FSU Chefs Unite (Recipes Thread Part II)

[jl22aries]

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.

[Ajax]

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.

[mkats]

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 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 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 : and put my stuff back in the fridge.

[Cherub721]

I find myself in need of a few recipe suggestions. Someone gave me a 10 pound bag of Vidalia onions. Everyone's given me the obvious suggestions of onion rings (good, but I try not to eat that much fried food) and French onion soup (good, but not for 90 degree weather).

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.

[Vagabond]

I find myself in need of a few recipe suggestions. Someone gave me a 10 pound bag of Vidalia onions.

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

[Anita18]

Just tried this simple "Ultimate Roast Chicken" recipe last night and the chicken was delish! http://www.myrecipes.com/recipe/ulti...0400000109843/

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

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

[jl22aries]

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.

[mkats]

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 )

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...

[Artemis@BC]

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.

[Marge_Simpson]

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.

[JAF]

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).

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.

So yummy for so little effort.

[emason]

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.

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.

[Marge_Simpson]

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.

[emason]

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.

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.

[Marge_Simpson]

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

[Gypsy]

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.

[Jenny]

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.

[barbk]

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.

[Artemis@BC]

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

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.

[Rex]

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.