Next Level Cooking(pt 2): What's good?
 

So i'm taking cooking classes next week
I'm fucking excited cause I can't cook a fucking EGG!
It's really fucking ridic...

Anywho, post some next level recipes up

I don't know the difference between level 1 cooking and level 2 cooking.

I like to make swedish meatballs:
combine:
a few pounds of beef
a dash of nutmeg
a dash of allspice
teaspoon of pepper
tablespoon of salt
a few eggs
maybe about 1/2 a cup to 1 cup of bread crumbs

mix together:

cook in a pan with a thin layer of oil, turn regularly
remove meatballs from heat when they are done, this might take multiple batches

add 1/4 cup of flower and 1/4 stick butter to the pan, stir it around, this is called making a rue

then add some beef broth and stir and let it thicken into a good gravy, then add the meatballs back in and serve with lingonberries.

Enchiladas:

cut up an onion and several hot peppers as finely as you can
brown them in some oil (don't cry too much)
Add some water and cut up a tomato into it
Add some chili paste
add some chili powder
add some cumin

you should get a good sauce together

now in a separate pan put some oil in and use that for quickly heating up corn tortillas so they are almost crispy

then dip them in your enchilada sauce.

Now fill them up with your favorite filling (shredded beef with bit of onions and a cumin/chili flavor is nice) Roll it up and top it with a little bit of your enchilada sauce and cheese. Put a few enchiladas in a pan and put them in a broiler until the cheese melts. Eat them with sour cream and enjoy.

Chicken sate:

cut up 2 onions
cut up chinken (a pound or two is probably good) in to small cubes
brown in oil
when they've browned, add a dash of vinegar, a 2-3 heaping spoonfuls of peanut butter
add some coconut milk
add some soy sauce
add some hot sauce (sriracha is good)
add some ketchup (just a little)

You want to end up with chicken covered in a medium consistency light brown sauce with an asian peanut butter taste

I'm sort of an improvisational cook btw. I look at a few different recipes to get an idea of how something is made then I invent my own way based on that.

I make good food but I rarely cook the same thing twice.

BTW: the perfect cheeseburger:

take some 90% lean beef make a pattie as thin as you can in your hands and then put it onto a griddle.

Sprinkle generously with pepper and then a little bit of salt. Pat it down in with a spatula.

Flip it after a minute or so.

Get your cheese and put it in the pan next to the cheeseburger and quickly cook it in the pan, flipping once, then place it on top of the burger. (this is way better than covering the burger at the end to steam the cheese)

Eat on a slightly toasted bun with your favorite condiments.

Döner Kebabs-

get some ground lamb
if you want chicken, mince the shit out of it (dark meat is better)
combine with plenty of coriander, garlic, and a little bit of chopped fresh cilantro, salt, and pepper.

Blend well (a food processor works good here)

form into a loaf. Use tinfoil to get it into a cylindrical shape.

Into the freezer for a few hours it goes to harden up.

Now you want to put this onto a rotiserrie-if you're like me and don't have a vertical rotisserie you've got two options

1. wrap it up with string and hope it doesn't fall apart on the horizontal rotiserrie
2. Rotiserrie it in the foil and live with it not tasting quite as good
as it would being rotissed in the open.

yogurt sauce:
yogurt + fresh minced mint + fresh crushed garlic

Ok, now when it is done, warm up some pitas. Serve it wrapped in a pita with lettuce, chopped tomatoes, hot peppers, sriracha sauce, and yogurt sauce

mmmmm

sounds delicious
mouth watering

Saltines + ketchup + mayonnaise = yummy.

Barf

Coq au Vin

Qu'est ce que le coq au vin?
Un coq cuisiné au vin rouge, traditionnellement un coq de Bresse et un vin de Bourgogne. La plus âgée la volaille est, meilleur le coq au vin sera.

