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krabkakes

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Re: The Kitchen
« Reply #120 on: March 24, 2012, 19:42 »


Meg's Marinated Mushrooms

Makes about 2 cups

2 tablespoons champagne or white wine vinegar

1 tablespoon capers, minced

1/4 cup finely diced radish

3 green onions, white and light green parts, cut into thin half-moons

1/2 teaspoon minced fresh thyme

1/2 teaspoon minced fresh marjoram

1/4 teaspoon fennel pollen or finely ground fennel seed

1/8 teaspoon freshly ground black pepper

1 teaspoon butternut squash seed oil or sesame oil

3/4 pound crimini or button mushrooms

1/4 pound shiitake mushrooms

1/4 teaspoon table salt

1/4 cup grapeseed oil

1 medium shallot, minced

    In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.

    Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.

    Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.

    Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.
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    krabkakes

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    Re: The Kitchen
    « Reply #121 on: March 24, 2012, 19:46 »
    Very similar to how I make collard greens. I use Tabasco and honey. red swiss chard would work good here.



    Pink Greens

    Serves 2

    1 bunch beet greens

    2 teaspoons chopped garlic

    1/2 teaspoon coarsely ground black pepper

    1/4 teaspoon red pepper flakes

    2 teaspoons sugar

    1 teaspoon olive oil

    1 shallot, chopped

    1/4 cup water

    1/4 teaspoon salt

    2 teaspoons sherry vinegar

        Wash and trim your beet greens. If the stems are very thick it is worth trimming them back a bit.

        On medium heat, saute the garlic, shallot and red pepper flake in the olive oil until slightly browned. Add black pepper, sugar and salt.

        Place the beet greens into the pan, pour the water on and immediately cover. Do not remove the lid for a few minutes to allow the greens to wilt. Once they have cooked down, remove the lid and stir all of the ingredients together. Cook for a few more minutes allowing the water to evaporate.

        Just before removing pour the vinegar over the greens. Remove, serve and enjoy!
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  • Anthony Moan

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    Re: The Kitchen
    « Reply #122 on: March 25, 2012, 22:41 »
    Very similar to how I make collard greens. I use Tabasco and honey. red swiss chard would work good here.



    Pink Greens

    Serves 2

    1 bunch beet greens

    2 teaspoons chopped garlic

    1/2 teaspoon coarsely ground black pepper

    1/4 teaspoon red pepper flakes

    2 teaspoons sugar

    1 teaspoon olive oil

    1 shallot, chopped

    1/4 cup water

    1/4 teaspoon salt

    2 teaspoons sherry vinegar

        Wash and trim your beet greens. If the stems are very thick it is worth trimming them back a bit.

        On medium heat, saute the garlic, shallot and red pepper flake in the olive oil until slightly browned. Add black pepper, sugar and salt.

        Place the beet greens into the pan, pour the water on and immediately cover. Do not remove the lid for a few minutes to allow the greens to wilt. Once they have cooked down, remove the lid and stir all of the ingredients together. Cook for a few more minutes allowing the water to evaporate.

        Just before removing pour the vinegar over the greens. Remove, serve and enjoy!

    Jesus collard greens krebs 8), kool
    I was wandering what is that, but found on translator, we call it "raštika", pure joy, it is very popular in Dalmatia though not here in continent.
    Only recipe I know is to boiled raštika and cut it like tobacco, so they call it "na tabak", served with olive oil, maybe some other ways but I did not heard. It is not possible to buy here.
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    krabkakes

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    Re: The Kitchen
    « Reply #123 on: March 25, 2012, 23:25 »
    you have rapini?(also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli


    It's what i like with polenta and italian pork sausage. the polenta I liked cooled then sauteed golden brown and topped with romano cheese

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  • krabkakes

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    Re: The Kitchen
    « Reply #124 on: March 25, 2012, 23:30 »
    collard greens are popular in the south.
    usually thought as "soul food"
    black and redneck down home stuff
    served with "hot water corn bread" not polenta
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  • DinZ

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    Re: The Kitchen
    « Reply #125 on: March 26, 2012, 00:10 »
    you have rapini?(also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli


    It's what i like with polenta and italian pork sausage. the polenta I liked cooled then sauteed golden brown and topped with romano cheese


    This looks a lot like the vegetable they cook in Zambia. They call it rape and eat it with Nshima (like polenta) and Chicken
    Maybe i should try and impress the wife using Krebs recipe.
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  • mew

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    Re: The Kitchen
    « Reply #126 on: March 26, 2012, 00:31 »
    yes Dinzy go impress the wife.  :D

    that looks very tasty...will have to try sometime.  I couldn't stand it anymore, went up to get a rajas con queso pupusa and chips and salsa!
    great dinner!

    NOW will go to the kitchen and crack open a Negra Modelo! I even have a lime  :)
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  • Anthony Moan

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    Re: The Kitchen
    « Reply #127 on: March 26, 2012, 12:29 »
    No rapini here, never heard. But we have those Bosnian burek with meat :fp, just have two for lunch (3 euros) I think ramganjagun have something similar in India.


