Hatrack River Forum: Favourite Recipes

This is topic Favourite Recipes in forum Books, Films, Food and Culture at Hatrack River Forum.

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Posted by quidscribis (Member # 5124) on :

Do you have a fabulous favourite recipe? Share it here. Are you looking for a recipe? Post that request here, too. I'll start . . .

NEW WAVE GARLIC BREAD

By: Me! With a dedication to a certain Greg White of Vietname restaurant fame (where are you, buddy?) who provided me with the original recipe, which I've since modified. Of course.

1/4 cup sambal oelik; (Indonesian Chili Paste)
1/4 cup Butter; melted
5-8 cloves garlic; crushed
1/2 cup cilantro (fresh); chopped
1 loaf french bread; sliced
1/2 cup tomato; diced
1/2 cup onion; sliced thinly
1/2 cup mushroom; sliced and fried in:
2 tablespoon Butter
red chili peppers; crushed
1 1/2 cups cheddar cheese; grated
1/4 cup parmesan cheese

Mix together the sambal oelik, melted butter, garlic, and cilantro and spread over the sliced bread. Put the tomatoes, onions, and mushrooms on the bread. Sprinkle the crushed red chili peppers next, then the cheeses. Put under a broiler and bake until the cheese is melted.

Adjust the amount of sambal oelik to taste - it's hot. If you're a spice wuss, use perhaps 1 or 2 tablespoons. Same goes with the red chili peppers - use lots if you like it hot, less if you don't. Garlic - I love it. If you don't, adjust. You can use sun-dried tomatoes instead, and if you'd like to make it into a protein meal, you can toss shredded chicken or turkey, or cooked shrimp on top. You can use mozzerella, marble, or other cheeses in the place of cheddar - obviously, you will get a different flavor.

Once baked, it does not keep well. It's better to leave the spread mixture (sambal oelik, butter, garlic, and cilantro) in the fridge and make more New Wave Garlic Bread the next day.

Posted by Choobak (Member # 7083) on :

Good !! I love when cooking is the topic !

For you, I indicate THE recipe who made me a celebrity :

" la recette des crèpes "

Sorry for American, but I give the proportion in the metric system.

Ingredient for around 20 crèpes

250 grammes of flour
around 25-50 grammes of sugar poder
a pinch of salt
around 10 grammes of vannilla sugar poder
3 eggs
1/2 litre of milk
around 15-20 centilitres of beer (if you have not beer you can use yeast but it's worse than beer)

And to finish a perfume : Orange tree flower water (in french "eau de fleur d'oranger")

You can use an alcohol like Calva, pear liquor, or what you like (one time i succesfully use "Malibu coco" : great !)

Preparation :

First : add in a salad bowl all poder and mixe it with a wood spoon. 1/ flour, 2/ sugars, 3/ salt. Make a hollow.
Secondly : Add the 3 eggs on the hollow (break the egg [Wink]

and don't put the shell in the bowl [Big Grin]

)

Don't mixe immediately !
thirdly : Add a few of milk in the bowl and strongly (not too, be cool !) mixe all to obtain a smooth paste. then gradually add the rest of milk with mixing the paste.
fourthly : Add the perfume and mixe.
fifthly : Add the beer and mixe a few. And let put back the paste around one hour. (you can let put back more if you want) This is not a need if you are hurry.

Making :

For this, provide with an poile (i don't know the real translation, a crèpe shovel, a sheet of absorbing paper, one little bowl with vegetable oil (colza is better for health) and a plate.
tip 1 : Use the sheet of absorbing paper fold in 8 and half soaked in oil with the poile before pouring the paste on the poile. you can use a half potatoe to oil your poile
tip 2 : Prefere natural gas to heat your poile, it's better.
tip 3 : when you pour the paste on the poile, have a homogen rotation of your wrist to correctly spread out the paste.

Have a fun meal !!

Posted by ketchupqueen (Member # 6877) on :

Some of my favorite recipes.

Posted by Choobak (Member # 7083) on :

Great !!! [The Wave]