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Author Topic: Have you tried one?  (Read 22042 times)
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RedHotMama
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« on: Apr 12, 2007, 06:52AM »

I've noticed that a number of members, on reading recipes posted here, have said "That looks great - I'll try it!" However, we then hear no more about it. Have you tried any recipes from the Cookbook and if so, how did they turn out? Any recommendations for improvements or alternatives? Don't be shy.... :)
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« Reply #1 on: Apr 12, 2007, 07:08AM »

I made hummus and Moroccan brochettes from Evan's recipes.  They came out very nicely!  I couldn't get any Harissa, Ras el Hanout, or gumbo file, but it still came out well.








(I just edited the title on your post, Bri, to get it the same as the new topic title. RHM)
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Brian

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« Reply #2 on: Apr 12, 2007, 09:05AM »

Can somebody tell me what gumbo file is?  I had a jar of it in my spice cabinet a while back (belonged to my roommate) and never figured out what it was.  I mean, I assume it is somehow used in the making of gumbo, but beyond that I've got nothing.  Don't know
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« Reply #3 on: Apr 12, 2007, 09:09AM »

Gumbo file (or filé) is powdered dried sassafras leaves.

http://www.foodreference.com/html/artfilegumbo.html
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Brian

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« Reply #4 on: Apr 12, 2007, 11:47AM »

File is a thickening agent. It's added near the end of the cooking process in gumbo.
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Richard Zemry Johnson, Jr.
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« Reply #5 on: Apr 12, 2007, 03:25PM »

File is a thickening agent. It's added near the end of the cooking process in gumbo.

File gumbo is a thickening agent as Zem says, but it lends a very distinctive herbal flavor as well.

 Evil
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« Reply #6 on: Apr 13, 2007, 12:47PM »

I have tried the Rumaki chicken livers, which turned out delicious.
I also made homemade white cheese, which needed no  salt and would substitute for ricotta cheese.
We don't use file- I dislike thin gumbo.  We also like to add okra, which thickens the gumbo.   
Roux is equal part white flour and oil, for example one cup each, browned in a heavy skillet.  Brave people can cook it on medium heat but I use slow heat.  You must stand right there and stir the roux. 
I like the roux to approximate the brown of peanut butter, but you can suit yourself. 
The stuff scorches in a flash, right when it's done.  You don't want any distractions, like crying babies or ringing telephone.
There is no remedy for scorch.  You have to wash the skillet and start over. 
Some cooks like to bake the flour in the oven without the oil.  You just watch it and  stir occasionally.  This roux tastes just as good as the other when you add a little oil.
We also buy the roux in a jar locally. 
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« Reply #7 on: Aug 21, 2007, 07:13PM »

I made EvilRonnie's cauliflower bisque a little while back.

It was super tasty - very rich too! A full on meal in itself.
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« Reply #8 on: Aug 21, 2007, 10:01PM »

I made EvilRonnie's brownies the other day... they were wonderful!
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« Reply #9 on: Oct 17, 2007, 08:05AM »

I've used some of the recipes, yup.
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« Reply #10 on: Jan 28, 2008, 06:24PM »

I just tried Tom's Flax Bread. Review is in the appropriate thread....
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« Reply #11 on: Jan 30, 2008, 08:15PM »

I just tried this one:

My dad made this over the holidays.....

Kansas City Steak Soup

INGREDIENTS

    * 1 pound round steak, chopped
    * 1 cup margarine
    * 1 cup all-purpose flour
    * 1/2 gallon water
    * 1/4 tablespoon ground black pepper
    * 1 large carrot, diced
    * 1 onion, chopped
    * 1 stalk celery, diced
    * 1 (16 ounce) package frozen mixed vegetables
    * 16 ounces stewed tomatoes
    * 12 cubes beef bouillon
    * 2 tablespoons margarine


DIRECTIONS

   1. Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
   2. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
   3. In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.


Very, very good. I made a couple of changes though. I used a store bought seasonong blend (onions, celery, and bell peppers) instead of just onions and celery.

I added a little bit of flour and seasonings (seasoning pepper and meat tenderizer) and hot sauce to the steak when cooking.


It was great! My wife enjoyed it. I'm trying to make a soup a week so I'll try another one next week.
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« Reply #12 on: Jan 31, 2008, 07:26AM »

I'm trying to make a soup a week so I'll try another one next week.

Oooh, ooh, try MINE next! Hi
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« Reply #13 on: Jan 31, 2008, 07:33AM »

I'm sulking. Evan hasn't posted his celery soup recipe.
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« Reply #14 on: Jan 31, 2008, 08:25AM »

Oooh, ooh, try MINE next! Hi

I think that I will......if I can't find kale what other greens might work? Collard or mustard greens?
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« Reply #15 on: Jan 31, 2008, 08:45AM »

Don't really know about collard nor mustard greens, being raised in an Italian household in the Bronx, but they should be ok, as would be swiss chard. Kale, from what I read in wikipedia, is pretty close to collards. Probably best to just stay away from bitter tasting stuff, like Broccoli rabe. My kids like mild, and not too spicy, so my cooking is aimed at getting them to eat with a minimum of complaints.

Use whatever ya got handy, and whatever you like, is what I say.
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« Reply #16 on: Feb 06, 2008, 07:35PM »

I just tried Walt's soup.
 http://tromboneforum.org/index.php/topic,37711.msg517595.html#msg517595

    Man, what a great soup!

I made some slight changes. I used chirozo (a Mexican sausage) instead of Italian sausage. I couldn't find the Italian sausage. The sausage came in 11 ounce packages so I used two two packages (22 ounces) instead of one pound of Italian sausage. It gave the soup a slighty spicy taste which I loved.

I also used regular bacon.

I used seasoning blend instead of just onions. Seasoning blend consists of onions, green and red bell peppers and celery (the Louisiana trinity!)

Gotta go get another bowl!
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« Reply #17 on: Feb 06, 2008, 07:39PM »

Yeah, Zemmy! Hopefully the Missus and the little Zemmys liked it, too!
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« Reply #18 on: Feb 06, 2008, 07:42PM »

Yeah, Zemmy! Hopefully the Missus and the little Zemmys liked it, too!

Mrs. Zemry loved it! The two little Ms. Zemrys are grown and in college in Baton Rouge, three hours away!
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« Reply #19 on: Feb 08, 2008, 09:34PM »

Hi Richard Z,
I find Kale greens at Walmart or Market Basket.  They are good steamed with garlic.
I also bought mustard greens at Walmart, and they weren't the best looking, but cooked well. 
 
My husband planted a garden with broccoli and half-long carrots. 
Our broccoli plants turned out to be broccoli rabe in size, and taste pretty strong.  I guess I need a new recipe for them.   
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