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  • File : 1312679075.jpg-(104 KB, 640x480, battlestation.jpg)
    104 KB Anonymous 08/06/11(Sat)21:04 No.3023055  
    Lost the old thread, I think it 404'd.

    So /ck/. I have at my disposal the New York Times Cookbook circa 1961, The Escoffier, The Silver Spoon, and the French Laundry cookbook. I also have my family's Eastern European recipes saved on my computer. Post requests for anything you want, and you will receive a tried-and-true recipe that is sure to satisfy. I have HOURS to sit here and type up recipes, I'm not going anywhere tonight. I will bump this thread throughout the night as people get on and off /ck/.

    These books include classic French and Italian recipes, pastries and desserts, game/unusual meats, and cutting-edge gourmet food, so if you ask for something, I will probably be able to find it.

    The other thread was on the verge of being epic but I was only there sporadically and I lost it. : ( I'm sorry if I let anyone down. I promise I'm here for you now, baby. For good. So request away! Pic is my battlestation for the night.
    >> RF360 !!s1shuD45usb 08/06/11(Sat)21:16 No.3023075
    I'll queue up a request for Yorkshire pudding, please post competing recipes
    >> Anonymous 08/06/11(Sat)21:18 No.3023078
    You got it.

    Sorma – Stuffed Cabbage
    ¾ lbs. ground pork (you can use all ground beef if you want)
    ¾ lbs. ground beef
    ½ lbs. Hungarian sausage (or mild pepperoni), cut into small pieces – optional
    2 eggs
    2 tsp. salt
    1 tbs. paprika
    ½ tsp. pepper or peppercorns
    ¾ lbs. of rice
    2 Bay leaves
    2 chopped red onions
    3 tbs. lard or shortening
    1 large head of cabbage
    1 pack of sauerkraut – do not use canned
    Brown the chopped onion in shortening and place in mixing bowl with beef/pork, egg, paprika, salt, and uncooked rice. Mix well with clean hands.
    Take out the core of the cabbage; leave head whole. Place in large pot of boiling water. You will be able to gently pull off whole cabbage leaves. Make a pile of leaves on your counter; shake off excess water.
    Place about 2 tbs. ground meat mixture on each leaf at thick end. Roll it up and tuck in the ends with your fingers. Make as many as possible.
    Arrange rolls in cooking pot and place chunks of sausage in between if desired. Cover the rolls 2/3 of the way with water, arrange rinsed sauerkraut on top, sprinkle with pepper corns and bay leaves, cover, and cook slowly for about 1 ½ hours on 450 degrees, or until rice is tender.
    >> Anonymous 08/06/11(Sat)21:23 No.3023080
    Yorkshire Pudding from NYT
    2 eggs
    1 c milk
    1 c sifted flour
    1/2 tsp salt
    Beef drippings

    1. Preheat oven to 450.
    2. Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
    3. Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to 350 and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.

    This website also has AMAZING recipes. So well-researched.
    >> RF360 !!s1shuD45usb 08/06/11(Sat)21:23 No.3023081
    dazzling x.x
    >> RF360 !!s1shuD45usb 08/06/11(Sat)21:24 No.3023083
    thanks for a very fast request fill =D
    >> Anonymous 08/06/11(Sat)21:25 No.3023084
    Have a sfogliatelle recipe in there? Please.
    >> Anonymous 08/06/11(Sat)21:31 No.3023091
    Hmm. I don't have any specific recipes in mind said you have Eastern European recipes, so I'm wondering if you have any good sounding Czech or Romanian recipes. That's where all my family is from, but we're kind of disjointed and don't communicate, so I don't know shit about my heritage or what type of cooking is tied to it.
    >> Anonymous 08/06/11(Sat)21:31 No.3023093
    I'm so sorry, but I can't find one. I'm really surprised because the Escoffier has so many traditional pastries. I have great luck with Epicurious and this recipe has good reviews, so I hope it helps you. I have never gotten a recipe that didn't work from there.
    >> Anonymous 08/06/11(Sat)21:31 No.3023094
    >> RF360 !!s1shuD45usb 08/06/11(Sat)21:34 No.3023096
    Lay off.
    My girlfriend left me and I'm killing the pain.
    I'll be fine in a day or two
    >> Anonymous 08/06/11(Sat)21:34 No.3023097
    My family is a mishmash of Polish and Hungarian with a bit of Czech. I'll still post some though, because I believe the cuisines are very similar.

    Marha Husleves – Beef Soup
    This is traditionally served as a strained broth with the meat and vegetables on the side with horseradish sauce, but it is just as good all together.
    2 lbs beef chuck, cut into bite sized pieces
    5 quarts cold water
    3 tsp. salt
    ½ tsp. black pepper
    6 carrots, cut into pieces
    A bundle of parseley, chopped, with stems
    3 medium red onions, chopped
    6 whole cloves
    3 potatoes, cubed
    Sear meat in pot. Cover with the water water and bring it to a boil, skim off the foam. Add salt and pepper, and let simmer for 1 hour. Add vegetables, cloves, and parsley, cover, and simmer for 2 hours. Add potatoes in the last hour of cooking.
    Paprikas Csirkeporkolt Paradicsommal – Paprika
    >> Anonymous 08/06/11(Sat)21:35 No.3023098
    Paprikas Csirkeporkolt Paradicsommal – Paprika Chicken Stew
    2 chopped red onions
    4 tbs. lard, shortening, or corn oil
    3 tbs. paprika
    2 tbs. sugar
    Dash of black pepper
    1 bay leaf
    2 tsp. salt
    4 to 5 lbs. chicken, various parts
    1 large can of crushed tomatoes
    2 cups water
    2 tbs. flour
    2 tbs. butter
    ½ pt. sour cream
    Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Do not let burn. Add tomatoes, bay leaf, and water, cover and let simmer slowly until the chicken is very tender. It will be very fragrant. To thicken gravy, mix the 2 tbs. flour with 2 tbs. soft butter and add the paste to the stew, stir in. Cook until liquid thickens. Serve with noodles or dumplings, top each serving with sour cream.
    >> Anonymous 08/06/11(Sat)21:36 No.3023099
    Kackza na Dziko – Hunter’s Style Roast Duck

