International House of Recepes

[Black Tulip]

Re: Weight gain?

"Spotted Dick" recipe. Not recommended for dieters!

H. Cut the string and roll the pudding on to a warm plate. Cut
into slices to serve with custard.

Sit in couch for three hours clutching distended stomach.

Og

Og,

I think we have something similar in Holland, translated it would be called "John in a bag". To be served with syrup. It's rather old fashioned and I don't think many people still know how to do it.

Recipes, well, I love to cook and currently one of my favorites is couscous. It originates in North Africa. A real Arab would probably laugh his head off, but it tastes great.

2 persons:
Chicken (without bones) 300 gram
Raisins 50 gram
Roasted almonds 50 gram
Couscous 100 gram
garlic
salt, fresh ground black pepper
cinnamon
coriander - optional
olive oil or butter

Start with soaking the raisins in hot water, leave it for about 10 minutes.
Cut chicken in chunks.
Melt butter or heat olive oil in a frying pan, cast iron is best, and sizzle the meat.
Add crushed garlic, fresh ground black pepper, salt and cinnamon.
Chop and add coriander if you wish.
Put a lid on it and let it simmer for 15 minutes.
Chop the almonds.
Put water on the boil for the couscous, the amount is similar to cooking pasta. Add a pinch of salt to the water, not necessary but I like it better.
Once the water boils, dump the couscous in and let it boil for 1 minute. Drain the couscous and sprinkle some oil on it. Or if you used butter for your meat, stir a dollop in the couscous.
Mix the drained raisins with the couscous and add the chopped almonds.

Here you can go two ways: serve meat and couscous separate or throw everything together and mix it before serving.

You can vary with hazelnuts, leave out the raisins and add eggplant, tomato, or whatever else takes your fancy. Instead of chicken you can use lamb or beef.

I think it goes very well with a nice glass of red wine.

Eet smakelijk.

 

[dr_mabeuse]

Re: Story

I included my Spotted Dick recipe in my story 'The Virgin Unbirth'.

I got feedback on the recipe.

Og

Thank you Og. I've been trying to find a recipe for an English pudding since I read the Patrick O'Brian books, in which his characters have pudding with with every meal except breakfast. I even bought the cookbook that goes with the Aubry/Maturin novels, but all the recipes use suet and I can't find suet anywhere here. My butcher tells me it's no longer available.

I've heard that you can use butter if you put the butter in the freezer for a while and then use a hand grater. I might try that.

----dr.M.

 

[cantdog]

mango chutney or maybe salsa

Mango Chutney

flesh of 1 mango, chopped
flesh of 1 lime, chopped
½ inch wide, 1 inch long piece of
ginger, finely chopped
1 tbsp. turbinado sugar
½ tsp (or more) kosher salt
freshly ground pepper

Puree all. Add

1 small poblano pepper, cut up

whirl to scatter chunks through mixture.

Good to eat with samosas or marinate fish...


cantdog

 

[cantdog]

non-vegetarian

Sharp Brown Rosemary Sauce September 6, 1999
for blackened fish or for Provencal pepper steaks

2 cans double-strength beef broth
1 scant cup Marsala wine (what's left)
leaves from 3 sprigs fresh rosemary
1/2 onion, minced
1/2 teaspoon or more "herbes de Provence" herb mixture
1 pod dried red pepper, whole
2 bay leaves
1/2 tomato, cut in quarters

I set this to cooking down before making the rest of the meal.
It cooked down a long time, the tomato bits lost their skins,
and became subsumed into the sauce. After at least 45 minutes,
I removed the red pepper, bay leaves, and tomato skins. It
tasted rich but bitter, so I added a tablespoon or more of cocktail
sauce, which lifted it up. Puddle it in the platter, place the steaks
on it, and ladle it on the top.

This was another improv I wrote down because my guests wanted it.

Cooking is the subtlest and kindliest of the arts. -- Nero Wolfe

 

[Guest]

Cantdog, are you married? Are you for hire? I do dishes (and a bit more (hint, hint...)

