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Venturous
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 Culinary Genius, or Just Recipes
OK, Vixens, here's a chance for the cooks among us to share and brag and ask for help and share resources... i cant be the only foodie out here, and a clarion call was raised in the Literary thread (food, books, hmmm  can wine be far behind?)
So, have at it, voluptuous Vixens. Give us your drool-worthy concoctions of the culinary kind.
---  "There is no certainty, only opportunity." -- V
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7/19/2006, 5:25 am
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Valkyrie2
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Re: Culinary Genius, or Just Recipes
Oh, now THIS is finally my non-writing-talent thread! 
Now I just have to figure out what recipe I'd enjoy posting...
--- Courage is doing what you’re afraid to do. There can be no courage unless you’re scared.
- Cpt Rickenbacker
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7/19/2006, 7:01 pm
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Venturous
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Re: Culinary Genius, or Just Recipes
Just in time for ripe tomatoes, eggplant and garlic:
Ratatouille
a lucious south of France treat with late summer bounty
this comes out best if cooked in a roaster or cast iron cassarole dish
chop 1 eggplant and 1 medium zuchinni or yellow squash in approx. 1" chunks, place in collandar and salt liberally. let it sit over the sink for one hour and drip-- the salt extracts excess water.
saute 1 sliced onion and 1 large or 2 small closves of sliced garlic in 3T of olive oil until lightly golden
add diced green pepper and three large fresh tomatoes, chopped and with the juice wring out of them.
add eggplant & squash and several cranks of fresh ground black pepper, a sprig of fresh basil
cover and roast, ideally in a slow oven 300 degrees, for at least 2 to 2.5 hours.
Last time I made this, I was out kayaking and it got over done, and it was like molten golden tomato jam.
top will a slice of swiss cheese - gruyere or jarlsburg, but low fat swiss will do if, like me, you are keeping the fat content low.
Map up with crusty bread and wash it down with a goblet of Shiraz,
Bon Appetite!
--- "There is no certainty, only opportunity." -- V
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7/20/2006, 10:28 am
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Vadin
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Re: Culinary Genius, or Just Recipes
I'm working on a sort of in-my-head book of recipies that center on good ol fashioned American white/trailer trash dishes.
You know- The kind I grew up on, and the kind I lived on as a bachelor, and the kind I continue to make, now for my kid.
-Featuring such all American White Trash gourmet items such as:
Chicken of the Sea tunafish with mayonaise and relish spead on white bread, covered with a kraft single of cheese, broiled until the cheese is melted. (make about 6 of these at a time on a cookie sheet
Or
Kraft Macaroni & Cheese, with a can of cream of mushroom soup, peas, and a can of aforementioned tunafish. No milk.
Or
Hamburger and hamburger gravy on instant mashed potatoes.
Etc...
Of course all these meals are served on a paper plate with Kool-Aid. Preferably on an old-syle metal TV tray.
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7/20/2006, 2:31 pm
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Venturous
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Re: Culinary Genius, or Just Recipes
Vadin, you have dredged up:
Memorable  Foods from my Past:
Fried baloney on wonder bread with mayo
Spagettios with sand in 'em (campfire cooked in the can)
Fruit punch with Jack Daniels (cheap but effective)
Lime Jello with cottage cheese and olives, and a dollop of mayo --better than it sounds
and, things I eat today that scare some people:
Grilled tofu, stir fried kale and blue corn chips
--- "There is no certainty, only opportunity." -- V
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7/20/2006, 3:48 pm
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ButMadNNW
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Re: Culinary Genius, or Just Recipes
Someone had to do it...
Eggy in a Basket
Need:
Slice of bread
Butter/margarine
Egg
Frying pan
Stove (very important) - low to medium heat
- Cut or rip a roundish hole in the middle of a slice of bread.
- Two possibilities with the butter/margarine: Either spread it on bread first or melt it in pan, then put bread in - I find I have better luck with "crispy" bread if I do the latter. Doing it the first way ends up with one side looking more like french toast, since the butter on the top melts while the butter on the bottom crisps.
- Crack an egg into the hole. Wait for the bottom to cook and the top to set somewhat.
- Flip the whole thing over (put some more margarine in pan before setting the egg-n-bread down, if need be) and cook the other side.
- Enjoy!
I think this is a great and convenient way to eat an egg. If done correctly, you don't even need a knife and fork.
(Like I said, someone had to.)
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7/20/2006, 4:02 pm
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Vadin
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Re: Culinary Genius, or Just Recipes
quote:
Venturous wrote:
Spagettios with sand in 'em (campfire cooked in the can)
 That rules.
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7/20/2006, 4:13 pm
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Venturous
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Re: Culinary Genius, or Just Recipes
Vadin, you are clearly a man of wealth AND taste!
--- "There is no certainty, only opportunity." -- V
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7/21/2006, 10:02 am
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