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  1. #1

    Default Re: Compliments to the chef

    I've only cooked 3 or 4 times before: frying up potatoes, frying up bologna, and frying up tilapia. Boiling doesn't count, I suppose.

    Frozen dinners and prepared noodles, while not cheap, are certainly more affordable than this sort of thing; the ingredients in the dish alone are worth up to $30.

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    This is maple syrup-seared chicken and rotini, on a bed of corn, mushrooms, chopped carrots, and chopped beets, all coated in sour cream. Sweet peas are spread throughout the rotini. For decoration are 6 cucumber slices and 6 cherry tomatoes. The sauce is a mixture of maple syrup, mushroom sauce, marinara sauce, and cocktail sauce.


    To be honest, I think the flavor of the mushroom sauce was overpowered by the rest. And I should have microwaved it before pouring it onto the dish. My meat-cooking qualifications shall be judged by the lavatory over the next 24 hours.
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  2. #2
    But it was on sale!! Scienter's Avatar
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    Default Re: Compliments to the chef

    @Peasant Phill, I've updated it several times since I've last been on, go check it out. :)

  3. #3
    Speaker of Truth Senior Member Moros's Avatar
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    Default Re: Compliments to the chef

    Quote Originally Posted by Scienter View Post
    @Peasant Phill, I've updated it several times since I've last been on, go check it out. :)
    It really is a nice blog. :)

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    Grand Patron's Banner Bearer Senior Member Peasant Phill's Avatar
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    Default Re: Compliments to the chef

    @Scienter

    I think I'll try the Jade chicken
    I have a small herb garden and I have so much mint, I can't drink enough Mojito's to keep the plant in check.


    In the mean time, I've made a cold tomato soup that was also quite nice.
    I've taken photographs but I never got round to posting them here.
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  5. #5
    Liar and Trickster Senior Member Andres's Avatar
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    Default Re: Compliments to the chef

    I love your blog @Scienter.

    I guess I should offer something in return for all the joy: pasta à la norma. It's very easy and perfect for your Meatless Monday.

    You need (for 2 persons):

    - one eggplant (decent sized, about 300 grams);
    - 2 or 3 cloves of garlic;
    - canned tomatoe (you can use fresh tomatoes and make fresh tomatoe sauce if you have the time, but canned tomatoes works just fine) or passata (1/2 liter);
    - a few fresh leaves of basilicum (6 to 8);
    - 150 grams of pasta of your choice (I prefer penne with this dish);
    - half a cup grated salted ricota or Parmeggiano;
    - olive oil (lots of it)
    - salt and pepper

    Now, for the eggplant, there are two ways of doing this: either you chop it in cubes and let them rest in salted water for about an hour or you don't bother with that and start right away (eggplant soaks up lots of oil, if you put them in salted water first, they soak up less oil).

    Heat the olive oil (throw in quiet a lot), crush your garlic cloves (gives more flavour like that) and fry them for 30 seconds or so. Then throw in the chops of the eggplant. You'll notice they soak up a lot of oil; keep adding oil until all the chops have changed colour (make sure you use quality olive oil for better taste), after a minute or 5, add in the canned tomatoes (one or two cans) or the passata and let it cook on a low fire. In the meanwhile, cook the pasta (don't forget to add a pit of salt and some olive oil to the water). While the pasta is cooking, you can add a bit of salt and pepper to the sauce; I also add a few leaves of basilic already and keep some to put on each plate as decoration.

    Once the pasta is ready, drain them, season with the eggplant-tomatoe sauce, add a bit of cheese on the top + a leave of basilicum for decoration, put the rest of the cheese on the table. Goes best with red wine, imo, but rosé is ok as well.

    EDIT: sometimes I also add a chopped shalot to the sauce, but it's not really necessary.
    Last edited by Andres; 06-29-2012 at 12:50.
    Andres is our Lord and Master and could strike us down with thunderbolts or beer cans at any time. ~Askthepizzaguy

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  6. #6
    Liar and Trickster Senior Member Andres's Avatar
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    Default Re: Compliments to the chef

    This is what I prepared Monday :

    For 2 persons:

    - 200 à 300 grams of steak, chopped in medium sized pieces;
    - 4 table spoons ras el hanout
    - 1 table spoon of cinnamon
    - 1 table spoon of red paprika powder;
    - 2 small potatoes;
    - 2 carrots;
    - 2 shalots;
    - 1 fresh tomatoe;
    - two cloves of garlic (crushed)
    - olive oil
    - pepper and salt
    - couscous (130 gram dry)
    - a few spring onions
    - water
    - a tajine pot;

    Cut all the vegetables in large pieces.

    Put the tajine on the fire and warm it (it may take a while until it's hot); pour in about four tablespoons of olive oil, then throw in the meat. Once the meat is brown on all sizes, throw in the garlic toes, 4 table spoons of ras el hanout, a table spoon of cinnamon and a table spoon of paprika powder. Add a bit more oil, then put all the vegetables (except the spring onion) in the tajine pot. After a minute or so, you add 200 centiliters of water (a good glass of water), be sure everything is just under water). Wait until it starts cooking and then let it sudder on low fire for about an hour. Check every 15 minutes or so and add water if needed. Chop the spring onion in little pieces in the meanwhile.

    When the tajine is almost ready, put the dry couscous in a pot, boil water and pour boiling water over the couscous until it's just under water. Let it rest for a minute or two and the couscous will be ready, add a bit of olive oil and the chopped spring onion. Once the tajine is ready, add some pepper and salt to your own taste.

    We drank red wine with it.
    Last edited by Andres; 06-29-2012 at 12:59.
    Andres is our Lord and Master and could strike us down with thunderbolts or beer cans at any time. ~Askthepizzaguy

    Ja mata, TosaInu

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