bigrob
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Post by bigrob on Feb 28, 2010 12:42:48 GMT -5
Oh cool, I'll have plenty of time to think of a recipe Should we try to stick to recipes that are available free online, or is it ok to post one out of a cookbook? As long as you can post the cookbook recipe in its entirety, I don't see the problem.
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Post by Rhinovirus on Mar 1, 2010 8:52:56 GMT -5
Yea, both of mine are from cookbook...I have alot of typing to do.
However the recipes have measurements in metric, english, and a third option that I don't remember.
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Post by Rhinovirus on Mar 1, 2010 19:07:56 GMT -5
Went with some Spanish stuff. For pastry there is a savory version of Spanish doughnuts but I hear they can be made many other ways (Cake division, I'm lookin at you). For the cooking a semi-simple stew. Hope they come out well for ya.
Buñuelos
50g/2oz/¼ cup butter, diced 1.5ml/¼ tsp salt 250ml/8fl oz/1 cup water 115g/4oz/1 cup plain (all-purpose) flour 2 whole eggs, plus 1 yolk 2.5ml/½ tsp Dijon mustard 2.5ml/½ tsp cayenne pepper 50g/2oz/½ cup finely grated Manchego or Cheddar cheese
1) Preheat the oven to 220C/425F/Gas 7 (wtf does Gas 7 mean?). Place butter and the salt in a pan, then add the water. Bring the liquid to a boil. Meanwhile, sift the flour on to a sheet of baking parchment or greaseproof (waxed) paper. 2) Working quickly, tip the flour into the pan of boiling liquid in one go and stir it in immediately. 3) Beat the mixture vigorously with a wooden spoon until it forms a thick past that binds together and leaves the sides of the pan clean. Remove the pan from the heat. 4) Gradually beat the eggs and yolk into the mixture, then add the mustard, cayenne pepper and cheese. Place teaspoonfuls of dough on a non-stick baking sheet and bake for 10 minutes. 5) Reduce the temperature to 180C/350F/Gas 4 and cook for a further 15 minutes until well browned. Serve hot or cool on a wire rack.
Ropa Vieja
2 small (we’ve always got) aubergines 90ml/6 tbsp olive oil 1 large onion 3 garlic cloves, finely chopped 1 fresh, or baked, red bell pepper, seeded and sliced 400g/14oz can tomatoes (no details on what kind, so I guess you’re on your own. I’m gonna try stewed chopped.) 250ml/8fl oz/1 cup meat stock 2.5ml/½ tsp ground cumin 2.5ml/½ tsp ground allspice Pinch of ground cloves 2.5ml/½ tsp cayenne pepper 400g/14oz cooked beef, cubed (or turkey, ham, lamb, whateva) 400g/14oz can chickpeas, drained Salt and pepper Chopped fresh mint, to garnish
1) Cut the aubergines into cubes and put them into a colander. Sprinkle with 10ml/2tsp salt, turning the cubes over with your hands. Leave to drain for about 1 hour. Rinse, then squeeze then dry using kitchen paper. 2) Meanwhile put 30ml/2tbsp oil in a wide flameproof casserole and fry the onion and garlic until soft. 3) If using the fresh pepper, add it to the casserole and stir fry until softened. 4) Add the tomatoes and the chopped baked pepper, meat stock, cumin, allspice, ground cloves, and cayenne pepper. Season to taste. Add the cubed meat and simmer gently. 5) Heat 45ml/3 tbsp oil over high heat in a large frying pan. Fry the aubergine cubes, in batches if necessary, until they are brown on all sides. (If you need to add more oil. Add it to an empty pan, and reheat to a high heat, before adding more aubergine cubes.) 6) Add the aubergine and chickpeas to the casserole and bring to a simmer, adding a little more stock to cover, if necessary – the dish should be almost solid. Check the seasonings, and serve.
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essbee
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Post by essbee on Mar 2, 2010 7:55:00 GMT -5
Nice picks. I'm very excited about the buñuelos. (Gas 7 = The setting on a UK oven (gas mark 7) equal to 220C/425F.)
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Post by hoodrat on Mar 2, 2010 9:41:13 GMT -5
this is exciting! i have company coming this weekend; so i might not try something new until the next week. still, yay!
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Post by theblondette on Mar 2, 2010 13:19:30 GMT -5
These look straightforward yet appealing! Woot! I am sure I can give em a go. Everyone, provide photos if you can!
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Post by fairysari on Mar 2, 2010 17:21:43 GMT -5
I think I have all the ingredients for the first one, so I'll probably try it tonight. Will post photos when I'm done!
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bigrob
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Post by bigrob on Mar 2, 2010 18:21:51 GMT -5
Oh man I have a tough pair of recipes to beat next month. I am incredibly nervous.
These both sound amazing, I think I'll make the Ropa Vieja this weekend, and again at some point to perfect itand get sweet pictures.
I'm going to call it "Mission Vieja"
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Post by theriver on Mar 2, 2010 21:06:29 GMT -5
I'm going to call it "Mission Vieja" I love this.
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Post by brooklynbaker on Mar 5, 2010 12:47:20 GMT -5
Ahh, bunuelos are totally gougeres with mustard! Also, if you make 'em plain they're cream puffs (fill with cream) and/or profiteroles (fill with ice cream). And if you deep fry them they're churros- pipe them into oil with a star tip for the traditional shape. Just some ideas- I think they'd all count, no? :-)
Delicious picks!
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Post by Rhinovirus on Mar 5, 2010 17:27:16 GMT -5
Glad you guys are diggin the picks.
