Scape's Cook Book: The Recipe Files

Discussion in '-off topic-' started by Jae, Oct 10, 2007.

  1. Iskanderia -member- -member-

    Joined: 30 Jan 2007
    Posts: 2506
    Posted: Tue Mar 24, 2009 6:55 pm

    Making miso soup again tonight. Something tells me I'm gonna end up downing like a gallon of it. Loves me some miso soup.
  2. Jae -tea party- -tea party-

    Joined: 24 Sep 2007
    Posts: 1614
    Location: Los Angeles, California
    Posted: Tue Mar 24, 2009 7:15 pm

    Iskanderia wrote:
    OMG I fucking LOVE miso soup!! <3333

  3. Amatsu -member-

    Joined: 01 Jan 2006
    Posts: 4576
    Posted: Tue Mar 24, 2009 7:40 pm

    I'm thirding the love of miso soup.

    I get really intense cravings for it every now and then. D:
  4. Decadent_Irises -member- -member-

    Joined: 10 Jun 2008
    Posts: 358
    Location: New York
    Posted: Tue Mar 24, 2009 7:53 pm

    same here, me and my friends went out for hibachi, and they decided they didn't like it. so i drank 4 bowls of it lol
  5. Lem -member- -member-

    Joined: 20 Jan 2005
    Posts: 1928
    Posted: Tue Mar 24, 2009 9:25 pm

    I love Miso but I stop buying it because I been trying to cut back on my sodium D:
  6. Iskanderia -member- -member-

    Joined: 30 Jan 2007
    Posts: 2506
    Posted: Tue Mar 24, 2009 10:40 pm

    The weird thing about sodium is that it isn't inherently bad for you. There's a gene that if you don't have, you can't process sodium properly, and so your risks for high blood pressure and whatnot go up.

    Most of us DO have the gene though and therefore aren't harmed by excess salt. The only problem though, is that there's no way to know if you have the gene or not, so doctors advise people to lower their sodium intake just in case.

    Here's the Miso soup recipe I use if anyone is interested. It's really super easy to make:

    4 cups water (you can use vegetable stock too but I haven't tried it that way yet, so I can't vouch for whether or not it's good that way)

    1/3 cup light miso

    3 green onions, sliced

    1 tb shredded nori (I found nori that came pre-shredded but you can also just get nori sheets for sushi and then cut them)

    1/2 block firm silken tofu, drained and cut into cubes (it's up to you how big you want them)

    Dash of soy sauce

    1/2 tsp sesame oil

    Simmer nori in the water (or broth) for 5 minutes. Reduce heat to very low and add the rest of the ingredients. Stir in miso until it's well dissolved. Eat that shit all up.

    Oh, and DO NOT BOIL it. It screws things up. (It's also good with some sliced mushrooms thrown in - but then it starts to get away from being traditional miso soup.)
  7. Jae -tea party- -tea party-

    Joined: 24 Sep 2007
    Posts: 1614
    Location: Los Angeles, California
    Posted: Wed Mar 25, 2009 8:24 pm

    Well, I made Flowers'* curry recipe and ::squee:: IT WAS SO DELICIOUS!

    Here is tonight's dinner:


    Chicken Curry with Basmati Rice <3333

    I HIGHLY recommend this dish, as it's pure heaven. It's very savory and rich.

    The recipe is on page 2 for all interested

    *NOTE: Not actually Flowers' recipe ;)
  8. Duality -member- -member-

    Joined: 08 Nov 2004
    Posts: 461
    Posted: Sun Apr 26, 2009 12:02 am

    I tried cooking that curry dish...I had no heavy cream, so I subbed it for whipping. It was awfully runny. D:
  9. Jae -tea party- -tea party-

    Joined: 24 Sep 2007
    Posts: 1614
    Location: Los Angeles, California
    Posted: Sun Apr 26, 2009 9:08 am

    Duality wrote:

    Oh no!!! Yeah, the heavy cream helps to make this amazing thick sauce that punches faces in with awesome. :(

    Aside from being runny, how did it taste?
  10. Amatsu -member-

    Joined: 01 Jan 2006
    Posts: 4576
    Posted: Sun Apr 26, 2009 2:22 pm

    That curry looks so delicious! ::squee::

    I wanna try it with tofu.
  11. Iskanderia -member- -member-

    Joined: 30 Jan 2007
    Posts: 2506
    Posted: Wed Aug 4, 2010 7:27 pm

    Alright let's revive this thread. Someone on another forum asked for good soup recipes recently, so I wrote this one up.

