Grab your nearest cookbook, open random page and post recipe
Omelette with champignon (mushrooms) and pickled duck hearts
12 eggs
2dl milk
400g cleaned mushrooms
4 finely chopped shallots
2 finely chopped onions (pieces, not sure about the english term)
400g pickled duckhearts
4cl red wine vinegar
1dl white wine
2dl port
Chopped parsley
40g butter
200g bayonne ham in strings
4 slices of bacon
Eggs are whipped together and salt and pepper is added
Fry mushrooms and shallots in butter on a pan. Add onion, salt and pepper when slightly dry. Add duckhearts and pour vinegar in the pan afterwards. When the vinegar has evaporated the white wine iland port is added.
Reality calls, will continue later
Just notes on reverse spherification of smoked whiskey for use in a stew I'm working on.
>>7201056
You might as well be writing in Arabic.
>>7201069
Close. Hebrew.
>>7201044
The wines are boiled down to half the amount.
Whisk parsley, ham and butter into the pot. Make 4 omelettes, take 3-4 duck hearts from the pot, put them in the middle of each omelette and fold them in half. Place on a plate or platter, pour the rest of the compote on the omelette decorate with a slice of bacon.
Sorry, it's a faithful translation I think, but I'm not sure about the clarity of the original recipe
Best Pinto Bean Soup
3 cups dry pinto beans
2 Ham hocks or 2 slices of ham
1 cup diced onions
1 cup celery
1 can tomato sauce
1 can tomato soup
Salt, pepper, and vegetable salt to taste
Cook beans with ham hocks or ham (diced). When almost done add diced onions, celery, tomato sauce and soup. Add water as needed to desired consistency. Season to taste.
>>7201044
Where is this from? The pickles duck heart intrigues me a bit.
>>7201092
The cookbook was made in denmark but the chef was born in southern france. It's a collection of omelettes by danish culinary elites
Pickled duck hearts are not common in denmark to my knowledge, it might be obscure, or just french
Slow-cooked beef with herbs
1kg chuck steak or boneless beef shin
1 1/2 brown onions, finely chopped
4 garlic cloves, finely chopped
2 tablespoons olive oil
2 teaspoons ras el hanout
1/2 teaspoon harissa or to taste
1/4 teaspoon ground black pepper
3 ripe tomatoes
1 1/2 preserved lemons
2 teaspoons honey
1 tablespoon chopped cilantro leaves
2 tablespoons chopped flat-lead (Italian) parsley
Trim the beef and cut into 2.5 (1 in) pieces. Place the beef in a deep casserole dish. Add the onion, garlic, olive oil, ras el hanout, harissa and the black pepper and season with salt. Toss the meat with the marinade. Preheat the oven to 140C (275F).
Halve the tomatoes crossways. Squeeze out the seeds and coarsely grate the tomatoes down to the skins, grating them straight into the casserole. Discard the skins. Rinse the preserved lemons and remove the pulp and membranes. Chop the rind into chunks, reserving some for garnish, and add to the meat, along the honey, coriander and 1 tablespoon of the parsley.Stir well, then cover and cook in the oven for 3 1/2 hours. Juices from the meat should keep the dish moist, but check after 1 1/2 hours cooking and add a little water if necessary.
When the meat is very tender, transfer it to a serving dish, scatter over the reserved lemon rind and garnish with the remaining parsley.
>>7200977
I only own one cookbook so that'll be easy
Sauteed Escarole
Serves 4
1 Head Escarole (about 1 pound)
3 garlic cloves, thinly sliced
Pinch of crushed red pepper (optional)
3 tablespoons olive oil
Salt
Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them into bite sized pieces.
In a large pot, cook the garlic and red pepper, if using, in the olive oil over medium heat until the garlic is golden. Add the escarole and salt to taste. Stir well. Cover the pot and cook until the escarole is tender, about 15 minutes.
Serve hot or at room temperature.
