When Last did a Recipe Surprise you?

maggiethecat · August 1, 2003

We were veering dangerously on topic over at MatthewB's bio, and it got me thinking...

Both Matthew and I made the Pasta with Mint and Parmesan from The Minimalist column in this Wednesday's New York Times. Both of us did it because mint is about to choke out all other life forms in our gardens, lawns, and in my case, between the pavers on the patio. Neither of us thought that we'd be knocked out by such a simple-seeming recipe: a big handful of mint, butter, S&P, parmesan, pasta. I added a handful of baby peas for the heck of it.

I was impressed. Matthew's gonna make it again this weekend. For such simplicity, this dish packs enormous flavour and, I thought, subtlety.

When was the last time a simple-seeming recipe knocked your socks off?

Edited August 1, 2003 by maggiethecat (log)

Jason Perlow · August 1, 2003

Sounds good, our garden area (now a jungle of weeds) is overgrown with mint.

MatthewB · August 1, 2003

When was the last time a simple-seeming recipe knocked your socks off?

Wednesday night with the above.

And also the dish with it--lettuce & cabbage salad. The vinegarette did it though. Standard but then added a bunch of garlic--instead of the usual shallots--and three huge basil leaves. Processed it.

Great simple summer meal.

**Dave the Cook** · August 1, 2003

The Stroganoff recipe from Cook's Illustrated (can't remember if it was from the mag or a book). They stripped all the extra stuff that has accreted around this concotion over the years, and ended up with straightforward, enriched saute with surprising sublety. It reminided me why the dish became a classic.

fifi · August 1, 2003

Recently took some lump blue crab meat, seasoned with salt, white pepper, cayenne and nutmeg. I drizzled it with heavy cream and ran it under the broiler. Very simple and one of the most delicious things I have done in a long time.

edit: I made it up. It wasn't a "recipe" but my current fascination with gratin in my LeCreuset with heavy cream.

Edited August 1, 2003 by fifi (log)

maggiethecat · August 1, 2003

edit: I made it up. It wasn't a "recipe" but my current fascination with gratin in my LeCreuset with heavy cream.

Well, it's a recipe now! Cream, cream, cream. Yum.

Arch: We made the Strog too, so it must have been the mag. And I agree with you wholeheartedly. It was simple, and surprisingly good.

guajolote · August 1, 2003

edit: I made it up. It wasn't a "recipe" but my current fascination with gratin in my LeCreuset with heavy cream.
Well, it's a recipe now! Cream, cream, cream. Yum.
Arch: We made the Strog too, so it must have been the mag. And I agree with you wholeheartedly. It was simple, and surprisingly good.

I'm just glad there are still some things you like to eat. The "things I don't get" thread was worring me.

maggiethecat · August 1, 2003

I'm just glad there are still some things you like to eat. The "things I don't get" thread was worring me.

You're worried because I don't like PBJs and cottage cheese? Speaking of "simple" and knockout, your Deconstructed Gazpacho Bruschette certainly qualify.

Basilgirl · August 1, 2003

Lidia's Chicken Scarpariello from her last book, Lidia's Italian American Kitchen. :rolleyes:

guajolote · August 1, 2003

I'm just glad there are still some things you like to eat. The "things I don't get" thread was worring me.
You're worried because I don't like PBJs and cottage cheese? Speaking of "simple" and knockout, your Deconstructed Gazpacho Bruschette certainly qualify.

No, it was the hot dogs, bologna, oysters w/out tabasco, grilled corn, ...

bergerka · August 1, 2003

The sopa alentejana that Eric Malson made at our house last weekend. I have to admit, as I watched him make it (through my boozy haze), I thought "this will never work"--now I'm craving it. I mean, CRAVING.

K

MatthewB · August 1, 2003

The sopa alentejana that Eric Malson made at our house last weekend. I have to admit, as I watched him make it (through my boozy haze), I thought "this will never work"--now I'm craving it. I mean, CRAVING.
K

The craving is due to "state-dependent learning." Sober up & the craving will dissipate.

Edited August 1, 2003 by MatthewB (log)

fresco · August 1, 2003

Maybe I just like pasta and simple, but the first time I tried that Roman late night, had too much to drink classic--spaghettini sauced with a bunch of salt and garlic cooked in olive oil and a handful of chopped parsley, I thought it was pure genius on a plate.

MatthewB · August 1, 2003

Maybe I just like pasta and simple, but the first time I tried that Roman late night, had too much to drink classic--spaghettini sauced with a bunch of salt and garlic cooked in olive oil and a handful of chopped parsley, I thought it was pure genius on a plate.

