Thread: Heaven: Recipe Thread - The Second Course Board: Limbo / Ship of Fools.


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Posted by AdamPater (# 4431) on :
 
As your dishes are cleared by our efficient wait-staff, we hope you enjoy the rest of your meal.

AdamPater
Heavenly Host

[Subject edited to make intent clear - AP]

[ 06. June 2008, 09:54: Message edited by: Alan Cresswell ]
 

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Posted by Timothy the Obscure (# 292) on :
 
Something simple, but delightful for the fish course:

1 lb. salmon filet
1/2 cup (125 ml) soy sauce
1/2 cup (125 ml) maple syrup (the real stuff--hard to get outside North America, I know)
1 tsp. Liquid Smoke (smoke-flavored seasoning--do you have that on other continents? Optional anyway)
Generous splash of Thai sweet chili sauce

Mix the liquid ingredients and put them in a sealed plastic bag with the fish. Marinate in the refrigerator for 2-3 days, turning every now and then. Take out the fish, put on an oiled broiling pan, sprinkle with coarse salt and freshly ground pepper, and bake at 400 degrees F (204 C) for about 10 minutes, or until internal temperature is 120 degrees F (48 C). A spoonful of mango chutney makes a nice garnish.
 

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Posted by Cod (# 2643) on :
 
I'm not sure if I'm quite safe on this thread, but anyway....

For a hot sunny day, which we in the Southern Hemisphere are enjoying many of just now:

=================
SAMOAN FISH SALAD
=================
1 fillet very fresh white fish (snapper is good)
1 can of coconut milk (Samoa Brand is good)
1 red pepper (capiscum) chopped
1 spring onion chopped very finely
1/3 normal onion, chopped very finely
Juice of 1/2 lemon
Salt

Mix ingredients together. Add a small amount of water, if coconut milk is very thick.
Leave to marinade in the fridge for a couple of hours. Then .... dig in!

[ 01. February 2006, 04:46: Message edited by: Cod ]
 

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Posted by Mamacita (# 3659) on :
 
And we are off to a great start. I saved the old thread to a Word document. At the smallest font available it's still 391 pages . Don't think I'll be printing it....
 

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Posted by LutheranChik (# 9826) on :
 
Tuna-Cannellini Salad

1 can of tuna, drained
1 can of cannellini or other white beans, drained
1/2 jar dried tomatoes packed in olive oil, chopped, with some of the oil
a generous handful of chopped olive
generous sploshes of balsamic vinegar
a bit more olive oil
salt and pepper

Mix; eat. Tastes even better if you refrigerate overnight and let the flavors blend.
 

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Posted by Keren-Happuch (# 9818) on :
 
Shortbread

This is from The Ladybird Cookery Book or somesuch but always turns out well and is much nicer than Delia's. In fact I ended up having to take about 3 pieces in my lunch to primary school or there'd be none left for me...

6oz plain flour
1oz rice flour
2oz caster sugar
4oz butter/margerine

Mix the dry ingredients together and rub in the fat until it clumps together. Press into a dish. Prick all over with a fork and make pretty patterns round the edge. Bake at gas 4 (180C) for 20-40 mins or until lightly golden. Sprinkle with sugar and mark into portions while still hot.

Simple!
 

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Posted by Firenze (# 619) on :
 
Challenge time.

I am staying in temporary accommodation - so don't have my usual library of cookbooks, cupboards of exotic seasonings, batterie de cuisine etc. Nevertheless, I am planning on giving dinner to a discerning audience tomorrow evening.

I have quite a lot of pork chop. I am thinking some sort of oven braise. Not a casserole - that would be too greasy: I need something that keeps the meat moist, but allows final browning/crisping. Any ideas for a liquid/sauce in which they can cook? (Shallow tray, covered in foil). Then possiby take off foil, sprinkle with topping to finish?
 

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Posted by dolphy (# 862) on :
 

quote:

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Originally posted by Mamacita:
I saved the old thread to a Word document. At the smallest font available it's still 391 pages . Don't think I'll be printing it....

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quote:

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Originally posted by Mamacita:
And we are off to a great start. I saved the old thread to a Word document. At the smallest font available it's still 391 pages . Don't think I'll be printing it....

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quote:

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Originally posted by Firenze:
I have quite a lot of pork chop. I am thinking some sort of oven braise.

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quote:

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Originally posted by Firenze:
Challenge time.

I am staying in temporary accommodation - so don't have my usual library of cookbooks, cupboards of exotic seasonings, batterie de cuisine etc. Nevertheless, I am planning on giving dinner to a discerning audience tomorrow evening.

I have quite a lot of pork chop. I am thinking some sort of oven braise. Not a casserole - that would be too greasy: I need something that keeps the meat moist, but allows final browning/crisping. Any ideas for a liquid/sauce in which they can cook? (Shallow tray, covered in foil). Then possiby take off foil, sprinkle with topping to finish?

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quote:

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Originally posted by Firenze:
but allows final browning/crisping.

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quote:

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Originally posted by Peronel:
large handful pumpkin seeds

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I have never cooked with pumpkin seeds. The only ones I have in the house are heavily salted and still in the shell - is that useable? They seem so big. Or can you buy unshelled?

I my breadmaker and am always looking for new recipes.
Want a great flax bread recipe?
 

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Posted by Peronel (# 569) on :
 
Samara, the ones I buy are unsalted and shelled. (In fact, I didn't think pumpkin seeds had shells. Sure you haven't got a different sort of seed?) They're large, flat and sort of olive green, and are crunchy in the same way nuts are.

Definately yes to the flax bread recipe, please!

Peronel
 

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Posted by Peronel (# 569) on :
 
Winter salad

One beetroot (raw, not the icky pickled kind)
One apple
Two carrots
Half an onion
The juice of one orange
A handful of mixed seeds. I usually use poppy, sunflower and pumkin, because I have those around.

Peel and grate everything that can be. Toast the seeds (not the poppy seeds) in a dry frying pan til brown and fragrant. Mix everything together

Quantities can be varied according to what you have around.

I'm living on this stuff at the moment. Its just wrong. Nothing which is pretty much veg should taste this good, but it really does.

Peronel
 

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Posted by Back-to-Front (# 5638) on :
 
Thanks for all your help last month on the old thread, folks. I've managed to lose over a stone since then.

I have another question now, though.

I'm lookin for non-dairy fasting cheese. I hear it's available in Greece and wondered if anybody knows how to get hold of any in the UK? It apparently tastes like mild cheddar and behaves like cheddar (melts when heated &c), but uses no dairy. It may be the only thing that gets me through Lent without charges of GBH.

If anybody can help, I'd be grateful.
 

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Posted by rosamundi (# 2495) on :
 

quote:

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Originally posted by Back-to-Front:
I'm lookin for non-dairy fasting cheese. I hear it's available in Greece and wondered if anybody knows how to get hold of any in the UK?

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quote:

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Originally posted by Yangtze:

quote:

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Originally posted by Mamacita:
And we are off to a great start. I saved the old thread to a Word document. At the smallest font available it's still 391 pages . Don't think I'll be printing it....

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Er, how did you save it? I thought I'd saved it, but appear to only have a link. Any hints welcome.

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OK, I hope the following makes sense. I put the Recipe thread in "printer-friendly view;" opened a MS Word document in another window; then selected and copied sections of the Recipe thread and pasted them onto the Word document. I had to do it in about 6 chunks -- my computer froze up when I tried to copy and paste the whole thread at once.
One of these days (when I have an hour or two to spare) I'll edit the thing... deleting recipes for nasty things like brussels sprouts
 

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Posted by AdamPater (# 4431) on :
 
Here is a copy of the recipe thread, but I can't guarantee for how long the link will work.
 

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Posted by Back-to-Front (# 5638) on :
 
about the stories of vegan cheeses.

I suppose a small quantity first is the best way forward.
 

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Posted by Ginga (# 1899) on :
 
There seems to be a lot of salads on this thread. Here's another one. My friend got it from her Bangladeshi contacts but I don't know anyting more about its origins. It's incredibly good with curry as it takes the heat out, and it's also wonderful with plain jasmine rice.

Kuchumber
4 inches of cucumber
1/4 - 1/2 red onion
3 tomatoes
Generous handful of fresh coriander
Juice of one lemon
Pinch of salt.

• Cut everything up as small as is physically possible - for example, I slice the cucumber into millimetre slices, then pile them up and slice them lengthways about ten or so times. I then leave them as slivers. You probably need to do the tomatoes with a serrated blade.
• Sprinkle the salt over the diced red onion.
• Put it all in a bowl.
• Dress with the lemon juice.

quote:

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I have a pork chop for me tea tonight. I might go and buy some mushrooms and an apple & try Gracious Rebel's dish...

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quote:

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Originally posted by Back-to-Front:
about the stories of vegan cheeses.

I suppose a small quantity first is the best way forward.

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quote:

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Originally posted by Mamacita:

quote:

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Originally posted by Yangtze:

quote:

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Originally posted by Mamacita:
And we are off to a great start. I saved the old thread to a Word document. At the smallest font available it's still 391 pages . Don't think I'll be printing it....

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Er, how did you save it? I thought I'd saved it, but appear to only have a link. Any hints welcome.

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OK, I hope the following makes sense. I put the Recipe thread in "printer-friendly view;" opened a MS Word document in another window; then selected and copied sections of the Recipe thread and pasted them onto the Word document......

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quote:

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Originally posted by AdamPater:
Here is a copy of the recipe thread, but I can't guarantee for how long the link will work.

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quote:

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Originally posted by Peronel:

quote:

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Originally posted by Back-to-Front:
about the stories of vegan cheeses.

I suppose a small quantity first is the best way forward.

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This may or may not help, but I find that - in sandwiches, on soups, and the like - toasted sunflower seeds satisfy in much the same salty-chewy way that cheese does. To toast them, just stick them in a hot frying pan (no oil needed) and move them about for two or three minutes until they smell brown and done.

Doesn't help you with cooking, of course, but it may make lent more interesting.

Peronel.

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quote:

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Originally posted by Foaming Draught:
Ah, trust the Grauniad to come up with an environmentally sound and cheap recipe.

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quote:

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Originally posted by Moo:

quote:

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Originally posted by Foaming Draught:
Ah, trust the Grauniad to come up with an environmentally sound and cheap recipe.

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This reminds me of the 'flat chicken' indicator of how well the economy is doing.

In Arkansas there are poultry farms which raise broiler chickens in huge quantities. They are also transported in huge quantities. A few usually fall off of the truck. In bad economic times people stop their cars and pick up these chickens before they are squashed; in good times they don't bother. In good times you see chickens on the highway squashed pancake flat.

This is the flat chicken economic indicator.

Moo

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• 1 1/3 cups (300 mL) water
• 2 Tbsp (30 mL) canola oil
• 3 Tbsp (45 mL) honey
• 1 1/2 cups (375 mL) white flour
• 1 1/3 cups (300 mL) whole wheat flour
• 3 tsp (15 mL) gluten
• 1/2 cup (125 mL) coarse flax flour (this can be bought directly or made from seeds by grinding (in my case, in a coffee grinder)
• 1 1/2 tsp (7 mL) salt
• 2 tsp (10 mL) yeast (I use quick-rise)

This is one of my other favourites (I'm sure someone asked ) It's best lightly toasted with butter and honey for breakfast. Mmmmm. This one is meant to be slightly sweet.

Crusty Cornmeal Loaves
Whole wheat setting on my machine, 1 1/2 pd again

• 7/8 cup water (220 mL or 7 oz, apparently)
• 1/2 cup (125 mL) butter, melted (or 1/4 cup (60 mL) canola oil)
• 1/3 cup (75 mL) honey
• 1 tsp (5 mL) salt
• 2 1/2 cup (625 mL) white flour
• 1 1/4 cup (310 mL) cornmeal
• 4 tsp (20 mL) gluten
• 1/2 Tbsp (7 mL) sugar
• 2 tsp (60 mL) yeast

quote:

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Originally posted by Moo:

I was talking to a Tech student yesterday, who said he really liked cookies but didn't know how to bake. He didn't feel he had time to learn. I mentioned this recipe to him, and he was very interested.

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Would he be interested in some really easy biscuit recipes? After all, the only difference between the baked and the non-baked variety is that, after mixing everything, you plunk the tray in the oven for a few minutes.

As baking goes, its as easy as it gets. Pretty much on a par with boiling an egg or making toast in terms of cooking difficulty.

Peronel.
 

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Posted by Keren-Happuch (# 9818) on :
 
Something very similar to LutheranChik's BBQ chicken recipe also works very well with sausages:

Chop and brown off some sausages (we use 6 for 2 of us) in a little oil, add chopped onions, carrots, leeks etc (I added parsnips yesterday which was rather good) and fry for a few minutes then add a tin of baked beans, a squirt of ketchup, 1tsp mustard, a dash of Worcester sauce, herbs, black pepper and so on - whatever comes to hand really, and simmer on a very low heat for an hour or two until everything is mushy.

It's great with mash or couscous but my latest innovation is to boil sliced new potatoes for about 10 mins and make a sort of hotpot by transferring the sausage mixture to a casserole and layering the potatoes on the top with a few dobs of butter and whacking it under the grill to brown off the top.
 

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Posted by Moo (# 107) on :
 
Thanks, Mertide. The first recipe is the one I was looking for.

Peronel, he really doesn't want to learn to bake anything right now. He's never done it, and he has his hands full with his academic load.

Moo
 

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Posted by Keren-Happuch (# 9818) on :
 
I've got a recipe out of a magazine, which as it calls itself "quick and easy" involves a tub of fresh neapolitan sauce "from the chiller cabinet". As these things are way overpriced and I'm not short of time I'd rather make it myself, but am not sure what it involves. Any info gratefully received!
 

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Posted by mertide (# 4500) on :
 
Neapolitan can mean your basic tomato sauce, or it can have olives/capers/mushrooms or even ham or sausage added. Depends where you're from, you might want to check what your chiller ingredients are.

Your basic tomato sauce starts with tinned plum tomatos, drained and seeded and pushed through a coarse sieve. Fry some finely chopped garlic and onions gently in some olive oil, add the tomatos, some salt, pepper, basil and oregano. Cook for 15 minutes. If you want to add olives, add some ripe one sliced near the end. You might want to add a splash of red wine if you like. A couple of anchovies don't hurt either. Knock yourself out!
 

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Posted by Keren-Happuch (# 9818) on :
 
Anchovies - yuk! The rest is pretty much what I thought. Ta, ever so.

Oh, and extra water improved the bread too.
 

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Posted by Amazing Grace (# 95) on :
 

quote:

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Originally posted by Keren-Happuch:
I've got a recipe out of a magazine, which as it calls itself "quick and easy" involves a tub of fresh neapolitan sauce "from the chiller cabinet". As these things are way overpriced and I'm not short of time I'd rather make it myself, but am not sure what it involves. Any info gratefully received!

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quote:

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Originally posted by Peronel:
Does anyone have a tried and tested recipe for rhubarb crumble?

Ta!

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I don't know if it counts as tried and tested but it worked well when I made it (The Great Gumby doesn't much like rhubarb). Antony Worral Thompson recipe.

Delia's recipes are usually pretty good too. Delia's recipe.

To ask a new question, does anybody have any suggestions for what to do with beetroot. I have just got some by mistake in my vegetable box - I never used to like the smell as a child so I asked for it not to be included. Anyway, now I've got some I figured it might be a good time to acquire a taste for it! So does anybody have any recipes to convince me that I like beetroot?
 

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Posted by Amos (# 44) on :
 
Try it roasted. Roast with its skin on (to avert bleeding); it will slip off easily when the beetroot is cooked, then serve with butter or olive oil and freshly ground pepper. Wonderful accompaniment to a roast, especially beef.
 

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Posted by Peronel (# 569) on :
 
I've posted an utterly fantastic winter salad recipe involving beetroot on the previous page.

My other favourite thing to do with it is roast it. Coat in olive oil and a litle salt and pop into a hot oven.

Thans for the crumble recipes!
 

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Posted by Keren-Happuch (# 9818) on :
 
The winter beetroot salad was lovely and buoyed by that success, I'm going to try roasting beetroot too. I'm just not sure how long for, and at what temperature. Delia says 3 hours at gas 3 but I haven't got time for that! Oh, and how do I get the stain out of my chopping board??
 

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Posted by Jack the Lass (# 3415) on :
 
When I roasted beetroot I used Delia's "Winter Collection" Roasted Roots recipe, and just added cubed beetroot to the other veg and herbs and whatnot. That worked fine - the oven was (IIRC) on its hottest setting for 35-40 minutes. The only thing with that is that as it's cubed and so not contained in its skin it does turn everything else pink, but it was tasty despite that.
 

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Posted by mertide (# 4500) on :
 
If it's fresh, you can clean the board by scrubbing it with salt. If it's a bit older, a bleach solution will get rid of it. If it's really old, it's a decorative feature.
 

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Posted by Keren-Happuch (# 9818) on :
 
Scrubbing the board with salt worked a treat, thanks. I think I prefer the salad to roasted beetroot.
 

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Posted by Moo (# 107) on :
 
I just read an article about bakeries in New Orleans making king cakes for Mardi Gras.

I'd like to see a recipe so I could get some idea of what they're like.

Can anyone come up with one?

Moo
 

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Posted by josephine (# 3899) on :
 
King Cake Recipe

I don't know anyone who makes their own. People usually buy them from their favorite bakery.
 

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Posted by Peronel (# 569) on :
 
Another beetroot recipe, this time for soup...

1 lb beetroots
4 oz mushrooms
1 onion
2 eating apples
2 sticks celery

a little oil/butter

1 tsp cumin seeds (next time I want to try caraway)
1 tsp dried marjoram
1 bay leaf
juice of 1 lemon

Peel/chop the veg and apple and place in a pan with the oil/butter, and a couple of spoonfuls of water. Sweat with the lid on for 15 mins or so. Add everything else, and cover with water. (Traditionally, it should be beef stock, but I'm vegetarian...) Simmer for half an hour or so until everything is soft.

Blend, and add water/stock if needed to thin it. I'm lousy at judging how much water I need, so I always make soups thick and then thin them down when blended.

Garnish with yoghurt/sour cream/chives/toasted sunflower seeds/etc.

This is particularly good if left to sit overnight.
 

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Posted by The Prophetess (# 1439) on :
 
I have been intending for awhile to post the following vegetarian recipe, which if I am not mistaken will work for Orthodox Lent. It is a delicious bean preparation from Georgia (i.e. the Caucasus).

Lobio

Mash one pound of canned kidney beans (or 1 cup of beans that have been rinsed, soaked and cooked) with a wooden spoon.

In a food processor, combine 1 medium red onion, 1 c. walnuts, 1/2 c. fresh cilantro, 1 T. coriander seed, 3 T. red wine vinegar, and 3 T. water or oil. Add the mixture to the beans and combine.

Season to taste with salt and cayenne. Cover and refrigerate for at least 6 hours so that the flavors have a chance to meld.

Serve garnished with onion slivers and cilantro sprigs, accompanied by toasted pita or crackers.
 

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Posted by Celsti (# 4523) on :
 
Hey all,

Just wanted to post this recipe. I have had it in my repertoire for several years but I perfected it last week and wanted to share.

Mushroom Risotto

1 kg (2 pounds) mushrooms
2 cups risotto(arborio) rice
3 red chillies
5 cloves of garlic
1 cup red wine
2 stock (bouillon) cubes - beef is good or you can use vego if you are so inclined

water
parmesan cheese
butter
1 cup of spinach leaves

Divide the mushrooms as follows:

Slice half of them thinly.

Cut one quarter of them in half.

Put one quarter of them in the blender and blend well with 1 litre (2 pints) of water - you may need to do this in 2 batches.

Prepare your stock. Put the wine and the blended mushroom and water mixture into a saucepan and heat. Add some more water until you have about 2.5 - 3 litres of stock (5-7 pints). Add the stock cubes.

Chop the chillies very fine. Use the seeds as well, unless you are a sissy. Crush the garlic very fine. Put into another saucepan (something with a thick base works better) with a bit of butter and fry for a minute or two. Add the rest of the sliced/halved mushrooms and cook until they've collapsed a bit. Add the rice and some more butter and heat through.

For those not familiar with making risotto you basically now have to stir the bloody thing for twenty minutes while adding small amounts of your stock. There is no way to cheat. Despite what anyone may tell you.

So yeah, add small amounts of stock and keep stirring until the rice is cooked through. If you've been there for longer than a half hour and the rice is still hard, try using some hot water instead.Then stir through the spinach leaves and give them a minute to cook. Add some butter (about a tablespoon is good) and finish with some finely grated parmesan cheese.

Depending on the kind of mushrooms you use, this could be a sort of pretty grey colour or it could be almost black. It is amazing comfort food. You can freeze it, but top it up with a bit of stock or when you reheat it it will be too dry.

I "stole" this recipe from a vegetarian restaurant that used to be in Mt Lawley called Peppers. I recreated it and have been trying to get it right for ages - but now it's just so. The secret is using the blender - it makes this amazing sort of mushroom gravy in the finished product. Anyway so much for Peppers. One day I went past and it had disappeared.

If anyone else has got other risotto recipes, I would love to see them!
 

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Posted by Keren-Happuch (# 9818) on :
 
What's cilantro?
 

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Posted by Welease Woderwick (# 10424) on :
 
Green Coriander by another name.
 

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Posted by ferijen (# 4719) on :
 
Can't say that I'm particularly good at following recipes for risotto, but have recently found that leeks are gorgeous in risotto - I think it's the slow cooking does well for them. Grated courgette works well in a tomato-ey risotto.
 

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Posted by Welease Woderwick (# 10424) on :
 
I know it's Lent but what the hey!

To my risottos I always add a tablespoon of Creme Fraiche just before serving - naughy but VERY nice!
 

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Posted by Jengie Jon (# 273) on :
 
Ok food brains I have a challenge. A week on Saturday I have my parents for the day. I would like to cook them a meal they would enjoy but each of us are on special diets.

Mum: just diagnosed diabetic, although I know the rules saying nothing special, I would like her not to have to worry so lowish GI please. Mum likes sweet things and dislikes bitter things.

Dad: Chronic mouth infections means no chilli and one or two other things which make it worse, but I can not recall what at present. A tendency towards high cholesterol, high blood pressure and a malformed heart means the food should be low cholesterol, low fat, low salt and high fibre (he also does not like too much carbohydrate). He loves mushrooms!

Me: Permanent milk intolerance of some form (over forty years since diagnosed), plus I dislike throwing out meat so do not cook it at home as a rule.

As this is the first time since mum was diagnosed I would like to give them something that satisfies the whole criteria.

Jengie
 

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Posted by chukovsky (# 116) on :
 
I still can't get the previous thread to save properly

I tried opening one frame separately, and it has a different URL <snip> but still saves as a blank page.

ETA: finally got something sorted by selecting and copying the entire page AdamPater linked to.

[Privacy - AP]

[ 03. March 2006, 03:53: Message edited by: AdamPater ]
 

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Posted by Ginga (# 1899) on :
 
Jengie Jon,

This is more of a nice lunch deal. If you're after a grand banquet, this probably won't work so well. I'm currently on a huge soup kick at the moment having finally got a blender for the first time in five years.

"Sweet" is screaming carrots at me. I'd knock up a roasted carrot soup:

roast carrots, whole garlic cloves and onion until soft (run a little honey over the carrots for extra sweetness)
blend with low-salt or home-made stock
cook through

You can add chopped fresh coriander before blending if you like, and I'd throw a little cayenne pepper into the oil I'm roasting in because I like it. Cumin seeds in the roasting tin also optional.

You could roast or grill some big mushrooms (with a little oil/butter and rosemary) and chop them up for a garnish.

Serve with good quality not-white bread for carbs and comfort.

Don't know if that's any help. Otherwise, brown rice goes very nicely with roast veggies, especially if there's leeks involved. I don't know how austere your parents like their food. Some people might prefer a sauce with rice, and I can't think of any off the top of my head.


My most recent varient for this soup was nice:
Go to shop
Buy coriander
Make soup without coriander
Remember about coriander while washing up afterwards.

[ 03. March 2006, 03:13: Message edited by: Ginga ]
 

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Posted by Ginga (# 1899) on :
 
Meant to say: I wasn't ignoring your dad's no-chilli option, I just mentioned the cayenne for non-parent-feeding reference. It's really nice.

Also, "carbs and comfort" should read "fibre and comfort"

[ 03. March 2006, 03:15: Message edited by: Ginga ]
 

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Posted by Jengie Jon (# 273) on :
 
Sounds good. I already do a carrot soup which is good enough to go on the request list at church. But had never thought of roasting carrots before hand.

Jengie
 

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Posted by Welease Woderwick (# 10424) on :
 
How about doing the soup then a nice savoury like stuffed massive mushrooms on toast?

Or forget the toast.

Here is the cheats way:

Get big mushrooms. Dust them a bit. Turn upside down in oiled shallow dish. Spoon pesto into each one, perhaps different pestos for a bit of variety. sprinkle over some real and freshly grated parmesan or pecorino. Bake for 10 minutes or so. Serve with a jacket potato and salad if not using toast.

Mmmmmmmmmmmmm!
 

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Posted by Keren-Happuch (# 9818) on :
 
How much is a cup in American recipes? I'm cooking bulgar wheat and the recipe says 2 cups. It's for tonight so if anyone can let me know quickly I'd be very grateful!
 

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Posted by Welease Woderwick (# 10424) on :
 
I think it is about 8 fl oz
 

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Posted by Amazing Grace (# 95) on :
 
You know, I was going to say that dry measures and fluid measures shouldn't be mixed, but I ran the experiment by filling my one-cup dry ingredient measure with water and dumping it into my one-cup Pyrex (liquid measure) and it worked. Came right up to the 8 fl oz level. Then I did the same with sugar. Worked the same.

If you fill your liquid measure to the 450 ml level with the bulgur (btw ... that will make a lot), that will give you your two cups US. I understand that American measure sets are available at some British stores these days, so you might want to get one.

Charlotte

[ 04. March 2006, 15:05: Message edited by: Amazing Grace ]
 

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Posted by Keren-Happuch (# 9818) on :
 
Thanks WW and AG. I know it'll make a lot - but it's for 8 people.
 

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Posted by AdamPater (# 4431) on :
 
Yesterday I was delighted to find local supplier of Skippy Steaks™, and enjoyed a very lean and flavoursome meal last night with a mushroom sauce.

I've been warned that lean meats, such as Bambi and Skippy, should be cooked quickly, over high heat because of the lack of marbling. What are the guidelines for lean meat for other cooking methods? Can I confidently replace beef in casseroles, pies and what-not? Or is more care required?
 

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Posted by Campbellite (# 1202) on :
 
AdamPater,
I could be wrong about this, but it seems to me that leaner meats would benefit from slower cooking over a low heat, and in some sort of liquid, in order to allow the meat to tenderize.
 

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Posted by BassoProfundo (# 11008) on :
 
Some of these fish dishes sound great! I might have to utilise one of the recipes for Good Friday.

[ 05. March 2006, 18:06: Message edited by: BassoProfundo ]
 

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Posted by Exiled Youth (# 8744) on :
 
Ok, the cornbread thing on the question thread has got me thinking...and I thought of Sticky Fingers. They're some weird crazy bread dessert type thing, which Dominos have just started making, which is basically dough with sugar and cinnamon on it, and LOTS of butter, served with icing.

Damn tasty, but if anyone knows what I'm on about, what's the proper name, and can I learn how to make it?

