BS: Recipes - what are we eating?

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Aug 19 - 09:54 AM

Tomatoes are in season in Perth County, and therefore cheap, cheap, cheap.

I bought a three-litre punnet of Romas from down the road yesterday, and spent a messy hour rendering them into sauce with oregano and basil from the garden. A heavenly scent permeated the house, bringing Himself out of his study with a distinctly greedy glint in his eye. Pasta for supper, with grated Parm and chorizo, and a green salad on the side.

That batch of tomatoes produced enough sauce for four meals, if I don't let myself at it with a spoon.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Aug 19 - 10:40 AM

Stumbled across a shop selling damsons this afternoon. I'll prick 12oz of them and put them in a jar containing a bottle of vodka and 6oz sugar. By Christmas I'll have a bottle of beautiful liqueur to wash down the Christmas cake.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Aug 19 - 12:44 PM

Ceviche. First attempt yummy but not cevichy, more like a salad with yummy fish in it. Advice?

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Aug 19 - 12:59 PM

I've never made it, I buy it from a couple of local sources.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 28 Aug 19 - 03:29 PM

Also check the Italy thread if you aren't hungry enough.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 28 Aug 19 - 07:46 PM

Steve, I do that vodka thing with sour cherries or raspberries. Never tried damsons — are they what we call Italian or prune plums?

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Aug 19 - 08:06 PM

I've done it quite a lot with raspberries. I love the end-product but no-one else does. So I have a secret personal supply of raspberry gin unmonitored by Mrs Steve... :-)

Damsons are like small, dark plums, about the size of a large cherry tomato, quite tart in the mouth but excellent for jam - and for damson gin or vodka. I use them in the same way as sloes, tiny wild plum-like things that ripen in late autumn on blackthorn bushes. They are very astringent in the mouth but they make superb sloe gin. The general formula is 12 oz pricked sloes or damsons to one 70cl bottle of vodka or gin, along with 6oz sugar (you can always add more later). Keep for at least three months in a wide-necked jar, shaking occasionally, then decant into clean bottles. The cloudy residue looks unattractive but is what I regard as "cook's treat"... you can profitably freeze the fruit for a day or two first, which obviates the need for pricking.

Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 29 Aug 19 - 03:47 AM

Selling damsons? Good grief Steve, they're free for the taking round here (Aylesbury Vale). There were orchards full of them back in the days when their juice was used to dye straw for the Luton hat industry, and they're still to be found a-plenty in the local hedgerows.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 29 Aug 19 - 04:27 AM

They're pretty rare round here, unfortunately. I remember once picking hatfuls of them from hedges in South Wales. They make glorious jam, and the stones all float conveniently to the top in the preserving pan.

Subject: RE: BS: Recipes - what are we eating?
From: Neil D
Date: 29 Aug 19 - 04:01 PM

My wife just made low-carb turkey schnitzel using breading made from crushed pork rinds and almond flour. This morning I made a sloppy Joe omelet.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 Aug 19 - 01:29 PM

We had a respite from summer with a couple of rainy days earlier this week, so I pretended it was back to "cooking weather" and made a batch of turkey stock and later a batch of chicken stock (from the carcass of the rotisserie chicken). The chicken stock will go into the freezer but I'm planning to make a very small batch of turkey soup. Just because it's so long since I've had soup.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 30 Aug 19 - 06:21 PM

Must confess that I'm a winter soup man mostly. In summer I've rarely made gazpacho, but I've often made salmorejo, the Andalucian thick tomato bready stuff that's probably more a tapa than a soup, served cold with breadsticks and a topping of chopped hard-boiled egg and scraps of Serrano ham. I'll hang on for colder weather before telling y'all about me hot soups...

But keep making that real stock. Utterly paramount...

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 31 Aug 19 - 12:26 PM

Dunno whether you Americans can get the BBC News website (not the TV one), but there's an interesting item on there today entitled "American cheese: does it deserve its bad reputation?"

