Okay, this is the most recent Recipe Thread

[bbro]

I absolutely love this pie. I only made it once and it turned out great. I didn't have the zucchini, though. I am sure there are a bevy of veggies you could put into it. from here: http://amberveggies.blogspot.com/200...ology-pie.html

Apology Pie:

1pound sirloin cut in cubes (or you could use stew meat)
Flour (to lightly coat meat)
Salt and pepper (to season meat)
1-2 potatoes diced or thinly sliced, however you prefer
A handful of diced zucchini
1 medium onion, sliced
2 c beef stock
9 inch pie crust

Preheat oven to 400F.
In a bag mix flour, salt, and pepper.
Add meat and shake to coat.
Brown meat with onions. Add stock and lower heat.
Simmer for 30 min or until meat is tender.
Add potatoes and zucchini and simmer another 10 minutes.
Spoon everything into pie shell
Bake 30 min or until crust is done.

This serves about four, unless you are like my boyfriend. Then it serves about 1 and a half.

[Pie]

Originally Posted by bbro

I absolutely love this pie.

Thank you!

[bbro]

Originally Posted by Pie

Thank you!

Welcome Wait, you don't come with gravy! Must be another pie :p

[monster]

Originally Posted by bbro

Wait, you don't come with gravy!

How do you know?!!!11!1

[Clodfobble]

This, ah, was probably supposed to be its own thread.

[DanaC]

I made a lovely lamb broth yesterday. Big pan of it so I had it for last night's evening meal and again this evening. Always nicest second day

Ingredients:
500g blend of lamb and mutton mince (ground meat I think you guys call it)
1 large white onion roughly chopped
5 new potatoes with skins scraped but not peeled, cut into halves.
1 large carrot scraped and chopped
1 large closed cap white mushroom sliced
1/2 broccoli broken into florets
1 tin garden peas
2 cloves garlic crushed
dessert spoon of dried mixed herbs
3/4 pint of vegetable stock
teaspoon of cornflour (or plain flour)
tablespoon of cooking oil
tablespoon of worcestershire sauce
a shake or three of salt, pepper and ground chilli flakes.

Dead easy:

Heat the oil in large pan and throw in the onions. let 'em sweat for about 7 mins stirring or shaking occasionally to stop them sticking.
Add the mincemeat and brown gently, stirring often. Salt, pepper, chilliflakes and about half the herbs and half the worstershire sauce can be added during this part.
When the meat is starting to brown and fat is gathering in the pan, add the cornflour (dont mix with water first) sprinkling it so it soaks up the fat and keep browning. The meat should start to catch the base of the pan a little. That's good, let it but keep it moving so it doesn't stick totally and burn.

Throw in the carrots and keep stirring the lot. After about five minutes add the potatoes and keep stirring to brown everything. Give that about five minutes and then add the stock and stir. Add the crushed garlic.

Give it about another ten minutes then add the mushrooms; another ten minutes and add the broccoli and peas.

Throw in the rest of the herbs and worstershire sauce, cover and simmer on a gentle heat for about 20 minutes (longer if you like a slow-cooked taste) stirring occasionally. Then give it 5-10 mins with the lid off if the liquid levels are still high.

Just before the end it's worth throwing in a little more worstershire sauce and pepper.

Serve with crusty bread. Delightful.

[Urbane Guerrilla]

We tend to call that sort of blend meatloaf: beef/pork/veal optionally, ground all together, extended a bit with breadcrumbs, seasoned with herbs and a little salt, sometimes topped with ketchup or any other suitable seasoned sauce -- Worcestershire's fine to flavor it, but A-1 Sauce will actually stay on top of the loaf -- and baked in a loaf pan or baking dish.

Serve with mashed potatoes and veg.

[DanaC]

Originally Posted by Urbane Guerrilla

We tend to call that sort of blend meatloaf: beef/pork/veal optionally, ground all together, extended a bit with breadcrumbs, seasoned with herbs and a little salt, sometimes topped with ketchup or any other suitable seasoned sauce -- Worcestershire's fine to flavor it, but A-1 Sauce will actually stay on top of the loaf -- and baked in a loaf pan or baking dish.

