Whacha Cookin' Tonight?

[Mirc]

I can't cook anything. Well, unless you count salads, hot dogs and boiled eggs, which I don't (count).

 

[dutchfire]

Pizza Hawaii with salami, tomato, paprika, leek, salami and cheese.

 

[Fifty]

Kale is best served steamed to all hell, but otherwise pure and untainted. I can't stand when people put seasonings or vinegar on it. And it tastes best freshly picked!

WTH are you talking about "best served"? Stop being an idiot philistine quasi-sophisticate. When something is in food and not served on its own, it is perfectly legitimate to season it. It would be silly not to add a dash of nutmeg to the pasta dish. If anything one would quarrel with "steamed to all hell", as cooking leafy greens for anything longer than 30 seconds makes them slimy and they lose their vibrant color.

Oh and Israelite, everything you ever say you make is overwrought and pretentious. Simplify, for you aren't impressing anyone and you certainly aren't making yourself look like a gourmet!

 

[Shekwan]

Tonight I went to a wonderful northern-Pakistani barbecue restaurant (G-d I love Chicago), but last I cooked was for breakfast, which was:

Edam and Emmenthaler Omelette with Salsa Rossa

Serves 1

Ingredients

Salsa Rossa:
1. 1 medium to large globe tomato or equal amount roma or heirloom tomatoes (the latter particularly during the summer, when in season; during the winter like this try if at all possible to get local greenhouse tomatoes)
2. 2-3 tablespoon (app.) fresh, or 2-3 (app.) teaspoons dried basil, oregano, thyme, Italian parsley, or chive (good place to use up left over herbs)
3. 2-3 cloves, to taste, minced fresh garlic or 2-3 teaspoons dried minced garlic if absolutely necessary
4. 1 teaspoon (app.), or to taste, crushed red chili flakes (chili powder, the stuff you put in the stew of the same name, not ground pepers, is a viable substitute, as are fresh chili peppers)
5. 1 tablespoon (app.) or as to taste Champagne or other single-source white wine vinegar
6. Extra virgin olive oil, good quality, preferably Italian (don't break out the $20 dollar bottles here, though), to saturate
7. Salt, kosher or other course, to taste
8. Black pepper, freshly ground, to taste

Omelette:
1. 1 small or 1/2 large onion
2. 2-3 eggs, depending on size and appetite
3. 1/4 cup (app.) milk, cream, half-and-half, soy milk, or water
3. 2/3 - 1 cup (app.), depending on amount of eggs and taste, grated Edam, 4. Gouda, or other mild, easy-melting cheese
5. 1/3 - 2/3 cup (app.), depending on amount of eggs and taste, grated Emmenthaler or other 'Swiss' cheese (a smaller amount of Parmigiano or Romano might also be appropriate, but the results will be different)
6. Butter, high quality (for me, that means purchasing imported Irish butter, but if possible use local, micro-dairy, grass-fed butter; the difference in taste and health with old Land-o'-Lakes is unbelievable) as needed
7. Salt, koser or other coarse, to taste
8. Black pepper, freshly ground, to taste
9. Freshly grated nutmeg to taste (optional)

Procedure

Prepare the salsa rossa before begining preperations for the omelette as this will give the tomatoes time to marinate.

Salsa Rossa:
1. Roughly dice the tomato(es) into 1/4 to 1/2 inch chunks. (Tip: Use a serated knife, as you will far more easily puncture the irritating skin and thus prevent the bruising that can cause a juicy mess on the cutting board); place in small mixing bowl.
2. Chiffonade or otherwise chop herbs, if using fresh, and add to tomato(es); otherwise add the dried herbs.
3. Mince garlic, add to tomato mixture.
4. Add hot ingredient, staying towards smaller amounts (you can always add more), unless you are very certain of how much you like. If using fresh chilies, de-vein and seed before mincing very finely and adding to the mixture.
5. Add vinegar.
6. Add enough olive oil to saturate; you don't need the tomatoes swimming in the stuff, but enough to moisten the mixture.
7. Add salt and pepper to taste.
8. Let sit.