I would love to see the bunuelos get made into a dessert. There are also tons of different ways to make ropa vieja too. Down the street from me there is a cuban sandwich shop (90 miles cafe for those in the area) that makes ropa vieja that comes out with a pulled pork consistancy (but with beef). Weekend after this one I'm gonna cook these up. I hope to break my baking curse with this.
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bigrob
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Post by bigrob on Mar 8, 2010 20:30:15 GMT -5
I made the Ropa Vieja tonight. It was excellent. I took some alright pictures, but I can't upload them for a while. Here are some awful unhelpful phone shots though. I also made yellow rice and refried beans, because I didn't know what to have with it. I will probably make Bunuelos sometime next week during spring break. I'm watching a lot of Travel Channel to help me get ideas for next month. If you haven't prepared eggplant before, don't underestimate their magical water creating abilities. They cut dry, and through sheer mysticism, start pushing out water forever. I can't seem to get a direct image link, so here are these. I put chihuahua cheese on everything. twitgoo.com/k17nr twitgoo.com/k17rlAgain, better pics coming soon.
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meoskop
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Post by meoskop on Mar 9, 2010 9:19:49 GMT -5
I've made Buñuelos before - easier than they seem. I've a famous phobia of mustard (you can dream about long endless hallways and falling and being naked in school - my nightmares contain mustard) so I'll do it up dessert style. With ice cream filling.
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bigrob
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Post by bigrob on Mar 9, 2010 12:07:57 GMT -5
I've made Buñuelos before - easier than they seem. I've a famous phobia of mustard (you can dream about long endless hallways and falling and being naked in school - my nightmares contain mustard) so I'll do it up dessert style. With ice cream filling. I had a friend who was deathly afraid of mustard. I never understood it, but he couldn't be near me when we bowled. I would always have corndogs, and smother them in delicious yellow gold.
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meoskop
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Post by meoskop on Mar 9, 2010 20:18:22 GMT -5
See, I shivered just reading that.
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essbee
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Post by essbee on Mar 10, 2010 18:24:05 GMT -5
Amended to read: MAY - essbee and her bee-you-tee-ful assistant, godblessths
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bigrob
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Post by bigrob on Mar 11, 2010 8:34:52 GMT -5
I'm sorry, meoskop.
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meoskop
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Post by meoskop on Mar 11, 2010 9:05:05 GMT -5
I forgive you. I'm reviewing a cookbook today. Have a cookie.
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Post by hoodrat on Mar 13, 2010 9:57:46 GMT -5
i lost my camera; so y'all are going to have to live without pics. but i made the bunuelos and ropa vieja and some spanish rice last night. all pretty yum. bunuelos were AWESOME. i followed the directions exactly, adding a little extra mustard just to freak out meoskop. YUM.
for the ropa viejo, i was a little dubious of the directions to use "cooked beef, cubed". so i cooked a big flank steak in a crockpot all day: 1 big flank steak, rubbed it generously with the same spices as the recipe, added some onions, garlic, a few tablespoons of vinegar, some pickled jalapeno (from my lil sis's garden last summer) and enough veg stock to cover the steak. after letting it cook all day, it shredded easily. i only needed about half of it; so i set the rest aside for use in tacos and stuff later. the meat turned out awesomely tender, flavorful and yummy. i used the cooking liquid as the meat stock in the recipe.
the whole dish didn't seem to come together very well. there was too much liquid. i was afraid the eggplant would start cooking to mush, but i think i probably should have just let the whole dish cook longer at the end. some of the liquid would have cooked off and everything would have come together a little better. i also should have used a bigger pot (instead of my big deep pan) as it would have facilitated stirring and would have helped cook everything a bit more evenly. minor issues aside, it was pretty tasty.
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Post by hard corey on Mar 13, 2010 20:16:16 GMT -5
I made mine with pulled pork that I braised with some onions, carrots, and garlic and cumin, paprika, chile powder, and oregano. Then I switched out the chickpeas and eggplant for more red pepper and subbed the braising liquid for the beef stock. Served over rice with black beans. I was really happy with this, although I also had a little too much liquid. Tasted good with some bread, though. Haven't made the bunelos yet. Will probably make some profiteroles at the end of the month. I'm hesitant to use something other than my tried and true choux recipe though.
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essbee
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Post by essbee on Mar 15, 2010 7:46:11 GMT -5
My bee-you-tee-ful assistant, godblessths, and I made the ropa vieja and the buñuelos last night. The buñuelos were the runaway hit of the two. They were easy to make and they were delicious. I had cheddar, but would definitely go with manchego next time to get a little more sharpness. The ropa vieja turned out well, but it will be even better for dinner tonight; there wasn't a tremendous depth of flavour right away. We poached chicken breasts and shredded them, which worked quite well. I wasn't in the mood to do anything schmancy on the rice side, so I just made basic Persian rice. Overall, a success. Good choices, Rhino. Thank you.
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bigrob
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Post by bigrob on Mar 18, 2010 5:00:57 GMT -5
I clearly should have gone with a shredded meat, but I had never heard of this, and went with what the recipe said. Shredded would have been so much better.
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meoskop
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Post by meoskop on Mar 27, 2010 22:06:48 GMT -5
I'm probably going to be late with my pic - schedule derailed due to family events & remodeling (can't bake with dust flying). Try and do it tomorrow, but if not - one week from today I swear.
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Post by laurenjean on Mar 28, 2010 21:41:03 GMT -5
Mine's going to be late, too. We are moving this weekend. Once we're in the new house I'll do the bunuelos.
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bigrob
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Post by bigrob on Mar 28, 2010 21:52:00 GMT -5
Oh shit! I have to think of something for next month! Hmm...
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