Recipe swap (and other food related stuff)

[DancingRanger]

Man, there is so many yummy sounding things here. I'm going to write them all down in my recipe book.

[Solokov]

Family recipe for Turkey stroganoff. (my mom is allergic to both beef and dairy)


1-1/4  pounds of turkey breast tenderloins
one large sweet yellow onion
2-3 toes of garlic (some people call them cloves though)
a quarter to a half pound washed crimini mushrooms (commonly marketed as baby portabello mushrooms)
1-1/2 to 2 cups tofu sour cream (recipe at the bottom)
White cooking wine 1-2 cups
1 cup chicken stock
Salt, and pepper
corn starch (not much maybe a tablespoon at the most)
cooking oil/butter/margarine to melt in a pan


cut your turkey into bite larger than bite size medalions, spice with salt and pepper, drop into a heated pan that has a light coating of melted butter/cooking oil/margarine and sear till brown, remove from the pan and set aside.

Roughly dice your onions  and then toss them into your still hot saucepan to grill/caramelize. Mince your garlic and hold off putting that in till the onions are clear or slightly golden.

slice your mushrooms and add them into the saucepan when you can smell cooking garlic.

Cook this all down before returning you meat to the pan, then carefully add in your wine and stock. Simmer this, stirring and adding water or stock if needed.


When you're nearing completion of the sauce ladle off a half cup of liqued and mix your corn starch into this, microwave this for about 9 seconds it should thicken some but not a lot (if it starts to look like partially baked biscuit at more liquid and remix it) the pour into the sauce while stirring. This should thicken the sauce, mix in your sour cream to an even consistency and serve while hot over the dish of your choice (rice, noodles, potatoes etc)




My mom's Tofu sour cream recipie:

12oz pack of silken tofu, medium or firm.

2 tablespoons vegetable oil (I go with canola since soybean and olive make for an odd taste)
1/2 tablespoon sugar (or some other sweetener)
1/4 teaspoon salt (VERY IMPORTANT)
2-3 tablespoons of rice wine vinegar

toss everything into a blender, and blend it until everything is a smooth consistency (shouldn't take more than 30 seconds of actual blend time however you'll have to stop and pop air bubbles with a spoon, you don't want to run it too long otherwise it turns grainy and unappetizing you want a yogurtlike consistency). Remove the blender top from the base and sit the whole ting in the fridge to chill and "relax" for a couple hours before use. (something about letting it set for a while makes it taste better for some reason.

Anyway my dad grew up on stroganoff with regular sour cream and now prefers the tofu sour cream in his stroganoff.





Bonus recipie!


Solokov's homemade noodles.


2 cups flour
some flour on the side
a pinch of salt
2 eggs or so
and some coconut milk
2-3 cups chicken stock
2-3 cups water

Mix the salt, flour and eggs together, and then add in some coconut milk as needed till you've created a dough ball that isn't too wet, or too dry. It should have a smooth finish and you should be able to "palm it" for a few seconds before gravity takes it back down to the ground. Knead this for a few minutes before wrapping it up in damp cheesecloth and let that set for about 30 minutes. Go run around outside, punch trollkin in the face or draw SSSS fanart or something in the meantime.

Return and start rolling your noodles out, use the spare flour to keep it from sticking to the board and your pin, you'll probably have to divide your dough up into two or three groups unless you have a stupidly large cutting board/preparation table. Roll it out as thin as you want (I prefer about an 1/8th of an inch ish but really don't go for consistency), and then give it another dusting of flour on both sides before either rolling it like a sponge cake or loosely roll/folding it.

Now take a large sharp knife and cut through the dough completely in the direction you rolled the dough at whatever interval you want your noodles to be wide. unroll the noodles once you're done and let them air for a bit.

Boil in your chicken stock/water mix for about 4-5 minutes at a time in small batches to keep them from sticking together and then set aside in a large colander to finish cooking before either serving fresh or water shocking them (ice cold water sprayed over it to stop the cooking process) and then chilling in a fridge before dividing it up into meal size bits for use later.