    1 whole duck or chicken
    6 peppercorns
    5 juniper berries
    2 tbs. allspice
    3 bayleaves
    2 cloves
    1 tbs. ginger
    3 cups water
    1/3 cup vinegar
    3 tbs. flour
    ½ tbs. sugar
    Crush together peppercorns, berries, allspice, bay leaves, cloves, and ginger. Boil in 3 cups water, let simmer for 10 minutes. Remove innards from duck/chicken and set aside; place duck in roasting pan and pour the herb water over it. Let marinate overnight.
    Remove duck from marinade, rub with salt, and let stand 1 hour. Place on rack in roasting pan with greens from herb water, and roast at 350 degrees for 25 minutes per pound of meat. Baste with marinade every 25 minutes.
    In the meantime, cook innards in 3 cups water until tender, adding liver in the last few minutes. Strain the innards out and add pan-drippings from the roasting duck, sugar, marinade, and salt/pepper to taste. Serve duck with innards stock.
    >> Anonymous 08/06/11(Sat)21:37 No.3023102
    I actually have a ton of random recipes from Joy of Cooking and The Southern Living Cookbook saved on my computer, too. I could just dump some if you want.
    >> Anonymous 08/06/11(Sat)21:38 No.3023103
    Thanks, hope it's good.
    >> Anonymous 08/06/11(Sat)21:38 No.3023104
    Paradicsomleves – Tomato Soup
    ½ lb. bacon, sliced and cut into small pieces
    1 large red onion, minced
    1 large can of crushed tomatoes or 4 – 6 large tomatoes
    ½ cup of minced celery
    1 tbs. sugar
    Salt and pepper to taste
    Saute bacon in soup pot and drain off grease. Saute minced onion and celery in pot until soft and transleucent. Add can of tomatoes; refill the can with water and add. Add sugar, salt, and pepper. Bring to boil, then reduce heat and let simmer for 45 minutes. Add sour cream or cream if desired. Noodles, dumplings, or rice can also be served in soup.
    >> Anonymous 08/06/11(Sat)21:42 No.3023109

    Wow, thank you so much. That's awesome =D

    I am curious about the recipes in Escoffier and The French Laundry, but I can't think of anything specific to ask for >.<
    >> Anonymous 08/06/11(Sat)21:44 No.3023110
    Escoffier self-references so much it drives me crazy. Every recipe practically has something like (see x on page y). But if you want a book that will teach you how to fucking cook classically, that's it. I can post some shit from both of them, lemme just flip through and see what's good.
    >> Anonymous 08/06/11(Sat)21:47 No.3023113
    Okay, a nice little appetizer from the French Laundry. Parmigiano-Reggiano Crisps with Goat Cheese Mousse

    Parmesan Crisps:
    1 c finely grated Parmigiano-Reggiano (from a moist piece of cheese)
    Goat Cheese Mousse:
    6 oz fresh goat cheese (or other soft goat cheese)
    4-6 tbs heavy cream
    1 tbs minced Italian parsley
    Kosher salt and freshly ground black pepper

    A clean egg carton

    >> Anonymous 08/06/11(Sat)21:48 No.3023115

    Hey, thanks. Yeah, I knew that it was sort of like a gastronomical bible.
    >> Anonymous 08/06/11(Sat)21:49 No.3023117
    Got anything for venison or rabbit OP? Stews or pasta. Hunting season's soon so I'm gonna end up with venison at least.
    >> Anonymous 08/06/11(Sat)21:51 No.3023118
    Preheat the oven to 375

    For the Parmesan crisps: Line a baking sheet with a Silpat or use a nonstick baking sheet.

    Place a 2 1/2 inch ring mold (can be made using cans) in one corner of the baking sheet and fill it with 1 tbs of grated cheese. Using your fingers, spread the cheese into an even layer. Repeat to make 8 rounds, leaving at least 1 inch between them.

    Bake for 8 to 10 minutes or until the crisps are a rich golden brown. Remove the pan from the oven and let cool for about 30 seconds to let the crisps firm up so you can remove them with a spatula. One by one, remove the crisps from the pan and press each one into a hollow in the egg carton to form a tulip shape. Remove the cooled crisps from the egg carton and make 8 more crisps.
    >> Anonymous 08/06/11(Sat)21:53 No.3023119
    For the goat cheese mousse: Place the goat cheese in a food processor and process. Pour 1/4 c cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped. If necessary, add more cream. Add the parsley, salt and pepper and mix to combine. Mousse can be refrigerated 2-3 days.

    Pipe the mousse into the crisps and serve.
    >> Anonymous 08/06/11(Sat)21:54 No.3023120
    The Silver Spoon has many rabbit dishes and I believe also venison. I recall the rabbit section has numerous delicious sounding dishes both for rabbit and hare/jackrabbit. Hold on and I will post.
    >> Anonymous 08/06/11(Sat)21:59 No.3023130
    From the NYT - Hassenpfeffer
    4 lb rabbit
    1 1/2 c mild vinegar
    1 1/2 c water
    1 c red Bordeaux wine
    2 c sliced onion
    2 tsp salt
    1 tsp dry mustard
    1 tsp pepper
    1 tbs mixed pickling spices
    8 whole cloves
    3 bay leaves
    1/3 c butter
    1 tbs sugar
    1 c sour cream

    >> Anonymous 08/06/11(Sat)22:01 No.3023138
    1. Put the rabbits in a large bowl. Add the vinegar, water, wine, onion, salt, mustard, pepper, pickling spices, cloves, and bay leaves. Refrigerate at least 24 hours, turning rabbit occasionally.
    2. Remove the rabbit, dry the pieces well, dust lightly with flour and brown in the butter in a heavy saucepan or in Dutch oven.
    3. Strain the marinade and add to the rabbit. Cover, bring to a boil, lower the heat and simmer until tender, about 40 minutes.
    4. Arrange the rabbit on a heated platter. Add the sugar to the broth and correct the seasonings. Blend 6 tbs flour with a little water. Stir into the broth and cook, stirring, for one minute. Just before serving, stir in the sour cream. Reheat but do not let boil. Pour over the rabbit and serve with buttered noodles.
    >> Anonymous 08/06/11(Sat)22:04 No.3023147
    Venison Goulash from NYT
    2 lbs venison (any cut) cut into 1 1/2 inch cubes
    3 tbs flour
    3 tbs bacon fat
    1 large onion, sliced or chopped fine
    2 cloves garlic, chopped
    1 tbs Hungarian paprika
    1/2 c red wine
    1 quart boiling water or stock
    salt to taste
    1 small can tomato paste
    1 c sour cream (optional)

