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I'm trying to make a collection of recipes that make something amazing out of only a very few ingredients. I think these are good recipes to teach people who are just getting into cooking, because they tend to be heavy on technique and low on shopping for tons of ingredients. The classic example, for me, is the rolled omelette (optionally with browned onion filling.) Ingredients: 3 eggs, butter, onions* 1. Crack the eggs into a bowl, and beat with a fork or whisk until they are uniformly light yellow with no white spots 2. Melt the butter on high flame until its foamy, and then pour the eggs in. 3. Continuously scramble the eggs until the holes in the omelette stop sealing up right away. 4. Pick the pan up and give it a bang on the stove so the omelette slides down to the edge of the pan 5. Add filling in the "pocket" at the edge of the pan, and roll the omelette over on itself with your fork 6. Gripping the pan with an underhand grip, flip the omelette onto a plate. Any other examples of awesome recipes that don't require more than 5 or so ingredients?
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| # ? Oct 28, 2011 21:12 |
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| # ? May 23, 2013 18:51 |
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A Potato Galette is pretty simple: Potatoes, sliced thin Melted Butter Olive Oil Salt + Pepper Rosemary Combine butter and oil bush on bottom of cast iron pan add layer of potato slices top with salt, pepper and rosemary Repeat until you run out of potatoes Bake at 450 for about half an hour.
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| # ? Oct 28, 2011 21:44 |
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Just gonna quote myself from the crappy pasta thread that popped up a bit ago.Casu Marzu posted:Jesus christ what is this? OCCUPY GWS
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| # ? Oct 28, 2011 21:47 |
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Oysters.. Recipe: Open oysters Serve
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| # ? Oct 28, 2011 22:31 |
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Spaghetti Olive oil garlic chile flakes flatleaf parsley. Cook spaghetti. Heat up chile and garlic in olive oil on med-low till garlic goes crunchy and beige. Drain spaghetti. Pour over hot, flavoured oil. Sprinkle with chopped parsley.
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| # ? Oct 28, 2011 22:36 |
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Arepas! 2 cups arepa flour (aka harina P.A.N or masarepa, not masa harina for tortillas) 2 1\2 cups water pinch salt Add the flour to the water and salt, mix thoroughly and until it's no longer sticky, and you can't easily feel the "grains" of the masa (you might have to add more flour to get the right consistancy), and easily holds its shape. Form the dough into tennis ball sized balls, then using a motion like turning a steering wheel, form into evenly thick pucks. Heat up a cast iron skillet and and preheat the oven to 400 degrees. Sear the arepas on the (oil less) skillet on both sides, then transfer to oven, directly on the rack. Bake until they puff up and sound hollow when you tap them. You can either eat them the Columbian way, as table-bread, or the Venezuelan way and cut them open (leaving a hinge in the back) and stuff them with whatever you like (I usually use a white cheese like mozzerella, sauteed peppers and onions, and some kind of meat (not taco meat for the love of god)). You can also just leave the arepas on the skillet to cook (on med-low), but that takes longer. You can also grill them over a firepit, though I've never tried that personally. You can also deep fry them I guess. With the same dough you can make bollos pelones, hallacas and empanadas too. Humboldt squid fucked around with this message at Oct 28, 2011 around 23:14 |
| # ? Oct 28, 2011 23:06 |
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Best recipe with the fewest ingredients I know of is one ingredient banana ice cream. It's great. You peel a bunch of ripe bananas, chop them up and throw them in the freezer until they're frozen. Then put them in the blender and blend them until they become ice cream. It's literally magic. It's zero fat, but it tastes amazing. The only drawback is you really can't refreeze the stuff after you make it.
