To fuck or to cook?

[Sidd Finch]

Originally Posted by Fugee

I don't think I've ever tasted coriander seed/spice. This company thinks the combo works for ice cream so why not give it a try!

http://www.jenisicecreams.com/produc...erry-Pint.html

I've made coriander ice cream, and also chai ice cream with a good amount of coriander. Great stuff.

If you go to a spice store, get the green pods, not the black. The black ones are icky (and rare, so you probably won't run into this).

[Fugee]

I didn't get into Star Trek until The Next Generation was almost over, but this is for fans of the original series:



Here's the article on making them.

[tmdiva]

Originally Posted by Sidd Finch

I've made coriander ice cream, and also chai ice cream with a good amount of coriander. Great stuff.

If you go to a spice store, get the green pods, not the black. The black ones are icky (and rare, so you probably won't run into this).

Um, I think you mean cardamom? That's the one that comes in green vs. black pods.

I cook enough with coriander that I buy the seeds whole and grind them myself. Fugee, you've had it in curry powder, if not by itself. I don't know how it would taste in ice cream or with raspberries, but it's pretty awesome in other stuff.

tm

[ltl/fb]

Originally Posted by tmdiva

Um, I think you mean cardamom? That's the one that comes in green vs. black pods.

I cook enough with coriander that I buy the seeds whole and grind them myself. Fugee, you've had it in curry powder, if not by itself. I don't know how it would taste in ice cream or with raspberries, but it's pretty awesome in other stuff.

tm

sweet stuff? Whatever I had put into sugar instead of cinnamon is what I used and it was fine. Could have been either one. I associate both with Indian food, they both start with the same letter. I hate cumin, so def not that.

[ltl/fb]

or both. Looking for fantabulous recipes.

[Fugee]

Originally Posted by ltl/fb

or both. Looking for fantabulous recipes.

I haven't tried this one, but it's from Smitten Kitchen, my favorite cooking blog: http://smittenkitchen.com/2008/10/cr...chicken-salad/

I think this is the Silver Palate recipe I used to make. it's good if you like tarragon.

TARRAGON CHICKEN SALAD from The Silver Palate Cookbook

boneless whole chicken breasts, about 3 pounds
1 cup crème fraiche or heavy cream
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 celery ribs, cut into 1-inch-long pencil strips
1/2 cup shelled walnuts
1 tablespoon crumbled dried tarragon
salt and freshly ground black pepper, to taste

1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with crème fraiche and bake in a
preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.

2. Shred meat into bite-size pieces and transfer to a bowl.

3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.

4. Add. celery, walnuts, tarragon, salt and pepper to taste, and toss well.

5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.

4 to 6 portions

[Fugee]

Originally Posted by ltl/fb

or both. Looking for fantabulous recipes.

This recipe (which was in a chick lit novel) makes a much bigger amount. Made it for the neighborhood block party last year with red grapes.

Beyond the Grave Chicken Salad Recipe


5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 tsp. seasoned salt
2 chicken bouillion cubes

In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.

Dressing:
1/2 cup bottled Italian salad dressing
1 cup Duke’s mayonnaise
1 Tbsp. white vinegar
1-1/2 tsp. celery seed
2 Tbsp. sugar
1/8 tsp. salt
dash paprika

Blend well together.

For salad:
Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.
Combine remaining dressing with:
1/2 cup sour cream
1 Tbsp. honey
Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.

[Dale Cooper]

Apropos of nothing, I came up with a great cream sauce for pasta recently.

Chop some shallots and very thinly slice one habanero pepper
Slice 3-4 ounces of mushrooms
Saute gently for a couple of minutes in butter

Heat half and half (roughly a big cup for two servings of pasta) until almost boiling.

Scrape shallots, mushrooms, habanero and remaining butter in to saucepan with half and half.

Reduce by about one-third.

Add to pasta of choice, preferably fettuccine.

Dale Cooper (yes the same Dale Cooper as back on the GA boards nearly a decade ago)

[Sidd Finch]

Originally Posted by Dale Cooper

Apropos of nothing, I came up with a great cream sauce for pasta recently.

Chop some shallots and thinly slice one habanero pepper
Slice 3-4 ounces of mushrooms
Saute gently for a couple of minutes in butter

Heat half and half (roughly a big cup for two servings of pasta) until almost boiling.

Add shallots, mushrooms and habanero to saucepan with half and half.

