Voodoolily's Snacktastic Recipe Thread!!

[Bunk]

You said you wanted Thai curry too. Thai curry is extremely easy to make if you have an Asian grocery store near you. All you need is a good Thai curry paste, coconut milk, fish sauce, and possibly some chicken stock. Also coconut milk is good for you.

http://www.thaifoodandtravel.com/brands.html

How the hell is coconut milk good for you? It's like 90% fat.

[voodoolily]

Yeah, it's one of the only plant forms of saturated fat, too, iirc.

[MrHat]

Its fine.  Just don't drink like a liter of it.

[voodoolily]

Do you have a recipe for a good mayo? Something maybe flavoured will dill or chive?

Do you have Joy of Cooking? I just followed their directions for mayonnaise, then added finely, finely chopped herbs of my choosing (fennel, tarragon, thyme and parsley).

If you don't have it, it's basically 2 beaten egg yolks whipped with a slow, thin stream of oil until completely emulsified and aerated. You can do this by hand if you're a showoff or just use an electric beater or immersion blender. Then stir in a squirt of vinegar, a couple pinches of salt and a little spoon of Dijon mustard. Then add dill or chive.

I have some of my herb mayo left and was thinking of adding it to some soba with crab and maitake mushrooms. I bet it'd be great on some truffled French fries too. Oh goawwwawaood.

[SuperPopTart]

Actually no I don't, I just wing my recipes. It's how I come up with some really great dishes.  But tonight, I think I am going to try making the mayo because the one you described actually sounds lovely.

Did I mention I'm on my way to your home for dinner?

I'll bring the wine.

[voodoolily]

Cherry galettes with black pepper-Kirschwasser glaze
This would probably be great with Rainier cherries or even plums. I'm totally making them with plums in a few months. Makes 4 galettes.

Prepare the pastry dough:
1.5 c AP flour
2 pinches salt
3 tbsp sugar
8 tbsp (one stick) cold butter
~like 5 or 6 tbsp ice water

Whisk together the dry ingredients. In a food processor (or with a pastry cutter) cut the butter into the flour mixture until it resembles coarse meal with pea-sized nubs of butter. Sprinkle in the ice water and stir together (or pulse a couple times) until the dough starts to come together. Turn out onto a lightly floured surface and mush the dough together into a ball. Quarter the dough and wrap each in plastic wrap. Fridge for an hour or freezer for 20-30 minutes until the dough resembles modeling clay in texture.

Prepare the fruit:
2 oz. (an airline bottle) Kirschwasser
2 tbsp blood orange juice (or 1 tsp lemon juice)
2 tbsp Bokbunjajoo (or other cloying red booze - I guess sloe gin would work), or omit
2 tbsp sugar

Simmer down to a syrup (thick enough to be brushed without making pastry soggy).

~6 c bing cherries, pitted and halved (this was like 8 handfuls)
1/2 tsp fresh-ground black pepper
1 tbsp sugar
pinch Chinese 5 spice

Toss fruit together with other ingredients.

Pull the dough out of the chiller and turn out onto a lightly floured surface. Roll out as thin as is praticable - you should get each ball to about 10" in diameter. Arrange the cherries fastidiously all concave-up as pictured (you think I'm just being fussy, but this will be crucial for pooling the juice and glaze). Brush the glaze over the fruit and give each galette another crack of pepper. Fold over the edges of the dough rustically (if you want perfection then you'd be making a tarte and not a galette). Brush the dough with some milk or cream and sprinkle a pinch of sugar over the top.

Bake for 10 minutes, then brush more glaze over the fruit. Another ten minutes, and brush some glaze. Then bake another 5-10 more minutes or until the pastry is golden brown. Brush once more and cool on a rack. Serve warm with black walnut ice cream, thundershowers and Nude.

[voodoolily]

bump

[Prospero]

I might have to try that with the cherries from our box this week. I have some kirschwasser I've been wanting to use up.

[voodoolily]

They're really easy. Once you get the cherries pitted you're looking at maybe 20 minutes of active time in the kitchen.

[Sky]

16. Don’t store your bananas in a bunch or in a fruit bowl with other fruits. Separate your bananas and place each in a different location. Bananas release gases which cause fruits (including other bananas) to ripen quickly. Separating them will keep them fresh longer.

This is a technique I use all the time. Supermarkets always put out bananas that are not ripened and all green. I like bananas with no green color or taste at all, so I also buy one of the old dinged up bananas and lay it over the new ones (assuming I don't have old bananas at home). Instead of waiting days for my bananas to ripen, they usually ripen to edibility overnight. Just ditch the old banana before they ripen too much.

[voodoolily]

You can also use the ethylene gas emitted by ripe bananas to get your orchids to bloom.