    1. Roll the meat in the flour.
    2. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, 2-3 hours, adding more stock, water or wine if necessary.
    3. Just before serving, stir in sour cream. Serve with red cabbage cooked with apples and buttered noodles, or boiled new potatoes with sour cream.
    >> Anonymous 08/06/11(Sat)22:05 No.3023150
    From the Silver Spoon - Rabbit in Hard Cider
    2 tbs butter
    2 tbs olive oil
    1 rabbit, cut into pieces
    1 onion, sliced
    generous 1/2 c pancetta, diced
    1 tbs all-purpose flour
    2 1/2 c hard cider
    3/4 c stock
    scant 1 1/2 c mushrooms, sliced
    1 fresh thyme sprig
    strip of thinly pared lemon rind
    salt and pepper

    >> Anonymous 08/06/11(Sat)22:08 No.3023151
    Heat the butter and oil in a pan, add the rabbit and cook over medium heat, turning frequently, until browned all over. Remove the rabbit from the pan and keep warm. Add the onion and pancetta to the pan and cook over low heat, stirring occasionally, for about 10 minutes. Sprinkle with the flour and stir well, then gradually stir in the cider and stock. When all the liquid has been incorporated, bring to a boil, stirring constantly. Return the rabbit to the pan, add the mushrooms, thyme and lemon rind and season with salt and pepper. Cover and cook over low heat for 1 hour until tender. Remove and discard the thyme and lemon rind, season with salt and pepper to taste and serve.
    >> Anonymous 08/06/11(Sat)22:10 No.3023153
    From the Silver Spoon, Rabbit Stew with Walnuts

    1 garlic clove, chopped
    1 fresh thyme sprig, chopped
    1 fresh rosemary sprig, chopped
    3 juniper berries, lightly crushed
    1 2/3 c dry white wine
    1 tbs white wine vinegar
    1 rabbit, cut into pieces
    2 tbs butter
    scant 1 c halved shelled walnuts
    5 tbs heavy cream
    salt and pepper

    >> Anonymous 08/06/11(Sat)22:12 No.3023155
    Put the garlic, thyme, rosemary and juniper berries in a dish, season with salt and pepper and pour in the wine and vinegar. Add the rabbit and let marinate, turning occasionally, for 12 hours. Drain the meat, reserving the marinade, and pat dry with paper towels. Melt the butter in a pan, add the rabbit and cook, turning frequently, until browned all over. Add about half the marinade and cook over high heat for 30 minutes or until the liquid has almost completely evaporated. Chop 1/2 c walnuts and stir into the cream, then pour into the pan and cook until thickened. Transfer the rabbit to a warm serving dish. Stir the remaining walnuts into the sauce, spoon it over the rabbit and serve.
    >> Anonymous 08/06/11(Sat)22:18 No.3023166
    i like this thread.
    >> Anonymous 08/06/11(Sat)22:18 No.3023169
    From the Silver Spoon, Venison With Cream

    3 1/4 lb loin or haunch of venison
    olive oil for brushing
    1 carrot, chopped
    1 onion, chopped
    1 celery stalk, chopped
    4 c dry white wine
    1 tbs bread crumbs
    2/3 c heavy cream
    salt and pepper

    for marinade:
    1 onion
    2 cloves
    4 c dry white wine
    1 carrot thinly sliced
    1 celery stalk
    1 tbs chopped fresh flat-leafed parsley
    1 bay leaf
    1 fresh thyme sprig
    pinch of freshly grated nutmeg
    5 juniper berries
    salt and pepper

    First make the marinade. Stud the onion with the cloves. Pour the wine into a large pan, add the studded onion, carrot, celery, parsley, bay leaf, thyme, nutmeg, and juniper berries, and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 15 minutes. Remove the pan from the heat and pour the marinade into a dish. Pound the venison with a meat mallet, add to the marinade, cover and let marinate in a cool place, stirring occasionally, for 3 days.

    >> Anonymous 08/06/11(Sat)22:20 No.3023173
    Preheat the oven to 400. Generously brush a roasting pan with olive oil. Drain the venison, place in the roasting pan, add the carrot, onion and celery, pour in the wine, sprinkle with the bread crumbs and season lightly with pepper. Roast for 15 minutes, add the cream and season with salt to taste, then return to the oven and roast for a further 15 minutes. Carve the venison into slices and place in a warm serving dish. Add 2 tbs hot water to the cooking juices and heat gently, scraping up sediment from the base of the pan with a wooden spoon. Strain the cooking juices over the slices of venison. Serve with sliced polenta.
    >> Anonymous 08/06/11(Sat)22:26 No.3023179
    I doubt it, but do you have anything on pizzas, toppings or interesting cooking methods?
    >> Anonymous 08/06/11(Sat)22:29 No.3023186
    The Silver Spoon is a traditional Italian cookbook. Kind of like the Italian version of "Joy of Cooking". It does have a section on pizza. Not really "interesting" coking methods, but a recipe for pizza dough that I'm sure is excellent and several different types of toppings, including the classics (margherita, white, napoletana) but also fisherman's pizza, potato pizza, endive pizza, and four seasons pizza. Anything interest you?
    >> Anonymous 08/06/11(Sat)22:36 No.3023198
    this thread has received 1 of 4 requests needed to trigger archival.
    >> Anonymous 08/06/11(Sat)22:37 No.3023205

    I'll take the dough recipe and hell, if you feel like it, all of the pizza recipes except for the margherita.
    >> Anonymous 08/06/11(Sat)22:41 No.3023211
    Coming right up.
    Pizza Dough (Basic Recipe)
    1 1/4 c all-purpose flour, preferably Italian type 00, plus extra for dusting
    3/4 tsp salt
    1/2 oz fresh yeast
    1/2 c lukewarm water
    olive oil, for brushing (optional)

