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  • 3howards
    started a topic Recipes -- for those designers that love to eat too!

    Recipes -- for those designers that love to eat too!

    idecided to start a new thread (while i had the time) that featured recipes for those of us who love to eat, and let's face it, we love to eat almost as much as we love sex. almost ... this thread is also for benjo.

    anyway, to kick it off i'd like to share one of my favorite recipes that has left many a house guest most content ... tortilla soup. i love this soup, it is mild yet pleasing to palate. it serves best as an appetizer, but you can make it a full meal with the addition of chicken, zucchini, and squash. so here it is:

    Tortilla Soup with Pasilla Chile, Fresh Cheese and Avocado
    Serves 6 as a first course, 4 as a light main dish

    Ingredients:
    6 corn tortillas
    Vegetable oil to a depth of 1/2 inch for frying
    4 garlic cloves, peeled and left whole
    1 small white onion, sliced
    2 dried pasilla (or 1 dried ancho) chiles, stemmed, seeded and torn into several flat pieces
    One 15-ounce can good-quality whole tomatoes in juice, drained or 12 ounces (2 medium-small round) ripe tomatoes, cored and roughly chopped
    6 cups good chicken broth
    1 large sprig fresh epazote if you have it
    6 ounces Mexican queso fresco or other crumbly fresh cheese*
    1 large ripe avocado, peeled, pitted and cut into 1/2-inch cubes
    1 large lime, cut into wedges

    1. FRYING THE TORTILLAS. Cut the tortillas in half, then into 1/4-inch strips. In a medium-large (4-quart) saucepan, heat the 1/2 inch of oil over medium to 350 degrees F. (Using a thermometer is most accurate, but there are other reliable clues: the oil releases that "hot oil" aroma and its surface begins shimmering. Without a thermometer, test the edge of a tortilla strip to insure that it sizzles vigorously. Remember smoking oil is dangerously overheated and will give the tortilla strips a bad taste.) Add half the tortilla strips. Stir around in the oil nearly constantly until they are golden-brown and crispy. With the slotted spoon, scoop them out and drain on paper towels. Repeat with the remaining tortillas.

    2. OTHER PRELIMINARIES. Pour off all but a thin coating of hot oil in the saucepan and return to the heat. Add the garlic and onion to the oil and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop out the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible. Transfer garlic and onion to a blender or food processor. Add the chile pieces to the hot pan. Turn quickly as they fry, toast and release a delicious aroma - about 30 seconds in all. Too much frying/toasting will make them bitter. Remove and drain on paper towels. Set the pan aside.

    3. THE BROTH. Add the tomatoes to the blender containing the garlic and onion, and process to a smooth puree. (If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.) Set the saucepan over medium-high heat. When hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and epazote, bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Taste and season with salt, usually 1/2 teaspoon depending on the saltiness of your broth.

    4. SERVING THE SOUP. When you're ready to serve, divide the cheese and avocado among the soup bowls. Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips and crumble on a little toasted chile. Carry these satisfying bowls of soup to the table and offer your guests wedges of lime to squeeze in to their liking.

    WORKING AHEAD: Steps 2 and 3 can be completed several days ahead (which means you'll have the soup virtually ready to serve). Store the soup in the refrigerator, covered. The tortilla strips (Step I) will begin to taste stale if theyre not served the day fried.

    ************************************************** ************
    Oops, forgot to put the credits:
    From the book,Mexico One Plate At A Time by Rick Bayless. More great recipes in the book, highly recommend purchasing it.




    Instead of focusing on what you wont be about, decide what you will be about and make that good thing the central aim of your life. -- Pieter Van Waarde

    Post Edited (3howards) : 8/11/2004 1:12:49 PM GMT

  • AlbertSayers
    replied
    Amazing!!

    Leave a comment:


  • kemingMatters
    commented on 's reply
    We just drill a hole in a full watermelon and pour a 40 of vodka in it, cut and serve.

    I try to avoid eating pig-hoof when I can, looks cool though.