Omelette:
1. Dice the onion, relatively finely.
2. Melt about 1-2 tablespoons butter (I like more myself) over medium low to low heat and add onion. Sweat over medium low heat; if you are hearing sizle or seeing more than a little browning, turn down the heat, you're sautéing.
3. While onions sweat, beat together eggs with dairy or water. Whisk in salt and pepper to taste.
4. When onions have finished sweating, becoming translucent, soft, and aromatic, turn up the heat to medium. (If the onions are getting there but taking too long, it is acceptable at the end to turn the heat up and give them a little browning.) Add another 1-2 tablespoons of butter, as needed, and allow to melt.
5. Give the eggs another bit of a whisk and add to the pan.
6. When you add the eggs, make sure to quickly take a spatula (not metal, as this is a non-stick pan) and stir to disperse the onions through the egg mixture. As the eggs cook, be vigilant, quickly puling the edges of the eggs into the centre as they solidify and stiring. The point is to prevent the outside of the eggs for browning before the insides set.
7. Once the eggs have a set bottom and the interior are almost but not quite entirely set, add most of the cheese, reserving some for garnish, to one half of the omelette. At this point, you have two options. First, you can attempt the French technique of rolling the omelette off the pan and onto the plate, which requires a lot of practice and skill to get right. Second, you can simply fold the side sans fromage over the cheese and slide off the pan onto your plate.
8. Garnish with cheese, and if you choose nutmeg, and serve with the salsa rossa.

EDIT: G-d bless you fifty for starting a new food thread.

There is no way a recipe for an omlette should be that long.

 

[GinandTonic]

Spag-Bol (ish) in the pot. Curse the 2-3 hours I have to suffer the outstanding smell while waiting...

Sure we all have recipes for Spag-Bol and writing one up will just derail the thread into bickering.

 

[Bigfoot3814]

like, spaghetti sauce? how do you serve that with hot dogs?

I have it on my sub sandwiches sometimes. Maybe they just had really big hotdog buns.

 

[Supr49er]

Sausage and bratkartoffeln.

 

[RoboPig]

For lunch I just fried a tortilla and stuffed it with baked beans, bacon and some AMERICAN Cheese. I put a ketchup smilie face on top! It was really good, but probably very unhealthy.

 

[Labtec600]

Stir fry with shrimp tonight.

 

[Israelite9191]

Oh and Israelite, everything you ever say you make is overwrought and pretentious. Simplify, for you aren't impressing anyone and you certainly aren't making yourself look like a gourmet!

How incredibly rude and arrogant of you. I was being detailed because I hate when a recipe isn't specific. If I read a recipe, I damn well want to know exactly what they want. I have no pretention towards being a 'gourmet,' just someone who loves food and loves sharing it with others. I would have hoped that someone like you, who claims to have a fondness for food and at least appears intelligent, would be capable of understanding that.

There is no way a recipe for an omlette should be that long.

It's really a simple recipe. I'm just very precise in the instructions because, as I say above, I hate a recipe that's imprecise.

 

[soul_warrior]

How incredibly rude and arrogant of you. I was being detailed because I hate when a recipe isn't specific. If I read a recipe, I damn well want to know exactly what they want. I have no pretention towards being a 'gourmet,' just someone who loves food and loves sharing it with others. I would have hoped that someone like you, who claims to have a fondness for food and at least appears intelligent, would be capable of understanding that.

what he said. just not aimed at Fifty.
OTH, I, personally, almost NEVER cook as per instructed.
im an Artist'e!
but i do love my food, and i will take from a recipe whatever i fancy.
ok, id say i understand part one, agree with part two.

It's really a simple recipe. I'm just very precise in the instructions because, as I say above, I hate a recipe that's imprecise.

now thats just sily.
i presume anyone who can cook an omelette, can understand the basics of it, neh?

oh, and i beg forgiveness,
5 of these:

Spoiler :

and watching Rocknrolla.
together.