Perdita

 

[shereads]

Flaked Maize a la Kellogg:

Into a vintage porcelain bowl, pour the following:

1 cup of Kellogg's Corn Flakes
1/2 cup of organic, hormone-free cow's milk
1/4 cup of fresh blueberries
1 packet of pink fake sweetener

Eat immediately, using a silver-plate soup spoon inherited from grandmother.
A good coffee to accompany this dish is a mix of fresh-ground medium-roast Kenyan and whatever those beans are that are left in the cannister from last time.

 

[shereads]

Re: Grilled Corn

in one of his books, Rex Stout's Nero Wolfe says that American women who boil corn should be boiled in their own stew pots. It is a sacrilege.

I love fresh corn and while I prefer the following method, I would never turn down boiled corn - as long as it is in the water for less than five minutes.

Corn, unhusked, contains tremendous amounts of moisture, so you need faith to do this, but it works.

Preheat oven to 450 - put corn in for 20 minutes - big fat ears may take 30.
Husk at table and eat! You need good oven mits!!!

Nero Wolfe had a cook and other domestic help. This method is VERY messy. Second best alternative, to me is the following.

Husk Corn, wrap in aluminum foil with pats of butter. Put on top rack, low heat and grill for about 20 minutes. Depending upon the grill and your ability to control heat, turning may not be necessary.

I became spoiled for anything but perfectly fresh corn, back when my dad used to grow a garden. It's full of sugar when it's just picked, and immediately the sugar begins to turn to starch. By the time it gets to the supermarket, it's too late to salvage.



Next time it's in season in South Florida, I will force some farmer to let me set up a grill right there in the field. Thank you for the reminder.

 

[Guest]

Re: Re: Grilled Corn

Next time it's in season in South Florida, I will force some farmer to let me set up a grill right there in the field. Thank you for the reminder.

My father used to do that as a boy. When I was very young he had a grand vegetable garden and corn was my favourite. P.

 

[shereads]

Re: Re: Re: Grilled Corn

My father used to do that as a boy. When I was very young he had a grand vegetable garden and corn was my favourite. P.

Our beagle used to steal corn from the garden and race off into the woods to eat it. She never knew that we watched this from the kitchen window.

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

Fresh Cherries

Take one pound of ripe-by-not-mushy-ripe, bright red Washington State cherries. Wash the cherries under a cold tap while still in plastic bag. Drain bag. Dump cherries into a bowl and take them into the computer room. Lift cherries, one at a time, by stems. Pluck each from stem with teeth, and devour the juicy red flesh. Indelicately remove cherry pit from between teeth, and place it on a napkin with the others.

Continue until cherries are gone, or stomach hurts. Whichever comes first.



I happen to have bought some cherries on the way home tonight. They are the closest fruit to candy. I was a red foods fan as a child - red popsicles, red lifesavers candies, red jujubes, red licorice ropes. Fresh red cherries are the best.

I'm the luckiest woman alive right now.

Until they're gone.

 

[SeaCat]

Okay, I'll Bite.

(Or nibble, as the case may be.)

PORK ROAST
One Roast. (I use Pork Loin.) Any size.
Fresh Minced Garlic.
Fresh Minced Onion.
Olive Oil.
Plastic Wrap.

