Russ's Restaurant and Recipe Repository

[SweetWetness]

Tomato Linguini

Ridiculously simple and shockingly tasty. This one might seem like a plain jane but I can never get enough!

Serves 2/3 (but then again I dish monster plates!)

Ingredients:

200g linguine pasta (prepared as per pack instructions)

1 can peeled and diced tomatoes
Half a medium chopped white onion
Half a small chopped red bell pepper
1 tsp garlic
1 tsp dried coriander powder
1 tsp dried oregano
1 tsp dried mixed herbs
1 tblsp brown sugar
1/4 stick butter
1 tblsp Olive oil

Fry onion and bell pepper in butter and olive oil on medium heat until the onions become transparent.

Add garlic and coriander then continue cook for a minute.

Mix in the full can of tomatoes and add sugar and dried herbs then season. Allow to simmer for a few minutes to combine.

Combine in a lot with the prepared linguine and check a last time for your seasoning once it's married and Viola!


Trust me, it tastes better than it looks!

 

[Handley_Page]

Cranberry Christmas Cake

I found this cake; it may be of use to the home-constructor:-

 

[Rustyoznail]

I found this cake; it may be of use to the home-constructor:-

That looks good HP.

Cheers!

 

[Lori_the_Hoosier]

Looks interesting... but "forcemeat" sounds like a sinister method of prisoner interrogation used on vegetarians / vegans.

I'm reliably informed by that most unreliable of sources, husband-creature, that forcemeat is derived from the old French farcir, meaning 'to stuff', and is the basis for patés, terrines, sausages, and other charcuterie products. I believe him, because I haven't actually caught him out in a lie yet...

 

[Lori_the_Hoosier]

Here's an interesting way to use up oddments frozen or stashed in the fridge and kept 'for later':

SINGAPORE-STYLE CHILLI FRIED RICE

Ingredients:

Peanut oil
One egg (cracked)
1 clove of garlic finely chopped
1 green chilli very, very finely chopped
Two cups of pre cooked (steamed) jasmine rice (left in fridge overnight)
¼ each of yellow, green and red pepper "julienned" or finely diced
A generous pinch of salt, ditto sugar
Large handful cooked prawns, or shredded leftover chicken can also used
¼ cup of frozen peas
Handful of sliced roast pork (if available, I’ve even seen this work with cubed and fried Spam, any meat will do, though)
½ tsp of chilli powder (more if you like the heat)
1 level tsp powdered turmeric
1 heaped tsp of hot curry powder (Malay, if you can get it)
1 tsp of light soy sauce
2 tbsp chicken stock
2 spring onions chopped diagonally for garnish

Method:

Heat the oil in a wok, add the egg and stir fry 30 seconds approx, then add garlic, turmeric, and chilli, all the time stir frying
Add the rice, keep stir frying, add the 3 coloured julienned peppers, then add salt, sugar
Add the prawns, peas, chicken, pork, chilli powder, curry powder, and the soy sauce, keep stirring.
Add the spring onions and chicken stock, cover and steam for 1 minute, serve steaming hot

Make sure you give 30 seconds of stir frying after each ingredient has been added!!!

 

[NaokoSmith]

The geeses sound delicious, Lori. What a party you will be having! I hope yourself and Will are well.


My recipe: Slut's French Toast. (Or is that French Slut's Toast? Oh who cares, pass the brandy )

Egg
Big spoonful of sugar
Bit of milk
Pinch of salt
- Slosh these together in a bowl. I find it helps to stir up the milk and sugar first, as then the sugar dissolves a bit better before you break the egg (or eggs) in.

Slice of granary bread. (Has to be granary to make this slut's French toast as opposed to regular French toast, because granary is good for you and a slut is always thinking of your heart ) Put the slice of bread into the squishy egg mix. Turn it over, let it soak a bit although be careful it doesn't get to the stage of complete disintegration.

Melt a blob of butter in your smaller Le Creuset omelette pan until it reaches the beurre noisette stage. Plop the eggy bread in, fry to your liking - watch out cuz the sugar can catch and go black, and nobody likes burnt slutty stuff

Eat with relish (I mean a good appetite - this prolly isn't that nice with tomato relish.)


(Gil Elvgren pic for HP.)

 

[Rustyoznail]

Thank you ma’am for your simple, but wonderful contribution.

May I suggest a splash of vanilla essence to help the eggy bread along? Adds a nice smoothness to the mix.