    Sift the flour and salt into a mound on a counter and make a well in the center. Mash the yeast in the water with a fork until very smooth and pour into the well. Incorporate the flour with your fingers to make a soft dough. Knead well, pulling and stretching until it becomes smooth and elastic. Shape into a ball, cut a cross in the top, place into a bowl and cover. Let rise in a warm place for about 3 hours until almost doubled in size. Flatten the dough with the palm of your hand and roll out on a lightly floured surface to a round about 1/4 inch thick. Brush a cookie sheet with oil or line it with baking parchment. Put the dough round on it and press out until it covers the area. Make sure the rim is thicker than the center. Sprinkle with the topping ingredients, leaving a 3/4-inch margin around the edge.
    >> Anonymous 08/06/11(Sat)22:44 No.3023221
    olive oil, for brushing
    1 quantity pizza dough
    all-purpose flour for dusting
    2 oz mozzarella cheese, diced
    1/4 c Italian salami, diced
    3 tbs cooked cured ham, diced
    1 egg, lightly beaten
    1 oz ricotta cheese, crumbled
    salt and pepper

    Preheat the oven to 425. Brush a cookie sheet with oil or line with baking parchment. Knead the dough for 1 minute. Roll out on a lightly floured surface into two rounds. Combine the mozzarella, salami, ham and egg, then season with salt and pepper and add the ricotta. Sprinkle the mixture onto the side of each dough round and fold the rounds in half. Crimp the edges to seal. Place on the cookie sheet and bake for 15 minutes.
    >> Anonymous 08/06/11(Sat)22:46 No.3023226
    Mushroom Pizza
    3 tbs olive oil, and extra for brushing
    1 garlic clove, chopped
    4 3/4 c mushrooms, sliced
    2 tbs chopped fresh flat-leaf parsley
    1 quantity pizza dough
    all-purpose flour, for dusting
    salt and pepper

    Heat the oil in a skillet, add the garlic and mushrooms, and cook over low heat, stirring frequently, for 5 minutes. Season with salt and pepper, sprinkle with the parsley and simmer over very low heat for about 30 minutes. Preheat the oven to 425 and brush a cookie sheet with oil or line it with baking parchment. Roll out the dough on a lightly floured surface, then press it out onto the cookie sheet. Sprinkle the mushrooms on top and bake for 20 minutes.
    >> Anonymous 08/06/11(Sat)22:48 No.3023227
    Thanks very much, making a list for shopping tomorrow.
    >> Anonymous 08/06/11(Sat)22:48 No.3023228
    Pizza Napoletana
    olive oil, for brushing and drizzling
    1 quantity pizza dough
    all-purpose flour, for dusting
    5-6 tomatoes, peeled and chopped
    1 mozzarella cheese, sliced
    pinch of dried oregano
    8 canned anchovy fillets, drained

    Preheat the oven to 425. Brush a cookie sheet with oil or line with baking parchment. Roll out the dough on a lightly floured surface, then press it out on the cookie sheet. Sprinkle the tomato flesh evenly on top and drizzle with oil poured around, once, in a circle. Bake for about 18 minutes. Add the mozzarella, oregano and anchovies, season with salt and drizzle with oil if necessary. Bake for a further 7-8 minutes until crisp.
    >> Anonymous 08/06/11(Sat)22:54 No.3023236
    Fisherman's Pizza
    11 ounces baby octopuses, cleaned and skinned
    2 tbs olive oil plus extra for brushing and drizzling
    11 oz raw shrimp
    11 oz live clams, scrubbed
    11 oz live mussels, scrubbed and beards removed
    1 onion, thinly sliced
    4 garlic cloves, thinly sliced
    1 fresh chile, seeded and chopped
    1 tbs fresh chopped flat-leafed parsley
    1 quantity pizza dough
    all-purpose flour for dusting
    11 oz cherry tomatoes, peeled and cut into fourths

    Cook the octopuses in salted, boiling water until tender, then drain well. Preheat the oven to 425. Brush a cookie sheet with oil and line with baking parchment. Parboil he shrimp for 2-3 minutes, then drain, peel and devein them. Discard any clams or mussels with broken shells or that do not shut immediately when sharply tapped. Place them in a dry skilled and set over high heat for 5 minutes until they open. Discard any that remain closed. Remove the clams and mussels from their shells. Heat the oil in a skillet, add the onion, garlic and chile and cook over low heat, stirring occasionally, for 5 minutes, then add the octopuses, mussels, clams, and shrimp. Season with salt and cook, stirring frequently for 5 minutes. Remove from the heat and add the parsley. Roll out the dough on a lightly floured surface, then press it out on the cookie sheet. Sprinkle the tomatoes on top, drizzle with oil and bake for about 15 minutes. Arrange the seafood on top and return the pizza to the oven for 7-8 minutes more (no longer or the seafood will become tough).
    >> Anonymous 08/06/11(Sat)22:55 No.3023239
    Have any interesting ganache or cream recipes? Preferably on the metric side if possible.
    >> Anonymous 08/06/11(Sat)22:55 No.3023240
    can i get the contents of previous threads somehow?

    this is what i get for neglecting /ck/ for even a moment
    >> Anonymous 08/06/11(Sat)22:56 No.3023242
    Potato Pizza

    3 large potatoes
    olive oil, for brushing and drizzling
    1 quantity pizza dough
    all-purpose flour, for dusting
    generous 1 c pancetta, diced
    3 1/2 oz Taleggio cheese, diced
    2 oz Parmesan cheese, shaved
    2 tsp chopped fresh rosemary
    salt and pepper

    Cook the potatoes in salted boiling water for 20 minutes until tender. Drain, peel and thinly slice. Preheat the oven to 425. Brush a cookie sheet with oil or line with baking parchment. Roll out the dough on a lightly floured surface, then press out on the cookie sheet. Arrange the slices of potatoes on top and drizzle with oil. Bake for about 15 minutes, then sprinkle with the pancetta, cheeses and rosemary and season with salt and pepper. Drizzle with oil and bake for 7-8 minutes more. Serve hot.
    >> Anonymous 08/06/11(Sat)22:58 No.3023243
    jesus you got a script for amphetamines or what?
    >> Anonymous 08/06/11(Sat)23:00 No.3023245
    I will look after posting the remaining pizza recipes, so hold on tight. It may be a few minutes but I'm typing like a madman here.