 

[Fifty]

How incredibly rude and arrogant of you. I

Don't take it too bad, I just felt like being a jerk this morning... wanted to make sure you were't trying to impress people with the fact that you knew what an heirloom tomato was

Its just some of the stuff in your recipe seemed silly. For instance, "preferably italian" olive oil, since italian olive oil runs across a huge spectrum from fruity to spicy and everything between so saying you prefer it to be italian makes it seem like you just want to look refined.

Anyways, carry on! I just wanted to make sure you had real passion for food, which you seem to have given your "rude and arrogant" line!

 

[Israelite9191]

Don't take it too bad, I just felt like being a jerk this morning... wanted to make sure you were't trying to impress people with the fact that you knew what an heirloom tomato was

Its just some of the stuff in your recipe seemed silly. For instance, "preferably italian" olive oil, since italian olive oil runs across a huge spectrum from fruity to spicy and everything between so saying you prefer it to be italian makes it seem like you just want to look refined.

Anyways, carry on! I just wanted to make sure you had real passion for food, which you seem to have given your "rude and arrogant" line!

No problem then, and sorry for snapping at you. My reason for specifying Italian was that Italian olive oils tend to be of a higher quality for a lower price than what else is widely available in American markets. Perhaps I am more specific than is necessary, but that's my preference in a recipe.

 

[pau17]

Anyways, carry on! I just wanted to make sure you had real passion for food, which you seem to have given your "rude and arrogant" line!

I also have a real passion for food, you know. I fry them beans good.

 

[CaptainF]

Today I had cooked chicken and jasmine rice with home made jo-jo style potatoes and a salad on the side. MMMMMMMmmmm yummy.

 

[Cheezy the Wiz]

WTH are you talking about "best served"? Stop being an idiot philistine quasi-sophisticate. When something is in food and not served on its own, it is perfectly legitimate to season it. It would be silly not to add a dash of nutmeg to the pasta dish. If anything one would quarrel with "steamed to all hell", as cooking leafy greens for anything longer than 30 seconds makes them slimy and they lose their vibrant color.

Glad you see you're still your old cheerful self. Tell me, what $75 bottle of wine goes well with kale?

 

[soul_warrior]

No problem then, and sorry for snapping at you. My reason for specifying Italian was that Italian olive oils tend to be of a higher quality for a lower price than what else is widely available in American markets. Perhaps I am more specific than is necessary, but that's my preference in a recipe.

dont know the american market, and i do buy Italian / spanish / greek / israeli (local) Olive Oil.
but as a guide line to QUALITY, just have a look at the ACIDITY of the oil.
anything UNDER 1% is good Virgin Oil.
if you can find a 0.2% oil, you 've found the jackpot.
ofcourse, you'll probably have to sell a kidney for a gallon, but its worth it.
you only need one kidney as is!

 

[Sharwood]

Finally, I was trying to post here when the forums died. After CFC went down, I cooked myself some Shepherd's Pie, peas and corn. My next meal will be boiled eggs for breakfast, again. I'm out of chocolate cake.

 

[GoodGame]

Chicken breasts basted in cream of chicken soup, on a rice and veggie pilaf.

On the olive oils, you want virgin olive oils, usually Racheal Rae's EVOO. The reason is that they're more naturally made (no chemical-based refining nor blending with other oils). It's sometimes called 'cold-pressed'. A test to see if you got good oil is to freeze it and see if it separates into two layers. If it does, then it's not pure, therefore not 'virgin'.


What is Spag-Bhol? Spaghetti Bolognese?

 

[soul_warrior]

im thinking about what to make for dinner.
OTOH, i feels like "comfort feeding", so a shepards pie is likely.
BUT, i also have some frozen Bolounese sauce, which might be very easily converted into a pasta + sauce
not exactly "cooking", but i did prepare the sauce myself, saving it for a rainy day.