Because of tariffs it's unlikely that we'll be tasting each other's cheeses any time soon, but I'd be interested to hear your comments about the item and the cheeses mentioned, or not mentioned, therein. Don't worry, it's quite sympathetic!

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 01 Sep 19 - 08:15 AM

Here’s a link to the BBC article.

Drifting a little… Cheese came in briefly in conversation with brother in oz (a bit NE of Brisbane) on his last visit. Apparently he can find some very nice cheese but he’s never managed to find something along the lines of a simple Cheshire.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 09:57 AM

There is a long-lived cooking show on Public Television here in the US called Cooks Country and it's companion America Test Kitchen. They ditched the host who established the program a few years ago; too bad. But they still make some pretty interesting dishes, and on a repeat program yesterday they did a pretty interesting Eastern North Carolina Fish Stew.

I logged in to the free part of the site but this recipe isn't appearing. The description is:

Locals have loved this hearty, tomatoey, bacon-infused stew for decades. For our version, we staggered the cooking of the onions and potatoes instead of dumping them both in at once. In a handful of tests we found that any mild, firm whitefish worked as long as it was cut into chunks of equal size and added toward the end of cooking. An oddball addition to this dish is poached eggs, which are layered atop the stew and cooked in a covered pot over medium-low heat until silky in texture.

You can set up a free account, and once you're in, try navigating to the recipe via the search box. I couldn't get to the video or recipe I first landed on, I had to log on and search again to get to it, and with a free account I can only see the video. Take notes if you want to try cooking it.

This is the video if you already have an account.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 10:06 AM

Steve and Jon, my favorite sharp cheddar is a UK import they sell in the Costco warehouse club here. Coastal Rugged Mature English Cheddar Cheese. Even better than this is one of the aged blond cheddars that comes out of the Ag school at Washington State University. Cougar Gold is my favorite. Since it's so hot here right now they let you know they won't ship until it's cooler weather.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Sep 19 - 10:27 AM

Well whaddya know, SRS: your Rugged Coastal is made at the same dairy, Ford Farm, as our very favourite cheddar, Wookey Hole cave-aged. I don't recall seeing it anywhere but I'll be looking out for it from now on.

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 01 Sep 19 - 10:58 AM

It's available from their online shop

It's one I'd considered trying if (not yet done...) also ordering a bit of the Cave Aged Cheddar.

(A small order of 2 or 3 online makes more sense to me with our transport limitations than say trying to get to Aylsham M&S).

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 02:24 PM

They only deliver to England and Wales, but I think the fact that they show the Coastal cheese in the wrapper means they load it up and send it abroad. That's the same wrapper we get here. That producer has some very nice varieties - I hope you all enjoy sampling them! That ballcap looks nice, but it is a bit pricey, though they say they ship free.

Costco buys things in bulk to sell in their warehouse clubs and they don't buy every brand that's out there, they try to get the best value for what they charge and this cheese is (so far) always in stock. That can't be said about everything they carry.

Two small loaves of banana bread are in the oven since I had three very large bananas one step away from the compost and I already have at least three pints of frozen bananas already. I'll freeze one of these and use the other for breakfast for a couple of days. A slightly warmed up slice of banana nut bread with a cuppa tea is a very nice way to start the day.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 01 Sep 19 - 02:42 PM

How odd that, despite the planetary gulf between us, we both relish cheddar cheese from the same dairy. Also, for the record Mrs Steve makes banana loaves all the time, and we freeze them too. I'll pass on the tip for breakfast but I fear we'll be sticking to that "healthy" rabbit food with wood dust in the bottom of every box that goes by the name "muesli..." :-(

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Sep 19 - 11:43 PM

As close as I get to rabbit food is cooking oatmeal for breakfast. Slow cooking, in a small crockpot so it's creamy. I use Old Fashioned rolled oats or steel cut (Irish) oats. And add raisins or cut up figs or cut up dates.

