New Year Resolution: A new recipe every week

by Simon 24 Replies latest jw friends

• 

  Phizzy

  I love cooking, sometimes I follow recipes, rarely to the letter, I am experienced enough at the game to know how to improve on them.

  Our son No. 1 comes to dinner at least twice a month, and I usually do something neither he, or we have tried before, at least my version has not been tried before.

  The usual Chefs are good for ideas, J Oliver, Nigel Slater, Hugh Fearnley-Whittingstall et al, a new kid on the block is Tom Kerridge, he runs the only Pub in England with TWO Michelen stars, and his cookbook is full of easy to do, often quite traditional Pub type dishes, but with his own unique input.

  His book, Proper Pub Food (? title?) we bought from Amazon at half price.

  I don't like too much faffing about chasing down weird ingredients, but I will try anything once ! I love fiery Middle and Far- Eastern and Mexican dishes especially.

  So bring on your recipes JWNers !
• 

  clarity

  LouBelle ... hi there!

  Your recipe sounds great ...I love curried veggies,

  Thanks for the instructions :-)

  clarity
• 

  Faithful Witness

  I was looking at that curry recipe too. What are curry leaves? That's new to me. Is there another name for that in the US?

  I also like your measurements: a good handful, a decent amount. Thanks for sharing this recipe!

  Cooking is an art. I have been improving my seasoning skills, which is difficult when trying to please both the palates of 7 year olds and the adults, who actually enjoy food with flavor.

  I like www.allrecipes.com

  The reviews from other users help me know what to expect, and different variations to try.
• 

  Xanthippe

  I was making a chicken curry a few years ago with what I usually put in, coriander, cumin, turmeric, garlic, cardamom seeds, garam masala and I realised I'd forgotten to buy plain yoghurt. So I grabbed some fruit yoghurt out of the fridge, mango and passion fruit, and it was the best curry I'd ever made. A happy accident I copy deliberately now.
• 

  Simon

  Ha ha..a pea sandwhich! Omg Simon ... be a true Brit and make a chip sandwhich, take a few chips from the fish& chips pkg...malt vineagar them,salt & pepper ....roll them up in some nice fresh bread & yumm it down ...heaven!

  Hey, all I had was peas and bread - it was the best butty I could make at the time. I miss the Chip Barm Special that Lee's chippy in Irlam used to make: Chips, Mushy Peas and Gravy on a barm-cake. Mmnnnnn.

  Fish finger sandwich with a slice of cheese and tomato sauce.whoo hoo.

  I used to eat fish-finger sandwiches with salad cream. Delicious!

  Are you omnivors ? vegetarian ? vegan ?

  We eat most things. Personally, I can take or leave meat and love veg - I don't put Turkey on my plate at Xmas as it consumes space that Yorshire Pudding, Stuffing, Sprouts, Carrots & Swede (Ruderbager) and Roast Potatoes could rest for a while before reaching my mouth.

  I generally agree though that anything with the word Curry or Curried as part of the name is worth eating. Our favourite indian dish is Navratan Korma (Vegetarian)

  The usual Chefs are good for ideas, J Oliver, Nigel Slater, Hugh Fearnley-Whittingstall et al, a new kid on the block is Tom Kerridge, he runs the only Pub in England with TWO Michelen stars, and his cookbook is full of easy to do, often quite traditional Pub type dishes, but with his own unique input.

  @phizzy: Tom Kerridge's Proper Pub Food looks like the book.

  I don't like too much faffing about chasing down weird ingredients, but I will try anything once ! I love fiery Middle and Far- Eastern and Mexican dishes especially.

  Yeah, $20 or more for a tub of something you'll use a gram of once every decade is too much effort.

  I also like your measurements: a good handful, a decent amount. Thanks for sharing this recipe!

  Yeah, if you're measuring things too precisely I think you're doing it wrong - it's art, not science.

  It shouldn't be like cooking meth (ha, we're on the last season of Breaking Bad!)
• 

  jgnat

  I'm an experimenter too and I've learned from hard experience never change more than three things on the recipe at any one time. The same goes for leftovers. Combine no more than two leftovers in a single meal.

  If something works, write it down. My children lamented they almost never got repeats. What could I do? I couldn't remember what I'd done.

  Try whipping egg whites intead of just adding eggs for a lighter, fluffier result.

  Butter makes nearly everything taste better.

  Try a Company's Coming recipe. They are all crowd-tested and use easy-to-find ingredients. Jean Pare is a local.
• 

  Xanthippe

  Yes Jgnat I agree. I like to whip up the egg whites for omelettes. It's true it does makes them fluffy instead of slimy which seems to happen when adding the whole eggs at once. It also feels like you're getting more to eat!
• 

  Oubliette

  My wife and I really enjoy cooking. Trying out new recipes is very enjoyable. Of course, when we find a new favorite recipe, the results are the best part!

  Here's one that I found a few years ago that has become one of our go-to recipes when the weather turns colder. It's kind of a poor man's boeuf bourguignon, but a lot less work to make:

  DARK BEER AND BLACK PEPPER BRAISED SHORT RIBS

  by Fabio Vivani

  Serves 3/4

  Tips:

  • When slow cooking, always use meats that have some fat or will be a dry disaster.
  • Always brown the meat first to seal the juice in. This caramelization is key to making flavor-packed short ribs!
  • Don’t place cold meat in the slow cooker, use it to keep food warm.
  • Dark beer and cracked pepper bring out the caramels and deep flavors in short ribs.
  • Reducing beef stock helps concentrate the flavors in your slow cooker. A little goes a long way.

  Ingredients:

  1.5 pounds boneless beef short ribs
  1 tsp. kosher salt
  2 tsp. ground black pepper
  1 cup all-purpose flour
  2 Tbsp. extra virgin olive oil
  1 Tbsp. butter
  2 ea. onions, sliced
  5 ea. garlic cloves, smashed with a knife
  6 fl. oz (about ½ of one bottle or can) stout beer - (I like Guinness Stout)
  1 quart beef stock reduced to 1 cup
  1 or 2 sprigs rosemary

  Method:

  Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside.

  Season the short ribs with salt and pepper, and then dredge in flour until well coated.

  Heat the olive oil in a Dutch oven over medium-high heat.

  Cook the dredged ribs until browned on each side, about 5 minutes per side.

  When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.

  To a slow cooker, add the onion as a bed, then add seared short ribs. Add as well any juice or drippings reserved from the pan.

  Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper.

  Add the stout beer and reduced beef stock.

  Place the lid on the slow cooker and set to high.

  Cook for approximately 6 hours or until tender.

  Top short ribs with sauce made from cooking them.

  - - - - - - - - - - - - - -

  Suggestion: Serve with roasted or mashed potatoes
• 

  BizzyBee

  garden peas and a slice of bread. I call it a pea sandwich.

  You'll be wanting to get that patented.
• 

  quellycatface

  Don't forget my corned beef hash recipe my little team of gourmet.Thanks x