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Old 05-30-2004, 03:49 PM   #1
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The Recipe Thread

I don't know if this has been done here before, but I thought I'd give it a go.

I figure everyone's gotta cook to eat. And there may even be some of you who like, or even love, cooking, like me!

So this is thread to post your favourite recipes. What would be really excellent is if some people could post local recipes! Maybe even create and Interference.com cookbook!

Since I started the thread, I'll go first. I want to post a local recipe from here in Spain, but I have to sort out the measurements. So instead:
--------------------------------------------

I teach English and I have a class that is just conversation. My student loves to cook as much as I do, so she gave me a recipe which I improvised on a little. I have only prepared this once, and for the first try it was spectacular. I didn't get any measurements with this recipe except for the wine reduction, which is for 4 people.

It is easy to make and requires little work. I made it for my 2 year wedding anniversary.

Marinated Leg of Lamb in a Reduction of Merlot with Roasted Apples (Serves 4)

You will need Leg of lamb, de-boned (enough for four people)
1 apple per person ( I recommend something not too sweet, but not granny-smith obviously. I used yellow apples (golden delicious?))

Marinade:
extra virgin olive oil
basalmic vinegar
lemon zest
rosemary (fresh if possible)
whole grain mustard (I used Maille)
salt
pepper

I did not have any measurements for the marinade, so go with your gut. The lemon zest and rosemary combine for a great flavour.

Marinate lamb for 2 hours.
Place in roasting pan, pyrex dish, ect. with some of the marinade, epecially pieces of lemon zest and rosemary. Sprinkle some slat on top of the lamb. Be sure to leave enough marinade to cover the apples.

Cut apples into eighths and cover with the marinade. Place apple pieces around the lamb in the roasting dish.

By this time you should have pre-heated the oven to 210 celcius.

Place lamb on the middle rack. After 10 minutes, reduce heat to 185 and cook for about 20 minutes more, or until done.

While the lamb is in the oven you can prepare the wine reduction. In a pot add 500ml of merlot, 3 tablespoons basalmic vinegar and 160 grams white sugar. Bring to a boil and simmer for 20 minutes. After 20 minutes, it will still be liquidy, but as it cools it thickens. Perhaps you want to prepare this beforehand as I did not allow enough time for the wine to cool and it was liquidy when I served it.

Serving suggestion:

I covered the bottom of a plate with the wine, placed the lamb in the middle. I made a 3/4 circle around the lamb with the apples and a sprig of fresh rosemary.

I served a warm goat cheese arugula salad before and a white chocolate strawberry mousse for desert. I recommend serving it the same wine you made the sauce with.
--------------------------------

Well, after all that I hope some of you share some of the things you like to make, some secret family recipes and local traditions.
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Old 05-30-2004, 04:08 PM   #2
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Old 05-30-2004, 04:14 PM   #3
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food forum
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Old 05-30-2004, 04:19 PM   #4
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this is a great idea.
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Old 05-30-2004, 07:15 PM   #5
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I'm an amazingly unenthusiastic cook, but people do like the fruit salads I make with a simple dressing of one part honey to one part lime juice with poppy seeds in it. When I feel really creative I add slivered almonds.
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Old 05-31-2004, 02:21 AM   #6
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Quote:
Originally posted by Justified
this is a great idea.

I have tried to encourage KhanadaRhodes to do this in the past. She has some GREAT recipes she has posted "here and there" before. Oh...and Fah had the one in her journal that made me hungry!

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Old 05-31-2004, 04:51 AM   #7
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Quote:
Originally posted by najeena
I'm an amazingly unenthusiastic cook, but people do like the fruit salads I make with a simple dressing of one part honey to one part lime juice with poppy seeds in it. When I feel really creative I add slivered almonds.

Sounds great!
Which fruits do you use?
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Old 05-31-2004, 02:06 PM   #8
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I use whatever is in season and doesn't get goopy. Apples, pears, firm melons, orange segments, grapes, kiwi... I once added pomegranate seeds for the color and tart flavor, then watched as most of the people at the party carefully avoided them.
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Old 05-31-2004, 04:53 PM   #9
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Quote:
Originally posted by zoney!
Oh...and Fah had the one in her journal that made me hungry!

