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Source: (consider it)
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Thread: HEAVEN: Recipe thread - another delicious helping
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Firenze
Ordinary decent pagan
# 619
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Posted
Here's an idea if you are trying to keep up the oily fish intake, but, like me, find salmon Really Boring.
Cooked potato/sweet potato (about half and half)
Cooked (probably tinned would work as well) salmon
Thinly sliced scallions
Minutely diced red or green (or both, to taste) chilis
Dash of Thai fish sauce
A few chopped raw prawns don't hurt either, should you have them.
Mash together, form into cakes and fry.
Accompanying veggies - tomatoes roasted with oil and garlic, and fennel and chicory lightly cooked then finished in the oven with butter and grated parmesan.
Everything, bar the fish, was stuff that had been hanging about the fridge and was rapidly passing its even second best, so a total impro.
Does anybody else find spur of the moment stuff often turns out far better than carefully planned, follow-the-recipe-to-the-letter meals?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
In reply to the flouring/non-flouring of beef questions, I did it because the recipe I was adapting said so - I probably wouldn't have bothered otherwise. It may be that had I just browned the meat in oil, it would have worked just as well, I don't know. I found that after 8 hours in the slow-cooker the sauce was still a bit thin, hence the buerre manié, which did the trick.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by Firenze:
...Does anybody else find spur of the moment stuff often turns out far better than carefully planned, follow-the-recipe-to-the-letter meals?
Oh yes, often - my problem then is remembering what I did!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Pearl B4 Swine
Ship's Oyster-Shucker
# 11451
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Posted
quote:
Originally posted by Welease Woderwick:
quote:
Originally posted by Firenze:
...Does anybody else find spur of the moment stuff often turns out far better than carefully planned, follow-the-recipe-to-the-letter meals?
Oh yes, often - my problem then is remembering what I did!
I don't even bother to try to remember, because I'll never have that particular combo of left-overs and small amounts of miscellaneous ingredients again. Somehow, I've had very few failures that were inedible or nasty tasting. My kids' name for inventive casseroles was "Glop". And they always cheered when I answered their "What's for supper?" question with, "Glop !"
Seriously, dishes like quiche or omelets, or something in cream sauce or cheese sauce are wonderful, flexible ways to put on a nice supper. And there's always great home-made soup.
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Oinkster
"I do a good job and I know how to do this stuff" D. Trump (speaking of the POTUS job)
Posts: 3622 | From: The Keystone State | Registered: May 2006
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Sparrow
Shipmate
# 2458
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Posted
Has anyone got an easy recipe for Irish soda bread? What makes it different from ordinary bread?
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Ariston
Insane Unicorn
# 10894
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Posted
I'm actually making some Any Moment Now, so . . .
IIRC, the recipe goes about like this:
3 cups flour
2 Tbs. sugar/molasses
1.5 tsp. baking soda
1.25 cups buttermilk
Caraway seeds and raisins if desired.
Form into a mound and bake at, oh, 350 for about 35-40 minutes on a baking sheet.
You can mix rye, whole wheat or other flours in as well. As you can tell, it's not an exact science by any means; you're not using yeast or an organic leavener like normal bread, so it's going to be a bit more forgiving (and much quicker!). However, a few points of note: mix the dry ingredients first, then add the buttermilk as late as possible (you're trying to set off an acid/base chemical reaction between the buttermilk and soda) and eat this thing quickly; as it lacks sugar and fat, it dries out readily. If you're like me and okay with that, though, take your time.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Sparrow
Shipmate
# 2458
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Posted
Thanks, actually I've found some recipies on line but they mostly seem to be American and give the measurements in cups. I've worked out that a cup liquid is about half a pint, but what's the weight of a cup of dry ingredients, e.g. the flour?
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Ariston
Insane Unicorn
# 10894
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Posted
Oh, if you're being precise and weighing things . . .
Let's call it 4.5 ounces per cup or 125 grams, meaning you'll need about, oh . . . 400 grams of flour total/13-ish ounces? Let's go with round numbers here.
