Cooking / baking thread!

[Solarservant]

Okay, okay. The bird was worth it. Still looking forward to the ride tomorrow!

 

[Cloggy]

My Gumbo
1/2 chicken
1lbs sausage
3 tomatoes
1 onion
3 stalks celery
1 bell pepper
3 bay leaves
1/2 oil
1/2 flour
1 table spoon of butter
salt
pepper
gumbo fillet
Cajun seasons


boil 1/2 chicken in stock pot

cut 1 onion, 1 bell pepper, 3 stalks of celery, and 1lbs sausage, cut into 1/4-inch slices. In a large heavy bottom soup pot, I add tbs of butter and cook all this until onions are nice and sautéed.

The chicken is done when the meat starts to fall off bone. Remove all bones, and fat from stock.

Add the chicken meat, 3 cut tomatoes, 2 bay leaves, and stock to the cooked sausage, and veg in the large pot. You may need to add a little water to fill the pot. I season with salt, pepper, and any and every Cajun season that I might have in the pantry. Let that slow cook.

Now here's the trick, the rue. Rue is equal parts veg oil, and flour. Get a heavy bottom pan up to med heat. Add 1/2 cup of oil to pan. When oil is warm, add 1/2 up of flour. Stir over med heat for 20 min. You can NEVER STOP STIRRING, OR IT WILL BURN. If it burns start over. After 20min of non stop stirring, remove from heat and let cool down.

Once the rue is cool, add it to the main pot along with 1/2lb of okra. If you can find a product call gumbo fillet, add 1/4 cup, and let slow cook for 2 hours. It's best on day two after it's been in the frig over night. Reheat and serve with rice.

I first learned how to make a seafood Gumbo at the new orleans school of cooking, except they used (lots of) butter for the roux (instead of vegatable oil) but it was sooo good :drool:

 

[Yasko]

My bird 2013.

 

[Yasko]

I first learned how to make a seafood Gumbo at the new orleans school of cooking, except they used (lots of) butter for the roux (instead of vegatable oil) but it was sooo good :drool:

I grew up in Gulfport, and it's only my 2nd try. I'll have to try my rue with butter next time. Thanks.

Do you make your rue first, and saute in the rue? I like doing the rue on the side, in case I jack it up.

 

[Susan]

What is a Brat.

Nelly:thumbup:

It's a really yummy type of sausage.

 

[Cloggy]

I grew up in Gulfport, and it's only my 2nd try. I'll have to try my rue with butter next time. Thanks.

Do you make your rue first, and saute in the rue? I like doing the rue on the side, in case I jack it up.

After digging through my old stuff I found the recipe they recommend and it is similar to the way you made it with oil.
I remember making it with butter in the "class", as we ate it straight after there was no real time to let it thicken up, so the butter helped.

Everything was sauté'd in oil and the butter/flour roux was mixed into this later. Of course the advantage of seafood is it doesn't need long to prepare/cook :thumbup:

BTW we stayed in a motel in Gulfport for one night, nice beach,:thumbup: as I remember there was a ship that was also a casino, but this is more than 12 years ago now .

 

[Yasko]

It's very nice now, and they have a ton of casinos to give your cash away.:cheer:

The seafood is still great, but it's getting expensive if you don't fish.

 

[Erci]

Yes! Recipe if available, please. :thumbup:

Sorry for the delay. Here it is:

Irish cheesecake

Place a large glass rectangular pan, half full of water on the bottom of the oven and preheat oven to 300f. (Water is necessary to keep oven moist.. without this cheesecake will taste just as good, but the top will be cracked).

Crust:

1 pack of graham crackers (there's usually 3 packs per box.. you need ~5oz).
1 tablespoon + 1 teaspoon of sugar.
4 tablespoons of melted butter.

Pulse the above in a food processor till well combined. Line a 9 inch spring-form pan with parchment paper (the bottom AND the sides.. I butter the sides first so parchment has something to stick to).

Transfer crust mixture to pan. Smooth out and press down. Bake for 10 minutes. (I start working on the rest, while crust bakes). Remove from oven and place pan on cooling rack.

The rest:
4 packs of 1/3 Less fat Phili Cream Cheese (room temp.. I take it out of the fridge 1 hour before baking).
3/4 cups of sugar.
3 tablespoons + 1 teaspoon of sugar.
1 cup of sour cream (room temp, like cream cheese. I use Breakstone).
1/4 cup of Irish Cream. (room temp).
4 eggs. (room temp).

