Luna Lace

Favourite Recipie Thread

Claire Monet

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Apr 28, 2014
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www.clairemonet.com
I have so many favourite recipes! Over the past few years I have become quite domestic with meal planning, gardening, canning, fermenting etc.

To add to the post in a more general sense the cookbooks and websites I'm most drawn to right now are:

- VEG by Hugh Fearnely-Whittingstall, author of River Cottage collection
- Super Natural Every Day by Heidi Swanson
- anything by Yotam Ottolenghi
- anything by Cooks Illustrated, though their Slow Cooker Revolution book will change your life
- The Kitchn website
- Food52 website
- and Nigel Slater knows his stuff-- science + food = amazing! His Shepard's Pie that I made for a "Shepard's Pie contest" (yes, a real thing between friends of mine from around the globe-- I even trumped a mama's secret recipe from the UK) was out of this world. His version of mashed potatoes alone won me the title of Shepard's Pie queen. I have yet to repeat this recipe as I like to experiment and am always trying new things, but having been reminded of it now I'll likely cook it up within the next week. Mmmmm.

Who knew an escort review site could make me so hungry? ;)
 

badbadboy

Well-known member
Nov 2, 2006
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This is my personal baby back rib recipe I got from a Greek Friend a long time ago. I am serving it up to you Perbites Gratis, Free of Charge and I hope you like it.

It is a nice change from St Louis style tangy tomato based ribs.


One full rack per person. Sure they are expensive and you think even the tiniest female will only eat half a rack but you are wrong. Everyone even children will eat a whole rack. I have made this many times and I know from personal experience one rack is just about right!

Place the ribs on a bed of thickly sliced onions cover with foil and bake for 45 minutes at 375 F. If you boil your ribs, stop here and go away. This recipe retains a bit of the pork fat, not a lot and they are to die for!

Remove ribs, throw away onions and fat then lay the ribs upside down in the pan.

Cover with BBB's Deeply Satisfying Greek Marinade. (Sufficient for at least six racks of Baby Back Ribs)

1 1/2 Cup EVO. Extra Virgin Olive Oil
1/4 lb butter
As much crushed fresh garlic as you and your guests can tolerate. I put a lot on mine like two whole cloves in total. Vampires suddenly disappear from the GVRD whenever BBB is makin ribs!
4 TB of Greek Seasoning such as Cavenders or make your own with fresh Oregano!
2 TB Hy's Seasoned Salt without MSG.
And lots of fresh ground pepper.
A few splashes of Worchestershire Sauce to kick it up a notch. Perhaps add some heat too like a few extra drops of Louisiana Hot Sauce.

Combine all ingredients, microwave for a couple of minutes, stir to get everything nicely mixed and set aside.

Take a large serving spoon or ladle and pour a generous amount of the mixture on the ribs. Cover again with foil and return to 375 F oven for 30 minutes. You will need roughly a third of the mixture for each part of this recipe.

Flip ribs over, right side up, cover with generous amount of mixture (saving enough for the third and last baking in the oven), cover with foil and return to 375 F oven.

Remove from oven, place remaining mixture on ribs and one more 30 minute interval in the oven without the foil to brown the ribs. Marinade the ribs with the mixture that is already in the pan. Monitor the ribs at this point so they do not over cook. Depending upon the number of racks in the pan dictates how long you need to bake this final time. I did three racks a while ago and this segment was 15 - 20 min. Six racks is usually 30 minutes.

Serve with fresh lemon squeezed onto the ribs and a nice healthy Greek Salad.

Should you have some really big eaters make Greek Roast Potatoes too.

Quarter Potatoes and par boil for 12 minutes (rapid boiling salted water)
Cover with EVO, sprinkle Hy's salt lightly over potatoes, dust with Garlic Powder and fresh cracked pepper. Bake on bottom rack the final 90 minutes under the ribs. Remove from oven and move the EVO around the 9 X 13 Pyrex baking dish so the potatoes do not stick.

You will find the meat falls off the bone and they really are not too greasy. Please for all that is sacred, do not boil these ribs as you will be throwing your cash down the drain.
 