***edit*** Oh, and welcome to the mis-spelt restaurant. It was a deliberate ploy to attract attention, I swear!

***another edit*** I've noticed someone has fixed up my mistake. Thanks! It was really bugging me ever since it was pointed out.

 

[Handley_Page]

Thank you ma’am for your simple, but wonderful contribution.

May I suggest a splash of vanilla essence to help the eggy bread along? Adds a nice smoothness to the mix.

***edit*** Oh, and welcome to the mis-spelt restaurant. It was a deliberate ploy to attract attention, I swear!

I'd like to know from where she gets her pictures (by Gil Elvgren ?).

 

[Lori_the_Hoosier]

The geeses sound delicious, Lori. What a party you will be having! I hope yourself and Will are well.


My recipe: Slut's French Toast. (Or is that French Slut's Toast? Oh who cares, pass the brandy )

Egg
Big spoonful of sugar
Bit of milk
Pinch of salt
- Slosh these together in a bowl. I find it helps to stir up the milk and sugar first, as then the sugar dissolves a bit better before you break the egg (or eggs) in.

Slice of granary bread. (Has to be granary to make this slut's French toast as opposed to regular French toast, because granary is good for you and a slut is always thinking of your heart ) Put the slice of bread into the squishy egg mix. Turn it over, let it soak a bit although be careful it doesn't get to the stage of complete disintegration.

Melt a blob of butter in your smaller Le Creuset omelette pan until it reaches the beurre noisette stage. Plop the eggy bread in, fry to your liking - watch out cuz the sugar can catch and go black, and nobody likes burnt slutty stuff

Eat with relish (I mean a good appetite - this prolly isn't that nice with tomato relish.)


(Gil Elvgren pic for HP.)

I make this for Will, but he calls it 'Poor Knights of Windsor' and when I ask why, he says because that's what they called it at school, now be quiet and pass the jam...

 

[Lori_the_Hoosier]

As everyone seems to have a panettone bread left over after Christmas these days, here's a seasonal bread pudding to use it up.

Chocolate Panettone Bread Pudding

Ingredients:
125 g unsalted butter, plus extra for greasing
4 tablespoons soft brown or Muscovado sugar
750 g plain panettone
1 vanilla pod
300 ml double cream
300 ml whole milk
5 large free-range eggs
100 g golden caster sugar
60 g quality dark chocolate (70%)
60 g bitter orange marmalade
Nice splash of Marsala or Madeira if desired, or sweet sherry

Method:

Preheat the oven to 180°C/350°F/gas 4.

Lightly grease a 28cm loose-bottomed tart tin.

Crush 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have varying textures.

Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.

Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact the bread and create a pastry-like shell, use the sherry/Madeira to help mold the bread into the tin.

Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.

To make the custard, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the eggs until combined, then discard the vanilla pod.

Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better), then layer them in the shell you’ve created, snapping up and dotting-around chunks of chocolate and spoonfuls of marmalade between the layers (there’s no need to be neat about it, you want a range of heights, saturation and textures).

Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.

Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard (Crème Anglaise) or ice cream. It’s also delicious cold, too.

 

[Lori_the_Hoosier]

The geeses sound delicious, Lori. What a party you will be having! I hope yourself and Will are well.

We're all good now, milady. I will be going down to the farm to visit my geese shortly to check they're plump and suitably delicious-looking, I had to leave them on the farm because a) geese are dirty, cranky creatures to have around, and b) if I brought them home, Will will fall in love with them, he'll make them into pets, and we'll have meatloaf for Christmas dinner, so they're going to remain removed and anonymous until they're ready to grace the table. I did ask Will what one called a few geese kept together, but less than a gaggle, he tells me it's technically known as 'some geese', or possibly a 'multi-goose situation' so now you know what i deal with on a daily basis...

 

[Handley_Page]

error

 

[Handley_Page]

The late Group Captain Leonard Cheshire, VC, was, at one time the leader of a squadron of Mosquitos. He instituted a flaying group which he called a "a gaggle".
Their Lordships in the Big House were not, apparently, impressed.

PS. To Naoko.
Thanks for the Elvgren.

 

[TarnishedPenny]

The late Group Captain Leonard Cheshire, VC, was, at one time the leader of a squadron of Mosquitos. He instituted a flaying group which he called a "a gaggle".
Their Lordships in the Big House were not, apparently, impressed.