P.S I work in a Dominos -- it's basically pizza dough with butter on it, sugar and cinnamon goes on at the end. Just wondering if it was some American specialty we haven't seen yet...
 

---

Posted by Exiled Youth (# 8744) on :
 

quote:

---

Originally posted by Campbellite:
AdamPater,
I could be wrong about this, but it seems to me that leaner meats would benefit from slower cooking over a low heat, and in some sort of liquid, in order to allow the meat to tenderize.

---

Venison casserole is indeed delicious, I'm sure someone will be along with a recipe shortly, I am currently away from the recipe resource / grandmother. All this recipe talk is making me hungry.


 

---

Posted by mertide (# 4500) on :
 
Adam: It depends on the cut. I wouldn't waste kangaroo steaks in a stew, they're much better cooked quickly to medium rare. If you're getting tails or other chewy bits, certainly you can casserole them. If you're going to roast skippy, marinade it first, then wipe it completely dry and add some fat - bacon strips, even butter - 2% fat meat needs some help if it doesn't go hard and dry.
 

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Posted by Timothy the Obscure (# 292) on :
 
I just made this one, and decided to post it because I did mostly invent it, though it was inspired by something I had at a long-defunct Portland restaurant called 28 East:

Tuna in Sesame-Mustard Crust (serves 2)

2 Ahi tuna steaks (about 1/2 lb. each, at least 3/4" thick)
3 Tablespoons sesame seeds
3 Tablespoons mustard seeds
1 egg white, slightly beaten
coarse salt
freshly ground pepper
oil

Mix the sesame and mustard seeds. Sprinkle the tuna with salt and pepper (if you're feeling creative, use other herbs and spices--sometimes I use a Cajun spice mixture) then dip in the egg white and coat with the seed mixture. place on a wire rack in the refrigerator and let set for at least 1 hour. Heat the oil over medium heat and saute to taste, until the seeds are golden brown (I like my tuna medium rare, about 2-3 minutes per side).

I like to serve this with a sauce--I might saute peppers and onions and garlic, then add some balsamic vinegar and reduce it until it's syrupy, or I might just use Trader Joe's Mango Salsa if I'm lazy.

Wine recommendation: New Zealand Sauvignon Blanc.
 

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Posted by A.F. Steve (# 9057) on :
 
Quick and easy pulled pork sandwiches.

Put a pork loin in a crock pot.

Submerge in Coca-Cola

Quarter an onion, break up the layers, and toss it in.

Cook all day.

When finished, pull the pork out, and place in another dish.

Use two forks to pull the meat apart (it should fall apart)

Mix your BBQ sauce of choice into the meat.

Serve on hamburger buns with side of coleslaw.

Collapse on couch to recover.
 

---

Posted by ferijen (# 4719) on :
 
Even if I do say so myself, I did a rather good stuffing inside a roast chicken yesterday.

Breadcrumbs of four slices of granary type bread, a finely chopped red onion and four cloves of garlic, some grated lemon rind, fresh basil, sage and rosemary (that's what I had hanging around my garden/kitchen, I'm sure you could use dry), the juice of the lemon I'd grated and some dried oregano. Binded together with just short of one egg (pour in a bit at a time so it sticks together but isn't runny) and stuffed up the chicken, together with what was left of the lemon to keep it in there.

I mixed some lemon juice and dried herbs with butter and put it under the skin to make the chicken nice and moist as well. Seemed to go down well with the inlaws...
 

---

Posted by Dave the Bass (# 155) on :
 

quote:

---

Originally posted by Exiled Youth:
Ok, the cornbread thing on the question thread has got me thinking...and I thought of Sticky Fingers. They're some weird crazy bread dessert type thing, which Dominos have just started making, which is basically dough with sugar and cinnamon on it, and LOTS of butter, served with icing.

Damn tasty, but if anyone knows what I'm on about, what's the proper name, and can I learn how to make it?

P.S I work in a Dominos -- it's basically pizza dough with butter on it, sugar and cinnamon goes on at the end. Just wondering if it was some American specialty we haven't seen yet...

---

Anything like Koeksisters? (South African)
 

---

Posted by KenWritez (# 3238) on :
 
OK, I'm very excited, I just received Tony Bourdain's Les Halles Cookbook.

Has anyone else read this? Made recipes from it? I bought it after seeing his tv shows and reading his book, Kitchen Confidential. It was howlingly funny, profane, bluntly honest, and disturbing as hell because I eat at restaurants and I wondered how much of what he wrote about I had... ahhh... experienced second-hand.

I'm leafing through Les Halles now. This sounding really good.

Bouillabaise
Daube Provencale
Roasted Veal Shortribs
Whole Roasted Fish Basquaise
Leeks Vinaigrette
Blueberries with Lime Sugar

Some textual gems:

"But what did I tell you about thinking? And planning, numbnuts?"

"How to hard-boil a freaking egg"

"Warning on Snails: It is a peculiar feature of snails that occasionally they like to explode, spitting a boiling-hot, napalmlike mixture of snail fluids and melted butter at your face and genital region while cooking--and often in the moments after cooking. If you are accustomed to cooking while naked, I would strongly suggest covering startegic areas with an apron and keeping your face out of the way during the crucial time periods."

"Above all, do not be a snob. It's the worst sin there is for a cook. Always entertain the possibility that something, no matter how squiggly and scary-looking, might just be good."

"But then kidneys do inspire that kind of devotion among the cognoscenti."
 

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Posted by Mamacita (# 3659) on :
 
The book sounds great, KenWritez. Do they have a recipe for pea soup (there's a French word for it but I'm drawing a blank)? I always heard that they had great pea soup in the Les Halles neighborhood.
(Les Halles is the former food market in Paris. It's been gone for years, but I have memories of walking down a street in Les Halles when I visited Paris as a college student in the early 70s. I still remember how bad it smelled!)
 

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Posted by Gill H (# 68) on :
 
When I went to Les Halles, it just smelled of pee ...

The French really shouldn't try to do shopping malls.
 

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Posted by KenWritez (# 3238) on :
 
Sorry, Mama, no pea soup recipe in the book. If you'd like one, here's what I think is a pretty good one. The recipe is written loosely, so cooks can tweak to their tastes:

All measurements US

Split Pea Soup with Ham

• 1 smoked bone-in picnic ham, 2-3 lbs (If you can't find a bone-in picnic ham, buy the smallest bone-in ham you can find, and trim off exterior meat [reserve for other use] until the bone and still-attached core meat weigh the correct amount.)
• 2 bay leaves
• 1 pound green or yellow split peas, 2 1/2 cups, rinsed and sorted for pebbles
• 2 tablespoons olive oil
• 2 onions, rough chopped
• 2 carrots, rough chopped
• 2 celery stalks, halved
• Small bunch chopped fresh parsley as garnish
• 1 tablespoon butter
• Handful peeled garlic cloves, smashed
• Pinch granulated sugar
• 3 potatoes (preferably Yukon Gold or new) scrubbed and rough chopped
• 2 1/2 quarts chicken or vegetable stock
• 1/2 bottle non-oaky white wine (Chenin Blanc, Riseling)
• 1 cup heavy cream (optional)
• Salt and pepper to taste

quote:

---

Originally posted by Laud-able:
A soup made with fresh green peas alone would probably be purée Saint-Germain.

---

quote:

---

Originally posted by Ags:

quote:

---

Originally posted by Laud-able:
A soup made with fresh green peas alone would probably be purée Saint-Germain.

---

Recipe here.

Sounds wonderful!

---

quote:

---

Originally posted by Laud-able:
A soup made with fresh green peas alone would probably be purée Saint-Germain.

---

• Chop icarrot, parsnips and onion, into approximately 2cm by 1cm by 1cm bits and peal cloves and place in a baking tray
• Spray with olive oil, (if not diabetic larger quantities of oil may be used) and sprinkle with coriander powder and cummin seeds
• preheat oven to 200 degrees C (400 F) and bake in oven for 45 minues turning at least once.
• remove from oven and leave to cool for half an hour or until handlable.
• place in liquidizer with 700 ml of vegetable stock and liquidize.
• reheat on stove

quote:

---

Originally posted by Dormouse:
Please does anyone have any idea of what to do with day old French baguette

---

Like saying, "I have too much money!" Oh, to have your problem!

NB: All measurements US

French toast is the first that comes to my mind. Wonderful breakfast food.

French Toast

1 cup milk
3 large eggs
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Whisk together the milk, eggs and salt. Pour into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack and drain for 1-2 minutes. (Put the rack in plastic wrap-covered sheet pan for easy clean-up.)

Melt 1 tablespoon butter in a 10-inch nonstick saute pan, use medium-low heat. Place 2 slices of bread into the pan and cook until golden brown, approx. 2-3 minutes per side. Remove from pan and place on clean rack in oven for 5 minutes. Repeat with all 8 slices.

Serve immediately with your choice of apple sauce, maple syrup, whipped cream or fruit (bananas go really well with this).

You can also season your your leftover bread and toast it until it's dry, and then cut into croutons. If you need to store them for a time, put them in a zip-top plastic bag, suck the air out, and freeze.
 

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Posted by Dymphna (# 11061) on :
 
Although I am the Very Worst Cook in the Whole Wide World, even I can do this, which is extremely scrummy and looks posh to boot.

Serves 2 (normal people or 1 greedy Dymphna)

2 fennel bulbs, quarted
2 garlic cloves, finely sliced or squished up*
5 tbsp light olive oil
300ml hot vegetable stock
60g chestnut mushrooms, sliced finely
100g grated parmesan (optional, as I don't like it much)
150ml single cream

Put the fennel and garlic in a heavy-bottomed frying pan. Cover with the olive oil and stock, then bring to the boil, reduce the heat and simmer gently for about 15 minutes or until the fennel is nice and tender and the stock reduced by about three-quarters.

Saute the mushrooms in olive oil. Turn the grill on to a hight heat and while it heats up, stir the cream into the fennel. Bring it back to the boil and immediately remove from the heat. Stir in the mushrooms. Sprinkle with the grated parmesan if using, and place under the hot grill for about five minutes.

Tosat two thickly-cut pieces of bread (granary or wholemeal or something similar works best) and put the fennel and shrooms on top, a la beans on toast (but posher.)

Eat like a starving wild boar.
Then persuade someone else to wash up.

* Technical cookery term..
 

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Posted by Catrine (# 9811) on :
 
Folks,

I wonder if anyone could suggest a starter forcoq au vin . I was thinking something thick and souplike, but worried that there might be too much liquid in the whole meal.

Any ideas?

Thanks
cat x
 

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Posted by chukovsky (# 116) on :
 
Perhaps a warm(ish) salad? Rocket and baby spinach with goat's cheese, crumbled (just-cooked) bacon and warm dressing, maybe?

I'm assuming it's as cool in N. Ireland as it is in the N. of England!
 

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Posted by Catrine (# 9811) on :
 
I did go salad, but no goats cheese. Excellent idea, coq au vin is pretty heavy (but extremely tasty with all that red wine!)
 

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Posted by KenWritez (# 3238) on :
 
I just made this tonight. Couldn't really find a recipe I liked, so I made this up. It was pretty darn good.

NB: All measurements US

EASY ROASTED CHICKEN BREASTS

Serves 4

CHICKEN
=======
4 lg fresh (not frozen) split chicken breasts with ribs (no boneless/skinless), uncooked
1 T vegetable oil
1 cup white wine
Fresh ground black pepper to taste


BRINE
=====
3/4 cup salt
1/2 cup sugar
1 T whole peppercorns or allspice berries
2 tsp powdered thyme
1 tsp ground black pepper
2 bay leaves
1 T hot sauce
Juice of one orange or other large citrus fruit

1. In a large glass or plastic container, add chicken and brine elements. Add enough water to cover all chicken. Place in refrigerator for 30 mins - 4 hrs.

2. Line a large cookie sheet (should have a high rim, at least 1/3” tall) with foil and place a cake/cookie cooling rack on the rack.

3. Preheat oven to 375 F.

4. Remove chicken from brine. Discard brine.

5. Place chicken in colander in sink and let drip dry for several minutes. Remove chicken and pat dry with paper towels.

6. In large frying pan (no non-stick pans), add oil and heat on medium-high until oil is shimmering. Add as many pieces of chicken as will comfortably fit in pan and sear the breasts until they are golden brown on all sides. You’ll probably need to process in multiple batches. Place all seared chicken on rack in cookie sheet. Put frying pan aside and do not discard contents.

7. Insert meat thermometer (oven-proof or digital) into thickest part of a breast, careful not to let the tip of thermometer probe strike bone or the pan. Bake chicken until internal temperature of the breast is 175 degrees F. Remove chicken and allow to rest for at least 5 minutes.

8. While chicken is baking, return frying pan to medium heat and add wine, black pepper. Deglaze pan bottom, scraping up browned bits with spatula. Reduce heat to medium-low and allow sauce to reduce by about half. Add any drippings from cookie sheet to pan sauce. If sauce is too thin, add 1 T butter.

9. Ladle pan sauce over chicken and serve immediately.
 

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Posted by Dormouse (# 5954) on :
 
I am planning on making a chocolate fondu when friends come round on Saturday - although I shall have to use my slow cooker rather than a fondue set, as I don't have a fondue set...

I am guessing it is melted chocolate (I thought about Toblerone...) and something like milk/cream to keep it liquid. But in what quantities? Can anyone help with something a bit more exact? Thanks!

By the by, stale French bread and butter pudding was delish. I was also given a savoury cheese and stale French bread and butter pudding recipe. I look forward to trying that too. It sounds yummy.
 

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Posted by Keren-Happuch (# 9818) on :
 
I don't know which thread to put this on - here or the questions one - but I'm translating a menu which includes "Bauernsauce". Apparently this is a tomato sauce with bacon, sweetcorn and mushrooms. Is there an English equivalent to this? Need an answer ASAP!!
 

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Posted by Corpus cani (# 1663) on :
 
Cous cous. Any suggestions?

I prefer it to rice, mainly because it's so easy to prepare, but as it comes it's pretty bland. I have a nice and simple chicken-in-garlic-and-creme-fraiche type dish, so am looking for something to do with cous cous that doesn't involve more garlic, but which makes the cous cous a bit more interesting AND doesn't clash with the garlic in the chicken (of which there's quite a lot!)

I'm sure there are lots of easy things to do with cous cous - what easy recipes can Shipmates suggest?

Corpus

PS Can anybody shed any light on where cous cous comes from? I seem to remember reading recently that it was a N. African thing, but I'd always thought it was Persian.
 

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Posted by Keren-Happuch (# 9818) on :
 
Add lemon juice and lots of herbs to cous cous. You can also add things like poppy seeds and pine nuts. My recipe book says it's North African but no more detail than that.

Here's a recipe off the packet:
Apricot and coriander cous cous (serves 4)
1/2 tsp salt
1 tbs oil
400ml boiling water
250g cous cous
75g dried apricots
chopped fresh coriander
juice of 2 small lemons and zest of 1 lemon
freshly ground black pepper

1. Place the salt, oil, butter and water in a pan and bring back to the boil
2. Add the cous cous and reduce the heat, cooking slowly for 3-5 mins
3. With a fork, fluff up the cous cous and add the apricots, coriander, lemon juice and zest and season to taste.
 

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Posted by PeteCanada (# 10422) on :
 
Somewhere someone asked for a recipe for American meat loaf. Can't help there, but my mum's Canadian recipe is quite good.

Mince
Onion to taste
10 ounce can of tomato soup
1 cup of uncooked oatmeal
2 eggs
your choice of spices

Mix all together in a large bowl, and then pack into a large loaf pan, or a uncovered casserole. Place in oven at 350F for about 75-90 minutes.

This makes a very moist meatloaf. People who use breadcrumbs or crackers seldom get this.
 

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Posted by ferijen (# 4719) on :
 
Oooooh I have a lovely cous cous recipe and what's more, I've got it on this computer...

So here we go, Maisie's (not mine) recipe for...

Spicy Lemon Cous Cous

Ingredients

I pickled Lemon (use skin only, finely chopped)
2 cloves garlic, finely chopped
2 tablespoons lemon oil
25g unsalted butter (or margarine)
1 red chilli, deseeded and finely chopped
1 teaspoon coriander seeds
4 spring onions, finely sliced
450ml/3/4 pint of chicken stock
250g/9oz cous cous
3 to 4 blobs of preserved ginger
1 lime: juice and finely grated rind
2 large plum tomatoes, skinned, deseeded and chopped
1 pack/pot fresh coriander (I usually remove stems and just use the leaves)
2 tablespoons extra virgin olive oil.

Method

Remove the flesh and pith of the lemon, I usually do this with a desert spoon. Then finely chop the skin. Place plum tomatoes in very hot, nearly boiling water, for a very short time. Them remove and skin them and put them in cold water, so that they don’t continue to cook and go mushy. (Leave them too long and they will overcook). Then finely chop all the other ingredients, putting them in separate containers. This can all be done the night before and put in the fridge.

Melt the butter/marge in a large pan and add garlic, chilli and coriander seeds. Cook for one minute, continuously stirring. Then add spring onions and the stock. Bring to the boil and stir in the cous cous, in a thin, steady, stream, stirring all the time with a wooden spoon. Continue to stir until stock is absorbed.

Remove from the heat and set aside for 5 minutes. Fluff with a fork after 2 minutes, to separate grains. Fluff up again at the end of the 5 minutes, just to make sure.

Stir in the chopped ginger and grated lime rind. Then stir in the lime juice, tomatoes, pickled lemon rind, fresh coriander and the olive and lemon oil. Mix well to ensure even spread of ingredients. Cover and set aside for up to 6 hours.
 

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Posted by Zealot en vacance (# 9795) on :
 
My interpretation of an Indonesian style stir fried rice, at the request of Ferijen. No claims for authenticity, just what I have learned from older members of the family who once lived in Indonesia.

The seasoning is a wet spice mix. The contents of mine includes Garlic, Ginger, Red chilli, (all fresh, equal quantities in volume to the quantity of chilli, chopped small, then pounded in a pestle and mortar) tablespoon sweet soy sauce, piece of lemon grass and galangal, bayleaf, splash of fish sauce, splash of molasses, pinch Cumin, some white wine or beer to loosen it a little, anything else that comes to hand that I feel like lobbing in! Very much an 'adjust to your own liking' recipe in terms of the balance of flavours, and quantity of seasoning used.

Cook the rice, drain, and if possible allow to go cold. (You can speed things on by a quick rinse of cold water, and then draining very thoroughly.)

In a wok (or whatever you use for stir frying) a few tablespoons of groundnut oil, heat gently and cook the wet spice mix for a few minutes stirring frequently. Increase the heat, add a finely chopped onion (or leek) and 2 oz meat per person, cut in thin strips, stir frequently until the meat is cooked, apply full heat, add any vegetable (shredded or chopped small: cabbage, beans, sweetcorn, whatever) and the rice, turning over continuously until piping hot, and a strong toasted rice smell is evident.

This is a dish very suitable for using up leftovers: both the meat and the veg may be the reamins of a previous roast dinner for example, in which case the meat only has to heat before adding the rice and veg.

It is really good eaten with the large prawn crackers from Indonesia, sold as 'Krupuk'; coarser and far more fish flavoured than Chinese prawn crackers.
 

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Posted by The Prophetess (# 1439) on :
 
I was going to serve cream of sorrel soup for Easter dinner, but can't locate any sorrel. Does anyone have any ideas for a replacement soup? I want to use the cream soup bowls, and the rest of the menu looks like this:

Butterflied barbecued leg of lamb with garlic and herbs
Garlic mashed potatoes
Green beans
Stuffed tomatoes

Salad with mustard dressing

Lemon charlotte with raspberry coulis

Thanks!
 

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Posted by welsh dragon (# 3249) on :
 
I am supposing that you wanted something fresh-tasting and seasonal for your starter.

I would go for asparagus, for a spring menu, as it can currently be had by the armful at a good price from our local market.

But, being lazy, I might just serve the asparagus boiled or steamed, with butter, and forget about making soup!
 

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Posted by babybear (# 34) on :
 
When making cous cous, I normally crumble in a stock cube. That stops it from being quite so bland.

I also use cous cous to make a hot salad like dish (it can also be served cold).

Take a handful of pine nuts and toast them in a heavy bottomed pan. When they are done toss them into a bowl.

Add a little oil to the pan and saute a diced onion. Add in some sliced mushrooms and cook til the mushroom mixture starts to dry out. Toss this on top of the pine nuts.

Cook some veggies. This can be as simple as heating up a handful of frozen peas and sweetcorn, or you can add roasted vegetables, whatever you happen to have at hand.

All of this gets put in the bowl. Add in the cous cous, a stock cube and boiling water. Stir. Wait 3 minutes and stir again. Wait another 2 minutes and fluff up the cous cous, tossing in some fresh corriander leaves, spring onion green, chives or something similar.

This can be served hot or cold. It also is good when used to stuff peppers or marrows.

[ 06. April 2006, 21:30: Message edited by: babybear ]
 

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Posted by welsh dragon (# 3249) on :
 
An asparagus soup recipe
 

---

Posted by The Prophetess (# 1439) on :
 
Brilliant, welsh dragon. Thank you.
 

---

Posted by Amos (# 44) on :
 

quote:

---

Originally posted by PeteCanada:
Somewhere someone asked for a recipe for American meat loaf. Can't help there, but my mum's Canadian recipe is quite good.

Mince
Onion to taste
10 ounce can of tomato soup
1 cup of uncooked oatmeal
2 eggs
your choice of spices

Mix all together in a large bowl, and then pack into a large loaf pan, or a uncovered casserole. Place in oven at 350F for about 75-90 minutes.

This makes a very moist meatloaf. People who use breadcrumbs or crackers seldom get this.

---

quote:

---

hope it isn't too late for the chocolate fondue - my recipe uses 225g chocolate to 200ml double cream, with 2 tbsp brandy added after those have melted together.

I've heard Toblerone fondue is very good...

---

quote:

---

Originally posted by Flausa:
(please be aware these are American recipes that I have tweaked to make my own and hence use American measurements, ie. cups not grams or mils).
[...]

3/4 butter

---

quote:

---

Originally posted by Dormouse:
Please does anyone have any idea of what to do with day old French baguette (other than throw it out.)

---

quote:

---

Originally posted by Rat:

quote:

---

Originally posted by Flausa:
(please be aware these are American recipes that I have tweaked to make my own and hence use American measurements, ie. cups not grams or mils).
[...]

3/4 butter

---

Calling Flausa or other US shipmates...I know I'm probably being stupid, but does that mean 3/4 of a cup of butter?

I have a small jug that measures in cups, but should I really squish butter down into it? I'm happy to do so if necessary, but it seems weird...

---

quote:

---

Originally posted by Catrine:
Inspired by LATA's thread on them in the circus, and madteawoman making them, does anyone know a good recipe (with bits and dried fruit) for Hot Cross Buns?

---

quote:

---

Originally posted by John Holding:

In the second recipe it could be 3/4 cup, 3/4 pound or (as it's US) 3/4 stick (and a stick is 1/4 pound, I believe). My guess would be 3/4 cup, but you'd better not rely on it.

You can either soften the butter and squash it down to the 3/4 mark, and then work it out with a spatula. Ot you can take a larger cup of known capacity (around here, there are 2-cup measures), fill with water to capacity minus 3/4 cup and drop pieces of butter in until the water reaches capacity level.

---

quote:

---

Originally posted by welsh dragon:
Does anyone have any zabaglione tips?

---

quote:

---

Originally posted by Rat:

It's been pointed out to me that US cups and metric cups are not the same, and I don't know which my jug measures...but I don't suppose it matters as long as the same size cup is used throughout. Goodness, the complications of international cooking.

---

quote:

---

Anyway, I can report that the raisin oatmeal cookies were delicious, properly soft 'n' chewy, and a great hit with Mr Rat and various visiting relatives. Thanks Flausa.

---

Yay!
 

---

Posted by Mamacita (# 3659) on :
 

quote:

---

Originally posted by welsh dragon:
I still have to work out what to do with the remaining egg whites though.

---

WD, you could make a pie that needs a meringue on top. Or you could make schaum tortes, which are little circles of baked meringue, into which you spoon whipped cream or ice cream and then top with strawberries. My husband's Wisconsin relatives are of German descent and this is a popular dessert where they live in Wisconsin.

[ 17. April 2006, 17:23: Message edited by: Mamacita ]
 

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Posted by John Holding (# 158) on :
 
Egg whites -- pavlova. Ask one of the Aussies on board, but basically you make a stiff meringue, spread it in a pie plate, ensuring that there's a hollow in the centre. Bake until hard (but still a little soft inside?). Serve filled with fruit (kiwis -- no not the people or the athletes, the fruit -- are apparently traditional but strawberries or raspberries are wonderful) and cream.

John
 

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Posted by Mamacita (# 3659) on :
 
In other words, a schaum torte! (Interesting, they're almost identical recipes. Pavlova here, schaum torte recipe above. And they look the same. Both a good suggestion!
 

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Posted by Josephine (# 3899) on :
 
For our Paschal breakfast, everyone brings baskets of goodies that are placed on the church porch and blessed at the end of the service. Then we carry the baskets over to the parish hall, where we share a pot-luck meal at about 3 in the morning. I always bring honey bunnies and cheese-and-sausage balls. (When I was cooking yesterday between services, my kids said the house smelled like Pascha!)

Honey Bunnies

4 1/2 - 5 c. flour
2 pkg. RapidRise yeast
1 tsp salt
2/3 c. evaporated milk
1/2 c. water
1/2 c. honey
1/2 c. butter*
2 eggs (room temperature)
Honey glaze (3/4 c. honey melted with 6 Tbsp butter)

* Butter in Washington is apparently saltier than butter in Tennessee. I had trouble with the dough failing to rise the first few times I made it out in this part of the world. You may want to use unsalted butter.

Combine 1 1/2 c. flour, yeast, and salt. Heat the evaporated milk, honey, and butter until the butter is melted and the mixture is very warm (between 120 and 130 degrees). Gradually add the warm liquid to the flour mixture. Beat 2 minutes at medium speed. Add the eggs and 1/2 c. flour. Beat another 2 minutes at high speed. With a spoon, stir in the rest of the flour. Put the dough in a greased bowl, oil the top of the dough. Cover tightly with plastic wrap and refrigerate from 2 to 24 hours.

Divide the dough into 32 pieces. On a lightly floured surface, roll each piece into a 10-inch rope. From each rope, cut 3 pieces, 1/2" each, for the ears and tail. Coil the top of each rope down and to the left; the bottom up and to the right, to make the head and body. Shape the small pieces for the ears and tail, moisten one end slightly, and attach them to the head and body.

Place the bunnies on greased baking sheets. Cover. Let rise in a warm draft-free place until doubled in bulk. Bake at 375 degrees for 12 to 15 minutes. Remove to wire racks. Brush with honey glaze while still warm.

Cheese and Sausage Balls

1 pound extra-sharp cheddar cheese, finely grated
1 pound hot pork sausage
1 pound Bisquick baking mix

Mix the three ingredients with your hands until evenly distributed. Shape into small balls (about 1" in diameter, or just a bit larger). Place on an ungreased baking sheet. Bake at 350 degrees until lightly browned.

These can be shaped ahead of time and frozen, then popped into the oven shortly before time to serve them.

They're best still warm from the oven, but they're very sturdy and reheat well.
 