Serve with mashed potatoes and veg.

My mum used to make meatloaf when I was a kid

This was a broth: meat and vegetables cooked slowly in stock which then becomes a thick gravy. It's quite gloopy. Not remotely loaflike. If done to a drier consistency it then becomes a 'hash'.

[Cloud]

Originally Posted by Urbane Guerrilla

We tend to call that sort of blend meatloaf: beef/pork/veal optionally, ground all together, extended a bit with breadcrumbs, seasoned with herbs and a little salt, sometimes topped with ketchup or any other suitable seasoned sauce -- Worcestershire's fine to flavor it, but A-1 Sauce will actually stay on top of the loaf -- and baked in a loaf pan or baking dish.

Serve with mashed potatoes and veg.

good meatloaf is yum! crappy meatloaf is scary.

[Urbane Guerrilla]

Blackened, Cloud, blackened. Blackened is fun, but it's gotta be the real spice mix and the butter. Paul Prudhomme's recipe taught me how. Any diluted form has just been insipid by comparison. I'd go so far as to call it debased. If it isn't hot enough to make the Cajun preacher dance, it's not done right and you've lost two-thirds of the potential experience. Bland food is the enemy. Don't let it win.

[Cloud]

Originally Posted by Urbane Guerrilla

Blackened, Cloud, blackened. Blackened is fun, but it's gotta be the real spice mix and the butter. Paul Prudhomme's recipe taught me how. Any diluted form has just been insipid by comparison. I'd go so far as to call it debased. If it isn't hot enough to make the Cajun preacher dance, it's not done right and you've lost two-thirds of the potential experience. Bland food is the enemy. Don't let it win.

, ooh, fun, hot, and debased! my kind of food!

[Urbane Guerrilla]

Went to Clodfobble's cooking blog. She made chocolate chip cookies last month.

The Recipe, sí mismo:

2 1/2 C [592ml-- eh, 600] Almond Flour
1/2 tsp [2.5ml] Baking Soda
1/2 tsp [2.5ml] Salt
1 TBSP [15ml] Vanilla Extract, liquid or powdered
1/2 C [118ml] Grapeseed Oil, or other veg. oil
1/2 C [118ml] Agave Nectar/Sweetener, or Honey for a honeyed flavor
Chocolate chunks/chips, to taste, in enough quantity to make the cookie dough look like a Dalmatian, about 1/2 C [118ml].

1. Mix dry ingredients together, mix wet ingredients together in another bowl.
2. Mix wet with dry, stirring very well. Add in the Chocolate chunks and stir in. 'Fobble used no-dairy organic chocolate bar.
3. Drop on cookie sheet by spoonfuls. Depending on size of spoon, 'Fobble says you might get anywhere from 12 to 30 cookies.
4. Bake at 350F until golden brown. Large cookies take about 12-15 mins, smaller cookies 7-10.

[Urbane Guerrilla]

Military Pickle

Woot! Dead-tree comes through where the 'Net forbore to tread! The Kenya Cookery Book and Household Guide, 1928 (twelfth ed., 1958) has this for

Military Pickle (and remarks)

1 marrow, fair sized (zucchini or other long squash)
1 lb (500g) cauliflower florets, left so you can appreciate that it's cauliflower
1 lb (500g) French beans (haricots? green beans? both?)
7 chile peppers (presumably fresh, green or ripe)
1 oz (30g) ginger, chopped fine or minced
1 1/4 C flour (the Brit-ism has it 1 breakfast cup, 1.2 C/284ml) -- scanted
1 cucumber
1 lb (500g) onions
1 lb (500g) sugar
2 quarts/up to 2.5L vinegar (conversion seems in error here, perhaps a maximum amount is intended to be given -- well, this ain't rocket surgery)
1 oz (30g) turmeric powder

salt to draw -- almost like brining
Chef knife, saucepan, jars/lids

Cut vegetables small, cover with the salt, leave for 12 hours then drain. Put veggies into saucepan, add vinegar, boil 6 min. Mix powdered ingredients to a smooth paste (in a little vinegar, I suppose) and add to veggies while they boil. Boil or simmer all together for 30 min at least, stirring frequently to prevent any burning.

