Cooking Club

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Cooking Club

Post by Deathfire123 on Fri Feb 01, 2013 3:35 am

Calling all cooks
Let's cook together in the Cooking Club!




We of the cooking club are here to make food, share experiences, and explore the wonders of the culinary world! We will cook anything members of the club suggest whether it be childhood favorites, ethnic delicacies, or anything else you can think of!


How to Join:
PM me and ask for an invite. I'll request a badge for you, and you'll be in, and can start cooking with the rest of the club

What we do:
Each week we will cook one dish that has been suggested by members of the club. Then either post pictures with your own captions (in spoiler tags) or just do a write-up of your experiences cooking and eating the dish.

How Suggestions Work:
Members can suggest dishes in the main club. All suggestions must be accompanied by at least 1 or 2 recipes of that dish. More suggestions is better as it allows substitutes for people in cooking. For example, most Steak au Poivre recipes call for Cognac, which is really expensive, but there are some recipes that suggest red wine or brandies as an alternative.

Most suggestions will be first come first serve, however, a member's first suggestion will always come before someone's second/third etc. For example: Person A has three suggestions. Then Person B makes a suggestion after Person A's three suggestions. Person B's suggestion will go before Person A's second and third suggestions.

Try to make suggestions not require super expensive or hard to get food. Or have substitute options for people who don't want to spend that much money or have trouble locating certain items.

Other things:
Members can also just discuss foods they like, and chat about other people's experiences. Just have a lot of fun!

This Week's Recipe:

Spoiler:
Strawberry Tart
Spoiler:
Ingredients
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
Directions
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.

Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

Pastry Cream:
5 extra-large egg yolks, room temperature

3/4 cup sugar

3 tablespoons cornstarch

1 1/2 cups scalded milk

1/2 teaspoon pure vanilla extract

1 teaspoon Cognac

1 tablespoon unsalted butter

1 tablespoon heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Current Suggestions:
Spoiler:


Finished Recipes:
Spoiler:
Mild Chicken Curry:

Spoiler:
Recipe 1

Recipe 2

Recipe 3

Lemon Parmesan Tilapia
Spoiler:


Ingredients:
Sauce

1 cup grated Parmesan cheese.
3/4 cup stick butter (softened)
4oz oil
4tbs lemon Juice (substitute lime if that is your preference)

Fish.
3 to 4 fillet of Tilapia (any other light, flaky white fish will do just as fine)


Mix the butter and Parmesan into a bowl, making a thick paste, depending on how fine the Parmesan is grated, you can add more. Then add the oil and lemon juice so it becomes an emulsion like sauce.

Preheat your oven to 350 degrees, and place fillet in a pan that has been blanketed with foil. Add the sauce onto the fillets evenly, just scoop and place in the center, do not spread onto the fish.

Once your oven had completely heated, place the fillet into it, depending on how thick the fillet it, it should take between 10 to 15 minutes to cook properly, But the sauce will have melted to spread onto the fillet, and begin to golden brown just as the fish is cooked to temperature evenly through.

this is simple and easy for even beginner cooks. My recommendations to go with this dish, are roasted rosemary, olive oil, and garlic red potatoes, and a corn, black bean salsa, made with freshly ground black pepper and sea salt. Any kind of potatoes are a must, and the only vegetables that you should steer clear of with this dish, are Brussels sprouts and tomatoes.

A simple black bean and corn salsa is just, fully cooked beans and corn, mixed with some olive oil, salt, black pepper, a touch of orange zest, lemon juice and cilantro, all mixed to taste.

The OMEGA Omelette

Spoiler:

Ingredients:
2/3 Eggs (For one/two people, add one egg for every subsequent person you are cooking for)
Salt
Pepper
Couple Pinches of Ginger
Pinch of Oregano
Some Butter/Oil (To grease the pan)
1tbsp Water
2 Cloves of Garlic, Crushed/Minced (Add one more clove if cooking for 4 or more people)
1/4 Onion, Diced (Add more if you want to cover more of the omelette)
Bacon (As much as you want) (Optional)
Ham (As much as you want) (Optional)
2 tbsp Salsa (Any strength, Medium for best flavor)
A lot of Grated Cheese (Any mild/Medium strength cheese that can be grated (Usually Cheddar or Mozzarella))


If you are using bacon and ham in your recipe that has yet to be cooked. Cook them before you start the rest of the recipe.

Start by cracking all of the eggs into a bowl and mixing them with a fork/spoon until the entirety of the liquid is yellowish. Add salt, pepper, ginger, and oregano and stir until they have been mixed in.

Heat a large frying pan to Medium and grease it with the butter/oil/leftover bacon grease. Once the pan has heated up, poor all of the egg mixture onto the pan and then add the water on top of the eggs, this helps the omelette become nice and fluffy.

While the eggs are cooking, in a separate pan, add the onions are start cooking them on medium/low heat. Once the onions are golden brown, add the garlic and switch the pan to simmer.

