Teh Official SCIC Cooking Thread
Originally Posted by UberMaus
^^thanks for the explanation kev.
Made shrimp scampi with linguine last night, not bad. I think i needed more lemon juice, and also not over cook the shrimp. Ah well, try again next time i guess..
Also made creme brulee again on saturday (gets easier everytime :P ), did run into a slight problem tho.. My vanilla bean dried up in the bottle, and i've had the damn bottle shut tight from the last time I made it. Needless to say, the vanilla bean was all hard and snapped into pieces when I tried to split it and scrap out the pulp.. Had me fishin for pieces of bean after I cooked the cream. blah!
Made shrimp scampi with linguine last night, not bad. I think i needed more lemon juice, and also not over cook the shrimp. Ah well, try again next time i guess..
Also made creme brulee again on saturday (gets easier everytime :P ), did run into a slight problem tho.. My vanilla bean dried up in the bottle, and i've had the damn bottle shut tight from the last time I made it. Needless to say, the vanilla bean was all hard and snapped into pieces when I tried to split it and scrap out the pulp.. Had me fishin for pieces of bean after I cooked the cream. blah!
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Originally Posted by hey1
Quick fix on the dried up vanilla bean. Cut it in half and just dump it in the nearly boiling heavy cream. Let it sit for a little and stir. Before tempering the eggs, strain the heavy cream / vanilla bean mixture.. and you're set. No matter how dry the bean is.. the pods is still good to go for the good old creme brulee.
Yeah, about have way through (before cream came to a boil) I fished out the bigger pieces so i can split them, then scrap them. Just sucks, cause if the bean hadn't crumbled in my hand to begin with, i wouldn't have to spend an extra 10 mins on it .. bleh.. over all, still came out good :P
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Question...
Franco, kev, louis.. Maybe you can help..
Why cook with shallots instead of just plan ol red onions or white onions (cause i think shallots come in red and white, right?).. Shallots are just smaller aren't they.. So couldn't you just use less of a regular onion..
Discuss!
Franco, kev, louis.. Maybe you can help..
Why cook with shallots instead of just plan ol red onions or white onions (cause i think shallots come in red and white, right?).. Shallots are just smaller aren't they.. So couldn't you just use less of a regular onion..
Discuss!
Originally Posted by UberMaus
Question...
Franco, kev, louis.. Maybe you can help..
Why cook with shallots instead of just plan ol red onions or white onions (cause i think shallots come in red and white, right?).. Shallots are just smaller aren't they.. So couldn't you just use less of a regular onion..
Discuss!
Franco, kev, louis.. Maybe you can help..
Why cook with shallots instead of just plan ol red onions or white onions (cause i think shallots come in red and white, right?).. Shallots are just smaller aren't they.. So couldn't you just use less of a regular onion..
Discuss!
It's kinda like using different kinds of cocoa to make your favorite chocolate mousse or chocolate cake.
http://www.magicvalleygrowers.com/shallots/
Shallots are relatively more expensive comparing to onions, then again it depends what kind of onions. Japanese have developed onions that are less acidic and rather sweet when served raw, according to one of the episodes of dotch ryouri show.
Even better article on shallots.
http://www.omafra.gov.on.ca/english/...cts/98-037.htm
Last edited by hey1; Feb 5, 2007 at 02:21 PM.
Originally Posted by hey1
http://www.foodandwine.com/recipes/h...ighs?printer=1
Food & Wine
Herb-and-Cheese-Filled Chicken Thighs
* staff favorite STAFF FAVORITE
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 15 MIN
SERVES: 8
ingredients
* 1 1/2 cups fresh bread crumbs
* 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
* 2 large eggs, lightly beaten
* 1/2 cup grated Provolone cheese (1 1/2 ounces)
* 1/2 cup coarsely chopped basil
* 1/4 cup coarsely chopped flat-leaf parsley
* Finely grated zest of 2 lemons
* 1 tablespoon finely chopped rosemary
* 16 boneless chicken thighs with skin (about 5 ounces each)
* Salt and freshly ground pepper
directions
1. Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
2. Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.
MAKE AHEAD The uncooked, stuffed chicken thighs can be refrigerated overnight. Let them return to room temperature before proceeding with the recipe.
NOTES
For easy clean-up, line the baking sheet with heavy-duty aluminum foil.
If interested, I'll let you guys how this goes.
Food & Wine
Herb-and-Cheese-Filled Chicken Thighs
* staff favorite STAFF FAVORITE
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 15 MIN
SERVES: 8
ingredients
* 1 1/2 cups fresh bread crumbs
* 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
* 2 large eggs, lightly beaten
* 1/2 cup grated Provolone cheese (1 1/2 ounces)
* 1/2 cup coarsely chopped basil
* 1/4 cup coarsely chopped flat-leaf parsley
* Finely grated zest of 2 lemons
* 1 tablespoon finely chopped rosemary
* 16 boneless chicken thighs with skin (about 5 ounces each)
* Salt and freshly ground pepper
directions
1. Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
2. Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.
MAKE AHEAD The uncooked, stuffed chicken thighs can be refrigerated overnight. Let them return to room temperature before proceeding with the recipe.
NOTES
For easy clean-up, line the baking sheet with heavy-duty aluminum foil.
If interested, I'll let you guys how this goes.
On top of that, I served it with Lemon Angel Hair.
INGREDIENTS:
1 pkg. fresh angel hair pasta (Contadina has a good fresh pasta)
3 tbsp. butter
Juice of 1 lg. lemon (about 1/4 c.)
1/3 c. fresh grated Parmesan cheese (not canned)
1/2 - 1 c. whipping cream
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 tbsp. parsley
DIRECTIONS:
Cook pasta according to package directions; drain and return to pan. Over very low heat, toss pasta with butter until melted and pasta is coated. Add cream, Parmesan cheese, lemon juice, salt, pepper, and parsley. Toss over low heat until cheese is melted. Yield: 4 servings.