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badbadboy

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Nov 2, 2006
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I just reread this thread and note the ladies all offer up healthy choices, Peaceguy and I offer up relatively fatty choices while Sonny dines on ice cubes. Now that's a varied diet :nod:
 

badbadboy

Well-known member
Nov 2, 2006
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Lol, that's why us women balance you men out ;) yin and yang.

Mmmm I looooove ribs!!!
As do I love healthy choices too :nod:

I have been making pretty good use of my juicer and todays lunch will have kale, pineapple, banana, orange juice, some frozen berries, splash of omega 3 oil and a dash of Wheatgrass. I find when I have one of these drinks I really do not need a full sit down lunch at all. It carries me most of the afternoon til dinner time.
 

badbadboy

Well-known member
Nov 2, 2006
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Potato Leek Soup.

I love this soup and make a huge batch to eat for a couple of nights and freeze the remainder for future use. Since there is no dairy in my version it freezes well.

EVO - Extra Virgin Olive Oil perhaps 1/2 C.
Half a dozen leeks White part only (Green part is way too tough) , cut length ways and soaked in a large pot of cold water. Leeks are very dirty usually and you may need to change the water several times.
Two large White onions - sliced and diced
Bunch of Green Onions - chopped to use a a topping.
Four large White or Red Potatoes - quartered, boiled and set aside. Save some of the salted water that the potatoes were boiled in to add to the mixture later.
Garlic Cloves to taste - I tend to use a fair amount but put in whatever you feel is good.
Two containers of broth whether you choose Veggie or Chicken broth - both work well.

Meat - I have used some Deli Ham, prosciutto, Applewood Smoked Bacon etc. This is basically a topping and not a major component of the soup.

Pre heat EVO, take leeks and chop into 3 inch sections, add white onions and garlic until they are "sweating".

Add 3/4 of the boiled potatoes and a bit of the water used for boiling the potatoes.

Use an emulsion blender to make a smooth soup. Add broth to the mixture to get the consistency you prefer.

Add remaining potatoes, ham/prosciutto/bacon to the soup and bring to a boil. Let simmer for a few hours on the lowest setting. Add broth as required.

Sea Salt and Pepper to taste.

Serve with a tablespoonful of green onions and ham / prosciutto / bacon on top.
 

Real Sonny Burnett

Active member
Aug 21, 2013
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As do I love healthy choices too :nod:

I have been making pretty good use of my juicer and todays lunch will have kale, pineapple, banana, orange juice, some frozen berries, splash of omega 3 oil and a dash of Wheatgrass. I find when I have one of these drinks I really do not need a full sit down lunch at all. It carries me most of the afternoon til dinner time.
Don't forget the ice cubes (now that you have the recipe).
You're welcome.
 

MissVioletRei

Femme Fatale
Jan 20, 2014
144
0
16
Vancouver
I love this soup and make a huge batch to eat for a couple of nights and freeze the remainder for future use. Since there is no dairy in my version it freezes well.

EVO - Extra Virgin Olive Oil perhaps 1/2 C.
Half a dozen leeks White part only (Green part is way too tough) , cut length ways and soaked in a large pot of cold water. Leeks are very dirty usually and you may need to change the water several times.
Two large White onions - sliced and diced
Bunch of Green Onions - chopped to use a a topping.
Four large White or Red Potatoes - quartered, boiled and set aside. Save some of the salted water that the potatoes were boiled in to add to the mixture later.
Garlic Cloves to taste - I tend to use a fair amount but put in whatever you feel is good.
Two containers of broth whether you choose Veggie or Chicken broth - both work well.

Meat - I have used some Deli Ham, prosciutto, Applewood Smoked Bacon etc. This is basically a topping and not a major component of the soup.

Pre heat EVO, take leeks and chop into 3 inch sections, add white onions and garlic until they are "sweating".

Add 3/4 of the boiled potatoes and a bit of the water used for boiling the potatoes.

Use an emulsion blender to make a smooth soup. Add broth to the mixture to get the consistency you prefer.

Add remaining potatoes, ham/prosciutto/bacon to the soup and bring to a boil. Let simmer for a few hours on the lowest setting. Add broth as required.

Sea Salt and Pepper to taste.

Serve with a tablespoonful of green onions and ham / prosciutto / bacon on top.
yum!
:)
another delicious soup recipe to add to my collection, thanks bbb!
 

