NSG kitchen

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Warm chickpea and artichoke heart salad w/ lemon herb vinaigrette
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Pasta with spicy arrabiata sauce, sun dried tomatoes, and fiddleheads
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Pita bread pizza with fiddleheads, roma tomatoes, and sun dried tomatoes
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Wild ramp greens and bulbs, fiddleheads, and cattail shoots over quinoa
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Curried white bean and sweet potato patties with avocado
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Lorrelle, if you're ever in Fort Collins, you should go to the Tasty Harmony vegan restaurant here. I was convinced to go and ended up surprised with how good it was.
 
Are fiddleheads good (they must be if you eat them with every meal haha)? I had to look them up, I've never seen or heard of them before. Where do you get them?
 
they remind me a bit of asparagus, but even that's a stretch...

i just know that their season is fairly short and they're kind of a bitch to prep because you have to get all those scale things off.
 
I love fiddleheads! I love all plant food, though. I agree that the closest thing is an asparagus, but they are pretty mild and just VERY crunchy.
The only reason why they're in all my food right now is because I go foraging and it is fiddlehead season, so that's what's available in the woods at the moment. Fiddleheads and wild leeks.
 
rinse it first or else it tastes like shit. haha i've learned that one the hard way.

some tritip i made the other day:

seasoned and pre-BBQ

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stereotypical, boring plate

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I actually never rinse quinoa like ^he said and it tastes fine to me, so I'm not sure about that, but you can treat it just as you would rice. 1 cup : 2 cup quinoa:liquid ratio and you can either use water or vegetable/chicken stock or both to cook it with.
It's good cold or hot. Did you just mean tips on how to cook it or what to cook it with? I use it with pretty much everything, stir fry vegetables and through it over quinoa, fill burritos with quinoa instead of rice, make cold quinoa salads with lemon juice, cucumbers, mint, tomato, red onion, etc, etc, etc.
 
i remembered.

made an aioli first: mayo, ketchup, mustard, hot sauce, red cayenne pepper. topped the burger and was used as a dipping sauce.

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the burger consisted, of 1 8oz patty that was seared on a cast iron griddle, mild cheddar, bacon, onion strings, lettuce, tomato, and the aioli.

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was paired with home made macaroni salad, my mothers recipe.

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and I was ready to eat:

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^not an aioli. aioli is an egg yolk base which your VERY SLOWLY whisk olive oil in to, creating a thick mayo-like consistency.

you simply made a sauce. ha
 
saturday we made venison burgers with onions,feta, and rosemary

sunday we made orzo with cheese, chicken, yellow pepper, red onion, celery, and probably some other veggies.

for lunch today i'm snacking baby bok choy and a vege pattie.
 
Ok tried some new shit the past couple days. FUCKING DELICIOUS!

(not my pictures)

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Recipe:

Buffalo Chicken Burger

500g Ground Chicken (combination of breast and thigh meat)

¼ tsp Garlic Powder

¼ of a Small Red Onion, finely diced

1 tsp Italian Seasoning

1 to 2 tsp Red Chili Flakes

¼ Cup Plain Bread Crumbs

1 ½ tsp Sea Salt

1 Tbsp Olive Oil

Freshly Ground Black Pepper

1 Small Bottle (150ml) Hot Sauce

2 Tbsp Unsalted Butter

6 Burger Buns, toasted

Sweet and Tangy Coleslaw

Method

In a large bowl, mix the ground chicken with garlic powder, red onion, Italian seasoning, chili flakes, breadcrumbs, sea salt, olive oil, and some freshly ground black pepper. Divide into 6 equal patties and refrigerate for about 2 hours.

Preheat the oven to 375˚F.

Melt the butter and mix in the hot sauce. Let it simmer for 2 to 3 minutes. Pour half of the sauce into a lightly oil baking tray.

Prepare the grill or a large cast iron pan over high heat. Grill the patties for 3 minutes on each side and transfer into the baking tray. Then pour the other half of the hot sauce on the patties and bake for about 6 minutes on each side. Remove from the oven and brush with some of the hot sauce and place the patties on lightly toasted buns and top with some sweet and tangy coleslaw.

Makes 6 Burgers

NEXT

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Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

Ingredients

12 Smoked Bacon Slices, cut into 1-inch dice

2 Mini (6 to 7inches) Baguette

6 Large Eggs

3 Tbsp Cream or Milk

2 Stalks Scallions, chopped

¼ Cup Grated Asiago Cheese

Sea Salt

Freshly Ground Black Pepper

6 Thinly Sliced Prosciutto or Ham

Method

Preheat oven to 350˚F. Line a baking tray with parchment paper.

In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crispy and golden, about 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Slice ¼ inch off the top of baguette. Carefully hollow out the bottom and leave about ¼ inch thick shell. Layer the hollow baguette with 3 slices of prosciutto each.

In a large bowl, using a fork beat the eggs until lightly frothy. Stir in the cream, and add the scallions, cheese, and season with salt and pepper, and stir well. Pour into the prepared baguette, and top with some bacon.

Transfer the baguette to the prepared baking tray and bake until the eggs puff up and the bacon is crispy, about 35 to 40 minutes. Slice the baguette thickly and serve with some fresh tomato salsa and crispy bacon, if desired.

Serves 4
 
Holy poop. That looks amazing, even if its not your photo. even the thought of Prosciutto is giving my brain a watering down syndrome.
 
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mushroom dexelles percuito warped beef wellington, homemade traditional English stuffing, potatoes and cake!

Recipe of beef wellington:

Ingredients

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper



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For the Beef:

1 (3-pound) center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes

Warm Wilted Winter Greens, recipe follows

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Directions

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

Preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

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Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns

recipe for stuffing:

Ingredients

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground turkey sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped

3/4 cup turkey stock

4 tablespoons unsalted butter, melted

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Directions

Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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except i make my own mayo, which is made of a yolk, oil, and a little bit of white wine vinegar.

you simply assumed something. ha
 
nice, we make our own mayo for a sandwich shop here in my town. everyone hates doing it so much.

that doesn't change the fact that your sauce isn't an aioli.
 
Wasn't overly impressed, probably since I am not a huge scrambled egg fan and I just didn't like the texture. A little to mushy for my liking.
 
Looking at this thread makes me die a little faster :/because of my celiacs I can't eat; gluten, red meat, complex proteins, eggs, lactose, or starch! Which sucks since "I want what that guy's having" on every picture. Guess I'll go eat my bowl of fruit and pretend its lucky charms and actual milk *tear
 
Alright obviously I did not make this, but I felt a severe urge to share it with the world because it is truly amazing.

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For those of you who can't read backwards, it's cookie butter and it says "A deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits."

It's fucking good.
 
:D........back in middle school the cafeteria had little dishes of unbaked cookie dough, they were like $1, ummm makes me want to go back there.

kinda like this

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Well I haven't been taking pictures unfortunately but a few things I've whipped up recently.

Meatloaf with potatoes and caramelized onions topped with a red wine demi glaze gravy.

Made Gordon Ramseys Sheppard Pie the other night with corn on the Side

Chicken Tortilla Pie, its a 6 layer pie alternating between a layer of re-fried beans and then chicken onions peppers cream cheese jalapenos mozzarella cheese and some other things I don't remember Its absolutely delicious.
 
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