Cookbook for kurtiss

Sweet Potato & Chorizo Soup

photo of food
Heat a large skillet over a medium-high heat with some cooking fat. Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and curry powder. Combine well. Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft. While the vegetables are cooking, pour the chicken stock in a pot and bring to a boil. ...
Submitted by kurtiss on 29th May 2011 00:51

Seared Pork Chop

A juicy pork chop.
Submitted by kurtiss on 18th May 2011 20:42

Candied Walnuts (Stevia-Based)

Lends a more balanced profile to salad, but who needs mas el sucre?
Submitted by kurtiss on 31st Mar 2011 22:48

Baked Ziti

Everyone knows what Baked Ziti is. Back in my days as an underling for a massive food-service conglomerate (Fazoli's), we made this stuff by the metric f'ton. It was not as good as this recipe. Here's what this recipe is not: rubbery, grainy, or likely to be overcooked.
Submitted by kurtiss on 14th Sep 2009 02:17
(1 comment)

Hollandaise Sauce

This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly. Makes enough for maybe 5 settings of eggs benedict (2 eggs each). Start the sauce before the rest of the ...
Submitted by kurtiss on 5th Sep 2009 20:44
(2 comments)

Chicken Tikka Masala

What can I say? I didn't like this recipe; I've had so much better. Keeping it here for posterity's sake, I guess. It was too tomatoey and not creamy enough. Typically, this is one of my favorite Non-Indian, Indian dishes. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles. Prep time: 1 day.
Submitted by kurtiss on 5th Sep 2009 20:35
(2 comments)

Basmati Rice

For Indian dishes, and whatever else you like. No soaking in this recipe.
Submitted by kurtiss on 5th Sep 2009 20:22
(1 comment)

Clarified Butter (Ghee)

Clarifying butter removes the water and milk solids, leaving pure butterfat. Clarified butter can be used at higher temperatures than normal butter. Makes 1 lb. of clarified butter.
Submitted by kurtiss on 5th Sep 2009 20:17
(1 comment)

Giardiniera

This is Italian Giardineria. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on. Prep time is 2 days!!
Submitted by kurtiss on 27th Aug 2009 07:19
(1 comment)

Italian Beef

Because sometimes you're from Chicago. This recipe should be started one day before you plan to serve the sandwiches. If you're making Giardiniera to go with, two days.
Submitted by kurtiss on 27th Aug 2009 07:15
(1 comment)

Roasted Green Beans

Great alternative to french fries, as a snack or hors-d'oeuvre. Serves 4.
Submitted by kurtiss on 17th Aug 2009 01:18
(1 comment)

Chicken Lazone

This recipe comes from the restaurant "Brennan's" located in New Orleans. Serves 4.
Submitted by kurtiss on 17th Aug 2009 01:11
(1 comment)

Three Meat Cannelloni

"This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed." I used halved, then rolled Lasagna noodes. Probably not as good, but it worked. /k
Submitted by kurtiss on 16th Aug 2009 21:22

Pasta Fagioli (Vegan)

This is for one very generous serving, so obviously, you multiply it by however many servings you want to make:
Submitted by kurtiss on 14th Aug 2008 02:41

Roasted Garlic Mashed Potatoes (Vegan)

Place the unpeeled garlic cloves in a pie pan and bake at 450 degrees for 25-30 minutes or until cloves are soft. Remove the pie pan from the oven and set aside to cool. Meanwhile, in a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 20 minutes or until tender. Drain the ...
Submitted by kurtiss on 13th Aug 2008 03:10

Hummus

Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.
Submitted by kurtiss on 7th Aug 2008 04:07