Scape's Cook Book: The Recipe Files

PureElegance

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faith wrote:
I LOVE the big artichokes. Normally I just steam them and eat them plain without any seasonings, etc.
The small ones are like the big ones, only little.

The thing I find though, is that any restaurant using artichokes usually either uses the pickled ones, which I don't like, or leaves the leaves on the hearts (it bothers me).
But it's not relevant for me. Maybe I just eat out at nonfashionable places, but none of them have ever had an artichoke dish...
I haven't had an artichoke in a million years, I don't even remember if I liked it. ::kisaki::
I don't know if it's a fashionable thing or not (I'm not knowledgeable about that and I'm not really interested), but I'm just searching randomly through Fodor's/recommendations/internet/historical places. But yeah, I keep coming upon artichokes and foie gras. I made reservations to these (I'm probably going to a couple of other places you mentioned along with Procope) because of the location/building/history, but I hear the food is good as well. I liked what you said about the restaurants though, how they normally have the same menus, that's good to know XD It's all kind of mind-boggling and hard to choose from though.

http://www.procope.com/ (oldest cafe in Paris)
http://www.cieldeparis.com/ (the view!)
http://www.fermettemarbeuf.com/ (old too! I'm so glad it wasn't destroyed.)

and here:
McDonalds-in-Paris-France.jpg

::meev::

I also didn't know that foie gras was controversial. I didn't know about the forced feeding or any of that, hm.

sing once again with meee, our strange dueeeet.
my power over youuuuu,
grows stronger yeeeet.
 

Iskanderia

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Seared foie gras is so ridiculously good. I wish I could eat it with a clear conscience.

@Faith: crystallized ginger is in every supermarket over here. I eat it as a snack.
 

Berserk

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I just wiki'd artichokes, and it turns out that they're gigantic thistles! I've always known what they look like when they're prepared for food, but I had no idea the actual plant looked like this:

447px-Cynara_July_2011-1.jpg


I've really only eaten them at Italian restaurants I think, like on "Mediterranean style" pizza. They never seemed to stand out much to me and my impression of them was that they tasted kind of like Brussels sprouts. Good, but nothing to get excited about.
 

Jae

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*Reopening this thread with permission from Flowers*

I wanted to share a very simple recipe for one of my favorite dishes: chickpea salad.

This recipe is vegetarian and can easily be made vegan by omitting the feta cheese.
    • 1 can garbanzo beans (chickpeas), drained and rinsed (any brand will do)
    • 1/2 cup diced roma tomatoes (roma tomatoes are just a personal preference. Any ripe red tomato will do)
    • 1 cup crumbled feta cheese
    • 1 red onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh cilantro
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • salt to taste
Directions
  1. In a glass bowl, mix the garbanzo beans, tomatoes, feta cheese, onion, garlic, and cilantro.
  2. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate before serving.

What are some of your favorite recipes? Do share! ::squee::
 

flowersofnight

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sanctum

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*Reopening this thread with permission from Flowers*

I wanted to share a very simple recipe for one of my favorite dishes: chickpea salad.

This recipe is vegetarian and can easily be made vegan by omitting the feta cheese.
    • 1 can garbanzo beans (chickpeas), drained and rinsed (any brand will do)
    • 1/2 cup diced roma tomatoes (roma tomatoes are just a personal preference. Any ripe red tomato will do)
    • 1 cup crumbled feta cheese
    • 1 red onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh cilantro
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • salt to taste
Directions
  1. In a glass bowl, mix the garbanzo beans, tomatoes, feta cheese, onion, garlic, and cilantro.
  2. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate before serving.

What are some of your favorite recipes? Do share! ::squee::


Sounds good! I'll have to try it sometime and report back!
 

Jae

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I just made these cookies the other day:
http://www.ful-filled.com/2016/05/27/matcha-milk-bread-turtles/
They're pretty good, but the difficulty clocks in at the coveted rank of "Completely Insane" ::meev::
Mine turned out like this because I'm bad at art XD


View attachment 84


They're absolutely ADORABLE!!!! ::squee::

I must try making these for my next totally fancy* adult game night!

*not fancy at all!

@CrystalAmmunition I hope you enjoy! It's a super simple dish but it's very delicious!
 

sanctum

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Jae

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Now that the weather is starting to cool down over here in SoCal (well, cool for California's version of Fall - mid 60s/low 70s ::kozi::) I was wondering if anyone has any yummy soup recipes they'd like to share.

