Alfredo sauce is really easy to make. You'll need: -1/2 cup of butter, softened -1 pint of heavy cream -1 cup grated parmesan cheese -fresh cracked black pepper -(optional) parsley for garnish Melt the butter in a large skillet and add the cream on medium-high heat. Add black pepper. Stir for a couple minutes until it's warm through. Then, slowly pour in (while mixing) the parmesan cheese. Reduce heat to medium and stir until the sauce reaches a creamy consistency. If you see that the sauce is beginning to boil, reduce heat (A few bubbles here and there are ok). The whole process shouldn't take more than about 10-15 minutes.
Food porn to make your day. A nest of spun sugar cradling berries and poppy seed–studded citrus honey gelée.
Olive Garden Alfredo Sauce Ingredients: 1 pint heavy cream 1 stick butter 2 tablespoons cream cheese 1/2 cup parmesan cheese, (1/2 to 3/4) 1 teaspoon garlic powder salt and pepper, to taste Directions: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes on low. Serve over hot pasta noodles.
Thanks for the hi-pro recipes. I've been eating a ton of black bean related recipes lately (spreads, fillers, etc) especially these: Black Bean Cakes (from TooManyChefs) 2 cups cooked black beans 2 eggs, beaten lightly Up to 1 cup fine bread crumbs 1/2 chopped white onion salt and pepper 1 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon cayenne 2 tablespoons olive oil salt and pepper to taste Mash the beans with a potato masher. Most of the beans should be somewhat mangled by the time you're done, but don't overdo it. Mix in the eggs and onion. Mix in the spices. Slowly add bread crumbs until the gooeyness of the beans and eggs mixture dries up. Don't add too much. Leave the mix somewhat sticky. Heat the oil in a skillet. Scoop out about 1/4 cup of the mixture and place it into the skillet. You can fry 2-3 of these at a time without much of a problem. Let cook on the one side until the bottom is showing some signs of browning and the patty holds together. Flip carefully and cook the other side until it is similarly done. They had a cream sauce that was pretty intensive to make so I've been using a low-fat spicy ranch sauce I eat on lots of stuff. Spicy Ranch - 1/2 cup low-fat sour cream 1/4 cup buttermilk 1 tablespoon prepared horseradish 1/2 teaspoon hot pepper sauce 1/4 teaspoon ground black pepper In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.
Looks good -- here's another one for a corn/black bean salad. Even though it tastes better the next day, it rarely makes it that far: 1/3 cup balsamic vinegar 1tblsp vegetable oil (I like grapeseed oil here, but you can use any vegetable oil you have) 1/2 tsp each of: salt, pepper, cumin, chili powder, sugar 1 can of black beans 1 can of sweet corn 1) Mix vinegar, oil, salt, pepper and spices 2) Drain beans and corn, mix with dressing 3) Eat. Or refrigerate for a few hours/overnight, then eat. You can also add some chopped cilantro.
I think I just ate the best steak of my life. Go to Costco, pick out a pack of well-marbled NY strips. Pick one out for yourself and freeze the rest. Coat in extra virgin olive oil and season with garlic salt and fresh ground pepper. Heat your grill to 400 and sear each side for 4-5 minutes to lock in the juices. Reduce heat to medium-low and cook each side for 2-4 minutes each, depending on how pink you want the center. Simple, easy, and the frozen steaks are just as good as fresh. I paired mine tonight with a Black Butte Porter (a favorite) and couldn't feel more satisfied than I do now.
Have you ever tasted Greek Yogurt? Regular yogurt has anywhere from 0 - 5 grams of protein per serving, but I just discovered that Greek Yogurt has 14. It has a completely different flavor and texture than regular yogurt, and it's fat free. Plus it's totally delicious. So add in a few cartons of that stuff per day, and you're in business... I have been getting this stuff at Costco lately....
I'm not a huge fan of yogurt (dislike the texture) but I eat that stuff. What I do is open the container, stir it up good, put the foil back down or put the container in a ziplock bag and stick it in the freezer. Way better than eating it unfrozen.
Daily Food Porn: Pizza and Beer: Molecular Gastronomy Style. That's actually crystalized beer on a stick, and yes, it retained it's alcohol content. I have absolutely no idea how the beer on a stick was made, I'm assuming it's probably done in a similar fashion as making rock candy. The pizza is topped with a 4 cheese blend in foam form. The bread is made using a technique that requires absolutely no baking. Personally, I'd rather just get a slice and a real beer, but I have to give props to the guys who made this dish for their use of technique and creativity.
