Give Them to Me

Give them to me.

Your recipes. Give them to me.

I’m looking for your favorite recipe. It doesn’t have to be easy, but it does have to be something you like to make for other people. I’m looking to expand the repertoire beyond simply knowing how to fillet and marinate something. So, help me find the way to a tasty menu for myself.

You know the drill, people. Comments.

  1. #1 by Júlli on April 14, 2010 - 5:09 AM

    How about pasta and meatballs?

    All you need is (I measure this based on two people):
    400-500 gr og ground beef.
    One egg.
    A good pinch of oregano.
    Two handfulls of grated parmesan.
    Enough flour to bind everything together (this is more based on feeling, if the “meat” dough is too soggy then add more flour. Though it is better to start with smaller amounts of flour to avoid getting the mixture too dry)

    All you need then is to make little balls out of the mixture and fry it with some good olive oil.

    Then you make the tomato sauce. I always use this recipe from Jamie Oliver it’s really easy and frightningly fast to make.

    Then just boil the pasta according to the package.

    Also, you can’t go very wrong looking over Jamie Oliver’s recipe database. They’re usually easy and always very tasty.

  2. #3 by Jessica on April 14, 2010 - 11:34 AM

    Hands down, best recipe ever:

    I make it for everyone – in fact, you may have eaten this at my house before. I don’t usually bother with the parsley, mostly becuase I never have any! Sounds kinda weird with the prunes and olives, but it’s positively delicious. Also good hot or cold, and it freezes/reheats beautifully.

    Added bonus: it will be so pretty and delicious, that you will definitely impress Janelle, who is a fabulous cook herself!

  3. #4 by Jessica on April 14, 2010 - 11:35 AM

    P.S. I don’t actually use 4 chickens. I use a tray of drumsticks and a tray of chicken thighs.

  4. #5 by Janelle on April 14, 2010 - 12:57 PM

    @ Jessica – We have totally eaten that at your house, and I remember it being very tasty!

  5. #6 by David on April 15, 2010 - 6:46 AM

    Serves 3 to 4. Published January 1, 2004.
    If the roasting pan is considerably larger than the chicken, keep an eye on the pan drippings; the greater surface area may mean more rapid evaporation and a risk of burnt drippings. Add water to the pan as necessary if the liquid evaporates.

    Chicken and Brine
    1/2 cup table salt

    10 cloves garlic , unpeeled
    3 sprigs fresh rosemary
    1 whole chicken (about 4 pounds), giblets discarded

    Garlic-Rosemary Paste
    2 teaspoons minced fresh rosemary
    2 medium cloves garlic , minced or pressed through garlic press (2 teaspoons)
    1/8 teaspoon table salt

    ground black pepper
    1 tablespoon extra-virgin olive oil , plus extra for brushing chicken

    10 cloves medium-large garlic , unpeeled
    1/2 teaspoon extra-virgin olive oil

    1 3/4 cups low-sodium chicken broth

    1/2 cup water
    1/4 cup dry white wine or vermouth
    1 sprig fresh rosemary
    1. 1. FOR THE CHICKEN AND BRINE: Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water and stir until salt is dissolved. Submerge chicken in brine and refrigerate 1 hour.
    2. 2. Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set V-rack in small roasting pan and lightly spray rack with nonstick cooking spray.
    3. 3. FOR THE PASTE: Stir together rosemary, garlic, salt, 1/4 teaspoon pepper, and 1 tablespoon oil in small bowl. Rub about 1 1/2 teaspoons of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin (see illustrations 1 through 3, below). Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all sides of chicken with 2 teaspoons oil and season with pepper. Set chicken breast-side down on prepared V-rack and roast 15 minutes.
    4. 4. FOR THE JUS: While chicken is roasting, toss garlic cloves with 1/2 teaspoon oil; after chicken has roasted 15 minutes, scatter cloves in pan and continue to roast 15 minutes longer.
    5. 5. Remove roasting pan from oven; decrease oven temperature to 375 degrees. Using tongs or wads of paper towels, rotate chicken breast-side up; brush breast with 1 teaspoon oil. Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown and instant-read thermometer inserted into thickest part of breast and thigh registers about 160 and 175 degrees, respectively, adding more water to roasting pan if liquid evaporates. Tip V-rack to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
    6. 6. Remove garlic cloves to cutting board. Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup. Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork. Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water). Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes. Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste. Carve chicken and serve with jus.

    Applying the Paste

    1. With your fingers, carefully loosen skin over breast and thigh.

    2. Spoon some garlic-rosemary paste under skin on each side of breast.

    3. With your fingers on top of skin, work paste to distribute it over breast and thigh.

  6. #7 by Dave_Fay on April 15, 2010 - 10:46 AM

    Olive oil
    Red pepper flakes
    Dry Basil
    Fresh Basil
    Large can of diced tomatoes
    Large can of chicken broth
    Pancetta (2 bags for one batch 4 for 2)
    Jewish rye bread
    sour cream
    Marscapone cheese

    Dice Onion and Chop Pancetta
    Heat (High-Med High) pot and drizzle olive oil to lightly coat bottom
    Sautee onions and pancetta for 5 min or until browned and carmalized with generous dashes of salt and pepper
    Added can of diced tomates, fresh basil, dryed basil. and 2-4 table spoons of pepper flakes (depends on how hot you want it) sautee for 3-4 mins
    Toast bread (4-6 slices for one batch)
    Add chicken broth and let simmer for 8-10 min.
    Tear or cube bread and add it to soup.
    serve a dollup of eqi mixed sour cream and marscapone cheese.

  7. #8 by Vic L on April 21, 2010 - 1:47 PM

    Honey Walnut Baked Apples


    6 medium apples (I used Fuji because they were available)
    1 tbsp sugar
    1 tsp cinnamon
    3 tbsp honey
    2 tbsp unsalted butter, melted
    6 oz. chopped walnuts

    Preheat oven to 350 degrees.

    Melt butter in a small saucepan over low heat, or in a deep bowl or cup in the microwave. Add sugar and cinnamon to a medium mixing bowl and stir to combine. Add honey and melted butter, whisk until smooth. Stir in walnut pieces sit a long spoon. Set aside.

    Core apples and cut a shallow slit around the center of each apple, just through the skin, approximately 1/8 of an inch deep. Fill each apple with 1 to 2 tsp of the filling mixture. Arrange in a high-sided baking dish just large enough to hold the apples. (I used an 8-inch square baking dish for these, but a pie tin would have worked as well.) Bake for 35-45 minutes, or until apples are tender. If filling begins to blacken, cover the apples with foil and continue cooking.

    When done, set on serving plate and serve immediately with a little honey or a scoop of vanilla ice cream.

(will not be published)