Kitchen time with The Kéb

[Edit 01/12/2014: This thread have been took over by the great and amazing Un_kébécois. The King, is dead, all hail the King]


 If you would like too, list some foods, or things you like to bake/cook, or delicious homemade snacks you like to make. Please name what you use to make the food item/ingredients ETC., and if it applies, how long you'd usually cook it.

In other words, I am bored and would like to learn how to cook something outside of a omelette made out of assorted fridge foodstuffs. XD




If you don't want to post here you can PM me as well if for some reason you'd rather share your ultra secret ninja technique of the lost 89nth dynasty with me. B]


[edit; - 10PM] oh yes, please provide instructions with your meal on how to make it LOL, can't believe that slipped me.

lol xD Wow broski. Well what would you want to make? I mean, your tastes, not mine.

Shall I gives you my brownie recipe?(:

>Buy potato at Wal-Mart
>Go home satisfied for now you have potato
>Want share potato with friends
>Find out friends have already left
>Potato have worm
>All are sad
>Break down and sob.


No really. I guess I can kinda walkthrough you through making home-cooked french fries? xD A hella lot healthier than ones in fast food restaurants and stuff, and it's really simple. I bet everyone knows how to make it lolsob.

>Butter
>Some sort of healthy oil, hell if I remember what it was called. xD Salad oil? Vegetable oil? kasjoisgh
>Potato(es)
>Frying pan
>Salt

WE PEEL THE POTATO
WE CUT THE POTATO
WE SPREAD BUTTER ON FRYING PAN AND LET IT MELT A LITTLE BIT
WE PUT OIL ON FRYING PAN
WE PUT FRYING PAN ON FIRE
WE RAISE FIRE TO MEDIUM HEAT
WE THROW THE POTATO ON PAN
WE COOK THE POTATO UNTIL IT'S BEGUN TURNING SOFT AND SOMEWHAT TRANSLUSCENT
WE PUT SALT ON POTATO
DOES POTATO LOOK EDIBLE?
>YES
>NO
IF YES THEN WE EAT THE POTATO
IF NO YOU DON'T EAT THE POTATO AND KEEP COOKING UNTIL RESULTS ARE SATISFACTORY

I like that french fry recipe lol, as long as the worm aint in my new potatoes

Blitzstrike wrote:Shall I gives you my brownie recipe?(:

Yes please :o

I know the recipe for cherry cheese pie if you want it ^^ No cooking required at all

I'm a bit fuzzy on the numbers, but...

KILLER SPAGHETTI (Marco-Pierre White's sauce. It's real Italian stuff, kiddies!)

- several cups of tomato paste, I think 3-4
- A clove of garlic
- ONIONZZZ I really don't know how many, I think one half.
- WATER you needs half the tomater paste I think
- BACONNN one full package for MAXIMUM ASSASSINATION
- SPAGHETTI DOY or whatever pasta you want to use

SO

FIRST YOU DIE dice your vegetables and bacon too (DEFROST IT FIRST)
THEN YOU DIE take a wok, set stove to a medium number, and then you sweat the garlic (MAKES IT HAS A TAN)
THEN YOU DIE put in the onions and sweat 'em too
THEN YOU DIE put in your bacon
THEN YOU DIE put in your tomater paste after the bacon is significantly tanned and may have skin cancer if it were alive
THEN YOU DIE put in your water
THEN YOU DIE occasionally stir slowly

!NOTE: THIS SAUCE TAKES ABOUT 3 HOURS TO MAKE, I'M NOT EVEN KIDDING!

THEN YOU DIE ready your pasta

When your pasta and sauce is done, THEN YOU DIE ARE DONE

HAPPY DYING TO YOU SIRS

Halibut à l'orange

You'll need:

4 Halibut steaks, 700g each. Must be 2cm thick.
4 Oranges, 700g each
2 Soup Spoons of butter (30g)
2 Soup Spoons of Canola oil (30ml)
2 Soup Spoons of All purpose flour (16g)
Salt and Pepper, At your taste.

1. Pre-heat the oven at 375F. Roll the steaks in the flour.

2. In a casserole, sauté the steaks with the butter and the oil at medium fire, 2 minutes each side, so the steaks gets some colours. The, put the steaks into a pan that goes into the oven, and put the juice of 2 oranges onto them. Cut the remaining oranges and put the slices on the steaks. Save some for later. Put the salt and pepper.

