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BS: The other recipe thread is too long

Related thread:
BS: Recipes - what are we eating? (2562)


Mrrzy 17 Oct 21 - 09:03 AM
leeneia 16 Oct 21 - 01:14 PM
Mrrzy 16 Oct 21 - 11:34 AM
Stilly River Sage 10 Oct 21 - 10:41 AM
Steve Shaw 10 Oct 21 - 06:49 AM
Steve Shaw 09 Oct 21 - 05:49 AM
BobL 09 Oct 21 - 04:19 AM
Stilly River Sage 08 Oct 21 - 11:48 PM
Steve Shaw 08 Oct 21 - 08:29 PM
Steve Shaw 08 Oct 21 - 08:11 PM
Mrrzy 08 Oct 21 - 07:42 PM
Donuel 08 Oct 21 - 07:28 PM
Stilly River Sage 08 Oct 21 - 01:51 PM
Donuel 08 Oct 21 - 11:47 AM
Stilly River Sage 07 Oct 21 - 11:08 AM
Stilly River Sage 06 Oct 21 - 09:42 PM
Stilly River Sage 06 Oct 21 - 05:10 PM
Mrrzy 06 Oct 21 - 11:18 AM
Mrrzy 06 Oct 21 - 11:17 AM
Mrrzy 06 Oct 21 - 11:14 AM
Steve Shaw 02 Oct 21 - 03:34 PM
Mrrzy 02 Oct 21 - 02:40 PM
Stilly River Sage 02 Oct 21 - 01:13 PM
Mrrzy 01 Oct 21 - 10:26 AM
Stilly River Sage 30 Sep 21 - 09:52 PM
Steve Shaw 26 Sep 21 - 09:18 PM
Steve Shaw 26 Sep 21 - 06:09 PM
Stilly River Sage 26 Sep 21 - 04:31 PM
leeneia 16 Sep 21 - 03:16 PM
Charmion 16 Sep 21 - 02:14 PM
Mrrzy 16 Sep 21 - 12:57 PM
Steve Shaw 15 Sep 21 - 06:55 PM
leeneia 15 Sep 21 - 04:49 PM
Mrrzy 14 Sep 21 - 08:56 PM
Stilly River Sage 14 Sep 21 - 12:11 AM
Steve Shaw 10 Sep 21 - 06:30 PM
Stilly River Sage 09 Sep 21 - 11:18 AM
BobL 09 Sep 21 - 03:40 AM
Mrrzy 08 Sep 21 - 06:26 PM
Steve Shaw 08 Sep 21 - 01:39 PM
Mrrzy 08 Sep 21 - 01:12 PM
Steve Shaw 08 Sep 21 - 10:51 AM
Stilly River Sage 08 Sep 21 - 10:43 AM
Jon Freeman 08 Sep 21 - 10:27 AM
Mrrzy 08 Sep 21 - 09:35 AM
Mrrzy 07 Sep 21 - 07:06 PM
Steve Shaw 07 Sep 21 - 05:29 PM
Steve Shaw 07 Sep 21 - 05:25 PM
Stilly River Sage 07 Sep 21 - 01:41 PM
Steve Shaw 07 Sep 21 - 01:25 PM

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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 17 Oct 21 - 09:03 AM

Never skip a sauté-in-butter step.

I don't use slowcookers so have no advice.


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Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 16 Oct 21 - 01:14 PM

That sounds wonderful, Mrrzy. Healthful, too.
------
Yesterday I wanted to make something new, so I invented a dish with baked turkey wings. Results were mixed. I sauteed shallots in butter and added 2 tsp smoked paprika. I put the wings in a roasting pan, made a broth of 1 cup water

buy cut-up turkey wings or cut them up yourself.
saute some shallots in 2 Tbsp butter (maybe this step could be skipped
)
add 2 tsp smoked paprika
Make a broth of 1 cup water plus 1 tsp chicken glop.

Remove the shallots from the butter with a slotted spoon. Add the shallots to the "broth".

Preheat oven to 375.

