Your go-to recipe/cooking thread

[peter12]

I feel that this is an important thread to have. What are your home-run recipes? Where do you get them from? How did you learn to cook?

I really got into cooking during my grad-school grind from 2011-2013. My girlfriend (now, wife) bought me a copy of Fergus Henderson's Nose to Tail Part 1. It was from that that I learned how to put the basics together. I still try to cook a recipe from that once a week, and it really opened my eyes up to the true potential of simple English fare. Since then, I have moved continental, going through Julia Child's books.

My absolutely most favourite dish to make is definitely Child's coq au vin, and my most fun dish is, and will always be, stuffed lamb hearts.

[CMPunk]

[Dion]

[FlamesAddiction]

Tortilla soup is my specialty. Mainly because I always buy tortilla chips, but then never eat them before they go a little stale. When you make them into tortilla soup, you can't really tell.

[Street Pharmacist]

Originally Posted by FlamesAddiction

Tortilla soup is my specialty. Mainly because I always buy tortilla chips, but then never eat them before they go a little stale. When you make them into tortilla soup, you can't really tell.

Go on.... I'm interested...

[undercoverbrother]

Originally Posted by peter12

.

My absolutely most favourite dish to make is definitely Child's coq au vin, .

I have a recipe for what I call poor man's coq au vin that involves beer. It is great for a week night as it doesn't take too long but tastes great.

[peter12]

Originally Posted by undercoverbrother

I have a recipe for what I call poor man's coq au vin that involves beer. It is great for a week night as it doesn't take too long but tastes great.

Yeah, that would be good to know as real coq au vin calls for cognac or brandy and red wine - so the liquor part alone sets you back $50.

[CorsiHockeyLeague]

Roasted lamb rack. Liberally apply spice rub of some description (mint and rosemary with salt generally preferred). Sear in pan until... er... seared. ~2 minutes I guess. Throw in oven under 400 deg heat for 20 minutes or so until appropriately medium rare.

For me, that's the easiest to make and have it come out basically as good as it would in any restaurant.

[calumniate]

My dad used to flambé mushrooms sort of like this, but usually scotch or brandy:
http://www.afamilyfeast.com/sauteed-...-with-bourbon/

They were the best. I don't have the courage to try. Thai curries or clam chowders are some of my go-to dishes

[undercoverbrother]

Originally Posted by calumniate

r clam chowders are some of my go-to dishes

New England or Manhattan?



We have very busy winters, two kids in hockey, but on those odd days we are home all day I cook stew with my daughter.

We get up and get is going on the heat by 8 am, it cooks till 6 pm dinner. I use cheap meat due to the length of cooking. I pack it with all kinds of root veggies.

The stew sits just at a simmer all day.

Both my kids love the stuff.

[FlamesAddiction]

Originally Posted by Street Pharmacist

Go on.... I'm interested...

I don't really have a specific recipe. I usually just take a recipe off the internet, and then add what I want. Like this one for example: http://www.campbellskitchen.com/reci...lla-soup-61378

The basics are chicken broth, tomato paste, onion, garlic, beans and/or corn, cumin/oregano, paprika, chili powder , garlic (or just Mexican seasoning packets), olive oil, tomato, cilantro, lime, avocado, chicken chunks.

You can add jalapeno peppers or green onions if you want. I like to add cheese. That Mexican string cheese is the best, but any cheese (even Velveeta) will do in a pinch. Then add a dollop of crème fraicshe (or sour cream in a pinch). And of course, crushed tortilla chips.

A lot of the ingredients are optional or can be substituted. You don't need avocado, corn, beans and peppers; but should probably have one or two of them. Quite often I skip cilantro because I usually don't have it on hand. It's pretty versatile which is why it's a fall back for me.

My wife will sometimes turn the chips into chilaquiles, but I personally never made them.

[calumniate]

Originally Posted by undercoverbrother

New England or Manhattan?



We have very busy winters, two kids in hockey, but on those odd days we are home all day I cook stew with my daughter.

We get up and get is going on the heat by 8 am, it cooks till 6 pm dinner. I use cheap meat due to the length of cooking. I pack it with all kinds of root veggies.

The stew sits just at a simmer all day.

Both my kids love the stuff.

Nice. Mine is neither really, although would say it's more New England. You?

I just use cream of mushroom (cheating a bit), beer and clam juice, so it comes out quite light. No flour! Use tons of veggies as well and you're right the longer you leave it the better it is.

[Fuzz]

Add one of these peppers chopped to your tortilla soup. They are smokey and spicy, very good. I usually open the can and individually freeze them wrapped in saran so I can grab one when we make tortilla soup.

Oops, first image didn't work

[troutman]

I used to wash dishes at St. Hubert's BBQ chicken on Macleod Trail. One day I got my big break, where I was promoted to line cook, making fries, club sandwiches and ice cream sundaes.

For two summers after that, I worked as a line cook at Heritage Park, and learned a ton from professional chefs, many of whom studied at SAIT. I learned to make omelettes, breakfast sandwiches and plenty of menu and banquet items. I learned how to chop vegetables like carrots and onions, but never could do it as fast as the masters. They were some really talented people there, but they all usually left the industry because the waitresses were earning for more than they were. It was hard work - long hours. We had to know so much about safe food handling.

I've done a few cooking classes around town too - italian, indian, mexican, wild game. Those classes can be really fun, especially the hands-on courses.

Now I think I do a really good steak. I like to try out new recipes all the time, and don't often make the same thing again.

Good to have - slow cooker, large clay casserole dish, rice maker, raclette, good knives.

Texture (Next Issue) is full of monthly cooking magazines - tons of recipes to enjoy.

City Palate has lots of good recipes from local chefs:

http://www.citypalate.ca/recipes/cur...es_details.php

[undercoverbrother]

Originally Posted by calumniate

Nice. Mine is neither really, although would say it's more New England. You?

I just use cream of mushroom (cheating a bit), beer and clam juice, so it comes out quite light. No flour! Use tons of veggies as well and you're right the longer you leave it the better it is.

I don't have a clam chowder recipe, but was hoping yours was Manhattan, you rarely see it anymore.

The rest of my post was about stew.

[calumniate]

Originally Posted by undercoverbrother

I don't have a clam chowder recipe, but was hoping yours was Manhattan, you rarely see it anymore.

The rest of my post was about stew.

Ahh, I figured 8 hours was a little long! I let mine simmer for a portion of the morning if possible. I find the beer makes the chowder a bit lighter and sweeter. I should try a Manhattan version at some point

[rbochan]

This book taught me so much. Had it since I was about 16.

[bigtmac19]

I've used this cookbook since I left home. My Mom gave me this updated version of the one she had that I grew up using. Just a great cookbook, tons of useful information, well laid out. Love it.

[btimbit]

My go too on a lazy day is a good Fettuccini Alfredo. I have it probably twice a month, and always have the ingredients on hand. It's by far my favourite meal.

Just cut up some chicken and mushroom's, fry them up on medium heat with garlic. When they're almost cooked add green onions, salt, black pepper, basil and cream. Heat it through, mix with some Fettuccini noodles, throw on a handful of parmesan and presto, you have an Alfredo that tops most restaurants in town. And it's easy as hell.

Sometimes I'll forgo the mushrooms and add some sundried tomatoes. Or if I have a container of my Cajun spice available I'll coat the chicken in that

Italian food is the best

[Muta]

Mix red pepper jelly with mustard. Baste on chicken thighs. Put in oven and bake.

You won't be disappointed.