  • Red Kittie Kat
    replied
    Full size Watermelon Shots!!



    http://www.buzzfeed.com/christinebyr...n-jell-o-shots

    Leave a comment:


  • garricks
    replied
    i love chiffon pie. I was very happy to find this blog post:
    http://www.preparedpantry.com/Recipe...iffon-Pies.htm

    Leave a comment:


  • garricks
    replied
    I can't remember if I've posted another version of this recipe before, but THIS one is from the bakery where my family loved the most. It's a local recipe (like toasted ravioli), and it's awesome.

    ST. LOUIS GOOEY BUTTER CAKE
    Fred and Audrey Heimburger shared their recipe for this local specialty in "St. Louis Days, St. Louis Nights," which the Junior League of St. Louis published in 1994.
    "I've made it a number of times," wrote Trish Farano, who sent a copy of the recipe. "Be careful not to overbake it. If it isn't jiggly in the middle, it is overbaked. It will still taste great, but it won't be gooey."
    Marie Carron of Bloomsdale, Mo., and Jonell Safford of Highland also provided copies of this recipe.
    The crust is a simple combination of flour, sugar and softened butter that is mixed together and patted into the pan. The topping gets its essential gooey character from evaporated milk, corn syrup, an egg and more butter.
    The original recipe calls for butter or margarine. Use margarine if you must, but make sure you use regular, full-fat margarine and not a reduced-fat spread. The texture of a cake made with margarine should be fine, but compared with butter, the flavor will suffer.
    The recipe is just one of many St. Louis specialties in "St. Louis Days, St. Louis Nights" ($22.95), which has sold more than 40,000 copies. Although the book is currently out of stock, the Junior League has a waiting list for the next press run. To be added to the list, call 314-822-2344.
    ---
    ST. LOUIS GOOEY BUTTER CAKE
    Yield: 9 servings
    For crust:


    1 cup all-purpose flour
    3 tablespoons granulated sugar
    1/3 cup butter, softened
    For filling:
    1 1/4 cups granulated sugar
    3/4 cup (1 1/2 sticks) butter, softened
    1 egg
    1 cup all-purpose flour
    2/3 cup evaporated milk
    1/4 cup light corn syrup
    1 teaspoon vanilla
    Powdered sugar
    1. Prepare the crust. Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9-by-9-by-2-inch pan.
    2. Prepare the filling. In a mixing bowl, beat 1 1/4 cups sugar and 3/4 cup butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add 1 cup flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.
    3. Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.
    Per serving: 492 calories; 25.5g fat (46 percent calories from fat); 92mg cholesterol; 5g protein; 62g carbohydrate; 1g fiber; 277mg sodium.
    Recipe adapted from one provided by Fred and Audrey Heimburger of Heimburger Bakery that was published in "St. Louis Days, St. Louis Nights," from the Junior League of St. Louis (1994-95).

    Leave a comment:


  • Red Kittie Kat
    replied
    Oooh!!

    Leave a comment:


  • Buda
    replied
    In honour of egg day



    Chinese Tea Eggs

    Ingredients

    6 large free range eggs

    3/4 cup light soy sauce

    2 star anise

    1 cinnamon stick

    2 bags black tea

    1 teaspoon sugar



    Preparation
    1. Place eggs in a pot and fill with water to cover eggs plus 1 inch. Bring the pot to the boil and then immediately turn down the heat and simmer for 5 minutes uncovered.
    2. Remove eggs from heat, drain water and with cold water. Once eggs are cool enough to handle, very gently tap each egg all over the shell. The more you tap, the more intricate the design will be. Personally, I wish I had been a bit more daring with my breaking. Do not break open the eggs, you only want to fracture the outer shell but keep the membrane or skin intact.
    3. Put the eggs back in the pot and add the other ingredients. Top with water so that the eggs are *just* covered.
    4. Bring this to the boil and then immediately turn down the heat and simmer for 30 minutes uncovered.
    5. If you are a street vendor, keep eggs heated to a comfortable serving temperature until sold. If you are not, you can allow steep for at least a few hours or cover and refrigerate overnight.
    Keep in stewing liquid and refrigerated for up to 2 days, then removed from stewing liquid as the eggs will get too salty. Eat within 1 week.