While cooking the eggs, the top will most likely stay liquidy for quite a while. Once the bottom is solid enough, try to lift up one side of the omelette with a spatula (or two), and try to move all the leftover liquid underneath or to the sides of the omelette so they will cook.

Once the eggs have been cooked enough to be flipped, try to flip over the omelette. (If you have a huge one, this may be very very difficult.)
The flipping part is optional, and is just for plate presentation. If you can't do it, don't worry about it. Add the bacon and ham onto the omelette inside the pan and cook it for a bit more. Add the onions and garlic (Make sure they didn't burn) and then the cheese. Spread the cheese liberally. Lastly, add the salsa, and cook for a few more seconds.

Flip over half of the omelette so that all of the contents of the omelette are covered by the egg.

Put the omelette onto a plate then cut it into smaller pieces (Optional).

Members:
Deathfire - President
Sporadic
bedheadred
Kaleb_K
Kurara
AndytheRealOne
SoulEater
Hatless
JenovaCell
Adele


Last edited by Deathfire123 on Mon Mar 11, 2013 1:00 am; edited 18 times in total

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Re: Cooking Club

Post by Deathfire123 on Fri Feb 01, 2013 3:38 am

My first suggestion is a Mild Chicken Curry:

Recipe 1

Recipe 2

Recipe 3

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Re: Cooking Club

Post by bedheadred on Fri Feb 01, 2013 4:02 am

Ellos friends ^^
I joined to make myself learn to cook new foods.
I am a disaster domestically. You've been warned.

I second the curry. I've only ever had store bought curry.

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Re: Cooking Club

Post by Deathfire123 on Fri Feb 01, 2013 4:05 am

A friend gave me the idea to make this thread, as we were part of a cooking club on another forum (that has since died out by now Sad )

So, I'm glad I could make another one and hopefully she'll join this one =D

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Re: Cooking Club

Post by Noobs on Fri Feb 01, 2013 4:35 am

ill lurk

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Re: Cooking Club

Post by Kaleb_K on Fri Feb 01, 2013 4:46 am

I'll start out simple enough. This is a recipe of my own, that even made it onto the special's menu of The Blue Giraffe on Sanibel Island Fl when I worked there.

[spoilers]
Lemon Parmesan Tilapia.

Ingredients:
Sauce

1 cup grated Parmesan cheese.
3/4 cup stick butter (softened)
4oz oil
4tbs lemon Juice (substitute lime if that is your preference)

Fish.
3 to 4 fillet of Tilapia (any other light, flaky white fish will do just as fine)


Mix the butter and Parmesan into a bowl, making a thick paste, depending on how fine the Parmesan is grated, you can add more. Then add the oil and lemon juice so it becomes an emulsion like sauce.

Preheat your oven to 350 degrees, and place fillet in a pan that has been blanketed with foil. Add the sauce onto the fillets evenly, just scoop and place in the center, do not spread onto the fish.

Once your oven had completely heated, place the fillet into it, depending on how thick the fillet it, it should take between 10 to 15 minutes to cook properly, But the sauce will have melted to spread onto the fillet, and begin to golden brown just as the fish is cooked to temperature evenly through.

this is simple and easy for even beginner cooks. My recommendations to go with this dish, are roasted rosemary, olive oil, and garlic red potatoes, and a corn, black bean salsa, made with freshly ground black pepper and sea salt. Any kind of potatoes are a must, and the only vegetables that you should steer clear of with this dish, are Brussels sprouts and tomatoes.

A simple black bean and corn salsa is just, fully cooked beans and corn, mixed with some olive oil, salt, black pepper, a touch of orange zest, lemon juice and cilantro, all mixed to taste.[/spoilers]

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Re: Cooking Club

Post by Deathfire123 on Fri Feb 01, 2013 4:57 am

Holy crap that sounds delicious :O I can't wait to make it

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Re: Cooking Club

Post by Kurara on Fri Feb 01, 2013 5:05 am

I'd like to join! Sign me up! Very Happy

I would like to suggest Mapo Tofu! I'll have to look up some recipes later when I have a chance, but here's a nice song that we should sing while preparing/eating it!


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Re: Cooking Club

Post by Kaleb_K on Fri Feb 01, 2013 5:08 am

One tip I forgot to mention is to be very careful with the fish, and make sure that you follow the cook temps given to you on the packaging or by the person running your local fish market if you live close enough to the shore to get one (part of the reason I love florida lol). Fish has natural bacteria and Mercury that needs to be cook out of it, and the cook temp is the safest temp to heat the meat up to without compromising the taste and texture of the fish.

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Re: Cooking Club

Post by Kurara on Fri Feb 01, 2013 5:12 am

Kaleb, do you have any pictures of your dish? It sounds really yummy!

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Re: Cooking Club

Post by Noobs on Fri Feb 01, 2013 5:17 am

and i thought tilapia is a local name for tilapia the we have here.