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Posted by Amos (# 44) on :
 
The Amosling made some delicious oatcakes yesterday. They contained 100 g. flour, 120 g. rolled oats, 60 g. soft butter, a pinch of salt, a teaspoon of fennel seed, which were all whizzed together with the food processor, and then water added to make a stiff dough (a couple of tbsp). She rolled the dough very thin on a floured board, cut it into soldiers, and baked it in a moderate oven (you don't need to grease the baking sheet: they don't stick), just until they were starting to colour. She then let them cool and put them away in an airtight plastic box. They vanished so rapidly that I tried out the recipe myself after church today, substituting for the tsp of fennel seed a tsp of chilli flakes just for the heck of it, and cutting the dough into rounds. These were, I thought a little tougher than hers (probably the dough was overhandled a bit) but also very good.

Both kinds are good with a mature cheddar.
 

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Posted by Firenze (# 619) on :
 
I am usually very reserved about aniseedy flavours, but tonight I put onion, new potatos slices and fennel chunks in a pan with a little butter and vegetable stock, covered, and stewed until all were just nicely soft. Added a couple of spoonfuls of half-fat creme fraiche. Delish.

There is a small amount left, which tomorrow gets married with some very briefly microwaved shredded cabbage and served up with severely grilled sausage.
 

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Posted by Keren-Happuch (# 9818) on :
 
Has nobody been cooking for a while?? I had to really hunt for this! Anyhoo...

Does anybody have any inspiration for what to do with some (probably) past-its-best asparagus, big field mushrooms, leeks, carrots and onions? I don't have time to buy meat and I need inspiration for this evening's meal!

Ta ever so.
 

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Posted by John Holding (# 158) on :
 
Vegetable stir fry?

John

[damned page change - J]

[ 09. May 2006, 15:07: Message edited by: John Holding ]
 

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Posted by sharkshooter (# 1589) on :
 

quote:

---

Originally posted by Keren-Happuch:

Does anybody have any inspiration for what to do with some (probably) past-its-best asparagus, big field mushrooms, leeks, carrots and onions? I don't have time to buy meat and I need inspiration for this evening's meal!

---

quote:

---

Originally posted by Keren-Happuch:
Does anybody have any inspiration for what to do with some (probably) past-its-best asparagus, big field mushrooms, leeks, carrots and onions? I don't have time to buy meat and I need inspiration for this evening's meal!

---

quote:

---

Originally posted by Josephine:
For our Paschal breakfast, everyone brings baskets of goodies that are placed on the church porch and blessed at the end of the service. Then we carry the baskets over to the parish hall, where we share a pot-luck meal at about 3 in the morning. I always bring honey bunnies and cheese-and-sausage balls. (When I was cooking yesterday between services, my kids said the house smelled like Pascha!)

Honey Bunnies

4 1/2 - 5 c. flour
2 pkg. RapidRise yeast
1 tsp salt
2/3 c. evaporated milk
1/2 c. water
1/2 c. honey
1/2 c. butter*
2 eggs (room temperature)
Honey glaze (3/4 c. honey melted with 6 Tbsp butter)

* Butter in Washington is apparently saltier than butter in Tennessee. I had trouble with the dough failing to rise the first few times I made it out in this part of the world. You may want to use unsalted butter.

Combine 1 1/2 c. flour, yeast, and salt. Heat the evaporated milk, honey, and butter until the butter is melted and the mixture is very warm (between 120 and 130 degrees). Gradually add the warm liquid to the flour mixture. Beat 2 minutes at medium speed. Add the eggs and 1/2 c. flour. Beat another 2 minutes at high speed. With a spoon, stir in the rest of the flour. Put the dough in a greased bowl, oil the top of the dough. Cover tightly with plastic wrap and refrigerate from 2 to 24 hours.

Divide the dough into 32 pieces. On a lightly floured surface, roll each piece into a 10-inch rope. From each rope, cut 3 pieces, 1/2" each, for the ears and tail. Coil the top of each rope down and to the left; the bottom up and to the right, to make the head and body. Shape the small pieces for the ears and tail, moisten one end slightly, and attach them to the head and body.

Place the bunnies on greased baking sheets. Cover. Let rise in a warm draft-free place until doubled in bulk. Bake at 375 degrees for 12 to 15 minutes. Remove to wire racks. Brush with honey glaze while still warm.

Cheese and Sausage Balls

1 pound extra-sharp cheddar cheese, finely grated
1 pound hot pork sausage
1 pound Bisquick baking mix

Mix the three ingredients with your hands until evenly distributed. Shape into small balls (about 1" in diameter, or just a bit larger). Place on an ungreased baking sheet. Bake at 350 degrees until lightly browned.

These can be shaped ahead of time and frozen, then popped into the oven shortly before time to serve them.

They're best still warm from the oven, but they're very sturdy and reheat well.

---

I am not following you with the sausage recipe, don't you have to add milk? or water? how much liquid? when do you add the cheese? how many cups of bisquick? Is the sausage bulk? How long in the oven? How many balls does this make?
 

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Posted by Suzywoozy (# 6259) on :
 
Hubby came home with a few pots of herbs from the garden centre.

Lemon thyme - I love this one and reularly use it with chicken (we already had a pot of this but it slipped his mind).

But the others:
Curry leaf - no idea what to do with it.

Pineapple Sage what on earth do you do with pineapple sage - mind you it smells great.

So does anyone know what to do with these especially the pineapple sage?

Thanks
 

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Posted by Ferijen (# 4719) on :
 
What about chopping the pineapple sage onto vanilla ice cream? Or mixing some leaves of it into a salad?

I've just bought a tagine tagine, on a whim, from a food and drink festival.

But, erm, what do I do with it? I know it's traditionally used to cook Moroccan dishes - lamb and chicken (and I don't like lamb ) but has anyone got one and could recommend anything to cook in it.
 

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Posted by Yangtze (# 4965) on :
 

quote:

---

Originally posted by Suzywoozy:
...
Curry leaf - no idea what to do with it.

---

...er, put it in curries.

(Sorry!)
 

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Posted by Yangtze (# 4965) on :
 
Sorry to double post but I thought I'd give a more helpful answer. I looked up curry leaf on one of my favourite Indian food blogs and she came up with the recipe below which sounds yummy.

Another Asian food blogger I read had this post just about curry leaves and a search will reveal a whole heap of recipes.

Kathirikkai sadham (curried brinjal/aubergine/eggplant rice)

Ingredients:

4 cups rice, cooked
2 cups sliced Japanese aubergines (cut them in half lengthwise, then slice into 1/2-cm thick half-moons)
2 tsp ginger-garlic paste
2 fresh green chillies, cut into very thin rounds (optional)
1 tsp salt
4 tsp oil
2 medium onions, sliced thin
1 tsp coriander powder
1 tsp whole cumin seeds
1 tsp mustard seeds
5-6 fresh curry leaves
1/2 tsp garam masala (optional)
2 tsp fresh coriander leaves, for garnish

Method:

1. Sprinkle salt over the aubergines, then mix with the ginger-garlic paste. Place in a colander, and put something heavy on top (a large bowl of water is what I used), so that the bitter juices drain away.

2. In a pan, heat 2 tsp oil and pop the mustard seeds and green chillies if using. Add in the sliced aubergines and stir well.

3. Cook on medium high, stirring occasionally, until the aubergine is cooked and acquiring brownish spots. Ser aside.

4. In a large pan, heat the remaining oil. Add the curry leaves, cumin seeds, coriander powder and garam masala and fry for 30 seconds until the cumin seeds turn a darker shade of brown.

5. Add the sliced onions, mix well and cook on medium high, until they start to turn golden brown. (Add an extra tsp of oil if you wish.)

6. Put in the rice and stir well, keeping it on the heat until it is warmed through. Mix in the cooked aubergines and check for salt.

7. Serve hot with a side of chilled tomato or cucumber raita, pickle and papads.
 

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Posted by Welease Woderwick (# 10424) on :
 
Curry leaves are a staple ingredient in South Indian food. They are put into the hot oil after the mustard seed but before most other ingredients. They sizzle and add a lovely flavour to the dishes. If they are young they can be left in and eaten with the food but if they are old and large you may wish to take them out - or leave them in and let people eat or not eat them as they choose.

If using dried curry leaves you need to use at least twice as many to get the same flavour.

Having fresh ones available is really useful, we have three or four bushes in the garden so we use them VERY fresh, minutes from garden to pan.
 

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Posted by Flausa (# 3466) on :
 
Just tried out a new recipe that was absolutely lovely ... good for vegetarians, as well. Not good for people who don't like eggs, so if you don't like eggs, avert your eyes now! Just going to give a rough recipe as I don't think amounts matter too terribly.

Goat Cheese and Roasted Garlic Tart

1 savory pie shell (surely you've already got a recipe for this or can find one readily )
10 cloves garlic (or more!)
250g goat cheese
275g whipping cream
3 eggs
thyme (I used dried, but I'm sure fresh would be lovely)
salt and pepper
2 sliced tomatoes (optional extra that I added)

Blind bake the pie shell. Boil the garlic in skins for 10 minutes and then roast with a bit of olive oil at 180C for about 20 minutes. Mash into a paste and spread over the bottom of the pie shell. Spread the goat cheese evenly over the garlic paste. Beat together the milk, cream, eggs, thyme, and salt and pepper, and pour into the shell. You can add the sliced tomatoes if you desire (if you don't, then serve them with greens to accompany the dish). Bake at 180C for 30 minutes or until the mixture has set. Let sit for a couple of minutes (but don't cool completely) for ease of cutting. Enjoy!
 

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Posted by Firenze (# 619) on :
 
I discovered the following more by accident than design the other night:

Roast Chicken with Fennel and Lemon

Quarter one or more fennel bulbs and put in a roasting tin, dotted with butter. Add chicken. Put lemon quarters in cavity (if a whole bird) or if using pieces, tuck in among chicken and fennel. Roast. Pour off the juices into a saucepan and add creme fraiche.

It is all wonderfully melty and buttery with just enough tang from the fennel and lemon to stop it cloying.
 

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Posted by tryingtobefriendly (# 11465) on :
 
I need some help please. My mum and dad are coming to visit tomorrow from Bournemouth and they don't like processed/pre-prepared food so I've been to Asda and bought pork chops, new potatoes and frozen vegetables. I can cook the frozen vegetables and I think I'll manage the new potatoes ok (how much mint should I put in?) but I don't know how to cook the chops. I've looked up recipes on Google but they're all very complicated. Can anyone tell me, in simple English, how I cook them please? I can't multi-task so getting everything ready at the same time will also be a problem. I need timings otherwise it'll all go wrong. I've started writing a list of which things I'll cook first but I don't know about the pork chops. I never cook like this normally because I get so confused about it but I don't want to poison my parents! I've got new potatoes, vegetables and pork chops. How long in advance should I start to make sure they're all ready at the same time? How do I know if the chops are cooked or not? I know I should know this sort of thing but I don't so could anyone help me please? I'd be very grateful.
 

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Posted by Amos (# 44) on :
 
Don't worry. It will be fine. I have been cooking all my life and still often find that things are finished at different times. So first things first: Are your new potatoes clean? If so, you can just rinse them. If not, you will need to scrub them. Then put them in a saucepan and just cover them with cold water. They will take somewhere between 10 and 20 minutes to cook after the water starts boiling, depending on their size. When they're done, a fork will go into them easily, but they won't fall apart. Then you can drain them, and they will stay hot in the saucepan for another fifteen minutes or so. They're good with melted butter and mint.

Pork chops can be sauteed (cooked in just a little fat in a frying pan), baked, or grilled. You are likely to find grilling them simplest. Put a piece of foil under the rack to catch drips (it makes cleaning easier), and then put the chops on the rack atop the grill pan. Sprinkle the chops with whatever seasoning you're using: pepper, paprika, mixed herbs, are all good, and then, ten minutes after the potatoes have started boiling, turn on the flame over the grill and put the grill pan (with chops) in. Pork really needs to be quite well done: trichinosis is rare nowadays, but people still find underdone pork revolting. I can't tell you exactly how long your chops will take because that depends on their thickness, but if they're about the thickness of the first joint of your thumb, grill them for about 7 minutes on each side. When you turn them, season the side that was underneath. If you're not sure whether they're done (they will be reasonably firm to the touch), make a discreet little cut into one side with a sharp knife. There should be no pinkness. Frozen veg takes about five minutes to do. Start it cooking after you've turned over your chops. At the same time, put your plates on the back of the cooker to warm a bit. You should, in this way, have the dinner done and hot all at the same time.
And if, for any reason, this doesn't work perfectly, don't worry. Your parents will still be pleased. All parents are when their child serves them a meal.

You could always go out and get a jar of applesauce to go with the chops. And ice-cream or something like that would make an easy pudding.

[ 03. June 2006, 12:10: Message edited by: Amos ]
 

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Posted by Amos (# 44) on :
 
A couple of sprigs of fresh mint, chopped, should be enough for three people's new potatoes. If the mint is dried, allow about a dessert-spoonful.
 

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Posted by Firenze (# 619) on :
 
It sounds as if the best recipe is one where the timing doesn't matter too much.

This one is very easy. You need, in addition to what you have, a tin of mushroom soup. You also need a frying pan, and an oven casserole with a lid.

Heat the oven to a moderate heat - about 5 if you have gas, or about 180 if you use electric.

In a frying pan, put a little oil and fry each chop for just a minute on each side, and then place it in the casserole. When they are all in the casserole, pour over the tin of soup. Put the lid on the casserole and put it in the heated oven for at least 45 minutes. But it doesn't matter if it is in for longer. 50 minutes, an hour - still ok.

If you don't like mushrooms, you can do exactly the same recipe, using apple juice instead. Or cider. Or white wine.

New potatoes should take about 15 minutes. After about 10 minutes, poke a knife into one or two of the biggest ones - when it goes in easily, then they're cooked.
 

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Posted by tryingtobefriendly (# 11465) on :
 
Thank you so much Amos. I'm very grateful. That was a great explanation. I've bought fresh mint. But now I can write down all the timings you said and things should be ready somewhere near together. I thought maybe pork was a bit like steak that it was ok if it was undercooked but from your comments I don't think that's right so I'll give it 7 minutes at least on each side. My mum will know how to cook it but I really wanted to prepare something for them without her having to help. I'll tell her that you told me how to do it, she knows I wouldn't know. In my life I just stay with things you can put in the microwave! But I want to cook this meal for them. I'll let you know how it goes. Thank you again.
 

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Posted by tryingtobefriendly (# 11465) on :
 
Thank you too Firenze. I think I'll just grill them because I don't have any mushroom soup or cider but I'll write your recipe down because it sounds nice.
 

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Posted by rosamundi (# 2495) on :
 

quote:

---

Originally posted by tryingtobefriendly:
Thank you too Firenze. I think I'll just grill them because I don't have any mushroom soup or cider but I'll write your recipe down because it sounds nice.

---

I'm a great fan of recipes like Firenze's, where timing isn't crucial. Apart from anything else, "chuck it in the oven and leave it" cookery generally leads to less washing up!
 

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Posted by rosamundi (# 2495) on :
 
I made this last night, it's my "I have a cold starting, but I really don't have time to be ill" recipe. I think I took it from BBC Good Food magazine originally, but have adapted it slightly (fresh chilli instead of flakes, added garlic and onion).

Sausage Pea Pasta Thing

Serves 1

3oz dried pasta, such as penne
2 good quality pork sausages
1 onion, sliced into half moons
1 red chilli, de-seeded and finely diced
1 clove garlic, crushed
1tbsp olive oil
2oz frozen peas
Grated zest of 1 lemon
1tbsp wholegrain mustard
½ 200ml tub half-fat crème fraîche
Handful of fresh basil leaves, torn

Cook pasta according to packet instructions. Three minutes before pasta is ready, tip in the peas and cook with the pasta.

Fry the onion, garlic and chilli in the olive oil until softened.

Using a sharp knife, split open the sausages and squeeze out the meat. Add to the onion, garlic & chilli and fry until everything is golden.

Add the chilli and lemon zest to the sausages and cook for one minute. Stir in the mustard and crème fraîche and simmer for 1-2 minutes. Drain the pasta and peas and stir into the sausagemeat mixture. Season well, stir in the basil and serve.
 

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Posted by Amos (# 44) on :
 
You're very welcome, tryingtobefriendly! I really hope all goes well and that you have a lovely meal with your parents. I remember the first dinner I cooked for my parents, and the first one the Amosling made for me. On both occasions I was so pleased and proud.

One of my aspirations is to co-author a book about food and drink with Firenze.
 

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Posted by Firenze (# 619) on :
 

quote:

---

Originally posted by Amos:
One of my aspirations is to co-author a book about food and drink with Firenze.

---

Ready when you are.

Didn't there used to be a Ship Recipe book online?
 

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Posted by Jengie Jon (# 273) on :
 
There is but there has not been any recent additions. If you want to reactivate it I suggest you contact Babybear.

Jengie
 

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Posted by Yangtze (# 4965) on :
 
I just bottled up some elderflower cordial. Yum.

I couldn't find the recipe I used last time I made it so I had a bit of a search on the internet. There was a huge variation of recipes ranging from 1 pint water to 4lbs sugar to 6 pints water with 2lbs sugar.

In the end I gave in and cobbled together the following. I don't think it's quite as good as I've made before so you may want to scout around and find your own recipe but I thought I'd share.

ELDERFLOWER CORDIAL

First pick your elderflowers

*30-40 florets should do it. UK shipmates have probably got another week or so to do this. If you don't have elderflowers in your country then I'm guessing this isn't going to be a very useful recipe.

*Shake out any bugs and put in large jug

*Melt sugar in water (I used 3pts water to 2lbs sugar)

*Pour over elderflowers.

*Add a chopped up lemon (this really does make a difference - I made 2 batches, 1 with and 1 without, with was definitely better)

*Add 100g citric acid (you may have to ask for this at the chemists)

&Steep for a couple of days stirring occasionally. Strain and bottle.

(Bottles can be sterilized in a low oven. I just poured boiling water in mine)

Given the slightly random quantity of citric acid I used and the fact I'm not entirely confident of how well the boiling water trick will have sterilized the bottles if I give any away I'll recommend it gets used quite quickly. But I have kept it for over a year in the past.
 

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Posted by tryingtobefriendly (# 11465) on :
 
Thank you Amos for all that help, the meal went very well and no-one died as a result! This makes me think that it must be possible for me to cook more regularly.

Before I moved here I had alot of support, including meals on wheels because I have so much difficulty with cooking and preparing food. But, here where I live now, I don't get any support, it's up to me to sort it out. This means that I eat alot of Tesco sandwiches (which are very good!) and baked potatoes etc. I'm not talking about fancy meals but about basic cooking, preparing food, freezing food etc.

Sometimes I buy fresh vegetables which look really nice but then I don't really have much idea how to prepare them and all the cook books you can buy assume you already know this and so I end up throwing them away. It's the same with meat, most of the cook books assume you know the basics and they don't explain them. Just very simple things like do you have to peel things or not, that sort of thing.

I'd like to eat proper meals but I don't because I honestly don't know where to start.

I like most things but I've never mastered how to cook them or how to prepare them. It's very hard to find that information anywhere because other people seem to just know it somehow.

This isn't really about recipes per se, it's more about how do you prepare different foods? I'm not sure if this is specific enough for this thread but any general advice about the preparation of normal food would be great.
 

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Posted by madteawoman (# 11174) on :
 
Tryingtobefriendly, here in Australia we have a cook called Stephanie Alexander. She has written a great cookbook for people who have not done much cooking before. It lists many common (and not so common) foods in alphabetical order, then tells you how to choose them, how to prepare them, how to basically cook them, then she gives you a few recipes for that particular food. I love it because it tells me how to cook things I haven't cooked before, in a simple way. A book like that might be really helpful for you. This one is called The Cook's Companion, but there must be others like it around. My mum had an English one called the Good Housekeeping Cookery Book, but it would be 50 years old now.

I will be giving each of my daughters one of these books as a leaving present (if they ever do).
 

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Posted by Gill H (# 68) on :
 
Delia Smith's 'How To Cook' series is a good basic course too.

If you don't want to bother peeling and chopping vegetables, you can buy trays of baby vegetables in supermarkets. (That means small vegetables, not vegetables for babies!)

Usually you get carrots, corn and mange tout (flat pea pods) in a plastic tray. You can just put those into some boiling water for about 5-10 minutes, depending on how crunchy you like them. I sometimes buy French beans as well - they are the tube-shaped ones, which you cook in the same way. You could also put some of these with your microwaved meal if you want.

I'm glad to hear the meal went well. It sounds lovely, and I'm sure your parents were thrilled.
 

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Posted by Catrine (# 9811) on :
 
Trying to be friendly,

If you buy your meat or veg from a butcher/greengrocer/fishmonger, ask them to advise you as to how to cook them. Any butcher worth their salt will be able to tell you how to cook a roast, at what temperature the oven needs to be, whether it has to be covered or not or any other question that you might think of. Ditto for anything from sausages to steaks. Striking up a relationship with your local shop can be very rewarding as well as benefitting your local community. In addition, they will get to know you and the things that you like.

The same goes for your greengrocer, ask them how they would recommend cooking any vegetable that you require. Take a notebook, write down their suggestions, and you have the beginnings of your own reference guide to cooking. Start with the more basic vegetables, and maybe once a month choose a different one.

Good luck, and with time you'll be creating a great adventure with food.
 

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Posted by Keren-Happuch (# 9818) on :
 
When I started at uni I had a book called "How to Boil an Egg" - it really did start that simple - which tells people leaving home for the first time how to do all the things they've never had to worry about before!

Here it is on Amazon .

Recipe books aimed at students usually start from a similar level of assuming that you don't know how to cook anything, and don't have any saucepans etc either!
 

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Posted by tryingtobefriendly (# 11465) on :
 
Thank you, I've just ordered that book on Amazon Karen, thank you for the tip. Catrine, I think you're probably right I should ask but it's a bit embarrassing when you have to ask questions which everyone else knows. I had some very useful pms in reply to this post and so thanks.
 

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Posted by Keren-Happuch (# 9818) on :
 
I hope it helps! I do still use it to look up how long to boil an egg for. I can remember all sorts of stuff, but not that for some reason!
 

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Posted by Teen Jesus (# 8477) on :
 
I have some "Christian Themed" recipes that are not only delicious, but historically/biblically instructional as well. They might spark some creativity you're looking for.

Two Layer Peter Crucified Upside-Down Cake
"When you are old you will stretch out your hands, and someone else will dress you and take you where you do not want to go," said Jesus to Simon Peter in John 21:18. Tradition holds that Peter asked the Romans to crucify him upside so his death wouldn’t be equated with Jesus’. However, his executioners took it one step to far and made his cross spin, while attempting to throw knives at him.

Servings:
12 (change)

INGREDIENTS:

* 1 (10 ounce) jar maraschino cherries, drained
* 1/4 cup butter
* 1/2 cup packed brown sugar
* 1/2 cup flaked coconut (Peter’s crazy request to be crucified upside down was greeted with bewildered looks from his executioners)
* 1 (8 ounce) can sliced pineapple, drained with juice reserved
* 1 (8 ounce) can crushed pineapple, drained with juice reserved
* 1 (18.25 ounce) package yellow cake mix (to signify Peter’s three cowardly replies when asked if he knew Jesus in the early morning hours of his teacher’s crucifixion. The Lion from the Wizard of Oz would have been prowd.)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter two 9 inch round cake pans. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.

2. In one of the pans, sprinkle coconut over the brown sugar. Put the pineapple rings in a single layer on top of coconut. Then gently—gently— place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.

3. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it, because if you don’t, certain death will likely follow.

4. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. For added affect, pretend the toothpicks are the nails used to fasten Peter to the cross. Cool in pans for 20 minutes, until rigor mortis sets in.

5. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling divine, two layer Peter Crucified upside down cake.
 

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Posted by Amos (# 44) on :
 

quote:

---

Originally posted by tryingtobefriendly:
Thank you Amos for all that help, the meal went very well and no-one died as a result! This makes me think that it must be possible for me to cook more regularly.

Before I moved here I had alot of support, including meals on wheels because I have so much difficulty with cooking and preparing food. But, here where I live now, I don't get any support, it's up to me to sort it out. This means that I eat alot of Tesco sandwiches (which are very good!) and baked potatoes etc. I'm not talking about fancy meals but about basic cooking, preparing food, freezing food etc.

---

quote:

---

Originally posted by Amos:
[ There used to be a category of good, basic household cookbooks that told you everything that you could possibly need to know.

---

My mum has bought me two cookbooks in the past year. One is a moderately complicated (but amazing) Madhur Jaffrey one. Very up-to-the minute.

The other is Jane Grigson's Vegetables, which is decades old and absolutely brilliant. The recipes aren't necessarily amazing, as they were written in the days when meat and fat were the base of any dish (I'm vegetarian), but she goes into such depth about every vegetable under the sun: the history, the preparation, how to choose them, and multiple ways to cook them.

Tryingtobefriendly, all the other books mentioned here are great (and I'm forever teaching extremely good cooks how to boil eggs. I don't know why, but no-one I know seems to be able to remember it), so there's not really any need for another recommendation, but I thought I'd mention it in case you're like me when it comes to information: the more I know about something the easier I find it to remember the basics. If not, no matter.
 

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Posted by Ethne Alba (# 5804) on :
 
Happy to report that Sausage Pasta Pea Thing works very well!
Sometimes-picky-teenage-child demolished a bowl full and asked for seconds.

This does seem to be the time for elderflower recipes here in the UK .....but then what about the elderberries if I pick the flowers?

Anyone come across deep fried elderflowers?
 

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Posted by Keren-Happuch (# 9818) on :
 
Matthew Fort mentioned elderflower fritters in his Grauniad column on Saturday - I can see if I can find it for you, if you like!
 

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Posted by Amos (# 44) on :
 
I imagine they'd be like zucchini blossom fritters to make.

Zucchini blossom fritters are heavenly.
 

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Posted by Mary Beth (# 92) on :
 
Help!

I've been given two dozen shelled hard boiled eggs. I'd love to make deviled eggs, but my recipe is so-o-o boring. Just mix the yolk with French's mustard and mayonnaise.

Does anyone have any suggestions or favorite recipe for deviled eggs that I can wow the folks at church with this Sunday?

Thanks.

Mary Beth
 

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Posted by Moo (# 107) on :
 
Mary Beth, I add some liquid from a jar of dill pickles to my devilled eggs. They are always well-received.

Here is the recipe.

DEVILLED EGGS

8 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon dill-pickle liquid
1 teaspoon mustard
Dash of salt
Dash of pepper

Cut eggs in half and remove yolks. Mash yolks and mix in all other ingredients. Stuff whites.

Moo
 

---

Posted by Mary Beth (# 92) on :
 
Sounds yummy. Mine always needed a little tang. Thanks Moo.

Mary Beth
 

---

Posted by Josephine (# 3899) on :
 
Another way to add a bit of tang to devilled eggs is to make them exactly the way you ordinarily do, but use plain yogurt instead of mayo. It's a subtle change, but good.
 

---

Posted by Amos (# 44) on :
 
I can't conceive of devilled eggs without cayenne pepper!
 

---

Posted by rosamundi (# 2495) on :
 

quote:

---

Originally posted by Ethne Alba:
Happy to report that Sausage Pasta Pea Thing works very well!
Sometimes-picky-teenage-child demolished a bowl full and asked for seconds.

---

quote:

---

Add the chilli and lemon zest to the sausages and cook for one minute.

---

quote:

---

Add the lemon zest to the sausages and cook for one minute.

---

quote:

---

Originally posted by Josephine:
Another way to add a bit of tang to devilled eggs is to...

---

...garnish them with a bit of inexpensive grocery store caviar.
 