>>7201044
Correction, no onion, but cloves of garlic.
>>7201113
Where's the meat though?
Upma (vegetable semolina)
I'm not writing all this out, but there are 18 ingredients.
>>7201131
Where's the meat though?
>>7201130
Let's try another recipe then.
Baby Octopus in Tomato Sauce
Serves 6
2 pounds baby octopus
2 cups peeled, seeded, and chopped fresh tomatoes or chopped canned Italian peeled tomatoes
1/4 cup olive oil
1/4 cup chopped fresh flat-leaf parsley
2 large garlic cloves, finely chopped
Pinch of crushed red pepper
Salt
6 to 12 friselle (black pepper biscuits) or slices toasted Italian bread
Rinse the octopus and drain well. Remove the hard round beak at the base of the tentacles of each octopus.
In a large heavy saucepan, combine the octopus, tomatoes, oil, 3 tablespoons of the parsley, the garlic, red pepper, and salt to taste. Bring the sauce to a simmer. Cover the pot and cook over very low heat, stirring occasionally, for 45 minutes.
Uncover the pan and cook for 15 minutes more, or until the octopus is tender when pierced with a knife and the sauce is thick.
Sprinkle the friselle with water to soften them slightly. Divide the friselle, or slices of toast, among six plates. Top with the octopus and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.
Does octopus count as meat?
>>7201135
Yes, but killing babies is monstrous
>>7201133
Indian vegetarian cookbook.
>>7201149
Cow piss and curry 101
Are you sure?
>>7201190
Why do you own this?
>>7201056
Why is your hebrew all fucked up? Are you an ulpanfaggot?
>>7201190
I would also like to know how you have obtained such a relic.
>>7201210
This one was closest, and it fell to a page I had bookmarked, but haven't tried. It has my go-to recipe for stock - I really like it.
Only book I had out. Incidentally, this is what I made for Christmas dinner...
1 1/2 tea spoon coriander seeds
1/2 tea spoon ground all spice
6 duck legs
1/4 cup olive oil
1 1/2 cup ruby port
1 cup chicken broth
1 yellow onion, cut in quarters with a clove stuck in each quarter
2 bay leaves
2 cloves of garlic, crushed
6 juniper berries
3 strips of orange zest
2 tea spoon fresh rosemary
2 tea spoon thyme
18 dried figs, cut in half
2 table spoon honey
salt and pepper
1. grind together the all spice, coriander, 1 1/2 tea spoon salt and 3/4 tea spoon peppercorns. Rub all over the duck legs.
2. Warm some of the oil in a large cast iron pot. Working in batches, sear the duck legs until nicely colored (a few minutes per side and longer on the skin side then on the meat side.)
3. Transfer the legs to a plate and pour off most of the fat from the pot. Add the port and bring to a simmer. Reduce by half then add the chicken stock. Bring to a boil
4.Turn on the oven to 325F. Add the duck back in the pot and spoon the port over the legs. Arrange the aromates around the meat (onion quarters stuck wtih cloves, bay leaves, orange zest, thyme, rosemary, slightly crushed juniper berries and garlic). Cover and put in the oven for 1 1/2 hour.
4. Take out of the oven and skim off as much fat as you can (I removed about 2 cups last time). Push the figs into the liquid and drizzle the honey over everything. Return to the oven for 30 minutes.
5. Remove from the oven. Put the duck and figs on a platter with foil to rest. Strain the liquid and skim off as much fat as you can. Reduce for 5-10 minutes while the duck rests.
6. Serve with the sauce and the figs.
I served it with some green beans sauteed in duck fat and bread to soak up the sauce. Also good with any kind of puree.
>>7201450
cringe'd
>>7201545
What's cringey? The recipe or the drawings?
