Okay, this is the most recent Recipe Thread

[Sundae]

Very cute.

[skysidhe]

I've been thinking about making a quiche.


Sonoma Orchid Inn
Guerneville, California
Specialty Recipe

"Love Child" Quiche

Ingredients

One 9-inch unbaked pastry shell or your own pie crust recipe
1 cup grated, mixed cheeses: Swiss, Monterey Jack, and mild Cheddar
1/4 cup diced, sauteed leek
1/2 cup each: chopped mushrooms, diced asparagus, diced ham
4 eggs
1 cup half & half
A sprinkle of ground pepper and a dash of nutmeg
Preheat oven to 375 degrees. Spread the cheese evenly in the bottom of the unbaked pastry shell and place it on a cookie sheet. To prevent the crust from becoming soggy, we recommend that you place the chopped mushrooms and diced asparagus in a microwaveable bowl, cover with plastic wrap, and microwave on high for about 2 to 3 minutes. Let cool and then strain or squeeze out the water and sprinkle the veggies over the cheese mixture. Top with the diced ham and sauteed leek.
Place the eggs, pepper, and nutmeg in a bowl and whip together, then add the cream and blend well. Pour this mixture into the pastry shell and bake for 45 minutes or until puffed, golden, and firm in the center. Let it rest for just a few minutes before slicing into 6 generous wedges.

[Urbane Guerrilla]

...if you're omnivorous, anyway.

The Best Meat Marinade in the World

1 1/2 C [355ml] vegetable oil
3/4 C [180ml] soy sauce
1/4 C [60ml] Worcestershire sauce
2 TBSP [30ml] dry mustard
2 1/2 tsp [12ml] salt
1 TBSP [15ml] cracked black pepper
2 tsp [10ml] chopped fresh parsley
1/2 C [118ml] red wide vinegar
3 cloves garlic, crushed
1/3 C [79ml] fresh lemon juice
1 TBSP [15ml] fresh lime juice

Heat all ingredients in a medium saucepan over low heat until simmering lightly -- not foaming! Cool completely. Place meat in a ziplock freeser bag, pour in marinade, seal tightly. Refrigerate at least four hours, or overnight for tougher cuts, game, and the like. Gives the acids more time to tenderize. Yields about 3 1/2 cups of marinade.

--from The Shameless Carnivore: A Manifesto for Meat Lovers by Scott Gold. He says only people with no taste even in their mouths cook steak beyond medium rare -- a point of view I sympathize with. A little sear from the Maillard reaction on the outside, the meat warm and red throughout, touch of pink going gray towards the outsides.

[Pie]

My father's favorite marinade:
1 c dark beer
1 tsp dry mustard
1 tbsp grated garlic
1 tbsp grated ginger
1/4 c orange marmalade
1 tsp salt
1 tsp sriracha or other chili sauce

Combine well. Marinate lamb, beef or pork for 12-24 hours.

[Urbane Guerrilla]

Two marinades, one acidic, one not so very. Excellent!

[Pie]

Originally Posted by Urbane Guerrilla

Two marinades, one acidic, one not so very. Excellent!

Yeah. Since the 2nd is fairly neutral, one can extend the marination period as long as you'd like (within reason!) without the meat turning to mush.

[Urbane Guerrilla]

Looks like my typing had a code in ids node. For "wide" read "wine."

[jinx]

This site is just awesome... the information... the recipes...

Food Timeline

[wolf]

Once each quarter, I go to a meeting that features a pot luck.

Most of the time I'm in too much of a hurry to actually make something. This month I planned ahead and had everything on hand to make some Thai Peanut Noodles.

I decided what I wanted to make and then went hunting for a recipe.

It was awesome. Everybody at the meeting said so, and I have a lengthy list of people who asked for the recipe.

For convenience, I served it cold, but it's awesome when it's hot.

Also, you can throw whatever else you want into it to make it more of a meal ... stir fry veggies for sure, and perhaps chicken or tofu.