3. Cook into the oven for 12 minutes. Verify the cooking of the steaks with a fork: It's ready when it doesn't stick on it.

4. Serve. Baste the steaks with the cooking juices and the oranges slices.

5. Enjoy.

Done in: 25 min total.
4 portions.
Source: Journal de Montréal

Nothing to do, so...
MORE RECEIPES!

Waldorf Salad

3 cups of celeriac, peeled and grated. (400g)
2 Soup Spoons of Lemon juice. (30ml)
1/2 green sweet pepper, diced. (80g)
3 Soup Spoons of Mayonnaise (45ml)
2 Soup Spoons of Natural yogourt 2% (30g)
2 apples with peel, sliced tin. (360g)
1 Boston lettuce/curly lettuce (200g)
4 Soup Spoons of Grenoble walnut (25g)
Salt and pepper, at your taste.

1. Put the celeriac into a bowl and immediately spread the Lemon juice in it. Otherwise, it will blacken, Salt and pepper it slightly.

2. In another little bowl, mix the Mayonnaise and the Yogurt, and put the mix on the celeriac. Mix well and put it in the center of a plate. Put the lettuce and the apples around the celeriac, and put the walnuts on it.

3. Let it rest 10 minutes. Serve.

4. Enjoy.

Gives 4 portions.
Total time: 25 min.
Source: Journal de Montréal

BECAUSE I CAN!

Oyster Mushrooms and aspargus rissoto

300g of Arborio rice
1 Red onion
100ml of white wine
800ml of vegetables stock
1 bunch of aspargus
200g of Oyster Mushrooms
1 clove of garlic
4 branches of fresh thyme
50g of Parmesan cheese
12 sprigs of chive
Old balsamic (vinegar)
Olive oil
Butter
Salt and Pepper

1. Thinly slice the Oyster Mushrooms and the onion. Chop the thyme and the garlic. Snip the chives. Remove the fibrous part of the aspargus and bevel them. Take half of the cheese and grate it. Cut the other half thinly in slices.

2. Blanch the aspargus by putting them into salted boiling water for a minute. Put them into a bowl of iced water and drain them. Keep one or two aspargus head for decoration.

3. In a casserole, put a string of oil in it and brown the mushrooms at high fire until they get golden brown. Add the salt, pepper, thym and garlic. Let it cook for 2 minutes.

4. In a pan, heat the vegetable stock.

5. In another pan, put a string of oil and sweats the onion 'till it gets tender. Add the rice and sauté it until it get translucent. Deglaze it with an hint of blasamic vinegar and add the wine. Shake and let the liquid evaporate. Pour a ladle of stock in it and stir the rice until full absorbtion. Pour the rest of the stock, and stir until the rice is completely cooked, but still Al Dente, for 20 minute.

6. Put the mushrooms and the aspargus into the rissoto and cook a minute to heat it. Stop the fire and add the grated Parmesan, half of the chives and some bits of butter. Slowly stir.

7. Put your rissoto in a shallow dish, and decorate it with some aspargus heads, the remaining chives, the shavings of Parmesan and a string of Balsamic vinegar.

8. Enjoy

Gives 4 portions
Total time: 30 min.
Source: Journal de Montréal

Stuffed Baked Salmon

1/3 cup(75mL) Butter(or hard margrine)
1/2 cup(125mL) Chopped Celery
1/2 cup(125mL) Chopped Onion

1/2 cup(125mL) Finely chopped, fresh peeled orange flesh sweet potato

9 cups(2.25L) Cubed whole-wheat bread slices (2.5cm/1 inch pieces)
2 tsp.(10mL) Dried parsley
1 tsp.(5mL) Dried thyme
1 tsp.(5mL) Lemon Pepper

1.1-1.4kg Whole Salmon, pan ready
1/2 tsp.(2mL) Lemon Pepper

1.Melt butter in large frying pan on medium. Add celery and onion; cook for about 5 minutes, stirring occasionally, until celery is tender-crisp.

2.Add sweet potato. Cook for about 3 minutes, stirring occasionally until sweet potato starts to soften.

