Vetus Gaianus Test Kitchens--Post Your Favorite Recipes Here

[GreenInkling]

Dip sounds good. :3
I like to make things without recipes or with very easy ones.
I don't have the attention span and patience to diligently follow one.
So, for instance, I'll put some chicken in a pan, add onions, garlic,
whatever, season it, maybe a bit of cooking wine . . .
and see what comes out!

 

[LilChibiusa]

I like to play around in the kitchen. If I'm making something for the first time, I'll look at several recipes, find the patterns, and then kind of combine them. It usually works out pretty well. I like experimenting. heart

@Alv - I've had that dip before, and it's incredible. eek Too bad it definitely isn't on my diet though. sweatdrop  

[LilChibiusa]

Mademoiselle Alvinette

Hehe, I'm planning on posting more recipes, but I'm feeling so lazy right now! sweatdrop But yeah...

Green and Chibi (and anyone else), if you guys remember any of the dishes that you've made up and really enjoyed, I would love to hear about them! I'm always looking for new stuff to try out! xd

Malomy and I used this recipe, and it was really yummy. We had trouble keeping the battering on, but then again, neither of us are familiar with battering and frying things. sweatdrop

http://allrecipes.com/Recipe/chiles-rellenos-stuffed-peppers/detail.aspx  

[LilChibiusa]

Mademoiselle Alvinette

*looks at recipe* That sounds yummy! heart I bet my dad would like that too!

Let me know how it turns out for you. biggrin

Btw, when you scorch the peppers, it happens super fast, so you have to continually move those things around. After all the skin is scorched, put them in a ziploc bag for 10 or 15 minutes, and the skin will peel right off. heart  

[Sachie Whitby]

I like making Boston Cream Cupcakes. You pretty much make a batch plain boring yellow cake cupcakes and some pastry cream.

Once the cupcakes cool down, you cut a circular hole in the top [without completely removing the top] that you use to hollow it out. Fill it with pastry cream, then put just enough of the top back on to cover it.

Once all the cupcakes are filled, make chocolate ganache, and use that to cover all the cupcakes. It also acts like a chocolatey glue that holds the part of the top you had to cut out in place while also covering up what you did.

Chocolate Ganache is very easy to make... You pretty much cut bittersweet chocolate very finely then heat up whipping cream in a microwave until it gets very hot but before it starts to boil over. You poor the hot whipping cream over the chocolate, and stir quickly. You need to work fast with this stuff as it will start to set as it cools down and eventually harden. I have only found it to be difficult to work with if you have to reheat it at all. [I don't remember the chocolate-to-cream ratio but if you google chocolate ganache, any recipe should be able to give it to you.]

As for pastry cream, the part about tempering the eggs is far more intimidating that it seems. I've successfully made the stuff every time I've made it. The first time, all I had was a recipe in a book and looked up a video on youtube just to see the process. You will want to follow a recipe exact on this.