Posted on 11/19/2011 8:53:38 AM PST by libertarian27
Welcome to the 50th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Grandma’s Fresh Cranberry Relish
In the olden days, Grandma had to grind everything by hand. Now it takes a few minutes in the food processor!
Note: Prepare this recipe the day before serving as it should rest to develop flavors.
1 bag rinsed fresh cranberries
1 navel orange, with peel (washed)
1 lemon, with peel (washed) - or can use another orange
2 red apples, with peel (washed)
Process cranberries until finely chopped (but not minced); pour into large bowl. Repeat with citrus and apples.
Add: 1 c. chopped walnuts
1 - 2 t. cinnamon
1 c. sugar or honey
Mix together and spoon large glass bowl. Cover. Allow to sit overnight. It will develop a wonderful red syrup. Stir before serving.
I have never liked Brussel Sprouts, but this sounds good, so I might give them a try again.
An excellent recipe, one I will use this year. My grandsons call Brussels sprouts “broccoli balls.”
You want to put a whole orange, and later a whole lemon into a food processor? Would I be amiss in suggesting a possible alternative?
Core, seed and then cut apples into quarters. Zest the orange and lemon, then peel the orange and remove the sections. Place apples, citrus zest and orange sections into food processor and pulse until solids are finely chopped.
Is this what you intended, or am I coming down with a case of the weird-too-fancies? ;^)
I used to love my Grandmother's, but her recipe was lost.
1 cup walnuts
1 tablespoon Sonoma smoked olive oil (This is the company's bold-smoke version.)
1 tablespoon fresh rosemary, finely chopped
pinch hot Hungarian paprika
pinch garlic salt, to taste
pinch black pepper, to taste
Directions
Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius.
Combine all ingredients except for the almonds in a bowl and mix.
Add the walnuts to the oil and spice mixture, and stir until the walnuts are completely coated.
Spread walnuts in a single layer on a cookie sheet lined with parchment, foil or a silicone baking mat.
Bake for 15-20 minutes until lightly toasted. I played it safe by keeping the baking time low.
Allow to cool slightly and serve.
INGREDIENTS
12 oz. seasoned stuffing mix
2 onions (diced)
5 garlic cloves (minced)
1 cup toasted pine nuts (or walnuts)
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried thyme
1 cup (배추 김치) baechu kimchi/nappa cabbage kimchi (chopped)
½ cup (신고 배 주스) Korean pear juice (or orange juice)
2 sticks butter (melted)
14 oz. chicken broth
1 tbsp sesame seed as optional garnish
DIRECTIONS
1. Mix the stuffing, onions, garlic, walnuts, pepper, oregano and thyme together in a large bowl.
2. Add the kimchi, pear juice, butter and broth. Mix well.
3. Transfer stuffing to a 13 x 9 baking dish and cover with foil. Bake for 30 minutes at 350 degrees in the center rack of your oven.
4. Remove foil and bake for 5 more minutes, or until the top is golden brown. Based on a recipe from Granny Choe.
I make a variation that uses pancetta in place of bacon. I also toss in a few red pepper flakes to add a bit of heat.
Bouillabaisse
Don’t know if this is easier....but it is good...
Ingredients
For the broth:
2 tablespoons olive oil
1 cup onion, chopped
1/2 cup celery, chopped
Salt and pepper
3 cloves garlic
1 bay leaf
8 peppercorns
2 sprigs thyme
1 pound fish bones
Water to cover
1 cup white wine
For the Bouillabaisse:
Pinch of Saffron
1 cup leeks, julienned
3 cups tomatoes, peeled, seeded, and chopped
Juice and zest of one orange
1 cup fennel, julienned
2 tablespoons garlic, chopped
2 tablespoons parsley, finely chopped
Salt and pepper
2 pounds assorted wite fish (I use halibut or their cheeks)
1 large lobster (I you can find a good buy)
1 pound shrimp, peeled and deveined
1 pound mussels
1 pound littleneck clams
Salt and pepper
Directions
For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.
For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.
For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.
To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.