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| # ? Oct 29, 2011 00:20 |
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Bananas have fat in them though
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| # ? Oct 29, 2011 00:28 |
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Fancy Steak and potatoes (and some greens or something): There are a lot of good ways to make steak. There are huge wars between advocates of the different methods. I'm sure the old steak "megathread" had some of these wars, but I didn't really like "that GWS" so I didn't really read that thread. I don't think any one method is better or worse in principle, but here I'm going to describe something like the Ducasse method. Hopefully someone else will describe the cast-iron-as-hot-as-the-sun method well later in this thread as it is also very simple! This method is, in my opinion, the best way to make steak for a date type situation. It's impressive, and produces something quite fancy-seeming, but it's also very easy. This is an important category of recipe to have in the repertoire for a new cook. I'm pretty sure I got this whole set of recipes from a post on another forum, and a lot of it is also just pulled from Alain Ducasse's original article in the NYT which is easily google-able. Also, I'm writing this from work, so no pictures of my own, but I might come back and edit one in if I make this any time soon. 8 total ingredients, so not as simple as some of the others here, but this is a full meal rather than a single dish. Steak ingredients: A 2 inch or more thick steak with a thick pad of fat along an edge (you're looking for like 24+ ounces of meat) Butter Salt Pepper Potatoes ingredients: 2 russet potatoes 1/2 an onion olive oil Greens ingredients: A leafy green thing like spinach, or kale or swiss chard Process!! You're going to do a few things at the same time, so begin by removing your steaks from the fridge and put them on a plate on the counter so they can begin coming to room temperature. Meanwhile, wash and coarsely chop the potatoes. You want regular-ish chunks. Then chop the onion into small bits! This is going to take you about 45 minutes from here on out, by the way. This would also be a good time to stick a bottle of red wine into the fridge (people often serve red wine a bit too warm, 30 minutes in a fridge then pulling it out about 5-10 before you serve is going to bring it to "cellar temp" or something-something and it will often taste less alcohol-y - if your house or wine storage area is relatively cool, you could skip this step). While the steak is cooking, prep your greens - remove thick stems, cut the leaves into strips or something. Start the steak: Place a pan onto the stove. Ideally a cast iron pan, or alternately the heaviest saute pan you have. Bring it to a medium ish heat. Start the potatoes: Place a non-stick pan onto the stove, put your roughly chopped potatoes, a tbsp or two of olive oil, and some salt and pepper into the pan, and turn the heat to medium as well. Stir these occasionally until you remove the steak from the pan, below. Then I'll come back to these. Steak next steps: Ok, for the rest of these steps don't use a fork or anything with this steak. Use tongs. Or some spoons. Like, don't loving pierce the surface, ok? Take your giant two pound meat monstrosity and set it edge-on in the pan. Yes, edge down. Dry pan. No salt, no pepper. Remember when I said your steak should have a fatty pad on at least one edge? Stick this side in the pan. You want this to crisp, and to render. Rotate the steak around the edges over about ten minutes, browning all around the edge. Again, 10 minutes to cook the edges. Flip the steak down onto one of its flat faces. Add a tbsp or two of butter to the pan. This is where the cooking being at a medium heat is critical - if the pan is too hot, the butter will burn. Try not to have the heat too hot!! Leave the steak 10 minutes. Don't touch it! After ten minutes the butter will be getting burnt-y, so dump it out. In fact, if it got burnt earlier you should have dumped it out earlier. So I hope you read the whole recipe before starting. So, after ten minutes dump the butter, and then flip the steak. You should be at the twenty minute mark now, and you just flipped your steak. So go ahead and dump in another tbsp or two of butter. Now you can stick some coarse salt on it. Once the butter melts use a spoon to baste the steak - spoon some of the butter over the steak. Look at this loving steak. It's brown as hell. No black anywhere, but brown as hell. At the thirty minute mark, flip the steak again. Baste and salt again, then remove to a warm place. I like a plate tented with foil, but you can also stick it in a 150 degree oven. We're going to rest this for 15 minutes - a long rest ensures that the juices redistribute appropriately. Stick this pan back on a cold burner. Ok now to finish your potatoes: Stick the onions in the potatoes, and maybe some extra butter if you got it. Stir these up and continue stirring occasionally over the next 15 minutes. Then your steak and potatoes will be done at the same time!! I'd probably take the wine out around now, if you followed my advice, and open it. How to cook greens: Ok this bit is easy. Turn the burner under the former steak pan to medium. If there is no butter left in here, stick a little bit in. Put the greens in the pan. When they get wilty, take them out cos they are ready. Salt them a bit. You could drizzle a little balsamic on them right at the end, if you like, but it's by no means necessary. How to serve everything: Put some potatoes on a plate. Put some greens on a plate. Do the same with a second plate. Put the steak on a cutting board or serving platter or something. Put everything on a table that's pretty and has a candle or something. This bit is key: slice the steak at the table, and serve your wonderful date at the table. Drink wine, enjoy meat, remember after that you should have hosed before you ate. This is not a meal that will get you laid - you'll puke if you try - but it will definitely make them like you. Ok ask me if you have any questions, or just google ducasse method or something. It makes a pretty loving good steak. (not my picture but you get the idea) 
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| # ? Oct 29, 2011 00:29 |
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Happy Hat posted:Oysters.. The best recipe.