Spray a deep roasting pan and line with parchment paper for easier clean-up. Place the turkey pieces in, in one layer. Dribble the melted butter with paprika over the pieces.

Carefully pour in the broth plus shallots so as not to knock off the paprika.

Bake at 375, covered, for one hour. Bake uncovered for 45 mins more. That ought to do it.

=========
About the mixed results: The DH loved it, said the paprika was strong, just the way he likes it. I couldn't taste the paprika and thought the dish was nice but kind of bland. Go figure.

Warning: the butter-paprika mixture stains everything it touches.

Maybe I should just cook this in a slow cooker. What do you think?


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 16 Oct 21 - 11:34 AM

Nuked some cauli rice, set aside.

Browned some chicken thighs, dredged in hot pepper, ginger and smoked paprika, in sesame oil.

I am dogsitting so not my kichen.

Put the browned thighs into a pot. Sautéed onion and garlic in the leftover oil, deglazed with lime juice, into the pot.

Added somw chicken broth and simmered.

After 15 mn added mushrooms and thyme.

After another 15 mn added spinach and oregano. Turn off as soon as wilted.

Put caulirice in bowl under soup, top with almonds and pistachios.

Yum, yum.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 10 Oct 21 - 10:41 AM

BobL those are popular in Japan also. My daughter has put up photos during some of her past visits of restaurants with that setup. She didn't go to Japan this year (last year's trip was cancelled) because Japan has been slow to vaccinate the population. She and two friends (all vaccinated, all wearing masks) went to Italy where they've done a better job vaccinating (and last year in the spring it sounded like the entire nation had COVID so perhaps there is natural immunity at work now.)


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 10 Oct 21 - 06:49 AM

A slight cheat last night, though it still needed work. I had in my freezer a huge hunk of shin of beef on the bone (big bone!) that had already been slow-cooked for 12 hours. I'd bought it on special offer a few months ago from the Scottish online butcher Donald Russell. Once thawed, it needed 75 minutes in the oven at 180C. I use diced shin a lot in winter for beef stews, so I know that it has a lot of sinewy bits that need slow rendering, so I was a bit worried. It was gorgeous, tender and flavoursome. Once it had cooled slightly I was able to pull the chunks away with my hands, no carving needed. Five of us had generous portions of that with peas, steamed organic carrots and hearted cabbage, roast potatoes and gravy (always home-made with leftovers assiduously frozen in portions-for-two) enhanced by the meat juice.   Not one scrap was left on any plate, which I love to see more than anything. Mrs Steve had made a semifreddo with dark cherries and lots of chocolate for pudding, and that masterpiece also vanished rapidly (she always does the puds, though I can be a devil with the ice cream scoop...) It was a birthday nosh for one of our friends, so that was just great. Naturally, as ever in our house, the wine flowed freely. There's enough cold meat left for the two of us tonight. I think I'll reheat it (thoroughly!) wrapped in foil and serve it up in bite-size chunks with mash, greens and the leftover gravy and we'll eat it out of bowls in front of the telly.

I've put that huge bone back in the freezer for now, but I'll roast it and make beef stock, which I could then use to make the real McCoy French onion soup...


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 09 Oct 21 - 05:49 AM

And NO double-dipping!


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Subject: RE: BS: The other recipe thread is too long
From: BobL
Date: 09 Oct 21 - 04:19 AM

A stainless steel fondue pot is also good to use for a steamboat meal. Very conversational as you have to wait for the food to cook. An extra set of forks is advisable.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 08 Oct 21 - 11:48 PM

I'm not going to fix that typo, that stays right there for others to chuckle over!

In the US in the 1960s fondue dishes were all the rage. Everyone had the chafing dish (usually a wedding present) for parties. Then it literally went away. There are modern dipping fads (can anyone say "chocolate fountain?") but mostly it went away. I'm curious to see if there is a little resurgence in North Texas - my daughter sent photos of a fondue lunch she and friends had during a side trip to Switzerland. They were enraptured. I have some ancient cookbooks my mother collected, and I'm sure fondue is in at least a couple of them somewhere. I'll have to pull them out.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Oct 21 - 08:29 PM

Had I played twenty minuets the chorizo would have been immolated ...


