The BG Cookbook!~

[Omniyoji]

I can post what I had for breakfast today:

Bull's Eye French Toast

Heat pan on stove to medium heat
melt small square of butter on pan
Toast slice of bread
Cut out square/circle/triangle/any desired shape @ center of toasted bread
Place toast on pan
Rub toast around melted butter
flip and repeat
crack egg onto empty center of bread
Sprinkle garlic salt on current side
Flip when ready, then sprinkle garlic salt again
Serve when done (golden brown)

Best results when served w/ Orange Juice

Edit*

Wow Shalyn, that looks yummy @_@

[Raiko]

Wild Mushroom Risotto. Goes nice with chicken or steak on top or on its own as a main for a veggie. (sub veg stock)



For 2 people you will need:
Dash olive oil
2 cups - Arborio risotto rice
Some butter (about 60g)
Half an onion - Finely diced
1 Clove Garlic - Finely chopped
200g wild mushrooms chopped roughly (any will do)
Some picked thyme
Chicken Stock (About 600-700ml depending on how much the rice takes)
50g grated parmesan
Few chopped tarragon leaves

1. Heat up in a large pot, over a high heat, a dash of olive oil. (Wider base to cook evenly) Add mushrooms once pan is searing. Colour to golden brown for a nutty taste.
2. Add half the butter. Once butter is bubbling, add onion thyme and garlic. Sweat off for a minute or so.
3. After this add the rice and "blast" it to begin cooking the outside, moving it constantly for another minute.
4. Begin adding chicken stock ladel by ladel just enough to cover the rice and bring to the boil. As the rice cooks it shall absorb it, keep adding til the rice has increased in size by about double. You can tell its nearly cooked as it should have a little bite in the middle. (Avg time 10-15 min)
5.After this add the rest of the butter to "loosen" the rice almost. Make sure it melts through evenly.
6. Add a good pinch of parmesan(as much as you like to be honest) to give it a nice almost creamy consistency.
7. Add tarragon
8. Leave to rest for a min in your bowls before serving

This recipe is probably more for keen cooks lol

[Yuri-G]

As long as we're talking about cooking, does anyone here fry potatoes without peeling them first? I never have, and I'm curious if they're any good that way. Sure would be nice to be able to cut a whole (obnoxious) step out of the process.

[Kayu]

Pasta A la Vodka
the recipe on this site
The Pioneer Woman Cooks - Ree Drummond

[Stiker]

Stiker's Chicken-Gravy-Rice

Simple recipe, can make tons, and it's awesome.

1 Pack of boneless-skinless chiken breasts
4 cans of Cambell's (or equivalent) Cream of Chicken and Mushroom
1 small can/bottle sliced mushrooms
2 cups rice

Grab a baking pan and season chicken breasts to taste (personally I use Tony Chaucer's [sp?] spice, but anything can be used). Place breasts evenly in pan. Spread cream of chicken mushroom in pan and on top of chicken...add in mushroom can/bottle as well. Bake in preheated 350 degree oven for 45-50 minutes. Steam rice separately. Meal done!

[Pikarya]

Kinda offtopic in a way. But does anyone know the recipe for that treat/snack they would make in highschool that was made of like cornflakes, peanutbutte/butterscotch-ish? Its kinda like the rice crispy treats.

[sekaran]

I got this somewhere online.. but I've made it a number of times and it's always been received rather well.

Roasted Butternut Squash Soup

2 Butternut squash
3 shallots
2 red bell peppers
8 cloves garlic
2 qt. vegetable stock
1/4 t. ground cinnamon
1 1/2 t. curry powder
1 1/2 T. brown sugar
1/4 t. ground nutmeg
1/2 t. cayenne (optional)
1 1/2 cup heavy cream
1/3 cup butter (for roux)
1 cup flour (for roux)
1 T. cider vinegar
salt and sweet to taste
*FOR GARNISH:
2 dozen cilantro springs
1/2 cup half and half
1 cup sour cream
pinch each salt, pepper and sugar

Cut the tops off the squash, cut in half and remove seeds. Rough chop the shallots, toss in bowl with the garlic, salt, pepper, and some oil. Hide the peppers, shallots and garlic in the cavity of the squash where the seeds were. Put the squash face down on a baking sheet and brush with a little oil. Bake at 425 degrees until soft — approximately 20-25 minutes. When cool enough to handle, scrape the flesh of the squash off the skins being careful not to get any skin in the soup. Put all the veggies, vegetable stock and spices in a pot and bring to a boil. Remove from heat and blend until smooth. Strain through a china cap and return to stove. Melt the butter and stir in flour to make a roux. Add roux to the pot, stirring frequently. Add the cream. Adjust salt and sweet to taste, add vinegar. For the garnish just throw everything into a food processor and blend until the cilantro is pulverized. Garnish.

