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 Posted: Sun May 07, 2006 1:32 pm
At the moment the aspargus season has started again. Yesterday I made aspargus with sauce hollandaise, ham and potatoes. Delicious! 3nodding Here is an easy recipe to prepare the aspargus and a recipe for the sauce. Enjoy! whee Quote: Asparagus with Hollandaise SauceIngredients:2 pounds asparagus spears, about 1/2 to 3/4-inch thick boiling water 1/2 teaspoon salt Hollandaise sauce (below) or melted butter and Parmesan cheese Preparation:Break off tough ends of stalks then use a vegetable peeler to peel tough skin from lower part of stalks and remove scales. Rinse well. Place stalks in a deep large skillet. Add 1 inch boiling water to skillet and add the salt. Bring to a boil and boil, uncovered, for 5 minutes. cover, simmer 7 minutes longer. With tongs, remove asparagus to a heated serving dish. Serve with Hollandaise sauce or melted butter and Parmesan cheese, Sauce Hollandaise 1/2 cup butter 3 large egg yolks 1 tablespoon plus 1 teaspoon of lemon juice 1/8 teaspoon salt dash cayenne pepper or hot pepper sauce 2 tablespoons hot water finely chopped fresh parsley, if desired Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving. Makes about 2/3 cup of hollandaise sauce. 
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Posted: Sun May 21, 2006 6:46 am
I haven't posted any recipes yet and I thought I should, so here's a Jewish recipe. smile This is challah, which is a type of sweet bread. Quote: Dissolve 2 packages yeast. In a separate bowl, mix 2 eggs with 1/2 cup sugar. Mix in 1/2 cup oil. Add yeast to egg mixture. Add up to 1 Tbsp. salt to mixture. Alternate 8 cups flour and 2 cups warm water into mixture. Knead. Place in oiled bowl (oil all sides of dough) and cover with a towel - place in warm oven (150 degrees F for 1 minute then turn off) until dough has doubled (approximately 1 1/2 hour). Punch dough down - let sit for 15 minutes. Remove a piece of the dough for the "challah" (see note below). Shape the challah (makes 4 batches) and place on lightly greased cookie sheets, loaf pans, or pie pans. Let the dough raise a second time in oven (150 degree F for 1 minute and then off) for 45 minutes. If desired, beaten egg yolks, along with sesame or poppy seeds, can be spread on top of the dough before baking. After second raise, back in oven at 350 degrees F for 20-25 minutes until golden brown on top. "Challah" It is traditional to pinch off a piece of dough, the size of an olive, before shaping the dough. This is called "separating the challah." The separated challah is symbolic of the first portion which the Israelites were taxed to give the High Priests. The following blessing is said as the challah is separated: "Blessed art Thou O Lord our G-d, King of the Universe, who hath sanctified us by His Commandment, and hath commanded us to separate challah."
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Posted: Sat Jun 17, 2006 3:44 am
Since some people were talking about rhubarb in the German General Discussion, I thought I'd post a Rhubarb Cake recipe. Here you go! whee Quote: Fabulous Rhubarb CakeIngredients:1 1/2 cups raw Rhubarb cut fine 1 cup brown sugar 1/2 cup white sugar 1 egg 1/2 cup butter or margarine 1 cup applesauce 1/2 tsp. salt 1 tsp. soda 1 tsp. vanilla 2 cups flour Procedure:In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.
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Posted: Sat Jun 17, 2006 3:49 am
Proudly_Jewish I haven't posted any recipes yet and I thought I should, so here's a Jewish recipe. smile This is challah, which is a type of sweet bread. Proudly, that challah looks really yummy. Does it taste like the French Brioche? Looks similar at least! wink
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Posted: Sat Jun 17, 2006 5:14 am
chocfudge Proudly_Jewish I haven't posted any recipes yet and I thought I should, so here's a Jewish recipe. smile This is challah, which is a type of sweet bread. Proudly, that challah looks really yummy. Does it taste like the French Brioche? Looks similar at least! wink o.o I don't know if I've ever tried French brioche... I mean, if I have, then I probably didn't notice or sometihing, or I thought it was called something else sweatdrop *adds it to her list of things to do in France this summer*
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Posted: Wed Jun 28, 2006 6:48 pm
exclaim
Does anybody know of a fool-proof (or highly successful) way to crack the top of a soft-boiled egg?