MissVioletRei

Femme Fatale
Jan 20, 2014
144
0
16
Vancouver
Peanut Butter Banana Smoothie

1- frozen banana
1 cup almond milk
2 tablespoons of peanut butter

Put in blender and blend!

If the banana is frozen, you don't need to add ice cubes ;) .
 

badbadboy

Well-known member
Nov 2, 2006
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Anything on the bbq, but especially fish:D

Same here. I use a vertical rack which I coat with canola oil so the fish doesn't stick. I will put a light dusting of BBQ dry rub on filets and do them for about 5 minutes at 500 F approx.

Making Fishy Tacos tonight with homemade guacamole and salsa. Right now you can get fresh Snapper for $7.95 lb. I love Halibut but at $22 lb its just a crazy price.
 

MissVioletRei

Femme Fatale
Jan 20, 2014
144
0
16
Vancouver
Watermelon Banana Smoothie! (So refreshing during these hot summer days)

2 1/2 cups frozen watermelon cubes
1 cup frozen banana slices
1/2 1 lemon -juiced-
1/2 cup almond milk (or whichever milk you prefer!)
1/2 cup water or watermelon juice

Blend!
Enjoy!
 

badbadboy

Well-known member
Nov 2, 2006
9,561
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Since we have returned to winter I created this soup lol

I'll call it the BBB Tex Mex Chicken Corn Chowder

3 Large Chicken Breasts BBQ on the bone with a suitable Tex Mex Dry BBQ rub, shredded and chopped for soup size spoonfuls.
1 Red onion chopped diced etc
1 White Onion chopped diced etc
4 good size shallots sliced very thinly
A very generous amount of crushed fresh garlic
A very generous amount of chopped Green Onions
1 large Zucchini chopped, diced etc
1 large Red Pepper chopped diced etc
1 Bag of frozen corn or if you are feeling energetic add freshly cooked fresh corn. It's the season soon. I was cleaning out my freezer lol.
A generous amount of EVOO Extra Virgin Olive Oil ( I love the irony lol)
Generous amount of Sea Salt Flakes ( don't have them? Buy them ASAP)
Fresh Ground Pepper
2 litres of organic Chicken Stock
Cook at medium heat to sweat your veggies
Add your chopped diced chicken
Turn to high heat for 5 minutes
Reduce heat to low for an hour maybe more.

Serving -

Ladle into bowls, put a generous amount of guacamole in the centre of the soup bowl.

Surround the guacamole with Blue Corn Tortilla Chips.

Add hot sauce as required.

Enjoy :nod:
 

Jethro Bodine

Well-known member
An old stand by from college days when you were out of money at year's end.

WIENER WATER SOUP!

-Boil some wieners and eat them.
-Leave pot with oily scum on surface on the back of stove.
-Next day warm wiener water and add in a handful of those freezer burnt frozen peas and carrots you bought in Sept. because this year damnit you were going to eat healthier but didn't so they've been sitting under that box of Pizza Pops for 8 months. You can also add in that rice or macaroni you found in the Tupperware container waaaay in the back of the fridge and your roommate, who took Intro Microbiology, says it should still be okay to eat
-Bring to a boil to kill off the bacteria.
-Cool and enjoy accompanied by a few stale saltines and a warm Labatte's Blue (because your dumbass roommate forgot to put more in the fridge.)

Cheers
 

MissVioletRei

Femme Fatale
Jan 20, 2014
144
0
16
Vancouver
An old stand by from college days when you were out of money at year's end.

WIENER WATER SOUP!

-Boil some wieners and eat them.
-Leave pot with oily scum on surface on the back of stove.
-Next day warm wiener water and add in a handful of those freezer burnt frozen peas and carrots you bought in Sept. because this year damnit you were going to eat healthier but didn't so they've been sitting under that box of Pizza Pops for 8 months. You can also add in that rice or macaroni you found in the Tupperware container waaaay in the back of the fridge and your roommate, who took Intro Microbiology, says it should still be okay to eat
-Bring to a boil to kill off the bacteria.
-Cool and enjoy accompanied by a few stale saltines and a warm Labatte's Blue (because your dumbass roommate forgot to put more in the fridge.)

Cheers
:pound: :pound:
 
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