So today I finally got to sit down and do something that I've wanted to do for awhile now but never really found the time to do. That is, write down a list of recipes that I have made over and over and over again and are still awesome. And after about 4 hours of LaTeX'ing, here is the result!
Every recipe in that pdf file I stand behind 100% as a kickass fooding option. They have been shameless stolen and collated by me from various sources over time. And every time I find an awesome recipe, I'm sure to note it down and make it again! And now I will be adding anything that I find awesome to this file.
There are a bunch of things that I have to add later since I've lost the recipe to them, and I'll update it with those and any other awesome recipes I come across in due course! The things that will eventually be added are: - Apple Stuffed Pork Fillets - Other roast meats - Spiced Apple Cake - Apricot Chicken (Pollo d'Apricot or something) - Scalloped Potatoe
24 pages of pure awesome (well 26 but pages 2, 14, and 22 are blank). I'm going to try your creamy bacon pasta sauce. I made myself some carbonara yesterday and it was really disappointing. it smelt and looked so good (i even added the egg at the end) but it tasted like shit...
This is pretty cool. We should have some sort of TeamLiquid cookbook. We can have people submit their favorite and unique recipes and people vote on them. The top votes will get a spot in the cookbook.
HwangjaeTerran Finland. December 06 2010 11:31. Posts 4968
And here are things that I'm currently looking for (got a good recipe? share it!) - Apple Sauce for roast Pork - Other steak sauces - Mince sauces - Pasta sauces - Creamy Herbed Pumpkin Soup
Alrighty, just off the top of my head (i am a professional chef, check my once updated blog ;p):
Steak Au Poivre Vert (seared steak with green peppercorn pan sauce):
Take two (or more) steaks that are good for pan searing, new york strips are my preference, and rub liberally with salt and then with crushed green peppercorns. You want to use a lot of pepper more then you would for normal seasoning. Heat a heavy pan over high heat (cast iron is perfect for this), and add a film of high smoke point oil (not to much) and sear the steaks to desired doneness, maybe 2 mins a side for medium rare (gross estimation here). remove steaks to rest in a warm spot. Next deglaze the pan with cognac and scrap up the bits on the bottom (the french call this "fond", which basically translates to instant sauce base), you can ignite the cognac if you like to be showy but i is not needed for flavor or anything, but do be aware that it will probably light up by itself anyways just let it burn out. Then add a small amount of good beef or veal stock (preferably reduced to a jus lie but heh.) and a small amount of cream. Reduce till the sauce coats the back of a spoon. taste and add salt to taste. pour over steaks and serve with some grilled or sauted asparagus and just about any preperation of potatoes for a classic steak dinner.
Ok next up pasta sauce:
Creamy borsin tomato sauce,
preheat an oven to 500 degrees, core your tomatoes and cut them in half lengthwise and arrange skin side up on a parchment lined sheet pan. put in oven till the outer skins turn dark (almost black). then peel the skins off and cook over very low heat in a heavy stock pot with a small sachet of herbs (herbs wraped in cheesecloth, thyme and rosemary work well, but whatever you want). cook, stiring occasionally till most of the liquid has been cooked out, set aside. Next heat two parts cream and one part borsin cheese till melted. Add two parts tomato one part cream mix and toss with penne pasta and desired fillings.
edit: misclicked post by accident
Last edit: 2010-12-06 12:13:25
adeezy United States. December 06 2010 12:09. Posts 1426
awesome job man. I'd like to suggest that for your scrambled eggs, it is key to cook it gradually on a low to medium heat while periodically removing the pot from the heat source. I've found that the timing window between undercooked and overcooked eggs is extremely narrow.