Thanks zoney

Coming soon - fah's pizza


Great thread idea
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Old 05-31-2004, 06:24 PM   #10
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I like this thread!!!

Balsamic Grilled Pork Chops

4-6 center cut pork chops
2-3 cloves minced garlic (or more if you are garlic crazy)
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt & pepper (I used kosher salt & fresh ground pepper but regular table salt & black pepper works just as well)

Season pork chops on both sides with salt & pepper.

Prepare marinade: Whisk together balsamic vinegar, olive oil and garlic.

Put seasoned pork chops in a glass baking dish or large ziplock bag and pour marinade over the top, making sure to cover both sides of pork. Let marinade from 30 minutes to 2 hours.

Grill 8 minutes per side, plus or minus a minute depending on thickness of chops.

**I generally makes this on the BBQ...I tried it once in the broiler and it didn't come out so hot.


Stir Fried Asparugus

1 standard bunch of asparagus
4 cloves of garlic, minced
2-3 Tbs garlic flavored olive oil
2 Tbs vegetable or chicken broth
salt
white pepper

Trim woody ends off of aparagus and cut into 2 inch pieces. Heat olive oil in a large skillet or wok and add asparagus. Stir fry for 5-6 minutes or until asparagus just starts to become tender. Salt & pepper to taste; add garlic and continue to stir fry for 1-2 minutes longer, making sure garlic doesn't burn. Add broth to pan, stir and cook at med-high heat for 1-2 minutes and broth has been absorbed by asparagus. Do not overcook or asparagus will be soggy and gross!
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Old 06-01-2004, 02:52 PM   #11
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Yeah! A recipe thread. I love to cook!

And since it's a summer (well, in some places, anyway) here is a really easy, and yummy smoothie recipe.

Strawberry Smoothie

1 cups milk
1 teaspoons Crystal Light soft drink mix, any flavor
8 ounces Breyers Frozen Yogurt
1 Cup whole frozen strawberries (or really any frozen fruit)

Place all ingredients in blender; cover. Blend on high speed until smooth. Serve immediately.
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Old 06-01-2004, 02:53 PM   #12
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This is good, and healthy!

Wild Rice and Orzo

1 Cup each-uncooked wild rice and orza (rice shaped pasta)
3 Tablespoons butter
2 cups chopped onions
1 cups thawed frozen green peas
teaspoon salt and pepper (each)
1/3 sliced scallions

Cook wild rice and orzo separately as packages direct

Meanwhile, melt 1tbsp butter in large skillet. Add onions; cover and cook over medium heat, stirring occasionally, 15 minutes until tender. Stir in remaining butter, peas, salt and pepper. Cook for 1 minute.

Drain rice and orzo; pour into serving dish. Stir in onion mixture and scallions.
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Old 06-01-2004, 03:19 PM   #13
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Wow! This is great so far!

Since we are talking summer, I'll see if I can dig up a local Gazpacho recipe! I am sure my mother-in-law has one!
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Old 06-01-2004, 03:41 PM   #14
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I have an awesome fat free banana blueberry muffin recipie.
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Old 06-01-2004, 10:34 PM   #15
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Quote:
Originally posted by LarryMullen's_POPAngel
I have an awesome fat free banana blueberry muffin recipie.
mm, definitely tell!

This is super easy and quick:
Strawberry Yogurt Pie

2 containers (8 oz. each) Starwberry yogurt
1/2 cup crushed strawberries
1 container (8 or 9 oz.) Cool Whip
1 Graham Cracker Ready Crust

Thoroughly combine crushed fruit and yogurt in a bowl.
Fold in the Cool Whip, blending well.
Spoon into the graham cracker crust and freeze about 4 hours.
Remove from freezer and place in refrig. 30 min (or longer for softer texture) before serving.
Store any leftover pie in the freezer.

Other fruits you could use (with matching yogurt);
1/2 cup crushed raspberries or blueberries
1 can (8 3/4 oz) sliced peaches or apricot halves, drained and mashed
1 can (8 1/4 oz) crushed pineapple, drained


I also have a great bourbon slushie recipe if I can find it...
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