The BDSM Kitchen

[Shankara20]

You posted this on the day of my exam. I believe for the not-exam part of the day and the following days I've been too drunk to tell you...

Truffles, there are no more

no more

no more at Shanks house


Chris will not be coming

be coming

be coming to Shanks house

*sigh*

 

[MasterPhoenix]

MP's Flaming Phoenix Fire Sauce

15-20 fresh Thai Dragon Chili Peppers
1/2 cup White vengar
1/4 cup Brown Sugar
1/2 cup water
2 table spoons Crystal Hot Sauce
1 Tablespoon Cajun Spice

Leave the seeds in the peppers for maximum effect...

Put the peppers & Water in the blender and run on high for a bout 30 sec or so...

Pour into saucepan with vinegar & other spices into a small sauce pan and let simmer. Warning, had complains from other in the house due to the high potency.

enjoy!

 

[Shankara20]

OMG! Why did not I see this before? With a truffle you can do anything including seducing me

.

 

[catalina_francisco]

This was delicious and easy to cook, though I found the lemon too strong so next time will use less juice or try using a different sauce such as satay...Serves 4.


Lemon Chicken Stir-fry

4 boned and skinned chicken breasts
1 tablespoon light soy sauce
5 tablespoons cornflour
I bunch spring oninons
1 lemon
1 garlic clove, crushed
1 tablespoon caster sugar
2 tablespoons sherry
150 ml (1/4 pint or 2/3 cup chicken stock)
4 tablespoons olive oil
salt and freshly ground black pepper

1. Divide the chicken breasts into 2 natural fillets. Place between 2 sheets of clear film and flatten to 5mm or 1/4 inch thickness with a rolling pin.

2. Cut into 2.5cm or 1 " strips across the grain of the fillets. Put the chicken into a bowl with the soy sauce and toss to coat. Sprinkle over 4 tablespoons cornflour to coat each piece.

3. Trim the roots off the spring onions and cut diagonally into 1cm or 1/2 " pieces. With a swivel peeler, remove the lemon rind in thin strips and cut into fine shreds, or if in a hurry, grate finely. Reserve the lemon juice. Have ready the garlic, sugar, sherry, stock, lemon juice and remaining cornflour blended to a paste with water.

4. Heat the oil in a wok or large frying pan and cook the chicken quickly in small batches for 3-4 minutes until lightly coloured. Remove and keep warm while frying the rest of the chicken.

5. Add the spring onions and garlic to the pan and cook for 2 minutes.

6. Add the remaining ingredients and bring to boil, stirring until thickened. Add more sherry or stock if necessary and stir until the chicken is evenly covered with sauce. Reheat for 2 minutes and then serve immediately.


Catalina

 

[Phirefly]

Boy, am I excited to find this thread.

I love to cook! Cooking is one of my passions. Food is wonderful! I am very open in the kitchen.

Unfortunately, S (my boyfriend) is not. I mean, he enjoys food, but is extremely picky. Case in point:

Vegetables he will not eat: Broccoli, cauliflower, mushrooms, olives, asparagus, artichoke, spinach, leek, shallot, tomatos, green/red/yellow peppers, cooked carrots, cabbage, brussel sprouts, sweet potatoes, yams, squash, zucchini. And especially (and this is a big one for me) NO onions. Not even a slight hint of onion.

Other things he will not eat: Any white sauce, mayonnaise, cream cheese, sour cream, milk, mayonnaise, lamb, cherry, mango, any sweet meats (honey ham, honey turkey), mustard that is not yellow, white bread, rye bread, corned beef, barbeque sauce, steak sauce, many other random things.

Of the foods he will eat, he's even picky about *how* to eat them. He loves rosemary, but only in bread. He'll eat salsa, but just the liquid, etc etc.

Now, I love this man to pieces, and I want to please him, and most of all I want to COOK for him. So far though, I haven't really gotten to at all. Most of that is because we live an hour apart, but the other part is that I just don't know many recipes that don't incorporate some of those ingredients. Chili without onions? Chicken pot pie without vegetables? Yes, he can pick those things out, but I don't want him to have to! So anywhere I can find recipes that fit his criteria I am excited about finding. Such as Cat's "Lemon Stir Fry" up there. That's great! Minus the onions. Which should still be fine.

So, thanks for this thread! I hope it stays up to date and I'll probably add some too!

 

[callinectes]

I am so glad this thread popped back up!

With fresh strawberries available now, in my partof the world anyway, it's time to make a pound cake! Of course it is wonderful plain but I adore a slice of pound cake soaked with strawberry juice.

Buttermilk Pound Cake

1 C butter, softened
3 C sugar
4 eggs
3 C flour
1/4 t baking soda
1 C buttermilk
1 t vanilla

Preheat oven to 325.