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| # ? Oct 29, 2011 01:03 |
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indigi posted:Bananas have fat in them though Do they? Huh. Well I imagine it's very low in fat then.
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| # ? Oct 29, 2011 01:28 |
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pork never goes bad posted:I'm pretty sure I got this whole set of recipes from a post on another forum, and a lot of it is also just pulled from Alain Ducasse's original article in the NYT which is easily google-able. Also, I'm writing this from work, so no pictures of my own, but I might come back and edit one in if I make this any time soon. 8 total ingredients, so not as simple as some of the others here, but this is a full meal rather than a single dish. This isn't the Ducasse method. That method does not add any butter until the first side is completely done and the second side is just barely underdone. You basically finish the steak with butter, after cooking it in rendered beef fat. Cooking it with as much butter as you have here is what led to the previous steakthread with a hundred posts about grey, crustless steaks. Butter has a substantial amount of water in it, and cooking a beef in it partially boils it, preventing delicious maillards from happening. http://www.nytimes.com/2002/02/27/d...sy-does-it.html
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| # ? Oct 29, 2011 01:49 |
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Hash (no not that kind) Best hangover food ever Ingredients: Potatoes (white, russet, sweet, whatever) Sausage Eggs Garlic Butter Old Bay Seasoning (or whatever seasoning blend you feel like) -cut up potatoes into 1" cubes, microwave in a covered bowl with a little bit of water in the bowl for about 5 min, or until they're almost done (poking them with a fork yields resistance, still) - fry up the sausage (crumbled, please), pull off heat, drain. Add butter, throw in garlic (as little or as much as you like, chopped or smashed, whatever), fry until fragrant, throw in potatoes, season with Old Bay, fry until almost totally crispy. Push potatoes to side and scramble eggs until they're not really runny anymore, but still wet. Add in Sausage and mix everything together- cook until the eggs are set. Season with salt and pepper, sirracha and sour cream if you're feeling fancy. Hash is also great as a garbage dump for whatever you have in the fridge. It is an especially great place to use up leftover vegetables.
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| # ? Oct 29, 2011 02:09 |
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Iron Chef Ricola posted:This isn't the Ducasse method. That method does not add any butter until the first side is completely done and the second side is just barely underdone. You basically finish the steak with butter, after cooking it in rendered beef fat. Cooking it with as much butter as you have here is what led to the previous steakthread with a hundred posts about grey, crustless steaks. Butter has a substantial amount of water in it, and cooking a beef in it partially boils it, preventing delicious maillards from happening. For my steak I like to do basically do what is often referred to as the "Alton Brown method": 1) Get steak. Good examples for beginners would be ribeye or new york strip, minimum 1.5" thick. Salt both sides liberally with a coarse salt (either kosher or sea salt) and fresh ground black pepper. 2) Put steak into refrigerator on a sheet pan on a cooling rack overnight (or for at least a few hours). This will help dry out the surface. 3) An hour before you want to cook your steak, take steak out of the refrigerator and put it on the counter to get it up to room temperature.. At the same time, put a cast iron pan in the oven, and heat it to 500 degrees. 4) When the hour is up, take your cast iron pan out of the oven and put it on the stove on as high a heat as your stove goes. 5) If your steak has a big strip of fat on one edge, put that edge down on the pan. for 30 seconds to render out some fat. It will smoke like a motherfucker. Don't turn down the heat, open some windows. 6) Put one of the flat sides of your steak on the pan. Once again, it will smoke like a motherfucker. Do not touch this steak (do not poke, prod, turn, or jostle the steak) for a MINIMUM of 1 minute, 30 seconds. 7) After 1 minute 30 seconds, flip the steak to the other side using tongs. Once again, do not poke, prod, turn or jostle the steak. 8) After that, put the steak into the 500 degree oven for one minute. After that one minute, flip the steak, and leave it in the oven for one more minute. 9) Remove steak from pan and place on a plate, loosely covered with aluminum foil. DO NOT CUT INTO THE STEAK. Wait five minutes for the juices to redistribute. 10) Uncover the steak, and enjoy the best steak you've ever eaten, and with only three ingredients: Steak, salt, pepper. crazyfish fucked around with this message at Oct 29, 2011 around 02:45 |
