I want to cook this (a recipe thread)
 

This month's issue of Gourmet is excellent. There's usually nothing in it I'd actually cook (mainly because they use such extravagant ingredients) but there are a ton of things I want to try from this issue. They've started aiming at a younger audience and including recipies that serve one and two people instead of just 6-8. I'm making this tomorrow.

http://www.epicurious.com/db/recipes/photos/109019.jpg

THAI-STYLE CHICKEN AND RICE SOUP
Using shrimp instead of chicken in this recipe makes for an equally delicious soup.
Active time: 50 min Start to finish: 5 1/2 hr (*******s making stock)

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste

Accompaniment: lime wedges

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.

*Available at Asian markets, some specialty foods shops, and some supermarkets.

Makes 8 main-course servings.


Gourmet
January 2004

looks rank

that looks really really tasty.

mmmmhmmmm.

I want to cook this!

http://www.bringdown.com/features/ r.../bdown/pat.gif

UGH! why can't I get any of my pics to work?

mmm red X

Probably no one care, but I made it and it was very good.

The ingredients cost more than I thought they would. :( If you already own them, this is a great recipe. Otherwise, expect to pay $45 to make the soup.

i love thai food. so, so much.

here's my gran's fudge recipe. y'all really should try it because it's fucking amazing:

2 lbs of white sugar
3 six ounce packages of semi-sweet choco chips
1 large can of evaporated milk
2 sticks of margarine
1 cup of chopped pecans (or walnuts)
3 tablespoons of vanilla

-stir the sugar and evaporated milk into a large sauce pan and bring to a boil. continue stirring for 7 minutes.
-remove from heat.
-add margarine, chocolate, and vanilla. stir until the margarine and chocolate are melted.
-stir in the nuts
-pour contents into a large, greased cake pan.
-refrigerate for several hours until solid, then cut into squares.
-store the fudge in the fridge.

i can't believe i just typed all that out. argh. but yeah, it's really fucking good and easy to make. someone here should try it.

Mac and cheese

- open box
- put macaroni in boiling water
- boil for 10 mins
-strain
- add cheese


I'm stuck b/c the burner is fucked up and its been sitting in water for 20 mins and hasn't boiled. the outside is much and the middle is chewy. :( yech.

Add salt and cover the pot?

awww :(

you are forgetting the milk + butter

no, its velveeta cheese :D

the burner is officially dead :(

Join the club. I only have 2 small burners. Do you know how hard it is to make spaghetti sauce on a small burner? DO YOU?

http://www.lcbo.com/images/alpha_thematic/cover_in.jpg

the Ontario government's liquor stores put out this magazine that always has a ton of great ideas, and recommendations for booze that should be served with them. i love it.

their last one had all kinds of amazing chowders that i want to make.

This thread inspired me to make a big batch of pasta sauce (OK, and having a very big week ahead of me).

I went overboard on the garlic. 5 large fresh cloves + garlic powder.

At least garlic fights infection.

good lord.

two pounds of sugar?

wow, that seems like a lot of sugar.

Milk and butter is a lie. You can make perfectly acceptable boxed mac and cheese without it. It's not as creamy, but it tastes fine.

I think I get to make dinner for the cast some time before the play is over. I am planning on penne pasta in vodka cream sauce.

Ha ha, that figures. I would have loved to have given you some. Right after you two arrived I offered food but you two didn't want anything then, and I took it to mean that you just weren't hungry (or you were scared of my soup and didn't want to say anything). Well, here's a proposition: come over again on another night sometime and I'll make it again with my left-over expensive ingredients.

I already made a thread about it but I made this for lunch.

it's really not considering how much fudge the recipe makes. please try it. someone! it's reaaaally good!