BS: From Cornbread to Stew recipes

Subject: RE: BS: From Cornbread to Stew recipes
From: Leadfingers
Date: 10 Sep 05 - 11:35 PM

Oh Yes -- And 100 !!

Subject: RE: BS: From Cornbread to Stew recipes
From: Leadfingers
Date: 10 Sep 05 - 11:34 PM

Tortillas to Zucchini ? I suppose that's Cornbread to Stew!!

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 10 Sep 05 - 10:21 PM

I don't have much produce to show for my garden this year, but the one thing that produced well was squash. I cut up a lot and froze it.

Any suggestions on how to cook it? This is the green zucchini type that grows huge if you don't get to it soon enough. My recipes are limited: I put it in soup sometimes, I make zucchini bread, and I sautee it with garlic and tomato sauce, topped with parmesian cheese.

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: DougR
Date: 10 Mar 05 - 08:01 PM

I drink Red with everything!

DougR

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 09 Mar 05 - 11:08 PM

DougR, We agreed on something else once, and I should remember what it was because that is so unusual, but I don't. So, do you drink red or white with your squirrel stew?

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: DougR
Date: 09 Mar 05 - 08:00 PM

SRS: I wholly agree with you (surprise!) it's great to see this old thread renewed! A reminder, though, that the Mudcat lost an original when Rick left us.

DougR

Subject: RE: BS: From Cornbread to Stew recipes
From: The Fooles Troupe
Date: 09 Mar 05 - 06:13 AM

The Aussie approach is 1 teaspoon Vegemite....


in the soup, not the wine!!

Subject: RE: BS: From Cornbread to Stew recipes
From: catspaw49
Date: 09 Mar 05 - 04:00 AM

Squirrel goes best with red. Red Rocket is the preferred brand and it doesn't even have to be decantered......

Spaw

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 09 Mar 05 - 12:41 AM

The Scandihoovian approach is to add a can of Cream of Mushroom soup. . . I can't imagine that with a chianti. . . (maybe a mild merlot)

Subject: RE: BS: From Cornbread to Stew recipes
From: GUEST,Gringo
Date: 09 Mar 05 - 12:00 AM

Most any stew is much improved by adding 1 jar of Hienz Mushroom Gravy. Add it late in the cycle and enjoy. gringo

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 08 Mar 05 - 11:55 PM

Spaw, is it a safe guess that one would serve a red wine with squirrel stew? Is an Italian Chianti too robust?

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: catspaw49
Date: 08 Mar 05 - 06:17 PM

Last Sunday we had our annual "Critter Dinner" and since the squirrels are rarely eaten by anyone except Wayne and myself, I thought perhaps a stew would be interesting. I thought long and hard about the natural flavor of squirrel and then tried to do some things that might make it more appealing to others. This plan was so successful that I couldn't believe it. Even my son Michael had TWO bowls!!!!

Three squirrels were crockpotted overnite in garlic seasoned water and they cmae off the bones so beautifully!!!! Plus we had about a third more meat doing this than you could normally gnaw off after roasting or frying. I used Alaska Gold potatoes for the special flavor they have. I also used an equal number of parsnips to carrots to add in some natural sweetness. One medium onion and three stalks of celery along with one can of corn completed the stew except for the dumplings added towards the end. The entire mixture cooked down together for several hours and I added a few seasonings during that time. A bit of rosemary, a wee bit of sage and a few shots of soy sauce and Tabasco gave me about the right flavor. After cooking down I added dumplings and the ste was a HIT!!! All of the non-squirrel eaters ate the living daylights out of it and I wish I had made more.

A word about dumplings.........Everyone has a favorite recipe and I have a few myself, but for the past ten years or so I have used the one I got from Justin Wilson on his Cajun Cookin' TV show. They are heavy, but everyone loves them and they are dead simple. Two ingredients........Flour and Sour Cream.....Mix to a dough consistency. That's it! Add a bit of salt or pepper or parsley or wahtever you like, but they're fine with just the sour cream and flour!