*back to lurking*

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Re: Cooking Club

Post by Kaleb_K on Fri Feb 01, 2013 5:26 am

I was planning on cooking it again soon for a female friend of mine, I'll be sure to snap a few photos of it when I do.

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Re: Cooking Club

Post by AndyTheRealOne on Fri Feb 01, 2013 3:41 pm

sweet, il join
i love cooking, also would like to try some of the recipes of other members fav foods

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Re: Cooking Club

Post by Deathfire123 on Sat Feb 02, 2013 3:07 am

I think for this week, we will cook the Mild Chicken Curry I suggested.

From February 1st to February 10th

Go ahead and post pictures of you cooking it / buying ingredients / finished product whatever you want.

Or just a write-up of your experiences cooking the curry if you don't feel like Taking pictures.

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Re: Cooking Club

Post by Kaleb_K on Sat Feb 02, 2013 2:28 pm

Is it okay, if I make the curry more than just mildly spicy? I have fresh peppers I want to use before they go bad.

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Re: Cooking Club

Post by SoulEater on Sun Feb 03, 2013 10:02 am

Sounds fun, I wanna join :3

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Re: Cooking Club

Post by Keiichi Morisato on Sun Feb 03, 2013 4:12 pm

Noobs wrote:ill lurk

Ditto here too

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Re: Cooking Club

Post by Keiichi Morisato on Sun Feb 03, 2013 4:15 pm

Deathfire123 wrote:I think for this week, we will cook the Mild Chicken Curry I suggested.

From February 1st to February 10th

Go ahead and post pictures of you cooking it / buying ingredients / finished product whatever you want.

Or just a write-up of your experiences cooking the curry if you don't feel like Taking pictures.

I dont have money so i'll just post whatever the hell i do fix

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Re: Cooking Club

Post by Deathfire123 on Sun Feb 03, 2013 4:56 pm

go ahead and alter recipes if you feel like it. They're there for people who aren't the best cooks

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Re: Cooking Club

Post by Keiichi Morisato on Sun Feb 03, 2013 5:08 pm

I dont have any of that. I plan on baking some chicken and having it with rice.

I just hope i dont fuck it up.

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Re: Cooking Club

Post by bedheadred on Sun Feb 03, 2013 6:07 pm

Has anyone decided which curry recipe they are going to use?

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Re: Cooking Club

Post by Deathfire123 on Sun Feb 03, 2013 7:22 pm

Im most likely going to be using Recipe 1 and I'm going to cook it tonight, so look forward to it =D

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Re: Cooking Club

Post by bedheadred on Sun Feb 03, 2013 7:30 pm

I bought chicken and will prolly cook Thursday. I just didn't want to cook the same recipe as everyone else so we have some variety.

EDIT: going with recipe 1. recipe 2 has weird ingredients I'd prolly never use again. recipe 3 has too many veggies.

Have I mentioned I'm a picky eater? Razz

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Re: Cooking Club

Post by Deathfire123 on Sun Feb 03, 2013 10:54 pm

Well here's my experience with cooking Curry for the first time.

It went relatively okay.

Mom brought out the chicken for thawing the day before and bought some curry powder this morning. I went out and got some onions, garlic, a lemon, and tomato paste because I had none of that.



Here's all of the ingredients. I lined em up and then started prepping the garlic, onions, and chicken.



Here are the onions cooking in the olive oil. Me and my mom decided to swap out 2 of the 3 onions for some carrots and snow peas, to give it some variety. Those weren't the only substitutions we made.



Here's the chicken cubed up, and the garlic. We decided to use 3 boneless chicken breasts instead of a whole chicken just because it easier and the leanest part of the chicken. And we all like white meat.

As you can see we also swapped out caster sugar for normal granulated sugar. Now here's the important part Unless you like bitter curry, add 2 or 3 teaspoons more sugar than the recipe calls for. Our curry was way too bitter so we had to sweeten it up by adding sugar after we already plated it



Here's after adding everything but the chicken and tomato paste. It smelled really delicious here.



And here it is with the chicken. We added way too much water so we had to cook it for longer and it still ended up being way too runny. So to alleviate, we added about a teaspoon of corn starch in with the lemon juice to thicken up the sauce. Also please note, there was a bit too much cinnamon in the recipe, so if you don't like very hot/spicy curry, maybe halve the cinnamon amount.



Here it is with the veggies we added. Yum. It was actually pretty good after we added the sugar. Not bad for a first attempt at making curry.



Plated and ready to serve. I forgot to take a picture of it when I first plated it, so here's the second helping =P

All in all, I love cooking, so this was a great activity for me to practice my cooking skills.


Last edited by Deathfire123 on Wed Feb 06, 2013 1:20 am; edited 1 time in total

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Re: Cooking Club

Post by Kaleb_K on Mon Feb 04, 2013 12:36 am

I will most likely cook mine wednesday, and I will add the exact alteration I have made for everyone, but I will warn that if you decide to try what I have done, you must have LOVE spice, because I am a big fan of heat lol

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