    Of course, I can't even manage something as simple as writing out a recipe in a serious manner or without swearing. :roll:

    This isn't some gourmet shit, but it's my favorite soup ever. (I make a big pot of it like once a month and just live off of it for a couple days.) I got a basic broccoli soup recipe awhile ago from a cookbook but I've tweaked it over time and lightened it up and added some things like the leeks and cauliflower.

    For a thick, creamy, cheesy soup it's actually not too bad for you, and it's pretty quick to make - maybe 30 minutes start to finish. (This makes a good amount, so maybe just make a half portion the first time around if you're not sure about it.)

    Broccoli Cauliflower Soup with Cheddar and Leeks

    NOTE: The marijuana and Step 7 are optional but highly recommended

    2 lb. bag of frozen chopped broccoli and cauliflower mix (feel free to use fresh - knock yourself out)
    1 large carrot
    2 leeks
    1 tb. unsalted butter (you know that unsalted butter is higher quality than salted, right? Good. You can use some cooking spray here instead if you're super paranoid about fat, but we're only talking about 1 tb. here. Calm down.)
    1 tsp. salt (I use sea salt, but if you're not pretentious, go ahead and use regular table salt)
    1/4 tsp. black pepper (I like fresh ground, and I just eyeball the amount but again, do whatever you want. I don't give a fuck.)
    4 cups chicken broth
    1/4 c. flour
    1/2 c. cold water
    1 c. low fat sour cream
    1 c. skim milk
    2 c. shredded reduced fat sharp cheddar cheese (or you can use whole milk, regular sour cream and regular cheese, but personally I don't like to because I'm not a disgusting fatty.)
    Marijuana (optional)

    1. Thaw the frozen vegetables at least enough so that you will be able to chop them
    2. Thinly slice the white parts of the leeks, melt the butter over medium heat in a dutch oven and saute' the leeks a bit - just until they're translucent, but not browned
    3. In the meantime, shred the carrot. Any size shred is fine
    4. Chop the shit out of the broccoli and cauliflower. I like to go with pieces about 1/8" to 1/4" in size or so.
    5. Add the salt, pepper, broth, carrot and broccoli/cauliflower mix to the pot. Bring to a boil and then reduce heat, cover, and let that shit simmer for 8 minutes.
    6. Put the flour and cold water in a tupperware container and shake it until the flour is dissolved.
    7. You probably still have some time left to smoke a bowl before the 8 minutes are up, so I'd recommend you do that, since it will add a lot to the overall flavor of the soup.
    8. Add the flour/water mixture gradually to the pot (I don't mean the marijuana, but rather the cooking pot), stirring constantly while pouring
    9. Heat to boiling over high heat, stirring constantly, and continue stirring and boiling for 1 minute.
    10. Turn down the heat a bit and stir in the milk, sour cream and cheese and cook it until the cheese melts, but don't let it boil.
    11. At this point I really recommend pureeing half of the soup in a blender, food-processor or with one of those hand-blender thingies that I really want. But if you're too lazy for this than you can skip it. I don't care what you do. I'm not you're fucking mother.


    Or don't. Whatev.
  12. Amatsu -member-

    Joined: 01 Jan 2006
    Posts: 4576
    Posted: Wed Aug 4, 2010 7:44 pm


    But seriously. Gonna try this.
  13. MissUMana -member- -member-

    Joined: 28 Nov 2008
    Posts: 2367
    Location: Far away
    Posted: Thu Aug 5, 2010 9:30 am

    Before I start posting recipes here, let me explain that I'm not into sophisticated cooking. I like plain traditional French dishes best, home-cooked food, which is not necessarily what you'll find in restaurants.

