Adventures in Good Food

martygreene · 09-17-2005, 12:30 AM #1 (**permalink**)

With the recent thread about drinks, and with all the wonderful folk here I'm sure there must be some truly amazing recipes out there. Why not share the tastiness? Links to favorite cooking sites, pertinent news articles, talk of kitchen gadgetry, recipes you've made, so-called "food porn", it's all welcome!

My personal online cookbook is available at www.livejournal.com/community/untitled

I'm also a huge fan of www.epicurious.com

martygreene · 09-17-2005, 04:14 PM #2 (**permalink**)

PUMPKIN CHOCOLATE CHIP POUND CAKE
1 c. butter
3 c. sugar
5 lg. eggs
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves
2 c. canned or cooked pumpkin
1/6 c. rum
1/6 c. apple cider
1 bag dark chocolate chips or chunks

Beat butter at medium speed of mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating only until yellow disappears.

Combine pumpkin, cider, and rum in a bowl.

Combine flour, salt, spices, and soda in a bow.

Add flour mixture to creamed butter mixture alternating with pumpkin mixture, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition.

Fold in chocolate chips.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes then remove from pan.

I glaze it with a confectioners sugar/apple cider thin royal icing, and then drizzle over top with melted dark chocolate.

lovemichelle · 09-17-2005, 04:30 PM #3 (**permalink**)

Yuck. Pumpkin!

I love making Empanadas. I buy the dough pre-made, but sometimes I'll do it myself. The filling is just ground beef seasoned with adobo, onion minced, pepper finely chopped, cumin, paprika, salt and pepper and green olives.

martygreene · 09-17-2005, 04:48 PM #4 (**permalink**)

Quote:

Originally Posted by lovemichelle

Yuck. Pumpkin!

I love making Empanadas. I buy the dough pre-made, but sometimes I'll do it myself. The filling is just ground beef seasoned with adobo, onion minced, pepper finely chopped, cumin, paprika, salt and pepper and green olives.

Genearlly, I agree 100% with the yuck pumpkin comment. This is the ONLY way I will eat pumpkin. I don't eat squash in general actually. I find them all vile and disgusting. Somehow, this was amazingly good though.

What sort of dough do you use? Pie crust dough? Bisquit dough? I'm guessing you bake these?

user2 · 09-17-2005, 06:04 PM #5 (**permalink**)

Nachos with melted cheese
* plain non-seasoned Nachos
* grated Cheddar
* grated Mozzarella
Just simply put the right amount of cheese for you on top of the nachos and let the cheese melt in the oven!
Now everything you need is some salsa or guacamole, a sombrero and some cheap tequila! Hola!

And: THE BEST CHILI EVER!!!

2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)

If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.

user2 · 09-17-2005, 06:04 PM #6 (**permalink**)

Maybe somebody has a great Devil's Food + frosting recipe?

lovemichelle · 09-17-2005, 06:06 PM #7 (**permalink**)

Quote:

Originally Posted by martygreene

Genearlly, I agree 100% with the yuck pumpkin comment. This is the ONLY way I will eat pumpkin. I don't eat squash in general actually. I find them all vile and disgusting. Somehow, this was amazingly good though.

What sort of dough do you use? Pie crust dough? Bisquit dough? I'm guessing you bake these?

Theres a pre-made dough you can buy in the freezer section of any grocery store. I believe it's called a frozen puff pastry. It works good. Just put the filling in the dough close it and paint on an egg wash for browning.

Some people replace the olives with hard boiled egg peices. I wouldn't ever use that, but it's more for texture then taste.

72Cosmo · 09-18-2005, 11:13 PM #8 (**permalink**)

Martygreene, that cake looks heavenly. Could the rum be substituted with something else? Don't like rum tasting sweets, but LOVE pumpkin.

MACreation · 09-19-2005, 12:44 AM #9 (**permalink**)

My mom once made a recipe of squash cake with chocolate chips, it was soooo frickin good!! So that cake looks amazing!!

martygreene · 09-19-2005, 09:46 AM #10 (**permalink**)

Quote:

Originally Posted by 72Cosmo

Martygreene, that cake looks heavenly. Could the rum be substituted with something else? Don't like rum tasting sweets, but LOVE pumpkin.

You could probably just use the cider in place of it. I don't taste the rum at all, and I really detest rum. I did use vanilla rum, as that was what the origional recipe called for.

mspixieears · 09-19-2005, 11:06 AM #11 (**permalink**)

I have to plug my adopted city: foodies, your life is NOT complete unless you come to Melbourne, Australia.

I was just talking to a good friend of mine, who originally hails from Japan and we were waxing lyrical about the Italian/Greek/Middle Eastern groceries you can buy here. Thai and Indian food is pretty popular here too. Tomorrow a girlfriend of mine is celebrating the last day of her having teeth by...having a few of us go to yum cha for lunch. Then the poor thing gets her wisdom teeth taken out.

Seriously, this place is food-lovers paradise. It's even an official 'Slow Food' city.

What I would give for some Indian sweets (barfi) right about now. Fattening as hell, but I couldn't give a toss.

user4 · 09-19-2005, 11:27 AM #12 (**permalink**)

i totally hate u guys for posting this and i hate myself for reading it right now cuz im STARVING!!! lol... i think im def trying that pumpkin cc cake... looks delish!!!

martygreene · 09-21-2005, 05:54 PM #13 (**permalink**)

another lovely recipe, this one is great year 'round! It's delightful served hot in the fall and winter, and chilled in the spring and summer!

Mom's Carrot Ginger Soup
2 T butter
1 1/2 C diced onion
4 C peeled sliced carrots
2 T grated fresh ginger
4 C broth
1/2 C orange juice
zest from 1 orange
1 C half and half
white pepper
salt
paprika

melt butter in large pot, add onions and cook until transparent. Add carrots, ginger, and broth. Cover and simmer for 30 minutes, or until carrots are tender. Remove vegetables with a slotted spoon and puree- then return veggies to the broth in the pot (unless you have a handheld puree thingy, then just do it in the pot without removing anything). stir in orange juice, zest, and half-and-half. Return to heat. Season with salt, white pepper, and paprika to taste. DO NOT BOIL. Serve with sour cream.

Chelsea · 10-17-2005, 02:21 PM #14 (**permalink**)

Im starving. Post your fave recipes!