    Lot of food here left zillions of people who invade this region, from Mongolians to Germans :D
    I like that Turkish kind of food.
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  • krabkakes

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    Re: The Kitchen
    « Reply #128 on: March 30, 2012, 23:31 »
    Penne Pizza Pasta

    Crumbled up some Turkey Italian Sausage added Garlic, Onion, Black California Olives, And small can tomato sauce


    Mozzarella and Romano Cheese


    My favorite brand of pasta


    Made a well in the center


    I thinking of trying other pizza toppings
    OK no pineapple and ham but pepperoni and mushroom sounds good
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  • « Last Edit: November 03, 2012, 03:42 by krebs303 »

    krabkakes

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    Re: The Kitchen
    « Reply #129 on: March 30, 2012, 23:44 »
    Build Your Own Sushi
    Little work, Big Flavor

    Imitation Crab, Rice, Cucumber, Carrot, and Avocado


    With Pickled Ginger, Wasbi and Soy Sauce. They are not too pretty but boy were they good. and not too expensive

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  • « Last Edit: November 03, 2012, 03:43 by krebs303 »

    AG

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    Re: The Kitchen
    « Reply #130 on: April 01, 2012, 02:22 »
    Penne Pizza Pasta

    Crumbled up some Turkey Italian Sausage added Garlic, Onion, Black California Olives, And small can tomato sauce


    Mozzarella and Romano Cheese


    My favorite brand of pasta


    Made a well in the center


    I thinking of trying other pizza toppings
    OK no pineapple and ham but pepperoni and mushroom sounds good


    yum

    I had something similar last night ... I make the sauce a bit differently though, but is really tasty.

    Definitely no pineapple though 
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  • AG

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    Re: The Kitchen
    « Reply #131 on: April 01, 2012, 02:27 »
    and my contribution (no photos though)

    5 minute chocolate mug cake    (for the days I need chocolate!!!)

    4 tablespoons Self Raising Flour
    2 tablespoons cocoa or drinking chocolate
    2 tablespoons Sugar
    1 egg
    3 or 4 tablespoons of milk
    2 tablespoons vegetable oil
    choc chips as required  :)

    mix all together in a large mug ... and microwave for 2 minutes (keep an eye on it, easy to overcook and its all rubbery)


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  • L'arri

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    Re: The Kitchen
    « Reply #132 on: April 01, 2012, 09:41 »
    and my contribution (no photos though)

    5 minute chocolate mug cake    (for the days I need chocolate!!!)

    4 tablespoons Self Raising Flour
    2 tablespoons cocoa or drinking chocolate
    2 tablespoons Sugar
    1 egg
    3 or 4 tablespoons of milk
    2 tablespoons vegetable oil
    choc chips as required  :)

    mix all together in a large mug ... and microwave for 2 minutes (keep an eye on it, easy to overcook and its all rubbery)

    That sounds really novel! Wish I had a microwave.  :-\
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  • Cycling is a Europe thing only and I only watch from Omloop on cause I am cool and sh*t
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    L'arri

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    Re: The Kitchen
    « Reply #133 on: April 01, 2012, 09:42 »
    My favorite brand of pasta


    IT speakers: is it "De Checko" or "De Ketcho"? Never remember the rule about 'c's.
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  • mew

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    Re: The Kitchen
    « Reply #134 on: April 03, 2012, 02:38 »
    IT speakers: is it "De Checko" or "De Ketcho"? Never remember the rule about 'c's.

    As an Italian aficionado it is DeChecko....one 'c' with i or e after is 'ch' I believe and two 'c's' is hard like 'k'
    I'm teaching myself Italian and will take some lessons soon... :D :-X

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  • mew

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    Re: The Kitchen
    « Reply #135 on: April 03, 2012, 02:52 »
    AG I am going to try that cake in a cup tomorrow! yum.
    I'm a sucker for cake and that sounds interesting.. :-*
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  • krabkakes

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    Re: The Kitchen
    « Reply #136 on: April 07, 2012, 17:55 »
    Teriyaki Beef Bowl. First time making teriyaki sauce. it was way good.
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  • « Last Edit: November 03, 2012, 03:43 by krebs303 »

    pedaling squares

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    Re: The Kitchen
    « Reply #137 on: April 08, 2012, 03:01 »
    Tonight was beef tenderloin with camboloza in a balsamic reduction, served on polenta cakes with grilled peppers and asparagus. Of course, my wife did all of that. Not to be outdone, I opened the bottles of Rochefort 8. Marital and culinary bliss ensues.
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  • "Well don't run with the riders, you twit."

    krabkakes

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    Re: The Kitchen
    « Reply #138 on: April 08, 2012, 17:12 »
    DIY Hamburger Helper

    My famous last words I didn't feel like cooking so I just.................


    grated some Onion, Carrots, and Celery. Sauteed in a little oil


    Added some Ground Beef and browned lightly


    About 1 quart Beef Broth.


