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  #1  
Old 01-09-14, 16:38
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Default Cooking thread

This is when I miss Augie. He was a huge cook and always had some wonderful ideas.

Today, I went to the grocery store and decided I was going to make fish. I am an avid cook and love it, and am actually very good at it. lol

I do not cook fish though. I order it out and do like the mild types, but it's not something I general feel like cooking...not to mention my family complains.

Anyway, I bought Monkfish. All I can remember from it from my waitressing days was it was referred to as 'poor man's lobster'. All I can say is it's not cheap. It was $15 a lb.

I am making a Fra Diablo pasta dish with it. I found a recipe specifically for Monkfish and I love Fra Diablo, so figured I'd give it a try.

If anyone is interested:

from Cooks Illustrated:

Ingredients

  • 1 pound monkfish fillet, cut into 1-inch pieces
  • 1 teaspoon crushed red pepper flakes (or more, to taste)
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons table salt
  • 1/4 cup Cognac or brandy
  • 4 tablespoons minced garlic (about 12 medium or 8 large cloves)
  • 1/2 teaspoon granulated sugar
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 cup medium-dry white wine such as Sauvignon Blanc
  • 1/4 cup minced fresh parsley leaves
  • 1 pound linguine or spaghetti
Instructions

1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.

2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss monkfish, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add monkfish to skillet and quickly spread in single layer; cook, without stirring, until bottom of monkfish turns spotty brown, about 30 seconds. Off heat, stir to turn monkfish, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer monkfish to medium bowl, and set aside.

3. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved monkfish and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until monkfish has heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.

4. While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without monkfish) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and monkfish, and serve immediately.




Anyone else into cooking? What's your favorite thing to make?
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  #2  
Old 01-09-14, 21:46
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Default Re: Cooking thread

I love cooking (and baking) and I don't necessarily have a favorite recipe because I love trying new ones and experimenting with the ones I have. I also love to experiment with spices and just made some really delicious curry beef in the crockpot with vegetables.
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Old 01-09-14, 22:17
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Default Re: Cooking thread

Laura, you can't 'make fish' only fish can ^^

How about a no cook recipe for fish, there's a few here, though probably not suited to these colder months when a warming bouillabaisse or fish pie might be more sensible.

Gotta say I enjoyed reading that recipe and I hope it was a decent Cognac/Armagnac that was enjoyed later!

Well, how did it go down? Full description, including compliments or otherwise please!
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Old 01-09-14, 23:28
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Default Re: Cooking thread

I am hugely into cooking...even have a Facebook page which primarily has my own original recipes posted on it (although not entirely, because I'm just not that good). I'd be really hard-pressed to come up with a favourite, but I think what I enjoy the most is cookies/breads at Christmas and my annual "ohmygod we're all gonna die if we eat that" birthday cake.

That fish sounds really good, although being me I'd have to play with it a little (I primarily cook for my pre-diabetic mother, so carbs are not our friend). In fact, that's how I started the page, was because a bunch of people know I cook and don't have a whole lot of money, so they wanted easier, affordable low-carb meals. The hardest part was remembering to write down what I've done when I put something together, because I virtually never follow a recipe...or if I do, I tweak it almost beyond recognition.
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Old 01-10-14, 02:42
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Default Re: Cooking thread

Nice recipe Laura, sounds delicious actually, and also...a strange coincidence. A friend of mine was only yesterday telling me about monkfish. He was explaining how meaty it is, and that alot of restaurants sometimes used to serve you monkfish when you had placed an order for lobster.

I am the cook in this house but I am still learning so much. I need more equipment to start baking cakes and such as.

One of my fave dishes is really really simple.

Cheese, potato and bacon pie. Serve it with baked beans. It's comfort food. (Back bacon is best in this dish for more flavour)
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Old 01-10-14, 07:07
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Default Re: Cooking thread

Laura, how did that dish of yours turn out? I want a review, NOT just a recipe!! ha ha...

Our kids discovered hand-cranked noodle-maker a couple of years ago, so we make noodles and pastas. Lately, it's been ravioli because the kids can 'hide' jalapeño slices under them, poisoning Hubby who'll go into his Ralph Kramden "I'm poisoned!" routines, staggering and hopping around the table, bugging out his eyes, and chasing the kids soon thereafter - only to sit back down and 'discover' a second bit. (He of course loves hot spicy foods. We have jalapeños for a reason.)
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Old 01-10-14, 07:33
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Default Re: Cooking thread

Quote:
Originally Posted by dyamond View Post
I love cooking (and baking) and I don't necessarily have a favorite recipe because I love trying new ones and experimenting with the ones I have. I also love to experiment with spices and just made some really delicious curry beef in the crockpot with vegetables.
Yummm...I just got a crockpot about a year ago. I haven't used it in a while though. That sound good. What type of beef did you use. My girlfriend was just telling me yesterday about the pulled pork she made in her's a couple of nights ago. Between yours and hers, it's motivating me to pull mine out.