Here is one of my favorite winter soup recipes for Potato, Carrot, and Leek soup. The soup yields 5-8 servings depending on your serving size, but the soup does freeze and thaw well. This soup is incredibly easy to make and the results are delicious! *recipe is taken from Allrecipes.com (This is the recipe I always use)*

  • 2 tablespoons butter
  • 4 leeks, chopped
  • 4 celery stalks, chopped
  • 4 cups chicken broth
  • 4 cups vegetable broth
  • 6 large potatoes, diced
  • 5 carrots, chopped
  • 2 teaspoons salt
  • 1 bay leaf
  • 1 cup heavy whipping cream
  1. Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
  2. Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  3. Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
edit: If you don't have an immersion blender, a regular upright blender works just as well!
 
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faith

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Basically the only thing I cook is miso soup with veggies, ever lol
It's

a dash of soy sauce and mirin
whatever dashi comes out of the packet
scallions
an assortment of carrots, parsnips, rutabaga, topinambour and konyaku that will fit in the pot, cut up of course lol

Cover with water and boil until soft, then add "this much" miso paste and heat on low for a bit longer.

If I weren't obviously cooking motivation challenged, I would try your recipe out Jae.
It looks like it would be good for winter.


Hanachan, the turtles are surprisingly artistic.
I think it's time you upped your game to the next level.
Next creation - this. I challenge you. It's on.

http://static.boredpanda.com/blog/w...-wedding-cake-trend-17-57833e2bb38eb__700.jpg
 
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Jae

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Since it's almost Christmas (for those that celebrate), I thought I'd share a recipe for Ponche Navideño (Mexican Christmas Punch).

This tasty punch is served hot and if you're like myself, my friends, and my loved ones, you can add rum to make the punch 10000000x more tasty!

1 cup dried hibiscus flowers (optional)
2 1/2 to 3 quarts water
2 cinnamon sticks,
8 ounces tejocotes, left whole (available at Hispanic grocery stores)
6 guavas, peeled and cut into bite-sized pieces
2 mild-flavored apples peeled, cored and cut into bite-size pieces
2 four-inch pieces of sugar cane, peeled and cut into thin strips
1/2 cup pitted prunes, halved lengthwise
1/2 cup dark raisins
5 long tamarind pods, peeled and seeded, or three tablespoons of tamarind pulp without seeds
6 to 8 ounces dark brown sugar
Dark or Coconut Rum (optional, but delicious!)

In a large pot, bring water, cinnamon sticks, and hibiscus flowers (if you've chosen to add them to your recipe) to a boil. Add tejocotes and reduce heat to medium-low. Cook over a slow, rolling boil for five minutes.

Remove the tejocotes from the pot, let cool, and peel. Cut the tejocotes in half, and remove and discard the seeds.

Once the tejocotes been peeled and de-seeded, place them back into your pot of cinnamon/hibiscus water and add the remaining ingredients. Stir to combine and let simmer for at least 30 minutes.

When you're ready to serve, remove the cinnamon sticks, and pour punch, fruit pieces, and rum into a large mug and enjoy!
 

sanctum

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This has been one of my go-to meals lately, it claims to make 4 but I have found it makes closer to 6. I also add another 200mls of coconut milk so that it is creamier.

Vegetable Korma
  • 1 tbsp olive oil
  • 1 small cauliflower head, cut into florets
  • 2 large carrots, cut into thick slices
  • 1 medium courgette, cut into thick slices
  • 2 medium potatoes, cut into chunks
  • 4 tbsp korma curry paste (I used Sainsbury’s)
  • 1 400ml can coconut milk
  • Salt to taste
  • Fresh chopped coriander for garnishing
Instructions
  1. Prep all the vegetables making sure that all pieces are roughly the same size. This will ensure an even cooking.
  2. Heat the oil in a large deep non-stick frying pan and gently cook the vegetables for 5 minutes stirring often.
  3. Add the korma paste, stir well, pour in the coconut milk, stir well again and cover. Cook covered for 10 minutes, remove the lid and continue cooking for a further 10 minutes until the vegetables are cooked through but still firm.
  4. Season to taste, garnish with fresh chopped coriander and serve hot with boiled rice, chapatis or naan breads.
Notes

Suitable for vegans

Recipe by Don't Feed After Midnight at http://www.dontfeedaftermidnight.co.../main-courses/easy-30-minute-vegetable-korma/

Does anyone have any other good vegetarian curry recipes?
 

Jae

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Does anyone have any other good vegetarian curry recipes?

Flowers posted this back when this thread was created. I made the recipe version (with chicken) and it was INCREDIBLE!!!! You can always sub the chicken for tofu, fake chicken, or other meat alternatives!

