WTF Cookbook
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From wtg:
Might want to have your cardiologist on speed dial.
But it's so worth it.
From the New Basics Cookbook by Julee Rosso and Sheila Lukins (the Silver Palate team)
Berta's Chopped Liver
1 pound chicken livers
1/4 cup rendered chicken fat (aka schmaltz, the essential ingredient in this dish)
2 large onions, coarsely chopped
1 hard-cooked egg, coarsely shopped
Salt and freshly ground black pepper, to taste-
Clean the chicken livers well. Bring a medium size saucepan of water to a boil, and add the livers. Reduce the heat and simmer for 10 minutes. Drain and reserve.
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Heat the chicken fat in a medium-size skillet. Add the onions and cook until wilted and lightly browned, 20 minutes. Remove from the heat.
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Cut the chicken livers into small pieces and place them in a bowl. Add the onions and chicken fat, egg, and salt and pepper. Mix well.
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Place the mixture in a food processor and pulse until it is almost smooth. Do not overprocess, as it should have a bit of texture. Transfer the mixture to a bowl and refrigerate, covered. (This can be made a day ahead.) Remove from the refrigerator 30 minutes before serving
Makes 2 cups.
Note: Chopped liver freezes well. Defrost it in the refrigerator one day before serving.
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From wtg:
One-Pot Creamy Mushroom and Spinach Orzo
Yield: Serves 6 to 8Prep Time: 5 minutes to 10 minutes
Cook Time: 20 minutes to 22 minutes
Ingredients
2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic
1 pound cremini mushrooms
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)
Instructions
Finely grate 2 ounces Parmesan cheese (about 1 cup). Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.
Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
My notes:
A pound of orzo sounded like a lot, so I halved the orzo and liquid amounts. I decided to go heavy on veggies. I had a 24 ounce container of mushrooms, and a 5 ounce box of baby spinach. I used everything, and added some diced onions, too, when I was sauteeing the mush.
I was a little worried that the orzo wouldn't be all submerged in liquid and cook properly, so I opted to take out the sauteed onions and mushrooms and set them aside while I proceeded with the rest of the recipe. I added the reserved veggies and the spinach at the end.
The verdict is.....Delish!!!
This would be good as a side with meatloaf....
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Justme's recipe, by way of Big Al
BROWNED BUTTER CARDAMOM COOKIES
1 Cup Butter
3/4 Cup sugar
1 egg yolk
1 Tbsp vanilla
1/2 tspn ground cardamom
2 Cups flour1 Cup powdered sugar
Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (5-8 minutes). Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).
Heat oven to 350. Combine cooled brown butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, vanilla, and cardamom; continue beating until well mixed. Reduce speed to low; beat, while gradually adding flour, until mixture is no longer crumbly and forms a dough.
Shape dough into 1" balls. Place 1" apart onto ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies puff and just start to turn light golden brown. (Cookies will have cracks in them.)
Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when cool.
Store between sheets of waxed paper in loosely covered container.
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From Bernard:
Seriously, I made this salad last year and remember it being pretty good.
Brussels sprouts salad
Use the freshest Brussels sprouts you can find, ideally the little, tender ones. I used brousse, a soft, goat’s milk cheese, to dot over the salad, but you can use any soft, mild goat’s cheese or curd cheese. You can also use toasted walnuts or hazelnuts if you prefer, or if that’s what you have.
350g Brussels sprouts
Zest of a lemon – grate this directly over the prepped Brussels sprouts so you don’t lose any of the beautiful oils
70g pecans, toasted* (see TIP)
50g dried cranberries
30g grated Parmesan
80g soft goat’s cheeseFor the dressing
1 small shallot, finely diced
1 tsp Dijon mustard
Juice of half a lemon, about 2 tbsp
6 tbsp olive oil
Salt and freshly ground black pepperTrim the ends off the Brussels sprouts and remove any damaged or less-than-sprightly outer leaves. Halve them through the stem and with a sharp knife, shred them as finely as you can. You could use a mandolin for this if you are some kind of hero who hasn’t yet touched the sherry.
Finely grate the lemon zest over the Brussels sprouts, sprinkle on a little salt and a few grinds of black pepper. Toss it all together well. Add the toasted pecans, cranberries and Parmesan and toss again.
To make the dressing, whisk together all the ingredients or shake them together in a tightly sealed jam jar until it is emulsified (thick and smooth, like a disastrous boyfriend). Toss the salad really well in the dressing and transfer onto a platter or into a serving bowl. Dot with the goat’s cheese and serve. Because Brussels sprouts are sturdy little beasts, this salad holds quite well – you can make it up to an our or so before you want to serve it, just add the nuts and cranberries and dot with the cheese just before you want to serve it.