---

Posted by Welease Woderwick (# 10424) on :
 
I had some amazing devilled eggs at a party once and it was only later that my then partner and I discovered the secret ingredient - the people who made them had been smoking a "herb" they'd bought and decided to crumble some into the filling.



We slept very late the next day and woke up with the munchies.



It was a VERY GOOD party!
 

---

Posted by Amos (# 44) on :
 
There you go, Mary Beth!
 

---

Posted by Mary Beth (# 92) on :
 
Well, I'm about to head off to the supermarket. Wegman's has about everything. I doubt they have that special herb, however. I do know where in town I might acquire some. (By rumor, not experience. ) I guess I'll substitute a sprig of parsley instead, even though it might not make for such mellow fellowship.

Being a researcher by nature and profession, I think I'll try a few eggs with each different recipe and observe the reaction of the lab rats, er, I mean my fellow parisheners. Don't worry. They've learned to procede with caution before sampling my previous offerings. They actually enjoyed my chocolate cupcakes before I revealed that they contained sauerkruat. Makes for a very moist cake.

Thanks for all of your suggestions. Er, well, the "herb" one was food for thought, and a smile.

Mary Beth
 

---

Posted by Dormouse (# 5954) on :
 
From Mary-Beth

quote:

---

They actually enjoyed my chocolate cupcakes before I revealed that they contained sauerkruat. Makes for a very moist cake.

---

I have a recipe for a cake made with mayonnaise - when you tell people the reaction is usually "Uurgh!" - but it's only oil & eggs, after all,so I don't know what the problem is.

But sauerkraut...? Uuurgh!
 

---

Posted by Mary Beth (# 92) on :
 
Hi Dormouse,

The secret is to rinse the sauerkraut well and chop it. Tastes like a rich, moist chocolate coconut cake. If you chop it very finely, it dissolves into the cake and you don't know it's there.

We have a sauerkraut festival in my town each fall and the sauerkraut cake sampling is a big attraction.

That's the most excitement we have all year here in the boonies.

Mary Beth
 

---

Posted by rosamundi (# 2495) on :
 

quote:

---

Originally posted by Dormouse:
I have a recipe for a cake made with mayonnaise - when you tell people the reaction is usually "Uurgh!" - but it's only oil & eggs, after all,so I don't know what the problem is.

---

I have a muffin recipe that has grated courgettes/zucchini in.

I tend to peel the courgettes, so I don't have to explain what the weird green flecks are in the cakes.

Deborah
 

---

Posted by Amos (# 44) on :
 
Zucchini Bread (or courgette muffins) is (or are) delicious. The principle is the same as with carrot cake. Personally, I like the little green flecks: if you've got sultanas and chopped nuts and spice in the recipe, green flecks seem perfectly natural. There are also cake recipes whose secret ingredient is a small tin of tomato paste.

[ 18. June 2006, 20:06: Message edited by: Amos ]
 

---

Posted by Keren-Happuch (# 9818) on :
 
Elderflower fritters
For the batter:
1 egg
225ml iced water
140g plain flour
pinch of salt
For the fritters:
16 heads of elderflowers
veg. oil
caster sugar

Beat the egg, then add the water. Slowly sift the flour and salt into egg mix, whisking to make sure there are no lumps.

Fill a wide deep-ish pan with veg oil to come 2-3cm up the sides, almost to smoking point. Dip the elderflower heads into the batter and fry, a few at a time, until golden brown. Drain on kitchen towel, sprinkle with sugar and serve hot.

There was also a recipe for elderflower champagne which sounds interesting.

36 elderflower heads
1 lemon
680g caster sugar
2 tbsp white-wine vinegar
4.5 litres water

Make sure there are as few insects as possible on your flowers ( I don't know why it doesn't say this on the other recipe - maybe because they'll get fried!). Put them in a clean bucket along with the juice and zest of the lemon, sugar and vinegar. Add the cold water and leave for at least 24 hours. You may have to stir from time to time to dissolve the sugar. Strain into sterilised bottles. Put on the lids and leave for 2 weeks. Check fizziness from time to time and let off any excess - to avoid explosions!

NOTE - I haven't tried either of these so blame Matthew Fort and the Grauniad if they go wrong!!
 

---

Posted by Suzywoozy (# 6259) on :
 
I've just made my first batch of elderflower wine, slightly different recipe from above but pretty similar.

It's hubby's gran's recipe and her advise it to use plastic "pop" bottles as these have some expansion room without exploding. She says to keep for 3 months, but after 3 weeks it's OK as a cordial.

[ 22. June 2006, 13:34: Message edited by: Suzywoozy ]
 

---

Posted by Yangtze (# 4965) on :
 

quote:

---

Originally posted by Yangtze:
I just bottled up some elderflower cordial.

<snip>

Given the slightly random quantity of citric acid I used and the fact I'm not entirely confident of how well the boiling water trick will have sterilized the bottles if I give any away I'll recommend it gets used quite quickly. But I have kept it for over a year in the past.

---

Well I was right to be concerned. Have just discovered a thin layer of mould on the top of the bottles. Definitely not enough sugar / citric acid. Sigh. Have scooped it off and put bottles in the fridge where they should be OK for a bit longer.

At least it's an incentive to find the recipe I used before!
 

---

Posted by Mary Beth (# 92) on :
 
Hi,

Reporting in on my little research project at church last Sunday with the varieties of deviled eggs. I labeled each kind, so that people would know what they were eating.

Most surprising to me was how many people liked the cayenne eggs. I guess we are a spicier lot at church than I realised.

The yogurt and standard eggs did OK, but the out and out favorite was the eggs with pickle relish. (I didn't have any dill juice, so I improvised.)

We even had a gentleman, originally from Ireland, who loved the caviar topped eggs. The ones he didn't eat there, he took home.

Thanks for all your suggestions. It was great fun and there were no eggs left for me to take home.

Mary Beth
 

---

Posted by Flounder (# 3859) on :
 
This is Nana's Double-Secret gingerbread cookie recipe. It's not for the faint of heart!:

2 1/4 c. flour
2 tsp baking soda
2 tsp. ground cloves
2 tsp. ginger
2 tsp cinnamon
1-2 tsp nutmeg (Too much nutmeg can make things bitter)
(Sometimes I add some allspice as well)
3/4 c. shortening, although I substitute butter and margarine. Tastes better.
1 c. sugar
1 egg
1/4 c. molasses

Sift together dry ingredients
Cream sugar and butter; mix in egg and molasses.
Slowly mix flower mixture to the wet ingredients until just combined. The dough will seem wet for this type of cookie, but that is fine. Do NOT overwork the dough or it will become tough.

Chill completely, preferably overnight. This dough is easier to work with when frozen.

My mother's family usually does not complete recipe directions. I've had the best luck with flouring the greased cookie sheets. Roll and cut cookies out and bake in a 325-350F degree oven between 6-8 minutes, + or -. You'll need to experiment...

Frost with homemade buttercream frosting (Confectioner's sugar, butter, vanilla, a tiny pinch of salt, and some cream or milk. Do not use the ready-made crap that comes in a can).

BTW, this recipe doubles very well (cut the salt a bit). The dough keeps nicely in freezer so that you can make as many cookies as you need.

Enjoy!

[ 23. June 2006, 19:06: Message edited by: Flounder ]
 

---

Posted by Keren-Happuch (# 9818) on :
 
Flounder that sounds yummy, but can someone remind me of the Brit equivalents of shortening and molasses?
 

---

Posted by Amos (# 44) on :
 
Shortening is Trex in the UK. It's hydrogenated vegetable oil. You can substitute butter: it's healthier.

Molasses is black treacle. Yum.
 

---

Posted by Flounder (# 3859) on :
 
Butter is much better than shortening (hydrogenated vegetable oil), which is what was in the original recipe. The only reason why I use some margarine in the recipe is because butter alone creates a very spread out cookie.

Molasses is yummy by the spoonful, though not as tasty as Northern Comfort.

quote:

---

Originally posted by Amos:
Shortening is Trex in the UK. It's hydrogenated vegetable oil. You can substitute butter: it's healthier.

Molasses is black treacle. Yum.

---

quote:

---

I've got to try the ginger cookies. That sounds just wonderful! And I love the idea of keeping cookie dough in the freezer, to make a few at a time.

---

quote:

---

2 1/4 c. flour
2 tsp baking soda...

---

Seems a bit high. I usually cut the amount a little, otherwise the cookies seem a bit bitter. I never seem to do the recipe exactly the same way each time. These unfinished/illegible heirloom recipes! So, remember to taste things as you go along, and good luck...!

[ 24. June 2006, 12:43: Message edited by: Flounder ]
 

---

Posted by Posy (# 10858) on :
 
Can anyone advise on flapjack proportions? The Smith woman's recipe has 4oz Sugar to 6oz butter to 6oz oats and a dessertspoon of golden syrup. I made up a double batch, but found the recipe was far too buttery and not sufficiently oaty. I like a flapjack to be quite solid and filling. I was thinking of trying next time with 6oz sugar, 9oz butter and 12oz oats.

But can anyone recommend better? Also, can dried fruit or chocolate chips be added without needing to alter the proportions of other ingredients?
 

---

Posted by Keren-Happuch (# 9818) on :
 
My "classic flapjack" recipe has 6oz butter, 5oz golden syrup, 2oz sugar and 9 oz oats whereas the choc & nut one has 8oz oats, 5oz butter, 2oz sugar and 5 tbsp golden syrup. I don't know if that helps at all, or if anyone would like the whole recipes...
 

---

Posted by Posy (# 10858) on :
 
I'd love the recipes if you have time...
 

---

Posted by Keren-Happuch (# 9818) on :
 
As they're from a BBC book I hoped the recipes would be on their website, but no such luck

Oh well!
Choc & nut flapjack
8oz oats
1 oz dess. coconut
5oz butter cut into pieces
2oz light muscavado sugar
5tbsp golden syrup
4oz brazil/cashew nuts in large chunks
2oz almonds in large chunks
3oz good dark choc. in large pieces

Makes 12

1.Preheat oven to 180C/Gas 4. Butter a 23cm/9in square tin and line the base. Mix the oats and coconut
2.Put butter, sugar and syrup in a pan, cook over low heat and stir occasionally until butter melted and sugar dissolved. Remove from heat and stir in oats and coconut. Spoon into tin and press down evenly. Scatter the nuts over the top and press lightly into mixture. Stick chunks of choc. between the nuts. Bake 25-30 mins or until pale golden.
3.Mark into bars with back of knife while still warm. Allow to cool completely before cutting and remove from tin.

Classic Flapjacks
6oz butter cut up
5oz golden syrup
2oz light muscovado sugar
9oz oats

Makes 12

1.Preheat oven to 180C/Gas 4. Butter a 23cm/9in square tin and line the base. (Or a 20cm/8in tin for thicker and chewier flapjacks). Put butter, sugar and syrup in a pan, cook over low heat and stir occasionally until butter melted and sugar dissolved. Remove from heat and stir in oats.
2.Press into tin, bake 20-25 mins until golden brown on top. Mark into bars with back of knife while still warm. Allow to cool completely before cutting and remove from tin.
 

---

Posted by Posy (# 10858) on :
 
Thanks!
 

---

Posted by Keren-Happuch (# 9818) on :
 
De rien!

Well, I made some ginger biscuits (although not to Flounder's recipe because I didn't have any treacle) and have tried freezing half of them... So we'll see what happens!
 

---

Posted by Mary Beth (# 92) on :
 
Hi Moo,

I'm at work now and don't have the "official, from scratch" recipe with me, but this works well:

One box of favorite brand chocolate cake mix.
One small can of favorite sauerkraut.

1. Make up cake mix as per box instructions.
2. Rinse* about one cup (handful) sauerkraut, chop to shredded coconut length or smaller, and stir into batter.

* Rinse thoroughly to remove all hint of sauerkraut or, if you are adventurous and like a little tang, rinse only once.

Through previous testing, people varied in which way they prefered it. YMMV. Everyone enjoyed the cake, though.

Please let me know how it was or was not accepted in your neck of the woods.

Mary Beth
 

---

Posted by Dormouse (# 5954) on :
 
I am feeling sticky and pleased with myself having made:
2 jars of Spicy Apricot & Plum chutney
3 jars of cherry & plum jam
6 jars of golden plum & apricot jam
4 jars of sweet piccalilli.

I have the jam-&-chutney making bug. Can anyone suggest any other pickle/chutney recipes. Delia has several plummy ones, but I wondered if anyone had anything different.

And favourite jams...? I may have missed the strawberry season here, but I shall see what's around tomorrow at the Fruit shop.
Would either banana or melon work? If so, how...?
 

---

Posted by Welease Woderwick (# 10424) on :
 
My ma in law makes the best pickle ever in the whole history of the universe! It is really simple, too.

Carrot and Garlic Pickle:

1. Clean a carrot and peel an equal quantity of cloves of garlic.

2. Chop carrot to small dice - if you want you can chop the garlic as well, depends how big the cloves are.

3. Fry the carrot gently for a minute or two, stirring then add garlic and cook another minute or two, still stirring, until it goes light golden in colour. Coconut oil is the best medium but any oil will do except not something strong like olive oil.

4. Remove and drain roughly and put carrot and garlic in a bowl. Add a little salt, a little turmeric and chilli powder to taste. Add back a little of the oil used for cooking and an equal quantity of white vinegar. Stir.

5. Put in jars and leave for at least 24 hours for the flavours to meld.

If refrigerated this will keep a month or so. If not refrigerated probably best to eat it within a couple of weeks.
 

---

Posted by John Holding (# 158) on :
 
Welease --

One carrot (no matter how large) plus an equivalent volume? weight? of garlic is not going to fill "jars" unless they're fairly small.

Unless something's missing from the recipe.

(Mind you, it sounds delicious)

John
 

---

Posted by Nats (# 2211) on :
 
Ages ago (I've only just found this! ) someone asked about Japanese Hotpot.... well I grew up there and often serve it when we have dinner guests.

Start with a stock. A proper Japanese one would be fish and kombu seaweed - or use chicken!

To go in, I serve a selection of fish (bream or snapper are good - they need to be meaty and hold together not flake), chicken pieces (buy a whole chicken and de-bone it. You get variety and its cheaper than pieces. And use the bones for the stock!), tofu (essential at the end to soak up the yummy stock) king prawns (thread on wooden skewers and cook with shells, diners shell their own), chinese cabbage, spinich, carrots, and Daikon radish (sometimes known as mooli). Well as much or as little as you fancy really.

For a dipping sauce I mix soy sauce, some of the stock, lemon juice and lime juice. You should use Yuzu juice, but I've never seen yuzu in the UK. When the sauce you are dipping in gets to weak, pour it in to the pot and get some fresh. The stock gradualy gets yummier and yummier, and at the end you add in some udon noodles which soak it all up. (Big fat flour and water noodles). Don't need pudding after all that lot!

But it is really easy to prepare, and lots of fun with friends. One is supposed to serve rice with it, but I normaly don't bother!!
 

---

Posted by Dormouse (# 5954) on :
 
Welease Woderick - that sounds delicious, but not quite what I'm after...more like a pickle, perhaps - something that you keep in a jar for months and then eat with cold meats or something...

And jams. What is your favourite jam?
 

---

Posted by Welease Woderwick (# 10424) on :
 

quote:

---

Originally posted by John Holding:
Welease --

One carrot (no matter how large) plus an equivalent volume? weight? of garlic is not going to fill "jars" unless they're fairly small.

Unless something's missing from the recipe.

(Mind you, it sounds delicious)

John

---

quote:

---

Originally posted by Dormouse:
Can anyone suggest any other pickle/chutney recipes.

---

I just this weekend made a chutney from aloo bukhara, a type of dried sour plum available in my local Indian/Pakistani grocery. You soak the plums in water overnight, pit them, then boil them with their soaking water, vinegar and sugar to taste, as well as minced garlic, ginger, and as much cayenne as you like. When the mixture has boiled down somewhat, you add both black and golden raisins and boil it a bit more until it's nice and gooey and sticky. We had it with chicken tonight, and it was phenomenal.
 

---

Posted by Nats (# 2211) on :
 
Just made strawberry icecream today - got the quantities slightly off I think but still very good. 1 tub of fresh custard from M+S on the way
home mixed with the strawberrys we had left over from jamming (I'm guessing a little over a pound but I'm not sure) blitz and freez. Yumm!
 

---

Posted by Jengie Jon (# 273) on :
 
How about Watermelon Konfyt which has the nice added property that you get to eat the watermelon as well as make the preserve (the preserve is made with the skins). It is delicious.

Jengie
 

---

Posted by Zorro (# 9156) on :
 
Well, summer's arrived, and with it come Smoothies/milkshakes at Fort Zorro.

I made one for the WC final which had 1 spoon of strawberry jam, 1 spoon of blackcurrant jam, 1/2 spoon of peanut butter and a shot of vanilla. It was really nice, but in small quantities I think, it gets really, really sickly after a while!

BTW, a spoon is a desert spoon, sorry, no accurate measurments available
 

---

Posted by Jengie Jon (# 273) on :
 

quote:

---

Originally posted by Zorro:
BTW, a spoon is a desert spoon, sorry, no accurate measurments available

---

quote:

---

Originally posted by Mamacita:
So I bought a bottle of balsamic vinegar at Costco. (It matches the bottle of olive oil. That's my excuse.) There's just one problem. I have *no idea* what one does with balsamic vinegar, other than make salad dressing. Any other creative uses for this condiment?

---

quote:

---

I love balsamic vinegar served with steamed asparagus & melted butter. Pity the asparagus season is over...

---

I clicked this "last post" hoping to find other recipes for milshakes.



 

---

Posted by Keren-Happuch (# 9818) on :
 
I went to the BBC Food website and put "balsamic" into the recipe search. There are 384 hits, which should keep you going for a while!

Here is the search page. Some of the recipes sounded fab. (I was afraid the link to the actual search would break scroll lock.)
 

---

Posted by Firenze (# 619) on :
 

quote:

---

Originally posted by Mamacita:
So I bought a bottle of balsamic vinegar at Costco. (It matches the bottle of olive oil. That's my excuse.) There's just one problem. I have *no idea* what one does with balsamic vinegar, other than make salad dressing. Any other creative uses for this condiment?

---

quote:

---

Originally posted by Jengie Jon:
How about Watermelon Konfyt which has the nice added property that you get to eat the watermelon as well as make the preserve (the preserve is made with the skins). It is delicious.

Jengie

---

quote:

---

Originally posted by Yangtze:

quote:

---

Originally posted by Jengie Jon:
How about Watermelon Konfyt which has the nice added property that you get to eat the watermelon as well as make the preserve (the preserve is made with the skins). It is delicious.

Jengie

---

I happened to have some watermelon in the fridge as I read this so I'm now making it. (Literally, it's bubbling away in the syrup as I type).

But what do you eat it with?

---

quote:

---

Originally posted by Yangtze:
Hmm, maybe I didn't get the cooking right then. Mine has turned out more like chunks of crystalised fruit in a very thick syrup rather than a spreadable jam.

Should I have cut the fruit up smaller? Is it supposed to go soft and sort of mush up?

---

quote:

---

Originally posted by Amos
American gardeners around this time of year suffer terrible gluts of marrows, which are thought of in the US as the zucchinis that got away, that hid under the leaves until they became horribly overgrown. People leave them on other people's doorsteps, ring the bell, and run away. And there are lots of inventive recipes.

---

quote:

---

Originally posted by welsh dragon:
Marrow and ginger chutney or jam. They had it at the Farmers' Market on Sunday, though we didn't get any.

---

quote:

---

Originally posted by Firenze:
I would assume 'all-purpose' = plain. Particularly if the recipe then specifies baking powder, since that is the added ingredient of self-raising. You could end up with some very tall biscuits.

---

quote:

---

Originally posted by babybear:
We are having a visitor for dinner tonight and she is allergic to chocolate. She isn't keen on bananas nor avacados, but will eat them.

---

If you are looking for a quick, summery pud, you might try this. We did it Sunday and it was light and yummy (this is a recipe I adapted so it contains a mix of measurement types ... sorry):

Berry no-bake cheesecakes

175g gingersnaps
1/3 cup butter
150g cream cheese
150g Greek Yoghurt
3 tbsp caster sugar
a mix of your favourite berries

Grind the gingersnaps until fine. Melt the butter and mix with the gingersnaps. Line 4 small tart tins or ramekins with cling film then divide the mixture between them. Press the mixture into each base and up the sides (I used a small glass to do this). Place in the fridge for an hour to chill.

Mix together the cream cheese and yoghurt until smooth, stir in the the sugar and then chil in the fridge.

Fill the chilled bases with the cream cheese mixture (if you've lined them with clingfilm, carefully remove the cheesecakes) and top them with your berries.

You could do this as a single pie, but you'd have to futz with the measurements to get the quantity you need.

Yum, yum, good.
 

---

Posted by Welease Woderwick (# 10424) on :
 
Okay this is neither chicken nor veggie but He Who Must Be Obeyed marinates seerfish chunks [any firm fleshed fish will do] in crushed garlic, salt, chilli powder and turmeric for half an hour then fries them. That served on a bed of rice with ratatouille or Gado-Gado on the side would be fab!

I'm allergic to chocolate as well so I sympathise with your guest. Have you ever made Summer Pudding? It's not complicated and is delicious! Lots of recipes about for it.
 

---

Posted by babybear (# 34) on :
 
Up until a few months ago I had never met anyone who was allergic to chocolate. I had a friend who was lactose intolerant and so couldn't eat milk chocolate, but I never met anyone who is allergic to the chocolate itself.

Woderwick, you are the thrid person I have come across who is allergic.
 

---

Posted by Welease Woderwick (# 10424) on :
 
. . . and I love it, too.


 

---

Posted by Keren-Happuch (# 9818) on :
 

quote:

---

Originally posted by Moth:

I'm hosting my mother's 70th birthday party tomorrow. I need buffet style food for up to 40 guests. Any ideas beyond the salads, cold meats etc.? I'd like it to be reasonably simple to prepare, though I will have some help.

---

Well, this is a cold meat salad but it's very easy and very good.

Things like onion bhajis and samosas or spring rolls can be bought and only need heating up.

Potato wedges are always good if you want something warm. Here's a fantastic Greek recipe and they taste brilliant cold the next day, too:

900g/2lbs large peeled potatoes
50 ml/2 fl oz olive oil
120 ml/4 fl oz freshly squeezed lemon juice
2 tsp dried oregano
3 cloves garlic, crushed
salt and pepper to taste
120 ml/ 4 fl oz water

Preheat the oven to 230C/450F/gas 8. Cut the potatoes into 1/4s or 1/8s longways and place in a large, shallow, ovenproof dish.

Add the remaining ingredients and stir to coat. Bake at top of oven, uncovered for 1 hour or until light golden and crisp outside and soft inside.

Shake occasionally and add more water if necessary while cooking.

Hope this helps!
 

---

Posted by Moth (# 2589) on :
 
Thanks! I do cook potato wedges, but I hadn't thought of doing them for the party. That recipe looks very good. I've always done mine without water. Why do you add water? How does it change the cooking process?

The chicken salad looks nice, too!
 

---

Posted by Keren-Happuch (# 9818) on :
 
I don't know about the water, but I guess it sort of steams them a bit and helps to get them fluffy and soft inside. Come to think of it, I don't know how to tell if more water is necessary - I just copied out the recipe!
 

---

Posted by Firenze (# 619) on :
 
Re buffet: Fiddly, I know - but filled hard-boiled eggs: mashing the yolks with mayo and curry powder, and piling back in again. Getting those jars of lumpfish roe caviar, and putting a teaspoonful per half egg.

Sort-of-bruschetta. Slices of french bread, lightly brushed with oil both sides, slices of tomato (fresh & sundried mixed nice), season, bake until bread browns a little. Sprinkle with fresh basil.

Pita, split and quartered and baked until a bit crisp - and a big bowl of houmous. Or tzadiki. Or both.
 

---

Posted by Keren-Happuch (# 9818) on :
 
Oh, by the way, the recipe says that the wedges serve 6-8 people.
 

---

Posted by Moth (# 2589) on :
 
I can report that the cold chicken curry salad recipe posted by Keren-Happuch is easy to make and yummy! There were several nice comments about it.

I also served wedges, but didn't add water!

[ 05. August 2006, 22:49: Message edited by: Moth ]
 

---

Posted by Auntie Doris (# 9433) on :
 
I think this might have been asked before on the last recipe thread, but I couldn't find it.

Does anyone have any good recipes for flapjacks?

Auntie Doris x
 

---

Posted by Keren-Happuch (# 9818) on :
 
I posted a couple of flapjack recipes on page 5 of this thread.
 

---

Posted by Auntie Doris (# 9433) on :
 
Thanks

Auntie Doris x
 

---

Posted by Keren-Happuch (# 9818) on :
 
We got a couple of avocados in the veg box this week. Apart from guacamole, does anybody have any suggestions for using them?
 

---

Posted by Lamb Chopped (# 5528) on :
 
Oh, yum. Cut them up and drizzle Italian salad dressing over them. Add other salad stuff if you like, but they're lovely just like this.

Vietnamese style: Add sugar and ice, mix in a blender for a kind of avocado milkshake. Not sure if they actually add any milk....
 

---

Posted by Flausa (# 3466) on :
 
Make a nice creamy potato soup and serve with the sliced avocado on top. This is very popular in Ecuador (either avocado or sliced egg, though I much preferred the avocado).

I saw a salad the other day that was slices of buffalo mozarella, avocado, and lovely tomatoes sprinkled with salt, pepper, basil and drizzled with olive oil. Yummmm

Also, I love to eat avocado by itself with a little bit of salt and pepper and a squeeze of lemon juice.
 

---

Posted by ken (# 2460) on :
 
Avocado on toast.

Honest
 

---

Posted by Jengie Jon (# 273) on :
 
Actually butter the toast and put marmite on it then mush the avocado on top. I need a licking lips smillie for that one.

Have it South African style.
1)Halve and remove pip
2)score the flesh with a sharp knife but be careful not to cut the skin
3)Sprinkle pepper and salt to taste on the inside
4)pour in to taste either lemon or lime juice or a light tasting vinegar.

Actually you can even use malt vinegar; indeed my parents did for years because though they'd buy avocadoes, as a treat if they were perfectly ripe, the finances did not stretch to anything fancier to go on them. This was in the days before people on this side of the pond knew about guacamole and so my mum was the only individual around who knew how to test for a ripe one.

Jengie

[ 10. August 2006, 19:59: Message edited by: Jengie Jon ]
 

---

Posted by Cod (# 2643) on :
 
My SA wife insists that to do anything at all to a good avocado is utter heresy.

Easy to understand why - I have to say that in England one really does miss out on a really good avo.

I tend to have mine with a little bit of balsamic vinegar.
 

---

Posted by welsh dragon (# 3249) on :
 
How did your mum test for a ripe one, Jengie?
 

---

Posted by Keren-Happuch (# 9818) on :
 
Mmm, I've got tomatoes and feta - salad sounds like a good option.

After asking the question, I found this which explains about halfway down how to test for ripeness.
 

---

Posted by Jengie Jon (# 273) on :
 
Can't find it on that page. This is something that I only partly know. I will describe it as well as I can but let me assure you my mum never taught me this it was gained through observation so my description of what a ripe one feels like is a bit broad.

Apply gentle but firm pressure to the skin near the narrow end of the avocadoe. It should just start to give to your fingers. If it is totally hard then its under ripe and the flesh will be green, if it is too ripe then as the flesh is soft and easily dented, the flesh inside will be brown.