Ingrédients
Idéalement un coq, ou 1 ou 2 poulets (1,5 kg), coupé en 8 morceaux ou plus
1/2 bouteille vin rouge corsé type Bourgogne (ou Cotes du Rhône)
150 g lard, en cube
250 g champignons de Paris
Une douzaine de petits oignons blancs
2-3 gousses d'ail, haché
2 carottes, pelées, coupées en quartier
Huile de tournesol, beurre non salé
Bouquet d'herbes: 2 brins de thym et 1 feuille de laurier attachés avec une ficelle
Persil
Sel et poivre
Si cuisiner le même jour:
60 cl Cognac ou Portoo

Recette Coq au Vin (pour 6 personnes)
1: Un jour en avance, nettoyer et couper le poulet en 8 morceaux ou plus. Verser une demi-bouteille de Bourgogne rouge sur le poulet.
2: Ajouter les petits oignons blancs, les carottes pelées et coupées en quartier et les herbes, Couvrir et mettre au réfrigérateur.
3: Le jour suivant, retirer et égoutter le poulet et les légumes. Garder le vin pour plus tard.
4: Faire brunir le poulet avec de l'huile dans une poêle. En utilisant la même poêle., ajouter de l'ail aux légumes et chauffer pendant quelques minutes.
5: Mettre le poulet et les légumes dans une cocotte ou une grande casserole. Verser le vin et du sel et poivre.
6: Amener à ébullition à feu moyen.
7: Couvrir et cuire à feux doux pendant une ou deux heures.
8: Faire brunir à la poêle: lard, oignon et champignons pendant 10 minutes environ.
9: Quand le poulet est prêt, ajouter le lard, oignon et champignons dans la cocotte et remuer pendant 2 à 3 minutes. Goûter et corriger le sel et le poivre éventuellement.
10: Ajouter du persil. Préparer du riz ou des pommes de terre comme garniture au coq au vin.
Version alternative pour préparer le coq au vin dans la même journée:
A l'étape 5, ne verser pas le vin dans la cocotte. Verser du Cognac ou du Portoo. Flamber l'alcool avec une allumette. Faire très attention à votre figure lorsque vous flambez l'alcool. Secouer la cocotte pendant quelques secondes. Vous pouvez maintenant verser le vin dans la cocotte et poursuivre la recette comme indiqué.
Suggestion de vin: Bourgogne rouge, ou Cotes du Rhône rouge, Morgon (Vin de France).
Bon appétit!

thanks for this!!!

SpectralJulianIsNotDead can cook for me any day.

!@#$%! knows some mean ass french recipes for cookin' up coq.

not just any coq, but aged coq.

so do you just leave yr coq on the counter for a few days before eating it?

no. aged as in of age. old coq.

the recipe says roughly "the older the bird, the better the coq"

my lack of french linguistic skills left me guessing.

i would have posted picture links as a hint but they were too terrifying

alton brown on the food network had a 'good eats' episode on this and i still couldn't wrap my head around it.

i'm too lazy to post recipes but i have to say since getting cast iron pans, cooking has been a breeze. i'm never going back to no nstick!

bacon egg biscuit
make biscuits from a can (easy as shit, follow the directions on it!)
make scrambled eggs w. bacon in them (cut up the bacon into little bits then fry it in a pan, with GREASE, none of this healthy bullshit)
put the bacon into yr egg mixture (use milk in scrambled egg mixture, theyre better)
make the eggs
put it on a biscuit
eat it

Alton Brown is the shit. And I mean that in a good way.

pork loin, scored, rubbed with rosemary, garlic and sea salt, then cook at 220c for 20 minutes, then at 180 for 40 minutes until the skin is nice and bubbly crackling...............

what does level two cooking mean?

you should buy some good cook books.

PART 2 because i had already made a next level cooking back in the day

I have a soft spot for cheese and desserts.

Next level recipe presentation with music in the background, to set the mood.

