cooking for a crush [Wed, Jan 6th, 2010 at 11:23am ] cooking [nutopian] Hey y'all. I've schemed, finagled and cajoled and finally my crush is coming over for dinner under the guise of a "dinner party." I MUST IMPRESS HIM WITH MY COOKING SKILLS. What should I make? I need something both delicious (more important) and impressive (less important). Do you have any super-special recipes that you bring out when you need to wow someone? I'd say I'm an intermediate-level cook -- familiar with juggling many tasks/burners and able to follow medium-complicated recipes. The only other requirements are no fish and no coconut. Here's hoping this gets through the queue fast enough... and thanks in advance! Comment

Avoiding Deep Fat Frying! [Wed, Jan 6th, 2010 at 11:23am ] cooking [fegs] I bought some frozen chicken and potato croquettes from the Japan Centre a couple of weeks ago, but I forgot to check the back of the packet for cooking insturctions. It says to deep fat fry them at 170-180C for 4 mins. Now, although I have a deep fat fryer, I have never actually used it and to be honest the whole idea of the hot oil and deep fat frying in general scares me, I'm also trying to lose some weight and I know its not exactly the healthiest way to cook. So what I want to know is if it is possible to cook them in the oven, or grill them, or pan fry them, or cook them some way that avoids deep fat frying them? Or do I have to deep fat fry them? Also if it is possible not to fry them for how long would I cook them? Comment (1) Read

[Wed, Jan 6th, 2010 at 4:14pm ] 1cons [aglaiya] [ music | La Renga - Paja Brava | Powered by Last.fm ] teaser More you can find HERE at aglaiya teaser More you can find HERE at aglaiya don't hotlink, don't alter, credit is nice, comments are love, have fun Comment

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Sesame Dipping Sauce for Huoguo (Chinese Hotpot)? [Wed, Jan 6th, 2010 at 1:20am ] cooking [dangerdourk] I've been craving huoguo for MONTHS now, and now that I've found a hotplate and a recipe for a Sichuan-style broth (in Fuschia Dunlop's Land of Plenty) I'm ready to make it. My problem is that I'm a northern-style huoguo loyalist and really want to be able to eat my hotpot with that amazing creamy sesame dipping sauce that you always get in restaurants in Beijing, but I can't seem to find a recipe for it anywhere online. If anyone has a recipe for the special dipping sauce (or tips as to whether or not you can buy it premade!) I'd be extremely grateful. I'd also appreciate any especially delicious broth recipes you might have! Comment

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Chicken Pate [Tue, Jan 5th, 2010 at 7:39pm ] cooking [nyusha81]  All the recent talk about organ meats inspired me to whip up some liver pate! Here it is: This delicious spread keeps for up to two weeks under the butter seal, so it makes a great gift – if you like giving organ meats as gifts ;) You will need: Chicken livers - about 20 oz 1 stick of unsalted butter, divided into 1/3rds 2 shallots, minced 2 garlic cloves, minced a pinch of dried thyme leaves 1 tsp coarse black pepper A pinch of kosher salt 1 cup red wine (a nice cabernet or even port work great here - but remember, if you wouldn't drink it, don't cook with it!) Method: 1. Clean the livers from a small slivers of fat connected to them; 2. Heat 1/3 butter in a heavy-bottomed pan on a medium heat; 3. Add shallots and garlic, let them simmer until shallots are almost translucent; 4. Add the livers and cook them, stirring often, on a medium heat, until they’re still pink inside; 5. Add ½ cup of wine, thyme and pepper and simmer for another 5-7 minutes; 6. Take the livers out of the pan, add 1/3 butter in the pan and deglaze the pan with the ½ of red wine; 7. Once the livers cool, blend them well in a food processer; 8. Add the butter and wine mixture to the livers, mix well 9. Clarify the last 1/3 of butter, letting the white milk solids settle on the bottom of the pan 10. Pack the pate into a ramekin or a glass, decorate with a some bay leaf or black peppercorns, pour the clarified butter on top of the pate and put it in the fridge. You’re done! Your pate will keep for up to two weeks in the fridge under the butter seal, and one week once the seal is broken. Enjoy with thinly sliced baguette or dark rye slices! Comment (7) Read