Reduce by about one-third.

Add to pasta of choice, preferably fettuccine.

Dale Cooper (yes the same Dale Cooper as back on the GA boards nearly a decade ago)

Sounds good.

Last week I made a classic Coq au Vin. (Well, not completely classic -- I used a big chicken, not a rooster. But still.) One ingredient is slab bacon, which you cut into chunks ("lardons") and then saute, in butter and olive oil.

Bacon. Sauteed in butter.

I need to figure out the right way to use that garnish in other dishes. Pasta, risotto, stew, cereal.....

[Replaced_Texan]

Originally Posted by Dale Cooper

Apropos of nothing, I came up with a great cream sauce for pasta recently.

Chop some shallots and thinly slice one habanero pepper
Slice 3-4 ounces of mushrooms
Saute gently for a couple of minutes in butter

Heat half and half (roughly a big cup for two servings of pasta) until almost boiling.

Add shallots, mushrooms and habanero to saucepan with half and half.

Reduce by about one-third.

Add to pasta of choice, preferably fettuccine.

Dale Cooper (yes the same Dale Cooper as back on the GA boards nearly a decade ago)

I made something very similar when I came across some fresh porcini mushrooms in New Mexico last summer. The habanero sounds like a great addition.

[taxwonk]

Originally Posted by Sidd Finch

Sounds good.

Last week I made a classic Coq au Vin. (Well, not completely classic -- I used a big chicken, not a rooster. But still.) One ingredient is slab bacon, which you cut into chunks ("lardons") and then saute, in butter and olive oil.

Bacon. Sauteed in butter.

I need to figure out the right way to use that garnish in other dishes. Pasta, risotto, stew, cereal.....

Pasta: Try penne rustica. It's penne (obviously) with a salsa cruda of grape tomatoes, roasted in an oven at low heat until they pop, with juice, pancetta cubed and fried until crispy (<----- Italian lardons), sausage, chicken, capers, olive oil (really good oil), and basil.

Soups: As a base and garnish for chowders of any sort. Leave half in the pot as a flavor base for the chowder and put half to drain on paper towels until serving. Use as a garnish along with scallions or leeks, julienned, and flat leaf parsley.

Risotto: It's fucking risotto, maroon!! Make your self some fucking lardon risotto. Who's watching?

Stews: you aren't serious

Cereal: lightly poach lardons in Malt-O-Meal until soft. Serve with maple syrup and goat cheese. Or throw some in an omelette. Or just in a small sack in your pocket so you can snack on them throughout the day.

[Sidd Finch]

Originally Posted by taxwonk

Pasta: Try penne rustica. It's penne (obviously) with a salsa cruda of grape tomatoes, roasted in an oven at low heat until they pop, with juice, pancetta cubed and fried until crispy (<----- Italian lardons), sausage, chicken, capers, olive oil (really good oil), and basil.

Soups: As a base and garnish for chowders of any sort. Leave half in the pot as a flavor base for the chowder and put half to drain on paper towels until serving. Use as a garnish along with scallions or leeks, julienned, and flat leaf parsley.

Risotto: It's fucking risotto, maroon!! Make your self some fucking lardon risotto. Who's watching?

Stews: you aren't serious

Cereal: lightly poach lardons in Malt-O-Meal until soft. Serve with maple syrup and goat cheese. Or throw some in an omelette. Or just in a small sack in your pocket so you can snack on them throughout the day.

Heh. Good thoughts. And you reminded me -- with the coq au vin, I made a soup, with a chicken stock and pureed vegetable base (carrots, potatoes, leeks and turnips) and greens (peas and beans). When eating the leftovers, I threw a bunch of the buttered bacon cubes in. And, oh my god.

[ltl/fb]

I ran across a recipe for bacon brownies, and then another that also included some caramel. Thoughts?

[Fugee]

Originally Posted by ltl/fb

I ran across a recipe for bacon brownies, and then another that also included some caramel. Thoughts?

Combine them? Brownies + bacon + caramel = serious yumminess.

[Sidd Finch]

Originally Posted by tmdiva

Um, I think you mean cardamom? That's the one that comes in green vs. black pods.

I cook enough with coriander that I buy the seeds whole and grind them myself. Fugee, you've had it in curry powder, if not by itself. I don't know how it would taste in ice cream or with raspberries, but it's pretty awesome in other stuff.

tm

Yes, I meant cardamom. Brain-fart.