Dude, you forgot the anchovies. :angry:

Eric_Malson · August 1, 2003

I'd always liked the idea of Alfredo sauce, but seldom the reality....usually too pasty or floury. Then I came across a recipe somewhere that was simpler than anything else I'd tried, and....bingo! Saute some minced onion in butter until soft, than add heavy cream, bring to a boil, and let it simmer slowly and reduce for 20 or 25 minutes. (A bit of grated nutmeg at the end is good with this, then grated cheese.)

It may not be an "authentic" Alfredo sauce (whatever that is....and from what I hear occasionally, it probably isn't), but it's the best cream sauce for pasta I've ever tasted.

tjaehnigen · August 1, 2003

A recipe I got out of a Wine Lovers cookbook was great. It was a mushroom risotto with roasted shallots. I had some trepidation over making risotto, for reasons unknown, really, and man was it (making the risotto, EASY. And a knockout for flavor, too. It is now comfortably in my cooking repertoire. heh heh

KNorthrup · August 1, 2003

A recipe I got out of a Wine Lovers cookbook was great. It was a mushroom risotto with roasted shallots. I had some trepidation over making risotto, for reasons unknown, really, and man was it (making the risotto, EASY. And a knockout for flavor, too. It is now comfortably in my cooking repertoire. heh heh

If it's the same Wine Lovers cookbook that my mother received a few years ago (recognizing that there are many many out there), it also has the absolutely best ever prime rib recipe. Or at least the best prime rib gravy recipe. Not sure prime rib itself can be said to have a recipe.

fresco · August 1, 2003

Maybe I just like pasta and simple, but the first time I tried that Roman late night, had too much to drink classic--spaghettini sauced with a bunch of salt and garlic cooked in olive oil and a handful of chopped parsley, I thought it was pure genius on a plate.
Dude, you forgot the anchovies.

The version I tried (from Marcella, I think) didn't mention any little fishes, which is odd, because I think garum, if that is the right spelling, was an old Roman flavoring. I'll throw a couple in next time.

bergerka · August 1, 2003

Sober up & the craving will dissipate.

Why on earth would I want to do that? You expect me to face the day SOBER? :blink:

Sadist.

K

snowangel · August 2, 2003

Does fresh picked sweet corn, boiled but not adorned with anything because it is so wonderful count as a "recipe?"

Back to the Bittman recipe; what kind of mint did you use?

Marlene · August 2, 2003

I'd always liked the idea of Alfredo sauce, but seldom the reality....usually too pasty or floury. Then I came across a recipe somewhere that was simpler than anything else I'd tried, and....bingo! Saute some minced onion in butter until soft, than add heavy cream, bring to a boil, and let it simmer slowly and reduce for 20 or 25 minutes. (A bit of grated nutmeg at the end is good with this, then grated cheese.)
It may not be an "authentic" Alfredo sauce (whatever that is....and from what I hear occasionally, it probably isn't), but it's the best cream sauce for pasta I've ever tasted.

The alfredo sauce I make is made with a cream cheese, butter, parmesan and milk. The cream cheese gives it a zip I don't find in the usual bland alfredo sauces.

FoodZealot · August 2, 2003

This may be old hat to some of you, but I think Jean-Georges Vongerichten's recipes are pure brilliance.

1 bottle red wine, reduced to 1 cup

carrots and water, cooked and pureed

S&P

Here's one I adapted from Mark Bittman:

salmon filet

S&P

cumin

brown sugar

Season lightly, pat on brown sugar heavily. Grill skin side down over alder wood with cover on. Do not flip. Remove at 125 degrees internal temperature. This blew the doors off everything else we had slaved over that day.

~Tad

NeroW · August 3, 2003

The Stroganoff recipe from Cook's Illustrated (can't remember if it was from the mag or a book).

Yep. That's a good one.

It was in the magazine.

Rachel Perlow · August 3, 2003

We were veering dangerously on topic over at MatthewB's bio, and it got me thinking...
Both Matthew and I made the Pasta with Mint and Parmesan from The Minimalist column in this Wednesday's New York Times. Both of us did it because mint is about to choke out all other life forms in our gardens, lawns, and in my case, between the pavers on the patio. Neither of us thought that we'd be knocked out by such a simple-seeming recipe: a big handful of mint, butter, S&P, parmesan, pasta. I added a handful of baby peas for the heck of it.
I was impressed. Matthew's gonna make it again this weekend. For such simplicity, this dish packs enormous flavour and, I thought, subtlety.

Such raves and no link to the recipe? click here or here* for the article.

And, click here or here* for the recipe.

*Two different links that lead to the same place, in case one expires before the other.

maggiethecat · August 3, 2003

Such raves and no link to the recipe? click here or here* for the article.
And, click here or here* for the recipe.
*Two different links that lead to the same place, in case one expires before the other.

Blush. :wub: Thanks for the links, Rachel.

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