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IronGAF Cookoff (hosted by OnkelC)
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Do you have recipes for the vegan foods?nakedsushi said:
That soup looks tasty!I went to a vegetarian chinese restaurant yesterday and almost everything could be made vegan as well. It was amazing! They had duck and lamb and fish, all made of soy and the taste was so good! Pretty funny to eat when you haven't had those foods for years.
Funky Papa
FUNK-Y-PPA-4
It's crepe day today...
(warning: the following foods contain ridiculous amounts of butter)
These are based off of Alton Brown's recipes catered to my own tastes:
First off, Crepe mushroom and liverwurst layer cake
So what you'll need for the crepes is:
3 eggs,
1 1/2 cups of milk
3/4 cup of water
1 1/2 cups of flour
4 1/2 tbsp of melted butter
some diced green onions
some diced chives
1/3 tsp of salt
For the duxelles you'll need:
a good sized onion
a bunch of mushrooms
1/2 cup milk
1 tsp salt
1/2 cup of cheese
Combine all crepe ingredients and mix for at most 10 seconds (overmix and you'll get gluten which you don't want)
Stash in the fridge for an hour or so.
In the meantime, finely dice the onions and mushrooms
Then, heat a pan on medium heat with 2 tbsp of butter
Fry the onions until pale, then dump in the mushrooms and salt
Reduce the mixture until virtually all of the moisture is gone
Then add the milk and reduce again
Finally, add the cheese (I used mozzarella because it was all I had) and mix it in
Add salt & pepper to taste.
After the hour has passed:
Heat a teflon pan on medium heat and rub on some butter
(My pan is a bit too big, you should use a smaller one)
Pour a 1/3 cup of the mix and swirl it around til it's circular
(Sometimes it works out)
(Sometimes it doesn't, don't beat yourself up over it)
Flip it over when it starts to brown underneath and cook it for another 10-20 seconds
When it's done, stash it in the oven to keep it warm.
Repeat until you've used up the mix
Then start stacking the crepes on a baking tray, spreading the duxelles in between each crepe and sprinkle some chopped chives on top.
I put some liverwurst too since It tastes great and I had some in the fridge.
Put some parmesean on top and then stick it in a 250 degree F oven until warm.
Then slice and serve!
Now for desert:
The crepe ingredients are:
2 Eggs
1 cup of milk
1/2 cup of water
1 cup of AP Flour
3 Tbsp of melted butter
1 tsp vanilla extract
2 1/2 tbsp sugar
For the sauce:
1 cup of your favourite fruit liquer
1 tbsp brown sugar
1 tbsp white sugar
a whole lot of butter
Just like before, mix the crepe ingredients and stash in the fridge for an hour
Make the crepes just like before
For the sauce:
I used strawberry liquer because it's so very tasty despite causing much misfortune to me in the past
Heat the liquer on moderate heat then add the sugars and boil off all the alcohol
(I don't do the flambe thing because it's useless)
Then add a lot of butter, at least 5 tbsp of it, but the more the tastier
Cook it til it almost reaches a caramel consistency then reduce the heat to low
Fold the crepes into triangles and toss em in the sauce to cover.
If you want, you can toss in fruits here too
Finally, plate and scoop the ice cream of your choice on top and serve!
Now if you'll excuse me, I need to go run a few miles to work all that off...
(warning: the following foods contain ridiculous amounts of butter)
These are based off of Alton Brown's recipes catered to my own tastes:
First off, Crepe mushroom and liverwurst layer cake
So what you'll need for the crepes is:
3 eggs,
1 1/2 cups of milk
3/4 cup of water
1 1/2 cups of flour
4 1/2 tbsp of melted butter
some diced green onions
some diced chives
1/3 tsp of salt
For the duxelles you'll need:
a good sized onion
a bunch of mushrooms
1/2 cup milk
1 tsp salt
1/2 cup of cheese
Combine all crepe ingredients and mix for at most 10 seconds (overmix and you'll get gluten which you don't want)
Stash in the fridge for an hour or so.
In the meantime, finely dice the onions and mushrooms
Then, heat a pan on medium heat with 2 tbsp of butter
Fry the onions until pale, then dump in the mushrooms and salt
Reduce the mixture until virtually all of the moisture is gone
Then add the milk and reduce again
Finally, add the cheese (I used mozzarella because it was all I had) and mix it in
Add salt & pepper to taste.
After the hour has passed:
Heat a teflon pan on medium heat and rub on some butter
(My pan is a bit too big, you should use a smaller one)
Pour a 1/3 cup of the mix and swirl it around til it's circular
(Sometimes it works out)
(Sometimes it doesn't, don't beat yourself up over it)
Flip it over when it starts to brown underneath and cook it for another 10-20 seconds
When it's done, stash it in the oven to keep it warm.
Repeat until you've used up the mix
Then start stacking the crepes on a baking tray, spreading the duxelles in between each crepe and sprinkle some chopped chives on top.
I put some liverwurst too since It tastes great and I had some in the fridge.
Put some parmesean on top and then stick it in a 250 degree F oven until warm.
Then slice and serve!
Now for desert:
The crepe ingredients are:
2 Eggs
1 cup of milk
1/2 cup of water
1 cup of AP Flour
3 Tbsp of melted butter
1 tsp vanilla extract
2 1/2 tbsp sugar
For the sauce:
1 cup of your favourite fruit liquer
1 tbsp brown sugar
1 tbsp white sugar
a whole lot of butter
Just like before, mix the crepe ingredients and stash in the fridge for an hour
Make the crepes just like before
For the sauce:
I used strawberry liquer because it's so very tasty despite causing much misfortune to me in the past
Heat the liquer on moderate heat then add the sugars and boil off all the alcohol
(I don't do the flambe thing because it's useless)
Then add a lot of butter, at least 5 tbsp of it, but the more the tastier
Cook it til it almost reaches a caramel consistency then reduce the heat to low
Fold the crepes into triangles and toss em in the sauce to cover.
If you want, you can toss in fruits here too
Finally, plate and scoop the ice cream of your choice on top and serve!
Now if you'll excuse me, I need to go run a few miles to work all that off...
seconded! Really creative recipe/dish, thanks for sharing. More of it, please.Zyzyxxz said:
Funky Papa, OMG. I fear that our weak yurop-tummys are not up to tasks like that, but then again, the Scottish folks invented the deep fried mars bar...:lol
So, let's cook.
(Dramatization of yesterdays shopping trip, not actually the wife and I)
Made chicken pies as yesterdays dinner. As the wife and I weren't able to agree on a filling, we took two approaches. Base for both was (store-bought) puff pastry, layered into a ceramic bowl, and chicken strips.
I made a light filling, similar to ragout fin. throw chicken strips with sliced mushrooms in the hot skillet, flavor with salt, white pepper, dill and a splash of Worchester sauce, prepare a roux from butter, flour and chicken broth, mix and fill the bowl with it. I covered it up with remaining puff in a flat fashion. Off to ze oven for 15-20 minutes at 200 degrees celsius and the result looked like this (excess pastry on the top was necessary to cover up a hole in the top layer):
The Wife went for a more darkish, gravy-like filling. For this, she roasted the chicken strips with Mirepoix as well as sliced onions and deglaced it with red wine. Spices used were thyme, marjorie, salt and black pepper. Instead of covering it up flat, she used a "crown"-like technique which also turned out nice:
"It's the Woman's touch (R)"
Enjoy.
Random trivia: We were inspired to try this out by the movie "Chicken Run", if you haven't seen it already, do so now.
nakedsushi
Member
Thanksgiving dinner pics. Not a very traditional set of dishes.
Clockwise starting from 12: roasted cauliflower, steamed egg custard, mashed kabocha, mashed potatoes, mushroom gravy, beet greens salad. I made a seitan stuffed with stuffing roulade to take the place of turkey.
A better picture of the sides. Egg custard, sauteed chanterelles (sp?), beet greens, goat cheese for the beet salad.
Our "appetizer course" setup complete with bowls of wintermelon soup.
Clockwise starting from 12: roasted cauliflower, steamed egg custard, mashed kabocha, mashed potatoes, mushroom gravy, beet greens salad. I made a seitan stuffed with stuffing roulade to take the place of turkey.
A better picture of the sides. Egg custard, sauteed chanterelles (sp?), beet greens, goat cheese for the beet salad.
Our "appetizer course" setup complete with bowls of wintermelon soup.
cloudwalking
300chf ain't shit to me
here's the toblerone cupcakes recipe. it's a very simple vanilla cupcakes recipe with a twist. the almond and nougat in the toblerone are what makes it. you notice the taste right away.
i didn't make any icing for them (they're great without it) but if you wanted to ice them i'd recommend drizzling melted toblerone over the top or making a glaze out of it.
i didn't make any icing for them (they're great without it) but if you wanted to ice them i'd recommend drizzling melted toblerone over the top or making a glaze out of it.
Skittleguy
Ring a Bell for me
Well its finally getting cold outside, so it seems like the ideal time to make a seasonal favorite of mine.
That's right, bacon.
Start with pork bellies (about 20lb or so here)
Rub liberally with a 3:1 ratio of brown sugar to Morton's Tender Quick salt (good for curing)
And voila.
