Your signature recipes (Cooking thread)

[GK]

I was once feeling lazy and tried thickening a sauce (mushroom) by just sprinkling the cornflour into the pot. That doesn't work very well.
 

[Yago]

I was once feeling lazy and tried thickening a sauce (mushroom) by just sprinkling the cornflour into the pot. That doesn't work very well.

...and another mental image of Glen:

[GK]

Why don't you post your first mental image? 

[Yago]

Why don't you post your first mental image? 

The B&B Cornholoi one?
Or reference to my dodgy mental performance in general?
Thought I poted both already

Either way, good to laugh etc, and if my lame ramblings and sub-par humour annoys, tell me to STFU, I am used to it

[GK]

Thought I posted both already

I meant a picture. Just kidding though, its probably in good taste that you don't.

[nctnico]

Another recipy I invented almost 20 years ago; Brocolli with tortellini:
Ingredients:
- 1 big brocolli
- 500gr pre-made tortellini
- 50 to 100 grams of grated cheese (real cheese like Gouda 48+)
- thyme (1 or 2 tea spoons), oregano (1 or 2 tea spoons) and pepper

Cut the brocolli in small pieces. I usually hold the brocolli with the stem up and cut the 'leafs' off with a knife while rotating the stem. Put the brocolli, thyme, oregano and pepper in boiling water. The brocolli shouldn't cook for more than half an hour or it goes totally mushy. Add the tortellini at a time it is ready together with the brocolli (in the same pan; we don't want to wash more than necessary!). When the brocolli is ready get rid of the water, add the cheese and stir. Now it is ready to be served.

[Mr.B]

... for more than half an hour ...

Bloody hell!
What kind of broccoli do you have in Europe...?
In NZ we wouldn't boil it for more than 5 minutes... Tender... Yum... 

I do like the simplicity of your recipe though - nice flavours.

[T3sl4co1l]

Yes, broccoli and pasta are always good together.  Gotta agree on the cooking times though, tortellini takes a long time!  Toss in broccoli when the pasta's about five minutes away from done, that's the way to go.

Tim

[nctnico]

I guess the brocolli over here is fresh because it has to cook for at least half an hour (starting with boiling water). Otherwise it's just like eating raw carrots.

[n45048]

I prefer broccoli crunchy (I don't mind them raw either). Blanched for no longer than just a few minutes in boiling water.

Not a fan of limp vegetables.

[Mr.B]

I guess the brocolli over here is fresh because it has to cook for at least half an hour (starting with boiling water). Otherwise it's just like eating raw carrots.

It doesn't get any fresher than straight out of my garden... And, sorry, but you are cooking yours for about 25 minutes too long... 

[nctnico]

It makes me wonder what the difference is then 
But maybe I like my vegetables overly cooked. It makes them less sour. The last time I cooked Brussels sprouts I let them boil for 45 minutes to make them taste sweeter.

[Mr.B]

Brussels sprouts are my all time favourite vegetable... But please, only 10 to 12 minutes... 

[n45048]

It makes me wonder what the difference is then 
But maybe I like my vegetables overly cooked. It makes them less sour. The last time I cooked Brussels sprouts I let them boil for 45 minutes to make them taste sweeter.

Over-cooking brussels sprouts actually makes them taste worse. It's due to a compound in sprouts called Sinigrin (or for those playing along at home 2-propenyl-glucosinolate). When the cells of the buds/leaves are damaged (i.e.: during cooking) an enzyme in the sprouts hydrolyses sinigrin into a sulfer-like compound. That's what gives it that bitter or pungent taste.

Try cooking them in some salted water or steaming them for a few minutes (cut them in half if they are particularly large) then serve with butter. I usually also add pepper, garlic or dill to add a bit of extra flavour. You could also cut them in half and fry them off with a bit of butter and garlic for a few minutes. I personally never exceed 5 minutes when cooking brussels sprouts.

Or if you like a bit of chilli, try this: http://www.taste.com.au/recipes/36956/chilli+ginger+brussels+sprouts

[Mr.B]

...You could also cut them in half and fry them off with a bit of butter and garlic for a few minutes...

My favourite method...

[Mr.B]

I will stop complaining about how other people cook their vegetables. 
I will make a contribution...

One of my favourite winter dishes - pretty quick to prepare.

Venison Stroganoff with Pasta Ribbons

300 g fresh lasagne sheets – cut into 15-20mm wide ribbons
Extra virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
300 g venison loin, trimmed and sliced into 15mm cubes
sea salt
freshly ground black pepper
1 tablespoon smoked paprika
250 g mushrooms, sliced thick
1 large bunch fresh parsley, finely chopped
1 knob butter
1 good splash red wine
Beef stock, about half a cup
100 ml creme fraiche or sour cream

At some stage through the following process, cook your pasta ribbons…
Season the meat with salt, pepper and the paprika.
Gently saute onion and garlic until transparent. Set aside.
Fry off meat on a high heat. Do not over cook venison. Set aside.
Brown off the mushrooms.
Add the cooked onions, cooked meat and most of the parsley (Keep a little aside for serving).
Add butter and red wine.
Add enough beef stock so that it is not swimming.
Bring to the simmer.
Add crème fraiche.
Serve immediately atop the pasta ribbons.
Sprinkle with the remaining parsley.

Serves 2 easily, stretches to 3 people.
Depends if you are a "Venison Stroganoff Piglet" like me or not...

[Rory]

Little smoky sausage soup. Cheap, simple and tasty.  Peeled and quartered potatoes, onion, carrot, minced garlic, canned mushrooms, beef stock made from commercial beef base. "Little Smoky" small mixed meat sausages. 

Cook over medium heat until potatoes and carrots are soft.

[n45048]

...Add crème fraiche....

You just reminded me of this: