Our Adventures in Food

Submitted Recipe: Best Homemade Ranch Dressing Ever!

noreply@blogger.com (BeyondWittgenstein) — Sun, 30 Sep 2012 02:51:00 +0000

Best home made Ranch dressing ever!!!!!!!!!!!!!!!!!!

1 cup mayonnaise
1/2 cup sour cream
1/4 cup of milk shopping list
2 teaspoon parsley
1 1/2 teaspoon garlic powder or mashed fresh garlic
2 teaspoon chopped onion

Mix and rest 30 mins.

Submitted by Leisa Littlerambo McBride

Submitted Recipe: Breakfast Omelet Muffins

noreply@blogger.com (BeyondWittgenstein) — Mon, 10 Sep 2012 01:56:00 +0000

Breakfast Omelet Muffins

Pack a greased muffin tin with shredded hash browns and bake at 450 for 15 min. When done lower temp to 350 and fill with a mixture of egg (beaten thoroughly) and bacon (or ham or whatever meat you like) and top with shredded cheese of choice. Then bake again for 15-18min.

Submitted by Jordan Fanning

Mushroom Basil Cream Sauce

noreply@blogger.com (BeyondWittgenstein) — Thu, 06 Sep 2012 17:00:00 +0000

If you don't like fungus, this isn't for you.

Serves four.

NB: The greater the variety of mushrooms, the better. Crimini, morels, Chanterelles, oyster, shaggy mane, et cetera all work well. If you have access to fresh porcini, they are awesome. I discourage the use of dehydrated mushrooms for this. Fresh is best.

This is also garlicless.

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Lemon Rosemary Garlic Pork Chops

noreply@blogger.com (BeyondWittgenstein) — Wed, 29 Aug 2012 15:00:00 +0000

This is a Greek-inspired recipe. Yes, those are neeps and tatties in the background. Well, not really. The neeps are actually rutabagas, but they are just as good.

Prosciutto, Peas, and Chicken Sauce

noreply@blogger.com (BeyondWittgenstein) — Thu, 23 Aug 2012 13:00:00 +0000

Another made-up recipe of mine.

Serves four.

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Corned Beef Dinner

noreply@blogger.com (BeyondWittgenstein) — Wed, 15 Aug 2012 14:00:00 +0000

This is about cooking corned beef bought in the store, not about corning beef. That will be done at a later date.

One day whilst discussing corned beef with DF, I found out that where she lives, corned beef comes with a little spice packet in which the beef is simmered. This is not the case where I am from, ergo I will show how to make that spice packet and other things.

Serves five.

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Shrimp and Leek Gnochi

noreply@blogger.com (BeyondWittgenstein) — Tue, 07 Aug 2012 13:00:00 +0000

Like many of the dishes I create, I came up with this one when I was bored one evening.

Serves four.

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Tangerine Scallops

noreply@blogger.com (BeyondWittgenstein) — Fri, 03 Aug 2012 03:50:00 +0000

Simplicity at Its Best

NB: This recipe can easily be doubled or tripled, but here it is listed as a side dish.

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Lasagna

noreply@blogger.com (BeyondWittgenstein) — Thu, 26 Jul 2012 17:00:00 +0000

The pasta casserole, Lasagna.

Pistachio Crusted Halibut

noreply@blogger.com (BeyondWittgenstein) — Wed, 18 Jul 2012 15:11:00 +0000

It's simple and it's tasty. Nothing more need be said.

Canadian Pea Soup

noreply@blogger.com (BeyondWittgenstein) — Tue, 10 Jul 2012 11:00:00 +0000

This is Canadian Pea Soup or as close as most people will ever get without going to Quebec. I'm not going to call it "French Canadian" Pea Soup because I'm not Québécois.

It is extremely tasty and should be one of those dishes tried at least once in a lifetime.

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We've Been Busy. Again.

noreply@blogger.com (BeyondWittgenstein) — Thu, 05 Jul 2012 23:53:00 +0000

We've been busy again. I've been doing work things to get ready to go south soon and DF has had things of her own to do, but we'll be back cooking together very soon.

I will be putting up the rest of the recipes over the course of the next few days so they can automatically post over the next few months. There is at least eleven on this round and I haven't counted the other folders yet, but there's enough to occupy the calendar for a while.

After those, it will be us in a new and different kitchen, so the scenery will change.

Questions and comments are always welcome.

BW & DF

Ham Stock

noreply@blogger.com (BeyondWittgenstein) — Thu, 05 Jul 2012 23:48:00 +0000

I LOVE making soup.

I love making soup, any soup.

This is as close to the beginning of shang tang stock (shanton, shangton, shantang, shantong ,etc) stock as you're going to get without going to China. Mind you, I say beginning. Shang tang also requires chicken and a very special type of Chinese ham that I doubt you're even going to be able to find in this hemisphere, but this is a beginning. Try this, if you want something close to the Chinese staple.

Anyhow, the basis to any good soup is a good stock. If the stock is inadequate, the soup will follow suit.

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Things to Add

noreply@blogger.com (BeyondWittgenstein) — Wed, 02 May 2012 04:50:00 +0000

I've been waiting a long time to make Canadian pea soup. A very long time. I'd say it's been more than a year or so. I cooked a ham tonight. Now, I don't particularly care for ham unless it's that fancy Virginia ham we don't get here, but I cooked a ham. I cooked it more so for the bone than for the meat for soup because I happen to love Canadian pea soup. Tomorrow I make ham stock for pea soup.

I also have to put up the remaining recipes from the first batch because I will be off to Kentucky soon, so I will take a few hours and schedule those for release. Expect ham stock and pea soup recipes soon. I am also making Ossobuco Milanese tomorrow plus other things I have to do. Tomorrow is a busy day.

Sapphire Savoy

noreply@blogger.com (BeyondWittgenstein) — Mon, 30 Apr 2012 04:40:00 +0000

I had this at a bar about six months ago, and it's very simple.

Shrimp and Avocado Salad

noreply@blogger.com (BeyondWittgenstein) — Thu, 26 Apr 2012 00:50:00 +0000

This has been sitting around in the drafts section for nearly eight months because the avocados we've had for the last year, almost, have been awful. Ergo, since we now have good avocados, this recipe is up with pictures.

Chili Garlic Pork Chops with Brussels Sprouts and Potatoes

noreply@blogger.com (BeyondWittgenstein) — Tue, 27 Mar 2012 21:38:00 +0000

This is from Ming Tsai's Simply Ming: One-Pot Meals. It's really tasty, but it is a little messy to make. I've tweaked it a little because his was off the first two times I made it.

Serves four.

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Leftover Brisket and Pork Shoulder Rose Sauce

noreply@blogger.com (BeyondWittgenstein) — Wed, 21 Mar 2012 23:29:00 +0000

I made this up after having a bunch left over meat and, if you haven't noticed, I really like pasta.

Serves six.

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Chicken Coconut Masala

noreply@blogger.com (BeyondWittgenstein) — Sun, 18 Mar 2012 21:31:00 +0000

Such Indian dishes are almost universally misnamed "curries" in the western world. The proper term is "Masala."

Fair Warming: this takes a couple of hours to make and dirties a lot of dishes. And it's bloody hot, too, but you can cut down on the the chilies. You will also need a spice grinder for this recipe.

Serves four to six.

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Pad Thai

noreply@blogger.com (BeyondWittgenstein) — Wed, 14 Mar 2012 21:04:00 +0000

This isn't authentic Pad Thai because I like more vegetables in mine than are called for, but for a stir-fry like this, I think you can fiddle with the vegetable types and quantities.

Serves four.

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Broiled Garlic Prawns and Creamy Rotini

noreply@blogger.com (BeyondWittgenstein) — Fri, 09 Mar 2012 21:55:00 +0000

These prawns were huge and they were really sweet.

Serves four.

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Pork Chops with Bell Peppers, Onions, and Olives

noreply@blogger.com (BeyondWittgenstein) — Wed, 07 Mar 2012 00:47:00 +0000

This is a really easy and particularly tasty dish. The recipe below is four for, but I modified it for three for the pictures. It works well either way.

Serves four.

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Dan Dan Noodles

noreply@blogger.com (BeyondWittgenstein) — Thu, 01 Mar 2012 09:30:00 +0000

This is a classic Sichuan dish that makes an excellent lunch.

Shrimp and Crab Louie Salad

noreply@blogger.com (BeyondWittgenstein) — Sun, 26 Feb 2012 09:00:00 +0000

I got hooked on this salad at a restaurant that no longer exists, but it is fresh, crisp, and superb.

Lemon Dill Salmon

noreply@blogger.com (BeyondWittgenstein) — Tue, 21 Feb 2012 08:10:00 +0000

This is a flavor pouch recipe, otherwise know as "en papillote," but in foil.