[Aprillen]

Inspired by the discussion about how cake batter is always tastier than cake, I give you Sweden's favorite no-bake treat

Chokladbollar

100g butter, room temperature. (NOT margarine. Get the real stuff. It pays off.)
150 ml sugar.
300 ml rolled oats.
3 tbsp cocoa powder
1 tsp vanilla sugar or a few drops of vanilla extract
2 tbsp liquid (if you're making this with/for kids, use water or milk, for adults you might use strong coffee or the liquor of your choice)
Nib sugar, shredded coconut or chocolate sprinkles for rolling.

Mix the dry ingredients in a bowl. Add in the butter and liquids. Knead into a dough. Roll the dough into little balls, roll them in nib sugar/coconut/sprinkles, and place them on a plate in the refrigerator for half an hour before serving OR just get out a spoon and scoff the lot.

Kids tend to love to make these because you don't have to use anything mum and dad don't want you using (sharp knives, the stove, et.c.), tastes great and makes a mess like nobody's business.

Ahh, I made these just the other day! But being lazy I skipped the rolling them into balls part and just ate the mix with a spoon.
Also, I have a slight variation on the recipe: Less butter (75 g) and less sugar (100 ml), and a tablespoon of dark, arraky rum. Also, because chocolate loves salt, a pinch of salt. And of course really strong coffee for the liquid. This makes chokladbollar for a more grown-up palate.

[Viisikielinenkantele]

Divra, Aprillen: I am so going to try this as soon as I have all the ingredients! One batch for the kids and one batch for me 

[Viisikielinenkantele]

I made Chokladbollar today and the kids instantly fell in love with it  Their version is a little too sweet for me though so I made the grown-up version of Aprillen too and this is just right! Thank you very much for the recipe!

[Viisikielinenkantele]

The elder bushes are in full bloom here and I really wish I could send you the sweet fragrance you can smell everywhere...

Yesterday I made my yearly batch of elderflower-syrup from the elder bush in my garden.



Maybe you are interested in the recipe?

Deposit 10-12 elder flowers in 1 liter of water for 24 hours.



Strain the liquid then through a small sieve or a kitchen-towel and boil it up with 1 kg white sugar and 15 g citric acid or the juice of 1-2 lemons. Fill the syrup still hot in bottles.



The syrup is used for example for flavouring water or a popular summer drink here named Hugo. It consists of prosecco or white wine, a sheet of lime, elderflower-syrup, 1 or 2 mint-leaves and icecubes.

[RandomTexanReader]

Texan Delight, AKA what-my-grandmother-had-to-teach-my-mom-before-she-married-my-dad-so-that-way-there-wouldn't-be-a-divorce-on-the-grounds-of-'spousal-neglect'-the-first-year.

Spoiler: show

Get some of this

and cook it up. Then take some of these

and cook'em.
Then get some of this

and some of this(optional)

and some of this
(Velveeta cheese)
and mix everything together with some of this
.
and mix it all in with the noodles and hamburger.
It should be about the consistency of mac-and-cheese.

...

Yeah, I'm not much of a cook. I DO have a secret spice recipe for really good non-spicy chili, but it's SECRET.

[Wonkle]

I am involved with a Harry Potter and YA Lit conference being held next year in Las Vegas: Leviosa http://leviosa.org, July 7-10, 2106.

At most Harry Potter cons, they name drinks after each house, various characters and spells.  Well, I've developed a lot of drinks so far.  And instead of typing them all out, I'll link them to the drink card graphics that have been developed for each drink, shown in the links provided.

Well, the comment thread got to the point where SignatureSmiley suggested there was a food/drink thread here and Fox Lala wanted me to post them.  So here they are.

I'm posting these from the Live Journal and Facebook from our latest post to older posts.  In drink talk, "virgin" means without alcohol.
 