I try, but its always a mess. sad
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Posted: Fri Jun 30, 2006 8:11 pm
[Corpse Grinder] exclaim Does anybody know of a fool-proof (or highly successful) way to crack the top of a soft-boiled egg? I try, but its always a mess. sad I don't think I'm the best person to offer you advice on this sweatdrop *can hardly crack eggs at all xp *
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Posted: Sat Jul 01, 2006 8:05 pm
Proudly_Jewish [Corpse Grinder] exclaim Does anybody know of a fool-proof (or highly successful) way to crack the top of a soft-boiled egg? I try, but its always a mess. sad I don't think I'm the best person to offer you advice on this sweatdrop *can hardly crack eggs at all xp * You tried.
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Posted: Tue Jul 04, 2006 3:11 pm
[Corpse Grinder] Proudly_Jewish [Corpse Grinder] exclaim Does anybody know of a fool-proof (or highly successful) way to crack the top of a soft-boiled egg? I try, but its always a mess. sad I don't think I'm the best person to offer you advice on this sweatdrop *can hardly crack eggs at all xp * You tried.
Hope it will work! 3nodding
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Posted: Wed Jul 05, 2006 5:39 pm
Are you a culinary expert, Elisa? smile
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Spanish Nerd Vice Captain
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Posted: Wed Jul 05, 2006 8:02 pm
Firewolfblue [Corpse Grinder] Proudly_Jewish [Corpse Grinder] exclaim Does anybody know of a fool-proof (or highly successful) way to crack the top of a soft-boiled egg? I try, but its always a mess. sad I don't think I'm the best person to offer you advice on this sweatdrop *can hardly crack eggs at all xp * You tried.
Hope it will work! 3nodding
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Posted: Tue Jul 18, 2006 2:48 am
spanishnerd99 Are you a culinary expert, Elisa? smile
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Posted: Wed Jul 19, 2006 6:35 pm
Firewolfblue [Corpse Grinder] Proudly_Jewish [Corpse Grinder] exclaim Does anybody know of a fool-proof (or highly successful) way to crack the top of a soft-boiled egg? I try, but its always a mess. sad I don't think I'm the best person to offer you advice on this sweatdrop *can hardly crack eggs at all xp * You tried.
Hope it will work! 3nodding
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Posted: Thu Jul 20, 2006 4:32 pm
[Corpse Grinder] Firewolfblue [Corpse Grinder] Proudly_Jewish [Corpse Grinder] exclaim Does anybody know of a fool-proof (or highly successful) way to crack the top of a soft-boiled egg? I try, but its always a mess. sad I don't think I'm the best person to offer you advice on this sweatdrop *can hardly crack eggs at all xp * You tried.
Hope it will work! 3nodding
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Posted: Thu Jul 20, 2006 4:53 pm
Something Netherlandic: Quote: Boerenkool met RookworstIngredients:600 g finely diced kale
1 kg potatoes
1 fresh-smoked Dutch sausage ("Rookworst")
salt
1½ dl milk approx.
35 g butter
1 tbsp "Zaanse" mustardMethod:Pre-cook the kale 10 minutes with a little water. Peel potatoes and put them in a large pan. Add the kale and place the sausage on top. Cook about 30 minutes until done. Remove sausage from pan and pour off the cooking liquid. Mash the kale and potatoes with milk, butter and mustard, seasoning it with salt. Slice the sausage and serve with the hotchpotch.If you want to add lard, go right ahead... making the dish "Boerenkool met Spek en Rookworst." Personally I don't really like lard.
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