27 thoughts on “Weekend Recipe Thread

  1. This never fails to absolutely gobsmack those who partake. It’s fairly easy (the bechamel can be a tiny bit problematic if you’re a spaz like me), inexpensive, it’s great for the holidays, and it’s also a good dish to take to someone who’s ill because despite being luscious and tasty, it’s easy on the tummy.
    It’s from Giada de Laurentiis (ROWrrrrrrrrr)- I don’t know if it’s in one of her cookbooks, I got it of the Food Network Channel after watching her cook it):
    Butternut Squash Lasagne
    Recipe Summary
    Difficulty: Medium
    Prep Time: 30 minutes (give or take 15 minutes)
    Cook Time: 1 hour 25 minutes (not all at one time)
    Yield: 8 to 10 servings
    Cook’s Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
    1 tablespoon olive oil
    1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
    Salt and freshly ground black pepper
    1/2 cup water
    3 amaretti cookies, crumbled (I’ve left these out before and it’s still fantastic)
    1/4 cup butter
    1/4 cup all-purpose flour
    3 1/2 cups whole milk
    Pinch nutmeg
    3/4 cup (lightly packed) fresh basil leaves
    12 no-boil lasagna noodles
    2 1/2 cups shredded whole-milk mozzarella cheese
    1/3 cup grated Parmesan
    Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
    Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
    Position the rack in the center of the oven and preheat to 375 degrees F.
    Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
    Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
    *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

  2. Oh, a recipe
    “Real Men Do Eat” Quiche –
    3 eggs, 2 cups shredded swiss cheese, 2 cups heavy cream, 2/3 cup chopped bacon, 1/2 tsp salt. NO ONIONS. sub broccoli for bacon is optional
    shred cheese
    mix eggs cream and salt, leave mixing.
    spread cheese and bacon in pie dish
    fill dish with egg mix, barely covering mixture.
    ~40 minutes at 375.

  3. Well, there’s nothing I like like gumbo. So here it is. My grandmama would be proud. Especially of all the swearing.
    Jude’s Ass-Kicking Chicken and Sausage Gumbo
    Pots and shit:
    * 8-quart or larger stockpot or Dutch oven
    * Large skillet
    * 3 quart or larger saucepan for rice
    * Several prep bowls for meat and vegetables
    * Knives and cutting boards
    * Wooden spoons (a fucking must-have)
    * Patience
    For the roux:
    * ½ cup canola (or other good vegetable) oil
    * ½ cup flour
    The rest:
    * 2 ½ to 3 lbs of chicken (I like boned, skinned breasts and thighs, in equal amounts), cut into bite-sized pieces.
    * 1 lb. andouille or other quality smoked sausage (Klement’s andouille works well for those in Wisconsin, but get Savoie’s sausage if at all possible), sliced thin (about ¼”) on the bias
    * 1 onion, chopped
    * 1 green pepper, chopped
    * 2-3 ribs celery, chopped
    * 4-6 cloves garlic, minced
    * ½ tsp dried thyme leaves
    * ¼ tsp crushed red pepper flakes
    * 2 bay leaves
    * 2 quarts chicken stock or water (stock makes a much better gumbo), warm
    * Creole seasoning (I like Tony Chachere’s, which you can get at Woodman’s or specialty markets)
    * Salt, Black pepper, Cayenne pepper
    * Olive oil
    * ½ cup fresh parsley, chopped (optional)
    * ½ bunch scallions, sliced (optional)—just the green parts
    * Filé powder (optional)
    Cut the chicken into small, bite-sized chunks. Throw it into a bowl and season generously with salt, pepper, and Creole seasoning, and let stand for 30 minutes at room temperature.
    Get a big skillet, add some olive oil, and heat over medium-high heat. When it’s hot, add the red pepper flakes and sausage, and brown the sausage. Remove with a slotted spoon, keep in a bowl.
    In the olive oil/rendered pork fat skillet, brown the chicken pieces on all sides (or a reasonable facsimile thereof). Remove with a slotted spoon and keep in a bowl.
    Make a roux. Here’s how:
    In the good, heavy Dutch oven or stockpot you’ll be using, heat the ½ cup of oil over medium to medium-high heat. When it’s good and hot, add the flour, a bit at a time, and STIR STIR STIR with a wooden spoon (I have a wooden spoon that I only use for stirring roux). Keep adding the flour until you’ve added the entire half-cup. Keep stirring, and don’t forget about the corners of the container. Stirring prevents the roux from burning. Burnt roux is a sin. If you see black flecks in the roux, it’s burned and ruined. Throw it out and start over. Keep stirring, and watch the roux change color. It will go from white to blonde to caramel to peanut-butter to brick to dark. When it’s good and dark, about the color of milk chocolate, it’s ready. It smells great, too. It takes between 20 and 60 minutes to do this, depending on how high you keep the heat. When you’re new at this, I wouldn’t suggest using any higher of a setting than medium. If you think it’s about to burn, take it off heat and keep stirring. Then put it back on when you think it’s safe. I realize that these instructions are subjective. Deal with it.
    Be very fucking careful when stirring roux. It makes a hot oil/flour paste. If you splash some on you, it burns all to be goddamned. So watch it.
    Now you got a roux. What to do with it?
    Take the pot off heat and throw in the chopped vegetables, and keep fucking stirring. Add the thyme and bay leaves to let them bloom in the hot oil. Keep stirring. Put the pot back on the heat when it’s safe, and keep cooking until the vegetables are soft, between 4 and 8 minutes (depending on the mass of your cooking pot and how hot it was).
    Add the chicken and sausage back to the pot.
    SLOWLY add the stock–and stir, goddammit, stir. If you don’t, the roux will be all clumpy and shit. You don’t want that. If you add cold stock, you’ll get the same problem. It’s got to be lukewarm.
    Add salt, black pepper, and cayenne pepper to taste.
    Bring to a boil, reduce to a simmer, and simmer for at least one hour. Two is better, but me, I can’t ever wait that long. Don’t fully cover; if you want, you can keep a lid tilted. Stir occasionally.
    If using scallions and parsley, add 5 minutes before you serve.
    Cook up some white rice (if you don’t know how to do this, don’t ever talk to me again); serve the gumbo in bowls over the rice.
    You can add filé powder (ground sassafras leaves) to the rice in the bowls right before you pour the gumbo in—just a sprinkle.
    I didn’t tell you anything about okra because it’s hard to get it around here. But if you did want to use it, you slice about a pound of that up and add it to the pot when there are about 30 minutes left to go. If you use okra, don’t use filé, and vice-versa.
    This is some good goddam food, let me tell you.
    It makes enough to feed a big party. If you don’t give a damn about anyone else, it freezes up real good, too.