PS. To Naoko.
Thanks for the Elvgren.

Such a strange, strange man. Such a hero, on so many different levels.

 

[Handley_Page]

Such a strange, strange man. Such a hero, on so many different levels.

He got promoted to Air Commodore (a very senior rank) and then asked to be demoted to Group Captein so he could take over 617 Squadron. He used to led his men into battle from a DH Mosquito from which he would mark the target from a low level. The actual bombers were a 20 thousand feet above him !

 

[NaokoSmith]

He instituted a flaying group which he called a "a gaggle".

A flaying group?
Sorry, my dear - once an editor, always blahblah

I should think a group of mosquitoes would be a "whine" or "slap"

 

[Lori_the_Hoosier]

He got promoted to Air Commodore (a very senior rank) and then asked to be demoted to Group Captein so he could take over 617 Squadron. He used to led his men into battle from a DH Mosquito from which he would mark the target from a low level. The actual bombers were a 20 thousand feet above him !

Hi HP, I don't remember if I shared with you (or maybe Will did) that Will's ward and my standby fiancee Bryn went from 3(F) Squadron RAF Coningsby to 617 Sqn at RAF Marham; when Will got the news, he was in a haze for days; his Bryn, his boy, was a Dam Buster! Of course he called everyone in the entire phonebook to let them know, in a completely casual and 'oh, by the way' kind of way that his Bryn, his very own Bryn, was a Dam Buster, suck on that, losers!

(A little explanation for the non-Brits here; in 1943 the RAF's Operation Chastise was mounted to destroy the Mohne, Eder, and Sorpe dams providing power to the German industrial Ruhr Valley, where Germany's weapons industry was based. The RAF crews flew the famous 'Bouncing Bombs' against the dams, skipping the bombs like stones across the water to sink right up against the dams and blow them up. The raid was carried out by the Lancaster bombers of 617 Squadron led by Wing Commander Guy Gibson. The movie, made from Paul Brickhill's book of the same name, is sufficiently gung-ho and stiff-upper-lipped that Will can't resist it)

Bryn gave us a set of squadron patches which Will duly had mounted in pride of place in his study and now treats like a kind of shrine, and whenever Bryn comes home, his poor wife gets saddled with me (not really, she's stunning and totally in love with 'Uncle Will'; he gave her away when she married Bryn, and I was Bryn's best man) while Will, Bryn, and neighbors Jamie and Simon put on their WW2 flying jackets, grab a few crates of beer, and lock themselves in Will's study so they can binge watch 'The Dam Busters', 'Reach For the Sky', 'The Wooden Horse', 'One of our aircraft is missing', 'Cockleshell Heroes', and 'Sink The Bismarck'. I'm married to a 14 year-old and his gang...

When Bryn was posted to the Fast Jet Training and Air Combat school at RAF Valley Will was devastated, Bryn wasn't going to be a Dam Buster anymore, the shame of it, until I pointed out Bryn was chosen from hundreds of applicants, he's officially a 'Top Gun', trusted to train pilots to fly Typhoons, only someone who'd flown over 680 combat sorties could do what he does, so Will's picked up his toys and climbed back in his playpen and plastered his study with pictures of Bryn in the cockpit of his Typhoon fighter instead.

 

[Rustyoznail]

Lol. When I read “Typhoon”, I thought of the WW2 Hawker version. Although I’m sure Bryn would love to fly one of those.

 

[Lori_the_Hoosier]

Lol. When I read “Typhoon”, I thought of the WW2 Hawker version. Although I’m sure Bryn would love to fly one of those.

Russ, if I gave Bryn the opportunity to fly a Hawker Typhoon, Fury, Hurricane, or, the holy grail, a Spitfire, he'd give me his firstborn in gratitude. He used to fly Tornado GR4 out of Lossiemouth, before moving to the Typhoon Eurofighter, but WW2 fighters are his love; watching him fly an F4U1D Corsair and a restored Hellcat made me realize just how skilled a pilot he is. Will wanted him to study medicine, like his father, but I quashed Will and told Bryn he had to do what he wanted to do, not what uncle Will expected of him. His dream is to one day fly a Spit with the Battle of Britain Memorial Flight, I blame Will for that and his endless Sunday afternoon sessions watching 'Reach For The Sky' and 'The Battle of Britain' with Bryn when he was a little boy.