    White Pizza
    olive oil for brushing and drizzling
    1 quantity pizza dough
    all-purpose flour, for dusting
    5 oz mozzarella cheese, sliced
    5 oz Taleggio cheese, diced
    pinch of dried oregano
    salt and pepper

    Preheat the oven to 425. Brush a cookie sheet with oil or line with baking parchment. Roll out the dough on a lightly floured surface, then press out on the cookie sheet. Arrange the mozzarella and Taleggio on top, sprinkle with oregano, season with salt and pepper and drizzle with oil. Bake for about 20 minutes.
    >> Anonymous 08/06/11(Sat)23:03 No.3023248
    Sausage Pizza
    olive oil, for brushing and drizzling
    7 oz Italian sausages, skinned and crumbled
    2/3 c romano cheese, freshly grated
    1 quantity pizza dough
    all-purpose flour, for dusting
    4 tomatoes, peeled and chopped
    3 1/2 oz smoked pancetta, sliced
    1 tsp chopped fresh rosemary
    6 fresh basil leaves, torn
    salt and pepper

    Preheat the oven to 425. Brush a cookie sheet with oil or line with baking parchment. Combine the sausages and romano in a bowl and season with salt and pepper. Roll out the dough on a lightly floured surface, then press it out on the cookie sheet. Sprinkle the tomatoes on top and drizzle with oil. Bake for 20 minutes. Sprinkle with the sausage mixture and top with the pancetta. Sprinkle with the rosemary and basil, drizzle with oil and bake for 7-8 minutes more.
    >> Anonymous 08/06/11(Sat)23:04 No.3023251
    Best family Borscht?
    >> Anonymous 08/06/11(Sat)23:06 No.3023253
    Belgian Endive Pizza
    2 tbs oil, plus extra for brushing
    1 onion, chopped
    1 garlic clove, chopped
    3 1/2 oz tomatoes, peeled and chopped
    4 Belgian endive heads, trimmed and separated into leaves
    2 tbs heavy cream
    1 quantity pizza dough
    all-purpose flour, for dusting
    3 1/2 oz prosciutto, sliced

    Heat the oil in a pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes until soft. Add the tomatoes and Belgian endive, cover and cook for 10 minutes. Sprinkle with salt and continue cooking for 20 minutes more, adding a little hot water if the mixture seems to be drying out. Meanwhile, preheat the oven to 425. Brush a cookie sheet with oil or line with baking parchment. When the Belgian endive is very soft, stir in the cream and cook until thickened, then remove from heat. Roll out the dough on a lightly floured surface, then press it out on the cookie sheet. Spread the Belgian endive mixture on top and bake for 20 minutes. Remove the pizza from the oven, lay the slices of prosciutto on top and serve immediately.
    >> Anonymous 08/06/11(Sat)23:10 No.3023262

    Holy fuck, thank you.
    >> Anonymous 08/06/11(Sat)23:12 No.3023265
    My grandma never made Borscht. I could hook you up with Goulash though, and stuffed peppers. Last pizza, then I'll look for ganache. The desserts are the weakest aspect of these books, so bear with me if the recipes are boring.

    Four Seasons Pizza
    olive oil, for brushing and drizzling
    4 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
    3 1/2 oz live mussels, scrubbed and beards removed
    1 quantity pizza dough
    all-purpose flour, for dusting
    4 tomatoes, peeled and chopped
    1/2 c green olives
    1/2 c cooked cured ham, diced
    2 oz mozzarella, diced
    4 baby artichokes in oil, drained and halved
    1/2 c black olives
    salt and pepper

    Preheat the oven to 425. Brush a cookie sheet with oil or line with baking parchment. Cut the anchovy fillets in half lengthwise. Discard any mussels with broken shells or that do not shut immediately when sharply tapped. Place in a dry skillet and set over high heat for 5 minutes until they open. Remove from shells. Roll out the dough on a lightly floured surface, then press it out onto the cookie sheet. Sprinkle the tomatoes on top and mark a cross using the back of a knife. Arrange the anchovy fillets and green olives in one fourth, the mussels in another, the ham and mozzarella in the third, and the artichokes and black olives in the fourth. Season with salt and pepper, drizzle with oil and bake for 15-20 minutes.
    >> Anonymous 08/06/11(Sat)23:13 No.3023269
    Hell yeah sounds awesome, thanks.
    >> Anonymous 08/06/11(Sat)23:20 No.3023278
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    I absolutely love /ck/ recipe threads :3
    >> Anonymous 08/06/11(Sat)23:22 No.3023284
    I don't have anything with metric measurements unfortunately. How about a recipe for wine Bavarian cream? The recipe has you serve it in between Genoese pastry, but I will post the recipe for the cream and accompanying syrup. You could probably serve it in between puff pastry.

    2 gelatin leaves
    5 tbs sweet white wine
    juice of 1/2 lemon, strained
    4 egg yolks
    3/4 c superfine sugar
    2 1/4 c heavy cream

    5 tbs sweet white wine
    1 1/2 c black grapes
    1/2 c superfine sugar

    Fill a small bowl with water, add the gelatin and let soak. Gently heat the wine and lemon juice in a pan. Beat the egg yolks with the sugar in another pan until pale and fluffy. Whisk in the hot wine mixture and heat gently, stirring constantly, until thick enough to coat the back of the spoon. Remove from the heat and let cook slightly. Drain the gelatin and squeeze out, then stir into the custard and let cool completely. Stiffly whip the cream and gently fold it into the cold custard. Chill in the refrigerator.

    For the syrup:
    Heat the wine 1/3 c grapes, and the sugar in a pan, stirring util the sugar has dissolved. Drain and reserve the grapes and reserve the syrup. Place the remaining grapes in a food processor and process to a puree. Strain the puree into the hot syrup, mix well, and let cool slightly.
    >> Anonymous 08/06/11(Sat)23:23 No.3023286