Jengie
 

---

Posted by KenWritez (# 3238) on :
 
Has anyone tried any of Ina Garten's (" The Barefoot Contessa") recipes? My sister sent me one of her books and I'm curious to see what experience others have had with them.
 

---

Posted by Cod (# 2643) on :
 
Question for American shipmates:

I have recently been given a copy of the first English translation of La Bonne Cuisine by Madame Saint-Ange. The book has been translated into American English and makes frequent reference to "fatback bacon". What is it?
 

---

Posted by Janine (# 3337) on :
 
Here's a photo:
"Fatback" -- that is, "American" bacon being wrapped around a lean medallion of meat; our bacon = cured pork meant to be sliced thin and panfried, or used to add needed fats to game and other lean meats, etc.

Sometimes you want more fat and the smoky salty flavor of fat bacon.
 

---

Posted by Flausa (# 3466) on :
 
The fourth picture down shows the fatback in more detail with a bit of a description.
 

---

Posted by Cod (# 2643) on :
 
Brilliant. Roast liver in fatback bacon, here we come!

(last week we had was Beef Wellington, by the way).
 

---

Posted by Janine (# 3337) on :
 
I had bacon-wrapped grilled oysters as part of my wedding buffet. Mmm-hmmm.

And of course filet mignon, any time I've had that it's always been bacon-wrapped.
 

---

Posted by Cod (# 2643) on :
 
In the aforementioned book, larding (taking small pieces of fatback bacon and threading them through the top of the meat) is a frequently required method. I wonder if the tools are still made.

There is a translator's note explaining that larding was originally done in order to make the meat more tender, although I'm pretty sure that liver, 100 years ago, would have been pretty tender. I think it's really to make things taste nice
 

---

Posted by Firenze (# 619) on :
 
Another thing that benefits from being swathed in bacon is meat loaf.

I do one which is mince, onions and a slice of bread soaked in red wine & worcester sauce & ketchup. The whole lot shaped and then covered with a slices of streaky bacon. Cook covered and foil for about an hour, then uncover for and cook until the bacon is crispy.
 

---

Posted by Curiosus (# 4808) on :
 
Does anyone have any bright ideas about what I could do with a bottle of cassis balsamic vinegar? It's wonderful drizzled on salads but I'm tiring of salads every other night. I'm thinking that perhaps I could use the vinegar as some kind of warm sauce, but how?
 

---

Posted by welsh dragon (# 3249) on :
 
On strawberries.

Or drizzled with honey over pork before roasting, according to BBC website I just looked at. Duck might be nice that way too. (Assuming you can use cassis balsamic vinager like plain balsamic)
 

---

Posted by Divine Outlaw Dwarf (# 2252) on :
 
Would also make a nice red onion gravy.
 

---

Posted by Firenze (# 619) on :
 
Make a marinade with the vinegar, some oil, chopped scallions, pinch of thyme, fair amount of brown sugar, pinch of chili, tsp of allspice. Very good for pork.
 

---

Posted by KenWritez (# 3238) on :
 
Fast, Simple Garlic Vinaigrette

In a bowl, combine:

1/2 c good quality olive oil
2 T Dijon or stoneground mustard
2 T balsamic vinegar
1-2 T minced garlic (depending on taste)
1 T white wine
Kosher salt (to taste)
Fresh ground black pepper (to taste)

Whip ingredients with a small whisk or fork until dressing thickens and all ingredients have combined (+/- 30 seconds). Serve on salad or cooked eggs.

Makes 3-4 servings
 

---

Posted by Catrine (# 9811) on :
 
Tried that recipe on yesterdays salad. Very nice Ken.
 

---

Posted by Flausa (# 3466) on :
 
Does anyone have any ideas for cooking quinoa that aren't vegetarian meals? Everything I've seen so far online has quinoa used in vegetarian meals. I like quinoa, but I'm a meat-a-tarian, so I'd like to use it to cook a meal with meat. Barring that, I guess I just save it for when Jack the Lass comes for dinner!
 

---

Posted by PeteCanada (# 10422) on :
 
Never head of it nor had it, so I went searching.

It sounds really versatile; don't see why it could not be used with a shrimp stirfry or something

Here's the link!
 

---

Posted by Curiosity killed ... (# 11770) on :
 
The packet of quinoa in my cupboard suggests a red quinoa & fruit salad and says it can be served as a meal accompaniment or on its own as a snack:

110g red quinoa
300ml water
25g raisins or currants
25g pine nuts
25g pineapple, fresh or canned
1 tbsp chopped mint leaves
1 spring onion - finely chopped
1 tbsp olive oil
pinch salt and pepper

Rinse Quinoa well before cooking. Add quinoa to 300ml of boiling water, return to the boil and then reduce heat and simmer for approximately 10 minutes until germ separates. Remove from heat, cover and leave to absorb remaining water. Once water has been absorbed leave to cool

Combine remaining ingredients and mix well. Add Quinoa once cooled and mix gently. Serve immediately or refrigerate.

I haven't tried this so can't tell you what it tastes like.
 

---

Posted by KenWritez (# 3238) on :
 
Woooooooo! Catrine tried my recipe and liked it! Thank you, C!

[ 26. August 2006, 17:10: Message edited by: KenWritez ]
 

---

Posted by Firenze (# 619) on :
 

quote:

---

Originally posted by Flausa:
Does anyone have any ideas for cooking quinoa that aren't vegetarian meals?

---

quote:

---

Curried Quinoa-Tomato Soup

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 yellow onion, finely chopped
1 celery rib, finely chopped
2 cups fresh or canned chopped tomatoes
1 ½ quarts chicken stock
½ cup quinoa seeds, rinsed if necessary*
2 tablespoons cornstarch
1 ½ teaspoons curry powder
¼ cup cold water
salt and pepper to taste

Cook garlic, celery, and onion in oil until tender. Stir in tomatoes, stock, and quinoa seeds. Simmer, covered, for 30 minutes. Combine cornstarch and curry powder. Mix with cold water. Stir mixture into soup and bring to boil, stirring constantly until thickened, about two minutes.

*Put a spoonful of quinoa seed into a glass of water. Stir. If water becomes sudsy, rinse quinoa seeds thoroughly in several changes of water.

---

quote:

---

Originally posted by Welease Woderwick:
sewanee_angel, I think that the thread a few pages back here in Heaven [sorry, I don't know how to make a link to an old thread] called Cheap and Nourishing - Student Cookery might yield a few ideas.

---

Here it is.

Moo
 

---

Posted by Welease Woderwick (# 10424) on :
 
Thanks Moo


 

---

Posted by Campbellite (# 1202) on :
 
I tried this recipe recently, and found it excellent

Greek Pizza with Spinach, Feta & Olives

½ Cup mayonnaise
4 cloves garlic, minced
1 Cup crumbled feta cheese, divided
1 12-in pre-baked Italian pizza crust
½ Cup oil-packed sun-dried tomatoes, coarsely chopped, plus 1 Tb. of the oil
¼ Cup pitted Kalamata olives, chopped
1 tsp dried basil
2 Cups baby spinach leaves
½ small red onion, halved and thinly sliced

Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and ½ cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives, and basil. Bake until heated through and crisp, about 10 minutes.

Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining ½ cup feta cheese. Return to oven and bake until cheese melts, about 4 minutes longer. Cut into 6 slices and serve.
 

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Posted by cometchaser (# 10353) on :
 
I had a really wonderful quinoa dsh recently, involved quinoa, spinach, and a light white cheese, perhaps provolone, and bell peppers. was lvoely.

I use it mostly in chicken and leek soup. it has a lot of calories, so I like to use it sparingly, but it's a nutritional superhero.

I've also made a "rice" pudding with quinoa and is was DIVINE. but again, the calorie count was EVIL.

anyone have a recipe for zuccini cake? I can't find mine.

Comet
 

---

Posted by Flausa (# 3466) on :
 
cc, do you have you recipe for "rice" pudding? That's something I'd like to try.
 

---

Posted by cometchaser (# 10353) on :
 
Quinoa Pudding

2 cups quinoa, cooked (cook quinoa: 1 part quinoa to 2 parts water)
3 cups milk
1/3 c honey or 1/3 c brown sugar (I used the honey)
1/2 cup ground almonds or walnuts
1/2 tsp cinnamon
1/2 tsp lemon or orange rind, grated
1 tsp lemon juice
1/2 raisins
1/2 c shredded coconut
1 tsp vanilla
3 beaten eggs
1/8 tsp salt
1 Tbs butter

combine them all and mix. pour into a greased baking dish or greased custard cups. bake in a 350F oven until set - about 45 minutes. serve hot or cold, topped with yogurt, cream, or apple sauce.

with this recipe, I have found a number of others, including
"Chickquinoa Salad"

2 cups cubed cooked chicken
1 cup cooked quinoa
1 cup diced celery
1/4 cup chopped walnuts
1 cup (!!!) mayonnaise
salt and paprika to taste

combine and chill.

there's also a wierd lasagna-esque one with burger, if you want to try that.

Comet
 

---

Posted by Flausa (# 3466) on :
 
Thanks Comet! Hit me with the weird "lasagna-esque" one as well. I'm willing to try weird as long as it takes good.
 

---

Posted by cometchaser (# 10353) on :
 
for the record, these are from a hand-written and photocopied handout from our Earth Day Festival a few years ago. Quinoa is earth-friendly, I guess. I don't know the details.

Quinoa Lasagne
1 can peeled stewed tomatoes, or 4 roma tomatoes, chopped
1 lb hamburger or veggie burger
2 8-oz cans tomato sauce
3 cups cooked quinoa
1/4 lb motzarella cheese, grated/crumbled
1/4 lb parmesan cheese, grated
1/4 c olive oil (!!!)
1 tsp salt
2 tsp oregano
1 c minced onion
1/2 lb ricotta
2 cloved garlic, minced

saute onion and garlic together in oilve oil, add burger, cook until browned. Add tomato sauce, tomatoes, salt and oregano simmer.

turn on yer oven. (350F)

put a layer of sauce in the botton of a 13x9 cake pan. followed with a layer of quinoa and layers of the cheeses. repeat for two more layers, ending with sauce and extra parmesan on top. bake 35 minutes.

let me know how it turns out!

C
 

---

Posted by KenWritez (# 3238) on :
 
All you'd ever want to know about quinoa.

When I was testing a gluten-free diet years ago, I used quinoa as a wheat alternative. I liked it, although it was (back then) tough to find except at health-food stores. It soaks up flavors like potatoes do, so I had to use larger amounts of seasonings, but YMMV.
 

---

Posted by Flausa (# 3466) on :
 

quote:

---

Originally posted by cometchaser:
Quinoa Lasagne
let me know how it turns out!

---

quote:

---

Originally posted by Flausa:
I'm willing to try weird as long as it takes good.

---

Me too

Jack the Lab-rat
 

---

Posted by Flausa (# 3466) on :
 
Hmmm ... that should have been "tastes good" ... obviously JtL we are now sharing the same brainwaves - eep! I'll be trying my hand at homemade humous next, and hopefully I'll have the perfect recipe when next you come over for dinner.
 

---

Posted by sewanee_angel (# 2908) on :
 
Moo, thanks for the link to "cheap and nourishing."

I've just started grad school and cheap is good. Nourishing, tasty, and cheap is even better. I've just run out of ideas and since I don't really know how to use spices to their best advantage and/or combinations, I don't always do well "making something up." I'm not a vegetarian but I often eat meat-less meals.
 

---

Posted by Lyda*Rose (# 4544) on :
 
Speaking of using spices, do people here have certain herbs and spices that add that zing to dishes of certain incredients? I have a friend who swears by putting dill leaf on eggs. I haven't tried it yet. I like oregano on broiled fish. Any favorites out there?
 

---

Posted by cometchaser (# 10353) on :
 
dill on salmon. rosemary on chicken or potatoes. Chili in vegetrian dishes. garlic on anything that will hold still long enough.
 

---

Posted by KenWritez (# 3238) on :
 
Seasoning staples in my kitchen:

Garlic (minced, powder and fresh)
Kosher salt
Fresh peppercorns (for grinding)
Old Bay Seasoning (great on eggs, potatoes!)
Dried: cumin, oregano, basil (fresh when I can get it), thyme, dill
Chicken boullion (sprinkle this on cooked veg, eggs, soups, darn near anything.)
Balsamic vinegar

If I had to use a spice cabinet I could fit in my pockets, this would be it.
 

---

Posted by Catrine (# 9811) on :
 

quote:

---

Originally posted by cometchaser:
dill on salmon. rosemary on chicken or potatoes. Chili in vegetrian dishes. garlic on anything that will hold still long enough.

---

quote:

---

Originally posted by KenWritez:
Seasoning staples in my kitchen:

Garlic (minced, powder and fresh)
Kosher salt
Fresh peppercorns (for grinding)
Old Bay Seasoning (great on eggs, potatoes!)
Dried: cumin, oregano, basil (fresh when I can get it), thyme, dill
Chicken boullion (sprinkle this on cooked veg, eggs, soups, darn near anything.)
Balsamic vinegar

If I had to use a spice cabinet I could fit in my pockets, this would be it.

---

Old Bay!

It's been years since I've had that blend. I'll have to get me a can.

And I just got a jar of chicken granules for a certain chipotle enchilada recipe (I usually use boullion cubes for things) so I'll give it a shot on "darn near anything".
 

---

Posted by Mousethief (# 953) on :
 
My all-purpose, use-on-everything seasoning is Cajun's Choice Blackened Seasoning by Louisiana Foods. Comes in a spice-size glass bottle (net weight 77 grams). Brightens lots of foods. Wonderful on fried catfish, eggs, hamburgers, you name it. I am not being paid a promotional fee here; I really just like it.

ETA: Definitely rosemary on potatoes! Wonderful combination!

[ 02. September 2006, 16:34: Message edited by: Mousethief ]
 

---

Posted by KenWritez (# 3238) on :
 

quote:

---

Originally posted by sewanee_angel:
I've just started grad school and cheap is good. Nourishing, tasty, and cheap is even better.

---

quote:

---

Originally posted by KenWritez
A general rule is, the more a food is processed, the more expensive it will be.

---

quote:

---

Originally posted by cometchaser:
garlic on anything that will hold still long enough.

---

quote:

---

Originally posted by Gracious rebel:
Anyone got any ideas for what to do with fresh figs? Every year at this time we have a glut of them from our very productive tree in the garden. I've attempted to dry them, unsuccesfully, in the past, and am getting a little tired of sliced figs on top of my breakfast cereal each morning. Someone told me you could make fig jam but I've never seen a recipe. What else can I do with them?

---

I made a very delicious fig and lemon jam, Gracious Rebel. Here's the recipe:

2lb dried figs
1 1/2 pints water
3 lb sugar
juice of 2 lemons

Soak figs in water for 12 hours.
Rinse in fresh water.
Cut into small pieces, removing bits of hard stem.
Put into pan with 1 1/2 pints hot water.
Simmer until tender.
Stir in sugar and lemon juice and continue to cook until thick.
 

---

Posted by Gracious rebel (# 3523) on :
 
Thanks Gracie, sounds yummy, but that's for dried figs. Any idea on how to adapt the recipe for fresh ones?
 

---

Posted by Gracie (# 3870) on :
 
Oops, sorry you're right - I wasn't paying attention .

Here is the recipe for fresh figs - which is the one I actually made!! It actually means the figs don't need soaking or pre-cooking before adding sugar if they are very ripe. You need the lemon though, because there isn't enough pectin or whatever in the figs.

1lb fresh ripe figs
1lb sugar
juice 1 lemon

Half or quarter the figs, depending on size.
Put into the pan with sugar and lemon juice.
Heat gently stirring all the time until sugar has dissolved.
Boil steadily until set.

Voilà - it's delicious!
 

---

Posted by The Prophetess (# 1439) on :
 

quote:

---

Originally posted by Gracious rebel:
Anyone got any ideas for what to do with fresh figs?

---

1. savoury
2. milk free
3. either vegetarian or with fish in it
4. suitable for cooking in advance
5. can be eaten cold or warmed
6. appealing to the sophisticated older palate (a mix between conservative and adventurous, not quite your standard quiche, sausage rolls, ham sandwiches, lettuce salad and crisps but neither into very exotic food)
7. suitable for a birthday lunch
8. easily portioned as a self service buffet

quote:

---

Originally posted by Gracious rebel:
Anyone got any ideas for what to do with fresh figs? Every year at this time we have a glut of them from our very productive tree in the garden. I've attempted to dry them, unsuccesfully, in the past, and am getting a little tired of sliced figs on top of my breakfast cereal each morning. Someone told me you could make fig jam but I've never seen a recipe. What else can I do with them?

---

quote:

---

Originally posted by Jengie Jon:
Here is a very practical request. For next Sunday I need a dish that is [...]

---

quote:

---

Originally posted by Welease Woderwick:
Absolutely! I've even heard of, though never tried, garlic ice cream!

---

Here on the Isle of Wight we have a whole Garlic Festival , where you can indeed buy garlic icecream - so popular it sold out this year! Also garlic fudge and beer.
 

---

Posted by basso (# 4228) on :
 
Hmph. An idea stolen from NoCal, I believe. You can also get garlic ice cream at the Gilroy Garlic Festival.
 

---

Posted by Jengie Jon (# 273) on :
 
Kenwritez:

You stuffed mushrooms sounds about right, especially stuffed with crab.

Thistle:

Sorry. The milk intolerant is myself and I am high level. I get away with only a very low quantity of soya and milk products. I have so far achieved at least three days off work in the last month because I have over done the milk (i.e. eaten a slice of bread with a normal portion of goats milk on it) . The whole point is to make sure I can eat something, vegetarian/fish just extends the eaters.

Jengie
 

---

Posted by Campbellite (# 1202) on :
 

quote:

---

Originally posted by Lyda*Rose:
Speaking of using spices, do people here have certain herbs and spices that add that zing to dishes of certain incredients?

---

One spice/herb not yet mentioned is basil which goes well with anything made with tomatoes.
 

---

Posted by auntie di (# 11521) on :
 
ooh tomatoes! just spent a week in Montenegro, and on our first evening we were recommended to make salad from tomatoes chopped with the local PINK onions (never seen before). together with a bit of cucumber, a pepper, local feta style cheese and a liberal sprinkling of olive oil, one meal and we were hooked. The peppers available were the almost white, jalapeno style, which i never see for sale in the UK, but delicious. We used an old sandwich toaster to toast our bread and discovered it made the best brochette toast possible. One week of ODing on this was almost as good a detox as the chilling out on the beach that accompanied it!
 

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Posted by sewanee_angel (# 2908) on :
 
I found a new recipe that I tried last night. It was pretty tasty by my standards. I was most pleased. I have enough left for two lunches, too. The most difficult step was shredding the carrots.

1 sweet potato (peeled & cubed)
2 tsp. olive oil
1 tsp. curry powder
1 tsp. salt
1 15 oz. can of peeled plum tomoatoes (I used a can of diced tomatoes because that is what I had)
1 15oz. can of chick peas
1 cup shredded or julienned carrots
red pepper flakes
5 oz. spinach leaves (I used about a cup of frozen because that is what I had)

Put sweet potato cubes, salt, olive oil, ~1/2 curry powder in a baggie and shake until mixed. Spread sweet potato on cookie sheet and bake at 400 until golden.

Combine remaining ingredients (except spinach) in a pot. Simmer for a bit.* I added more curry powder than the recipe called for. Add sweet potatos and spinach. Cook until spinach leaves wilt (if using fresh spinach).

*basically until veggies are cooked to your preference.

The recipe said to garnish with plain yogurt and cilantro but I didn't have either of those so I don't know how it will taste. I served it with rice. I think pita bread or other bread would be good, too.
 

---

Posted by basso (# 4228) on :
 
This sounds good, and I'm not a sweet potato fan. I think I'll make it with couscous. Thanks!
 

---

Posted by Mousethief (# 953) on :
 
Siamese Girl Scout Stew

East meets west in a new twist on an old classic

1 lb. ground beef
1 can coconut milk
1/4 c. stinky fish sauce
2 tbsp Thai yellow curry paste or to taste
3 tbsp lime juice
2 tbsp tomato paste (I used sun dried tomato paste!)
1 can (or equivalent) green beans, drained
1 can sliced mushrooms, drained
1 can sliced bamboo shoots, drained
1 tbsp blackening powder (see advert, above) or equivalent, or to taste

Fry ground beef. Drain. Add all other ingredients. Cook until hot through. Serve over rice.

Very filling, and kind of exotic and homey at the same time.
 

---

Posted by Dormouse (# 5954) on :
 
I have just discovered that I am fairly high cholesterol. Looking at the diet advice, it is all, to be perfectly honest, what I knew about avoiding fat, eating whole grains & oat cereal & being good about exercise. AARGH.

Generally, that's OK. I like fruit & veg, I will miss cheese, but fair enough, I can eat Flora Pro-Active stuff, although it's a tad expensive. All fine.

But Mr D loves his cake & biscuits. And if they are in the house, I will eat them too. I could say "Hard luck, Mr D" but that seems a bit unfair.

Thus I am looking for recipes for no-fat, or very low fat, cakes & biscuits. I have one cake recipe consisting of All Bran, sultanas, 1 egg, & sugar, but that's all. Anyone got any other recipes?

And what's the thinking on sugar for cholesterol? I know it makes you fat, so I ought to try to avoid it to a certain extent, but is it a No-no? And if so, is honey any better? And if so, do I just substitute the same amount of honey for sugar? So many questions...?
 

---

Posted by ken (# 2460) on :
 
Sugar does not contain any cholesterol. Honey (which is basically flavoured, damp, sugar) might concievably have a trace.

There is argument (to say the least) as to what extent diet contributes to cholesterol in the blood (after all, you make the stuff yourself). But it can't do any harm to cut it out of the diet. All animal foods have some cholesterol, some more than others. Plant foods have very little.

Some people think that being overweight causes us to not get rid of excess cholesterol, in which case its not so much a matter of avoiding "bad" fatty foods as of eating less of everything to lose weight.
 

---

Posted by ken (# 2460) on :
 
Seeing as this is a recipe thread, this is what I ate last Sunday.

First I cooked some rice and put it to one side.

Then I got a small pot and put olive oil in it and heated up a small handfull of dried chillies in the oil.

After a few minutes, before the chillies began to burn, I poured most of the oil into a large pot, and added water to the small pot and brought it to the boil. I then added chopped ginger and garlic to it and the juice of a lime, reduced it a little, and threw away what was left of the chillies, giving me about a cup full of spicy sauce.


In the big pot I fried some mushrooms in the chilli oil, added a chopped onion to it, fried them together for a few minutes, then I cut some haddock into strips about 2 centimetres wide, added those, and added some king prawns. I cooked them for a minute or so, then mixed in the rice and the sauce.

It was rather good.
 

---

Posted by Keren-Happuch (# 9818) on :
 
Mousethief, where do you get the Girl Scouts from, and which advert above??
 

---

Posted by Mousethief (# 953) on :
 
If you don't know where to get Girl Scouts from, far be it from me to darken your mind with such vile and reprehensible knowledge. One also wonders what you put in your Hunter's Stew or Fishermen's Chowder.

I posted earlier (on the previous page, I believe) on my favourite seasoning mix, to wit, Cajun's Choice Blackened Seasoning.
 

---

Posted by Keren-Happuch (# 9818) on :
 
Ah, OK. I think Girl Scouts go by the name of Brownies on this side of the pond...
 

---

Posted by cometchaser (# 10353) on :
 

quote:

---

Originally posted by Keren-Happuch:
Mousethief, where do you get the Girl Scouts from, and which advert above??

---

quote:

---

Originally posted by KenWritez:
Seattle really does have everything!

---

• Large Portabello mushrooms
• 1 egg for each mushroom
• olive oil
• garlic cloves to taste

1. turn oven on to 150° C
2. Crush garlic cloves
3. mix garlic cloves with olive oil and brush on portabello mushrooms
4. place mushrooms in baking tray
5. break an egg into each mushroom
6. bake in oven for around twenty minutes

quote:

---

Originally posted by Campbellite:
Comet,

You might want to try using a meat tenderizer. The brownies, being younger, are more tender, but being smaller, yield less meat.

---

quote:

---

Originally posted by John Holding:

quote:

---

Originally posted by Campbellite:
Comet,

You might want to try using a meat tenderizer. The brownies, being younger, are more tender, but being smaller, yield less meat.

---

AS much as a cat?

John

---

quote:

---

Originally posted by John Holding:

quote:

---

Originally posted by Campbellite:
Comet,

You might want to try using a meat tenderizer. The brownies, being younger, are more tender, but being smaller, yield less meat.

---

AS much as a cat?

John

---

quote:

---

Originally posted by cometchaser:
Cats are a bit gamey.

---

This can be minimized if the cat is properly field dressed. I suggest hanging the cat by the hind feet as soon as it is killed (humanely, of course) and cutting the throat so that the blood drains completely. (It is the blood that gives it that "gamey" taste, you know.) You can also soak the meat in brine for a few hours (or even overnight) which will remove any remaining blood. Make sure you change the water several times.
 

---

Posted by auntie di (# 11521) on :
 
I took inspiration from the Siamese girl scout stew for this one- oh and i had a can of coconut milk in the cupboard that I'd bought ages ago and never seemed to think of using.


start with one large onion, roughly chopped and fried very gently until tender.
add, all in one go;
left over meat from roast 2 days ago (it was duck in my case, but I suspect any would do).
half a teaspoon of each of mashed ginger root, mashed lemon grass (from jars) and dried cumin.
about one clove's worth of crushed garlic (or the puree if you're idle like me).
a little black pepper.
one can of coconut milk.

stir through and raise gently to boiling point. thicken if needed or desired with a little cornflour.
serve with boiled rice.

not kidding, it was yummy, and the leftovers that i took to work for lunch attracted colleagues wanting a taste.
 

---

Posted by Cod (# 2643) on :
 
Has anyone here got a good recipe for basic beef stock that is not extravagant to make?

I have recipes that make excellent stock, but the household grocery budget does not permit them to be made, as the ingredients are expensive.

Unless I add ingredients such as bayleaves, thyme, etc (which means that they can often not be used in sauces for which beef stock is required), my stocks are rather dull. I don't seem to be very good at extracting the beefy essence. Any tips?
 

---

Posted by Moo (# 107) on :
 
Why don't you tell us how you usually make it?

Then people can suggest modifications.

Moo
 

---

Posted by sparklylady (# 4391) on :
 
We have a box of Shiitake mushrooms in the fridge that are begging to be cooked. Does anyone know of a reasonably simple Thai recipe that includes shiitake mushrooms, with maybe some prawns included or perhaps just veg?

We don't have easy access to much in the way of exotic ingredients - the most exotic we can get is stuff like thai curry paste and veg like sugarsnap peas, baby corn, beansprouts and canned stuff like water chestnuts.

Any suggestions would be very gratefully and mouth-wateringly accepted
 

---

Posted by Firenze (# 619) on :
 

quote:

---

Originally posted by Cod:
my stocks are rather dull. I don't seem to be very good at extracting the beefy essence. Any tips?

---

quote:

---

Originally posted by sparklylady:
We have a box of Shiitake mushrooms in the fridge that are begging to be cooked. Does anyone know of a reasonably simple Thai recipe that includes shiitake mushrooms, with maybe some prawns included or perhaps just veg?

---

quote:

---

Originally posted by cometchaser:

do you know how to do a yellow curry?

---

Get a green curry, and wait for autumn?

Sorry.

