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Biscuits's picture

Latest FC, 72, 73, I can't remember which.  The latest one.


The article about the picnic.  The moroccan chicken sandwiches on foccacia?  Excellent.  Gave that recipe out to 3 different people this weekend, including the onion "marmalade" that goes on it.  Both are excellent.  Also, same article, the couscous salad.  Fantastic.  Love.  Will definitely be made again.


Trying the Argentinean burgers next.  Or was that from last issue?  Oh, well - trying them next.  Will let you know.


Ancora Imparo -

Ancora Imparo -

venturedone's picture

(post #38871, reply #1 of 25)

I made the couscous salad this weekend and we and our guests all thought it was wonderful!  Highly recommended.

 


Harebrained lagomorph, prestidigitations exist for pre-adolescents.

 

Harebrained lagomorph, prestidigitations exist for pre-adolescents.

lorian's picture

(post #38871, reply #2 of 25)

Made the Charred Onion Salad with Prosciutto & Parmigiano Reggiano.  After an exhausting day in the heat painting our house, we grilled these up for a light and late dinner.  YUM!

"If at first you don't succeed, maybe failure is your thing!"   --bumper sticker
Glenys's picture

(post #38871, reply #3 of 25)

Which one did you make? A friend brought the sweet and spicy version to dinner and it was totally underwhelming. We had to adjust the seasoning considerably.

Marcia's picture

(post #38871, reply #4 of 25)

The recipe calls for 3/4 teaspoon of harissa to season around four cups of cooked couscous. That would be a little skimpy on the harissa for my taste. No matter...couscous tastes like cream of wheat to me, no matter how it's seasoned. I've tried to like it but failed.

venturedone's picture

(post #38871, reply #5 of 25)

That's the one I made.  I made 1.5 times the recipe, and sorta winged the seasonings.  I  added more than the called for Tabasco by a lot and the salt as well.  I just added until it tasted right to me, which is what I usually do.  I look at most recipes as guidelines not biblical passages. 

 


Harebrained lagomorph, prestidigitations exist for pre-adolescents.

 

Harebrained lagomorph, prestidigitations exist for pre-adolescents.

Billll's picture

(post #38871, reply #6 of 25)

The sun dried tomato pesto is great---put it on a pasta salad.

Biscuits's picture

(post #38871, reply #7 of 25)

Agree.  It is very good. 


Also, the Argentinean burgers were very very good.  I am usually opposed to mixing anything in my burgers before grilling, but I followed the recipe exactly anyway, and it was really good.  I used ground bison, actually.  Told Max they were Argentinosaurus burgers and he was thrilled, even though there was bits of green stuff in them (G).


Ancora Imparo -

Ancora Imparo -

plantlust's picture

(post #38871, reply #8 of 25)

"...bits of green stuff in them."

This would be the algae in the swamp that the Argentinasaurasii(?) fell into after they died. From whence you drug the bodies home to make his burgers.

I am good-looking enough for both, I theenk. Fleur Delacour HP VI

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Biscuits's picture

(post #38871, reply #9 of 25)

Verrry good!!!! (G)  DH told him it was the slippery slime from the swampy mud-pits that the Argentinasaurus ate before he died. (G)  I think that added to the appeal of the burger, actually.

Ancora Imparo -

Ancora Imparo -

AJ12754's picture

(post #38871, reply #10 of 25)

I made the Moroccan chicken sandwiches for my family last night. It was my first effort ever at anything with a Moroccan flavor - trying to get my daughters to be a bit more adventurous in the eating department.  We enjoyed the flavor of the spice rub but found it a bit overwhelming -- for our crew I would probably lightly dust the chicken with the spice rub rather than create the crust on one side.  We all really enjoyed the onion marmalade -- veddy tasty and beyond easy to make.


I want to make the corn soup in this issue tomorrow but I cannot find fresh marjoram at my grocery story -- is it better to use dried marjoram or to use another herb I can find fresh?


Signed,


Still somewhat new to the idea of modifying recipes (AJ)

Cave obdurationem cordis

MadMom's picture

(post #38871, reply #11 of 25)

Since I am the undisputed queen of modifying recipes (I never met a recipe for which I had all the ingredients on hand) I would say go for it.  If you can't find fresh, use the appropriate amount of dried (there is a ratio somewhere, but of course I have no idea what it is.)  As far as preferring a lighter amount of spices, go with your taste.  I have developed a love for Indian food, but my DH doesn't care for heavy spices, so I cut way down on the cayenne and modify the spices for us.  It doesn't matter to me if it isn't technically "correct" - what matters is to fix a dish you and your family like.