  4. There is a trick to roux that I learnt in Louisiana many years ago.
    You can toast the flour in a dry cast-iron skillet beforehand (you want it to be about graham-cracker color) and then sift it again with seasonings and put it up dry in a jar. That way you can make a roux with much less danger of it burning.
    Albertson’s supermarket sells this stuff in jars, for catsakes…

  5. I have a recipe that doesn’t sound at all good, but it is super easy and we all really liked it. Our kids insisted on heating it up and eating it for dinner the next day, and they don’t usually do leftovers. It is called Taco Soup, and you make it just like it sounds:
    – Brown hamburger, add onion, garlic, taco seasoning
    – Put in a crock pot with some beef stock and some salsa. Cook until everyone gets home.
    – Serve with shredded cheese and sour cream.

  6. Stoopid simple Best Smoothie Ever:
    1 cup frozen fruit
    Splash of 1% milk (partially covering fruit)
    1 cup Dannon Light & Fit Yogurt, Vanilla
    Put fruit, milk and yogurt in blender.
    Less milk=soft serve.

  7. Emma Anne, that sounds wonderful, actually. I love spicy soups.
    Rorschach, that thing’s hysterical. Several people have sent it but you know what? I watch it, every time.
    I’ve got to remember to include it in the Sunday Galatica thread.

  8. The best recipe I have to offer is my Shrimp Etouffee. I’ve made it many times, and it is hard to do wrong.
    Shrimp Etouffee
    3/8 C margarine
    6 T flour
    1 C chopped yellow onions
    3/8 C chopped celery
    3/8 C chopped green bell pepper
    1/2 T finely minced garlic
    1 lb. precooked salad shrimp
    1/2 tsp lemon juice
    1/2 tsp salt
    1/2 tsp black pepper
    1/2 tsp cayenne pepper
    1-2 thinly sliced green onions
    1/2 T parsley flakes
    1 C cold water
    1/4 C finely chopped carrots
    1 1/2 C long-grain rice (before cooking)
    (Serves 4)
    As Jude instructs above, first we make a roux. Quite simply, burned flour is bad, so low heat is your best friend. In a heavy, 4-quart pot, melt margarine over low heat. Gradually add flour, stirring with a whisk constantly. Cook over low heat until a medium brown (caramel-color) roux is formed. This should take about 20 minutes.
    Add onions, celery, green pepper and garlic. (N.B. For that much minced garlic, a garlic press is also your best friend.) Cook, stirring frequently, for about 20-25 minutes, until all is glazed and tender.
    Add shrimp, lemon juice, salt, black pepper, cayenne pepper, green onions, parsley and cold water. Mix well and bring to a boil, then reduce to a simmer for about 10 minutes. At serving time, if sauce is too thick, add hot water to achieve desired consistency (which is similar to, say, Campbell’s condensed soup). Serve over boiled rice, with a bit of chopped carrot sprinkled on top.
    From experience, this dish is a bit cayenne-hot, but still manageable even for spice neophytes, and the flavor is actually better on the second day, as the tastes have a chance to meld properly.
    Also, if you want to use a different meat (chicken, turkey, crawfish), go ahead, but I would suggest pre-cooking the meat to a large extent before adding it to the pot.