 

[Handley_Page]

. . . to let them know, in a completely casual and 'oh, by the way' kind of way that his Bryn, his very own Bryn, was a Dam Buster, suck on that, losers!

( The movie, made from Paul Brickhill's book of the same name, is sufficiently gung-ho and stiff-upper-lipped that Will can't resist it)

. . . I'm married to a 14 year-old and his gang...

The film does not do the book justice (but that's the nature of the medium, I guess).
It's also worth reading "Enemy Coast Ahead", by Guy Gibson.

Microsoft Flight Sim used to feature a 'very good' Spitfire.
The Lanc was an add-on and difficult to fly.

Lol. When I read “Typhoon”, I thought of the WW2 Hawker version. Although I’m sure Bryn would love to fly one of those.

Ah, Russ. Yes, a forgivable mistake, I think.
Take a look HERE.

 

[Handley_Page]

A flaying group?
Sorry, my dear - once an editor, always blahblah

I should think a group of mosquitoes would be a "whine" or "slap"

Oh yes; did you not realise what the fast prop is doing to the air ?
It's flaying it !

 

[NaokoSmith]

Oh yes; did you not realise what the fast prop is doing to the air ?
It's flaying it !

I see That sounds very ... stimulating, my dear

 

[Handley_Page]

I see That sounds very ... stimulating, my dear

Perhaps; if you are near enough to the vibratrions. . . .

 

[NotWise]

About iron skillets.

We do much of our cooking in three iron skillets. My wife bought one of those about 25 years ago and she had the other two when we met. I think they came down from her grandparents on one side or the other, but I'm not sure.

The skillets mostly live on our stove top, and while the inside is always cleaned, the outside isn't. I got tired of the huge buildup on the smallest skillet and decided to clean its outside. I chipped at it with my thumbnail, I scraped at it with a table knife. I heated it, scrubbed it with steel brush, and I scraped it with a putty knife. All without touching the inside of the skillet.

I cleaned the sink three time because of the black crud everywhere. It was on the counters and all around. I was surprised how much junk there was. It was great Gramma's gravy residue reduced to carbon flakes.

Have y'all done this before? What a mess!

I don't have an aversion to power tools. I may stick a wire brush on my drill or on my Dremel to clean up the rest, but I'll probably wear a poncho and safety glasses while I do it because of the flying crud.

One of the things I wanted when I started cleaning it was to find the maker's mark. I found the size specification and "Made in the USA," but I've yet to find the maker's mark.

 

[Lori_the_Hoosier]

About iron skillets.

We do much of our cooking in three iron skillets. My wife bought one of those about 25 years ago and she had the other two when we met. I think they came down from her grandparents on one side or the other, but I'm not sure.

The skillets mostly live on our stove top, and while the inside is always cleaned, the outside isn't. I got tired of the huge buildup on the smallest skillet and decided to clean its outside. I chipped at it with my thumbnail, I scraped at it with a table knife. I heated it, scrubbed it with steel brush, and I scraped it with a putty knife. All without touching the inside of the skillet.

I cleaned the sink three time because of the black crud everywhere. It was on the counters and all around. I was surprised how much junk there was. It was great Gramma's gravy residue reduced to carbon flakes.

Have y'all done this before? What a mess!

I don't have an aversion to power tools. I may stick a wire brush on my drill or on my Dremel to clean up the rest, but I'll probably wear a poncho and safety glasses while I do it because of the flying crud.

One of the things I wanted when I started cleaning it was to find the maker's mark. I found the size specification and "Made in the USA," but I've yet to find the maker's mark.

I have a couple like that, had, I should say, from a set of bloody heavy cast iron Aga cookware that came as a gift from Aga-Rayburn because we bought three of their solid-fuel ovens. I tried soaking them overnight in caustic solutions, chipping away at the black crud with an old chisel and a meat tenderizer mallet, scrubbing with a wire brush, bashing it with a hammer, nothing. Husband-creature saw me struggling and just watched, waiting for me to ask him to sort it out, but I wanted to do it myself, so I kept at it until he finally took pity, and took them to the local metal shop and paid the man a few pounds to bead-blast them; according to him the glass bead media wouldn't damage the baked-in matte-black finish, but was powerful enough to obliterate the burned-on, baked-on, rock-solid black crud on the outside. He was right, they look almost like new, so I might invest time in finding someone like that around here, in case I let my cookware get in that state again.