Grease and flour bundt pan. Cream butter and sugar together. Add eggs, one at a time, beat well. Combine flour and soda. Add flour mixture alternately with buttermilk. Stir in vanilla. Pour into pan. Bake for approximately 70 minutes. Cool in pan on rack for at least 30 minutes, invert onto cake plate. Dust with powdered sugar, if desired.

 

[James G 5]

This isn't even CLOSE to done, but back lo these many years ago when this page started I collected a bunch of the recipes plus some from other sources & started building them on a web page
It's here:
http://members.aol.com/slejames/Recipes.html

 

[intothewoods]

oooh, I'll be back later for this. I love to cook! And I love sharing recipes.

 

[trisquel_astur]

I need to translate some recipes to English in order to post them here...

 

[James G 5]

I need to translate some recipes to English in order to post them here...

Please do!
Try & translate measurements for us non-metric folks if you can!

 

[trisquel_astur]

Please do!
Try & translate measurements for us non-metric folks if you can!

*laugh* this will be the main problem, but I will try.

Well there are lots of pages that do translations.

The first time I'd read "A pound of flour" I was thinking in the currency, not in the weight. And was very confuse for me... How to know the differences in price between here and a supermarket in UK? *laughs*

 

[trisquel_astur]

Well, as far as I should translate the recipe and units... if someone want a specific recipe from Spain, feel free of ask me it for!

 

[James G 5]

Well, as far as I should translate the recipe and units... if someone want a specific recipe from Spain, feel free of ask me it for!

Hey, my recipe page that I mentioned a few posts ago has a recipe for alfajores with manjoblanco. I get people from SPain hitting it all the time in searches, but the recipe I have is the South American version, not the Spanish version, and so not what they're usually looking for.

 

[Zinfandel]

*sigh* I love recipe threads. I'll post a few here, if no one minds. None of these were mine originally (though some I've modified a little or a lot), but are just ones I really enjoy.


Salad with Salmon Cakes and Asian Vinaigrette
These are a bit of work, but they're worth it. Even my mother, who doesn't usually care for salmon, asked for this recipe. I've made extra salmon cakes and frozen them (before frying) before, and while they don't come out *quite* as good as they do when they're fresh, they make for an easier weeknight meal if you have the vinaigrette ingredients on hand.

For the Salmon Cakes:
1 lb fresh salmon, poached, chilled, flaked
2 cups panko bread crumbs
1/3 cup minced scallions
1/4 cup chopped fresh cilantro
4 eggs
3 Tbsp fresh lime juice
3 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp fresh ginger, minced
2 Tbsp jalapeño pepper, seeded, minced
1 Tbsp sugar
1 tsp sea salt
1 cup panko bread crumbs
1/4 cup sesame seeds
2 Tbsp olive oil

To poach salmon: Use enough water to cover the flesh. Use a salt-to-water ratio of 1 teaspoon of salt to 1 quart of water. Heat just until you start to see bubbles. Add the fish, cover, and simmer (never boil) just until the fish flakes, about 6 minutes per pound. Remove the salmon from the water and chill until ready to use.

Combine salmon, 2 cups panko, scallions, and cilantro. Whisk together eggs, lime juice, soy sauce, vinegar, ginger, jalapeño, sugar, and salt. Combine with the salmon mixture. Spread 1 cup of panko and sesame seeds on a baking sheet. Form 12 salmon cakes (about 1/4 cup per cake) and press into panko/seed mixture to cover both sides. Chill at least 1 hour. Fry cakes in 2 tablespoons of oil over medium-high heat until golden brown, about 3-4 minutes per side. Drain on paper towels.


For the Vinaigrette:
1/4 cup fresh lime juice
3 Tbsp olive oil
2 Tbsp low-sodium soy sauce
2 Tbsp sugar
2 tsp sesame oil
1 tsp fresh ginger, minced
1 tsp crushed red chiles
Sea salt, to taste

Whisk all vinaigrette ingredients together and chill until serving.


For Salad:
10 oz Spring Mix salad greens

Toss salad greens with 6 tablespoons of the vinaigrette and divide between 6 plates. Place 2 salmon cakes on each salad and drizzle with additional vinaigrette. Makes 6 servings

 

[Zinfandel]

Bulgar Salad with Garbanzo Beans, Feta and Tomatoes
This is a great side dish for dinner, and also works great to take to a pot luck. Or, it can be served as a main dish with pita bread.

2 cups water
1 cup bulgur
1 teaspoon salt
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1 basket grape tomatoes, each halved
1/2 cup crumbled feta cheese
1/2 cup chopped green onions
1/3 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
2 teaspoons grated lemon peel

Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve. (can be made ahead)

 

[Zinfandel]

Mashed Potatoes with Pears and Leeks
These sound strange, but are delicious. If you use non-dairy margarine (as the recipe calls for), they are completely non-dairy, and so good for someone who is lactose intollerant or for a kosher meat meal. However, you can use any margarine or butter in place of the pareve margarine if you prefer. Also, you don't have to cut the potatoes or pears in as small of pieces as the recipe calls for - I usually just cut them each potato/pear into about 6 pieces.