It was a decent pair. I think baking the chicken along with mix of yellow and green squashes would have been perfect.
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noob chef looking for chicken dish to make need something i can prepare that i can leave for an hr and that will take few minute to finish up when i get back..
any suggestion appreciated
need something i can prepare that i can leave for an hr and that will take few minute to finish up when i get back.. any suggestion appreciated
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Last edited by datboijon; Mar 5, 2011 at 06:09 PM.
^^^^
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thinking of making this to start dinner off with
Benihana's Onion Soup
Ingredients
Stock:
1 chicken bone 1 beef bone
1 onion diced finely 1/2 carrot sliced
1/4 stalk celery 1/4 piece of garlic smashed
2 quarts water
Soup ingredients:
1 medium onion cut into thin slivers sesame or vegetabel oil
1 pkg. mushrooms thinly sliced chopped green onions
Procedure
Stock directions
Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.
Soup directions:
Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.
Add onions, mushrooms, green onions to broth.
question about the chicken bones, how would one obtain this? jon said just boil some wings til the skin fall off... maybe i can just rip them out the wings and use the wings to make Stuff Angel Wings later.. hRm...
sorry i know it's a noob question
Benihana's Onion Soup
Ingredients
Stock:
1 chicken bone 1 beef bone
1 onion diced finely 1/2 carrot sliced
1/4 stalk celery 1/4 piece of garlic smashed
2 quarts water
Soup ingredients:
1 medium onion cut into thin slivers sesame or vegetabel oil
1 pkg. mushrooms thinly sliced chopped green onions
Procedure
Stock directions
Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.
Soup directions:
Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.
Add onions, mushrooms, green onions to broth.
question about the chicken bones, how would one obtain this
? jon said just boil some wings til the skin fall off... maybe i can just rip them out the wings and use the wings to make Stuff Angel Wings later.. hRm... sorry i know it's a noob question
Originally Posted by silentkry
thinking of making this to start dinner off with
Benihana's Onion Soup
Ingredients
Stock:
1 chicken bone 1 beef bone
1 onion diced finely 1/2 carrot sliced
1/4 stalk celery 1/4 piece of garlic smashed
2 quarts water
Soup ingredients:
1 medium onion cut into thin slivers sesame or vegetabel oil
1 pkg. mushrooms thinly sliced chopped green onions
Procedure
Stock directions
Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.
Soup directions:
Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.
Add onions, mushrooms, green onions to broth.
question about the chicken bones, how would one obtain this? jon said just boil some wings til the skin fall off... maybe i can just rip them out the wings and use the wings to make Stuff Angel Wings later.. hRm...
sorry i know it's a noob question
Benihana's Onion Soup
Ingredients
Stock:
1 chicken bone 1 beef bone
1 onion diced finely 1/2 carrot sliced
1/4 stalk celery 1/4 piece of garlic smashed
2 quarts water
Soup ingredients:
1 medium onion cut into thin slivers sesame or vegetabel oil
1 pkg. mushrooms thinly sliced chopped green onions
Procedure
Stock directions
Boil all of the ingredients together for 45 minutes. Strain through a cheesecloth or soft napkin. Use only the broth.
Soup directions:
Slowly cook the onion in oil until it is slightly brown and crispy. Drain and pat with paper towels to absorb excess grease.
Add onions, mushrooms, green onions to broth.
question about the chicken bones, how would one obtain this
? jon said just boil some wings til the skin fall off... maybe i can just rip them out the wings and use the wings to make Stuff Angel Wings later.. hRm... sorry i know it's a noob question
I followed Alton Brown's recipe for "thin" chocolate chip cookies this weekend - Scrumptious 
I forgot about this thread, so no pictures
But here's a link to the recipe: http://www.foodnetwork.com/food/reci..._13615,00.html
We used 1 1/2 tsp of baking soda vs. 1 tsp as stated in the recipe, because Alton Brown says that's what makes the cookies crispy and thin, however our cookies took 8 1/2 - 9 1/2 minutes vs. the 13-15 minutes the recipe says. Probably due to differences in ovens and cookie size, but definitely take that into consideration when baking
I forgot about this thread, so no pictures
But here's a link to the recipe: http://www.foodnetwork.com/food/reci..._13615,00.htmlWe used 1 1/2 tsp of baking soda vs. 1 tsp as stated in the recipe, because Alton Brown says that's what makes the cookies crispy and thin, however our cookies took 8 1/2 - 9 1/2 minutes vs. the 13-15 minutes the recipe says. Probably due to differences in ovens and cookie size, but definitely take that into consideration when baking
Originally Posted by kym
I followed Alton Brown's recipe for "thin" chocolate chip cookies this weekend - Scrumptious
I forgot about this thread, so no pictures But here's a link to the recipe: http://www.foodnetwork.com/food/reci..._13615,00.html
We used 1 1/2 tsp of baking soda vs. 1 tsp as stated in the recipe, because Alton Brown says that's what makes the cookies crispy and thin, however our cookies took 8 1/2 - 9 1/2 minutes vs. the 13-15 minutes the recipe says. Probably due to differences in ovens and cookie size, but definitely take that into consideration when baking
I forgot about this thread, so no pictures
But here's a link to the recipe: http://www.foodnetwork.com/food/reci..._13615,00.htmlWe used 1 1/2 tsp of baking soda vs. 1 tsp as stated in the recipe, because Alton Brown says that's what makes the cookies crispy and thin, however our cookies took 8 1/2 - 9 1/2 minutes vs. the 13-15 minutes the recipe says. Probably due to differences in ovens and cookie size, but definitely take that into consideration when baking