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ennui 24.03.2020 22:41

Re: Recipes Worth a try
 
That‘s pretty cool, Curley. I do that too a lot. This afternoon I made bagels, and froze the ones we won‘t eat in a couple of days. I always freeze chopped vegetables that I might use in soup or stock. Usually I’ll buy pancetta, have it sliced and wrap it in groups of two slices for risotto or whatever.

My dog is very old and requires pain meds. The only way she‘ll take the pain meds are in chicken stock (which I make with very little salt, and strain off the fat).

We eat the stock too, of course.

MusicChick 30.03.2020 19:05

Re: Recipes Worth a try
 
If anyone has fish in the freezer and not much else, quick recipe:

Place salmon pieces in a baking dish, pour tomato puree over it, a bit of pesto, garlic, salt&pepper + smoked paprika powder/summer savory/oregano/thyme. Today I also added cubed 1/2 zucchini and 1/2 bell pepper, baked it for 20min at 200°C, served with rice.

Pachyderm 30.03.2020 19:12

Re: Recipes Worth a try
 
Quote:

Originally Posted by MusicChick (Post 3165415)
If anyone has fish in the freezer and not much else, quick recipe:

Place salmon pieces in a baking dish, pour tomatoe puree over it, a bit of pesto, garlic, salt&pepper + smoked paprika powder/summer savory/oregano/thyme. Today I also added cubed 1/2 zucchini and 1/2 bell pepper, baked it for 20min at 200°C, served with rice.

Tomato puree? The stuff in the tube? (That's what Brits call tomato puree) Or a tin of tomatoes mashed up a bit? I presume the latter. I've cooked white fish like this before along with a few spices and chopped veg. If it's a nice piece of salmon I'd probably prefer to thaw it and fry after marinading in oil, soy, honey... whatever. Horses for courses.

MusicChick 30.03.2020 19:14

Re: Recipes Worth a try
 
Quote:

Originally Posted by Pachyderm (Post 3165417)
Tomato puree? The stuff in the tube? (That's what Brits call tomato puree) Or a tin of tomatoes? I presume the latter. I've cooked white fish like this before along with a few spices and chopped veg. If it's a nice piece of salmon I'd probably prefer to thaw it and fry after marinading in oil, soy, honey... whatever.

Tomato puree (needs a bit of water and olive oil) or canned tomatoes or passata all work.

Marinating salmon is a great idea.

terrifisch 31.03.2020 22:18

Re: Recipes Worth a try
 
I posted this to the wrong thread!

Here is a recipe we made this evening. It is an Italian tuna/pasta dish. Very easy and yummy :)

I tried to upload a photo to no avail but here is the recipe for those interested: Note this was for 2 but my husband probably eats 2/3 as he loves pasta!

1 can of Italian tuna in oil (we used the Rio brand found in Coop)
1 large clove of garlic (finely diced)
1 large red chili/peperoncini diced or one Thai prick chili (depending on your spice level)
1 tsp of capers
4 anchovies
1 to 2 tablespoons of olive oil
one lemon half
125 grams rocket/arugula
10-12 cherry tomatoes sliced in half
1/2 packet of dried spaghetti

Heat a large pot of salted water to boil. When boiling, add the pasta and stir. Over medium heat, add the olive oil and when hot, add the garlic, anchovies, red chili, and capers until the anchovies dissolve (2-3 minutes - make sure the garlic does not brown). Add the canned tuna and cook for 1-2 minutes. Then add the pasta (at least 2 minutes before al dente). Do not drain the pasta but add using tongs directly from the pot to the pan (the water will incorporate into the sauce which the pasta will absorb). Add the sliced tomatoes and toss and add the rucula/rocket and squeeze the lemon over the pasta/sauce before serving. Add fresh ground pepper and enjoy...

MusicChick 31.03.2020 22:23

Re: Recipes Worth a try
 
Nice!

Has anyone else noticed craving spiciness more than before? Probably to spice up the containment routine and pasta diet...I found a jar of really hot Sicillian pesto in my pantry, yay! Cinnamon coffee, hot sauces, what's going on.

ennui 31.03.2020 22:36

Re: Recipes Worth a try
 
Quote:

Originally Posted by MusicChick (Post 3165938)
Nice!

Has anyone else noticed craving spiciness more than before? Probably to spice up the containment routine and pasta diet...I found a jar of really hot Sicillian pesto in my pantry, yay! Cinnamon coffee, hot sauces, what's going on.