Spaw

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 07 Mar 05 - 11:11 PM

Q, what a nice reminder of some good recipes. And I learned something new--I had to look up "horno". There are many types of clay ovens. This is one I've used over the last few years. Chicken with veggies is to die for from one of these.

Do you make hoe cakes yourself?

I made a batch of stew last week when it got cold out. I was home all afternoon so I did it the old fashioned way, cooked it on the stovetop. It was marvelous, the beef was falling apart but the veggies were cooked just enough to be flavorful and soft without being mush. And I put about a 1/2 cup of red wine in, which took it to the next stew dimension.

I think we don't have as many of these cooking threads going since Rick Fielding is gone. He was one to ask interesting culinary questions. Not only was he a great musician, he was an adventurous cook (who described some amusing kitchen disasters). It's nice to see the old threads return.

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: Q (Frank Staplin)
Date: 07 Mar 05 - 06:03 PM

HOECAKE Recipe

1 cup water-ground white corn meal
1/2 teaspoon salt
1 tablespoon melted lard
Boiling water

Combine cornmeal and salt, then add lard and enough boiling water to make a dough heavy enough to hold a shape. Form into 2 thin oblong cakes and place in a heavy, hot, well-greased pan. Bake in a preheated 375 F oven about 25 minutes. Serve hot!
Thoreau made hoecakes at Walden.

Or- Place cakes on an oven hoe and place them in the outdoor oven, horno or fireplace. The oven should have been properly prepared- a wood fire, the coals then removed or put to the side, and the oven shovel used to place the cakes on the hot floor of the oven. NOTE! Too hot and the cakes burn on the outside, too cool and the centers don't cook properly. It is a fine art. The hoe is then used to remove the cooked cakes.
If cooking at a campfire, use a flat shovel and cook on its surface.

There is a California Pizza chain that makes their pizzas in a wood-fired oven shaped like a horno on the inside. They use an oven shovel (hoe) to place the pizzas, and to pull them out when done.

See thread 43283 for good corn meal recipes. Corn Breads
Unfortunately, this fine thread has been closed.

Subject: RE: BS: From Cornbread to Stew recipes
From: Uncle_DaveO
Date: 26 Sep 04 - 12:25 PM

The meaning of my last post, about "We don't need no steenkin' recipe!" is that a stew, as I see it and do it, is a very flexible thing. Depends very much on what I have on hand, and also how I happen to feel. I don't believe I've ever made (over 55 years of cooking) stew twice the same way. Same thing with a pot of beans.

Actually, since a stew in my hands utilizes what is to hand, even if the result gets an enthusiastic reaction from the family, I wouldn't be able to repeat it if I wanted to.

On a different (but related) line of thought, I like to tell people that anyone can cook if (s)he has one of two sets of qualifications:
1. (S)he can read and follow directions; or
2. (S)he likes to eat and has some imagination.

And if you have both (1) and (2) you can be a good cook!

Dave Oesterreich

Subject: RE: BS: From Cornbread to Stew recipes
From: GUEST,Jaze
Date: 26 Sep 04 - 12:02 PM

The Italian Stew recipe above was mine. I forgot to add a Caesar salad on the side is great with this stew.

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 26 Sep 04 - 09:33 AM

I made a pot of beans last night--they came out wonderful, and some will go into the freezer for future meals. This isn't any of the chili recipes posted in the past, though there is a little chili powder in it. This is a variation of the Puerto Rican recipe I got from my ex-mother-in-law (to which I forgot to add the corriander this time).

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 25 Sep 04 - 11:50 PM

That sounds good!

