#acl ChrisSeidel:read,write,delete,revert All:read
= Experimental adventures in cooking =

=== Ricelada ===

I made some Spanish rice the other night that Kim didn't like too much. It was froma  package. I didn't mind it, but it was sitting in the fridge in the elftover bin. I decided to try spcing it up by making it into a kind of enchilada. At Rudy's, I usualy order a cheese enchilada, and I always like eating the rice where the cheese and the enchilada sauce mix together. So I decided to make one big rice enchilada-like thing. Slice onions, brown in a pan. turn off and add leftover rice. While the heat is exchanging, prepare enchilada sauce, use some chicken broth, dry peppers, heat and sit, blend into a sauce, add a little vinegar. Pour sauce around edge of pan, grate cheese on top, broil until cheese is melted.

==== things to try adding to the sauce ====

 * sugar
 * white onion
 * fire roasted tomato
 * tomato paste
 * vinegar
 * chocolate 
 * cumin

=== Fish Stew ===
saute yellow onions, garlic, green onions in butter and olive oil[[BR]]
add white wine[[BR]]
spice with celery salt or that red stuff[[BR]]
1 can of vegetable broth, or chicken broth[[BR]]
used left over diced potatoes from breakfast[[BR]]
saute scallops[[BR]]
add leftover orange roughy[[BR]]

=== Ratatouille ===
dice eggplant, sprinkle with salt in collander, set for 30 minutes[[BR]]
saute zucchini in hot olive oil, add a dash of salt, set aside in bowl[[BR]]
the oil should be hot enough to really sear the vegetables, saute them until they just get a light brown glaze[[BR]]
repeat for mushrooms (but add some butter too)[[BR]]
repeat for eggplant[[BR]]
add more oil again, and saute onions, after a few minutes add the garlic[[BR]]
when the onions are getting translucent and soft, add marinara sauce (1 cup) and a can of diced tomatoes. Once warm, add back all the other vegetables. When hot, serve over brown rice.

=== Au gratin potatoes ===

For experimenting, two le creuset french onion soup dishes, I tried slicing 3 yellow potatoes, layering into both bowls with sprinkles of cheddar and gruyere, then pouring over a sauce made as follows: saute 1/2 onion in 1 1/2 tbl butter. Add 1 1/2 Tbl flour, let brown a little, add milk slowly with stirring. as it gets thick add 1/2 - 3/4 cup grated cheese. pour over potatoes 1/2 way through layering process, layer more, pour the rest of the sauce. The dishes should be about 3/4 the way full. Bake 350 (or 375?) 1 hr. Add cheese and breadcrumbs, bake 15 minutes more.

this recipe could be used with elbow macaroni to make a great mac and cheese.



3/4 cup milk, 1/4 cup cream,  


=== Potato Green Chili ===

{{{
2 yukon gold potatoes
2 cans chicken stock
1 yellow onion
1 Tbl butter
1 cup milk
1/4 cup clour
1 small can of green chilis
}}}

cut potatoes into inch thick scallops and boiled in chicken broth until soft.[[BR]]
diced onion and sauted in butter.[[BR]]
blended potatoes in broth with most of the onions and most of the chilis.[[BR]]
whisk flour into milk and add to soup[[BR]]
dice remaining chili[[BR]]
simmer an additional 20 minutes[[BR]]
added about 1 cup grated cheddar[[BR]]
also used 1/4 of a fresh pablano raosted on the stove top