To fuck or to cook?

[ltl/fb]

A pasta recipe I made tonight included broccoli that was cooked in the manner below. It was really tasty.

Preheat oven to 500

toss 8 oz broccoli florets (uh, I just cut up a head and some stem) in 2-3 Tbs oil (I used sunflower; it called for olive) and 1/2 tsp salt

Put cookie sheet/baking sheet in oven for a bit to heat it up

Put broccoli on sheet and return to oven for 5 min

Toss/turn broccoli and return to oven for 5 min

Anyway, it was good. But then, I'm into Barbara Kafka's Roasting cookbook.

The pasta was from allrecipes (the only thing that comes up if you search "broccoli feta") but I really deviated from what was there -- used orrichette (or however that's spelled), no garlic, no tomato at all, collard greens instead of spinach, about double the amount of veggies total, greek herb feta rather than plain, put the pine nuts in with the onions and greens to brown instead of toasting.

[Fugee]

These are a big hit when I bring them to my morning Bible study. They have an interesting combination of sweet and savory taste.

Mary Ellen’s Breakfast Cookies
(from “Wake Up & Smell the Coffee, Southwest edition” by Laura Zahn)

Ingredients:

2/3 cup butter, softened
2/3 cup sugar
1 egg
1 tsp. vanilla extract
¾ cup flour
½ tsp. baking soda
½ tsp. salt*
1-¼ cup uncooked oatmeal (I used regular rolled oats, not the quick ones)
1 cup (4 oz.) finely shredded Cheddar cheese
½ cup wheat germ
6 slices of bacon, fried crisp and crumbled**

Instructions:

Preheat oven to 350°.

In a small bowl, whisk together the flour, baking soda and salt.

In a large mixing bowl, cream the butter and sugar on medium speed for about 3 minutes. Add the egg and vanilla and mix for another minute on medium.

On low speed, beat in the flour mixture, just until combined. By hand, stir in the oatmeal, cheese, wheat germ and bacon.
Drop cookies by a tablespoon onto greased cookie sheets. If you use parchment paper or a Silpat, you don’t need to grease the cookie sheets.

Bake for 12 to 14 minutes. Makes about 30 cookies.

*I usually leave the salt out because the bacon and cheese are salty enough for me.

**I use packaged real bacon bits and use a heaping tablespoon for each bacon strip.

[Hank Chinaski]

Originally posted by Fugee
These are a big hit when I bring them to my morning Bible study. They have an interesting combination of sweet and savory taste.

Mary Ellen’s Breakfast Cookies
(from “Wake Up & Smell the Coffee, Southwest edition” by Laura Zahn)

Ingredients:

2/3 cup butter, softened
2/3 cup sugar
1 egg
1 tsp. vanilla extract
¾ cup flour
½ tsp. baking soda
½ tsp. salt*
1-¼ cup uncooked oatmeal (I used regular rolled oats, not the quick ones)
1 cup (4 oz.) finely shredded Cheddar cheese
½ cup wheat germ
6 slices of bacon, fried crisp and crumbled**

Instructions:

Preheat oven to 350°.

In a small bowl, whisk together the flour, baking soda and salt.

In a large mixing bowl, cream the butter and sugar on medium speed for about 3 minutes. Add the egg and vanilla and mix for another minute on medium.

On low speed, beat in the flour mixture, just until combined. By hand, stir in the oatmeal, cheese, wheat germ and bacon.
Drop cookies by a tablespoon onto greased cookie sheets. If you use parchment paper or a Silpat, you don’t need to grease the cookie sheets.

Bake for 12 to 14 minutes. Makes about 30 cookies.

*I usually leave the salt out because the bacon and cheese are salty enough for me.

**I use packaged real bacon bits and use a heaping tablespoon for each bacon strip.

would it still be good if i leave out the yolks?

[bold_n_brazen]

If you all want to buy me a Hannukah gift, I want this.



http://www.amazon.com/My-Last-Supper.../dp/1596912871

[ltl/fb]

Originally posted by bold_n_brazen
If you all want to buy me a Hannukah gift, I want this.



http://www.amazon.com/My-Last-Supper.../dp/1596912871

Um, if we get it for you, will you off yourself after the first meal you cook out of it?

[bold_n_brazen]

Originally posted by ltl/fb
Um, if we get it for you, will you off yourself after the first meal you cook out of it?

I can't figure out which answer will result in you getting it for me.

[ltl/fb]

Originally posted by bold_n_brazen
I can't figure out which answer will result in you getting it for me.

Edit to add "Well played, fringey."

ETA by this I meant that bnb should edit her post to add that phrase.

[taxwonk]

Originally posted by ltl/fb
Um, if we get it for you, will you off yourself after the first meal you cook out of it?