[ 18. September 2006, 07:41: Message edited by: Firenze ]
 

---

Posted by sparklylady (# 4391) on :
 
No, I dont know how to do a yellow curry. We improvised in the end - made a red curry with some red curry paste, peppers, crayfish, beansprouts, mange tout (sugarsnap peas), baby corn, the mushrooms, some coconut milk and a squeeze of lime. I am happy to say that it turned out great, and I will definitely be improvising again!
 

---

Posted by KenWritez (# 3238) on :
 
Cod, did you roast the bones first?
 

---

Posted by cometchaser (# 10353) on :
 
ooooh sparkly, that sounds lovely!

a yellow curry is simple - coconut milk, a dash of fish sauce, and yellow curry paste to taste. then cook your meat and veg in the resulting thick, soupy stuff. serve with rice if you like, or just fill it with enough potatoes and eat it like soup. it's one of the family workday standards here.
 

---

Posted by John Holding (# 158) on :
 
I'd second KenWritez -- most recipes want you to oven roast the bones for a couple of hours at least before you carry on.

When making chicken/turkey stock out of a previously cooked carcase, it's normal to add a carrot or two, an onion or two and perhaps a couple of bay leaves to the water when you start the boil. The same is probably true of making beef stock.

John
 

---

Posted by Firenze (# 619) on :
 
I've discovered the answer to Cod's query.

Gristle.

I had the other end of the joint I braised, but in this case roasted. Beef still very nice, but rather more tough bits on account of the dry method of cooking.

What your stock needs, besides bones, is a nice, gelatinous bit of shin or oxtail.
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
I had dinner with friends yesterday, who demanded that I come prepared to make a corn souffle which they've enjoyed in the past. It's not *really* a souffle (doesn't rise like one!) but it is a nice corn dish, one we've used in my family for Thanksgiving and Christmas dinners since I was in high school ('way back, yup).

The four of us inhaled this last night; easily doubled & served in a larger pan.

Corn "Souffle"
2 Tablespoons sugar
2 Tablespoons cornstarch
1/4 teaspoon salt

3 eggs
1 cup milk
16 oz can cream-style corn
2-3 Tablespoons butter

Slightly beat eggs. Mix the dry ingredients and add to the eggs, mix it up. Add the milk and then the corn.

Melt the butter, coat small casserole dish --if it's microwave safe, I just lob the butter in & nuke it briefly and coat the sides & then add corn mixture to it; OTHERWISE--> add butter to other ingredients, pour into casserole and bake at 350 F. for 40-55 minutes, depending on size of the dish & depth of the mixture. Knife inserted in middle will come out clean and the dish takes on a lovely golden brownish top (the edges are lovely and crusty!).
 

---

Posted by Cod (# 2643) on :
 
Thanks to Firenze and Kenwritez,

Ken, no I haven't tried roasting the bones. What difference does this make to the stock, and how long should I roast them for?

Firenze, advice noted. Down here, oxtail is nearly as expensive as rump steak!
 

---

Posted by Lyda*Rose (# 4544) on :
 
I knew a man who could make incredible beef stock and he roasted the bones. Here's a stock recipe involving roasted bones at All Recipes.
 

---

Posted by Tea gnome (# 9424) on :
 
Can anybody tell me how to make yoghurt? Lakeland sells a yoghurt making machine, and some stuff that comes as a powder, which seems too disgusting for words. I'm getting fed up of the amount of waste I generate as yoghurt pots, and thought maybe I could put them to good use making my own. But I don't know how.
Thankyou,
Gnome
 

---

Posted by gizzie (# 11715) on :
 
we used to make yoghourt a long time ago, very simply. Mix a couple of tablespoonfuls of good quality live plain yoghourt( best from health food shop or similar) into a pint of milk which is hand-hot ( mustn't be too hot or it kills the stuff). Then put it all into a thermos flask, close and leave overnight. You can then use some of the new yoghourt to make another batch. Never used any of those special powders.
It did work but this was a long time ago!
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
oh, I like that - the thermos idea is very good. Yeah, basically the "yoghurt machines" simply heat the invidiual pots to that bit-warmer-than-body-temperature place at which the bacteria thrive.
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
Please excuse the double post but I've been reading through this thread (and saving recipes) and just found that, back in March, Welease Woderick said that coriander and cilantro are the same thing! I never knew that - so do any of you British sorts have a good Carrot & Coriander soup recipe?

It's one of my faves and we just don't DO it over here... but now, knowing that Coriander = cilantro, heh heh heh... *thank you*
 

---

Posted by Lamb Chopped (# 5528) on :
 
Um, I'm not so sure about that identification. Maybe cilantro is one form of coriander?
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
well, after reading WW's post, I found this site, which seems to indicate American usage is to call the leaves cilantro and the seeds coriander... but what do I know? Not as much as I'd like, and willing to learn.
 

---

Posted by Mousethief (# 953) on :
 

quote:

---

Originally posted by LynnMagdalenCollege:
well, after reading WW's post, I found this site, which seems to indicate American usage is to call the leaves cilantro and the seeds coriander... but what do I know? Not as much as I'd like, and willing to learn.

---

That's what I've heard. Also "Chinese parsley" for the leaves.
 

---

Posted by sparklylady (# 4391) on :
 
Oh, I make an absolutely gorgeous carrot and coriander soup and it's so, SO easy. I will make it tonight to refresh my memory and I'll report back tomorrow

[ 20. September 2006, 07:41: Message edited by: sparklylady ]
 

---

Posted by cometchaser (# 10353) on :
 
I make yogurt same as gizzie, mostly. but I heat the milk (3 cups, maybe?) until it just begins to get little bubbles on the edges. then cool to fingertip temp. then whisk in the tablespoon or two (I've never measured) of live yogurt. then pour into jars - pint size, usually, cap, wrap in warm towels and keep in a warm spot - top cupboard, over the pilot light on the stove top, shelf near the wood stove - wherever you'd keep your rising bread.

next morning, viola! fresh yogurt. ten times better than storebought.

when you get down to your last few tablespoons, make more.
 

---

Posted by gizzie (# 11715) on :
 
thanks for reminding me , cometchaser , that the milk must be heated up to nearly boiling and then cooled, very important! I must have a go again soon.
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
ooooh, I'm so happy! carrot and coriander soup!
 

---

Posted by gizzie (# 11715) on :
 
Cilantro (pron. cheelantro)is Italian for coriander. It seems that in the US this name is just used for the leaves. This side of the pond we say coriander leaves or seeds. If a recipe just said coriander I would presume it meant the leaves.
Soups - I made a lovely one recently with butternut squash using 1 butternut squash, 1 onion, Maggi vegetable bouillon, garlic.
 

---

Posted by OliviaG (# 9881) on :
 

quote:

---

Originally posted by gizzie:
Cilantro (pron. cheelantro)is Italian for coriander. It seems that in the US this name is just used for the leaves.

---

quote:

---

Originally posted by OliviaG:

quote:

---

Originally posted by gizzie:
Cilantro (pron. cheelantro)is Italian for coriander. It seems that in the US this name is just used for the leaves.

---

In the Americas, you are more likely to hear the Spanish pronunciation, seelantro. OliviaG

---

Brilliant! I've heard this and never knew what exotic thing it was - and I have it growing, right there on my windowsill
 

---

Posted by KenWritez (# 3238) on :
 
Here on the west coast of the US, I've always seen and heard "cilantro" (pr. 'see-LAN-trrro', gotta trill the Rs) referring to the whole plant.
 

---

Posted by OliviaG (# 9881) on :
 

quote:

---

Originally posted by KenWritez:
Here on the west coast of the US, I've always seen and heard "cilantro" (pr. 'see-LAN-trrro', gotta trill the Rs) referring to the whole plant.

---

But the ground seed pods are still coriander, right? Or do I have to re-organize my spice rack? OliviaG
 

---

Posted by ken (# 2460) on :
 
Yep, its all coriander. Leaves, flowers, seeds. All the same name.
 

---

Posted by cometchaser (# 10353) on :
 
'kay, then what's cumin? I thought it was the ground cilantro seeds?
 

---

Posted by KenWritez (# 3238) on :
 
Cumin is powdered cilantro/coriander. I don't know if it's leaves + stems or just the leaves, or some other part(s) entirely. ken?

BTW, I ran across this cool foodie website.
 

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Posted by Cod (# 2643) on :
 
I though cumin was something quite different. Certainly, I have separate jars of coriander and cumin seeds, and were I to confuse the two, my cooking would have some odd results.
 

---

Posted by Lyda*Rose (# 4544) on :
 
Yep. Coriander and cilantro are the same plant (Coriandrum sativum) but cumin is a different plant (Cuminum cyminum) from the same family (Apiaceae). Cilantro leaves and cumin are both good in chili con carne.
 

---

Posted by KenWritez (# 3238) on :
 
I comfortably sit corrected. The Ship of Fools: Avenue of Education!

[Change of subject]

Has anyone found a retail or online outlet for discounted Le Creuset pans? I really want a 9 quart Dutch oven, but the cheapest LC here I've found is about $160.

[ 21. September 2006, 17:33: Message edited by: KenWritez ]
 

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Posted by LynnMagdalenCollege (# 10651) on :
 
((Lynn, drumming fingers on desk, hoping sparkly lady comes back soon with carrot & coriander soup... yum!))
 

---

Posted by The Prophetess (# 1439) on :
 

quote:

---

Originally posted by KenWritez:
Has anyone found a retail or online outlet for discounted Le Creuset pans?

---

quote:

---

Originally posted by KenWritez:
Dolphy, I had no idea what pak choi was until I Googled it and discovered it was my old friend bok choy (aka Chinese cabbage), as it's known in my part of the US.

---

quote:

---

Originally posted by LynnMagdalenCollege:
In the meantime, I'm still hoping for that carrot & coriander soup recipe...

---

quote:

---

Originally posted by Catrine:
I'm having a scone dilemma, in that when I make them they are similar to risen rock cakes and pretty dry.
{snip} I suspect that I should cook them at a lower heat and for longer (using up all my daily reserves of patience no doubt), but just wanted to pick your brains about how you culinary geniuses made yours.

---

quote:

---

Originally posted by Moo:

quote:

---

Originally posted by Catrine:
I'm having a scone dilemma, in that when I make them they are similar to risen rock cakes and pretty dry.
{snip} I suspect that I should cook them at a lower heat and for longer (using up all my daily reserves of patience no doubt), but just wanted to pick your brains about how you culinary geniuses made yours.

---

My guess is that you should cook them at higher heat for a shorter time. I have never made scones, but I have a lot of experience baking cakes, cookies, etc.

The longer I bake something, the drier it gets.

Moo

---

quote:

---

Originally posted by Kelly Alves:
Is there a recipie for red beans and rice buried in here?

---

quote:

---

Originally posted by Catrine:
I'm having a scone dilemma,

---

quote:

---

Originally posted by Catrine:
Firenze, by baking in a fairly hot oven, how hot do you mean and for how long?

---

Ah. This is the problem with Lore Handed Down - and originally road-tested in solid-fuel ranges, or, indeed, gridles over open fires.

This recipe here is, I think, near enough. (You can use wholemeal if you like, but, in our house, it was plain + fruit, or apple, or with a tablespoon of treacle mixed in).

[ 30. September 2006, 18:44: Message edited by: Firenze ]
 

---

Posted by Jengie Jon (# 273) on :
 
This conversion website might just help with questions such as "how hot is hot?"

Jengie
 

---

Posted by Keren-Happuch (# 9818) on :
 
We had sprout soup with bacon and nutmeg in it at a friend's house once, which was pretty palatable. I don't have a recipe though.

Does anybody have any ideas for healthy ways to disguise the taste of bananas? I need to boost my potassium intake - getting cramps because of pregnancy - but the only way I like bananas is in the form of cake (where the taste is masked with copious quantities of cinnamon)!
 

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Posted by babybear (# 34) on :
 
Banana and chocolate milkshake

1 banana
6 tsp drinking chocolate
milk
1 Tsp of boiling water

Put the banana in a blender and blitz.
Put drinking chocolate powder in a mug, and add a tablespoon of boiling water, and mix. Add this to the banana mush. Then add milk to give a total volume of about 500ml, or 1 pt. Blitz until everything is well combined.

The banana gives body and some thickness to the milkshake, but the drinking chocolate hides the taste.

If you don't have drinking chocolate powder, use some cocoa powder and sugar instead.
 

---

Posted by babybear (# 34) on :
 
Just had a thought, and it wsa too late to edit my post above.

Bananas are often though to be very high in potassium, but there are other foods which are quite a few times higher in potassium that bananas. eg. potatoes baked in their jackets and the skins eaten contain one and half times the amount of potassium of a banana (weight for weight).

A kiwi fruit has about the same amount of potassium as a banana. Dried, ready to eat apricots are worth 4 times a banana (weight for weight).

Other potassium rich foods

I rather like a banana chopped over museli, but you could add a handful of dried fruit to breakfast cereal, or some copped apricots. A kiwi fruit makes a lovely little snack, and a handful of raisins could be a tasty treat after lunch.
 

---

Posted by Keren-Happuch (# 9818) on :
 
That's good to know, babybear - maybe I'll just stick to dried apricots then, which I usually have around anyway!
 

---

Posted by KenWritez (# 3238) on :
 
To bb's recipe I recommend adding a handful of ice cubes and letting the blender crush them. They'll keep the shake colder longer, and add a nice texture. I'd also add a dash each of cinnamon and nutmeg.
 

---

Posted by Yangtze (# 4965) on :
 

quote:

---

Originally posted by LynnMagdalenCollege:


In the meantime, I'm still hoping for that carrot & coriander soup recipe...

---

quote:

---

Originally posted by OliviaG:

quote:

---

Originally posted by gizzie:
Cilantro (pron. cheelantro)is Italian for coriander. It seems that in the US this name is just used for the leaves.

---

In the Americas, you are more likely to hear the Spanish pronunciation, seelantro. OliviaG

---

I really like every herb and spice out there but cilantro. I loathe it
it reminds me of dishwashing soap. Cilantro is like a Bjork CD you either like her or not. I love Bjork's music.
 

---

Posted by The Prophetess (# 1439) on :
 
Per Cusanus's request over on the Christmas Foods thread, I am posting my recipe for home-candied citrus peel and Anna's Fruitcake.

Candied Citrus Peel

Use a grapefruit spoon to strip away the white pith from the peel of 1 dozen citrus (I like oranges best for the following recipe). Cut into julienne. Place in saucepan and rinse once, then cover with cold water, bring to the boil, reduce heat and simmer 45 minutes. Drain and repeat twice. Drain.

Combine 1 bottle Karo light corn syrup and 1 c. sugar with peel, along with enough water to cover. Bring to boil and simmer briskly until liquid is somewhat reduced and translucent. Let sit 6 to 8 hours or overnight. Drain. Spread on buttered cookie sheet and dry off in slow oven (about 275 degrees F). Yield: about 2 and 1/2 cups.

Anna's Fruitcake

Cream together 1/2 c. softened butter with 1 c. sugar, 1 egg, and 1 t. each almond extract and vanilla. In a separate bowl, mix together 2 c. flour, 1 t. each salt and ground cinnamon, and 1/2 t. each ground cloves and nutmeg. In a pitcher, mix 1 c. plus 2 T. milk and 1 and 1/2 t. baking soda.

Add flour mixture and milk mixture alternately to butter mixture. When done, beat 3 minutes.

Add the candied peel from the previous recipe, 6 oz. toasted slivered almonds, 1 c. chopped marzipan, and 2 c. white raisins. Line bread pans with buttered and floured parchment and pour in batter---this will fill 1 medium and 1 small loaf pan. Bake at 350 degrees F.---45 minutes for small, 1 hour for medium. Unmold after cooling for 10 minutes, then cool completely (very important).

In a pitcher, mix as much Grand Marnier and Amaretto as you like, then paint the cakes with them. Wrap and store in a cool place until Christmas, drizzling the cakes weekly with the liquor mixture.

Eat in good health and with thanks to the good God, Creator of oranges and almonds.


 

---

Posted by Flausa (# 3466) on :
 

quote:

---

Originally posted by Keren-Happuch:
That's good to know, babybear - maybe I'll just stick to dried apricots then, which I usually have around anyway!

---

quote:

---

Originally posted by Keren-Happuch:
That's good to know, babybear - maybe I'll just stick to dried apricots then, which I usually have around anyway!

---

quote:

---

Originally posted by LynnMagdalenCollege:
Combine 1 bottle Karo light corn syrup and 1 c. sugar with peel, along with enough water to cover. Wow, Anna, a bottle of corn syrup isn't sweet enough on its own?! No wonder it's called "candied" !!

---

quote:

---

Originally posted by babybear:
apricot spong

---

Mmmmmmm ... sacrilicious ...
 

---

Posted by babybear (# 34) on :
 
Flausa:

I am after some low GI recipes, particulary for evening meals. I can't 'do' beef, chillies or eggs; they do not agree with my stomach.

Thanks,

bb
 

---

Posted by Keren-Happuch (# 9818) on :
 
Chickpeas are low GI, according to the can.

We had a chickpea and bacon dish in Greece which was fab. My attempt to reproduce it yesterday wasn't bad either.

Dry fry some bacon cut into tiny dice - they're more for flavour than noticing so use to taste.

Add one tin of chickpeas, half a packet of passata, some herbs (I used parsley, oregano and a bay leaf), black pepper, a dash of Worcester sauce and a dash of ketchup (not very Greek but they tasted nice!). Simmer for 30 mins to 1 hour, making sure it doesn't dry out - I had to add quite a lot of water.

Sorry that's all a bit vague, but it's one of those experimental things!

We served it with cous cous, and I think that's low GI too. Don't know about the bacon!
 

---

Posted by The Great Gumby (# 10989) on :
 

quote:

---

Originally posted by Keren-Happuch:
We had a chickpea and bacon dish in Greece which was fab. My attempt to reproduce it yesterday wasn't bad either.

---

quote:

---

KenW said:
I call it "Dead Red" because it's a great way to use up the half-filled bottles of red wine that seem to accumulate.

---

Not at my house At my house, it's the white wine that sits around and goes historic on me.

Flausa, I was reading "sacrilicious" and "spong" and I can't tell you how long it took me to figure out that BabyBear meant "sponge" - !!! *slaps forehead*
 

---

Posted by Josephine (# 3899) on :
 
I adore pumpkin bread, and I used to have a recipe for it that was absolutely divine. Sadly, I lost the recipe, so I'm in search of a new recipe favorite pumpkin bread recipe.

Please post your favorites!

Thanks!
 

---

Posted by fabula rasa (# 11436) on :
 
Ditto here for pumpkin pie.
 

---

Posted by Mamacita (# 3659) on :
 
Here are two of my favorite pumpkin recipes:

Pumpkin Bread
4C flour
1 tsp baking soda
4 tsp baking powder
2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 can (2C) pumpkin
2C sugar
1C milk
4 eggs
1/2 C soft butter or marg
2 C chopped pecans

Sift together first 6 ingredients. Mix together pumpkin, sugar, milk, and eggs. Add dry ingredients and butter to the pumpkin mixture. Stir in the chopped pecans. Spread into well-greased loaf pan and bake at 350 for 45-55 minutes. (Note: I've found it cooks better in two smaller loaf pans rather than the larger one.)

Frost-On-The-Pumpkin Bars
These always get rave reviews:
4 eggs
1 2/3 Cup sugar
1 16-oz can pumpkin
1C vegetable oil
2 C sifted all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 tsp salt
1 tsp baking soda

Preheat oven to 350. Beat together in a small bowl the eggs, sugar, oil, and pupkin until light and fluffy. Sift together the dry ingredients, add to pumpkin and mix thoroughly. SPread batter evenly in a 15x10x1-inch baking pan. Bake for 25-30 minutes or until center springs back when lightly touched. Cool, then frost.

Frosting:
1 3-oz package cream cheese, softened
1/2 C butter, softened
1 tsp vanilla extract
2 C powdered (confectioners') sugar

In small bowl, beat cream cheese and add butter. Mix until blended. Stir in vanilla. Add powdered sugar gradually, beating well after each addition. Frost and cut into bars.
(Note: The bars are quite moist; you can possibly cut back to 3 eggs if you're using large ones, or fiddle a little with the eggs/oil ratio)
 

---

Posted by John Holding (# 158) on :
 
Pumpkin Pie

2 eggs
1/2 cup white sugar
1 cup tinned pumpkin (NOT pumpkin pie filling)
[or I suppose you could cook and puree real pumpkin, but that's a lot of work]
1 cup milk
1/2 tsp. each of cinnamon, ginger, allspice

Beat eggs,
Add spices, sugar, pumpkin and mix
Add milk and mix
Pour into Pie shell - probably 8 or 9 inch
Bake at 450 degrees F for 10 minutes
Bake at 350 degrees F until set - if you put a knife in the centre and the cut stays or it looks dry in the cut then it is done.

The centre should look and feel firm-ish.

Serve slightly warm with crystallized ginger and/or whipped cream.

The amount of spice can be increased to taste, but that's probably the minimum amount of sugar. You can use whole milk or partly skimmed, but it's hard to get the custard right if you use no-fat milk.

I normally make double or triple this, but then we usually have people for dinner. Any custard over what the pie shell(s) will hold can be cooked in custard cups.


John
 

---

Posted by Emma. (# 3571) on :
 
This isnt at all meant to be an attack - and probably shows a mistaken belief Ive inherited from childhood...

but if you buy the pie crust, and you buy the tinned pumpkin ... can you really say you made it without any guilt?

I think if you can it would ease my (self imposed?) burden on myself to cook "from scratch" which is usually what I think of if I think "cooking". (ie heating a tin of something up for dinner isnt really cooking....)
 

---

Posted by cometchaser (# 10353) on :
 
free yourself.

canned pumpkin is not cheating. its not the same as pumpkin pie filling. its just pumpkin. it's just saving a step. and not really any more expensive!

and if i couldn't buy frozen crust i wouldn't ever make pie. my crust sucks.

my pumpkin pie, however, is divine.

I add the seasonings. I choose the quality of cream. I invented the recipe, and change it every year. I do the beating and the sampling and the baking. it's still art.

Comet

[ 07. October 2006, 06:08: Message edited by: cometchaser ]
 

---

Posted by KenWritez (# 3238) on :
 
I had a marvelous experience tonight and since my wife was there with me, you guys are the only ones I can tell right now.

The Sturdy Wench had gone through a miserable last few weeks at work, so she was ready to be treated like an adult. She and I went to a new restaurant specializing in "big, rich dishes" and big wines. According to one of the owners (a master sommelier who chatted with us at closing), this restaurant is all about food and wine and not about snobbery or chef's personalities. They're all foodies themselves and they care about what they present to their customers.

Their food and wine bore out that philosophy completely. Something making the evening absolutely special was we were able to try some foods one or the other of us never had before: Foie gras, carpaccio, black truffle, turnips, caramelized onions in wine.

It's a small restaurant, seats around 40 people, located in an unfashionable part of town. (Two doors down a beer joint had their front door open to catch a breeze and prominently displayed was their sign, "No t-shirts, tanktops jerseys." Ah, the irony of juxtaposition.) But the interior is well designed and decorated with light taupe walls and white-painted side pillars, fluted molding, and corbels. The chairs are simple dark cherry armless and the tables are covered with the standard white cloths.

We were met with a small bread plate on which were four slices of a crusty whole olive baguette and several slices of sourdough next to three small ramekins of butter, baba ghanouj and foie gras. The baba ghanouj was a fine puree and we are used to a much coarser blend.

A word on foie gras. The word is "amazing." I, too, dislike liver. The only form of it I will eat is braunschweiger, and that loaded with onion and yellow mustard. While the SW didn't care for foie gras (she hates liver in any form), I basked in its velvety richness, the succulence and power of it, its' elegant yet simple earthy taste and aroma. This is food for the gods. When we left the restaurant, I had swiped clean the ramekin courtesy of a piece of sourdough. My sister would have been horrified, but after tasting this I took no prisoners. Foie gras or my sister's sensibilities? No need to think. Screw her sensibilities.

Starters was the beef carpaccio, with fried capers, arugula, hard-boiled egg slivers, parmesan-reggiano cheese shavings.

The Sturdy Wench ordered the marinated grilled tri-tip with haricot verts, roasted potato, and onions caramelized in red wine reduction.

I ordered the veal and black truffle meat loaf with baked macaroni and cheese, creamed turnips.

She had a 2004 zinfandel from Esca and I had a pinot noir from a winery whose name I have forgotten. The zin was wonderful; rich, fruity, smooth. I wouldn't order mine again, the barnyard aroma was a bit strong for my taste (although it smoothed out after decanting for about 30-45 minutes) but the Esca was delicious all the way through.

The SW and I shared our plates so we could try everything. The tri-tip was one of the finest pieces of meat I've ever had. It had been marinated overnight in a Cuban chimichurri sauce and then grilled to rare doneness. The meat was absolutely tender and the taste was smoky, beefy, with citrus undertones. The onions were rich and complemented the beef.

The potato was creamy without being soggy. didn't get any beans, she beat me to them.

The meat loaf was rich with a more understated beef taste with the distinct grain of typical meat loaf, seeded with truffle and herbs. The creamed turnips were baby turnips, cooked to an al dente creamy goodness. The mac and cheese was simple and hearty rotini, baked with a crispy top. The flavor of cheese carried through very well.

We were too full for individual deserts, so we split a chocolate hazlenut tort with strawberry coulis and premium vanilla ice cream with crumbled pistachio nut.

The owner said while they don't have the room for cooking classes, they do in-home catering and cooking classes. Their price was very reasonable so I think that will be my birthday present next year. I want to learn how to make that trip-tip, the potatoes and the meat loaf.

I wonder if I can get anyone here to volunteer as tasters?

This was one of the best restaurant ecperiences of my life, and it could only better when shared with good friends and loved ones. This is what good food and good wine are all about, bringing people together and letting the edible art on their plate and in their glass tell them how much they're loved by the people around them.
 

---

Posted by Gort (# 6855) on :
 

quote:

---

Originally posted by KenWritez:
... I wonder if I can get anyone here to volunteer as tasters?

---

quote:

---

Originally posted by Emma.:
but if you buy the pie crust, and you buy the tinned pumpkin ... can you really say you made it without any guilt?

---

What Cometchaser said - (assuming you're buying pumpkin in a can, and not pumpkin pie filling in a can (and, this time of year, one must read the labels carefully!). My mom's pumpkin pie, always built off canned pumpkin, is brilliant and has ruined me for less noble pies, I tell you.

Ken, you are entirely right, foie gras is amazing. And yeah, I suspect you'll actually need to run a lottery to narrow down the field of prospective tasters! Count me in, please!!! (hey, I'll let you see the exceedingly low budget movie I produced-- not that it's worth seeing, mind you, just a rare curiosity! ).
 

---

Posted by Curiosity killed ... (# 11770) on :
 
Unfortunately, the only place you can buy cans of pumpkin in the UK is Jerry's in London so we do have to puree the stuff.

Also, we only have pumpkin in the supermarkets for a few weeks at the end of October in the run up to Hallowe'en. I love pumpkin soup and fried pumpkin seeds, but only get them once or twice a year. Unless you grow them yourself or cook and freeze them yourself, of course.
 

---

Posted by Flausa (# 3466) on :
 

quote:

---

Originally posted by Mamacita:
Here are two of my favorite pumpkin recipes:

Pumpkin Bread ... Frost-On-The-Pumpkin Bars

---

quote:

---

Originally posted by KenWritez:
I had a marvelous experience tonight and since my wife was there with me, you guys are the only ones I can tell right now.