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Oct 21 - 08:11 PM

On our trips to Andalucía I've always enjoyed the concept of tapas as the full evening nosh. In the village bars we went to, we'd order a glass of wine, then be offered tapas, all for €2. Well you can't eat and drink at home cheaper than that (and we never found a bar that exploited us by giving us bad wine).

It's easy enough to put out a plate of cured meat slices such as jamon Iberico and a bowl of olives, but I've wanted to make things myself as well. I've more or less mastered salmorejo, the tiny bowl of chilled breaded tomato "soup" made with sherry vinegar and a topping of slivers of jamon and a bit of chopped hard-boiled egg (like gazpacho but thicker and much richer). Tonight I got myself about 100g of chorizo (it was a spicy one and cut off one of those shaped like a horseshoe). I skinned it, then made a little foil boat on a baking tray into which I put the sliced chorizo, extra virgin olive oil, a thinly sliced banana shallot and a sprinkling of smoked sweet paprika. That went into the oven at 180C fan for about twenty minuets. Begod, that was damn good...those crispy edges...


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Oct 21 - 07:42 PM

Ooh sounds yummy.

I invented, I think, garlic-lemon asparagus with pistachios.


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Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 08 Oct 21 - 07:28 PM

If you don't like a whisper of wintergreen you may not like them.

Not an academic source hurd mentality


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 08 Oct 21 - 01:51 PM

I've heard about those often and they grow in North Texas. Finding the plants is the challenge.


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Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 08 Oct 21 - 11:47 AM

iTS THE TIME TO EAT PAW PAW. Its an American temperate tropical fruit that is like a mango mint banana. Its huge and can be eaten off the tree since it has no shelf life. Washington Jefferson and Adams ate paw paw with glee. Its recipes include ice cream, popsicles and fresh with a spoon. There are several species and differ only in the appearance of the fruit. Some are assembled like gigantic grapes and others in a dual display like testicles. MD has immense paw paw orchards. It has 8 seeds
that you can spit out like watermelon. Today it is almost like a red neck secret. 40 years of research has not advanced its shelf life. It is close to eating rich and creamy ice cream without being cold.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 07 Oct 21 - 11:08 AM

It occurs to me that I made this cake in the pan the Cottage Pudding recipe recommended (8x8"), not the larger pan with the shallower 3/4" batter the Dutch Apple recipe recommended. My bad. I have a longer oblong pan that isn't the full size of a cake pan - maybe next try I'll use that. And try three apples.

Waiting for Mrrzy's response.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 06 Oct 21 - 09:42 PM

I microwaved a piece of this after dinner this evening and it was perfect - the apples weren't hard any more. Since I baked it for a long time and it sat cooling it may have finished baking - but if you want a more predictable baking time, maybe microwaving or steaming the apples for a minute would help speed the process.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 06 Oct 21 - 05:10 PM

Well, it came out, but it took a lot longer to bake than it should have. I have misplaced my metal 8" square pan so I used a glass one. I made the cake batter with the odd name of "Cottage Pudding," and the Dutch apple cake but modified it. The Dutch apple cake calls for 5 apples - I could barely make two fit into the batter. I had to bake it close to an hour to get all of the batter to finish baking.

So - what would I do differently - use a metal pan. Forget the apple wedges and cut the peeled apple into small pieces and stir it into the cake. The sugar and cinnamon on top was too much. The raisins were good.

Here are the instructions:

Cottage Pudding

Set the over at 400o. Butter a shallow cale pan, 8x8 inches, a small angel cake pan, or cupcake tins.

Sift together
    1 1/2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup sugar

Mix
    1 egg, well-beaten
    1/2 cup milk
    1/2 cup butter, melted

Stir gently into the flour mixture. Pour into the pan. Bake until brown and crusty (20 to 25 minutes.)

