The official RECIPE thread.
moeron7...let us know how everything went!! we want a full report!
dumb question:
do you rinse your canned tuna before you use it in tuna salad? i usually just drain it and press the water out.
dumb question:
do you rinse your canned tuna before you use it in tuna salad? i usually just drain it and press the water out.
1st Gear
Joined: Feb 2008
Posts: 148
From:
RE: The official RECIPE thread.
Bratwurst
Place your brats in a pan to boil
Add sliced onions
Cover with beer (no water please)
Cover and heat
When brats are almost cooked, remove from beer, grill over charcoal until done
Place in pumpernickel buns, add sauerkraut and mustard
Drink with ice cold beer.
mmmmm summertime
Place your brats in a pan to boil
Add sliced onions
Cover with beer (no water please)
Cover and heat
When brats are almost cooked, remove from beer, grill over charcoal until done
Place in pumpernickel buns, add sauerkraut and mustard
Drink with ice cold beer.
mmmmm summertime