[Lippy]

I would definitely like all the recipes In the Kitchen and have said so in the past. I do not mean to single out PNW, but they are active.

I'll look for my recipes and re-post In the Kitchen. (I know that is a pathetically small start to a massive task, but I like the idea of the recipes being more readily findable.) I know I can't be the only cook here who thinks of recipes by the type of food being cooked rather than the place it was cooked, unless the recipes itself is regional and even then, the best example, Mexican cooking, is In the Kitchen.

I'm not trying to be difficult, but my memory isn't what it used to be and I'd rather think of In the Kitchen as a big cookbook than try to chase recipes all over the site.

[Della]

I think that this is rather silly. It seems that only 2 or 3 people have posted about this from other areas and I haven't seen them post in the PNW thread except for to say that the PNW people should start their own site.
If you don't like the fact that the PNW folks post about PNW events then I would suggest don't read the forum. If you are interested in what we are doing/cooking we would LOVE to hear/read your ideas, thoughts & by all means join in, chime in and share your thoughts, recipes and porky goodness ideas.

[scarlett]

Here's the recipe for the tofu salad I brought to the pig roast....

This recipe comes from my friend, Chef Becky Selengut, author of Seasonal Cornucopia and it was posted on her blog. (Entry from her yachting trip to Alaska: En Route to Shoal Bay, BC ).

Mango, Tofu and Herb Salad with Toasted Coconut and a Sweet Chile-Lime Dressing

I was inspired to come up with this recipe from a dish I had at Malay Satay Hut, a wonderful Malaysian restaurant in the International District. It’s almost embarrassing to tell people that the sauce essentially comes out of a bottle.

2 tablespoons coconut oil or canola oil
1 pound firm or extra-firm tofu
generous pinch of sea salt
1 tablespoon soy sauce
1 cup coconut, unsweetened, flaked (some reserved for garnish)
1 mango, peeled and cut into small dice
1/2 cup basil, rough chopped
1 tablespoon mint, rough chopped
1/2 cup cilantro, rough chopped
1/2 cup roasted peanuts, chopped
1 cup of cucumber, medium diced
1 cup of bell peppers, any color, medium diced
zest of 1 lime, plus juice
1 cup sweet chile sauce
lettuce cups or rice crackers

Heat the oil in a sauté pan over medium high heat. Drain the tofu and pat dry with paper towels. Cut into 1/2” by 1/2” cubes. Add to the pan and sauté until brown on all sides, sprinkling with the sea salt and soy sauce. Remove to a piece of paper towel.

In a small sauté pan over medium heat, toast the coconut until lightly brown. In a large bowl, add mango, herbs, peanuts, toasted coconut, cucumber, bell peppers, lime zest and juice and sweet chile sauce. Toss tofu into bowl and mix everything together well. Taste and add salt if needed. Serve with lettuce cups, or rice crackers (shrimp chips are also nice with this salad). If you grill some prawns, they would be extra amazing served around the edge. (In this photo, I had prepped the prawns by leaving the tail section on, skewering them into a straight line – to preserve the shape – mixing them with salt, pepper, lime zest, lime juice and canola oil.)

[scarlett]

Here's the recipe for the brownies I brought....I skipped the nuts/nibs option.

A Cote Caramel Pecan Brownies
Pastry Chef Elaine Osuna

This recipe was shamelessly begged for and happily,
eventually, given to me by the pastry chef at Oakland, CA's
À Côté Restaurant.

1 lb. Bittersweet Chocolate (the best you can find! I used Valrhona 71% Dark Bittersweet)
finely chopped
1 lb. Unsalted Butter, cubed
2 cups Sugar
2 cups Brown Sugar, firmly packed (I use dark brown sugar)
Pinch Kosher salt
8 eggs
1 teaspoon Vanilla Extract
2 cups All Purpose Flour
¾ cup Caramel Sauce, homemade or store bought (Whole Foods sold me some from their bakery)
1 cup Pecans, toasted and chopped (Chef omits these or substitutes cacao nibs)

Preheat oven to 350F. Spray a standard half-sheet pan with non-stick cooking spray. Line pan with heavy
duty foil, letting a little hang over the edges and generously spray the foil with non-stick spray.