  9. for 2 meal sized or 4 side salads
    ~1/2 lb salad greens, generally works best with the “mixed salad greens” you can pick up at better grocery stores/delis
    3 or 4 carrots
    1 large or 2 small portabello mushroom(s)
    ~1/4 cup chilli paste with soya bean oil (Pantainorasingh brand available at most asian markets)
    handful of pine nuts
    crumbled blue cheese
    fresh ground pepper
    sesame oil
    basalmic vinegar
    wash and drain greens and split evenly into bowls and sprinkle blue cheese over top
    dice carrots and set aside (I normally cut at an angle, semi-julienne)
    remove stem(s) from mushroom(s) and slice in half across the diameter. then slice into 1/4″ strips and set aside
    heat sesame oil on high heat and add black pepper.
    add carrots and stir fry. when carrots start to soften, add chilli paste and continue to stir fry until it starts to carmelize. pour carrots and chilli paste mix onto the top of the salad mix and return wok/pan to heat.
    add ~1 teaspoon sesame oil to wok/pan and stir fry mushrooms until tender, then pour onto salad.
    return pan to heat and add pine nuts to dry pan, stirring constantly until they brown. add to salad on top of mushrooms, return pan to heat briefly, then deglace with basalmic vinegar and pour on top of salad
    serve immediately

  10. I made a chocolate cake from Joy of Cooking last night, chocolate cockaigne. I dunno what the hell it means and if you want the recipe it’s in the book. I used 4 oz. of chocolate, it’s a good cake, I whipped my whites by hand. Old school.
    I’ve been to the weightroom and I’m ripped an’ beat, eh? Have a great weekend.

  11. OK, this is a lousy recipe but it’s how I cook anyway. I first had this in a little restaurant in Chinatown(SF) and the recipe is a modified version I got from a friend in Japan.
    Spicy Cucumber Salad
    2 Cucumbers
    2 tsp. tamari/soy sauce
    1 tsp. rice vinegar
    3 tsp sesame oil
    1 tsp. chili powder
    salt (to taste)
    sugar (to taste)
    10-15 whole dried red chiles
    – Cut cucumbers into small stick shapes (about 1 1/2″)
    – Rub with salt and let sit on paper towels
    – combine tamari/soy, vinegar, chili powder, salt & sugar stir
    – add sesame oil & beat until mixed thoroughly
    – pour over cucumber slices in serving bowl
    – add dried chile peppers
    – stir until cucumbers are coated
    – let chill for an hour or so before serving
    Serves about 4

  12. This is so simple, but makes really amazing chicken wings.
    5 lbs chicken wings, preferably never frozen, large size
    1 bottle Bufalo Chipotle sauce.
    Pour Bufalo into bag with wings, shake to coat evenly.
    Grill (a little cherry or pecan wood smoke is good here).
    A little flour or cornstarch can be added if you like the skin crispier.
    If overcooked, reheat in oven with more sauce.

