Do you have any good recipes that involve eggplant?
Someone's in here!! I don't have anything spectacular because I don't get to cook it much, seeing as a certain Jager won't eat it, but I like to make stuff like fried eggplant, eggplant parmesan, and eggplant lasagne. If I was able to cook it more often, I have some recipes for soup and stir-fry that I would like to try all involving eggplant.
I have always wanted a casual weekly dinner for my friends... well, it's finally becoming a reality. I'm excited, and if you're in the area at any point, dinner's sundays at 7. Tomorrow we're having german style roast beef and smashed tapatoes (misspelling is purposeful - that's what I call 'em) with chocolate cake for desert. Dinners won't usually be that nice - we're celebrating the whole job thing - but usually it'll be like soup or pasta, or whatever someone wants to bring. Simple stuff.
Good - everything seemed to go over well. Ppl especially dug the chocolate cake. We started a ritual - so now it's dinner and a movie - that dinner we watched The Black Cat (1941, with Bela Lugosi - very witty and highly recommended).
The next week was baked pork chops and herbed pasta with an apple cake (I've been to told to make the cake again or face some serious consequences... it's the recipe I posted previously here) paired with Wes Craven's 1987 The Serpent and the Rainbow.
Next dinner will probably be some sort of fettucine and chicken with just fruit for desert, possibly David Cronenberg's Spider as the film unless someone brings something else. Eventually we're watching I drink your Blood (1971) - I'm pretty jazzed about that one. I heard it's pretty gorey, so maybe we'll have spaghetti or lasagne for that one. ;D
Post by beefbrainmchitfist on Nov 19, 2005 8:45:42 GMT -5
I gahts meh WOK! YAAARRRG now i don't have to blow up the gallery again with yon skillet of invincible death metal. Yeah i cooked a fairly palatable stir fry about a week ago, it was fairly tays-teh, a little on the sal-teh side tho as i underestimated(as usual) the power that is Worsteshire sauce; just one too many dashes in the marinade i guess. The bell peppers, green onions and shitake 'shrooms turned out beautifully, especially considering i didn't have the luxury of olive 'erl at that particular moment . . . but i ate it, it was good, so there . . . and mom liked it too.
Post by beefbrainmchitfist on Nov 24, 2005 0:23:40 GMT -5
I made a pot roast tonight for tomorrow but i'm eating some of it now but there will be more left for later . . . oh yeah this was my first non rib victory over the oven, unless you count jiffy muffins, i luvs me new oven.
If you cut up some pork, salt and pepper it and add two stalks of lemongrass, let it sit for half an hour in the fridge, then cook it with garlic, brown sugar, Thai fish sauce, more pepper, a dash of ginger, and a splash of Oyster sauce, you've got something good to eat. It doesn't taste at all fishy despite the suaces so please don't be put off by them.
Sucosa wanted the Linzer cookie recipe, so here it is.......
2/3 cop (3oz) hazelnuts 1/2 cup packed light brown sugar 2 1/2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp cinnamon 2 stick softened butter 1 lg egg 1 tsp vanilla jar of seedless jam you like (raspberry is tradition, other flavours are better IMHO)
Special equipment - need asst cookie cutters in two sizes so you can make the bottom whole cookie and the top cookie with a little window.
- put oven rack in middle position. preheat to 350'. - toast hazelnuts in shallow pan about 6 minutes. If they have a skin on them, rub between kitchen towels to remove. Allow to cool. - pulse nuts and 1/4 c brown sugar in food processor until finely ground. - whisk together flour, baking powder, salt, cinnamon in small bowl. - beat together butter and remaining 1/4 c brown sugar at medium speed until light and fluffy, about 3 minutes. add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. reduce speed to low and add flour mixture, mixing until just combined. - with floured hands, form dough into two balls and flatten each into a 5 inch disk. wrap in plastic wrap and chill until firm, at least 2 hours. (I'll add you shouldn't go more than 3). - put oven racks in upper and lower thirds of oven and preheat to 350' again. - roll out one disk of dough to 11" round (1/8" thick) between two sheets wax paper. keep other disk chilled. If dough gets too soft, rechill it. Cut as many cookies as possible from dough with larger cutter and transfer to two ungreased cookie sheets about an inch apart. -use the smaller cutter to cut centers from half of the cookies. save centers and scraps, reroll. -bake, swithcing tray positions at halfway, until edges are golden, about 10 to 15 minutes total. - cool on racks. - spread 1 tsp of jam on solid cookie and stick a window cookie on top. - these keep 2 weeks between layers of wax paper chilled in an airtight container.