VOLDEMORT REGENERATION SOUR
Posted for the 20th anniversary of the second rise of the DarkLord: It's a twist on a New York Sour featuring bourbon and red wine
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435956481./775753305875208/?type=3&theater
http://leviosa2016.livejournal.com/18542.html


THE DRACO
Posted in honor of Draco Malfoy's 35th birthday. "This is a tall, pale, cool drink, just like the character, who goes down as smoothly as Draco in your favorite fanfic."  My husband, who helped me taste test, said this is smoother than a Long Island Iced Tea.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435956481./765835530200319/?type=3&theater
http://leviosa2016.livejournal.com/16918.html (this LJ link has both drinks: The Draco & Draco IBLP)

DRACO IN BLACK LEATHER PANTS
A variation on the Draco.  Draco in black leather pants is a favorite Draco fandom trope that Cassandra Claire, when she was writing HP fanfic before she began writing her Mortal Instrument series, made rather a standard in the fandom.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435956481./765835516866987/?type=3&theater

Since the Draco in Black Leather Pants drink card was limited, the directions is to halve the Draco and add to the "leather pants" part of the drink.  here is the recipe in full:

Draco in Black Leather Pants

Ingredients for a two-part layered drink

Black Leather Pants:

1 oz White Tequila
1 oz Black Cherry Juice
1/2 oz Blackberry Brandy
1/4 oz Grenadine Syrup

The Draco:

1 oz Lemon-Lime Soda
1 oz Lemonade
1/2 oz Bacardi Dragon Berry Rum
1/2 oz Skyy Dragon Fruit Vodka
1/4 oz Triple Sec
Maraschino Cherry

Instructions for a layered drink:

1) Pour the Black Leather Pants ingredients into the bottom of the glass.
2) Fill high ball or pint glass with ice.
3) In a shaker, add the ingredients for the Draco portion of the drink and shake.
4) Pour very slowly into the glass to give a layered look.
5) Garnish with a cherry

Potions Master's Tip: The Black Leather Pants can be drunk by itself, just double the recipe.


SNAPE'S WIT-SHARPENING/DULLING POTION (virgin and alcoholic versions listed)
It's a variation of a Moscow Mule.  This one was posted in time for finals.  The wit-sharpeneing version is without alcohol.  Add the vodka to make it wit-dulling.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435956481./760895357361003/?type=3&theater
http://leviosa2016.livejournal.com/16289.html


GRED & FORGE WIZBANG SHOT
Posted in honor of the twin's birthday on April 1st.  This is a shot rimmed with Pop Rocks.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435956481./732859323497940/?type=3&theater
http://leviosa2016.livejournal.com/12883.html


SLYTHERGIN
An elegant gin drink with a green hue.  At HP cons, there is always a drink named for each house.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435956481./724510867666119/?type=3&theater
http://leviosa2016.livejournal.com/10505.html


LOVE POTION No. 9 3/4
Posted for Valentine's Day, subtle, made with creme de violette.  And if you stick it in the freezer, it makes the tastiest snow cone you have ever imagined.  It freezes in a powdery state ready for eating with a spoon.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435957718./707301702720369/?type=3&theater
http://leviosa2016.livejournal.com/5211.html


STRIPED BADGER
This is the Hufflepuff House drink.  Like chocolate?  Then this drink is for you, especially if you like chocolate and rum together.  And yes, it may have banana liqueur in it, but trust me, it's pretty damn tasty and I normally hate drinks with banana in them.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435957718./701713883279151/?type=3&theater
http://leviosa2016.livejournal.com/4417.html


BEAUXBATON BRACER
This champagne cocktail is named after the French wizarding school in the HP books.  The variation, the Fleur Delacour, is very good indeed.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435957718./679239725526567/?type=3&theater
http://leviosa2016.livejournal.com/2406.html

Variation: The Fleur Delacour
Add 1/2 oz of elderflower liqueur after the blue curaçao and reduce the champagne by half ounce to 4 oz total.
(Note: This is a sweeter, more floral champagne cocktail and it is quite tasty.  St. Germain Elderflower Liqueur was used.)
Potions master’s secret:
Chill the Blue Curacao and Elderflower Liqueur in the refrigerator so the cocktail remains well chilled when served.  The standard champagne flute holds 5 oz. of champagne with a 1″ head space from lip.


