To fuck or to cook?

[Sparklehorse]

Does anyone have any recommendations for restaurants in Prague or Berlin?

[Fugee]

For Fringey & all other bacon lovers. This is purported to be the recipe from a restaurant called Cowboy Ciao. I'm still searching for their recipe for Bacon Pecan Brittle.

Chocolate Chip, Cherry and Bacon Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
2 eggs
1 1/2 cups semisweet chocolate chips
1/2 cup dried tart cherries
1/2 cup finely chopped applewood smoked bacon, cooked and well drained

Preheat oven to 325 degrees. Line sheet pans with parchment paper; set aside. Sift flour and baking soda into a small bowl; set aside. In the bowl of an electric mixer with a paddle attachment, combine the sugars and butter until light and fluffy. Add the vanilla extract, stirring to combine. Add the eggs and mix until thoroughly incorporated.

Stir in the flour. Add the chocolate chips, cherries and bacon. Place heaping tablespoons of the cookie dough on the parchment-lined pans. Leave about 2 inches between each cookie. Bake for 12 to 15 minutes or until golden brown and fragrant. Remove from oven and allow to cool for about 10 minutes before transferring to cooling racks. Store completely cooled cookies in an airtight container.

Makes about 36 cookies.


Approximate values per cookie: 174 calories, 9 g fat, 27 mg cholesterol, 3 g protein, 22 g carbohydrates, 1 g fiber, 77 mg sodium, 47 percent calories from fat.

[Replaced_Texan]

Originally Posted by Fugee

For Fringey & all other bacon lovers. This is purported to be the recipe from a restaurant called Cowboy Ciao. I'm still searching for their recipe for Bacon Pecan Brittle.

Chocolate Chip, Cherry and Bacon Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
1 tablespoon vanilla extract
2 eggs
1 1/2 cups semisweet chocolate chips
1/2 cup dried tart cherries
1/2 cup finely chopped applewood smoked bacon, cooked and well drained

Preheat oven to 325 degrees. Line sheet pans with parchment paper; set aside. Sift flour and baking soda into a small bowl; set aside. In the bowl of an electric mixer with a paddle attachment, combine the sugars and butter until light and fluffy. Add the vanilla extract, stirring to combine. Add the eggs and mix until thoroughly incorporated.

Stir in the flour. Add the chocolate chips, cherries and bacon. Place heaping tablespoons of the cookie dough on the parchment-lined pans. Leave about 2 inches between each cookie. Bake for 12 to 15 minutes or until golden brown and fragrant. Remove from oven and allow to cool for about 10 minutes before transferring to cooling racks. Store completely cooled cookies in an airtight container.

Makes about 36 cookies.


Approximate values per cookie: 174 calories, 9 g fat, 27 mg cholesterol, 3 g protein, 22 g carbohydrates, 1 g fiber, 77 mg sodium, 47 percent calories from fat.

My boyfriend made these for our bacon and chocolate cake breakfast a few weeks ago. They were quite a hit.

[Fugee]

Originally Posted by Replaced_Texan

My boyfriend made these for our bacon and chocolate cake breakfast a few weeks ago. They were quite a hit.

Sounds yummy but I'd probably chop/cut the bacon before putting it on the brownie layer so they'd be easier to cut when done.

[viet_mom]

Hi everyone. I was hoping someone might have a recipe for a simple dip that I can put together with chicken fingers so that the whole lot is kosher. I am paying a shiva call and would like to bring a homemade platter (I usually get platters from delis but it will be nice to bring the platter over hot). They are reform Jews - good friends and neighbors. I assume any dip with dairy product in it would not be permitted; I wonder if there's a mustard dip that is made without dairy and doesn't suck.

Thank you!

[bold_n_brazen]

Originally Posted by viet_mom

Hi everyone. I was hoping someone might have a recipe for a simple dip that I can put together with chicken fingers so that the whole lot is kosher. I am paying a shiva call and would like to bring a homemade platter (I usually get platters from delis but it will be nice to bring the platter over hot). They are reform Jews - good friends and neighbors. I assume any dip with dairy product in it would not be permitted; I wonder if there's a mustard dip that is made without dairy and doesn't suck.

Thank you!

If they are reform, they likely don't care if it's kosher.

If they care that it's kosher, they likely won't eat it if it comes from your (non-kosher) kitchen.

[taxwonk]

Originally Posted by viet_mom

Hi everyone. I was hoping someone might have a recipe for a simple dip that I can put together with chicken fingers so that the whole lot is kosher. I am paying a shiva call and would like to bring a homemade platter (I usually get platters from delis but it will be nice to bring the platter over hot). They are reform Jews - good friends and neighbors. I assume any dip with dairy product in it would not be permitted; I wonder if there's a mustard dip that is made without dairy and doesn't suck.

Thank you!

Try dijon mustard, honey, finely chopped shallots, and some chiffonade of tarragon.