3 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
2 pounds ripe pears, peeled, cored, cut into 1/2-inch cubes
8 tablespoons (1 stick) pareve margarine, room temperature
2 cups sliced leeks (white and pale green parts only; about 2 large)

Boil potatoes in one pot and pears in another until very tender and pierced easily with a knife.

Return all potatoes and pears to one of the pots. Add 6 tablespoons margarine; mash mixture well. Season with salt and pepper.

Melt 2 tablespoons margarine in large skillet. Add leeks; sauté until crisp-tender, about 5 minutes. Mix half of leeks into potato mixture; if serving immediately, transfer to a serving dish/bowl. Top with remaining leeks. (Can be made 1 day ahead. If being made ahead, transfer to a caserole or other oven-safe dish. Cover; chill. Rewarm uncovered in 350°F oven 25 minutes.)

Makes 8 servings.

 

[Zinfandel]

Chipotle Macaroni and Cheese
Different and tasty, this has a smoky flavor from the adobo. If you don't like chipotle peppers or adobo, it can easily be left out (but then it's just plain mac and cheese). This recipe makes enough to feed 4 (I put it in an 8x8x2 pyrex dish to bake), but it can easily be doubled and baked in a 13x9x2 dish.

Preheat oven to 350°F.

For bread crumbs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large garlic clove, finely chopped (I use a garlic press)
1 cups coarse fresh bread crumbs (I use a Japanese bread crumb called Panko. If you purchase regular bread crumbs to use, purchase the plain ones, not the seasoned)

Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to shallow bowl, cool, and season with salt (I didn't really see a need to drain them, there wasn't much excess oil).


For macaroni and cheese
1 single chopped chipotle chile in adobo (optional, unfortunatly you have to buy a whole can)
1/4 stick unsalted butter
A scant 1/4 cup all-purpose flour
1 cups whole milk
1 cups heavy cream
1 teaspoon dry mustard
1/2 lb macaroni
3/4 lb extra-sharp Cheddar

Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl.

Melt butter in a 2-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute (it will be clumpy). Gradually whisk in milk, cream, and mustard and BRING BACK TO A SIMMER (just barely bubbling, it will take a few minutes to get there). Then simmer, whisking occasionally, 3 minutes.

Stir half of cheese into white sauce, until melted. Pour white sauce over pasta, and add in remaining cheese and chopped chipotle in adobo. Stir until well-combined. Add salt to taste.

Fill a 1 1/2-quart shallow casserole with macaroni mixture, and sprinkle with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

 

[neonflux]

Oh my Goddess, all of your recipes sound amazing but this one... well, i cannot wait to try it.

(although I gotta say, the macaroni one is lookin' pretty good, also)

yummmmm & thank you!
Neon

P.S., if you ever want to try cooking in the City by the Bay...

*sigh* I love recipe threads. I'll post a few here, if no one minds. None of these were mine originally (though some I've modified a little or a lot), but are just ones I really enjoy.


Salad with Salmon Cakes and Asian Vinaigrette
These are a bit of work, but they're worth it. Even my mother, who doesn't usually care for salmon, asked for this recipe. I've made extra salmon cakes and frozen them (before frying) before, and while they don't come out *quite* as good as they do when they're fresh, they make for an easier weeknight meal if you have the vinaigrette ingredients on hand.

For the Salmon Cakes:
1 lb fresh salmon, poached, chilled, flaked
2 cups panko bread crumbs
1/3 cup minced scallions
1/4 cup chopped fresh cilantro
4 eggs
3 Tbsp fresh lime juice
3 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp fresh ginger, minced
2 Tbsp jalapeño pepper, seeded, minced
1 Tbsp sugar
1 tsp sea salt
1 cup panko bread crumbs
1/4 cup sesame seeds
2 Tbsp olive oil

To poach salmon: Use enough water to cover the flesh. Use a salt-to-water ratio of 1 teaspoon of salt to 1 quart of water. Heat just until you start to see bubbles. Add the fish, cover, and simmer (never boil) just until the fish flakes, about 6 minutes per pound. Remove the salmon from the water and chill until ready to use.

Combine salmon, 2 cups panko, scallions, and cilantro. Whisk together eggs, lime juice, soy sauce, vinegar, ginger, jalapeño, sugar, and salt. Combine with the salmon mixture. Spread 1 cup of panko and sesame seeds on a baking sheet. Form 12 salmon cakes (about 1/4 cup per cake) and press into panko/seed mixture to cover both sides. Chill at least 1 hour. Fry cakes in 2 tablespoons of oil over medium-high heat until golden brown, about 3-4 minutes per side. Drain on paper towels.