The Sturdy Wench had gone through a miserable last few weeks at work, so she was ready to be treated like an adult. She and I went to a new restaurant specializing in "big, rich dishes" and big wines. According to one of the owners (a master sommelier who chatted with us at closing), this restaurant is all about food and wine and not about snobbery or chef's personalities. They're all foodies themselves and they care about what they present to their customers.

Their food and wine bore out that philosophy completely. Something making the evening absolutely special was we were able to try some foods one or the other of us never had before: Foie gras, carpaccio, black truffle, turnips, caramelized onions in wine.

It's a small restaurant, seats around 40 people, located in an unfashionable part of town. (Two doors down a beer joint had their front door open to catch a breeze and prominently displayed was their sign, "No t-shirts, tanktops jerseys." Ah, the irony of juxtaposition.) But the interior is well designed and decorated with light taupe walls and white-painted side pillars, fluted molding, and corbels. The chairs are simple dark cherry armless and the tables are covered with the standard white cloths.

We were met with a small bread plate on which were four slices of a crusty whole olive baguette and several slices of sourdough next to three small ramekins of butter, baba ghanouj and foie gras. The baba ghanouj was a fine puree and we are used to a much coarser blend.

A word on foie gras. The word is "amazing." I, too, dislike liver. The only form of it I will eat is braunschweiger, and that loaded with onion and yellow mustard. While the SW didn't care for foie gras (she hates liver in any form), I basked in its velvety richness, the succulence and power of it, its' elegant yet simple earthy taste and aroma. This is food for the gods. When we left the restaurant, I had swiped clean the ramekin courtesy of a piece of sourdough. My sister would have been horrified, but after tasting this I took no prisoners. Foie gras or my sister's sensibilities? No need to think. Screw her sensibilities.

Starters was the beef carpaccio, with fried capers, arugula, hard-boiled egg slivers, parmesan-reggiano cheese shavings.

The Sturdy Wench ordered the marinated grilled tri-tip with haricot verts, roasted potato, and onions caramelized in red wine reduction.

I ordered the veal and black truffle meat loaf with baked macaroni and cheese, creamed turnips.

She had a 2004 zinfandel from Esca and I had a pinot noir from a winery whose name I have forgotten. The zin was wonderful; rich, fruity, smooth. I wouldn't order mine again, the barnyard aroma was a bit strong for my taste (although it smoothed out after decanting for about 30-45 minutes) but the Esca was delicious all the way through.

The SW and I shared our plates so we could try everything. The tri-tip was one of the finest pieces of meat I've ever had. It had been marinated overnight in a Cuban chimichurri sauce and then grilled to rare doneness. The meat was absolutely tender and the taste was smoky, beefy, with citrus undertones. The onions were rich and complemented the beef.

The potato was creamy without being soggy. didn't get any beans, she beat me to them.

The meat loaf was rich with a more understated beef taste with the distinct grain of typical meat loaf, seeded with truffle and herbs. The creamed turnips were baby turnips, cooked to an al dente creamy goodness. The mac and cheese was simple and hearty rotini, baked with a crispy top. The flavor of cheese carried through very well.

We were too full for individual deserts, so we split a chocolate hazlenut tort with strawberry coulis and premium vanilla ice cream with crumbled pistachio nut.

The owner said while they don't have the room for cooking classes, they do in-home catering and cooking classes. Their price was very reasonable so I think that will be my birthday present next year. I want to learn how to make that trip-tip, the potatoes and the meat loaf.

I wonder if I can get anyone here to volunteer as tasters?

This was one of the best restaurant ecperiences of my life, and it could only better when shared with good friends and loved ones. This is what good food and good wine are all about, bringing people together and letting the edible art on their plate and in their glass tell them how much they're loved by the people around them.

---

quote:

---

Originally posted by Curiosity killed ...:
Unfortunately, the only place you can buy cans of pumpkin in the UK is Jerry's in London so we do have to puree the stuff.

---

Thank you for the link - I thought it would be Jerry's but instead it's a lovely short essay on pumpkins, how to bake them, and several recipes.

Ah, Welsh Dragon! I forgot about the logis de France - in 1990 I made a trip w/some friends and my son, 20 that year, and our driving portion from Paris down to Avignon took us through lovely valleys with fall-changing leaves. We took our time and stayed in 3 different places... lovely indeed! Great image, the bride and ooodles of lace in the horse-drawn cart...

I have some comparative pumpkin bread baking to do now - what a sorry state.
 

---

Posted by Penny Lane (# 3086) on :
 
My favorite pumpkin pie recipe is on the label of Libby's brand canned pumpkin found here. I add extra spices though. (cinnamon, nutmeg, cloves, ginger, allspice, white pepper) I always prefer mine to anyone else's
 

---

Posted by welsh dragon (# 3249) on :
 
I found canned pumpkin online here . (scroll down a bit)

I might get some in at some stage - does anyone have an opinion on the sort they sell & its suitability for pumpkin pie?

[edited to add - cross posted with Penny Lane, and it is the brand she is recommending!]

[ 07. October 2006, 21:04: Message edited by: welsh dragon ]
 

---

Posted by Penny Lane (# 3086) on :
 

quote:

---

Originally posted by welsh dragon:
I found canned pumpkin online here . (scroll down a bit)

I might get some in at some stage - does anyone have an opinion on the sort they sell & its suitability for pumpkin pie?

[edited to add - cross posted with Penny Lane, and it is the brand she is recommending!]

---

Yes, and no! What shows in the link is pie filling . It's already spiced and sweetened. What I use (and recommend) is the plain tinned pumpkin (same brand name, different product)
 

---

Posted by Penny Lane (# 3086) on :
 
OK...on the same site, I found the canned pumpkin here .

Yikes! Can't believe the price! It's under a dollar here.
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
sheeesh, 4.40 pounds for the pie filling? At 2.89 the tinned pumpkin is better, but still so expensive - sorry, guys! I know it would cost more to ship it, but perhaps the next time I fly to the UK I'll bring some canned pumpkin...

And yeah, the Libby's pie recipe is very nice, exactly as is - I'll have to try your additions of allspice and white pepper, Penny
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
oooh, thinking of recipes that we get from packaging, my late and well-beloved Dad used to make fudge from the Hershey's Cocoa tin and one time they had a different selection of recipes on the container! He wigged out and from then on made sure to keep the paper label, back in the days when they had paper labels, for future reference. But now you can find it online - the only difference I see is that they now recommend lining a pan with foil (rather than lots of butter... but lots of butter has its own appeal!)

[ 07. October 2006, 21:39: Message edited by: LynnMagdalenCollege ]
 

---

Posted by Penny Lane (# 3086) on :
 

quote:

---

Originally posted by LynnMagdalenCollege:
oooh, thinking of recipes that we get from packaging,

---

They changed the recipe for Fantasy Fudge printed on the Kraft marshmallow creme jar. Fortunately, the original (and superior) one is available online. My favorite fudge recipe (well, ok, fudge-like, if you're a purist...) is appropriately called 'Instant Relief Fudge'...perfect for those times when you Must Have Chocolate.

4 T butter
3 oz unsweetened chocolate
1/2 C light corn syrup (Karo)
1 T water
1 tsp vanilla extract
1 lb confectioners' (powdered) sugar
(optional: 1/2 C chopped nuts or 1 C miniature marshmallows)

Melt butter and chocolate together over low heat. Stir in corn syrup, water, and vanilla. Remove from heat and immediately stir in confectioners' sugar. *Spread into buttered 8-inch square pan. Cool and cut into squares.

From the * on is optimistic. In reality, as soon as the sugar is fully mixed in, one is spooning healthy chunks into one's mouth. After one is slightly sick, then the balance can be spread in a much smaller pan and left to cool. Let's be real here!
 

---

Posted by Amazing Grace (# 95) on :
 

quote:

---

Originally posted by cometchaser:
free yourself.

canned pumpkin is not cheating. its not the same as pumpkin pie filling. its just pumpkin. it's just saving a step. and not really any more expensive!

and if i couldn't buy frozen crust i wouldn't ever make pie. my crust sucks.

my pumpkin pie, however, is divine.

I add the seasonings. I choose the quality of cream. I invented the recipe, and change it every year. I do the beating and the sampling and the baking. it's still art.

---

I didn't realize till just now that the "filling" had the eggs and cream already in it! I thought it was just pre-spiced.

My paternal grandmother, whose pies were To.Die.For., always used canned pumpkin (she, of course, mixed her own eggs and cream in).

Neither my mother nor I, despite our other kitchen accomplishments, can "do piecrust" (although I keep trying) and my instructions are to get a pumpkin pie (and sometimes a berry pie - we all loves our berries) from a particular bakery whose PP are even better than Grandma's en route. (Meaning no disrespect to her memory - hers were the gold standard.)

Mom's Thanksgiving motto is "Keep it simple". Most things we make (my mother's giblet gravy is seriously good stuff), some things we buy. Before she got arthritis so bad, she was more than capable of putting on T-day dinner for six with some "strong man" help from my dad (and table-setting/dishwashing help), without making herself crazy and stressed out and not very thankful. Delegating the pie (and playing to her strengths) is part of the plan .

Christmas is more flexible because we didn't feel socially obligated to eat pumpkin pie. *Sigh* - now I'm remembering my maternal grandmother, who used to make things like eclairs and buche du Noel for Christmas dessert, for twenty people - totally from scratch. I miss them both.

Charlotte
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
buche de Noel? Is that rather like one of those mini cream puff/profiterole wedding cakes popular in parts of Europe? (oooh, just looked it up - a yule log cake! I've had this, I just didn't know the name - buche de noel) how neat that you come from an elegant cooking tradition! My family cooking tradition involves the tremendous skill (which I don't believe I have) of feeding 25 men noontime dinner in the middle of threshing, where the whole thing has to be hot, good, ready to go, all at the same time.

One of my mom's piecrust secrets is using lard - it is better than either butter or shortening, makes for a very lovely flaky crust, as long as you don't overwork it. Obviously not vegan...
 

---

Posted by rosamundi (# 2495) on :
 

quote:

---

Originally posted by LynnMagdalenCollege:
One of my mom's piecrust secrets is using lard - it is better than either butter or shortening, makes for a very lovely flaky crust, as long as you don't overwork it. Obviously not vegan...

---

quote:

---

Originally posted by KenWritez:

The Sturdy Wench ordered the marinated grilled tri-tip with haricot verts, roasted potato, and onions caramelized in red wine reduction.

---

Er, what's 'tri-tip'???

And as far as I'm concerned the least said about foie gras the better

(Cruelty aside, the one time I tasted it I thought it tasted revolting, far too fatty - your mileage obviously varies )
 

---

Posted by welsh dragon (# 3249) on :
 
Dave seemed to like it at the time (but was surprised when I wrote the above to think that it was foie gras we had had). He also raised ideological objections (in retrospect). So we might think twice about having foie gras again when dining out...
 

---

Posted by Amazing Grace (# 95) on :
 

quote:

---

Originally posted by Yangtze:

quote:

---

Originally posted by KenWritez:

The Sturdy Wench ordered the marinated grilled tri-tip with haricot verts, roasted potato, and onions caramelized in red wine reduction.

---

Er, what's 'tri-tip'???

And as far as I'm concerned the least said about foie gras the better

(Cruelty aside, the one time I tasted it I thought it tasted revolting, far too fatty - your mileage obviously varies )

---

Tri-Tip is a triangular-shaped piece of beef.

It's central to California central coast-style barbeque, marinated and barbequed. In the funny way such things happen, it was originally popular in cattle country because it was cheap meat and needed to be marinated to be tasty, and is now pricey because it's "traditional" and thus in demand (sort of like skirt and flank steak). Like flank steak, it is served sliced.

KW - Here's how I do it. Bonus recipe for Lamb on a Stick!

Re foie gras - had it once, when I was treated to dinner at a two-star restaurant in San Francisco (Aqua). Very, very interesting but I'm not a huge fan.

Charlotte
 

---

Posted by fabula rasa (# 11436) on :
 
Oh my word! I'm having MAJOR transatlantic culinary flashbacks!

Thank you so much to John Holding and Penny Lane for the recipes and PL and Curiosity killed... for info on where to find tinned pumpkin in the UK. I had no idea it was available and had resigned myself to pureeing it--so !

Now, there's another American thing I'd like to get but can't remember what it's called. They're large, thin, very densely chocolaty wafers used for making something called "ice box cake"--layres of the wafers interspersed with whipped cream. (Kind of like an extended Oreo, but MUCH better.) I think they used to come in a yellow box. Can any kind passing Yank remind me of the name? And does any UK resident have any idea where to get them? (Couldn't see them on cybercandy.)

And now, not that I could ever top Ken, but my recommendation for the best Stateside culinary experience ever.

I will preface this by saying two things--I was very very very lucky to spend 10 years living around the corner from Chez Panisse, and love California cuisine. And I'm not much of a meat eater--it just doesn't really float my boat.

Having said that, the most incredible meal I ever had was at a place in San Diego called "Ruth's Chris's Steak House" [sic]. IIRC, there was an original "Chris's Steak House" somewhere (New Orleans???), and then someone named Ruth copied it...you get the idea.

They take top quality Aberdeen Angus (you know, the kind where each animal has its own human slave, who hand-picks the juiciest clumps of grass and feeds it to said beast while he reclines listening to the more soothing bits of Chopin...). Then they put it in a special oven at about 800 degrees, so it gets sealed immediately, and is sort of flash-cooked. It's utterly, utterly amazing. I was with an older friend--a v v trad Brit who never darkens the doors of anyplace that doesn't have at least two Michelin stars. He said it was the best beef he'd ever eaten.

I think Ruth's Chris's are in several places. If there's one near you, save your pennies and go try it.

here endeth the advert...
 

---

Posted by Penny Lane (# 3086) on :
 

quote:

---

Originally posted by fabula rasa:
Now, there's another American thing I'd like to get but can't remember what it's called. They're large, thin, very densely chocolaty wafers used for making something called "ice box cake"--layres of the wafers interspersed with whipped cream.

---

quote:

---

Originally posted by Curiosity killed ...:
I do a similar pudding with ginger biscuits and cream - sometimes brandy whisked into the cream, <snip> You can also present it as a hedgehog by changing the shape and using sliced almonds as spines and currants for eyes and nose.

---

quote:

---

Originally posted by The Prophetess:
You made that up.

---

[ 09. October 2006, 00:27: Message edited by: KenWritez ]
 

---

Posted by KenWritez (# 3238) on :
 
I know how foie gras is produced, veal and chicken as well. My family was in the dairy industry, after all. My conscience is untroubled when I eat these foods, so it's not an issue for me (shrug). I realize some people have different opinions and I respect them.
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
I don't eat veal, but primarily because I don't like the taste of it, although I'll admit I'm more disturbed by the treatment of mammals than by the treatment of birds. I would love to see a world in which factory farming was not a reality - but that's not a world that we inhabit, and hardly any can (do you know how much hard work it is, being a "farm wife"?! *yikes!*). But hey, if any of y'all want to set up your compassionate farm and massage your cattle, etc., I'll be very happy to buy from you.

Ruth's Chris Steak House (yes, Ruth bought out the existing "Chris Steak House" and stuck her name on the front) does all that - and they put butter on the steak, too... just in case it wasn't high enough in flavor and fat content!

Thanks for the recipe, Flausa - sounds yummy!

KenW, I think Anna was pulling your proverbial leg. I know, I know, we're supposed to leave your proverbial leg for the Sturdy Wench... but hey, sometimes it happens (here's hoping I'm right - at least, I though it was very funny!).
 

---

Posted by RuthW (# 13) on :
 

quote:

---

Originally posted by Penny Lane:
At RuthW's request in another thread, here is my pumpkin bread recipe.

---

quote:

---

'frin has a lovely recipe for Brownies in a Jar. All the dry ingredients are layered up in a large jar, a pretty covering is made for the lid, and the recipe and instructions are tied on with ribbon.

---

Sounds great - does 'frin hang out here, or would I be best to PM her?
Anyone else have this recipe?
 

---

Posted by Dormouse (# 5954) on :
 
Got it on the other thread - Thanks Baby Bear!
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
I have such a problem. I'm baking an Onion Pie (w/cheese & curry - yum!) and the house is fragrant with the odor - and I can't eat it! I'm taking it to a pot-luck this evening at church with some very special First Nations friends.

So I figured I'd share the recipe with y'all, so you too can suffer this delightful torment. I got this from my Mom - it was in one of her first cook books when she got married in 1946. She observes that women tend to like it more than men (hmmm - the "quiche" thing?!), so KenW, report back.

Curry Cheese-Onion Pie
1 ½ c. coarse ground soda crackers (saltines)
¼ tsp. curry powder
6 T. melted butter
Mix together; reserve ¼ to sprinkle on top. Line 9” pie plate with the rest.

2 T. butter
1 ½ c. onions, sliced (about 2 medium onions)
1 ¼ c. milk
¼ tsp. paprika
½ - 1 tsp. curry powder (I prefer the full amount)
dash of cayenne pepper
salt (I don’t use any as I’m using salted butter – add, if you like more)
1 T. cold milk
1 ½ c. grated sharp cheddar cheese (my mom has often used Velveeta...)
2 eggs, beaten

Pre-heat oven to 325 degrees.
Saute onions in butter until tender but not brown. Spread over cracker crust.
In a double boiler heat milk; when it is hot mix the spices with the tablespoon of cold milk (do NOT do this in advance; it will thicken!) and then add the liquid spice mixture to the hot milk. Add the grated cheese and stir until melted. Beat the eggs and gradually add to the hot milk mixture (so as not to cook them in the process!). Pour milk/cheese mixture over the onions. Sprinkle the reserved cracker mixture on top and bake for 35-40 minutes. Serves 4-6.

I use a cast-iron skillet to cook the onions and then use the same skillet (unwashed) for heating the milk, but I'm careful with the heat and use a diffuser. It's lovely with a green salad...
 

---

Posted by Mamacita (# 3659) on :
 

quote:

---

Originally posted by Flausa:

quote:

---

Originally posted by Mamacita:
Here are two of my favorite pumpkin recipes:

Pumpkin Bread ... Frost-On-The-Pumpkin Bars

---

Mamacita, I've just used one of your pumpkin pie recipes that you've previously posted and yum! So I will be making another trip to the store to buy another pumpkin (and chopping, steaming, straining, and pureeing it, cuz no tinned pumpkin available here) to try one of those recipes.

---

Wow! Thank you, Flausa, for the compliment. I'm so glad you enjoyed the recipe. I love this thread! (And I'm drooling like one of Pavlov's dogs from reading Kenwritez' restaurant review above.)

I just found this website called Cooking for Engineers while googling for a Shrimp Scampi recipe (frozen jumbo shrimp having been on sale at the supermarket). Don't know if the recipes are any good, but I loved the format with all the photos and charts.
 

---

Posted by babybear (# 34) on :
 
I had a go at making yogurt, and whilst it tastes fine, it is rather thin. Is there any way to thicken yogurt?

What would happen if I reduced the milk before adding the yogurt? Would it result in a thicker yogurt?
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
I'm sure other folks will understand better than I, but reducing would require full-on boiling, right? That *might* interfere with the milk's ability to culture...
 

---

Posted by Tea gnome (# 9424) on :
 
I made yoghurt too! I think it tastes quite nice, and it doesn't seem to be a curdled mess, and it was dead easy! It did have quite a bit of wateryness on the top, but I drained that bit off. And now I'm stewing some apples with raisins to go with it. Thankyou for the recipe!
Gnome
 

---

Posted by babybear (# 34) on :
 
Reduction can take place at a simmer (~85C) but it takes longer for it to happen that if it were boiling.
 

---

Posted by Firenze (# 619) on :
 
Would a small quantity of cornflour (arrowroot) serve the purpose?

I notice that about a tablespoonful with thicken an entire fondue.
 

---

Posted by Welease Woderwick (# 10424) on :
 
Mamacita, that recipe site looks great - thanks. I've bookmarked it.
 

---

Posted by Timothy the Obscure (# 292) on :
 

quote:

---

Originally posted by babybear:
I had a go at making yogurt, and whilst it tastes fine, it is rather thin. Is there any way to thicken yogurt?

What would happen if I reduced the milk before adding the yogurt? Would it result in a thicker yogurt?

---

quote:

---

Originally posted by Welease Woderwick:
Mamacita, that recipe site looks great - thanks. I've bookmarked it.

---

Me too! I particularly loved the diagram at the end of the recipes, it suits the panic cooking scientist in me.
 

---

Posted by Keren-Happuch (# 9818) on :
 
Can anyone identify this mystery vegetable? It was in this week's box and I don't know whether to cook it like cabbage or pak choi or something, or whether it's more like lettuce!
 

---

Posted by Curiosity killed ... (# 11770) on :
 
Swiss Chard?

If so you can cook the leaves like spinach and treat the stalks like asparagus as the simplest ways of getting the flavour.
 

---

Posted by mertide (# 4500) on :
 
Looks to me what you have is tatsoi. I'd eat it fast, it has a short shelf life, but it's a nice mustardy addition to salad greens or you can wilt it in a warm salad or shred it in some soup right at the end of the cooking. More a lettuce than a spinach, though.
 

---

Posted by LynnMagdalenCollege (# 10651) on :
 
images of Swiss Chard show it with red stalks, which I'm not seeing in your photo... I suspect Mertide is right... do let us know, okay?
 

---

Posted by Keren-Happuch (# 9818) on :
 
I think mertide has it! I'll let you know how it turns out.
 

---

Posted by mertide (# 4500) on :
 
I hope I am. Otherwise, you could always taste it, and if it's too bitter raw you could cook it.

BTW, McDonalds uses tatsoi here in their salads, but I doubt serious foodies on this thread would recognise it from that context.
 

---

Posted by John Holding (# 158) on :
 
Swiss chard can have either red or white stalks and veins. But I don't know whether this is it.

John
 

---

Posted by Keren-Happuch (# 9818) on :
 
It not being the time of year for salads, I added the mystery vegetable (the taste of which matched the description of tatsoi!) to a stir fry right at the end so it was just wilted. Very nice! I think the flavour might be a bit strong for me in salad, but I'd be willing to give it a go...
 

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Posted by KenWritez (# 3238) on :
 
I ran across these sites today and they seemed appropriate for this thread:

à la carte

and...

tastingmenu.com
 

---

Posted by Lynn MagdalenCollege (# 10651) on :
 
KenW baby (did you know I have an 'adopted' Chinese son named Kinwa?! no, of course not--) - WHERE have you been? such silence from your environs...

You've provided links to tasting menu before (thank you) but the first one is new - cool! I love cruising these places; cruising and drooling, that's me
 

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Posted by babybear (# 34) on :
 
I am looking for healthy lunchbox ideas for myself and the cubs. Any ideas of website that might help?
 

---

Posted by mertide (# 4500) on :
 
You could try this one. or this. It really depends on what you and the cubs like, and how old they are. And, of course, how much time you want to put into lunch. There's not much more frustrating than preparing well balanced and creative lunches that boomerang in the lunch box. You might do your chicken and walnut salad pita and have the kids say all they want is peanut butter sandwiches. Every day. For 12 years.
 

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Posted by Nats (# 2211) on :
 
This is a bit late, but just to say that to thicken home made yoghurt, mix a dribble of your UHT milk with some dried skimmed milk powder (a table spoon or 2? I don't ever bother to measure!) before adding in your yoghurt starter. Makes it creamier too!
 

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Posted by Nats (# 2211) on :
 
(Sorry for the double post - it's just that no body else has posted in the last 20 mins or so!)

OK I give up. I hadn't read this thread for ages and ages and ages and I come back and someone mentions a Scottish thread and I just can't find it. It might have had a recipe for Black Bun on it. Can anyone give me one that works? I got one off the net last year and it tasted yucky and didn't hold together and was generaly awful. I can do a decent Christmas pud and cake and stuff so I don't THINK it was me Can anyone help??
 

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Posted by Tea gnome (# 9424) on :
 
Tried making yoghurt with a different kind of commercial yoghurt as a starter, and lo, it was runny, but thick and mild, quite different from the first lot. (Actually, it was a bit like custard)
Gnome
 

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Posted by Sparrow (# 2458) on :
 
Has anyone got a good recipe for an authentic Hungarian Goulash?
 

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Posted by comet (# 10353) on :
 
re: yogurt thickness. the runniness is pretty normal, and yes most commercial yogurts have geletin added. that's probably your easy answer - add geletin.

the other is to strain it for a few days, then it becomes a very thick consistancy, a bit like ricotta. I use it for baking and have been experimenting with pie fillings.

fit a wire strainer over a bowl, line it with one or two paper towels (or a really clean tea towel) and pour your fresh yogurt into the strainer. cover with another tea towel (plastic wrap is probably fine) and refridgerate the bowl-strainer assembly for two or three days. quite a lot of thin, almost transparent liquid will strain into the bowl, leaving most of the solids behind.

Another strategy is to use heavy cream instead of milk. (calorie alert) I Iearned this from russian friends, who call it smetana (not the composer). you heat, cool, wisk, and set just like regular yogurt. the end result is thicker, closer to grocery store variety, though still not as jellied, but more creamy. the flavor is spectacularly rich. I use it as the cream in cream soups, and the flavor is amazing. A dollop on oatmeal is also a wonderful treat.

I have also made a chocolate pudding with the smetana and ate far too much of it.

[ 23. October 2006, 18:39: Message edited by: comet ]
 

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Posted by Lynn MagdalenCollege (# 10651) on :
 
Comet, wouldn't that be the proper use of cheesecloth? (the straining the yogurt thing). And I don't know about anybody else, but I would have no idea how to add gelatin to homemade yogurt - when would you add it? Unlikely to DO it, mind you, just curious!
 

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Posted by Nats (# 2211) on :
 
Made yoghurt yesterday. Children ate it all today. Will now go and make more, which they no doubt will not eat before we go away on Friday leaving it to grow blue fluff over the long weekend.....
 

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Posted by Amazing Grace (# 95) on :
 
I made Mamacita's "Frost on the pumpkin bars" for coffee hour, to rave reviews - I put some Halloween candy on each piece for decoration. (I used five-spice for spicing, with an extra hit of ginger.)

But I've got a quarter can (4 oz) of pumpkin puree left, because I cut the recipe to 3/4 to fit my 13 by 9 pan instead of the 15 by 10 specified. (do the math)

Any ideas? Pumpkin pudding or mousse? Pumpkin custard in a ramekin? I've got eggs and cream in the house.

I can obviously take a bigger recipe and whack it down to size. Indeed I'm going to be checking the pumpkin pie filling recipes in my Fannie Farmer book with that in mind, but I wondered if the assembled Panel of Experts had any ideas.

Charlotte
 

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Posted by John Holding (# 158) on :
 
pumpkin custard is easy -- somewhere up-along there's a recipe for pumpkin pie -- that will give you an idea of the proportion of milk to egg to sugar to pumpkin. Use the same spicing as you liked for the other. Just make it the way you prepare any custard, pour into a large basin or separate custard cups and cook in the oven like any other custard. I don't bother with putting the cups in water and they work out just fine.

John
 

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Posted by comet (# 10353) on :
 

quote:

---

Originally posted by Lynn MagdalenCollege:
Comet, wouldn't that be the proper use of cheesecloth?

---

quote:

---

And I don't know about anybody else, but I would have no idea how to add gelatin to homemade yogurt - when would you add it? Unlikely to DO it, mind you, just curious!

---

I dunno.

