but haven't found any takers for? I was so excited that Randi tried a favorite chicken recipe that I've been hounding you all with for 2 years, and I'm sure many of you have one you really wish we'd take another look at. (I think it's only fair that if we re-post one of ours, we should be committed to try someone else's.)
What is one recipe that you've posted here before, jumping up and down with excitement,
- Thread starter joe
- Start date
I'll start: Ginger Almond Wafers
These are wonderful on their own or as a crisp accompaniment to other desserts.
I make these smaller than the recipe calls for, making 48 small wafers. For that reason I chop the almonds and crystalized ginger with a few pulses before adding the cream so the dough can be pressed thinner.
http://www.epicurious.com/recipes/recipe_views/views/1774
These are wonderful on their own or as a crisp accompaniment to other desserts.
I make these smaller than the recipe calls for, making 48 small wafers. For that reason I chop the almonds and crystalized ginger with a few pulses before adding the cream so the dough can be pressed thinner.
http://www.epicurious.com/recipes/recipe_views/views/1774
I was thinking the same thing as I was making dinner tonight. I remember the herb- crusted flank
steak that I kept posting at Gail's and then once (I think) here. No one seemed interested. Then finally Pat tried it. Now it's in the T&T. I start wondering if people try them and didn't like them and if there's something odd about my preferences.
The caviar pie was another one. Guests just inhale the stuff but until Cyn, it seemed no one had tried it.
So here's one from me. I posted it years ago at Gail's and my H asked me tonight if I had ever posted it and if anyone had ever tried....
steak that I kept posting at Gail's and then once (I think) here. No one seemed interested. Then finally Pat tried it. Now it's in the T&T. I start wondering if people try them and didn't like them and if there's something odd about my preferences.
The caviar pie was another one. Guests just inhale the stuff but until Cyn, it seemed no one had tried it.
So here's one from me. I posted it years ago at Gail's and my H asked me tonight if I had ever posted it and if anyone had ever tried....
REC: Spinach & Clam Soup
Spinach and Clam Soup
6-8 Servings
½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced
½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)
Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.
Melt butter in large saucepan over med-high heat. Add flour sitting constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.
Spinach and Clam Soup
6-8 Servings
½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced
½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)
Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.
Melt butter in large saucepan over med-high heat. Add flour sitting constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.
richard-in-cincy
Well-known member
This sounds great!
Marg, one mystery solved is that I would certainly have made this had I seen it. That's part of the problem I think, it's just impossible to read everything, especially if I don't make it in for a few days (or weeks). I will be making this as soon as I get a chance. Thanks for posting it again!
Marg, one mystery solved is that I would certainly have made this had I seen it. That's part of the problem I think, it's just impossible to read everything, especially if I don't make it in for a few days (or weeks). I will be making this as soon as I get a chance. Thanks for posting it again!
richard-in-cincy
Well-known member
I would have to say Lamb Shank Korma,
Fish Cooked in Yogurt, and my Roast Chicken Provençal (both in T & T)
At the time I posted these in T & T, I didn’t realize that the T & T category is only for recipes liked and voted in by other cooks. If I had to decide which of the three I wanted for tonight’s dinner, it would be a tough choice.
Joe, what about those that we’ve regretted to make… such as your Tarte au Saumon et a L'oseille? I was hoping Daddyo would ship me another one-pound package of smoked wild Scottish salmon for Christmas, but instead I got a big box of oranges! However, I called around for the sorrel and low and behold a grocer at the Reading Terminal Market in downtown Philly has it for only about $3.00 a bunch. This is a must make project before spring arrives. I know, it is my destiny to make your tarte!
Edited at 9:26 a.m. to say that I posted the Lamb Shanks here under post #1549.
http://63.123.232.200/HyperNews/get/archive_swap60801-60900/60863.html
Fish Cooked in Yogurt, and my Roast Chicken Provençal (both in T & T)
At the time I posted these in T & T, I didn’t realize that the T & T category is only for recipes liked and voted in by other cooks. If I had to decide which of the three I wanted for tonight’s dinner, it would be a tough choice.