    Yes the Gnocchi right in


    Cooked until it thickened.


     :win
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  • « Last Edit: November 03, 2012, 03:45 by krebs303 »

    mew

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    Re: The Kitchen
    « Reply #139 on: April 08, 2012, 23:14 »
    kk could do this veggie with posole and some lentils....or whatever  :-*
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  • krabkakes

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    Re: The Kitchen
    « Reply #140 on: April 08, 2012, 23:18 »
    mew I gonna dig up some of the best eggplant ever for you and the other non meateaters. back in a while :wave
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  • krabkakes

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    Re: The Kitchen
    « Reply #141 on: April 08, 2012, 23:25 »
    Eggplant,Aubergine,Berenjena

    Testimony from ex-roommate "The best recipe for eggplant on the planet. No peers, I can assure you."
    Nelson Jones

    Browned it on the griddle. Used much less oil


    Also my back hurt so I did it on the stove top. I have to lay on the floor to light the oven


    It was so good.
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  • « Last Edit: November 03, 2012, 03:46 by krebs303 »

    krabkakes

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    Re: The Kitchen
    « Reply #142 on: April 08, 2012, 23:30 »
    Focaccia Deluxe Edition
    This is great with Minestrone or Pasta Fagioli (pasta fazool).
    Serve with a Salad for a Summer lunch. Drizzle with Red Wine Vinaigrette add Buon Gusto Salami and Provolone Cheese for the best salami and cheese sandwich ever!
    Also have done with Zucchini, Romano Cheese, Garlic and olive oil.

    About 3 tbls. of oil rubbed around bottom of pan.
    Generously brush dough with EV olive oil. A little chopped garlic, a little mozzarella, and a generous sprinkling of Romano Cheese.




    The veggies need to be sliced very thin



    Add bell pepper, onion, mushrooms (not too thin), salt, pepper, and a light drizzle of EV olive oil.
    425 degree oven about 25 mins.
    Best prepared ahead and served at room temperature.




    The bottom is crunchy and the flavor sublime


    __________________
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  • « Last Edit: November 04, 2012, 15:25 by krebs303 »

    mew

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    Re: The Kitchen
    « Reply #143 on: April 08, 2012, 23:31 »
    yum! very impressive kk, thanx for the great recipe.
    I might try this tomorrow... 8)

    oh and just see the other!  very great ideas....
    that is my big prob I get tired of trying to figure out what to make...this is nice.  :-*
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  • krabkakes

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    Re: The Kitchen
    « Reply #144 on: April 08, 2012, 23:38 »
    for the eggplant I use Hunt's Four Cheeses spaghetti sauce. And buy raw  dough at the bakery for the focaccia
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  • krabkakes

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    Re: The Kitchen
    « Reply #145 on: April 08, 2012, 23:51 »
    great lunch or light supper in the summer months. just add more veggies mew and drop the chops. nice chilled bottle of white wine goes great

    Roasted Red Peppers, Smoked Pork Chops and Pinzimonio

    The red bell peppers were really nice at the market. And about $2.25 a lb.



    A little extra virgin olive oil and garlic on the peppers.


    Roasted Red Peppers, Smoked Pork Chops and Pinzimonio . A little bread to catch the olive oil.Almost forgot, mozzarella cheese


    did you ever do this one mew

    http://forum.cyclingnews.com/showpost.php?p=517392&postcount=540


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  • « Last Edit: November 04, 2012, 15:26 by krebs303 »

    krabkakes

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    Re: The Kitchen
    « Reply #146 on: April 11, 2012, 15:42 »

    More inane drunken chatter.
    Twas the best live tv show ever of the whole world :win

    Breaded Chicken Cutlets, Slaw, and Spinach
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  • mew

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    Re: The Kitchen
    « Reply #147 on: April 11, 2012, 20:39 »
    kk totally drunken brawl kitchen yesterday   ;D 8)
    a classic....but the end result looked beautiful

    I had forgotten about the above pinzi  recipe...must try! Thanx for reminding me....

    I got a warning about thieves regarding my bankroll...... ;D
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  • Dancing on the Pedals

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    Re: The Kitchen
    « Reply #148 on: April 11, 2012, 21:15 »
    Just cooked a birthday meal for my mum; Chicken thighs stuffed with a spinach/sun dried tomato/goat's cheese mixture, wrapped in bacon, served with a kind of provencale sauce - onion, courgette, garlic, tomato, but also some mushrooms as well, and I added some boiled potatoes to it as well.  Chocolate souffle for pudding.  Washed down with some very nice red wine  :)

    (unfortunately no pictures as I didn't think of that at the time  :-[ )
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    mew

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    Re: The Kitchen
    « Reply #149 on: April 11, 2012, 23:33 »
    how nice of you DoP!  :)
    I'm sure it was much appreciated
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