Advice needed!
Jul. 18th, 2010 09:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sorcyressI need very important advice, on two different concepts.
The first I will probably have people jumping to give --in Chicago, it has been declared that each of us kids will cook at least one dinner a week. I made some excellent pasta and cheese last week based on Magus's recipe, but I've slacked this week, and have no idea what to cook tomorrow night. Advice and recipes are needed!
Specifically I want to actually make something, ideally not mostly from a box. Stir-fry is a definite possibility, but I don't know what one would put in such a beast. I'm leaning away from a pasta dish, since both Nik and I did so.
I am, of course, not a cook and do not know how to cook, have any interest in cooking, or ever cook, and any such statements that seem to be to the contrary are a lie. Please take my utter lack of skill into account (ie, "dice" does not make as much sense to me as "chop into tiny pieces")
Also, this kitchen is a little bit lacking in equipment. There are two or three each of pots and frying pans, but we lack a bit in things like spoons. So, again, simpler recipes (that are not from a box!!) are better.
The second I will poss...
...dude, I totally just solved the second problem. I need a historical fiction book to read for the library reading challenge thing (which mom is totally kicking my ass on, mostly because I keep reading things like KoDT comics, which are awesome, but I'm not willing to call them some of the eight novels I have to read) and it occurs to me that "Napoleonic era" is totally historical fiction.
And therefore Napoleonic era with dragons is also totally historical fiction, right? Wevs, it follows the rules for histfic I was setting for myself namely not boring, and ideally Regency. Sweet!
(Unrelatedly, Scott Pilgrim is an awesome first book, and I am so pissed that the rest of the series isn't going to make it back to the library until after we've left. I may have to figure out the fastest (biking?) route to a local library to fix this.)
~Sor
MOOP!
ETA: When it comes to recipes, things without many spices are preferred, due to the aforementioned woefully understocked kitchen. So yeah, that. Also, thank you all. <3
The first I will probably have people jumping to give --in Chicago, it has been declared that each of us kids will cook at least one dinner a week. I made some excellent pasta and cheese last week based on Magus's recipe, but I've slacked this week, and have no idea what to cook tomorrow night. Advice and recipes are needed!
Specifically I want to actually make something, ideally not mostly from a box. Stir-fry is a definite possibility, but I don't know what one would put in such a beast. I'm leaning away from a pasta dish, since both Nik and I did so.
I am, of course, not a cook and do not know how to cook, have any interest in cooking, or ever cook, and any such statements that seem to be to the contrary are a lie. Please take my utter lack of skill into account (ie, "dice" does not make as much sense to me as "chop into tiny pieces")
Also, this kitchen is a little bit lacking in equipment. There are two or three each of pots and frying pans, but we lack a bit in things like spoons. So, again, simpler recipes (that are not from a box!!) are better.
The second I will poss...
...dude, I totally just solved the second problem. I need a historical fiction book to read for the library reading challenge thing (which mom is totally kicking my ass on, mostly because I keep reading things like KoDT comics, which are awesome, but I'm not willing to call them some of the eight novels I have to read) and it occurs to me that "Napoleonic era" is totally historical fiction.
And therefore Napoleonic era with dragons is also totally historical fiction, right? Wevs, it follows the rules for histfic I was setting for myself namely not boring, and ideally Regency. Sweet!
(Unrelatedly, Scott Pilgrim is an awesome first book, and I am so pissed that the rest of the series isn't going to make it back to the library until after we've left. I may have to figure out the fastest (biking?) route to a local library to fix this.)
~Sor
MOOP!
ETA: When it comes to recipes, things without many spices are preferred, due to the aforementioned woefully understocked kitchen. So yeah, that. Also, thank you all. <3
no subject
on 2010-07-19 02:25 am (UTC)I've recently learned to add Yorkshire Pudding to my repertoire of easy-to-make dishes. Traditionally, it's baked in a roast drip pan after roasting the meat, but the recipe I have is for making it in muffin tins.
For 12 Yorkshire puddings:
Mix 6 eggs, 1 cup flour, 1 cup milk in a mixing bowl until a uniform batter (wisk until smooth, not long). Put bowl aside in refrigerator for at least a half-hour. If you wish to modify the flavor of the puddings, this would be a good time for additives: savory puddings can be made by adding minced onions and garlic (minced == chopped into tiny bits, or minced garlic == spooned out of a jar), paprika, herbs, spices, etc. Sweet puddings can be made by adding cinnamon, nutmeg, a little sugar, etc.
In a 12-muffin muffin tin, put a small amount of oil, grease, butter or fat into each cup. If bacon fat is your thing, this is perfect for it. Well, unless you are doing sweet puddings. Either grease the tin with the fat (i.e. coat the entire cup with a thin layer of fat), or prespray the tin with something like Pam or similar cooking spray. The fat does two jobs: mold release and flavor. Without the mold release, they may stick.
Put greased tin in the oven, preheat to 400°F (yes, put the empty, greased tin in before preheating).
When the oven is at 400°F, take the now very hot, empty tin out of the oven, and pour the chilled batter into each cup, filling them about half-way.
Put the now filled tin back in the oven, and ignore it for a half-hour to 40 minutes. When they are done (which you should check visually through the closed oven door) they will have risen to look like oversized muffins, well above the top of the tin, have a glossy-brown color, and may look like they've got a huge dimple in them. They should look solid, not wet.
Take them out (they may shrink/fall slightly), remove from tins, and serve.
The ones I had yesterday were made with dried onion, minced garlic, paprika and fresh dill, and were topped with shredded cheese post-bake.
If a roast is already being made, prepare the batter in the proportions mentioned above and when the roast comes out of the oven simply pour the batter, en masse, in to the drip pan filled with hot drippings, put back in the oven for 30-40 minutes, and enjoy after the main course.