1/2
>>7201865
2/2
Thai Chicken and Vegetables
Prep: 10 Minutes / Cook: 30 Minutes
1 Tbsp. Vegetable Oil
6 Medium Skinless, Boneless Chicken Thighs (About 1½ lbs.), Each Cut Into 6 Pieces
1 Tbsp Minced, Peeled Fresh Ginger
1 Large Carrot, Peeled and Cut Into Pencil-thin Strips
1 Small Zucchini (About 8 oz.), Cut Into Pencil-thin Strips
2 Large Green Onions, Thinly SLiced
⅓ Cup Soy Sauce
¼ Cup Creamy Peanut Butter
3 Tbsps Chili Sauce
3 Tbsps Seasoned Rice Vinegar
¼ Tsp Coconut Extract
Peanuts For Garnish
1. In nonstick 12-inch skillet, heat oil over high-heat until very hot. Add chicken thighs, half at a time, and cook until golden brown, transferring thighs to plate as they brown.
2. Add ginger and carrot to skillet and cook until carrot is lightly browned. Stir in zucchini and green onions and continue cooking until vegetables are tender. Transfer vegetable mixture to small bowl.
3. Stir Soy Sauce, Peanut Butter, Chili Sauce, Rice Vinegar, Coconut Extract, and 1¼ cups water into skillet until well blended. Return chicken thighs to skillet with peanut sauce; heat to boiling over high heat. Reduce heat to low; cover and simmer until chicken loses its pink color throughout, about 5 minutes.
4. To serve, spoon carrot mixture over chicken; garnish with peanuts. Toss to serve.
Makes 6 main-dish servings.
Flavored Sweetened Whipped Cream
Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and ***ONE*** of the following ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.
1 teaspoon grated lemon or orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1/2 teaspoon rum extract
1/4 teaspoon maple extract
- Betty Crocker's Cookbook: Everything You Need To Know To Cook Today
chop block bread
1 batch of basic wheat dough (page 52)
1/4 cup chopped celery
2 cups chopped onion
2 cups chopped carrot
2 cups chopped broccoli
1 cup grated cheddar
mix veges and cheese. Kneed dough and form in to a large oval.. Place veges on top and fold dough over, kneed gently to mix the dough and veges. let rise for 30-45 min, bake at 350 for 40 to 50 mins, if it browns quickly cover w/ foil. it is done hen it sounds hollow when tapped. cool on rack
-beginners guild to baking, Fr. Dominic Garramone
>>7201113
lerou gastronomique?
corn with bacon and miso butter
1/4 lb thick-sliced bacon
1 tablespoon unsalted butter, softened
1 tablespoon white miso paste
1 small onion, halved lengthwise and thinly sliced crosswise
6-7 cups of corn
1/2 teaspoon black pepper
1/2 cup water
1/2 cup thinly sliced scallions (2 to 3)
Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet.
While bacon cooks, stir together butter and miso in a small bowl.
Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes. Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes. Stir in bacon, 1/4 cup scallions, and salt and pepper to taste. Serve sprinkled with remaining 1/4 cup scallions.
I like the idea of this thread, but it would have been much more interesting if OP said to post a picture of a page/recipe from a favorite cookbook.
Hotter than Ever, Hotroot Soup:
2 Tbsp Butter
1 Cup Chopped White Onion
1 Chopped Leek (I usually substitute green onions)
3 Medium Potatoes, peeled and chopped
2 cubes vegetable stock (14oz)
1/2 Tsp Curry Powder
1/4 Tsp Red Pepper
1 Cup Milk
1/2 lb Cooked Shrimp with no tails (I leave the Shrimp out, can't stand em)
- Cook the Onions and Butter in a pot until tender
- Add the stock, potato, and spices. Simmer on Med-Low heat for ~15 minutes
- Turn off heat and stir in milk (and shrimp if desired), cover when done.
- Serve when ready
Makes about four servings. Best served to good company in front of warm fire, on a cold winter night. Make sure to bring a good story or two to share with your friends.