Quote:
Originally Posted by satrow View Post
Laura, you can't 'make fish' only fish can ^^

How about a no cook recipe for fish, there's a few here, though probably not suited to these colder months when a warming bouillabaisse or fish pie might be more sensible.

Gotta say I enjoyed reading that recipe and I hope it was a decent Cognac/Armagnac that was enjoyed later!

Well, how did it go down? Full description, including compliments or otherwise please!
haha...a very true statement.

I do like cerviche. I've had it out at restaurants. I'm pretty sure I wouldn't get any takers though if I tried to make it. I have made an asian tuna dish though that is totally uncooked. You get sushi grade Tuna (from a reputable fish market) cut it into cubes, marinate it in some Soy, fresh ginger, sesame oil, siracha, rice vinegar. Then layer that between cubed advocado and cucumbers. omg...its so good.

lol...I have no idea on the Cognac. I bought it for cooking right before Christmas. I would say it probably wasn't the best, but good enough for recipes.

Quote:
Originally Posted by Sgt. Tibbs View Post
I am hugely into cooking...even have a Facebook page which primarily has my own original recipes posted on it (although not entirely, because I'm just not that good). I'd be really hard-pressed to come up with a favourite, but I think what I enjoy the most is cookies/breads at Christmas and my annual "ohmygod we're all gonna die if we eat that" birthday cake.

That fish sounds really good, although being me I'd have to play with it a little (I primarily cook for my pre-diabetic mother, so carbs are not our friend). In fact, that's how I started the page, was because a bunch of people know I cook and don't have a whole lot of money, so they wanted easier, affordable low-carb meals. The hardest part was remembering to write down what I've done when I put something together, because I virtually never follow a recipe...or if I do, I tweak it almost beyond recognition.
That sounds like a great idea. I can't imagine no cooking with carbs. I love the Cooking Light magazine. They were doing some low sodium recipes that I thought sounded good, other than the low sodium part. I had to add back the salt. I bet people love seeing your recipes for the no carbs.

Quote:
Originally Posted by Kestrel13! View Post
Nice recipe Laura, sounds delicious actually, and also...a strange coincidence. A friend of mine was only yesterday telling me about monkfish. He was explaining how meaty it is, and that alot of restaurants sometimes used to serve you monkfish when you had placed an order for lobster.

I am the cook in this house but I am still learning so much. I need more equipment to start baking cakes and such as.

One of my fave dishes is really really simple.

Cheese, potato and bacon pie. Serve it with baked beans. It's comfort food. (Back bacon is best in this dish for more flavour)
I have to say that baking is not something I enjoy. I like adjusting recipes and you can't really do that too much with baking. Its too exact.

Omg...that pie you mentioned sounds really good...but it sounds like a heart attack! Do you actually put it in a pie shell?

Quote:
Originally Posted by ChristineBCW View Post
Laura, how did that dish of yours turn out? I want a review, NOT just a recipe!! ha ha...

Our kids discovered hand-cranked noodle-maker a couple of years ago, so we make noodles and pastas. Lately, it's been ravioli because the kids can 'hide' jalapeño slices under them, poisoning Hubby who'll go into his Ralph Kramden "I'm poisoned!" routines, staggering and hopping around the table, bugging out his eyes, and chasing the kids soon thereafter - only to sit back down and 'discover' a second bit. (He of course loves hot spicy foods. We have jalapeños for a reason.)
Too funny on the jalapeno trick. Sounds like your husband is a trouper.


So the recipe was excellent. Nice and spicy but didn't burn your mouth too badly. My 15 yr old informed me after I told her it was 'poor man's lobster' that it did not feel at all like lobster. She did say it wasn't as bad as most fish, though. lol...that's a pretty big concession from her. The sauce with it was excellent. I think next time I'd make it with shrimp.
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Old 01-10-14, 07:41
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Default Re: Cooking thread

Dammit, you guys are making me hungry - constantly!

We always look forward to Thanksgiving and Christmas because of the various poultry offerings - not only the traditional dishes, but my wife invariably uses the leftovers for her chicken or turkey divan. Cheese, broccoli, celery and mushroom soups, and chicken/turkey - what a combination. Heaven on earth.
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Old 01-10-14, 07:46
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Default Re: Cooking thread

Trouper? Oh yes... My dyxlexic reading while on a FISH thread made me think, "Grouper"! (Or in Hubby's case, Groper?).

Crockpots are another great one. Pot roast - get any cheap roast, because crockpots will take the toughest piece of shoe-leather and make it tender. And we love the 'stained potatoes and carrots' that occur when cooking veggies with roast - they get 'ugly brown stains' but the blended flavorings are so wonderful. We use 'new potatoes' (the smaller red ones) and I slice those in half, unpeeled, along with whole carrots, an onion or two sliced in half maybe.