[viet_mom]

Thank you everyone for your input. I think the dip turned out nice. I actually took it over with a bunch of just-cooked chicken before shiva started and the family ate it for dinner. I brought some groceries for them too. BTW - it's funny b/c around here, my Jewish friends use some kosher practices but not others. Food put out during shiva or a Channukah party: the recipes doesn't mix dairy and meat/poultry and usually there's a separate table for meat and dairy. Yet, everyone is eating from both tables and, everything is made from non-kosher kitchens. Maybe some of the dishes are "traditional" favorites...or maybe it's a half ass nod to more observant guests.

[greatwhitenorthchick]

I cannot stop eating this. I make it about 2x/week. It's so delicious. Everything is organic so it's healthy, right? (ha)

1. Take a casserole dish
2. Put about a 1.5 inch layer of sauerkraut in the dish
3. Top with sliced hotdog weiners or sausage (organic, grass-fed, yadda yadda)
4. Layer slices of Monterey jack cheese on top (again, organic, blah blah)
5. Sprinkle thyme over cheese.
6. Top with bacon slices (organic, of course. Because I love health and the planet)

Put in oven at 350 for about 25 min. Eat entire dish with spicy mustard (fancy!) while watching CSI or Law & Order rerun. Smile.

[Greedy,Greedy,Greedy]

Originally Posted by greatwhitenorthchick

I cannot stop eating this. I make it about 2x/week. It's so delicious. Everything is organic so it's healthy, right? (ha)

1. Take a casserole dish
2. Put about a 1.5 inch layer of sauerkraut in the dish
3. Top with sliced hotdog weiners or sausage (organic, grass-fed, yadda yadda)
4. Layer slices of Monterey jack cheese on top (again, organic, blah blah)
5. Sprinkle thyme over cheese.
6. Top with bacon slices (organic, of course. Because I love health and the planet)

Put in oven at 350 for about 25 min. Eat entire dish with spicy mustard (fancy!) while watching CSI or Law & Order rerun. Smile.

You can take the girl out of Canada, but, boy, she still likes stuff that sounds pretty poutine-ish.

[Hank Chinaski]

Originally Posted by greatwhitenorthchick

I cannot stop eating this. I make it about 2x/week. It's so delicious. Everything is organic so it's healthy, right? (ha)

1. Take a casserole dish
2. Put about a 1.5 inch layer of sauerkraut in the dish
3. Top with sliced hotdog weiners or sausage (organic, grass-fed, yadda yadda)
4. Layer slices of Monterey jack cheese on top (again, organic, blah blah)
5. Sprinkle thyme over cheese.
6. Top with bacon slices (organic, of course. Because I love health and the planet)

Put in oven at 350 for about 25 min. Eat entire dish with spicy mustard (fancy!) while watching CSI or Law & Order rerun. Smile.

do you cook the bacon before putting in or does it cook in the oven? I might try frying it then layering on. also, have you experimented with butter and sour cream?

[Fugee]

Originally Posted by greatwhitenorthchick

I cannot stop eating this. I make it about 2x/week. It's so delicious. Everything is organic so it's healthy, right? (ha)

1. Take a casserole dish
2. Put about a 1.5 inch layer of sauerkraut in the dish
3. Top with sliced hotdog weiners or sausage (organic, grass-fed, yadda yadda)
4. Layer slices of Monterey jack cheese on top (again, organic, blah blah)
5. Sprinkle thyme over cheese.
6. Top with bacon slices (organic, of course. Because I love health and the planet)

Put in oven at 350 for about 25 min. Eat entire dish with spicy mustard (fancy!) while watching CSI or Law & Order rerun. Smile.

The thyme makes it all gourmet and stuff. Otherwise it would be organic prole food.

Speaking of prole food, I made tuna ring noodle salad for the family reunion this weekend. Leftovers for lunch today. Yum yum.

1 box large ring pasta, cooked
1 bag frozen peas, cooked
chopped celery
chopped onions
3 cans tuna (I like Costco brand albacore)
Miracle Whip dressing, enough to goop it all together
4 hard boiled eggs, chopped
salt & pepper.

[greatwhitenorthchick]

Originally Posted by Hank Chinaski

do you cook the bacon before putting in or does it cook in the oven? I might try frying it then layering on. also, have you experimented with butter and sour cream?

Yes, I cook it a little beforehand.

Hmm, there's a lot of fat going on in the dish already -- I'm not sure I would want to add more in the form of butter or sour cream, but maybe if I were hungover.

[greatwhitenorthchick]

Originally Posted by Fugee

The thyme makes it all gourmet and stuff. Otherwise it would be organic prole food.

You can substitute caraway seed if you like (super fancy!). but I like thyme.

[Adder]

If we're on favorite recipes for the summer, I have been experimenting with Mexican, mostly based off of a Rick Bayless book. This weekend I tried the pollo pibil, which was really tasty, although the banana leaves didn't work out that well. Next time I try it, I am going to improvise a bit though.

I have made a variation of his picadillo a few times though, and find it very tasty, even though I substitute ground turkey for the ground pork. I don't think I can do the recipe from memory, but like the pibil it involves cinnamon, cloves and cider vigar, which are an enjoyable combination (in this instance, with tomato, raisins and toasted almonds added to the party).