This isn't cake baking by any means--when I make soda bread, I hardly even bother to be at all precise.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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John Holding
Coffee and Cognac
# 158
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Posted
A US cup (liquid) is actually 8 fluid ounces, rather than the 10 fluid ounces in half an Imperial pint. 20-25% difference (depending on which way you're converting) -- could well make a difference.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Ariston
Insane Unicorn
# 10894
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Posted
Actually, it probably wouldn't if you used Imperial measures for everything and erred on the side of "more" with the soda--after all, if the ratios are equal, you'd just end up with more or less bread. I can see how if this were something persnickity where volume really mattered, it'd be a problem, but it's simple bread--most of the reason I like it is because I can monkey with the recipe without breaking it. Oh, and it's quick. Can't forget that.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
My (Irish) mother's recipe for soda bread:
2 handfuls flour
1 handful sugar
about that much baking soda
enough buttermilk
Works every time.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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LutheranChik
Shipmate
# 9826
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Posted
This week I made my mother's potato soup -- great peasant food. I peeled and cubed about 5 large potatoes and cooked them in salted water just to cover (actually, come to think of it, I used veg broth, something my mother never did)until tender. Meanwhile, I'd diced and fried about 5 slices of bacon -- streaky bacon, I believe, to some of you -- until nicely browned but not hard, then reserved the bacon, discarding all but about a tablespoon of the rendered grease and sauteeing in that about a cup and a half of sliced celery and a half an onion, diced. When the veg was softened I added that to the potatoes, put the mixture in a blender and pulsed it until everything was nice and smooth. (This step is another innovation...Mom would have mashed the potatoes by hand in their cooking liquid, then added the onions and celery as is. If you like more texture in your soup, that's the way to go.) The potato mixture went back into the soup pot with the reserved bacon, and then I added about a cup and a half of milk and heated the soup until thoroughly hot but not boiling, seasoning along the way with salt, celery salt and pepper.
This was a regular cold-weather staple at our house, growing up...my parents preferred a high potato-to-liquid ratio, with a generous portion of bacon, so it was very thick and rich, and always tasted better reheated the next day. My version was a bit thinner, but the flavor approached, if not actually achieving, the soup of my childhood. DP gave it two thumbs up.
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by Firenze:
My (Irish) mother's recipe for soda bread:
2 handfuls flour
1 handful sugar
about that much baking soda
enough buttermilk
Works every time.
Now we have the problem of what different folk mean by buttermilk. HWMBO refers to the liquid we get after straining yogurt as buttermilk, or by a local name which I apparently never pronounce right so I'm not going to try and reproduce it here. Will this version of buttermilk do for this recipe? It is certainly acidic.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Ariston
Insane Unicorn
# 10894
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Posted
It might taste a little different, but I don't see why one cultured milk product won't "work" over another. You might mix a little yogurt in with the whey to make it a bit thicker/give it more flavor, but beyond that, hey.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Welease Woderwick:
Now we have the problem of what different folk mean by buttermilk.
When my mother was growing up on the farm, I suspect it was the whey left when you made butter. As a child, I remember bottles of soured milk (watery at the bottom, the solidified part pushing off the foil cap) standing on the kitchen table 'for baking'. By the time I left home, it was shop-bought.
So yes, as AA says, almost anything you happen to have.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by John Holding:
A US cup (liquid) is actually 8 fluid ounces, rather than the 10 fluid ounces in half an Imperial pint. 20-25% difference (depending on which way you're converting) -- could well make a difference.
John
Found this on line which seems to answer most of my questions:
http://www.recipes4us.co.uk/us_cups_to_weight.htm
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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LutheranChik
Shipmate
# 9826
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Posted
We are having a "chicken wing-off" this Sunday at our house. I would like to somehow recreate the gooey, yummy coconut chicken that we sometimes encounter at Chinese restaurants, only using chicken wings; the smooth coconutty sauce that coats the chicken. Does anyone know of a recipe approximating this? I have researched this online but so far haven't been terribly successful. Help!
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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North East Quine
Curious beastie
# 13049
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Posted
Proof today that God answers prayers and that He has a sense of humour. We have been getting two cabbages (different sorts)in our weekly veg box for the last couple of months. Last night teenage son said he was sick to the back teeth of cabbage and bacon pasta bake.
So I said a little prayer "Dear God, please don't let there be two cabbages in this week's veg box and there weren't! There were three. (one red, one savoy, one something else tending towards the savoy type.)
I still have half of one of last week's cabbages left. Suggestions, please, for using up 3 1/2 cabbages in one week (family of two adults, two teenagers).
Son has been through my "Boxing Clever" cookbook and has expressly vetoed the "Cabbage fruit salad" recipe and the "Cabbage with Gin" recipe, and I can't say I blame him.