    give it the fuck up plz ):
    and any possible way you'd ever maybe zip all the recipes up? I have a deep interest in Slavic/FinnoUgric cuisines.. can never have enough.
    >> Anonymous 08/06/11(Sat)23:23 No.3023287
    Gulyasleves - Hungarian Goulash
    2 lbs. beef chuck
    2 red onions
    1 stick of celery
    2 tbs. lard or shortening
    2 – 4 tbs. paprika
    2 bay leaves
    ½ tsp. nutmeg
    1 quart water
    4 peeled and diced potatoes
    1 egg
    6 tbs. flour
    1/8 tsp. salt
    Salt and pepper to taste
    Cut beef into 1 inch squares and salt/pepper to taste. Chop onions and celery and brown in shortening in a large soup pot; when they are soft, add beef and paprika. Let simmer for 1 hour on very low heat and cover if possible; if the mixture starts getting dry, add a little water. Add potatoes, the remaining water, and more salt if needed; simmer until potatoes are soft and meat is very tender.
    While that is cooking, prepare egg dumpling batter. Add flour to unbeaten egg and salt. Mix well and let stand for one hour for flour to mellow. Drop by teaspoonful into goulash. Cover and simmer for 5 minutes or until the dumplings rise to the surface. Serve hot with dollops of sour cream.
    >> Anonymous 08/06/11(Sat)23:24 No.3023289
    Toltottpaprika - Stuffed Peppers
    4 large red/yellow/green bell peppers
    1 – 2 lbs ground beef
    1 red onion
    1 egg
    Splash of Worcestershire sauce
    Several chopped tomatoes
    1 tbs. sugar
    A generous amount of paprika
    Cut the tops off of the peppers and hollow them out as you could cut a pumpkin for carving. Clean inside and out with water. Place in roasting pan or baking dish, preferably with lid, and fill the dish with an inch or two of water. Add two bay leaves to water if desired. Put enough paprika in the water to turn it red.
    Mix the ground beef, egg, Worchester sauce, chopped onion, pepper, tomato, sugar, and paprika. Stuff the peppers with this mixture. Put the tops back on the pepper, cover the pan with a lid if available, and cook at 450 degrees for approximately 1 hour.
    If desired, remove the peppers and serve the paprika roasting liquid with sour cream as a sauce with the peppers. Spoon onto rice.
    >> Anonymous 08/06/11(Sat)23:27 No.3023298
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    bluecheese bacon meatloaf:

    -1lb of ground pork
    -1lb of ground beef
    -1/3 cup crushed ritz crackers
    -1 tbsp of tyme
    -1 large egg
    -1/4 cup water
    -6-8 strips of bacon
    -6oz of blue cheese

    >combine beef, pork, crushed crackers, herbs, egg and water into bowl. mix using your hands until completely emulsified
    >place loaf into baking pan, and form into loaf shape, keeping a small crevasse along the top of the meat loaf
    >place half of the bluecheese into this trough, and fold the sides over it creating a stuffed meatloaf
    >coat the top of the now-closed loaf with the rest of the cheese
    >place strips of bacon over loaf and cheese in a length wise manner.
    >place into 400 degree oven for 15 minutes, then turn heat to 350 for 45 minutes.
    >eat with veggies and ale
    >> Anonymous 08/06/11(Sat)23:31 No.3023311

    2 1/2 - 3 c flour
    1 tsp salt
    1 egg
    2 tbs sour cream
    1/2-3/4 c warm water

    Sift the flour and salt together into a bowl. Make a well in the flour and add the egg and water. Knead ingredients together; the dough will be quite sticky and not smooth. Let stand, covered, for 1 hour before using. Roll it out to a thickness of 1/16 of an inch.

    5 lb red potatoes
    2 lb red onion
    salt and pepper to taste

    Finely chop the onions and brown in lard. Peel and cut potatoes into thirds, boil until tender. Drain and mash with no liquid. Add fried onions, salt and pepper to taste. You can also add cheddar cheese. Fill the dough and boil for 10-12 minutes.
    >> Anonymous 08/06/11(Sat)23:33 No.3023315
    Verrrrry interesting filling there..
    Estimated yield?
    >> Anonymous 08/06/11(Sat)23:34 No.3023317
    since there's a bit of a lull in your requests, would you happen to have your previous stuff saved and typed up on your computer?

    could you .rar it and load it up on mediafire or something please?
    >> Anonymous 08/06/11(Sat)23:36 No.3023323
    Lol is that sarcasm? That's like the most basic pierogi filling ever. The filling will make 60-80 pierogis depending on how big you make them. You would have to make a lot of the dough to get that many pierogis. You can get like 12-16 pierogis out of that much dough.
    >> Anonymous 08/06/11(Sat)23:38 No.3023326
    The stuff posted from last thread? I did not save it unfortunately. I do have random recipes saved on my computer but I don't know how desirable they are. I can post them here or mediafire it. What it is, is, I made a little "cookbook" for my bf. He didn't really know how to cook so it's a bunch of completely random shit with a section at the beginning on different pots and pans, how to cut things, cooking methods and other knowledge. Do you want that?
    >> Anonymous 08/06/11(Sat)23:40 No.3023330
    That would actually be really useful for me, personally, since I am just starting to learn how to cook. My mom teaches me, but I don't always like bugging her.

    I was hoping to get the old stuff to give to her to check out, but if it's gone it's gone.
    >> Anonymous 08/06/11(Sat)23:40 No.3023332
    Nope, not sarcasm. I've had Polish friends translate old family recipes for me before and the ones I have don't have potato nor red onion, instead having cabbage and such.
    And thankyou, I was thinking the dough looked a little small in comparison to the amount of filling.
    >> Anonymous 08/06/11(Sat)23:43 No.3023339

    Here's the cookbook I made for my bf. It is a little disorganized but it should have at least some useful information for you. ctrl+f ingredients to find things you want. It is a mix of recipes from the Joy of Cooking, the Southern Living Cookbook, and old family recipes. I really hope it helps, I'm sorry if it sucks.

    I have had cabbage pierogis and such but I always thought the potato and onion was the most standard filling. Weird lol.
    >> Anonymous 08/06/11(Sat)23:49 No.3023350
    That is the great thing about pirogis and the such! The variety and differences between families. Also, none of the other dough recipes I have include egg or sour cream--those sound like they'd make excellent dough so I'm very much looking forward to trying it out.

    How about.. have any favorite family dessert recipes? :D
    >> Anonymous 08/06/11(Sat)23:51 No.3023351
    i'll look through it after dinner tonight, but, honestly, no need to apologize even if. good recipe dumps are rare in /ck/ and what you are doing is god damn art
    >> Anonymous 08/06/11(Sat)23:52 No.3023353
    I have actually never much liked dessert, so I didn't write down dessert recipes. If you download the mediafire link, you will get my family recipes mixed in with a bunch of other stuff, so you'll have to search a little.
    >> Anonymous 08/06/11(Sat)23:53 No.3023354
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    Pick a recipe book at random. Pick the 13th recipe within said book. Post that.

