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Post by Swedish Chef on Apr 3, 2015 20:13:55 GMT -5
This a thread for sharing your culinary endeavors/creations. Whether you're preparing an appetizer, cooking dinner for the family, or making a delectable dessert, feel free to share pictures and recipes here. I'll start things off with tonight's dinner, which was a pretty straightforward recipe for shrimp and asparagus risotto. The recipe comes from an awesome food blog called Iowa Girl Eats. I find her blog very useful because she also has celiac disease and thus her recipes are gluten-free.
What the final product should (theoretically) look like:
Post by snowmanomura on Apr 11, 2015 20:10:48 GMT -5
Here is another similar thread. they are different enough, but thought you may find this interesting. it hasn't seen action in awhile, didn't want it to get lost in the abyss.
Post by Swedish Chef on Apr 17, 2015 21:01:08 GMT -5
Hawaiian Chicken
This is a stir-fry recipe that my mom found and I have since modified. This happens to be my favorite meal to cook. I could eat this every day and not get tired of it.
Ingredients:
2 chicken breasts, cut into 1"x1" pieces 1 large green pepper, cut into thin wedges 1 medium onion, cut into thin wedges 1/2 can pineapple chunks (about 10 oz), drained 1/2 cup light brown sugar 1/3 cup rice vinegar or white distilled vinegar 1/4 cup tomato paste 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup water 1 tbsp corn starch mixed with 1/4 cup cold water 1/8 tsp cayenne pepper
Directions:
1) Combine and whisk together brown sugar, vinegar, tomato paste, soy sauce, olive oil, and water in a small mixing bowl. Set aside. 2) Heat 1 tbsp olive oil in a large non-stick pan over medium heat. Add chicken and cook until no longer pink. Move to another burner and keep warm on low heat. 3) Heat 1 tbsp canola oil in a large non-stick wok over medium heat. Add pepper and onion, and cook until onion turns yellow (about 5-8 minutes). Add sauce, pineapple chunks, and cayenne pepper to wok. Simmer for 10 minutes, stirring occasionally. Add corn starch and water mixture to wok. Stir continuously until sauce thickens. Reduce heat to low, add chicken to wok, and heat for an additional 5-10 minutes. Serve over brown rice.
I made sourdough bread yesterday. I'd post a picture but I do not know how to from my phone.
Did you make your own starter?
I cheated and bought it from King Arthur. Classes are over next week, so I'll be getting one started then. They're like small children and need way more attention than I can currently give.
I'll probably try Bouchon Bakery's first. But I've been reading "Cooked" by Michael Pollan and I might give the Tartine sourdough a whirl. wanna see what all the fuss is about.
I cheated and bought it from King Arthur. Classes are over next week, so I'll be getting one started then. They're like small children and need way more attention than I can currently give.
I'll probably try Bouchon Bakery's first. But I've been reading "Cooked" by Michael Pollan and I might give the Tartine sourdough a whirl. wanna see what all the fuss is about.
We tried to make a starter once but couldn't get it to take. Was just wondering if you had had better luck...
I cheated and bought it from King Arthur. Classes are over next week, so I'll be getting one started then. They're like small children and need way more attention than I can currently give.
I'll probably try Bouchon Bakery's first. But I've been reading "Cooked" by Michael Pollan and I might give the Tartine sourdough a whirl. wanna see what all the fuss is about.
We tried to make a starter once but couldn't get it to take. Was just wondering if you had had better luck...
One of my teachers actually said to go to a bakery that makes sourdough, order some stuff, then go home and make your starter. Implying that the bakery is probably crawling with the bugs you need and they'll help get your starter started. This is the least insane suggestion I've heard.
Theres a lot of superstition in making starters. I'll let you know how mine makes out when I get it going.