LIQUID DEMENTOR CURE - virgin
A hot chocolate recipe you can spike with peppermint schnapps for an extra adult kick.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435957718./674074409376432/?type=3&theater
http://leviosa2016.livejournal.com/1555.html (this LJ link has the Liquid Dementor Cure & Pepperup Potion shot)


PEPPERUP POTION
Drink this and steam really will come out of your ears, just like in the book.  Boy, does it have a kick.
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435957718./674074402709766/?type=3&theater


HAGRID'S PUMPKIN PATCH
It's like drinking a pumpkin pie.  This is damn good. 
https://www.facebook.com/LeviosaHPCon/photos/pb.637625063021367.-2207520000.1435957718./662417370542136/?type=3&theater
http://leviosa2016.livejournal.com/849.html

 
And coming up next week, we'll have four new drinks to promote for each day one year in advance of the conference, 7/7 - 7/10.  The Ravenlaw Tower, the Elder Wand Wine Cocktail, Nobel House of Black (a root beer & black rum drink), and Felix Felicis (an tropical drink golden in color).  And there are more drinks in the works for later this year, both alcoholic and non-alcoholic.

[Mélusine]

Here is the recipe you wanted, Sunflower The only thing I hadn't translate are the gram and temperature because I'm not sure which country use what, so I let you see...

Zimtsterne - Cinnamon's stars (with or without special Stand Still. Stay Silent icing)
For ~120 little stars (depending of the pastry cutter - mine SSSS iced are bigger)
400 gr ground almonds
120 gr caster sugar
200 gr icing sugar
6 coffee spoon cinnamon powder
320 gr flour
4 egg white (if the paste is too dry I add a few drops)
For the icing
300 gr icing sugar (or less : I add it in small parts, incorporate it, and see if the consistency is good or not)
2 beaten egg white
1 coffee spoon liquid vanilla if you want (I never tried)

In a big salad bowl, mix together ground almonds, caster and icing sugar, cinnamon powder and flour. Add the egg white and mix until getting a ball.
Flour the work surface, spread the paste on 1 cm thickness, cut the stars (or something else) with the pastry cutter and put them on the oven tray previously covered by a... wax paper ? (Something which may the biscuits not stinking to the oven tray.)
Preheat the oven to 150°C. Put in the oven for 8 minutes (Not more, even if the biscuits seems underdone.) Leave the biscuits to cool on a (oven rack ? Well, not for the oven but you might see what kind of cooking thing it is.)
When the biscuits are cool, prepare the icing by incorporating delicately the icing sugar to the beaten egg white, add the liquid vanilla if you want. Ice the biscuits. Leave them dry ; which may need one or two hours.
The biscuits can be preserved in a can.

I hope you'll like them

[Ana Nymus]

Why did I not see this thread before? I'm always in search of good recipes!

Anyway, I was thinking about hungarian soup the other day because someone mentions sausage. This soup is absolutely perfect in the wintertime, but you need to find some good kielbasa. Or some Hungarian sausage, if you can get your hands on it. The sausage makes the meal! And if you like eggs, we always poach an egg for each person and add it to the soup at the very end: delicious!

[Solovei]

Time to revive this thread! I made the chokladbullar today following Divra's original recipe (was too much in a hurry to check the replies, but - I added a bit more milk as the mixture was just too dry, and I didn't have coconut so I chopped up some chocolate chips and rolled it in those. After an hour in the fridge they were still rather soft, I'm not sure if that's their intended consistency. I also found them rather too sweet, but they might be okay with some tea

I also wanted to bring you guys a recipe I found recently for marinated mushrooms! This is a dish you often see in Russia, and was among my favorites growing up! It tastes a bit like pickles but has a very unique texture~ It's pretty easy to make and keeps for a long time, so don't be alarmed when you see that it asks for a whole bunch of mushrooms - if it's in the fridge it'll be fine for several weeks, and it makes a nice little appetizer for hot weather.