For the Vinaigrette:
1/4 cup fresh lime juice
3 Tbsp olive oil
2 Tbsp low-sodium soy sauce
2 Tbsp sugar
2 tsp sesame oil
1 tsp fresh ginger, minced
1 tsp crushed red chiles
Sea salt, to taste

Whisk all vinaigrette ingredients together and chill until serving.


For Salad:
10 oz Spring Mix salad greens

Toss salad greens with 6 tablespoons of the vinaigrette and divide between 6 plates. Place 2 salmon cakes on each salad and drizzle with additional vinaigrette. Makes 6 servings

 

[catalina_francisco]

So great to see the new additions to this thread. Well, with some luck, I will soon be able to contribute some Dutch delicacies....we have incorporated, or should I say utilised, cookery books into my Dutch language tutoring!!

Catalina

 

[catalina_francisco]

Well, as far as I should translate the recipe and units... if someone want a specific recipe from Spain, feel free of ask me it for!

LOL, I am fortunate...I have my own personal teachers...F and also his mama, though that is more difficult as we do not have a language in common, but we manage to connect our thoughts and words by some miracle most times.

Catalina

 

[myinnerslut]

coconut shortbread cookies

A loved this recipe and the coconut is very subtle

Coconut Shortbread

INGREDIENTS
2 cups butter (no substitutes), softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup flaked coconut
confectioners' sugar

DIRECTIONS
In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.

 

[Blushing Bottom]

Excellent Christmas Cookie Recipe

Christmas Cookie Ingredients:



1 cup water
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup brown sugar
1 tsp lemon juice
4 large eggs
1 cup nuts
2 cups dried fruit
1 bottle Jose Cuervo Tequilla

Sample Cuervo to check quality. Take a large bowl,
Check Cuervo again, to be sure it is of the highest quality,
Pour 1 level cup and drink.
Turn on electric mixer…Beat one cup of butter in a large fluffy bowl.
Add one teasoppn of sugar..Beat again. At this point it’s best to make sure the Quervo is still OK, try another level cup…just in case.

Turn off the mixer thingy. Break 2 leggs and add to the bowl and chuck in
The cup of dried fruit, Pick the frigging fruit off the floor…Mix on the
turner. If the dried fruit gets stuck in the beaters just pry it loose with a drewscriver.

Sample the Cuervo to check for tonsistincity.

Next, sift two cups of salt, or something. Who giveshz a sheet.

Check the Cuervo. Now sift the lemon juice and strain your nuts. Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.


Greash the oven.

Turn the cake tin 360 degrees and try to not fall over. Don’t forget to beat off the turner. Finally, throw the bowl out, finish the Cuervo and make sure to put the stove in the dishwasher.

Cherry Mistmas

 

[intothewoods]

I'm so bad about collecting recipes. But here's one of my favorites, from Mario Batali on the Food Network ( I love him!):

Spaghetti as the Coalman's Wife Makes It: Spaghetti alla Carbonara
Recipe copyright Mario Batali. All rights reserved.
Show: Molto Mario
Episode: Sagnatielle


8 ounces guanciale, may substitute pancetta or good bacon
1 pound dry spaghetti
1 cup grated Parmigiano-Reggiano
4 eggs, separated
Freshly ground black pepper
In a 12 to 14-inch saute pan, render and brown guanciale until crispy and golden. Do not drain fat from pan; set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook spaghetti according to the package directions, until tender yet al dente, reserving the pasta cooking water.

Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water to the pan. Toss in the cooked pasta and heat, shaking the pan, for 1 minute. Add the grated cheese, egg whites, and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.

 

[intothewoods]

Another of my favorites:

Our food editors were split down the middle as to whether this cake was better when made with extra-virgin or regular olive oil. Using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste. Both are delicious — you won't be disappointed with either result.
serving size
Makes 8 servings.
subscribe to Gourmet >
ingredients
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving
1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar

Special equipment: a 9-inch (24-cm) springform pan; parchment paper
preparation
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

Cooks' note:
Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.
Gourmet, April 2006

 

[neonflux]

I love anything, anything with lemon! I am definitely going to try this at my next dinner party!

:smacks lips and exerts extreme control over legs so as not to break her diet by going to the store next door to buy a lemon bar:

Another of my favorites:

Our food editors were split down the middle as to whether this cake was better when made with extra-virgin or regular olive oil. Using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste. Both are delicious — you won't be disappointed with either result.
serving size
Makes 8 servings.
subscribe to Gourmet >
ingredients
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving
1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar

Special equipment: a 9-inch (24-cm) springform pan; parchment paper
preparation
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

Cooks' note:
Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.
Gourmet, April 2006