[Signe]

Also if you peel bananas from the bottom you don't get strings.  They last longer if you wrap them in a towel and put them in the cupboard.  My aunt used to use bananas to make a face mask to make her freckles go away, too.  Smoking bananas is silly and doesn't make you stoned.

[Bunk]

I read the post. I read the part about smoking bananas and being stoned. Then I looked at the poster and saw Signe. For some reason I laughed for quite a while. I may have had too much beer tonight.

[SuperPopTart]

I love cherries but I am slightly allergic to them. My immune system is a communist.

I wonder if grapes would be as delicious, or even perhaps raspberries.

[Sky]

Frozen grapes are wicked. I never had them and my fiancee had popped some in the freezer and I tasted win. Great summer snack.

[SuperPopTart]

I do the same with cherries. Food of the gods really.

[Paelos]

I like to put chunks of pinapple in the freezer and then top them with some lite cool whip for a lighter dessert than ice cream.

[voodoolily]

I love cherries but I am slightly allergic to them. My immune system is a communist.

I wonder if grapes would be as delicious, or even perhaps raspberries.

I love roasted grapes. I make a warm chutney with them to go with pork chops.

[Merusk]

I like to put chunks of pinapple in the freezer and then top them with some lite cool whip for a lighter dessert than ice cream.

This sounds like pure awesome as I love pineapple.  I'm so doing this tomorrow.

[SuperPopTart]

I love cherries but I am slightly allergic to them. My immune system is a communist.

I wonder if grapes would be as delicious, or even perhaps raspberries.

I love roasted grapes. I make a warm chutney with them to go with pork chops.

If I wasn't rolling sushi tonight I would so be doing this.

[Ookii]

Tastespotting is back up!

Someone talk about food 

[Signe]

I don't usually make many lamb meals in hot weather but I think I'm going to try THIS (or some variation) for the weekend:



It looks summery and has Righ's favourite meat.  I like an all in one dinner.  Of course, it all depends on if I can get a nice bit of lamb loin.  It's not always easy. 

[Oban]

I do the same with cherries. Food of the gods really.

Do you take the pits out and the stems off first?

[Engels]

I don't usually make many lamb meals in hot weather but I think I'm going to try THIS (or some variation) for the weekend:



It looks summery and has Righ's favourite meat.  I like an all in one dinner.  Of course, it all depends on if I can get a nice bit of lamb loin.  It's not always easy. 

Righ, can I borrow her for a week if the lamb course comes out alright? My GF plays AoC and Half Life, so its an even trade I figure.

[Signe]

Ooops.  I messed up my THIS!  Anyway, I'm not a great cook and this meal looks very simple.  I bet you could even make it, Engels! The lamb is just grilled in a very very hot pan with salt and pepper.  The dressing for the julienne veggies seems simple enough, too.  However, Nevermore now has me obsessing on swordfish! 

The lamb dish is really pretty though, isn't it?  Geez, did anyone besides me and Ookii look at those gorgeous danish on Tastespotting?     I bet Ookii can even make them, too!

[Ookii]

Oh I just had the best BBQ I've had in awhile!  From one of the two best places in Phoenix!  Turns out it's only 5 minutes from where I work 

[MrHat]

Oh I just had the best BBQ I've had in awhile!  From one of the two best places in Phoenix!  Turns out it's only 5 minutes from where I work 

What place?

[Ookii]

Stacy's Smokehouse

[Oz]

 

Smoking bananas is silly and doesn't make you stoned.

True, but eating Nutmeg will seriously mess you up...

[Sky]

I finally got around to bringing some more kitchen stuff over to the new house, so we ate a meal with actual veggies last night. Marinated some chicken in salad dressing we used on the salad and then grilled it up, sliced it and had a baby greens salad with a few assorted veggies. My fiancee is a heathen and doesn't like grilled peppers and onions, I've been living off brats with grilled veg when she's not around.

I feel there should be a petition to stop the cultivation of iceberg lettuce. Always so disappointing when we get a salad in a restaurant and it's loaded with big white iceberg ribs. Bleh.

[Nevermore]

Iceberg lettuce is a blight upon the culinary world.

[voodoolily]

Aw, c'mon! A wedge of iceberg with blue cheese dressing is the classic side to a plate of prime rib. It's classic! And it's high in folic acid just like any other lettuce. It's so crispy and sweet! Don't knock iceberg.

[Sky]

Ok, there are some applications. It's really good shredded due to the crispiness, too.

[Signe]

It's great on tacos and, although useless in any nutritional respect, a wedge of iceberg with tangy-sweet French dressing is wonderful. 

[Bunk]

It's good on tacos and burgers (except when the fast food places stick a 2 inch thick main rib of it on your burger), but for salad I'd rather go right to baby spinach.