The Recipe Thread

[Miles]

Let's Go Duke!!!

[DukeUsul]

Ok so here's my recipe for Italian turkey sausage, roasted red peppers and asiago quiche.

1 refrigerated pie crust
4 eggs
1/2 C milk
1/2 C half-and-half
3 Italian turkey sausage links (about 0.75 lb)
3/4 C asiago cheese, shredded
3/4 C mozzarella cheese, shredded
2 Tbsp parmesan cheese, shredded
3/4 C roasted red peppers, coarsely chopped
sprinkle salt and pepper

Preheat oven to 375 deg.

Put pie crust in pie plate. Cook pie crust in oven for 8 minutes. Remove from oven.

While pie crust is pre-cooking, remove sausage from casing, crumble and cook in a saute pan. Remove to paper towel lined plate to drain fat.

Crack four eggs into bowl. Add milk and half-and-half. Whisk together. Mix in a sprinkle of salt and black pepper.

Sprinkle about half of the mozzarella and asiago cheeses across the bottom of the pie crust. Top with sausage. Add roasted red peppers. Add remaining cheese. Pour egg mixture into pie crust. Top with sprinkle of parmesan cheese and any leftover red peppers in an ornamental pattern.

Cook in 375 degree oven for 35-45 minutes, until egg is fully set. Let stand 15 minutes before serving.

[Miles]

White Truffle Mac n Cheese
Made this last night, along with grilled spatchcocked chicken and grilled squash. Also note, I'm calling for white truffle oil but we only have white truffle flavored olive oil. It did okay but you could tell the difference, it was lacking that distinct truffle punch.

Stuff
8 oz penne rigata pasta
1 tbsp white truffle oil
2 tbsps shallots, minced
1 tbsp garlic, minced
4 oz prosciutto, chopped
2 tbsp olive oil
2 tbsp all-purpose flour
1.5 Cups heavy cream (I only had half & half so we upped it to 2 Cups and simmered it a bit longer)
1 tbsp minced basil
1/4 tsp minced thyme
1 bay leaf
1/4 tsp kosher salt
1/4 tsp fresh black pepper
2 Cups Australian Cheddar
2 Cups Sharp Cheddar
1/2 Cup pecan, roughly chopped
1 Bottle California Chardonay

What to do
1. Preheat oven to 400. Pour a glass of wine. Bring 1 gallon of salted water to a rolling boil. Add the penne. Boil 6 - 7 minutes; you want to slightly undercook the pasta because it will continue to cook in the oven. Drain it completely and then toss in a bowl with the truffle oil. Set aside. Sip wine.

2. Combine the shallots, garlic, prosciutto, and olive oil in a pot and sauté over low heat for 10 minutes. Sip wine.

3. Raise heat to Medium, add the flour and cook 2-3 minutes, stirring constantly. Do not leave your roux! Sip wine with free hand. Then slowly add about 1/2 cup of the cream/milk and whisk vigorously. Bring it to a light simmer and pour in another 1/4 cup. Repeat this process until you've incorporated all the liquid.

4. Add the basil, thyme, bay leaf, salt and pepper and simmer on low for about 10 minutes.

5. Stir in 3 cups of the cheese mix and whisk until smooth and creamy. Taste the cheese and adjust salt and pepper. Sip wine. Pour new glass.

6. Stir in the pasta and then pour into casserole dish. Top with pecans and then the remaining cup of cheese.

7. Bake for about 10-15 minutes or until the top is nice and bubbly.

8. Let it rest at least 5 minutes. Serve. Enjoy.

[cl15876]

Miles - thanks for posting this recipe! I will try it and the chicken also! I haven't been much in the mood to cook lately, but you inspired me and I appreciate that! Fired up the grill this evening after a long day at work and a fine piece of NY strip along with some marinated (balsamic vinegar) silver queen corn on the cob went on there (wrapped in tin foil to absorb the flavor) all smoking in hickory chips. Then I lightly toasted some almond halves in butter and a little olive oil while my fresh green beans were steaming/boiling for about 5 minutes. It was delicious! I'll have the other half of the meal tomorrow! Thank you sir for your inspiration!

[Miles]

Poached Eggs a la Jerome
I love breakfast for dinner. Kelly was feeling kinda blue, so I whipped this up to put a smile on her (ahem and my) face. If you're not comfortable poaching an egg, try cooking them over easy. Either way, we are fans of hot, runny yolks and I can't imagine this dish any other way.

