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Science & Philosophy :: View topic - Favorite Foods/Recipes
Yay! Let's hear it for a recipe thread - after all food is sometimes what makes life worth living - and doesn't that come under the heading of philosophy?
Let me share one of my favourites with you to start it off: It's summer here in NZ now and I am overrun by runner beans out of my veggie garden.
However this works equally well with frozen green beans too.
Spicy Tomato Beans
About a large double handful of fresh sliced runner beans after theyve been put through a bean slicer (or same amount of frozen french or frozen green or runner beans is fine)
2 tsp whole cumin seed
4 cloves finely sliced garlic
Olive oil
2 tsp ground cumin
2 tsp ground coriander
2 dried crumbled red chili (or more) or equivalent chili flakes
400gm tin of tomatoes or passata enough to moisten remembering that the beans reduce and add liquid so you can add more later
1 tsp sugar
Salt to taste
Fry cumin seeds till fragrant;
Add garlic till just browning - add spice powders and crumbled chili fry till fragrant
Add beans and toss really well
Add tomatoes and cook till beans are done (time will vary depending on whether fresh or frozen)
Check for salt.
This is GREAT at room temperature so wonderful for a dinner with guests as it can be done in advance - but is also great hot too.
BONUS!
Cook double the amount you need - it freezes perfectly.
:)
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I've never heard of runner beans, not sure we have them around here and I'm wondering why not.
It seems to be a Central American bean and the flavors you are cooking it with echo that- the cumin and chili.
I'll save this recipe though and give it a try this summer with some green beans from the farmers market.
I don't grow those myself.
http://en.wikipedia.org/wiki/Runner_bean
The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds.
It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual).
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten.
The seeds can be used fresh or as dried beans.
The starchy roots are still eaten by Central American Indians.
The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it.
This species originated from the mountains of Central America.
Phaseolus coccineus subsp.
Darwinianus is a cultivated subspecies of P.
Coccineus, it is commonly referred to as the Botil bean in Mexico.
Cooking runner beans
Runner beans are best sliced using a small tool which also removes the sides (the strings) on varieties that have them.
If you want to freeze runner beans blanch them for a couple of minutes, plunge into iced water and freeze as soon as possible.
Tasty with mushrooms.
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These are BIG cookies and one of my favorites.
I usually make them with cranberries and sometimes macadamia nuts instead of raisins.
Big and Chewy Oatmeal-Raisin Cookies
Makes about 18 large cookies
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness.
Do not overbake these cookies.
The edges should be brown, but the rest of the cookie should be very light in color.
Parchment paper makes for easy cookie removal and cleanup, but it is not a necessity.
If you dont use parchment, cool the cookies on the baking sheet for two minutes before transferring them to a cooling rack.
11/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg [I also add 1/2 tsp of cinnamon and I recommend Ceylon Cinnamon if you can find it]
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
3 cups rolled oats
11/2 cups raisins (optional)
1.
Adjust oven racks to low and middle positions and heat oven to 350 degrees.
Line two large cookie sheets with parchment paper.
2.
Whisk flour, salt, baking powder, and nutmeg together in medium bowl.
3.
Either by hand or with electric mixer, beat butter until creamy.
Add sugars; beat until fluffy, about 3 minutes.
Beat in eggs one at a time.
4.
Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula.
Stir in oats and optional raisins.
5.
Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls.
Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
[this is what the original recipe says - I scope mine out with a 1/4 cup, level it off flat with a knife and then scrape it out and shape them into a rough flattish-ball shape.
I come out with 18 - 20 what the recipe says I should get s go figure]
6.
Bake until cookie edges turn golden brown, 22 to 25 minutes.
(Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies, on parchment, to cooling rack.
Let cool at least 30 minutes before peeling cookie from parchment.
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Awesome. I was telling cloudy-a just today that I want to make cookies.
Maybe I'll try your recipe.
I made a killer cheesecake the other day.
I'll post the recipe later.
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Quote: : I made a killer cheesecake the other day.
He really did!
It was soooo good.
He was instantly the most popular guy in the department!
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My favorite food :
Sorry moderators, for some reason I cant upload more then one picture to the post.
So the food from above : caught and grilled by the beach
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Believe me , I have slaved in the kitchen and prepered some gourmet meals , but nothing tastes even close.
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I'm sure some of you will appreciate a place where we can share some good recipes we often make.
Rivotiche: (literally means turned over or rolled over in the dialect of my region) It is a salty pancake..
Ingredients:
Flour type 00
water
salt
extra virgin olive oil
Preparation:
You mix some flour and some water together thoroughly creating a not so liquid and but defenitly not so solid batter.
I didn't give the amounts for the ingredients because when I make this I always 'freestyle it'.
Cooking:
Heat a frying pan up pretty well with some oil.
Pour in some of the batter, it is important that you dont put too much in because thick rivotiches don't taste as good as nice thin ones.
Fry it, flip it, (only 1 time) set it aside.
Put the salt on the rivotiche right after you take it out of the pan.
Eat. You can also put some tabasco on the rivotiche while you fry it if you enjoy spicy food.
In the end the rivotiche should taste crunchy on the edges and a bit sof in the middle...
it should take about 11 minutes to cook the whole thing.
I use one of these things to mixe the water and flour..
Http://www.chewfood.com/wp-con 03/300.jpg
enjoy.
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I received Julia Child's Mastering the Art of French Cooking for Christmas and made Cassoulet from our holiday leftovers (goose, lamb, pork...)
I've made this Alton Brown's Cheddar Cheese Souffle several times times and have had good luck with it.
I think a lot of the success is in the prep work, have everything ready to go before you start the final assembly...and I use a really nice 8 year aged Carr Valley Cheddar Cheese.
