FSU Chefs Unite (Recipes Thread Part II)

Discussion in 'Off The Beaten Track' started by mkats, Feb 26, 2012.

  1. jl22aries

    jl22aries Active Member

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    You can make a deconstructed Onion Soup sandwich: grill some good bread with some grated gruyere/cheese of choice, could do this under the broil or on a pan. In a separate pan caramelize the onions. Sandwich the onions in the bread with the melted cheese. I think a sprinkling of parmesan mixed in with the cheese mixture would taste amazing, as well as some fresh chopped thyme in the sauteing onions.

    Caramelized onions would be delish as a salad topper, with steak as a side or in a steak sandwich, really good mixed in a combination of cream cheese/mayo/plain yogurt for a veggie dip, etc etc.
     
  2. Ajax

    Ajax Well-Known Member

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    Yeah, I'd caramelize all the onions (you can also do it in the oven I believe, eliminating the need to stand over the stove for 30-40 minutes) then freeze them in batches for use in pizzas, onion soup etc.

    You can also roast whole onions with some balsamic vinegar for a nice side dish.
     
  3. mkats

    mkats New Member

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    I made meatballs from scratch today for the first time ever!!!! :cheers: I'm so proud of myself - it was the first time I braved handling ground meat at all :yikes: and they came out quite delicious.

    I actually had wanted to make them yesterday, but housemate's overbearing mother has been staying with us for the last three days (that deserves a whole series of :yikes: on its own) and when she walked in and saw me cooking, she boomed, "NO! I COOK! AND YOU WILL EAT WITH US!"

    So I :slinkaway: and put my stuff back in the fridge.
     
  4. Cherub721

    Cherub721 YEAH!

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    You can make sort of onion rings by slicing the onion into rings, sprinkling on Mrs. Dash or seasonings, and then broiling for a few minutes. Probably not good for the 90 degree weather though. :)

    I personally love adding onions to everything and anything... just saute a bit of olive oil, cook the onions for a bit, and then add chopped veggies, beans, pasta or whatever.
     
  5. Vagabond

    Vagabond Well-Known Member

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    How about using some of them to make soup stock? You can always freeze it.
     
  6. Anita18

    Anita18 Well-Known Member

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    Just tried this simple "Ultimate Roast Chicken" recipe last night and the chicken was delish! http://www.myrecipes.com/recipe/ultimate-roast-chicken-50400000109843/

    Although, 475F was probably too high, because the boyfriend noted halfway through roasting that the apartment was filling up with smoke. :lol: Besides, my oven isn't calibrated and uses a dial and has no preheated ready beep. :lol:

    Well-worth it, though! Even the breast is juicy!
     
  7. jl22aries

    jl22aries Active Member

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    This is the only roast chicken recipe I use. The smoke in the apartment is a fair exchange for the major yum. But, yes, all the windows are flung wide open when it's cooking, come rain snow or shine. I use truffle salt which takes it over the top and then some. S'gooood.
     
  8. mkats

    mkats New Member

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    I made these braised greens the other night and they were very yummy, even though I only had kale leaves on hand. (No dandelions in my yard thanks to the uber-intense gardener my landlady uses, and I'm not quite brave enough to pick the ones on the side of the road... something tells me they're covered with car exhaust :lol: )

    Next on the menu - Food Network's Almost Famous Chipotle Roasted Corn Salsa. I came across this recipe while thumbing through an old issue and I can't believe I missed this! I LOVE this part of Chipotle burritos and I'm thinking of making it tonight to go with some fish or something...
     
  9. Artemis@BC

    Artemis@BC Well-Known Member

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    Caramalized onions are a gift from the culinary gods. I always have some on hand in the freezer -- they're amazing on spinach salad (with roasted red pepper and crumbled goat cheese), just about any sandwich (grilled cheese with a good aged cheddar and the onions -- so simple and so delicious), and even a humble hotdog. I used some just last night to make my own Japadogs (veggie weiners with teryaki sauce, furkikake, and the onions).

    I usually add a little balsamic and maple syrup when I caramalize onions, esp. if I'm using cheaper, ordinary yellow/white onions. It speeds the caramalization process and adds a little something extra to the flavour.
     