    Leave a comment:


  • Buda
    replied
    Oh wow. I do love a good mojito. I might have to try this marinade with a spatchcock chicken. I love me some chicken carcass

    Leave a comment:


  • BJMRamage
    replied
    So, this wont be a 100% recipe but more like a guideline as I just mixed things together and had a nice flavor.

    Grilled Mojito Chicken
    Limes
    Fresh Mint
    Rum
    Honey
    Oil
    Chicken Breasts

    Basically make a mojito as your marinade. I chopped the Mint, added Lime Juice & Zest of one Lime. THen added in a healthy splash of Rum, then instead of Simple Syrup, I used Honey as the sweetener.

    Pour a bit of oil into a dish (I used a Pyrex casserole dish), add the chicken, then drizzle a little more Oil overtop, and the Marinade. I sliced an Onion and added that overtop. Cover and let it sit a few hours.

    Then Grill. if you want, save some marinade from hitting teh chicken and use as a pour over when the chicken is cooked, OR (as I had to) heat the marinade to a boil to kill any raw chicken matter, and use that as a pour over.


    I also made some Honey Lime-Cilantro Sweet Taters (grilled)
    drizzle sliced sweet potato with olive oil and salt n pepper. Cook over low heat until just charring and soft (if still not soft but getting too charred, use in-direct heat. Then pour over Lime Juice, Cilantro and Cumin. and toss. drizzle honey over the taters and enjoy.

    Leave a comment:


  • BJMRamage
    commented on 's reply
    I thought you posted a while back the "homemade" versions of Cream Soups.

    I suppose you could do a thickened stock, then add in sour cream or heavy cream toward the end to get it creamy thick. I know in the pioneer woman's version I added in Masa / Corn Flour to help thicken.

  • garricks
    commented on 's reply
    Looks good, BJMR! I just have to find a substitute for the "cream of" soup. Trying to be less processed.

  • BJMRamage
    replied
    Thanks again Red...and here is a version my wife found (pretty close) and what I might have used/based on originaly as I know I had onions in it:

    White Bean Chicken Chili Recipe
    http://www.mamasaywhat.com/slow-cook...-chili-recipe/
    What you’ll need:
    • 1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks (I left the chicken breast whole to ‘mush’ up before eating)
    • 2 – 15 o.z cans of white beans
    • 1 – 15 oz. can of white corn (I used yellow since I couldn’t find white)
    • 1 onion chopped
    • 1 clove garlic finely chopped (use more if you like garlic!)
    • 1 package taco seasoning
    • 1 – 7 oz. can of chopped green chilies
    • 1 can cream of chicken soup
    • 1 – 14 oz. can of chicken broth
    Directions:
    -Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.
    -Top your chicken with the beans, corn and onion.


    -In a bowl, combine the garlic, taco seasoning, green chilies, soup and broth. I used a whisk to help break up the creamy soup.


    -Once mixed together well, add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom.
    -Cover and cook on LOW for 8-10 hours.


    When I walked into our house after work, it smelled amazing! I knew we were in for a very yummy dinner.
    Before serving the chili, use a potato masher to break up the cooked chicken. This will help to thicken up the chili. Serve into dishes and top with grated cheese, sour cream, cilantro and tortilla chips… or anything you feel like using as a topping.

    Leave a comment:


  • Red Kittie Kat
    replied
    Nope, didn't work for me either ... then a direct search through google with the graphicdesignforum string did turn up the recipe BUT there was no way to click it. It would just bring me to the whole thread and it said page 304 and of course I could not get past page 84 no matter what I tried ... so I took that blurb I found on Google and searched for the recipe in general and found it. So easy and convenient this upgrade is ........ said NO ONE EVER!!!

    Leave a comment:


  • garricks
    commented on 's reply
    I was using Google Advanced search to comb the forum. It wasn't really much help.

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