| # ? Oct 29, 2011 02:43 |
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Iron Chef Ricola posted:This isn't the Ducasse method. That method does not add any butter until the first side is completely done and the second side is just barely underdone. You basically finish the steak with butter, after cooking it in rendered beef fat. Cooking it with as much butter as you have here is what led to the previous steakthread with a hundred posts about grey, crustless steaks. Butter has a substantial amount of water in it, and cooking a beef in it partially boils it, preventing delicious maillards from happening. I don't mean to be obstinate or to start some kind of "proper Ducasse steak war" so this will be my only post on this matter, but if you are not getting a good crust on steak because the approx. 20% water from 1-2tbsp of butter did not cook out in 10 minutes, you are using significantly too little heat. I find the foam subsides in around 1 or 2 minutes following this method. And for some more examples, if these steaks are "grey" or "crustless" I am not sure what you consider a crust. http://www.thegourmetfoodieblog.com...k-on-the-stove/ http://forums.egullet.org/index.php...-a-thick-steak/ http://www.darwinfoodies.com/2011/0...he-ducasse-way/ Incidentally, I think that egullet post is what made me consider trying this method first, and I've followed it to a t countless times since to great results. The last link is where I found the picture I posted - he adds butter when he first lays the steak down. If people try this with a 1" thick 16oz ribeye, it simply won't work this way, but that's not a problem with the method so much as the materials. Or perhaps with the chef. Having been rude and argumentative, here are a few more recipes with fewer than 5 ingredients!! CUSTARD Ingredients are for about 8ish cups which is a lot - the recipe does divide fairly well, but I would suggest making it this way first. This is my fiancee's favorite dessert and she makes it a lot. Custard is way easier than it seems 2 cups milk 2 cups heavy cream 4tbsp sugar (if you like sweeter, increase this to 6 or 8 tbsp. add the extra sugar to the milk in the first step - you can make this very sweet but I prefer it eggier) 8 large egg yolks CUSTARD FLAVORING - we like vanilla (either extract, or score one bean and scrape the seeds), as well as nutmeg, but in addition you can use orange zest to good effect, calvados or applejack added (about half a shot) works really well, as does Drambuie or Cointreau, you can add spices like cinnamon or . Lots of options - play around! Procedure: Mix the cream, milk, and half of the sugar in a heavy bottomed pot and bring slowly to a boil. While this is coming up to heat, add the flavoring. Meanwhile beat the eggs yolks with the other half of the sugar until they are pale yellow. (not my picture but see here: http://i.imgur.com/6JJS8.jpg). If the flavoring included anything large, like a vanilla pod, remove it now. Take the milk mix off the heat briefly and slowly add one ladleful to the egg yolk mixture. Whisk it in as you add. Repeat this one or two more times, whisking the hot milk/cream mix into the egg yolks. This is called "tempering" the yolks. Pour the yolks into the milk mixture, stir well, and return to a gentle heat. Allow to thicken until the custard coats the back of the spoon - often the bubbles on the surface will disappear roughly when it is ready. If it won't thicken, turn the heat up a bit! Don't be afraid, this is a resilient recipe. If you have used too much heat, the custard will split - this means the egg is slightly scrambled. As soon as you notice this happening, remove the custard from the heat. If you are worried about this, perhaps because your stove is inconsistent, prepare a bowl with some ice into which you can put the bottom of the pot. Whisk the custard as best you can to bring the temperature down. If you catch it early, you can often prevent the worst effects. If not, you can try to either blend the custard, or put it through a sieve. Neither of these methods is foolproof, and to be honest when custard splits I am often happy enough to eat it, but they can be worth a try. You can serve custard hot or cold - I recommend hot custard with cold ice cream, or alternately, cold custard with warm berries (stick them in a pan with a little sugar and heat through). A basic technique for braised greens Green leafy vegetables are very healthy, it is known. This is why I cook them in bacon. This is a very flexible recipe, low carb for those who care (or who wish to have a larger serving of potatoes!), and lends itself to various different