We eat spicy food in general....I made a Spanish tortilla with poblano chilies, and I’m going to try a beef barley soup tomorrow but I’ll add some jalapeño as an experiment. But yeah, maybe it‘s an antidote tp confinement.

terrifisch 31.03.2020 22:39

Re: Recipes Worth a try
 
Quote:

Originally Posted by MusicChick (Post 3165938)
Nice!

Has anyone else noticed craving spiciness more than before? Probably to spice up the containment routine and pasta diet...I found a jar of really hot Sicillian pesto in my pantry, yay! Cinnamon coffee, hot sauces, what's going on.

Having lived in Asia for many years, we LOVE spicy food! I don't respond well to MSG but give me anything spicy and I usually love it. PS..Despite, my allergy to MSG, I still ate at hawker stands in Singapore far too often because I couldn't help myself! The food was sooo good! :D

ZuriRollt 31.03.2020 22:41

Re: Recipes Worth a try
 
Quote:

Originally Posted by terrifisch (Post 3162525)
Here's another easy, yummy recipe courtesy of the New York Times: ( I am copying as one needs a subscription to access it online).

I’m a lousy cook (at least until I discovered The NY Times recipes site around 2 years ago):

https://cooking.nytimes.com/

It’s great, because, like in EF, you can grade and comment, offer help and advice on each of the recipes. You can even store and organise your favorites, create shopping lists etc. It also gives tutorials on cooking skills (didn’t get into that yet, but now might be a good time).

I now never cook anything that hasn’t been awarded with 5* on this site, and the comments have to have been helpful and useful. And can say that I’m now a proud cook :msnwink:

The great things I cook each month now far outweigh the pennies I pay for the subscription.

terrifisch 31.03.2020 22:46

Re: Recipes Worth a try
 
I also subscribe to NYT cooking. My OH saw the recipe I mentioned/referenced on a BBC cooking program with an Italian chef and he thought he would improvise :)

In his past life, I think my OH was a chef...lol! In the meantime, I am his sous chef :D

curley 31.03.2020 22:53

Re: Recipes Worth a try
 
Quote:

Originally Posted by ennui (Post 3165941)
We eat spicy food in general....I made a Spanish tortilla with poblano chilies, and I’m going to try a beef barley soup tomorrow but I’ll add some jalapeño as an experiment. But yeah, maybe it‘s an antidote tp confinement.

hmmm, never thought of combining that.

MusicChick 31.03.2020 22:54

Re: Recipes Worth a try
 
Quote:

Originally Posted by terrifisch (Post 3165943)
Having lived in Asia for many years, we LOVE spicy food! I don't respond well to MSG but give me anything spicy and I usually love it. PS..Despite, my allergy to MSG, I still ate at hawker stands in Singapore far too often because I couldn't help myself! The food was sooo good! :D

Loads of people can't put up with MSG, I can't either. Sweeteners neither. But spiciness and umami any time (funny that in Czech "U mámy" means Chez Maman). I like wrecking recipes with one or few of these anytime..citrus, grains, herbs, fruits and nuts. Now I only need to find a big bag of dried ground Shiitake.

ZuriRollt 31.03.2020 23:10

Re: Recipes Worth a try
 
Quote:

Originally Posted by MusicChick (Post 3165949)
... But spiciness and umami any time (funny that in Czech "U mámy" means Chez Maman). I like wrecking recipes with one or few of these anytime..citrus, grains, herbs, fruits and nuts. Now I only need to find a big bag of dried ground Shiitake.

Well for f?cks sakes, now you have me sitting on my sofa drooling. Get it together before you infect anyone else :(

MusicChick 31.03.2020 23:45

Re: Recipes Worth a try
 
??

Pachyderm 31.03.2020 23:58

Re: Recipes Worth a try
 
Quote:

Originally Posted by ZuriRollt (Post 3165945)
Quote:

Originally Posted by terrifisch (Post 3162525)
Here's another easy, yummy recipe courtesy of the New York Times: ( I am copying as one needs a subscription to access it online).

I’m a lousy cook (at least until I discovered The NY Times recipes site around 2 years ago):

https://cooking.nytimes.com/

It’s great, because, like in EF, you can grade and comment, offer help and advice on each of the recipes. You can even store and organise your favorites, create shopping lists etc. It also gives tutorials on cooking skills (didn’t get into that yet, but now might be a good time).

I now never cook anything that hasn’t been awarded with 5* on this site, and the comments have to have been helpful and useful. And can say that I’m now a proud cook :msnwink:

The great things I cook each month now far outweigh the pennies I pay for the subscription.

