Please share recipe ideas

[cerebus]

I made the following recipe this morning and can fully recommend it:
http://www.food.com/recipe/southern-biscuits-and-gravy-236284

Only caveats are
1) the ratio of flour to buttermilk was far too low. So just follow instructions but then add until it gets a proper, unsticky consistency.
2) she recommends a fairly flat biscuit but I found that about 3/4 inch is the ideal height or else it flattens down too much.
3) I added 4 diced mushrooms to the gravy.

 

[cerebus]

Had this thread moved to the proper subforum.

 

[cerebus]

The Barefoot Contessa's corn cheddar chowder. Delicious. Will post recipe later.

 

[cerebus]

http://www.foodnetwork.com/recipes/ina-garten/cheddar-corn-chowder-recipe.html

 

[v.j]

GARLIC CHICKEN
Ingredients
1 chicken disjointed or chicken fillet (about 1kg)*
1 tablespoon red ginger /garlic masala paste
1 1/2 cups tomato puree*
125g butter*
Sprig of curry leaves*
3 green chillies*
3 cloves of garlic chopped*
1/2 teaspoon jeers seeds*
1 teaspoon black mustard seeds
METHOD
Wash and dry chicken. Add the ginger/garlic paste, tomato puree and cook in a pot in a little oil till done. Sauce must not dry up, add a little water if necessary.*
In a pan melt butter and add mustard seeds, jeera seeds green chillies, curry leaves and chopped garlic, once the seeds start to pop, remove from heat and pour over this over cooked chicken.

 

[v.j]

Basic Lamb/Chicken Curry

1 kg lamb or chicken cut into curry sized pieces
1 large onion (chopped)
2 tomatoes chopped into small cubes or grated (or 1 sachet tomato paste)
¼ cup cooking oil
3 – 4 medium sized curry (UTD) potatoes
1 tsp ginger/garlic paste
1 ½ teaspoons rough salt or salt to taste
1 ½ to 2 teaspoons chilli powder
2 teaspoons curry powder (add more if you prefer a stronger/pungent
¼ teaspoon turmeric powder
2 green chillies slit
1 sprig curry leaves
¼ bunch chopped coriander garnish)

METHOD:
Braise onion in oil until golden brown. Add ginger/garlic paste. Stir and then add washed and drained meat. Add masalas (chilli powder, curry powder, dhunia/jeera powder and turmeric powder). Toss until meat well coated. Add salt and allow masala’s to ‘fry’ on a low heat for at least 10 minutes, tossing at intervals. Add tomatoes and allow to cook until tomatoes are softened. Then add potatoes and a bit of water (1/2 cup or more) and allow to cook on medium to low heat until potatoes cooked and starting to ‘crack’ up in curry. DO NOT STIR during cooking process as the potatoes will break up. Rather lift the pot and gently shake. Garnish with curry leaves and chopped dhunia. If too thick, add a little water and gently shake the pot. Serve with roti or rice.
TIPS: Use meat on the bone, rather than boneless meat as the taste of meat on the bone far outdoes that of boneless meat.
Use UTD (up to date potatoes).

 

[Leonidas]

It seems like ingredient permutations are up to combinations of different spices (and quantities of that) because almost all basic ingredients have been tried and tested together.

What NEW is there in the culinary industry?

Yes ... maybe some things.

But you have to be really creative and imaginative to come up with something new.

 

[cerebus]

There are new things in the culinary industry. I think this thread is not about cutting edge cuisine though, we're just sharing recipes that are relatively easy to make and work.