In a few days it will be ready for smoking.
That's right, bacon.
Start with pork bellies (about 20lb or so here)
Rub liberally with a 3:1 ratio of brown sugar to Morton's Tender Quick salt (good for curing)
And voila.
In a few days it will be ready for smoking.
experimented with brussel sprouts recently, never ate them before but wanted to give them a try. Turned out to have an interesting taste but not really sure if I liked them or if I just cooked them badly.
Taiwanese sausages I picked up from some local place, perfectly sweet and soft
and some boxed lunch I picked up from the same Taiwanese eatery.
Taiwanese sausages I picked up from some local place, perfectly sweet and soft
and some boxed lunch I picked up from the same Taiwanese eatery.
great pics, both of you! Brussels sprouts are considered a torture device for children over here, they are an acquired taste. Most common, they are served boiled and topped with a hint of butter as well as a bit of nutmeg. IMHO, they are a great side dish for pork roast and go fine with every kind of dark sauce.
Here's the place we'll have the cooking lecture tonight:
http://www.quartier-xo.de/
Here's the place we'll have the cooking lecture tonight:
http://www.quartier-xo.de/
Learn2read
Member
Maybe this is common but I don't know:
My folks were through recently and bought me a bunch of cans of tomato soup (my mum thought it would just be cheaper than buying the *awesome* premade tomato bisque they have at the grocery store)
Anyways..
I didn't have any milk in for the condensed soup stuff, and I just can't bring myself to use water anymore. So instead I cracked 2 eggs into it and stirred it up, hoping the eggs would thicken it (plus some basil), 3 minutes in the microwave.
It was 4 minutes quick and fan-friggin-tastic.
My folks were through recently and bought me a bunch of cans of tomato soup (my mum thought it would just be cheaper than buying the *awesome* premade tomato bisque they have at the grocery store)
Anyways..
I didn't have any milk in for the condensed soup stuff, and I just can't bring myself to use water anymore. So instead I cracked 2 eggs into it and stirred it up, hoping the eggs would thicken it (plus some basil), 3 minutes in the microwave.
It was 4 minutes quick and fan-friggin-tastic.
Funky Papa
FUNK-Y-PPA-4
These, my fellow cooks, are soy noodles with all the crap I could throw at them. Being the clever young lad that I am, I forgot that during the next three days most shops will be closed due our national holidays, so I found myself home alone and with an empty fridge.
Looking around, I noticed a packet of soy noodles two years past the expiration date, but since it's pasta, I said, what the hell, and proceed to boil them. While heating the water, I decided to fix them with a mix of fried onion, a carrot, half a red bell pepper, a boiled egg, and the leftovers from yesterday's roasted chicken. Once ready, I mixed everything in a big pan... only to discover that soy pasta is completely tasteless. Really, it's like eating unflavoured gelatine. Running out of ideas, I thought I could save it by dicing a Frankfurt sausage and once fried, mixing it with the rest. Still nothing. Then, I realized that somewhere I had this bottle of some middly hot Mexican sauce called La Costeña. Well, I poured a generous amount and... holy crap! All the flavours came up instantly! It's like kitchen fairy dust.
Still, being a lazy bachelor presentation is not one of my strengths, so try not to feel offended by its looks. I swear it tastes amazingly good.
My wife likes it when I cook for her a few times a week and usually I just make something simple like quesadillas. We had some extra Sauce so I decided to make pizzadillas. Of course at the time of making them it didn't occur to me to take any photos. google search isn't giving me any pictures of what the one I make looks like. I try and post some pictures if I make any more of them this week.
Funky Papa
FUNK-Y-PPA-4
Actually those were soy glass noodles (70% soy starch, 30% potato starch).Zyzyxxz said:
nakedsushi
Member
Funky Papa said:
That looks kinda like japchae, this Korean noodle dish made out of yam noodles. Looks pretty good to me!
Zyzyxxz: Brussel sprouts are DELICIUS halved, tossed with olive oil salt, some garlic, and then roasted in the oven. I'm actually making some tonight, so I might take pics of that. I love brussel sprouts!
I made granola this weekend for the first time and it was actually very easy and MUCH cheaper than buying the hippie dippie pre-made stuff from the market.
I didn't really follow much of a recipe, but here's what I did:
First, mix together:
2 cups of rolled oats (not the instant kind!)
1 cup combined of pumpkin seeds, sliced almonds, sunflower seeds, or other nuts/seeds (adjust proportion to your liking)
1/4 cup sesame seeds (I used white, but black would work as well)
After the dry ingredients are somewhat mixed together, add in:
less than1/4 cup cooking oil (DON'T use olive oil. I used peanut oil.)
