[Lady Bliss]

A veggie burger with blue cheese, chipotle ketchup, lettuce, tomato and onion, with a side of fried pickles and a Shiner beer at Twisted Root Burger Company in Dallas.

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[Slow Ben]

Holy shit that looks delicious.

And i just cracked open a new case of Shiner Bock about an hour ago.

[Lady Bliss]

Slow Ben, on 05 May 2012 - 07:50 PM, said:

Holy shit that looks delicious.

And i just cracked open a new case of Shiner Bock about an hour ago.

Shiner bock ftw!

[Shiara]

Home made bread, baked by yours truly

[Lady Bliss]

Shakshuka!

Ingredients:
1 TBS olive oil
1 small jalapeno diced
1 yellow onion diced
2 cloves of garlic minced
1 red bell pepper chopped
8 roma tomatoes chopped
1/2 tsp cumin seeds
4 eggs
handfull of parsley chopped
1/4 cup feta crumbled
salt and pepper to taste

Method:
Sautee onion, garlic on medium heat in olive oil for 10 minutes. Add red bell pepper and jalapeno and cook an additional 5 minutes. Add tomatoes, cumin, salt and pepper and simmer covered until tomatoes soften about 10 minutes. Make 4 depressions in the sauce, and crack an egg into each hole. Cover and cook 5-8 minutes until whites are cooked. Sprinkle with parsley and feta then serve!

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This post has been edited by Lady Bliss: 07 May 2012 - 01:06 AM

[Fid]

slow roasted shoulder of mutton......only 1 1/2 hours to go......

[Lady Bliss]

Moroccan Vegetable Stew! (pardon the crappy photo)

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Ingredients:

1 1/2 TBS EVOO
1 large sweet potato cubed
1 small butternot squash cubed
1 (i used large for more kick) jalapeno pepperdiced
2 carrots sliced
1 courgette sliced
1 small red bell pepper diced
2 stalks cellery diced
1 small yellow onion diced
2 cloves garlic diced
1 can garbanzo beans
1 can diced tomatoes
1 box veg broth
1 1/2 handful white raisins (use your judgement)
1 handful moroccan olives
1 inch ginger grated
1/4 tsp cinnamon
1 teaspoon cumin
1 teaspoon corriander
salt and pepper to taste

You could probably add a small aubergine, but may need a bit more broth.

Method:
In a good size Dutch oven fry the onion, garlic, carrot, peppers and celery in the olive oil for 5 minutes.

Add all the dry spices and stir-fry this for 1 minute more.

To this add the stock and the tomatoes, simmer for 10-15 minutes. and add remaining ingredients. Cook until sweet potato is tender.

[Darkwatch]

Maple-soy roasted Chicken

1 chicken breast (bone in)
1/2 red pepper
3 mushrooms
85g of carrots
50g of Quinoa
85g of green beans

Pre-heat oven to 430F.

Baste chicken with maple soy glaze and put it in the oven for 40 minutes with the mushrooms.

Make the carrots and quinoa (20 minutes), kill green the beans during the last 4 minutes.

Mix the Quinoa, carrots, beans with the red peppers put under the chicken.

Set oven to broil but the whole thing under it for 3 minutes. Pull out the chicken.

Keep broiling the veggies for an extra 3 minutes.

Enjoy.

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This post has been edited by Darkwatch: 03 June 2012 - 10:58 PM

[Darkwatch]

Just had the first bbq I've had in a long while that I made myself.

Grilled pepper, broccoli and mushrooms with carrots and noodles which was the side to a nice filet mignon with a honey glaze and steak spice mix.

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[Shiara]

I baked garlic and sage bread!

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[Tapper]

Veggie tajine.

1 zucchini
7 sweet tomatoes (around 500 grams, if using big ones, get the skin off)
3 carrots (firm/winter variety, they'll be boiling for quite a while and you want tiny soft squares, not orange mush/foam)
1 onion
0.5 litre of vegetable stock (this should be enough for three people)
rice (for three, or couscous)
handful of dried dates
handful of dried apricots
2 fat garlic cloves
2 cinnamon sticks, each the length of your thumb or so
ginger, preferably fresh, otherwise powdered
paprika powder
kurkuma
2-5 cloves, as your taste goes

Heat the oil in your pan (tajine preferred as it allows for a lot of steam, but hey, I just use a very large pan and it works like a charm). Dice the onion, slice the garlic cloves. Put them in the pan, stir them gently on a light fire until golden. In the meantime, slice & dice your zucchini, carrots and tomatoes. Go for fine over rough.

