Author Topic: The great recipe thread  (Read 20486 times)

Offline jtroster

  • Newbie
  • *
  • Posts: 274
  • Height: 5'7"
  • Weight: 185 lbs
The great recipe thread
« on: August 05, 2014, 12:41:33 PM »
Post here your great recipes.
Joel

Offline jtroster

  • Newbie
  • *
  • Posts: 274
  • Height: 5'7"
  • Weight: 185 lbs
Challah
« Reply #1 on: August 05, 2014, 12:41:57 PM »
Recipe: Challah

2 C warm water
1 1/2 tsp salt
3 eggs
1/2 C Canola oil
1/2 C honey
6 C Unbleached hard bread flour or 3 C each hard bread flour and whole wheat flour
1 1/2 C raisons or 3 Tbs poppy seeds
1 1/2 Tbs instant yeast
1 egg mixed with a little water.

Makes two medium-sized chalahs.

Put the water, salt, 3 eggs, oil and honey in a mixer fitted with a dough hook. Mix until blended. Turn off the mixer and add half of the flour, poppy seeds or raisins, and the yeast. Mix until blended. Turn off the mixer, cover the bowl, and let the yeast activate. It should start getting bubbly within 10-20 minutes. Run the mixer on low while gradually adding the remaining flour until it forms a sticky dough. This takes about 5 minutes. Turn off the mixer and let the dough rest for 10 minutes. Then turn it on again and let the hook knead the dough for 5-10 minutes until the dough forms an elastic ball and cleans the sides of the bowl. If does not add more flour a bit at a time until it does.

Turn the dough onto a floured surface, knead a few times and form a ball. Place the ball into a greased bowl, cover with plastic and let rise in a warm place for 1 hour. Alternately, put the bowl in the refrigerator overnight, bring it out and let warm back up for 1 hour.

Punch down the dough, reform a ball, and let it rise for another 30 minutes. Turn the dough onto a counter, knead it a little, divide into two equal-sized balls.

Now form a challah from each of the balls following one of these methods:
1. Roll the ball into a 18 inch long rope. Roll the rope into a spiral making it a little higher run the middle.
2. Divide the ball into three parts. Roll each part into a 12 inch foot long rope. Braid the ropes into a three-braid.
3. Divide the ball into three parts. Roll each part into a 2 foot long rope. Braid the ropes into a long three-braid. Then wind the braid around into spiral.
5. Divide the ball into four equal balls. Roll each ball into a rope about 18" long. Form a round braid with four ropes following instructions found in the Challah Blog (http://www.thechallahblog.com/2011/09/rosh-hashanah-test-kitchen-braided.html).

Transfer the loaves onto greased baking sheets, cover loosely with plastic, place in a warm place and let rise 1 hour. 15 minutes before the end of the rising time pre-heat your oven to 350F. Remove the plastic and paint the loaves with the egg-water mixture. Bake the challahs for 30-35 minutes. To check if they are done take one off of the baking sheet and tap it from the bottom. It should sound hollow when it is done.

Joel

Online FLEX

  • Administrator
  • Elite Poster
  • *****
  • Posts: 20874
  • B. M. O. C.
  • Height: 5' 10.5"
  • Weight: 270+
Re: The great recipe thread
« Reply #2 on: August 05, 2014, 12:48:54 PM »
inb4Lisa

 ;D
Powerlifting Meet Bests:

2018.04.28:  620 Squat, 345 Bench, 615 Dead   |  1580 Total
2017.04.29:  610 Squat, 325 Bench, 600 Dead   |  1535 Total
2016.04.22:  600 Squat, 330 Bench, 600 Dead   |  1530 Total
2015.08.09:  600 Squat, 320 Bench, 600 Dead   |  1520 Total

Offline jtroster

  • Newbie
  • *
  • Posts: 274
  • Height: 5'7"
  • Weight: 185 lbs
Wine-Braised Brisket with Tart Cherries
« Reply #3 on: August 11, 2014, 08:29:11 AM »
From Epicurious

Wine-Braised Brisket with Tart Cherries


Ingredients

- 1/4 cup flour
- Kosher or fine salt
- Freshly ground black pepper
- 1 (6- to 6 1/2-pound) first- or second-cut beef brisket
- 3 to 4 tablespoons vegetable oil
- 16 medium shallots (about 1 pound); peeled, leaving root ends intact
- 3 large garlic cloves, finely chopped
- 2 cups Pinot Noir
- 2 cups chicken stock or reduced-sodium chicken broth
- 1 1/2 cups (8 ounces) dried tart cherries
- 2/3 cup packed dark brown sugar
- 2/3 cup balsamic vinegar
- 2 whole star anise (see Cooks' notes)
- 2 pounds young, slim carrots in bunches (not pre-cut variety), peeled


Heat oven to 350°F with rack in middle.