Subject: RE: BS: From Cornbread to Stew recipes
From: GUEST
Date: 25 Sep 04 - 07:56 PM

Italian Stew

1 can Beef broth
2 cans Diced Tomatoes
1 large onion-chopped
1 lb mushrooms-sauteed
2 celery stalks-chopped
1 package Italian Sausage(mild or hot)-cut in small pieces and browned
1 package small Cheese Tortolini
1/2 cup good red wine
Garlic, oregano and basil to flavor
1 can tomato paste to thicken

simmer for 2 hours or use crockpot

Serve with garlic bread

Subject: RE: BS: From Cornbread to Stew recipes
From: Uncle_DaveO
Date: 25 Sep 04 - 02:15 PM

Recipe? Recipe? for Stew?

"We don't need no steenkin' recipe!"

Dave Oesterreich

Subject: RE: BS: From Cornbread to Stew recipes
From: Sorcha
Date: 25 Sep 04 - 01:38 PM

The really hard part about making flour tortillas is getting them round. Mexicans learn this at mama's knee. Make the dough (lard does work best), then pinch off little balls about the size of a golf ball. Kinda work them in your hands sort of like the way you start a pinch pot, with a little dent in the bottom. Don't know why, but you're supposed to. I was taught to make all the little balls first. Cover them with a moist cloth.

Then, start stretching and pulling them in your hands (trick to this!) until they are about 3-4" across. Then put on a lightly greased surface and roll out like pie crust. Mine always look like aemobeas.

Heat a cast iron griddle (or just an open gas flame) pretty hot. Grease lightly. Place a tortilla on the hot griddle or over the flame and cook about 1 min. each side. Flip onto a tea towel and keep covered until all are cooked.

Subject: RE: BS: From Cornbread to Stew recipes
From: Chris Green
Date: 25 Sep 04 - 01:18 PM

CHICKEN STOO (works well with turkey, too!)

Dice 500g (1lb) of chicken breast and brown it in a deep pan (actually I use a wok)

Chop up a couple of leeks, some new spuds, and carrots and throw them in. Throw some peas and black-eye beans in, too.

Add a liberal jigger of Worcester sauce, a little jigger of soy sauce, two crushed garlic cloves and about a teaspoon of fresh chopped tarragon.Pour in enough chicken stock to just about cover everything. Bring to the boil.

Reduce heat, cover and simmer for about forty minutes or until veg is tender (but not mushy!) Thicken to taste with chicken gravy granules and gerrit down yer!

Yum!

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 25 Sep 04 - 01:06 PM

Cooking season is about here. It's not like I haven't been cooking all summer, but we're coming to the time of year when letting a pot of something simmer on the stove doesn't make the air conditioner work overtime. The local big-box grocery store had a good sale this week, so I've stocked up and filled canisters with various types of pasta, and with white and brown rice. My freezer is filled with lots of frozen homegrown tomatoes and diced bell peppers. The cool storage bin has homegrown onions. I have packages of several varieties of beans, and am ready to go.

Since I have a couple of eggplants growing in the yard that are about ready, I'll pick up a pork tenderloin for a casserole that involves cooking the pork (in chunks), tomatoes, onions, and at the end of the time, the eggplant. Serve with mashed potatoes or rice. It's good any time of year, but particularly nice in cool weather.

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: Rapparee
Date: 24 Sep 04 - 04:04 PM

My favorite stew recipe, which I invented.

Paha Sapa Stew

1 large can of Dinty Moore beef stew.
Whatever vegetables you have laying around, like onion, carrots, zucchini, celery, and so on, washed, peeled and chopped up.
Wine or beer.
Tiger Sauce
Salt, pepper
Smoked, Andouille, or other such sausage, chunked up (optional)
Rice or rice-like pasta

Open the can of stew. Dump it in a large pot or pan.
Cook the stew until it bubbles gently. Toss in the hard veggies, like carrots or potatoes, if you have any. Cook until these are soft.
Now toss in the chunks of sausage, if you have any and you want to.
Cook for about fifteen minutes.
Dump in the wine* or beer -- about 12 oz.
Toss in the "soft" veggies (like zucchini).
Cook for a while.
Put in the rice or rice-like pasta. Cook until this is cooked. (Warning: understand that 1 cup of uncooked raw rice yields 3 cups of cooked rice. If you can't cook rice, use minute rice or pasta.)
Add the salt, pepper and Tiger Sauce to taste.
Serve. Eat, with beer.