Dutch Apple Cake
Spread Cottage Pudding . . . batter 3/4 inch thick in a buttered round or oblong pan. Pare 5 tart apples, core, cut in eighths, and press the sharp edges of the apples into the batter in aprallel rows. Sprinkle with 1/2 cup sugar mixed with 1/2 teaspoon cinnamon, also 2 tablespoons currants of seedless raisins, if liked. (I would use 1/3 cup sugar at most.)

Bake 350o until apples are tender (about 25 minutes).

The recipes both suggest sauces and such that can be served with the dish, but talk about gilding the lily. This is plenty.

I would peel and chop 2 medium apples and mix into the batter. Bake lower (325o) to give those apples time to soften. You might even want to simmer them for a few minutes in shallow water and let them cool before you add them to the cake.

The result I have here is edible, but it took a long time and wasn't well-tested. I've now tested it. This is the 1965 edition of the Fanny Farmer Cookbook.

When I look at my instructions I think I'm probably looking at what my mother decided to do to make that coffee cake for us.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 06 Oct 21 - 11:18 AM

Handful each of almonds and pistachio on the taco-esque salad.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 06 Oct 21 - 11:17 AM

Tried to edit and hit submit prematurely. I was going to say, the yak soup had a tomato-ey broth. Made yak meatballs with a tiny tomato in the middle of each.

Then I put the 2 leftover soups together and *that* was yummy.

Today I browned the rest of the yak with the rest of the cauliflower chopped tiny, let that cool, and made salad with avocado tomatoes and the ground meat mess with mustard vinaigrette. Yum, again.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 06 Oct 21 - 11:14 AM

I am dogsitting so not in my own kitchen. I have done some strange things.

*Sizzled some salmon to crunchy-skinness in sesame oil, don't remembee how I ate the main course but the next day I put the leftovers with spice, bok choi and onions into a yummy chicken-broth soup. Yum.

Then I made a different soup with ground yak and cauliflower. And spices. Yum.

Then I put the


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 02 Oct 21 - 03:34 PM

Well I obtained six Italian-style sausages, the ones with lots of meat, not too much rusk and plenty of fennel and herbs. I fried 'em in olive oil for 15 minutes to get 'em brown then removed 'em from the pan. Same pan, bit more oil, I fried some onion and sliced (not minced) garlic, and threw in a sprig of fresh rosemary (never dried). After a few minutes I threw in a small glass of white wine and let it sizzle, then threw in half a pint of my veg stock (no bloody cubes), a bit of seasoning, a pile of cooked pinto beans (which I'd soaked from scratch, not out of a tin) and a slug of wholegrain mustard. While that was simmering I chopped the bangers into bite-size pieces and put them back in the pan, along with a big pile of chopped-up greens fresh from my garden. Once the greens were softened I served it up. Begod, it was wonderful. I think it needs the herby and spicy Italian bangers, which leak out their beautiful flavours as long as you've chopped them up, and not just ordinary pork ones, which would mean you'd have to spice up the sauce a bit. Another tool in the armoury!


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 02 Oct 21 - 02:40 PM

Share the recipe, at least!


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 02 Oct 21 - 01:13 PM

I have some apples that need cooking because they're mealy now, and found a recipe I don't think I've made before (in my ancient Fanny Farmer Cookbook). A "Dutch Apple Cake" that involves making a simple coffee cake batter and slicing and submerging the apples, wedge edge down, in the batter. I will share this if it turns out well (because eating it all by myself isn't a good idea.)


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 01 Oct 21 - 10:26 AM

Did an excellent pork chops salted and browned in olive oil, remove chops, butter, one ghost pepper, a bunch of smoked paprika, half a head of cabbage, the last garden tomatoes into pan, deglaze with lemon, lime and a smidge of white wine. When fried up put the chops back in the pan under the cabbage, added the garlic I forgot, covered and into preheated 350°oven for 45 mn. Marvy, warmed my cockles right up.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 30 Sep 21 - 09:52 PM

I rarely post photos as public, but this one of a pizza in Naples should show up.

