|
|
Post by Cindy on Jan 21, 2011 23:34:46 GMT -5
Okay here we go, a nice new thread for any recipes you'd like to share...I'm going to do a quick search, see if I can find something to start us off right...
|
|
|
|
Post by Cindy on Jan 21, 2011 23:37:37 GMT -5
|
|
|
|
Post by forumfish on Jan 22, 2011 12:23:47 GMT -5
I think this will be a fun thread! Thanks, Cindy!
Yum! I bookmarked those Hershey recipes, and can't wait to try the kiss-filled croissants! We have a French-style bakery that makes a wonderful pain au chocolat -- this looks much easier (no making pastry dough from scratch).
Like I said, I bought a wheel of brie, and have been using it all week. I'll make a new "post" for each recipe:
|
|
|
|
Post by forumfish on Jan 22, 2011 12:35:32 GMT -5
Apricot Brie Almond Pockets (makes 12)
1. Preheat oven to 350° F.
2. Unroll one piece of pie crust dough* and cut into 24 squares. You'll need to use the scraps from the edges, so just smush them together and re-roll (*the kind that comes in a box)
3. Flatten 12 squares a bit more (to make them larger) and place on a greased cookie sheet (or line with parchment paper).
4. On each square, place a 1/2 tsp of apricot preserves, a small cube of brie (rind cut off), and a few slivered almonds.
5. Top each square with a piece of dough, and fold the bottom crust edges up to meet the top, pinching together to close. They'll look like raviolis.
6. Poke each one with a fork (to let steam escape) and bake for 25-30 minutes, or until crust edges are golden.
7. Store leftovers in the fridge -- they can be re-heated in the microwave or eaten cold.
|
|
|
|
Post by Cindy on Jan 22, 2011 12:37:49 GMT -5
There is a chef on food network here named Mark McEwan. He started out as a catering chef so it would show him catering weddings, picking menus, getting organized ect...sounds boring til you watched him in action each item carefully plated and sent out hot/cold he was a stickler for detail.
Well, next came the show about opening his new supermarket in Toronto...I talked Mom into going a few months ago, and WOW. He had this cheese called Frarejaqua --it was so mild but tasty...cost like $12 for a little sliver...We grabbed a bun, got some sliced ham from his deli (another name I had never heard of) and went out on his patio and had lunch. Best ham sandwich ever (and I don't even like ham that much)
The store had all kinds of samples and it was clear the staff was well trained. It was a great experience and we didn't even make it down all the aisles...
Definitely going back in the Spring (the place where it is has mainly outdoor shops so it's nicer in the Spring--I'll skip the mad dash to the doors in -15 thanks!
Anyway, it was clear this store had been carefully built from the ground up. Kinda glad I don't live too close...a treat but pricey! It's funny, love watching food network shows like that but hardly eat any of the showcased foods!
|
|
|
|
Post by forumfish on Jan 22, 2011 12:44:31 GMT -5
Fig Brie Almond Roll
1. Preheat oven to 350° F.
2. Unroll one piece of pie crust dough* and place on a greased cookie sheet (*the kind that comes in a box). Or line cookie sheet with parchment paper.
3. Cut rounded part off two opposite sides of crust to make straight edges. It's okay for the top and bottom edges to be rounded.
4. Spread a half cup of fig preserves in the center of the dough, not going all the way to the edge.
5. Sprinkle a handful of slivered almonds (or walnuts, if you prefer) on top of the preserves. Add cubed brie (rind cut off) -- as much as you like.
6. Starting from the bottom, roll tightly and pinch the "seam" shut. You can also pinch the ends shut to keep the filling from running out during baking.
7. Poke with a fork (to let steam escape) and bake for 25-30 minutes, or until crust is golden.
8. Store leftovers in the fridge -- they can be re-heated in the microwave or eaten cold.
|
|
|
|
Post by Cindy on Jan 22, 2011 12:45:33 GMT -5
Awww..Fish just posted our first official recipe! woohoo...
(How much would Sabina love this thread?) She's over on Facebook posting pics of stuff she bakes...it always cracks me up when I see the pics, because I feel like she should have a photoshoot at her house and the stuff should be featured in some mag.
I remember something about chocolate with sea salt and all I could think was "How long did it take to make it look like that?"