*"To make a fancy French ragout, add wine to plain old stew." --My Mother.

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 24 Sep 04 - 03:48 PM

Amos,

We make pancakes here all of the time. I make them thin, like Swedish pancakes. When I was a kid we used to use the cold leftover pancakes by smearing them with jam before rolling them up to eat. (I'm sure that is some kind of poor-man's crepe!)

Yesterday I was trying to think of a way to make an average taco dinner more interesting for the kids, and hit on the idea of having them make their own tortillas. There are other foods that typically come ready made that we've made, such as our own raviolis. Though they're labor intensive they taste so good it's worth the time it takes.

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: Amos
Date: 24 Sep 04 - 01:52 PM

Good Mexican restaurants always give you a choice, corn or flour tortillas, as you know, being in Texas.

I have seen these being pumped out by the dozen, and it is a simple process once learned, like flipping pancakes!


A

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 24 Sep 04 - 01:27 PM

Thanks! I do use a lot of whole wheat flour, so this is the best of the white and whole wheat tortilla worlds, depending on what we feel like making.

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: The Fooles Troupe
Date: 24 Sep 04 - 03:22 AM

More Fat.
More Taste.
More Waist.

Subject: RE: BS: From Cornbread to Stew recipes
From: freda underhill
Date: 24 Sep 04 - 12:43 AM

INGREDIENTS:
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling

DIRECTIONS:
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen. Makes around 18 tortillas.

Note:

For white Mexican Flour Tortillas, use the same amounts of flour, but using white flour only. Another variation is to use 3/4, 1 cup, or 1 1/4 of vegetable shortening or lard. The best tasting recipe is reputed to be the one with all white flour, and 1 1/4 cup lard.

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 24 Sep 04 - 12:18 AM

refresh--

anyone? MMario? Have any tortilla recipies handy?

Subject: How about Tortillas?
From: Stilly River Sage
Date: 23 Sep 04 - 08:22 PM

I don't want to start a new thread for this request, so I'll piggyback a great older thread.

I want to make some flour tortillas. I'm pretty sure that all I need to do is take a couple of cups of flour, a teaspoon of salt and enough water to make it the right consistency, but does anyone have an actual recipe for flour tortillas? I have several for corn tortillas, it's the wheat flour type I'm wanting to make.

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: Beccy
Date: 18 Apr 03 - 09:15 AM

You know, you can always whip up a cornmeal crust for a taco pizza. It's one of my family's favorites. The crust recipe is Julia Child's:

1/4 cup tepid water
1/4 cup milk (more later, if necessary)
2 TB olive oil
1 cup all-purpose flour
1/3 cup cornmeal (NOT self-rising, plus more for dusting
1/8 tsp sugar
1 tsp salt
2 1/2 tsp instant yeast (or 1 pkg dry yeast if you lack instant.)

If you have a bread machine, add the above ingredients in the pan in the manufacturer's recommended order and process on dough cycle. When dough cycle is complete, turn dough into a lightly oiled bowl, cover with plastic wrap and allow to double again. If you don't have a bread machine, I can pm you other directions.

Preheat oven to 425F. Brown a pound of ground beef, drain, and spice with your desired taco spices. (I like cumin, minced onion and green pepper, garlic, a pinch of cayenne and a little bottled taco sauce or salsa.) Set aside.

Next, lightly grease a large cookie sheet or pizza pan and lightly dust with cornmeal. Using your hands, spread the dough out fairly thin. This is a resilient dough, so it will spread easily. Using a fork, dock the dough at 1 inch intervals, leaving a 1 inch bumper around the edges. Lightly brush with olive oil, sprinkle with minced garlic, and bake for 8 minutes. Remove from oven, spread ground beef evenly around crust (leaving the bumper around the edge again), sprinkle with copious amounts of shredded cheddar, jack, etc... and pop back in the oven until cheese is melted and bubbly and crust is lightly browned around the edges. Remove from oven, let cool for 8 minutes, and cut into wedges (or squares if you used a cookie sheet) and serve pieces with desired taco condiments. We do shredded romaine, diced onion, chopped black olive, and hot sauce.

When we're feeling particularly decadent we also serve sour cream and guacamole or avocado slices. Mmmmmmmmmm...

Beccy

Subject: RE: BS: From Cornbread to Stew recipes
From: gnu
Date: 18 Apr 03 - 07:37 AM

Here's a quick soup recipe. Fry a pan of burger and add it to one can Primo (I use Primo brcause it's the cheapest) Beef and Barley, one can Campbell's Vegetable, one can tomatoes, two cups or so frozen veggie mix, water to cover. Boil six minutes. Chow down.

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 17 Apr 03 - 10:55 PM

Here's a request for a recipe with a great musical connection. I was speaking to my next door neighbor this afternoon, and it seems he's looking for a specific recipe for Parker House rolls. It was on the back of the box of Burrus Mills flour back when he was a boy. (He's retired now). Here's a little history of the ties between Burrus Mills and music:

From http://www.tsl.state.tx.us/treasures/characters/pappy.html
W. Lee O'Daniel served as Texas governor and United States senator. Born in 1890 in Ohio, O'Daniel came to Texas at age 29 as a sales manager for Burrus Mills, a flour-milling company in Fort Worth. In 1928, O'Daniel took over the company's radio advertising and started a country music program to promote the flour. O'Daniel hosted the show and organized a band called the Light Crust Doughboys. Many of the musicians who made Western Swing famous, including Bob Wills, got their start in O'Daniel's band. In 1935 he organized his own flour company to make "Hillbilly Flour" and began to call his band the Hillbilly Boys. The slogan, "Pass the biscuits, Pappy," made O'Daniel a household name throughout Texas.


From http://www.main.org/tfr/cg_western_swing.html
The radio also provided a venue to develop and popularize western swing. Bob Wills, a fiddle player, and Milton Brown, a vocalist, began to perform together on the radio in Dallas in 1930. Accompanied by guitar, banjo, and a second fiddle, they formed a band called The Light Crust Doughboys, named after their sponsor Burrus Mills Flour. They performed on the radio daily, doing a mixture of traditional fiddle tunes and popular jazz tunes. By 1932, the Doughboys could be heard all over the state of Texas as well as in Oklahoma, but were subject to the rigid control of Burrus Mills' manager and future Texas governor, W. "Pappy" Lee O'Daniel, Milton Brown and his brother, Derwood, left Burrus Mills in 1932 and formed what is known as the first western swing band, Milton Brown and His Musical Brownies. With the standard string band (guitar, fiddle, banjo, and bass) at its core, Brown hired jazz pianist Fred "Papa" Calhoun, a second fiddle, and finally electric steel guitar. Milton Brown and his Musical Brownies were essentially a string band, but they played hot jazz and popular songs, incorporating improvisation into the solos and singing in a popular crooning, rather than country, style. The Brownies were the first swing band to incorporate the tradition of twin fiddling into their music; that is, one fiddle playing lead and the other playing a tight harmony. Milton Brown tragically died in a car accident in 1936. Until that day, Milton Brown and the Musical Brownies were the most popular swing band in Texas. It was after Milton's death that Bob Wills became the all time king of western swing.

Bob Wills left Burrus Mills and The Light Crust Doughboys soon after Milton Brown. He formed a band much like the Brownies known as the Texas Playboys.

Burrus Mills had a distinctive box (but I don't have an image available), with this recipe on the back. But Cecil hasn't been able to get his hands on one of the old boxes to get the recipe. Even tried Ebay, he said. Closest he came was when someone used the front of an old box in some sort of shadow-box framed art.