Joe, what about those that we’ve regretted to make… such as your Tarte au Saumon et a L'oseille? I was hoping Daddyo would ship me another one-pound package of smoked wild Scottish salmon for Christmas, but instead I got a big box of oranges! However, I called around for the sorrel and low and behold a grocer at the Reading Terminal Market in downtown Philly has it for only about $3.00 a bunch. This is a must make project before spring arrives. I know, it is my destiny to make your tarte!
Edited at 9:26 a.m. to say that I posted the Lamb Shanks here under post #1549.
http://63.123.232.200/HyperNews/get/archive_swap60801-60900/60863.html
I don't remember this one either, a question about baby clams...
I'm quite confused by the term. I've seen recipes that call for whole baby clams, but have never seen the clams. Costco once had a large can that said baby clams, I bought it but while they were very tender, they were chopped. All I have is the Snow/Doxee brand of chopped clams and lots of them, I might add. This looks really good, love all the ingredients did you use whole or chopped?
I'm quite confused by the term. I've seen recipes that call for whole baby clams, but have never seen the clams. Costco once had a large can that said baby clams, I bought it but while they were very tender, they were chopped. All I have is the Snow/Doxee brand of chopped clams and lots of them, I might add. This looks really good, love all the ingredients did you use whole or chopped?
richard-in-cincy
Well-known member
Sorry, I should have mentioned it's a curry - it's in Soups & Stews - see link
http://www.finerkitchens.com/swap/forum19/52_Fish_Cooked_in_Yogurt_a_Bengali_curry
http://www.finerkitchens.com/swap/forum19/52_Fish_Cooked_in_Yogurt_a_Bengali_curry
marsha-tbay
Well-known member
Rec. Cafe St. Jacques
I should add, this is really good made into a 'frozen' drink...I actually prefer it that way.
Cafe St. Jacques
2 cups strong black coffee
4 oz. Kahlua (1/2 cup)
2 T. Creme de Cacao
6-8 heaping T. whipped topping with real cream
Shaved chocolate (optional)
Combine hot coffee, Kahlua, and Creme de Cacao. Pour into heated wine glasses or individual coffee cups. Top with whipped cream topping. Shave or grate a little chocolate over each serving, or sprinkle with small amount of cocoa.
Serves 4
Source: Rush Hour Superchef
I should add, this is really good made into a 'frozen' drink...I actually prefer it that way.
Cafe St. Jacques
2 cups strong black coffee
4 oz. Kahlua (1/2 cup)
2 T. Creme de Cacao
6-8 heaping T. whipped topping with real cream
Shaved chocolate (optional)
Combine hot coffee, Kahlua, and Creme de Cacao. Pour into heated wine glasses or individual coffee cups. Top with whipped cream topping. Shave or grate a little chocolate over each serving, or sprinkle with small amount of cocoa.
Serves 4
Source: Rush Hour Superchef
dawn_mo
Well-known member
I have bought the whole baby clams before...
I do not remember the brand, but that is exactly what they were, whole baby clams, not chopped or minced. I am going to use chopped clams to make this soup, because I have some in my pantry. This sounds so good. I love clams and anchovies.
I do not remember the brand, but that is exactly what they were, whole baby clams, not chopped or minced. I am going to use chopped clams to make this soup, because I have some in my pantry. This sounds so good. I love clams and anchovies.
Rec: Chocolate Mousse Cake here's me jumping up and down again....lol
Pat’s note: Even though it’s a bit labor-intensive, this is one of my favorite chocolate cakes. It comes from the Greyston Bakery Cookbook. It can be made ahead and stored in the freezer. I like to serve it straight from the freezer or remove about 15 minutes before serving to thaw just ever so slightly. It’s fabulous. The notes below are taken from the cookbook.