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 02 Sep 19 - 11:28 AM

Porridge, for which Flahavan’s is chosen, is a quite popular winter breakfast food for my parents. At the moment though, dad is on Weetabix and mum on Mini Shreddies. Jordans Original Crunchy was once a favourite of mine but I don’t have the teeth for the stuff or the breakfast appetite at least not usually – if I was (almost never) away and someone offered me a cooked bacon and sausage meal I’d likely jump at it...

–
Made another aubergine mess the other day. This time a bit of stock and basil together with sweet pepper and courgette..

–
I’ve got (and it’s probably my lot) about a guess of 3lb of Roma plumb tomatoes coming up to ripe. Not sure yet whether they will become a soup or a ketchup.

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 02 Sep 19 - 01:59 PM

Murghi Badami tonight. Just need to add a touch of cream and a tad of butter, served with various accompniaments, flat bread, lime pickle, mango chutney etc .............

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 03 Sep 19 - 10:10 AM

I think I'm due a change in dietary tone, and the postings about South Asian-style grub are giving me ideas.

The other day I did pork ribs, and my digestion is still a little stunned from the experience. Himself asserts that my ribs are "the best", but if we ate them more often bad things would happen.

But they are very delicious.

This recipe requires an entire pig's worth of back ribs and a barbecue. I have a gas-fired one.

Lay out the racks of ribs on a large platter or tray, and pat them dry. Using a shaker and the back of a spoon, rub into every surface the following mixture:

1/4 cup sweet red paprika
1 1/2 tablespoons freshly ground black pepper (this is tiresome)
1 1/2 tablespoons packed dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

Let the ribs sit for a while: an hour or two on the counter, or up to eight hours in the refrigerator. (Who has that much space in their refrigerator? Not I.)

When it's time to cook, set up the barbecue with a large pan under the grill, laid on the tiles that cover the burners. Edge the pan over to one side and fill it with water. In the space beside the pan set a smoker, which in my case is a half-open packet of aluminum foil containing wet wood chips. Light the barbecue, close the lid, and heat it until the first puffs of smoke appear.

Then lay the racks of ribs on the grill and turn down the gas as low as it will go. Depending on the efficiency of your barbecue, you may choose to turn off one burner completely -- not the one under your smoker. Go away and leave it be.

At this point, make the vinegar-based "mop sauce" that is essential to this style of barbecue. This sauce consists of either a large spoonful of American-style ballpark mustard and about a teaspoon of salt, or a spoonful of the spice mix, dissolved in about half a cup of cider vinegar.

When the ribs have been cooking for about an hour, take a small mop or pastry brush (I have a silicone one that does the job perfectly) and slop the mop sauce over the ribs. Cook for about half an hour longer, until you see the meat pulled away from the ends of the bones.

To serve, lift the racks off the barbecue and lay them on a platter or board. You can bring them to the table whole, for maximum effect, or cut the racks in half. I prefer to cut all the bones free so the diners can eat as many or as few as they want.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Sep 19 - 01:18 PM

I cooked my last lot of ribs, in their marinade (which must have something in it that will go sweet and sticky), wrapped tightly in foil in a very low oven for about two and a half hours, then barbecued them fairly gently for a few minutes, with a bit of baste that I'd reserved. They were grand, and I saved money by not using all that barbecue gas! They do need long, slow cooking, whatever you do.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 03 Sep 19 - 04:20 PM

Our barbecue uses gas from the house supply, by way of an outside tap. It is an almost unspeakably better arrangement than the bottled kind, which always gives out at the most inconvenient time.

The sticky sauce version of pork ribs is most common in Canada, but once I had tried the dry rub technique I could never go back. It’s less messy, and far less likely to scorch.