Put into jars, put up as in canning: sterilization procedures and all. Apparently usable at once, no doubt some nuances come with ageing. Said to be damn fine with strong Cheddar... or say, Wensleydale, a crumbly, somewhat sour cheese in quite the English style.

I still keep imagining mechanized troops exercising on Salisbury Plain with their tanks and AFVs, pulling up for a lunch of rations adorned with Military Pickle, and enjoying a great boost of morale thereby.

[Urbane Guerrilla]

Crossposted from Nothingland:

Entelodont Stew with Wild Mushrooms, Chestnuts and Eohippus Sausage

Serves 6 [doubles easily?!]

Preparation time overnight
Cooking time over 2 hours

Ingredients
1.5kg/3lb 5oz boneless shoulder of entelodont or Paraceratherium neck,
For the marinade
2 bay leaves
4 large thyme sprigs
3 x 18cm/7in rosemary sprigs
1 fat celery stick, roughly chopped
300ml/10+ fl oz gusty red wine such as a Cabernet Sauvignon or the Corsican Niellucciu
8 cloves
2 medium onions, sliced
6 garlic cloves, lightly crushed
12 black peppercorns
1 tbsp juniper berries, lightly crushed
For the stew
4 tbsp extra virgin olive oil
200g/7oz small Eohippus sausage, cut into 4-5mm/1/4"-thick slices
2 tsp tomato purée
2 tsp plain flour
100ml/3-4 fl oz red vermouth, such as the local Cap Corse
450ml/15-16 fl oz beef stock
50g/2 oz dried porcini mushrooms
50g/2 oz chestnuts, cooked and peeled and vacuum-packed
1 tbsp butter
200g/7oz mixed wild mushrooms, including some chanterelles, wiped clean and sliced if large
salt and freshly ground black pepper
handful parsley, chopped, to garnish

Method
1. Cut the entelodont into 5cm/2in chunks and put the pieces of meat into a large bowl. Add all the ingredients for the marinade, mix together well, cover and leave to marinate in the fridge for 24 hours, stirring it occasionally.
2. The next day, set a colander over another clean bowl and tip in the marinated meat. Drain well and reserve the wine collected in the bowl.
3. Separate the meat from the rest of the marinade ingredients and set aside. Heat half the oil in a large flameproof casserole dish and fry the meat in batches until it is browned all over. Season as you go and add a little more oil if needed.
4. Return all the meat to the casserole dish with a little more oil if necessary. Add the eohippus saussage and fry for a minute or two until lightly golden. Add the remaining marinade ingredients reserved in the colander and fry until soft and richly browned.
5. Stir in the tomato purée and fry for another minute. Stir in the flour followed by the red vermouth, the reserved wine from the marinade, beef stock, porcini mushrooms, 1 teaspoon salt and ten turns of the black pepper mill. Bring to the boil, cover with a tight-fitting lid and leave to simmer gently for 1 to 1 1/2 hours.
6. Add the chestnuts to the casserole, replace the cover and cook for another 20-30 minutes or until the meat is very tender.
7. Shortly before the stew is ready, heat the butter in a large frying pan, add the wild mushrooms and some salt and freshly ground black pepper and fry briskly over a high heat for 1-2 minutes. Stir them into the casserole, sprinkle with the parsley and serve.

[capnhowdy]

I like bell peppers and onions in my meat loaf. Baked with a thick ketchup based topping.
I cook them in the microwave and brown with the oven broiler.
Fav sides: Mashed potatoes and garden peas. (my mom calls them English peas). What's up with that?