An Idea for the Holidays
Nov. 11th, 2007 01:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cornerofmadnessAmericans are moving towards Thanksgiving and the whole world is rocketing toward a variety of religious holidays and so many of us will be gathering with friends and family. Sometimes we may be cooking the whole meal. Sometimes we'll be expected to bring a dish. I thought it would be a nice idea to share a few recipes with everyone and you share them back with me. (heck copy this as a meme if you'd like, I don't mind). Let the recipes fly.
Riboletta
2tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
Coarse salt and freshly ground black pepper
2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano. This recipe is easy and a Tuscany tradition. This one did come from Rachael Ray and it's tasty.
Gorgonzola Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 tablespoons chopped sage leaves
3/4 pound gorgonzola cheese, cut into pieces
Salt and freshly ground black pepper
In a medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste. Put over pasta of your choice.
NOTE - you can find pre-crumbled gorgonzola at most grocery stores now, I mean if I have it here in the middle of nowhere... also DO be sure the heat is at medium or a) the butter will brown and discolor the sauce b) cream scorches easily. Also taste before salting, the cheese is salty
Cinnamon Roll Cocktail
6 cups boiling water
1/2 cup instant cinnamon-flavored cappuccino or coffee mix
2 shots caramel liqueur
2 shots vanilla rum
2 shots cinnamon schnapps
2 shots dark rum
whipped cream, for garnish
Cinnamon sticks, for garnish
Cinnamon sugar, for garnish
In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved.
Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of whipped cream. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm. NOTE - personally I disagree with Sandra Lee here. I prefer to use real coffee. It's easy to find cinnamon coffee. I don't like the taste of instant.
keep your eyes out for more recipes and please do comment with some of YOUR favorites too.
And while most of you have commented here for holiday fic, if you wanted to get in a last minute request for a drabble/ficlet please do.
20943 / 50000 words. 42% done! Over 3K in words today even with all the proscrastinating I did. Sadly it's through 4 original novels so....
Riboletta
2tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
Coarse salt and freshly ground black pepper
2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano. This recipe is easy and a Tuscany tradition. This one did come from Rachael Ray and it's tasty.
Gorgonzola Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 tablespoons chopped sage leaves
3/4 pound gorgonzola cheese, cut into pieces
Salt and freshly ground black pepper
In a medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste. Put over pasta of your choice.
NOTE - you can find pre-crumbled gorgonzola at most grocery stores now, I mean if I have it here in the middle of nowhere... also DO be sure the heat is at medium or a) the butter will brown and discolor the sauce b) cream scorches easily. Also taste before salting, the cheese is salty
Cinnamon Roll Cocktail
6 cups boiling water
1/2 cup instant cinnamon-flavored cappuccino or coffee mix
2 shots caramel liqueur
2 shots vanilla rum
2 shots cinnamon schnapps
2 shots dark rum
whipped cream, for garnish
Cinnamon sticks, for garnish
Cinnamon sugar, for garnish
In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved.
Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of whipped cream. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm. NOTE - personally I disagree with Sandra Lee here. I prefer to use real coffee. It's easy to find cinnamon coffee. I don't like the taste of instant.
keep your eyes out for more recipes and please do comment with some of YOUR favorites too.
And while most of you have commented here for holiday fic, if you wanted to get in a last minute request for a drabble/ficlet please do.
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no subject
Date: 2007-11-11 11:07 pm (UTC)Your holiday drawing will probably be kinda late, as for the next month or so I still have my class, which is eating up a lot of my spare time.
no subject
Date: 2007-11-11 11:20 pm (UTC)i really like all the recipes i put up on here
no subject
Date: 2007-11-11 11:33 pm (UTC)heh, i've got too many things i want to do and either not enough time or energy to actually do them. feh.
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Date: 2007-11-12 02:58 am (UTC)no subject
Date: 2007-11-12 03:03 am (UTC)no subject
Date: 2007-11-12 03:52 am (UTC)no subject
Date: 2007-11-12 03:05 am (UTC)no subject
Date: 2007-11-12 03:50 am (UTC)no subject
Date: 2007-11-12 06:13 am (UTC)no subject
Date: 2007-11-12 03:55 pm (UTC)no subject
Date: 2007-11-12 01:48 pm (UTC)MawMaw's Potato Salad
Serves 15-20, depending on individual portions
(Note: This dish is best served cold and even better if made the day before.)
You will need:
24 white (or red) potatoes - peeled, cut into one inch squares and boiled till tender (you can leave the skin on for added texture/color)
1 dozen eggs - boiled, peeled and grated
3 bunches green onion - chopped
2 small jars salad olives - drained
1 small jar dill relish - drained
1 1/2 tablespoons garlic salt
2 tablespoons garlic powder
1 1/2 cups mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon black pepper
Mix gently with your hands, but well, in a large bowl then place in two separate Tupperwares (allows it to cool faster) and chill overnight. (Note: Mixing with your hands helps avoid crushing the potatoes - you want the potato pieces to hold up)
no subject
Date: 2007-11-12 03:31 pm (UTC)no subject
Date: 2007-11-12 08:53 pm (UTC)no subject
Date: 2007-11-12 11:29 pm (UTC)