The Syndicate

Man I'm way behind. Got some meatball subs and potatoes I need to make this week!

Oh my, I just noticed my tag in this! I might lurk a bit, as I'm terrible about checking the site, but if I'm diligent I may actually, y'know, join in

The meatball dish is on tap tonight with egg noodles. We are hosting Simon's friend this evening.

Here we are:




The beer bath was 50% Yuengling Pilsner and 50% Yuengling Light.

That looks so good omg

What's next?

How'd the meatballs go over?

I got nothin else right now...I'm on standby leftover chili consumption for a couple more days. So need a new player.

But... Actually how about a tip instead of a recipe? It's for meatloaf. Use whatever meatloaf recipe you like, and it comes out ten times better cooked in a crock pot. Take two pieces of aluminum foil and fold them into strips about an inch and a half wide and long enough that they can be fitted into the crockpot in a cross under the meatloaf so you can lift it out when it is done.

Best.

Meatloaf.

Ever.

I guarantee it.

who wants to sub the next recipe? [mention]Epignosis[/mention] wanna give it a go?

I will but give me until the weekend.

I can't concentrate on anything else this week until then.

sounds good! thanks, [mention]Epignosis[/mention]

Currently experimenting with a tropical drink recipe. Not sharing it because as of right now it is actually not very good. I am still enjoying it with a lovely side dish of obnoxiously loud rock and roll.

To be clear, I am an artist when it comes to food, not a scientist. I don't measure. I look.

For that reason I'm not going to tell you how much of what thing to use. You know your tastes and your family (if cooking for more than one), so adjust as needed.

1. Cook your chicken breasts as you prefer. I season mine with smoked paprika, salt, and garlic. I baked these particular chicken breasts, but sometimes I fire them up in the cast iron skillet. Just make moist but done chicken breasts.

2. Boil the Casarecce pasta in water. No surprise there. What may be a surprise: Reserve pasta water for the sauce. Take out about one cup. Set it aside.

3. Toast the walnuts in butter over medium heat. I let them go until the butter is browned.

4. Remove the walnuts and add more butter. Cook the mushrooms this time. I used white mushrooms but use whatever you like.

5. Add some wine now. About a cup. I used Pinot Grigio. Use whatever white wine you want. Beer would probably work just as well if you prefer it. Add garlic. Reduce the heat and let that booze cook off.

6. Stir in Parmesan- whisk it in really. Add the pasta water to get the consistency you want.

7. After draining the pasta, mix with the sauce and serve. Top with the walnuts and additional Parmesan.

Oohhhh yeaaahh this sounds very much up my alley.

my mom and i made [mention]Timsup2nothin [/mention] meatball thing. we changed some stuff around to accommodate the vegetarians or people who don't like mushrooms lol. i made an estival salade on the side as well, with apples, pine nuts, avocado and green lettuce. so fresh.

they were really good. since i'm making epi's dish tomorrow, i decided to serve these up with rice (pasta tomorrow).

It's amazing to me how just pouring beer on something apparently makes it "Bavarian"!

Might have to fire up a batch of meatballs...

Today is [mention]Epignosis[/mention] recipe day!

I might do the next recipe next week if that's cool with everyone, or bwt and then rotate again since it seems like it's just us 5 doing these dishes lol

That looks soooo good dunya wow


I'm planning to make Epi's dish soon though probably with a couple modifications -- I couldn't find the pasta shape he used nor even gemelli which is similar and one of my favs, so I'll just be using boring old penne lol. I think I'll have pine nuts instead of walnuts, and may add asparagus as well for something green. But the chicken+mushrooms/general spirit of the dish will be the same!

I have been contemplating Epi's pasta but I am not a fan of mushrooms. Asparagus might be just right as a replacement for me!

mushrooms are GOAT


my bf used to hate them but gradually came to like them and now we have them in everything!! maybe there is still hope for you

nutella wrote: ↑Sun Aug 30, 2020 5:09 pm That looks soooo good dunya wow


I'm planning to make Epi's dish soon though probably with a couple modifications -- I couldn't find the pasta shape he used nor even gemelli which is similar and one of my favs, so I'll just be using boring old penne lol. I think I'll have pine nuts instead of walnuts, and may add asparagus as well for something green. But the chicken+mushrooms/general spirit of the dish will be the same!

here it is!! yummy yummy

that looks amazing nutella. next time i try this, i will add asparagus.

i also didn't have epi's pasta shape, and didnt want to go into the supermarket cos cases are increasing here. so i used what i had. and also replaced walnuts with pinenuts because i am a big pine nut fan and not as crazy about walnuts except in carrot cakes

i added some cream to my sauce also. was amazing. 100% will make again.