Anyone out there maybe have the box, or have torn off and kept or copied the recipe?

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: DougR
Date: 07 Feb 02 - 03:35 PM

This thread has convinced me to make two investments: a pressure cooker, and a bread maker.

Thanks for the recipe SRS. You're right, what have I got to lose but some sticky dough.

DougR

Subject: RE: BS: From Cornbread to Stew recipes
From: GUEST,Stilly River Sage
Date: 07 Feb 02 - 02:43 PM

Cooking like music takes practice, DougR; what's the worst you're going to do with that crust but toss out about a buck's worth of paste if it doesn't work? Surprise yourself and whip up a great pizza tonight!

Here's the full recipe I use:

1 tablespoon yeast
3 cups flour (you can mix in a little whole wheat if you want, but not much)
a small handful of cornmeal, in your palm, don't cup your fingers
2 teaspoons sugar
1 teaspoon salt
pour in some olive oil (I'd guess somewhere around 3-4 tablespoons)
a big sprinkle of garlic powder and a tablespoon or so of dried oregano
1 cup warm water, add a little more if needed

This is put in the bread machine on the manual setting. If you're making it by hand, mix your yeast thoroughly into half of your flour, add the rest of the dry ingredients, add the oil, then the water. Beat it with a blender for a couple of mintues, then work in the rest of the flour by hand. Of course if it ends up too wet, add a little flour back in to make the consistency right. Knead it for several minutes, let it rise double, punch it down, and make your dough with it. It'll rise when it bakes, don't worry about a second rising.

I use a pizza stone, heat the oven to 500(F). The stone is preheated, and after I've rolled out my pizza dough I get the stone out of the oven, lay the dough on it, pierce it with a fork in many places so it doesn't turn into a huge loaf of pita, and proceed to quickly put on sauce, toppings, and my soy cheeses. Bake for about 6-8 minutes. If you use meat toppings that need to be cooked cook them ahead of time then put them on the pizza.

Subject: RE: BS: From Cornbread to Stew recipes
From: DougR
Date: 06 Feb 02 - 08:10 PM

SRS: we sure may not agree on much politically, but on food and cooking, we are in the same corner. No doubt about it. Thanks for posting that website.

I haven't gotten brave enough to get into baking so if I make the pizza, it will probably be with a store bought crust (I know I hear the screams already).

DougR

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 06 Feb 02 - 12:53 AM

Elaine,

That's it! And here it is with a link. I'm glad to see I remembered it as closely as I did. A lot of oil in that crust (I didn't remember the vegetable oil, just the olive oil). And the squish of the tomatoes was an interesting feature I don't think I got around to mentioning.

We made calzone tonight. (Kind of like pizza closed in on itself, for anyone not familiar with it). I forgot just how big they grow in the oven--they came out huge. For a batch of dough made with three cups of flour, the dough should be divided into at least four pieces. To answer the beef stew pizza question, I suppose you could make a stew filling and put in calzone. My kids wanted chicken, mushrooms, and tomato sauce. I made mine with onion, mushroom, kielbasa, tomato sauce, and soy cheese (parmesian and mozarella). They were excellent. I'd suggest not making the stew too runny before enclosing it in the dough. The secret to good pizza or calzone is to bake it fast, in a 500 degree (F) oven for about 8 minutes.

SRS

Subject: RE: BS: From Cornbread to Stew recipes
From: E.T.
Date: 05 Feb 02 - 10:51 PM

DougR & Maggie: Here's a site for the pizza recipe thanks to Google: http://www.blue-crab.org/pizza/deepdish.htm I'm gonna try it tomorrow to give my opinion (a little late to get the dough rising tonight!) I like the oregano in the dough.

Yes, the traditional "Chicago" style is done in high sided pans - like a cake layer pan, the blacker the better - like a good wok.