< 1/4 cup combination of maple syrup and honey. (I used just maple syrup, but realized after that I should have used a little honey so that the granola could stick together better)
1 TBS molasses (this could be left out, but I liked the smokey taste it gave off, and it's a good source of iron!)
Mix all of the above together in a big bowl, then pour it out onto a baking sheet (preferably with a lip) into a flat layer and bake for 40 mins at 300F. Stir and turn the granola every 10 minutes.
After it's all baked, add in your chopped dried fruit. I added in dried currant, but you can also put in raisins (yuck!), dried cherries, chopped up dried apricots/peaches, craisins, etc.
octopusman
Member
I don't have any pictures but here is a dish that I find quite delicious when I splurge and don't watch my diet
I call it Perogie Poutine
Take your usual dose of perogies (hand-made or store bought, it doesn't matter, and I won't go into specifics about it) and bring them to a boil.
Take a frying pan and fill it with oil (butter if your lazy but it won't taste as good) and singe the perogies for firming.
Throw in onions for extra flavour if you would like, I enjoy the onions but some people don't. If you eat pork (I refrain from it) you can even include bacon, just like you would for normal perogies.
In the meantime, heat up some salsa in a saucepan, but do not cook it or else you will suck out all its juices.
Prepare some cheese curds, if you wan't to be cheap you CAN just strain some cottage cheese for a similar effect but it won't be as good, and if you do so make sure you strain it WELL!
Portion out your perogie mixture, place the cheese curds on it, then cover with the warmed up salsa.
Note: Unlike with piping hot gravy the cheese will have a harder time melting, to speed up the process cover your dish so that the heat stays in and it will melt the cheese faster.
Its a quick (can be done in about 15 minutes) cheap way to make perogies delicious without the standard sour-cream method everyone has used at least once (don't get lazy, if you try to cook the cheese it will burn and no longer have any taste worth enjoying, I got lazy once and it was a massacre of mess and disgusting flavour!)
I call it Perogie Poutine
Take your usual dose of perogies (hand-made or store bought, it doesn't matter, and I won't go into specifics about it) and bring them to a boil.
Take a frying pan and fill it with oil (butter if your lazy but it won't taste as good) and singe the perogies for firming.
Throw in onions for extra flavour if you would like, I enjoy the onions but some people don't. If you eat pork (I refrain from it) you can even include bacon, just like you would for normal perogies
.In the meantime, heat up some salsa in a saucepan, but do not cook it or else you will suck out all its juices.
Prepare some cheese curds, if you wan't to be cheap you CAN just strain some cottage cheese for a similar effect but it won't be as good, and if you do so make sure you strain it WELL!
Portion out your perogie mixture, place the cheese curds on it, then cover with the warmed up salsa.
Note: Unlike with piping hot gravy the cheese will have a harder time melting, to speed up the process cover your dish so that the heat stays in and it will melt the cheese faster.
Its a quick (can be done in about 15 minutes) cheap way to make perogies delicious without the standard sour-cream method everyone has used at least once
(don't get lazy, if you try to cook the cheese it will burn and no longer have any taste worth enjoying, I got lazy once and it was a massacre of mess and disgusting flavour!)I've been doing lots of traditional Swedish food lately.
Tonight's dinner: Meatballs with mashed potatoes and lingon berry jam (home made):
From the girlfriend's birthday party, traditional Swedish smörgåstårta (direct translation "sandwich cake"):
And a more modern Mediterranean version with olives, Parma ham and focaccia:
Tonight's dinner: Meatballs with mashed potatoes and lingon berry jam (home made):
From the girlfriend's birthday party, traditional Swedish smörgåstårta (direct translation "sandwich cake"):
And a more modern Mediterranean version with olives, Parma ham and focaccia:
nakedsushi
Member
GameCat said:I've been doing lots of traditional Swedish food lately.
Tonight's dinner: Meatballs with mashed potatoes and lingon berry jam (home made):
Whoa, Swedes actually do eat meatballs? I thought it was a myth like how Chinese people eat sweet & sour pork in China.
Kadey, looking good!
it's the best/only reason to go to IKEA. :lol
All Meatballs sold at IKEA come from a factory in Sweden, which is supposed to be the largest Meatball factory worldwide btw.
Köttbullar (Swedish Meatballs) are a real treat and quite widespread in Europe, thanks to IKEA. Every IKEA Restaurant has them for small change as a dish, and they also can be bought frozen there. For some peoplenakedsushi said:
me
All Meatballs sold at IKEA come from a factory in Sweden, which is supposed to be the largest Meatball factory worldwide btw.
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