flavor profiles. Ingredients: Two rashers of streaky bacon, approx. Some onion, shallot, or perhaps garlic, finely chopped, or in the case of onion sliced into half rings. A bunch of collard greens, or perhaps kale, or chard, or... you have options. Supermarkets in the US seem to have a standard sized "leafy green bunch" - it is one of these that I typically cook. Chop this, and then wash them, leaving some water on the leaves. About a tablespoon of good vinegar. Procedure: Chop your bacon, and render it out in a pan. Rendering is where you cook a fatty thing slowly so as to let the fat become liquid and come out of the, er, thing. Once the fat has rendered and the bacon is slightly crisp, remove it and reserve it to the side. Add the onion, shallot, or garlic and, with the heat still fairly low, allow to sweat out in the fat. Once they have acquired just a touch of brownness, add the greens that are still slightly wet. Turn the heat to medium and watch steam billow everywhere. Stir! Once the steam has begun to die down, a few minutes later, add the vinegar. More steam! Once this dies down, remove from the heat. Adjust seasoning (taste it, add salt or pepper if necessary), and serve! If you find greens like this too bitter you have a few options. One is to add a little sugar. This helps, but I don't prefer it. You can also braise most greens for far longer than this if you add some water, stock, wine, or what have you. Chile flakes are great in this, and if you prefer not to use bacon you can use pancetta, or some lard. I would not recommend these prepared vegetarian, but if you must then I would add some vegetable stock and I would also add a very little soy sauce. Speaking of soy, if you want to make an "asian inspired" version use rice vinegar, and also add either 1tbsp of soy sauce, or 1tbsp of fish sauce. If you add fish sauce, make sure also to add a very little sugar. If you chose soy, add either some mirin, some shaoxing wine, or some dry sherry - perhaps one tablespoon of any of these. No matter how you prepare this, it's great cold the next day with a little oil/vinegar dressing! Both of these recipes are very adaptable, and once you figure out how you like to cook them they take well to a variety of different flavorings. I follow the basic procedure for the greens a few times per week, and it tastes different every time.
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| # ? Oct 29, 2011 04:34 |
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pork never goes bad posted:I don't mean to be obstinate or to start some kind of "proper Ducasse steak war" so this will be my only post on this matter, but if you are not getting a good crust on steak because the approx. 20% water from 1-2tbsp of butter did not cook out in 10 minutes, you are using significantly too little heat. I find the foam subsides in around 1 or 2 minutes following this method. And for some more examples, if these steaks are "grey" or "crustless" I am not sure what you consider a crust. You aren't quite following the egullet post to a t since you said 1-2 tablespoons of butter while the egullet post says "a couple tablespoons" of butter for each side which most people would interpret as two. You've had good success using the egullet post as your starting point for cooking a Ducasse steak because you're an experienced cook and know the nuances of your stove and what temperature to keep it at so that you achieve a good crust while not overcooking the steak and are probably not using as much butter. However, for most home cooks, the egullet post and the method you posted is a horrible starting point because they will run into those problems. ricola is referencing the old steak megathread where countless steaks were posted from people who read that egullet article and ended up cooking steaks at either way too low heat and barely got any crust or at too high heat and overcooked their steaks. The introduction of butter just compounds that problem and then so many people add way more than needed. I've seen way too many ruined steaks due to following the egullet article so I'm simply imploring that when introducing people to the method, link the actual NYT article instead of the bastardized egullet version and that is where ricola was coming from too. We're not trying to start an argument on what is a "proper" Ducasse steak, just pointing out from observation that for most people, it's not an easy method to cook a steak and the butter steak version adds a variable that makes it even harder for an inexperienced cook. Plus, the rendered beef fat is a delicious cooking medium for the steak, why not use that wonderful beefy fat to enhance the flavor of the steak. The crust will develop just as beautifully with beef fat only and you can still add butter at the end to baste it and introduce more flavor.