  10. Marge_Simpson

    Marge_Simpson Well-Known Member

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    My famous peanut butter chip brownies:

    4 oz unsweetened chocolate
    1 stick butter
    2 cups sugar
    4 eggs
    1 tsp vanilla
    1 1/2 cups flour
    1 cup peanut butter chips (or chopped walnuts, or chocolate chips - optional)

    Have the eggs at room temperature before you start.
    Grease and flour a 9 x 13 pan and preheat oven to 350
    Melt the chocolate and butter in a double boiler (use 2 saucepans if you don't own one) and stick in the fridge to cool.
    With a mixer, beat the eggs on high speed until they are nice and thick, then gradually beat in the sugar and vanilla. You want the eggs to be really fluffy, so beat for about 5 minutes total. Take the chocolate mixture out of the fridge and fold into the eggs with a spatula. (not the mixer! you don't want to deflate the eggs) Add the flour and stir till combined, then the chips or nuts. Put the batter into the pan and bake for 30 minutes. Lick the bowl and imagine how nice your brownies will taste. Don't overbake, the brownies will firm up as they cool.

    Yum, yum. Don't bother putting the brownies in the freezer as a way to keep yourself from eating them all at once. You will discover, as I did, that frozen brownies taste terrific. :lol:
     
  11. JAF

    JAF Well-Known Member

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    Try your Caramelized Onions with thin spaghetti or Angel Hair, add some sautéed mushroom and asparagus or any veg to your liking.

    The olive oil and butter you add is up to you. :shuffle:

    So yummy for so little effort. :swoon:
     
  12. emason

    emason Well-Known Member

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    No problem there; my icebox is so old and decrepit that only ice cubes live in the freezer. So sad, but I must eat everything I bake immediately.

    Butterscotch Brownies:

    1/2 cup melted butter
    2 cups dark-brown sugar
    2 eggs
    1/2 tsp salt
    1 1/2 cups flour
    2 tsps. baking powder
    1 tsp vanilla
    1 cup chopped nuts

    Preheat oven to 350. Butter 9-inch square pan. Mix all ingredients together, combining them well. Spread in pan and bake for 35-40 minutes or until dry on top and almost firm to the touch. Let cool for 10-15 minutes, then cut into squares.
     
  13. Marge_Simpson

    Marge_Simpson Well-Known Member

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    The butterscotch brownie recipe is a keeper! I didn't have walnuts so I used pecans, and also threw in some milk-chocolate chips. My coworkers scarfed them up and asked me to make them again. :)
     
  14. emason

    emason Well-Known Member

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    Whenever I make them and take them anywhere, people beg for the recipe. I went to a July 4th fireworks viewing party one year and the next year I was informed I wouldn't be invited back again unless I brought the brownies again.
     
  15. Marge_Simpson

    Marge_Simpson Well-Known Member

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    If you like "Thin Mints" Girl Scout cookies, try making these...I think they are even tastier

    Chocolate Mint Cookies

    2 oz unsweetened chocolate
    1 stick butter
    1/2 cup sugar
    1 egg white
    2 tsp vanilla
    1/2 tsp peppermint extract
    3/4 cup flour

    Preheat oven to 350 and grease 2 cookie sheets (or save yourself the trouble and use parchment paper) Melt the chocolate in a double boiler (if you don't have one, do as I do and improvise with 2 saucepans) and stick in the fridge to cool. Combine the butter and sugar, beat till well blended. Add the egg white, vanilla and mint, and beat till smooth. Add the flour and chocolate and beat just until evenly mixed. Use 1 Tbl for each cookie and place them 3 inches apart. Bake for 12-14 minutes, just till the edges begin to crisp, Don't overbake, these are soft cookies. Cool on the cookie sheets for a minute, then remove to a wire rack. the recipe makes 24 cookies, but you can easily double it. Excellent with vanilla ice cream!