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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kingsfold
Shipmate
# 1726
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Posted
Cabbage works well in stir-fry. I've no problem with the idea of cabbage soup, but YMMV on that one. Alternatively, how about something like bubble& squeak/colcannon? I also quite like pickled red cabbage, but can't for the life of me think what you'd eat it with at the moment, or if it's not too unseasonal, you could turn more cabbage into coleslaw. Or you could get into the whole stuffed cabbage leaf thing (OK, I made that up, but it can't be that different to stuffed vine leaves, can it?) but that may not get rid of that much cabbage...
Posts: 4473 | From: land of the wee midgie | Registered: Nov 2001
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North East Quine
Curious beastie
# 13049
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Posted
Thanks, kingsfold. We all like cabbage and bacon soup. I'm putting some cabbage into a stir fry tonight, but it doesn't use up much (tonight, 1 large carrot, 1 leek, 5 pak choi, 1/4 red cabbage, 1 red pepper.)
I've tried stuffed cabbage leaves but it doesn't use up enough cabbage. I've been using finely shredded cabbage as "salad" in lunch time sarnies, but again, it doesn't use up very much.
Haven't done colcannon in ages - that may well be tomorrow night's dinner, especially as there's lots of tatties in the veg box, too. ![[Big Grin]](biggrin.gif)
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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John Holding
Coffee and Cognac
# 158
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Posted
Jamie Oliver has a recipe somewhere for mixed greens, that might do for the Savoy -- basically, you chop and steam lightly until the colour is really bright, then transfer to a frying pan, douse with Worcester Sauce and cook for a couple of minutes. Can't remember what kind of fat he suggests for the frying, or how much Worcester, but even my wife, who is not fond of cabbage, found it good done this way.
Colcannon is also good.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Braised red cabbage with baked potatoes and sausages (or the cheesy vegetarian ones).
Cabbage stir fried with ginger, garlic and soy sauce is good. I've got a recipe for a cabbage timbale, which is a sort of cabbage cake with hot spicy red kidney beans and rice layers in between. PM an e-mail if you want the recipe.
Braised mix of potatoes, onions, cabbage, apples and cheese is a variation on colcannon.
Have you found this recipe site?
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
![[Confused]](confused.gif) Could someone explain the "veg box" thing? Sounds rather challenging.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Ariston
Insane Unicorn
# 10894
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Posted
Community Supported Agrigulture (CSA) is a program where you sign up at the beginning of a growing season/year with a farmers' co-op, paying a certain amount of money for produce every week. On the one hand, it's a great way to get lots of locally-grown, oftentimes organic, fruits and veggies in season (and usually for a cheaper price); on the other hand, you get what they give you.
Which means that when cabbages and potatoes are in season, guess what you get!
Ditto tomatoes, arugala, other strange/prolific vegetables. Some people absolutely love CSA programs, others look at the prospect of coming up with Another Recipe for Tomato Soup with dread.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Thanks. In the US we have the usual Farmers Markets and I've heard of small communal operations, but nothing extensive. Sounds like children would have tried the full range of produce by the time they get big. A Good Thing.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Ariston
Insane Unicorn
# 10894
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Posted
I only know about it through the Washington Post food section, a good place to look for such information (as well as newsprint people watching . . . and a dang nice beer/spirits column).
From what I understand, it's most common in large cities with enough of a locovore movement (again, the food section's a great place for people-watching) to support such things.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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North East Quine
Curious beastie
# 13049
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Posted
We get a box of fruit and veg, plus a box of six eggs delivered to our door weekly by a local "aiming for organic status" farmer. Everything is either organic or grown on land which hasn't reached organic status yet, but the crops are being grown organically. Our farmer buys in the fruit as this isn't a fruit growing area.
We can specify items we don't want (i.e. in summer we grow our own tomatoes, so we don't want more appearing in the box) but apart from that we get what's seasonally available. And right now, what's seasonally available is cabbage!! This week we also got a neep (turnip), potatoes, parsnips, carrots, onions, very muddy leeks, broccoli and a red pepper!!
I love the excited feeling I get when something comes into season and I find myself rejoicing over e.g. beetroot or celeriac. But the downside is eating a lot of the same thing for weeks on end.
By way of a feel-good extra, when we're on holiday we have the option to continue to pay for our box, but have it delivered to the homeless centre. This helps the farmer as otherwise there'd be a drop in demand during the summer hols, just when veg production is high.