SPICY THAI PEANUT NOODLE RECIPE

Ingredients:

• 6 Tbsp of Crunchy Peanut Butter (Note: I used Jif)
• 4 Tbsp of Water
• 3 Tbsp of Vegetable Oil
• 3 Tbsp of Sesame Oil
• 3 Tbsp of Rice Vinegar
• 3 Tbsp of Soy Sauce
• 4 Tbsp of Honey
• 1 Tbsp of Sugar (optional)
• 1 ½ Tbsp of Minced Ginger Root (Note: I cheated. I used 1 tsp of Powdered Ginger)
• 1 ½ Tbsp of Minced Garlic Cloves (Note: I cheated here too. I used 1/2 tsp Garlic Powder)
• 1 Tbsp of Crushed Red Peppers (Note: I used a bit less than one Tablespoon. As noted below, the recipe originally called for 1-1/2 Tablespoon. With the amount of crushed peppers that I used it was pleasantly hot, with even the hot-wimps liking it without too much complaining.)
• 1 16oz Package of Spaghetti or Linguine

In a large saucepan, bring 8-10 cups of water to a boil and cook the pasta as directed on the box (usually 8-10 minutes).

While the spaghetti is cooking, place another saucepan on low heat and mix together the peanut butter and water. Once the peanut butter warms up it will mix nicely with the water and you should end up with a soupy peanut butter mixture in the saucepan.

One by one, add the vegetable oil, sesame oil, rice vinegar, soy sauce, and honey thoroughly stirring the sauce after each ingredient is added. If the sauce begins to bubble, turn the heat down a little bit. By now you should have a few minutes left before the pasta is done.

Peel the garlic and ginger root and chop them up with a food processor. If you don’t have a food processor, you can finely chop the garlic and ginger with a knife (it is tedious work, but these ingredients are essential). Once the garlic and ginger root are chopped up, stir them into the saucepan along with the optional 1 Tbsp of sugar.

Drain the pasta, and then place it back in the large saucepan until you are done preparing the sauce.

Add the crushed red pepper to the sauce. The original recipe called for 1 ½ Tbsp but you may find this too spicy. I would start with a little less than 1 Tbsp of crushed red peppers and gradually increase to your taste. Simmer the sauce for two minutes to allow all of the ingredients to blend together. Keep in mind that more “spicy heat” from the crushed red peppers will be released as it simmers in the saucepan. If you feel that the peanut sauce needs a little more “kick” add more crushed red peppers after the initial 2 minute simmer.

Once the delicious peanut sauce has simmered and you have adjusted the “spiciness” to your taste, simply mix the sauce in with the cooked pasta and serve!

[skysidhe]

Originally Posted by wolf

Once each quarter, I go to a meeting that features a pot luck.

Most of the time I'm in too much of a hurry to actually make something. This month I planned ahead and had everything on hand to make some Thai Peanut Noodles.

I decided what I wanted to make and then went hunting for a recipe.

It was awesome. Everybody at the meeting said so, and I have a lengthy list of people who asked for the recipe.

For convenience, I served it cold, but it's awesome when it's hot.

Also, you can throw whatever else you want into it to make it more of a meal ... stir fry veggies for sure, and perhaps chicken or tofu.

SPICY THAI PEANUT NOODLE RECIPE

Ingredients:

• 6 Tbsp of Crunchy Peanut Butter (Note: I used Jif)
• 4 Tbsp of Water
• 3 Tbsp of Vegetable Oil
• 3 Tbsp of Sesame Oil
• 3 Tbsp of Rice Vinegar
• 3 Tbsp of Soy Sauce
• 4 Tbsp of Honey
• 1 Tbsp of Sugar (optional)
• 1 ½ Tbsp of Minced Ginger Root (Note: I cheated. I used 1 tsp of Powdered Ginger)
• 1 ½ Tbsp of Minced Garlic Cloves (Note: I cheated here too. I used 1/2 tsp Garlic Powder)
• 1 Tbsp of Crushed Red Peppers (Note: I used a bit less than one Tablespoon. As noted below, the recipe originally called for 1-1/2 Tablespoon. With the amount of crushed peppers that I used it was pleasantly hot, with even the hot-wimps liking it without too much complaining.)
• 1 16oz Package of Spaghetti or Linguine

In a large saucepan, bring 8-10 cups of water to a boil and cook the pasta as directed on the box (usually 8-10 minutes).

