Show us the food dishes you've prepared.

SamMarlowPI · Jun 10, 2009

oye, rumble...looks incredible...

miss_killin:

Hush Puppies

Ingredients
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder

Directions
In a sauce pan on a burner set on medium high combine and stir ingredients and
continue to stir until the dough is hot and wants to create a ball.

Once the dough is still very warm, but not hot enough to burn your hand, take a small portion out of the pan and shape it into a round flat pancake.
I do this step by rolling the dough into balls and then with a piece of wax paper on top and underneath the dough ball smash it with a spatula.

Take your frying pan and fill it 1/4 of an inch up with corn oil. Turn your burner on to medium high. Then place a few hush puppies into the hot oil. Once their bottom sides look crispy and firm, flip them over and let the other side fry. Once they are done take them out, blot the oil off of them using paper towels and then salt them.

Lefty · Aug 28, 2009

I don't cook. My wife cooks. I eat.

We saw Julie and Julia, in which Julie makes a chocolate cream pie. My wife deemed such a pie to be totally inadequate for our needs and made something better.

Chocolate Banana Cream Pie - all from scratch

maggiethespy · Aug 30, 2009

I, just like just about everyone else in the country, ordered my copy of "Mastering The Art of French Cooking" after reading "Julie & Julia" and viewing the film of the same name. I've decided to make a different meal every Sunday for dinner with my parents and brothers. I believe this counts as Vintage cooking because the cookbook was actually put together starting in 1949, although not published until 1961. These are traditional French meals. I started last week:

My beloved book:

The spread:

Boeuf Bourginon:

Buttered Rice:

Les Marquis Chocolate Spongecake with Chocolate Buttercream frosting and an awkward, heavy-handed powdered-sugar dusting:

Miss 1929 · Aug 30, 2009

Yum.

I really shouldn't visit this thread when hungry.

Easy trick for pretty powdered sugar dusting - lay a paper doily on the cake and dust heavily. Lift the doily away carefully without tilting it.

If you can't find a doily, you can cut a snowflake out of paper by folding it repeatedly and cutting it randomly...

maggiethespy · Aug 30, 2009

Thanks for the advice-- the whole process was actually quite accidental! I'll keep the doily trick in mind for next time, though. I'm sure the lace it leaves behind looks lovely!

ThesFlishThngs · Aug 30, 2009

Or, should you be fresh out of doilies, you can put the sugar in a mesh sieve and shake it over the cake. No lacy design, but at least even distribution.

(And now here I am, sitting in the dark watching "Lolita", craving chocolate pie!)

maggiethespy · Aug 30, 2009

I used a sieve... I'm just inept

ThesFlishThngs · Aug 30, 2009

maggiethespy said:
I used a sieve... I'm just inept

It looks more like you were, erm, enthusiastic.

LordBest · Aug 30, 2009

Well, I can't show it because I ate before I could take a picture, but last night I cooked pasta with summer truffle. Just pasta mixed with a liberal amount of butter, a bunch of fresh sage leaves from the garden and grated tuber aestivum.

Maggiethespy, what an impressive feast.

ThesFlishThngs · Aug 30, 2009

LordBest said:
Well, I can't show it because I ate before I could take a picture, but last night I cooked pasta with summer truffle. Just pasta mixed with a liberal amount of butter, a bunch of fresh sage leaves from the garden and grated tuber aestivum.

Maggiethespy, what an impressive feast.

Oooh, that sounds delightfully delicious!

BinkieBaumont · Aug 30, 2009

SamMarlowPI said:
oye, rumble...looks incredible...

miss_killin:

Hush Puppies

Ingredients
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder

Directions
In a sauce pan on a burner set on medium high combine and stir ingredients and
continue to stir until the dough is hot and wants to create a ball.

Once the dough is still very warm, but not hot enough to burn your hand, take a small portion out of the pan and shape it into a round flat pancake.
I do this step by rolling the dough into balls and then with a piece of wax paper on top and underneath the dough ball smash it with a spatula.

Take your frying pan and fill it 1/4 of an inch up with corn oil. Turn your burner on to medium high. Then place a few hush puppies into the hot oil. Once their bottom sides look crispy and firm, flip them over and let the other side fry. Once they are done take them out, blot the oil off of them using paper towels and then salt them.

It sounds like pure STODGE = CARB OVERLOAD what do you do with the "Puppies" and where is the protein, minerals, vitamins?"

maggiethespy · Aug 31, 2009

I made my second meal from Mastering the Art of French Cooking for my family today.

I trussed a chicken! Really and truly. I feel like I can take on the world now

This week I made Poulet Roti (a roasted chicken basted in butter), Haricots Verts a la Maitre d'Hotel (green beans with butter and lemon), Ratatouille (eggplant casserole), Gratin Dauphinois (Scalloped potatoes with milk and cheese), Cucumber-Lemon-Ginger Spa Water, and Reine de Saba (Chocolate Almond Cake) with Chocolate glaze and a pulverized almond crust.

maggiethespy · Aug 31, 2009

It was all delicious!

LocktownDog · Aug 31, 2009

WOW! Maggie's been busy! :eusa_clap

Some lucky guy is gonna be fat and happy someday.

maggiethespy · Aug 31, 2009

LocktownDog said:
WOW! Maggie's been busy! :eusa_clap

Some lucky guy is gonna be fat and happy someday.

Now if only I could find him

PS · Aug 31, 2009

Last night

Bread
Apple Pie and
Coq au vin to follow (not uploading properly)

[/IMG]

sorry, this one didn't make it to the table whole!

rumblefish · Aug 31, 2009

If you can't truss a chicken,,, who can you?...

maggiethespy said:
I trussed a chicken! Really and truly. I feel like I can take on the world now

Whoooeee! I love when this thread gets bumped!:eusa_clap

Lefty, Maggie, PS; Thanks for the photos.

Lucky Strike · Aug 31, 2009

This merengue/ice cream/jam/jelly man concoction was invented by a couple of friends of mine last Saturday. We debated whether to name it "Winter warfare" or "Retreat from Moscow":

maggiethespy · Sep 1, 2009

I think "Retreat from Moscow" has a nice ring to it. I love a good morbid dessert.

LordBest · Sep 2, 2009

Like Maggiethespy I too am trying to cook for French food. The rest of my family will shortly be off on a four week inspection of Great Britain and the Continent, with me left behind to guard the fort (and the blasted cat). So if Mohammad (or in this case, myself) can't go to France, France will come to Mohammad (still me I'm afraid).
For dinner tonight was Quiche Alsacienne, simplified pommes de terre Alsacienne (buttered potatos with parsley, I left out the lardons) and accompanied with a nice riesling from Hugel, in Alsace. Dessert was a rather small slab of Beaufort and Pont l'Eveque (the camembert) cheeses.
The quiche was made with ham and leeks. The pastry (pate brisee) was my first really successful attempt.

Show us the food dishes you've prepared.

One Too Many

I'll Lock Up

A-List Customer

My Mail is Forwarded Here

A-List Customer

One Too Many

A-List Customer

One Too Many

Practically Family

One Too Many

Rude Once Too Often

A-List Customer

A-List Customer

Call Me a Cab

A-List Customer

A-List Customer

One Too Many

A-List Customer

A-List Customer

Practically Family

Log in

Forum statistics