Recent food experiences.

Redundant Retard · Post by **Redundant Retard** » 22 Nov 2007, 06:21

Yeah, I realized. I haven't gotten around to it. It will happen though.

judasmuppet · Post by **judasmuppet** » 22 Nov 2007, 06:22

I haven't made the walnut patties that I promised I would try out either

ChickenMug · Post by **ChickenMug** » 25 Nov 2007, 19:53

baked macaroni and gouda
serves about 8 generously

1 pound macaroni
1 1/2 pounds uncooked sweet Italian sausage, casings removed
1 1/2 cups caramelized onions*
1 quart whole milk
6 tablespoons unsalted butter
6 tablespoons flour
3/4 pound aged Gouda cheese, grated (about 4 cups)
Salt and pepper

1. Preheat the oven to 350º. In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes.
2. Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer the sausage to a large bowl and wipe the saucepan clean.
3. Add the pasta and 1 cup caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming.
4. Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2 1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.
5. Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1 1/2 cups cheese on top. Bake until golden and bubbling, about 40 minutes. Remove from the oven and let rest for 10 minutes before serving.

*recipe for caramelized onions as follows
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 1/2 pounds onions, thinly sliced
Salt and pepper
2 teaspoons sugar

1. In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
2. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.

Redundant Retard · Post by **Redundant Retard** » 26 Nov 2007, 07:57

CM, are you afraid of vegetables?

Hitman · Post by **Hitman** » 26 Nov 2007, 08:50

ChickenMug · Post by **ChickenMug** » 26 Nov 2007, 14:13

Redundant Retard";p="928111 wrote:CM, are you afraid of vegetables?

hey now! i gave you a recipe for lentil soup
AND one for a tomato florentine quiche

okay, the quiche had bacon in it
but you don't have to put it in there!

i can't help it, i love me some italian sausage

::queue "that's what SHE said" from hank::

Eviltoastman · Post by **Eviltoastman** » 26 Nov 2007, 15:03

1 Red and 1 Green pepper - chopped.
1 Courgette - chopped.
1Aubergine - salted and chopped.
1lb ripe tomatoes, skinned and chopped.
1 Large carrot chopped to tiny cubes.
25 grammes of basil.
1 tbp tomato puree or equivelent tomato reduction.
bit of salt, a bit of black pepper.
1 tbsp sugar.
Olive oil.

Warm yer oven to 200c.
In a deep lasagne tray add 4 tbsp of olive oil and all the veg and tomatoes.
sprinkle over the sugar, mix in the tomato purée and basil and cook in the oven until the carrots are soft. Stir the mixture once during cooking.

While this is cooking prepare your bechamel.

1 cup butter,
1/2 cup of flour,
1 pint of milk,
2 bay leaves
dash of ground white pepper.
1/2 cup Fresh parmigiano-reggiano- finely grated.

Heat the butter until ,melted and sir in the flour bit by bit to make a paste. Warm the milk while you're doing this separately.
Add the milk a bit at a time and stir so the consistency is fucking decent and not lumpy. If you fuck it up, use a whisk. The mixture should not be too thick at the ed, but should be around the consistency of a thick single cream. Add the bay leaves and pepper and wait for those vegetables.

In lasagne tray, layer half the vegetable mixture on the bottom and place a layer of lasagne sheets, then a layer of the bechamel (make sure the bay leaves are removed first), then the rest of the vegetables go on top, a layer of pasta sheets, a liberal amount of bechamel on top and then cover the top with a combination of grated medium/mature cheddar and parmigiano-reggiano . Cook at 200c for 20/25 mins. Should be alright.

I like mine with a glass of wine and maybe a salad.

Eviltoastman · Post by **Eviltoastman** » 26 Nov 2007, 15:08

Argento Malbec 2004 - £6 or less but tastes like a £20 bottle. Would suit steak, roasts and roast vegetable dishes perfectly. Was excellent with the lasagne above.

Redundant Retard · Post by **Redundant Retard** » 26 Nov 2007, 15:16

I've made almost that precise recipe on numerous occations, and I can testify to it's glory.

Thanks for the wine tip, I'll check out if it's in store over here (will probably cost at least 9 £ though).

Redundant Retard · Post by **Redundant Retard** » 26 Nov 2007, 15:22

I won't get it, but I'll get the 2005/2006 vintage, any good?
Oh, and it'll cost me around 7 £. Very cheap if it's as good as you claim.

Eviltoastman · Post by **Eviltoastman** » 26 Nov 2007, 15:32

The 2006 is excellent. Silver font on white label over here.