Chocolate Mousse Cake
The favorite of staff and customers alike, this cake is made with chocolate chiffon rounds layered with rich chocolate mousse, thinly covered overall with a bittersweet chocolate glaze, and finished with chocolate shavings on the sides. We make it in both two-and three-layer versions, but in our cookbook trials we found that four layers also worked well, although the cake gets a little harder to handle as it gets so tall. If by accident you damage a cake layer in splitting, just continue with a three-layer version; it is guaranteed to be both beautiful and absolutely satisfying to any chocoholics within reach! This cake freezes well and tastes like an ice-cream cake when the mousse is still semi-frozen.
1 recipe Chocolate Chiffon Layers (recipe below), baked and cooled
Chocolate Chiffon Layers
6 egg whites
1-1/2 cups sugar
3/4 cup vegetable oil
4 egg yolks
1/2 cup water
1 tsp vanilla
3/4 cup unsweetened cocoa
1 cup flour
2 tsp baking powder
1 tsp baking soda
dash salt
Preheat oven to 350 degrees
Butter 2 round 8-inch cake pans
You will need three bowls (two large, one small).
Beat egg whites until soft peaks form. Gradually add 1/2 cup of the sugar and continue beating in large bowl of mixer until very stiff.
Mix oil, egg yolks, waer, and vanilla in small bowl.
Sift dry ingredients together into the other large bowl; cocoa, flour, rest of sugar, baking powder and soda, add salt.
Add yolk mixture to dry mixture.
Fold in stiffly beaten egg whites and gently incorporate.
Pour into two prepared pans.
Bake at 350 degrees for about 25 minutes, until sides shrink and top springs back when lightly pressed.
Carefully split cooled cake layers in half. Place carefully on waxed paper on a flat surface.
Chocolate Mousse:
3 cups heavy whipping cream
2/3 cup unsweetened cocoa
3/4 cup sugar
Whip cream with sifted cocoa and sugar until quite firm, using an electric mixer. Place first cake layer cut side down on cake plate. This prevents cake crumbs from coming loose in the mousse. Spread evenly with about 3/4 cup mousse. Repeat with additional layers, always placing cut side down. Frost the entire cake, top and sides, with remaining mousse, covering thinly but completely. Chill in freezer about 1 hour.
Chocolate Water Glaze:
8 oz. semisweet chocolate
1/2 cup water
1/8 cup simple syrup (see directions below)
1/8 cup beaten egg (1/2 egg)
4-oz. Semisweet chocolate bar, slightly softened in a warm place
Melt semisweet chocolate and water in heavy saucepan over low heat. Stir well to make a smooth chocolate syrup.
Blend in the 1/8 cup simple syrup, made by boiling 1/2 cup water and 1/2 cup powdered sugar together for 10 minutes. Remove from heat and allow to cool for 3-4 minutes.
Blend in the beaten 1/2 egg and mix thoroughly. Let glaze cool until it is just a little warmer than body temperature.
To Finish:
Carefully shave warmed chocolate bar with a potato peeler or sharp paring knife. Use the entire 4-oz. bar.
Pour the warm glaze on the chilled mousse-covered cake, sides first, smoothing with a knife, followed by the top. The top should be as smooth and even as possible and should be poured on, not spread like a frosting.
Press the chocolate shavings all around the sides, working quickly before the glaze sets. Keep refrigerated until you are ready to indulge. (Pat’s note: I freeze the cake at this point, until ready to serve.)
Pat’s notes:
I split the 2 layers making it a four layer cake. Sometimes I stick a few toothpicks into the top and through all layers to keep them from sliding.
I love to serve slices of this cake garnished with fresh raspberries. Yum! No, make that Super Yum!!
Pat’s note: Even though it’s a bit labor-intensive, this is one of my favorite chocolate cakes. It comes from the Greyston Bakery Cookbook. It can be made ahead and stored in the freezer. I like to serve it straight from the freezer or remove about 15 minutes before serving to thaw just ever so slightly. It’s fabulous. The notes below are taken from the cookbook.
Chocolate Mousse Cake
The favorite of staff and customers alike, this cake is made with chocolate chiffon rounds layered with rich chocolate mousse, thinly covered overall with a bittersweet chocolate glaze, and finished with chocolate shavings on the sides. We make it in both two-and three-layer versions, but in our cookbook trials we found that four layers also worked well, although the cake gets a little harder to handle as it gets so tall. If by accident you damage a cake layer in splitting, just continue with a three-layer version; it is guaranteed to be both beautiful and absolutely satisfying to any chocoholics within reach! This cake freezes well and tastes like an ice-cream cake when the mousse is still semi-frozen.
1 recipe Chocolate Chiffon Layers (recipe below), baked and cooled
Chocolate Chiffon Layers
6 egg whites
1-1/2 cups sugar
3/4 cup vegetable oil
4 egg yolks
1/2 cup water
1 tsp vanilla
3/4 cup unsweetened cocoa
1 cup flour
2 tsp baking powder
1 tsp baking soda
dash salt
Preheat oven to 350 degrees
Butter 2 round 8-inch cake pans
You will need three bowls (two large, one small).
Beat egg whites until soft peaks form. Gradually add 1/2 cup of the sugar and continue beating in large bowl of mixer until very stiff.
Mix oil, egg yolks, waer, and vanilla in small bowl.
Sift dry ingredients together into the other large bowl; cocoa, flour, rest of sugar, baking powder and soda, add salt.
Add yolk mixture to dry mixture.
Fold in stiffly beaten egg whites and gently incorporate.
Pour into two prepared pans.
Bake at 350 degrees for about 25 minutes, until sides shrink and top springs back when lightly pressed.
Carefully split cooled cake layers in half. Place carefully on waxed paper on a flat surface.
Chocolate Mousse:
3 cups heavy whipping cream
2/3 cup unsweetened cocoa
3/4 cup sugar
Whip cream with sifted cocoa and sugar until quite firm, using an electric mixer. Place first cake layer cut side down on cake plate. This prevents cake crumbs from coming loose in the mousse. Spread evenly with about 3/4 cup mousse. Repeat with additional layers, always placing cut side down. Frost the entire cake, top and sides, with remaining mousse, covering thinly but completely. Chill in freezer about 1 hour.
Chocolate Water Glaze:
8 oz. semisweet chocolate
1/2 cup water
1/8 cup simple syrup (see directions below)
1/8 cup beaten egg (1/2 egg)
4-oz. Semisweet chocolate bar, slightly softened in a warm place
Melt semisweet chocolate and water in heavy saucepan over low heat. Stir well to make a smooth chocolate syrup.
Blend in the 1/8 cup simple syrup, made by boiling 1/2 cup water and 1/2 cup powdered sugar together for 10 minutes. Remove from heat and allow to cool for 3-4 minutes.
Blend in the beaten 1/2 egg and mix thoroughly. Let glaze cool until it is just a little warmer than body temperature.
To Finish:
Carefully shave warmed chocolate bar with a potato peeler or sharp paring knife. Use the entire 4-oz. bar.
Pour the warm glaze on the chilled mousse-covered cake, sides first, smoothing with a knife, followed by the top. The top should be as smooth and even as possible and should be poured on, not spread like a frosting.
Press the chocolate shavings all around the sides, working quickly before the glaze sets. Keep refrigerated until you are ready to indulge. (Pat’s note: I freeze the cake at this point, until ready to serve.)
Pat’s notes:
I split the 2 layers making it a four layer cake. Sometimes I stick a few toothpicks into the top and through all layers to keep them from sliding.
I love to serve slices of this cake garnished with fresh raspberries. Yum! No, make that Super Yum!!
yes, whole baby but I think chopped would be fine. I've bought whole baby in the US & all
I can remember is that it is a common brand. Here, Clover Leaf cans them but lots of brands really.
Note though...use the Pernod. Or Annisette. It's needed as it is for Oysters Rockefeller.
I can remember is that it is a common brand. Here, Clover Leaf cans them but lots of brands really.
Note though...use the Pernod. Or Annisette. It's needed as it is for Oysters Rockefeller.
Rec: Northwest Sugar Cured Salmon
http://www.finerkitchens.com/swap/forum11/24_Northwest_Sugar_Cured_Salmon
http://www.finerkitchens.com/swap/forum11/24_Northwest_Sugar_Cured_Salmon