Add your stock to the onions + garlic and slam the lid on the pan. Wait until it lightly boils. Slide in the zucchini and carrots. Add cloves, cinnamon sticks, a whiff of kurkuma and the fresh ginger. Put the lid on the pan. Let it lightly boil for five minutes, then add the tomatoes, very finely diced, and a second round of seasoning. Add salt and pepper (be generous with everything FLAVOUR COUNTRY). Slice the dates open, cut them very finely. You don't want them to become sticky lumps. Add them to the stew, then add the apricots. Make sure you push the apricots under water so they can absorb the stock and spread their sweetness, they'll do little if they can't soak but instead float on top of a bunch of veg.

If your room doesn't start to smell like a sweet arabian court garden on a spring evening, something is wrong. Check and add more herbage. You cook this recipe on what your nose tells you, not on what you see. When the vegetables are good, add the rice directly to the pan (I would warn you to keep a kettle with boiling water on hand). I use pandan rice, but I think basmati would do great, too, as does generic white rice.

Now, keep your eye on the pan and cook your rice until it is fine. Stir as if making a risotto: you might actually run out of fluid for the rice to absorb, in that case, carefully add a tiny bit of water at a time. Slide the entire mixture into deep (pasta) dishes. It won't look like much, but it tastes and smells awesome and is healthy, light, sweet and savoury at the same time. Also good with currants and (I speculate) fresh blueberries and one of these days I am going to try it with edible flowers as a last minute addition.

[Macros]

If my current situation was in a Will Ferrell movie I would produce an ornate horn, blow a long calling note and yell "Malazans, assemble!"

But its not, so I'll post it here instead
Malazan Cooking people, assemble!

I've been staying with a very nice couple in Dubai for a week, and I'm leaving tomorrow. As they were heading to work this fine morning they were asking each other who wanted to cook, so I, being the manly and generous man that I am, proclaimed loudly that I would cook the meal for tonight.
Que raised eyebrows and a "really?"
Which I foolishly answered with a smile, not an "oh sure its the least I can do" kind of smile. No no, this was a "just you wait to have your minds blown by a great feed" smile. I didn't mean too, and in my defence it was like 8am and my hair was still doing its best impression of a blind magpies nest.

So, I have poked about the kitchen a bit and there seems to be a decent array of 'erbs and spices, cooking facilites are adequate for most things. I have a bewildering list of awesome sounding dishes that I have looked at over the last few month online and wanted to cook, but never saw the point when coking for one. My dilema is, my taste in foods can be somewhat erratic and generally have no clue what goes well with what.
For example I'd love to try the mustard roasted potatoes and veg, but I also want to make rosemary and thyme chicken. I'm fairly sure they won't go that well together.

So, I'm thinking as the meat it will probably be oven roasted chicken breast of some kind. (I would love to wrap it in bacon, but I'm in Dubai)
I've been looking at this for the chicken, not sure if we have the majourum, would it be ok without it?
and then sides, what would be a good side to complement this? should I make a sauce?
also, buying alchol here is a pain and I don't want to crack open one of their bottles of wine jsut to add a dash to a sauce.

have at me malazanites, sides and veg and sauce, what to do?


ETA - just found a little multiherb box thing, which contains "dried basil, savory, marjoram, oregano, rosemary, thyme. would this work in place of all of the shit in the recipe?

This post has been edited by Macros: 17 September 2012 - 04:29 AM

[Hinter]

One of Mrs Crimble's coconut macaroons.

[Adjutant Stormy~]

Chili-lime flavored pistachios.

[Lady Bliss]

Macros, on 17 September 2012 - 04:26 AM, said:

If my current situation was in a Will Ferrell movie I would produce an ornate horn, blow a long calling note and yell "Malazans, assemble!"