Being that we've got so many Mana fans here, I think it's only right that I post a curry recipe ::k::
Courtesy of "The New York Times' More 60-Minute Gourmet"

Ingredients
- 1 3/4 pounds boneless chicken breasts (I just use however much I feel like eating)
- 2 tbsp butter
- Salt and freshly ground pepper (I don't bother)
- 1/4 cup finely chopped shallots (ditto)
- 1 tbsp or more curry powder
- 1/2 cup dry white wine
- 1 1/4 cups heavy cream

1. Cut the chicken up into pieces.
2. Melt the butter in a skillet, and when it is quite hot but now brown, add the chicken pieces. Sprinkle with salt and pepper to taste. Stir often unti lthe chicken pieces lose their raw look - about 2 minutes.
3. Sprinkle the chicken with the shallots and curry powder. Stir well to blend and cook about 1 minute.
4. Transfer the chicken pieces to a bowl.
5. Add the wine to the skillet and cook over high heat about 3 minutes or until it is reduced to 1/4 cup. Add any juices that have accumulated in the bowl containing the chicken.
6. Add the cream to the skillet and cook over high heat about 4 minutes. Add the chicken and stir to blend well.

Easy as that! The results:
http://www.prideofmind.com/data/dix.jpg
::k::
 

flowersofnight

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Because curry talk is always popular ::mana:: Moving to the recipe/cooking thread XD

I need details! What ingredients did you use?
I usually just cook up some chicken, simmer it, then add the sauce cubes and boil it all down. They suggest adding potatoes, onions, carrots and whatnot to the stew, but none of that stuff ever seems to come out that well or be worth the bother. Maybe sometime I'll actually try making up a real chicken katsu to drown in curry slime.

That's cool, I've been making curry with the bullion for a number of years now. Have you tried the House Foods brand? They actually have curry restaurants here in the US where they serve their brand foods. I actually like theirs more than S & B personally.
I had Java a few times and it was aight, but not Kokumaro or Vermont. Which House brand is the one you like? They have like ten.
Alas, their restaurant seems to be a California-only thing.
 

etherealspirits

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Vermont because I like the flavor apples add to it. Their pre-made is pretty good. I always add stuff to it. The restaurant is good too. I got hooked on their corn stew there. They do some cool limited dishes there. There is also Coco Ichibanya in California.
 

etherealspirits

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This has been one of my go-to meals lately, it claims to make 4 but I have found it makes closer to 6. I also add another 200mls of coconut milk so that it is creamier.



Does anyone have any other good vegetarian curry recipes?
That sounds really good. Japanese curry or other? There are so many types. For Japanese, you can take any recipe and sub out chicken or beef stock for vegetable stock and just go with veggies and such for the extras. I like mushrooms in mine.

There is a manga that has a lot of different recipes in it. Sadly it isn't getting translated often. Addicted to Curry. It's a little racy but the cooking parts are interesting and it has various recipes.
 

flowersofnight

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Vermont because I like the flavor apples add to it.
I tried this out tonight but it didn't really taste like apples or honey to me ::kozi:: It was all right but I think I'm sticking to S&B and/or Java in the future.
... You know, unless I can get my hands on any of the junk Mana's been eating XD
 

ars

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Hi, first post ever lol
Personally, I think I make a mean chocolate orange cake, though I never really had a ‘written’ recipe since I first actually made the cake a couple years back in Food Tech at school. Anyways, the closest written recipe I’ve found online is this one by Mary Berry.

http://www.deliciousmagazine.co.uk/recipes/mary-berrys-very-best-chocolate-and-orange-cake/

The main changes are that I forget about the apricot bits and use 2 oranges, use a cheese grater to get zest which one could use by putting it in the mixture, and then juice ‘em and stab holes into the cake after it’s baked so you can pour the orange juice into it. (Writing this, I feel like an actual professional haha :cool:) you can spread chocolate squares on top too if you want, but only right after the cake’s out so it melts into a ‘chocolate drizzle’— pretty neat trick lmao
Sorry, I’m no expert so I may have missed something, my apologies :undecided:
 

flowersofnight

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Splitting this off from another thread:

Let's talk about some donuts made by a revolting caricature of avarice who hasn't realized that his time has already come and gone!
... that is to say, me. Who did you think I was talking about?

I tried out this recipe for Gackt Balls Oshiro Puffs:
https://www3.nhk.or.jp/nhkworld/en/radio/cooking/20140926.html

And it came out like this:

upload_2020-5-2_21-43-14.png

The verdict: they're somewhat tougher than ordinary donut holes (unless this is due to a mistake on my part), and like most Japanese snacks, the flavor is very subtle. I ended up sprinkling some confectioners' sugar over them to kick it up a notch ::gaku::
 
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