While the spaghetti is cooking, place another saucepan on low heat and mix together the peanut butter and water. Once the peanut butter warms up it will mix nicely with the water and you should end up with a soupy peanut butter mixture in the saucepan.

One by one, add the vegetable oil, sesame oil, rice vinegar, soy sauce, and honey thoroughly stirring the sauce after each ingredient is added. If the sauce begins to bubble, turn the heat down a little bit. By now you should have a few minutes left before the pasta is done.

Peel the garlic and ginger root and chop them up with a food processor. If you don’t have a food processor, you can finely chop the garlic and ginger with a knife (it is tedious work, but these ingredients are essential). Once the garlic and ginger root are chopped up, stir them into the saucepan along with the optional 1 Tbsp of sugar.

Drain the pasta, and then place it back in the large saucepan until you are done preparing the sauce.

Add the crushed red pepper to the sauce. The original recipe called for 1 ½ Tbsp but you may find this too spicy. I would start with a little less than 1 Tbsp of crushed red peppers and gradually increase to your taste. Simmer the sauce for two minutes to allow all of the ingredients to blend together. Keep in mind that more “spicy heat” from the crushed red peppers will be released as it simmers in the saucepan. If you feel that the peanut sauce needs a little more “kick” add more crushed red peppers after the initial 2 minute simmer.

Once the delicious peanut sauce has simmered and you have adjusted the “spiciness” to your taste, simply mix the sauce in with the cooked pasta and serve!

While I was looking for the 15 bean soup recipe I found this recipe from Wolf. It sounded so appealing I thought It deserved a re-post. I'll keep it in mind.

The 15 bean is probably in the 'What's for dinner section'

I am debating between that or a cheddar/broccoli rice dish.

[Cloud]

(oops)

[Pie]

Cool! Great find, jinx.

[busterb]

Jinx, just damn you! Do you have any idea what time it is? Tnxs. Have a big bird day.

[Urbane Guerrilla]

He won a contest with this one, and a prize of twenty five thousand bucks too.

Cheese Lovers' Five Cheese Mac & Cheese

From Foodnetwork.com

And for anybody not wanting to use the link:

Ingredients

* Kosher salt
* 1 (16-ounce) package macaroni (cellentani or other curly noodle)
* 1/4 pound bacon, diced
* 1 medium onion, diced
* 5 tablespoons unsalted butter, plus more to butter baking dish
* 6 tablespoons all-purpose flour
* 1 tablespoon Dijon mustard
* 2 1/2 cups whole milk
* 2 cups heavy cream
* 1 sprig fresh thyme
* 1 bay leaf
* 1/2 teaspoon salt
* 1 1/2 cups grated fontina
* 1/2 cup crumbled blue cheese
* 3/4 cup grated Gruyere
* 3/4 cup grated white Cheddar (Australian)
* 3/4 cup grated Parmesan
* 3 tablespoons chopped Italian parsley
* 1/4 cup bread crumbs

Directions

Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

[Beestie]

Originally Posted by Urbane Guerrilla

Cheese Lovers' Five Cheese Mac & Cheese

The only problem with making that dish is that once my kids get a taste of it I will never get away with making mac and cheese from a box ever again.

I have learned to not make fancy stuff unless there is no analogous plain jane version to compare it to thus saving me from ridicule and scorn when subsequently preparing said vanilla version.