"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 08-25-2006, 09:48 PM   #31
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by licia

fig fritters - Vera, could you tell about these, please.
Hi Licia

The fig fritters are my own creation. I've got a thing for mission figs and look for new ways to prepare them all the time. I had a pint of figs...

I quartered the figs and sprinkled them with fresh grated nutmeg and ginger. I then baked them for 20 minutes at 350.

Meantime, I blended 3 jumbo eggs, half a cup of dark rum ( I used Gossling) 1 cup of milk, 1/2t cinnamon, 1/4 t. ginger, 1/8 t cloves and 1/4 t fresh nutmet. Then I added 3 1/2 cups cake flour (Downs) and 1 t. salt and 1/4 cup brown sugar.

Stirred that all together. Added 1/3 cup pignoli nuts and the baked figs. I used a wire wisk to blend it, paying attention to try to mash the figs.

In a cast iron frying pan I heated a combination of vegetable oil and shortening. Using a teaspoon, I dropped the batter into the hot hot oil, turning halfway through cooking. It took about 3 minutes per side, but check your oil and temps often!

When I removed them from the oil, I drizzled honey over them and served quickly. You can hold them for an hour, but don't add the honey till you serve.

As I said this is my own creation, I hope you like it.
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 08-25-2006, 09:53 PM   #32
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
beef risotto

brown short grain rice risotto, using garlic onion celery carrot beef broth thyme parsley salt pepper red pepper cooke dlike risotto, which it is, hot sautee strips of flank steak, quick sautee of young leaf spinach,

serve risotto over the spinach in a bowl, with strips of steak on top, top with grated romano cheese.

really good
__________________

__________________
Robo410 is offline   Reply With Quote
Old 08-25-2006, 10:00 PM   #33
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
Grilled Atlantic Salmon, grilled baby yellow Sunburst squash, grilled red pepper, all rubbed with olive oil, sea salt, and freshly ground pepper; La Brea Bakery roasted garlic sourdough loaf, heated on the grill; and a 2002 Navarro Vineyards Premiere Reserve Mendocino Chardonnay.
__________________
FryBoy is offline   Reply With Quote
Old 08-25-2006, 10:05 PM   #34
Senior Cook
 
bjcotton's Avatar
 
Join Date: Jul 2006
Location: Oregon
Posts: 226
Beer Braised Brisket, green salad, potatoes rissole, garlic ciabatta and for dessert; green grapes, watermelon balls, cantaloupe balls and a few other melon balls mixed together and drizzled with Minus 8 Vinegar.
__________________
bjcotton is offline   Reply With Quote
Old 08-26-2006, 12:31 AM   #35
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
I'm kinda sick today, so I had hashbrowns. I might have some cereal in a little bit.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 08-26-2006, 08:59 AM   #36
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by corazon90
I'm kinda sick today, so I had hashbrowns. I might have some cereal in a little bit.
sorry to read you are not feeling well. I hope today is a better day for you.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 08-26-2006, 12:11 PM   #37
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I came across a large, absolutely glistening fresh, 2-1/2" thick piece of Swordfish yesterday while shopping, & simply pan-fried/sauteed it in my large cast-iron Lodge frying pan. Served it with lots of lemon wedges & a large green salad.

Normally a piece of fish this size would have yielded enough leftovers for a nice fish salad the next day, but it was so good that both husband & I cleaned our plates - lol!!
__________________
BreezyCooking is offline   Reply With Quote
Old 08-26-2006, 06:39 PM   #38
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Quote:
Originally Posted by Andy M.
TC is crewsk's son.
Thanks Andy!
__________________

__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.