  13. Waterzooi: A Creamy Chicken Stew
    4 large servings
    You can prepare this ahead, up to the point where you reheat to add the cream.
    1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets
    1 tablespoon butter
    5 leeks, cut in big chunks
    5 celery stalks, cut in big chunks
    2 carrots, cut in big chunks
    2 onions, peeled and stuck with 2 cloves each
    Bouquet garni of
    6 sprigs parsley
    1/2 teaspoon thyme
    1/4 teaspoon nutmeg
    10 peppercorns
    1 bay leaf (wrap these in tin foil and pierce all over with a fork)
    8 cups chicken stock
    1 cup dry white wine
    juice of 1 lemon
    4 egg yolks or two egg yolks and 2-3 tablespoons flour
    3/4 cup heavy cream
    1 lemon, sliced into 4 thin slices
    2 tablespoons minced parsley
    Saute onions, leeks, celery, and carrots in butter with 1/4 cup chicken stock added to keep the vegetables from sticking, for 5-10 minutes. Remove with a slotted spoon to a plate. Rub the chicken pieces with butter, then for 20 minutes, turning often. You can also brown under the broiler , 4-5 inches from the heat. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (25-40 minutes for fryers), until the chicken is tender.
    Remove chicken and giblets from the broth and cool. Throw out the bones and skin.
    Strain the broth and skim off the fat. (If you’re not serving immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice.
    When ready to serve, cut the chicken in big chunks and mince the giblets. Bring the broth to a simmer, then add the chicken and giblets and return to kettle. If you are using flour, beat it in now. Heat through, covered, for 5 minutes.
    While it is heating, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Simmer at very low heat for 2-3 minutes so it will thicken without curdling.
    Ladle into deep soup plates, then float a thin lemon slice, sprinkled with parsley, in each one. Serve with boiled potatoes as a main course.

  14. and the other recipe I love from the UK
    Pollack & Aubergine Gratin
    455g (1lb) pollack fillet, fresh or defrosted, skinned and cubed. You can use coley.
    2 x 15ml spoon (2 tablespoons) olive oil
    1 onion, chopped
    1 garlic clove, crushed
    1 x 10ml spoon (1 dessertspoon or 2 teaspoons) paprika
    1 x 10ml spoon (1 dessertspoon or 2 teaspoons) tomato puree
    1 small aubergine (eggplant), chopped
    1 x 450g jar pasta sauce
    200ml (7 fl oz) water
    1 x 5ml spoon (1 teaspoon) sugar
    1 small courgettes (zucchini), sliced
    salt and black pepper
    285g (10oz) pasta shapes, cooked
    1 x 15ml spoon (1 tablespoon) pesto sauce (optional)
    115g (4oz) Cheddar cheese
    30g (1oz) Parmesan cheese, grated
    Preheat the oven to 200 C/400°F, Gas Mark 6
    Heat the oil in a pan. Cook the onion and garlic for 1-2 minutes, until soft. Stir in the paprika, tomato puree and aubergine. Add the pasta sauce, water and sugar.
    Cover and bring to the boil, reduce the heat, cover and simmer for 15 minutes. Add the courgettes and cook for a further 2 minutes, season. Add the pasta, fish and pesto sauce.
    Transfer to a 1.2 litre (2 pint) ovenproof dish, top with the cheese and cook in the oven for 20-25 minutes until golden brown. Serve with a green salad

  15. Take 1 pound of flour and sift twice
    Add 1 pound of eggs, beaten
    Add 1 pound of brown sugar, packed
    Add 1/2 pound of softened butter
    Add 1/2 shot glass full of good vanilla extract
    Add 1 pint of heavy cream
    Add 1/2 shot glass full of baking powder
    Add 1 pinch baking soda
    Add 1 pinch salt
    Beat thoroughly, until light and creamy-looking, not shiny.
    Pour half this mixture into an 11×13 Pyrex pan.
    Drain a 24-oz can of apricot halves and puree.
    Spread over mixture in pan. Pour over remaining batter.
    Bake at 375 F for 30 minutes.
    Serve warm with milk.

  16. I can’t believe I am doing this. I can’t believe I am doing this. I can’t believe I am doing this. But, I am:
    I do the cooking now that I am retired, and my crock pot is my favorite utensil.
    Turkey Sausage and Tortellini Soup/stew
    1 pkg of Italian turkey sausage, skins removed, cut in 1″ pieces.
    1 8 oz. package of shredded cabbage and carrots – coleslaw mix
    1 8 oz package of loose pack frozen cut green beans
    1 medium size onion, shredded
    2 14 1/2 oz cans of Italian stewed tomatoes (preferably low sodium)
    1 14 oz can of beef stock – low sodium
    3 cups water
    1 package of refrigerated cheese filled tortellini
    Dump all of the above into a big crock pot – adjust amounts of cabbage, etc. if pot isn’t big enough.
    Cover and cook on low setting for 8 – 10 hrs.
    Stir in tortellini.
    Cover and cook on high setting for 15 – 30 minutes.
    Serve, and try not to drool.