Pappardelle with Duck and Juniper Ragù This is a nice easy recipe. It comes from Florence Italy and was served this season at the James Beard house. It's a fairly simple recipe that has great flavor. A novice cook should be able to make this without much knowledge of cooking. Ingredients:1/2 pound duck breast, skin removed 1 tablespoon dried juniper berries Zest of 2 oranges Zest of 1 lemon 2 sprigs fresh rosemary 1 bay leaf 2 tablespoons olive oil 1 small onion, chopped 1 medium carrot, chopped 1 stalk celery, chopped 2 garlic cloves, minced Salt and fresh ground pepper, to taste Fresh rosemary 1/2 cup red wine 1/4 cup brandy 1 can (14 ounces) diced tomatoes 2 cups chicken stock 1/2 pound dry pappardelle pasta This recipe will serve 4. Method:Rub the meat with the whole juniper berries, orange zest, lemon zest, rosemary, and bay leaf. Cover and refrigerate overnight. Remove the duck breast from the herbs and dice the meat. Heat olive oil in a large saucepan over medium heat. Sauté the onion, carrot, and celery until soft, about 5 to 10 minutes. Add the garlic and cook until fragrant. Add the diced meat. Cook until the meat has changed color, about 5 to 7 minutes. Add the red wine and brandy, and cook until the alcohol has reduced and evaporated, about 2 minutes. Add the tomatoes and chicken stock. Simmer for 45 minutes, until the sauce is rich and thick. Bring a large pot of water to a boil. Cook the pasta until al dente. Strain pasta. Mix pasta with ragù to serve. If you can't get dried juniper berries, you can use something like mashed raspberries or the berry of your choice. I wouldn't recommend anything tart for the recipe. Also, if you don't want to zest, you can just sub in orange and lemon juice instead. If you can't find pappardelle you can do one of two things: 1) sub in another ribbon noodle like thick linguine or fettucini or 2) buy lasagna noodles, cook a little bit and then cut into ribbons about a 1/4 inch thick a piece. Lastly if you want, you can fry up the duck skin until it gets crisp and serve it on top of the pasta like a cracker to give the dish some added texture. Also, you can add the duck fat from the skin to the sauce while it simmers to give it an extra kick. It's really up to you.
We had some country style pork ribs we wanted to use, and found this recipe online. It was so simple and tasted amazing. CURRY BARBECUED PORK RIBS 2 pounds pork back ribs 1 tablespoon creamy peanut butter 1 tablespoon curry powder 1 tablespoon soy sauce 1 tablespoon cooking oil 1/3 cup ketchup 1/4 cup orange juice Cooking Directions In medium bowl, stir together peanut butter, curry powder, soy sauce, oil, ketchup and orange juice. Beat until smooth. Place ribs on shallow baking pan. Brush ribs with glaze and place in a 350 degree F. oven for 1 1/2 hours, brushing with sauce occasionally. Cut into 2-3 rib portions to serve.
I'm a saddo-masochist for reading this thread while stoned with no food in my fridge or pantry. Settlig for some nutella on a spoon.
MisterMiracle - The shit you post looks delicious, and WAY TOO DIFFICULT. Can't you post something with normal ingredients, that would taste awesome? I can cook, but I'm no experienced and artistic chef! Currer Bell - I made that pulled pork you linked to a few pages back, and it was SO easy, and SO good. Can't say I was a fan of the vinegarish smell that lingered for the next few days though.
GUMBO I am looking to take my first shot at making a gumbo this weekend and I am looking for some help with a good beginner recipe to start with. No problems with technique and I definitely know how to make a roux, but I could use suggestions for a recipe. I found this one (http://www.thespicehouse.com/recipes/print/chicken-andouille-gumbo-recipe) and it looks simple enough. Any other recipe suggestions or gumbo tips? I was planning on using chicken breasts and store-bought stock because that's what I have, but is going the whole chicken route make that much difference?
I had an awesome and incredibly simple dessert last night. All you need to do is take those square Snyder's Pretzel Snaps, lay them out on a cooking tray, and put a Rolo on each one. Using a toaster oven or conventional oven, cook them @ 350º for 2 minutes. Take them out and place another Snap pretzel on top and push down to sandwich the Rolo between the two. It's really good. Enjoy.
Turkey Gravy! Does anyone have a good recipe for turkey gravy? I have been tasked with finding one to experiment with this Thanksgiving.
If you've got the roux, you're golden. That is the hardest part and the thing that makes or breaks it. After that, its just throwing what you like along with the holy trinity (onion, bellpepper, and celery) in there and simmering for the most part. Sometimes I'll add some crushed tomatoes to the mix just for a different flavor. One thing if you decide to use okra- use fresh, not frozen. Don't throw it in until the last 25 minutes. This will help keep the sliminess to a minimum. As far as whole chicken vs. breasts, the whole point of the whole chicken is making your stock. If you don't want to go that route, its no big deal and the breasts will suffice. I personally like the thigh meat, but to each his own. For different meat alternatives, try leftover turkey after thanksgiving and make a stock with the carcass. This is one of my favorite things for after the holidays, right up there with duck, andouillie and oyster gumbo.
I went to a wine tasting dinner last night that was out of this world. Here was the menu and Steele Winery pairing list: Hor Devours Spiced Shrimp, Mango Slaw, and Chili Oil with a Lettuce Wrap Smoked Mussels, Bouillabaisse Reduction, Rouille Croutons Wine: Shooting Star Aligote First Course Seared Scallops, Satsuma Beurre Monte, Sunchoke Puree, Arugula Wine: Steele Chardonnay Second Course Grilled Manchester Quail, Goat Cheese White Grit Cake, Baby Carrots Wine: Steele Pinot Noir Third Course Kurobuta Pork Belly, Salsify Root, Pea Shoots Wine: Steele Zinfandel Fourth Course Charred Dry Aged Strip Loin, Crimini Mushroom Risotto, Foie Gras Sauce Wine: Shooting Star Cabernet Sauvignon Dessert Chocolate Cookie, Sweet Potato Ice Cream, Ganache, Pomegranate