Richmond's Bi-Weekly Recipe Sharing Thread

Submitted by DrGingeyy t3_10mo1pv in rva

Almost forgot again.

Feel free to brag about the amazing meals you have made in your kitchen the past two weeks! Or, ask for advice where to find the best local ingredients. Heck, even talk about how poorly your dish turned our and ask for advice. I'm not your boss. Just talk about any and all food related things here.

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turtle_stank t1_j647s35 wrote

I finally got around to making this jambalaya recipe and it kicked ass

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Diet_Coke t1_j64zbow wrote

I have been making a lot of soups lately, this might be next on the list.

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turtle_stank t1_j64zs7g wrote

I wouldn't call it a soup; the rice soaks up the liquid and it gets pretty thick. There's a gumbo recipe by the same guy that's more soup-like!

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Hitcha t1_j64gdny wrote

Can vouch; have made this 3+ times now, and everybody who tries it loves it instantly.

Note; let it cool for like 5+ minutes in the bowl as you will destroy your mouth immediately if you attempt to eat it. Its even better the next day, and gosh is it hardy.

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JosefDerArbeiter t1_j64g0na wrote

po' man's pickled red onions: After finishing a jar of pickles, add your roughly chopped red onions into the jar. Add 1 part white vinegar and 1 part hot water. Seal and let sit on counter for 1 hour before putting in fridge. Let sit in fridge for 2 days before consuming.

They go great with rice and pork belly, chili, or anything needing the bite of red onion.

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tiglathpilesar t1_j64dtj3 wrote

I'm trying to recreate some Mamma Zu favorites for some friends this evening. I'm making veal osso buco, broccolini, and both marinara and gorgonzola pasta sauces. I haven't tried any of the recipes, so I won't post them unvetted, but I will in two weeks if they're successful.

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[deleted] t1_j65od9s wrote

Yum! I miss those pork chops with the herbs in a hole in the middle, and the white bean salad.

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vicsfoolsparadise t1_j68bhsd wrote

When you get to the meatballs, let us know. That's one menu item Edo's doesn't have and is sorely missed in this household.

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I_Got_A_Truck t1_j646ovt wrote

I made blackberry lime scones for the first time since Riverbend and I made them too wet and they spread out to be more a half scone, half cookie bread looking thing. Still tasted absolutely awesome, just looked wrong.

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Diet_Coke t1_j65eiv3 wrote

INGREDIENTS1 tablespoon extra-virgin olive oil
2 carrots, chopped
1 celery stalk, chopped
½ medium yellow onion, chopped
2 cloves garlic, finely chopped
½ pound sweet or hot Italian sausage, casings removed
½ pound mixed mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
2 ½ cups low-sodium beef broth
2 ½ cups low-sodium mushroom or chicken broth
1 medium tomato, chopped, juice reserved
1 cup dry red wine
Crushed red chile flakes
¼ pound baby spinach, roughly chopped
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh thyme
6 teaspoons grated Parmigiano Reggiano cheese, for garnish

DIRECTIONS

  • Step 1Heat oil in a large pot over medium heat.
  • Step 2Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent, about 6 minutes.
  • Step 3Add sausage and cook, breaking into small chunks, until it begins to brown.
  • Step 4Add mushrooms and continue to cook until mushrooms have released most of their liquid, about 3 minutes.
  • Step 5Add lentils, beef broth, mushroom broth, tomatoes and their juice, wine and chile flakes; cover the pot and bring to a boil.
  • Step 6Reduce heat and simmer until lentils are tender, about 30 minutes.
  • Step 7Add spinach and salt and pepper, stir well and simmer until the spinach wilts, 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with cheese.

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I made this one this week and it was pretty bangin. I initially didn't think that 2 sausages would be enough but it was just the right amount. Lots of ingredients so I was worried about it but it all comes together very well into a nice, hearty, warm soup. Would be great with some saltines crushed up and added on top.

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