recipe sharing :)

[puddin']

Originally Posted by Chaperone

does anyone have a good recipe for Lavender Cookies?

http://www.tasteofhome.com/recipes/lavender-cookies

[Scots_On_The_Rocks]

Originally Posted by easygoingfemme

Squash Soup

• 2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
• 16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
• 2c vegetable broth
• 1-2 cloves garlic, minced
• ½ t red curry paste
• 1t ground cinnamon

Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.

This is VERY similar to my Butternut Squash Bisque recipe. Only difference is I use a dry Tunisian Harissa spice blend and some cardamom instead of the curry paste and cinnamon. Or I add one chipotle pepper in adobo sauce to a big pot of it.

[Okiebug61]

We gotta have the classic! Cuppa Cuppa Cuppa,

1-cup sugar
1-cup flour
1-cup fruit cocktail

Bake at 350 til gold and bubbly

[puddin']

[Scots_On_The_Rocks]

Siksika Buffalo and Blackberry Soup

(this has been in my family for generations)

Makes 4 smallish servings

INGREDIENTS:

1 1/2 tablespoons rendered buffalo suet (bacon fat works as a good substitute)
1 lb buffalo stew meat, cut into 1-in cubes
2 cups buffalo broth (beef broth makes a good substitute)
1/2 cup sliced scallions
2 1/2 cups (about 3/4 lb) fresh blackberries
1/4 teaspoon crushed or ground juniper berries*
1 tablespoon maple syrup (honey works too)
Salt and freshly ground pepper to taste
4 teaspoons very finely chopped onions

METHOD:

In a large saucepan, heat animal fat until melted over medium-high heat, then cook the meat, stirring until browned on all sides, about 5 minutes.

Pour in broth, 1/3 cup of the scallions, 2 cups of the blackberries, and the juniper. Bring to a boil over high heat, then reduce the heat to low and simmer until the meat is tender, about 45 minutes

Season the soup with the maple syrup, salt, and pepper. Ladle into bowls, garnish with remaining ingredients and enjoy.

Note: Juniper berries can be eaten and are available for purchase from select culinary markets.

[Scots_On_The_Rocks]

Tmar Bi Loz
(Dates stuffed with pistachio paste)

INGREDIENTS:

2 cups ground pistachios
1/2 cup bakers sugar
2-3 tablespoons rose water
1 lb dates
1 cup honey

METHOD:

Blend pistachios, sugar and rose water in a food processor, until a firm paste.

Make a slit in the side of the dates and pull out the pit. Take a small lump of the paste, press the paste into the slit making sure to fill the date. Close the date back over it slightly to that the filling is glimpsed inside. Place on a serving tray and drizzle with honey.

[Scots_On_The_Rocks]

Kimroun Bil Tamatem
(Prawns in Spicy Tomato Sauce)

Serves about 6

INGREDIENTS:

1 lb. of raw king prawns, peeled and deveined (or 2 lb. frozen prawns)
1 medium onion, chopped
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
14oz tomatoes, peeled and chopped
1/2 teaspoon ground ginger
pinch of saffron or turmeric
pinch of chili pepper
salt
1-2 tablespoons flat-leaf parsley, chopped
1-2 tablespoons fresh coriander (cilantro), chopped

METHOD:

If using frozen prawns, defrost thoroughly and pull off tails.

In a large skillet, fry onion in the oil, stirring, until it begins to colour. Add the garlic and cook until aroma arises. Then add tomatoes, ginger, chili pepper, salt, and saffron/turmeric. Cook for about 20 minutes, until sauce is reduced.

Now put the prawns in and cook for 3-5 minutes, until they turn pink throughout, turning them only once. Stir in chopped parsley and fresh coriander (cilantro) at the end. Serve warm

[Scots_On_The_Rocks]

Originally Posted by Scots_On_The_Rocks

Tmar Bi Loz
(Dates stuffed with pistachio paste)

INGREDIENTS:

2 cups ground pistachios
1/2 cup bakers sugar
2-3 tablespoons rose water
1 lb dates
1 cup honey

METHOD:

Blend pistachios, sugar and rose water in a food processor, until a firm paste.

Make a slit in the side of the dates and pull out the pit. Take a small lump of the paste, press the paste into the slit making sure to fill the date. Close the date back over it slightly to that the filling is glimpsed inside. Place on a serving tray and drizzle with honey.

Oh and I forgot to add, you can also forego the honey and wrap the dates in prosciutto instead. Wicked good this way too

[Scots_On_The_Rocks]

Given the fact that it is getting closer and closer to the time when you can buy roasted chestnuts out here where I live....I figured this would be a good one to post. Enjoy!



Spicy Chestnut Soup

Serves about 6

INGREDIENTS:

2 lbs. fresh chestnuts
1 qt. veggie stock
1 cup finely grated carrot
2 tablespoons butter
2 tablespoons flour
1/2 cup red wine
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
salt & pepper
smoked paprika
finely chopped parsley

METHOD:

Cut a slit in the flat side of each chestnut shell. Simmer in water to cover for 15 minutes or roast in the oven @ 375° F for 15-20 minutes. Peel chestnuts once cooled enough to touch and puree, adding a bit of the veggie stock if needed. Add puree and shredded carrots and remaining veggie stock to a large sauce pan and simmer slowly for about 30 minutes.

Melt butter in another small sauce pan, slowly add flour, creating a roux. When the roux begins to colour, add the hot chestnut and carrot mixture to it slowly, whisking to mix evenly. Add wine, nutmeg, cayenne, salt and pepper and simmer over very low heat for 10 minutes more, stirring often.

Ladle into bowls and garnish with parsley and paprika.

[Scots_On_The_Rocks]

Buckwheat Dutch Baby

Makes 1 big Dutch baby


INGREDIENTS:

3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon table or fine sea salt
1/2 cup whole milk
2 large eggs
3 tablespoons butter

METHOD:

Heat oven to 400 degrees. Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Leaving a couple lumps behind is fine. Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides. Pour in the batter and transfer skillet to the oven. Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled. Transfer to a plate and enjoy.

[Scots_On_The_Rocks]

Butternut Squash Bisque with Chipotle Crema

Makes 6-8 servings

INGREDIENTS:

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
3 cups chicken broth
1 can coconut milk
3 teaspoons canned minced chipotle in adobo
1/2 cup Mexican crema or sour cream
Salt, freshly ground pepper


METHOD:

Preheat oven to 400˚F. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put seeds in a sieve and rinse. Set aside.

Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.


Heat remaining oil in a large, heavy pot over medium high. Sauté shallot, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.

Scoop the flesh of the squash into the pot and stir. Add 3 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.

Puree the soup in batches in a blender, adding the coconut milk and broth to get the desired consistency.

In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.

Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.

[puddin']

http://www.myrecipes.com/recipe/slop...0400000130708/

[Scots_On_The_Rocks]

Kibbeh

INGREDIENTS:

For the Kibbeh dough:

500 g beef, finely ground
1 1/2 cups fine bulgur
1 onion, finely chopped
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon salt
5 basil leaves

For the Stuffing:

250 g beef, finely ground
2 onions, finely chopped
1 teaspoon pomegranate syrup, if available
1/4 cup raw pine nuts
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pepper
1 tablespoon vegetable oil
6 cups vegetable oil for frying

COOKING METHOD:

To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.

Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.

To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. Knead the dough for a few seconds. Place the kibbeh dough on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.

When kibbeh dough is chilled, form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh. Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.

In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown. Serve hot or at room temperature.

[Scots_On_The_Rocks]

Shürbat Al-Sabänakh

Makes about 6 servings

INGREDIENTS:

1/2 lb ground lamb
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon cinnamon, ground
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
6 tablespoons unsalted butter
2 tablespoons all-purpose flour
6 cups lamb broth (beef broth works too)
6 cardamom pods, shelled, seeds crushed lightly
1 lb baby spinach, washed well and trimmed of any heavy stems, finely chopped

METHOD:

In a bowl, combine the ground lamb, parsley, cinnamon, 1/2 teaspoon of salt, and the pepper until well blended. Form into small balls about the size of a hazelnut, keeping your hands wet with cold water to keep from sticking.

In a skillet that can hold all the meatballs in a single layer, melt the butter over med-high heat, then cook meatballs, shaking the pan so meatballs don't stick, until browned all over, about 3 minutes. Remove meatballs and set aside. Add the flour to the skillet and cook over medium-high heat forming a roux, stir until roux browns.

Pour 1 cup of the broth into the skillet and scrape the bottom of the pan with a wooden spoon to release any bits of meat or flour, then transfer to a pot with the cardamom. Pour the remaining broth into the pot and heat over medium, stirring, until it comes to a boil, about 12 minutes. Reduce the heat to low and simmer for 5 minutes.

Meanwhile, place the chopped spinach in a small pot with 1 cup water, bring to a boil over medium heat, then boil for 3 minutes. Drain the spinach, add the spinach and meatballs to the soup, check the seasoning, add 1 teaspoon of salt if necessary, then simmer for 5 additional minutes and serve.