That said, I never turn up my nose at barbecued ribs, however they’re dressed. That would be beyond foolish.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Sep 19 - 07:02 PM

Heartily agreed. I have this strange historical agreement, lost in the mists of time, whereby I have TWO propane cylinders at any one time within my contract, therefore I can't run out of gas.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Sep 19 - 09:32 PM

My parents had an oven version of ribs that was very good, it was a specialty Dad cooked for some of the Song Circle meetings held at his house. I wonder if I have a copy of that recipe somewhere? (They were divorced in 1970 but had joint custody of that recipe.) Now I'll have to go poke around in the cook books and boxed files I have from their houses.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 03 Sep 19 - 09:35 PM

I have found oven-cooked ribs have a preferable texture to me if cooked dry then slathered at the end, say, last 15-20 mn.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 04 Sep 19 - 05:46 AM

I think tightly-wrapped in foil and very slow-cooked is well worth a try. I've only done it the once and we had lovely, tender meat falling off the bone: just a few minutes on the barbie at the end. You can do the oven-cooking part well in advance too, then all your mates at the barbecue will think you're a genius.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Sep 19 - 11:47 AM

Unfortunately, Steve, that oven method works only with sticky sauce. Dry-rub technique means barbecue all the way, with all the nuisance pertinent thereto, but the results are GREAT.

I have also heard of pre-cooking ribs in an electric pressure-cooker, such as the Instant Pot, and finishing them under the broiler with a coating of the aforementioned sticky sauce. I'm not sure it's worth the trouble -- the photographs posted on Facebook by fanatic Ipotheads look kinda grim to me -- but there is a large segment of the North American population that considers pork ribs just one step short of ambrosia. I'll leave the pressure-cooked version to them.

Last night we dined out at one of Stratford's better eateries to celebrate my birthday (I turned 65 yesterday and am still slightly stunned at the very thought). For the first time in recorded history, I turned down not only the six-course tasting menu but also the port and the post-prandial brandy in favour of a clear head and co-operative digestive system in the morning. (It worked.) Himself was gobsmacked, and was still shaking his head when we got home. Sad to say, I might finally be growing up a little.

Tonight's supper is baked fish with wax beans and sliced tomatoes. Earth has not anything to show more fair than an Ontario tomato in the last couple of weeks before the first frost.

Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 05 Sep 19 - 02:39 PM

Remember Charmion, growing OLD is compusory, growing up is optional.

Dave H

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Sep 19 - 04:58 PM

Today my daughter was describing a grilled or fried cauliflower with tahini sauce that she's enjoyed recently. That sounds like a great way to eat it, and I have a recipe to test. I will report back.

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 06 Sep 19 - 12:08 PM

I got today’s tea, an attempt at a flan, a bit wrong. I don’t think I baked the case I made first from frozen pastry long enough and perhaps my filling (sliced shallots and mushrooms softened in the pan, a bit of lemon thyme, some of our salad tomatoes sliced added uncooked and topped with a cheese sauce) was a bit wet. It looked good coming out of the oven and tasted nice but was spoiled a bit by the pastry having a soggy bottom.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Sep 19 - 12:24 PM

Over the last couple of years I've been making quiche in a non-stick bundt pan instead of a pie pan with a crust. It comes out great, was gluten free when I was avoiding such things, and looks really pretty. (We dish it out of the pan, we don't turn it out.)

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Sep 19 - 12:27 PM

Jon Freeman, you will have soggy-bottom problems any time you put raw tomatoes -- or, indeed, any other fruit -- into a pastry case without something to either absorb or thicken the juice. Tapioca does the job nicely with berries, stone fruit, apples or pears, but I've never tried to put tomatoes in a pie (other than pizza) so that one's a bit of a poser for me. Perhaps a tablespoon of seasoned flour would work ... or just live with the sog, since it tastes good.

Major kudos for extempore cookery, though.

Can something be a flan if it doesn't involve custard? Colour me Canadian, and consequently ignorant.

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 06 Sep 19 - 12:56 PM

I think others might call that meal a tart but it is a (savoury) flan at home.

Today’s was a bit of a “use up” job. Shallots had hung in the porch for months, mushrooms needed using and the number of ripe tomatoes in the kitchen has been increasing.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 06 Sep 19 - 07:05 PM

Quiche??

I can only do simple cooking. I can't do stuff with big lists of ingredients. If I have a piece of fish, or a steak, I need to know how long it needs, not what esoteric additives might enhance it (unless I can do them in advance). That doesn't mean I'm timid. Far from it. I always try to get the best quality ingredients and I want to keep the cooking simple.