This, from the girl who thought she was putting wax in the chocolate to make it shiny and it turned out to be a glue gun stick...not kidding, we didn't find out until after either..Mom pulls the stick of glue out of the drawer and says what's on this? I said "chocolate, it's a wax stick" and she's all "Noooo.." lol
|
|
|
|
Post by forumfish on Jan 22, 2011 12:57:15 GMT -5
Glue in chocolate? Ewww!  I love to bake! If I could afford it (insurance, overhead costs, etc.), I'd become a pastry chef or chocolatier. I'd love to do like those people on the food channel that start a business out of their house, then end up being millionaires. Ha! Unfortunately, Texas has strict rules about selling food -- the health dept. has to inspect your kitchen regularly. Don't get me wrong, I think it's a good thing, but I'm not letting anybody inspect my kitchen! I mean, there's clean, and then there's clean. Years (and years!) ago, I was shopping in an antiques store and somehow got into a conversation with the owner. The topic turned to entertaining, and he mentioned that he wanted to set out snacks for his customers during the upcoming holidays. This was before I knew about the health dept. rules, so I told him that I was making truffles and other chocolates for my office party later that week, and he actually ordered a bunch from me. |
|
|
|
Post by hepalien on Jan 22, 2011 14:30:40 GMT -5
|
|
|
|
Post by forumfish on Jan 22, 2011 15:21:20 GMT -5
Oooh, Hep, is that the magazine you work for? I've been a subscriber for years -- well, once they created the healthy cooking one, I switched over to that one. Such yummy-sounding recipes!
|
|
|
|
Post by Cindy on Jan 22, 2011 17:24:38 GMT -5
Oh Fish I'm surprised you don't know about the taste of home cookbooks...I ended up getting Grandma's favourites from half.com for 4 bucks brand new. My sister was in the States for business so I shipped them to her hotel and she brought it home. Killer coffee cake and pretty much everything else. Go to ebay, enter taste of home and see all the books that some up. Try half.com too <waves to hep> I guess working at recipes all the time is enough eh? lol I know on the regs Fish, I'd hate to run a restaurant and feel like I was being watched all the time, but as a consumer I appreciate it--food poisoning is NOT fun. Yes, glue in chocolate. lucky for me noone noticed at the time!  |
|
|
|
Post by Cindy on Jan 24, 2011 1:03:23 GMT -5
www.cooks.com/rec/view/0,1626,134182-250195,00.html Here's a cabbage roll recipe where the cabbage leaves are supposed to fall right off thanks to freezing (ginger mentioned they were hard to peel off and Mom and I have the same issue) I still prefer cabbage rolls to cabbage soup, so if this works it might save the roll!
|
|
|
|
Post by Cindy on Jan 24, 2011 23:20:53 GMT -5
www.suite101.com/content/healthy-dog-food-recipes-a102394okay, this one is for ginger and potentially peanut. I know ginger likes to feed her dog meals so here is some recipes for just that. I'm not a pro so I've no clue if it's "healthy" to do this all the time, but ours is a site of inclusion and we are pet people too! :-)
|
|
|
|
Post by Cindy on Jan 29, 2011 22:40:51 GMT -5
allrecipes.com//Recipe/best-big-fat-chewy-chocolate-chip-cookie/Detail.aspxI typed in "Best Chocolate Chip Cookies EVER" and this recipe came up. Good reviews near the bottom and it might have something to do with the 2 cups of chocolate chips, I think usual is one... Me? I like the tub of nestle cookie dough of course, Canada doesn't have it, so I go across the border and time trips according to what's left in the tub but for you adventurous types..this one is for you... Good luck and call me when the cookies are ready! :-) ETA: I read the reviews and the big thing seems to be not to forget the extra egg yolk. big debate too over melted butter or not/butter or marginine but I'd stick with butter first just to see how it goes for richness and because I'm a butter person:-) Rave reviews from all though!
|
|
|
|
Post by forumfish on Jan 30, 2011 14:11:18 GMT -5
Mmm … cookies! I made pizza last week, and it turned out really good. I use the Pillsbury thin pizza crust in a can, but I sprinkle a little corn meal on the pan, add the crust, sprinkle more corn meal, poke it with a fork. Pre-bake 5 minutes at whatever temp the pizza crust can says (I can't remember!). For the sauce, I use a can of no-salt-added tomato sauce and stir in some no-salt Italian seasoning. (Believe me, there will be plenty of salt in the toppings!) For the first pizza, I used turkey pepperoni slices (those cute teensy ones) and already-cooked turkey breakfast sausage crumbles. For the cheese, I used half a bag of shredded mozzerella cheese and a little shredded cheddar. For the second pizza, I used fresh spinach leaves, torn into small pieces, chopped kalamata olives, and chopped marinated artichoke hearts. I used the other half of the mozzerella and added some Parmesean (the stuff in the green can). Bake 20 minutes or until the crust is as brown as you like. I use a large cookie sheet, so I get 16 squares of each pizza, which feeds the four of us twice, plus a little left over. Or not, if we're really hungry! |
|