3. Add the next four ingredients(Bread cubes, Parsley, Thyme, lemon pepper). Remove from heat. Stir until bread is coated. Arrange half of bread mixture on a greased foil sheet. Wrap loosely.

4. Stuff remaining bread mixture into fish cavity. Tie with butchers string or secure with metal skewers to enclose filling. Sprinkle outside of fish with second amount of lemon pepper. Place on a baking sheet lined with greased foil. Place foil wrapped stuffing on same baking sheet. Bake in 350 degrees Fahrenheit (175 degrees Celsius) oven for about 40 minutes until fish flakes easily when tested with fork

5. enjoy

Serves; 8
Total time; About an hour

JUST FOR YOU END!

OREO CHEEEEEEEESECAAAAAAAKE!~<3

What You Need:

24 Oreo Cookies, divided
3 Tbsp.butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cupsugar
1 tsp.vanilla
3 eggs


Make It

HEAT oven to 350°F.

CRUSH 16 cookies into fine crumbs; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir half the chopped cookies into cream cheese batter; pour over crust. Sprinkle with remaining chopped cookies.

BAKE 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Took from there: HEER! Source: Kraft Canada

Embah's easy (chicken)Sushi

(I am not kidding this is supah easy)

A package of Nori(seaweed sheets)
3 cups of Sushi rice(though other varieties such as Jasmine seem to work well too)
2-4 cooked boneless, skinless chicken breast
1 red pepper
1 yellow pepper

1. Cook the rice and chicken. You can marinate the chicken in a favored sauce before cooking if desired.

2. While the rice and chicken are cooking chop up the peppers into thin strips about half a centimeter is fine

3.Once the chicken is cooked; also cut it into half centimeter strips

4. Once everything is cooked and cut lay out a single sheet of Nori onto a clean cutting board (though you don't have to you can sprinkle the Nori lightly with water to moisten it making it easier to roll.) Spoon rice so it is covering the Nori, leaving about a half a centimeter away from all four edges.

5. Place a couple 2-4 strips of chicken and 3-5 pepper slices on the edge of the Nori sheet(well technically on the rice) closest to you and gently roll it up into a roll and cut it up into small rounds.

6.Repeat steps 4&5 until no more Nori, or rice remains.

7. Enjoy.

;w; I love you people, these sound orgasmic

Fiddleheads Soup

1/3 cup of Long Grain Rice, cooked (60 g)
460 g of Fiddleheads
4 tea spoons of Butter (20 g)
1 French Shallot (40 g), cut thinly
4 cups of Chicken Stock (1 Liter)
4 tea spoons of Flaked Almonds (5 g) (OPTIONAL)
Salt and Pepper to taste


1. Wash the Fiddleheads, let them soak at least 10 minutes, then blanch them 8 minutes in lots of Salted Water.

2. In a saucepan, brown the Shallot in the Butter for 2 minutes. Add the Fiddleheads and cook one more minute. Then, add the Stock and the Rice. Cover and let it simmer for 5 minutes. Salt and pepper it to taste. Turn the Soup into a Purée with a mixer.

3. Add the Almonds and serve.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 90 Calories/portion.
Source: Le Journal de Montréal.

Yakitory Chicken Skewers

8 Chicken thighs, boned and cut into 2,5 cm (1 inch) cubes.
8 Green onions
8 Lemon segments

For the Yakitori sauce:

60ml (1/4 cup) of Saké
80ml (1/3 cup) of Soy sauce
1 Soup Spoon of soft rice wine (Mirin)
1 Soup Spoon of icing sugar

1. Mix all the ingredients of the Yakitori sauce into a pan. When it boils, reduce the fire and let it simmer 10 minutes, uncovered.

2.Pre-heat the oven at 200C (400F)

3. Place a grill over a baking tray and oil it slightly. Put the chicken cubes on it and cook 10 minutes or untill the juice start to drip form the chicken and the chicken start to golden.

4. Take the chicken cubes out of the oven and mix them with the sauce. Put the cubes back onto the grill and cook them a minute on each side, while brushing them with the sauce each time you turn them. Put Aside.

5. Put the entire onions on the same grill. Slightly roast them a minute each sides, then cut them into cubes of 2,5cm (1 inche).