    Peanut Butter Cookies (these are crispy cookies)
    1 1/2 cup flour
    2 Tbl cornstarch
    1 tsp baking powder
    1 stick butter
    1/2 cup sugar
    1/3 cup brown sugar
    1 egg
    1 1/2 tsp vanilla
    3/4 cup peanut butter (chunky or smooth)

    Preheat oven to 350
    Stir together the flour, cornstarch and baking powder. Cream the butter till fluffy, then beat in the sugars. Add the egg and vanilla and beat till thick and light, about 2 minutes. Beat in the pb until well mixed. With a spoon, stir in the dry ingredients until mixed.
    For each cookie, roll 1 1/2 Tbl of dough into a ball. Place on UNGREASED cookie sheets (you can still use parchment paper if you'd like) about 3 in apart.
    Dip a fork in sugar and press down in a criss-cross pattern on each cookie. Bake 12 minutes or till cookies are a nice golden color. Cool on a wire rack.
    Excellent with a glass of cold milk. Recipe makes about 36 cookies
     
  16. Gypsy

    Gypsy Watching the Leaves Change!

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    Here is a great summer bar (and a great twist on the usual Lemon Bars)

    Ruby Red Grapefruit Bars

    Crust:
    1/2 cup butter, room temperature
    1/4 cup powdered sugar
    1 cup flour

    Preheat oven to 350*F. In a stand mixer combine ingredients until crumbly. Press on the bottom of a 9x9 baking dish. Bake 15 minutes or until starting to brown lightly.

    Filling:
    2 eggs
    3/4 cup sugar
    1/4 teaspoon baking powder
    2 Tablespoons flour
    2 teaspoons grapefruit zest
    1/2 cup grapefruit juice
    Pink food coloring (if desired)

    Prepare filling when crust is just about done: Whisk the eggs, sugar, baking powder, & flour until light & fluffy. Then add grapefruit juice with zest & about 3 drops of pink food coloring (if desired) until combined.

    Pour filling over hot crust & bake an additional 20 minutes or until edges are golden.

    Let cool in the refrigerator. Cut squares, dust tops with powdered sugar & serve cold.
     
  17. Jenny

    Jenny From the Bloc

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    Gypsy, thanks for sharing that unusual recipe! I don't do a lot of sweets, but my mom loves lemon bars and I always try to have something lemony on hand when she comes for tea. Will definitely try this one.

    Reminds me that I have a recipe for Grapefruit Cake somewhere - a recipes from one of the legendary Hollywood restaurants - that I've always been meaning to try. :)
     
    Gypsy and (deleted member) like this.
  18. barbk

    barbk Well-Known Member

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    re the bag of Vidalia onions: Not sure I'd go the soup route on them; they're pretty sweet. I like yellow onions (not sweet) for onion soup.

    Had a weirdly good tapas yesterday -- watermelon with crumbled feta and some shredded basil.
     
  19. Artemis@BC

    Artemis@BC Well-Known Member

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    That sounds like a variation on one of my summer staples, watermelon salad. The base recipe calls for watermelon, feta, fresh mint, pine nuts, and white balsamic. I often use Thai basil or regular basil instead of the mint, and I usually substitute walnuts for the pine nuts (walnuts being more nutritious, less expensive, and having a touch of bitterness that works well with the sweet melon). You can use regular balsamic instead of white balsamic, it tastes the same, but the white balsamic looks nicer.
     
  20. Rex

    Rex Well-Known Member

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    I have a great recipe for ice cubes that I'd lurve to share with you all, but it's a secret family recipe that goes back several generations.
     
  21. Gypsy

    Gypsy Watching the Leaves Change!

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    How can you tease us like that...I have been looking for a good recipe for ice cubes for years!!!!!:lol:
     
  22. Vagabond

    Vagabond Well-Known Member

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    It's summer! :summer:

    Last year, I learned how to make ice cream with fresh fruit (especially blueberries :swoon:). This year, I would like to try making some baked goods using fresh stone fruit and maybe berries and rhubarb.

    I recently adapted a French friend's recipe for plum crumble. I had an extra peach, and I used it along with the plums, which were a bit tart.

    Here's the recipe, as I made it:

    Plum crumble

    2 lbs. plums, sliced
    1 peach, sliced
    1 cup flour
    ¾ cup sugar
    4 oz. sweet butter
    1 pinch salt

    Preheat the oven to 425∘.