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| # ? Oct 29, 2011 05:25 |
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At work sometimes it's kind of funny to see which dishes have people raving each night, and often when a server rushes back and says "they HAVE to know what's in this" it's something so simple that the menu description literally contain everything in it. Most recently people were pantshitting excited about a chilled soup; this is more of a procedure than a recipe, I never really measured anything anyways I'd just use all the beets I cooked: simmer beets in seasoned water until very tender. peel and cut off roots, then puree and pass through the finest sieve/cheesecloth you have. puree watermelon in approximately equal proportion to the beet liquid and strain. this is actually more important than straining the beets because that foam from pureed watermelon is one of the grossest mouthfeels I can think of. I prefer more watermelon than beet. when tasting, the beet is MUCH stronger when warm or room temp than cold, the watermelon comes through more when cold. the only other seasoning it gets is a little sherry vinegar for acidity, usually added when blending the watermelon which is surprisingly difficult to puree in a blender, and salt. for garnish we did a drizzle of lemon zest yogurt and a sprinkle of something chopped up and green: usually scallion but cilantro and watermelon are amazing together.
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| # ? Oct 29, 2011 08:44 |
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Trout with bacon - kind of a camping-fishing trip staple but really worth doing at home too. I took some neighbor kids fishing with us once a few years back (they didn't think they liked to eat fish at the time) and whenever we run into the family they still rave about their cookout memory. a couple pan-dressed small trout per person bacon (streaky works best, back bacon fine in a pinch) lemon for garnish sticks or grilling basket salt and pepper the fish inside and out, wrap each in enough strips of bacon to cover, impale on forked stick to hold it or put in grilling basket, grill 8 to 10 inches above hot coals until bacon is cooked (don't try to go to fully crisp). squeeze lemon to taste. Sometimes at home I'll stick a whole scallion in the body cavity before wrapping with bacon.
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| # ? Oct 30, 2011 03:54 |
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Here's a PDF cookbook of recipes with five or fewer ingredients: Stone Soup.
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| # ? Oct 30, 2011 08:35 |
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Trillian posted:Here's a PDF cookbook of recipes with five or fewer ingredients: Stone Soup. Thanks Trillian 
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| # ? Oct 30, 2011 17:03 |
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Trillian posted:Here's a PDF cookbook of recipes with five or fewer ingredients: Stone Soup. This is amazing, thank you so much!
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| # ? Oct 30, 2011 22:18 |
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slinkimalinki posted:Spaghetti If you want to turn this into something really amazing, add a can of anchovies to the chili flakes and garlic, which disintegrate as the oil heats up and infuse the whole dish with delicious umami flavor.
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| # ? Oct 30, 2011 23:21 |
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Trillian posted:Here's a PDF cookbook of recipes with five or fewer ingredients: Stone Soup. The method of cooking broccoli in this book produces some of the tastiest broccoli ever. Never mind the chickpeas and tahini, just the broccoli alone cooked like that is amazing. Try it.
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| # ? Oct 31, 2011 10:41 |
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Will definitely have to try that Broccoli method. If you don't mind a little bit more effort. grinding up a couple of cloves of garlic, some salt and coriander seeds with some olive oil and brushing broccoli with it then roasting it produces great results
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| # ? Oct 31, 2011 11:19 |
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The simplest fried rice (or fried any-kind-of-leftover-grain): 2 cups of leftover cooked grains: rice and/or quinoa, spelt, barley, brown rice, cracked wheat, etc. 2 cloves garlic, minced 1 tablespoon butter + 1 tablespoon oil (OR just 2 tablespoons oil) salt + pepper Optional: juice of 1 lemon or 1 lime 1. It's important to use leftover grains from the night before, because fresh grains will be too wet. Anyway, take your grains out of the fridge and let them warm up for 5 minutes on the counter. 2. Heat a pan on medium heat. When hot, add the butter and oil or just oil. 3. Add the garlic and count to 5. 4. Add the grains, crumbling with your hands if it's clumping together. 5. Stir until hot. 6. Add salt and pepper to taste. Eat. 7. Note; make this with rice and lemon juice, and add a sprinkle of crushed red chili powder, some peanuts, and some minced cilantro. You have made an easy version of a fabulous traditional Indian dish.
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| # ? Oct 31, 2011 13:52 |
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French Fries: Ingredients Potato Oil Salt. Slice potato into matchsticks. Heat oil until 300F. Fry potato until floppy. Heat oil to 375F. Fry previously cooked potato until golden brown and crisp. Drain. Salt. Shove into oral orifice.
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| # ? Oct 31, 2011 19:52 |
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Trillian posted:Here's a PDF cookbook of recipes with five or fewer ingredients: Stone Soup. Very cool little book, much obliged!
