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08-21-2006, 10:11 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2006
Posts: 1
| |  What's your favorite/favourite Meal?
I'm desperate to try some new cuisine - anything worldwide. So let me know what your favorite meals are - give me some culinary imagination!!
At the moment I think my fiance would agree - my two favorites (and I'm a whiz at cooking them!) are Spagetti Bolagnese from scratch and Toad in the Hole. Not very imaginative but they taste beautiful.
Helen |
08-22-2006, 09:56 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2004 Location: Minnesota
Posts: 791
| |
Here is my favorite meal menu:
Fresh Tabouli Salad
Hummous bi Tahini with fresh pita to dip into it
Jerusalem salad
Rice stuffed grape leaves where the rice was cooked with whole white cardamon pods in it
Kofta Kabob
Shawirma (sliced thin and nicely carmelized)
Deep Fried Falafel
Tahini sauce on the side
Baklava for dessert
doc |
08-22-2006, 04:31 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2006 Location: San Diego
Posts: 14
| |
Hi Helen,
Looking for some 'ideas" on worldwide cuisine? You might just want to check this page out, http://agreatchef.com/food-recipes.html
I am a professional chef and culinary instructor with 20 years experience. I am working on getting 100 of my recipes online by the end of Sept (33 now and counting).
Have fun and let me know how they worked for you.
ChefRob |
08-22-2006, 05:30 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2006
Posts: 201
| |
Sweet Potato Soup with Honey-Glazed Pecans, Asparagus Pasta Salad, Grilled Fillet Mingion Taco, and Blood Orange Sorbet with Fresh Berries and mint for dessert. If I ate that stuff every day, I would be the luckiest guy on earth. :P
__________________ Meet Austin- destroyer of all picky eaters. He's watching you...  |
08-22-2006, 09:41 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: my kitchen
Posts: 65
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A good 1/2 lb. chuck burger w/ thick smoked cheddar slices, romaine ends, romas & sweet onions on a wheat kaiser bun. yumm!
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professionalism .
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08-22-2006, 10:36 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jun 2004
Posts: 318
| |
Depends on my mood. Honestly though, just about any meal that's prepared well is a pleasure to eat. |
08-23-2006, 09:34 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,661
| | 
Today it would be:
Sauteed soft shell blue crabs with lump crab and lemon garnish
Heirloom tomato salad with fresh creamy mozzerella and a sprinkling of blue cheese, viniagrette
Fresh Corn with a pinch of jalepino and cream
haricot verte with a hit of lemon butter
Great crusty warm bread with Euro sweet butter and salt
Peach Pie with Candied Ginger Ice Cream
Tomorrow it maybe:
tiny tinkerbell peppers charred and stuffed with Goatsbeard chevre
Thick cut Heritage Acre Pork Chop with blackberry sauce (dijon mustard, ginger, wine)
Mashed fresh potatoes
fresh beets on bibb lettuce with toasted Illinois pecans....
Watermelon sorbet with shortbread
or
Doc's menu works well for me, I've not found a decent Lebanese restaurant in town....
or
Rosemary Peach goo with ginger on crispy waffles
or
Caponata with chevre on warm crostini
Fresh pasta with marinara, seafood and a blop of pesto
Raspberry and Peach calfouti
Right now is the height of peach, corn, tomato, summer vegetable season...pork, lamb, bison, chicken, beef are all coming into market. I've got an order for Berkshire leaf lard that will be coming in the next few weeks.
Last week I put up pesto, tomato jam, concasse, dried tomatoes....tomatoes out the wazoo. Peeled, seeded, and sliced a bushel of peaches for freezing.
I've not put up blackberries yet, and better move on it or loose the timing. |
08-26-2006, 07:21 AM
|  | Registered User Culinary Experience: At home cook | | Join Date: Jul 2006 Location: Ontario
Posts: 10
| |
Mine would be Thai. Gang panang over steamed jasmine rice.. A mix of red curry coconut milk and your choice of meat..
Dave |
08-26-2006, 02:55 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: Form BDA, imported local to Virginia Beach, for now
Posts: 215
| |
Quote: |
Originally Posted by Mikeb Depends on my mood. Honestly though, just about any meal that's prepared well is a pleasure to eat. | My thoughts exactly.
