Favorite Recipes

[bonestrewn]

Hi everyone!

I personally love to cook and was wondering if anyone had a favorite recipe to share. I'm currently transitioning between job roles and will have about a week to drive my GF crazy with all the experiments I'll be conducting in the kitchen.

My contributions:

I just put strawberries in the fridge to macerate with sugar (1:1 by weight), and after the juice has been drawn out, I'll mix the resulting syrup with another equal part apple cider vinegar to make a strawberry shrub. That + muddled mint + gin or vodka + top with club soda = magnifique! Strawberries are also in season rn in the US, so quite cheap!

I also made a batch of what I think of as my "everything salsa." Charred tomatillos, onion, scallion, garlic cloves, and a jalapeņo or Serrano pepper, softened in the skillet with chicken stock, blended, and finished with a splash of white or apple cider vinegar. Also great as a marinade Or just to scoop with tortilla chips!

[c.d.]

Good Lord! Favorite recipes? What has Casebook become? What's next, sharing tips for getting whiter sheets?

c.d.

[bonestrewn]

Good Lord! Favorite recipes? What has Casebook become? What's next, sharing tips for getting whiter sheets?

c.d.

C.D.,

Nothing wrong with getting a little nourishment in between arguments over the Maybrick diary...

[Enigma]

OK, in for a penny, for what it's worth here is my contribution.

My grandmother's recipe for plum pudding.

The dry mixture can be made up in advance and kept indefinitely until needed.

I halve the ingredients which makes a pudding large enough for 4 or 5 servings.

PLUM PUDDING

2 cups flour
1 cup suet
1 cup raisins
1 cup currants
1 cup sultanas
2 cups bread crumbs
1 cup sugar
A little spice ( e,g, nutmeg, all spice, cinnamon etc.)
1 teaspoon Carb. Soda

Pour 2 small cups of boiling milk or water on Soda. Mix all together. Boil for 3 hours in a tightly tied cloth.

[bonestrewn]

Thank you so much for sharing, Enigma!

I don't think I've ever had a boiled pudding, just heard of/read about them. It looks like a great thing for a special occasion

[Ms Diddles]

I love cooking!

My favourite things to make when entertaining are roast butternut squash with blue cheese and walnuts, or a sort of French take on an Italian Aubergine Parmigiana (basically aubergines, tomatoes, onions and mozzarella with tonnes of creme fraiche with (veggie) parmesan mixed through it). It's excellent with crusty bread and gallons of red wine!

It's spectacularly unhealthy but great as a treat!

Also it looks, smells and tastes like you've spent all day slaving over a hot stove but is actually pretty quick and easy.

[OneRound]

Hi Ms Diddles - just out of interest, do you like pig's trotters?

Best wishes,
OneRound

[The Baron]

Jack in the Fog


A dark, spicy sip from the mist soaked streets of 1888


Ingredients:

• 4 oz blackcurrant juice (bold and brooding)
• 3 oz ginger beer (for the bite)
• 0.5 oz fresh lemon juice (for tension)
• 0.5 oz honey syrup (a sweet deception)
• Optional: dash of aromatic bitters (or omit for purity)
• Ice
• Garnish: a curl of orange peel shaped like a question mark, and candied ginger stabbed with a toothpick

Instructions:

1. Pour blackcurrant juice, lemon juice, and honey syrup into a mixing glass. Stir with the calm of a man walking away from a scene.
2. Pour over ice in a tall glass, better from a haunted estate sale.
3. Top with ginger beer. Let the fizz rise like a whisper.
4. Add garnish. Serve without eye contact.

The Baron

[Ms Diddles]

Hi Ms Diddles - just out of interest, do you like pig's trotters?

Best wishes,
OneRound

I love 'em!

On a pig!!!

[bonestrewn]

I love cooking!

My favourite things to make when entertaining are roast butternut squash with blue cheese and walnuts, or a sort of French take on an Italian Aubergine Parmigiana (basically aubergines, tomatoes, onions and mozzarella with tonnes of creme fraiche with (veggie) parmesan mixed through it). It's excellent with crusty bread and gallons of red wine!

It's spectacularly unhealthy but great as a treat!

Also it looks, smells and tastes like you've spent all day slaving over a hot stove but is actually pretty quick and easy.