Tonight we had some thick skin-on fillets of wild Alaskan sockeye salmon. It isn't river salmon, the preserve of the hooray Henrys this end, but it's pretty good. For me, it's gentle pan-frying in butter for ten minutes, with a quick flip with two minutes to go. I don't know what that white stuff is, but it's easy enough to gently scrape it off.

We had that with tenderstem broccoli and a tangy tomato sauce made from my own Sungold tomatoes. And salad potatoes (the bigger ones cut in half) baked for half an hour with extra virgin olive oil and seasoning in a hot oven.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 07 Sep 19 - 07:11 PM

Last night, we had a Russian friend in for dinner and gave him a completely American meal — the ribs I wrote about a few days ago with corn on the cob, a big green salad and cornbread (which is indissoluble from barbecue), followed by mixed berry cobbler.

Himself and our guest, who is young and therefore sturdy of digestion, ate themselves into a shared food coma.

It’s been a while since I fed a man in the prime of his life, and it ain’t half amazing to watch the groceries vanish.

Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 08 Sep 19 - 12:47 PM

Not cooking yet but might be tomorrow. Dad said he a got me a nice birthday cake yesterday. I didn’t feel like the cake, perhaps as I’d eaten too much chocolate, but took a look at the cake today. What he thought was a cake is a packet of “Betty Crocker Supermoist Triple Chocolate Fudge cake mix” he must have found on Amazon!

I’m not 100% sure I fancy something that says “Partially Produced with Genetic Engineering” but I’ll give it a whirl and should be able to persuade mum to make some chocolate butter icing to go with it (possibly easy but I’ve never made it).

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Sep 19 - 03:02 PM

That "white stuff" is some of the fat from the salmon and is very healthy for you if you eat it, but there should be plenty more in the meat. Depending on how thick that fillet is, you may be cooking it a bit too long. Let it be flaky but it doesn't need to turn completely solid pink from being well-done.

Quiche isn't a whole bunch of ingredients, just a few. I saute and crumble bacon that is combined with chopped and sauteed onions, add it to the pan, then it's the usual custard mix of eggs and milk. I usually sink some kind of vegetable in there, like small florets of broccoli. You could make them with all sorts of stuff, but those are the basics. You could make a crust and bake it like a tart or a pie, but I make it in a non-stick bundt pan.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 09 Sep 19 - 12:12 PM

Friends are coming over for an informal dinner this week (we alternately talk about everything in the world and bitch about our old employer) so the challenge of making things that a vegetarian can eat that doesn't make him feel like an afterthought. The quiche will be made without bacon (he is okay with eggs and milk) and other things will have meat options (if we have pizza we make them each ourselves and the toppings are various.) Usually this time of year I would be using the copious tomatoes and eggplants from the garden, but the garden just never took off this year. I'm lucky I have herbs.

Subject: RE: BS: Recipes - what are we eating?
From: open mike
Date: 09 Sep 19 - 02:21 PM

For pizza i like the various vegetarian pepperoni options avaialable.
the weather is turning cchilly....nearly frost time....and the house could use a warming from the oven being on...I plan todo a Mock Mince Meat pie with green tomatoes, apples and raisins today. A traditional fall recipe....my mom often made it for her uncle.

Also i will be making a sauce from strawberries and rhubarb...maybe even a pie from that too.

A couple of days ago i made a cheese cake....to take to a memorial for a friend who has passed away. It was a Kentucky Derby Cheese cake with graham cracker crust, and a topping of caramel with nuts and bourbon.    i added cocoanut to the topping, too. sort of llike german cake frosting.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 10 Sep 19 - 09:16 PM

I never overcook my fish, Stilly...