Some crockpots require water or some juicing agent (can o' soup) to be added, other crockpots somehow draw out the roast's natural juices and cook everything in that.

I don't recommend slicing the onion too much (halving it, if that) because the onion will bake down into this mush-ball. If it's sliced up, I end up with sheets of onion-layers all over the place. In the baked-with-roast process, they donate all flavor to the dish, and lose their own so an onion-slab is rather muddy or mushy - not so appealing. Er, peeling? Er... well... so I like to keep the onions in halves so they can be set aside by those folks who aren't keen on faintly-onion-flavored mush.

To the opposite, potatoes and carrots seem to be wonderfully flavored by the 'stained by meat' process. Even if I'm using russet potatoes, we don't peel those, although I usually quarter-cut them into something bite-sized. Carrots are scrub-cleaned and tossed in whole, uncut.

Cauliflower is also a nice addition, although they donate their radish-y flavor away but retain their shape well enough, too.
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Old 01-10-14, 22:12
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Default Re: Cooking thread

Quote:
Originally Posted by LauraR View Post
That sounds like a great idea. I can't imagine no cooking with carbs. I love the Cooking Light magazine. They were doing some low sodium recipes that I thought sounded good, other than the low sodium part. I had to add back the salt. I bet people love seeing your recipes for the no carbs.
It's actually not as hard as you'd think, you just have to adjust your brain. Crustless quiche, vegetables instead of potatoes (I make a killer cauliflower salad that we love better than potato salad), cutting back or eliminating breading, using beans or whole grains instead of pasta or rice...stuff like that. The goal set by mom's doctor is 25g carbs or less per plate for dinner (we do our own breakfast and lunch), which can be hard, but it's very possible.

The folks who follow the page seem to like what I'm doing. Not everything is a low carb recipe, but the majority are. I don't have a huge following yet (just started the page in August), but I figure if it's out there it can help someone. I was totally at sea when I had to change from potatoes and pasta several nights a week to having them at most twice a month, and I figure I can't be the only one who needs a little help.
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Old 01-10-14, 22:53
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Default Re: Cooking thread

Quote:
Originally Posted by LauraR View Post
Yummm...I just got a crockpot about a year ago. I haven't used it in a while though. That sound good. What type of beef did you use. My girlfriend was just telling me yesterday about the pulled pork she made in her's a couple of nights ago. Between yours and hers, it's motivating me to pull mine out.
I love my crockpot, it's one of my most favored machines.

The grocery I bought this from labeled it as - beef chuck (cubed)- but it's been labeled as - beef, stew meat-. It's a little bit of a tougher cut but the crockpot will soften that meat right up.

Want to make a 5 minute BBQ chicken dinner?

Get some chicken legs (or whatever kind of chicken you want) and bottle of BBQ sauce.
Pour BBQ sauce liberally over chicken and set crockpot on low for 8 hours.
Result is soft, tender, fall off the bone BBQ infused chicken! I've made this a few times and oh man, it does not last long!
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Old 01-11-14, 03:49
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Default Re: Cooking thread

Quote:
Omg...that pie you mentioned sounds really good...but it sounds like a heart attack! Do you actually put it in a pie shell?
Hi Laura, it is a bit of a naughty dish. The sheer amount of taters, cheese and bacon... yum. There is no pie crust/pastry or shell to speak of.
  • I use a oven proof dish (not too large) enough for two, I peel about 4 or 5 good size spuds, get them on the boil.
  • I fry the bacon off a while later after dicing it into little pieces. As mentioned, back bacon is tastier but more unhealthy.
  • Mash up the potatoes, with butter, add a little cream to taste, add a large amount of grated cheese, in with the bacon, salt and pepper, a little garlic, and to top it all you can add a little more cheese & thickly slice up some tomato and layer it on before shoving the whole thing in the oven on about 190-200 degrees (fan assisted) for about 20 minutes or until browned off.

Heart attack on a plate. best served IMO with Baked Beans.

NOTE: You can pretty much chuck in that pie what you want, you could add mushrooms for example or peppers.
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  #13  
Old 01-11-14, 06:55
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Default Re: Cooking thread

Hell of a good idea Laura, for a thread and I'm making a larger and ale batter for onion rings to go with a steak later, so if it doesn't taste like crap, I will post the recipe.
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Old 01-11-14, 09:16
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Default Re: Cooking thread

I can see this thread is getting dangerously out-of-control. NOW you've brought up desserts and batterings for onion rings? Have you NO shame?!! NO consideration for your fellow man's waistline?!!

