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A corollary to Pat's question: Is there a recipe you've finally perfected?
- Thread starter marilynfl
- Start date
richard-in-cincy
Well-known member
My tried and trues...
These are the dishes "in my head" that I never consult a recipe to make, so I guess that qualifies. LOL
Rindrouladen (stuffed beef rolls in red wine sauce)
Rotkrautgedünst (braised red cabbage)
Kartoffelknodel (potato dumplings)
Austrian Potato Salad
Braised Sauerkraut (Charcroute Garni)
Potato Dinner Rolls
Chicken Pot Pie
Lasagne
Russian Potato Casserole
Roast Duck
These are the dishes "in my head" that I never consult a recipe to make, so I guess that qualifies. LOL
Rindrouladen (stuffed beef rolls in red wine sauce)
Rotkrautgedünst (braised red cabbage)
Kartoffelknodel (potato dumplings)
Austrian Potato Salad
Braised Sauerkraut (Charcroute Garni)
Potato Dinner Rolls
Chicken Pot Pie
Lasagne
Russian Potato Casserole
Roast Duck
Is a recipe ever perfected? Perhaps that's why I am not so great at baking....
The cakes turn out fine and are always eaten down to the last crumb but I always feel there is room for improvement with the icing/frosting. Savoury recipes dont trouble me flavourwise...it is the plating of them that is the downfall...taste good, looks pathetic.
I guess that's better than looks good, tastes pathetic.
The cakes turn out fine and are always eaten down to the last crumb but I always feel there is room for improvement with the icing/frosting. Savoury recipes dont trouble me flavourwise...it is the plating of them that is the downfall...taste good, looks pathetic.
I guess that's better than looks good, tastes pathetic.
W
whipappeal
Guest
Yes, but I don't know if this counts: roast chicken! smileys/smile.gif I can't bake to save my life.
Here is link to Phad Thai, and am in the process of getting notes together for gumbo--
The link is to the one that I think was even on the old swap?
My tweaks--I use shredded cabbage instead of bean sprouts. We can very seldom get them here. Funny story, first time I ever made it was from a recipe on the back of the noodle package and it called for cabbage.
I usually add some other veggies, julliened--carrots, pepppers, onion? Everyone likes it and they are getting more veggies.
I use Sambal Oelek for the chili.
Now for the gumbo, I first started making from a cajun cookbook that was on a ship I was on. People liked it. So I started to study and became of aware of the wonders of roux.
Set out to produce the mahogony color recommended for gumbo. So pretty, but, a crew member (engineer) walked past the galley as I was pulling it off the stove--he said "put it back, now, stir, stir, stir". I was so afraid it was going to burn when suddenly this wonderful wheaty aroma wafted up and he said get it off and keep stiring.
Wow makes a difference in the whole dish. Fast forward, sort of been winging it with veggies but always use tomatoes, okra, and the cajun holy trinity. I do add carrots and???
I like shrimp, chicken, and sausage.
I learned not to add much heat (peppers) until the sausage has simmered awhile, you can't be sure how much heat it will give off.
Last week Gretchen posted a note on Epi about sharing gumbo with some people from cajun country. My favorite in the story was when asked about recipes, a gentleman said,"there is no recipe, you just do it".
So I am writing some notes and will send on to you.
Sorry this is so long,
Nan
http://www.finerkitchens.com/swap/forum1/10247_REC_galleygirls_Pad_Thai
The link is to the one that I think was even on the old swap?
My tweaks--I use shredded cabbage instead of bean sprouts. We can very seldom get them here. Funny story, first time I ever made it was from a recipe on the back of the noodle package and it called for cabbage.
I usually add some other veggies, julliened--carrots, pepppers, onion? Everyone likes it and they are getting more veggies.
I use Sambal Oelek for the chili.
Now for the gumbo, I first started making from a cajun cookbook that was on a ship I was on. People liked it. So I started to study and became of aware of the wonders of roux.
Set out to produce the mahogony color recommended for gumbo. So pretty, but, a crew member (engineer) walked past the galley as I was pulling it off the stove--he said "put it back, now, stir, stir, stir". I was so afraid it was going to burn when suddenly this wonderful wheaty aroma wafted up and he said get it off and keep stiring.
Wow makes a difference in the whole dish. Fast forward, sort of been winging it with veggies but always use tomatoes, okra, and the cajun holy trinity. I do add carrots and???
I like shrimp, chicken, and sausage.
I learned not to add much heat (peppers) until the sausage has simmered awhile, you can't be sure how much heat it will give off.
Last week Gretchen posted a note on Epi about sharing gumbo with some people from cajun country. My favorite in the story was when asked about recipes, a gentleman said,"there is no recipe, you just do it".
So I am writing some notes and will send on to you.