Whatever it is, it looks delicious!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 26 Sep 21 - 09:18 PM

By the way, the traditional Neapolitan pizzas are Margherita and Marinara. Naturally, other confections are available, but those two are the ones.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 26 Sep 21 - 06:09 PM

Well the last time I was in Naples was in 2013! We had passed through Naples on the Metropolitana railway a couple of days before, to go to Pozzuoli, to see the Solfatara crater. On the day we spent in Naples we had a tropical deluge. We'd been to the amazing archaeological museum (definitely not to be missed), then went to a pizzeria for lunch. That's the only time we ever dined in Naples. It was wonderful and it was very inexpensive. It was full of locals, except for us, always a good sign in Italy. Neapolitans claim to have invented pizza and they are very proud of their tradition. I can't tell you where to get the best pizza, but I'd say several things: first, brilliant pizza in Naples is cheap. Second, seek out the pizzerias that locals use. I understand that the most cherished ones are in the Centro Storico. I'd say that the antennae should be honed in order to eliminate the tourist ones, and Trip Advisor could be useful...

By the way, after the pizza we went to the Duomo, where, we saw the bones of San Gennaro, the patron saint of Napoli, in the crypt. He was beheaded in the Solfatara crater in the fourth century. There's no skull in the urn. Decidedly optional, I'd say...


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 26 Sep 21 - 04:31 PM

Steve, you've told us several times about the food in Naples. Do you have any quick recommendations at the moment, a restaurant (affordable) or a dish (traditional, typical of the area)?

Passing it along to a traveler who just landed there.


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Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 16 Sep 21 - 03:16 PM

I made something different last night chicken with jerk seasoning.
I juiced and orange into a round glass dish along with the segments and stirred 1 tsp Jamaican jerk seasoning into it. Then I added dark-meat pieces. Baked it in the oven at 350. I can't give you the timing- long story.

I made the mistake of putting the cover on the dish, so that the chicken boiled more than roasted. I have further work to do to keep the orange juice from being boiled away before the meat is done.

Strangely enough, the hot part of the jerk seasoning wound up in the orange segments, and the meat was mild. Go figure.

On the side we had corn on the cob and green beans with almonds. Fruit for dessert.


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Subject: RE: BS: The other recipe thread is too long
From: Charmion
Date: 16 Sep 21 - 02:14 PM

Shakshuka, Mrrzy.

Definitely a dish fit more a caliph.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 16 Sep 21 - 12:57 PM

Accidentally made a version of shakshushka (?) - I was sautéing my last bell pepper in snail butter and some hot pepper, added sliced last tomato, was intending a scramble but when I cracked my eggs on top I just left them there, turned the burner off, lidded the pan, and voilà, 4 mn later had yumminess. Oh, a little salt just on the eggs. The yolks were just-barely-not-runny. If only I weren't out of milk...


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 15 Sep 21 - 06:55 PM

I haven't got the room to freeze whole tomatoes. I make tomato sauce which I freeze in portions enough for two, in plastic bags that I can flatten to save space in the freezer. The tomato sauces I use in cooking may contain onion (a small amount), or garlic (never, ever both), chilli and basil. To keep my options open, I don't put any of those in my basic sauce for freezing. Just extra virgin olive oil, tomatoes and seasoning. I may or may not skin the tomatoes, though I think I usually do. I nearly always want garlic and fresh basil in there, but I rarely want onion, which makes tomato sauce claggy. Even so, I always reckon that I can add any of those things later. The sauce needs simmering for half an hour or more, until you see the olive oil separating and floating on top. Once thawed, it's just a matter of reheating the sauce then adding anything else you want in there that you've sautéed in a separate pan. I've often frozen Marcella's onion and butter tomato sauce, which needs nothing added except spaghetti and fresh parmiggiano reggiano. With that one, you make the sauce with a whole onion cut in half which you discard at the end. Perfect.

But if you stick loads of onion and garlic in your sauce, not to speak of dried basil, then you and I have parted culinary company...