But its not, so I'll post it here instead
Malazan Cooking people, assemble!

I've been staying with a very nice couple in Dubai for a week, and I'm leaving tomorrow. As they were heading to work this fine morning they were asking each other who wanted to cook, so I, being the manly and generous man that I am, proclaimed loudly that I would cook the meal for tonight.
Que raised eyebrows and a "really?"
Which I foolishly answered with a smile, not an "oh sure its the least I can do" kind of smile. No no, this was a "just you wait to have your minds blown by a great feed" smile. I didn't mean too, and in my defence it was like 8am and my hair was still doing its best impression of a blind magpies nest.

So, I have poked about the kitchen a bit and there seems to be a decent array of 'erbs and spices, cooking facilites are adequate for most things. I have a bewildering list of awesome sounding dishes that I have looked at over the last few month online and wanted to cook, but never saw the point when coking for one. My dilema is, my taste in foods can be somewhat erratic and generally have no clue what goes well with what.
For example I'd love to try the mustard roasted potatoes and veg, but I also want to make rosemary and thyme chicken. I'm fairly sure they won't go that well together.

So, I'm thinking as the meat it will probably be oven roasted chicken breast of some kind. (I would love to wrap it in bacon, but I'm in Dubai)
I've been looking at this for the chicken, not sure if we have the majourum, would it be ok without it?
and then sides, what would be a good side to complement this? should I make a sauce?
also, buying alchol here is a pain and I don't want to crack open one of their bottles of wine jsut to add a dash to a sauce.

have at me malazanites, sides and veg and sauce, what to do?


ETA - just found a little multiherb box thing, which contains "dried basil, savory, marjoram, oregano, rosemary, thyme. would this work in place of all of the shit in the recipe?

Check with Centz and DW as they both cook with meat more often than I do. I believe that you would be fine without the marjoram. Rosemary and thyme are both quite flavorful. YES on the herb box!! Fresh herbs are always better. I would be really tempted to make a wine reduction sauce, something like marsala would be great.

One of my favorite sides is a twist I do with mashed potatos:
I add a parsnip to the potatos and boil them together, then once cooked and drained, add horseradish, butter, milk and a sharp white cheddar cheese if it's available. I absolutely love it!
OR
Rice always pairs well with chicken so a rice dish would be good, or what about: http://www.yummly.co...alad-Recipezaar
I've really loved that one when I've made it.

Carrots do well with a little butter and fresh parsley for seasoning.

If it were me, I'd probably make a meat pie or shepherds pie or maybe a pot roast.

[Centzon Totochtin]

I would do the chicken just without the marjoram, it'll be fine. I would only use the spice box instead of hte spices in the recipe, not as well as, as you can over spice a dish.

Bliss's side sound nice! I also like roast potatoes in the meat dish so they soak up all the meat juices.

[Macros]

you mean put the potatoes in the same roasting dish as the chicken yes?

I don't think there's parsnips, but I'll be using bliss' suggestion when I get home for sure

[Macros]

cookery is go!

[Macros]

went down well. The mash is awesome, cheers bliss!

I had it really neatly presented, mash on bottom, veg and roasted onion beside, chicken nicely on top.
then I got hungry and started eating, then remembered i wanted to take a pciture

EDIT
holy santa clause shit thats big. resizing

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This post has been edited by Macros: 17 September 2012 - 06:52 PM

[Mezla PigDog]

I did my best ever cook last night for Mr PigDogs birthday. Apart from accidentally melting a big burn ring into the kitchen worktop (bye bye deposit), the food came out tasting like restaurant quality despite getting through 2 cocktails whilst cooking and after giving blood so I was totally shit faced by the end of it (if it's good enough for Keith Floyd.....).

Tea smoked scallops, lemon thyme and crab risotto, pan fried seabass with beurre noisette (parsley, caper and lemon juice butter sauce to you and me). Then we finished up with a devilish ice cream cake (chocolate bourbon and butter biscuit base, into the freezer for a bit then layer up chocolate and vanilla ice cream with toffee sauce, Maltesers and Cadburys Flake). Mmmmmmmmmmmmmmmmmmmmmmmmmmmm.