Sorry this is so long,
Nan
http://www.finerkitchens.com/swap/forum1/10247_REC_galleygirls_Pad_Thai
I don't know about perfected but I have lots of T&Ts that I've worked on over the years
I'm old so I SHOULD have lots of good ones, right? These are some of the ones I have tweaked and now make the same way each time and have for years so I guess I am happy with them:
Pot roast
meatloaf
pizza (crust, sauce homemade no cheats)
roast chicken (yeah, with garlic)
several kinds of soup
pork roast and sauerkraut
guacamole
hummus
caponata
German apple pancakes
cinnamon rolls
papaya seed salad dressing
wild rice salad
Fettucini Alfredo
Chicken Dijonnaise
sour cream mushroom chicken
slow-cooker cassoulet
Laarb
grilled butterflied leg of lamb
banana bread
pickled beets and eggs
pickled green beans
crepes
pasta
pesto
Aioli
flourless chocolate cake
lemon meringue pie
four layer chocolate pie
chocolate chunk cookies
apple pie
I'm old so I SHOULD have lots of good ones, right? These are some of the ones I have tweaked and now make the same way each time and have for years so I guess I am happy with them:
Pot roast
meatloaf
pizza (crust, sauce homemade no cheats)
roast chicken (yeah, with garlic)
several kinds of soup
pork roast and sauerkraut
guacamole
hummus
caponata
German apple pancakes
cinnamon rolls
papaya seed salad dressing
wild rice salad
Fettucini Alfredo
Chicken Dijonnaise
sour cream mushroom chicken
slow-cooker cassoulet
Laarb
grilled butterflied leg of lamb
banana bread
pickled beets and eggs
pickled green beans
crepes
pasta
pesto
Aioli
flourless chocolate cake
lemon meringue pie
four layer chocolate pie
chocolate chunk cookies
apple pie
richard-in-cincy
Well-known member
Curious1, unfortunatly, there isn't a recipe...
I've been making chicken (and beef, and game) pies for years. I learned to make crust from watching my grandmother winging it. I can tell you what I do, but I won't be able to give you proportions. I bake these pies in a large heavy rectangular French ceramic casserole. I think that gives the best results for getting the bottom crust done. I just mix it up as I go and when I have leftover filling, which usually happens, it's chicken stew for lunch.
The crust is 100% whole wheat made with lard. I flavor it with salt, pepper, dried mustard, dried parsley, and tarragon (but you can use the herbs of your choosing). I also whisk in a couple egg yolks.
I poach 2 chickens in the stockpot, adding a cup of dry sherry and a large diced onion. If I have celery root on hand, I add a cup of that diced. Very low heat, for several hours. Liquid should just barely bubble.
Remove the chickens to a platter to cool when they are tender and just starting to fall apart.
Add to the stock: carrot, celery, baby onions (I use frozen because I do not peel these), and potato. Cook until nearly tender, then add fresh or frozen corn the last 5 minutes. Remove from heat and stir in frozen peas (I do not cook them more than what the hot stock and baking time does), fresh rosemary, sage, white pepper, savory, thyme, a dash of red pepper flakes, and marjoram (I'm heavy handed with the herbs).
Pick the chicken off the bone and place in a bowl. Strain the vegetables out of the stock and place in a bowl. Make a slurry out of milk, a couple eggs, and whole what flour, whisk into the stock, bring to a simmer and stir to make grayy. Return the chicken and vegetables to the gravy. Cool.
I make very thick crusts for these pies. Basically roll out a bottom crust leaving overhang of an inch around edges. Fill with cooled filling, lay top crust on.
Seal edges: Tuck the top crust between the bottom crust and the sides of the dish all the way around. Place the thumb and forefinger of the left hand on the inside of the dish and using the forefinger of the right hand, push into the thumb and forefinger to make very large wavy scallops around the perimeter of the edge of the pie. I don't trim the crust at all because I want a very large decorative trim that doesn't overbake as a thin crust would do. Roll out remaining dough and make decorative cutouts (I use cookie cutters). Brush pie with beaten egg. Arrange decorations, brush with more beaten egg. Cut vent holes. Bake until the crust is a deep golden brown.
I've been making chicken (and beef, and game) pies for years. I learned to make crust from watching my grandmother winging it. I can tell you what I do, but I won't be able to give you proportions. I bake these pies in a large heavy rectangular French ceramic casserole. I think that gives the best results for getting the bottom crust done. I just mix it up as I go and when I have leftover filling, which usually happens, it's chicken stew for lunch.
The crust is 100% whole wheat made with lard. I flavor it with salt, pepper, dried mustard, dried parsley, and tarragon (but you can use the herbs of your choosing). I also whisk in a couple egg yolks.
I poach 2 chickens in the stockpot, adding a cup of dry sherry and a large diced onion. If I have celery root on hand, I add a cup of that diced. Very low heat, for several hours. Liquid should just barely bubble.
Remove the chickens to a platter to cool when they are tender and just starting to fall apart.
Add to the stock: carrot, celery, baby onions (I use frozen because I do not peel these), and potato. Cook until nearly tender, then add fresh or frozen corn the last 5 minutes. Remove from heat and stir in frozen peas (I do not cook them more than what the hot stock and baking time does), fresh rosemary, sage, white pepper, savory, thyme, a dash of red pepper flakes, and marjoram (I'm heavy handed with the herbs).
Pick the chicken off the bone and place in a bowl. Strain the vegetables out of the stock and place in a bowl. Make a slurry out of milk, a couple eggs, and whole what flour, whisk into the stock, bring to a simmer and stir to make grayy. Return the chicken and vegetables to the gravy. Cool.
I make very thick crusts for these pies. Basically roll out a bottom crust leaving overhang of an inch around edges. Fill with cooled filling, lay top crust on.
Seal edges: Tuck the top crust between the bottom crust and the sides of the dish all the way around. Place the thumb and forefinger of the left hand on the inside of the dish and using the forefinger of the right hand, push into the thumb and forefinger to make very large wavy scallops around the perimeter of the edge of the pie. I don't trim the crust at all because I want a very large decorative trim that doesn't overbake as a thin crust would do. Roll out remaining dough and make decorative cutouts (I use cookie cutters). Brush pie with beaten egg. Arrange decorations, brush with more beaten egg. Cut vent holes. Bake until the crust is a deep golden brown.