***flips through books. tosses books away. reads back of Knox box***

geletin needs to be added to hot liquid and stirred well to fully disolve. so.... how about for every cup of milk, an envelope of geletin, and wisk it in with your live culture? (or earlier, when you take the milk off the flame) then whisk like mad.

it doesn't work, you're out a cup of milk.

if anyone tries it, let me know how it works!

Buffalo stew tonight, with garden toms and carrots and potatoes. *big sniff* Ahhhh....
 

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Posted by Lynn MagdalenCollege (# 10651) on :
 
oooh, I'll bet one packet per cup of milk is an awfully high ratio of gelatin to (potential) yogurt. At least I think so, because the yogurt will thicken somewhat on its own; the gelatin is just to stiffen it up a bit, you know? Otherwise, well, you know you could probably make Naughty Toys with that much additional stiffening power... (I'm celibate, I don't want to go there, thank you very much. Ah, but it's my nature... *sigh* ).

But I'd love to hear a report come back on the pros and cons of adding gelatin to yogurt.

Cheesecloth is an open weave, but not as open as bandage gauze... it also sometimes has a waxy quality to it. There is a very brief Wikipedia article on it... I just figure, if they use it to drain cheese, it would be good for draining yogurt...?
 

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Posted by Laud-able (# 9896) on :
 
Powdered gelatine should be well moistened with cold water and then dissolved with the required amount of water (or other liquid) that is very hot, but off the boil.

Adding hot water directly to unsoftened gelatine is likely to form lumps.

The dissolved gelatine should be cooled before being added to other ingredients. In particular, mixtures of gelatine and milk do not respond well to heating: the milk solids invariably curdle.

Leaf gelatine is more expensive than powdered gelatine, but it does not have that faint taste and smell of glue size: it is softened in cold water and then dissolved in hot, and used as above.
 

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Posted by lazystudent (# 5172) on :
 
A month back into student life and I must say I'm pretty fed up with the standard pasta-and-tomatoey stuff / pasta-and-cheesy stuff / pasta-and-pesto / egg fried rice / dahl / sandwiches / toast and toppings fare I can be bothered to rustle up.

My desperation is such that I find myself wishing I was living back in College, with College food. Goes to show just how fed up I am!

I'm a vegetarian of the no meat no fish variety. I don't have an oven, but I do have a microwave, two electric rings, a kettle, a toaster and a fridge. Difficult to pronounce items or foodstuffs not listed in my Dutch phrase book are off-limits.

Any original ideas from the Ship's galley?
 

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Posted by Yangtze (# 4965) on :
 
Stir-fry.

Ok not great on an electric hob, but not impossible. Rice in one pan on one ring and then do the veggies on the other.

Try:

Green leaves (if you can find a Chinese grocery store then choy sum or pak choi will be readily available, otherwise use spinach) with garlic and dark Chinese vinegar - I used to live off this!!

Egg & Tomato
a classic northern Chinese dish and one of my favourites
make an omelette, break it up and set it aside
clean pan and fry spring onion, garlic and ginger. Add quartered tomatoes. Cook for a bit and then add in the omelette. Stir. Add salt if necessary. (Dark Chinese vinegar can be added at the cooking tomato stage if you like)

Slice tofu cooked with chilli paste is good as well though does have a tendency to smoke the kitchen out!
 

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Posted by lazystudent (# 5172) on :
 
Thanks Yangtze!

Forgot to mention that I'm in a bedsit, so anything that's going to smoke out my 'kitchen' will also have the same effect on my sitting room, work area and bedroom...!
 

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Posted by lazystudent (# 5172) on :
 
Forgot to add that there's a Chinese shop on my way home - didn't look at the veg last time I was in there but will do next time.

Must buy a wok!
 

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Posted by Stoo (# 254) on :
 
You don't have a wok?

Ha! We have found you out! You cannot be a real student.

You must be a fake.
 

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Posted by Curiosity killed ... (# 11770) on :
 
Woks are good for cooking things like risotto in - you can do good veggie versions like risi e bisi, which is rice and peas, flavoured with onion, garlic, reasonable stock and a parmesan like cheese (parmesan not being veggie, but there are veggie versions). It also tastes good with brown rice. Or mushrooms make a good risotto.

The Cranks Recipe books have lots of recipes. A way of dealing with casseroles in a bedsit is a slowcooker. OK as a student - put together in morning before you leave, come home to warm cooked meal.
 

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Posted by lazystudent (# 5172) on :
 
I am a real student, I am! It's just that arriving to an unfurnished room - a horrible surprise - meant I had to buy absolutely everything new, and my budget only stretched to two pans. I might see what I can do about a wok now, though.

Cranks' cookbook is going on my Christmas list - thank you, Curiosity killed... and others.
 

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Posted by Nats (# 2211) on :
 
a friend of mine (who was a loony messianic Jew but we won't go in to all of that!) when he was a student used to live of flat breads (flour, water, oil, and an egg if he was feeling rich, made in to a dough and cooked like chapati's in a dry frying pan) with cheese or baked beans on top.

As for Christmas lists, Lakelands to a Tefal slow cooker for one that is also a rice cooker or a steamer. I got one for my sister and it is fantastic. Do a stew in it one night (it does enough for about 3 servings) and eat with pasta or baked potatoes, and then the next night reheat the stew whilst cooking some rice in it. If you ate meat I would say "The nice thing about slow cooking is you can eat all the really cheap cuts of meat from the butcher like shin, stewing mutton, and the like." But you don't. But I will leave it in for others that might be perusing the thread..... do hope you don't mind. But you can do good vege curries with chickpeas and things in them as well, soups, risotto's and all sorts of things. Just make sure you cut root veg small as they can take ages to cook.

If I can get this right, here is a link to it: Lakeland 3 in 1 cooker
 

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Posted by Firenze (# 619) on :
 

quote:

---

Originally posted by lazystudent:
pretty fed up with the standard pasta-and-tomatoey stuff / pasta-and-cheesy stuff / pasta-and-pesto / egg fried rice / dahl / sandwiches / toast and toppings fare

---

If you are ok with milk, cream and cheese, then the World of the Potato opens up.

Mash beaten up with milk and topped with grated cheese used to be a standard when I were a student.

Also, potatoes (and other root veggies) braised in stock (slow pan with lid) can be delicious.

Not forgetting the potato salad - cold with onion and mayo, or hot, with a spicy tomato dressing.

And for really nice stodge on stodge, puff pastry (score the top so that it forms a lattice) stuffed with thinly sliced potato and cheese and baked is ace.

In fact, if you can thole pastry, the amount of fillings that can be enclosed is endless. Or, reverting to the potato, turned into a pie/flan and then topped with potato (and cheese, of course).
 

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Posted by Curiosity killed ... (# 11770) on :
 
I forgot, this comes from Katharine Whitehorn's Cooking in a Bedsitter which isn't all vegetarian, but is a way of doing pizzas.

You make a quick pizza base by mixing self-raising flour and plain yoghurt, then kneading into a disc. (Plain yoghurt - a neighbour of mine used raspberry to peculiar results). Fry (in oil) one side of this base in a pan until golden brown. It also puffs up. Turn, top with anything else you want on top - made tomato paste, vegetables, olives, cheese. Cook other side, which will heat through the topping and melt the cheese if it's soft enough. It's quite greasy, but if you're craving a pizza it works. You can also cook the base in the oven.
 

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Posted by Lynn MagdalenCollege (# 10651) on :
 
I'm just imagining a pizza crust with a faint raspberry tinge to it... so it could be a dessert pizza with chocolate sauce instead of tomato and fresh fruit slices... that could be nice, actually... Hmmmm, must experiment!
 

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Posted by rugasaw (# 7315) on :
 
Moo requested a cinnamon pecan recipe.

The way I make them is simple.

Heat a frying pan over medium or slightly hotter heat. Cover the bottom with a single layer of pecans (taste pecans first). Add enough sugar to go halfway up the pecans. Liberally sprinkle with cinnamon. Add a couple of tablespoons of water or so (enough to liquify the sugar mixture). Stir until the water evaperates and the sugar carmelizes. Remove from heat and pour on some wax paper.

While the sticky mess cools put a couple of cups of water in the pan and heat. The pan is now easy to clean (do not put hands in heated water to clean). After you clean the pan your pecans will (hopefully) not be sticky anymore and be perfect for eating.
 

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Posted by Mamacita (# 3659) on :
 

quote:

---

Originally posted by Amazing Grace:
I made Mamacita's "Frost on the pumpkin bars" for coffee hour, to rave reviews - I put some Halloween candy on each piece for decoration. (I used five-spice for spicing, with an extra hit of ginger.)

But I've got a quarter can (4 oz) of pumpkin puree left, because I cut the recipe to 3/4 to fit my 13 by 9 pan instead of the 15 by 10 specified. (do the math)

Any ideas? Pumpkin pudding or mousse? Pumpkin custard in a ramekin? I've got eggs and cream in the house.

I can obviously take a bigger recipe and whack it down to size. Indeed I'm going to be checking the pumpkin pie filling recipes in my Fannie Farmer book with that in mind, but I wondered if the assembled Panel of Experts had any ideas.

Charlotte

---

quote:

---

Originally posted by lazystudent:
Forgot to add that there's a Chinese shop on my way home - didn't look at the veg last time I was in there but will do next time.

Must buy a wok!

---

quote:

---

Originally posted by Nats:
(Sorry for the double post - it's just that no body else has posted in the last 20 mins or so!)

OK I give up. I hadn't read this thread for ages and ages and ages and I come back and someone mentions a Scottish thread and I just can't find it. It might have had a recipe for Black Bun on it. Can anyone give me one that works? I got one off the net last year and it tasted yucky and didn't hold together and was generaly awful. I can do a decent Christmas pud and cake and stuff so I don't THINK it was me Can anyone help??

---

Nats, the Scottish Thread is here, currently languishing on page 2 of AS.

Despite the fact that I've just eaten, my mouth is watering after reading this thread. I love pumpkin in risotto. Must go and buy a small one, since they're in season atm.
 

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Posted by rugasaw (# 7315) on :
 
Does anybody have a to die for apple pie recipe? I am suppose to bake one for thanksgiving and my usual pie has alcohol in it. Since my dad is alcoholic this is not an option. I would be grateful for any help.
 

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Posted by comet (# 10353) on :
 
I second the motion for cast iron. though I have that and a wok. (I actually have two iron skillets and a dutch oven. but I admit I have a problem. my dad is worse - 9 dutch ovens. he needs an intervention)

Does anyone have suggestions for shaking up a gluten-free diet? I dont want recipes for bread, etc, made from rice flour or whatever, that's not my concern. I don't like pretending I can eat the stuff.

I'm pretty much all about rice for my grains and I'm sick of it. I need new really unique ways of preparing it, or dinner menus that dont have any gluten but that someone under the age of 16 might actually eat. i.e. soul food without the macaroni or pizza crust or biscuits.

FTR my rice standards include risotto and 500 varieties of that, though my favorite is with shiitakes; fried rice; and what I call "rice-agna" which is just basmati with all my lasagna ingredients minues the noodles and baked. it's really quite amazing.

I've been "wheat intolerant" for a few years and therefore cheated and ate wheat all the time. Well, guess who just got lots sicker! so I have to quit screwing around.

goodbye cookies!

again, my big wishlist would be alternatives to soul foods, so things with salt and fat and cheese and sugar!

thanks, everyone.
 

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Posted by Curiosity killed ... (# 11770) on :
 
Can you eat millet? Because there's a recipe for millet cooked in the pot first in oil until golden brown and toasty smelling. Then fry up some onion and root vegetables, add the millet, enough stock to cook and stew gently until the millet is soft and fluffy (20 minutes odd). Serve with chopped parsley and grated cheese. Leftovers make good burgers held together with an egg.

Potatoes cooked in either milk or stock or a mixture - boulangere - layers of finely sliced potatoes and onion, ending with potatoes on top, add stock or milk (milk is richer and more comforting) cooked slowly in the oven until the onion is cooked and the top layer of potato is crunchy.

Buckwheat or kasha - as flour can be used to make pancakes - a recipe suggests filling with cooked butter beans and pesto. Also the buckwheat groats can make different tasting casseroles - the recipe I use for this version with mushrooms adds cheese to make a richer more soul food version.
 

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Posted by Landlubber (# 11055) on :
 
Comet

Can you eat oats and maize? Can you get things like soya flour and potato flour there? You can use oats instead of flour in crumble topping. I use sweet potatoes (pureed or baked) when I'm bored by rice.

http://www.bbc.co.uk/food/recipes/mostof_coeliac5.shtml

includes a recipe for choc fudge pudding.

[edited to remove duplication]

[ 29. October 2006, 21:27: Message edited by: Landlubber ]
 

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Posted by ken (# 2460) on :
 
Don't believe me without checking, but I believe that oat grains can contain gluten - though not as much as wheat or rye.
 

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Posted by babybear (# 34) on :
 
Roasted veggies served on a bed of lentils

This is a recipe that starts with the idea that you will know how long to cook certain types of vegetables.

Take some onions and root veggies, put into a plastic bag with a little oil and toss. Transfer into a roasting pan and start roasting. Leeks, broccoli, corn, peas can be added later in the cooking if you wish.

Start the lentils cooking at a suitable time so that they are cooked just before the veggies are ready. About 10 mines before that, take a handful of feta cheese cubes and put them on top of the veggies. Take a little pesto and dot that around too, and drizzle some balasmic dressing over it all.

Serve the veggies and cheese on top of the lentils.

Tomato and lentil soup

1 onion
little oil
500g jar of tomato sauce for pasta
250g red lentils
1 pt of stock
poling water

Dice and saute the onion in a little amount of oil. Add the jar of pasta sauce, rinse out the jar with water and toss that into the pot too. Add in the stock and the lentils. Cook slowly for at least 30 minutes.

This is a gluten-free, rich, thick soup that is easily made from items in the store cupboard. I like to make this soup first thing in the morning, then re-heat it at lunch time. The extra sitting time brings out the flavours.

I have a couple of friends who are unable to have gluten, and they like white sauces made using potato flour, or cornflour. Cauliflower cheese, served with roasted chicken, roasted carrots and parsnips is generally very well received.

Lots of vegetables can be stuffed with a bolognaise sauce, cooked and then served with a salad. Lentils and beans make a good gluten-free base for a meal too.

A couple of friends found that after they had been on a gluten-free diet for 6 weeks they were able to tolerate the odd bread roll or cookie without any ill effects. This isn't true for another friend though, and any gluten makes her ill. However, it is worth bearing in mind that you might be able to have the odd cookie from time to time.

[ 29. October 2006, 21:57: Message edited by: babybear ]
 

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Posted by rugasaw (# 7315) on :
 
A good paella.

Ingredients
chicken (dark meat), sausage, pork, whatever.
bell peppers, onion, garlic, anything else you feel like.
white wine
chicken stock
thyme, bay leaves, parsley, seasonings of your choice.
shrimp, lobster tails, mussels, clams, heck try crap legs.
saffron if you want

Largest pan/wok/whatever brown non seafood meats, and vegies. Deglaze with wine. Add rice, chicken stock, and saffron cook a few minutes add whatever seafood you choose and cook some more. Add chicken stock when the mix dries to much. Keep cooking until done.

Beware, it is a terribly precise recipe (not). But it does feed an army.
 

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Posted by rugasaw (# 7315) on :
 
You might want to search for some Atkins diet or South Beach diet recipes. Some of those will contain gluten but I am willing to bet there is a lot of non-gluten recipes for those two diets.
 

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Posted by Firenze (# 619) on :
 
Not forgetting polenta (which is cornmeal really).

By itself, it can be pretty flavourless, but if you dissolve a stock cube in the water with which you make it up, that can cheer it up. As can stirring in lots of grated cheese (and some chili doesn't hurt) spreading it out, topping with more cheese and grilling.

If you are ok with potato, that is all the human frame requires. Potatoes with fish, potatoes with cheese, potatoes creamed and rolled in egg and crumb and deep fried, potatoes chipped, potatoes roasted (with seasalt and thyme), potato dumplings, potato bread, potato saute, potato mash, potato rosti...
 

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Posted by ken (# 2460) on :
 

quote:

---

Originally posted by Firenze:
Not forgetting polenta (which is cornmeal really).

By itself, it can be pretty flavourless, but if you dissolve a stock cube in the water with which you make it up, that can cheer it up.

---

Or make it with olive oil in it.Or garlic and well-chopped onions. Or even peas. Ground pepper. Or make it, let it cool, form it into little cakes, and fry it in olive oil.
 

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Posted by Moo (# 107) on :
 
My mother-in-law used to make Japanese delicacies with rice flour. You might get hold of a Japanese cookbook and see if anything appeals.

One dessert you could make is something called Angel Pie. The crust is baked meringue; you use the egg yolks in the filling. If you want a couple of Angel Pie recipes, I'll post them.

Moo
 

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Posted by Lynn MagdalenCollege (# 10651) on :
 
I don't know about comet, but I'd like to see some Angel pie recipes - never heard of it but I like baked meringue...

I have also made the "Frost on the Pumpkin" bars - very yummy indeed. I reduced the oil to 3/4 of a cup instead of a full cup and it was *still* plenty moist - I think I'll do it again with something closer to 2/3 of a cup and see if that's still workable...
 

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Posted by teddybear (# 7842) on :
 
Any suggestions on making a decent meatloaf? I love really good meatloaf..light, juicy, full of flavor. Mine has the flavor and juicy parts, but tends to be relatively heavy. My mom used to make wonderful meatloaf and I've tried and tried to do it like she did, but with no success. Unfortunately, mom has been dead 14 years so I can't ask her what I'm doing wrong. I usually use 2 pounds ground meat (all beef or sometimes half beef and half ground pork), a finely chopped onion, a pinch of garlic powder, 2 eggs, 1/2 cup evaporated milk and a half cup of rolled oats. Mix together lightly and quickly, form into a loaf, cover with ketchup and bake about an hour. Any advice? Anyone care to share your favorite meatloaf recipe?
 

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Posted by Campbellite (# 1202) on :
 
Instead of just ketchup on your leatloaf, try mixing 1/2 cup ketchup with 2 Tbsp. brown sugar and 1 tsp. dry mustard. Pour over the meatloaf for the last five minutes or so of the cooking time.
 

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Posted by Welease Woderwick (# 10424) on :
 
Didn't Tim Curry/Frankenfurter serve Meatloaf in Rocky Horror Picture Show?


 

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Posted by Firenze (# 619) on :
 
Soak a slice of good white bread in red wine, Worcester sauce and ketchup. Mix together with the meat and onions. Use just one egg to bind. Cover the loaf with strips of streaky bacon.

Cook in a moderate oven for an hour, then take off the foil and up the heat to crisp the bacon.
 

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Posted by Keren-Happuch (# 9818) on :
 
My Grandma's meatloaf recipe:
1 1/4 lbs mince
3/4 lb sausage meat
1 small green pepper finely chopped
1 large onion
3 slices bread (crusts removed)
1 tsp mixed herbs
1 clove garlic, crushed
2 tbsp milk
1 beaten egg
salt and pepper

Blend all the ingredients except the bread, milk and egg together in a large bowl. Soak the bread in the milk, squeeze out and add to the mixture. Mix well and add the egg to bind. Pack into a loaf tin and bake at gas 6 (400 F) for 15 mins. Turn the heat down to gas 4 (350 F) for another 45 mins.

I usually have breadcrumbs in the freezer and add enough to bind with the egg rather than soaking the bread and have also used porrige oats or crushed weetabix if I didn't have enough. Usually served with either Campbell's tomato soup or passata plus Worcester sauce, herbs and black pepper as a sauce.

That's my basic recipe but here's a more time consuming one, to prepare the day before a picnic, camping trip etc.

Meatloaf with Bulgur Wheat:
115g (4oz) bulgur wheat
2 tbsp chopped fresh parsley
285 ml (1/2 pint) boiling chicken stock
1 green, 1 yellow and 1 red pepper, de-seeded and two rings cut from each, the rest finely chopped
1 tbsp olive oil
1 clove garlic, crushed
1 medium onion, peeled and finely chopped
1 egg, beaten
450 g (1 lb) pork sausagemeat
2 level tbsp tomato purée

Put the bulgur wheat in a bowl with the parsley and the stock. Soak for 15-20 mins until all liquid absorbed.

Cut the pepper rings in half and arrange them in the base of a greased loaf tin, overlapping slightly.

Preheat the oven to 180C (350 F, gas 4). Heat the oil in a frying pan and soften the chopped peppers, garlic and onion for 10 mins.

Stir half the beaten egg into the bulgur wheat and mix the rest with the sausagemeat, tomato purée and pepper mixture in a separate bowl.

Spoon 1/3 of the sausagemeat mixture over the pepper rings, layer with 1/2 the bulgur wheat and repeat finishing with a layer of sausage. Level the top and cover with foil.

Stand the tin in a roasting tin holding enough hot water to come halfway up. Bake 1 1/2 hours or until firmly set and cooked through. Drain off any excess fat.

Allow it to cool in the tin and refrigerate overnight and serve cold.
 

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Posted by Penny Lane (# 3086) on :
 
I can't provide exact quantities because I just don't cook that way! I make a fairly small meatloaf as there are only two of us, and only I like meatloaf sandwiches.

1.25-1.5 lbs ground beef (I use extra lean 93/7)
teaspoon or so powdered beef bouillon
tablespoon or so dried onion flakes
garlic powder or minced garlic clove
about 1/2 cup rolled oats
teaspoon or so each dried basil and parsley
black pepper to taste
1 egg
liberal quantity of ketchup to make a very moist loaf

Combine all ingredients well and form into loaf shape. Bake at 350F uncovered about 45 minutes. Since I have the oven hot, I usually throw in a couple of potatos to bake along with it. The meatloaf just holds together; doesn't seem dense at all. If I'm using at least two lbs of meat, I'll use a packet of Lipton's dry onion soup mix in place of the bouillon and dried onion.
 

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Posted by Penny Lane (# 3086) on :
 
How hot is Thai red curry paste? I came across a chicken curry recipe in this morning's paper that sounded really good, but it calls for 4 Tablespoons of red curry paste, along with 1 Tablespoon of curry powder. I enjoy a nice zing, but not a mouthful of fire. I usually buy mild prepared salsa, but can tolerate small amounts of medium. Am I likely to find red curry paste too hot?

[ 30. October 2006, 12:38: Message edited by: Penny Lane ]
 

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Posted by Keren-Happuch (# 9818) on :
 
I would have thought it would depend on the brand. It's fairly hot I think, but you could always put less in and gradually add more until you reach your limit!
 

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Posted by Moo (# 107) on :
 

quote:

---

Originally posted by Lynn MagdalenCollege:
I don't know about comet, but I'd like to see some Angel pie recipes - never heard of it but I like baked meringue...

---

ANGEL PIE

CRUST

3 egg whites (room temperature)
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar

Combine egg whites, cream of tartar, and salt. Beat until frothy. Gradually add sugar and beat until stiff peaks form. Make sure sugar is completely dissolved.
Spread over bottom and sides of a well-greased 9" pie pan. Build up sides.
Bake in 275° oven 1 hour or until light brown and crisp. Let cool in pie pan. Spoon in filling and chill.

VARIATION
Sprinkle 1/3 cup chopped walnuts or pecans on bottom of meringue shell before baking.


FILLINGS

1. FRESH FRUIT
Fill baked shell with berries or fresh fruit, sliced and sweetened. Add whipped cream or ice cream if desired.


2. CHOCOLATE FILLING

3/4 c. semi-sweet chocolate pieces
1/4 c. hot water
1 tsp vanilla
1/8 tsp. salt
1 c. heavy cream, whipped

Melt chocolate in top of double boiler over hot, not boiling water. Add hot water, vanilla, and salt. Cook and stir until smooth. Cool.
Fold in whipped cream and pur into pie shell. Chill at least four hours. Serve with more whipped cream on top if desired.


3. LEMON FILLING

4 egg yolks
1/2 c. sugar
1/4 c. lemon juice
1 Tblsp. grated lemon peel
1 c. heavy cream, whipped

Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Stir in lemon juice and peel. Cook over in top of double boiler over simmering water stirring constantly, until mixture is thick, about five to eight minutes. Mixture should be thick enough to mound slightly when dropped from spoon. Cool

Spread cool lemon mixture into pie shell. Top with whipped cream. Chill at least 12 hours.

[ 30. October 2006, 17:14: Message edited by: Moo ]
 

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Posted by Lynn MagdalenCollege (# 10651) on :
 
wow, neat stuff happened on this thread overnight! I am now craving meatloaf (uh, not the singer...)

Moo, a question please: you specify melting the chocolate over hot-not-boiling water - what difference does that make? How does it impact the chocolate if the water is boiling? I'm just curious. I recently learned that room-temperature egg whites whip up better, so that one I get... thank you!
 

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Posted by ken (# 2460) on :
 
Because the texture of chocolate depends very very strongly on the temperature you heat it to and the boiling point of water is too hot for the best flavour
 

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Posted by rugasaw (# 7315) on :
 
For meatloaf I form small mounds on a cookie sheet. That way you can drain the grease easier. And everybody has their own little loaf. I also use a ketchup brown sugar and mustard mixture not unlike Cambellite's. I use about half the mixture to coat the tops and I use the rest to put on the slices as they are eaten.
 

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Posted by mertide (# 4500) on :
 
Penny Lane: For most Western palates, 1-2 tablespoons of red curry paste per pound/500g of meat/chicken/fish works out ok. Some recipes add extra chilli for bite. If you're reducing the amount of curry paste, you might add a little tomato paste to hold the red colour - the paste is a colour as well as a flavour. The coconut milk/cream cuts the burn, but you might want to cross culturally have some yoghurt available to help with mouth burn if you're not sure. If it's real Thai, remember that the curry is more of a condiment, the rice and soup are the main dishes. It can be exceptionally hot because it's not expected to be eaten in quantity.
 

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Posted by comet (# 10353) on :
 
Angel Pie looks like my Holiday Solution. Many blessings on your head, Moo.

I also get ill with oats and other gluteny (!) grains, but no as much. Wheat is by far my worst offender. I occasionally make oatmeal cookies with cornstarch, and will eat one or two without getting too sick.

unfortunately it's this kind of cheating that has my doctor tapping her foot and glaring at me.

I have no idea about millet. barley is out (I love barley! ) but according to some readings, buckwheat is okay...? I didn't know that. I also use quinoa fairly often, FTR.

I've not ever gone the polenta route because the samples I've had were dead boring. I'll try Firenze's ideas, though - this may be the solution I'm looking for!

you all rock.

The discussion of ramakins (sp?) for pumpkin pie is intriguing. Whoever does it, please report back on how you did it!
 

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Posted by Lynn MagdalenCollege (# 10651) on :
 
ken, thank you! - I didn't realize that and I will be more careful in future chocolate-melting events.

comet, can you eat flax?
 

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Posted by ken (# 2460) on :
 
Buckwheat and quinoa aren't grass seeds. They are related to spinach and stuff like that. Very different proteins from wheat, rye, barley etc.
 

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Posted by Penny Lane (# 3086) on :
 

quote:

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Originally posted by mertide:
Penny Lane: For most Western palates, 1-2 tablespoons of red curry paste per pound/500g of meat/chicken/fish works out ok.

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quote:

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If it's real Thai, remember that the curry is more of a condiment, the rice and soup are the main dishes. It can be exceptionally hot because it's not expected to be eaten in quantity.

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quote:

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Originally posted by teddybear:
Any suggestions on making a decent meatloaf? I love really good meatloaf..light, juicy, full of flavor. Mine has the flavor and juicy parts, but tends to be relatively heavy.

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