I lived in Chicago for the better part of 25 years and have eaten at Pizzeria uno after an hour wait. I still think Edwardo's makes the BEST pizza - their stuffed sausage pizza is a double layered wonder. There was a small gourmet pizza place - I tried it - making duck sausage and goat cheese pizza. (too greasy - but happy to try once!) Anybody ever try a beef stew pizza? (okay, had to get it back to topic somehow). Elaine.

Subject: RE: BS: From Cornbread to Stew recipes
From: Dicho (Frank Staplin)
Date: 05 Feb 02 - 10:31 PM

I got hungry for a good steak and kidney pie after seeing the last two posts. My wife hasn't made it for a while. Not traditional, but it goes well with cornbread. How about a good "down home" British Isles recipe?

Subject: RE: BS: From Cornbread to Stew recipes
From: DougR
Date: 05 Feb 02 - 10:13 PM

Penny: heart, liver, kidneys? Yeah. Offal? Yeah. Uh, I think there is somebody at the door ...

DougR

Subject: RE: BS: From Cornbread to Stew recipes
From: Penny S.
Date: 05 Feb 02 - 05:10 PM

My grandmother's rabbit stew. (On the ancient Cat Hunting thread you may find out how she sometimes got the rabbit.) Skin and paunch the rabbit if it's not already been done. Get rid of any extra fat (if it's a tame bunny), but keep the heart, liver and kidneys to add to the stew. Joint the rabbit, and put in the saucepan, with a bacon knuckle, or a few rashers of streaky bacon, and a sliced onion (and the offal). Add enough water to barely cover the meat, and simmer for a couple of hours. About half an hour before serving, add a generous handful of curly parsley, chopped. Then put a rounded tablespoon of flour in a cup, and mix to a thin paste with milk. Add this to the saucepan, and raise the temperature to thicken the liquid before serving. It goes well with a good buttery mash, peas or carrots.

Penny

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 04 Feb 02 - 11:42 PM

I don't have the exact recipe, but I adopted several of his techniques in my own pizza. I can tell you that he put a handful (in his cupped palm) of corn meal into this dough, and he pours in the olive oil without measuring it. I think the sugar was fairly low (only a teaspoon or two). Don't forget the salt. I always give a big sprinkle (BIG sprinkle!) of garlic powder, and about a tablespoon (it fills my cupped palm) of dried oregano is ground between my hands and dropped into the dough.

But this may be nothing like his dough. He baked it in a deep pan, and I prefer to make a thick crust, with a high rim, that I bake on a pizza stone. He did his in a pan, and put all of his ingredients (diced tomatoes, cheese, meat) on the dough before baking it. I preheat my pizza stone at about 500 degrees.

Trouble with getting recipes like this, you have trouble telling where yours ends and theirs begins.

Maggie

P.S. Made pot roast tonight, and set up the bread machine this a.m. also. The kids had been grumbling about "pot roast again" on the drive home, but when the walked in and smelled it, changed their minds. The bread wins out in fragrance over the roast, and both were great. It doesn't hurt that it's cold and rainy here today. Great comfort foods, both of them.

Subject: RE: BS: From Cornbread to Stew recipes
From: DougR
Date: 04 Feb 02 - 10:21 PM

Maggie: do you have a recipe for his pizza? I'd forgotten all about him, and I use to watch his show a lot. Not stew, I know but ...

DougR

Subject: RE: BS: From Cornbread to Stew recipes
From: Stilly River Sage
Date: 03 Feb 02 - 10:42 PM

E.T.

That stock recipe sounds wonderful. I know that he's persona non grata now, but the Frugal Gourmet (aka Jeff Smith) did a lot of great cooking on his program. I remember also his tip about using the onion skins to color the broth, and I find it a very nice way to make the soup look more interesting. (Remove the skins before serving the soup!).

He also did a deep-dish Chicago-style pizza to die for.