In a stand mixer with paddle attachment, start by beating sour cream till smooth and creamy, on medium/low. Add sugar and flour and mix on low to fully combine. Add cream cheese, 1 pack at a time. On lowest setting, add eggs, dropping in one at a time and fully incorporating each one until adding next one. Add Irish Cream.

Make sure crust is fully cooled and pour cream cheese mixture in. Bake for 65 minutes. Turn off the oven, open the oven door and set timer for 5 minutes (this is another step to prevent cracked top.. can be omitted if you don't care about presentation). Remove from oven, place on cooling rack, cover and set timer for 20 minutes (once again, to prevent cracking). Remove cover and set timer for another 40 minutes (yup, to prevent cracking). Place in fridge for at least 4 hours.

Not quick or simple, but SO worth it! :thumbup:

 

[Motogiro]

Motogiro: Hey Lisa, Ya know if you put a pan of water in the oven when yer makin cheesecake it'll keep the top of the cheescake from crakin.

Lisa(wife): Whadda ya lookin at reipes on the Internet?

Motogiro: Nah, I'm looking at Erci's post of the FZ6 forum Cooking/ baking thread!

Lisa: Laughter...


I love this forum! :rockon:

 

[Erci]

Motogiro: Hey Lisa, Ya know if you put a pan of water in the oven when yer makin cheesecake it'll keep the top of the cheescake from crakin.

Lisa(wife): Whadda ya lookin at reipes on the Internet?

Motogiro: Nah, I'm looking at Erci's post of the FZ6 forum Cooking/ baking thread!

Lisa: Laughter...


I love this forum! :rockon:

LOL! Great stuff!
P.S. alternative to nice presentation, without doing all the slow cool downs and water is to cover the top with some topping

I've done that few times, but to be honest, I find it takes away from the flavor of the cheeesecake (and my wife agrees.. and NO ONE is allowed to disagree with her! :rof: )

Here's my cheesecake with such topping:

Recipe:
1 cup of fruit jelly (I've used blueberry, raspberry and strawberry.. all work well).
1 cup of fresh blueberries
1 cup of fresh raspberries

In a sauce pan, bring jam to rolling boil on medium/low heat. Stir in the berries. Pour into container of your choice and refrigerate for several hours or over night (must be fully chilled or it'll be too runny). Pour on cheesecake when ready to serve.

 

[Cloggy]

LOL! Great stuff!
P.S. alternative to nice presentation, without doing all the slow cool downs and water is to cover the top with some topping

I've done that few times, but to be honest, I find it takes away from the flavor of the cheeesecake (and my wife agrees.. and NO ONE is allowed to disagree with her! :rof: )

Here's my cheesecake with such topping:

Recipe:
1 cup of fruit jelly (I've used blueberry, raspberry and strawberry.. all work well).
1 cup of fresh blueberries
1 cup of fresh raspberries

In a sauce pan, bring jam to rolling boil on medium/low heat. Stir in the berries. Pour into container of your choice and refrigerate for several hours or over night (must be fully chilled or it'll be too runny). Pour on cheesecake when ready to serve.

Looks great Eric :drool:

My wife makes a Dutch variation of cheesecake which is much easier, it's just curd mixed with gelatine and flavouring, poured onto a base of crumbled cookies (and a bit of butter). To make it even easier she mixes (lemon) jelly into the curd and simply allow it to set in the fridge.
As a seasonal change she made one at the weekend with crumbled spiced biscuits as the base :thumbup:

 

[Erci]

Looks great Eric :drool:

My wife makes a Dutch variation of cheesecake which is much easier, it's just curd mixed with gelatine and flavouring, poured onto a base of crumbled cookies (and a bit of butter). To make it even easier she mixes (lemon) jelly into the curd and simply allow it to set in the fridge.
As a seasonal change she made one at the weekend with crumbled spiced biscuits as the base :thumbup:

Very nice! We call that no-bake cheesecake in the states :thumbup:

 

[Nelly]

One of the great things about being able to cook / bake is the flexibility it brings to use all the ingredients at your disposal and thus reducing food waste.
Recently the children went on an Apple madness, we couldn't keep up with their consumption alas the Apple phase ended and we were left with two bags of the bloody things.
With that in mind I decided to make an Apple and set custard pie.
Plain flour and about 1/3rd butter to flour and equal castor sugar to flour.
Rub it in using the tips of your fingers to form bread crumbs. Don't work the crap out of it. Rest it in the fridge after for 10 minutes.
Bring it togeather with some beaten egg and rest in fridge again. It always takes less liquid to form the pastry than you think. Don't make it to wet.