>>7202661
Me too. I went and grabbed a cookbook but I really can't be bothered to sit here writing it all into a post. I considered just taking a picture of but then remembered that the camera in my phone is totally fucked up and can't take pictures. Then I thought about writing it all out again and said fuck it and went and got a beer instead.
>>7202671
post the whole fucking book
i remember that
Party Cheese Salad
ingredients:
2 small or 1 large Lemon or lime jello
med size can crush pineapple
8 oz cream cheese
1 green bell pepper chopped
1 small jar of pimento
1/2 cup chopped celery
8 oz Cool Whip or Whipped Cream
1/2 cup nuts - Chopped
1/2 - 3/4 cup shredded american cheese
Directions:
Dissolve Jello in Pinapple in sauce pan (low heat)
Add chopped up Cream cheese stir until melted.
Add bell pepper, celery & pimento with nuts. mix.
Add cool whip
mix all ingredients and pour in 9x12 glass casserole dish
sprinkle with cheese
Refrigerate. for 4 hours
>>7202661
Not my favorite cookbook, but it somehow ended up under my pillow so was within reach (posting from bed with a nightcap mug of vodka after a long day).
Most of my cookbooks are in my laptop, so I just picked a random page from a random book.
>>7202719
I didn't know Jack had a cookbook.
Please burn it.
>>7203369
Scheiße Mann
>>7201056
What a tryhard faggot. Kill yourself, disgusting kike.
>>7203369
>"Schmeckt gut. Fliegt noch besser. Sollte jeder fette Fettsack im Gesicht haben."
Meine Seiten = Weg
Can someone with excellent taste tell me what is the tastiest recipe in this page? I'm pretty much all out of anything edible so I need to buy all ingredients anyways.
>>7200977
Didn't get a recipe but rather a double page explaining techniques for cooking whole fish.
>>7200977
>>7203509
In the thread? Or on a page you forgot to post?
>>7203630
in the thread.
>>7203369
Care to translate anon? Or at least what is it called in english?
>>7203667
it's a very basic sage pie, although bread would be more appropriate I guess. something like pic related but the recipe calls it pie for some reason.
"sage pie in lard
5 eggs
250g flour
250g ground almonds
1 teaspoon ground sage
50g lard or butter
salt
lard or butter to grease loaf pan
just make a dough, add more lard if too dry
grease pan, bake at 200°C for ~30min
after 20 min sprinkle salt over it (I'm guessing s.th. like salt flakes)
if done (check), immediately cut into thick slices and serve as a side
like I said, incredibly basic, but I've come to appreciate the recipes in this since I realized I dont have to stick to it word by word and they leave quite a lot of room for improvisation
also, since it's a cookbook for a tabletop RPG, it comes with little flavour texts, in this case something like:
"Tastes good. Flies even better. Every fat fatso should get one in the face." -kobold Raxlkraxl
>>7203855
right, pic
>>7201346
Dude your fingernails are disguting
>>7203855
>although bread would be more appropriate I guess. something like pic related but the recipe calls it pie for some reason.
bread used to be called cake by some people. i'm guessing it's an old recipe.
>>7202620
The Sopranos Family Cookbook
Colombo Curry Paste (Martinique)
Serves: 1 people
Recipe Ingredients
1 1/2 tablespoons 22ml Turmeric
1 1/2 tablespoons 22ml Coriander seeds
1 1/2 tablespoons 22ml Black mustard seeds
1 1/2 tablespoons 22ml Black peppercorns
1 1/2 tablespoons 22ml Cumin seeds
3 Garlic cloves - peeled and grated
2 Fresh habanero chilies or
4 Red jalapeno peppers - seeds and stems removed
Recipe Instructions
Grind together the first 5 ingredients into a coarse powder.
Add this powder to the garlic, ginger, and chilies, mix well,
and allow to sit for at least 1 hour to blend the flavors.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212
>>7202674
Thanks for your contribution faggot
>>7200977
I want to brush her teeth
Not quite random, because at my parents over xmas.
Stop posting animu you fags.