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| # ? Oct 31, 2011 20:09 |
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Orecchiette alla pugliese (Little ears Apulia-style): - Boil broccoli florets - Soften anchovy fillets in lots of good olive oil with some garlic and red pepper flakes over slow heat, add boiled broccoli and keep heating until broccoli starts to break up - Fold in boiled orecchiette pasta, heat through Fuuuccckkk I need this now, it's been too long. It's a salty, oily, garlicky mess and it's horribly delicious. 
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| # ? Oct 31, 2011 20:43 |
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This is one of my go-to recipes as it's simple enough that the kids can make it, it's quick enough to pull it out of your rear end if you're in a hurry and you can pretty much incorporate anything that needs to be used up into it. There's also something pleasingly unfussy about putting together fatty pork with fragrant lemongrass. The only issue is that it lives or dies by the quality of the pork used, so scheduling a trip to butcher/market is in order. Vietnamese style pork balls- 500g pork mince (pref from butcher rather than chewy, pappy supermarket vac pac) 2 sticks lemongrass clove of garlic salt (v little) oil soy sauce Strip outer leaves of lemongrass. chop finely. dump with pork into mixer. add crushed garlic, tiny amount of salt. Mix briefly to incorporate ingredients, but not so much as that it loses its coarseness. Remove mixture, form into small patties (larger balls if you have access to a deep fryer), fry in oil 2-3 mins per side. get some chopsticks and start dipping. It's best if the soy is spiked with whatever's at hand - ginger, chilli etc but not essential.
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| # ? Nov 3, 2011 13:19 |
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Creamy smoked salmon with pasta. A packet of smoked salmon trimmings Creme fraiche or other cooking cream A garlic clove and half an onion, finely minced Fish stock (or chicken) Your choice of herb, I go for fresh dill or tarragon Pasta Start boiling the pasta and fry off the onion and garlic in a little oil. Add your cooking cream and a little fish stock and herbs to taste. Season. When your pasta is cooked and drained, chuck your salmon trimmings and pour over the pasta. Serve. Using fresh pasta I can make this in around 6 minutes. I usually throw some sliced mushrooms in at the frying stage but that's optional and we're keeping it simple.
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| # ? Nov 3, 2011 13:43 |
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This is my go-to tomato sauce recipe from smitten kitchen:quote:28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)* I tend to use a little less butter than called for as the first time I made it, it looked almost more like a vodka sauce than tomato sauce (a bit too orange-y). I also use a stick blender and puree the sauce because I don't like it as chunky as it comes out when you follow her instructions for crushing the tomatoes. Finally, I don't discard the onion - I puree it with the rest of the sauce and it delivers a deliciously subtle sweetness. Also, garlic. Too easy, why ever buy jarred sauce again??
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| # ? Nov 3, 2011 15:10 |
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Whenever I know I have a busy week ahead of me, I have a really simple chicken taco soup recipe I whip out: -3 or 4 chicken breasts -3 cans stewed diced tomatoes -3 cans of beans, drained (I usually do one black, one dark red kidney, one pork&beans but DO NOT drain the pork&beans) -1 can whole kernel corn (drained) -1 pack taco seasoning Throw everything into a slow cooker, let it cook 8 hours (Low) or 4 hours (High), shred the chicken when done. Add cheese, sour cream, or tortilla chips as desired. Not super high-class but pretty tasty for its simplicity, and you can get about five meals out of it. Pro-tip: for your tomato cans, get one or two that have chilies for a little extra punch.
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| # ? Nov 30, 2011 01:27 |
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pound cake is pretty simple and i god drat love it.
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| # ? Nov 30, 2011 01:30 |
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steak that's too cheap to eat on it's own? melt some butter, add an onion or two, and some montreal steak seasoning. add steak, soy sauce, and more seasoning to taste. it works really well when the only beef on sale is a roast and you lack an oven - dice the roast and it becomes stew beef, which cooks down surprisingly well in this mix. also, garlic rosmary chicken: chicken breasts, rosemary, garlic. chop some garlic cloves, brown them in butter, add chicken, add some garlic powder some rosemary, and serve over rice. Or eggs melt butter in nonstick pan, crack eggs, add garlic powder, black pepper and salt to taste. I get by on a grocery budget of <$50/wk.