Random tips: Cut the top off the butternut squash (above the bowl), peel, cut in chunks, and roast with leftover peppers/shallots/garlic. I make mine with the cayenne. For the roux, just enough flour to get the right consistency. I don't use a whole cup.

[Kumbai]

Kumtastic Chocolate Cake :3
(doesn't involve any bodily fluids.)

6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
6 oz (175 g) very soft butter
6 oz (175 g) light soft brown sugar
3 large eggs, at room temperature
200g bar of milk chocolate


Melt down the chocolate and butter in a microwave, mix the dry ingredients with your eggs, add the melted chocolate butter.

Preheat your oven to 200`Cish (I'm from the UK, idk `F). Grease and line your baking tin, bung in the mix and cook for 30mins ish.

Take it out, let it cool and cover it in some chocolate fudge frosting (I'm lazy, always buy the premade Betty Crocker shit from the shops).

It's gewd :3

[Daydreamer]

Wild Mushroom Risotto. Goes nice with chicken or steak on top or on its own as a main for a veggie. (sub veg stock)



For 2 people you will need:
Dash olive oil
2 cups - Arborio risotto rice
Some butter (about 60g)
Half an onion - Finely diced
1 Clove Garlic - Finely chopped
200g wild mushrooms chopped roughly (any will do)
Some picked thyme
Chicken Stock (About 600-700ml depending on how much the rice takes)
50g grated parmesan
Few chopped tarragon leaves

1. Heat up in a large pot, over a high heat, a dash of olive oil. (Wider base to cook evenly) Add mushrooms once pan is searing. Colour to golden brown for a nutty taste.
2. Add half the butter. Once butter is bubbling, add onion thyme and garlic. Sweat off for a minute or so.
3. After this add the rice and "blast" it to begin cooking the outside, moving it constantly for another minute.
4. Begin adding chicken stock ladel by ladel just enough to cover the rice and bring to the boil. As the rice cooks it shall absorb it, keep adding til the rice has increased in size by about double. You can tell its nearly cooked as it should have a little bite in the middle. (Avg time 10-15 min)
5.After this add the rest of the butter to "loosen" the rice almost. Make sure it melts through evenly.
6. Add a good pinch of parmesan(as much as you like to be honest) to give it a nice almost creamy consistency.
7. Add tarragon
8. Leave to rest for a min in your bowls before serving

This recipe is probably more for keen cooks lol

My wild mushroom risotto is probably the best thing I make (I was actually going to post it), and I have a few suggestions to make this recipe even better.

Add 1 cup white wine (cheaper stuff is fine for this) to the rice before the broth, make sure the wine is warm and NOT cold or else it will shock the rice and the rice may not ever cook all the way through.

When it's done add a pat of butter to it, this gives it a wonderful velvet mouth feel.

Also, add a splash of either freshly opened dry vermouth, or a small squeeze of fresh lemon juice to it. Adding an acid to all the fat really helps cut through everything for more balance and makes a huge difference.

[Daydreamer]

As long as we're talking about cooking, does anyone here fry potatoes without peeling them first? I never have, and I'm curious if they're any good that way. Sure would be nice to be able to cut a whole (obnoxious) step out of the process.

I love fries like this. It gives it a nice contrast in texture, and are healthier for you to boot. Also the peel usually has a really good taste to me when fried. Just make sure to scrub thoroughly first.

[Colm]

As long as we're talking about cooking, does anyone here fry potatoes without peeling them first? I never have, and I'm curious if they're any good that way. Sure would be nice to be able to cut a whole (obnoxious) step out of the process.

My friend will cut potatoes into little chunks, cover them in oil and seasonings and cook them in the oven in a big earthenware pan. Fucking delicious as a side or as an appetizer (dip into sour cream+chives). He's a fucking fantastic cook though. D:

[Keria]

Puy lentils with bacon~ from some cookbook
serves 3-4 as a main, 6 as a side

200g puy lentils (about half a pound)
2 onions
2 cloves garlic
About 50g bacon/pancetta/whatever, cut into small pieces, a little more if it's bacon, a little less if it's pancetta since it has a stronger flavour.
1 litre vegetable stock (just over 2 pints) : 1 litre hot water + powder or cubes. If you use powdered vegetable bouillon, it's about 4 teaspoons for a litre. i think that's about 3-4 stock cubes.
You can also add bay leaves, rosemary or sage but i hate those fucking things so i'm leaving them out, i think the stock and meat add plenty of flavour.