*TIP How to toast nuts
Heat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking sheet and bake for 8-10 minutes, turning once. Set a timer. You think you’ll remember but you won’t and they can burn quickly. I’ve been toasting them in an air fryer recently, for speed and fuel economy. I toast them at 190C for 5-6 minutes, rattling the basket halfway through.
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OK, I think I got everything from the WTF Cookbook copied over here. There is a separate Thanksgiving cookbook thread over on groupee.
For now:
https://well-temperedforum.groupee.net/eve/forums/a/tpc/f/2960022933/m/8190056954
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Had some buttermilk to use up, so tried a new cornbread recipe. Great crumb, bit of sweetness, and the browned outside crust is fabulous.
Five stars.
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Speaking of cornbread…
It's down home midwestern night at Chez Mik. Cornbread taco bake. Subbing buttermilk for milk, who knows what else.
https://www.tasteofhome.com/recipes/cornbread-taco-bake/#RecipeCard
Twas very good.
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We have been having this recipe on repeat. It is so delicious, quick, easy, and makes fantastic leftovers. We have it as a main but it would be delightful with a grilled bit of salmon or chicken as well. From NYT cooking.
Crispy Gnocchi With Spinach and Feta
YIELD 4 servings
TIME 25 minutes (Prep 5 minutes | Cook 20 minutes)
INGREDIENTS
5 ounces baby spinach
6 ounces Greek feta, crumbled (about 1 cup)
1 lemon, halved
5 tablespoons extra-virgin olive oil
Salt and pepper
1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
¼ to ½ teaspoon crushed red pepper
2 scallions, thinly sliced
Big handful of chopped dill
Big handful of chopped mintPREPARATION
Step 1
Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the
ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.Step 2
Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to
the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as
they cool.Step 3
Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive
oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve. -
Made this the other night. Delicious and easy.
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W wtg referenced this topic on
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Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.
Ginger Chicken
With Crisp
Napa Salad
By Yewande Komolafe
Published June 17, 2021
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time 30 minutesINGREDIENTS
Yield: 4 servings
4 boneless, skinless chicken
breasts (about 6 ounces each),
patted dry
Kosher salt
2 tablespoons finely grated ginger
(from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as
grape seed or canola
1 lime
½ small head napa cabbage, cut
lengthwise (about 1 pound)
1 seedless cucumber (Persian or
English), thinly sliced
½ cup sliced chives (½-inch
lengths)
½ cup mint leavesPREPARATION
Step 1
Place chicken breasts between two sheets of parchment paper or
plastic wrap. Using a rolling pin or a bottle, pound each to an even
½-inch thickness. Season both sides with salt.Step 2
In a small bowl, combine the ginger, garlic, cilantro, cayenne and
4 tablespoons oil. Finely grate the lime zest directly into the bowl;
reserve the lime. Rub both sides of the chicken breasts with the
marinade. Let sit at room temperature for at least 10 minutes.Step 3
Meanwhile, cut the cabbage lengthwise, core it, then slice
crosswise into ½-inch-thick strips. Transfer to a large bowl and
toss in the cucumber slices, chives and mint leaves.Step 4
Heat a large skillet over medium-high heat. Pour in 1 tablespoon
oil and heat until shimmering, about 1 minute. Place the chicken
breasts in the skillet and cook, turning once, until golden brown
and cooked through, about 4 minutes per side. Cut the reserved
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
double the recipe.
2 tablespoons rice vinegar, distilled
white vinegar or apple cider vinegar
lime in half and squeeze the juice over the chicken; slice the
chicken. Transfer the chicken to serving plates and slice.Step 5
Toss the cabbage mixture with the vinegar and remaining 1
tablespoon oil. Season to taste with salt and serve alongside the
chicken -
On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.
Tonight is, from one of my favorite recipe sites:
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78F here and sunny. First dinner on the deck of 2025.
Tuscan grilled trout and prosciutto wrapped asparagus.
https://www.foodandwine.com/recipes/tuscan-grilled-trout
https://www.southernliving.com/prosciutto-wrapped-asparagus-8598432
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It's cold and rainy all day here, so what better day to whip up a big pot of all-day cook Bolognese?
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Supposed to rain every day this week here.
Made dog mush and rice cooker chicken brown rice pilaf. Next up - beef stock!
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
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From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
@wtg said in WTF Cookbook:
From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese-
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
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Add rice, stirring often, until lightly golden.
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Add mushrooms, stir to mix.
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Add wine, stir to mix. Add tomatoes and broth.
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Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
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Use quick pressure release.
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Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
I use this risotto recipe all the time, but last night I set it for 6 minutes instead of 7. A little al dente, not so smushy. 6 minutes will be my go-to from now on. Also, I’ve been using the rest of a giant Costco bin of dried mushrooms, so this is a pantry dish at this point. (No tomatoes.) Winner!
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