Okay, this is the most recent Recipe Thread

[skysidhe]

Chocolate Zucchini Cake

1/3 c butter
1-1/4 c sugar
2 eggs
1/2 c buttermilk
1/3 c applesauce
1 tsp. vanilla
1-1/4 c flour
1-1/2 tsp. baking powder
1tsp salt ( omitted )
1/4 tsp baking soda
2 c shredded zucchini
2 oz semi sweet chocolate melted ( I substituted coco powder with appropriate amounts of oil and sugar to make it sweet and oily)
confectioners sugar for sprinkling on top

bake 30-35 min @ 350

A new to me recipe and it tastes great although I actually prefer zucchini bread without chocolate.

[Urbane Guerrilla]

Over fifty thousand views! Yay.

[sad_winslow]

2.5 lb leg of lamb cut into bites
2 tbsp olive oil
4 cloves garlic chopped
1-2 tbsp harissa
1 tbsp fresh rosemary, finely chopped
6 anchovy filets, finely chopped
3 tbsp worchestershire
1 tbsp fresh thyme leaves, finely chopped
juice of 1 lemon
salt and pepper
2 onions, finely chopped/diced
1 lb shelled fava beans (or sub. canellini beans)
1.5 lbs potatos, peeled and cut to bites
4 cups vegetable stock

Well mix cut lamb with oil, garlic, harissa, rosemary, anchovy, worchestershire, thyme, lemon juice, salt, pepper in a sealable container/plastic bag. Marinate for at least 30 minutes or overnight in fridge.

preheat oven to 400F/200C. In large cast-iron casserole/dutch oven add lamb mixture and cook for about 10 minutes or until browned. add onions and cook for another 5.

Add the beans, potatos, and stock and bring to boil. Cover and transfer entire pot to the oven and let cook for 2 hours or until lamb is tender. check once while in the oven and if liquid is running low, add a bit of hot water or vegetable stock.


---
i made this last week and it was pretty good, though i think the rosemary upsets my stomach a bit. The original recipe called for fava beans but i substituted canellini beans as i couldn't find any favas anywhere. i used a full 2 tbsp of harissa, and i added a little extra lemon juice and worchestershire to the marinade. it's not terribly spicy overall, was very filling, and the lamb was extremely tender. takes a pretty darn big pot to fit it all. i used a big enamelled cast iron "dutch oven" thing and filled it to the brim.

the original recipe notes also to check it while in the oven once and top with water/stock if necessary, but that definitely wasn't a problem when i made it. it thickened nicely but didn't lose much volume at all.

overall verdict: tasty.

[xoxoxoBruce]

Mother little kitchen helpers... mostly battery powered.

[lumberjim]

Quinoa Salad:

cook quinoa:
boil 1 cup washed quinoa in 2 cups water, reduce and simmer lidded for 10-15 minutes until water is absorbed, set aside to cool/dry

dice raw yellow squash, cukes, celery, red pepper.
halve some cherry tomatoes, mince a bit of fresh ginger

combine in large bowl with 1/2 can of chick peas, a shake of garlic salt, 1/2 can of black beans, a tsp of olive oil, and the juice from one lemon.

heat a skillet with 1 tbsp of olive oil, and toss in the quinoa. add 2 tbps of horseradish, a couple splashes of balsalmic vinegar, some hot sauce and stir. add veggie mix, heat for 5 minutes,stirring, and remove to a bigger bowl. chill, serve cold.

i adapted this from a couple of different recipes, and it doesn't suck.

[Urbane Guerrilla]

If you're strictly vegetarian, you might consider vegetable stock substituting for the water. If you're omnivorous, chicken stock gives a pilaf effect to quinoa.

[lumberjim]

I made another batch last night, but used 1/2 sesame oil in the saute pan and forgot the balsamic vinegar and the celery. Also used a LOT more hot sauce, and some garlic salt.

it's pretty good. the sesame oil really makes a difference.

[Lamplighter]

OK, for all you zucchini fans out there, here's the first pick from the crop of my daughter's garden.
It's not huge by Willamette Valley standards, but getting there.
Are they as common around your place as they are here ?

Oregonians almost classify them as weeds.
If your neighbors know you are growing zucchini's, they won't come to the door when you knock in late summer.
My daughter left this one for my wife while she was away shopping... but not for zucchinis.

We will sent you all you want... but you pay postage.

[Urbane Guerrilla]

Won a whole flat of strawberries in a raffle the weekend. A dozen of the little green basket thingies.