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AJ12754's picture

(post #38871, reply #12 of 25)

Thanks for the quick response Mad -- I'll go ahead with the dried and check a cookbook for the right ratio.  Love corn soup so I am looking forward to trying this.

Cave obdurationem cordis

sandermom's picture

(post #38871, reply #13 of 25)

I think the usual ratio of dried to fresh is 1/3 dried for 1 fresh...the dried is more concentrated.  That being said, if your family is a bit herb shy, ease in slowly and go by taste.  I was a late comer to loving marjoram; for a long time it just tasted fuzzy but I love it now.  The freshness of your herbs (and where you buy them) matters so use your taste to make the final decision.  I just grabbed a sprig of fresh tarragon on my way out the door.  It is one of those herbs I don't think I could match blindfolded the dried to the fresh; the fresh stuff has so much more going on than the dried...must be lost in the process of drying.

Klaatu Barada Nikto

Klaatu Barada Nikto

AJ12754's picture

(post #38871, reply #14 of 25)

Thanks very much for the ratio information -- I generally grow thyme, basil, rosemary and parsley in my teeny-tiny garden -- but I have never even used marjoram (fresh or dried before) -- well- here goes...

Cave obdurationem cordis

Astrid's picture

(post #38871, reply #15 of 25)

Can you post a recipe for the onion marmalade?

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
knitpik1's picture

(post #38871, reply #16 of 25)

Please check the "onion marmalade" thread.

AJ12754's picture

(post #38871, reply #17 of 25)

I made the grilled romaine with blue cheese dressing last night -- there was complete silence at the table as people worked their way through it.  Complete silence and big smiles.

Cave obdurationem cordis

Adele's picture

(post #38871, reply #18 of 25)

Isn't ist great?  I'll be making this one again and again.  THe dressing is great as a dip for carrots & such too.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

AJ12754's picture

(post #38871, reply #19 of 25)

Good point -- I served the salad with a really simple but major-league delicious corn and shrimp dish in the new Gourmet cookbook and my guests (unexpected company who were willing to let me experiment on them) were just about delirious.


That's why I love this site -- I never would have tried grilling lettuce (I know I am behind the times) if someone here hadn't commented on how good the dressing was.

Cave obdurationem cordis

Lword's picture

(post #38871, reply #20 of 25)

Grilled lettuce wedges with blue cheese or your favorite cheese are always good, fast and versatile. After grilling, top with dressing or cheese, serve immediately or set aside for a quick last-minute broil.


My family has always liked the crunch and layers in iceberg, and you can make this a hot and cold dish too. Shake up the dressing with some ice, or let the lettuce cool on ice and warm up the dressing, or whatever you like.


Don't feel out of the loop about grilling lettuce or anything else. Most foods that taste good raw also taste good cooked in some way, and some things just come in and out of style. JMO but it seems that we're in an "anything but boiling" for the veggies period. Toss your leftovers without cheese into a broth or saute in butter and season liberally. 


Edited for shameful grammar.


L.
"If you can't feed a hundred people, then feed just one." Mother Teresa


Edited 8/3/2005 8:37 pm ET by Lword

L.
"If you can't feed a hundred people, then feed just one." Mother Teresa
AJ12754's picture

(post #38871, reply #21 of 25)

Thanks for the tips -- especially re: iceberg -- not my favorite lettuce but the kids and my husband love it.


I think you are right -- I cannot remeber the last time I had boiled anything actually.

Cave obdurationem cordis

Lword's picture

(post #38871, reply #22 of 25)

Yeah, make Romaine wedges for the adults :)

L.
"If you can't feed a hundred people, then feed just one." Mother Teresa

L.
"If you can't feed a hundred people, then feed just one." Mother Teresa
CBirck's picture

(post #38871, reply #23 of 25)

Tried the grilled romaine from #73 last night.  I'll have to admit, grilling lettuce was new to me, but it was outstanding!!! The Blue cheese dressing was brilliant.  I used cream instead of milk because it was what I had in the frig for the dressing.  Extra rich and yummy.  Definitely a keeper!  Not only do I love this board, but I love FC magazine.

AJ12754's picture

(post #38871, reply #24 of 25)

I completely agree on the romaine, the dressing and the magazine.


 


I have served that grilled romaine to guests twice in the last week and have gotten raves from all -- even those who normally bypass blue cheese.

Cave obdurationem cordis

Adele's picture

(post #38871, reply #25 of 25)

I've made it twice now, the first time for the grilled lettuce, the second time as a veggie dip.  Can't get enough of it.  This is a good issue.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!