We had my somewhat unconventional chicken arrabbiata on Sunday. For two of us I used about 300g of skinless, boneless free-range chicken breast cut into bite size, a can and a half of Italian plum tomatoes (or skin your own ripe ones), two cloves of garlic, sliced (not minced, not ever!), a good pinch of chilli flakes, or chopped up chillis, to taste (I like it hot), four tablespoons of extra virgin olive oil and some chopped fresh parsley. The pasta we had was bronze-die pennone (big tubes). I don't care for those slippery little penne pasta tubes. I want more bite. 200g is more than enough.

Sauté the chilli and garlic gently in the oil in a big heavy frying pan for a couple of minutes. Turn the heat up a bit and add the tomatoes, parsley and some seasoning. At this point, put on the pasta in loads of salted boiling water and set the timer for what it says on the packet. No self-respecting Italian cook EVER adds oil to the pasta water. Keep stirring that sauce to break up the tomatoes and simmer it gently uncovered. When the pasta has about seven or eight minutes to go, stir-fry the chicken in a bit of hot oil in a separate pan (don't let olive oil smoke though). When the chicken is nicely coloured all over (two minutes) stir it into the tomato sauce. Let that simmer gently for a few minutes until the pasta is ready. Drain the pasta, retaining a mug full of pasta water just in case (I usually need a little bit for this). Throw the pasta into the sauce and turn off the heat. Mix thoroughly: you want the sauce to coat the tubes inside and out. Add a splash of pasta water if you think it's a bit too dry. Serve on warm bowls, sit on the sofa, lean over your bowl and devour with a fork whilst watching Strictly Come Dancing.

I got the idea of adding something proteinaceous to arrabbiata from Gino D'Acampo. He uses raw skinless salmon, cut up into small cubes, instead of the chicken. You just throw the fish into the sauce at the end, one minute before adding the pasta. The salmon cooks perfectly in the hot mix in less than two minutes. Trust me!

No cheese needed either. I suppose you could add Parmesan or pecorino to the chicken version, but in Italy it's a mortal sin to put Parmesan anywhere near fish.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 10 Sep 19 - 09:44 PM

I have a casserole thing I make with zucchini or yellow squash or calabash, any of the type where you don't seed or peel them; onions, peppers (bell peppers of whatever color is available - there are some beautiful jewel colors, not just green any more), a cut up link of Italian sausage, tomatoes (usually home canned or a store-bought can), cut up squash, some cheese (provolone, mozzarella, etc.) melted into the mix, a little wine if I have it, and at the end add a little water if I need so I can add some pasta to simmer. Parmesan cheese is good added also, at the end. Today I had a little container of crumbled goat cheese a friend had left here on her last visit and she's coming again tomorrow so I figured I ought to use it up. It's different, it melted into the juices and it's creamy; I wouldn't do it again intentionally but I'm not throwing it away either.

I don't object to goat cheese, I just don't have much experience with it. It comes in things and I eat it, but I haven't learned enough about it to really know what to do with it other than crumble on salad.

Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 11 Sep 19 - 02:07 AM

Try it (goat cheese) melted it on mushrooms - big flat ones - under the grill.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 11 Sep 19 - 05:49 PM

"I don't object to goat cheese, I just don't have much experience with it. It comes in things and I eat it, but I haven't learned enough about it to really know what to do with it other than crumble on salad."

It could have been me saying that. In my case I wouldn't even crumble it on salad, but I wouldn't crumble any cheese on salad...

Subject: RE: BS: Recipes - what are we eating?
From: Stanron
Date: 11 Sep 19 - 06:16 PM

St Helen's Farm mild goats milk cheese, as sold by Tesco, melts nicely for cheese on toast and makes a very good cheese sauce for cauliflower cheese. I'll be nibbling thin slices with a glass or two of port tomorrow night.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 11 Sep 19 - 11:42 PM

Is that Mt. St. Helens in Washington State? We seem to be having a lot of cross-pollination of our cooking cheeses in this thread. (I grew up near there, even climbed that one before it blew it's top.)

Subject: RE: BS: Recipes - what are we eating?
From: The Sandman
Date: 12 Sep 19 - 01:05 AM

if god had intended us to follow recipes, He wouldn't have given us Fanny Craddock.”