(Closed) Recipe Exchange….

posted 9 years ago in Married Life
Post # 3
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

HA! I see me =) Ok. I’ll post something!!!!!!!!! I have like hundreds of recipes saved on a file for “try these sometime” … after the wedding.

Heres one that my fiance and I absolutely adored.

Osso Buco

Ingredients

Salt and pepper
Flour
2 Tbsp vegetable oil
4 Tbsp butter
1 C diced onion
2/3 C diced carrot
2/3 C diced celery
1 C dry white wine
2 strips lemon zest
1 C chicken stock
1 1/2 C tomatoes in juices
1/4 tsp dried thyme or 1 tsp fresh 2 bay leaves 3 – 4 parsley sprigs

Gremolada 1 tsp grated lemon zest 1/4 tsp finely minced garlic 1 Tbsp minced Italian parsley

Some notes from Marcella Hazan: – Veal shanks are best no thicker than 1 1/2 inches, otherwise they will not cook evenly. – Do not remove the white skin/membrane around shank, it adds flavor and creaminess to the dish – Give yourself enough time to allow the osso buco to cook slowly and gently. It’s not something you can rush.

Directions:
Preheat the oven to 350 degrees. Tie each shank tightly with a piece of twine to prevent them from falling apart during cooking.

Flour both sides of the veal shank and pat off the excess. Heat two tablespoons of vegetable oil in a Dutch oven over medium high heat. Sear the shanks on both sides until a brown crust forms, remove to a plate and set aside.

Turn down the heat to medium and add 4 tablespoons of butter to the Dutch oven. Add the onion, carrot, and celery and cook until the vegetables have softened. Add the wine and cook until it no longer smells alcoholic. Nestle the shanks back into the vegetables. Add the lemon zest, chicken stock, tomatoes, thyme, bay leaf, and parsley. Bring the contents to a simmer, cover, and transfer to the oven.

Let it cook in the oven for about 2 – 3 hours or until the shanks are fork tender. Baste the shanks by spooning the cooking liquid over them every 20 – 30 minutes. If the pot is getting too dry, add a few tablespoons of water.

This dish is traditionally served over risotto Milanese.

My notes from making this dish: This dish was unbelievable! A few things I did differently are:Used 4 veal shanks, and I did not tie them up with twine, 14 oz. can of diced, organic tomatoes. I doubled the amount of herbs, a big bunch of fresh thyme and 4 fresh bay leaves. Left out parsley, and added a few pinches of kosher salt and lots and lots of freshly ground black pepper. I used a peeler to peel the skin off of the lemon, and I added half the amount of it. I basted every 30 minutes, and I cooked for 2 ½ hours I did not include the gremolada, and fiance does not want the sauce blended together!

Enjoy! *sorry I had to edit it to clean it up since I copy and pasted it from a word document!*

Post # 5
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

Trust me, it was so easy. It was pretty much the first dish I ever made. I have no experience. It turned out incredible! Fiance was like licking the dish!

Post # 6
Member
636 posts
Busy bee
  • Wedding: June 2009

Here is my recipe for Shrimp Parmigiana. It takes a bit longer than 5 minutes but it’s nice and easy and is always a hit in my house.
 
2 lbs (about 30) Jumbo Shrimp – peeled and de-veined
1 cup flour
3 eggs – beaten
2 cups Italian breadcrumbs
1/2 cup vegetable oil
2 cups tomato sauce*
8 oz mozzarella – grated
1/4 cup parmigiana – grated
chopped parsley – optional
 
1. Preheat oven to 400 degrees
2. Butterfly shrimp and dip in flour
3. Dip shrimp in beaten eggs and then in breadcrumbs
4. Heat oil in large skillet & fry shrimp until golden brown – no need to cook all the way through as shrimp will bake later
5. Arrange shrimp in shallow casserole dish
6. Layer shrimp with cheeses and sauce
7. Bake, uncovered, at 400 degrees for 10 minutes or until cheese is melted and golden
8. Sprinkle with parsley and serve with spaghetti and extra sauce
 
*Sauce: I usually make a quick homemade sauce with 1 large can of stewed Italian plum tomatoes, 1 medium can of tomato sauce, 2-3 tbsp tomato paste and Italian seasoning, oregano and garlic to taste.  You can also use your favorite store bought sauce, of course!