6. Alternate 4 chicken cubes and 3 onion cubeson each skewer.

7. Put the skewers on a grill and finish the cooking in the oven at 280F around 5 minutes while still brushing the chicken with the sauce and moving them often.

8. Put the Skewers on a plate and sprinkle them with sancho or togarahi. Put the lemon segments in the plate.

9. Enjoy

Total time: 20 minutes.
Gives 4 portions
Source: Journal de Montréal
PS: The Sancho, the Togarahi and the Mirin can be found in your local Japanese shops, Asian grocery store and often in the sushi corner of supermarkets.

Fennel au Parmesan

2 Fennels (700g)
1/4 cup of butter (55g)
4 Soup Spoons of Parmigiano, grated (12g)
Salt and Pepper, as you wish.

1. Remove the leaf stalks from the Fennels. Cut the bulbs into segments.

2. Fill a pan of water and put the Fennels in. Add a pinch of Salt. Cook untill the Fennel is tenderized, but still Al Dente, 5 minutes. Drain the slices.

3. Melt the butter into a frying pan at high fire, but without burning it. Add the Fennel. Turn them often to golden them on both sides 5 minutes total. Grate them and serve.

4. Enjoy.

Gives 4 portions
Total time: 15 minutes.
Source: Journal de Montréal

https://www.youtube.com/watch?v=tojMz0FN-ks

This is a video my brother made for his Digital Media class at college. It shows the recipe on how to make WHITE CHOCOLATE RAINBOW FUCKING BROWNIES!

Source: The Internet.

Tartare sauce and lemon Zests Salmon Burger

For the Burgers:
4 burger breads
600g of salmon steaks
1 chive
1 lemon
1 egg
30g of Panko
1 handful of Mesclun

For the tartare sauce:
100g of Mayonnaise
6 pickles
1 table spoon of Cappers
2 Tarragon branches

For The Mesclun salad:
4 handfuls of Mesclun
1/2 english cucumber
1 tea spoon of Dijon Mustard
60ml of Olive Oil
Vegetable Oil
Salt and pepper.

1. Pre-heat the oven at 400F

2. Cut thinly the Tarragon, the cappers and the pickles. Slice thinly the cucumber. Zest the lemon and extract the juice.

3. Cut thinly the chive with a mixer. Add the salmon and roughtly mince it. Add the egg, the zests, salt and pepper and mix them. Make 4 flatened meatballs, then put them in the Panko uniformely. Brown them in an antiadhesive frying pan with a string of olive oil. Put them ont a cooking plate inside the oven and cook them 6 to 8 minutes. Cut the burger breads in halves and grill them in the over for some time.

4. Mix all the ingredients for the tartare sauce with a string of lemon juice and verify the seasoning.

5. Mix the remaining lemon juice, the mustard, the salt, the pepper and the olive oil to make the French Dressing (HON HON HON!). Mix the cucumber slices with the Mesclun and add the dressing lastly.

6. Put the lower half of the bread in a plate. Then put the meatball, the tartare sauce, some Mesclun leaves and the other bread half. Serve with the Mesclum Salad.

7. Enjoy.

Gives 4 portions.
Total time: 30 minutes.
Source: Journal de Montréal.

Fale soup, "Caldo Verde" Style

2 Potatoes (400g), peeled and cut in pieces.
1/2 Onion (100g), Cut thinly
1 garlic clover, cut thinly
2 1/2 cups of Fale (200g), sliced thinly
2 tea spoons (10ml) of Olive Oil
1 Chorizos sausage (100g)
3 cups of chicken stock (750ml)
Salt and Pepper

1. Cook the oil into a pan at medium heat. Brown the onion and the garlic until they become tender, 4 minutes. Add Half of the diced Chorizo sausage and the potatoes and cook them 5 minutes while stirring it time to time. Add some salt and pepper. Add the heated stock and 2 cups of water. Cook uncovered untill the potatoes become tender, 15 minutes.

2. Reduce the soup into purée in the mixer. Put the soup back into the pan and heat it at maximum heat. add the Fale, cut in thinly slices, and cook 3 to 5 minutes. Verify the seasoning, distribute the soup equaly and add the rest of the fale, cut into slices.