[Scots_On_The_Rocks]

Potted Smoked Salmon

Serves about 4 (or just one if you're like me )

INGREDIENTS:

1/3 cup unsalted butter, room temperature
2 tablespoons hazelnut oil
2/3 cup boneless smoked salmon, flaked
1/4 teaspoon fine sea salt
pinch of freshly ground black pepper
juice of 1/2 lemon
2 juniper berries, very finely minced

METHOD:

Cream the butter in a mortar with a wooden spoon. Add hazelnut oil and salmon. With a pestle, work the butter and oil into the salmon until smooth and creamy. Add salt, pepper, lemon juice and juniper. Mix so that all spices are throughout mixture. Place in an airtight container and refrigerate. Will hold for up to a month. Enjoy on bruschetta, rye crackers or bannock.

[Scots_On_The_Rocks]

Quahog and Cornmeal Fritters

Makes approx. 24 fritters

INGREDIENTS:

2 1/2 lbs quahogs
1 tsp sea salt
2 eggs
1/2 cup milk
1 cup unbleached all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoon rendered bacon fat
2 cloves garlic, minced
Pinch fresh ground black pepper

METHOD:

Rinse the quahogs by submerging them in a bowl of cold water. Remove and discard any open quahogs. Transfer to a large saucepan and add 2-3 inches of cold water and the salt. Place pan over medium-high heat, cover and bring to a boil. Lower heat to medium-low and cook until quahogs have opened, about 10-12 minutes. Remove from heat and discard any that didn't open. Strain liquid and reserve 1/2 cup for the fritter batter. Remove the cooked quahogs from shells, discarding the shells. Chop quahogs finely, and allow to cool completely.

Beat the eggs in a bowl with the reserved quahog cooking liquid and the milk. In a separate bowl, mix the flour, cornmeal, baking powder and a pinch of salt. Add the egg mixture to the flour mixture and beat with a wooden spoon until well mixed. Add bacon fat, garlic, pepper, and chopped clams. Stir to fully incorporate.

Heat 1 inch of oil in a high walled cast iron skillet, over medium-high heat. Drop the batter by tablespoonfulls into the oil, a few at a time. Don't overcrowd the pan. Fry fritters, turning once, for 6-7 minutes each side, until browned. With a slotted spoon, transfer to a plate lined with paper towels. Gently pat off any excess oil and serve warm.

[Scots_On_The_Rocks]

Clootie Dumpling
(a Scottish holiday treat)

Makes 8 servings

INGREDIENTS:

4 cups self-rising flour
1 3/4 cups dried currants
1 2/3 cups raisins
1/4 pound shredded suet
1 cup dry bread crumbs
1 cup white sugar
1 egg, lightly beaten
1/2 cup milk
1 teaspoon mixed spice
1 teaspoon baking powder
1 pinch salt
1 tablespoon molasses

DIRECTIONS:

Bring a large pot of water to boil.

Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.

Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.

Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150° F oven until surface is no longer wet. Serve.

[Sweet Bliss]

What's a quahog?

This is for JAGG.

Quickie Meatloaf

Two pounds of ground beef, one package of herbed dressing in a box, two eggs.

Poke small hole in stuffing bag, smash the stuffing until its crumbs.

Whip up both eggs, toss in large bowl with crumbs and beef. Mix well with hands. Or big spoon if you are ooked out.

I like to add garlic, more herbs, and whatever else I have on hand.

Smash into loaf pan. Bake at 350 for 45 minutes. If using a glass pan reduce temp to 325. Glass gets way hotter.

You can shape into small loaves and freeze them for later.

When I was still working and going to school, I used to cook all day Sunday for the week ahead. As I remember more quick recipes I will post them.

[puddin']

kale and white bean soup


Ingredients:

•1 lb dried white beans such as Great Northern, cannellini (i used tinned cannellini when in a hurry), or navy
•2 onions, coarsely chopped
•2 tablespoons olive oil
•4 garlic cloves, finely chopped (i use 6, but that's jus' me.)
•5 cups chicken broth
•2 qt water
•1 (3- by 2-inch) piece Parmigiano-Reggiano rind
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 bay leaf (not California)
•1 teaspoon finely chopped fresh rosemary
•1 lb smoked sausage such as kielbasa (optional, i use spicy kielbasa), sliced crosswise 1/4 inch thick
•8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
•1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

•Accompaniment: provolone toasts


Preparation:

-Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

-Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

-While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

-Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.


Cooks'notes: Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

•Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Be aware that it has many aliases: Tuscan kale, black cabbage, cavolo nero, dinosaur kale, and flat black cabbage.

[Scots_On_The_Rocks]

Originally Posted by Sweet Bliss

What's a quahog?

It's a type of clam found in New England and the Canadian Maritimes.