C h e e s e c a k e ! ! !

cheesecake is so gross

junior's, baby





he's got a strange forehead. focus on the cakes though.

his forehead is like ad space
goldenpalace.com

it's a long recipe, but worth the time.

if you want a simple version, i'd suggest this book:

http://www.amazon.com/French-Cooking.../dp/006016431X

it's a great little book, has simple & good recipes, good stuff.

when you're ready to get more into the details of this recipe-- here's a great article:

http://lumsden.west-bend.wi.us/IMHBS...dRoosters.html

I'm a hell of a cook, I'm just to lazy to do it or for that matter post a recipie..

Nearly everything I cook contains curry and/or chilli.

Tabasco more Tabasco....

that sounds weird, and delicious. orange & tea leaves... i'm going to try making it before i move or maybe i'll have to wait.

what do you eat it with? pasta? rice?


the secret of a good pie is the crust.

the best and flakiest crusts are made with lard. true story.

i'm not a big pie maker, but i'll dig my joy of cooking & see what they mention. i'll update/edit this post.

I haven't eaten meat in years, but this recipe has got to be one of my mom's best.

Carne Mechada originally from Venezuela, is a slow cooked, flavorful and tender beef dish that works well with rice and vegetables on the side. The filling varies, but my favorite was with chopped green olives, boiled eggs and bacon.

Ingredients:

3 lbs beef sirloin
300 grams green olives
4-5 boiled eggs
300 grams bacon
1/4 cup dry red wine
1 garlic clove, crushed
2 onions, chopped
3 bay leaves
salt and pepper

Preparation:

Punch 3 holes down the length of the beef sirloin using a long thin knife. Stuff each hole separately with as many green olives, boiled eggs and bacon possible.

Grill the beef on a tray in the oven with the onions, garlic and bay leaves and let it cook for about three hours. Add more wine, water or beef broth if the meat appears too dry. Remove from heat, let cool, and then cut it into thin slices. Eat it warm with veg and rice or cold on a sandwich.

no, dear nefeli, no-- do not be fooled by supermarket products. once you try real pie crust you'l never go back. it's a superior & delicious thing that the food industry can not imitate. if you'll use a fake crust you might as well use ready-made pie filling (yuck). but real cherries & a crust from scratch will be superior. if you are repelled by the idea of lard you can make it with butter as well, for the deliciousness. but those supermarket products deserve a cackle. especially the graham cracker crust. not next level. :D

anyway tea leaves go inside the tea bag no? i mean one could use a teaspoon of bulk tea as well. i didn't mean "fresh" tea leaves-- i've never seen those except in photos.

ps if you have a food processor making pie crust is super-easy.

ok ok-- i won't insist NO MO'

Nefeli - Do you have a recipe for Spanakopita that you can share with me, please?

ha, talking about cooking I cant be silent lurker since I'm italian.

SPAGHETTI ALLA CARBONARA
easy and soooo good.
the real ones.
4 people:
400 grams of spaghetti-not too thin ones.
3 eggs
pork bacon (thik one) or, better, pork cheek
grated pecorino cheese (or if you cant find it, real parmesan)
salt, pepper
one spoon of extravirgin olive oil.

cut bacon or cheek in small cubes. there has to be a handful of cubes for each person.
put a pan oon fire, add the spoon of oil and let the meatcubes brown, until the fat becomes transparent.
in salted boiling water add spaghetti. dont extra cook them!!
in a big bowl, break the eggs and scrumble them with a fork, it has to become a foamy liquid.
add cheese to the eggs and a pepper.
two minutes before pasta is ready, add bacon in the egg and mix with the fork.
then when pasta is "al dente", drain it.
put spaghetti in the bowl with eggs cheese pepper and bacon, mix until you will see egg is no liquid anymore but more foamy and lighter.
add cheese if you want.
buon appetito.

something i made last week

Greek Caponata

1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish

Preheat the oven to 400 degrees F. Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes

i put them on a grilled sub roll, that was very excellent

mmmm caponata is great.