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Cheese - Whatcha Got Cookin'?

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23rd Feb 2012, 10:58 AM	#126
VerDeTerre Original Poster Theorist Join Date: Dec 2004 Posts: 2,501	It's hard to imagine a bread pudding as a savory dish, although I don't know why. After all, mac and cheese is really a pudding at heart. So, the recipe turned out ok? Was there cheese in it?
	Wisdom is found in the paradox

23rd Feb 2012, 04:42 PM	#127
RoseCity Scholar Join Date: Oct 2009 Posts: 1,343	It had a layer of toasted bread cubes, a layer of asparagus, mushrooms and onion and then poured over it, milk, eggs and either chevre or feta and parmesan on top. The recipe said to use 4 cups of bread cubes, and I tried to follow that, but it baked a lot faster than the recipe said it would. If I ever make it again, I'll probably play around with the measurements.
RoseCity Scholar Join Date: Oct 2009 Posts: 1,343	Painting is the transcription of the adventures of the optic nerve. - Pierre Bonnard

23rd Feb 2012, 08:06 PM	#128
VerDeTerre Original Poster Theorist Join Date: Dec 2004 Posts: 2,501	The ingredient list sounds like it would make a good combo. I wonder if it would be equally good with rice or potatoes instead of bread crumbs?
	Wisdom is found in the paradox

23rd Feb 2012, 08:38 PM	#129
paksetti Scholar Join Date: Jan 2008 Posts: 1,291 Thanks: 1153 in 10 Posts 8 Achievements	Rootbeer glazed ham with broccoli cheese casserole and home-bake buns.
	With its hulking size, vividly colored tiger stripes and famous red spot the size of three Earths, Jupiter stands out in our solar system like a drag queen in a police lineup of truck drivers. dA Last.fm

24th Feb 2012, 02:37 AM	#130
frankokomando Scholar Join Date: Nov 2010 Posts: 1,045	I made vegan vanilla pudding. :D

24th Feb 2012, 02:21 PM	#131
AnnaBubblegum Lab Assistant Join Date: Dec 2011 Posts: 94	I just made crepes! Nothing special but they were delicious with cookies and chocolate And now I ruined my apettite for actual food xD
AnnaBubblegum Lab Assistant Join Date: Dec 2011 Posts: 94	Life Stage: Teenager Traits: Artistic, Bookworm, Dog Person, Over-Emotional, Good LTW: Master of the Arts

24th Feb 2012, 10:47 PM	#132
VerDeTerre Original Poster Theorist Join Date: Dec 2004 Posts: 2,501	I thought crepes were actual food
	Wisdom is found in the paradox

24th Feb 2012, 11:18 PM	#133
RoseCity Scholar Join Date: Oct 2009 Posts: 1,343	I made sweet potatoes stuffed with broccoli and feta cheese. They looked kind of bad, but they tasted good. So ends my week of trying new recipes.
RoseCity Scholar Join Date: Oct 2009 Posts: 1,343	Painting is the transcription of the adventures of the optic nerve. - Pierre Bonnard

25th Feb 2012, 12:26 AM	#134
simsaretheone Test Subject Join Date: Jan 2012 Posts: 6	Cooking baked potatos with sour cream and chives yummy

25th Feb 2012, 03:04 AM	#135
Riptide651 Top Secret Researcher Join Date: Jul 2010 Posts: 1,739 Thanks: 470 in 5 Posts 7 Achievements View My Journal	You know whats good w/ sourcream and chives? Sour cream and chive potato chips.
	Why did I move here? I guess it was the weather. GTA V

25th Feb 2012, 05:04 PM	#136
frankokomando Scholar Join Date: Nov 2010 Posts: 1,045	Vegetable soup. :D

25th Feb 2012, 06:12 PM	#137
minpinz Lab Assistant Join Date: Dec 2011 Posts: 214	chicken quesadillas <3 ingredients: diced chicken, pico de gallo & cheese lots of cheese yummy
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25th Feb 2012, 10:23 PM	#138
joecity7 Test Subject Join Date: Jan 2008 Posts: 24	Beef stew

26th Feb 2012, 01:57 PM	#139
maxon Mad Poster Join Date: Nov 2004 Posts: 3,171 Thanks: 2265 in 9 Posts 7 Achievements	Tonight a favourite: Gruyere and red onion tart with broccoli. Have I mentioned that one before? We eat it a lot. Think I might tart up the broccoli with something but not sure what yet.
	Polgannon Project Seriously, I'm still working on it.

26th Feb 2012, 02:40 PM	#140
VerDeTerre Original Poster Theorist Join Date: Dec 2004 Posts: 2,501	No, you haven't mentioned that one at all. Anything with Gruyere has my attention. Sounds delicious!
	Wisdom is found in the paradox

26th Feb 2012, 03:46 PM

#141

maxon

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Quote:

Originally Posted by VerDeTerre

No, you haven't mentioned that one at all. Anything with Gruyere has my attention. Sounds delicious!