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| # ? Nov 30, 2011 04:04 |
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One of my favorite salsas for grilled meats (or pretty much any damned thing) is made up of nothing more than tomato and jalapeño. For every 2 large roma tomatoes use 1 jalapeño. Roast tomatoes and jalapeños on a dry comal/skillet/griddle/charcoal grill on medium-low heat. Once everything is charred and cooked through you have two options. 1) Grind it all up to the consistency you like in a mortar and pestle (extra points if you use a molcajete). 2) Mince the chile fine and throw chile and tomatoes in a blender and pulse until it gets a thick/chunky consistency. You can de-seed the chiles if you like. Still tastes awesome. You can also substitute serrano for jalapeño. Again, this is perfect for grilled meats, but goes just as well with some frijoles charros/puercos, huevos con machaca, anything and everything. Delicious, simple, and authentic country-style salsa. A really good variation on this is to use tomatillo and chile de árbol. Same idea: you roast the tomatillos til charred and fry the chile de árbol in a little oil until well toasted (don't burn them).
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| # ? Nov 30, 2011 14:17 |
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angor posted:The method of cooking broccoli in this book produces some of the tastiest broccoli ever. Never mind the chickpeas and tahini, just the broccoli alone cooked like that is amazing. Try it. So I just tried this, and while the broccoli was good my apartment filled up with a ton of smoke. I'm sure my neighbors thought I had a fire as I could barely even see in my kitchen.
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| # ? Dec 5, 2011 04:14 |
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Trillian posted:Here's a PDF cookbook of recipes with five or fewer ingredients: Stone Soup. Stopping in to thank Trillian for this PDF as well. Wife and I are both full time students and have full time jobs, so hopefully this little guy will allow us to make some good meals!
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| # ? Dec 5, 2011 11:46 |
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Whipped Shortbread 2 cups softened butter 1 cup confectioners' sugar 1/2 cup Corn starch 3 cups AP flour Method: Preheat oven to 375. Whip that butter with your mixer until it's pale yellow, shiny and creamy. Then whip in the other stuff, starting at low until everything's in, then crank it to high for a couple minutes until it starts looking like hard ice cream. You can add vanilla extract (or really any flavour extract, almond goes really well too)if you wanna get fancy before you add the dry ingredients. Drop cookies by the spoonful onto your ungreased cookie sheet, or you can stuff it in a cookie press whatever I don't care. Either way bake them for 12-15 minutes; pull them out just before the bottoms are as brown as you'd like, then leave them on the pan for a few minutes before moving them. The residual heat from the pan toasts the bottom up a bit more and prevents the cookies from drying out. Makes about 4 dozen cookies if your rear end in a top hat housemates don't eat a third of your dough.   You can decorate them too with colored sprinkles and stuff as they're christmassy, but most people I know prefer a plain shortbread. IMO they're too sweet for extra poo poo on top except maybe a nut or something. Enjoy!
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| # ? Dec 5, 2011 18:47 |
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The recipe in the Stone Soup cookbook for the chorizo/chickpea/tomato thing is very good, though I bulk it out a bit with some spinach. Great on a cold day.
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| # ? Dec 6, 2011 03:37 |
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| # ? May 23, 2013 18:51 |
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Clavietika posted:Whipped Shortbread Fantastic with a bit of peppermint extract. Chicken and Tomato Pasta: 1. Heat a small amount of olive oil in a pan. 2. Toss a chicken breast in pan. For faster cooking, pound to your preferred thickness or slice into strips. 3. While chicken breast is cooking, dice a tomato, season with sea salt and cracked black pepper, and add to pan. 4. Continue cooking until chicken is cooked through and tomato is hot and soft, but still holds some shape. 5. Remove chicken, place on top of cooked pasta of choice 6. Add a splash or two of white wine to pan, heat until alcohol evaporates, pour sauce and tomatoes over chicken and pasta. 7. Eat. e. Come to think of it, I also season the chicken with a spice blend I buy at a local spice shop. Use your favorite italian-inspired blend with additional cayenne pepper for a little heat, I suppose, or your preferred general spice blend. Do not use Mrs. Dash. chaniara fucked around with this message at Dec 6, 2011 around 09:22 |
| # ? Dec 6, 2011 09:17 |
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