Line your tin with baking parchment. You can make a "Cartouche" to create a non stick lining.
Fold a large square of baking parchment, fold in half again and then fold like your making a paper dart.

Cut the uneven non pointed end of the "Cartouche and measure the point across your tin to include the depth of the tin. I don't have a deep tin so I used my streamer pan.

http://img.tapatalk.com

Roll the pastry out to about 8mm in depth. I use a bottle off chilled oil (synthetic 10w 5 works best lol) as my rolling pin. Pastry likes being cool.
[IMG]http://img.tapatalk.com/d/13/12/09/qytyjybu.jpg
To layer the pastry in the prepped tin, lightly dust the pastry and roll it back on itself

Gently roll the pastry off the rolling pin into the prepped tin. Make sure that you leave enough pastry to overlap the sides. Put scrapes of pastry in cling film and back in the fridge. Don't screw pastry up, layer it.

Half fill parchment with dried beans or rice (this is called blind baking) and pop into a moderate oven for about 15 mins. I didn't take a picture of the rice filled parchment sorry.
Here is the parchment after cooking so you get the idea.

Whilst the case is cooking, put some skinned, peeled and pipped apples in a bowl and cover with cling film. Steam in the microwave until just cooked (about 3 to 4 minutes).
Make some really thick instant custard whilst this is going on. I used Birds custard powder and a pan of milk on the stove, sweeten custard to taste.

Once Apples are cooked drain excess water from them and combine with custard. Mix them together.
Remove pastry from the oven and take out blind baking beans and parchment.
Trim off cooked edges and add apples and custard.

Don't take the case out of the tin yet. I took it out as im making this up of the top of my head.
Roll out the scrapes of pastry to make a lid and stick it on with some of the beaten egg left from earlier. Brush the lid with egg
Rebake for 15 minutes and leave in tin to cool. Remember it's lots of starch so will take about 3 hours to cool in the fridge

Once cool eat away,

Cheers Nelly






Sent from my HTC One using Tapatalk

 

[Cloggy]

Thanks for the write up & pics Neil , looks tasty :thumbup:

....Roll the pastry out to about 8mm in depth. I use a bottle off chilled oil (synthetic 10w 5 works best lol) as my rolling pin. Pastry likes being cool...

:rof::rof:

Whilst the case is cooking, put a bowel of filled skinned, peeled and pipped apples in a bowel and covet with cling film. Steam until just cooked (about 3 to 4 minutes).
Make some really thick instant custard whilst this is going on. I used Birds custard powder and a pan of milk on the stove, sweeten custard to taste.
..............

Sent from my HTC One using Tapatalk

After all this talk of bowels and coveting cling film I seem to have lost my appetite (auto correct is a PITA).

 

[Nelly]

Thanks for the write up & pics Neil , looks tasty :thumbup:



:rof::rof:



After all this talk of bowels and coveting cling film I seem to have lost my appetite (auto correct is a PITA).

Tappa talk is a pain lol, im going through now and editing on the forum lol.
I also find that pictures don't always go on first time with Tapatalk. I'm also delighted how my youngest destroys my wholesomeness by swigging out of a coke bottle in the background, ah well I blame the parents...

Nelly

 

[Erci]

Great stuff, Nelly! Never seen anything like this before (apples in custard).

 

[Nelly]

Great stuff, Nelly! Never seen anything like this before (apples in custard).

Like I said mate, I made it all up of the top of my head. Having said that traditionally in England we eat apple pie and custard. Custard is not such a big thing in Ireland where I live. Cream is normally the order of the day.

Nelly

 

[Cloggy]

Like I said mate, I made it all up of the top of my head. Having said that traditionally in England we eat apple pie and custard. Custard is not such a big thing in Ireland where I live. Cream is normally the order of the day.

Nelly

As I'm going back to the UK for chrimbo, and my parents live in the Rhubarb triangle this looks like a great idea to make with rhubarb :drool:

 

[Motogiro]

:drool:Brilliant custard n apple!:drool:

 

[Nelly]

As I'm going back to the UK for chrimbo, and my parents live in the Rhubarb triangle this looks like a great idea to make with rhubarb :drool:

Defo worth a crack, today when the kids came in from school the pie was nearly intact prior to homework. Then I'm hungry

Nelly

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