We've been availing ourselves of the good-sized, slightly buttery flavored biscuits offered in Mexican bakeries to make shortcakes, halving them across. About two baskets' worth of berries goes into each batch, de-leafed and sliced with a quarter cup of sugar tossed in with the sliced halves to coat. I used half and half sugar and Splenda(tm). I beat up a bit over half a pint of heavy cream with 3 TBSP more sugar drizzled in as the cream just began to form its peaks. Ooo, the last rose of summer! The wife likes using plain yoghurt over her shortcake, and the yoghurt plays well with the whipped cream too.

[Urbane Guerrilla]

You Can't Buy These Doughnuts

Because the shop went out of business years ago. You must make them for yourself.

"I know I can't make a convincing argument that donuts are good for you," [Mark Carter] said. "And I'm not going to try. You can't get away from fat. Donuts are fried in fat. We're not dogs; fat doesn't make our coats shinier. But fat -- good fat, good shortening like I use -- makes for a good doughnut. This is about wonderful pastry. You don't eat my donuts because of what's in them. I'm not going to try and convert the people who love Winchell's to my donuts. I just want to make a great donut. I make donuts for the people of northern California. And that means I crack eggs instead of opening a bag of mix. I melt butter. That's what they want. You can call my donuts organic, but that's too easy. That's not what I'm after."

Pancake Donut w/Frosted Maple Syrup

Ingredients: Doughnut

1/2 C [120ml] (1 stick) Unsalted Butter, softened
3/4 C [177ml] Sugar
1 tsp [5ml] Vanilla Extract
3 large Eggs
4 C [947ml] self-rising Flour
1/2 tsp [2.5ml] ground Cinnamon
1/4 tsp [1.2ml] Salt
1 C [237ml] Buttermilk
1/2 gallon [2 liters] Peanut Oil or Vegetable Oil, for frying

Ingredients, Frosting:

1/2 C [120ml] (another stick) Unsalted Butter, softened
1/2 C [120ml] Maple Syrup {grade A for light flavor, grade B for robust}
3 C [310ml] confectioner Sugar

Equipment: heavy-bottomed pot, mixer, bowls, wire racks, deep frying thermometer, slotted spoon

Cream the Butter and Sugar with an electric mixer. When the mixture loses its grittiness, add the Vanilla. Stir in the Eggs one at a time.

In another large bowl, combine Flour, Cinnamon, Salt. Dump these dry ingredients into the creamed butter/sugar/egg mixture. Add in the Buttermilk, a little at a time, mixing until the dough begins to get tacky. Cover with kitchen towel and let rest 30 minutes.

Meanwhile, the frosting: cream Butter and Maple Syrup together in medium bowl with mixer. Gradually add in Confectioners' Sugar, mixing after each addition to thoroughly incorporate. After the last addition of sugar, scrape down the sides of the bowl and mix again briefly. Cover bowl and place in refrigerator 30 minutes to thicken.

On a lightly floured work surface, roll the dough out to a thickness of 1/2 inch. Using pastry cutter or a wide-mouth glass, cut the dough into circles, then incorporate the scraps after the first round.

Pour the oil into a cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of three to four inches. Heat the oil over medium-high heat to 360 F. Fry the doughnuts and holes until golden brown on both sides, about 2 minutes. Remove with slotted spoon and drain on wire racks. Let cool, use spatula to spread frosting over donuts. Makes about 24 donuts.

-- Donuts: An American Passion, John T. Edge

[Urbane Guerrilla]

Bump.

[skysidhe]

I have searched this thread back to last year. I NEED Jinx's 15 bean soup recipe. I'm STARVING.

[Undertoad]

Originally Posted by UT

Homemade 15 bean soup of ass destruction, including not only 15 different beans but also smoked ham, onion, garlic, stewed tomatoes and chili powder. 6 hours after eating it, nobody will be remaining in your area.

(later)

Well my grocery store carries this product which is basically a packet containing the beans, for like a dollar, and then I follow the recipe on it. But what I do that's different, see, is I throw away their silly "ham flavoring packet", and I cut up and add the meat of a smoked ham butt.

That's what it's called, I think. Smoked ham butt.

Anyway after rinsing the beans overnight and slow-simmering for 3 hours, they don't really resemble themselves any longer, the beans, which is how I like it. They all fall apart and create a big mash. And the pieces of ham fall apart in your mouth, they're so tender after all that treatment.

[skysidhe]

That's it!? I suppose I need to thank you for the effort. thx

[jimhelm]

here

soup weather thread