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V Dazzled
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Re: Culinary Genius, or Just Recipes
Cygnus, my mom used to make something very similar to your Pinwheels --- in fact, she called them Pinwheels!  Instead of using tortillas, she'd use slices of packaged ham... very yummy.
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7/23/2006, 1:02 pm
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Leda74
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Re: Culinary Genius, or Just Recipes
Okay, I'll share my one and only culinary speciality...
Roasted Vegetable Pasta
Ingredients:
Courgette (Zucchini)
Aubergine (Eggplant)
Button mushrooms
Red peppers
Orange peppers
Red onions
Wholegrain mustard
Creme fraiche
Pasta shapes (I use penne rigate or macaroni, they keep their shape well)
Garlic paste
Olive oil
Line a baking pan with foil and spread the foil well with garlic paste. Chop the vegetables roughly (1" pieces should be fine, the mushrooms may be left whole) and lay them out in the pan. Drizzle with olive oil and put into hot oven, turning every so often.
Meanwhile, cook the pasta without any salt, drain and set aside. Stir one or two teaspoonsful of mustard into the creme fraiche to taste, then - when the vegetables are done (they should just be starting to blacken on the edges) - transfer the whole lot to a large saucepan along with the cooked pasta and the creme fraiche/mustard mix, and then warm the lot, stirring, until hot.
Serve with warm ciabatta bread 
--- "What is done out of love always takes place beyond good and evil" - Friedrich Nietzsche
"V For Vendetta" Shrine
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7/23/2006, 1:11 pm
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Bohwea
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Re: Culinary Genius, or Just Recipes
Leda, that sounds lovely, but don't you risk a night of botty-burpies with all those burpy vegetables?
--- 
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7/23/2006, 2:33 pm
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Venturous
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Re: Culinary Genius, or Just Recipes
Leda, I'm putting you to work in the kitchen (will arrange to have V on hand to help, apron and all!) making this yummy veggie thing.
---  "There is no certainty, only opportunity." -- V
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7/23/2006, 5:22 pm
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Venturous
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Re: Culinary Genius, or Just Recipes
I KNEW there had to be some good cooks lurking around here.
Cream of Green Things Soup:
dont tell people how easy this is and they will think you slaved over a complicated cream soup!
the Summer version -
when zuchinni (courgette) are at their perfection, get a bunch of then, not too big, and slice up in a sauce pan with a glob of butter, salt, pepper and a 1/2 cup water. cover, and cook until they are too soft.
Whizz in blender or food processor.
serve in a pretty soup bowl to the unsuspecting, who will think it is fatening and delicious!
(I aspire to be a subversive vegetable promoter, and sneak veggies into everyone's food, whether they know it or not!)
--- "There is no certainty, only opportunity." -- V
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7/23/2006, 6:59 pm
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Leda74
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Re: Culinary Genius, or Just Recipes
quote:
Venturous wrote:
(I aspire to be a subversive vegetable promoter, and sneak veggies into everyone's food, whether they know it or not!)
I love courgette. Love it You don't have to be sneaky with me.
--- "What is done out of love always takes place beyond good and evil" - Friedrich Nietzsche
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7/23/2006, 10:34 pm
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Cygnus X1
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~Red Beans & Rice (New Orleans style)~
Red beans & rice is a favorite throughout southern Louisiana and is served on Mondays -
particularly in New Orleans. This tradition began back in the days when automatic washers
& dryers did not yet exist. Women would wash clothing by hand on Monday (the designated laundry
day), yet - she still needed time to prepare a meal for her family. In order to accomplish both tasks,
women would prepare a pot of red beans and allow them to simmer all day.
The first rule to making a good pot of red beans is to never, NEVER follow the directions on the bag -
(second is to never buy the canned stuff) too many people have learned that lesson the hard way.
Perhaps this is why so many people do not like the dish. Try it this way instead ... I whipped up a
batch of this for a few Northern friends who hated even the thought of Red Beans & Rice - and now,
they can't get enough of it.