Place the chocolate and butter in a metal bowl over a simmering pot of water and carefully melt the
chocolate and butter. Set aside to cool slightly.

Meanwhile, whisk together eggs, sugar, brown sugar, vanilla, and salt in a large bowl until smooth. Add
melted chocolate/butter mixture and fold until flouris incorporated.

Pour into prepared pan and smooth evenly. Pipe or spoon caramel in horizontal lines across surface of
the brownie batter and run a knife through the surface to make a chevron design.

Sprinkle nuts (or nibs) evenly over the surface and bake, rotating in the oven once, approximately 45
minutes until the edges are set and the middle is firm. Cool and refrigerate at least 6 hours.

[Ling]

^The proportions are almost exactly the same as my recipe, except it has more sugar (I use mostly unsweetened chocolate), a little bit more butter, and it doesn't have any cocoa.

[Eden]

Since there have been requests for Bill's strawberry ice cream recipe:
It is from Gourmet 2001 and can be found here.

The apple pie I brought to Chufi's party was from Cooks illustrated. I must warn you that the crust while fabulous is tempermental...

[little ms foodie]

The brownies we brought to the party for Klary are adapted from from Ina Garten's "Outrageous Brownies" with a few tweaks from the Millers:

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup cocoa nibs (ours come from Theo)

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the cocoa nibs and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Makes 20 large squares.

[kayswv]

From Abra's event for Klary and Dennis.

Multiple Bean Bake

1 can (28 oz) pork and beans, brown sugar New England style, undrained
1 can (15 oz) dark red kidney beans, drained
1 can (15 oz) light red kidney beans, drained
1 can (15 oz) pinto beans, drained
2 cans (15 oz) butter beans, drained
10 oz. package baby lima beans, cooked per instructions and drained
1/2-3/4 pound bacon ends and pieces
1 large or 2 medium onion(s), roughly chopped
1/2 pound lean ground beef
1 Tablespoon Dijon mustard
1/2 cup catsup
1/2 cup brown sugar, packed
1/4 cup light molasses
2 Tablespoons cider vinegar
1 can (8 oz) crushed pineapple, undrained
Dash of Worcestershire sauce
Salt and pepper to taste

Dice and fry bacon; remove from skillet and drain. Saute chopped onion in bacon fat until translucent. Remove and drain. Discard any remaining fat. Brown ground beef in skillet. Remove and drain. In a very large bowl combine all the beans. Add beef, onions and bacon to beans. Mix well. Add all other ingredients, including pineapple juice, and blend well. Transfer to large bean pot if you have one. If not a large covered casserole dish. Bake at 350 degrees about 1 1/2 to 2 hours for flavors to blend. Reheats well.

Glad you all enjoyed them.

Kay

[kayswv]

From the Tapas party as requested

Hot Spicy Almonds

2 pounds raw shelled almonds
1-2 Tablespoons fresh rosemary, very finely chopped
1/4-1/3 cup olive oil, extra virgin
1 tsp. red pepper flakes, crushed
1/4 tsp. cayenne powder
sea salt

Roast almonds in 350 degree oven for about 10-12 minutes. Stir frequently to avoid burning.

Mix oil and spices together while almonds roasting.

Add hot nuts to oil mixture and stir well. Let cool to room temperature. Cover and let sit for several hours for flavors to blend. Store in plastic baggies.

Extras can be frozen (if they last that long) and defrosted prior to serving.

Kay

[kayswv]

From the Tapas party as requested:

Almond Sauced Cold Mussels

3-4 pounds Mussels

Sauce:
1/2 cup extra virgin olive oil
1 Tablespoon white wine vinegar
1 slice of white bread, broken into small pieces
20 almonds, toasted
salt and pepper to taste

Clean the mussels, removing beards. Using a wide-bottomed pan over a moderate temperature and working in batches, cook mussels just until opened. Add a layer of mussels to the pan, shake the pan continuously to prevent the mussels from burning. This will only take a few minutes per batch.

When all the mussels are cooked and cool enough to handle, remove one shell from each mussel and discard. Place the shell half with the mussel on a serving platter.

To prepare the sauce, add all the sauce ingredients at once to a blender and mix until well blended.

Spoon sauce over each mussel individually. Allow dish to sit at room temperature for about 1 hour before covering and chilling.

