Show us the food dishes you've prepared.

[SamMarlowPI]

oye, rumble...looks incredible...

miss_killin:

Hush Puppies

Ingredients
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder

Directions
In a sauce pan on a burner set on medium high combine and stir ingredients and
continue to stir until the dough is hot and wants to create a ball.

Once the dough is still very warm, but not hot enough to burn your hand, take a small portion out of the pan and shape it into a round flat pancake.
I do this step by rolling the dough into balls and then with a piece of wax paper on top and underneath the dough ball smash it with a spatula.

Take your frying pan and fill it 1/4 of an inch up with corn oil. Turn your burner on to medium high. Then place a few hush puppies into the hot oil. Once their bottom sides look crispy and firm, flip them over and let the other side fry. Once they are done take them out, blot the oil off of them using paper towels and then salt them.

 

[Lefty]

I don't cook. My wife cooks. I eat.

We saw Julie and Julia, in which Julie makes a chocolate cream pie. My wife deemed such a pie to be totally inadequate for our needs and made something better.

Chocolate Banana Cream Pie - all from scratch

 

[maggiethespy]

I, just like just about everyone else in the country, ordered my copy of "Mastering The Art of French Cooking" after reading "Julie & Julia" and viewing the film of the same name. I've decided to make a different meal every Sunday for dinner with my parents and brothers. I believe this counts as Vintage cooking because the cookbook was actually put together starting in 1949, although not published until 1961. These are traditional French meals. I started last week:

My beloved book:

The spread:

Boeuf Bourginon:

Buttered Rice:

Les Marquis Chocolate Spongecake with Chocolate Buttercream frosting and an awkward, heavy-handed powdered-sugar dusting:

 

[Miss 1929]

Yum.

I really shouldn't visit this thread when hungry.

Easy trick for pretty powdered sugar dusting - lay a paper doily on the cake and dust heavily. Lift the doily away carefully without tilting it.

If you can't find a doily, you can cut a snowflake out of paper by folding it repeatedly and cutting it randomly...

 

[maggiethespy]

Thanks for the advice-- the whole process was actually quite accidental! I'll keep the doily trick in mind for next time, though. I'm sure the lace it leaves behind looks lovely!

 

[ThesFlishThngs]

Or, should you be fresh out of doilies, you can put the sugar in a mesh sieve and shake it over the cake. No lacy design, but at least even distribution.

(And now here I am, sitting in the dark watching "Lolita", craving chocolate pie!)

 

[maggiethespy]

I used a sieve... I'm just inept

 

[ThesFlishThngs]

I used a sieve... I'm just inept

It looks more like you were, erm, enthusiastic.

 

[LordBest]

Well, I can't show it because I ate before I could take a picture, but last night I cooked pasta with summer truffle. Just pasta mixed with a liberal amount of butter, a bunch of fresh sage leaves from the garden and grated tuber aestivum.

Maggiethespy, what an impressive feast.

 

[ThesFlishThngs]

Well, I can't show it because I ate before I could take a picture, but last night I cooked pasta with summer truffle. Just pasta mixed with a liberal amount of butter, a bunch of fresh sage leaves from the garden and grated tuber aestivum.

Maggiethespy, what an impressive feast.

Oooh, that sounds delightfully delicious!

 

[BinkieBaumont]

oye, rumble...looks incredible...

miss_killin:

Hush Puppies

Ingredients
3 Cups Corn Meal
5 Cups Boiling Water
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Powder

Directions
In a sauce pan on a burner set on medium high combine and stir ingredients and
continue to stir until the dough is hot and wants to create a ball.

Once the dough is still very warm, but not hot enough to burn your hand, take a small portion out of the pan and shape it into a round flat pancake.
I do this step by rolling the dough into balls and then with a piece of wax paper on top and underneath the dough ball smash it with a spatula.

Take your frying pan and fill it 1/4 of an inch up with corn oil. Turn your burner on to medium high. Then place a few hush puppies into the hot oil. Once their bottom sides look crispy and firm, flip them over and let the other side fry. Once they are done take them out, blot the oil off of them using paper towels and then salt them.

It sounds like pure STODGE = CARB OVERLOAD what do you do with the "Puppies" and where is the protein, minerals, vitamins?"

 

[maggiethespy]

I made my second meal from Mastering the Art of French Cooking for my family today.

I trussed a chicken! Really and truly. I feel like I can take on the world now

This week I made Poulet Roti (a roasted chicken basted in butter), Haricots Verts a la Maitre d'Hotel (green beans with butter and lemon), Ratatouille (eggplant casserole), Gratin Dauphinois (Scalloped potatoes with milk and cheese), Cucumber-Lemon-Ginger Spa Water, and Reine de Saba (Chocolate Almond Cake) with Chocolate glaze and a pulverized almond crust.

 

[maggiethespy]

It was all delicious!

 

[LocktownDog]

WOW! Maggie's been busy! :eusa_clap

Some lucky guy is gonna be fat and happy someday.

 

[maggiethespy]

WOW! Maggie's been busy! :eusa_clap

Some lucky guy is gonna be fat and happy someday.

Now if only I could find him

 

[PS]

Last night

Bread
Apple Pie and
Coq au vin to follow (not uploading properly)

[/IMG]

[/IMG]

[/IMG]
sorry, this one didn't make it to the table whole!

 

[rumblefish]

If you can't truss a chicken,,, who can you?...

I trussed a chicken! Really and truly. I feel like I can take on the world now

Whoooeee! I love when this thread gets bumped!:eusa_clap

Lefty, Maggie, PS; Thanks for the photos.

 

[Lucky Strike]

This merengue/ice cream/jam/jelly man concoction was invented by a couple of friends of mine last Saturday. We debated whether to name it "Winter warfare" or "Retreat from Moscow":

 

[maggiethespy]

I think "Retreat from Moscow" has a nice ring to it. I love a good morbid dessert.

 

[LordBest]

Like Maggiethespy I too am trying to cook for French food. The rest of my family will shortly be off on a four week inspection of Great Britain and the Continent, with me left behind to guard the fort (and the blasted cat). So if Mohammad (or in this case, myself) can't go to France, France will come to Mohammad (still me I'm afraid).
For dinner tonight was Quiche Alsacienne, simplified pommes de terre Alsacienne (buttered potatos with parsley, I left out the lardons) and accompanied with a nice riesling from Hugel, in Alsace. Dessert was a rather small slab of Beaufort and Pont l'Eveque (the camembert) cheeses.
The quiche was made with ham and leeks. The pastry (pate brisee) was my first really successful attempt.