The original recipe appears here, this one has some modifications by me:

Ingredients:
2 lbs fresh mushrooms, quartered, halved or even whole if they are small.
16 cups water + 3 Tbsp vinegar

For the marinade:
1/2 cup vinegar
2-4 tsp salt, depending on how salty you like things
1 tsp sugar
3 Garlic cloves, chopped
2-3 bay leaves
1/2 tsp freshly ground pepper
1 and 1/2 Tbsp dill weed (fresh, frozen or dry) - I happened to have a lot of fresh dill when I was making this, so I put in quite a bit more to use it up and because I like dill. You do need some to get the right taste, so I wouldn't omit this.
2 cups water
1/2  cup vegetable oil

Instructions
1. Make the marinade first (before rinsing mushrooms):
In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, and dill. Simmer for 5 minutes.
2. Add 2 cups water, bring to a boil and simmer another 5 minutes. Lastly, add oil and turn off the heat.

Prepping the Mushrooms and Assembly:
1. Boil 16 cups (4 quarts) Water with 3 Tbsp vinegar (or juice from 1 lemon) – this is to keep them from getting brown
2. Rinse mushrooms, cut them into quarters or halves; place in boiling water. Stir, cover and cook 3 minutes.
3. Drain the mushrooms and pour marinade mixture over them.
4. Boil everything together for another 2-3 minutes. Pour into airtight glass jars (the ones with a snap lid work great!) and leave them on the counter to cool down. Once they are room temperature, put them in the fridge overnight. They should be ready to eat after about 24 hours.

[starfallz]

In light of the hot discussion about pea soup and rye bread, I had both for dinner tonight!



Pea Soup Recipe
I used just water instead of chicken broth for a totally veggie version. I didn't need any extra salt or pepper, but my partner did.

Sadly, no Finnish reikäleipä, but I found some German rye bread at the store.

[Yuuago]

Laufey was curious about my Butter Tart recipe, so here it is! Unfortunately, I don't have any photos at this time, but maybe later on....

Vintage Canadian Butter Tarts

This is an old family recipe from the 1960s. It's a standard recipe that I make at Christmas, but they're great at any time of year. This is a pre-metrication recipe and as such I don't have metric conversions for it, sorry! Those who need metric will have to do their own conversions.

For the pastry, you can just use whichever pastry recipe you would usually use to make 1 regular pie. If you don't have a pastry recipe, you can use the one I posted in my journal here - but please ignore the metric conversions, I'm not sure if they're correct, I recommend recalculating to be on the safe side. Also, keep in mind that my pastry recipe as written in that journal entry makes enough for two deep-dish pies and a set of tarts; you'll have to adjust it to your needs.

Alternately,  you can just use frozen pre-made tart shells, but those aren't quite as nice as handmade pastry, not so?

Also: I'm posting this as it's written down, but when I make it, I usually double it.

Ingredients
1 pastry recipe (enough pastry for 1 pie/standard set of tarts)
1 egg, beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1/2 cup raisins, currants, or chopped pecans
1 teaspoon vanilla

Process
Prepare pastry; roll 1/8" thick and cut into 4" rounds (or 1" larger than your tart wells). Press into medium-sized tart pans. Mix all ingredients together; fill tart shells 2/3 full. Bake in a hot oven (450F) 8 minutes; reduce temperature to 350F and bake 15-20 minutes longer or until pastry is delicately brown.
Yield: 12-15 tarts

And that's it! These are ridiculously easy to make, really. As long as you reduce the temperature on time, they're pretty foolproof.

[Mélusine]

Thank Yuu, I was curious too But how could you bake with things as vague as "1 cup", which size must be the cup ? *Lost if she doesn't have accurate measurements, to the persons who are able to cook without that, you have all my admiration*

[Yuuago]

Thank Yuu, I was curious too But how could you bake with things as vague as "1 cup", which size must be the cup ? *Lost if she doesn't have accurate measurements, to the persons who are able to cook without that, you have all my admiration*

That's the thing, though, 1 cup is actually a standard measurement! It's a specific measuring cup size. You don't, like, just grab a coffee mug and use that. ;p Errr it's about... 236 ml?
Maybe I should have done the metric conversions....