Post # 7
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

I have collected so many recipes! I’m such a foodie. So if there’s any recipe you would like … I have it probably!

Post # 8
Member
3979 posts
Honey bee
  • Wedding: January 2012

Everyone goes banana’s over this rice… It works perfectly with leftover rice!

2 cups water 
1 cup uncooked long grain rice (I use basmati, it soaks up the flavor) 
1 red pepper, seeded & diced
1 tablespoon olive oil 
2 green onions, thinly sliced 
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 large tomato, diced
1/2 cup crumbled feta cheese

1. In a medium saucepan over high heat, bring the rice & the water to a boil. Turn it down low, cover & cook for 20 minutes. Fluff with a fork & set aside.

2. In a large skillet, heat the oil & cook the onions, red pepper & all seasonings for 3-4 minutes (watch that the onions don’t burn!) Add the diced tomato & cook down for 1 more minute. Add the rice & stir until well coated/mixed. Lastly add the feta, stir well & serve!

Post # 9
Member
1347 posts
Bumble bee
  • Wedding: July 2010

Vietnamese-style fried rice

1 tbsp vegetable oil

1-2 carrots, diced

1/2 an onion, diced

1 clove garlic, minced

3/4 cup minced ham or 1/2 cup diced lap xuong (Chinese sausage) or extra-firm tofu stir-fried with garlic and onions/whatever seasoning you like

2-3 cups leftover (day old is good) rice like jasmine rice

3/4 cups frozen peas

3/4 cups frozen corn

1 egg beaten, microwaved in a bowl for one minute, diced

about 2 tsp soy sauce, to taste

about 2 tsp oyster sauce, to taste*

1 tsp sugar

sprinkling of garlic power

Heat oil, saute carrots and onion for a couple minutes. Add garlic and ham or Chinese sausage, saute for 3-4 minutes. Add rice, break it up with your cooking spoon. Add soy sauce, oyster sauce, sugar, garlic powder. Stir a bit. Add peas and corn and egg. Fry some more until heated through. Add a dash of Sriracha hot sauce if desired.

*You can find oyster sauce in the condiment aisle at an Asian grocery store, or maybe a well-stocked grocery store. Or just use a bit more soy sauce!

To make rice:

http://chinesefood.about.com/cs/cookingbasics/ht/steamrice.htm

Post # 10
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

I wish there was a way to “favorite” this thread. So I can refer back to it later …

Post # 11
Member
889 posts
Busy bee
  • Wedding: August 2010

This is the best Tuna recipe ever… courtesy of the fabulous Tyler Florence!!! 

Ingredients:

  • Leaves from 1 bunch fresh cilantro, chopped
  • 2 jalapenos, sliced
  • 4 teaspoons grated fresh ginger
  • 4 garlic cloves, grated
  • 4 limes, juiced
  • 1/2 cup soy sauce
  • 1/8 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 (6 ounce) blocks sushi-quality tuna
  • 2 ripe avocados, halved, pitted, peeled and sliced

Directions:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.

Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Post # 12
Member
2365 posts
Buzzing bee
  • Wedding: October 2009

Oooh cool! My sister and fiance loove tuna. I am allergic however. Yes lots of food allergies =(

I will start learning to make some vegan recipes (baked goods) just so I can omit egg and dairy! (allergies)

Post # 13
Member
3979 posts
Honey bee
  • Wedding: January 2012

@mshyman: you can “favorite” this at the top of this thread. It says “add this topic to your favorites” above the original post 🙂

Post # 14
Member
636 posts
Busy bee
  • Wedding: June 2009

Ooh, the tuna recipe sound awesome! I am a vegetarian but when I make a fish recipe for my husband, I make myself the exact same thing with extra firm tofu.  I find that fish recipes usually lend themselves very well to tofu.  Maybe you can try that for yourself MsHymanRoth!

Post # 15
Member
873 posts
Busy bee
  • Wedding: December 1969

can someone please post a good pie crust recipe??  i had a horrible experience making it last weekend!

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