Ah- HAH!

[ltl/fb]

Originally posted by taxwonk
Ah- HAH!

One interpretation is that I am concerned that her request is a cry for help.

STP, motherfucker.

[Fugee]

Originally posted by Hank Chinaski
would it still be good if i leave out the yolks?

I suppose substituting 2 egg whites for the whole egg would be better than if you substituted fake bacon and low fat cheese but really what would be the point? This isn't a health food cookie.

[taxwonk]

Originally posted by ltl/fb
One interpretation is that I am concerned that her request is a cry for help.

STP, motherfucker.

I did STP, motherfucker. Your response positively revels in its ambiguity.

Now, about that co-pay on my Plavix...

[Hank Chinaski]

Originally posted by Fugee
I suppose substituting 2 egg whites for the whole egg would be better than if you substituted fake bacon and low fat cheese but really what would be the point? This isn't a health food cookie.

is it legal under adkin's? i mean if i cut out the yolks?

[Fugee]

Originally posted by Hank Chinaski
is it legal under adkin's? i mean if i cut out the yolks?

To be legal under Atkins I think you'd have to cut out the oatmeal, flour & sugar and just leave the butter, egg, bacon and cheese. But then if would be a butter-fried omelette and not a cookie!

Live dangerously. Life is short -- eat cookies.

[Greedy,Greedy,Greedy]

Originally posted by Fugee
To be legal under Atkins I think you'd have to cut out the oatmeal, flour & sugar and just leave the butter, egg, bacon and cheese. But then if would be a butter-fried omelette and not a cookie!

Live dangerously. Life is short -- eat cookies.

What if I substitute veggie baco-bits for bacon, two eggs whites for the whole egg, a nice walnut oil for the butter, and use ricotta - think that will make good, low cholesterol bacon & cheese cookies?

[notcasesensitive]

Sounds like good football-watching food! (From The Today Show's website - the demonstration was on today.)

Oh, yeah, by the way I'm eating meat again...

Zinfandel braised beef short ribs with creamy polenta and a ragout of fall vegetables
John Besh
Serves 6
This a great cold-day dish that is super with a wine such as a Hendry 2001 Zinfandel or, for that matter, any big red wine that you enjoy. Keep in mind that the dish could be prepared as simply as it is here or dressed up with a few sautéed wild mushrooms, or shaved truffle and an herb garnish such as fried sage leaves.

INGREDIENTS
• 4 pounds beef short ribs, bone in, cut into single rib chops
• Sea salt and freshly ground pepper, to taste
• 3 cups zinfandel (red wine)
• .5 cup sugar
• 1 tablespoon minced fresh garlic
• 3 sprigs fresh thyme, picked
• 3 ounces canola oil
• 2 cups small-diced onion
• .5 cup small-diced celery
• .5 cup small-diced carrots
• 6 ounces canned chopped tomatoes
• 2 cups beef broth
• 2 ounces mushrooms, preferably porcini
• 2 each bay leaves
DIRECTIONS
Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the zinfandel, sugar, garlic, fresh thyme and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.

Pour 3 ounces canola oil into a Dutch oven over high heat. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.

Once the meat has rested, place in the hot pan. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery. Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer, skimming foam and fat from the surface of the liquid. After simmering for several minutes, add remaining ingredients and allow to simmer uncovered until the meat is fork tender and nearly falling off the bone, roughly 5 hours.

Once the beef has cooked, transfer short ribs to a dish and cover. Reduce the pan liquids until they coat the back of the spoon, simmering about 30 minutes. Strain the braising liquid and return the short ribs to the liquid. Season the short ribs and braising liquid with salt and pepper to taste. Reserve for later use.

This may all be done up to 3-4 days in advance. Reheat in oven or microwave until meat is at least 160 degrees Fahrenheit.

Root vegetable ragout
John Besh
Serves 6
INGREDIENTS
• 2 each sweet carrots, washed and peeled
• 4 each turnips, washed and peeled
• 2 each parsnips, washed and peeled
• 12 each pearl onions, peeled
• 12 each red pearl onions, peeled
• .5 teaspoon sherry vinegar
• 2 tablespoons unsalted butter
• 1 teaspoon chopped tarragon
• Salt and freshly ground pepper, to taste
DIRECTIONS
Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice. Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less. Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.

To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium-low flame and warm just moments before serving. Season with salt and pepper.

Creamy polenta
John Besh
INGREDIENTS
• 2 cups water
• Salt, to taste
• .5 cup organic yellow polenta (can substitute plain cornmeal)
• 2 tablespoons butter
• .5 cup mascarpone cheese (can substitute cream cheese)
DIRECTIONS
Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.

This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
Assembly: Reheat the three components of the dish separately.
On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!