    Here's my recipe for "Artichauts sauce moutarde".

    Cut the artichoke stems away (be careful not to cut yourself, and use a strong knife). Remove the bottom leaves too (let's say 5 or 6), they're too hard. Plunge them in a large quantity of cold water, "heads" down. Add some vinegar, it will help cleaning them. Leave them in water for 5 minutes, then spread open the petals slightly while rising them under cold water.

    Bring a large pot of salted water to a boil. Place a smaller pot lid directly over them to keep them submerged under the water. Let them boil for 30 minutes (a little longer if they're more than Medium-sized). Drain them and leave them to cool on a large dish.

    In a bowl mix hot mustard with oil (I use peanut oil), a soup spoon (= 3 dessert-spoons) worth of mustard per person, and about 2 of oil. You must make enough sauce for the petals first, then the heart. It's so easily and quickly made you can make some more later if you find you didn't make enough.

    You'll enjoy your artichokes better if they're still warm.

    Check the Ocean Mist Farms site if you don't know "How to eat an artichoke", because I'm too lazy to explain, ahahahah!

    Bon Appétit!
  14. Han'i -member- -member-

    Joined: 13 Mar 2008
    Posts: 526
    Location: Raccoon City, Baby!
    Posted: Thu Aug 5, 2010 9:52 am

    Awesomeness, I'm definitely trying this the next time I have a chance to get artichokes. That does sound easy, which is good. It means I could probably make it before school.
  15. Martine -member- -member-

    Joined: 25 Jan 2009
    Posts: 587
    Posted: Thu Aug 5, 2010 10:06 am

    I hadn't seen that topic before. How could it be ? I think I am going to enjoy this one :roll:

    MissUMana wrote:
  16. Iskanderia -member- -member-

    Joined: 30 Jan 2007
    Posts: 2506
    Posted: Thu Aug 5, 2010 11:58 am

    MissUMana wrote:
    I got ya. If you have really fresh, high-quality ingredients, the recipes don't have to be that sophisticated. Something as simple as fresh pasta with good butter, cracked pepper, fresh basil and topped with a nice shredded parmesan can be transcendent.

    I like to do both: fancy stuff and not-so-fancy comfort food stuff, like the soup recipe above. I rarely get to make the complex dishes anymore though, since I mostly just cook for myself these days and it seems pointless to spend 2 hours making something that only I'm going to eat.
  17. Phantom Pabulum -member- -member-

    Phantom Pabulum
    Joined: 03 Apr 2008
    Posts: 744
    Posted: Thu Aug 5, 2010 12:20 pm

    Iskanderia wrote:
    This so much.
  18. Amatsu -member-

    Joined: 01 Jan 2006
    Posts: 4576
    Posted: Thu Aug 5, 2010 3:29 pm

    Soup Spoons? Dessert spoons? How the hell do the French measure things? :lol:

    That sounds delicious, though.
  19. MissUMana -member- -member-

    Joined: 28 Nov 2008
    Posts: 2367
    Location: Far away
    Posted: Thu Aug 5, 2010 3:56 pm

    Amatsu wrote:
    I added that detail because I know from experience that our soup spoons are larger than the ones you usually find in the UK and the US. Not sure about other countries.

    You know we use kilos, grams, liters, centiliters and such, don't you? We're not normal, eheheheh! But we somehow manage with all those weird measures, because we're as weird as they are. :P
  20. Amatsu -member-

    Joined: 01 Jan 2006
    Posts: 4576
    Posted: Thu Aug 5, 2010 4:06 pm

    It's just funny because I don't know anyone in the united states who even says 'soup spoon' or 'dessert spoon'. Most people here, at least in my experience, don't know the difference between the different types of spoons and forks generally. xD

    That type of thing is reserved for formal eating situations. And still, most Americans don't know proper formal etiquette.

    We use weird measurements in the US, too. Like, other countries use the metric system, but apparently we americans like our extra 0.5s, 2s, & 3s. ::meev::