Chop the onion, bacon and garlic finely, and heat about a tablespoon of olive oil in a pan. Add the onion, garlic and pancetta (if it's raw bacon, add it a couple of minutes before the onion) and fry until the onion is browned and soft.

Throw the lentils in the saucepan, stir until mixed well, and add the stock. simmer for about 30-40mins, until they are cooked - they should be fairly soft but not too mushy. nomnom!

it looks like shit but it's a really tasty side dish with roast chicken or sausages instead of potatoes, or on its own with vegetables and mashed potato.

A yummy snack:

Cut a ciabatta roll in half, toast it, then brush with olive oil. Slice mozzarella thinly on top, layering with salami, then spoon pesto over it. Grill for 5-10 mins.

Iranian lamb stew: (kinda guessed from what i used to eat at my grandma's, i need to steal the recipe)

Take 2 pounds lamb, cut into small cubes, and brown in a pan, then add a sliced green pepper and about a cup of washed but uncooked split peas or lentils. When the pepper is al dente, add a can of chopped tomatoes, LOTS of butter, and 1-2 pierced dried limes and cover everything in water, then add a dash of salt and pepper. Simmer for about an hour, add more water if it looks like it's drying out. There should be plenty of juice. Then add the juice of a lemon and simmer a few minutes more. The meat should be really soft.

You serve this with basmati rice. The rice should be cooked in fairly salty water, maybe 2-3 tablespoons of salt for enough rice for 4 people. Wash it a couple of times first then soak it in the salty water for a few mins before cooking. When the rice is cooked, drain it and leave it to one side. Add about 1 tablespoon of butter to a clean pan (not a rice cooker) and melt, then press about 1/4 inch of rice down gently into the melted fat. Put the rest of the rice on top in a kind of heap, don't level it out, and cook with a lid or cloth on top for ~10 mins on low till there's a crisp layer of rice on the bottom. Rest it off the heat for a few minutes, then scoop out the rice onto a platter and serve with the crisp layer (tadik) on top. Mmm crunchy.

risotto: i agree with adding a cup of wine before adding water, i usually also add about 100g of cheddar when it's almost done. but then i love cheese D:

[Shalyn]

Wow Shalyn, that looks yummy @_@

^_^

[#686578]

I don't have a name for this, or even know if anyone else would like it. But I love it. It's pretty much just spaghetti sauce and peas.

Ingredients:
Can of peas
Can of tomato sauce
Pound of hamburger

Tools:
Pan
Strainer
Microwave
Can opener
Stove
Wooden thingy that I dont know the name of. I use it to stir and poke with.

Put hamburger into a pot and break up into smaller chunks and let it fry over a low-medium heat, keep breaking up the hamburger into small pieces and keep it moving to make sure it's all heating properly, until it's all turned from red to brown.

Once it's turned all brown strain all of the meat juice and then dump the strained hamburger back into the pan. Then pour all that tomato sauce in there and there's no real measurement for this, but when it's warm enough to be considered cooked it's pretty much done. Stir it and taste to make sure.

Pour the canned peas into some sort of bowl, put in microwave on high for like 1min.

Stir in peas with your hamburger sauce and you're good to eat.

[Xfaustx]

I love fries like this. It gives it a nice contrast in texture, and are healthier for you to boot. Also the peel usually has a really good taste to me when fried. Just make sure to scrub thoroughly first.

If you want an honest to goodness chefs secret on french fries, make sure you blanch them 1st. Seriously, that's what separates good from great french fries.

I guess I'll add in a great way to make some garlic mash pots too, on the subject of potatoes.

Boil potatoes until you can pierce through them with your knife easily and it just starts to fall apart, dump into caulinder and thoroughly drain.

Then drop into a mixer set on low, and add in a pound of butter, an ounce of salt/pepper mix, which is 6/1 parts salt/pepper, for every 7-10 pounds of mash potatoes, and another ounce of a garlic confit. You don't want enough salt/pepper where you can start to see individual grains of pepper in the mash. Basically do it by sight and taste. You can find garlic confit recipes on any cooking website. This is the recipe the kitchen I work at uses, and I personally like. When I make it at home I sometimes add in freshly chopped chives. Don't use milk, it's the hacks way of trying to correct poorly prepared mashed potatoes.