Ingredients
2 russet potatoes, peeled and grated should yield about 1.5 - 2 cups
1/4 cup vidalia onion, minced
4 cups baby spinach, stems removed and then coarsely chopped (I just run the knife through them a few times, almost quartering the leaves)
1 clove of garlic, thinly sliced
1 tbsp extra virgin olive oil
vegetable oil for frying
2 tbsp marscapone cheese
2 tbsp creme fraiche
2 tbsp half and half
pinch of nutmeg
salt and fresh ground pepper

Heat the olive oil over medium low heat and saute the garlic while you bring the water for poaching to a boil.
Heat the vegetable oil medium high heat while you peel the potatoes and then grate them. You want about a 1/4" of oil in a heavy, cast iron pan.
Mix the grated potato with minced onion, salt and pepper to taste and form into patties.
Add the potato cakes to the oil and fry for about 3-5 minutes on each side or until they're golden brown.
While the potato cakes are fying, add the cheese, creme fraiche and half and half to a sauce pan and heat over low. You're not trying to reduce the sauce, just warm it. Add the pinch of nutmeg and keep the sauce warm.
When you turn the potato cakes, remove the garlic from the olive oil and discard.
Add the spinach and saute while you poach the eggs.

To serve, place a potato cake on each plate, then cover with sauteed spinach, and top with the poached egg. Spoon the sauce over.
Eat.
Enjoy.

[CameronBornAndBred]

Poached Eggs a la Jerome

Had no idea you were French.

[Miles]

Poached Eggs a la Jerome

Had no idea you were French.

I'm sure there's some French in here somewhere, but I'm mostly not French. I just like the way "a la Jerome" sounds. Go ahead, say it out loud. :-D

[Miles]

One of the benefits of working from home: I get to play with my toys and smoke some tomatoes for a black bean salsa I'm preparing for the beach.

[CameronBornAndBred]

One of the benefits of working from home: I get to play with my toys and smoke some tomatoes for a black bean salsa I'm preparing for the beach.

When you play with fire, you eat well.

[Miles]

Right here Ima!

I also have a request. Has anyone ever made lemon curd? If so, post a recipe and your thoughts on the process.

[captmojo]

Right here Ima!

I also have a request. Has anyone ever made lemon curd? If so, post a recipe and your thoughts on the process.

No, but I marinaded Yellowfin Tuna steaks in fresh lime juice for 30 minutes then drained off excess, seasoned with 'Chef Paul's Seafood Magic' and grilled with the presence of Mesquite smoke, last Saturday night. These steaks were part of a fish that was minding his own business, swimming around, last Friday morning. His life was intentionally cut short by a friend of mine who intends on doing the same to many others.

I ain't gonna make him stop!

[bluebutton]

In case any of y'all have occasion to need to provide food for someone who is gluten sensitive/celiac like a visiting relative or friend, here's the best muffin recipe I've had in the 4 yrs I've had to eat gluten free:

Dry Ingredients
1/2 cup almond flour--pricey at Whole Foods, but cheaper online, and at Trader Joes, here we have a chain called Sprouts that sells at a reasonable price
1/2 cup rice flour--Asian groceries are the way to go for the rest of flours
1/2 cup glutinous rice flour
1/2 cup tapioca starch
1 cup rolled oats--certified gluten free is a good idea, but does add cost
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon or allspice

Wet stuff
3/4 cup buttermilk or low-fat milk + 1 tsp cider vinegar
1/2 cup melted butter
2 eggs
1 1/4 cups frozen blueberries or frozen mixed berries

Preheat oven to 350F
Combine dry ingredients in large mixing bowl.
Whisk dry ingredients
Whisk wet stuff in separate bowl
Add to dry ingredients and mix until just moistened.
gently stir in berries.
Grease muffin tin (for 12 muffins)
Use an ice cream scoop to fill tin (only made 9 muffins for me)
Bake at 350 for ~ 30min

A full gluten version would just use 2 cups of regular flour in place of all those 1/2 cups of various flours

[windsor]

In case any of y'all have occasion to need to provide food for someone who is gluten sensitive/celiac like a visiting relative or friend, here's the best muffin recipe I've had in the 4 yrs I've had to eat gluten free:

I have a good friend who is gluten sensitive and I'm always looking for something to serve when she's over. Much Thanks for this one, I will certainly give it a try!