Tomato and Gruyere Soup [Tue, Jan 5th, 2010 at 5:48pm ] cooking [cloudillusion] I received a hand blender (this one) for Christmas and of course had to try it out on some soup! I love it and will never go back to blending the 'old fashioned way'!! I got this recipe from The Ultimate Soup Bible and made a few revisions of my own. It was a big hit with everyone for dinner last week! Tomato and Gruyere Soup -3 lbs. ripe tomatoes, peeled (optional - I didn't) and quartered -2 garlic cloves, minced -2 T olive oil -1 leek, chopped -1 medium carrot, chopped -5 cups vegetable (or chicken) stock -4 oz. Gruyere cheese, shredded or crumbled -3 T whipping cream -4-5 large fresh basil leaves, torn -salt and pepper to taste ( instructions + photos under the cut ) Comment (2) Read

Pound Cake recipes... [Tue, Jan 5th, 2010 at 3:52pm ] cooking [tabaqui] Hello! I looked over the tags, but didn't find anything. I love pound cake, and have never made a really good one. When i was a kid, we'd always have pound cake for dessert on Sundays and i really miss that wonderful, dense cake that's not uber-sweet. So i would love your 'best' pound cake recipe. One thing, though - i don't own any shortening (like crisco), don't like it, and won't buy it, so if your recipe calls for shortening, either don't post it or tell me what i can substitute. Thank you! Comment (27) Read

[Tue, Jan 5th, 2010 at 9:00pm ] 1cons [herphotolife] 63 icons. mostly stock, but also greys anatomy, celebrities, movies, starbucks & other prettiness. please participate in my poll over in the icon post. :) teasers: please don't be a thief & take any of these, go over to my journal for them & more. i am also open for requests, so please REQUEST! Comment

[Tue, Jan 5th, 2010 at 2:20pm ] cooking [hazysea] White Bean Dip: - 1 can drained cannellini/butter beans - the cloves from 1 head roasted garlic - 1/4 cup fresh mint leaves - 2 tbsp of both lemon juice and olive oil - 1 tsp ground cumin + salt and pepper Whizz everything up in a food processor. Serve with toasted cibatta/focaccia bread, in sandwiches or with roast vegetables. From Donna Hay's flavours book. Comment (7) Read

Mexican Spices [Mon, Jan 4th, 2010 at 7:27pm ] cooking [quietchildae] I received the Taste of Mexico spice set from Penzeys for Christmas: http://www.penzeys.com/scstore/giftboxes/new/tasteOfMexico.html If the link doesn't work, it contains: Epazote Ground Ancho Chili Pepper Ground Cumin Mexican Oregano Broken Leaf Cilantro Chipotle Pepper Powder Adobo Seasoning Powdered Ceylon Cinnamon I've got a few ideas on what to do with it - tacos, and such... But some of it, like the Epazote, I've never used, and don't really have any ideas for. So, lovely cooking community, what are some awesome recipes that I could use these spices in? I'm open to dinner recipes, sides, lunch, whatever. Though please, no fish/seafood of any type, or mushrooms :) Comment (4) Read

Easy spaghetti recipes [Tue, Jan 5th, 2010 at 12:46pm ] cooking [sigmoidal_suseq] Does anyone have any easy (and of course tasty) spaghetti recipes they'd like to share with me? I love a good traditional spaghetti bolognese but mine takes quite a long time and requires ingredients I generally don't have on hand all the time (e.g chicken livers). Do you have a favourite spaghetti/pasta recipe? I LOVE, LOVE tomato based pastas and am always on the lookout for more! Comment (18) Read

Fondant [Mon, Jan 4th, 2010 at 6:24pm ] cooking [skeeba] I am planning on making a cake for my boyfriend's birthday and decorating it with fondant. It'll be my first time using fondant so I'm looking for some tips. Should I make it myself or buy it from a store? What tools are really necessary? Stories? Advice? Thank you. :) Comment (6) Read

24 Doctor Who animated icons [Tue, Jan 5th, 2010 at 9:37pm ] 1cons [renestarko] all of them Teasers: Comment

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