WTF Cookbook

[Mik]

It is, and easy as it could be. It’s a big lift to make boneless chicken breasts interesting, much less delicious. I get the air chilled or Purdue Perfect Portions, which are pre-brined. Prefer the air chilled. I do recommend fresh herbs for this.

[Bernard]

Dinner tonight, Coquille Saint-Jacques. I haven't made it in years. It was heavenly.

[Bernard]

... the recipe.

I made only a quarter of the recipe. It looks complicated but it's not. Basically: mise-en-place, make the sauce, add the scallops and bake. Easy.

This is the full recipe:

1/4 cup butter
1 medium green pepper finely chopped(I omitted this)
1 cup finely chopped onion
1/2 lb fresh button mushrooms (chopped if they are large)
2 Tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon lemon pepper
2-1/2 cups half-and-half
3 Tablespoons grated parmesan
1/4 teaspoon paprika
1/8 teaspoon ground nutmeg
1 lb fresh scallops (frozen works in need be)
2/3 cup dry white wine
1/2 cup fine dry breadcrumbs
1/2 teaspoon Italian seasoning
2 Tablespoons butter, melted

Preheat oven to 450 F.
Saute green pepper and onion in butter for 3 minutes. Add mushrooms for another 3 minutes. Add 2 tablespoons butter and the four, salt, and lemon pepper. Cook on low heat for 3 more minutes stirring constantly.

Remove from heat and add half-an-half, cheese, paprika, and nutmeg. Bring to boil stirring constantly, reduce heat to low and cook until thick and smooth. Remove from heat, stir in scallops and wine.

Spoon into scallop shells (great for first course), or ramekins, etc. Mix bread crumbs with Italian seasoning and 2 Tablespoons butter. Sprinkle over scallops. Bake at 450 F for 12 to 15 minutes.

Most delectable!

[Steve Miller]

That looks fantastic!

[AdagioM]

@bernard Looks great, and I can taste it in my imagination! I haven’t had that in decades…

[Mik]

@Bernard said:

I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.

Korean Carrot Salad

1 lb carrot
1 tsp kosher salt
1.5 tbsp sugar
2 tbsp white vinegar (I used rice vinegar)
.5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika
3 tbsp oil
1 tbsp minced garlic

Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well.

Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.

Serve warm or cold.

Making this tonight. Hungry for carrots lately.

[Daniel]

@wtg said:

Am recreating our WTF Cookbook! Will try to preserve as much history as possible. The Cookbook was originally started by ChickGrand on 8 July 2008....

If you're looking for Thanksgiving recipes, here's a link back to groupee. Will move those recipes over here soon.

https://well-temperedforum.groupee.net/eve/forums/a/tpc/f/2960022933/m/8190056954

There's a blast from the past.

[Mik]

Carrot salad was very good. Thanks, Bernard!

[wtg]

Zucchini pancakes today for lunch. Very nummy.

Hopefully you can see the recipe in the pic:

[wtg]

My fellow Chicagoans will recognize the name...

Ann Sather's Cinnamon Rolls

https://www.chicagotribune.com/2004/01/11/on-a-roll-56/

ANN SATHER’S CINNAMON ROLLS

Makes 12 rolls

1 envelope (1/4 ounce) active dry yeast

1 teaspoon sugar

1/4 cup warm water (110 degrees)

1 cup milk, scalded, cooled

1/4 cup (2 ounces) butter, melted

1/3 cup sugar

1 1/2 teaspoons salt

2 1/2 to 3 cups all-purpose flour

4 tablespoons (1/4 cup) butter, room temperature

1/2 cup brown sugar

1 tablespoon ground cinnamon

Powdered sugar glaze, optional, recipe follows

1. In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes. Stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour. Beat with a spoon or an electric mixer until smooth.

2. Gradually stir in 11/2 cups flour, keeping the dough smooth. If the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough. Cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.

3. Heat oven to 350 degrees. Divide the raised dough in half. On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12-by-8-inch rectangle. Spread 2 tablespoons of the soft butter over the top of the dough. Sprinkle with brown sugar and cinnamon. Beginning on the long side, roll up tightly, jelly-roll fashion. Repeat with remaining dough.

4. Cut the dough into 2-inch slices. Place on greased and floured baking sheets. Let the dough rise (in a warm place) until doubled in bulk, about 45 minutes.

5. Bake in the oven for 12 to 15 minutes, or until golden brown. Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.

6. Top rolls with a sugar glaze immediately, if desired. Serve warm or at room temperature.

POWDERED SUGAR ICING

Makes 1/2 cup

1 cup sifted powdered sugar

1/4 teaspoon vanilla extract

1 tablespoon milk, plus additional as needed

1. Combine sugar, vanilla and 1 tablespoon milk in a small bowl. Stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.