Mix Half of one Minced Onion with Three cloves of Minced Garlic and Olive Oil to form a thick slurry. Spread this on roast then wrap in plastic. Refrigerate over night.
Brush off Onion and Garlic Slurry and replace while pre-heating oven to 500°F. (Or as high as your oven goes.)
Place roast in raosting pan with two table spoons of Olive Oil and place in pre-heated oven for fifteen to twenty minutes. Pull roast out of oven and cool oven to 350°F or equivalent. While oven is cooling spoon a little more Olive Oil over roast and put in your meat thermometer. (Act like your roast is your favorite NYH and sink that thermometer into the center.)
When oven is cooled return roast to the oven and let it sit. (For a two pound roast it's roughly one hour so have a little fun while it's cooking. )
When roast is done, as shown by thermometer, pull it from the oven. Remove roast from roasting pan and set aside on Cutting board. (It should sit for at least five minutes.) Slice roast. It will be nicely flavored and very moist and juicy.
If you want gravy with this you can make it while Roast is sitting. Simply scratch what is in the bottom of the pan to loosen everything on the bottom. Using a slotted spoon remove most of the debri. Add a palm of both Salt and Garlic Powder. (About a table Spoon.) and a cup of hot water. Set pan over hot burner. As it comes to a boil slowly add and stir in Sifted flour. (Keep stirring otherwise you get lumps like you have never seen.)

I like to serve steamed Baby Carrots and Bisquites with my Roasts.

Cat

 

[SeaCat]

Fish ala Cat

Take several fillets of a mild fish. (Catfish, Talapia, etc.) Set to the side after making sure all bones are out. Mix Two eggs with Garlic, Onion, and a dash of Hot Sauce. Dip fish into eggs then into Bread Crumbs and fry. until the fish is flaky.

Cat

 

[SeaCat]

Bosses

Take several small Eye Round Steaks and marinate them in Jamaican Jerk Sauce. (You can either buy it or make it yourself. If Asked I can give you my recipe for it.) Marinate them for two days. Grill basting with leftover Jerk Sauce. I usualy serve with Corn on the cob and Bisquits. (Called bosses because most bosses are jerks.) Warning, Jerk Sauce can be slightly hot.

Anyone want my recipe for Hot Sauce? (AKA Dragon Sweat.)
One of my hobbies is cooking.

Cat

 

[shereads]

Re: Re: International House of Recepes

Vichysoisse

I love Vichysoisse. You can give us the recipe, or you can just make a vat of it and I'll give you a Fedex account number.

 

[cantdog]

Married I am, since 1972, to the same woman. She is terrific in the sense that she is larger than life. People's usual reaction to her is respect. How many people can you say that about?

Me, I cook. I have done it for friends thousands of times. I start with a recipe seldom, and my wife jokes that I'm incapable of actually following one all the way through. I have spent the last fifteen years developing what is now a palate, I think. I have no god, but I must say that hospitality is extremely important to me. Hiring out, I did twice, with success both times, but I never intend to do it regularly; it would spoil the fun.

For you, dear P, I would certainly cook.

Anywhere.

 

[cantdog]

Re: Re: Grilled Corn

I became spoiled for anything but perfectly fresh corn, back when my dad used to grow a garden. It's full of sugar when it's just picked, and immediately the sugar begins to turn to starch. By the time it gets to the supermarket, it's too late to salvage.



Next time it's in season in South Florida, I will force some farmer to let me set up a grill right there in the field. Thank you for the reminder.

Nero Wolfe mentions the freshness very decidedly, too. His is delivered to his door that day, picked that day. The farmer brought him older stuff only once. He could tell; he refused the corn. But, as you say, there is a very big difference!

In convincing some farmer to let a small party of friends and family grill in his field, I'm sure force won't be necessary...

The field is a good idea, black and brown smears go everywhere from the husks. Your kitchen! But it's good! Husked and then roasted, on the grill, turning frequently, although each kernel has a brown spot on its peak, or a black one, is also yummy, and a lot less mess. But the husk-roasted has to be tried to be imagined. It's probably how it was done in the beginning: pick it and put it in the fire, husk it and eat it, thanking the corn goddess.

cantdog

 

[dr_mabeuse]

If you can get fresh corn, try this:

Soak the unhusked ears in cold water while you light the barbecue. Removed the corn from the water, carefully peel back the husks and remove the silk, then fold up the husks again.

Roast the corn on top on the barbecue, turning frequently (about every five minutes. The corn will come out partly steamed and partly rpasted. Roasting corn gives a profundity and depth of flavor to the corn that nothing else can touch. It's like the difference between grilled steak and steak boiled in water.

