Scape's Cook Book: The Recipe Files

eMiNaTiC

-member-
-member-
Joined
Dec 11, 2004
Messages
1,128
ah, one of these days i'll get out my old recipes from when i was in culinary school....i really liked our tiramisu recipe.

...most of mine are for feeding 50+ people though
::meev::
 

Aishiteru

-member-
-member-
Joined
Jun 30, 2008
Messages
59
Jae- That cookie recipe was amazing, thank you so much for sharing! I burnt the second half of the batch... but despite them being much tougher, they still tasted beautiful. I am considering converting to veganism (Uhm, not just because of the cookies). I shared these at school as well, they were a huge hit. ;) Thanks again!
 

Jae

-tea party-
-tea party-
Joined
Sep 24, 2007
Messages
1,613
Location
Los Angeles, California
Are there any curry fans here? I'm heading to the Indo Pak Grocery tomorrow for some curry powder, and I was wondering if anyone had any yummy recipes.

I have quite a few chicken breasts in my freezer, so I am hoping to do a nice curry chicken dish.

Any favorites or suggestions to jazz up a chicken curry dish??


Thanks!!
 

flowersofnight

-moderator-
-moderator-
Joined
Aug 4, 2004
Messages
13,919
Location
Vintage Live House, 1994
Lem wrote:
I love curry but don't know any recipes! Someone share go go!

Check back in the thread, I posted a (Euro-style) curry chicken recipe.

Also if you get Japanese curry mix, it comes in blocks, and it's pretty much "just add water" XD
 

Jae

-tea party-
-tea party-
Joined
Sep 24, 2007
Messages
1,613
Location
Los Angeles, California
Ah, yes. Found it <33


Also, I have a question. I do not drink, therefore I do not keep things like wine in my house. So, that being said, do you think the recipe will be alright without the wine?
 

Iskanderia

-member-
-member-
Joined
Jan 30, 2007
Messages
2,506
Looking at that recipe, I bet you could just use chicken stock instead of wine. It would taste different but I doubt it would turn out bad.

Or you can just get one of those little bottles of "cooking wine" from the grocery store for $3. (I know snobby cooks say to only use real, drinkable wine in recipes but sometimes I just use cooking wine and it's not like it ruins the dish.) This way you won't be stuck with a big bottle of wine that you don't want to drink afterwords.


Edit:
Oh, I forgot: they also sell non-alcoholic wine at the grocery store for this exact situation.
 

flowersofnight

-moderator-
-moderator-
Joined
Aug 4, 2004
Messages
13,919
Location
Vintage Live House, 1994
Jae wrote:
Also, I have a question. I do not drink, therefore I do not keep things like wine in my house. So, that being said, do you think the recipe will be alright without the wine?
I tried replacing it with water once and it didn't end up very well XD Iskanderia's idea might work better.

I say just go to a wine store and get a cheap white wine. I don't drink either, but I have a bottle that I leave in my fridge and use ONLY for curry ::mana::
 

Lem

-member-
-member-
Joined
Jan 20, 2005
Messages
1,928
My boyfriend and I don't drink either but we keep a bottle for cooking.

One time we did try to drink white whine with this fancy pasta meal we made but we turned really red and blotchy afterward and then passed out. We're terrible light weights!
 

Decadent_Irises

-member-
-member-
Joined
Jun 10, 2008
Messages
358
Location
New York

Jae

-tea party-
-tea party-
Joined
Sep 24, 2007
Messages
1,613
Location
Los Angeles, California
Quick curry question:

Flowers and anyone else who makes/has made curry, do you think adding raisins or dried cranberries would work in a curry dish?

I will be making the dish that Flowers posted (I broke down and bought an inexpensive bottle of dry white wine), but I wanted to add a slightly sweet ingredient since I won't be using the shallots.

Are there any other slightly sweet ingredients I could add if raisins or cranberries would not work??


Also, I would be adding the raisins or cranberries, etc. in after the dish is cooked. They would be more of a garnish.

Thanks!!
 

flowersofnight

-moderator-
-moderator-
Joined
Aug 4, 2004
Messages
13,919
Location
Vintage Live House, 1994
Jae wrote:
Flowers and anyone else who makes/has made curry, do you think adding raisins or dried cranberries would work in a curry dish?
I dunno, but the recipe I posted isn't a particularly spicy one (unless you're using some sort of nuclear curry powder) so I'm not sure if it would make sense to add a sweet ingredient. I'd try it straight first.
 

Iskanderia

-member-
-member-
Joined
Jan 30, 2007
Messages
2,506
Raisins absolutely can work in something like a curry (if they're golden raisins then even better) but moreso if it's a spicy recipe.
 

Jae

-tea party-
-tea party-
Joined
Sep 24, 2007
Messages
1,613
Location
Los Angeles, California
^Thanks, dear! <33


Another culinary question:

What would/could you serve with vegetable dumplings? The Korean market has a buy one get one free special on veggie dumplings!

Also, could you use dumplings in soup??


Sorry for all the ::meev:: questions, but I'm used to my family making amazing Asian cuisine, so this is all new to me.
 

Iskanderia

-member-
-member-
Joined
Jan 30, 2007
Messages
2,506
Vegetable dumplings can certainly be good in a basic Asian vegetable or chicken broth type soup, but I generally serve them straight up by themselves with some hoisin (basically an Asian barbecue sauce) mixed with some soy sauce for dipping.
 

Jae

-tea party-
-tea party-
Joined
Sep 24, 2007
Messages
1,613
Location
Los Angeles, California
Iskanderia wrote:
Vegetable dumplings can certainly be good in a basic Asian vegetable or chicken broth type soup, but I generally serve them straight up by themselves with some hoisin (basically an Asian barbecue sauce) mixed with some soy sauce for dipping.


Oooh, great!! Thanks, dear. I am going to raid the Korean market tomorrow for dumplings and these amazing shitaki mushroom noodles they were demoing last week.

Hopefully I'll be able to make an amazing soup out of the noodles, dumplings, broth, chicken, and green onions!
 
Back
Top