Whisk together flour with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in flour mixture, shaking off excess.

Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.

If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.

Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.

Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more.

If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter.
Joel

Online Little Tim

  • Senior Member
  • ****
  • Posts: 2772
  • Updated profile pic
  • Height: 6'
  • Weight: 2-frickin' fluffy-40
Re: The great recipe thread
« Reply #4 on: August 11, 2014, 10:46:27 AM »
^^^ Love to see a proper braise recipe.  It's more work, but oh so worth it. Only change I'd make is reduce the temp to 300° and let it go an extra hour (not a big difference in the final product, but noticeable).


Offline jtroster

  • Newbie
  • *
  • Posts: 274
  • Height: 5'7"
  • Weight: 185 lbs
Sweet potato, coconut and ginger soup
« Reply #5 on: August 12, 2014, 08:28:46 AM »
I had this at a restaurant and figured out the recipe myself.

2 large sweet potatoes, peeled and cubed
1 red onion, chopped
1 can coconut milk
1 litre vegetable or chicken stock
1 2-3 inch piece of fresh ginger, grated
1 tsp Thai red curry paste
salt and pepper to taste

Put everything into a pot. Bring to a boil and simmer until the sweet potatoes are soft. Run through a blender or use an immersion blender until smooth.
« Last Edit: September 19, 2015, 10:27:06 AM by jtroster »
Joel

Online FLEX

  • Administrator
  • Elite Poster
  • *****
  • Posts: 20874
  • B. M. O. C.
  • Height: 5' 10.5"
  • Weight: 270+
Re: Sweet potato, coconut and ginger soup
« Reply #6 on: August 12, 2014, 09:35:44 AM »
I had this at a restaurant and figured out the recipe myself.

Wizard.
Powerlifting Meet Bests:

2018.04.28:  620 Squat, 345 Bench, 615 Dead   |  1580 Total
2017.04.29:  610 Squat, 325 Bench, 600 Dead   |  1535 Total
2016.04.22:  600 Squat, 330 Bench, 600 Dead   |  1530 Total
2015.08.09:  600 Squat, 320 Bench, 600 Dead   |  1520 Total

Offline jtroster

  • Newbie
  • *
  • Posts: 274
  • Height: 5'7"
  • Weight: 185 lbs
Cold Minted Pea Soup
« Reply #7 on: August 13, 2014, 08:23:15 AM »
This makes a wonderful low-carb cold summer soup.

1 bag (750gm) frozen mini-peas
1 large onion
1 litre (4 Cups) vegetable broth
salt
white pepper
2 mint teas bags or a handful of fresh mint.

Chop the onion. Put the onion, peas and vegetable broth into a pot, bring to a boil and simmer covered for 15 minutes. Turn off the heat and add the mint tea bags or fresh mint. Let cool completely and then remove the mint. Puree in a blender until very smooth and then push through a sieve to make it even smoother. Add salt and white pepper to taste. Serve chilled like vichyssoise.
Joel

Online FLEX

  • Administrator
  • Elite Poster
  • *****
  • Posts: 20874
  • B. M. O. C.
  • Height: 5' 10.5"
  • Weight: 270+
Re: The great recipe thread
« Reply #8 on: August 13, 2014, 09:52:54 AM »
OK, that looks interesting.....
Powerlifting Meet Bests:

2018.04.28:  620 Squat, 345 Bench, 615 Dead   |  1580 Total
2017.04.29:  610 Squat, 325 Bench, 600 Dead   |  1535 Total
2016.04.22:  600 Squat, 330 Bench, 600 Dead   |  1530 Total
2015.08.09:  600 Squat, 320 Bench, 600 Dead   |  1520 Total

Offline LisaSkinnoble

  • Senior Member
  • ****
  • Posts: 4375
  • Mr Flexy's Happy Protégé
  • Height: 5'6"
Re: The great recipe thread
« Reply #9 on: August 13, 2014, 10:06:12 PM »
I am remiss!  These recipes look fabulous.  Wonderful to see, Joel!

Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

Offline jtroster

  • Newbie
  • *
  • Posts: 274
  • Height: 5'7"
  • Weight: 185 lbs
Re: The great recipe thread
« Reply #10 on: August 14, 2014, 09:20:00 AM »
OK, that looks interesting.....
You can also use cauliflower instead of peas and drop the mint.
Joel

Offline jtroster

  • Newbie
  • *
  • Posts: 274
  • Height: 5'7"
  • Weight: 185 lbs
Papaya Avocado Salad
« Reply #11 on: August 14, 2014, 09:24:05 AM »
1/2 large red papaya or two small ones
2-3 avocados
2 limes
A big handful of chopped cilantro

Peel and cut the papaya and avocados into small chunks. Grate the lime peel over the salad and then add the juice form the limes. Top with chopped cilantro and toss.
Joel

Offline LisaSkinnoble

  • Senior Member
  • ****
  • Posts: 4375
  • Mr Flexy's Happy Protégé
  • Height: 5'6"
Re: Sweet potato, coconut and ginger soup
« Reply #12 on: August 16, 2014, 09:32:26 PM »
I had this at a restaurant and figured out the recipe myself.



See, I want to be this kind of cook, who can figure it out themselves.  I am in awe!

I <3 this thread. 

I'm inclined to ask if we can merge it with the "food!" thread in the nutrition section, but keep this thread title name.  Is that possible?

Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

Online Little Tim

  • Senior Member
  • ****
  • Posts: 2772
  • Updated profile pic
  • Height: 6'
  • Weight: 2-frickin' fluffy-40
Re: The great recipe thread
« Reply #13 on: August 16, 2014, 10:07:43 PM »


Apple tart

Forgive my inability to actually write down specific quantities of product, so most all of this is an estimation.

Preheat oven to 350°
Place 2 small plates in freezer (more on this later)
Guess how many apples you will need for one tart and double it (probably 10 for a standard 9" pie shell). Core and peel them. Slice about 1/4" thick. Heat a stick of real butter in a large pot (do NOT use margarine) and saute the apples. After a few minutes, add some brown sugar (guessing 1/2 pound for one pie), cinnamon 1 Tablespoon, ground cloves 1/2 teaspoon, pinch of allspice, pinch of ground ginger, pinch of ground cloves, and a half a pinch of salt.  Stew until the apples are about 3/4 cooked. Start your pie dough from any basic recipe or just buy one from your grocers freezer.  I understand most people don't have a tartlet pan, but figure this will still result in a kick ass pie.

Strain off the liquid from the apples,  but reserve it for later. Spoon the apples into the unbaked crust and bake for 45 minutes to 1 hour.  While it is baking, transfer the apple juices to a pot twice as big as you'd need (trust me on this one) and add a cup of white sugar and bring to a rapid boil. If you're lucky enough to own a candy thermometer,  you're gonna shoot for about 240°, if not you got two plates in the freezer.  Notice how when the spoon gets lifted up how the juice falls off it into drops immediately.  When you get it past 212°, this changes.  Put about 1 Tablespoon on the chilled plate and if it firms up to a jelly/thin caramel consistency,  its done.  Do not walk away from the stove during this step or hilarious things will ensue.

When the pie is golden brown and done to your liking,  remove from the oven and pour the sauce over top and let rest at room temperature for at least an hour. 

Now you got 2 options: either dig in and have a wonderfully righteous mess or chill in the fridge overnight and it will slice beautifully.

FYI,  if you do the sauce just right it will taste like apple pie crack cocaine. Apples and the pie are just fillers.

Online Little Tim

  • Senior Member
  • ****
  • Posts: 2772
  • Updated profile pic
  • Height: 6'
  • Weight: 2-frickin' fluffy-40
Re: The great recipe thread
« Reply #14 on: August 16, 2014, 10:12:30 PM »
Better angle: