FOOD THREAD 1

[AWP]

My daughter decided that she wants to be a chef and to that end she's attending one of the stateside Le Cordon Bleu campuses. Tonight she went to the store and returned with turnips, chicken, and curry for some type of chicken salad. I don't know how any of that works, but she said it is delicious. I gagged at "curry."

This is from a girl who until 6 months ago ordered chicken tenders at any restaurant. Every time. All of the time. Now she's ordering medium-rare steak.

She'll contribute to this thread one day, she just doesn't know it yet.

 

[compforce]

Hmm, my Bountiful Basket (co-op fruits and veggies thing) had fennel this week, I've never cooked with it. Off to research new recipes but if anyone has any feel free to throw them out here.

The leaves are used mostly as a flavoring for sauces, soups, or with meats in the same way you would use rosemary or thyme. In other words, just throw it in the pan with the meat and then remove it after cooking. It has a mild anise-like flavor so anywhere you would use star anise is a candidate. It will add that licorice flavor so typically you don't mix it with many other herbs when you use it for flavoring. It's really good with pork.

The bulbs are similar to celery with the same sweet anise flavor. They can be treated like most other root vegetables. Glazed (wine and honey is popular) or sauteed in butter and garlic. It can be eaten raw, but I like it much better cooked because the flavor is less aggressive after cooking. Usually you will see the bulbs paired with something in a salad. Celery& fennel, Orange and fennel, etc. The seeds are used heavily in indian cuisine.

 

[compforce]

My daughter decided that she wants to be a chef and to that end she's attending one of the stateside Le Cordon Bleu campuses. Tonight she went to the store and returned with turnips, chicken, and curry for some type of chicken salad. I don't know how any of that works, but she said it is delicious. I gagged at "curry."

This is from a girl who until 6 months ago ordered chicken tenders at any restaurant. Every time. All of the time. Now she's ordering medium-rare steak.

She'll contribute to this thread one day, she just doesn't know it yet.

Good for her! I always hated curry until I found out that there are different types. Indian curry is disgusting to me. My neighbor had a thai restaurant for 18 years and the curry he makes is awesome. Sadly, those ingredients look like you may be having http://www.food.com/recipe/chicken-with-turnip-curry-301250 It's indian curry in that one.

 

[JHD]

Hmm, my Bountiful Basket (co-op fruits and veggies thing) had fennel this week, I've never cooked with it. Off to research new recipes but if anyone has any feel free to throw them out here.

it's very good in potato soup or roasted with parmesan.

 

[RackMaster]

Hmm, my Bountiful Basket (co-op fruits and veggies thing) had fennel this week, I've never cooked with it. Off to research new recipes but if anyone has any feel free to throw them out here.

Slice it super thin on a mandolin and use it in salad. Or slice it into wedges, coat in olive oil, s&p and roast it.

 

[AWP]

Good for her! I always hated curry until I found out that there are different types. Indian curry is disgusting to me. My neighbor had a thai restaurant for 18 years and the curry he makes is awesome. Sadly, those ingredients look like you may be having http://www.food.com/recipe/chicken-with-turnip-curry-301250 It's indian curry in that one.

I'll try things, but as soon as I hear "curry" I'm cutting sling load...

 

[medicchick]

Thanks guys, I also got 8 potatoes the size of both my fists so potato soup may be in order. I love not knowing what I will get any having new things to try.

 

[compforce]

Thanks guys, I also got 8 potatoes the size of both my fists so potato soup may be in order. I love not knowing what I will get any having new things to try.

http://food52.com/recipes/21299-buttermilk-fennel-vichyssoise

 

[medicchick]

http://food52.com/recipes/21299-buttermilk-fennel-vichyssoise

Mmm that sounds good. The Bibby and I like soup and she's been asking for some so this is going to be in order, I just need to find a leek in this podunk town but I know I saw them a week or so ago.

 

[Raksasa Kotor]

Tonight's grub, all prepped on the Big Green Egg (except the booze): oysters on the half shell topped with mignonette and grilled prosciutto, asparagus, toasted bruschetta with olive oil and balsamic vinegar and Avery Brewing's Mephistopheles stout to wash it all down. Yep, life is good.

 

[x SF med]

Bacon wrapped Buffalo tenderloin, green beans with garlic onions an mushrooms, and corn on the cob... all done on the grill.

 

[LibraryLady]

Roast is resting so pics before dinner.

LL

 

[LibraryLady]

He didn't mention the buffalo was butchered a week ago from a Crow Indian herd. , I think its name was Lunch ir maybe Dinner. Brined for 24 hours, coated with garlic, pepper, onion, Salish salt and Coleman's mustard, then wrapped in bacon, sealed in foil and cooked on the grill.

LL

 

[x SF med]

Dinner last night was delicious... and rich due to Buffalo and Bacon... and a big thank you to my photographer. Burp.

 

[Totentanz]

Not sure what to call this - started off as a Jambalaya recipe, and has been heavily modified since, so... call it whatever you want. The recipe below should serve four.

Starts off with a spice mix: paprika (2 Tbsp), seasoned salt (1 Tbsp), garlic powder (2 Tbsp), black pepper (1 Tbsp), onion powder (1 Tbsp), cayenne (1 tsp*), oregano (1 Tbsp), Thyme (1 Tbsp), curry powder (2 Tbsp)

* the original recipe had WAY more cayenne, but I found that it drowned everything else out to the point of being a superheated mess. After several iterations trying to tweak the heat on this, 1 tsp is where I like it... adjust according to your own tastes



1x green bell pepper, chopped
1x medium white onion, chopped
2x medium chicken breasts, chopped (1" cubes)
2 lbs scallops (not pictured, can substitute shrimp)



Combine all of the above in a saucepan, cook for 3-5 minutes



Add garlic (2 Tbsp), 3 bay leaves, 1/2 cup diced tomatoes, Worcestershire sauce (1 tsp), 1 medium hatch chili pepper, sliced



cook until chicken is cooked all the way through, then move to crockpot/slow cooker with 1 16-oz can of chick peas. Since everything at this point is cooked, no need to apply heat, just set the system to "warm" and let the whole thing sit (I let it sit for 90 minutes)

 

[medicchick]

I though about getting a pic of tonights bulgogi but it taste better than it looks. Bibby kept going into the kitchen to snag more. Nothing like a 4 year old hiding a piece of grilled meat, I though she was snagging candy or something.

 

[Muppet]

F.M.

 

[compforce]

It's been a while so...

Pork Tenderloin stuffed with bacon, apple, onion and fontina cheese. Risotto and pickled red onion. Sauce is a red wine/beef stock reduction.



I overstuffed it a bit, that cheese came from inside the tenderloin...

 

[medicchick]

I've used the grill more in the last few years we've been in Nevada then in the rest of my life. I do need a new one though, only 1 of 3 knobs are still one.

Oh, and Da Bibby ate 2 after she saw they were steak. We definitely have a carnivorous 4 year old.

 

[Gypsy]

MC that looks awesome!