For plain old boiled corn, serve it the Mexican way, with butter, lime juice, salt, and hot red pepper.

I could pretty much live on corn on the cob.

---dr.M.

 

[Guest]

I could pretty much live on corn on the cob.

Same here, Mab. A Guatemalan amiga taught me a trick for boiling store-bought corn. Put a swig of milk and a half-teapoon of sugar in the water. The corn comes out sweet.

Perdita

 

[oggbashan]

Re: Re: Story

Thank you Og. I've been trying to find a recipe for an English pudding since I read the Patrick O'Brian books, in which his characters have pudding with with every meal except breakfast. I even bought the cookbook that goes with the Aubry/Maturin novels, but all the recipes use suet and I can't find suet anywhere here. My butcher tells me it's no longer available.

I've heard that you can use butter if you put the butter in the freezer for a while and then use a hand grater. I might try that.

----dr.M.

SUET REPLACEMENT

For those who cannot get suet – crumb cold butter with flour on a pasty board until it is the consistency of bread crumbs and can be moulded together to form a case for a pudding.

Or short crust pastry can be used (but NOT flakey short crust)

Og

Puddings without Suet

QUEEN OF PUDDINGS (from Jane Grigson - English Food with 44 pages of Puddings!)

5oz fresh brown or white breadcrumbs
4 large egg yolks
4 large egg whites
1 heaped teaspoonful vanilla sugar (?sugar with vanilla flavouring)
Grated rind of 1 large lemon
1 pint milk
2 oz lightly salted butter
2 tablespoonfuls blackcurrant jelly or raspberry jelly
4 oz caster sugar plus 1 extra teaspoonful

Put breadcrumbs, vanilla, sugar and lemon rind into a pudding basin. Bring the milk and butter to just below boiling point and stir it into the crumbs. Leave for 10 minutes, then beat in the egg yolks thoroughly. Grease a shallow dish which holds about 2 1/2 pints with a buttery paper, and pour in the breadcrumb custard. Bake at Mark 4 (350 deg F) for 30 minutes or a little less until just firm – the time will depend on the depth of the dish, and remember that the custard will continue to cook a little in its own heat so that if the centre looks runny underneath the skin do not feel anxious. Warm the jelly (if you use jam with whole fruit, warm it and sieve it) and spread over the custard without breaking the surface.

Whisk the whites until stiff, mix in half the caster sugar, then whisk again until slightly satiny. With a metal spoon, fold in the rest of the 4oz of sugar. Pile on the pudding, sprinkle with the extra teaspoonful of sugar and return to the oven for 15 minutes until the meringue is slightly browned and crisp.

Serve hot with plenty of cream.

SPECIAL BREAD AND BUTTER PUDDING

4 thin slices of well buttered bread cut into triangles
250ml (half pint) milk
2 medium eggs
50g (2oz) white sugar
50g (2oz) dried fruit (optional)
Zest of 1 orange
A little demerara (brown) sugar

1 Grease an ovenproof dish and preheat oven to Gas Mk 5 (375F/190C)
2 Layer triangles of bread and butter with dried fruit and orange zest, finishing with a decorative top layer of triangles.
3 Warm milk gently and stir in white sugar until dissolved
4 Add to the beaten eggs
5 Strain custard over the layered triangles
6 Sprinkle with demerara sugar
7 Bake in the centre of the oven until browned and set, approximately 30-40 minutes.

 

[destinie21]

It's my turn to cook tonight and I'm making this

Pea Rice

INGREDIENTS:

1/4 Cup Gungo Peas
1 Clove Of Garlic
1 Bell Pepper
Escallion
Crushed Black Pepper
Thyme, Salt
2 Cups Rice
COCONUT MILK
METHOD:
Wash peas and soak in 2 cups of water.
Pour peas and water in a pot with coconut milk, garlic and bring to a boil.
Cook peas until tender.
Add salt, pepper, thyme, and escallion to cooked peas.
Simmer.
Mix.
Cook on a low heat until done.