It's like cheese air
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I love french cuisine, it is one of my favorites.
Ever since I arrived to the United States the thing I had most problems with has been the food.
I don't know if all US food is bad or if it's just cause I'm eating cafeteria food, but it's horrible.
And everyone here keeps telling me that our dining hall is famous for being one of the best dining halls in the country.
I don't even want to think what the others are serving..
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Quote: : I've never heard of runner beans,
Turtle,
Don't know if you ever tried runner beans, but they are the easiest things in the veg garden to grow, requiring only plenty of water.
Chuck your old washing up water over them in a dry year ( complete with detergent) wand watch them grow.
Don't let them get big or they go stringy.
Cut the whole pod, young and tender, typically 10 to 15cm long.
Slice it into say, 5 to 10 bits and just steam cook.
Add melted butter and..., yummy.
Alternatively, just eat 'em off the plant and love 'em.
They're pretty too.
Bright orange climbers that brighten up any garden area.
If you can let me know what Americans call them, I'd be interested.
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Quote: : I love french cuisine, it is one of my favorites.
Ever since I arrived to the United States the thing I had most problems with has been the food.
I don't know if all US food is bad or if it's just cause I'm eating cafeteria food, but it's horrible.
And everyone here keeps telling me that our dining hall is famous for being one of the best dining halls in the country.
I don't even want to think what the others are serving..
When I told an American that I'm a veggie, he asked me if that means that I have sald by the side of my steak
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Quote: :
When I told an American that I'm a veggie, he asked me if that means that I have sald by the side of my steak
Sounds like the person you spoke with was a moron first, and an American second!
We've got a fair share of vegetarians and vegans and fruitatarians and pretty much any -tarian and such you can think of.
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Quote: : Quote: :
When I told an American that I'm a veggie, he asked me if that means that I have sald by the side of my steak
Sounds like the person you spoke with was a moron first, and an American second!
As a non-American.
I think it only politic that I refrain from comment...
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Quote: : groan
You would prefer me to comment????
Or am I missing your point?
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Yesterday I made curried shrimp - so easy and so tasty!
For 1 lb peeled and de-veined shrimp
mix in a bowl with 2 tbsp red curry paste (available in cans at your local asian mart) and 2 tbsp sesame oil till shrimps are coated
grill shrimps til golden
spritz shrimps with lime juice, serve over hot rice!
I do so love easy cooking.
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Quote: : Yesterday I made curried shrimp - so easy and so tasty!
For 1 lb peeled and de-veined shrimp
mix in a bowl with 2 tbsp red curry paste (available in cans at your local asian mart) and 2 tbsp sesame oil till shrimps are coated
grill shrimps til golden
spritz shrimps with lime juice, serve over hot rice!
I do so love easy cooking.
Lovely!!!!
Gods but I'm hungry now
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Quote: : I love french cuisine, it is one of my favorites.
Ever since I arrived to the United States the thing I had most problems with has been the food.
I don't know if all US food is bad or if it's just cause I'm eating cafeteria food, but it's horrible.
And everyone here keeps telling me that our dining hall is famous for being one of the best dining halls in the country.
I don't even want to think what the others are serving..
Trust me, it's your dining hall.
Dining hall food (on a college campus, I assume) is always bad no matter where you are and how good they claim the food is.
It tastes bad because it's never cooked properly.
It's bad for you because it's loaded with sodium, preservatives, and often fried or cooked with an unholy amount of fat.
When our dining hall was remodeled they started cooking huge batches of scrambled eggs right in front of you for breakfast.
One day I was on campus early enough to have breakfast, and was about to get the fresh-made scrambled eggs until I saw that the eggs came pre-beaten in boxes marked "Liquified eggs with citric acid." After seeing that, I had a bagel instead.
You can get a lot of great food in the US, you just have to know where to look.
Sometimes local diners or restaurants have excellent food, almost all made from scratch, at pretty cheap prices.
Next time you're around town ask locals who look like they're over 40 what local restaurants are good.
I say over 40 because people in their mid-20s to late 30s think that TGI Friday's or Applebee's is "fine dining." If you're in or near my part of the country (central Pennsylvania), the best way to find good food is to see what local restaurants are really busy on Sunday afternoon from 12 to 2.
This is the time when all the Christians leave church and decide that Christ's body and blood wasn't filling enough, so they go out to lunch.
Hungry Central Pennsylvania Christians will almost always lead you to a good restaurant.
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Quote: : Quote: : I've never heard of runner beans,
Turtle,
Don't know if you ever tried runner beans, but they are the easiest things in the veg garden to grow, requiring only plenty of water.
Chuck your old washing up water over them in a dry year ( complete with detergent) wand watch them grow.
Don't let them get big or they go stringy.
Cut the whole pod, young and tender, typically 10 to 15cm long.
Slice it into say, 5 to 10 bits and just steam cook.
Add melted butter and..., yummy.
Alternatively, just eat 'em off the plant and love 'em.
They're pretty too.
Bright orange climbers that brighten up any garden area.
If you can let me know what Americans call them, I'd be interested.
Heya gttd,
From what I've found out, runner beans in the US are simple green beans or pole beans and are pretty common with maybe some regional variations in name like Kentucky wonder beans (haha).
http://www.answers.com/topic/runner-bean
http://www.vegetable-garden-gu beans.html
Quote: : By growing Green Beans or Runner Beans as they are also called, you will have an abundance of fresh nutritious vegetables.
They arrived from South America not long after the French Bean and were initially grown for their looks - what a waste.
We now enjoy growing Green Beans for looks AND healthy eating.
It is in Britain they are called Runner Beans and in the USA - Pole or Green Beans.
I'm not going to plant any green beans this year.
Going to do some snow peas, pumpkins, heirloom tomatoes, lettuce and a few other things.
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