Personally, I think the computer industry is so screwed up. No one's seriously working on the real FTP - Food Transport Protocol - yet everyone I've ever talked to has said, "Now THAT would be the REAL downloadable!"
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Old 01-11-14, 09:27
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Default Re: Cooking thread

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Originally Posted by ChristineBCW View Post
I can see this thread is getting dangerously out-of-control. NOW you've brought up desserts and batterings for onion rings? Have you NO shame?!! NO consideration for your fellow man's waistline?!!
Hey I look after my own waistline...kinda guess some not only should not be let loose on a PC, they should not be let loose with food

Weirdly I like reading new recipes as different areas, countries have various different foods and I like to experiment. Ohhhh I love fish so Laura your post is awesome.
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Old 01-11-14, 22:52
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Default Re: Cooking thread

Lately I've been really into steel-cut oats, and making savory side dishes out of them. They're relatively low carb, but very tasty and take the place of carb-heavy starches quite nicely. You just have to wrap your head around eating savory oatmeal instead of sweet. This was what I came up with tonight:

2 cups water
1/2 cup steel cut oats
1/8 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 cup walnuts, chopped
2 tablespoons currants
1/4 cup feta cheese

Step 1
Bring water to a boil in a medium saucepan.

Step 2
Add oats and salt, cover, reduce heat to medium, and simmer 5 minutes.

Step 3
Add garlic powder and parsley, reduce heat to medium-low, cover and simmer 25 minutes, stirring occasionally.

Step 4
Stir in walnuts and currants and simmer 5 minutes, stirring occasionally.

Step 5
Serve topped with feta cheese crumbles.

*Feel free to use dried cranberries, figs, or other dried fruits instead of the currants if you'd rather.
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Old 01-12-14, 10:31
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Default Re: Cooking thread

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Originally Posted by Sgt. Tibbs View Post
It's actually not as hard as you'd think, you just have to adjust your brain. Crustless quiche, vegetables instead of potatoes (I make a killer cauliflower salad that we love better than potato salad), cutting back or eliminating breading, using beans or whole grains instead of pasta or rice...stuff like that. The goal set by mom's doctor is 25g carbs or less per plate for dinner (we do our own breakfast and lunch), which can be hard, but it's very possible.

The folks who follow the page seem to like what I'm doing. Not everything is a low carb recipe, but the majority are. I don't have a huge following yet (just started the page in August), but I figure if it's out there it can help someone. I was totally at sea when I had to change from potatoes and pasta several nights a week to having them at most twice a month, and I figure I can't be the only one who needs a little help.
I cook Steel Cut Oats in a small crock pot overnight, they are ready when you get up in the morning.
25g carbs is a very low carb count. The diabetic diet allows 45-55g carbs per meal. I need to check out some of your recipes. Looks like you know how to keep carbs low. Can you link me to your page where you post recipes?

Last edited by katkat; 01-12-14 at 10:38.. Reason: did not finish.
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Old 01-12-14, 10:50
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KatKat, we do the same for morning 'gruel', which is our kids' preferred name for about any heated morning cereal. This way, they're in class and 'complain' that they've been forced to eat 'gruel' again. A few teachers reacted with the hoped-for look-of-shock, expecting our little urchins to also be selling papers on busy street corners. Alas... no such luck - we may never become kajillionaires off of those two!

Hubby's also forced them into eating fish-eggs-and-spider-bellies (Cajun red beans and rice), and coyote tails (sausage or hot-dogs wrapped in tortillas). I was a bit too girly to appreciate 'gross out' food names but apparently, Hubby was in-tune with this and the kids and their friends often go out of their way to find new names for old foods. Eggplant, cauliflower, broccoli all get new, spine-shuddering, gulp-worthy double-take monikers.
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Old 01-12-14, 12:29
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Default Re: Cooking thread

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Originally Posted by katkat View Post
I cook Steel Cut Oats in a small crock pot overnight, they are ready when you get up in the morning.
25g carbs is a very low carb count. The diabetic diet allows 45-55g carbs per meal. I need to check out some of your recipes. Looks like you know how to keep carbs low. Can you link me to your page where you post recipes?
The reason why I have to keep dinners so low is her doctor is trying to keep her off meds (so far, so good), and that's the only meal I make for her, and she is really bad at it. In her mind, if she's eating crackers instead of bread, then it's low carb. Ditto eating sourdough English muffins instead of bread, or brown rice instead of white. I don't always make the goal, but I'd say four meals out of seven I do.

Not sure I can post a link (feels like advertising, even though it's just a Facebook page and I don't make any money off it), so I'll send you a link.
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Old 01-12-14, 16:23
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Default Re: Cooking thread

Taking a look. Thanks, I need some new ideas for meals here.
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CPU - cooking? sheepondrugs Hardware 7 02-10-07 00:55
Cooking right now! Solange The Lounge 6 09-10-06 16:19
A cooking question. ColonelAngus The Lounge 15 11-09-05 18:28


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