Posts: 6414 | From: North East Scotland | Registered: Oct 2007
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I seem to recall my mum blanching and freezing cabbage back in the days when the parents had an allotment or two.
Cabbage leaves are also useful for a terrine but again that doesn't use a huge amount.
My "special cabbage" recipe involves chopping and lightly steaming some cabbage and then stir frying with some onion, garlic and then mushrooms - just before serving stir in a spoon of full fat creme fraiche, or even ordinary cream - just enough to give a little glaze rather than to make a sauce. This is seriously delicious! A few chunks of water chestnut make it even nicer. A light sprinkle of spice goes well in it too, but don't over-spice it. Black pepper or ginger would be my preferences.
Okay, so it's not all that healthy but how often would you make something like that?
Here we finely chop and fry gently in a little coconut oil then add freshly grated coconut for the last minute or two - or in colder climes add a little dessicated unsweetened coconut moistened with a little hot water.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Yangtze
Shipmate
# 4965
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Posted
Cabbage salad with warm dressing
Shred cabbage (savoy or savoy type)
Head oil (not olive) - when hot add mustard seeds, fry till they've popped. Tip over cabbage together with copious quanties of lime juice. Add salt to taste.
This is seriously delicious. I haven't given quantities as I usually just judge by eye - possibly around a tsp of mustard seeds for a quantity of cabbage for two people?
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Arthur & Henry Ethical Shirts for Men
organic cotton, fair trade cotton, linen
Sometimes I wonder What's for Afters?
Posts: 2022 | From: the smallest town in England | Registered: Sep 2003
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Graven Image
Shipmate
# 8755
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Posted
Just a reminder that if kept in a cool place cabbage will keep for a long time, so perhaps you need not use up cabbage so fast.
If not here is my favorite cabbage fry up. Known around our house as "Cheap Thrill"
Beat 1 egg with 1 tsp fish sauce or 1 1/2 tsp soy sauce set aside.
Shred 1/2 lb cabbage into thin strips, about 2 inches long.
Heat wok or fry pan over high flame and fry 1 crushed garlic clove in 1 tab. oil until lightly browned. Remove garlic
stir fry cabbage for 2 minutes, add 2 tbsp water cook covered at medium heat for 2 1/2 minutes.
Uncover wok turn heat to high, make a well in cabbage pour in egg stir fry for 2 minutes more season with red pepper flakes and serve. yum. This is great, for those time you are in a hurry.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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Piglet
Islander
# 11803
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Posted
My favourite way to cook cabbage is from Delia Smith's Cookery Course (I would have linked, but it's not on Delia Online):
Cabbage with garlic and juniper
A little olive oil
A small onion, chopped
A small (or ½ large) white cabbage, shredded
About 2 teaspoons juniper berries, crushed
A small clove of garlic, crushed
Salt and pepper
A few small knobs of butter
Heat the oil in a large sauté-pan or wok and sauté the onion until soft. Add the cabbage and stir-fry until it wilts a bit. Add the juniper berries, garlic and seasonings and continue to cook until tender but still with a bit of bite (you can help it along by covering it for a little while). Add the butter and stir until it melts, and serve as an accompaniment to baked gammon and Gratin Dauphinoise.
To intensify the juniper flavour, you could add a splash of GIN just before the butter.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Otter
Shipmate
# 12020
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Posted
quote:
Originally posted by Keren-Happuch:
I want to make some turkey burger type things for the elder K-Glet. If I make basically flattened meatballs, will they freeze ok, and will it be ok to grill or oven cook them rather than frying? Thanks!
Frozen pre-made turkey burgers are quite common in the grocery stores around here, so I'd say yes, they freeze well.
We commonly grill or broil turkey burgers, and I don't see why you couldn't roast/bake them. Whatever cooking method you use, remember to use a non-stick pan and/or lightly oil it first, otherwise they're so lean they stick badly.
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The plural of "anecdote" is not "data", YMMV, limited-time offer, IANAL, no purchase required, and the state of CA has found this substance to cause cancer in laboratory aminals
Posts: 1429 | From: Chicago, IL 'burbs | Registered: Nov 2006
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LutheranChik
Shipmate
# 9826
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Posted
Yes to all three turkey questions. In our house we hardly ever eat beef burgers anymore -- it's usually either turkey, bison or veggie. (Or as we say, meatish.)
