| T O P I C R E V I E W |
| napafarmhouse1885 |
Posted - Apr 25 2008 : 12:37:32 PM
do you ever make up recipes? i often will try to recreate some amazing dish i had at a restaurant..i do not like strictly following recipes unless i am baking. i wrote a story on my blog www.napafarmhouse1885.blogspot.com about this topic..and included a recipe for poached eggs with asparagus and truffle oil . please check it out and share your favorite made up recipe..either in the comments section of my blog..or here in the forum..
best,
napafarmhouse1885
please visit my blog
www.napafarmhouse1885.blogspot.com
www.napafarmhouse1885.com
"Whatever you can do or dream, begin it"
Johann Wolfgang von Goethe |
| 7 L A T E S T R E P L I E S (Newest First) |
| KYgurlsrbest |
Posted - Apr 28 2008 : 05:41:20 AM
Jennifer, that sounds sooooo wonderful. My dh wouldn't touch a tomato if you gave him a million dollars, zucchini either...wonder what I could use in place of those? They both give a certain amount of "water" to the packet, I'd suppose. Maybe I'll just make it when he's working :)
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| Moonsanity |
Posted - Apr 28 2008 : 03:51:58 AM
Oooh ladies, these sound SOOO good. I'm growing 3 types of basil this year so I will have to try it with the fish.
~Brenda
Journey of Grace and Whimsy
http://grace-whimsy.blogspot.com/ |
| KYgurlsrbest |
Posted - Apr 27 2008 : 6:14:17 PM
I don't compliment myself on much of anything, but I think I'm actually a pretty darn good cook. I make up a lot of things--we rarely have the same thing over again, unless dh really wants it (like my madeup meat loaf  )...I find it boring, but I made this up two weeks ago and LOVED the way it turned out!
chicken breasts to thin out for rolling, butterkase cheese (a really soft yellow cow cheese from Germany), proscuitto, baby spinach and fresh chives and S & P.
Chop everything but the proscuitto in a mini food processor.
Put chicken breasts in heavy freezer bag and hammer with a meat mallet.thin, place the proscuitto inside the chicken breast, and then a few tablespoons of the cheese topping inside that, roll them up, pinned them with toothpicks, sear them on all sides and then bake at 350 for about 10 minutes. Very moist and full of wonderful flavor!
Serve with french green beans and garlic pecan rice brown rice, or a lemon risotto.
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| Woodswoman |
Posted - Apr 27 2008 : 6:12:35 PM
I got the basic idea for one of my favorite summer recipes from a cookbook, but changed about everything about it! I do a lot of explaining below, but it is SO EASY!
Per serving:
1. Lay some think foil on the counter, spray or brush with olive oil.
2. Place a fish fillet on the foil. I use any kind of white fish that we catch or is on sale-trout, haddock, whatever.
3. In a small bowl, mix together some olive oil, kosher salt, pepper, and any and all chopped herbs from your herb garden. This is really to taste, but I've never done it with dried. I usually use a lot of BASIL.
4. Brush some of the olive oil/herb mixture on the fish-just a little.
5. Slice up a bunch of fresh garden tomatoes and zucchini. Layer them on top of the fish.
6. Pour the rest of the olive oil/herb mixture on the fish.
7. Seal up the foil to make a packet, then put on the grill. Grill on medium heat for about 15-20 minutes. This might vary depending on the grill, thickness of fish, etc.
8. Serve with a little lemon.
This is SO yummy. Everything melds together and makes a lovely broth for the fish. AND, no cooking inside, so its great for when it is hot, and clean up is easy.
Jennifer
Farmgirl Sister #104
"Nature brings to every time and season some beauties of its own".
-Charles Dickens |
| Moonsanity |
Posted - Apr 27 2008 : 10:32:50 AM
I'm not very good a recreating recipes, but I make dishes all the time that are either altered or something I throw together. One my husband raves about, but I don't think it's that big of deal is my chili. I will make burritoes with the seasoned ground chuck and refried beans, then take the leftovers, add a can of chili beans, a little water and sometimes a can of rinsed black beans. He likes it thick, so I don't add much water. He won't eat anyone else's chili. LOL
~Brenda
Journey of Grace and Whimsy
http://grace-whimsy.blogspot.com/ |
| QueenofQuiteAlot |
Posted - Apr 27 2008 : 06:31:35 AM
I make up most of my recipes. Even if I'm tryin to follow one, I can never really quite do it.
I especially love to do that with cheesecakes...
it's also how I came up with my Almond Biscotti Cocoa Swirl goat milk soaps!
Dalyn
Muckboots 'N Aprons Chapter
~Hick Chicks Soap Barn~
www.hickchickssoapbarn.com
Homespun Raw Goat Milk Soaps 'n More
http://muckbootsnaprons.blogspot.com/ |
| lisamarie508 |
Posted - Apr 27 2008 : 06:26:00 AM
I'm not very good at making up recipes, but dh is! He made one up the other night that was just yummy. He combined thick potato soup with small chunks of london broil and a little bit of oregano. Served over noodles. It was so tasty. I would imagine you could use any cut of beef.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
|
|