Beef Patty

INGREDIENTS:

2 lbs Ground Beef
2 Bundles Fresh Thyme
1 tsp. Paprika
Half Loaf French Bread
½ tsp. Island Spice Scotch Bonnet Pepper Soya Sauce
2 oz. Escallion
1 tsp. Salt
METHOD:
Grind escallion and island Spice Scotch Bonnet Pepper Soya sauce.
Add to ground beef w/ salt.
Add thyme.
Cook beef.
While beef is cooking, pour cold water over bread in a saucepan to cover and soak for a few minutes, squeeze dry saving the water.
Pass bread through mincing mill and return the ground bread to the water with thyme and cook until bread is dry.
Combine meat and cooked bread.
Add paprika and cook for 20 minutes.
Remove from heat. Allow to cool. Fill pastry circles, fold over, crimp edges and bake.



INGREDIENTS :

2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
1 tbsp oil
5 garlic cloves, minced
2 tsp minced fresh ginger
1/2 cup chicken boullion, or vegetable broth
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. dark sesame oil
1 tbsp. sugar
1 tsp. hot chili-garlic sauce
4 scallion, chopped
1 or 2 tomatoes, coarsely chopped

METHOD:

Heat oil in a large non-stick pan or wok.
Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
Stir in onions and tomatoes, and season with salt to taste.
Cook 5 more minutes. Sprinkle with sesame seeds if you wish.



The above are family recipies so who knows if it's going to be overseasoned or not to your liking. I like it though

 

[Honey123]

Re: Bosses

Take several small Eye Round Steaks and marinate them in Jamaican Jerk Sauce. (You can either buy it or make it yourself. If Asked I can give you my recipe for it.) Marinate them for two days. Grill basting with leftover Jerk Sauce. I usualy serve with Corn on the cob and Bisquits. (Called bosses because most bosses are jerks.) Warning, Jerk Sauce can be slightly hot.

Anyone want my recipe for Hot Sauce? (AKA Dragon Sweat.)
One of my hobbies is cooking.

Cat

DAMN....and I thought I could roast my BOSS!!!!!!

(But, your recipe sounds yummy!)

 

[destinie21]

Because I know a few others like mangos I'll share this

INGREDIENTS :

4 ounces pureed fresh mango
.5 ounce coconut milk/creme de coconut
.5 ounce pineapple juice
1 table spoon condensed milk (optional)
METHOD:

Blend the pureed fresh mango, coconut milk/creme de coconut & pineapple juice.
Add 10 cubes ice & blend again till smooth.
Add condensed milk to sweeten if needed


My daddy used to make them for me when I was a little girl, and even now the drink reminds me of lazy summer days and humid nights.

 

[Guest]

.....

 

[Guest]

.....

 

[cantdog]

Jerk

Take several small Eye Round Steaks and marinate them in Jamaican Jerk Sauce. (You can either buy it or make it yourself. If Asked I can give you my recipe for it.) Marinate them for two days. Grill basting with leftover Jerk Sauce. I usualy serve with Corn on the cob and Bisquits. (Called bosses because most bosses are jerks.) Warning, Jerk Sauce can be slightly hot.

Anyone want my recipe for Hot Sauce? (AKA Dragon Sweat.)
One of my hobbies is cooking.

Cat

How does your jerk go? My wife has been to Jamaica, doing medical team work in the hills and around, and she at least has an idea what jerk is supposed to be like. There are several recipes (lotta allspice! ) we've tried. Not afraid of spicy in the slightest, darlin Cat. Lay it on me!

cantdog, salivating

 

[cloudy]

In honor of that special time of the day known as "Breakfast" (i don't know about you but when I sleep, I get slow, so shouldnd't it be "Breakslow"?) I present to you an American tradition: Buttermilk Biscuits and Sausage Gravy

You have to be from the south! No one else appreciates biscuits and gravy.

For a real country breakfast, put a slice of ripe tomato on top of the gravy. (my favorite breakfast of all time!)