Speaking of poultry, we had our annual Superbowl Chicken Wing-Off at our house yesterday...I made wings marinated in a mixture of 3/4 cup white vinegar, 1/2 cup oil, a sliced lemon, 1 TBS Old Bay seasoning (I don't know if this translates across the pond...it's a venerable mixture of herbs/seasonings beloved by New Englanders/Eastern Seaboarders for lobster, clambakes and such, and for a general all-purpose flavor enhancer), 1 TBS sugar, a good shake of garlic powder and 2 tsp of hot pepper sauce. After marinating for a few hours the wings are sprinkled liberally with more Old Bay, then baked in a hot oven for 45 minutes, turning them at a 15-minute interval. Very nice, especially with a creamy, not-too-spicy dip as a foil.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Graven Image
Shipmate
# 8755
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Posted
Yum, I am going to try these, sounds so much better then the fire hot deep fried wings I have tasted.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
LutheranChik, did you win the wing-off?
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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LutheranChik
Shipmate
# 9826
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Posted
Sadly, no I did not...DP's chile-lime wings had just a bit more depth and "pop." She says the recipe is forthcoming...she riffed off an online recipe, and now has to rewrite it with her tweaks added.
We each made two kinds...my other variety was a coconut five-spice wing that I thought would be really flavorful but was rather disappointing (although the flavor improved, interestingly, today when reheated). DP's other recipe was a bourbon-pepper wing; it was too peppery for me, but the bourbon glaze itself was really tasty. I told DP it would be great with, say, peach preserves added.
I am looking for a lemon glaze recipe that would somwhat approximate the yummy lemon sauce in Chinese lemon chicken. I am guessing that something interesting could be concocted with lemonade concentrate.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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dj_ordinaire
Host
# 4643
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Posted
Sooo... I've just got back from Italy where it is... HOORAY! artichoke season!
I still have two bulbous Roman-style artichokes, does anyone have any winning ways with them that they want to share???
(I've already used some in an artichoke and potato bake with lots of pecorino which worked quite nicely although it turned out a little dry).
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Flinging wide the gates...
Posts: 10335 | From: Hanging in the balance of the reality of man | Registered: Jun 2003
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Pearl B4 Swine
Ship's Oyster-Shucker
# 11451
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Posted
Luther.Chik mentioned Old Bay Seafood Seasoning mix up higher: Being a Bawl T. More Merryland native, I know all about that. There's very few MD kitchens which do not have a can of it. But, hon, its mainly for CRABS -steamed crabs, with shrimp & Old Bay (and beer) as a side dish. Check out
Crabs for Christmas which is second only to The Star-Spangled Banner for famous Baltimore songs. Hon. The peculiar pronunciation will be familiar to those who know "Hairspray".
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Oinkster
"I do a good job and I know how to do this stuff" D. Trump (speaking of the POTUS job)
Posts: 3622 | From: The Keystone State | Registered: May 2006
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LutheranChik
Shipmate
# 9826
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Posted
DP, who spent a decade in Maine, says that at least in her former community Old Bay tended to be tossed, in great quantities, in/on pretty much everything seafoody, as well as other proteins and side dishes (like French fries). We certainly like it on crab!
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Ariston
Insane Unicorn
# 10894
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Posted
If I weren't lazy, I'd find the article in the Washington Post about people who go through dozens of tins of the stuff a year–-even putting it on ice cream.
No, I'm not making that up.
I always knew that Old Bay and seafood went together, but it's not until I moved out to Maryland that I quite realized that you weren't just supposed to add a nice helping of it to the crab water, but actually encrust the crabs in the stuff until they looked slightly . . . furry. This is, of course, to say nothing of the extra Old Bay served on the side, in case you just didn't get enough.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Emma Louise
Storm in a teapot
# 3571
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Posted
I'd like to bake some cakes for next week but I get all confused about freezing (freezing anything it seems - my poor brain!)
If I made lemon drizzle and rock cakes today and wanted them on tuesday afternoon would i just get them out the freezer that morning? Or the night before? Do I need to put the rock cakes back in the oven or do they just defrost sitting on the side? They don't end up in a pool of water do they?!
Any other easy cakes which freeze well or don't mind being made in advance?
(apologies for yet another "simple" question! I could so do with some sort of basic cooking course to fill in the gaps in my knowledge!)
Posts: 12719 | From: Enid Blyton territory. | Registered: Nov 2002
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Martha
Shipmate
# 185
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Posted
Cakes freeze well as long as you wrap them / put them in a box and they don't take long to defrost. They will stale a bit more quickly than fresh ones once you defrost them, but should be fine for a few days.
