Shakespeare in the Kitchen!

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QUANTUM MYSITC

Rancho Cucamonga, CA

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#1
Jul 24, 2009
 

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For where thou art, my Utensils!

Lets all be gay and creative, why not share some bodacious recipes? And oh Donna, if you happen to read this post, the word 'gay' refers to being (happy) understand? Excellent!

When I have the time, I enjoy making bread. It always makes my kitchen smell nice. Here is a healthy bread recipe.

Whole Wheat Bread

2 tablespoons (or 2 packages) dry yeast
1/2 cup warm water

3 cups milk, scalded
1/2 cup honey
12 cup melted butter or vegetable oil
1 tablespoon salt
10 to 12 cups whole wheat flour (spring wheat)

Generously butter three 5x9-inch loaf pans.
Proof the yeast in the warm water.
In a large bowl, mix together the scalded milk, honey, melted butter or oil,and salt. When this mixture is lukewarm, stir in the yeast. Add 4 1/2 cups of the flour and beat 300 strokes. Gradually add more flour, stirring well between additions, until the dough is stiff.

Turn the dough out onto the floured board. Knead for 10 minutes, adding more flour as needed to prevent it from sticking. Place the dough in a large oiled bowl, turning it so that all sides are oiled. Cover the bowl with a cloth. Let the dough rise until doubled, about 1 1/2 hours. Punch it down and let it rise again, about 1 hour. Punch down the dough once more, divide it in 3 equal parts, and shape it into three loaves. Place the loaves in the bread pans. Allow the dough to rise a third time, for 30 minutes, or until almost doubled.
Bake in a preheated oven at 375* for about 40 minutes.

I use a variation of herbs to give a exotic taste to the bread such as rosemary or thyme etc. It is quite good. Enjoy!



Since: Dec 06

Emsdetten, Germany

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#2
Jul 24, 2009
 

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Here's the video to that recipe:

http://www.youtube.com/watch...
QUANTUM MYSITC

Rancho Cucamonga, CA

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#3
Jul 24, 2009
 
Kate67 wrote:
Here's the video to that recipe:
http://www.youtube.com/watch...
Awesome Kate!

Since: Dec 06

Emsdetten, Germany

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#4
Jul 24, 2009
 
That's how I learned to cook and bake !

;o)

Since: Apr 09

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#5
Jul 24, 2009
 

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Mmmm, food.

Here is an amazing salad. It makes lots of salad dressing so you might want to double the veggies. You can make it a couple of hours ahead. If you have a nice crystal bowl,(especially an inexpensive pin wheel one) it helps to make a nice presentation. This salad is amazing with salmon.

Chopped Greek Salad

INGREDIENTS
1/2 pound green beans, halved crosswise
3 tablespoons red wine vinegar
1 garlic clove
1/2 small shallot, chopped
1/2 teaspoon Dijon mustard
1/2 teaspoon dried Greek oregano
1/2 teaspoon fresh thyme
1 large basil leaf
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound grape tomatoes, halved
1/2 small red onion, halved lengthwise and very thinly sliced crosswise
1/4 pound Greek feta cheese, crumbled (1 cup)

DIRECTIONS
In a medium pot of boiling salted water, cook the green beans until just tender, about 4 minutes. Drain and rinse under cold water; pat the beans dry.

In a blender, combine the red wine vinegar with the garlic clove, shallot, mustard, oregano, thyme and basil and puree until smooth. With the machine on, slowly add the olive oil. Season the vinaigrette with salt and pepper.

In a large bowl, combine the blanched green beans, tomato halves, sliced onion and crumbled feta cheese. Toss with the vinaigrette and serve the salad immediately.

Since: Apr 09

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#6
Jul 24, 2009
 

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I made this last night. To it I added large grilled scallop and large shrimp. I halved the pasta (used pappardelle instead) and only used two zucchini b/c of the seafood I incorporated, so it was perfect for two, If I had added the reserved water it would've been too watery. So skip the water. I skipped the butter, too. Not necessary. Mediterranean yogurt is very creamy and not as tart as regular plain yogurt, so it's worth looking for. Yummy and light.

Farfalle with Yogurt and Zucchini

INGREDIENTS

1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly grated nutmeg
Kosher salt and freshly ground pepper

DIRECTIONS
In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.

Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.

Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.
ZenHead

United States

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#7
Jul 24, 2009
 
Andromeda-1 wrote:
I made this last night. To it I added large grilled scallop and large shrimp. I halved the pasta (used pappardelle instead) and only used two zucchini b/c of the seafood I incorporated, so it was perfect for two, If I had added the reserved water it would've been too watery. So skip the water. I skipped the butter, too. Not necessary. Mediterranean yogurt is very creamy and not as tart as regular plain yogurt, so it's worth looking for. Yummy and light.
Farfalle with Yogurt and Zucchini
INGREDIENTS
1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
Kosher salt and freshly ground pepper
DIRECTIONS
In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.
I think I might try this one. Sounds oh so yummy. This will go well with a nice wine, possibly a red Zen.
ZenHead

United States

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#8
Jul 24, 2009
 
I am looking for one. Give me some time!

Since: Apr 09

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#9
Jul 24, 2009
 
It is very yummy. Easy, too. I paired it with a citrusy white b/c I enjoy white with seafood but also b/c the sauce is tangy and light. But to each their own.

“Keanu Rocks”

Since: Sep 08

Southampton

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#10
Jul 25, 2009
 
oh they all sound soo tasty. Can't cook tho, oh well i think i will stick to the wine gume...yummy.
QUANTUM MYSITC

United States

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#11
Jul 25, 2009
 
Lemon Zucchini Bars

3 eggs
1 /14 cup of sugar
1/4 cup of lemon juice
2 tsp. lemon extract
1 cup of oil
2 cups of flour
1 tsp. salt
2 tsp. baking soda
1/4 cup. baking powder
2 heaping cups grated zucchini

Preheat oven to 350*
Mix all ingredients together and bake in greased 9x13 pan for 20 to 25 minutes. Cool, and then ice with cream cheese icing, adding a cup of chopped nuts if you like.

If you never like zucchini or do not know what to do with them, try this. Best with a nice hot cup of coffee!

“Keanu Rocks”

Since: Sep 08

Southampton

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#12
Jul 25, 2009
 
don't know where to buy a zucchini, any alternatives?
QUANTUM MYSITC

United States

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#13
Jul 25, 2009
 
bungeegee wrote:
don't know where to buy a zucchini, any alternatives?
Zucchinis are the best for this recipe, but you can try carrots. It has the same consistency and it might work.

“Keanu Rocks”

Since: Sep 08

Southampton

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#14
Jul 25, 2009
 
ok thanx
QUANTUM MYSITC

Phoenix, AZ

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#15
Jul 25, 2009
 
bungeegee wrote:
ok thanx
You're welcome
QUANTUM MYSITC

Phoenix, AZ

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#16
Jul 25, 2009
 
This Kitchen smells wonderful! Thanks to all who shared.

Since: Apr 09

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#17
Jul 25, 2009
 

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Good one, Quantum. Cream cheese anything is a good.:0) Well, custard anything, actually, is the best. But this looks easy. Easy is good. LOL

Bungeegee, you can buy zucchinis in the vegetable section of your grocery store. They actually look like a cucumber (dark green and along the same shape), but I think they fall under the squash family.

They're also very good if you cut them in half length wise, hollow out the centres, sprinkle with salt and cumin, then grill on the bbq. You can add a dollop of tetzikki (or some other tangy sour cream based dip) to them for a finishing touch.
QUANTUM MYSITC

Phoenix, AZ

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#18
Jul 25, 2009
 
I am not posting this sonnet to start a storm in the kitchen. I just love Shakespeare and food!
Of course we must not leave out the vino! Cheers.

Accuse me thus: that I have scanted all
Wherein I should your great deserts repay,
Forgot upon your dearest love to call,
Whereto all bonds do tie me day by day;
That I have frequent been with unknown minds,
And giv'n to time your own dear purchased right;
That I have hoisted sail to all the winds
Which should transport me farthest from your sight.
Book both my willfulness and errors down,
And on just proof surmise accumulate.
Bring me within the level of your frown,
But shoot not at me in your wakened hate,
Since my appeal says I did strive to prove
The constancy and virtue of your love.
Sonnet 117

“Keanu Rocks”

Since: Sep 08

Southampton

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#19
Jul 25, 2009
 
don't sell them in my area, never heard of them before now.

Since: Jul 09

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#20
Jul 25, 2009
 
Andromeda-1 wrote:
They're also very good if you cut them in half length wise, hollow out the centres, sprinkle with salt and cumin, then grill on the bbq. You can add a dollop of tetzikki (or some other tangy sour cream based dip) to them for a finishing touch.
Yum! Healthy too.

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