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Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 15 Sep 21 - 04:49 PM

I like to blanch and freeze garden tomatoes, putting them in one-quart plastic bage. Then, on a cold winter night I whizz them in the blender with some nice oil. (You have to use your judgment on how much juice to keep in.) Add optional flavors such as basil, black pepper or garlic powder. It makes an incredible salad dressing - the taste of summer.   

However, you need to eat by candlelight, because the red dressing looks funny on green lettuce.

I also make the beginning of tomato sauce by sauteing onion and garlic, adding sliced garden tomatoes, simmering for a while and freezing. This is not much more work than preserving the plain tomatoes, and it saves time and dirty dishes later on.
=====
We husk our corn and put it on a pie plate with 2 T water. Nuke 4 mins in our very small microwave. It's safer than trying to take off corn husks with steam trapped inside. Modern varieties of corn stay sweet from field to market.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 14 Sep 21 - 08:56 PM

Aparently the secret to gazpacho is to make it very late at night when you are really full. That is the only way to let it sit long enough to turn into gazpacho. Otherwise I make, and immediately eat, a liquidified salad.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 14 Sep 21 - 12:11 AM

Yesterday I used jars of last summer's canned whole tomatoes along with peppers and garlic from this year's garden to make myself two quarts of spaghetti sauce. It is the veg part without meat or cheese because I use a hot water bath to process, not a pressure canner.

This is the Italian tomato sauce recipe in the back of the Ball Blue Book, for those of you who cook and can. I filled two pint jars and four half-pint jars and had a little bit left over. That went onto a 1/4 of a tandoori bread to make a small personal pizza this evening. The flavor is amazing!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 10 Sep 21 - 06:30 PM

I called into our fishmongers today (the beautiful Linda also sells lamb they've raised themselves as well as other meat and veg). I wanted a chicken and I got a beautiful free-range chicken from Creedy Carver, not far away in south Devon. I'll be cooking that the two-lemon Marcella way on Sunday. But Linda happened to be filleting some ultra-fresh sea bass which was certified line-caught (I saw the certification!). It was a bit pricey, but I bought two good-size fillets which Mrs Steve and I will have tomorrow, on a bed of puy lentils cooked with a soffritto of carrot, shallot, celery and pancetta. There'll be plenty of fresh herbs in the mix too (though I'll be leaving out Yotam's turmeric: personal taste...) I got the idea from Yotam Ottolenghi in the Guardian. Yotam can do no wrong.

The usual trawling method of sea bass destroys the sea bed so I won't buy it, even though it's much cheaper. I'd rather just have proper line-caught sea bass as a rare treat. No farmed fish will ever knowingly pass my lips. Dammit, I'm looking forward to a weekend of good living!


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 09 Sep 21 - 11:18 AM

There was a Nero Wolfe mystery in which fresh corn on the cob was a major plot point.


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Subject: RE: BS: The other recipe thread is too long
From: BobL
Date: 09 Sep 21 - 03:40 AM

Three cooks were discussing the best way of cooking corn on the cob for it to be really fresh.

First cook: "Get the water boiling, go to the corn patch, cut a cob and run with it (not walk) to the kitchen. Time from picking to cooking, less than a minute."

Second: "Set up a portable stove next to the corn patch, get the water boiling, cut the cob and throw it straight in. Time from picking to cooking, two seconds at most."

Third: "Set up a portable stove right there in the corn patch, get the water boiling, then bend the plant so that your chosen cob dangles in the water. That way it's cooking even before it's picked."


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Sep 21 - 06:26 PM

Cuban shrimp creole, from WashPo. My whole house smells deliciously of shrimp heads.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Sep 21 - 01:39 PM

I have a microwave but I'm not a fan. It was a top Panasonic model with all the bells and whistles, about 25 years ago. The only things I ever use it for are to soften butter in winter to make it spreadable and to make emergency porridge in a hurry. I have a granite slab about an inch thick and six inches square in a plastic frame that I can microwave on full for four minutes. That gets it hot enough to stand a dish on when I want to keep my bowl of Mediterranean-style potatoes warm for a useful period of time. Otherwise it sits in the corner, sadly and deservedly neglected. I've been campaigning to replace it with a deep fat fryer, which would take up less space and allow me to make croquetas and arancini, but Mrs Steve won't let me because she thinks I'll just use it to make chips. A scandalous accusation...