Yes, it is yum isn't it? The tart is based on a recipe from the ever-reliable Hugh Fearnly Whittingstall, here: http://www.guardian.co.uk/lifeandst...all?INTCMP=SRCH
Last recipe on the page. I always thought HFW was a bit of a dick but he's a damnably good chef and his recipes are usually worth the effort. Some of the other Guardian food writers are also excellent, especially Yotam Ottolenghi (yum, yum, yum, yum, yum is usually the response to one of his recipes).

For the tart recipe, I don't always bother with the pastry (and won't today) but the caraway in with the onions is lovely. It goes brilliantly with a green salad and nice dressing (lemon-based or balsamic) and some cherry tomatoes though we'll have more suitable-for-winter broccoli tonight. I would have had asparagus but that's not good in winter and expensive at this time of year.

Polgannon Project Seriously, I'm still working on it.

26th Feb 2012, 04:13 PM	#142
VerDeTerre Original Poster Theorist Join Date: Dec 2004 Posts: 2,501	Thanks so much for the recipe and all of the tips. Your suggestions for sides make it sound so lovely and balanced for colors and flavors. I could see serving it to company.
	Wisdom is found in the paradox

26th Feb 2012, 05:46 PM	#143
Riptide651 Top Secret Researcher Join Date: Jul 2010 Posts: 1,739 Thanks: 470 in 5 Posts 7 Achievements View My Journal	You know whats good? Steak Chateaubriand
	Why did I move here? I guess it was the weather. GTA V

26th Feb 2012, 10:18 PM	#144
opiumgirl Field Researcher Join Date: Oct 2004 Posts: 229	It is one of my favorites I love it but always have to wait until we eat out, since I have no idea how to make the mustardy sauce. My steak also sucks but my husband can do great steak on a Weber

27th Feb 2012, 01:12 AM	#145
VerDeTerre Original Poster Theorist Join Date: Dec 2004 Posts: 2,501	I've never had chateau briande, not even when I ate meat. I used to like steak au poivre and tried it with fish, but it wasn't quite right. Tonight's supper was sauteed codfish with mushrooms, onions, and wine, steamed broccoli tossed with olive oil, escarole salad with olive oil and balsamic vinegar, onions, garlic, and basil and cheddar-cauliflower cream soup. Everything was delightful, especially the escarole.
	Wisdom is found in the paradox

27th Feb 2012, 02:25 AM	#146
paksetti Scholar Join Date: Jan 2008 Posts: 1,291 Thanks: 1153 in 10 Posts 8 Achievements	^ I'm fairly certain that fancytalk refers to a food of some sort. I made pan-fried swai with a really light lemon pepper dredge, buttery jasmine rice and fresh broccoli. Simple, but really satisfying. I swear, the smell of rice cooking is intoxicating.
	With its hulking size, vividly colored tiger stripes and famous red spot the size of three Earths, Jupiter stands out in our solar system like a drag queen in a police lineup of truck drivers. dA Last.fm

27th Feb 2012, 06:02 AM	#147
Riptide651 Top Secret Researcher Join Date: Jul 2010 Posts: 1,739 Thanks: 470 in 5 Posts 7 Achievements View My Journal	I am such a steak person, I swear ask me any question about steak and I will give a full lecture on why it is so.
	Why did I move here? I guess it was the weather. GTA V

27th Feb 2012, 08:53 AM

#148

opiumgirl

Field Researcher

Join Date: Oct 2004
Posts: 229

Quote:

Originally Posted by Riptide651

I am such a steak person, I swear ask me any question about steak and I will give a full lecture on why it is so.

So please, please give me the lecture on how to make the mustard sauce to go with Chateaubriand! My husband will love you forever.

27th Feb 2012, 12:19 PM

#149

VerDeTerre

Original Poster

Theorist

Join Date: Dec 2004
Posts: 2,501

Quote:

Originally Posted by paksetti

I made pan-fried swai with a really light lemon pepper dredge, buttery jasmine rice and fresh broccoli. Simple, but really satisfying.
I swear, the smell of rice cooking is intoxicating.

Our meals were fairly similar. I had to google "swai". The dredge sounds interesting.

I love the smell of cooking rice too and jasmine rice is some of the most fragrant. I also love basmati. I can eat rice (brown) plain with just a hint of salt.

Wisdom is found in the paradox

27th Feb 2012, 12:24 PM	#150
DrowningFishy Scholar Join Date: Jul 2009 Posts: 1,522	So today I stared at my not to healthy patato thinking I want to nuke* this. My german side looked at the patato and was like just cook it, then you can weed out the bad parts who cares if you take out a lot of the good parts. The Irish side of laughed and said your irish you can deal with this; after all Irish are masters of the patato. Skin it and cook it that way. Now anyone knows that a patater with out it skin and uncooked WILL turn brown. Just nuking it would have undesirable effects. So what I did was wrap it up in a wet paper towel nuke for six minutes take it out, whiped out the nuke that was by now very steamy. FYI a steamy nuke is a great oppertunity to clean it without any work. Then I rewet the cloth and put it in for another three minutes. Before hand I diced some green olives and mixed some chopped garlic and sour cream. Slit the patater add green olives and sourcream then put on some pramasian cheese. YUM! *Nuke as in microwave.
DrowningFishy Scholar Join Date: Jul 2009 Posts: 1,522	Disclaimer: I am just being a goof ball, please ignore me if offended.

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