I'd say get them out that morning, and you can just leave them in the wrappings to defrost. They shouldn't produce a puddle of water unless they somehow managed to get a crust of ice on the outside. The rock cakes will only take 30 min or so and the loaf cake not more than a couple of hours. Unless you want them warm there's no reason to put them in the oven - and if you did, defrost first and then warm them just before serving, otherwise you'll just dry them out.
ETA almost all cakes freeze OK, but ice them after defrosting, not before freezing (the drizzle on the lemon cake is fine to freeze!) The classic make-in-advance cakes are fruit cakes or gingerbread which taste better if they've had a few days to mature.
[ 12. February 2010, 16:52: Message edited by: Martha ]
Posts: 388 | From: in the kitchen | Registered: May 2001
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Suze
Ship's Barmaid
# 5639
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Posted
The other thing you could do is go for a gingerbread or marmalade cake (delia on-line have good, ease recipes for both) after they have baked and cooled, wrap in greaseproof paper and they'll keep unfrozen until Tuesday and will improve over the time. Saves worrying about freezer burn.
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' You stay here and I'll go look for God, that won't be hard cos I know where he's not, and I will bring him back with me , then he'll listen , then he'll see' Richard Shindell
Posts: 2603 | From: where the angels sleep | Registered: Mar 2004
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
As requested over in Little Britain (or whatever it's now called!)
SPICY CARROT & PARSNIP SOUP
40g butter (but I used olive oil)
1 small onion (but I used one + a couple of sticks of celery)
450 g potatoes (preferably floury), peeled & diced
2 large parsnips, peeled & diced
3 large carrots, peeled & diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp (or more) dried chilli flakes
1.2 l of vegetable stock ( my soup was quite thick. Maybe add more when you've made it)
Seasoning
4 tbsp creme fraiche (I used reduced fat cream, but I think coconut cream/milk would be a good addition. Butthen, I'm addicted to coconut milk!!)
1. In large pan, mely butter and gently fry onions (and celery) until soft
2. Add other veg and cook covered for 10 minutes over a low heat, stirring occasionally
3. Add spices & cook for a further minute, before adding stock.
4. Season to taste, then bring to boil. Reduce heat & simmer for 20-25 minutes until all veggies are soft.
5. Zuzz in a processor, or with hand held Zuzzing Machine.
6. Return soup to pan & stir in the creme fraiche or whatever. Heat gently, season if necessary & serve with:
Big crispy fried bread croutons and lardons fried until crispy.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Firenze
Ordinary decent pagan
# 619
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Posted
I now know what I'm having for lunch (having carrots, 'snips and some leftover coconut milk in the fridge).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
Thanks, Dormouse - that looks lovely. Not a million miles from my nephew Sandy's spiced veggie soup, which I may have posted some pages back, but with different spices. Must give yours a go.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Clarence
Shipmate
# 9491
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Posted
I'm doing pretty well working my way through my various books to find the no fat good stuff, and FD is being very positive, but now that FD's on a low fat, no salt, look-after-his-heart diet, can anyone recommend a 'heart-smart' cookbook that isn't one of those horribly boring books written by dieticians?
I'm looking for one that's been written by a chef/cook/serious foodie.
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I scraped my knees while I was praying - Paramore
Posts: 793 | From: Over the rainbow | Registered: May 2005
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LutheranChik
Shipmate
# 9826
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Posted
While looking for a recipe for Marlborough pie (basically an applesauce custard pie), I found myself pouring over my mother's old "green cookbook" (the cover and first pages are long gone so I have no idea what the title is). It seems to have been published in -- oh -- the mid-40's. While chuckling over the pronounced lack of seasoning in recipes (garlic seems to have been considered a "foreign" and rather dangerous ingredient, and I laughed out loud over a deviled chicken recipe calling for an entire 2 teaspoons of Worchestershire sauce) and the ginormous quantities -- 6 servings on average, and often many more -- I was also impressed with the thrift demonstrated by the cookbook authors -- their ideas for using leftovers, for dressing up cheap food (a "crown roast" of sausages, complete with a ribbon of bacon, surrounding potato salad for a festive summer meal) -- a value that we seem to have lost even in these economically dicey times. I may be trying some of the frugal recipes during Lent and reporting on them.
[ 19. February 2010, 12:31: Message edited by: LutheranChik ]
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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