]

omg yours is beautiful!!! you're so much better at presentation than me lol. also fellow pine nut stan <3

I've just signed up. I've been tasting all the lovely dishes that Epi has been making from here. Let me know when I should post my dish

Alright...looks like I just post my recipe whenever, so here you go.

https://photos.app.goo.gl/fkt72nZ3a8xzkfHDA

S'MORES BARS
- 1 stick butter melted
- 1 large egg
- 3/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 5 graham crackers
- 1/2 tbsp baking powder
- Dash of cinnamon
- 1.5 cup mini marshmallows
- 1/2 cup mini chocolate chips

1) Heat oven to 350
2) Grease and lightly flour 8x8 pan
3) Melt 1 stick butter, let sit
4) Grind/mash (in plastic bag) 5 graham crackers and mix them with 3/4c flour, 1/2 tbsp baking powder, and desired amount of cinnamon
5) Crack an egg in mixing bowl and wisk, set aside.
6) Add 3/4c brown sugar and 1 tbsp vanilla to warm butter and wisk into a syrup.
7) Add syrup to egg and wisk.
8) Fully incorporate dry ingredients into the wet ingredients.
9) Fold into the batter - 1.5 c mini marshmallows and 1/2 c mini chocolate chips.
10) Bake at 350 for 25-30 minutes.

Oooo yuuuuummmmmm I will definitely enjoy those!!

i havent been able to find vegan marshmallows yet, but as soon as i do, i'll make this!

[mention]birdwithteeth11[/mention] yr slacking ;p

Gooooooeeeyyyyyyyyy mmmmmmm

this is the most wholesome thread on the internet

[mention]birdwithteeth11[/mention] do post the pics of your smores bars after they melted! we only got the before

next up is my mom's original recipe that we've been making for years! lebanese moussaka!





ingredients

(im not going to tell you quantity, because depends on how much of it you make, but if you need guidance let me know)

- big fat aubergines to cut up and fry not the long thin ones, peeled and cut into large cubes to fry
- potatoes, peeled and cut into large cubes to fry
- a couple of onions sliced (not diced)
- a couple of ball peppers of the color of your choice also sliced
- about 6-8 cloves of crushed garlic
- tomato paste
- salt and pepper
- cooking oil
- optional: minced meat cooked with salt and pepper to be mixed into your filling if you want to add it but it doesn't make or break the dish, just optional for vegetarians.
- optional: cheese on top of the bechamel of your choice (nothing too stinky, ok nutella??? )

for the bechamel sauce: you can either buy some ready made? i know people that do but making it fresh is so easy and yummier and you can tailor it to suit your dietary restrictions:
- 1tbsp generous of butter let it soften and melt and stir in 1tbsp flour, mix it for a few seconds on medium to high heat then pour 1 cup of milk and keep stirring till thickens - add salt pepper and nutmeg. viola. multiply that quantity by 2 or 3 however much you want, but for ever spoon flour and generous spoon of butter, it's always 1 cup milk.

method of preparation:
- fry up your cubes of aubergine till they are a light shade of brown (if your family doesn't like aubergine much, don't worry, just make it more potato heavy and they wont even tell the aubergine is in the dish but obv i love it) then add salt
- fry up your cubes of potatoes till they are a crispy caramel color then add salt
(try not to salt things before you fry them, i've heard that's very bad for you)
FILLING:
- in a pot, fry up your onion slices until they are nice and soft then add the crushed garlic.
- if you are adding minced meat, add it now to the onion and garlic and cook it how you like it
- add the sliced ball peppers and continue to cook till they soften a bit.
- add salt and pepper to your taste
- add a combo of tomato paste and water or you can use a tomato sauce till you cover the mixture and put on low heat. let that simmer a little. be generous with the tomato paste/sauce but do it to your taste.

while it's simmering, get your bechamel sauce ready.

get a large pyrex or several small ones or a deep cooking tray, whatever you want to use to layer the things in.

- mix the potato and aubergine cubes together then spread a layer of that followed by a layer of your filling and then the bechamel on top.
- put in the oven on high top heat, and add cheese near the end so it doesn't burn, for about 20 mins until a nice gold crispy thing forms at the top.

garnish with chopped parsley or mint (adds a nice flavor) and serve with rice (wholesome meal) or just eat it plain! i hope you enjoy.

Don't you sweat the bitterness out of your eggplant?

Epignosis wrote: ↑Sun Sep 13, 2020 7:46 pm Don't you sweat the bitterness out of your eggplant?

No need when they're cut in cubes and deep fried.

dunya wrote: ↑Sun Sep 13, 2020 7:51 pm

Epignosis wrote: ↑Sun Sep 13, 2020 7:46 pm Don't you sweat the bitterness out of your eggplant?

No need when they're cut in cubes and deep fried.

I didn't know that.

I forgot to add but with the beshamel obv add salt pepper and nutmeg for anyone making it for the first time.

