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Author Topic: Recipe and Cook's Corner  (Read 455840 times)

Offline gnash

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Re: Recipe and Cook's Corner
« Reply #1590 on: August 12, 2023, 06:56:01 AM »
Omg, Chuck… those crinkle cookies look so good!! :P

My friend Nika of @nikasmadsweets owns a popup bakery business out here and she makes all kinds of things and I’m gonna turn her on to these! The lemon looks amazing. She’s Filipina and makes a Pandan crinkle cookie that’s bright green.  ;D


"Brokeback is about a lost paradise, an Eden."  – Ang Lee


Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1591 on: August 12, 2023, 07:58:37 AM »
lmao!!

When I first opened this thread, I thought  "Did Jimmy put a caption in the wrong thread?"  :laugh:

Offline gnash

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Re: Recipe and Cook's Corner
« Reply #1592 on: August 27, 2023, 12:41:12 PM »
Lol Chuck  ;D Noooo, I’m fully aware that this is the recipe thread!!  :laugh:

Speaking of yummy recipes and delectable things… imma just leave this here:

Pasta Bolognese MY FAVORITE PASTA

:::Drool:::

"Brokeback is about a lost paradise, an Eden."  – Ang Lee


Offline gnash

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Re: Recipe and Cook's Corner
« Reply #1593 on: August 27, 2023, 05:52:47 PM »
move over, poppyseed cake! :laugh:



EARL GRAY YOGURT CAKE


Ingredients

Makes one 9x5" or 8½x4½" loaf

1 cup vegetable oil, plus more for pan

2 cups (250 g) all-purpose flour

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

½ tsp. baking powder

½ tsp. baking soda

2 large eggs

1¼ cups (250 g) granulated sugar

1 cup plain whole-milk yogurt

3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bag

2 tsp. vanilla extract

1 Tbsp. raw or granulated sugar


Preparation

Step 1

Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides.

Step 2
Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.


Step 3

Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract

Step 4

Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.

Step 5

Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.


Step 6

Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature.

"Brokeback is about a lost paradise, an Eden."  – Ang Lee


Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1594 on: December 09, 2023, 03:39:36 PM »
Two weekends done, and four batches of cookies are baked and in the freezer as we speak.

The first two batches of cookies were the chocolate chip and Italian Christmas cookies.  No issues with them at all.

this weekend, however, the cookies decided to throw a monkey wrench into our plans.

 >:( ::)  :laugh:


Today we made our pumpkin spice and peppermint stars and candy canes.

The pumpkin spice cookies were supposed to be in the oven for 15 minutes, but we tested the first batch, and they were just starting to burn at the 10 minute mark.  Thankfully, we caught this and saved that batch, but that meant the rest of the cookies had to be baked at 10 minutes.  Then, for some reason, the last batch decided to burn at 10 minutes, so we had to toss out about 20 cookies.  Thankfully, we made a large batch of dough, so they won't be missed.

Then, the dough for the peppermint cookies decided to get sticky, despite being in the fridge overnight.  So we had to keep flouring the baking mat we were rolling the dough on, so we could get them off the mat and onto the baking sheets.

I'm thinking that the thermometer on mom's oven is off, so we lowered the temp of the oven, and monitored them closely, and thankfully we didn't lose any of those.

Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1595 on: February 03, 2024, 02:23:35 PM »
24 Seasonal Recipes to Make This Spring

By Food & Wine Editors

Asparagus and peas, radishes and artichokes, ramps — spring is an exciting time to be in the kitchen, and these recipes will help you make use of what's in season. Think ricotta toasts paired with the grassy, slightly sweet taste of fava beans, and garganelli pasta covered with a garlicky scallion cream sauce. As for dessert? You'll have to read on to find out.

https://www.foodandwine.com/cooking-techniques/spring

Offline gnash

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Re: Recipe and Cook's Corner
« Reply #1596 on: February 08, 2024, 03:43:28 AM »
Gargomelli pasta!!  :D

Oooh, those recipes sound pretty yummy.
I’m welcoming the idea of springtime dishes!
This winter has been weirdly brutal, I think on
all of us! It’s still February, but I am getting
ready to start planting herbs and lettuces
before it gets too damn scorchingly hot!

"Brokeback is about a lost paradise, an Eden."  – Ang Lee


Offline gnash

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Re: Recipe and Cook's Corner
« Reply #1597 on: February 08, 2024, 03:51:37 AM »
I have a friend that’s partly Portuguese and she
sent me this recipe… It doesn’t have exact
ingredients, but it’s pretty easy to make.
I’ve NEVER cooked with fennel before!
The soup turned out great.  :P :P :P

(I added a jalapeño, a Roma tomato, and a celery rib.)




Portuguese Fennel Soup

Ingredients:

• Bunch of fennel cut into bite sizes
• 1 small onion cut into small pieces
• 1 tsp of chopped garlic or 4 garlic cloves chopped
• 4 potatoes cut to bite sizes
• 1 can of white beans
• Linguica, chopped to bite sizes
• Olive oil
• Chicken broth just enough to cover the potatoes
• Salt & pepper, to taste

Directions:

1. Add oil to a medium to large pot over medium high heat.
2. Saute the onion, garlic, and linguica.
3. Add the potatoes, fennel, beans, broth, and salt & pepper.
4. Bring the soup to a boil, reducing the heat to medium-low and simmer until the potatoes and fennel are done, about 20 minutes.

Best served with french bread.

***Optional: if a thicker broth is desired, add a couple of thinly sliced potatoes with the chopped potatoes. ***





"Brokeback is about a lost paradise, an Eden."  – Ang Lee


Offline gnash

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Re: Recipe and Cook's Corner
« Reply #1598 on: May 04, 2024, 12:28:23 AM »
You’ve had cowboy pudding… Now it’s time for…

Cowboy Butter!

Lemon, fresh herbs and spices
combine to create homemade
“cowboy butter.” It’s the perfect
accompaniment for grilled steak,
chicken, fish and vegetables.


1/2 cup (1 stick) salted butter
1 tablespoon lemon zest
1 tablespoon lemon juice
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper

Cream together butter, lemon zest and juice,
garlic, red pepper, mustard, parsley, salt and
pepper in a medium bowl. Taste and adjust
seasoning as needed. Place butter on plastic
wrap; form into a log and refrigerate 1 hour.

Use as a finishing baste for pan fried steaks
or as a topping for grilled meats or veggies.


"Brokeback is about a lost paradise, an Eden."  – Ang Lee


Offline Vic

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Re: Recipe and Cook's Corner
« Reply #1599 on: May 13, 2024, 11:44:55 PM »
This sounds really good!
« Last Edit: May 14, 2024, 10:01:33 AM by Vic »
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Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1600 on: October 03, 2024, 08:15:36 PM »
 :laugh: :laugh:


Easy Peasy Mini Halloween Pizza

https://wholefully.com/mini-halloween-pizza/




Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1601 on: October 29, 2024, 03:21:26 PM »
Halloween cakes!




Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1602 on: October 29, 2024, 03:22:02 PM »

Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1603 on: October 29, 2024, 03:22:40 PM »

Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1604 on: October 29, 2024, 03:23:47 PM »