Maggie

Subject: RE: BS: From Cornbread to Stew recipes
From: paddymac
Date: 03 Feb 02 - 09:41 PM

Damn. I'm sorry I even opened this thread. I'm just coming off the worst bout with the flu that I can remember in several years. After a week of the runs and zero apetite, I discovered that the only positive attribute of the crud was that I had lost several pounds, and my stomach had seemingly shrunk a bit. I decided to try to keep control of the apetite thing, and have actually been doing reasonably well, till I opened this thread without thinking of the "drool factor." I can just smell most of these simmering away on the back burner. Hmm. Downright lustful. My favorite stews usually start out in life as a pot-roast, with a big hunk of chuck, simmered till tender, then covered up in spuds, onions, carrots and celery. Usually by the second day, I start adding whatever else happens to be handy and let it evolve from there. As the word gets out that I've got a pot stewing, friends start dropping in for a bowl, and usually bring something to "go with." By the end of the week, it's usually run its course, and it's time to clean the pot and wait for the next urge to strike. Seems like folks who have some sort of "extended family" background seem to enjoy it more. I've always enjoyed the informality of it, especially when I used to have something resembling a "country kitchen." Good, food, good friends, good cheer, good music - it just doesn't get any better.

Subject: RE: BS: From Cornbread to Stew recipes
From: E.T.
Date: 03 Feb 02 - 09:33 PM

If you're gonna get fancy with your beef stew - why not make your own stock? In a big pan, put your bones (split), your whole onions, quartered, carrots, and whatever (NO cabbagey/broccoli things - they go in last up on top)and roast at 400 for 2 hours. They should be nice and carmelized.

Put in big pot with water to cover and simmer for 4 hours. Then cool and skim, discard vegies and bones. Freeze in smaller quantities or use it then and there. This stuff is really good. Lasts about ayear in the freezer too.(well, if it ever lasted that long). Can do a stock with chicken or fish or just veggies too. This is where you can use up everything - old carrots, tired celery etc. You're taking out the good bits only. Leave the onion skins on, they color the broth. Learned this from the Frugal Gourmet.

Reason you don't use broccoli or cabbage is because they stink and ruin the stock - they don't reheat well. You can throw in fresh when you make your final dish. Don't salt/pepper the stock, do it when you use it in the dish. Put a half-cup or so in a small bag in the freezer and you can have instant gravy.

Subject: RE: BS: From Cornbread to Stew recipes
From: DougR
Date: 03 Feb 02 - 04:14 PM

Alison: I have a new name for you. "Speedy."

Peg, that sausage stew sounds great! We do have one or two shops that specialize in sausages, but I don't know if they include herbs in their making. I'm gonna check it out though and when I feel I can afford the calories and fat, I'm gonna try it. Like maybe this week!

Today is Superbowl day, and though I am not a great fan of either team I usually try to cook something in keeping with the event. Today it is smoked St. Louis style spare ribs, potato salad and cowboy beans with a green salad.

DougR

DougR

Subject: RE: BS: From Cornbread to Stew recipes
From: Dicho (Frank Staplin)
Date: 03 Feb 02 - 03:13 PM

Mario, I'm with you on the sauce. The good Italian restaurants here start the sauce the day before- using probably something like your mother's shortcut method. Each of their sauces is a little different. I'm confused by the use of the French(?) word bolognaise- is it something different from the Italian alla bolognese? (with ragù) I have a recipe for a 6-hour ragù but so far haven't tried it because of my limited skills- and no patience. We go out to the Italian restaurants for a treat when we can.
Alison, stewed or baked tomatoes with herbs are good with sausage. I generally leave lettuce to the rabbits but if faced with green stuff, grated Parmesan or a blue cheese makes it edible (good English Stilton is readily available here, as well as a number of other English cheeses).

Subject: RE: BS: From Cornbread to Stew recipes
From: MMario
Date: 03 Feb 02 - 02:14 PM

Bolagnaise sauce should take DAYS to make, not minutes. It's just not right otherwise. My Grandmother's recipe that took only 6 or seven hours she considered a short-cut recipe and for emergency use only. She didn't like serving it to family - and refused to serve it to company.