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Like all good meals, this too shall pass |
08-27-2006, 03:45 AM
|  | Registered User Culinary Experience: At home cook | | Join Date: Aug 2006 Location: 18-B Kaliraya, Cor. Cordillera Streets, Quezon City
Posts: 14
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well my favorites are:
1.) fettucine ala white/curry mushroom sauce (my own recipe)
2.) fried eggplant with BBQ chilli sauce (my own recipe)
3.) Egg Foo-Yong
4.) PIZZA (all time faves)
5.) upcoming recipes are already pending on my decision to enter a Culinary School either in Farmers Market Area or along San Juan Manila or in Ortigas Avenue (enderrun)
Last edited by chefwannabe; 08-27-2006 at 03:48 AM.
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08-31-2006, 11:43 PM
| | Registered User | | Join Date: May 2005 Location: San Francisco
Posts: 93
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dungeness crab & artichoke hearts crepes
tomato sandwich, with mayo/salt/pepper on white bread
salmon over pasta with saffron cream sauce
rockcod, marinated in miso paste for 2 days, broiled
filet mignon, med-rare
baby bok choy, sauteed in garlic/evo
chocolate (chocolate is a meal, right :-)
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pierre
i t ' s . a l l . a b o u t . t h e . j o u r n e y |
09-13-2006, 10:09 AM
|  | Registered User Culinary Experience: At home cook | | Join Date: Sep 2006 Location: Canada, eh???
Posts: 7
| |
Quote: |
Originally Posted by deltadoc Here is my favorite meal menu:
Fresh Tabouli Salad
Hummous bi Tahini with fresh pita to dip into it
Jerusalem salad
Rice stuffed grape leaves where the rice was cooked with whole white cardamon pods in it
Kofta Kabob
Shawirma (sliced thin and nicely carmelized)
Deep Fried Falafel
Tahini sauce on the side
Baklava for dessert
doc | This sounds amazing.... Do you make your own hummus? Do you use medium burghul (cracked wheat) or Couscous for your Tabouli salad? And... I have an amazing recipe for baklava... using ground almonds (instead of the usual chopped walnuts) that an Armenian neighbour taught me over 20 years ago (only make it at Christmas, now)
__________________
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.....Mark Twain |
09-13-2006, 10:25 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Sep 2006
Posts: 36
| |
I thought baklava was made with pistachios...?
Anyway, I'm with doc oz, I can't think of anything I like more than a great burger.
Make mine 50/50 chuck/sirloin (I grind it myself in the food processor), with lots of garlic-herb mayo, red onion, romaine, and gorgonzola cheese, on a grilled bun. |
09-13-2006, 10:49 AM
|  | Registered User Culinary Experience: At home cook | | Join Date: Sep 2006 Location: Andalucia, Spain
Posts: 4
| | Gambas al pil pil
For me it would have to be a Spanish variation of the simple surf and turf. Gambas al pil pil over the top of a fillet steak with a glass of iced gazpacho to calm down the chilli  |
09-13-2006, 12:00 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Aug 2004 Location: Minnesota
Posts: 791
| |
[QUOTEThis sounds amazing.... [/color][/font]
[font=Comic Sans MS][color=magenta]Do you make your own hummusFONT]
Yes! When I have time I use dried garbanzos simmer for several hours with a little bit of Baking Soda (Sodium Bicarbonate) added to help loosen the skins and reduce acidity. (A trick taught to me by a former cook from Abdul's Afandy restaurant in Minneapolis).
Otherwise, I empty half of the liquid from a can of chick peas (or garbanzos). I food process 2-3 cloves of garlic, add the remaining garbanzos and liquid. Add olive oil, tahini, process well, and add a little lemon juice. Sometimes a little water or leftover garbanzo liquid to get the right consistency. Then S&P to taste and a pinch of cayenne for an added bite. Sometimes I add fresh chopped flat leaf parsley. Once I added a bit of spearmint. There seem to be an endless array of deviations to the base recipe. I've also added a bit of cumin too, but not much!
[FONT] Do you use medium burghul (cracked wheat) or Couscous for your Tabouli salad?FONT]
I use a #2 bulgar. I learned to soak it in the lemon juice instead of boiling water. Works pretty good, but I have done it both ways! And... I have an amazing recipe for baklava... using ground almonds (instead of the usual chopped walnuts) that an Armenian neighbour taught me over 20 years ago (only make it at Christmas, now)[/quote]
Share your recipe now?? 
doc  | |
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