Hype

I plan on this one next week.

Moussaka!!




I made so much lol it barely fit in my baking dish Also think my filling was a bit too liquidy but it all ended up tasting good! Topped with parsley and feta.

looks incredible and thank you for giving me ideas to try it with feta next time! mmmmm!!

Hiiiiii we've had a bit of a lull so I thought I'd put up another recipe!! And BWT said he'd have one up in another week or so, so hopefully we can keep this swingin'

RAVIOLI DELICIOLI SUPERIOLI!

My boyfriend and I make this for dinner pretty often and have never gotten tired of it. It’s so good. The amount here makes about 3 servings (depending on the ravioli amount)

Ingredients:
~2 packages of ravioli, whatever your favorite kinds are but we usually do half mushroom and half butternut squash (generally would recommend a savory filling that's not just cheese; mushroom is my favorite, and if you can find Rana brand it’s great tbh) (or it could be homemade if you're super fancy )
Olive oil
A whole bunch of green beans
A whole bunch of garlic
A handful of pine nuts
(Optional) a couple pieces of bacon chopped into little pieces
A whole bunch of parmesan cheese
Black pepper

Slice some or all of the garlic real thin so it’ll get crispy, can also mince some. Trim the green beans. Heat olive oil in a large skillet and cook up the garlic and green beans til lightly browned/desired tenderness, salt to taste.
Meanwhile boil ravioli
If using bacon add to pan with green beans and let cook fully. Add pine nuts and toss until lightly browned. When ravioli is cooked, drain it and add to the pan, maybe let a few of them get a bit of a crispy side. Grate a bunch of parmesan and pepper on top and stir it all up. Divide into bowls and add yet more parmesan and pepper. Enjoyyy

oh yum, i'll make this soon. thanks for doing this nutella <3

rebooting this thing! please indicate if interested so we can get things ROLLING AGAIN. @osieorb18 will be providing us with our first reboot recipe.

@dunya @nutella @birdwithteeth11 @JiwonMeganPark @Epignosis @Elohcin @Mongoose @nijuukyugou

previous spectators:

@NANOOKTHEGREATANDFEARSOME, @Carotenoid, @Hally, @Urist, @Quin

@osieorb18 has provided week 7's dish! i am super excited to try this out!!! instructions below:

Malaysian Satay Sauce -

Ingredients List:

• 1 cup Peanuts

• 1 stalk Lemongrass

• 4 Shallots

• A few cloves Garlic

• 1 inch Galangal

• Dried Thai Chilis to taste

• Oil for Sauteing

• 1 cup Water plus some to taste

• (optional) Peanut Butter to taste

• 1-1.5 Tb Tamarind Paste / Brown/Palm Sugar to taste

To make the satay sauce, toast about a cup of peanuts in a dry pan until they sweat and turn golden and aromatic. Blend the result, then set aside.

Rough chop a stalk of lemongrass, four shallots, a few garlic cloves, an inch of galangal, and Thai chilis to taste, dried are best (I would use 4-5, you can use as many as you want if you want it SPICY). Blend this all together into a paste.

Saute the spice paste until fragrant, then go a bit further to brown a little bit. Add in the peanuts and a cup or so of water to loosen things up. Should my ratios be slightly not to my liking, I'll also sometimes adjust with crunchy peanut butter. Stir well and bring to a boil, then simmer down to the point that the oil starts separating from the rest of the sauce. Add a heaping tablespoon of tamarind paste and/or brown/palm sugar to taste. You can thin it out with water or cook it a little longer, but make sure to stir it so it doesn't stick.

Serve with skewered grilled meats, fresh vegetables, and/or rice.

%%%

Nasi Impit (Compressed Rice, not pictured) -

Get two containers such that one fits snugly within the other. I liked using square ceramic casserole dishes, but tupperware can do the trick.

Cook off enough steamed rice to make a 1 inch layer in the bottom of your container. I typically think of rice as being a 3-4 oz dry per person item. When cooking the rice, you can use a tiny bit extra water and a tiny bit extra time. You want it to be a bit sticky. Another trick is to fluff it in the middle of cooking it. Jasmine rice is typical, but most can work.

When the rice is cooked, pack it into the container as tightly as you can, cover it, then keep the pressure applied by stacking on the other container and putting something heavy on it. Let it compact in the fridge (or on your countertop if your weather isn't too hot) for at least 2 hours cold or 4-5 hours warm.

Using a sharp and clean knife, slice the rice into large bite-sized pieces (typically cubes). Clean the knife with a damp towel between slices. You may individually wrap the pieces and store them in the fridge if you don't expect to eat them immediately.

These go well with satay sauce and are typically served cold with a warm bowl of the sauce.

Ooh yummmmmm looking forward to this one

Can I join?