  17. Oops, in the sausage and tortellini soup, don’t add the tortellini until the last 15 to 30 minutes.

  18. I take this recipe to potlucks and office luncheons, and no matter how much I take there’s never any leftovers. It’s super-easy to make. Be sure to bring a few copies of the recipe with you, too!
    Hot Crab Dip
    1 pkg. (8 oz.) cream cheese
    1 Tbsp. milk
    1 can crabmeat
    1-2 Tbsp. finely chopped onions (this is what the recipe calls for – I usually put in atleast 2x as much)
    1/2 tsp. creamed horseradish
    1/2 c. slivered almonds
    salt and pepper to taste
    optional: a few dashes of Louisiana hot sauce or Tabasco
    Put the cream cheese and milk into an oven-safe (e.g., Corningware) dish. Heat in the microwave at low power until the cream cheese is just softened, then stir until smooth. Add all other ingredients except the slivered almonds, and stir until well-mixed. Pat down until the surface is smooth, then sprinkle slivered almonds on top. Bake in a 375 degree oven for 15-20 minutes, until heated through and the almonds turn golden. Serve warm with crackers (Wheat Thins and Triscuits go best). Can be made ahead and kept in the refrigerator until ready to heat and serve.

  19. Like French Fries? Try this:
    Be prepared to plan ahead!!
    Cut up potatoes (Russets) into French fry shape, about 1/4 inch, (as many as you will eat)
    Soak potatoes in cold water for about 30 min
    Drain and dry potatoes
    Toss potatoes in cornstarch (about 2 Tbsp) for 2-3 potatoes
    Let potatoes dry on a rack until white crust forms (10-20 min)
    Heat oil or shortening to 350 degrees
    Fry potatoes in batches until blond
    Let potatoes drain on paper towels for 20 min to 3 hours
    Refry potatoes at 350 deg until golden brown
    Drain on paper towel and salt immediately
    For some reason the cornstarch keeps the potatoes from getting greasy. Commercial French fries aren’t even a close second to homemade ones.

  20. Jude,
    I always use Cajun King (from New Iberia, LA) spices in my gumbo. If they are hard to find look them up on the internet. I ordered a whole case of spices and a case of gumbo mix. They last forever.
    My friends all have a bottle now.

  21. Selling this cheesecake (for birthdays and weddings – yes! you can frost a cheesecake!) helped get me through law school with a little cash in my pocket.
    Here’s the unfrosted version:
    15 graham crackers
    1/4 c. unsalted butter, melted
    1/2 c. sugar
    4 (8 oz.) pkg. Philly cream cheese (accept no substitutes), softened
    1-1/3 c. sugar
    4 eggs
    2 t. lemon juice
    2 t. vanilla
    pinch salt
    1 pint sour cream
    1/2 c. sugar
    2 t. vanilla
    Preheat oven to 325°F. Smash graham crackers into dust (I use a ziplock and a rolling pin), then add sugar, shake to mix, and then melted butter. Knead the mixture around in the ziplock until it’s fully blended.
    LIGHTLY spray a 9″ springform pan with Pam or Baker’s Joy. Evenly pat the graham cracker mixture on the bottom and up the sides of the pan. Place in preheated oven for 10 minutes to firm up while you make the batter. Remove from oven and set aside.
    Cream cream cheese and sugar in a cuisinart fitted with the blade until combined. (You can use a mixer, but the cheesecake won’t be quite as smooth.) Add eggs one at a time, running cuisinart and then scraping down after each addition. Add lemon juice, vanilla and salt, and run cuisinart one last time for 20-30 seconds.
    Pour into premade crust and bake for 50 minutes. Remove from oven and let stand for 10 minutes. Turn off oven.
    Mix together sour cream, sugar and vanilla for topping.
    After ten minutes’ rest, smooth topping over cheesecake and return to still-warm oven for another 10 minutes. Remove from oven and let cool to room temperature before refrigerating.
    Refrigerate at least 6 hours before serving.
    *The topping is yummy, but it also hides the crack that cheesecakes tend to develop when cooling.
    OPTIONAL: Replace 1/3 cup of sugar with 1/2 cup of your favorite jam or preserves for a great fruit cheesecake.

  22. Wombat’s Famous Pancakes
    1/2 cup corn meal
    1/2 cup white flour
    2 tsp baking powder
    1/4 tsp salt
    1 capful vanilla
    1 egg
    2/3-1 cup milk to right consistency
    generous pat butter melted in pan
    Add: little sweet blueberries, like Wyman’s frozen if you can’t get fresh wild ones. The big fat ones don’t work. The kids also like chocolate chips or heath bar bits.
    Use real dark amber grade A syrup.
    These are the finest pancakes in the known galaxy, and take five minutes or so, tops…

Comments are closed.