Foodbox (Food & Recipes)

Burning Down · 07-27-2012, 11:52 AM

I'm 100% certain that someone's editing your posts Jans, lol. And it's not me.

**Janszoon** · 07-27-2012, 12:00 PM

Quote:

Originally Posted by Burning Down

I'm 100% certain that someone's editing your posts Jans, lol. And it's not me.

No, I made that post all by myself.

anticipation · 07-27-2012, 12:05 PM

Quote:

Originally Posted by stp

I had gnocchi with a burnt butter sauce that was the lightest melt-in-your-mouth gnocchi I've ever had. Anyone know the secret to making gnocchi like that?

Boiled russet potatoes run through a mouli, incorporate creme fraiche and just enough flour to have it form a dough. Don't knead it, as this produces gluten which will further make it tough. Roll into 1 1/2 ft. logs at about the thickness of a quarter and cut into 1 inch gnocchi. Boil until tender, about 45-55 seconds.

Stephen · 07-27-2012, 08:54 PM

Quote:

Originally Posted by anticipation

Boiled russet potatoes run through a mouli, incorporate creme fraiche and just enough flour to have it form a dough. Don't knead it, as this produces gluten which will further make it tough. Roll into 1 1/2 ft. logs at about the thickness of a quarter and cut into 1 inch gnocchi. Boil until tender, about 45-55 seconds.

Cool, might give it a go. Thanks. I like gnocchi but I've only ever attempted making pumpkin gnocchi and it was pretty disastrous.

LoathsomePete · 10-11-2012, 10:59 AM

I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add?

FRED HALE SR. · 10-11-2012, 11:16 AM

Quote:

Originally Posted by LoathsomePete

I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add?

Pete, I cooked this recipe for friends awhile back. Knocked it outta the park. I used a Stone IPA for the beer however, Budweiser would have been sacrilege.

http://www.google.com/url?sa=t&rct=j...RW8qlIDR7eDaEg

anticipation · 10-11-2012, 11:17 AM

Quote:

Originally Posted by LoathsomePete

I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add?

Red wine (cabernet sauv)
carrot, onion, celery, parsnip, golden beet, leek
butter
beef stock
s + p
fresh thyme, rosemary, sage
dried oregano

Sear the beef before you add it to the pot, deglaze the pan with sherry/cab sauv and a small bit of tomato paste, then braise it for as long as you can stand if you want a rustic stew.

FRED HALE SR. · 10-11-2012, 11:18 AM

Quote:

Originally Posted by anticipation

Red wine (cabernet sauv)
carrot, onion, celery, parsnip, golden beet, leek
butter
beef stock
s + p
fresh thyme, rosemary, sage
dried oregano

Sear the beef before you add it to the pot, deglaze the pan with sherry/cab sauv and a small bit of tomato paste, then braise it for as long as you can stand if you want a rustic stew.

Sounds pretty damn good. Watch out for the fresh oregano though Pete its pretty over powering to a palate.

LoathsomePete · 10-11-2012, 11:41 AM

Quote:

Originally Posted by FRED HALE SR.

Pete, I cooked this recipe for friends awhile back. Knocked it outta the park. I used a Stone IPA for the beer however, Budweiser would have been sacrilege.

http://www.google.com/url?sa=t&rct=j...RW8qlIDR7eDaEg

That recipe looks great, I'll have to save it for a Saturday or Sunday when I have the time to slow cook something like that. Thanks!

Quote:

Originally Posted by anticipation

Red wine (cabernet sauv)
carrot, onion, celery, parsnip, golden beet, leek
butter
beef stock
s + p
fresh thyme, rosemary, sage
dried oregano

Sear the beef before you add it to the pot, deglaze the pan with sherry/cab sauv and a small bit of tomato paste, then braise it for as long as you can stand if you want a rustic stew.

This sounds like a lot of the recipes I've read, although none of them have mentioned the use of oregano. Also thanks for clarifying what type of wine to use, I appreciate it!

~~someonecompletelyrandom~~ · 10-11-2012, 01:09 PM

I've just started on an experimental batch of green tea wine featuring strawberries, blueberries, and granola.

I'll post pics in three weeks when it's finished.

10-11-2012, 10:59 AM	#355 (permalink)
LoathsomePete Cardboard Box Realtor Join Date: Feb 2009 Location: Hobb's End Posts: 7,648	I've started getting back into cooking in a big way, but I've pretty much run through all the recipes I know and am looking for some new things to try cooking. With the change in weather approaching I was thinking a beef stew served in a bread bowl. Now the bread bowls are easy enough, but I've never actually made a stew before, but the recipes I find online seem simple enough. Does anybody have any tips or secret ingredients they like to add? __________________ Last.FM 101 Albums That May Not Change Your Life, But I Really Like And You Might Too

07-27-2012, 11:52 AM	#351 (permalink)
Burning Down The Music Guru. Join Date: Jun 2009 Location: Beyond the Wall Posts: 4,858	I'm 100% certain that someone's editing your posts Jans, lol. And it's not me.

10-11-2012, 01:09 PM	#360 (permalink)
~~someonecompletelyrandom~~ Account Disabled Join Date: Nov 2008 Posts: 4,538	I've just started on an experimental batch of green tea wine featuring strawberries, blueberries, and granola. I'll post pics in three weeks when it's finished.