[Syntex]

If you want an honest to goodness chefs secret on french fries, make sure you blanch them 1st. Seriously, that's what separates good from great french fries.

Blanch them then soak them in vinegar overnight, then deepfry with skins on, saw it on Guy's guide to Diners, Driveins and Dives on Food Network one of the very popular diners they had on there does this and people loved their fries, never tried it though, need to sometime soon :D

[Daydreamer]

Blanch them then soak them in vinegar overnight, then deepfry with skins on, saw it on Guy's guide to Diners, Driveins and Dives on Food Network one of the very popular diners they had on there does this and people loved their fries, never tried it though, need to sometime soon :D

<---- Actual chef.

You don't really need to fully blanch them, just cover with water, rinse, and repeat a few times...like sushi rice. This gets the excess starch off them.

The REAL secret to great fries is the double fry; once at a lower temp, to cook the inside, and then again at a higher temp to finish them.

EVERY restaurant that is famous (like really famous, not 'oh this place has good fries') for their fries does this, guaranteed.

Edit: Whoops, for some reason I thought you meant blanching as just soaking in water, not boiling quickly - how silly of me.

I think actually double frying them at precise temps would work better than blanching, but actually doing the low temp 'fry' in boiling water could work as well.

[Xfaustx]

Edit: Whoops, for some reason I thought you meant blanching as just soaking in water, not boiling quickly - how silly of me.

technically the double fry method you are talking of... is blanching... though you let them cool in-between frying >.>

and your "<---- Actual chef." is unneeded, this isn't a cock waving thread, if it were I would have stated I work with 3 chefs daily in a fine dining restaurant and am attending one of the top 3 culinary schools in the U.S. This is just a fun cooking thread, dang.

Back on topic, something I love adding to burgers recently is chipotle mayo, just take a quick can of chipotle peppers, which you can find in your ethnic isle near the mexican food in your local grocery store, and blend in 2 peppers, to about a cup of mayo, and the remaining adobo sauce in your food processor. I seriously just eat this crap straight with bread, it's my new addiction. lol To go with that I'll add pepperjack cheese, 2 pieces of bacon, and some jalepenos. When it comes to seasoning the burgers I make a spice mix of salt, pepper, onion powder, garlic powder, red pepper flakes, and cumin. Generally even portions of each spice. Put a little on the meat then form into a patty then add a little more on the outside of the patty, then I cook the bacon and cook the burgers in a little bit of the remaining bacon grease. The most unhealthy burger you will ever eat, but I'm sure you'll like it. Oh and the meat I always use when cooking hamburgers is Ground Chuck. The fat content and taste is just so much better. I also don't use binders like eggs with the meat.

[Daydreamer]

technically the double fry method you are talking of... is blanching... though you let them cool in-between frying >.>

and your "<---- Actual chef." is unneeded, this isn't a cock waving thread, if it were I would have stated I work with 3 chefs daily in a fine dining restaurant and am attending one of the top 3 culinary schools in the U.S. This is just a fun cooking thread, dang.

Back on topic, something I love adding to burgers recently is chipotle mayo, just take a quick can of chipotle peppers, which you can find in your ethnic isle near the mexican food in your local grocery store, and blend in 2 peppers and the remaining adobo sauce in your food processor. I seriously just eat this crap straight with bread, it's my new addiction. lol To go with that I'll add pepperjack cheese, 2 pieces of bacon, and some jalepenos. When it comes to seasoning the burgers I make a spice mix of salt, pepper, onion powder, garlic powder, red pepper flakes, cumin. Generally even portions of each and put a little on the meat then form into a patty then a little more on the outside of the patty, then I cook the bacon and cook the burgers in a little bit of the remaining bacon grease. The most unhealthy burger you will ever eat, but I'm sure you'll like it.

I did the 'actual chef' thing because you said 'if you want an honest to goodness chef's secret....'

Oh and blanching = boiling in water, so no, what I said is NOT blanching. What I talked about is...frying. For someone in one of the top 3 culinary schools in the country you need to be more specific about your terminology.

On a side note, your burger does sound awesome.

[Xfaustx]

I did the 'actual chef' thing because you said 'if you want an honest to goodness chef's secret....'

Oh and blanching = boiling in water, so no, what I said is NOT blanching. What I talked about is...frying. For someone in one of the top 3 culinary schools in the country you need to be more specific about your terminology.

On a side note, your burger does sound awesome.

touche.

and yeah it's seriously awesome.