That cranberry relish sounds great.
My family are purists :>) and we just use a bag of cranberries and an Orange (rind and all - the rind makes it! Very sweet and tart all at once
... but the addition of walnuts and apples sounds great!
We make it days in advance so all the flavors meld.
Oops:(grocery list)
buy cranberries....check
Alice’s Chili Sauce
This is from my hispanic sister in law...
Ingredients:
•2 lbs red or green chiles, roasted and skin removed (See below for chile options)
•2-3 garlic cloves, peeled
•1/2 teaspoon cumin
•1 teaspoon salt
•juice of 1/4 lime
•2 tablespoons oil
•1-2 jalapenos seeded (optional for spiciness)
•2 cups drinking water
Preparation:
After chiles are roasted and peeled cut the stem area off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon. Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth. For a sauce made with dried red chiles, see how to re-hydrate the chiles here.
You can use the finished sauce immediately, refrigerate it for 2-3 days, or freeze it for up to 6 months.
Chile Options
Usually you want to choose larger chiles that are mild to medium in heat. There are not very many fresh, red chiles suitable for a chile sauce, but Chile Colorado chiles make a good choice. There are many good choices for green chiles. The mildest one is an Anaheim or a California. The next one would be a Poblano, a dark green chile which is mild to medium in heat with a sweeter flavor. For a little more heat, use Pasilla chiles (also known as Chilaca.) Depending on your region, you may have other chile options, or they may have different names. Just remember they need to be larger in size and mild to medium heat (your preference.) Jalapenos, Serranos and Habaneros are usually not suitable as a base for this sauce as they are far to powerful.
However, what I'm looking for is a sweet chili sauce...the kind with tomatoes, brown sugar, etc.
I understand that today "chili sauce" means different from what it did back in the day.
This is a basic cream soup recipe!
I just put my leftovers in for a great soup!!
1 stick of butter
6 TBSP of flour
2 cups of milk
2 chicken bouillon cubes
Melt the butter, add flour to make a roux, add milk, and
bouillon cubes. Cook on medium heat until thickened.
Add your favorite meats and veges to make a really hearty soup.
peanut Butter Fudge.....I'll have some please!!
November 22 - National Cranberry Relish Day
November 23 - National Eat A Cranberry Day
Cranberry Ice Cream anyone??
I’m sorry for not being clear in the recipe!
Yes, you do core the apples before chopping in the processor. However, the orange and lemon, you just quarter and chop in the processor. The original recipe calls for the peels of the lemon and orange in the mix. The seeds just get chopped along with everything else. :-)
If you don’t want to have the peels, you can omit. However, they do add a nice tartness to this relish and I promise you cannot tell they are there once everything is chopped and mixed together.
Our family prefers the relish on the tart side, but you can always add more sugar if you would like.
Found this in a Thai cookbook I have....
Sweet Chile Sauce
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: Makes 1/2 Cup of Sauce
Ingredients:
•1/2 cup rice vinegar (or substitute white vinegar)
•1/2 cup + 2 Tbsp. white sugar
•1/4 cup water
•3 Tbsp. fish sauce
•2 Tbsp. sherry (or cooking sherry)
•3 cloves garlic, minced
•1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)
•1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water
Preparation:
1.Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
2.Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).
3.Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
4.Remove from heat and taste-test. You should taste “sweet” first, followed by sour, then spicy and salty notes. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili.
5.Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood.
I will try it out **as written** next week. None of my infamous 'tinkering'... ;^)
**PING** to post #37. New idea for ol’ SAJ, thanks!
I haven’t tried these yet, and I use the Heinz Chili sauce in my meatloaf and I know that one doesn’t have the fish sauce in it. So, I’m not sure what type you are looking for. Here are two similar but different
http://allrecipes.com/Recipe/fresh-tomato-chili-sauce/detail.aspx
http://allrecipes.com/Recipe/fresh-tomato-chili-
sauce/detail.aspx
This one is supposed to be like the Heinz Chili sauce so I may have to try it.
http://www.food.com/recipe/chili-sauce-192123
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