These sound so delightful! I like to do a "lazy woman's ratatouille" on a sheet pan with tomato paste and herbs and Parmigiano; it sounds like a cousin of the second dish. I'm envisioning your dish on a piece of crusty bread, maybe topped with crispy garlic breadcrumbs...

How do you like to serve the butternut dish? Like a warm salad, or casserole-style?

[bonestrewn]

Jack in the Fog


A dark, spicy sip from the mist soaked streets of 1888


Ingredients:

• 4 oz blackcurrant juice (bold and brooding)
• 3 oz ginger beer (for the bite)
• 0.5 oz fresh lemon juice (for tension)
• 0.5 oz honey syrup (a sweet deception)
• Optional: dash of aromatic bitters (or omit for purity)
• Ice
• Garnish: a curl of orange peel shaped like a question mark, and candied ginger stabbed with a toothpick

Instructions:

1. Pour blackcurrant juice, lemon juice, and honey syrup into a mixing glass. Stir with the calm of a man walking away from a scene.
2. Pour over ice in a tall glass, better from a haunted estate sale.
3. Top with ginger beer. Let the fizz rise like a whisper.
4. Add garnish. Serve without eye contact.

The Baron

Baron,

This sounds absolutely delicious! I'll put on a faint, sorrowful recording of "A Violet I Plucked From My Mother's Grave" to listen to while sipping.

[Ms Diddles]

These sound so delightful! I like to do a "lazy woman's ratatouille" on a sheet pan with tomato paste and herbs and Parmigiano; it sounds like a cousin of the second dish. I'm envisioning your dish on a piece of crusty bread, maybe topped with crispy garlic breadcrumbs...

How do you like to serve the butternut dish? Like a warm salad, or casserole-style?

It's really just a butternut squash cut in half length ways, roasted and the flesh scooped out and mixed with stilton, thyme and walnuts toasted in honey and then the mixture spooned back into the squash and baked a little longer. It's more of a splat than an elegant salad or casserole!

I usually serve with a spinach, chickpea and red onion salad on the side and usually lots of red wine!

That's a recurring motif!

[Ms Diddles]

Jack in the Fog


A dark, spicy sip from the mist soaked streets of 1888


Ingredients:

• 4 oz blackcurrant juice (bold and brooding)
• 3 oz ginger beer (for the bite)
• 0.5 oz fresh lemon juice (for tension)
• 0.5 oz honey syrup (a sweet deception)
• Optional: dash of aromatic bitters (or omit for purity)
• Ice
• Garnish: a curl of orange peel shaped like a question mark, and candied ginger stabbed with a toothpick

Instructions:

1. Pour blackcurrant juice, lemon juice, and honey syrup into a mixing glass. Stir with the calm of a man walking away from a scene.
2. Pour over ice in a tall glass, better from a haunted estate sale.
3. Top with ginger beer. Let the fizz rise like a whisper.
4. Add garnish. Serve without eye contact.

The Baron

This sounds cracking Baron!

I'm not entirely sure how the lemon juice represents "tension" here, but I'd happily give it a go regardless!

[bonestrewn]

It's really just a butternut squash cut in half length ways, roasted and the flesh scooped out and mixed with stilton, thyme and walnuts toasted in honey and then the mixture spooned back into the squash and baked a little longer. It's more of a splat than an elegant salad or casserole!

I usually serve with a spinach, chickpea and red onion salad on the side and usually lots of red wine!

That's a recurring motif!

I've got to put this on the docket for when butternut is in season, it sounds heavenly! And I'm sure the wine helps too In this house, our culinary gifts are usually lubricated with gin.

I think a good, crisp side salad can't be beat. I love this recipe from Kenji Lopez Alt when I want something zippy. Sometimes I'll substitute my pickled onions for the sumac onions if I want it to be very bright.

[Ms Diddles]

I've got to put this on the docket for when butternut is in season, it sounds heavenly! And I'm sure the wine helps too In this house, our culinary gifts are usually lubricated with gin.

I think a good, crisp side salad can't be beat. I love this recipe from Kenji Lopez Alt when I want something zippy. Sometimes I'll substitute my pickled onions for the sumac onions if I want it to be very bright.

That sounds delicious Bonestrewn!

I will need to give that a go.

Here's the original squash recipe if you feel inclined to try it....

https://www.theguardian.com/lifeandstyle/2006/nov/04/recipes.cheese?CMP=Share_AndroidApp_Other