3. Serve with French bread.

4. Enjoy.

Gives 4 portions.
Total time: 35 minutes.
Source: www.soscuisine.com (Via Journal de Montréal)

Nepalese soup

225g (1/2 pound) of Mini potatoes(1)
2 Green peppers, sliced thinly
1 Soup spoon of grinded turmeric
60g (1/2 cup) of Sesame seeds
The juice of a fresh squeezed lemon
15g (1/2 cup) of fresh coriander, cut
125ml (1/2 cup) of water
Salt and pepper
3 Soup spoons of Olive oil
1 Jalapeno pepper, sliced thinly
1 Soup spoon of cumin seeds.

1. Cook the potatoes entirely untill they offer some resistance in their centers. Quickly cool them with cold water and cut them into slices.

2. In a big bowl, mix the potatoes, the turmeric, the sesame seeds, the lemon juice, the coriander and the water. Salt and pepper it.

3. In a frying pan, heat the olive oil and brown the peppers, and the cumin at meduim-high heat.

4. Add the potatoes, mix well and serve

5. Enjoy. *Fun Fact: Anti-cancer receipe! :D*

Gives 4 portions
Total time: 40 minutes
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

(1): Pommes de terre grelots. I couldn't find a proper translation for them. Here's some pictures of what they look like: THANKS GOOGLE!

Curry Roasted Cauliflowers

2 tea spoons of Coriander Seeds, ground (2g)
1/2 cup of Olive Oil (125mL)
1/3 cup of Wine Vinegar (85mL)
3 table spoons of Curry Powder (10g)
2 table spoons of Paprika (5g)
1/4 table spoon of Cayenne Pepper (1g)(Optional)
Salt and Pepper, to taste
1 Cauliflower, cut into similar size bunches (200g)
1 onion, cut into segments (200g)
3 soup spoons of Fresh Coriander, cut (5g)(Optional)


1. Preheat the oven at 230°C/450°F.

2. Put the six firsts ingredients in a bowl. Add the Salt and Pepper and mix everything.

3. Cut the Cauliflower into similar size bunches. Peel the Onion, cut it into segments, then separate the layers. Put the vegetables into the bowl with the Vinegar and toss everything to coat the vegetables well with the Dressing. Place them on a large plate that goes into the oven.

4. Cook the vegetables untill they are golden and tenderized, but crunchy, for about 30 minutes.

5. Serve them hot or at the room temperature. If desired, you can garnish them with cut Fresh Coriander Leaves.

6. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 15 minutes.
270 Calories/portion.
Source: Journal de Montréal.

1 Boston Lettuce (160g)
2 Chicory (360g)
3 Oranges (550g)
1/4 cup of Extra virgin Olive oil (65ml)
2 Soup spoons of Lemon juice (30ml)
1 table spoon of entire Mustard seeds (5ml)
Salt and Pepper, at will
1/4 cup of Hazel nuts/ Filberts (25g)
3 soup spoons of dried cannberries (20g)

1. Rince and dry the Lettuce and the chicory. Leave the Lettuce leaves entire and place them into individual plates. Cut the chocory crosswise and put them on the lettuce leaves.

2.Peel the oranges with a well sharp knife (DUH), remove the white membrane and keep the juice. Cut the oranges in slices and put them in the plates individually.

3. Put the Olive oil in a little bowl with the lemon juice and the kept Orange juice. Add the mustard. Beat with a fork untill the dressing is well emulsified. Put the salt and the Pepper. Decorate the plates with Dried cannberries and Hazel nuts and serve.

4. Enjoy.

Gives 4 portions
Total time: 15 minutes
Source: www.soscuisine.com (via Journal de Montréal)

2 1/2 cups of deep-frozen Little Fruits Mix (300g)
2 tea spoons of Lemon Juice (10ml)
1/3 cup of Icing Sugar / Powder Sugar  (45g)
1 Egg White


1. In a mixer's cup, place the deep-frozen Fruits, the Lemon Juice and the Icing Sugar. Mix at maximum speed. While the mixer still running, put the Egg White and continue to mix untill it gets homogeneous.

2. Put into a hermetic container, cover and keep in the freezer at least 1 hour before serving.

3. Decorate with some little Fruits and serve.

4. Enjoy.


Gives 4 portions.
Total time: 1 hour of Waiting + 15 minutes.
Gives 100 Calories/portion.
Source: Journal de Montréal.