    If that's too much, post any seafood pasta dishes.
    >> Anonymous 08/06/11(Sat)23:56 No.3023359
    13th recipe in Silver Spoon - Chicken Liver Sauce
    5 tbs butter
    9 oz chicken livers, trimmed and chopped
    2-3 tbs dry white wine
    3 tbs heavy cream
    salt and pepper

    Melt the butter in a skillet. Add the chicken livers and cook, stirring frequently, for 4 minutes. Be careful not to overcook the livers or they will become tough. Add the wine and cook over low heat until evaporated. Season with salt and stir in the cream. Remove the pan from the heat and season with pepper.

    For timbales, pasta, as an omelet filling, on scallops or with a vegetable souffle.
    >> Anonymous 08/07/11(Sun)00:02 No.3023366
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    You're awesome mang.

    Since we're going to be here for a while, may I re-request pasta recipes?
    >> Anonymous 08/07/11(Sun)00:02 No.3023368
    Sure, seafood pasta coming right up. Let me go grab a snack first.
    >> Anonymous 08/07/11(Sun)00:11 No.3023378
    Bump for Glory.
    >> Anonymous 08/07/11(Sun)00:12 No.3023381
    Stracci with Lobster
    2 tbs butter
    1 onion, chopped
    1 celery stalk, cut into 1 1/4-inch batons
    5 tbs olive oil
    1 garlic clove
    2 fresh flat-leaf parsley sprigs
    1 zucchini cut into 1 1/4-inch batons
    1/2 eggplant cut into 1 1/4-inch batons
    1/2 cooked fennel bulb cut into 1 1/4-inch batons
    2 live lobsters
    3 plum tomatoes, peeled and diced
    12 oz stracci pasta (fresh pasta squares)
    salt and pepper

    Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Parboil the celery for a few minutes, then drain. Heat 3 tbs of the oil in a pan, add the garlic and parsley and cook for a few minutes. Add the onion, zucchini, eggplant, celery, and fennel, season and cook, stirring frequently, for about 10 minutes until tender. Meanwhile, plunge the lobsters into a pan of salted water, cover and cook for 8 minutes, drain and extract the meat. Heat the remaining oil in a pan, add the lobster meat and tomatoes and cook for 5 minutes. Cook the stracci in a pan of salted, boiling water until al dente, drain and add to the vegetables. Mix well, add the lobster mixture and transfer to a warm serving dish.
    >> Anonymous 08/07/11(Sun)00:14 No.3023384
    Tagliatelle with Salmon
    1/4 c butter
    generous 1/2 c smoked salmon, chopped
    juice of 1/2 lemon, strained
    scant 1/2 c heavy cream
    5 tbs whiskey
    10 oz fresh tagliatelle
    salt and pepper

    Melt the butter in a pan, add the salmon, stir and sprinkle with the lemon juice. Cook for a few minutes, then add the cream and whiskey and season with salt and pepper. Cook over low heat for 5 minutes. Cook the tagliatelle in a large pan of salted, boiling water until al dente, drain, add to the sauce and cook for a few minutes. Toss gently and transfer to warm serving dish.
    >> Anonymous 08/07/11(Sun)00:16 No.3023390
    Family heirloom pirogi recipe please.
    >> Anonymous 08/07/11(Sun)00:17 No.3023391
    Bavette with Clams and Zucchini
    1 3/4 lb clams, scrubbed
    3 tbs olive oil
    1 shallot
    1 garlic clove
    1/2 fresh chile, seeded and chopped
    11 oz zucchini, cut into strips
    1 tbs chopped fresh flat-leafed parsley
    scant 1/2 c dry white wine
    3 tomatoes, peeled and diced
    12 oz bavette

    Discard any clams with broken shells or that do not shut immediately when sharply tapped. Put the clams in a dry skilled and cook over high heat for about 5 minutes until they open. Discard any that remain closed. Remove the clams from their shells and set aside. Heat the oil in a pan, add the shallot, garlic and chile and cook over low heat, stirring occasionally, for 5 minutes until soft. Remove and discard the garlic, add the clams, zucchini and parsley and cook for 5 minutes. Sprinkle in the wine and cook until it has evaporated. Add the tomatoes, season with salt and cook for 20-30 minutes until thickened. Cook the bavette in a large pan of salted, boiling water until al dente, then drain, add to the zucchini and clam mixture and toss.
    >> Anonymous 08/07/11(Sun)00:17 No.3023393

    >> Anonymous 08/07/11(Sun)00:22 No.3023400
    i don't understand what you're saying here. the filling is enough for 60-80, but the dough is only enough for 12 - 16? so i would end up with a bunch of wasted filling if i followed the quantities in the recipe?
    >> Anonymous 08/07/11(Sun)00:23 No.3023408
    You need to make the dough in small batches, otherwise the texture is ruined. That's why it's for a small quantity. But if you're making pierogis, we always made enough for our family (8 people) and sometimes some to freeze.
    >> Anonymous 08/07/11(Sun)00:30 No.3023436
    Eastern european, you say?

    Have any bread recipes from that region, like a rye sourdough kind of thing?
    >> Anonymous 08/07/11(Sun)00:33 No.3023441
    I'm not much of a baker, so not really. Sorry. : (
    >> Anonymous 08/07/11(Sun)02:22 No.3023712
    do you have any breakfast foods
    >something sweet
    >> Anonymous 08/07/11(Sun)02:27 No.3023724
    >> Anonymous 08/07/11(Sun)02:32 No.3023738
    Do you have anything? Don't want to rush you.
    >you're typing right now.
    >> Anonymous 08/07/11(Sun)02:33 No.3023740
    I'm not OP, just trollin'
    >> Anonymous 08/07/11(Sun)02:57 No.3023803
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    well played
    >> Anonymous 08/07/11(Sun)03:05 No.3023811
    Any pasta sauce recipes
    >> Anonymous 08/07/11(Sun)03:09 No.3023817
    I think he fell a sleep I'm still waiting for that Oatmeal recipe. I hope he didn't.
    >> Anonymous 08/07/11(Sun)03:15 No.3023833
    i'm not OP but i do some cool shit with oatmeal

    you basically take regular oatmeal and add what you like to it. when i made that oatmeal comment i was thinking of brown sugar & cinnamon oatmeal (of course you add more to it for taste)

    some stuff that's not obvious but is potentially good:

    shelled sunflower seeds
    concord grape juice
    take day-old, make it into patties, fry it up, then eat with syrup, butter or jam

    s'cool shit

    i don't have recipes for this shit, but luckily oatmeal is cheap as hell. experiment at your leisure.
    >> Anonymous 08/07/11(Sun)03:16 No.3023836
    by the way i'll say it again, i posted the oatmeal comment and was trolling

    don't want to sully op's rep with my #1 trolling rage skills, op's a cool chick
    >> Anonymous 08/07/11(Sun)03:19 No.3023841
    oh yeah I understand that was kind of funny
    >> Anonymous 08/07/11(Sun)03:20 No.3023844
    also I have the kind of oatmeal that takes a day to cook and what not. I fucked it up the one time and haven't had another go at it.
    >> Anonymous 08/07/11(Sun)03:55 No.3023929

    holy shit, when OP Delivers, OP Delivers.