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Sep 21 - 01:12 PM

Microwave corn 2mn in husk. It husks more easily and the corn is cooked perfectly. 2mn per ear, no reduced time for lots of ears. No pot. No boil. No flavor dilution.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Sep 21 - 10:51 AM

Ten minutes does it for us. Mind you, ours is always supermarket stuff, so perhaps it needs a bit longer than ultra-fresh....?

I'm sure there was a saying once, Jon, that you cut the cob from the plant and then ran to the pan of boiling water...


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 08 Sep 21 - 10:43 AM

Boiling corn on the cob for 10 minutes was the rule of thumb when I was growing up but kitchen science has moved along and it is enough to simply heat it really well in that water for 2 or 3 minutes.


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Subject: RE: BS: The other recipe thread is too long
From: Jon Freeman
Date: 08 Sep 21 - 10:27 AM

When the veg plot was a bit bigger and mum was an active gardener, she
used to grow a bit of sweet corn. Not much, maybe 3-4 meals, but it was nice and sweet corn is at its best cooked straight after picking. We just used to boil it.

I don't think any of us have the teeth to munch into it on the cob these days.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Sep 21 - 09:35 AM

Why is cold leftover spicy so much spicier than reheated leftover spicy?


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 07 Sep 21 - 07:06 PM

Fajita soup. One ghost pepper in the vat. Funny how the Spanish Ay ay ay sounds just like the French aïe aïe aïe...

Slice onions beef bell & ghost pepper as for fajitas. Smash a lot of garlic. Heat olive oil, infuse with ghost pepper, then garlic, then onions, then some salt, then beef, sauté till no visible pink, turn down, add thyme marjoram, touch of worcestershire, mushroom broth to cover, simmer a half hour. Serve with biiiig sour cream dollop.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 07 Sep 21 - 05:29 PM

I've never made falafels, but at one of our supermarkets (Waitrose, Brits) you can buy sweet potato falafels that are extremely good. They freeze perfectly too.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 07 Sep 21 - 05:25 PM

Our supermarkets sell corn cobs in pairs that are called "supersweet." Generally they're not too bad. My favourite way with them is to shove them on the barbie, uncovered, for about 20 minutes. Failing that, boiled in a big pan for ten minutes. There's something a bit caveman-ish about picking up a buttery cob and viciously stripping away the kernels with your teeth...


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 07 Sep 21 - 01:41 PM

I don't know that creamed corn on its own is "the rage" - though corn (look up elote) is coming into it's own again in various recipes because it has always been a popular Mexican street food, and those recipes have traveled north with immigrants (or evolved here with native North Americans who grew it in the American Southwest, in particular).

The creamed corn variety I've always thought of as a New England dish, but that video clearly lays a southern claim to it (I think they might best claim the adding milk and butter part of it.) It was always something we had a few cans of when I was a kid - it was treated like a vegetable, but of course, maize is a grain. It was an addition to a meal that needed something more. Canned whole corn also was on the shelf, and I always have a large bag of frozen whole corn handy for various uses.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 07 Sep 21 - 01:25 PM

Well we'll be having what's probably going to be our last BBQ off the summer this evening. 28.5C today (83F). That's rare and it isn't lasting. We've been out for most of the day so it'll be a burger in a bun, some sausages and....corn on the cob. I might grill a slab of halloumi too, though Mrs Steve hates the squeaky-tooth thing. Some rocket and some cherry toms from the garden and some onion chutney, and I'll be a happy man.

I had never even heard of creamed corn until I read about it in the Guardian, let alone knew it came in tins! You'd think from the blurb that accompanies some of the recipes here that it is all the rage in the States. You lot don't half disappoint me!


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