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DonationCoder Recipe Sharing Thread
soulwanderer:
I would go with FAKE ROASTBEEF!!!
Easy & Fast, but looks like if you had been all the day in the kitchen...
* A roastbeef (the piece of meat of your choice, I do not know how to call meat pieces on English, but google says go with High tenderloin, I would call it "lomo alto")
* Onions, about 5 large onions would suffice
* Salt, white & black peeper, garlic
* Sweet wine (I love it with Porto's wine, but my girlfriend prefers it with some Muscato wine)
* A pressure cooker
* 45 minutes or so...
We will cook everything on the pressure cooker, so we reuse the same oil and clean less later ;)
Pour some oil and quick fry the garlic. Remove the garlic and keep the oil warm.
Then you pour salt & peeper on the meat (as much as you like) and sear the meat with the oil (do not cook it, seal/sear/brown the piece, it must be slightly cooked in the outside, but totally raw on the inside).
Remove the meat and, add the onions (cut it in cubes) and let it cook. When it becomes brown, add the meat again, add the wine (about 1/2 - 3/4 liter, depends on what do you require for your cooker), some grains of white peeper and close it for the time your cooker requires.
When it finish, remove the meat and beat the liquid left (this would make the onion give more consistency to the sauce and remove big pieces) and it is ready.
Do not forget to hide the pressure cooker and put it in the oven before your guests arrive, so it will look like you did it on the oven!!
mouser:
No one else wants to participate in this thread? I hate when we don't have more people joining in these discussions.. :(
Surely we have some long time lurkers on the forum who like cooking and feel like making their first post?
tomos:
^ I dont qualify there but I'll post anyway :)
A very simple snack here; ingredients need to be reasonably good so I'll concentrate on that aspect.
Avocado snack
# Avocado(s) - best get with a thick skin for this - Haas variety are good here. I usually buy underripe and allow to ripen (I think if you put in a paper bag and wrap it tight it ripens quicker) - of course you've got to remember to check them regularly :-[
# Cider vinegar - it's worth (with apologies) splashing out and buying a good organic unpastuerised vinegar. Be sure and store it out of light with the lid well closed.
# Soy or Tamari sauce (I'm not anti-sugar, but if it has sugar in the ingredients it's not real soy/tamari sauce). Careful with soy sauce, it's very easy to overdo it and there aint no way back.
Avocado needs to give when you press the main part. Takes a bit of practice I guess to know if they still hard in the middle. (If you cut it and it is quite hard near the stone, it might be better to make guacomole with it.)
# Slice the avocado long ways.
# Stick the knifetip in the stone and push it out
# Score each side long and cross ways till you've got it cross-hatched - be careful to not cut the skin
# about two-thirds fill where the stone was with vinegar
# add soy sauce very slowly so it goes dark, but you can still see the lighter colour at the edges. Squeeze the avocado a bit each way so the liquid goes in the scores.
# eat with a tea spoon - careful not to spill on your clothes :p or spoon it out on to well toasted bread and eat with knife and fork to avoid disaster ;-)
Cider vinegar can be a bit of an aquired taste (I dont use any other vinegar at this stage myself) - if it's too strong, add another bit soy sauce
If the avocado is quite hard when you cut it - it wont be great for this recipe, so you could make a Guacamole of sorts - I'm no expert there so maybe look up your own recipe, but I just mash up the avocado with a fork or potato masher and add lemon juice and ground cumin or spice(s) of choice to taste, plus a tiny bit of soy sauce (too much and it gets murky coloured - so just using salt might be safer).
x16wda:
Alrighty, here is an old family recipe, straight from my great Aunt's family cookbook. I can attest to its yumminess. And as a matter of fact, last Saturday we drove up to Levering Orchard and picked the last batch of tart pie cherries (Frank led us to the "Balaton" tree, a variety derived from trees originally grown in Hungary), so we'll shortly be figuring out the right amounts of sugar & spices for the cherry version. I don't think we'll need to add the lemon juice to these...
--------------
FRUIT COBBLERS (for 8-10 people)
It is said that if the devil should dare appear in Cornwall, he would be
caught and baked in a pastie. Should he dare to appear in the Beach Cottage,
he would be cobbled forthwith and rendered pleasant, harmless, and digestible.
COBBLER DOUGH
1 1/4 cups FLOUR
1 1/2 teaspoons BAKING POWDER
3/4 teaspoon SALT
BROWN SUGAR (to taste, depending on the tartness of the fruit)
SPICES (Cinnamon, Freshly grated Nutmeg, Ginger, etc. to taste)
4-6 tablespoons softened BUTTER (no substitute for best taste)
MILK (enough to make a soft dough)
1 teaspoon VANILLA
Place the DRY INGREDIENTS into a bowl and rub in the BUTTER with your
hand. (This can be done ahead of time.) Just before baking, add the
MILK and VANILLA to the dry ingredients and drop the dough atop the
fruit. Dot the dough with BUTTER, and sprinkle it with WHITE SUGAR and
additional SPICES.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
APRICOT COBBLER
Allow 1 1/2 APRICOTS per person
Wash, halve, and pit APRICOTS (they do not need to be peeled) and place
them snugly in a well-buttered large casserole dish. They may be layered.
Into the center of each apricot half place:
a dab of BUTTER
1/2 Teaspoon of BROWN SUGAR
1 thin slice of CRYSTALLIZED GINGER
If desired, sprinkle with GINGERED SHERRY
Cover with COBBLER DOUGH. Dot the dough with BUTTER, and sprinkle it with
WHITE SUGAR, Powdered GINGER, and CINNAMON.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
N.B. Apricots are the only fruit that does not require cooking before
the dough is added.
PEACH COBBLER
Allow 1-2 PEACHES per person, depending on size.
Peel and pit peaches, and cut into slices or chunks.
Place them in the bottom of a well-buttered large casserole dish.
Stir into the peaches: (to taste; amounts are hard to specify)
BROWN SUGAR
GINGER (crystallized, preserved in sherry, or powdered)
CINNAMON (if desired)
NUTMEG (if desired)
LEMON JUICE
GINGERED SHERRY (if desired)
Cover casserole with plastic and microwave on high until peaches are
soft and bubbling; try 3 minutes and increase time if necessary. Remove
from microwave.
Cover with COBBLER DOUGH. Dot the dough with BUTTER, and sprinkle it with
WHITE SUGAR, Powdered GINGER, and CINNAMON.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
N.B. NECTARINES or APPLES may be substituted for peaches.
BLUEBERRY, BLACKBERRY, DEWBERRY COBBLER
Allow 2 pints of berries for 8-10 people
Place them in the bottom of a well-buttered large casserole dish.
Stir into berries: (to taste)
BROWN OR WHITE SUGAR
CINNAMON
LEMON JUICE
Cover casserole with plastic and microwave on high until berries are
soft and bubbling; try 3 minutes and increase time if necessary. Remove
from microwave.
Cover with COBBLER DOUGH. Dot the dough with BUTTER, and sprinkle it with
WHITE SUGAR, CINNAMON, and NUTMEG.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
N.B. GINGER does not seem to work very well with berries.
barney:
^yum!
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