    Can't wait for hunting season now.
    >> Anonymous 08/07/11(Sun)04:21 No.3023962
    Pies and tarts. Savory or sweet.

    Crust recipe not required if it's standardized; I have a favorite crust already.
    >> Feather !LightPenis 08/07/11(Sun)08:58 No.3024434
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    Stuffed Eggplant
    >> Anonymous 08/07/11(Sun)08:59 No.3024436
    OP give me your favourite soviet bloc dessert
    >> Anonymous 08/07/11(Sun)12:14 No.3024629
    >> Anonymous 08/07/11(Sun)12:22 No.3024652

    Ice-cold totalitarianism served with Vodka and severe economic depression sauce.
    >> Anonymous 08/07/11(Sun)12:25 No.3024660
    Hey guys. This thread kind of died down last night, so I put it on my thread watch list and went to bed. Glad to see I have more requests. I need to go work out and run some errands, but keep posting requests and you know I will deliver later on. I may not be back until this evening, so hang tight.
    >> Anonymous 08/07/11(Sun)12:31 No.3024678
    Good okra recipes.
    >> Anonymous 08/07/11(Sun)13:27 No.3024767
    >> Anonymous 08/07/11(Sun)16:43 No.3025234
    >> Anonymous 08/07/11(Sun)17:43 No.3025395
    Throwing up a request for something to do with thick cut pork chops, I've got some to cook later this week and wouldn't mind having a new way to cook them.

    Thanks for the epic thread!
    >> Anonymous 08/07/11(Sun)18:01 No.3025444
    Your favorite fish-based main course?
    >> Anonymous 08/07/11(Sun)20:42 No.3025828
    I'm back for a while. Kind of procrastinating on some work so I'll be posting on here for a while. First up, pork chops.

    Here's a pretty basic but tasty-sounding recipe from the NYT.

    Herbed Pork Chops
    1 tsp rosemary
    1/2 tsp sage
    1/2 clove garlic, chopped
    4 large thick pork chops
    1 c water
    1/2 c dry white wine
    salt and pepper

    1. Mix the rosemary, sage, garlic, salt and pepper. Rub the chops with the mixture.
    2. Place the chops in a large greased skillet, add the water and cover. Simmer until all the water has evaporated, about 45 minutes. Remove the cover and brown the chops in their own fat.
    3. Add the wine and cook one minute, turning the chops occasionally. The wine should be almost evaporated. Serve.
    >> Anonymous 08/07/11(Sun)20:49 No.3025846
    I actually don't use my cookbooks that much except as a loose guide. My favorite fish dishes are creations of my own. Probably my very favorite is this.

    I make a golden trout with consomme. I take two whole golden trout, cleaned and gutted, and filet them. I put the filets aside and take the bones/heads and put them in a large pot. Into the pot I also put 2 tomatoes, 2 large carrots, 1 stick celery, lemon, bay leaf, parsley, white wine, salt and pepper. I cover with water and add two egg yolks, and simmer it all for up to two hours, but usually 45 min-1 hour. Then you sieve it through a cheesecloth. It should be quite clear, but it isn't true, proper consomme, so it won't be perfect unless you really want it to be.

    While the consomme is nearing the end of its cooking time, I take the trout fillets and do them very simply in butter, white wine, and a bit of lemon juice. The trick is not to overcook them. You can serve the consomme in a shallow bowl with the fillet in it, almost like a sauce to go with it, or you can serve them separately. The stock/consomme is very rich.

    Sorry it isn't very exact, but that truly is my favorite fish-based main course that I've made. I can post some other real fish recipes though, as I have made some from the Silver Spoon.
    >> Anonymous 08/07/11(Sun)20:52 No.3025856
    Okra with Corn from NYT
    1/4 c butter
    2 medium green peppers, seeded and diced
    1/2 c minced scallions, tops included
    1 1/2 c corn cut from the cob
    1 1/2 c sliced okra
    2/3 c boiling water
    1/2 tsp salt
    1/3 tsp black pepper

    1. Heat the butter in the skillet, add the peppers and scallions and saute two to three minutes.
    2. Add the remaining ingredients, cover and simmer until the vegetables are tender, about five minutes. Stir occasionally to prevent burning.
    >> Anonymous 08/07/11(Sun)20:56 No.3025873
    Here's another pork chops recipe from the NYT. Braised Butterfly Pork Chops
    6 pork chops
    3 tbs butter or bacon fat
    1 large onion, chopped
    1 tsp flour
    2 tsp salt
    2 tsp prepared mustard
    Freshly ground black pepper to taste
    1 c beef stock
    2 tbs chopped pickle

    1. Holding the knife parallel to the surface of the meat, split the chops in half, but do not cut entirely through. Spread the split chops so that they lie fairly flat.
    2. In a skillet heat two tbs of the butter, add the chops and brown on both sides. Remove the chops. Heat the remaining butter in the pan, add the onion and saute three minutes. Add the flour, salt, mustard and pepper and stir until well blended. Gradually add the heated stock and chopped pickle and simmer five minutes.
    3. Return the chops to the skillet and spoon the sauce over them. Cover and simmer until the chops are tender, about 15 minutes.
    >> Anonymous 08/07/11(Sun)21:10 No.3025908

    OP is awesome! Thanks for taking the time to do this, can't wait to try these out
    >> Anonymous 08/07/11(Sun)21:21 No.3025929
    I'm late to the party.. Any chance of getting all this stuff in a file sometime?
    >> Anonymous 08/07/11(Sun)23:38 No.3026315
    Anything I can do with turkey drumsticks? I have a couple and dunno how i should prepare them.

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