Ingredients:
1 pound of dried red kidney beans
6 cups of water
2 tablespoons of bacon drippings
2 or 3 tablespoons of butter
2 vegetable bullion cubes
1 pound of meat (pickled pork, thinly sliced smoked pork sausage,
diced ham - or any combination of the 3)
1 medium onion, chopped finely
2 stalks of celery, chopped finely
2 cloves of garlic, minced
3 large bay leaves
2 tablespoons dried parsley
A few drops of Tabasco (optional)
Emerils Essence (optional)
Salt & Pepper to taste.
Directions:
Step one:
Sift through the beans making sure there are no rocks or other debris in them. Thoroughly rinse
the beans, and soak them in six cups of water overnight, this drastically reduces cooking time.
Do NOT toss the water, as you'll be throwing away flavor. Beans will absorb water, so add enough
water to equal six cups when you are ready to cook. Place beans and water on high,
add Bay leaves, parsley (Emerils Essence and Tabasco optional) and the vegetable bullion cubes -
bring to boil and set your burner on low, cover and maintain a low simmer for an hour.
Step two:
Melt bacon drippings & butter in skillet, add meat and brown on both sides. Remove the meat,
set to the side and add to the beans after they've been simmering for an hour. Add butter to the
drippings in the skillet, and sauté the chopped onion & celery until the onions are clear.
Add the garlic last, for only about 30 seconds to bring out the flavor (you don't want it in there
too long, otherwise, it'll get bitter). Add to beans.
Step three:
Allow beans to cook, uncovered on low heat for about another hour, or until beans are tender.
Smash some of the beans inside the pot to thicken the mixture up. Add about a tablespoon of butter
for a creamier texture - stir thoroughly. Serve over rice - and with some buttered french bread
on the side ... enjoy! 
~tip~ :to add more flavor to your rice, add a little salt, butter & one bay leaf before
you begin to cook.
---
"There is nothing impossible to him who will try."
~Alexander The Great~
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7/25/2006, 4:30 pm
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Cygnus X1
Celestial Cygnet
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~Shrimp Delight Spread~
Ingredients:
2 pounds of boiled shrimp, chopped
8 ounces of Philadelphia cream cheese
1 bunch of green onions
1 cup of celery, chopped finely
1 can cream of mushroom soup
1 cup of mayonnaise
2 envelopes of unflavored gelatin
1 tablespoon lemon juice
Directions:
Mix soup in 1/2 can of water. Add cream cheese, stir until creamy. Add remaining ingredients
EXCEPT gelatin. Use 4-5 tablespoons of mixture to dissolve gelatin. Add gelatin to mixture and
blend well. Pour into mold and chill for 4 to 5 hours. Serve with crackers.
---
"There is nothing impossible to him who will try."
~Alexander The Great~
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7/26/2006, 12:18 am
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Cygnus X1
Celestial Cygnet
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~Barbecued Shrimp~
Ingredients:
4-5 pounds of large shrimp
1 stick of butter
1/2 bottle (small) Italian dressing
1 teaspoon of cayenne pepper
1/4 teaspoon of salt
2 lemons thinly sliced
1 teaspoon of fresh rosemary
Directions:
In large baking pan, place washed, unpeeled shrimp (with heads). Melt butter and mix in the
Italian dressing, cayenne pepper, salt and rosemary. Pour over shrimp. Layer lemon slices on top
of shrimp.
Cover with foil and bake at 350 degrees for approximately 25 minutes. Uncover and continue
to bake until shrimp are tender (approximately 5 or 10 minutes). Serve in bowls with french bread
on the side for dipping.
---
"There is nothing impossible to him who will try."
~Alexander The Great~
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7/26/2006, 12:27 am
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Board's time is: 11/26/2009, 6:47 am
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) I need to start digging through my recipes. I've got some great dips, and a steak marinade to die for. 