Kay

[Eden]

Mom's Buttermilk Pie

1-1/3 cups sugar
1/2 c. melted butter
1/4 cup flour
2 eggs
1 cup buttermilk
1-1/2 Tbsp Lemon Juice
1-1/2 tsp. vanilla extract
1 9" unbaked pie crust*

Whiz everything (but the pie crust) in a blender.
[Don't add the warm butter right on top of the eggs, otherwise the order doesn't matter.]
Pour filling into pie crust.
Bake at 425º for 15 minutes, then without opening oven lower the temperature to 350 º and bake for 35 more minutes.
Refrigerate and serve when cool.


*James' pie crust (scaled down)
1 lb flour
6.4 oz crisco (this is why we still need trans-fats!)
1.8 tsp salt
3.2 oz ice water

MAKE ICE WATER FIRST
set aside 1 oz of the flour for rolling.

mix everything by hand in a large bowl.
cover w/plastic wrap & let rest about 10 minutes.
Roll out, using flour set aside earlier.


Edited to add that my mom was appalled that I would tell y'all to use Crisco, and she reccommends a butter crust instead

[Shalmanese]

Five Spice Chicken

Ingredients:

2 lb of Chicken Wings
2 tbsp of Five Spice Powder
4 tbsp of Dark Soy Sauce
1 tbsp of Oil
1 thumb of Ginger
2 cups of Coca Cola
Spring Onions and Cilantro to garnish

Blanch 2lbs of chicken wings by adding them to some boiling water and waiting for it to come back to the boil again for 5 minutes. Drain the wings and rinse well until they are completely cooled off and then let them drain dry. Add the five spice powder and soy sauce and marinate overnight. The next day, chop the ginger into slivers and lightly fry in some oil and then add in the chicken wings. Stir fry for about 2 minutes and then deglaze the pan with the Coca Cola. Let it slowly braise with the cover off until the liquid has reduced down to a thick syrupy glaze. Season to taste and then serve with some roughly chopped spring onions and cilantro.

[Ling]

modified Red-cooked pork belly recipe (original recipe from Braising with Molly)

We don't really measure whenever we make this, but this recipe is very forgiving and always tastes about the same.

-a 3" piece of ginger, cut into big pieces
-couple scallion cut into large pieces
-2 cinnamon sticks (or just use a heaping tsp of cinnamon)
-2 oz rock sugar or 1/4 cup brown sugar
-2 star anise
-couple squirts of sambal ooelek (sometimes we also use red pepper flakes)
-1/2 tsp five spice powder
-1/4 cup shao xing wine
-1/2 cup dark soy sauce
-about 5 cups of reduced sodium chicken stock, plus maybe 1-2 cups of water (the sauce reduces a lot and can get too salty if you don't thin it out)
-2 pounds pork belly cut into 1" x 2" rough cubes

Put everything into a pot and boil until spices infuse (15 min). Turn heat down to medium and braise for 3 hours with the lid covered. (Check on it to see that it doesn't burn...if the sauce reduces too much, add some water.) Leave the lid off and braise for 1 more hour and have it on medium-low, until the sauce reduces to a syrupy consistency. Check the meat...if it's not super tender, braise it for another 1/2 hour.

[Abra]

Lorna, I can't remember. Do you use the rind of the belly or remove it? Those sandwiches you made for us with this were sensational.

Oh, also, when you say reduced chicken stock, can you be more specific about the level of reduction?

[GourmetLight$]

Zuppa Toscana Soup (Sausage, Kale and Potato)

4-6 cups homemade chicken stock
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced yellow onion
1/2 lb smoked bacon - chopped
2 garlic cloves - minced
2 lg russet potatoes - cubed
2 cups chopped kale
1 cup heavy whipping cream
salt/pepper to taste

Brown sausage, breaking into small pieces; drain and set aside. Brown bacon; drain and set aside. Saute onions until soft; add garlic and cook another minute. In large pot, add onions, garlic, potatoes, chicken stock, crushed red peppers, salt and pepper. Bring to a boil, and then simmer until potatoes are tender, about half an hour. Add in sausage and bacon; remove from heat and add cream and kale. Serve immediately. Enjoy!

Cheers,