    Use a small amount of butter to grease the bottom and sides of a square baking pan. Place the sliced fruit in the pan.

    Combine the flour, sugar, remaining butter, and salt in a mixing bowl. Mix together quickly by hand. Sprinkle the mixture over the fruit.

    Bake at 425∘ for 40-45 minutes or until golden brown on top.

    Yield: About 8 servings.

    The fruit was tart, but the crust was sweet enough to compensate without being too sweet. I suppose that if one wanted less of a contrast between the fruit and the dough, putting a quarter cup of the sugar in with the fruit instead of the dough would be a good alternative.

    I'd love to read other people's suggestions -- not just recipes but your thoughts about how much sugar to use and whether to use it in the filling or the crust, how much crust to make, which fruit to use, and any other ideas you have on the general subject.
     
  23. Japanfan

    Japanfan Well-Known Member

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    And this is?
     
  24. Vagabond

    Vagabond Well-Known Member

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    Plums, peaches, apricots, cherries, nectarines, pluots, apriums....
     
  25. Ajax

    Ajax Well-Known Member

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    Does anyone have a recipe for a good, butter-free white frosting? I've volunteered to bake a friend's wedding cake :eek: to help her save money and I have the cake part nailed down but the frosting is giving me trouble. I was recommended to try a Swiss meringue buttercream and found it disgustingly buttery - it basically tasted like eating cake slathered with sweetened butter. The wedding is in 2 weeks and I have to test the recipe beforehand, so I'm starting to panic a bit :( Another recipe I'm going to try is this white chocolate/cream cheese/sour cream frosting but if anyone has any tried-and-true frosting recipes that will hold up at room temperature for a few hours I'd love to hear them.
     
  26. TheGirlCanSkate

    TheGirlCanSkate Active Member

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    I use the Wilton buttercream. If you want pure white you will need all shortening(usually I do half butter to improve flavor). I like using it because it does hold up well (you can leave the cake out overnight if you use water instead of milk, doesn't melt in overly warm conditions). I use creme bouquet flavoring instead of clear vanilla. (Regular vanilla makes it less white as well). http://www.wilton.com/recipe/Class-Buttercream-Icing-Stiff-Consistency I leave off the meringue powder unless I want it super smooth (if you use the powder you can use a viva paper towel after it crusts to get an extra smooth surface).

    It is not the best icing in the world for eating, but I make a nice cake and nice fillings so it doesn't really matter.
     
  27. BittyBug

    BittyBug Kiteless

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  28. Ajax

    Ajax Well-Known Member

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    My aversion to buttercream was not because there'll be vegans or any wilting issues, but because it was disgustingly buttery. I'm making a chocolate cake and I need something lighter.

    White chocolate ganache was what I used in my initial cake test. I often make a dark chocolate ganache using supermarket chocolate chips and cream and it works beautifully as a frosting. I tried simply replacing the dark choc chips with supermarket white choc chips and it was a disaster. The white choc seized and only a bit of it melted properly. Maybe I should give it another try using good quality white chocolate rather than a $2 pack of white choc chips? I love how spreadable ganache is and how it thickens to the perfect consistency when chilled, so if it works out I'd be the happiest girl in the room.
     
  29. BittyBug

    BittyBug Kiteless

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    I'd definitely try it again, although you may need to adjust your proportions (I think the last link discusses this). Couldn't hurt to use higher quality chocolate as well.

    Good luck! (And oh, don't I wish I could be a little elf in your kitchen while you're working up your test batch. Yummy. :swoon: )
     
  30. Artemis@BC

    Artemis@BC Well-Known Member

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    Yes, a good quality white chocolate makes all the difference. "Chocolate" chips have lots of filler, and they don't temper the same way as real chocolate.

    Bear in mind, though, that white chocolate does have a slight yellowish cast to it. That may or may not matter for a wedding cake.

    If you're happy with that, that seems like a good solution all round. But I'm surprised that your buttercream was so "buttery" tasting. I've never found that. Mind you, I use as much icing sugar as I can and still be able to stir it. And of course unsalted butter -- that makes a huge difference.