I’ve recently subscribed to the NYT too, and get the daily recipes though haven’t tried any yet (not being able to shop hardly helps). It’s probably being British but BBC Good Food is my usual go-to site for recipes. I suppose I feel more culturally connected to the cuisine. Obviously there are many good US food sites but the cups and half cups do my head in :confused:, not to mention the weird names for things — eggplant, zucchini, scallions, chipotle... come on guys, speak English :D

ZuriRollt 01.04.2020 00:16

Re: Recipes Worth a try
 
Quote:

Originally Posted by Pachyderm (Post 3165964)
I’ve recently subscribed to the NYT too, and get the daily recipes though haven’t tried any yet (not being able to shop hardly helps). It’s probably being British but BBC Good Food is my usual go-to site for recipes. I suppose I feel more culturally connected to the cuisine. Obviously there are many good US food sites but the cups and half cups do my head in :confused:, not to mention the weird names for things — eggplant, zucchini, scallions, chipotle... come on guys, speak English :D

Completely agree with the cups, eggplant etc. But as I’m used to trying to convert these things from English to German, then to Swiss German (all completely different) approached it this way without much additional cost:

- Bought a set of measuring cups that show all sorts of measures, metric and the other one (it changed my life) and is available in the Migros and anywhere
- Bought a set of measuring spoons for tsp tbs etc. also changed my life because I have a lousy sense of taste
- downloaded an app that converts Fahrenheit to centigrade
- sent a complaint to The NY Times that they have to get up-to-date with the rest of the World about 10 months ago, but for some reason they didn‘t reply

Pachyderm 01.04.2020 08:25

Re: Recipes Worth a try
 
Quote:

Originally Posted by ZuriRollt (Post 3165969)

Completely agree with the cups, eggplant etc. But as I’m used to trying to convert these things from English to German, then to Swiss German (all completely different) approached it this way without much additional cost:

- Bought a set of measuring cups that show all sorts of measures, metric and the other one (it changed my life) and is available in the Migros and anywhere
- Bought a set of measuring spoons for tsp tbs etc. also changed my life because I have a lousy sense of taste
- downloaded an app that converts Fahrenheit to centigrade
- sent a complaint to The NY Times that they have to get up-to-date with the rest of the World about 10 months ago, but for some reason they didn‘t reply

Sure, I have those cup things too. I’m just having a pointless moan. There’s actually something to be said for an invented everything-by-volume system but after a lifetime of doing things by weight, it's odd.

MusicChick 01.04.2020 08:59

Re: Recipes Worth a try
 
I don't measure. Try it, the best way to cook and bake:thumbsup:..your brain will nail it fast, intuitively. The proportionality, wet vs dry, cooking times, volumes. I also make myself recreate new dishes I tried, just by tasting the ingredients in the dish. It is a great fun. Let's move away from plans, lists, manuals and MOs. :D

hairybadger 01.04.2020 09:09

Re: Recipes Worth a try
 
Quote:

Originally Posted by MusicChick (Post 3166000)
I don't measure. Try it, the best way to cook and bake:thumbsup:..your brain will nail it fast, intuitively. The proportionality, wet vs dry, cooking times, volumes. I also make myself recreate new dishes I tried, just by tasting the ingredients in the dish. It is a great fun. Let's move away from plans, lists, manuals and MOs. :D

That might well work for you. If I tried it it would result in some form of biological warfare.:confused:

MusicChick 01.04.2020 09:26

Re: Recipes Worth a try
 
Quote:

Originally Posted by hairybadger (Post 3166003)
That might well work for you. If I tried it it would result in some form of biological warfare.:confused:

Hahahahaha. Baby steps then. Anyone can follow a recipe. But real great cooking is dead simple. Start small (simple 3-4-5 ingredients dishes) but watch your brain register combinations of foods and quantities. Just put your measuring cups, spoons and weighing scale to the basement for a week.

Confinement might be a time for experiments, one risks just one's own opinion. I do have 2 rules, though, whatever you do - put an apron on. And don't eat till you are full.

Sweet + savory, acidic to sweet and savory..add a bit of..citrus or nuts or fruits in general (grapes, strawberries to salads), grains or fresh herbs (i wonder if you can plant them now, order seeds online), spices one haven't touched or tasted for a while...

Today's healthy dessert:

Peal and slice tangerines in round slices, mix a bit of honey and a bit of real fleur d'oranger essence (you can order online) and a bit cinnamon. Pour over tangerines. Let cool in the fridge. Amaze yourself later. Something kids love, too.


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