[bluebutton]

In case any of y'all have occasion to need to provide food for someone who is gluten sensitive/celiac like a visiting relative or friend, here's the best muffin recipe I've had in the 4 yrs I've had to eat gluten free:

I have a good friend who is gluten sensitive and I'm always looking for something to serve when she's over. Much Thanks for this one, I will certainly give it a try!

Sweet! Let me know if it turns out for you.

I didn't bake until I wanted/needed gluten free foods, so I don't know what the convention is for regular flour, but for tapioca starch and the rice flours the measured amount is a packed amount. So if you scoop 1/2 a cup fluffily, things might turn out weird. You kind of need to press it down a bit.

[Ima Facultiwyfe]

I passed it on to a friend who could use it, too, bb. She agreed it sounded like a winner and will let me know how it comes out. Thanks for helping me with a little good deed.
Love, Ima

[bluebutton]

...that happen to be gluten free

Ingredients
1 cup peanut butter
1 cup sugar + 1/2 c
1 tsp baking powder
1 egg

Pre heat oven to 375F
Cream together peanut butter and 1 cup sugar
--takes a bit, easier done by hand honestly
Add baking powder and egg, mix throughly
Roll into balls 1 -1.5 inches across
--you'll probably get 2-3 dozen cookies
roll each ball around in a shallow bowl of sugar til coated
They do spread out in the oven to maybe double their width, so place on cookie sheet accordingly
if you like the cross hatch design, press with fork tines
Bake 10-12 min @ 375F
ALLOW TO COOL!!! ~10 min

Notes
--really, how can anything that's basically equal parts sugar and PB turn out badly?
--any nut butter works -- I made a fancy version with cashew butter, when they came out of the oven I made a thumb press in them and then put a dab of apricot preserves on top
--when coating with sugar, I prefer to use a sugar that has larger crystals than refined white sugar, seems to result in better taste and texture, YMMV

[bluebutton]

I passed it on to a friend who could use it, too, bb. She agreed it sounded like a winner and will let me know how it comes out. Thanks for helping me with a little good deed.
Love, Ima

YAY. I hope the recipe works for her. It can be a pain to find all four flours and then only use 1/2 cup. I usually buy a pound of each flour and mix them all together. (equal parts almond flour, rice flour, glutinous rice flour* & tapioca starch) I've found that I can sub this mix for regular flour in most any quick bread recipe that creates a batter like pancakes, waffles or muffins.

*Glutinous rice flour does not have gluten in it and is the same as sweet rice flour, mochiko is one brand.

[CameronBornAndBred]

...that happen to be gluten free

Ingredients
1 cup peanut butter
1 cup sugar + 1/2 c
1 tsp baking powder
1 egg

The problem with this recipe is that it calls for a cup of peanut butter. It would never make it into my batter without being eaten first.

[Lavabe]

...that happen to be gluten free

Ingredients
1 cup peanut butter
1 cup sugar + 1/2 c
1 tsp baking powder
1 egg

Pre heat oven to 375F
Cream together peanut butter and 1 cup sugar
--takes a bit, easier done by hand honestly
Add baking powder and egg, mix throughly
Roll into balls 1 -1.5 inches across
--you'll probably get 2-3 dozen cookies
roll each ball around in a shallow bowl of sugar til coated
They do spread out in the oven to maybe double their width, so place on cookie sheet accordingly
if you like the cross hatch design, press with fork tines
Bake 10-12 min @ 375F
ALLOW TO COOL!!! ~10 min

Notes
--really, how can anything that's basically equal parts sugar and PB turn out badly?
--any nut butter works -- I made a fancy version with cashew butter, when they came out of the oven I made a thumb press in them and then put a dab of apricot preserves on top
--when coating with sugar, I prefer to use a sugar that has larger crystals than refined white sugar, seems to result in better taste and texture, YMMV

Now we need a recipe for oatmeal raisin cookies. Do we have some recipes already for chocolate chip cookies? Or was that all over yonder?

[Ima Facultiwyfe]

Does anybody have one? Holler back with advice if you do.

It was on sale, but still expensive. Gulp. Hope it's worth it. It's supposed to do everything but wash the windows.

Guess I'll start with smoothies in the morning.
Love, Ima